Father's Day Waffles with Cardamom-Vanilla Strawberry Rhubarb Compote & Whipped Coconut Cream

My dad occasionally visits me in my dreams. In the beginning, I had these dreams much more frequently. They�re so vivid and real, he�s so vivid and real, that in the rawness of fresh grief, they were devastating to wake from. My dad has been gone almost three years (this August) and while I still wake tearful, with the scar of loss newly opened once more, his dream visits have started to feel like something else. Like a gift. Like an extra, stolen moment of time I get to spend with my dad, however fleeting. 

Earlier this week, just before I woke, I dreamt that we were in the kitchen, talking. He was bebopping around, stirring this and tasting that, as he was wont to do, and we just chatted, about nothing significant. He was there, his face, his personality, his voice. He was real and alive. And then I woke up. I hadn�t had one of these visits in a while, and my morning got off to a rough and fuzzy start, as I tried to go to back to sleep, to will him to return, with tears on my cheeks. But he didn�t return, and I eventually embraced his gift for what it was, got up and took a cup of coffee and the cat outside to the patio. And there, I noticed a tiny bit of green popping out of the dirt for the first time�one of the irises my mom dug up from my childhood home had finally started to grow� I had almost given up hope! Those irises were my dad�s favorite flowers. An absolute gift indeed. 

A month ago, I suggested a revolution: waffle brunches for Father�s Day! So here I am, carrying the torch. My dad would have loved nothing more than waffles and a big bouquet of freshly cut flowers on his special day. These waffles are pretty simple and straightforward, with the addition of whipped egg whites which make them a bit lighter and more airy. I think there are two kinds of waffle people: the ones who like a big, tall Belgian waffle with large deep holes and crisp exterior, and the ones who like a thin, light, slightly crisp on the outside but mostly chewy waffle, with lots of tiny holes. I�m the latter, and so are these waffles. If you�re in waffle camp #1, feel free to sub in your favorite waffle recipe as the base. Regardless, we�re topping them with a rhubarb and strawberry compote, flavored with cardamom and vanilla, and a big dollop of coconut whipped cream, because we�re either sharing these with dads or, for any number of reasons, eating our feelings on Father�s Day, and either option calls for a big dollop of whipped cream. 

Father's Day waffles 
with strawberry rhubarb compote & whipped coconut cream 

Waffle recipe adapted from here. Makes 4-6 waffles (I have this waffle iron).
Notes: the coconut milk needs to chill overnight before whipping the cream, so be sure to get a head start. 

1 cup all purpose flour 1.5 T sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 cup almond milk 2 large eggs, separated 4 T melted butter (unsalted) To serve: Maple syrup or honey Strawberry Rhubarb Compote (below) Whipped coconut cream (below) finely chopped pistachios

In a large bowl, whisk together flour, sugar, baking powder, and salt. In a smaller bowl, whisk together milk and egg yolks. Pour wet ingredients into dry, and gently stir, don�t over mix. Add butter, and gently stir to combine, again, don�t over mix�it�s ok if there are a few lumps. In a separate, clean bowl, with an electric mixer, beat egg whites until peaks form, and very gently fold into batter. Let rest while waffle iron heats up. Cook waffles according to waffle iron instructions. To serve, top with a drizzle of syrup or honey, a big spoonful of the compote and coconut cream, and a sprinkle of pistachios.

whipped coconut cream 

Notes: the unopened can of coconut milk needs to chill overnight so the cream fully separates from the liquid, so be sure to get a head start. 

