Ask my husband, ask my mom, ask my coworkers: I am not a morning person. Despite my middle age, I still have to set an alarm clock every day, even weekends, or risk sleeping until lunchtime. Most days the only reason I want to drag myself out of bed is the promise of strong coffee and kid cuddles.  Not surprisingly, I usually skip breakfast. With that being said, I adore this recipe and wanted to share it. It is one of my tried and true, never fails me dishes. If you spend the night at my house, this is one of three things I will serve you when you wake up. And if you are questioning why a dinner blog might post a waffle recipe, consider it your next “breakfast for dinner” meal idea.

I was skeptical of 100% whole wheat waffles but these are incredibly light and almost crisp. I promise! Serve with fresh raspberries, maple syrup, whipped cream, and raspberry puree or your favorite waffle toppings.

Whole Wheat Belgian Waffles

from King Arthur Flour

This recipe makes about 4 large waffles. I always double it, cook up the extra waffles then freeze them wrapped in wax paper inside freezer bags. Homemade freezer waffles! Much healthier and cheaper than Eggos.

• 1 1/2 cups (170g) King Arthur White Whole Wheat Flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons (25g) granulated sugar
• 1 large egg
• 1 1/2 cups (340g) lukewarm milk
• 5 tablespoons (71g) melted butter or 1/3 cup (67g) vegetable oil

Preheat your iron while you make the waffle batter. Whisk together the flour, baking powder, salt, and sugar.

In a separate bowl, whisk together the egg, milk, and butter or oil.

Mix together the wet and dry ingredients, stirring just until combined. The batter will be a bit lumpy. Cook the waffles as directed in the instructions that came with your waffle iron.

Raspberry Puree

Makes about 1 1/2 cups

• 1 pint fresh raspberries or 10 ounces frozen raspberries defrosted
• 1/4 — 1/2 cup sugar, honey, or maple syrup (to taste)

Blend ingredients in blender or food processor until smooth.

Remember the first weeks of the pandemic when a trip to the grocery store required intense planning and anxiety, and shelves were eerily bare? Although I quickly gave up on finding cilantro and toilet paper, I knew our basement full of freezer and pantry items would carry us through an apocalypse scenario, at least for a few weeks. I have never felt happier to have our Sitka Salmon Shares subscription stocking our freezer. If you are a seafood lover and live in the upper Midwest, I highly recommend the program. The seafood is caught by small boat fisherman in Alaska, processed and flash frozen, then shipped directly to your doorstep. You cannot beat the quality and convenience.

Last month’s delivery included halibut. I find halibut tricky to work with since it is low in fat and can be bland. This preparation is flavorful, fast, and fancy enough for a dinner party. Make sure to season the sauce well but salt the fish minimally. The prosciutto provides plenty of saltiness.

Captain Stu’s Halibut with Asparagus

adapted from Sitka Salmon Shares

• 4 (1/4 lb each) halibut fillets
• 4 TB butter, divided
• 3 green onions, roughly chopped
• 1/2 bunch asparagus, roughly chopped
• 3 cups baby spinach
• 8 slices prosciutto
• 8 small, tender sage leaves
• Olive oil
• Salt and pepper, to taste
• minced chives and lemon wedges, for serving

Preheat oven to 400 degrees.

In a large skillet, melt 2 TB of butter over medium heat. Add the green onions and sauté until softened, about 1–2 minutes. Add the asparagus along with 1/2 cup of water and bring to a simmer. Cook until asparagus is tender and water has been reduced to 2 Tbsp, about 6 minutes. Remove from heat and add the spinach, lightly stirring until wilted. Let cool for a few minutes, then transfer to a blender or food processor and puree until smooth with lid vented. Season well with salt and pepper and set aside.

Arrange prosciutto slices in pairs, overlapping them slightly. Place halibut fillets in the center of each, season with salt and pepper, then top each fillet with two sage leaves. Wrap prosciutto tightly around each fillet.

In a medium pan over medium-high heat, melt the remaining butter and a drizzle of olive oil. Place each prosciutto-wrapped halibut in the pan, searing on both sides until browned, about 2–3 minutes. Transfer to a baking sheet and bake for 5 minutes or until halibut is cooked through. Halibut should be firm when pressed but try not to overcook. Remove the halibut from the oven and top each with asparagus sauce, and a sprinkling of chives. Serve lemon wedge alongside.

