Saturday, July 28, 2007

Whole-Wheat Waffles

The Recipe:

1 1/2 cups whole wheat flour
2 1/2 cups AP flour
3 Tbsp. sugar
2 Tbsp. baking powder
1 tsp. salt
1 tsp. baking soda
3 1/2 cups milk
2/3 cup canola oil
4 Tbsp. ground flaxseed
4 eggs
1 1/2 cup chopped walnuts

Whisk first six dry ingredients to blend; add all wet ingredients and whisk until almost smooth. Add walunts and stir in at the last minute. Let stand about 10 minutes before using (enough time to get out and heat up the waffle maker.)

Follow your waffle maker's instructions; There's usually less overflow if you spread the batter with a spatula and let it bubble for about 15-20 sec. before closing.

Makes a ton of waffles.

The Story:

These aren't light 'n fluffy; the flax and the whole wheat makes 'em rather dense, but with a lot of flavor.

The healthyish nature of these makes it feel a little silly to cover them with butter and maple syrup, but they are good that way. They're very good with a fruit sauce, sliced strawberries and bananas, or some nice tart apples sauteed in butter with a little sugar and cinnamon sprinkled on them.

Wrap leftover waffles or fill a plasticware bin. They are great when popped in the toaster, and keep well at room temperature for a few days.

I have a Belgian waffle maker which I love, but there's no reason you couldn't make these in a regular waffle maker.

Thursday, July 19, 2007

Blackwell's Organic

Blackwell's Organic is a frozen desert company based in Red Bank, NJ:

Our products are hand-crafted in small batches using only the highest quality certified organic ingredients and Fair Trade Certified(TM) cocoa and coffee. We use only real fruit and fruit juice. Our gelati and sorbetti are free of preservatives, additives and extracts.

Last time we made to Whole Earth Center, we picked up the Raspberry Sorbetto. It was pure fruit indulgence. It tasted of summer-ripe berries, through and through. The flavor is so very strong that you're satisfied with even a small serving- which is good, since it's rather expensive but worth every penny.

Seek it out. They have a list of locations where their products can be purchased here.

Summer fruit

The last of the early summer raspberries are on the bushes. I've been getting a pint or two every two days for nearly a month, but it's almost over. It's been a very good year for them.
We picked up the first of the summer peaches on Saturday at Terhune orchards. They're cling peaches, which make them a bear to work with, but it's always such a treat to get the first fresh peaches.
Must get to the grocery store today- I need some fresh cream. Also must remember to freeze the ice-cream maker...

Thursday, July 5, 2007

Top Chef without pity

Television Without Pity works over Top Chef.

Warning- only visit when you have some time to sit down and read! I promise, you'll get sucked in just like I did.

Tuesday, July 3, 2007

Green and White Bean Salad

The Recipe:

1/2 to 3/4 lb. string beans; green, yellow, wax- whatever's fresh
1 can small white beans or cannelini beans, drained
1 Tbsp. white wine vinegar
2 Tbsp. XV Olive Oil
1 tsp. brown mustard
8 or 10 fresh sage leaves, shreded or chopped

Blanch string beans in boiling water for 1 min; rinse immediately in cold water. Toss with the drained white beans.

Whisk mustard and vinegar together; whisk in oil slowly to form emusion. Add sage and S&P to taste. Pour over beans and let chill in the fridge at least 1 hour, preferably 2 or 3.

The Story:

I make this all summer, as the bush beans and wax beans pour out of my garden. (Am making it for a picnic tonight, as a matter of fact.) It's easy, and barely needs a recipe, but I like the proportion of vinegar to oil to be higher than a classic vinagrette, so I keep track.

Some people like tomatoes in their bean salad, or some onion. Add what you'd like, but I prefer to leave it pretty simple. The fresh sage shines more that way.

The cut beans will darken at the edges as they sit in the dressing overnight. It's fine to eat that way but much less pretty.