2 large eggs
1/2 - 3/4 cup sugar (to your taste)
1 cup buttermilk
1/2 cup melted unsalted butter
1-1/2 tablespoons citrus zest (tangerine zest is especially good, but orange, lemon or lime zest will also work quite well)
1/2 teaspoon salt
2 cups AP flour
1-1/2 cups fresh or frozen berries (raspberries, blueberries or blackberries, or a combination)
1/2 teaspoon baking soda
preheat oven to 400°F. line twelve muffin cups with paper liners. lightly beat eggs and sugar together in a large bowl, then add buttermilk, melted butter, citrus zest and salt. add flour one cup at a time and mix until just combined (don't overmix!). stir in baking soda until distributed throughout (batter will start to inflate a bit at this point). gently fold in berries with a spatula. divide batter equally among prepared muffin cups; bake for 20-25 minutes. muffins are done when tops are golden-brown and a toothpick inserted into the center comes out perfectly clean. cool on racks.
*notes: if you don't have buttermilk on hand, you can substitute milk soured with citrus juice (place 1 tablespoon fresh citrus juice in a measuring cup and add regular milk to reach the 1-cup mark) or yogurt thinned with a bit of milk or water. another option is to use regular milk, and replace the 1/2 teaspoon baking soda with 2 teaspoons baking powder, but the muffins won't be quite as yummy nor will they be as tender as those made with buttermilk.
I made a batch of these this morning with tangerine zest and frozen organic blueberries, and I don't care if this is considered bragging -- they're delicious. I didn't have my muffin tin handy when I first experimented with this recipe, so I placed all of the batter into a buttered glass loaf pan. I reduced the heat to 375°F and the loaf browned just a bit before it was completely done inside; next time I'll try baking at 365°F. finally (perhaps needless to say), I used my homemade butter and buttermilk when baking these, but the commercial versions will work just as well.
recipes from Diane H
Wednesday, April 20, 2011
Monday, March 14, 2011
ropa vieja
I adhere pretty closely to the spirit of the original version of this recipe, which was passed down to me years ago.
2-1/2 - 3 pounds flank steak, skirt steak or chuck roast, cut into roughly 2" inch chunks
salt and pepper
3-4 bay leaves
water to cover by at least one inch
lightly salt and pepper the chunks of beef. place in a heavy dutch oven with the bay leaves and cover with water by about 1/2". bring to a boil, then lower the heat and simmer for about 1-1/2 hours.
4 cloves garlic, chopped finely or crushed
add the garlic to the beef and continue to simmer for another hour, until beef is very tender. using a slotted spoon, remove chunks of beef to a plate and refrigerate for a bit until cool enough to handle.
1 - 2 cups dry sherry
20-ounce can crushed tomatoes
1-1/2 tablespoons sweet smoked paprika
1 teaspoon ground cumin
add sherry, tomatoes, paprika and cumin to the cooking liquid. raise the heat to high and reduce the cooking liquid by half, until the consistency is syrup-y. in the meantime, prepare the rajas:
3-4 large poblanos, peeled, roasted and cut into thin strips
2 white onions, cut into thin half-moon slices
2 cloves garlic, chopped finely or crushed
extra virgin olive oil to saute
a bit of sherry to deglaze
saute the poblanos over medium-high heat for 5-10 minutes and add to the reduced cooking liquid. caramelize the onions for over medium heat for 15-20 minutes, turn heat to low and add the garlic. continue to cook for a few minutes, then deglaze with a bit of sherry and add to the cooking liquid, which is now a sauce.
remove the cooked beef from the refrigerator and shred by hand, removing any fatty or gristle-y bits. add the shredded beef to the simmering sauce. after 10-15 minutes, you can start to skim off excess fat as it settles on top.
2 teaspoons brown sugar
1 clove garlic, chopped VERY finely or crushed
salt and pepper to taste
add sugar and garlic, and continue cooking for about 10 minutes. taste and correct seasoning with salt and pepper. serve over garlic mashed potatoes, rice, noodles or sourdough bread, with a green salad. unbelievably delicious.
2-1/2 - 3 pounds flank steak, skirt steak or chuck roast, cut into roughly 2" inch chunks
salt and pepper
3-4 bay leaves
water to cover by at least one inch
lightly salt and pepper the chunks of beef. place in a heavy dutch oven with the bay leaves and cover with water by about 1/2". bring to a boil, then lower the heat and simmer for about 1-1/2 hours.
