Wilted Spinach Salad with Bacon and Oranges

To be honest, a wilted spinach salad doesn't sound all too appetizing. It conjures up the image of limp and lifeless greens smothered by a heavy dressing. But don't be fooled by the name, this is actually my new favorite salad. Baby spinach leaves are quickly tossed to prevent overwilting in a warm dressing. Add in some crisp bacon, orange segments, red onions and top with toasted nuts and egg slices, what's not to like?

Notes:
- After taking the photos , it occurred to me I forgot to add the egg slices! But I had already eaten my salad and it was too late. But the eggs are really a delicious touch so I wouldn't skip them (unless you hate eggs) :).
- The 6 oz. packages of prewashed baby spinach leaves are really convenient for this recipe.
- Only a small amount of bacon fat is used in the recipe to keep the dressing light.

Wilted Spinach Salad with Bacon and Oranges
3 eggs (can be optional)
6 oz. baby spinach (prewashed)
4 - 6 slices thick cut bacon
1/2 small or medium red onion
1 small clove of garlic, finely minced or pressed
1 orange
3 Tbsp red wine vinegar
Optional:
Some toasted pecans or almonds

Begin by hard boiling your eggs. Place the eggs in a small saucepan and fill with cold water, covering the eggs with an inch of water. Bring the water to a boil over high heat and once it boils, remove the pan from heat. Let the eggs sit in the pan for 10 minutes. If you like the yolks a little creamier, go for 8 or 9 minutes. Then transfer the eggs to cold water to stop the cooking. Peel the eggs. Cut them in half lengthwise then cut each half lengthwise again into thirds.

Transfer the spinach to a salad bowl and set aside.

Cut your bacon into 3/4 in pieces and fry in a skillet over medium heat to render out the fat. Cook until chewy or crisp depending on your preferences, about 10 - 15 minutes. (I like crisp bacon, Steven likes chewy bacon, but since I cook, crisp usually wins out over chewy.)

Meanwhile, slice your red onion into 1/4 in slices. Cut the onion in half and peel away the skin. Then cut the tip and root end off and slice from pole to pole.

Also cut your orange chunks. First cut the top and bottom of the orange off so you can stand it on the cutting board without it rolling away. Then cut the peel off, by cutting down the side with the curve of the orange. Do this all the way around the orange until you have exposed all of the flesh of the orange and cut away any residual pith. Next cut the orange in half then cut into 3/4 in chunks and set aside in a bowl.

When the bacon is done crisping, transfer to a paper towel lined plate. Keep the pan on medium heat. Pour out all of the bacon fat into a bowl. Then measure out 2 tablespoons of bacon fat and add it back to the pan. Add the onions and cook until it is barely softened, about 1 - 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Next add the oranges and any orange juice that have accumulated in the bowl and the red wine vinegar. The vinegar smell will be very pungent and strong. Quickly scrape up all the bacony browned bits that are stuck to the pan and add a little freshly ground black pepper. You don't want to cook the dressing, only heat it a bit.

Pour the dressing over the spinach and quickly toss the spinach to evenly distribute the dressing. Add the bacon on top and and divide onto servings plates. Add slices of egg and some toasted almond slices or chopped toasted pecans.

Buttermilk Waffles

I borrowed a waffle iron from Steven's mom because she never used it... many months ago. I've always wanted to make homemade waffles but they sounded like a hassle since most recipes call for separating one egg and whipping a single egg white. So I kept putting off making waffles for another day and pretty soon, the waffle iron I borrowed from the back of Steven's mom's pantry ended up in the back of my pantry (waffle irons seem to have a tendency to end up back there).

I'm so reliant on my KitchenAid, but it is too big to be effective for one egg white, which ends up swirling around the divot in the bottom of the bowl without getting beaten by the whisk at all. I don't have a hand mixer and I tend to shy away from beating things by hand (what can I say, I'm lazy). But I discovered that beating an egg white is surprisingly easy and quick with a little elbow grease; that is when it's just one, the KitchenAid can beat the dozen if I ever have a hankering for angel food cake. Now that I know how easy waffles are to make, the waffle iron is brought out weekly and is no longer relegated to the back of the pantry. We not only eat them for our weekend breakfast, but I quickly whip some up for an afterwork snack, and the freezer is stocked with a steady supply for a quick breakfast during the week.

These buttermilk waffles are better than anything frozen sold at the grocery store. The outside is so crisp and the inside has that delicious buttermilk tang. The tablespoon of cornmeal is the secret ingredient that really elevates these waffles, adding a subtle crunch to the soft and fluffy interior.

