Mochi Waffles
new: december 2018
combined several recipes.
1/4-1/2 c sugar
1/4 c butter (david thinks it should be 3T)
1 egg
1 t vanilla extract
1 1/4 c glutinous rice flour (thai, green print, erdewan brand)
1 t baking powder
1/2 c milk
1/2 t matcha (optional)
Salted butter for iron
Cream butter and sugar. Add vanilla and egg and beat lightly until combined. Add rice flour, baking powder and match and stir on top to combine just the dry ingredients. Then stir whole mix just enough to combine.
Preheat waffle iron to setting 2 (of 3)
Brush generously with salted butter
Add scoop of batter and cook for 4.5 minutes until steaming subsides.
Fusilli with Creamy Leek Sauce
From: https://www.foodandwine.com/recipes/fusilli-creamy-leek-sauce
1/4 cup extra-virgin olive oil
6 medium leeks, white parts only, halved lengthwise and thinly sliced crosswise
1/2 cup chicken stock or low-sodium broth
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 tablespoon flat-leaf parsley leaves
Salt and freshly ground pepper
1 pound fusilli
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Step 1
Bring a large pot of water to a boil. In a large, deep skillet, heat the olive oil. Add the leeks and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes. Add the chicken stock, lemon juice, lemon zest and parsley and bring to a boil. Transfer the mixture to a blender and puree until smooth. Season with salt and pepper.
Step 2
Meanwhile, add salt to the pot of boiling water. Add the pasta and cook until it's almost al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot.
Step 3
Add the leek sauce and the reserved cooking water to the pasta and cook over moderate heat, stirring occasionally, until the pasta is al dente and coated with a thick sauce, about 3 minutes. Stir in the 1/2 cup of cheese and season with salt and pepper. Serve immediately, passing additional cheese at the table.
Make Ahead
The leek sauce can be refrigerated overnight.
Suggested Pairing
Sardinia is known for white wines made from the Vermentino grape, which thrives in hilly coastal vineyards and has a zesty acidity that perfectly balances with this creamy sauce.
