5.6.2011 Mother's Day Recipes

Cinnamon and Pancetta Waffles
serves 4-6
1 cup all-purpose flour
1 cup whole wheat flour
1/2 t. baking soda
1 t. baking powder
1 t. salt
3 T sugar
3 whole eggs, beaten
1 1/2 - 1 3/4 cup buttermilk
1/3 cup canola or vegetable oil
1/2 cup walnuts, chopped
3 (1/4 " thick) slices pancetta, small dice
1 1/2 t. ground cinnamon
1/2 cup of your favorite maple syrup (warmed)

In a bowl, whisk together flours, baking soda, baking powder, salt, and sugar.

In a separate bowl, beat eggs. Then add oil and buttermilk and beat until well combined.

Add the wet ingredients to the dry ingredients and still to combine.

Allow the batter to rest for 5 minutes.

Ladle the batter, using the amount recommended by the waffle iron manufacturer's instructions, into the preheated waffle iron.

Cook waffles for 3 to 4 minutes until golden brown and crisp on the outside.

Torta de Migas
serves 4-6

4 med. ramekins, buttered or spray with pan spray
1/3 pound Spanish raw chorizo, casings removed
4 6-inch corn tortillas, torn into bite-sized pieces
1 medium onion, chopped
1 jalapeño, seeded and small dice
1 red pepper, small dice
2 to 3 cloves garlic, finely chopped or grated
8 eggs (with a splash of milk or cream), whisked together
Salt and freshly ground black pepper
1 avocado, diced
1 cup shredded smoked cheddar or Monterey Jack cheese
A handful of cilantro leaves (not chopped)

Preheat the broiler on high.

In a large sauté pan, render the chorizo over medium heat. Cook for 5-7 minutes until crisp then remove from pan, reserving the fat left behind.

In the same sauté pan, toast the corn tortillas in the reserved fat for 3-5 minutes until golden and crisp. Remove from pan and set aside.

Continue using the same sauté pan (add a drizzle of olive oil if needed), add the onion, jalapeno, red pepper, and garlic. Cook for 3-5 minutes until onions are tender, careful not to burn the garlic. Season with salt and pepper.

In the prepared ramekins or small baking dishes, line the torn corn tortillas in the bottom of the dish, dividing the tortillas amongst 4 ramekins. Then follow with the sauté onions, garlic, red pepper, and jalapenos. Crack 2 eggs into each ramekin and a add a splash of milk or cream into each; scramble then just slightly. Next add chorizo, cheese, and cilantro leaves. Season with salt and freshly ground pepper.

Set ramekins on a baking sheet and broil them on the lower rack of your broiler for 5-7 minutes until set and golden on top. Serve with avocado slices and crème fraiche (recipe follows).

Fire Roasted Tomato Creme Fraiche

2 vine-ripened tomato, charred
1/4 of a fire roasted red pepper, peeled and chopped
Juice of ½ a lime
1/2 cup creme fraiche
Salt and freshly ground black pepper

Combine all the ingredients in a food processor and pulse a few times until combined but chucky in texture.

Season to taste.

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