Crockpot yogurt

  • ½ gallon milk
  • ½ c. powdered milk if using 2% or non-fat milk
  • ½ c. plain yogurt with active cultures
  1. In large crockpot, add ½ gallon milk and turn on low for ~1-2 hours, until 180*F.
  2. Remove lid and cool down until 115*F. This temp should be accurate within 5*F to not kill the yogurt culture.
  3. Stir in yogurt and powdered milk (if using).
  4. Turn off crockpot. Replace lid. Cover in a super heavy towel and let sit for 8 hours at 110-120*F.
  5. Turn on crockpot to low every 3 hours for 10 minutes to maintain temp.
  6. Cool, store and eat!

German Apple Pancake

INGREDIENTS

  • 1/2 cup unbleached all-purpose flour (2 ½ ounces)
  • tablespoon granulated sugar
  • 1/2 teaspoon table salt
  • large eggs
  • 2/3 cup half-and-half
  • teaspoon vanilla extract
  • tablespoons unsalted butter
  • 1 1/4 pounds Granny Smith apples or Braeburn apples (3 to 4 large apples), peeled, quartered, cored, and cut into ½-inch-thick slices
  • 1/4 cup light brown sugar or dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • teaspoon lemon juice
  • Confectioners’ sugar for dusting

INSTRUCTIONS

  1. Adjust oven rack to upper-middle position; heat oven to 500 degrees.

  2. Whisk to combine flour, granulated sugar, and salt in medium bowl. In second medium bowl, whisk eggs, half-and-half, and vanilla until combined. Add liquid ingredients to dry and whisk until no lumps remain, about 20 seconds; set batter aside.

  3. Heat butter in 10-inch ovenproof nonstick skillet over medium-high heat until sizzling. Add apples, brown sugar, and cinnamon; cook, stirring frequently with heatproof rubber spatula, until apples are golden brown, about 10 minutes. Off heat, stir in lemon juice.

  4. Working quickly, pour batter around and over apples. Place skillet in oven and immediately reduce oven temperature to 425 degrees; bake until pancake edges are brown and puffy and have risen above edges of skillet, about 18 minutes.

  5. Using oven mitts to protect hands, remove hot skillet from oven and loosen pancake edges with heatproof rubber spatula; invert pancake onto serving platter.

Waffles

Ingredients

  • ¾ cup all-purpose flour
  • ¼ cup cornstarch
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup whole milk or buttermilk
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 ½ teaspoons sugar
  • ¾ teaspoon vanilla extract
  • Butter and syrup, for serving

Directions

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.

Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. 

A fabulous brunch

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It’s spring and asparagus is in season! I went nuts in Chinatown when I saw that the most beautiful asparagus was only $0.79/lb and bought two huge bunches. Then I had to decide what to do with the asparagus, so the first night I made a tomato sauce with zucchini, onion, mushroom, asparagus and kielbasa sausage for my spaghetti. Plenty of sauce was left over and this brunch was born.

Hash browns topped with the pasta sauce, finished off with two poached eggs and roasted asparagus with a sprinkle of Irish cheddar.

Eggs three ways

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What do you do when both you and your roommate bring home 2 dozen eggs each? Go egg crazy and make eggs three ways!

One: (more) Chinese tea eggs

I made 15 more Chinese tea eggs as my first attempt to use a lot of eggs. Yum!

Two: eggs en cocotte

I’ve read many, many recipes for eggs en cocotte, but never made them before because I rarely have heavy cream in my fridge. This Saturday morning, I did, and I had a friend coming over so I decided to try it based on what I remembered. I like that eggs en cocotte is a true “leftover” recipe – you can use whatever leftover veggies or light dish you have on hand and just add an egg. In this case, I sauteed some spinach, mushrooms and a leftover onion and put them in a small Pyrex bowl. Topped with 2 tbsp’s heavy cream, some Irish cheddar (my new favorite cheese – way better than parmesan!), cracked an egg on top and put it in the oven. I wasn’t really sure why the recipes say you have to add heavy cream, but once you try it, you’ll never go back. The heavy cream added a creamy flavor to the veggies that paired well with the baked egg. I also didn’t add any butter to my recipe, so it felt healthier.

Three: eggs baked in tomatoes

Loosely based off this recipe, I picked up two large tomatoes, hollowed them out, cracked an egg in each, topped with a little Irish cheddar and baked. Tomatoes are up there on my list of favorite foods, next to eggs, so this was the most delicious dish to me. The egg whites were loose, but not runny – perfectly cooked in my opinion. Next time, I’m going to rub the inside of the tomato with pesto before baking, which should give it more flavor. Again, no butter or oil in this recipe, so it tasted healthy to me (besides the fact that I ate 3 eggs for brunch).

Buttermilk waffles & variations

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The most used kitchen appliance in my house, next to the stove, is the waffle iron. My roommate loves to mass make waffle batter, store it in a container in the fridge and have fresh waffles every morning. Over Christmas, I made buttermilk waffles twice from Cook’s Illustrated “The Best Buttermilk Waffles” recipe. I prefer to make waffles ahead of time and then pop them in the toaster for an extra crispy exterior the morning I eat them.

Waffle variations are pretty easy to make. To finish off the carton of buttermilk, I made a second batch of waffles with blueberries. Delicious, but hellish to clean off