Friday, December 25, 2009

EATS! Belgian Waffles for Christmas Brunch...




Belgian Waffles

1 package active dry yeast, (.25 ounce)

¼ cup warm milk (110 degrees F/45 degrees C)

3 egg yolks

2 ¾ cups warm milk (110 degrees F/45 degrees C)

¾ cup butter, melted and cooled to

½ cup white sugar

1 ½ teaspoons salt

2 teaspoons vanilla extract

4 cups all-purpose flour

3 egg whites

In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.


In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.


Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.


After the hour in a warm spot you get somethin' looking like this...

And it smells like heaven and is light as air...



If it tells you anything, this bowl was less than half full when the hour began...



That's the original recipe up above, but I find in my Belgian waffle maker (deeper than a regular waffle iron), I use a full cup of batter at least...

and...

Tah DAHHHHHH!




Usually we have our ducks in a row and have some fresh whipped cream and strawberries and a sprinkling of powdered sugar. But trust me when I say, these'll do. These'll do.

Just do NOT forget the Vermont maple syrup. REAL. and good butter. REAL.

Yay for waffles!




A Snowy Christmas Morn.





The many faces of Christmas morning:



intent focus





slight impatience





mild confusion







moderate confusion






mild frustration







intense frustration




and finally...


simple satisfaction
a h h .




Happy Holidays with love from our family to yours.



Friday, December 18, 2009

Fa La La la La...


So here's a little sneak peek...





Not winning any races for first tree up, but this big mother has taken some creativity on how to fill it up (our traditional tree is going downstairs with all of our family ornaments and the little train around the base).

Is "mother" acceptable when describing a Christmas tree?

Ah, well. Tis the season.

Will get some photos up when this big mother is done!

Merry Christmas all! Happy Holidays! YAY!


Friday, December 4, 2009

EATS! Shrimp Bisque. Oooo la la.



First snowfall this is what we make. My shrimp bisque. Please ignore the fat, ignore the alcohol (but you could just use a little more shrimp stock), and try this decadent soup.


Rich, warm, filling, and possibly a little intoxicating as I now read down the ingredient list.

Hee.

The canned soups, which I usually avoid, do give it more stability. Which is a good thing around this three ring circus. No worries on this breaking in the fridge after - it reheats beautifully!

Sourdough bread bowls courtesy of Panera, got to mention that. Hey. I'm not a masochist. the bisque is work enough. Just pinch out some bread to hollow slightly before toasting lightly in the oven. This soup makes people really happy. Promise.


Michelle's Shrimp Bisque

2 bags shrimp/crab boil

4 pounds deveined shrimp (can use peeled)

1 ½ tablespoons salt

1 medium onion, chopped

4 cloves garlic, minced

2 medium carrots, chopped

1 stick butter

2 cups white wine

½ cup brandy

2 cans cream of celery soup

1 can cream of mushroom soup

2 pints heavy cream

3 tablespoons tomato paste, more as needed

1 tablespoon dried chives

2 large bay leaves, whole

1 tablespoon dried parsley

ground white pepper, to taste

⅛ teaspoon cayenne pepper

½ teaspoon paprika

Boil 4 qts water with 2 bags crab boil, turn heat off. Add shrimp and let sit, subtracting a minute or two of cooking time. RESERVING 3-4 CUPS OF LIQUID, drain shrimp. Cool shrimp completely.

Meanwhile, melt butter in large, heavy-bottomed stockpot and saute onions and carrots over low until soft and translucent, about 10 minutes or more. Add garlic until fragrant, about 2 minutes. Add wine and brandy. Boil 2 or more minutes, until alcohol is evaporated. RESERVING CREAM, add remaining ingredients, whisking until well combined. Remove from heat, Whisk in about 2 cups of reserved shrimp stock and return to low heat.

Peel the shrimp if necessary, then chop 1/2 the shrimp, adding the other 1/2 (whole shrimp) to the bisque. Remove and reserve bay leaves and blend the soup in batches until texture is as desired (bisque consistency). Blender stick is the way to go, but if necessary you can do batches in the blender.

Return to heat, add cream and remaining shrimp, return bay leaves and adjust seasoning. BE VERY careful not to let simmer or boil. If the consistency is too thick, add more cream or shrimp stock. Remove bay leaves right before serving.




Try it, you'll like it!





Love what you see when you walk out your front door.