4 cloves garlic, chopped finely or crushed
add the garlic to the beef and continue to simmer for another hour, until beef is very tender. using a slotted spoon, remove chunks of beef to a plate and refrigerate for a bit until cool enough to handle.
1 - 2 cups dry sherry
20-ounce can crushed tomatoes
1-1/2 tablespoons sweet smoked paprika
1 teaspoon ground cumin
add sherry, tomatoes, paprika and cumin to the cooking liquid. raise the heat to high and reduce the cooking liquid by half, until the consistency is syrup-y. in the meantime, prepare the rajas:
3-4 large poblanos, peeled, roasted and cut into thin strips
2 white onions, cut into thin half-moon slices
2 cloves garlic, chopped finely or crushed
extra virgin olive oil to saute
a bit of sherry to deglaze
saute the poblanos over medium-high heat for 5-10 minutes and add to the reduced cooking liquid. caramelize the onions for over medium heat for 15-20 minutes, turn heat to low and add the garlic. continue to cook for a few minutes, then deglaze with a bit of sherry and add to the cooking liquid, which is now a sauce.
remove the cooked beef from the refrigerator and shred by hand, removing any fatty or gristle-y bits. add the shredded beef to the simmering sauce. after 10-15 minutes, you can start to skim off excess fat as it settles on top.
2 teaspoons brown sugar
1 clove garlic, chopped VERY finely or crushed
salt and pepper to taste
add sugar and garlic, and continue cooking for about 10 minutes. taste and correct seasoning with salt and pepper. serve over garlic mashed potatoes, rice, noodles or sourdough bread, with a green salad. unbelievably delicious.
Friday, March 04, 2011
rice pudding (made w/Japanese sweet rice)
I first posted this recipe in February of 2007. I've made it many times since then and still love it; I've adjusted the recipe ever-so-slightly in the interim. I usually use sweet brown rice (of the Japanese variety), but the white version is also great. it uses very little added sugar; the rice is truly what makes it sweet (not TOO sweet) and also thickens the milk nicely.
I use a rice cooker with a porridge setting to make rice and rice pudding, so I’m afraid that my instructions are specific to this type of rice cooker. you could probably cook the rice in water on top of the stove, then bake it in a covered casserole in the oven for about an hour to approximate the same thing, but I wouldn’t know the measurements for cert.
rice pudding
1 cup (8 ounces, not a smaller rice-cooker cup) uncooked Japanese sweet rice, either brown or white (sometimes called mochigome or sho-chiku-bai)
dash of salt
water to cook
combine the rice and salt in the rice cooker bowl, and add the amount of water called for by your rice cooker. cook on the appropriate cycle (brown or white, depending on what kind of rice you used), and when finished, take the cooking bowl out of the cooker and let it cool a bit.
2-1/2 cups whole milk (set 1/2 cup aside)
1/2 - 1 teaspoon cinnamon
1/4 - 1/2 teaspoon salt
2-3 tablespoons brown sugar or maple syrup
1/2 cup currants
to serve: a bit of butter and extra brown sugar or maple syrup to taste
stir the milk, cinnamon, salt, brown sugar (or maple syrup) and currants in to the rice in the bowl. taste and adjust seasoning, if needed. pop the bowl back into the rice cooker and set it for the porridge cycle. mine’s done when the little song plays! add the reserved 1/2 cup of milk after the cooking's done and adjust for salt. serve with butter and brown sugar &/or maple syrup as desired.
note: any other dried fruit can substitute for the currants -- cherries are nice, and make the pudding especially delicious if topped with toasted, slivered almonds at the end. if I wanted rice pudding with fresh fruit (like berries, bananas, etc.), I'd make a different version with vanilla, a bit of nutmeg and maybe an egg, minus cinnamon and currants, and serve the fruit over the pudding when it's done (rather than cooking it). I'll work on that recipe someday.
