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The big knowledge bomb for the day is that if you put fruit in a pot with sugar and cook it, that's called a compote and you can make everyone think you're an angel (truth) if you make it and put it on waffles/ice cream/directly into their mouths. If you take it one step further and cook it approximately 15 minutes longer, you've made jam. Congratulations you're killing the game. The world is your jam jar.
You know what I love best about college? This morning, I woke up at 8am and had 3 hours to drink coffee and hang out with myself before I had any actual obligations. I don't know of any professions that will allow me to continue this lifestyle. Maybe a trophy wife? Appealing, but I think I'm too loud and mouthy.
I lied, actually. That's really not my favorite thing about college. My favorite thing about college is that I somehow convinced this university that I attend to give me a bunch of money to do research about southern identity through barbecue in North Carolina, New York City and Berlin, Germany. So I'm going to Germany this summer. That's the announcement.
I've been thinking a lot about what I want this blog to look like over the summer, and I will definitely continue creating content in various forms. I would like to do more "One Perfect Food Day" posts, like this one for Rome. I also intend to write about grocery shopping, cooking, eating and drinking in Berlin and other places I visit. If y'all have idea about what you do and do not want to see, please send me your quickest carrier pigeon.
As of now, the only German word I know is "kuchen" which means cake, so thats pretty much the direction in which I'm headed. Please help. Or don't, I guess. Everyone loves a good kuchen.
I'm also hoping to produce more content about Durham and Chapel Hill in various forms. My hope is that I will have more time this summer to focus my energy here on this blog, rather than having my brain pulled in a thousand directions by all the obligations that come with normal life.
In the mean time, I banged around in the kitchen and woke up my roommate but she couldn't even be mad because I made her eat these waffles. She cackled while she put this rhubarb stuff on them. CACKLED, you guys. I'm not even kidding. If you're not much of a breakfast person, you should still make this strawberry rhubarb compote. Put it on toast, in yogurt, on ice cream, in seltzer water or a cocktail or just eat it by the spoonful in the middle of the night as you crouch in front of the refrigerator.
Not that I did that, it's just an idea. Whatever.
When I was growing up, my dad used to make something that he called "Strawberry Butter" that was, quite literally, a bag of frozen strawberries with a little powdered sugar thrown in the microwave. This is like that except 400% better and more grown up. Also, I have no idea why he called it that since it had absolutely no butter and was nothing like butter. These are the mysteries of my childhood.
25 minutes. Yields 4-5 waffles.
- 1 egg, seperated plus 1 egg white
- 1 cup sour cream
- 1/2 cup milk
- 1 tsp vanilla
- 1 cup almond flour
- 1/2 cup flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tsp sugar
Heat waffle iron. In a small bowl, whisk together sour cream, milk, vanilla and egg yolk. Set aside. In another, larger bowl, combine dry ingredients with a whisk, fluffing well. Almond flour can be chunky, so you want to whisk it until it isn't anymore.
In a stand mixer, or using a hand mixer, whip egg whites until they form stiff peaks, about 3 minutes. Alternatively, place egg whites in a jar with a tight lid and shake until the whites hold their shape.
Add wet ingredients to dry and mix until combined. A few lumps are fine. Then, gently fold the egg whites into the batter. You're going for an even marbling of egg white and batter, not fully combing them.
Butter your waffle iron and cook according to the iron's directions. I like mine extra crispy so I usually let them go a little longer.
To keep them warm, place directly on the rack of your oven, heated to about 200 degrees. Or, cool fully and freeze in an airtight container for up to 6 weeks.
STRAWBERRY RHUBARB COMPOTE
20 minutes, yields 2 cups
- 1/2 cup chopped rhubarb
- 1 pound strawberries
- 1/2 cup sugar
- 1 tsp vanilla
- 1/4 tsp salt
Combine all ingredients in a small pot over medium heat. Cook for 20 minutes, until strawberries are mushy and the rhubarb chunks have disappeared. Serve warm, or cool in the refrigerator for up to a week. If you know how to can, teach me so we can eat this constantly.
Honestly, I'm a little embarrassed that I just gave that you guys like it was a recipe. But it's really good, and if you call it compote people will be excited.