For starters I made some crostini with chopped up artichoke hearts (canned) and parmesan…
And guess what? My mom made deviled eggs (yes, that mom. And you said she couldn’t cook, shame on you!).
We had a lovely grill-roasted pork roast (from the May/June 2011 issue of Cook’s Illustrated)
Asparagus with Bernaise Sauce…
And cheese muffins (also Cook’s Illustrated, September, 2007).
Dessert. Well, dessert ended up being a Life Lesson. That tiresome one about making lemonade out of lemons.
I used Dorie Greenspan’s recipe for waffles from Around My French Table and I must tell you that there’s nothing wrong with the recipe. It’s brilliant. It was the fact that waffle irons come in many shapes and sizes and, even though Dorie warned me, I did not not put enough batter into the waffle maker. The result was that my waffles never fully browned and they stuck to the waffle maker like hair extensions on a Real Housewife.
Thus the invention of Waffles Hache!
Hey, if they served this to you at Alinea you’d be freaking out over it. And it would all be made of foam and smells.
It was delicious, especially Dorie’s chocolate sauce which I think will be my new beverage of choice. And you know what would be even better than the whipped cream I served? Maple ice cream.
Making these also made me realize how unfair it is that we have narrowly defined waffles as a breakfast food. If we all thought more about serving waffles for dessert the world would be a better place.
It was a lovely Easter. Until the bunnies got into the wine:
Then all the animals went completely berserk:
He’s not going berserk, Kate — he’s prewashing!:) And how did you like the CI cheese muffins? I’ve thought about making those before but wondered if they’d be more dense than regular muffins.
Divine post! And I would just write the same thing Emilie did about the prewashing!