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TODAY recipes
updated 12/31/2008 1:29:34 PM ET 2008-12-31T18:29:34

Recipe: Buttermilk waffles with fruit toppings

  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 4 tablespoons honey
  • 3 cups fresh buttermilk
  • 1 stick (8 tablespoons) unsalted butter, melted and cooled to room temperature
  • 3 large eggs, beaten
  • Vegetable oil for waffle iron
  • Accompaniments: black berries, raspberries, sour cream, whipped sweet cream, maple syrup
  • For pineapple and walnuts:
  • 2 tablespoons unsalted butter
  • 2 cups fresh pineapple, sliced into segments

Whisk together flour, baking powder, baking soda, and salt in a large bowl.

Add buttermilk, honey, melted butter and eggs to flour mixture, and whisk until combined. Let rest 30 minutes in refrigerator. May be made and held overnight.

Warm waffle iron to manufacturer's instructions, brush lightly with vegetable oil and pour enough batter into waffle mold before closing top.

Cook waffles according to manufacturer's instructions, until golden and cooked through.

Transfer cooked waffles to oven to keep warm. Keep waffles in one layer to stay crisp.

While last batch is cooking, heat butter in a large skillet over moderately high heat.

Add pineapple and walnuts, cook until golden.

Remove from heat and serve over waffles with some or all other toppings.

Serving Size

12 waffles

Recipe: Vegetable frittata with cheese

  • 4 tablespoons extra-virgin olive oil
  • 1 small onion, diced
  • 1 cup sliced mushrooms
  • 1/2 cup diced red bell pepper
  • 1 tablespoon jalapeño pepper
  • 2 cups fresh, cleaned spinach leaves
  • 6 large eggs
  • 1/2 cup grated sharp Cheddar cheese

Preheat an oven to 350 degrees.

Heat two tablespoons of olive oil in 10-inch nonstick skillet over medium heat.

Add diced onions, cook for 8 to 10 minutes until lightly caramelized

Add the additional olive oil, mushrooms, bell pepper and jalapeño; cook about 6 minutes until the vegetables are wilted.

Add the spinach leaves and cover the pan for 2 minutes until the spinach wilts. Season all the vegetables with salt and pepper

Beat the eggs in bowl and season with salt and pepper. Add the cheese to the eggs and pour the egg mixture over the cooked vegetables in the skillet. Stir to combine; cook 2 minutes.

Place the skillet with the egg mixture in the oven and bake about 3 to 4 minutes until the eggs are set and puffy in the center

Remove and turn out onto a serving plate

Cut into wedges and serve

Serving Size

4 servings

Recipe: Banana-mango smoothie

  • 1/2 cup nonfat yogurt
  • 1/2 cup nonfat milk
  • 1 small banana, discard peel
  • 1 cup fresh mango, skin and pit discarded
  • 1/2 teaspoon almond extract
  • 2 cups ice cubes

Combine yogurt, milk, banana, mango and almond extract in blender until smooth.

Add ice cubes, puree until mixture is thick and smooth. Divide between 2 glasses and serve

Serving Size

2 servings

Recipe: Roast loin of Berkshire pork with sweet and sour pan gravy

  • For pork:
  • 4 - 5 pound center-cut loin of pork, bones attached
  • 3 tablespoons olive oil
  • Sprigs of fresh rosemary
  • 6-10 cloves garlic
  • For gravy:
  • 1 carrot roughly chopped
  • 1 onion roughly chopped
  • 1 celery stalk roughly chopped
  • 3 tablespoons flour
  • 1 cup dry white wine
  • 2 cups hot chicken broth
  • 1/2 cup honey
  • 1/2 cup cider vinegar
  • Salt and pepper

Preheat oven to 425 degrees.

Season the pork roast with salt and pepper. Rub with olive oil and place in a roasting pan on a bed of rosemary sprigs and garlic cloves.

Place in the oven; roast 20 minutes before turning the oven heat down to 350 degrees.

Add the roughly cut vegetables, and continue to cook until the pork reaches an internal temperature of 150 to 155 degrees, about 1 1/2 to 2 hours.

Remove the roast from the pan, allow to rest for 20 minutes; make the pan gravy while the roast is resting.

Leave the rough cut vegetables in the pan, place the roasting pan on the stove top.

Turn the burner on underneath the roasting pan, keeping the vegetables hot.  Add the flour to the vegetables in the still hot roasting pan, and cook for 2 minutes.

Carefully deglaze the pan by adding the wine and allowing most of the liquid to cook off. Add the hot chicken broth to the pan. Reduce to a simmer, cook 10 minutes.

Add the honey and the vinegar and simmer for 5 minutes before straining through a fine mesh strainer.

Serve the roast, carving at the table, with pan gravy on the side.

Serving Size

6 to 8 servings

Recipe: Tuscan rosemary potatoes

  • 2 pounds small potatoes (Red Bliss, small whites, Yukon Gold, Yellow Finns, or Fingerling potatoes)
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper to taste

Preheat oven to 350 degrees.

Leaving their skins on, scrub the potatoes under cold water with a brush to remove any dirt or blemishes. Dry the potatoes with paper towels or a cloth. Leave whole, cut in half or in quarters, depending on the size of the potatoes.

Pour the olive oil into a roasting pan or large cast iron skillet and heat in a 350-degree oven for 10 minutes before adding the potatoes.

Roast the potatoes for 20 – 25 minutes, until well browned.

Shake the pan several times during cooking, so that the potatoes roll around to brown evenly.

Remove from the oven. Drain the potatoes on paper towels or a cloth to absorb the excess oil, and then place in a serving dish.

Add the chopped herbs to potatoes, season with salt and pepper, and serve.

Serving Size

4 to 6 servings

Recipe: Silky coconut flan

  • 1 1/2 cups sugar
  • Fine sea salt
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1 cinnamon stick
  • 1 cup unsweetened coconut milk
  • 6 whole eggs
  • 4 egg yolks

Preheat the oven to 325 degrees.

In a pot, combine 1 cup of the sugar, 1/4 cup of water, and a pinch of salt, and cook over low heat until the sugar melts. Continue to cook until the sugar has caramelized to a rich golden brown. Carefully pour the caramel into 1-quart flan dish, turning the dish to coat the bottom and sides with an even layer. Set aside to let the caramel cool and harden.

Combine the milk, cream, coconut milk and cinnamon stick in a saucepan and set over low heat. Bring to a simmer and continue to simmer gently for 30 minutes. Use tongs or a slotted spoon to remove and discard the cinnamon stick, then set the pan aside and let the mixture cool for 15 minutes.

Break the eggs into a bowl, beat them with a whisk, add the remaining 1/2 cup of sugar and gradually beat the hot milk mixture into the eggs in a thin, slow stream, a little at a time to avoid cooking the eggs. Pour the coconut mixture through a fine-mesh strainer into a large, heatproof measuring cup to facilitate pouring it into the custard cups.

Put the flan dish into a baking pan. Put the baking pan on the middle rack of the oven and fill the flan dish with the coconut mixture. Pour warm water into the baking pan to create a water bath coming halfway up the sides of the flan dish.

Bake until the flan is completely set and a toothpick inserted to the center of a flan comes out clean, approximately 40 to 45 minutes. Remove from the oven, carefully remove the flan dish from the water bath, and let cool completely. Cover the flan with plastic wrap, and refrigerate for at least 6 hours, or overnight. Keep refrigerated until ready to serve.

To serve, run a sharp knife around the outside of the flan dish to loosen. Invert the dish onto a plate and pop out the flan. The caramel should pour off the top and down the sides of the custard.

Serving Size

6 servings


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