Moosewood Restaurant New Classics: 350 Recipes for Homestyle Favorites and Everyday Feasts

Preparation time: 10 minutes

Baking/broiling time: 30 minutes

Here’s a wonderful way to make oatmeal a centerpiece at your breakfast or brunch table. And besides the great presentation, there’s almost no standing and stirring over the stove involved!

The butter and brown sugar topping, melted and crisped under the broiler, is just a flourish, but we recommend it as a traditional Irish touch, well worth the extra 5 minutes and the calories.

4 cups unsweetened peach juice *

2 cups rolled oats**

½ to ¾ teaspoon salt

1 to 2 tablespoons butter

⅓ to ½ cup brown sugar, lightly packed

* We like After The Fall brand natural juices.

** Rolled oats are sometimes labeled “old-fashioned” oats or “regular” oats; do not substitute “quick-cooking” oats.

Preheat the oven to 350°.

Pour the juice into a saucepan, cover, and bring to a boil on high heat. Stir in the oats and salt and return to a boil, stirring constantly for about 1 minute.

Transfer the oat mixture to a lightly oiled, ovenproof 2-quart casserole dish that’s about 9 × 6 inches. Cover and bake for 25 minutes, until the liquid is absorbed and the oats are tender and golden. Remove from the oven, dot the top with the butter, and evenly sprinkle on the brown sugar. Place under the broiler about 3 to 6 inches from the heating element and broil for 2 to 3 minutes, until the sugar is melted and bubbly. Serve hot.

PER 11-OUNCE SERVING: 493 CALORIES, 12.1 G PROTEIN, 7.4 G FAT, 97.6 G CARBOHYDRATES, 2.6 G SATURATED FATTY ACIDS, 7.8 MG CHOLESTEROL, 354.2 MG SODIUM, 8.9 G TOTAL DIETARY FIBER

variations

Try a combination of 2 cups of apple juice and 2 cups of pear juice in place of the 4 cups of peach juice in the recipe. Other good flavor choices that work well are apple-apricot juice and apple-raspberry juice. In a real pinch, when you’re out of juice, you can use water instead.

up-to-date irish oatmeal

Here’s a stovetop version of oatmeal using real Irish oats. Toasting the oats in a little oil or butter before cooking them isn’t absolutely necessary, but it does enhance the nutty flavor and chewy texture. Adding salt near the end of cooking makes a creamier oatmeal by giving the starch and pentosan gums in the oats first crack at the water. The date topping can be made as the oatmeal cooks and then mixed in just before serving. Leftover, this can be a great sweet snack—just pop it in the microwave and enjoy. For a simpler dish, omit the date glaze and pass the brown sugar, maple syrup, or honey at the table.

Total time: 50 minutes

We’ve made this dish with water, milk, and a combination of both, and all three ways are delicious. Using milk is the more traditional Celtic choice—but, hey, this is twenty-first century America, so the choice is yours! Be sure to stir out to the edges of the pot and, especially if you decide to use milk, stir frequently to prevent scorching. We recommend using a wooden spoon or spurtle.

oatmeal

4 cups water or milk (whole or 2%)

2 teaspoons butter or vegetable oil

1 cup Irish oats, thick oats, or steel-cut oats

¾ cup finely chopped dates

date glaze

½ cup water

⅛ teaspoon ground cardamom

½ teaspoon pure vanilla extract

Bring the water or milk to a boil in a saucepan. Meanwhile, in a small skillet on medium heat, warm the butter or oil. Add the oats and sauté, stirring constantly for 3 minutes, until the oats deepen slightly in color. Remove from the heat and set aside. When the water or milk boils, add the toasted oats and cook uncovered on medium heat for 20 minutes, stirring occasionally.

While the oats cook, make the date glaze. Combine the dates, water, and cardamom in a small saucepan. Bring to a low boil and then simmer for about 10 minutes, stirring now and then, until the mixture is reduced to a smooth, gooey glaze. Add a wee bit more water, if needed. Remove from the heat and stir in the vanilla. Cover and set aside.

When the oats have cooked for 20 minutes, add the salt, lower the heat to medium-low, and continue to cook for 10 minutes more, stirring frequently to prevent sticking. Mix in the date glaze until well blended. Remove from the heat and set aside for about 3 minutes, uncovered, before serving.

PER 9-OUNCE SERVING: 240 CALORIES, 6.1 G PROTEIN, 4.1 G FAT, 47.4 G CARBOHYDRATES, 1.6 G SATURATED FATTY ACIDS, 5.2 MG CHOLESTEROL, 321.4 MG SODIUM, 6.1 G TOTAL DIETARY FIBER

oven apple oats

Preparation time: 15 minutes

Baking time: 25 to 30 minutes

Irish oats, sometimes called thick oats or steel-cut oats, take close to half an hour to cook on the stovetop, so baking them takes no longer and leaves your hands free from stirring over the stove. And besides the convenience, there’s no need to worry about burning the oatmeal at the end.

The result is a very creamy and fluffy oatmeal that is lighter than bread pudding, but somewhat reminiscent of it. Made with milk (a longstanding Celtic tradition), this sweet combination of apples, maple syrup, and currants is one of our favorite oatmeals.