I use a rice cooker with a porridge setting to make rice and rice pudding, so I’m afraid that my instructions are specific to this type of rice cooker. you could probably cook the rice in water on top of the stove, then bake it in a covered casserole in the oven for about an hour to approximate the same thing, but I wouldn’t know the measurements for cert.
rice pudding
1 cup (8 ounces, not a smaller rice-cooker cup) uncooked Japanese sweet rice, either brown or white (sometimes called mochigome or sho-chiku-bai)
dash of salt
water to cook
combine the rice and salt in the rice cooker bowl, and add the amount of water called for by your rice cooker. cook on the appropriate cycle (brown or white, depending on what kind of rice you used), and when finished, take the cooking bowl out of the cooker and let it cool a bit.
2-1/2 cups whole milk (set 1/2 cup aside)
1/2 - 1 teaspoon cinnamon
1/4 - 1/2 teaspoon salt
2-3 tablespoons brown sugar or maple syrup
1/2 cup currants
to serve: a bit of butter and extra brown sugar or maple syrup to taste
stir the milk, cinnamon, salt, brown sugar (or maple syrup) and currants in to the rice in the bowl. taste and adjust seasoning, if needed. pop the bowl back into the rice cooker and set it for the porridge cycle. mine’s done when the little song plays! add the reserved 1/2 cup of milk after the cooking's done and adjust for salt. serve with butter and brown sugar &/or maple syrup as desired.
note: any other dried fruit can substitute for the currants -- cherries are nice, and make the pudding especially delicious if topped with toasted, slivered almonds at the end. if I wanted rice pudding with fresh fruit (like berries, bananas, etc.), I'd make a different version with vanilla, a bit of nutmeg and maybe an egg, minus cinnamon and currants, and serve the fruit over the pudding when it's done (rather than cooking it). I'll work on that recipe someday.
Saturday, January 01, 2011
buttermilk cornbread
this yummy cornbread has been my favorite way of using up all the buttermilk I produce when making butter (see here for my previous post re: homemade butter). speaking of buttermilk: I do think there's a difference between the cultured skim-milk "buttermilk" that's available at the store vs. the real thing, which is the liquid I drain after I churn cultured cream into butter. I like the flavor of real buttermilk, and its consistency is different -- it's thinner than store-bought; just a little bit thicker than fresh milk. the lactic acid content is similar to the store-bought stuff, because I always culture cream before making butter: culturing cream introduces a compound called diacetyl, which is very buttery in flavor. theoretically, real buttermilk may make baked goods more tender, the theory being that certain emulsifiers being released when fat globules in cream are disturbed by churning. all that said: store-bought buttermilk, regular yogurt thinned w/milk to the consistency of buttermilk, or fresh milk with 1/2 teaspoon of white vinegar or lemon juice added -- all work beautifully in this recipe; you'll be happy with the texture, rise and flavor of this perfectly balanced cornbread. note: there's sugar in this recipe because I like my cornbread a bit sweet, but if you don't like it, leave it out and reduce the salt by about half.
preheat your oven to 350 degrees F.
1/2 cup (1 stick) unsalted butter, melted
1/4 cup brown sugar (any kind of granulated sugar will do)
1/2 teaspoon baking soda
1 teaspoon salt (or a little less, depending on taste)
2 eggs
1 cup buttermilk
1-1/2 cups cornmeal (Bob's Red Mill Medium Grind Cornmeal is my favorite)
1 cup all purpose flour
butter a cast iron skillet or a 9-inch square baking pan, and put in oven while preheating. combine the butter, sugar, baking soda and salt in a large bowl. crack in the eggs and pour in the buttermilk, then whisk thoroughly to combine. add the cornmeal and flour to the mixture, and whisk just until combined. remove pan from oven and pour in the batter (using a spatula to get every bit into the pan). tap gently to level it, then bake for 25 - 30 minutes, until center is set, and a wooden toothpick inserted in center comes out clean.
possible additions/alterations: I love to add freshly-ground black pepper and a few shots of Tabasco. also, I've substituted olive oil for up to 75% of the melted butter with no problems (it just tastes less buttery, but the buttermilk provides plenty of that flavor). other additions that will always be good include: chopped jalapenos (fresh or pickled), sauteed green onion, fresh or frozen corn, grated cheddar, etc. -- just not too much of anything. the *best* batch I ever made utilized the last of this summer's maque choux -- so good. but even plain, it's still probably the best cornbread I've ever made.
preheat your oven to 350 degrees F.