Between this year’s COVID-19, Presidential antics, and a national (long overdue) reckoning with racism, I find myself falling back on the comfort of baking. 2020 feels like a perfect time to bake more cakes and restart the blog. I spent many hours cooking for my family during our shelter-at-home quarantine and suspect that many of you have done the same.  

I only make this flag cake once per year although it is one of my favorites. This year I don’t really feel like celebrating the state of America so I may rearrange the berries into a less controversial pattern. Suggestions welcome.

American Flag Cake

adapted from Barefoot Contessa

I’ve always loved quiche but didn’t begin to obsess about it until my 20s, living in Bucktown (when it still had a bit of grit to it) mere blocks away from a real French bakery, owned by a  young French couple that smoked cigarettes in the shop when customers weren’t around. Their croissants were fresh baked, glazed lightly in marmalade and the quiche–always several varieties–was indescribably delicious. Now on weekend mornings, listening to my household ruckus unfold from the safety of my bed, I sometimes pretend I’m in that tiny quiet Bucktown apartment again. I’m waiting for Reuben to return from his walk to the bakery with a still warm croissant and piece of quiche, a surprise treat that I knew to relish even then. A nice moment to be sure, but I think I  prefer my current morning ruckus and quiche warm out of my own oven.

Zucchini, Bacon, and Gruyère Quiche

adapted from Gourmet, December 2005

Since I rarely have heavy cream in the house, I usually use 1 1/3 cups (320 ml) of whole milk in lieu of the milk and cream mixture. And if you want to skip cleaning another pan, measure your milk in a glass measuring cup and and warm it for a minute or two in your microwave instead of on the stovetop.

1 (9‑inch) refrigerated pie dough round
6–8 slices bacon, coarsely chopped
2 small or 1 medium zucchini, halved lengthwise, then cut crosswise into 1/8‑inch-thick slices
1/2 teaspoon salt
3/4 cup (180 ml) heavy cream
3/4 cup (180 ml) whole milk
1/4 teaspoon black pepper
3 large eggs
2 oz (60 g) Gruyère, coarsely grated (about 1 cup)

Put oven rack in middle position and preheat oven to 450°F (230°C).

Fit the pie dough into a pie plate and lightly prick all over. Bake according to package instructions, then transfer the crust in pie plate to a rack.

Reduce oven temperature to 350°F (180°C).

While the crust bakes, cook the bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just crisp, about 6 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate, reserving the fat in the skillet.

Add the zucchini and 1/4 teaspoon salt to the fat in skillet and sauté over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to a paper-towel-lined plate.

Heat the cream, milk, pepper, and remaining 1/4 teaspoon salt in a small saucepan until mixture reaches a bare simmer, then remove from the heat.

Whisk together the eggs in a large heatproof bowl, then gradually whisk in the warm cream mixture until combined. Stir in the bacon, zucchini, and cheese and pour into the baked piecrust. Bake until the filling is just set, 25 to 30 minutes. Transfer the quiche in pan to a rack to cool slightly, about 20 minutes.

I’m always on the lookout for new recipes. Feel free to send your favorites my way. I’d also love to know how you pick out new recipes.

Harira

adapted from Gourmet, March 1994

The original Gourmet recipe is made with a whole chicken breast, which is simmered than shredded into the soup. I’ve adapted that recipe to make a vegetarian version.  Find the chicken-based recipe here.

4 cups (950 ml) broth (vegetable or chicken)
4 cups (950 ml) water
a 28-to 32-ounce (800-to 950 ml) can whole tomatoes, drained and puréed coarse
1/4 teaspoon crumbled saffron threads
2 medium onions, chopped fine
1 1/2 cups cooked dried chick-peas (recipe follows), or a 15-ounce (425 g) can, rinsed
1/2 cup (100 g) raw long-grain rice
3/4 cup (160 g) lentils
a large handful of fresh coriander (cilantro), finely chopped
a large handful of fresh parsley leaves, finely chopped

In a large heavy kettle with a lid bring the broth and water to a boil. Add to the kettle the tomatoes, saffron, onions, chickpeas, rice, and lentils and simmer, covered, 30 minutes, or until the lentils are tender. Season with salt and pepper to taste. Soup may be prepared up to 4 days ahead (cool uncovered before chilling covered). Just before serving, stir in the coriander and parsley.

