6.27.2010

Waffles with Ginger-Applesauce

Waffles with Ginger-Applesauce

IHCCSummer is the time for having all-sweet dishes for lunch like waffles or (when I was a kid) jelly with custard. After much hem-ing and haw-ing over single-purpose devices vs. home-made waffles, use of storage space vs. home-made waffles and "Will I use it often enough?" vs. home-made waffles, I finally bought a new toy for big boys waffle iron for Belgian Waffles.

The Overnight Waffles have a nice texture-mix of crisp and fluffy on the outside/inside, but are a bit bland tastewise and need something else to give them flavour. The apple sauce with just a touch of ginger does that perfectly. The sharpness from the ginger does accentuate rather than dominate the sweetness from the apples.


Overnight Waffles

Source: How to Cook Everything Vegetarian by Mark Bittman

Ingredients:

1/2 tsp active dry yeast *
2 cups all-purpose flour
1 Tbsp sugar
1/2 tsp salt
2 cups milk
8 Tbsp (1 stick) butter, melted and cooled
1/2 tsp vanilla extract (optional)
Neutral oil, like grapeseed or corn, for brushing the waffle iron
2 eggs

* Used about 1/4 cube (i.e. 10 g) of fresh yeast.

Method:

The night before you want to serve the waffles, combine the yeast, flour, sugar and salt in a large bowl. Stir in the milk, then the melted butter and vanilla. The mixture will be creamy and loose. ** Cover with plastic wrap and set aside overnight at room temperature. *** (Of course you can do this in the morning if you want waffles for supper.)

To start baking,brush the waffle iron lightly with oil and heat it. Separate the eggs and stir the yolk into the batter. Beat the whites until they hold soft peaks. Fold the gently into the batter.

Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.

** My dough was a bit lumpy, but this turned out ok.
*** I stored it in the fridge, because I made the dough early in the evening and wanted to make the waffles for lunch. This seemed like too long a rising time at room temperature.

Applesauce with Ginger

Source: Adapted from How to Cook Everything Vegetarian by Mark Bittman

Ingredients:

600 g apples, (weight of whole apples)
apple juice, maybe 200 ml (just because I had; water will work fine too)
walnut-sized piece of ginger

Method:

Peel, core and dice the apples. Put the apples in a saucepan, add the apple juice and bring to a boil over medium heat with the lid on.

Once it's boiling, remove the lid, turn the heat to low and simmer for half an hour. Meanwhile, peel and grate the ginger. When the apples have become soft and mushy, remove from heat. Mash them with a potato masher or a fork. Fold in the grated ginger and set aside to cool.

6.24.2010

Pasta Salad

Pasta Salad

Summer is getting on slowly this year. In order to be ready when the heat will set in, I made a test batch of pasta salad. It has a nicely clean taste and could be helped along by using some fresh herbs (as mentioned in the original recipe), which I had run out of.

Pasta Salad

Source: Inspired by Nudelsalat by Robert from lamiacucina

Ingredients:

1/2 pound dried pasta
1/4 loop bologna sausage (maybe 200 g), diced
1 tomato, halved and sliced
4 cornichons, sliced
1/2 package Feta cheese (about 90 g), diced

2 Tbsp olive oil
6 Tbsp vinegar
1 generous tsp Dijon mustard

Method:

Boil the pasta according to manufacturer's instructions. Set aside to cool and stir once in a while to prevent the pasta from clumping up.
Whisk together the oil, vinegar and mustard. Toss the pasta with the other ingredients. Then add the vinaigrette and toss again.

6.16.2010

Sriracha & Asparagus Quinoa

Sriracha & Asparagus Quinoa

With asparagus season drawing to a close, I wanted to try one last recipe which combines asparagus with one of my favourite new grains and some chile heat.

Sriracha & Asparagus Quinoa

Source: Tabasco & Asparagus Quinoa by Heidi Swanson

Ingredients:

125 g unsalted butter, room temperature *
2 tsp Dijon mustard
3 tsp Sriracha (green cap)
juice of half a lemon
dash of sea salt

* The butter really needs to be soft.

500 g green asparagus, cut into 1-inch segments

1 cup quinoa

Method:

Blend together the butter, Sriracha, lemon juice and salt. (Either by the AC-powered device of your choice or a fork.) Set aside.

