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| Ruffled eggs with Hot Sauce and Scallion Polenta
Yesterday I felt compelled to make a fresh batch of chili sauce. I promise the recipe tomorrow- but looking at that beautiful sauce I couldn’t help thinking about putting it over poached eggs.
Dorie Greenspan posted this recipe for this method of making beautiful poached eggs and I decided to give it a try.
  They are not difficult to make and I just love how they come out looking like little parcels. The beautiful folds are so gorgeous and are just perfect for giving the chili sauce something to cling to.
A fun and easy little twist that just started my day out with a present! It’s going to be a great day!!
Ruffle Poached Eggs and Scallion Polenta
First make the polenta. My trick is to make it in a rice cooker. Not only do I not have to monitor it, but the clean up is fantastically easy.
Just follow the directions to make polenta- about 4c worth, and then at the end stir in 2 chopped scallion. Turn the hot polenta onto a dish or lined baking tray and allow to cool before cutting. While the polenta was cooling I tackled the eggs.
For the eggs start with two pieces of plastic wrap and lightly oil. You may use butter here if you like. Dorie talks about sticking herbs and spices to the wrap before adding the egg, sounds like an interesting idea for another day.
I placed the plastic into a ramekin and then cracked the egg into them. I then cinched up the bundle and gave it a tight twist at the top.
In a pot of water on simmer I gently lowered in the sacks. I let them set up for about 30 seconds before letting the wrap go into the water. For nicely poached eggs I cooked them for 4 1/2 minutes.
With a slotted spoon I pulled out the packets and carefully unwrapped the eggs. With the spoon I rolled the poached eggs onto the spoon and then onto the plate.
The hot chili with the eggs along with the corn-y polenta and scallions was heaven.
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breakfast
Breakfast with the Brinsons: Wholesome Banana Waffles Sweetened with Molasses
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| Healthy Banana waffles sweetened with molasses
I had the pleasure of attending William and Susan Brinson’s photography workshop yesterday, which was nothing short of delightful. Located in a funky loft in midtown, three of us shared a good time, learned much, and enjoyed some of Susan’s delicious cooking- vegetable and cheese tart and spectacularly lovely hand pies for lunch. The two of them have a real easy grace about them that was warm and inviting, right down to the floury belly Susan got when rolling out the dough for the lunch.
Susan and William have a beautiful blog House of Brinson which I frequent regularly if not for the recipes but also for the gorgeous photography. So when the opportunity came up to get a peek into the magic, I jumped on it.
Susan pulled out fabrics and plates and shared with us their virtues and utilities (look how beautiful the texture on this inexpensive napkin is, and it photographs SO beautifully!), while William walked us through the different aspects of creating light, balancing light- basically teaching us how to cajol it into behaving for us. They also gave us insight into the thought processes of composing and story telling leading to the end product. Honestly, I believe learning to think like a photographer is half the battle sometimes.
My first foray into practicing some of my new skills is this recipe that I created: Banana Waffles. I am not particularly a breakfast person. Cold cereal is utterly completely unsatisfying and for some crazy reason causes me to be mad hungry by 10:30am. Not sure why that is, but it’s scientifically proven (in this lab anyway). I am also a morning gym person, so I do like to eat something relatively substantial but not too heavy before I head out.
I packed a ton of punch into these babies. Wheat Germ, protein powder, whole wheat flour, coconut oil and molasses. The result is a waffle that is so delicious and not too sweet. The grains and the molasses give it warm Fall undertones that was just what I had in mind. The coconut oil especially added a mellow note which is more of a hint rather than a statement. I am becoming a big fan of coconut oil in baking just for this quality. Please don’t be alarmed by the reports on the saturated fat of coconut. It’s not the same fat configuration as say bacon, it’s in fact quite good for you. A serving of these waffles offers up less than 18% of the daily need for fat and this fat is a good one.
The batch came together quickly and while the waffles were baking, I had time to straighten up the counter. Those I don’t eat this morning are going into the freezer for future mornings.
I prefer my waffles served with Non Fat Greek yogurt and a drizzle of fragrant honey. Hot crisp waffles, cool tangy yogurt and mellow sweet honey. Oh yes…
Enjoy!