1 can full fat coconut milk 1 T powdered/confectioners sugar

Place can, unopened, in fridge overnight. When ready to make, open can, and drain the liquid + scoop out the solid cream, being careful not to mix with the liquid. Add the solid cream to a bowl or stand mixer, and beat on high until light peaks form. Add sugar, and beat until combined.

strawberry rhubarb compote with cardamom and vanilla 

Fills 2 pint jars 

4 cups sliced/chopped rhubarb (about 5 big stalks) 1 cup sliced strawberries Scant 1/2 cup brown sugar 1 teaspoon vanilla (I used vanilla paste) 4 cardamom pods�shell and lightly  grind the inner parts (with mortar  and pestle) Pinch salt Juice from 1 baby lemon (or 1/2 regular sized lemon)

Add all ingredients to a pot over medium heat. Stir to combine, and let cook until everything starts to soften and break down, about 5 minutes. Cover, and lower heat to simmer for about 5-10 minutes, until you have a loose jammy consistency. Use right away warm, or remove from heat, cool to room temp, put in jars, and store in refrigerator.

Coconut Lime Scone Loaf with White Chocolate and Mac Nuts

Let me be clear: this is not a Mother�s Day post (sidenote, happy Mother�s Day, mom!). This recipe isn�t for Mother�s Day. You can, of course, make it for a mom, but you can also make it for yourself (you can enjoy it even if you�re a dad, a cat-mom, a dog-mom, a non-binary non parent, an LGBTQ teen, a single dude who loves video games, a dude married to a dude, a woman in a long-term relationship who may or may not want to get married and has decided she doesn't want kids, a pregnant lady, a DINK couple, etc!), and you can also make your mom a big spicy pan of enchiladas if that�s what she�s into. Because moms, like all human women (and like all of the humans mentioned above, plus more... all the humans, even!), are complex creatures who don�t fit into one mold.

I�ve said it before and I�ll say it again, my mom has a taco tooth, not a sweet tooth, and would much prefer something savory over something sweet. When I was growing up, my dad would whip up some waffles� while my mom chowed down on a leftover taco, cold from the fridge. That�s how she rolls. All this is to say, one: my mom gives absolutely zero fucks #shedowhatshewant, and two: let�s stop gendering food. Sure, moms might like flowers and scones, but they also might like a big bloody steak with a glass of whiskey or something smothered in some goddamn hot sauce. Just as dads might want sweets and waffles and fresh flowers on the daily (like my dad did). Based on my observations of brunch ordering habits, most of my women friends prefer breakfast sandwiches with runny eggs and bacon, over fruity French toast. As far as I know (and of course, only with an outsider�s perspective/cat-mom perspective, so I might be wrong), having a baby and parenting a child doesn�t make all the women suddenly crave pink breakfast food.

I�d like to make a proposal: food blogs filled with meaty, spicy, savory recipe roundups on Mother�s Day, and waffle brunches on Father�s Day. Ok, so now, to the part where I look like a total hypocrite because this isn�t a recipe for something meaty and spicy and savory. Here�s a scone thing! We can start the revolution on Father�s Day.

I didn�t intend to have this post coincide with Mother�s Day, but I saw both Molly Yeh (My Name is Yeh) and Food52 post pics of Molly�s scone loaf on Instagram this week, and I just had to make it because LOOK AT IT. It�s a scone! In a loaf! So I had to make it and then I had to post it, and it just so happens to be on Mom�s Day weekend. If I was having Mother�s Day brunch with my mom, though, we�d probably have breakfast burritos with tons of salsa. She�d be real PO�d if I only showed up with scones. (ha, remember saying PO�d? lolol).

I changed up the flavor profile of this scone loaf (Molly uses marzipan and dark chocolate) to better match what I had on hand and because I thought maybe tropical-ish flavors would coax the sun back out of its cloudy, rainy hiding place. This recipe is adapted from Food 52�s post, but I also share custody of Molly�s book, Molly on the Range, with my sister, and I highly recommend getting it. It�s one of the most creative yet accessible yet adorable plus delicious cookbooks I�ve picked up in a long while.

Coconut Lime Scone Loaf (with white chocolate & Mac nuts)

Adapted from here and here
Notes: I used this almond-coconut milk, but I think canned coconut milk or regular almond milk would do the trick, or you could simply use heavy cream. I also accidentally used 1 full cup (rather than 3/4 cup) of butter and it turned out awesome, so choose your own adventure. 

