Category Archives: Recipes

August 15, 2012 · 2:30 am

Cherry Vanilla Waffles

I feel I have to start off with an apology for this sad picture. These waffles do not look very appetizing, but lately I’ve had this food-blogger-problem where I eat everything before I photograph it. And honestly, who wants to read a post about food if they can’t see what it looks like first? I know this, friends, because I am of the same ilk. So while I missed out on sharing a zucchini, sun dried tomato, lemon ravioli, and a skillet lasagna, I couldn’t miss out on sharing this one, too.

I used cherries in this recipe because I found them at a little bodega for $1.25 a pound (A DOLLAR TWENTY FIVE A POUND! Thank you, Queens!) and had a surplus. But you could use any ripe, sweet berry.

On the menu:
Cherry vanilla waffles
Makes 2 full sized Belgian waffles

NOTE: You will need a waffle iron for this! I have no idea how you’d do it without one. Sorry Charlie.

1 1/3 cups flour
4 tsp baking powder
1/2 tsp salt
2 tsp sugar
8 Tbsp egg whites*
1/2 cup butter (1 stick) melted
1 3/4 cups milk
1 Tbsp vanilla extract
1 cup cherries, pitted and quartered

Preheat your waffle iron.

Combine dry ingredients in a large bowl and whisk together. Add melted butter, vanilla, and milk and blend until combined. In a separate bowl, beat egg whites with an electric mixture just until stiff peaks form. Fold egg whites into the batter just until incorporated. Add cherries and stir until evenly distributed in the batter.

Pour 2 full cups of batter onto the griddle, adding a bit of extra just so the batter reaches the far corners of the iron. Cook each waffle according to your iron’s specifications. Top with butter and maple syrup, or lemon curd, or powdered sugar, or just eat them straight off the griddle. Not that I would do that. Just saying.

*Note: the original recipe that I based this on (from Food.com) calls for 2 eggs, separated. I think using all egg whites gives the waffles a lighter texture and I usually have a carton of egg whites in my fridge. If you do want to use 2 eggs, just separate the egg and yolk, add the yolk into the dry ingredients during Step 1, and follow the rest of the directions as written regarding the egg whites. Still easy and still delicious!

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August 8, 2012 · 2:30 am

The Late Night Cake: Part Deux


I would tell you how many cakes I’ve baked in the past month or so, but frankly I’m embarrassed. My penchant for cake is second to none. I’m the only girl at the wedding who cannot WAIT for the cake to be served. I’m thinking there must be a 12 step program I can join, right?

I had my sights set on vanilla cake this time and I looked to The Joy of Cooking to satisfy that need. I posted a recipe for vanilla cake before, but this one is a little bit different and just a tad bit lighter.

On the menu:
Vanilla cake with vanilla glaze
Adapted from The Joy of Cooking
Serves 12

3 1/2 cups cake flour (or regular flour sifted)
3 tsp baking powder
1/2 tsp salt
2 cups sugar (divided into: 1 2/3 and 1/3)
1 cup unsalted butter (softened to room temperature)
1 tsp vanilla
1 cup milk (I used 2%)
8 egg whites
1/2 tsp cream of tartar

Grease and flour 2 9-inch round baking pans. Preheat oven to 375.

You’ll need 3 different sized bowls for this recipe. In the middle sized bowl: sift together the flour, baking powder, and salt. Set aside.

In the largest bowl: cream the butter with an electric mixer. Add 1 2/3 sugar and mix until combined.

In the smallest bowl: add milk and vanilla and whisk until combined.

In the largest bowl: while mixing, gradually add 1/3 of the flour mixture, then add 1/2 the milk mixture, then add 1/3 of the flour mixture, then add the remaining milk mixture, then add the remaining flour mixture until the batter is completely combined.

In the medium bowl: with CLEAN beaters, beat the egg whites and the cream of tartar until soft white peaks form. Add the remaining 1/3 cup of sugar and continue beating until the mixture is firm but not dry. Using a rubber spatula, fold the egg white mixture into the large bowl with the batter. Continue folding until the batter is uniform.

Pour half the batter in one pan and half the batter in the other pan. Bake for 25 minutes or until the cake springs back when gently pressed.

NOTE: this frosting should be called “Lauren’s Lazy Layer Cake Liquid” because it’s the same lame-o glaze I use for my chocolate cake, only I leave out the cocoa and add a tsp of vanilla and a few drops of red food coloring so it’s pink, not grayish brown from the vanilla. This is not, I repeat, this is not good frosting. It’s war time frosting. It’s what you use if you don’t want to wait the 7845023653478026523780 hours until your cake is cool and you just want to eat it right. now. Add some jimmies to spice it up.

Yes. Jimmies.

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August 1, 2012 · 2:30 am

Sesame Crusted Tuna

This meal is my idea of a pleasant surprise, meaning I had set aside an hour to cook dinner on Sunday and SURPRISE it took me 15 minutes. Also in my list of pleasant surprises: finding out my new sky-high heels are actually comfortable, and realizing I did not, in fact, drink all the wine in the house when I’m dying for a glass at 11am 5pm on a Saturday.

