on the menu: waffles & jam

On July 13, 2014 by theseventhsphinx

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OK, here’s what you do:

1. Make waffles

2. Top your waffle generously with jam (I highly recommend this: Ficsher & Wieser Amaretto Peach Pecan. So, so delicious. Other possibilities: strawberry rhubarb, plum, sour cherry…or, you know, nutella)

3. Add a small mountain of berries

4. Douse with warm maple syrup – the real stuff only, and the darker the better

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5. Try not to eat too fast

[Good luck with that.]

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on the menu: the berry parfait

On May 25, 2014 by theseventhsphinx

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Hurricane glasses have so much potential.

It only occurred to me later that this would have been so much prettier and easier to assemble if I’d whipped the Greek yoghurt with some coconut milk or something, or just used a less firm yoghurt. Ah well. Life lessons.

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This is the same granola recipe I’ve mentioned previously.

The color scheme is fitting for the long weekend, but also berries are good for you. And delicious.

 

on the menu: buttermilk waffles

On March 16, 2014 by theseventhsphinx

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I finally broke out the waffle iron. Why did I not sooner? It didn’t take nearly as long as I was imagining to get a waffle going. This is a buttermilk waffle recipe from Cook’s Illustrated (here it is featured on a cooking blog), which calls for seltzer water to add fluffiness. Works like a charm. Want to try a recipe with yeast next, then something with multiple grains, something savory…it’s only a matter of time. Only a matter of time and waffles.

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I invested in a nice All-Clad waffle iron and am so pleased with it. I rarely had waffles growing up and they haven’t lost their air of specialness. Like, if I make you waffles, I must really like you.* It must be a special day (or is henceforth destined to be a special day, on account of the waffles). The people I like aren’t usually around at breakfast, but I hope this is not always the case. It’s hard to imagine a better expression of affection than a gift of homemade waffles. Especially those accompanied by blueberries and proper maple syrup.

* If you make me waffles, you must really like me. If I will not make you waffles, I must not like you quite enough, etc. An unexpectedly effective barometer.

on the menu: homemade granola

On February 16, 2014 by theseventhsphinx

Few foodstuffs seem to me as sublime, as supremely edible as homemade granola. It needn’t be expensive, and you can chuck in all sorts of nice things.

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I use a Fanny Farmer recipe as a base, which I’ve modified over time with a smidgen of every granola recipe I’ve liked or think I might like. The result is a bit different every time, and always to my liking.

Here’s roughly what I did this time, though the proportions can vary quite a bit before it becomes distinctly different. I say add more of what you like most. The main thing is having enough of the oil/honey mixture to coat the dry ingredients evenly.

3 c oats

1+ c almonds (flakes, whole, or both – I like extra)

1 c pumpkin seeds

1 c sunflower seeds

1 c coconut flakes

1/4 c  dried cranberries (or any dried fruit)

1/4 c flax seeds

1/3 c sesame seeds (more like 1/4 c or none for normal people)

1/2 c pistachios or pecans

1 tsp cinnamon (adjust to your taste; the recipe can handle twice this if you like, also fine with half)

1/4 tsp nutmeg

1/4 tsp salt

1/4 c coconut oil (or you can substitute 1/4 c canola oil with a couple of tablespoons of butter, but the coconut oil gives excellent flavor. I often add a bit extra.)

1/2 c honey (can substitute maple syrup here, too, or add in addition. I go heavy on the honey, too)

2 tsp vanilla extract

Preheat oven to 350 degrees. Mix dry ingredients in a large bowl. Warm oil, honey, and vanilla in a saucepan and mix well into dry ingredients, coating evenly.  Spread granola mixture evenly in a baking pan or sheet (line it with parchment paper for easy stirring and removal). Bake, stirring every 10 minutes, until granola is deep golden brown, about 35 minutes (this part is flexible as well, you can do 25 minutes for a chewier texture or 45 for more crunch. The shallower the mixture on your baking pan/sheet, the less time it will take). Add dried fruit around the last 5 minutes of baking time. Let cool before eating or storing (it will harden as it cools, so expect it to seem slightly underdone when first removed from the oven). Store in an airtight container.

Note that I mean raw nuts and seeds here. A few roasted ones tend to work out OK if you opt for a quicker cooking time and adjust salt levels accordingly (or don’t mind the extra crunch).

aside: I love pistachios

I often don’t bother baking the dried fruit at all, simply adding it to individual servings as desired.

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Add berries and a fraction of coconut or almond milk. Maybe some maple syrup if feeling decadent.

Happiness.

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