1 packed teaspoon lime zest (+ 1 teaspoon for top) 1 tablespoon powdered sugar � cup chopped macadamia nuts � cup white chocolate chips 1 cup dried coconut flakes (unsweetened) 2 cups all-purpose flour 1 tablespoon baking powder � teaspoon salt 2 tablespoons granulated (white) sugar (+ 1 teaspoon for top) � cup cold unsalted butter, cut into 1/2-inch cubes 2 large eggs � cup coconut milk 1 teaspoon coconut extract Glaze � cup powdered sugar 1 tablespoon lime juice Splash coconut extract Pinch fresh grated nutmeg

Heat oven to 400� F. Line an 8 x 4-inch loaf pan with parchment paper, leaving 1-inch over-hang (or grease pan really well). In a small bowl, toss together the 1 teaspoon lime zest with the powdered sugar, so that the sugar coats the lime and it doesn�t clump together. Add the nuts, chocolate chips, and coconut, and set aside. In a large bowl, whisk together flour, baking powder, salt, and 2 tablespoons of the granulated sugar. Add cubed butter and, using a pastry blender, cut in and mix until butter is roughly pea-sized. Stir in zest/nut/coconut/chocolate. In a small bowl, whisk together the eggs, coconut milk, and extract and add to the dry ingredients. Stir until just combined. Scoop the mixture into the prepared loaf pan and evenly spread. In a tiny bowl or measuring cup, stir together (or mix using fingers) remaining 1 teaspoon sugar and 1 teaspoon lime zest, and sprinkle evenly on top. Bake until deep golden brown on top and �firm when you poke it with your finger, with no squishy give,� approx. 40-45 minutes total. Check at 30 minutes in, and cover top loosely with foil if it looks too dark (any white chocolate chips near the surface might burn). Cool in the pan on a wire rack for 10 minutes. Remove using the parchment overhang, or gently turning upside down against rack. To make glaze, whisk together ingredients, and drizzle over cooled loaf.

Quick Black Bean Chilaquiles

You may be a Derby fan, and I like the idea of celebrating the Kentucky Derby�what�s not to love about strong minty whiskey drinks!?�but I�ve never really gotten around to it. Probably because it always falls around the same time as Cinco de Mayo, and I live for Mexican food.


I�ve shared a bunch of Cinco de Mayo-worthy recipes in the past, including my favorite ever, must-make pork carnitas, this whole line-up full of ridiculously fun and tasty things like coconut margaritas and totally grilled guacamole, and of course these chorizo breakfast tacos. I was kind of racking my brain thinking of something to share for this year's fiestivities (get it... fiesta + festivities!). I make Mexican-inspired meals a few times a week�random tacos, burritos, and quesadillas are pretty common in this household�but I just didn't feel inspired.

Then I made these chilaquiles as a quick, thrown-together meal and couldn�t wait to tell you about it. Honestly this is hardly a recipe, to the point where I feel a little weird sharing it, but it�s just so easy and good! And it uses things that I typically have in the house. I think about making spontaneous chilaquiles ALL the time, but I never seem to have stuff for the sauce, and I don�t actually want to put forth the effort of frying tortillas, so I skip it. These use a can of saucy black beans and whatever salsa you have in the fridge, plus tortilla chips. 

I�m a die-hard, fanatical Juanitas devotee, so I honestly don�t know how other kinds of chips would hold up to sauce, because I don't buy other kinds of chips. I would recommend something similar, but for sure get Juanitas if you can find them near you, because there is no better tortilla chip. They�re also from my homeland, so I�ve been a fan for life... when I first moved to Seattle for college, stores up here didn't have them yet, so they were the ultimate care package item from the parents. And when I was a kid they came in those softer stretchy plastic bags, like sandwich bread comes in, with a twisty tie. Also, my friend LZ's cat, Shaboom, is obsessed with them too. People love 'em, cats love 'em. I also have no affiliation with them, I just love 'em so much I would marry them (if I didn't already marry Evan).

