Rye Waffles

Rye Waffles with Black Raspberry Sauce
from Naturally Ella

2/3 cup rye flour
1/3 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
2 tablespoons melted butter
1 tablespoon molasses
1/4 cup regular or greek yogurt
1/4 cup milk or almond milk
1 teaspoon vanilla extract

1 cup black raspberries (or substitute blueberries)
1 tablespoon maple syrup
1 tablespoon lemon juice

Preheat waffle iron and preheat oven to 200˚.
In a bowl, combine rye flour, wheat flour, baking powder, and salt. Stir to combine. In a separate bowl, whisk together eggs, melted butter, molasses, yogurt, milk, and vanilla extract. Pour into dry ingredients and stir until combined.

Pour some of the batter into a waffle iron and cook according to iron’s instructions. Remove from iron and place on a baking tray. place tray in oven and keep waffles warm while making the rest.

While waffles cook, combine black raspberries, maple syrup, and lemon juice in a small sauce pan. Bring to a boil and reduce to a simmer. Continue to simmer until ready to use.

Gazpacho with Croutons

Gazpacho
from Ina Garten

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.


Croutons

stale, crusty bread
olive oil
salt
pepper

Cut bread into crouton-sized cubes. Place in a bowl, drizzle with olive oil, salt and a little pepper. Toss to coat. Heat a skillet over medium heat. Add bread and stir occasionally, cooking until croutons are browned.

Key Lime Pie Gelato

Key Lime Pie Gelato
from Cookin Canuck

2 cups whole milk
1 cup heavy cream
4 large egg yolks
2/3 cup sugar
3 tablespoons Key lime juice
1 teaspoon vanilla extract
2 teaspoons grated lime zest
3/4 cup crushed graham crackers, frozen

In a medium saucepan, combine milk and cream and heat over medium-low heat until small bubbles start to form around the outer edge of the pan, stirring occasionally. While the milk and cream are heating, whisk together egg yolks and then add in sugar, continue to beat until pale yellow.

When the milk and cream have reached 170º F temper the egg yolks by adding a cup or two of the hot cream to them and slowly while constantly whisking. Add the mixture to the pan, pouring slowly and whisking. Heat over low heat, stirring frequently, until the mixture is thick enough to cover the back of a wooden spoon and reaches 185º F, without allowing it to boil.

Strain the mixture through a mesh strainer to remove any possible lumps. Slowly add in lime juice, vanilla extract and lime zest. Cool slowly to room temperature, stirring every so often, and then cover and refrigerate until cold.

Once the gelato mix is cold, freeze it in an ice cream maker according to manufacturer's directions. Stir in frozen graham cracker crumbs and transfer immediately to an airtight container. Freeze until firm and serve.

Pureed Beet Soup

So long time, no post. I've decided to make some changes to the blog. My main purpose is to catalog recipes I've made so I can easily find them for future use. So to help me do that, I may post recipes with no prose or photo. I don't want to let the fancy extras get in my way of recording good food! I do have some words and a photo for you today, though.

It's beet season in my CSA, so I reluctantly tried this beet soup. I'm still on the fence about beets, but I seriously loved this soup! It's creamy and sweet and probably a good introduction to beets for those who are just getting to know this gorgeous vegetable.

Pureed Beet Soup
adapted from Dishing Up the Dirt

1 tbsp coconut oil
3 large red beets, scrubbed clean and cut into 1/4 inch pieces (if organic, no need to peel)
1 tbsp fresh minced ginger
1 large yellow onion, diced
3 large cloves of garlic, minced
dash of cayenne pepper
1/2 cup of full fat coconut milk
4-5 cups of vegetable stock
salt and pepper to taste

In a large soup pan heat the coconut oil over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally. Add beets, garlic and ginger. Cook for about 3-5 more minutes stirring often. Add 4 cups of vegetable stock and bring to a boil. Reduce heat to a simmer for about 25 minutes. Add cayenne pepper. Make sure beets are fork tender, and then carefully with a blender or immersion blender, puree the soup. Add more stock or water if it is too thick. Add coconut milk. Stir to combine. Season to taste with salt and pepper. Serve warm.