Buttermilk Waffles

Posted on May 8, 2014 by admin
Buttermilk Waffles
This Mother's Day, treat mom to something special to start her day! We recommend breakfast in bed, featuring this buttermilk waffle recipe from cookbook author Cynthia Graubart. Pamper Mom on Mother’s Day (or any day!) with waffles, fresh cut flowers, coffee and personal note. What a wonderful way to show Mom your appreciation for all that she does! Learn other great recipes from Cynthia in any of her upcoming classes. Her Wine Makes the Meal class this coming Friday with certified wine specialist Don Hackett will be a special one! The class features select wine pairings served alongside recipes from her James Beard award-winning cookbook Mastering the Art of Southern Cooking, co-authored with Nathalie Dupree. A few seats remain, register here.
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Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Ingredients
  1. 1 3⁄4 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. 1 teaspoon baking soda
  4. 1⁄ 2 teaspoon salt
  5. 2 cups buttermilk
  6. 1⁄ 3 cup melted butter or oil, cook’s preference
  7. 2 eggs, beaten to mix
Instructions
  1. Preheat waffle iron.
  2. Whisk together flour, baking powder, soda, and salt in a bowl. In another bowl, mix buttermilk, melted butter, and eggs. Whisk together both mixtures and beat until smooth.
  3. When the waffle iron is hot enough for a bit of oil to sizzle, ladle or pour the batter directly into the center of the lower half until it spreads to within an inch from the edges. Close and cook according to manufacturer’s directions. Do not lift cover during baking. Steam will escape from the sides of the waffle iron, so take care not to get burned. When the steam subsides, the waffle is nearly ready.
  4. When the waffle is done, lift the cover. Loosen waffle with a fork and remove.
  5. Meanwhile, close the waffle iron to reheat quickly. When ready, pour in the batter for the next waffle. Thin the batter as needed with more buttermilk.
Notes
  1. Waffle batters, like pancake batters, are best made half an hour or more before cooking.
Variations
  1. • Self-rising flour may be substituted in equal measure for the flour, omitting baking powder, baking soda, and salt.
  2. • For “sweet” milk waffles, use 1 tablespoon baking powder and substitute milk for the buttermilk.
Adapted from Copyright 2012 "Mastering the Art of Southern Cooking" by Nathalie Dupree and Cynthia Graubart
Adapted from Copyright 2012 "Mastering the Art of Southern Cooking" by Nathalie Dupree and Cynthia Graubart
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Snapper with Roasted Citrus

Posted on May 1, 2014 by admin
Salt-Crusted Snapper with Roasted Citrus
Serves 4
As the days become longer and the temperatures continue to climb, thoughts turn to lighter fare. Escape to the coast with this salt-crusted fish that fits the bill. It's a breeze to prepare. And when it's cooked and served in Le Creuset's new signature color Palm, it's like a mini-vacation at dinnertime!
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 2 lbs kosher salt
  2. 3/4 cup to 1 cup water
  3. 1 large ruby red grapefruit, thinly sliced
  4. 1 large lemon, thinly sliced
  5. 1 large orange, thinly sliced
  6. 1 large lime, thinly sliced
  7. 1 (4-lb) whole red snapper, cleaned and descaled
Instructions
  1. Preheat oven to 400* F
  2. In a large bowl, combine salt and water, stirring until it is a paste-like consistency
  3. Pour a 1-inch-thick layer of the salt mixture into a roaster. Layer half of the citrus slices on top of the salt. Place the fish on top of the citrus. Press the remaining salt on top of the fish to form a thick crust. Top with remaining citrus slices.
  4. Bake 35 to 40 minutes, or until fish is done (internal temperature of 135*F) and salt is lightly browned.
  5. To serve, crack the salt crust with the handle of a knife or kitchen mallet and fully scrape off the fish. Transfer to a serving platter; flake fish away from center spine with a serving fork, and top servings with roasted citrus slices.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Charred Bok Choy with Sriracha Vinaigrette

Posted on April 28, 2014 by admin
Charred Bok Choy with Sriracha Vinaigrette
Expand your spring veggie selection with bok choy. Bok choy is delicious stir fried, added to soups, or gratineed. The stems can be used in place of celery and the leaves in place of spinach or chard - use your imagination to come up with new twists on old standbys. Here, we'll get you started with a quick and easy recipe where the bok choy is grilled and given a spicy finish.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1/4 cup toasted sesame oil
  2. 2 tablespoons soy sauce
  3. 1 tablespoon honey
  4. 1 tablespoon Dijon mustard
  5. 1 teaspoon Sriracha sauce
  6. 2 large red jalapenos
  7. 2 large heads bok choy, halved lengthwise
Instructions
  1. In a small bowl, whisk together sesame oil, soy sauce, honey, mustard and Sriracha. Set aside.
  2. Set grill to high heat. Coat the racks with nonstick cooking spray.
  3. Grill jalapenos for 6 minutes, or until lightly charred. Remove from grill and cut into thin rounds. Set aside.
  4. Coat bok choy halves with nonstick cooking spray. Grill 2 minutes per side, or until lightly charred.
  5. Arrange bok choy on a large serving platter. Sprinkle with jalapenos and drizzle with the vinaigrette to serve
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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