1/2 cup (1 stick) unsalted butter, melted
1/4 cup brown sugar (any kind of granulated sugar will do)
1/2 teaspoon baking soda
1 teaspoon salt (or a little less, depending on taste)
2 eggs
1 cup buttermilk
1-1/2 cups cornmeal (Bob's Red Mill Medium Grind Cornmeal is my favorite)
1 cup all purpose flour
butter a cast iron skillet or a 9-inch square baking pan, and put in oven while preheating. combine the butter, sugar, baking soda and salt in a large bowl. crack in the eggs and pour in the buttermilk, then whisk thoroughly to combine. add the cornmeal and flour to the mixture, and whisk just until combined. remove pan from oven and pour in the batter (using a spatula to get every bit into the pan). tap gently to level it, then bake for 25 - 30 minutes, until center is set, and a wooden toothpick inserted in center comes out clean.
possible additions/alterations: I love to add freshly-ground black pepper and a few shots of Tabasco. also, I've substituted olive oil for up to 75% of the melted butter with no problems (it just tastes less buttery, but the buttermilk provides plenty of that flavor). other additions that will always be good include: chopped jalapenos (fresh or pickled), sauteed green onion, fresh or frozen corn, grated cheddar, etc. -- just not too much of anything. the *best* batch I ever made utilized the last of this summer's maque choux -- so good. but even plain, it's still probably the best cornbread I've ever made.
Sunday, October 10, 2010
baccalà fritto (fried salt cod)
I have been searching high and low for this recipe for... oh, four or five years now. finally, here it is!* a fairly simple dish of battered and breaded salt cod, fried in olive oil and topped with a tasty sharp fresh salad of parsley, tomato and green onion, with fresh lemon squeezed over all. I love salt cod prepared almost any way, but this is easily my favorite; worth all the prep time, clean-up, etc. fresh fish would work for this recipe too, of course, but salt cod is so delicious, so perfect in texture for this. I've adapted the recipe a bit to my personal taste.
*had I realized this was a Mario Batali recipe, I'm sure I could have found it much more quickly. a friend used to make this for me and I never knew where he got the recipe (and he wasn't telling!).
2 pounds salt cod, portioned into approx. 8-ounce fillets, all bones removed
1 cup semolina flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 - 1 teaspoon kosher salt? (I'm guessing here; the recipe on foodnetwork.com doesn't include the measurement for the salt)
2 tablespoons extra-virgin olive oil
cold club soda (enough to form a loose batter)
2 quarts olive oil for frying (pure olive oil works well here; you don't want to waste your good EVOO for the frying) (and wow, 2 quarts seems like a LOT to me; I may adjust this after I make it)
1 cup panko (Japanese breadcrumbs)
1 cup flat leaf parsley, chopped (loosely packed)
1 pint cherry tomatoes, cut into quarters
1/2 bunch scallions, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon freshly-squeezed lemon juice
salt and pepper to taste
lots of fresh lemon wedges for serving
rinse the salt cod in cold water, then soak in water (in your refrigerator) for 48 hours, changing water every 12 hours (so 4 changes of water total).
heat the olive oil for frying to 375 degrees F in a tall-sided pot, wok or deep fryer.
in a large bowl, combine the flours, baking powder, salt, 2 tablespoons of extra-virgin olive oil and enough club soda to form a loose batter. place panko in a pie plate.
dip each fillet into batter, allow excess to drip off, then dredge with bread crumbs. when the oil reaches 375 degrees F, gently drop a filet or two at a time into the oil and cook until golden-brown and crisp, about 5 minutes. drain on paper toweling.
while fish is cooking, combine the parsley, tomatoes and scallions in a bowl, and toss with 2 tablespoons extra-virgin olive oil and lemon juice. season to taste with salt and freshly-ground pepper.
to serve, top each fillet with an equal portion of the parsley/tomato salad, and accompany with wedges of lemon to squeeze over all.
absolutely delicious! I can't wait to make this one.
*had I realized this was a Mario Batali recipe, I'm sure I could have found it much more quickly. a friend used to make this for me and I never knew where he got the recipe (and he wasn't telling!).
