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dailywaffle

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  • Location: Pacific Northwest
  • Last bite on earth: It's a tie - Aloha Ramen's kalua pig ramen or Lucques' short rib with potato puree and horseradish cream.

Hey Chef, What Can I Do With Soy Sauce?

Soy sauce drizzled over a dollop of mayo was a standard dipping sauce for steamed veg at our house -- esp. steamed broccoli and green beans.

My Pie Monday: Roasted Garlic, Artichoke Hearts, Caramelized Onions, and More!

@Chad S. That margherita is a thing of beauty. I'm inspired to get back to 00 flour and give it another go.

The Food Lab: Easy Chicken and Ginger Soup With Rice Cakes, Chives, and Quick-Pickled Garlic

Definitely adding this one into our soup rotation. Really good with some bok choy, sugar snaps and carrot thrown in. The young ginger is pretty key...mine wasn't so young and ended up tasting a little soapy. Skipped it the second night.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

I'm going back for a second turkey!

Cook the Book: 'Japanese Soul Cooking'

My Pie Monday: Manchego, Refried Beans, Kale, and More!

@jimmyg - That garlic bread pizza has football food written all over it, I'm so there. Haters gonna hate about the green can parmesan, but if I don't tell them, they won't know.

Giveaway: Win A Copy of 'Melt: The Art of Macaroni and Cheese'

Hatch chiles or bacon and peas.

In Which We Make Stuffing Waffles

Sorry, what was that about waffles? I got distracted by the hot dog stars. Both amazing.

Slow Cooker Pho With Eye of Round

I should also note I omitted the Better the Bullion.

Slow Cooker Pho With Eye of Round

@Kelynn I made this over the weekend as well and after cooking for 10 hrs, added 1-2 T. of kosher salt after removing the meat and straining out the spices. Made all the difference.

My Pie Monday: Butternut Squash, Figs, Pickled Cauliflower, and More!

Thanks @Mr. Nick & @Sablehart!

Share Your Sweets: Strawberries

Of course, I forgot to include a link to the recipe for the dessert 7-layer dip. If you wanna have a go at it, it's here. Enjoy!

Giveaway: Win A Limited Edition "Zelda Collection" from Jeni's Splendid Ice Creams

I'm going with a bellini.

My Pie Monday: Smoked Pork Shoulder Pizza, Bulgogi-Pineapple Pie, BBQ Chicken, and More!

@TXCraig1 - Thanks! I'm a relative noob compared to most of this crew, but I've got a batch of half WW, half bread flour dough chilling in the fridge, we'll see what I come up with for next week!

Baked Orzo with Chard, Feta and Dill

This is tonight's dinner. I'm not usually big on orzo, but this is pretty good. Might use ditalini next time. I did hold back a bit of feta to sprinkle on top and I added about 1/4 c. mozzarella for a bit of browning. Delish!

We Try the New Lay's Chips Flavors: Sriracha, Chicken & Waffles, Cheesy Garlic Bread

I really wanted to like the sriracha, hoping they'd be a little like the Sweet Chili and Sour Cream chips from Australia that I love so much, but they had a cream cheese aftertaste that I just couldn't get down with...and the chicken and waffles? I ate one and left the rest for the office.

Hearty White Bean and Spinach Soup with Rosemary and Garlic (Vegan)

A really lovely light soup. I'm thinking I'll increase the broth and some barley next time for a little more heft.

Weekend Cook and Tell: Super Bowl Sup

Instead of the usual savory 7-layer dip with refried beans, guacamole and the like, we did a dessert 7-layer dip. Basically, chocolate pie meets banana Nutella meets strawberries and cream. After a full Super Bowl menu, I think the 11x7 pan I made could have fed 12!

Skillet Baked Ziti

Great one skillet meal. I was dubious about the pasta cooking in the sauce, given a meh experience I had w/ a mac and cheese recipe, but it worked (and with whole wheat penne, even!) Next time, I'll add a little italian sausage for extra protein.

Serious Holiday Giveaway: The Baking Steel

Pepperoni and green chiles...a combo I only discovered this year (what rock have I been living under)?

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

Bolognese just isn't bolognese without pancetta...whether it's spaghetti bolognese or lasagna, gotta have pancetta in the sauce.

Wake and Bake: Hot Cross Buns

For hot cross buns, I like to max out on the fruit, though most recipes just call for currants or raisins. The ones I made this year had golden raisins, candied orange and lemon peel and crystallized ginger.

Olive Oil Cake with Tangerine Marmalade

Just made the cake portion of this (I'd made some clementine marmalade last weekend) and the flavor is fantastic. I will say, in the 30 minute baking time, I got a nice brown top and bottom, so the effect of the marmalade on the top didn't quite sync up with the photo. Blood orange marm would also be fantastic.

Banana-Dulce de Leche Bread Pudding

@Maria Thanks! I've got one can in the cupboard, was planning on using it for alfajores...off to Amazon I go!

Banana-Dulce de Leche Bread Pudding

If I can't source the canned dulce de leche, does anyone know if making your own by simmering a can of condensed milk in a pot actually works?

Dekopon aka Sumo Citrus

This season's dekopons, a Japanese mandarin variety now grown in the San Joaquin Valley, have arrived. Marketed as Sumo citrus, the flavor is reminiscent of canned mandarin oranges but with better texture and a fresh zing, despite being low acid.