3½ cups 2% or whole milk

1 cup Irish oats *

2 teaspoons pure maple syrup

½ teaspoon freshly grated nutmeg

1 to 1½ cups peeled and diced apples

⅔ cup currants or raisins, or less to taste

½ teaspoon salt

* Also called thick oats or steel-cut oats. Supermarkets often carry McCann’s Irish Oats in decorative round tins, but your local natural foods store or health food store may have steel-cut oats in bulk at a less hefty price.

Preheat the oven to 375°.

In a saucepan, heat the milk on medium heat until very hot but not quite boiling; stir occasionally to prevent scorching. Stir in the oats, maple syrup, nutmeg, and diced apples and continue to cook for several minutes, just until the mixture returns to a boil. Remove from the heat, add the currants or raisins and the salt, and mix well.

Spoon the oatmeal mixture into a 1½-quart casserole dish, cover, and bake for 25 to 30 minutes, until all of the liquid is absorbed and the oatmeal is creamy. The oatmeal “casserole” will puff up slightly when finished.

Stir well just before dishing it up, and eat while piping hot.

PER 10.5-OUNCE SERVING: 338 CALORIES, 13.5 G PROTEIN, 6.4 G FAT, 59.9 G CARBOHYDRATES, 2.9 G SATURATED FATTY ACIDS, 14.9 MG CHOLESTEROL, 402.2 MG SODIUM, 6.5 G TOTAL DIETARY FIBER

cherry whole wheat scones

Yields 8 scones

Preparation time: 30 minutes

Baking time: about 15 minutes

These scones are jeweled with red cherries and topped with cinnamon sugar. Currants or raisins can replace the dried cherries, but we prefer the sweet piquant cherry flavor and their lovely color. If you prefer a less sweet scone, reduce the amount of topping to taste.

Although the scones can be baked on any baking sheet, we recommend getting a baking brick, which provides even heat distribution and absorbs oven moisture.

We like to bake with whole wheat pastry flour. Its lower gluten content helps produce a more tender product than regular whole wheat flour can, but it still has the nutty flavor and nutritional benefits of a whole grain. Its finer texture makes it preferable for sweet breads and desserts.

Our cherry scones are best eaten warm, right out of the oven, but will store well for a few days.

¼ cup plus 2 tablespoons sugar

½ teaspoon ground cinnamon

2 cups whole wheat pastry flour

1 tablespoon baking powder

Preheat the oven to 400°. Oil a baking sheet or clay baking brick.

Combine 2 tablespoons of the sugar and the cinnamon in a cup and set aside. Sift the remaining sugar, the flour, baking powder, and salt into a large bowl. If any of the bran remains in your sifter be sure to add it to the flour mixture. Add the dried cherries and stir well.

In a medium bowl, beat the eggs. Reserve 1 tablespoon of the beaten eggs for later. Beat the oil and milk into the remaining eggs. Make a well in the dry ingredients, pour in the egg mixture, and stir until just combined: The dough will be soft. Turn it onto a floured surface and pat it into a circle about 8 inches across and ½ inch thick.

Cut the circle into eight pie-shaped wedges. With a spatula, lift each wedge and arrange them on the prepared baking sheet or brick so that they’re not touching. Push any errant cherries back into line. Brush the tops of the scones with the reserved egg and sprinkle generously with the cinnamon sugar.

Bake for about 15 minutes, until golden brown and firm to the touch.

PER 3-OUNCE SERVING: 268 CALORIES, 6.4 G PROTEIN, 11.8 G FAT, 37.2 G CARBOHYDRATES, 3.1 G SATURATED FATTY ACIDS, 66.8 MG CHOLESTEROL, 221.9 MG SODIUM, 4.3 G TOTAL DIETARY FIBER

congee: made savory and sweet

Congee, a thick porridge with a texture a bit like cream of wheat, is eaten for breakfast or late- night snacks in every corner of China and all across Southeast Asia and the East. There seems to be no limit to what you can stir into it. When we recently started experimenting with congee, many of us at Moosewood couldn’t believe we had missed this dish in all our years of cooking. Everyone who tastes it for the first time is amazed at how deeply satisfying it is. Even some people who hate oatmeal like it!

Congee, also called jook or kitchari, dates from the Zhou Dynasty (1000 B.C.). It was historically made with either two types of rice together or, especially in Northern China, with many other grains as well: barley, wheat, millet, tapioca, sorghum, or corn. Since the same amount of raw rice, cooked longer with more water, yields three times as much congee as cooked rice, it’s very possible that congee came about as a way to stretch a bag of rice to feed more mouths.

But all necessity aside, congee came to be loved (even craved) for its own wonderful texture, digestibility, and accommodating nature. The Vinayapitaka quotes the Buddha’s praises of congee’s nourishing qualities: “It gives life, beauty, ease, and strength as it dispels hunger.” Even today, Chinese medical texts consider it very beneficial and prescribe many specific congee recipes for alleviating particular ailments.