On the menu:
Sesame crusted tuna over arugula with ginger soy dressing
Serves 2

2 tuna steaks (around 1/2 pound each)
4 Tbsp sesame seeds
1/4 tsp salt
2 Tbsp olive oil
1 bunch of arugula (this is the bed if greens for your tuna so use as much as you like)

Dressing:
1 clove garlic, minced
1/4 tsp powdered ginger (or 1/4 tsp fresh ginger root, minced)
2 Tbsp olive oil
1 1/2 Tbsp rice vinegar
1 1/2 Tbsp low-sodium soy sauce
1 1/2 Tbsp honey
2 Tbsp water

With a paper towel, pat tuna steaks dry of any residual moisture. In a flat, shallow dish, pour sesame seeds in an even layer. Add salt and combine. Dredge tuna steaks in the sesame seeds so the steaks are coated on both broad sides AND the edges. In a medium sized skillet, heat the olive oil over medium heat. Sear each steak for around 60 seconds on each side, including the edges (use tongs for this part). Remove from heat and let sit for 1 to 2 minutes before serving (yes, the inside will be raw and no, you won’t get sick from it).

Whisk all ingredients for dressing in a small bowl. Heat in microwave for 1 minute so the honey melts a bit. Whisk again. Plate arugula over 2 plates, pour half the dressing over the greens, plate the tuna on top of the greens, and then top with remaining dressing.

NOTE: This recipe takes about 15 minutes from start to finish, a tiny bit longer if you’re slow in mincing the ingredients for the dressing. The clean up is minimal, the presentation is impressive, and the leftovers (should you have any…) are divine. Eat it cold so you’re not the smelly office girl.

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July 26, 2012 · 2:30 am

My life is pretty romantic…

… and that’s because in my day job I’m a publicist for romance novels. That’s right. You heard me.

So this week I’m attending the Romance Writers of America conference in sunny Anaheim, CA. Apologies for the lack of posts but I wanted to drop you a quick note to remind you to check out my Pinterest page! I pin tons of recipes, including my own, and even some wedding dresses I would like to someday wear. But you can ignore those and focus on the food.

Have a lovely (romantic…) weekend, my friends!

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July 20, 2012 · 2:30 am

Vegetarian Week: The Whole Meal

All in all the vegetarian meal was a success. Everything tasted delicious and everyone had room for a slice of cake afterward. And really, isn’t that what it’s all about?

On the menu:
Caprese crostini with espresso balsamic vinegar
Peach, tomato, and corn salad with feta cheese
Zucchini quiche
Quinoa salad with red pepper and chickpeas

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July 19, 2012 · 2:30 am

Vegetarian Week: Quinoa Salad with Red Pepper and Chickpeas


When preparing my vegetarian menu, I knew I need something to round out the vegetables and dairy. While staying away from traditional pastas, I thought I’d experiment with quinoa. Truth be told, the only reason I’ve never delved into this seed-that-functions-like-a-grain prior to my veg meal is because I can’t find it in my grocery store. And I’ve experienced the blank “I don’t know what the heck you’re talking about” stare at that store too many times to ask for something that sounds French but isn’t at all. “Keen-waaaaaaah?”

I found some organic quinoa at my produce market instead and went to town on this recipe. It ended up being way more delicious than I thought it would be and filling to boot.

On the menu:
Quinoa salad with red pepper and chickpeas
Serves 4 as a side

1/2 cup dry quinoa
1/4 chopped fresh parsley
1/2 cup canned chickpeas
1 shallot, minced
1 clove garlic, minced
1/2 red bell pepper, chopped
3 Tbsp fresh lemon juice
2 Tbsp tahini
1 Tbsp olive oil
Salt and pepper to taste

Cook quinoa according to the directions on the package. Once completely cooked, remove from heat and stir in chickpeas, red pepper, and parsley. In a small bowl, whisk together the shallot, garlic, lemon juice, tahini, and olive oil. Add salt and pepper to taste. Drizzle dressing over the quinoa and chickpeas and stir gently until incorporated.

This can be served warm, or refrigerated for a later use and served cold.

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July 18, 2012 · 2:30 am

Vegetarian Week: Zucchini Quiche


When it came to choosing the focal point of the meal I knew I did not want to serve pasta. If you are a vegetarian or know any vegetarians, you know that 75% of vegetarian entrees involve pasta in one way shape or form. Ignoring the fact that a steady diet of pasta is diabetes waiting to happen, how boring is that? Pasta with vegetables 24/7. Womp womp.

This dish is not ground breaking or even particularly new but it had even the meat eaters at the table going in for seconds. It’s hearty, it’s filling, it is by no means healthy, but it fits the bill of main dish quite nicely in this vegetarian meal.

On the menu:
Zucchini quiche
Serves 4

1 pre-made pie crust or use this recipe for homemade
2 Tbsp butter
2 large zucchini, sliced into 1/8 inch thick rounds
1 cup shredded mozzarella
1 cup ricotta cheese
1/2 cup half and half
3 eggs
3/4 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp garlic powder
Pinch of pepper
Paprika

Bake pie crust as directed. If you’re using homemade pie crust, roll out the dough in your pie or tart pan, prick the bottom with a fork, and bake until lightly brown. Let cool.

Preheat oven to 350 degrees.

In a large skillet, sautee zucchini in butter until slices are softened. Drain the zucchini of all moisture (NOTE: this is important, as zucchini has a surprising amount of water in it and if you don’t cook it down and drain it, your quiche will be a soggy mess).

Fill your cooled pie crust with half the zucchini. Top with mozzarella cheese. In a small bowl, lightly beat the eggs together. Add salt, oregano, basil, garlic powder, and pepper and whisk until completely combined. Add ricotta cheese and half and half, and whisk until combined. Pour egg mixture into the pie tin and spread so it’s evenly distributed. Top with remaining zucchini slices in an aesthetically pleasing pattern. Top with a sprinkle of paprika.

Bake the quiche for 45 minutes or until firm. Let cool for 10 minutes before slicing.

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