Lost Waffles

We woke up this morning to beautiful Spring weather, so we had  to eat breakfast on the balcony.  After a long winter of hibernation, it seemed only right to make something new and fresh.  Scrounging through the fridge, we had a couple eggs, some bacon and a few frozen waffles. This combination led to a kitchen experiment - that's my favorite kind of experiment, you know.  

From the deep dark winter of the freezer emerged Lost Waffles, a play on Lost Bread, a.k.a. French Toast.  These Lost Waffles are soft and pillowy, with the hint of a crispy crust.  With a side of sweet and spicy bacon, eggs done your favorite way, and topped with whipped cream, I invite you to enjoy Lost Waffles, part of this complete breakfast.  

Lost Waffles

4 Frozen Waffles
2 Eggs
1/4 C. Milk (I used almond)
1/2 t. Cinnamon
1/2 t. Vanilla
Spoonful of Sugar (helps the Lost Waffles go down...)
Butter
Whipped cream

Preheat the oven to 400 degrees.  Place frozen waffles on a baking sheet and bake until extra crispy.  

In a shallow bowl, beat together the eggs, milk, cinnamon, vanilla and sugar until well combined.  

Add a pad of butter to a medium skillet and heat over medium-high heat.  You want this pan to be HOT when the waffles jump in.  Quickly douse a waffle in the egg mixture, making sure the egg gets into all the nooks and crannies.  Add it to the skillet and let it sizzle away until golden brown and crispy.  (Don't dip the waffles in the egg until just before you put them in the skillet, or they'll become soggy).  Repeat with the remaining waffles.  

To serve, top the waffles with whipped cream and a side of your favorite breakfast accompaniments.  

A Modern Speakeasy & The Wasabi Deviled Egg

Several months ago, I had the pleasure of working with the Columbus Blue Jackets Foundation to produce a fundraiser that raised money for pediatric cancer research.  It was a whirlwind project that we completed in January and it was a TOTAL success!  The event raised more than $600k to help kiddos with cancer.  In addition to giving back, this event was a grand party to celebrate the NHL team, the city of Columbus and to blow people away.  And it did.

It all took place at the Columbus Athenaeum where we created a pop-up speakeasy called The Crease, where Being Bad Does Good.  Guests entered a dark, empty lobby and gave a password to a stoic bouncer, who surreptitiously ushered them in.  Guests navigated through the backstage entrance where performers readied themselves in front of giant mirrors, vocalists warmed up, dancers practiced their moves.  There were even a few sharks playing cards before their debut on stage.  This greeting was definitely not what guests expected.  It set the perfect stage for a night of wonder, disbelief and whimsy.

Guests were invited into the actual party by none other than Johnny DiLoretto, The Crease's proprietor for the evening.  The lights were low, the music was loud and guests were immediately catapulted into full swing party mode.  The decor was a purposeful hodgepodge of glitz and glamor and rustic, comfy chairs.  A golden dance floor reflected the moody lights and a giant bar flooded guests with unique and old-fashioned libations inspired by Columbus' own Logan Demmy.

Creative talent sang and danced the night away.  From Maiya Sykes, to dance performances choreographed by Leigh Lotocki, to... wait for it...yes, even a fire eater, this event had it all.   Oh, and Sara Bareilles showed up for a surprise concert at the end of the night.  All in all, this event was a huge success.  It unveiled the creative side of Columbus' philanthropy that I think has set a new bar for future fundraisers and good-doers.

Now, no party that I've ever been to is complete without food.  This was no exception.  I had the pleasurable task of working with the chef at the Athenaeum to create the menu at The Crease.  Inspired by the 1920's, Moulin Rouge and a little bit of Circus, the food at The Crease was marvelously fitting.  We opted to go with heavy appetizers and finger foods, much like you would have seen at cocktail parties back in the day.  Deviled eggs and artisan toasts were given a modern twist.  Exotic curries and Peking wanton cups brought intrigue. Even London broil lollipops made a whimsical appearance.  This party had so much to offer.  The food was the cherry on top.

Wasabi Deviled Eggs

All of the food at The Crease was top notch, but I thought it only fitting to share the recipe for our client's favorite dish:  the Wasabi Deviled Egg.  Who would have thought that wasabi would taste good in an egg?  Well, trust me.  It does.  These deviled eggs are easy, impressive and over the top, with a modern, spicy punch.  Bon Appétit.  

6 Eggs
1/4 C. Mayonnaise
1 t. Wasabi Paste
Pickled Ginger (like you'd find at a sushi restaurant)
Toasted Panko, for garnish
Parsley, for garnish

Place 6 eggs in a pot and cover them with water.  Turn on the heat to high and bring the water to a rapid boil.  Boil for 15 minutes and remove the pot from the heat.  Let it cool for 5 minutes.  Run the eggs under cool water until they can be handled.  Crack and remove the shells and slice the eggs in half.

