banana quinoa waffles

I love an elaborate weekend breakfast, but my breakfast inspiration usually doesn’t strike until halfway through Saturday morning. Which is why I like something simple that can be made with things I already have around the house. Cue these banana quinoa waffles. Quinoa and cornmeal give the waffles a great texture that really compliments the banana and spice. Smothered in warm maple syrup, they are pretty much divine.

Head over to Babble.com’s Family Kitchen for the recipe.

rosemary polenta pancakes with sliced cherries and lime

You may be wondering why you haven’t heard from us in a while. The best answer is that we’ve had a series of fails. First it was the strawberry pancakes–they were ok, but mushy and not something you’d want to have again. Then, the strawberry shortcake–I made all-lard biscuits, they were also fine, but small and dense. In both cases I blame the presence of whole-wheat flour. I want to make healthier food, but I find this stuff so temperamental.

Finally, this morning I had a culinary triumph. These rosemary polenta pancakes with sliced cherries and lime are sublime. The absolute best of the season with quiet, harmonious flavors. The only way these could be better is with a little ricotta cheese. The pancakes themselves have a great tooth with a hint of fluff. The rosemary adds a savory twist that compliments the corn. And the cherry flavors are wine-y with the tang of lime. Can I have my breakfast again?

The pint of cherries is not really enough for all these pancakes. If you are having a big crowd, double the cherry part. If not, I suggest reserving the pancakes for a savory compliment to scallops, bitter greens, or sausage.

 With an egg and milk substitute, I think these would be excellent as a vegan dish.

Rosemary Polenta Pancakes with Sliced Cherries and Lime
(adapted from The New York Times)

for the pancakes
1/2 cup corn meal
1 1/2 cups water
1 teaspoon plus a few pinches salt
2 eggs
1 1/4 cup of milk
1 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
diced fresh herbs, such as rosemary or sage
oil or butter for the skillet

for the cherries
1 pint cherries, rinsed, pitted and sliced
2-3 tablespoons maple syrup
zest and juice of one lime
good pinch of salt

Combine the water, polenta and a good pinch of salt in medium sauce pan. Whisking almost constantly, cook over medium heat until the polenta is bubbly. Cook for ten minutes and set aside. Preheat your skillet or griddle over medium heat. Combine the flour, sugar, 1 teaspoon salt, and baking powder in a large bowl. Whisk the two eggs into the polenta and then add the milk. Fold the wet ingredients into the flour mixture. Spoon roughly 4 tablespoons batter for each pancake onto the greased griddle or skillet, sprinkle with herbs and a bit of salt, and cook about 4 minutes on each side. Place the cooked cakes in a slightly warm oven.

Meanwhile, rinse, pit, and slice a pint of cherries. Add t he syrup, zest, juice and salt. Set aside until pancakes are ready.

Serve two or three of the pancakes piled high with cherries and juice.

creamed corn relish

This creamed corn is a tender summer relish with silky undertones. The starring flavor is fresh corn just cut off the cob. Another delight is a shredded sweet yellow carrot. It lends texture and a contrasting sweet note against the corn. Scallions, fresh red onions, and red pepper flakes add the punch.

You will find this is more of an outline than a recipe.

Creamed Corn Relish

3 small ears of corn, cooked, cooled, and cut off the cob
1 sweet carrot, shredded
1/2 an onion, diced
4 scallions, chopped
1 teaspoon lemon zest
2 tablespoons butter
1/2-3/4 cup cream
salt
pepper
1/2 teaspoon red pepper flakes, or to taste

Heat the butter in a large skillet over medium-high heat, and when it is fragrant and bubbly, add the onion. Saute for five minutes, add the carrot and zest, and cook for four minutes. Throw in some salt and then the corn, and cook for a few minutes. Pour in the cream, taste for salt, then add the pepper and pepper flakes. Continue to cook on medium heat, stirring constantly. Add more cream if it gets dry, but when most of the liquid has been absorbed turn the heat to low and check the salt; stir frequently until you are ready to serve, but at least 10 minutes. You want to flavors to blend, but you definitely don’t want anything to be mushy.

Consider serving with toast and an egg, over easy. We also had a peach and tomato salsa, which didn’t really makes sense except that I wanted to have it. Besides creamed corn, I really love salsa for breakfast.

slow eggs

This recipe requires a bit of willpower, which can be hard to muster in the morning. Slow-cooking eggs allows them to undergo a delicious and sophisticated transformation. As the eggs slowly cook, they take on a silky texture, and a smoky, caramel-y flavor.

Add some late spring flavor, such as goat milk ricotta, diced garlic scapes, and green onions, serve with crispy buttered toast, and you have breakfast. Total fortification against yet another rainy day.

As ever, feel free to swap out anything but the eggs and butter. If you don’t have cream use milk, and use whatever herbs or bulb/bulb-derivatives you happen to have around. The main thing is the time.

Slow Scrambled Eggs with Garlic Scapes and Spring Onions
(serves 3)

5 large eggs
1/4 cup cream
2 tablespoons butter
1/2 teaspoon salt
pepper
2 garlic scapes, diced
1 spring onion, diced with several green strips reserved for garnish
3 tablespoons ricotta
2 tablespoons parmesan

In a large bowl whisk the eggs for a little bit. Then add the cream and a reasonable amount of salt. Whisk the ingredients well, in a circular motion. Meanwhile, in a medium-sized skillet turn the heat to low, and after several minutes add the butter.

Once it the butter is bubbly and fragrant, slowly pour the egg mixture into the skillet. Scatter the garlic scapes and onion over the egg liquid, give a brief stir, and wait. Using a wooden spoon, gently stir the mixture every so often. After 10 minutes slight ribbons will begin to form, keep waiting and stirring gently. Add several dollops of ricotta, and gently fold in.

After 25 minutes large curds should begin to form, stir keeping the egg from sticking and wait for the eggs to arrive at your desired consisency (somewhere between 30 and 40 minutes total cook time). Just before you pull the eggs, check the salt, give a few twists of pepper, and scatter in the parmesan. I usually pull them when they have just stopped seeming soggy as it would be a shame to overcook these. Serve on a warm plate with onion strips or herbs for garnish.

« Previous Page