2 pounds salt cod, portioned into approx. 8-ounce fillets, all bones removed
1 cup semolina flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 - 1 teaspoon kosher salt? (I'm guessing here; the recipe on foodnetwork.com doesn't include the measurement for the salt)
2 tablespoons extra-virgin olive oil
cold club soda (enough to form a loose batter)
2 quarts olive oil for frying (pure olive oil works well here; you don't want to waste your good EVOO for the frying) (and wow, 2 quarts seems like a LOT to me; I may adjust this after I make it)
1 cup panko (Japanese breadcrumbs)
1 cup flat leaf parsley, chopped (loosely packed)
1 pint cherry tomatoes, cut into quarters
1/2 bunch scallions, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon freshly-squeezed lemon juice
salt and pepper to taste
lots of fresh lemon wedges for serving
rinse the salt cod in cold water, then soak in water (in your refrigerator) for 48 hours, changing water every 12 hours (so 4 changes of water total).
heat the olive oil for frying to 375 degrees F in a tall-sided pot, wok or deep fryer.
in a large bowl, combine the flours, baking powder, salt, 2 tablespoons of extra-virgin olive oil and enough club soda to form a loose batter. place panko in a pie plate.
dip each fillet into batter, allow excess to drip off, then dredge with bread crumbs. when the oil reaches 375 degrees F, gently drop a filet or two at a time into the oil and cook until golden-brown and crisp, about 5 minutes. drain on paper toweling.
while fish is cooking, combine the parsley, tomatoes and scallions in a bowl, and toss with 2 tablespoons extra-virgin olive oil and lemon juice. season to taste with salt and freshly-ground pepper.
to serve, top each fillet with an equal portion of the parsley/tomato salad, and accompany with wedges of lemon to squeeze over all.
absolutely delicious! I can't wait to make this one.
Wednesday, September 29, 2010
of course.
um, ahem. the reports of the Zojirushi bread machine's death were a little exaggerated. I managed to resuscitate it for at least one more loaf. but it's definitely time for it to live out its last days baking simple loaves while I quietly search for a worthy successor. so still looking for (Zojirushi only; I'm fanatically loyal to this brand) recommendations, but please keep them kind of quiet, in case the old bread machine reads this blog.
no, I'm NOT crazy. why do you ask?
no, I'm NOT crazy. why do you ask?
the Zojirushi bread machine is dead. long live the new Zojirushi!
it seems that after my last post, I forgot to knock wood -- my good old Zojirushi seems to have been banished to the land of wind and ghosts. so now I can contemplate a NEW machine! one that won't make sideways loaves of bread! with a jam cycle! and a cake cycle!
it'll be a Zo again, of course. the only question is: which one?
it'll be a Zo again, of course. the only question is: which one?
Sunday, September 26, 2010
darned good sandwich bread
I have an ancient (well, at least 20-year-old) Zojirushi bread machine. I'd get a new one, with all the cool new features, but this one refuses to quit. so I love it, despite its funky-shaped loaves. when it's cooler out, I use it to knead the dough, and bake in the oven -- the best of both worlds. but it's still hot here, and I started getting tired of my usual bread machine recipe -- just wasn't doing it for me. I tweaked it and came up with something I really like. it has a nice, tight, fine crumb and tasty crust and works perfectly for toast and sandwiches.
1.5 cups milk (water's fine, too -- I just had some extra milk I needed to use up; buttermilk would also be good)
1.5 tablespoons sugar (or honey)
2 teaspoons salt
1.5 teaspoons yeast
2 tablespoons olive oil (sometimes I use butter)
3 cups unbleached white flour (currently liking Bob's Red Mill or King Arthur)
.5 cup whole wheat flour
dump it all in the machine in order, set machine for a 4-hour cycle (on mine, this is called "dry milk basic bread," for some reason). the extra kneading and rising cycle makes a difference here. next time, I'll try using a higher proportion of whole wheat flour.
1.5 cups milk (water's fine, too -- I just had some extra milk I needed to use up; buttermilk would also be good)
1.5 tablespoons sugar (or honey)
2 teaspoons salt
1.5 teaspoons yeast
2 tablespoons olive oil (sometimes I use butter)
3 cups unbleached white flour (currently liking Bob's Red Mill or King Arthur)
.5 cup whole wheat flour
dump it all in the machine in order, set machine for a 4-hour cycle (on mine, this is called "dry milk basic bread," for some reason). the extra kneading and rising cycle makes a difference here. next time, I'll try using a higher proportion of whole wheat flour.
