Pizzelle

This is from Williams-Sonoma - http://www.williams-sonoma.com/recipe/pizzelle.html

It is the recipe a good friend uses for hers, and we like it a lot.

Ingredients:

3 eggs

3/4 cup sugar

8 Tbs. (1 stick) unsalted butter, melted, plus

more for brushing

2 tsp. vanilla extract

1 tsp. finely grated lemon zest

1 3/4 cups all-purpose flour

2 tsp. baking powder

Directions:

In a mixing bowl, whisk together the eggs and sugar until light yellow and thick ribbons fall from the whisk, 2 to 3 minutes. Add the 8 Tbs. melted butter, the vanilla and lemon zest and whisk until blended.

Over a sheet of waxed paper, sift together the flour and baking powder. Fold the flour mixture into the egg mixture in two additions, folding each addition just until blended.

Heat a pizzelle maker according to the manufacturer's instructions. Brush lightly with butter and spoon about 1 Tbs. of the batter onto the pizzelle maker. If any batter oozes out, cut it off immediately. Cook according to the manufacturer's instructions until golden brown. Transfer the pizzelle to a wire rack and let cool. Repeat with the remaining batter.

Makes about 25 pizzelle.

Arctic Char with Soba Noodle Salad

I have not tried this yet, but like the combo of flavors.

From NYTimes -

Arctic Char With Soba Noodles, Pine Nuts and Meyer Lemon

Published: January 7, 2011

Andrew Scrivani for The New York Times

Time: 30 Minutes

Ingredients:

6 ounces soba noodles

1/4 cup pine nuts

2 garlic cloves, minced

1 teaspoon kosher salt

1/4 teaspoon pepper, plus more for seasoning

1/2 teaspoon finely grated Meyer lemon zest

2 teaspoons fresh Meyer lemon juice

6 tablespoons extra virgin olive oil

1 tablespoon cumin seeds

4 Arctic char fillets, about 8 ounces each, preferably center-cut pieces, skin removed

Meyer lemon wedges, for serving

Chopped fresh cilantro or mint, for serving.

1. Cook the noodles according to the package instructions. Rinse under cold water; drain well.

2. Pulse the pine nuts in a food processor until finely ground. Scrape them into a large bowl. Add the garlic, 1/2 teaspoon salt, pepper and lemon zest. Whisk in the lemon juice. Slowly whisk in 3 tablespoons oil. Toss noodles with the dressing.

3. Heat the oven to 450 degrees. Line a large baking sheet with foil.

4. Set a small skillet over medium-high heat and allow to heat up, about 1 minute. Add the cumin seeds and sizzle until fragrant, about 30 seconds. Turn off the heat and add remaining oil. Allow to cool slightly.

5. Season both sides of the fish with remaining salt and a pinch of pepper and place on the baking sheet. Spoon the cumin and oil evenly over the fillets. Roast to desired doneness, about 10 minutes for medium rare.

6. Divide the noodles among four plates and place the fish over the noodles. Garnish with the lemon wedges and cilantro or mint.

Yield: 4 servings.