brunch Archives - Page 5 of 5

On Sunday morning 16 food bloggers, including myself, descended upon Dorados Tacos in Brookline, MA. We arrived an hour prior to their normal opening to feast on their brunch options. We snapped photos, discussed our blog’s point of views, talked camera settings, and what we did for work. We took video, shared plates of food, talked about events we have attended, and which restaurant offers the best{_fill in the blank_}.

Why did we do all that?

Because we are part of the community of food bloggers in Boston. But more specifically we came together through Boston Brunchers. Renee, the organizer, has put together a great schedule for people to to enjoy brunches at various places throughout Boston, Brookline, and Cambridge. Brunches vary from free to $ to $$$, limited by first come first serve sign up, or participants are selected by the restaurant based on reasons why they want to attend the brunch.

In this case Dorado limited the total # of people, while they threw in a few free meals for the people that won their approval. I was one of the first 14 people to sign up so I paid for my meal , which is no big inconvience since everything there is really affordable.

The group came together over plates of huevos rancheros, breakfast quesadillas, patatas bravas, agua frescas, hot chocolates, and coffees. I enjoyed the house-made pork chorizo quesadilla with guacamole and a side of patatas bravas. The quesadilla was really good, without being greasy from the chorizo. The guacamole was inside th quesadilla so it was incorporated into each bite. The patatas bravas, a Spanish potato side dish that is similar to home fries, were so much more spicy than I anticipated. I really enjoyed them but I’m glad I listened to someone describe them before pouring hot sauce on them, like I typically do with home fries. I washed that down with my favorite cucumber mint agua fresca.

I’m looking forward to attending more brunch gatherings in the future with the great people I met. Plus great food doesn’t hurt!

PS- Whenever I hear about or have tacos I think of Terry on Reno 911. Any scene with Terry at Tacos Tacos Tacos Tacos cracks me up.

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We woke up to rain. Lots of rain. Rain pounding down on the skylight over the stairs. Rain does funny things to you. It makes you want to cancel all of your plans just so you can hibernate while watching bad movies and cooking shows. Luckily, Price had a class to go to and I wanted to get to Harvest Fest in Somerville so we were ‘forced’ outside. At least I got to make a comforting breakfast for us… waffles.

Last year my boss Helen gave me the Cake Bible by Rose Levy Beranbaum. It was a thank you for making all the birthday cakes for our then pod (now I do them for the office). I love the structure of the book as it gives a detailed description of the recipe for an introduction and the recipe amounts are given in several ways from volume and weight measurements. Also, at the end of each recipe there is a section called ‘understanding’ that explains little things about the recipe, like cake flour has less gluten-forming protein than all-purpose flour. There is a pine cone cake (you can see the picture on amazon) that I am dying to try… too cute! Anyway, whenever I want to make waffles now I go to this book for a great buttermilk waffle recipe.

This waffles have a great tangy flavor without overpowering your palate. There is a lot of butter in the recipe so you don’t even have to add anymoreon top. The butter in the batter also helps create a crisp crust. We always make the whole batch and freeze the waffles to save them for a weekday breakfast (as if there is any time) or a dinner.

Buttermilk Waffles

Makes 6-8 8″ Waffles

Ingrdients

1 3/4 cups unsifted cake flour or 1 2/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
2 cups of buttermilk*
16 tablespoons of unsalted butter, melted and cooled

Process

Wisk the dry ingredients together in a large bowl.
Beat the eggs and buttermilk together in a small bowl.
Combine the buttermilk and eggs into the flour mixture. Mix lightly with a fork until the flour is moistened. Mix in the melted butter. The batter should be lumpy.
Cook in your waffle iron. A really hot iron will produce a better waffle- nice crisp edges!

Note-You can freeze up to 2 months. When freezing the waffles free them separately and then store or place a piece of parchment paper between each waffle before freezing.

*If you don’t have buttermilk on hand you can make your own with 1 tablespoon of lemon juice or apple cider vinegar for every cup of milk and let it sit for 5 minutes