Sunday, September 12, 2010
very decent arrabiata sauce
1/4 cup (or a little less) olive oil (but use more than you normally would -- it's what makes the sauce taste sumptuous)
6 cloves garlic, slivered
1.5 teaspoons red chile flakes (more or less, to your taste -- mine came out nicely hot, but not too hot)
28 ounces canned tomatoes (crushed or diced; doesn't matter, but get the best ones you can find)
a couple of handfuls of small, tender basil leaves, whole (or tear them in pieces if they're larger)
a healthy splash of sherry (first choice) or white wine or even white vermouth
2 teaspoons sugar (I used brown sugar, probably doesn't matter but I like how it colors the sauce)
salt and crushed black pepper to taste
small amount of good balsamic vinegar, to taste
this came out so good that I had to restrain myself from eating it all by the spoonful or on bread.
heat the olive oil over medium heat, then add the garlic and chile flakes and cook for a couple of minutes (don't let the garlic brown or burn). add the tomatoes, 2/3 of the basil leaves and sherry, and simmer for about 20 minutes. add the remaining basil leaves and sugar, simmer for a bit, then add salt and freshly crushed black pepper to taste. remove from heat and season with balsamic to taste, starting with a little less than a teaspoon.
6 cloves garlic, slivered
1.5 teaspoons red chile flakes (more or less, to your taste -- mine came out nicely hot, but not too hot)
28 ounces canned tomatoes (crushed or diced; doesn't matter, but get the best ones you can find)
a couple of handfuls of small, tender basil leaves, whole (or tear them in pieces if they're larger)
a healthy splash of sherry (first choice) or white wine or even white vermouth
2 teaspoons sugar (I used brown sugar, probably doesn't matter but I like how it colors the sauce)
salt and crushed black pepper to taste
small amount of good balsamic vinegar, to taste
this came out so good that I had to restrain myself from eating it all by the spoonful or on bread.
heat the olive oil over medium heat, then add the garlic and chile flakes and cook for a couple of minutes (don't let the garlic brown or burn). add the tomatoes, 2/3 of the basil leaves and sherry, and simmer for about 20 minutes. add the remaining basil leaves and sugar, simmer for a bit, then add salt and freshly crushed black pepper to taste. remove from heat and season with balsamic to taste, starting with a little less than a teaspoon.
Tuesday, September 07, 2010
waffles, waffles, waffles!
I broke down (rather easily) and got a Presto 3510 FlipSide Belgian Waffle Maker at amazon.com (actually, someone else broke down and bought it for me. thank you!), and have been spending the past week making waffles in my spare time. first, a word about this nifty little device: people, you *need* one. not only does it make beautiful, round, huge, deeply pocketed Belgian waffles in about 3+ minutes each, it's very easy to clean and will make you instantly popular. *update: this little waffle iron is a star! it does everything I want it to do: not stick to batter, bake waffles that have the proper texture (a crisp, crackly crust enshrouds each waffle's tender, delicious interior.
instead of using regular cooking oil or spray to season the grids, I brushed them lightly with a mixture of canola oil and lecithin in a ratio of 3:1 -- this (or an olive oil version) is what I use to make all my cookware nonstick - more about it some other time. not a one of the waffles has stuck to the iron nor come apart -- they all release instantly and beautifully.
the first recipe I tried (one I found somewhere for buttermilk waffles that uses a popular baking mix) came out all wrong -- too eggy, too sweet, too soft. so I decided to go back to an older waffle recipe I used to bake in a regular waffle iron with great success, and it turned out great! here it is:
fabulous cornmeal waffles
1-1/4 cups all purpose flour (I used King Arthur unbleached white flour)
3/4 cup cornmeal (for extra yummy texture, I used Bob's Red Mill medium-grind yellow cornmeal, and no, I don't work for Bob's, I swear!)
2 tablespoons sugar
1-1/2 teaspoons baking powder (aluminum-free)
scant 3/4 teaspoon baking soda
3/4 teaspoon salt
1-3/4 cups buttermilk (I always have tons of real buttermilk in my freezer, as it's a by-product of making butter)
6 tablespoons melted butter
2 eggs, separated
first, mix the dry ingredients: in a large bowl or jug stir together the flour, cornmeal, sugar, baking powder, baking soda and salt. make a well in the middle of the dry mixture, and pour in the buttermilk, melted butter and egg yolks, stir to combine (but don't overmix). beat the egg whites to firm peaks, stir 1/4 of the beaten egg whites to the waffle batter to lighten it, then fold the remaining egg whites in. make sure to get your waffle iron clean, prepared and heating before beating the egg whites; by the time you're done with the batter, the iron should be hot.