To Cook Dried Chickpeas:

To make about 2 cups cooked chick-peas begin with a scant cup (180 g) dried.

In a bowl soak the chickpeas in water to cover by 2 inches overnight and then drain. In a saucepan combine the drained chickpeas and water to cover by 2 inches and simmer, covered partially, 1 to 1 1/2 hours, or until tender. Drain the chickpeas before using.

Speaking of long waits, after 9 months of anticipation, we are especially thankful this year for the arrival of baby boy Benjamin two weeks ago.  I’m looking forward to a leisurely holiday season ahead with my new little one, with not much to do except baking and baby snuggling. What could be better!

Pecan Pie Rugelach
adapted from BuzzFeed

I love that half of this recipe–the dough–can be made the day before baking. If you can spare a half hour, two days in a row, you can whip up these fabulous pastry-type cookies.

makes 32 cookies

Dough:
1 cup (120 g) all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter (110 g), cut into 8 pieces
1/2 cup cream cheese (110 g), cut into 4 pieces

Filling:
1 1/2 cups (225 g) finely chopped pecans (toasted if possible)
1/4 cup unsalted butter (55 g), cut into 4 pieces
1 teaspoon vanilla extract
1/3 cup (80 ml) corn syrup
1/2 cup (85 g) brown sugar
pinch of sea salt

Egg wash:
1 egg
1 tablespoon water

Let butter and cream cheese sit out at room temperature for 15 minutes, so that they are still cool but slightly soft. Combine flour and salt in a medium mixing bowl. Using a hand mixer, mix on a low speed just until combined. Scatter butter and cream cheese pieces over the top of the flour mixture, and beat on medium speed until dough is the texture of cottage cheese, still slightly crumbly. Use your hands to divide the dough into 2 equal pieces, then roll each piece into a ball. Flatten each ball into a disk about 1 inch thick and 4 inches in diameter, then wrap each one separately in plastic wrap, and refrigerate at least 2 hours, up to 1 day.

Place chopped pecans in a small bowl. In a small saucepan over medium heat, brown the butter by adding all 4 pieces at once and constantly stirring with a heatproof spatula until completely melted. Continue to stir or swirl the pan as butter starts to bubble and foam. When the foam subsides slightly and butter turns a light brown color, take it off the heat immediately and add the it to the chopped pecans. Add vanilla extract, corn syrup, and brown sugar, and mix with a rubber spatula just until combined.

Preheat oven to 350°F. Line two cookie sheets with parchment paper. Beat egg yolk with the tablespoon of water and set aside.

When the dough is chilled, unwrap one disk onto a lightly floured surface, and roll with a rolling pin into a 12-inch circle. It is important to have an even, symmetrical circle, so trim any excess. If dough gets too soft during rolling, lay it on one of the lined baking sheets and put it in the freezer for 5 minutes, until slightly chilled. Once the dough is rolled out, sprinkle half of the pecan mixture on top of the dough, all the way to the edges of the circle, making sure the mixture is evenly distributed. With a pizza cutter (or a knife), cut dough into 16 equal slices. Roll each slice from the outside in (starting the wide end and rolling towards the point), placing each roll onto the cookie sheet as you go. Repeat this process with the other disk of dough.

Use a pastry brush to coat the top of each cookie with the egg-water mixture. Bake rugelach for 20 minutes until golden, turning the cookie sheet halfway through baking. Cool completely before serving. Store in a covered (but not airtight) container for up to 3 days.

Like all my other pregnancies, this one announced itself with 24/7 nausea and an aversion to nearly all food. Luckily, my second trimester started this week and I am feeling better already. Though not quite ready to eat with abandon, at least I’ve found a few things to get me excited about being in the kitchen, namely rhubarb and ginger. For those not familiar with this leafy perennial, rhubarb stalks look like rose-hued celery and it’s leaves are large and broad. It really needs to be cooked to be edible and even then, due to its tartness, usually relies on a fair amount of sugar or other sweetener to make it palatable. The house we purchased last fall came with two ancient rhubarb plants, with leaves about the size of an overweight cat. Big! Apparently, the neighbors (the plant borders the alley and our neighbors are free to take as many stalks as they want) tried to transplant part of it a few years ago. After several hours of work they gave up, unable to hack apart the thick old roots holding it, and probably my house’s foundation, in place.

