When we were children, both our families enjoyed the tradition of occasionally having “breakfast for dinner” on Sunday nights. Since we are here, waiting for a hurricane to hit our region, we decided it was the perfect time to carry on with that tradition. There are many recipes for homemade waffles, but we chose to use what we had here which is The Original Aunt Jemima mix.

1 cup Jarlsberg cheese, grated
1/4 lb. thin sliced deli ham, cut into strips
1 1/2 cups Aunt Jemima mix
2 eggs
1/3 cup oil
non-stick vegetable oil spray

Combine Aunt Jemima waffle mix with milk, eggs and oil; stir until large lumps disappear. For best results, allow batter to rest 4-5 minutes before baking. Pour desired amount of batter onto iron which has been sprayed with non-stick vegetable oil spray. Scatter 1 rounded Tbsp. thin strips of ham and 1 Tbsp. shredded cheese over each waffle. Cook until golden brown.
Serve with pure maple syrup and fried julienned potatoes with onion.

Serves 8
(from Wegmans magazine)

1 pkg. (16 oz.) dry great northern beans
9 cups water
24 leaves fresh sage, divided
2 sprigs rosemary, divided
1/2 cup olive oil, divided
1 large onion, chopped
4 cloves garlic, finely chopped
8 plum tomatoes, chopped
1 Tbsp. salt
1 tsp. pepper
1/3 cup basting oil
2 cups panko bread crumbs

1. Early in day or night before: place sorted, rinsed beans in large stockpot. Cover with water to 2 inches above bean level. Cover, tilting to vent; soak 8 hours to overnight.
2. Day you’re cooking: Drain beans, discarding soaking water. Add beans and 9 cups water to medium stockpot. Heat on high uncovered, until boiling. Skim as much foam as possible from surface. Add 4 sage leaves and 1 sprig of rosemary; reduce heat to medium. Cover, tilting to vent steam. Cook 1 hour; do not stir.
3. Heat 1/4 cup olive oil in braising pan on medium. Add onions and garlic. Cook, stirring occasionally, about 5 min. until tender. Chop remaining 20 sage leaves and sprig of rosemary; add to onion mixture in braising pan. Cook 1 minute.
4. Add tomatoes and salt and pepper. Simmer 10 min., stirring occasionally. Remove from heat.
5. Check beans for tenderness; they should be completely tender. If they are not, cover completely; cook additional 15 min. or as needed.
6. Preheat oven to 375 degrees. Add beans and liquid to onion mixture in braising pan; stir to combine. Drizzle with remaining olive oil. Bake 60 minutes. Beans will be done when liquid has reduced, becoming syrupy and bubbly. Carefully remove from oven; season to taste with salt and pepper.
7. Mix basting oil and panko in small bowl. Place mixture over baked beans and return to oven; bake 20-30 minutes until topping is brown and crisp.

This dish is even better the second day!

Serve with a simple arugula and fruit salad and any hearty Italian red wine.

Makes 8 servings
(from Southern Living magazine)

2 Tbsp. butter or margarine
5 medium Vidalia or sweet onions, chopped (about 4 cups)
10 white bread slices, crusts removed and cubed (Pepperidge Farm was used)
1 (15-oz.) can fat-free evaporated milk
3 large eggs, lightly beaten
1 3/4 cups (8oz.) shredded Parmesan cheese, divided
1 tsp. salt

1. Melt butter in a large skillet over medium heat; add onion, saute 10 to 15 minutes or until tender.
2. Place onion and bread cubes in a large bowl. Stir in milk, eggs, 1 cup cheese, and salt. Pour into a lightly greased 1 1/2-qt. souffle’ or baking dish. Sprinkle with remaining 3/4 cup cheese.
3. Bake at 350 for 45 minutes or until golden and set.

Wine served: 2009 Chateau La Couronne, St. Emilion Grand Cru

Red Wine Sauce (from Giada’s family dinners)
6 Tbsp. cold unsalted butter
1 onion, thinly sliced
1 Tbsp. minced garlic
1 tsp. dried oregano
1/4 cup tomato paste
2 1/2 cups dry red wine
salt and freshly ground black pepper

Melt 2 tablespoons of the butter in a large, heavy saucepan over medium-high heat. Add the onion and saute until tender, about 5 minutes. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer, stirring occasionally, until the sauce reduces by half, about 10 minutes. Remove the saucepan from the heat. Whisk in the remaining 4 tablespoons of butter. Strain the sauce into a bowl, pressing the solids to extract as much liquid as possible. Discard the solids in the strainer. Season the sauce to taste with salt and pepper. Keep warm and drizzle over your ready steak.

