This recipe evolved out of necessity. I had some leftover greek yogurt and fresh blueberries that weren’t going to last much longer, so I needed to do something with them. I also wanted to take the fruits the this project to work to share with my coworkers, so I settled on adapting a coffee cake recipe into muffins and tossing the blueberries in. The result is a moist muffin that went over well with my coworkers and family. [...]
I grew up eating the deep pocketed square waffles that my mother made with buttermilk. They’re delicious with either whipped cream and strawberries or the more traditional maple syrup. Recently my mother gave me a waffle iron; its pockets aren’t as deep and it’s round, but it still makes a delicious waffle, especially using my mother’s recipe. She folds the egg whites into the batter after beating them to hard peaks – this gave me the idea to tryout a waffle recipe that would use up leftover egg whites from my ice cream experiments (see here and here for posted examples). [...]
La Quercia is a producer of delicious pork products from proscuitto to lardo to coppa. I’ve been sampling and cooking with their products for quite awhile now, and if you haven’t heard of them (they’ve been featured by Food and Wine, Bittman for the New York Times, etc.), you should really check them out. Their products are available on their website (see my links) and fine restaurants around the country, but if you live in the Des Moines area you can also get many of their products at Gateway Market (both whole slabs and freshly sliced). [...]
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