Adapting two recipes I’ve used in the past as guides, plus strong opinions about what I like about it, I thought I’d actually write down what I did this time.
Continue reading “Vegetarian French Onion Soup”Tag: food
Saturday Lazy Fancy Breakfast: pumpkin spice waffles!
Menus locally are full of squash and pumpkin themed recipes. The fancy coffee seasonal drinks are often pumpkin spice themed. For some reason this made me decide to make fancy waffles this morning for family breakfast. Specifically “squash spice waffles topped with coconut cream and candied spiced pistachios” since that’s what worked out with what is on hand.
Continue reading “Saturday Lazy Fancy Breakfast: pumpkin spice waffles!”
Coconut Waffles!!
We went to a local diner yesterday – Ludi’s downtown which somehow I hadn’t realized existed and they are good and cheap. One of their specials was ube pancakes with haupia syrup. But they were out. But this made me realize this morning that I could easily make coconut waffles with what we had in the kitchen!
Excuses to use cast iron: dutch baby pancakes!
Some months ago a coworker mentioned their partner making them Dutch baby pancakes for a special day. I was intrigued and googled, stashing away this Alton Brown recipe. A few weeks ago I finally made it in a 9 inch pan for family breakfast (partner, kiddo, my mom and me). They were delicious but somewhat awkward to make seconds. I made up a batch, we baked it, divided into quarters and repeat. Awkward. But! I have tiny cast iron pans! They are adorable little six inch diameter pans.
So I adapted the recipe to work with the small pans! And it worked spectacularly. The only “problem” now is we only have two 6-inch cast iron and to do it right for a group needs more pans! Read inside for converted recipe!
Continue reading “Excuses to use cast iron: dutch baby pancakes!”
Ambrosia Salad
You may not actually know the name of this “salad”, but it’s that one with usually fruit and marshmallows and jello probably in a creamy base. Good ones have a variety of fruit and some coconut. Bad ones are mostly incredibly sweet creamy fluff with marshmallows and jello and if you’re lucky some fruit.
I had a craving so we made some for the family holiday party after I found a Serious Eats article about the history of it.
The short version is that originally – in the 1800s in the south of the United States – it was just fresh citrus, shredded coconut and a bit of sugar. Those ingredients would all be seasonal or rare treats then, even if now they are ubiquitous and often available year round. The marshmallows and creamy base came later. The cream base is varyingly cream, marshmallow fluff, cool-whip, sour cream, mayonnaise (!) or a mixture, often along with jello. Maraschino cherries, nuts and marshmallows pieces are also more modern.