Buttermilk Waffles
Adapted from Cook's Illustrated
makes 4 - 6 depending on the size of your iron (makes exactly 6 on mine)

1 C AP flour
1 Tbsp cornmeal
1/8 tsp salt
1/4 tsp baking soda
1 egg separated
1 C buttermilk
2 Tbsp butter, melted and cooled
Nonstick cooking spray

Start preheating your waffle iron. In a mixing bowl, whisk together the flour, cornmeal, salt, and baking soda. In another mixing bowl, whisk the egg yolk with buttermilk and melted butter until combined.

Clean your whisk and beat the egg white to soft peaks.

Fold in the liquid ingredients into the dry ingredients, the batter will be quite thick. Then add the egg whites and gently fold them into the batter.

Spray your waffle iron with some nonstick spray and spread the batter onto the iron. Cook until the waffles are golden brown, about 2 - 5 minutes depending on your machine instructions.

For freezer toaster waffles, leave the waffles golden and slightly underdone. They can be frozen then popped into the toaster for a quick breakfast.

Variations:
Most of the time I prefer my waffles plain with nothing but a generous amount of maple syrup but you can do a variety of things to make them more interesting.
- Dried fruit or fresh fruit: craisins, blueberries, chopped up strawberries, etc.
- Citrus zest: next time I will try adding a little orange zest
- Chocolate chips or butterscotch chips

Carrot Cupcakes with Maple Cream Cheese Frosting

With the days becoming increasingly grayer, colder, and wetter (edit: and windy-er! You're so right Pea, how can I forget, we did have that windstorm tonight!), it's the perfect excuse to stay inside and bake. There's really nothing like curling up on the biggest, comfiest chair in the house with a fleece blanket and a good book as the smell of freshly baked goods fills the house and gives everyone a warm cinnamony hug. The autumnal combination of cranberries, maple syrup, and warm spices in these carrot cupcakes is a perfect example of why maybe this season isn't so bad after all.

This recipe uses a technique I read in the Cook's Illustrated carrot cake recipe and differs from most other recipes because the oil is emulsified with the sugar and egg, much like making a mayonnaise. This technique is pure genius and and creates the perfect texture, a lighter, not too dense or soggy, just overall excellent carrot cake. Next time, I will play around with the spices and try adding 1 teaspoon of orange zest to the mix. I love dried cranberries but you can substitute raisins or other chopped dried fruit or omit them entirely. You can also add nuts to the batter but I think nuts lose too much of their crunch when they are baked in batter so I prefer to add them on top as a garnish. This recipe makes 12 cupcakes but it can be doubled for a 9 x 13 sheet cake or 2 to 3 round cakes for a layer cake. Bake at the same temperature but for a longer time, until a toothpick inserted in the center of the cake comes out clean.

The maple cream cheese frosting is the same one I like to use on my cinnamon buns. It's just cream cheese and a generous amount of maple syrup; no additional sugar and butter. This way it lets the tang of the cream cheese and maple flavor really shine without being too rich or cloyingly sweet. And if you frost with a spoon, it's the perfect cook's treat for all your efforts.

Carrot Cupcake with Maple Cream Cheese Frosting
With inspiration from Cook's Illustrated
1 C flour
3/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp salt
1/3 C granulated sugar
1/3 C packed brown sugar
2 eggs
1/2 C vegetable or canola oil
1 1/2 C lightly packed finely shredded carrots (I used 2 carrots)
1/3 C dried cranberries (or raisins or omit)
(Next time: 1 tsp of orange zest)

Maple Cream Cheese Frosting
1/2 bar of cream cheese (4oz)
1/4 C maple syrup

Optional topping: finely chopped toasted pecans

Preheat the oven to 350 degrees F. Line a muffin tin with paper liners or grease them.

Shred your carrots on a box grater (be careful, mind your knuckles) or in a food processor with a shredding disc, set aside.

In a large mixing bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together.

In a food processor or blender, blend the granulated and brown sugar with the eggs until throughly combined. With the machine running, slowly pour in the oil and continue to mix until the mixture has lightened in color and is somewhat thicker, about 30 seconds. Pour it into the dry ingredients and add the shredded carrots and dried cranberries and mix until no streaks of flour remain.

Divide the batter into the prepared pan. Bake for about 17 to 23 minutes or until a toothpick inserted in the middle of a cupcake in the center of the pan comes out clean. Rotate the pan halfway into baking time. Remove the cupcakes from the pan and cool on a rack to room temperature.

As the cakes are cooling, take out half a bar of cream cheese and let it soften a little. To make the frosting, simply whisk the cream cheese with the maple syrup until smooth. Frost the cupcakes when they have cooled and top with chopped pecans if preferred.

Makes 12 cupcakes