Dishing the Divine — Recipes for food that is simply divine (2024)

Ingredients

3/4 cup all purpose flour

1/4 cup cornstarch

1/2 tsp salt

1/2 tsp baking powder

1/4 tsp baking soda

3/4 cup buttermilk

1/4 cup milk

6 tbsp vegetable oil

1 large egg, separated

1 tbsp sugar

1/2 tsp vanilla extract

Instructions

1. Heat oven to 200 degrees.
2. Mix flour, cornstarch, salt, baking powder and baking soda in a medium bowl. Put buttermilk, milk and vegetable oil in a medium bowl, stir in yolk and set aside.
3. Whip the egg white almost to soft peaks. Sprinkle in sugar and continue to beat until the whites are firm and glossy. Beat in the vanilla.
4. Pour the buttermilk mixture into the dry ingredients and whisk briefly. Add the egg white to the batter in dollops and fold in with a spatula until just incorporated.
5. Scoop about half a cup of the batter into the hot waffle iron and cook until crisp and nutty brown. Set the waffle directly on the oven rack for at least 5 minutes and up to 20 minutes to keep it warm and crisp. Repeat with remaining batter. Serve immediately with syrup, whipped cream, and fresh berries.

http://www.dishingthedivine.com/2012/05/24/super-crunchy-waffles-that-stay-crunchy/

Ingredients

1 egg yolk*

1 tbsp lemon juice

1/2 tbsp Dijon mustard

Kosher salt

3/4 cups neutrally flavored oil (vegetable, canola, peanut)

Instructions

1. Place the egg yolk in the bowl of the food processor and add the lemon juice and mustard. Season with salt, to taste. Turn the machine on and very slowly start to drizzle in the oil. Drip, drip, drip until the mixture starts to look like mayonnaise, then a slow steady stream of oil can be added.
2. Cook's Note: If the mayonnaise is too thick add a few drops of water or if it is not thick enough, with the machine running, add a little more oil.

Notes

*This recipe calls for using a raw egg yolk. For health reasons, I prefer to use organic pasture raised eggs for this recipe.

http://www.dishingthedivine.com/2012/05/18/homemade-mayonnaise/

Ingredients

2 pounds small red potatoes, cut into bite sized pieces (somewhere between quarters and sixths)

1 small (5-ounce) white onion, halved

3 tablespoons white or golden balsamic vinegar

1 tablespoon cider vinegar

½ teaspoon Dijon mustard

¼ teaspoon honey

¼ cup olive oil

1 tablespoon minced shallots

1 clove garlic, minced

1 tablespoon chopped fresh chervil (I used oregano)

2 teaspoons chopped fresh chives

2 teaspoons chopped fresh parsley

½ teaspoon salt, plus more to taste

½ teaspoon freshly ground pepper

Instructions

1. Place the potatoes and the onion in a pot and add enough salted water to cover by at least 3 inches. Bring the water to a boil and immediately reduce to a simmer. Cook until the potatoes are tender, about 15 minutes.
2. Meanwhile, make the dressing by combining the balsamic vinegar, cider vinegar, Dijon mustard, and honey in a small mixing bowl. Whisk to combine. Slowly drizzle in the olive oil in a slow, steady stream, stirring constantly. Stir in the shallots, chervil, chives, parsley, ½ teaspoon of the salt, and pepper. Let the dressing sit for at least 10 minutes at room temperature for the herbs to infuse their flavor.
3. Drain the potatoes and discard the onion. Transfer the potatoes to a serving bowl. Stir the dressing just before pouring it over the potatoes and toss to coat well. Season with salt and pepper to taste. Serve hot, at room temperature, or cold.

http://www.dishingthedivine.com/2012/05/12/herbed-vinaigrette-potato-salad/