GC gave me a beautiful All-Clad Belgian Waffle Maker from Williams-Sonoma for Christmas. Mark Bittman’s recipe for overnight yeast-risen waffles, from his book How to Cook Everything, is one of my favorite ways to prepare waffles; it just requires a bit of planning. I recommend using SAF instant yeast. I also like to add fresh fruit; this morning, for example, I used some lovely blueberries.
Tonight GC and I prepared a Garlic Shrimp and White Beans recipe from the October 2012 issue of Bon Appétit. This dish was perfect for a cold, rainy evening.
GC showed me how to prepare this pasta. Authentic carbonara calls for pancetta, but we used a nice hardwood smoked salmon fillet.
Brussels sprouts are in season September through March. I love this simple recipe.
Crostini are simple to prepare and the topping variations are endless. Tonight, I spread a smoked salmon mixture on grilled slices of a sesame seed baguette. I recommend using wild salmon, which is more flavorful than the widely available farmed variety.
Exploring the fun and frustrations of nonprofit work
Consulting to Individuals, Foundations and Nonprofits
Alejandra's Kitchen 