Because the dish requires a long cooking time and the proper consistency depends upon slow, even simmering, it’s best made in quantity. While you can halve the recipe for a smaller amount, the final result will not be quite as smooth and silky. Leftover congee can be stored in the refrigerator for up to a week and is easily reheated by adding a small amount of water and stirring on medium heat. It can also be reheated in the microwave, and some of us think it’s quite good cold.

We offer two recipes for basic congee that illustrate different techniques for making it. One is made with long-grain white rice, cooks for about 40 minutes, and then stands for another hour. The other uses Arborio rice, cooks for 75 minutes, and yields a smoother, less chewy dish. Both are wonderful, and sweet sticky rice also works well.

Congee can be spruced up in any number of ways. Here we give one savory and one sweet possibility as part of the recipes, and list a host of other variations to try.

savory congee

Serves 8 to 10

Preparation time: 15 minutes

Cooking time: 35 to 40 minutes

Standing time: 50 to 60 minutes

congee

1½ cups long-grain white rice

1¼ teaspoons salt

10 cups water or vegetable stock

savory sauce

2 teaspoons peanut oil

6 garlic cloves, minced or pressed

1½ cups scallions, thinly sliced

½ cup soy sauce

3 tablespoons mirin

½ cup minced fresh cilantro

¼ teaspoon ground black pepper or to taste

1 cup dry-roasted, unsalted peanuts, whole or crushed

Place the rice in a sieve and rinse well with cool water. Combine the rice, salt, and the water or stock in a large pot, cover, and bring to a boil—about 15 minutes. Once it boils, partially uncover to prevent boiling over, lower the heat to medium-low, and cook for 20 to 25 minutes. Remove from the heat, cover, and let stand for 50 to 60 minutes, until thickened to a chewy porridge.

When the congee is almost ready, make the savory sauce. Heat the oil in a saucepan on medium-high heat. Stir in and sauté the garlic and scallions for 4 minutes, until the garlic is golden. Add the soy sauce and mirin and continue to cook another 1 or 2 minutes. Mix in the cilantro and pepper; then spoon the sauce onto the congee. Top with roasted peanuts.

PER 5-OUNCE SERVING: 205 CALORIES, 6.6 G PROTEIN, 7.7 G FAT, 28.6 G CARBOHYDRATES, 1.1 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 942.9 MG SODIUM, 2.1 G TOTAL DIETARY FIBER

variations

Other good savory additions to congee include 1) Chinese chili paste with garlic, 2) fried shallots, 3) sautéed grated daikon topped with white vinegar, sugar, and dark sesame oil, and 4) sliced shiitake mushrooms sautéed with garlic and fresh ginger root or simply added to our Savory Sauce, above.

sweet spiced congee

Serves 8 to 10

Preparation time: 15 minutes

Cooking time: 75 minutes

Although the majority of Asian congees are enhanced with savory additions, we’ve experimented with the addition of delectable fresh fruit sauces that really get those morning juices flowing. Just top the congee with the quickly made sauce or stir it in for a super breakfast treat or snack.

5 apples, peeled, cored, and diced *

5 Bosc pears, peeled, cored, and diced*

2 cups water

2 tablespoons ground cinnamon

2 to 3 tablespoons brown sugar, packed

2 teaspoons ground nutmeg

2 teaspoons ground ginger

1 teaspoon allspice

* A total of about 9 or 10 cups of raw diced fruit works well. If you are using large apples, three may be enough. Dice the fruit into ¼- to ½-inch pieces.

Place the rice in a sieve and rinse well with cool water. Combine the rice, salt, and the water in a large pot and bring to a boil, uncovered. When it boils, cover the pot, reduce the heat to low, and simmer for about an hour, stirring occasionally, until thickened to a smooth porridge.

When the congee is almost ready, combine the apples, pears, and water in a medium saucepan, cover, and bring to a boil. Add the cinnamon, sugar, nutmeg, ginger, and allspice and cook, uncovered, on medium heat for about 15 minutes, stirring occasionally, until the fruit softens and makes a thick sauce.

Spoon about ¼ cup of the sweet sauce on top of individual bowls of congee and serve immediately. Store leftover congee and sauce separately.

PER 8-OUNCE SERVING: 178 CALORIES, 2.4 G PROTEIN, 1 G FAT, 41.6 G CARBOHYDRATES, 0.3 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 302 MG SODIUM, 4.1 G TOTAL DIETARY FIBER

variations Use all apples or all pears instead of a combination. For a Peach Congee, use 9 pitted and diced peaches and reduce the cinnamon to 1 tablespoon. Try 4½ cups of cranberries for the fruit, omit the cinnamon, and use to 1 cup of packed brown sugar. Enjoy a simple New England-style congee by stirring maple syrup and butter to taste into the basic congee recipe. Add 1½ cups of currants or raisins to any of the sweet congees.

three tofu scrambles

Tofu scrambles are quick, easy, and versatile, and soft tofu readily absorbs spices and other flavors. Serve scrambles with toast or muffins as a scrambled egg alternative for breakfast or brunch, with rice for a hearty lunch, or with rice and steamed vegetables for a light supper.

