kimberkit: (Default)
Remember me saying I really, really wanted to buy the huge container of instant yeast and freeze it because my grocery didn't have instant yeast (only active dry yeast)? Well, I haven't yet, but I made Mark Bittman's Overnight Waffles, using yeast, and oh. em. gee. These are the best waffles I've ever had -- crunchy on the outside, soft and fluffy on the inside, with a sourdough yeasty flavor that I just loved.

Recipe (makes 4):

1/2 teaspoon Instant yeast
2 cupsAll purpose flour
1 tablespoonSugar
1/2 teaspoonSalt
2 cupsmilk
8 tablespoons Butter; melted and cooled
1/2 teaspoon Vanilla extract
Canola Oil; for brushing on waffle iron
2 eggs

1. Before going to bed, combine the dry ingredients and stir in the milk, then the butter and vanilla. The mixture will be loose. Cover with plastic wrap and set aside overnight at room temperature.

2. Brush the waffle iron lightly with oil and preheat it. Separate the eggs and stir the yolks into the batter. Beat the whites until they hold soft peaks. Stir them gently into the batter. (I just stirred the eggs into the batter without separating them. Seemed to work well.)

3. Pour batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.


Seriously, even though Ross thought it smelled "funny" [editor's note: I think he means "a little like bread and beer"] and didn't like them all that much (an offense for which I must find some other test victims to prove him really really wrong -- any volunteers?), I thought these were the best thing to happen to breakfast in a long time.


Nov. 24th, 2011 05:52 am
kimberkit: (Default)
A bit ago, my friend [ profile] simonbillenness came by and made tomato-sausage risotto with me. He cut through an onion in like 30 seconds, commenting appreciatively that my knife was really sharp.

Now... my knife is sharp, but I am incompetent. I was jealous of his skillz.

See, when I cut onions, I cry. A lot. (And I am convinced that cutting the onion under running water is just a good way to get slippery soggy onions and to get back strain as you lean over the sink). Further, my attempts at dicing onions into cubes leads to very sloppy horizontal cuts that always end up slicing through the root and then I just have a mess and more crying.

But! I have discovered a new method of onion dicing! It follows the radial shape of the onion (the "fan method") and leads to way less tears:
kimberkit: (Default)
After years of complaining that I needed some easier way to shred cheese than a box grater, I was cleaning out my cabinets today and discovered.... the cheese shredder blade that came with my food processor. Oops. I didn't even know food processors did that. I had no idea what the disc thing was for, when I bought my food processor, years ago. Older and wiser now in the mysterious ways of food processors, I plan to bitchsmack some macaroni and cheese. Watch out, mac and cheese! I mean, I know I just made a giant batch of you, but I'll DO IT AGAIN just to watch the cheese shredder attachment shred!

*cough* Er. I also found the julienne blade on my mandolin. I was wondering where that was, last time I made sauteed zucchini.

In other news, this is the beginning of the new spice storage system, on my fridge:

New spice storage system!
kimberkit: (Default)
Oh my gosh. Rebecca from Ezra Pound Cake just rocked my world with the idea that you can BAKE risotto. No constant stirring on the stovetop!. That makes risotto a weeknight dish, not a weekend one. I can just set it in the oven and go away to study!


kimberkit: (Default)

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