June 2012
3 posts
THE BEST BUTTERMILK WAFFLES
MAKES 3-4
The secret to great waffles is a thick batter, so don’t expect to pour this one. Make toaster waffles out of leftover batter—undercook the waffles a bit, cool them on a wire rack, wrap them in plastic wrap and freeze. Pop them into the toaster for a quick breakfast.
INGREDIENTS
1 cup unbleached all-purpose flour
1 tablespoon cornmeal (optional)
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Glazed Salmon
Serves 4
Use center-cut salmon fillets of similar thickness so that they cook at the same rate. The best way to ensure uniformity is to buy a 1 1/2- to 2-pound whole center-cut fillet and cut it into 4 pieces. Prepare the glaze before you cook the salmon. If your nonstick skillet isn’t ovensafe, sear the salmon as directed in step 2, then...
Crepes with Sugar and Lemon
Serves 4
Crêpes will give off steam as they cook, but if at any point the skillet begins to smoke, remove it from the heat immediately and turn down the heat. Stacking the crêpes on a wire rack allows excess steam to escape so they won’t stick together. To allow for practice, the recipe yields 10 crêpes; only eight are needed for the filling.
INGREDIENTS
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