Buttermilk Waffles

Buttermilk WafflesWaf­fling
The boys just played in their last base­ball tour­na­ment of the season. This left us all sad because it was over—but equally as happy that it was all over, and our real summer vaca­tion could start. One bright spot in the weekend spent in Man­teca was…waffles.

Waf­fles may not seem like a big deal to you or me, but to my kids they are the best thing ever. (Except for, maybe, Roll-​​Up a.k.a. Swedish pan­cakes. But that’s another post for another day.)

We stayed one night in a hotel that pro­vides break­fast, and the kids were beside them­selves because they could make their own fresh waf­fles. By their actions and con­ver­sa­tion, you would think that the three of them never get to have waf­fles. That is so not the case. In fact we have waf­fles often. So often that I have the cool double waffle maker that spins and makes two at a time, ‘cause making them one at a time just takes too darn long, and they are not that patient.

I have tried many ver­sions and recipes for waf­fles. I’ve tried reg­ular, Bel­gian, sour­dough, pecan, but­ter­milk, sweet potato, banana, yeast, choco­late chip and on and on. You would be sur­prised at how many recipes there are for waf­fles. And don’t get me started on the ice cream/​dessert variety.

I have finally found what I con­sider to be my per­sonal favorite recipe for ye old basic waf­fles. They’re crispy and light with great flavor. Alas, in the eyes of my kids, they just won’t ever be as cool as the free hotel waf­fles during base­ball. Read more…

Tomato Cobbler with Blue Cheese Biscuits

Tomato Cobbler with Blue Cheese Biscuits Attack Of The Killer Toma­toes
This is my favorite part of the summer growing season. I am expe­ri­encing a tomato explo­sion in my garden. It’s awe­some. But I do tend to get tired of just pop­ping the cherry toma­toes into my mouth, or eating the slicer toma­toes like apples. So when I saw this recipe for a tomato cob­bler on one of my favorite blogs, I was intrigued and excited about making it. All my favorite fla­vors are there: toma­toes, basil, bal­samic, and caramelized onions….and don’t forget the blue cheese!

I am fairly cer­tain that the kids will go nowhere near it, but I also have a strong feeling that this will be served for dinner up at Tahoe next week to those of us who are over 5 feet tall, and have a more sophis­ti­cated palate than the chicken nugget crowd.

I encourage those of you who have the same back­yard tomato largess to give it a try…
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Watermelon Gazpacho With Chile and Feta Cheese

Watermelon GazpachoThat’s Usin’ Your Melon!

After an extended vaca­tion and a lot of dri­ving, we’re back home and I am looking for some good “real” food. It can be fun eating out, but even­tu­ally I get tired of shouting in a clown’s mouth and want to have a normal, family dinner around our kitchen table. I know. How very Norman Rockwell…

I gotta say, I’m pretty tired. So as much as I want a real meal, I also want it to be easy and per­fect for the warm weather. Luckily, I have a recipe that covers both.

Last month at our Tyler Flo­rence cook­book dinner, one of the recipes I went crazy for was the Water­melon Gaz­pacho with Chile and Feta Cheese. Just so you know, I don’t like watermelon—which makes my love of this recipe weird. But it’s good…really good. And it is made almost entirely in the blender. Nothing is easier than that. Add to that the fact that my toma­toes are abun­dant and melons are at the peak of their season, and you just can’t go wrong with this one.  Read more…

Trout Meunière

Yellowstone River Goin’ Fishin’? Yup…

You cannot catch trout with dry breeches.
~Spanish Proverb

As you read this post, I am wearing waders (It’s a real good look.), thigh deep in the Yel­low­stone River—fly fishing for trout. Before you get too impressed, let me say that I am not a fly fish­erman. My first and only encounter with the sport (?) occurred right after col­lege when my then boyfriend tried to teach me the art of the cast in my dri­veway (’cause doesn’t everyone do that?). I never got it right, but it did make for some serious comedy. And for 5 min­utes I was an awe­some girlfriend.

Fast for­ward a few years. (Actu­ally it’s almost 20, but I refuse to wrap my mind around that.) Here I am again trying to figure this whole thing out. The best part is we are in Yel­low­stone, which has been on my bucket list since I studied Geology and Vol­canology at the U of O. (Geek alert! Obvi­ously that career didn’t pan out.)

Despite visions of Chevy Chase and his sta­tion wagon (or maybe because of it) we decided to load up the kids and the car, and expe­ri­ence a real family vaca­tion com­plete with plenty of whining, bath­room stops, and “Will you stop touching me!”. It’s all worth it because good or bad this will be a trip that we will remember for years to come.

Below is a favorite recipe for Trout Meu­nière from James Peterson’s cook­book Fish & Shell­fish. This book is another one of those must haves for any cook’s library. It is a great ref­er­ence for cooking any­thing and every­thing that comes from the water. I have included his intro…seems appropriate.

Trout Meu­nière
I must have been four or five when my mother took me and my brothers into the moun­tains of Cal­i­fornia for a week of camping. We’d pitch a tent big enough for the whole family, and my mother would be up at dawn, rod and reel in hand, to fish for our break­fast. The trout would end up siz­zling in bacon fat over an open fire. No trout has ever again tasted quite the same, but this recipe is for me as close as it gets.
~James Peterson

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