The more time I spend at home with Oliver, juggling a quesadilla and baby sunscreen on our way out the door, the more I think about the way we all really eat throughout the day — and what it is we actually want to be eating. With all of the beautifully photographed food blogs and glossy monthly publications, you’d think we were all waking up in the morning and eating black sesame waffles with tahini yogurt and macha dust. Now I don’t know about you, but that is decidedly not what we’re waking up to around here. I’m not sure if it’s because time is stretched thin now that we have a baby or perhaps it’s that warmer weather is on its way — the ultimate encouragement in fly-by-the-seat-of-your-pants-cooking — but preparing a full meal in the kitchen feels like a luxury more than it ever has, and I find myself craving simplicity. Good, honest recipes.
Sam recently sent me a Slate article about the huge gap between the food we see in magazines (and, perhaps, even love to talk about) and the food we’re actually cooking at home. It seems you can’t turn a corner without hearing about cauliflower fried rice or poke bowls (for the record I’ve not tried either but am most curious about the former). On a similar note, Tim recently wrote a post about lemon zest, questioning why the heck we all feel the impetus to add it to virtually everything. We claim that it “brightens” up every baked good and salad dressing that comes our way, when really, the result is that the baked good or salad just … tastes more like lemon zest. I have to admit I might be a little guilty of this. But the point is that there’s this constant search for the new trend, the new thing, the next Big way to make a waffle. When really, the old way to make a waffle worked pretty great.
This whole wheat waffle I’m sharing with you today began with a cut-out of a 2012 recipe from Whole Living (RIP!) that used a bit of wheat germ in the mix, giving them a warm, almost nutty flavor. The waffles were great but I don’t particularly love using canola oil and I had a few other tweaks in mind so I started using warmed coconut oil instead, but when the oil joined with the cold milk, it seized into clumps. Onward: warm the milk first before you add the coconut oil and now we’re in business! So I’ve made many waffles using this formula but then I started to become curious about making them even more accessible for people, selfishly thinking about our trip to my mom’s cabin in upstate New York this summer and wondering how we could make a batch in the country where there’s a definite lack of coconut oil. So I regrouped. If you follow The Faux Martha on Instagram (or read her lovely blog), you know she’s quite a waffle guru, and she uses butter in most of her waffle recipes so I opted for that instead of the coconut oil and the results are, to me, spot on.
This is a great basic waffle that doesn’t feel basic. A reliable traveling companion if you’ve got trips coming up this summer where you’ll be cooking breakfast for a crowd, and special enough for Mother’s Day this Sunday. The Blueberry Sauce recipe is from my cookbook and is an added bonus — an easy way to dress up a perfectly simple waffle if you’re so inclined. If you’re not, a bit of butter and good maple syrup is all you really need. I realize fresh blueberries aren’t in season yet, so I dipped into last year’s frozen farmers market haul. The sauce stained the back of one of my favorite wooden spoons — now a constant reminder about the warm season ahead, everyday waffles, more and more baby sunscreen, and a most probable lack of macha dust.
This is my go-to whole grain waffle recipe and I’d wager that anyone you make these for wouldn’t guess they’re 100% whole wheat. The batter is light; the edges are crisp; and they have an ever-so-slight fragrance from the vanilla. I love topping them with this fresh blueberry sauce and a big dollop of Greek yogurt, but of course any seasonal fruit is a great stand-in as is whipped cream. See my instructions below for freezing the waffles, if you’d like, for a quick weekday morning solution.
For the Waffles:
For the Blueberry Sauce:
For the Waffles: Preheat your waffle iron. Spray with cooking spray if need be.
In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, whisk together the milk, butter, egg and vanilla extract. Pour the wet ingredients into the flour mixture and stir well until thoroughly combined.
When waffle iron is ready, add batter. The amount varies depending on your machine – for our round model, 1/2 cup of batter makes a perfect waffle, but always err on the side of too little to begin with to avoid a big mess. Cook until golden brown. Avoid stacking waffles on top of each other as they’ll become soggy; instead place in a single layer on a baking sheet and place in a warm oven until ready to serve.