The big difference between chilaquiles and nachos is the lack of melted cheese, and that we�re going for a sort of soggy, sort of crispy chip, whereas with nachos, we want a totally crispy chip. Here the chips soak up the sauce but retain a little crunch, because we put �em under the broiler instead of simmering stove-top like most chilaquiles recipes. Then we top the whole thing with a runny fried egg and your favorite toppings. I think the crumbled cotija is a must, it adds the perfect salty tang. Plus avocado, because duh/get �em while you still can before the drought pries them from our avo-toast lovin� hands.

Happy Derby/Cinco de Mayo/weekend!

Quick Black Bean Chilaquiles
This is hardly a recipe, so adjust the amounts depending on how much you want to make!

Tortilla chips
Canned black beans (NOT drained)
Salsa
Fried egg(s)

Toppings:
Crumbled cotija cheese
Shredded cabbage
Thin sliced radishes
Sliced green onion or diced white onion
Cilantro
Avocado
Sour cream
Hot sauce

In a bowl, toss together a few handfuls of chips and a few spoonfulls of black beans (with sauce) and salsa. You want the chips to be fully coated in the saucy goodness. Spread chips (with the beans and salsa in the bowl) on a sheetpan, and broil until warm�they should be a little soggy, but also a little crispy. Top with fried egg(s) and remaining toppings, and go to town!

Breakfast Tacos with Chorizo and Fried Eggs

One of my friends has the most insane stories from her office, almost daily. Recently she was telling me about her coworker from Texas (Dillon/ East Dillion I�m assuming). He was talking about the things he misses most about the lone star state, particularly breakfast tacos (followed closely, I'm sure, by Tim Riggins). And the rest of the coworkers didn�t believe him that breakfast tacos exist. Seriously!? Who are these heathens! I want nothing to do with them. And everything to do with breakfast tacos (and Tim Riggins).

A lot of things about Texas seem fantastical to me, from the armadillos to the pride of hometown high school football, but I've never once doubted the existence of the breakfast taco. Or the existence of Tami Taylor. To be honest, I've never even been to Texas (aside from the airport), but deargod, I don�t have to wear cowboy boots to know that eggs inside a tortilla is a good idea! You could go a few different ways with this. You could make a scramble and toss that in a taco shell�basically making smaller, less portable breakfast burritos�or you could go the fried egg route, which is what we�re gonna do! Because look how pretty! 

We start off with some red potatoes and spicy chorizo. Then we fry up some sunnies. I like them crispy around the edges�a little olive oil helps with that. Next we prove the existence of breakfast tacos by combining it all inside a small corn tortilla, and topping it with cilantro, sliced radishes, crumbly cotija cheese, green onions, avocado, and hot sauce. The harmony of flavors and textures in these bad boys is on point... runny yolk, cool and creamy avocado, bold and spicy chorizo, the saltiness of the cheese and crunch of radishes! So much goodness in each bite.

Breakfast tacos are real, man, even outside of Texas. 
Clear eyes, full stomachs. Tacos forever. 

Breakfast Tacos with Chorizo and Fried Eggs
Makes 8-10 tacos (2 tacos per person is ideal). If you make less tacos, you'll have extra potato-chorizo filling. Don't fret! I like to add a few scrambled eggs to it and make burritos, which I freeze for on-the-go lunches or breakfasts later in the week.

Olive oil
2 medium sized red potatoes, diced small
1 lb fresh chorizo (Mexican style)
8-10 corn tortillas 
8-10 eggs
Salt & pepper
Cotija cheese, crumbled
1 avocado, sliced
2-3 large radishes, sliced thin
Cilantro
1-2 green onions, sliced
Hot sauce (like Tapatio)

First, cook the potatoes. Heat about a tablespoon of olive oil over medium heat. Add potatoes, and cook, stirring occasionally, until soft and cooked through--about 10 minutes. Salt & pepper lightly, and remove from skillet, set aside.

