During the month of February, I have been reflecting on and celebrating Black History Month by cooking from Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin. As February comes to a close, I want to share a celebration wrap-up. A Jubilee …
Month: February 2021
Peanut butter waffles. Perfect for breakfast topped with strawberry jam and syrup. As a basis for a peanut butter and jelly sandwich. Or maybe even as dessert, topped with vanilla ice cream and hot fudge.
I just might have to try that.
Waffles are a relatively new discovery. I grew up in a French toast household, and we always had blueberry pancakes if we went out for breakfast.
Fast forward to when mr. uglyducklingbakery and I combined households. We kept a huge number of whisks and spatulas, but we got rid of other duplications. One pasta maker was given away (although perhaps we should have gotten rid of both with my use it or lose it philosophy). I had the stand mixer. He brought a waffle iron.
I don’t remember the first time I used it. I just know that it was the start of something big. First came buttermilk waffles and sourdough discard waffles for breakfast. We had waffle chips as snacks. There was a chicken and waffle dinner. And, of course, there were fawaffles – falafel as waffles.
Just try to say fawaffle without smiling.
Anyway, true to form, I started looking at waffle cookbooks. The one that caught my eye was Waffles from Morning To Night by Dorie Greenspan. Dorie Greenspan and a waffle cookbook? Sold.
The following is an adaptation of her PB&J Waffles.
Peanut butter wafffles
- Waffle iron
- 3 tbsp unsalted butter, melted
- 1 1/4 cups bleached all purpose flour
- 2 tbsp light brown sugar, packed
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1 pinch salt
- 1/2 cup creamy peanut butter
- 2 eggs see note for variation involving separating egg yolks and whites to create a lighter waffle,
- 1 1/4 cup buttermilk
- 1/4 cup roasted, unsalted peanuts, chopped plus more if desired for topping
- Melt the butter.
- In a small bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, salt).
- In a mixer bowl, combine the eggs and peanut butter at low speed until smooth (see note for variation involving separating eggs to create a lighter waffle).
- Add the buttermilk and melted butter and mix until combined.
- Add the dry ingredients and mix until just combined. Do not overmix.
- Stir in the chopped nuts.
- Make the waffles per your waffle iron instructions. This recipe makes 6-7 1/2 cup waffles.
– The original recipe recommends separating the eggs for lighter waffles. I do not think this essential, but if you want to do this, add only the yolks to the mixer in the initial peanut butter + egg step (#3). Then, once all of the rest of the ingredients have been added (i.e. through step #6), whip the egg whites using a hand mixer until you get stiff peaks, and gently fold the whipped whites into the waffle batter.
– To top with jam, heat the jam on low heat in a small saucepan with a couple of tablespoons of water until the jam is thin and pourable. You can even pass it through a sieve to remove any seeds (e.g. for raspberry jam) if you want to be even fancier.
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What’s in a name? With TikTok Uuni feta pasta, pretty much everything. If you know me, you know that I am not trendy. I’m not up on popular culture. I had no idea about any of the food trends of 2020 other than sourdough. I …
Chocolate peanut butter bonbons. Copycat Reese’s peanut butter cups. I don’t care what you call them. Anytime you combine chocolate and peanut butter is a win in my book.
The recent snow has made me ache for the foods of summer. You know what I mean. Berries and peaches, fresh corn, and basil for pesto alla genovese. The pesto that was in the freezer is long gone. How will we get through the next few months? Winter pesto.
They are all variations on a theme. If you are using greens, whether basil or kale or spinach, you can add them directly to the food processor without cooking. If you are using a more substantial vegetable, you’ll want to parboil it first. Perhaps reserve the asparagus tips or broccoli florets (instead of putting them in the food processor) to give a little bit more texture to the dish.
Otherwise, these pesto recipes are all essentially: a clove of garlic, an ounce or two of parmesan cheese, a few tablespoons of toasted pine nuts or other toasted nuts or seeds, a 1/2 teaspoon of salt or so, maybe a tablespoon or so of lemon juice, and then olive oil to get to the right consistency.
You can toast nuts and seeds on the stove top or in the oven. This is one of those times where you just have to use your nose. Nuts are toasted when they smell … nutty.
Winter pesto with kale
- Food processor
- 1 clove garlic
- 1 oz parmesan cheese plus more if serving with pasta
- 2 tbsp pine nuts, toasted
- 1/2 tsp salt plus more to taste
- 1 bunch kale (~1/2 lb including stems), trimmed from stems
- 1 tbsp lemon juice plus more to taste
- 2 tbsp olive oil, plus more as needed
- Put garlic, parmesan, pine nuts, and salt into the food processor and pulverize.
- Add kale leaves, lemon juice, and the 2 tbsp of olive oil, and process for about 10 seconds.
- Scrape down sides of food processor and process for another 10 seconds.
- Adjust to taste with additional olive oil, salt, or lemon juice as desired.
And maybe, just maybe, these winter pesto variations will be enough to get us through until the summer basil starts to appear.
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It was inevitable that I’d turn one of our favorite meals into a meatless meatloaf. I was vegetarian for over 10 years when younger, and I’ve watched the boom in plant-based meats with interest. So when mr. uglyducklingbakery wanted something to accompany BBQ baked beans …
You could turn these braised meatballs into a quick meal by using a store-bought marinara, but would you really want to? The alternative, if you wanted to make these on a weeknight, is to make the sauce ahead of time. It freezes well, or you could can it, if you do that sort of thing.Continue reading Spaghetti and Braised Meatballs in Tomato Sauce