Mini Herbed Pommes Anna (from Bon Appetit magazine)

1/2 cup (1 stick) unsalted butter
12-24 small tender thyme sprigs plus 2 tsp. coarsely chopped leaves
1 garlic clove, minced
1 3/4 lbs. small waxy potatoes (such as Yukon Gold or German Butterball), each slightly larger than a golf ball
2 tsp. kosher salt
freshly ground pepper

Need: A standard 12 cup muffin pan and a mandoline

Preheat oven to 350. Melt better in a small saucepan over medium heat. Brush muffin cups all over with butter. Line bottoms with parchment-paper rounds. Arrange 1-2 small thyme sprigs in center of each round. Drizzle 1/2 tsp. butter into bottom of each cup.
Add chopped thyme and garlic to remaining butter in saucepan. Stir over medium-low heat until fragrant, about 2 minutes. Remove from heat.
Using mandoline, slice potatoes crosswise into very thin rounds (less than 1/16 inch thick), placing them in a large bowl as you work. Pour herb butter over and season with salt and pepper; toss to coat well.
Divide potato slices amoung muffin cups, layering overlapping slices to create a circular pattern. Lightly press center of each to make compact. Drizzle remaining butter and seasoning from bowl over.
Cover muffin pan tightly with foil and place on a baking sheet. Bake until potatoes can be pierced easily with the top of a knife, about 35 minutes. Remove foil; invert a rimmed baking sheet over pan. Turn, lightly tapping on counter, releasing potatoes onto sheet. Rearrange any slices that may have fallen out. Using a metal spatula, carefully turn cakes, thyme sprigs facing down. Discard parchment.
Increase heat to 425. Uncover cakes if needed. Bake until bottoms and edges are golden and crispy, 25-30 minutes.
Carefully turn cakes, thyme sprigs facing up.

Wine served: 2000 Chateau Latour-Martillac Grand Cru Classe De Graves (details in Wine Review section)

Serves 4

9 oz. dried medium Chinese egg noodles
2 Tbsp. peanut or corn oil
1 onion, thinly sliced
1 lb. thin cut chicken breasts, cut into 1/2 in strips
12 baby carrots, quartered lengthwise
1 red bell pepper, cored, seeded and cut into thin strips
5 oz. (drained) can water chestnuts, slice into thirds if whole
1/2 cup cashews

Sweet and Sour Sauce
1/2 cup water
1 1/2 tsp. arrowroot
4 Tbsp. rice vinegar
3 Tbsp. brown sugar
2 tsp. soy sauce
2 tsp. tomato paste
2 large garlic cloves, very finely chopped
1/2 inch piece fresh gingerroot, peeled and very finely chopped
pinch of salt

1. Cook noodles in large pan of boiling water for 3 minutes or until soft.
2. Drain, rinse, two or three times and set aside.
3. Meanwhile, make the sauce. Stir half the water into the arrowroot and set aside. Stir the remaining sauce ingredients and the remaining water together in a small pan and bring to a boil. Stir in the arrowroot mixture and continue boiling until the sauce becomes glossy and thick. Remove from the heat and set aside.
4. Heat wok or large skillet over high heat. Add the oil and heat until it shimmers. Add the onion and stir fry for 1 minute. Stir in the chicken, carrots and bell pepper and continue stir frying for about 3 minutes or until the chicken is cooked through. Add the water chestnuts and cashews and stir them until cashews are lightly browned.
5. Stir the sauce into the wok and heat until it bubbles.
6. Add the noodles and use tongs or two forks to mix them in with the chicken and vegetables.
Can serve garnished with chopped scallions.

Wine Served: Whitehaven Sauvignon Blanc, New Zealand

Serves 6

2 Idaho potatoes peeled and cubed
1/2 half head of cauliflower (we used orange cauliflower) cut into 2 inch sections
6 cups chicken broth
12 baby carrots sliced lengthwise
2 large leeks, mainly white sections cut into 1/2 inch rounds
2 jalapeno peppers, boiled, skins and seeds removed, touch of olive oil added and mashed with mortar and pestle into a thin paste.
1/2 cup light cream
3 scallions, chopped for garnish

1. Boil cauliflower, potatoes and leeks in chicken broth until tender.
2. Remove about 1 1/2 cups of vegetables and set aside.
3. Stir in jalapeno paste.
4. Using immersion blender, blend all ingredients in pot.
5. Add 1 1/2 cups of cooked vegetables back into pot.
6. Add 1/2 cup light cream.
Salt and pepper to taste.
Garnish with chopped scallions and served with crusty bread.

Wine served: Triton, Prieto Picudo, Old Vines