Cook the quinoa in about 3 cups of water for about 20 minutes. Turn off the heat and let stand for another 5 minutes.

Snap off the asparagus ends and lightly peel the stalks. Boil in salt water for about two minutes. Drain. Rinse with cold water and drain again.

Fold half of the butter into the quinoa, add this to the asparagus and fold in.
(You can use the rest of the butter either to put little dollops on the serving portions or just eat it plain on bread or with some grilled meat.)

Adjust the spiciness with some more Sriracha.

6.13.2010

Barley Salad with Cucumber and Yoghurt Dressing

Barley Salad with Cucumber and Yoghurt Dressing


IHCCIt's Potluck time again at IHCC and I've made a summery barley salad. Maybe I'll add some de-seeded tomatoes next time for colour. The salad is best the day it's made, but any leftovers can be spiced up with some drops of Sriracha.


Barley Salad with Cucumber and Yoghurt Dressing

Source: How to cook everything vegetarian by Mark Bittman

Ingredients:

1 cup pearled barley
salt
1 long or 2-3 medium cucumbers
3 or 4 scallions, chopped
freshly ground black pepper
2 Tbsp freshly squeezed lemon juice or more to taste
2 Tbsp extra virgin olive oil
1 cup yoghurt
1/2 cup fresh chopped dill, mint or parsley, or a combination

Method:

Rinse the barley and put it in a saucepan with water to cover by at least 2 inches. Add a large pinch of salt and cook over medium-high heat, stirring occasionally, until the barley is tender, about 20 minutes from the time the water boils. Drain and spread on a plate to cool.
Meanwhile, if you are using an English cucumber (or other good cucumber), simply cut it into small, bite-sized chunks. If you are using a regular cucumber, peel it, then cut it in half the long way and scoop out the seeds with a spoon. Cut it into chunks, put it in a colander or strainer, and sprinkle with about a tablespoon of salt. Let sit for 20 minutes or so, then rinse and drain well.

Toss together the barley, cucumber and scallions in a salad bowl; sprinkle with pepper. Whisk together the lemon juice, oil, and yoghurt. Toss this dressing with the cucumber mixture, then taste and adjust the seasoning. Add the herb(s), toss all together, and serve.

6.08.2010

Pasta with Asparagus and Cream

Pasta with Asparagus and Cream

I'm a bit slow getting back into the cooking/blogging swing, so here's one more (well, actually the last I have) recipe from before my vacation. It's really good (like all recipes from the Treuillé/Conte book so far) and you should give it a try while asparagus season lasts.

Sauce Hollandaise (Version 0.8)

One thing I did try, was to make hollandaise sauce from scratch (using the very similar recipes from Ratio by Michael Ruhlman and Eggs by Michel Roux) which looked promising at the start but didn't work out in the end. I guess I stopped heating the eggs too soon before they had sufficiently thickened. (Something I should know better, because it's very similar to making a custard for ice cream.) Also the vinegar taste was very prominent. Anyway, further experiments seem necessary, but maybe not in the near future.

Pasta with Asparagus and Cream

Source: Pasta für jeden Tag / Pasta - Every Way for Every Day
by Eric Treuillé & Anna del Conte

Serves 4.

Ingredients:

500 g asparagus, tips and tender parts cut into 1 inch pieces
500 g dried pasta
75 g unsalted butter
2 Tbsp finely minced onion
150 ml cream
nutmeg, salt, black pepper
2 Tbsp freshly ground parmesan

Method:

Cook the asparagus in boiling salt water about 3 to 5 minutes until almost tender. Drain and blanch in ice water. Drain again and set aside.
Cook the pasta in salt water until al dente. Meanwhile, melt the butter in a large pan. Fry the onions on medium heat for about 5 minutes until soft, stirring occasionally. Add asparagus and cream and reduce sightly for 1 to 2 minutes. Season with nutmeg, salt and pepper to taste. Drain pasta and reserve about half a cup of the cooking water.
Add pasta and parmesan to the sauce and fold in carefully, taking care not to break the asparagus tips. Add some of the cooking water, if necessary. Serve immediately with some additional parmesan.