Pop out the yolks into a medium bowl. Add the mayo and wasabi. Season to taste with more mayo and wasabi.

Fill each egg white with a tablespoon of the wasabi mixture. Top with a piece of ginger and sprinkle with panko and parsley.

Quick Cashew Slaw

This weekend, the weather was so pleasant that Christian and I spent the day cleaning up the backyard and planting a plethora of herbs, flowers and other greenery.  By the end of it, we wanted to enjoy our sprucing, but couldn't handle grilling a feast.  So, we kept it simple with good old wieners, green beans and coleslaw.  Stupidly, we forgot to buy coleslaw dressing.  So, we pivoted and got creative in the kitchen with on-hand ingredients.  And what do you know - the coleslaw turned out better than most of the ones I buy in the store anyway.  Below is our concoction for Quick Cashew Slaw.  It's bright and tangy, with a hint of sweet heat and a satisfying crunch.

Quick Cashew Slaw

1 Bag of Shredded Veggies (cabbage, carrots, etc.)
1 Green Onion, thinly sliced
2 T. Cilantro, chopped
Handful of Salted Cashews

1/3 C. Mayonnaise
Juice of 1 Lime
2 T. Brown Sugar
2 T. Asian Sauce such as Szechwan (or, pinch of red pepper flakes)
Extra cilantro and cashews, to garnish

Toss the shredded veggies, onion, cilantro and cashews.  Set aside

In a small bowl, stir together the mayonnaise, lime juice, brown sugar and heat.  Taste and season accordingly.  If you like more heat, add more spice.

Spoon half of the sauce over the veggies.  It's better to toss as you go so you don't end up with a slaw that's too wet.  Use as much sauce as you want.

To garnish, sprinkle with extra cilantro and cashews.

Irish Colcannon & Apple Cupcakes with Whiskey Glaze

This weekend, we celebrated St. Patty's Day with a number of close friends. It started as a casual afternoon get-together and somewhere throughout the course of the evening, the living room exploded into a raging dance floor. Leave it to us to help the Irish celebrate with some damn good song and dance. Luckily, we had filled up on Irish favorites earlier in the day, including bangers and Colcannon, and apple cupcakes with whiskey frosting. Give these recipes a try for an easy jump start to your St. Patty's Day! 

Colcannon is a traditional Irish dish of mashed potatoes stuffed with cabbage. My version uses kale and green onions along with thyme butter. It's hearty and comforting and a perfect way to kick off St. Patty's day. 

8 Russet Potatoes, skin on
1.5 C. Kale, stems removed
1 T. Olive oil
6 green onions, diced
3/4 C. Sour cream
1 stick of Butter, at room temp
1/4 C. Milk
2 T. Thyme
S&P

Place the potatoes in a large pot filled with enough water to cover the potatoes. Place the pot over high heat and bring to a rapid boil. When a fork can easily be inserted into the potatoes, carefully remove them and transfer them to a large boil. 

Bring the pot of water back to a boil and add the kale. Cook for 2-3 minutes or until the kale is a bright green. Remove from the heat and drain. 

In a small boil, combine the butter and thyme. Set aside until ready to serve. 

Using a potato masher, crush the potatoes until they are a smooth consistency. (Don't use a hand mixer or you'll end up with gummy potatoes). 

Heat a small skillet over medium heat. Drizzle with olive oil and when it glistens, add 3/4 of the green onion. Sauté until lightly browned. Add to the potatoes, along with the sour cream and kale. Toss to combine. Season with salt and pepper. 

To serve, form a nest with the colcannon with a well in the center. Add a tablespoon of thyme butter into the well and allow it to melt. Garnish with the remaining green onion. Serve with bangers. 

Apple Cupcakes with Whiskey Glaze

Your favorite white or yellow cake batter (shh...I used a box)
1.5 apples, cored and diced
1 T. Cinnamon
1 pinch of nutmeg
2 C. Powdered sugar
3 T whiskey
Preheat the oven to 350.
Add the apples, cinnamon and nutmeg to the cake batter. Toss to combine.
Fill the cupcake pan and bake until a toothpick inserted into the center of the cupcake comes out clean. Allow to cool before removing the cupcakes from the pan.
In a small bowl, combine the powdered sugar and whiskey. Stir with a fork until smooth. You may need to adjust the amount of sugar or whiskey. Just remember, a little bit of liquid goes a looong way!
Drizzle the cooled cupcakes with the glaze. 

Seis de Mayo!