Here are three versions to try. If you have a nonstick skillet, use it. It’s the best pan for these recipes. If you don’t have nonstick cookware, use a wok or heavy skillet.

chinese tofu scramble

Serves 3

Total time: about 40 minutes

This scramble will warm your tongue with tiny bits of hot pepper and ginger.

2 tablespoons vegetable oil

1 cup chopped onions

3 garlic cloves, minced or pressed

2 tablespoons minced fresh ginger root

1 cup chopped red bell peppers

1 fresh chile, seeded and minced

16 ounces soft tofu, pressed *

4 cups chopped mustard greens

2 tablespoons light miso

2 tablespoons warm water

2 tablespoons soy sauce, more to taste

¼ teaspoon dark sesame oil

2 cups cooked rice

2 tablespoons toasted sesame seeds**

* See note under Mexican Tofu Scramble.

** Toast sesame seeds in a single layer on an unoiled baking tray at 350° for about 5 minutes, until fragrant and golden.

In a nonstick skillet, warm the oil on medium heat. Sauté the onions for about 5 minutes, until they begin to soften. Add the garlic and ginger and sauté briefly. Add the bell peppers and chiles and sauté for another 2 to 3 minutes.

Crumble the pressed tofu and carefully stir it into the vegetables. Cook the vegetables and tofu uncovered for 4 to 5 minutes, until the moisture evaporates. Gently turn the mixture over and cook for about 2 minutes. Turn off the heat.

In a saucepan or steamer, bring 1 to 2 inches of water to a boil. Add the greens, cover, and cook for about 1 minute, until limp and bright green. Drain. In a small bowl, mix the miso with the warm water until smooth. Stir in the soy sauce and sesame oil. Pour the sauce over the scramble and toss lightly.

Serve the tofu scramble on rice, topped with the greens and toasted sesame seeds.

PER 16-OUNCE SERVING: 455 CALORIES, 17.9 G PROTEIN, 19.4 G FAT, 55.6 G CARBOHYDRATES, 3.9 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 897.3 MG SODIUM, 3.7 G TOTAL DIETARY FIBER

mexican tofu scramble

Serves 3

Total time: about 40 minutes

Here’s a spectacular vegan “Huevos Rancheros.” Use 6-inch or 9-inch tortillas for the best result.

6 small or 3 large corn or flour tortillas

2 tablespoons vegetable oil

1 cup chopped onions

3 garlic cloves, minced or pressed

1 cup chopped red bell peppers

1 cup chopped green or yellow bell peppers

1 fresh green chile, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon salt, or more to taste

16 ounces soft tofu, pressed *

6 tablespoons chopped fresh cilantro

1½ cups salsa

* Sandwich the tofu between two plates and rest a heavy weight on the top plate. Press for about 15 minutes; then drain the expressed liquid from the plate.

Wrap the tortillas in aluminum foil and warm in a 300° oven for 10 to 15 minutes.

In a wok or heavy skillet on medium heat, warm the oil. Sauté the onions for about 5 minutes, until they begin to soften. Add the garlic, bell peppers, chile, cumin, coriander, and salt and sauté another 2 or 3 minutes.

Crumble the pressed tofu into the vegetables and stir gently until well mixed. Cook uncovered for 4 to 5 minutes without stirring until the moisture evaporates. Gently turn over the scramble and cook for about 2 minutes. Turn off the heat.

Remove the tortillas from the oven, and fill each one with a generous mound of scramble topped with fresh cilantro. Roll up the tortillas and place them in a baking dish. Cover the dish tightly with aluminum foil and keep warm in the oven for up to 20 minutes, until ready to serve. Top each serving with ½ cup of salsa.

PER 17-OUNCE SERVING: 397 CALORIES, 16.2 G PROTEIN, 17.3 G FAT, 49.9 G CARBOHYDRATES, 3.4 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 1,367.4 MG SODIUM, 6.8 G TOTAL DIETARY FIBER

indian tofu scramble

Serves 3

Total time: about 40 minutes

Flavored with curry spices and brightened with yellow turmeric, this scramble is good on rice or wrapped in a soft flatbread. You can use up to 2 tablespoons curry paste to replace the curry powder in the recipe. Look for curry paste in the imported foods section of your supermarket. Curry pastes vary wildly in hotness, so add judiciously. The Jaipur brand has no preservatives or artificial ingredients.

Commercially made chapatis are available in the frozen food section of health food stores and specialty food shops. If you use them, wrap them in aluminum foil and warm them in a 300° oven just as you begin to cook the scramble.

2 tablespoons vegetable oil

1 medium onion, coarsely chopped (about 1 cup)

3 garlic cloves, minced or pressed

2 tablespoons minced fresh ginger root

1 cup chopped red bell pepper

½ teaspoon turmeric

1½ to 2½ teaspoons curry powder

1 teaspoon salt, more to taste

16 ounces soft tofu, pressed *

3 cups rinsed, stemmed, and chopped fresh spinach

2 cups cooked white or brown basmati rice, or 6 chapatis

* Sandwich the tofu between two plates and rest a heavy weight on the top plate. Press for about 15 minutes; then drain the expressed liquid from the plate.

