Kate in the Kitchen

This morning Ted and Kate made breakfast.  Ted used to cook a lot more than he does now, but occasionally he gets out the breakfast cookbooks and rustles us up some breakfast.   When he does cook, he's a whiz on the BBQ (people come from miles around for his ribs) and his second best meal is breakfast.

Kate has recently discovered the kitchen for more than just grabbing snacks.  She's become quite the Saturday night gourmet. After a very busy week, sometimes she prefers to stay home on a weekend night while we go out for dinner.  In the past, she has stuck pretty much with the Trader Joe's frozen entrees, but lately she's become far more adventurous and ambitious.  She has a new favorite sandwich she likes to make.  It consists of homemade bread, balsamic vinegar, olive oil, grated aged cheddar, and sopresseta salami.  Pretty nice, huh.  And to top it off, last night she made herself some homemade lemonade with fresh squeezed lemon juice and simple syrup, which she made herself, all topped off the a lemon wedge as a garnish.   I'm so proud.

So, back to the breakfast.  They made pumpkin waffles because it's autumn and we love pumpkin around here.  Ted acted as sous chef.  No mixes for the Rosenthals, Kate was busy measuring and mixing.  And, I have to say, topped off with a little maple syrup, the waffles were absolutely delicious.

Now I'm going to get her to make me one of those sandwiches.  I think she has a future.

Pumpkin Waffles
(Waffles by Betty Rosbottom, 2005)

1 1/4 cups all-purpose flour
3 tablespoons packed light brown sugar
2 teaspoons baking powder
1/2 teaspoons ground cinnamon
1/4 teaspoon salt
18 teaspoon ground ginger
Pinch of ground cloves
Pinch of nutmeg
1 cup milk
3/4 cup cooked pumpkin puree
2 large eggs, separated
4 tablespoons unsalted butter, melted and cooled

Preheat the waffle iron.  In a large bowl, stir together the flour, brown sugar, baking powder, cinnamon, salt, cloves, ginger, and nutmeg.  In another bowl, whisk together the milk, pumpkin puree, and egg yolks until completely blended.  In a small bowl, beat the egg whites until firm, but not stiff.

Make a well in the dry ingredients and pour in the milk/egg mixture, blending gently only until the ingredients are combined. Add the butter in a slow stream, continuing to blend until the butter is incorporated.  Gently fold in the egg whites.

Pour a generous 1/2 cup of the batter (or more depending on the size of your waffle iron) into the waffle iron and, using a metal spatula or knife, spread the batter to within 1/2 inch of the edge. Close the cover and cook approximately 3 minutes,  or until crisp and golden brown.  Serve immediately with topping of your choice.