Tasty Bytes

Spring has sprung up like a green goddess…

A month or so ago I ran across a Basil Green Goddess Dressing from Ina Garten aka the Barefoot Contessa. Yum Yum. Of course I had to make a few adjustments to the recipe – I just can’t help myself.

This is a great recipe that is very versatile so you can take advantage of times when you have an over abundance of fresh green herbs – the recipe calls for a whole cup!

Today, I decided to use the fresh tender sprigs of French Tarragon that is sprouting up rather than the basil called for in the recipe. I thought that other herbs could stand in for the Basil as well. A mix of herbs – oregano, chives, mint, fennel fronds are all possibilites.

Here is the recipe:

Tarragon Green Goddess Dressing

1/2 cup mayonnaise …or better yet – half a large avocado
1 cup chopped scallions (about 6)
1 cup tarragon or basil leaves
1 teaspoon of lemon zest
1/4 cup fresh lemon juice, (about 1-2)
2 cloves garlic
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 1/2 cup whole milk Greek style yogurt

Put all ingredients except the yogurt in a blender and whirl up until smooth. Whisk in the yogurt. Adjust seasoning with lemon juice, salt and pepper.

If you ask a holistic nutritionist or a chef you will get huge protests!

But today, lets just get down to a recipe…I decided to make some flavored salt for Holiday gifts and this one is now a staple in my kitchen.

Herb Garlic Sea Salt

1 cup loosely packed fresh herbs; leaves plucked, washed and dried (you can use one or more of: dill, rosemary, basil, sage, chives, tarragon, oregano, marjarom, thyme)

I 1/4 cup Redmond sea salt, fine
2 to 3 cloves of garlic
optional: 2 tablespoons of lemon or orange zest

Whirl up all ingredients in a food processor.  Spread on a half sheet pan and dry in a warm *oven.  Stir occasionally to break up lumps. When dry (about 1 hour), cool completely before storing in airtight jars.

*a gas oven with the pilot or turn on the oven for about 15 minutes to heat up then turn off before putting in the salt to dry.

but when it comes to waffles, I will not waffle on ‘scratch’ vs store bought mix.

When I was a kid, breakfast was usually cream of wheat or oatmeal. Sometimes we’d get eggs or pancakes but as a special weekend treat…my favorite (besides congee) – waffles.
We didn’t really know how to make them from ‘scratch’ so we used the old standby – Bisquick. Of all the mixes out there, Mom declared this the best.

Well, it is tasty stuff but ingredient wise, it is a minefield of additives and the dreaded trans fats.

Through the years, my sister and I played around with various recipes. This year, 2008, she hit the waffle gold standard…crispy on the outside, soft and tender on the inside. She emailed me of this discovery but upon scrolling down the email – no recipe. Finally, she coughed it up and that has been our stand by recipe.

Now Mom loves her pancakes and waffles too (it’s genetic) but she can’t be bothered with making pancakes or waffles from scratch first thing in the morning. 
It’s got to be quick – she’s 70+ and she’s got things to do!

On one of my recent visits, to my horror, she had Brand B Mix sitting on her table. Of course I scanned the label and it is still laden with additives and the dreaded artery clogging trans fats.
“Oh, it’s just a little bit.” Mom always declares when I protest one of her food choices.
True, she has waffles or pancakes once a month or so…(isn’t that right Mom?) but there has to be a better mix…
“No!” she declared…she has tried them all. She definitely gets an “A” for effort.

So, I became inspired to make a better mix…I wanted:

• whole grain
• fiber
• real fat – butter
• as many organic ingredients as possible
• makes a crispy waffle
• Mom likes it better than brand B

After a bit of research here is a recipe for…

Two Sisters Waffle Mix

2 1/2 cups whole wheat flour
1 1/2 cups glutinous rice flour (Mochiko brand or equivalent)
1 1/4 cup all purpose unbleached flour
1/2 cup buttermilk powder (Bob’s Red Mill)
1/3 cup ground flax seed
1/4 cup sugar
2 Tablespoons baking powder (aluminum free)
3/4 Tablespoon sea salt
1 teaspoon baking soda
1 cup unsalted butter, chilled and cut into small pieces

In a large mixing bowl, mix all ingredients with a mixer until the butter is thoroughly incorporated into the flours. The mix will look like a fine meal.
Store in an airtight container in the refrigerator or freezer.
Will keep for 6 to 8 months.
Makes 7 1/2 cups of mix.

To make a waffle or pancake batter, beat 1 egg with 1/3 to 1/2 cup water and stir in 1 cup of the waffle mix.

This year Mom will be getting a bag of this mix for Christmas…I hope it passes…
I know P and I enjoyed our breakfast this morning 🙂

Happy Holidays!