Life has been busy the last few weeks. Cooking lately hasn’t been about trying new recipes, making my meals blog-worthy, it’s been about getting something on the table before 10pm. I’m hoping that once CSA season starts back up in a couple weeks I’ll be able to make trying new recipes a priority. However, I’ve gotten into a new routine on Sundays of making a nice breakfast. I wanted to make muffins this past weekend and I remembered a recipe I mentally book marked a while back. A quick search brought me to the King Arthur Flour website, which is a great resource for recipes. They turned out very good. I don’t know if I would say they tasted like doughnuts but they were good. Moist on the inside and the cinnamon sugar topping definitely makes the muffin.
I don’t think I’ve ever made waffles from scratch before so I decided to give it a try this weekend to go with my delicious bacon from my bacon of the month club. This bacon, Surry Farms Virginia Bacon, was by far the best I’ve received yet. I was looking for something more to put on the waffles and since it is the season to clean out the freezer, I found some frozen strawberries. I decided to make a sauce with them and some basil from the freezer.
You can find the recipe for the waffles here. They could have been a little more flavorful for my tastes. Maybe a touch more vanilla and sugar would do it.
Strawberry Basil Sauce
1- 1 1/2 cups frozen strawberries
Juice from half a lemon
1 tablespoon sugar
Pinch of salt
A few leaves basil
Combine all ingredients in a pot over medium low heat. Bring to a simmer and cook stirring frequently. Smash the strawberries as they cook. Cook about 10-15 minutes until the strawberries break down. Serve with waffles.
Spring certainly has sprung at the farmer’s market. After years of trying, I finally made it to the farmers market early enough to get some. Ramps are one of those foods that has a cult following. As they should. They are a wild onion with a pungent garlic and onion flavor that grows during a very short period in the Spring. I was so excited to cook them. I made them two ways. The first was in a risotto with asparagus, a fellow spring veggie with a short season. The second was on a simple pizza. While the risotto was delish the pizza really showed off the ramp flavor. So good!