to cook, pour a generous 3/4 cup - scant cup of this batter into the center of the iron and let it spread out a bit. set a timer (with my particular iron, I found these waffles took between 3 minutes 15 seconds and 3 minutes 30 seconds to cook completely without over-browning). I then flipped the waffle over -- it's fun, but I don't think it's essential to flip. if your waffle iron doesn't have have this feature (or you forget to flip), it doesn't seem to make much difference. cook the waffle just until the steam stops pumping out of the iron (it doesn't have to stop completely, but if you stop the cooking while the steam is still going strong, your waffle will be under-cooked). keep the finished waffles warm in a toaster oven or regular oven set at about 200 °F until they're all done, then serve.
I topped these with homemade butter, fresh raspberries and maple syrup. in the fall, I like cornmeal waffles as a side dish for roasted chicken or pork, served with sliced apples sautéed in butter, cinnamon and a little brown sugar. I'm sure there are many more variations; next time I'm going to omit the sugar and add shredded sharp cheddar and jalapenos to make savory waffles to serve with fried chicken.
this recipe made about 4-1/2 waffles, so I'll probably double it next time and freeze the extra to heat in the toaster oven for quick breakfast. and perhaps some day, my freezer will no longer be overflowing with buttermilk!
instead of using regular cooking oil or spray to season the grids, I brushed them lightly with a mixture of canola oil and lecithin in a ratio of 3:1 -- this (or an olive oil version) is what I use to make all my cookware nonstick - more about it some other time. not a one of the waffles has stuck to the iron nor come apart -- they all release instantly and beautifully.
the first recipe I tried (one I found somewhere for buttermilk waffles that uses a popular baking mix) came out all wrong -- too eggy, too sweet, too soft. so I decided to go back to an older waffle recipe I used to bake in a regular waffle iron with great success, and it turned out great! here it is:
fabulous cornmeal waffles
1-1/4 cups all purpose flour (I used King Arthur unbleached white flour)
3/4 cup cornmeal (for extra yummy texture, I used Bob's Red Mill medium-grind yellow cornmeal, and no, I don't work for Bob's, I swear!)
2 tablespoons sugar
1-1/2 teaspoons baking powder (aluminum-free)
scant 3/4 teaspoon baking soda
3/4 teaspoon salt
1-3/4 cups buttermilk (I always have tons of real buttermilk in my freezer, as it's a by-product of making butter)
6 tablespoons melted butter
2 eggs, separated
first, mix the dry ingredients: in a large bowl or jug stir together the flour, cornmeal, sugar, baking powder, baking soda and salt. make a well in the middle of the dry mixture, and pour in the buttermilk, melted butter and egg yolks, stir to combine (but don't overmix). beat the egg whites to firm peaks, stir 1/4 of the beaten egg whites to the waffle batter to lighten it, then fold the remaining egg whites in. make sure to get your waffle iron clean, prepared and heating before beating the egg whites; by the time you're done with the batter, the iron should be hot.
to cook, pour a generous 3/4 cup - scant cup of this batter into the center of the iron and let it spread out a bit. set a timer (with my particular iron, I found these waffles took between 3 minutes 15 seconds and 3 minutes 30 seconds to cook completely without over-browning). I then flipped the waffle over -- it's fun, but I don't think it's essential to flip. if your waffle iron doesn't have have this feature (or you forget to flip), it doesn't seem to make much difference. cook the waffle just until the steam stops pumping out of the iron (it doesn't have to stop completely, but if you stop the cooking while the steam is still going strong, your waffle will be under-cooked). keep the finished waffles warm in a toaster oven or regular oven set at about 200 °F until they're all done, then serve.
I topped these with homemade butter, fresh raspberries and maple syrup. in the fall, I like cornmeal waffles as a side dish for roasted chicken or pork, served with sliced apples sautéed in butter, cinnamon and a little brown sugar. I'm sure there are many more variations; next time I'm going to omit the sugar and add shredded sharp cheddar and jalapenos to make savory waffles to serve with fried chicken.
this recipe made about 4-1/2 waffles, so I'll probably double it next time and freeze the extra to heat in the toaster oven for quick breakfast. and perhaps some day, my freezer will no longer be overflowing with buttermilk!
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