In a wok or heavy skillet on medium heat, warm the oil. Sauté the onions for 5 minutes until softened. Add the garlic, ginger, bell peppers, turmeric, curry powder or paste, and salt and sauté for 3 or 4 minutes, adding a little water if the vegetables stick to the pan.

Crumble the pressed tofu into the vegetables and stir gently until well mixed. Cook the tofu and vegetables for 4 to 5 minutes without stirring. Gently turn over the scramble and cook for another 2 to 3 minutes. Place the chopped spinach on top of the scramble, cover, and steam for 1 to 2 minutes, until the spinach leaves are limp but still bright green. Remove the lid and turn off the heat.

Serve the scramble on rice or rolled up in warm chapatis.

PER 15-OUNCE SERVING: 389 CALORIES, 14.6 G PROTEIN, 15.5 G FAT, 50.2 G CARBOHYDRATES, 3.4 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 823 MG SODIUM, 3.1 G TOTAL DIETARY FIBER

pancakes & waffles

When we think of waffles and pancakes, we usually think of a simple, homey breakfast treat. In truth, they can be as light as air or as rich as dessert. They can be sweet and fruity or nutty and earthy, dainty and elegant or oversized and indulgent. It’s a wonder packaged mixes can be so popular when pancakes and waffles are so easy to make from scratch.

tips:

1. For light, fluffy pancakes and waffles, don’t overmix the batter. When combining the wet and the dry ingredients, it is better to leave a few lumps than to stir too much. For the best pancakes, don’t flip them more than once and don’t flatten them with a spatula.

2. After mixing, let the batter sit for a few minutes until bubbles form on top. This “rest” gives the baking powder or soda time to start working, so the pancakes or waffles will be lighter.

3. Heat the griddle well before cooking the pancakes. It is hot enough when a drop of water “dances” on the pan and evaporates quickly. If waffles stick, it may be an indication that the iron isn’t hot enough.

4. To retain their crisp outer texture, serve waffles immediately and don’t stack them. Serve pancakes as soon as possible; if you are making a large batch, you can keep them warm in a 200° oven in a single layer on a tray.

sweet potato pancakes

Preparation time: 10 minutes

Cooking time: 3 minutes per batch

Total time: about 35 minutes

Delightfully delicate and permeated with the enticing aroma of lemon, these deep golden-brown, thin pancakes are moist inside with crisp edges.

For breakfast, serve them plain or with butter or maple syrup. For lunch or supper, top them with sour cream and put a chunky salsa on the side. For dessert, serve at room temperature drizzled with equal parts of lemon juice and honey stirred together and top with freshly whipped cream. For another simple lemon syrup, stir together 2 tablespoons of fresh lemon juice and ½ cup of pure maple syrup.

For ease of cooking, combine the wet ingredients in a 1-quart measuring cup with a pouring lip, stir in the dry ingredients, and then pour the batter directly onto the hot skillet.

1 cup peeled and grated raw sweet potatoes *

¼ to ½ teaspoon freshly grated lemon peel

1 large egg or 2 medium eggs

1 cup milk

2 tablespoons oil or melted butter

1 cup unbleached white flour

2 teaspoons baking powder

½ teaspoon salt

2 tablespoons sugar

* Grate finely: use a small-holed grater or, if your grater has larger holes for shredding, use a light pressure on each stroke to produce a finer shred.

In a bowl or large measuring cup, combine the grated sweet potatoes, lemon peel, egg, milk, and oil or butter. In a separate bowl, stir together the flour, baking powder, salt, and sugar. Gently stir the dry ingredients into the wet ingredients just enough to combine. Do not beat or overstir. Set aside to rest for 5 to 10 minutes.

Warm a lightly oiled skillet, griddle, or nonstick frying pan on medium-high heat. When a drop of water bounces and sizzles on the skillet and before the oil smokes, pour on scant ¼ cups of batter to form round pancakes. After about 2 minutes, when the pancakes are evenly dotted with bubbles and about half of the bubbles have broken, flip the pancakes with a spatula. Cook the second side until lightly browned, about 1 minute. Continue to cook batches of pancakes until all of the batter is used.

Serve right away or keep warm in a 250° oven. If you plan to serve at room temperature or reheat later, cool the pancakes in a single layer on a flat surface and then stack for storage. If storing for more than a few hours, refrigerate.

PER 5.5-OUNCE SERVING: 278 CALORIES, 7.3 G PROTEIN, 10.2 G FAT, 39.3 G CARBOHYDRATES, 3.1 G SATURATED FATTY ACIDS, 70.4 MG CHOLESTEROL, 511.6 MG SODIUM, 1.4 G TOTAL DIETARY FIBER

puffy pancake

When we tested our baked pancake on a few enthusiastic tasters, we were surprised to discover that several people remembered eating pancakes similar to this as youngsters. The oversized pancake is sometimes called a “German Dutch Puff” or more humorously “Dutch Baby.”

