Current Events and Stuffed Scones
Hello there. And Welcome to another mid-week edition of my mind's inner workings! The current loop playing on my mind circles around Iowa caucus, Bernie Sanders's social media campaign success, and Inequality.
Well what does all of this have to do with the recipe of the moment? Not a whole lot, except possibly everything. New nutritional research and latest President (therefore USDA reach) are all major variables in how the food system shapes up in the coming years. So our next President hopefully is not pro big-Ag or big CPG because that's where all the trouble is.
But, perhaps, we need to take a page from Mr. Sanders and keep harping the one note of Food Sustainability and if we can find a way to link that to income inequality.... I mean, the possibilities are endless!!! ;-)
Comfort Coddle
What is the dish that you crave on a cold, blustery Winter morning?
Me? I like a good egg with runny yolk, creamy polenta and some spice. Give me that and I am a content woman {note to sig. other. ha!}. It is the simple things that make a world of difference to me. In that I can be rather finicky. The polenta has to be creamy but not runny. The egg soft with fully cooked whites but not crispy anywhere. And, certainly, a delicately raw yolk that separates itself in a quick stroke from the cooked white self-ramekin.
Anyway, now that I have gone on about the perfect consistency that turns a frown into a smile, you must want to know how to. Well, the secret for both the egg and the corn is ........!
Sweet Potato and Kale Latkes
In the last year, I think I have learnt more about judaism and jewish-ness than in the last ten years! Last year around this time, I made my first ever visit to the contentious region of the Middle East. Starting from Israel, I then traveled to Turkey with the ability to compare the cultures across three distinct yet related religions - Judaism, Christianity and Islam.
I just wanted to tell you what I was thinking when I made these Sweet Potato and Kale Latkes over the Hannukah period. Ironically, the coincidence was unconscious. Now, I see how my seemingly irrational mind rationally drove my actions. :)
Blueberry Gluten Free Scones + Blueberry Balsamic Sauce
have been experimenting a lot with alternate grain flours from oat to millet and I have been fairly successful with the blends. And, recently, I managed to notch it up with a little frozen blueberry action!
And to make the blueberries a complete flavor explosion, I made a blueberry balsamic sauce that was simply divine with the black pudding and potato Irish style hash!
The recipe for these Blueberry, Basil and Cheddar Savory Gluten Free Scones
Mondays to Sundays - Coconut Almond and Oat Waffles
Sundays have a symbolism. Probably different for different people but typically run along the lines of leisure, fun, family, connection, laid back, indulgent, happy.... you get the gist.
These waffles basically encapsulate all of those lovely feelings! So, you can essentially, insert a few minutes of Sunday into any day of your life!
Even better, they are completely gluten free and even the nittiest gluten lover will find little to be picky about it! Crisp on the outside and chewy in the center, they are lovely as Fall sets in...
Happy Sunday! :)