For the Blueberry Sauce: Combine all of the ingredients in a small saucepan. Cook over medium heat until the mixture begins to slowly bubble and boil. Decrease the heat to low and simmer until the mixture begins to thicken, about 8 minutes. Remove from the heat. Serve warm or at room temperature, or let cool and store in an airtight container in the refrigerator for up to 3 weeks, or in the freezer for up to 6 months.
To freeze waffles: If you’d like to bake off a big batch of waffles and freeze them for later, prepare according to instructions above. Then lay waffles out on a cooling rack and allow to cool completely. Next place a sheet of parchment paper on a baking sheet and lay a single row of waffles down. Lay a sheet of parchment on top of that layer and repeat, until you’ve stacked all your waffles on the sheet tray. Freeze completely, at least 3 hours. Remove from freezer and wrap individually in plastic wrap or small freezer bags. Store up to 3 months. To reheat / serve: we just use our toaster oven, but if making for a crowd, you could easily place on a baking sheet at 350 F and warm, about 8 minutes.
On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing.
This past week we've had quite a heat wave in Seattle. I've been getting into the bakery early in the mornings so as to avoid the afternoon heat + hot oven combination, and it turns out the upstairs of our new house is quite a little hot box. I bought some aggressive blinds and a new fan and am hoping both will help cool things down a bit. The wool blanket is in the linen closet for the season, and Sam's been making iced tea like it's his job. Summer has arrived! A few nights ago, the thought of actually doing much real cooking seemed a bit overwhelming, so I figured it was time to dig out the ice cream maker and get to work. I'd wanted to do something with the beautiful strawberries we have in the markets right now, but it seems every time I get a little pint it's gone before I have the chance. They are just so incredibly sweet, and it seems a shame to do anything other than eat them right out of the container, preferably while sitting on the Moroccan picnic blanket you brought back from honeymoon on the lawn in your new backyard trying not to stress out about the incredible, insurmountable number of weeds. So. Many. Weeds. But cherries: somehow the bag of cherries made it safely through the weekend, so I set about to find a great cherry ice cream recipe.
When you have an eight month old baby, making social plans can be hard. Especially in the evenings. When I was pregnant, I read Bringing up Bebe and one of the big premises of the book is how the French feel strongly that babies and children can fit into your lives and that you shouldn't have to change and alter everything to accommodate them. I remember reading the book and thinking: YES! Life will be just as it was, except we'll have a small baby in tow. Obviously a few things would likely be different, but I didn't want to change our routines, change the way we cooked or approached time off together, or see our friends any less. Well of course I'm the fool. Or at the very least, I'm not as French as I thought I was. Today, we very much schedule things around Oliver's nap schedule and bedtime, but thankfully we have a lot of other friends with kids who get it. Friends who make homemade cookies, own ice cream businesses, and have really great taste in music. Friends who host the kind of occasion that warrants homemade hot fudge sauce and eating dessert first.
We're back! After a restful few days in Lake George, I ended up flying home while Sam spent a little time with his family in New Jersey and a few days in New York City by himself before taking the train all the way back to Seattle (a solid four day journey). If you know Sam, this isn't surprising; he loves trains. When he's gone, I quickly revert back to my single gal days of eating veggie quesadillas for dinner (over and over) and staying up working later than I'd like. We would talk on the phone often as Sam would narrate his very full days in New York City and the stops and layovers he had while on the train. After a few days of me lamenting the fact that I wasn't there to experience it all with him, he encouraged me to ditch the quesadillas and do something special for dinner. See a movie. Go to the museum for just an hour. In short: I needed to get better at dating myself.
I received The Sprouted Kitchen Bowl + Spoon cookbook in the mail not long before we moved to our new house, and I remember lying in bed and bookmarking pages I was excited to try but also feeling overwhelmed with where to start: the truth is that this summer has been a relatively low-inspiration / low energy time in the kitchen for me. I'd been chalking it up to pregnancy but when I think back and if I'm honest with myself, my cooking style tends to be very easy and produce-driven during these warmer months. I rarely break out complicated recipes, instead relying on fresh tomatoes and corn or zucchini and homemade pesto to guide me. But last night I cracked open Sara's book and pulled out a few peaches I've had sitting on the counter, fearing their season may be nearing its end. This morning as I was making coffee, I sliced up the peaches, toasted the pecans and churned away -- having a bite (or maybe two) before getting it into the freezer to firm up.