Total time: 45 minutes

As a child, Moosewood employee Barbara Davidson loved these made with raisins and cinnamon. Here we top the pancake with both fruit and a simple apple syrup.

pancake batter

3 eggs

¾ cup milk

1 tablespoon butter, melted

1 tablespoon sugar

½ teaspoon pure vanilla extract

¾ cup unbleached white flour

¼ teaspoon ground cinnamon

¼ teaspoon salt

pinch of ground nutmeg (optional)

fruit topping

1 tablespoon butter

2 cups sliced apples

2 tablespoons brown sugar, packed

¼ teaspoon ground cinnamon

½ cup fresh or frozen blueberries or raspberries (optional)

apple syrup

2 cups apple cider

3-inch cinnamon stick

Preheat the oven to 425°.

Whisk together the eggs, milk, butter, sugar, and vanilla in a large bowl. Sift in the flour, cinnamon, and salt, and the nutmeg, if using. Stir just to combine and set aside.

Melt the butter in a skillet. Add the apple slices and sauté for 2 to 3 minutes. Stir in the brown sugar and cinnamon. Add the berries, if using, and cook for another 1 to 2 minutes, until the sugar has melted and the apples are hot. Remove from the heat.

Butter a 10-inch cast-iron or other ovenproof skillet. Evenly pour in the batter and top with the fruit mixture. Bake for 30 minutes, until puffed and golden around the outside and firm in the center.

Meanwhile, bring the cider and cinnamon stick to a boil in a heavy medium saucepan. Cook until the liquid has cooked down to about ¼ cup, about 30 minutes. Near the end, watch carefully to avoid burning the syrup and reduce the heat, if necessary. Remove from the heat and strain.

Serve the pancake immediately, straight from the pan, and top with the syrup.

PER 7.5-OUNCE SERVING: 341 CALORIES, 9.8 G PROTEIN, 12.1 G FAT, 49.2 G CARBOHYDRATES, 5.7 G SATURATED FATTY ACIDS, 217 MG CHOLESTEROL, 295.5 MG SODIUM, 2.8 G TOTAL DIETARY FIBER

lemon ricotta pancakes

This is a good example of the boundless possibilities of pancakes. Serve them topped with your favorite syrup, additional fruit, or fresh whipped cream. These pancakes could even be offered for dessert—try them à la mode.

Because they contain ricotta cheese, use a good-quality nonstick pan or well-seasoned griddle or skillet with even heat distribution, so the delicate batter doesn’t stick or burn.

dry ingredients

⅔ cup unbleached white flour

2 tablespoons sugar

⅛ teaspoon cream of tartar

pinch of ground cinnamon

wet ingredients

6 egg whites

2 cups ricotta cheese

¼ teaspoon pure vanilla extract

2 teaspoons freshly grated lemon peel

¼ cup fresh blueberries or pitted cherries *

* Frozen blueberries also work well. Thaw before using in the recipe.

In a mixing bowl, sift together the dry ingredients. In a separate bowl, beat the egg whites until fluffy. Thoroughly fold in the ricotta, vanilla, and lemon peel and then the fruit. Stir the dry ingredients into the wet ingredients just enough to combine.

Lightly oil a skillet or griddle and place on medium-high heat. Use about ¼ cup of batter for each pancake. Cook for 1 to 1½ minutes on the first side until bubbles appear on the top. Turn the pancakes and cook on the second side until golden brown, about 1 minute.

Serve hot.

PER 7.5-OUNCE SERVING: 287 CALORIES, 21.1 G PROTEIN, 9.2 G FAT, 29.1 G CARBOHYDRATES, 5.6 G SATURATED FATTY ACIDS, 34.9 MG CHOLESTEROL, 537.7 MG SODIUM, 1 G TOTAL DIETARY FIBER

oatmeal banana pancakes

Pancakes are a great weekend morning treat. These are fairly sweet, so you may prefer a fruit topping on them rather than syrup, although good maple syrup is mighty fine on them, too. Sliced strawberries with a light dusting of confectioners’ sugar is one of our top choices, providing a lovely balance of flavors.

dry ingredients

1 cup unbleached white flour

2 teaspoons baking powder

¼ teaspoon ground nutmeg

¼ cup quick-cooking oats *

wet ingredients 1 egg, lightly beaten

1 cup 2% milk

1 tablespoon vegetable oil

2 tablespoons maple syrup or sugar

1 cup sliced ripe bananas

* Or use rolled oats chopped into finer pieces in a blender or food processor.

Sift together the flour, salt, baking powder, and nutmeg. Add the oats and mix well. In a separate bowl, stir together all of the wet ingredients. Make a well in the dry ingredients and stir in the wet ingredients just to combine.

Lightly oil a skillet or griddle and place on medium-high heat. Use about ¼ cup of batter for each pancake and cook until bubbles appear on the top, about 1 to 1½ minutes. The bananas will settle to the bottom, so you want to flip these pancakes just as soon as bubbles start to form to avoid scorching them. Cook on the second side until golden brown, about 1 minute.

Serve hot.