Yesterday was my first Cinco de Mayo outside of Arizona in roughly ten years!  So, you can imagine how homesick I was for good, old-fashioned Mexican food.  There are not too many places here in the middle west that serve the famous greasy, spicy fare that I'm used to.  So, instead of settling for an imperfectly satisfactory restaurant experience, Sean, our roommate Morgan and I made our own Cinco de Mayo fiesta at home.  From the bar night favorite Carne Asada Fries to a modern twist on queso to traditional Mexican corn on the cob, I have to say, our night was muy bueno.  

Carne Asada Fries

Carne Asada Fries were our go-to meal after a night of heavy drinking in PHX.  The perfect combination of crunchy fried potatoes, fresh veggies, guacamole and juicy, greasy steak topped off our nights in magnificent fashion.  Amazingly satisfying, these Carne Asada Fries are our homemade version of Phoenix's late night taqueria staple.    

Carne Asada Fries

1 lb. Skirt or flank steak

Carne Asada seasoning (garlic, onion powder, salt & pepper)

Olive oil

Frozen French fries

Shredded cheese of your choice

Tomato, diced

Onion, diced

Your favorite salsa

Avocado or guacamole

Sour Cream

Cilantro

Place the steak in a ziplock baggie.  Add a healthy tablespoon of carne asada seasoning and a drizzle of olive oil.  Smoosh (technical term) everything together so that the steak is completely covered by the seasoning.  Set in the refrigerator for at least 30 minutes to marinate.  

Preheat your oven to 425-450, depending on the instructions on the frozen french fries package.  Place them on a baking sheet and cook according to the instructions.  Near the end of the cooking time, sprinkle the fries with cheese and allow it to melt all over the fries.  

Heat a large skillet over medium heat and add the steak.  Cook for 4 minutes on each side.  Remove the meat and let it rest for a full five minutes.  This will ensure you have a tender, juicy steak.  

When the fries have fully cooked and the cheese has melted on top, pull them out of the oven.  Place a pile on your plate and load them up with all of the toppings.  

Crispy Queso

There's a trendy little restaurant inside the Clarendon hotel, around the corner from my old apartment in Phoenix called Gallo Blanco.  Unassuming by day, but colorful and vibrant by night, this gem serves unique and inspired latin fare alongside authentic flamenco dancing and invigorating drumming interludes.  One of their best appetizers is a Chicharron de Queso, a crispy and chewy fried cheese.  Interesting, bizarre and a little bit fascinating, this crispy queso is a must-try.  Oh, and it's as easy as uno, dos, tres.

Crispy Queso

Grated Parmesan Cheese (this time I used a combo of Parmesan, Asiago & Romano)

Heat a non-stick skillet over medium high heat.  Sprinkle a single layer of cheese right onto the hot skillet.  Allow the cheese to melt.  Once the bottom turns golden brown, carefully flip it and cook the other side until golden brown, about a minute or two.  Drape the melted cheese over rolling pin or utensil of your choice.  Allow it to cool slightly and firm up and serve alongside chipotle aioli.  

Chipotle Aioli

1/2 C. Mayonnaise

Juice of 1/2 a lemon

1 chipotle pepper in adobo sauce, finely diced'

Salt & Pepper

Combine all ingredients and season to taste.  

Elote

Now here's a dish that will make you say, "whaaaa?"  If you haven't already tried Elote, you must do so.  Immediately.  Basically, it's corn on the cob, drenched in a tangy sauce, sprinkled with Mexican cheese and paprika.  Sweet, dynamic and delectable, I guarantee this Mexican treat is going to be your new favorite side dish.  

Elote

Corn cobs, with husk on

Butter

Smoked Paprika Aioli, recipe follows

Queso fresco

Cilantro, for garnish

Peel the husk back on each corn cobb, but do not remove it.  It works as a great handle for corn on the cobb.  Bring a large pot of water to a hard boil.  Carefully place each corn cobb into the boiling water, leaving the husk handle out of the water.  Boil the corn cobs for about 10 minutes. Remove them and pat dry.  

Heat a large skillet over medium heat.  Add a couple tablespoons of butter and add the corn cobs.  Cook them for about 2 minutes, rotating as necessary to form a char on all sides.  Remove from the heat.  

To serve, drizzle each corn cob with smoked paprika aioli and sprinkle them with queso fresco and fresh cilantro.  

Smoked Paprika Aioli

1/2 C. Mayonnaise

Juice of 1/2 a lemon

1/2 t. Smoked Paprika

Salt & Pepper

7 Game Day Favorites

I’ve said it before and I’ll say it again.  Football’s not really my thing.  BUT, planning the food for a party based around football?  That I can do.  I’ve collected some of my choice finger foods from the past year or so and compiled them here for an easy guide to game day favorites.  Make one of them or all of them and your party is sure to be a touchdown, no matter who wins the game!

Click on the food titles to see the recipes!