In the same skillet, add chorizo, and cook until cooked through, stirring occasionally so it's crumbly. Drain off excess oil, and add potatoes back to skillet. Toss together, and keep on low heat.

Heat tortillas. I like to heat a skillet over medium-high heat, with a little cooking spray, and heat each one individually so it's a little sturdier and chewier. You can also wrap them in foil and pop in the oven, or in a damp paper towel in the microwave.

Fry the eggs. My favorite way to get a good crispy edge and runny yolk is frying in olive oil.  

To assemble: Add potato-chorizo mixture to tortilla, top with fried egg, avocado slice, 3-4 radish slices, onions, cotija, cilantro, and, if you like it spicy, hot sauce.

Holiday Brunch Treats with the Assiniboine Park Conservancy

Last night I presented the following dishes of Holiday Brunch Ideas for the Assiniboine Park Conservancy at the Madison Square MLCC.  Bonnie Tulloch, Education Coordinator for the Assiniboine Park Conservancy, presented on the spices, fruits and vegetables featured and Kelly Burton of the MLCC, provided lovely beverage pairings, starting with the Fall Margarita.

1 part Sour = lime or lemon juice
2 parts Sweet = Sugar or juice
3 parts Strong = Tequila or other Liquor
4 parts weak = Ice/soda/Ginger Ale

1. Latkes (Potato Pancakes)

Paired with Devil's Rock Sparkling Riesling, $13.99

Potato pancakes are served in Germany, Russia, many parts of Eastern Europe and Israel.  They can be found in Christmas markets and homes.

3 medium potatoes, peeled and shredded
1 onion, shredded
2 eggs
1/4 cup flour or maztah meal
salt and pepper
freshly grated nutmeg
1/4 tsp paprika (optional)

Optional:  Golden Caviar (Available at Gimli Fish)

Mix potato pancake ingredients together and fry in pancake size in a little olive oil until golden brown on both sides. Remove from heat and using cookie cutters, cut bite sized pieces from the pancake.

Top each latke bite with cr�me fraiche and golden caviar or sour cream, smoked goldeye, etc.

2. Brandied Farmer�s Sausage with apples
Paired with Angry Orchard Cider, $2.52
 

1-2 Farmer�s sausages, sliced on the bias ~ 1�

2-3 apples, cut into thin wedges

� cup honey

� tsp cinnamon

Brandy, to deglaze (or your favourite non-cream liquor)

Saut� apples in honey and cinnamon.  Set aside.  Cook sausage in pan until brown on both sides and done.  Pour in brandy.  Add apples. 

To serve, skewer or lay out on platter with toothpicks.

3. Toasted Panettone with Barolo Poached Pears
Paired with Bottega Prosecco DOC, $17.99
 

You can cook the pears the day before and re-heat them.
Barolo wine (or a Piedmont wine such as Barbera) 400ml
lemon rind (unwaxed) 2 strips
orange rind (unwaxed) 2 strips
cloves 2
bay leaf 1
caster sugar 200g
ripe pears such as Williams - do not peel just wash, then cut in half 2
panettone 4 slices, to serve

Add all the ingredients, except the pears and panettone, and 180ml water to a pan that will hold the fruit. Bring slowly to the boil and stir to dissolve the sugar, then boil for 15 minutes. Lower the heat, add the pear halves, and simmer for about 30 minutes until the pears are tender � when you can pierce them easily with a knife. Keep the liquid for later. Chill the pears and re-heat in the liquid.

Toast 4 slices of panettone and place on four plates, add 1 piece of hot pear on top and ladle over a little hot poaching liquid. Optional:  Serve with mascarpone or ice cream.