10 Barbecue Trucks We Love In Austin, TX

A barbecue trailer power vacuum has existed in Austin ever since Franklin Barbecue transformed from food truck to brick-and-mortar operation two years ago. In a city packed with food trucks of all varieties, who will take its place? Besides the classic Texas barbecue meat plates and sausages, even more choices are popping up. There are smoked carnitas, brisket tacos, and Cuban-inspired pulled pork sandwiches. Many of these barbecue trucks offer a party-style with live music and free beer on weekends. The city of Austin is clearly benefiting from all this barbecue drama. More

New York Style Pizza

Note: Using a food processor ensures that your dough is properly developed without over-oxidizing, which can affect flavor. To scale up, make dough in separate batches in food processor. Do not try to process more than one batch at a... More

Butter Beans with Butter, Mint, and Lime from 'The Lee Bros. Charleston Kitchen'

There are few dishes more evocative of Southern simplicity than a bowl of fresh beans with butter. Matt and Ted Lee's recipe for butter beans in their new cookbook, The Lee Bros. Charleston Kitchen, is no exception. Their version dresses up the humble bean just a bit with butter (of course) and bright lime juice and mint for a taste that it at once butter-rich and herbaceously refreshing. Even with these accouterments, the process couldn't be easier--simmer the beans until warm and tender, toss with tiny butter pieces until melted, and dress with juice, zest, and herbs. More

Rosemary Lemonade Cake

I developed this recipe for folks who can't seem to get enough lemon. The addition candied lemon zest lends some texture and gives the cake a beautiful appearance. I've added rosemary to highlight the tangy flavor of the citrus, but you may substitute chopped thyme if you prefer. The cake is finished with a "lemonade" soaker, which gives it tang and keeps it very moist. More

EVO and Yogurt Loaf Cake

This week's recipe is an olive-oil and lime variation on the cake I usually make with flavorless vegetable oil and lemon. It's great both ways, but I think the evo (extra-virgin olive oil) rendition has a richer flavor. More

From A Polish Country House Kitchen's Red Cabbage with Cranberries

Braised cabbage is like the nerdy younger brother to the now hip fried brussels sprouts or effortlessly cool kale caesar salad. Grassy and cruciferous like its siblings, cabbage is simply bigger, bulkier, and (often) less flavorful. But if cabbage is prepared as it is in Anne Applebaum and Danielle Crittenden's From A Polish Country House Kitchen, it has a chance at popularity. More

From A Polish Country House Kitchen's Red Cabbage with Cranberries

Braised cabbage is like the nerdy younger brother to hip fried Brussels sprouts or effortlessly cool kale caesar salad. Grassy and cruciferous like its siblings, cabbage is simply bigger, bulkier, and (often) less flavorful. But if cabbage is prepared as it is in Anne Applebaum and Danielle Crittenden's From A Polish Country House Kitchen, it has a chance at popularity. First chop a head of the red stuff into rough pieces, then send it on a trip in a red wine sauce. Once tender, finish the cabbage with silky burre mane (butter and flour mixture), and dot it with tart dried cranberries for a vibrant, silky side dish that can go toe to toe with the cool kids. More

Wake and Bake: Lemon Olive Oil Muffins

Look. I'm all for eating cake at breakfast, but sometimes I wonder if people don't know (or maybe don't want to know) that there is a difference between a cupcake and a muffin. I bought a muffin the other day and I swear, it was so full of oil I should have organized a group to play an indoor game of greasy watermelon scramble. More

Scooped: Chai Ice Cream

This ice cream is an attempt to recreate the Chai flavor profile in a new form, and if you're a fan of boldly flavored Indian chai, it will do you right. Black pepper, star anise, and ginger come through most of all, bolstered by a backbone of strong black tea. More

Chocolate Oatmeal Pie

This recipe is my attempt to re-create the original version of this pie from the Brooklyn pie shop, Four and Twenty Blackbirds. It comes pretty darn close to replicating the original, which features a flaky all-butter crust, a layer of rich ganache, and a layer of gooey oatmeal that gets all caramelized and crisp on top. More

The Vegan Experience, a Retrospective: All 28 of Kenji's Vegan Recipes

Kenji's monthlong Vegan Experience has come to an end. Over the course of that animal-product-free month, he shared many vegan recipes with us. And whether you're vegan or not, you have to admit, these soups, sandwiches, and shoot even a vegan Frito pie (!), looked pretty darn delicious. Here's a roundup of all 28 of his vegan recipes. More

The Food Lab: How to Make a Chick-Fil-A Sandwich at Home

We've been hearing an awful lot about Chick-Fil-A—the Atlanta-based fried chicken sandwich fast food chain—in the news recently, and it's not been about how awesome their chicken sandwiches are, which is somewhat unfortunate, because those sandwiches are awesome. I decided to figure out how to make them at home. Here's how it's done. And yes, you can even make 'em on a Sunday. More

American Classics: Top 10 Recipes

Over the past year I've hunted down American desserts, be they retro Betty Crocker-era fare or obscure heritage treats. As someone who takes her sweets very seriously, choosing just 10 picks from a year's worth of desserts was a challenge—I'm a love-the-dessert-you're-with kind of gal—but if I must play favorites, these are them. More