PER 6.5-OUNCE SERVING: 300 CALORIES, 8.8 G PROTEIN, 7.5 G FAT, 50.8 G CARBOHYDRATES, 2.4 G SATURATED FATTY ACIDS, 70.4 MG CHOLESTEROL, 509.1 MG SODIUM, 3.1 G TOTAL DIETARY FIBER

vegan oat & walnut pancakes

Hearty and healthful, these pancakes are made without eggs or dairy and are a great choice when your vegan friends are coming for brunch. For anyone looking for cholesterol-free recipes, this is certainly one to add to your repertoire.

Topped with fruit, this delicious pancake is a complete meal.

¾ cup unbleached white flour

¼ cup whole wheat flour

2 teaspoons baking powder

⅛ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

¼ cup toasted and finely chopped walnuts *

¼ cup quick-cooking oats**

1⅓ cups plain or vanilla soy milk or almond milk

1 tablespoon vegetable oil

1 teaspoon pure maple syrup or sugar

* Toast walnuts in a single layer on an unoiled baking tray at 350° for 5 to 10 minutes, until fragrant and golden brown.

** Or pulse about 6 tablespoons of rolled oats in the blender or food processor to make ¼ cup of oat flour.

In a large bowl, sift the flours, salt, baking powder, cinnamon, and nutmeg. Stir in the walnuts and oats. In a separate bowl, stir together the milk, oil, and maple syrup or sugar. Make a well in the dry ingredients and pour in the wet ingredients. Stir just until combined.

Lightly oil a skillet or griddle and place it on medium-high heat. Use about ¼ cup of batter for each pancake and cook on the first side until bubbles appear on the top, about 1 to 1½ minutes. Turn the pancakes and cook on the other side until golden brown, about 1 minute.

Serve right away or keep warm in a 250° oven.

PER 4.5-OUNCE SERVING: 243 CALORIES, 7.8 G PROTEIN, 10.6 G FAT, 31.1 G CARBOHYDRATES, 1.7 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 469.5 MG SODIUM, 3.9 G TOTAL DIETARY FIBER

smoked cheddar waffles

The smoked Cheddar, Dijon mustard, and scallions in these very savory buttermilk waffles are good paired with poached or scrambled eggs and salsa. Go right ahead and pile the eggs and salsa on top of the waffles; you won’t be sorry. If you use a deeper “Belgian” type waffle maker, the yield will be six or seven waffles instead of eight. Be sure not to overmix the batter.

For a nice complement, try with steamed asparagus or broccoli on the side.

⅔ cup unbleached white flour

⅔ cup rye flour

¼ teaspoon baking soda

1 teaspoon baking powder

2 tablespoons melted butter

2 eggs

1 cup buttermilk

2 tablespoons chopped scallions

½ teaspoon Dijon mustard

¾ cup grated smoked Cheddar cheese

In a large bowl, sift together the two flours, baking soda, baking powder, and salt. In a separate bowl, beat the eggs lightly and stir in the buttermilk, butter, scallions, mustard, and grated cheese. Add the egg mixture to the dry ingredients and stir just until combined. Let the waffle batter sit for about 10 minutes, until you see some bubbles on top.

Meanwhile, preheat the waffle iron. Use ⅓ cup of batter for each waffle and bake according to the instructions that came with your waffle iron.

PER 5.5-OUNCE SERVING: 346 CALORIES, 15 G PROTEIN, 17.2 G FAT, 33.2 G CARBOHYDRATES, 9.5 G SATURATED FATTY ACIDS, 172 MG CHOLESTEROL, 741.4 MG SODIUM, 3.4 G TOTAL DIETARY FIBER

whole grain waffles

Preparation time: 10 minutes

Sitting time: 10 minutes

Baking time: 25 to 35 minutes

It’s your day off, maybe even the first day of vacation. You’ve turned off your cell phone. You got up early, not to make a hurried dash out the door, but to take in the unrushed pleasure of the cool morning air.

What better way to enjoy such a morning than a hardy, healthy, homey breakfast? Fill your kitchen with the aroma of waffles sizzling in the iron and coffee brewing or tea steeping in the pot. Relax and browse through tips on making perfect waffles.

dry ingredients

1¼ cups unbleached white flour

½ cup whole wheat pastry flour

2 tablespoons sugar

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon salt

¼ cup flax seeds, ground*

¼ cup cornmeal

wet ingredients

2 eggs

1½ cups milk

1 tablespoon vegetable oil

* Use an electric spice or coffee grinder to grind the seeds.

In a large bowl, sift together the white and whole wheat flours, sugar, baking powder, baking soda, and salt. Add the ground flax seeds and cornmeal and mix well. In a separate bowl, lightly beat the eggs and stir in the milk and oil. Pour the liquid mixture into the dry ingredients and stir just enough to combine. Let the batter sit for about 10 minutes before baking.

Preheat the waffle iron.

Use ⅓ cup of batter for each waffle and bake according to the directions for your waffle iron. You may want to lightly oil the iron to prevent sticking.

PER 7-OUNCE SERVING: 388 CALORIES, 14.3 G PROTEIN, 11.2 G FAT, 58 G CARBOHYDRATES, 3.3 G SATURATED FATTY ACIDS, 138.6 MG CHOLESTEROL, 1051.4 MG SODIUM, 5 G TOTAL DIETARY FIBER

yeasted waffles

Yeasted waffles are really, truly, positively wonderful. It may be said, ahem, that they rise above all others. Crisp on the outside, delicate on the inside, the extra time dedicated to making them is worth it.