4. Caramelized Shallot Tarts
Paired with Malamado Malbec, $23.99

Shallots
port or wine
rosemary or thyme
drizzle olive oil
Salt and Pepper to taste

Take the skins and ends off of the shallots and place them in a shallow baking dish. Add remaining ingredients and bake at 350�F oven for up to one hour or until the shallots are soft. Enjoy in a number of options or as a garnish to meats and vegetables or, combine with Okanagan Cherry reduction in tarts:

Dried Okanagan Cherry reduction
1 cup tart dried Okanagan cherries *
1 cup port
1 tbs chopped fresh rosemary
2 tbs butter
1 cup dry red wine or port
Soak cherries in port over night or for several hours.
In a sauce pan, heat soaked cherries and add wine or port and rosemary. Bring to a boil and add butter. Remove from heat and pur�e. Use on tarts or as a drizzle for meats or poultry.

Baked Tortilla Cup Huevos Rancheros

Evan was sick all weekend, so I made him his favorite chipotle chicken tortilla soup. Which meant I had a jar of chipotle peppers in my fridge, along with half a lime, cilantro, cotija, corn tortillas, and of course, sour cream (which, let�s be real, I always have in my fridge). I also had a can of black beans in the cupboard, and a brand new jar of Mel�s homemade salsa.

I went to bed Saturday night planning Sunday�s brunch, those ingredients dancing in my mind (seriously� who needs sugar plums). First I was thinking a scramble, then maybe something like chilaquiles, or maybe a fried egg tostada type deal. But just before I drifted off to sleep, it came to me: baked eggs in tortilla cups, with mashed chipotle black beans. EUREKA!

I woke up super early Sunday morning (ok, like 8am�which because of the time change should have been 9am, but whatever�I�m not an early riser), feeling like a freaking genius for the idea I had come up with. So I decided to just do a real quick search on the ol� internetz to find some tips for tortilla cups and egg baking� and the Google search �tortilla cup baked eggs� popped up a recipe that was pretty much exactly what I had dreamt up. The top search result.

Like� get out of my head, Bon Appetit! 

So, while I thought this recipe was totally unique and completely my own, it turns out tortilla cups filled with mashed black beans and top with a baked egg exists, outside of my head. They even used chipotle. C�MON, YOU GOTTA BE KIDDING ME!
 

Anyway. These are super easy to throw together, and an awesome brunch party idea, since you can make individual little egg cups for everyone. Or you can make them for breakfast for yourself, then eat all 6 of them throughout the day� that�s also a thing that can happen.

Baked Tortilla Cup Huevos Rancheros
Adapted from this recipe
 

Olive oil 
Six 6-6.5-inch corn tortillas (soft taco size)
1 can black beans, drained and rinsed
1-2 chipotle peppers in adobo, diced + extra sauce adobo sauce
1 teaspoon ground cumin 
Salt
3/4 cup grated cheese (jack, cheddar, etc)
6 large eggs 
Salt & pepper

Toppings:
Sour cream
Cilantro
Salsa
Lime
Crumbled cotija cheese

Preheat oven to 350. Brush six 10-ounce custard cups with oil (or cooking spray), or use large muffin tins (not regular cupcake size). 

Wet and wring out a paper towel, and wrap around stacked tortillas. Microwave until warm and pliable, about 30 seconds. Gently press 1 tortilla into each cup, and brush with oil (or spray).

Add beans, a splash of oil, the chipotle peppers and sauce (add more or less, depending on your heat tolerance), cumin, a pinch of salt, and � of the grated cheese to a bowl, and mash with a fork or pastry blender.

Spoon bean mixture into bottom of each tortilla cup.

Crack 1 egg into each tortilla cup on top of the beans, being careful not to let it spill over the edge. Sprinkle each with salt and pepper, and the remaining grated cheese.

Bake uncovered until whites are set, about 25-27 minutes. Serve with suggested toppings.