Pretzel Dogs

(this recipe is at the bottom of the page)

Bitterballen

Potato-wrapped meatballs from Holland

Caramelized Onion Dip 

Spinach Balls

Sliders

 with Chipotle Aioli

Grape Jelly Meatballs

Chili

Chili is a must.  I had it growing up.  I made it for my Super Bowl parties in college.  It's so easy to have a big pot of chili on the stove.  People can help themselves, it's very casual and it's perfect for a cold, February day.

 .      .      .      .      .

Pretzel Dogs

Head back to childhood with these fun, crunchy, chewy and satisfying pretzel-wrapped hot dogs.  

1 tube of pretzel or breadstick dough (found in the refrigerated section near the cinnamon rolls)

Your favorite kind of precooked hot dogs or polish sausage (I like Nathan's or Hebrew National)

Course Salt

Ketchup & Mustard

Preheat the oven to 350.  Spray a cookie sheet with nonstick spray. 

Open the pretzel dough and separate the pieces.  Take one strip of pretzel dough and slowly twirl it around one of the hot dogs.  You may need to stretch it a little bit to reach the end of the hot dog.  Place on the cookie sheet.  Repeat the process with each of the other hot dogs. 

Some of the pretzel dough directions say to brush the tops with egg wash or water.  I find that it’s not necessary, but feel free if you have some egg handy. 

Sprinkle each hot dog with course salt for looks and make sure it sticks to the dough.  Bake for 10-12 minutes or until golden brown.  Serve with ketchup, mustard or your favorite condiments. 

Roasted Corn & Bacon Quesadillas

Lately, I’ve been craving Mexican food, like RULL bad.  When I lived in Phoenix, it was easily accessible.  All you had to do was stick your nose in the air and take a deep breath and you’d know where to find the nearest tacos, tortas, chimichangas and menudo.  Of course I had my favorite restaurants and dishes, but they really were available anywhere and everywhere. 

Now, living in the Middle West, they are much harder to come by.  I sure miss the old days when, after a drunken night on the town, I could revel in some Carne Asada French Fries on the walk home.   I have yet to find this greasy, magnificent treat in CBUS. 

Living away from the ubiquitous taquerias of Phoenix, I now make my Mexican food at home.  Good thing Sean and our roommate Morgan love spicy meat, rice and beans wrapped in tortillas as much as I do. 

So, to jump back into Mexican food, I’m making easy Quesadillas.  When I was in college, people called these “cheese crisps” and it always turned me off.  The “crisp” part never made it to the plate.  Melted cheese in flaccid tortillas.  Ehh.  No thanks.  Then, I tasted some gourmet quesadillas.  I’ll never go back to cheese crisps.  To make a successful quesadilla, all you need are a few layers of flavor and you’re set to go!  Keep it interesting and your guests will keep coming back for more.  Here’s how I make mine:

Cooked bacon, in pieces

Corn (off of the cobb)

Onion, petalled*

Red Pepper, in small slices
Colby Jack cheese, shredded

Flour tortillas
[Add grilled chicken to make this a meal]

Cilantro and Green Onion Sour Cream (recipe follows)

More cilantro

Avocado or guacamole

*Petalled = sliced.  To me, they look more like petals than slices.

Preheat the oven to broil.  Spread your corn out on a cookie sheet (fresh is best, frozen is fine).  Season with salt and pepper and drizzle with a tablespoon of olive oil.  Toss until it is evenly coated.  Cook in the oven until the corn starts to brown and crisp up, about 5 minutes.  Do not let the corn burn or else it will be too hard to chew. 

 Heat a medium skillet with 2 T. olive oil over medium heat.  Add the onions and red pepper and sauté until they are caramel-colored and sweet.  Remove from the heat and set aside. 

Lower the heat of the oven to 375.  On a separate cookie sheet, lay out your tortillas.  To each, add some bacon, roasted corn, onions and peppers and cheese.  Place another tortilla on top and press down lightly to secure it.  Once the cheese melts, the quesadilla will stay together.  Place the cookie sheet in the oven for 15 minutes or so until the tortillas are crisp and golden brown.  Remove and slice into wedges.  Garnish with Cilantro Green Onion Sour Cream, fresh avocado or guacamole and cilantro.  

Cilantro and Green Onion Sour Cream

3 T. cilantro, finely chopped

3 green onions, finely diced

1 Pint sour cream

Salt & Pepper

In a bowl, combine the cilantro, green onions and sour cream.  Season with salt and pepper and stir until thoroughly combined.  Place in the refrigerator for at least 2 hours for the flavors to marry.  

Bonus:  Roasted Corn Guacamole

1 Avocado, cubed

1 Tomato, diced

1/4 Red onion, diced

1/2 C. roasted corn

1 T. Cilantro, finely chopped

Squeeze of lemon juice
Salt & Pepper, to taste

In a large bowl, toss all ingredients.  Serve with tortilla chips or quesadillas.