Though I still adore the Lemon Buttermilk Rhubarb Cake posted years ago, I’ve been experimenting with other rhubarb recipes. This syrup, combining rhubarb with my anti-nausea weapon (aka ginger), is delightfully tart yet sweet enough for even the kids to enjoy. Paired with soda water, it is perfect summer refreshment. I’d imagine it might also be fantastic paired with ice cold vodka or a crisp sparkling wine and would love to hear the results if anyone is willing to test these combos out for me.

Rhubarb Ginger Spritzer
adapted from Knit & Nosh

Makes 2 to 3 cups

4 lbs (1.8 kg) rhubarb, ends trimmed
1 to 2 inches fresh ginger, peeled roughly
1 cup (240 ml) water
Sugar

Wash the rhubarb and cut the stalks into one inch pieces. No need to measure, they are going to break down completely.

Peel the ginger, but do not be too concerned about getting every bit of peel off. Cut the ginger into slices. You want to maximize the ginger’s surface area for flavor, but do not worry about peel in the final product.

Place the rhubarb, ginger, and water in a large non-reactive pan and bring to a boil. Do not cover. Once the mixture is boiling, reduce heat and simmer 30 minutes or until the rhubarb is very soft and broken down. Let the mixture cool slightly.

Pour the mixture into a fine mesh strainer held over a large bowl and let it drain for at least one hour.

Measure the drained liquid and pour it into a medium non-reactive pan. Add half as much sugar as you have liquid. I had 2 cups rhubarb liquid so I added 1 cup of sugar.

Heat the liquid and sugar, stirring to dissolve and bring it to a boil. Boil for two minutes and then pour into a clean glass jar (or two). Let cool then store, covered, in the fridge.

To make spritzer: Mix 1 cup (240 ml) of soda (sparkling) water with 1 to 3 tablespoons of cooled syrup (to taste). Add ice and enjoy.

Pasta and White Beans with Sizzling Garlic-Rosemary Oil
adapted from Bon Appétit

Like Leah, I use white beans that I  cook myself instead of canned beans. The Tuscan-style White Beans post gives some instructions on cooking dried white beans. Actually, the cooked Tuscan-style white beans would taste amazing in this recipe.

Serves 6

For the pasta with white beans:
1 medium onion, cut into big chunks
1 medium carrot, cut into big chunks
1 celery stalk, cut into big chunks
4 garlic cloves, peeled but left whole
1/2 cup (15 g) fresh flat-leaf parsley leaves
1/4 teaspoon crushed red pepper flakes (or to taste)
1/4 cup (50 ml) olive oil
salt and freshly ground black pepper
2 to 3 tablespoons tomato paste
3 1/2 cups (about 500 g) cooked, drained white beans (save cooking liquid for water in recipe, if desired) or 2 x 14 oz (400 g) cans of white beans, rinsed
1 lb (450 g) short tube pasta, such as ditalini, macaroni, penne or rigatoni

For the garlic-rosemary oil:
1/4 cup (50 ml) olive oil
2 garlic cloves, finely chopped
1 tablespoon minced fresh rosemary

Pulse the onion, carrot, celery, whole garlic cloves, parsley and red pepper flakes in a food processor until finely chopped.

Heat the oil in a large, heavy pot over a medium heat. Add the chopped vegetables and season with salt and pepper. Cook for 8 to 10 minutes, stirring often, until golden (wipe out the food processor bowl while the vegetables are cooking). Stir the tomato paste and 1 cup (250 ml) water in a small bowl to combine, then add to the pot. Scrape up any browned bits from the bottom of the pot and bring to a boil. Reduce the heat and simmer for 5 to 8 minutes, until the liquid has almost evaporated.

Add the chickpeas and 2 cups (500 ml) water to the pot and simmer for 15 minutes to let the flavors meld. Transfer 1 cup (250 ml) of the chickpea and vegetable mixture to the food processor. Purée until smooth, then stir back into the sauce to thicken it.

Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the pasta, reserving 1 1/2 cups (375 ml) of the pasta cooking liquid.

Add the pasta and 1/2 cup (125 ml) of the pasta cooking liquid to the sauce and stir to coat. Increase the heat to medium and continue stirring, adding more pasta cooking liquid as needed, until the sauce coats all the pasta.