Wholesome Banana Waffles
1 c AP flour
1/2 c Whole Wheat flour
1/2 c Wheat germ
2 scoops Soy protein powder
1.5 t baking powder
1 t ground cinnamon
1/2 t salt
1.5 c fat free milk, warmed
3T coconut oil
2 large eggs
3 T molasses
2 medium ripe bananas mashed
Combine dry ingredients into large bowl and stir thoroughly
In separate bowl combine all the wet ingredients. I warm my milk first so not to harden the coconut oil, and things just bake better at room temperature. Make sure egg mixture is well incorporated, and get the molasses well stirred in.
Pour the wet ingredients into the dry ingredients. Firmly but sparingly stir the batter. You want to create a well incorporated batter without over mixing, which can create a tough waffle, so err on the side of under doing it if you tend to have a heavy hand.
Cook the waffles to your iron’s specifications.
I have a simple stove top waffle maker that I adore. I just cook the waffles on one side for about 1 min and then flip for another 3 or so. Peeking is fine, so if I need more, I give it more.
Due to the bananas and whole grains, these are not the fluffiest waffles out there, but they are definitely the gullet friendly sink your teeth into kind.
Makes 8 servings. 260 calories, 8g fat, 3 g fiber, 32g Carb, 15g protein
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A Healthier Tea Bread: made with quinoa
A few weeks ago I found myself standing in front of a huge Bob’s Red Mill display that had an incredible assortment of flours and grains- many of which I had not seen on store shelves before.
I grabbed some graham flour and some whole wheat bread flour, but then my eye landed on High Fibre Coconut Flour. News to me, I have never seen such a thing- so tossed into the basket it went.
That package sat around for a few weeks until I could decide what to make with it. I finally decided to reinvent my pumpkin quick bread recipe- not that it needed any fixing, it certainly wasn’t broke, but as you know, I love to play. I am also still mesemerized by the quinoa I made a week or so ago and still thinking on how to add that into other things.
Somewhere in the back of my mind was a cookie recipe or something that used the grain uncooked. I searched for it but couldn’t find it. So naturally I just decided to give it a go- how much trouble could I get into?
I replaced a half cup of all purpose flour with the coconut flour. The package warns about the high absorption of the flour and the potential need for added moisture. The flour has a lovely coconutty aroma straight out of the bag. I knew from the start I was in for something good.
When all came together the consistency was definitely different than what I am used to. More pasty, but not gummy. I split the batter between two standard loaf pans. I was a little nervous about that dense batter, but I also like a biscotti-esque slice of this quick bread and it toasts beautifully.
They both baked beautifully and I am thrilled. Out came a dense, not too sweet and fragrant loaf. The quinoa gives it a nutty little crunch that I rather quite like. It sliced beautifully and I was right, toasted up divinely.
Now in the morning I take two of the pre-sliced pieces and tuck them into the toaster as my latte brews. A great way to start off the day.
Coconut Pumpkin Loaf with Quinoa
2 c all purpose flour
.5 c Bob’s Red Mill Coconut Flour
.25 c uncooked quinoa
.5 c sweetened shredded coconut
1t baking powder
1t baking soda
1T ground cinnamon
1/4t salt
.5 c canola oil
1.5 c sugar
1 large egg
1 cup canned pumpkin puree
2T cool water
splash of vanilla (1t?)
Grease and line with parchment paper two standard loaf pans. Preheat oven to 35o˚
In large bowl combine first ingredients through to salt (dry). Stir to combine.
In separate bowl combine oil, egg, pumpkin, water and vanilla.(wet) Stir to combine.
Mix the wet into the dry and swiftly stir to incorporate. Resist the temptation to over mix. The batter will be dense.
Divide into the two pans and smooth out tops with spatula.
Bake in the center of the oven for approx 25 mins. Test after 20 mins and check every 3 after that.
Allow loaves to completely cool before slicing.
1 SLICE: 123 CALS, 4.7G FAT (.7G SAT FAT), 12.2G TOTAL CARB, 3G FIBER, 2G PROTEIN