Total time: 1¾ hours

Our waffles are perfect for most of the traditional toppings used on griddlecakes, but they’re so good themselves that we caution you not to smother them.

½ teaspoon rapid-rise yeast *

2 cups unbleached white flour

½ teaspoon salt

2 eggs

2 cups milk

¼ cup butter, melted

½ teaspoon pure vanilla extract

* We use Fleischmanns brand, which is available in supermarkets.

In a large bowl, mix together the yeast, flour, and salt. In a separate bowl, beat the eggs and mix in the milk, melted butter, and vanilla. Pour the wet mixture into the dry ingredients and stir just to combine.

Cover the batter and set it aside at room temperature to rise for 1½ hours. Set the table and get ready for fun eating.

Preheat the waffle iron. Use ⅓ cup of batter for each waffle and bake according to the directions that came with your waffle iron.

PER 7.5-OUNCE SERVING: 415 CALORIES, 13.8 G PROTEIN, 17.6 G FAT, 49.3 G CARBOHYDRATES, 9.6 G SATURATED FATTY ACIDS, 171.7 MG CHOLESTEROL, 512.6 MG SODIUM, 1.6 G TOTAL DIETARY FIBER

gingered peach butter

Yields about 2 cups

Total time: 2 hours

The Pennsylvania Dutch are famous for their fruit butters—especially apple butter. Made from puréed fresh fruit and spices, they are baked until deliciously thick and smooth. Try this spread on toast, muffins, biscuits, waffles, or pancakes.

Fruit butters can be prepared in small batches in the summertime when the fruit is ripest and sweetest. Packed into glass jars and frozen until the holidays, they make absolutely perfect gifts adorned with a ribbon or two.

6 ripe peaches (about 3 pounds)

6 tablespoons brown sugar, packed

8 slices fresh ginger root (¼ inch thick)

Preheat the oven to 325°.

Rinse, peel, and pit the peaches and cut them into large chunks. Place them in a nonreactive saucepan, cover, and cook on medium-low heat, stirring frequently, for about 20 minutes, until softened.

Purée the peaches through a food mill or in a food processor. Stir in the sugar and ginger slices and pour the mixture into an 8-inch square nonreactive baking pan. Bake uncovered for about 1¼ hours, stirring every 15 to 20 minutes, until it has cooked down to about half of its original volume and is thick and spreadable. Remove from the oven and discard the ginger slices. Cool.

Pack Gingered Peach Butter in a jar or plastic container with a tightly fitting lid and store in the refrigerator. It will keep chilled for up to 1 week and frozen for at least 2 months.

PER 1-OUNCE SERVING: 26 CALORIES, 0.3 G PROTEIN, 0 G FAT, 6.7 G CARBOHYDRATES, 0 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 1.2 MG SODIUM, 0.7 G TOTAL DIETARY FIBER

greek wheatberries & peaches

Total time: 20 minutes using cooked wheatberries

Robin Wichman and Tricia Hackett (two enthusiastic, hardworking former Moosewood employees) indulged in many wonderful varieties of creamy yogurt while bicycling in southern Europe. With their encouragement, we have re-created one of their favorites from Greece.

The chewy texture of wheatberries is a pleasant surprise and a nutritious addition. We suggest cooking extra wheatberries while you’re at it—once they are cooked, this dish is very quick to assemble. You can easily double the recipe.

Greek Wheatberries & Peaches can play many roles. Try it for breakfast, as a snack or dessert, and as a side dish for a spicy curry or savory stew.

4 ripe peaches

⅛ teaspoon ground cinnamon (optional)

⅛ teaspoon ground cardamom (optional)

2 cups nonfat plain yogurt

½ cup cooked wheatberries (see Note)

¼ cup sugar, or to taste

Peel and chop the peaches and sprinkle with the cinnamon and/or cardamom. Stir in the yogurt and wheatberries. Add sugar to taste.

Serve immediately.

PER 8-OUNCE SERVING: 216 CALORIES, 9.4 G PROTEIN, 0.7 G FAT, 45.6 G CARBOHYDRATES, 0.2 G SATURATED FATTY ACIDS, 2 MG CHOLESTEROL, 92 MG SODIUM, 2.5 G TOTAL DIETARY FIBER

note

For enough cooked wheatberries to double our recipe, soak ½ cup of raw wheatberries at room temperature in water to cover for 8 to 24 hours. (We tried skipping this step, but it didn’t work).

Drain and rinse the soaked wheatberries, place them in a saucepan, and add fresh water to cover by 2 inches. Bring to a boil, lower the heat, cover, and simmer about 1 to 1½ hours, until tender. Drain well and chill for about 20 minutes before using in this recipe.

Drained, cooked wheatberries can be stored in a sealed container in the refrigerator for up to one week and in the freezer for several months. They make a delicious addition to pilafs, chickpea salads, brothy soups, and vegetable stews.

huevos rancheros