To make the garlic-rosemary oil, heat the oil in a small sauce­pan over a medium-low heat. Add the chopped garlic and rosemary and cook for about 1 minute, until it stops sizzling. Divide the pasta among bowls and drizzle with the garlic-rosemary oil.

In An Everlasting Meal by Tamar Adler, I came across her method of simply pouring hot vinegar over sliced chillies, and voilà — an instant pickle pick-me-up. I like the fact that there’s no salt or sugar, like in a true brine; it keeps the flavor bright and clean. Plus they also take all of 5 minutes to make, from start to finish.

This quick little recipe — if you’d go so far as to even call it a recipe — will change your meals. If you’re anything like me, you’ll find yourself adding them to just about everything: eggs, pasta, stews, Mexican food, anything crying out for a little kick.

Quick Pickled Chillies

Wash a glass jar well with hot soapy water. I use a small 250 ml (1 cup) jar and it holds enough chillies to last me a few weeks.

If you want less heat in your chillies, slice off the top, then hold the chilli upside down over a bowl and roll it between your hands — the seeds will tumble right out. If you don’t mind the seeds, then just slice the chillies into thin rounds and pack them tightly into the jar. You can add all sorts of extras at this point: whole peeled garlic cloves, peppercorns, coriander or cumin seeds, bay leaves, fresh herbs. If you want to add any of these (or anything else), just add it to the jar along with the chillies.

To figure out how much vinegar you’ll need, pour water over the chillies until they’re covered and the jar is full. Pour the water out into a measuring jug and see how much there is — that’s how much vinegar to use. Pour that amount of white wine vinegar into a small saucepan. Bring to the boil, then reduce the heat and simmer for 1 minute. Pour the hot vinegar over the chillies, clamp on the lid and stash in the fridge front and center at eye level, where you’ll find yourself constantly reaching for them. They’ll last for a couple months in the fridge, but I doubt they’ll hang around that long.

If you love chillies, do yourself a favor and order a jar of Gran Luchito Smoked Chilli Paste — in Ireland, you can get it at My Mexican Shop. I got a jar last week and mixed a spoonful with some mayonnaise to make an addictive dip.

Beef Lombardi
adapted from Southern Living What’s for Supper

This is an easily adaptable recipe. I usually use more egg noodles than called for and then add an extra tablespoons of cream cheese. Since my daughter is currently green onion adverse, I cut back on those or use only the white parts so she doesn’t notice them as much. Feel free to experiment according to your own tastes.

Serves 8

10–12 oz (280–340 g) medium egg noodles
1 lb (450 g) lean ground beef
1½ teaspoons salt, divided
½ teaspoon dried Italian seasoning or dried oregano
1 x 6‑oz (170 g) can tomato paste
1 x 14-oz (400 g) can diced tomatoes
4 oz (110 g) cream cheese, softened
½ cup (120 ml) sour cream
4 green onions, chopped
1 cup (4 oz/110 g) shredded Italian six-cheese blend or mozzarella cheese

Preheat the oven to 350°F (180°C). Prepare the egg noodles according to package directions.

Meanwhile, sprinkle the ground beef with 1 tsp. salt and the Italian seasoning. Cook the beef in a large skillet over medium heat, stirring often, 5 to 6 minutes or until meat crumbles and is no longer pink.

Stir in the tomato paste, and cook 2 minutes; stir in the tomatoes, 1/2 cup water, and remaining 1/2 tsp. salt; reduce the heat to medium-low, and simmer 8–10 minutes until thickened a bit.

Microwave the cream cheese in a microwave-safe bowl at HIGH 20 seconds. Stir in the sour cream and green onions into the warm cream cheese, then gently stir the cream cheese mixture into the hot cooked noodles.

Spread the noodle mixture in the bottom of a lightly greased 11- x 7‑inch baking dish. Top the noodles with the beef mixture then sprinkle the shredded  cheese evenly over the mixture.

Bake the casserole at 350° for 25 minutes or until hot and bubbly.

To make ahead: Freeze the unbaked casserole, tightly covered, for up to 1 month. Thaw in the refrigerator overnight, then bake at 350°F (180°C), loosely covered in aluminum foil for 25 minutes. Remove the foil and continue baking about 15 minutes more until the cheese is melted and the casserole is hot.