Flour | Kitchen Konfidence

Rhubarb Waffles with Lemon Whipped Cream

May 25, 2017 by Brandon Matzek

Don’t you just love a good buttermilk waffle? I certainly do.

We make waffles frequently at our house, so I’m always experimenting with new flavors. Recently I shared this spring cocktail recipe made with a strawberry rhubarb syrup, and while recipe testing, I thought to myself, “Wouldn’t this syrup be perfect for breakfast too?!” After a little additional tweaking and testing, I ended up with these Rhubarb Waffles with Lemon Whipped Cream.

The base here is a simple buttermilk waffle batter infused with butter and vanilla. Sliced rhubarb is then cooked briefly in a mix of sugar and water. The resulting poached rhubarb is folded into the waffle batter, and the remaining syrup is cooked down a little further until it takes on a maple syrup-like consistency. This bubble gum-colored syrup gets drizzled over the golden waffles instead of maple syrup to add more rhubarb flavor. The dish is finished with airy dollops of lemon-spiked whipped cream and a light dusting of lemon zest. With each bite, you’ll get a little sweet and a little tang followed by the buttery richness of the waffles. So. Darn. Tasty. Continue reading for the recipe.

Instagram Recipes #1

March 17, 2017 by Brandon Matzek

Each month, I share a number of recipes on Instagram that are not featured here on Kitchen Konfidence. This post is a round up of some of my favorites. Enjoy!

The Curious Carrot

This first recipe, The Curious Carrot, is a fresh spring cocktail made in partnership with Olmeca Altos Tequila.

Citrus Poppy Seed Cake Recipe

March 3, 2017 by Brandon Matzek

Hello friends and Happy Friday!

I made a version of this cake for Jorge on Valentine’s Day as a fresh finish to a heavy Italian meal. We loved it so much, that I just had to share the recipe with all of you. Infused with grapefruit, lime, orange and vanilla, this simple cake is packed with pure citrus sunshine. The zest and juice of the fresh fruit go directly into the batter. I would recommend stealing a taste of the raw batter before baking. It’s so good! When the cake comes out of the oven, you poke it with a skewer and douse it with more fresh citrus juice to really infuse the flavor. Greek yogurt in the cake and the glaze provides moisture and tang while tiny poppy seeds add flavor and crunch. This cake is impressive enough for a special occasion, but also easy enough to enjoy at something more casual like brunch or afternoon tea. Continue reading for the recipe.

Bourbon Pecan Oatmeal Cookies Recipe + Happy Holidays!!

December 22, 2016 by Brandon Matzek

This is my last recipe before Christmas, so I wanted to take a moment and wish everyone Happy Holidays!!

Let’s be honest. Oatmeal cookies can often be lackluster. OR, they’re over-sweetened to make up for the fact that they’re often lackluster. OR, they have raisins (womp womp). Well today I’m sharing some oatmeal cookies that you can really get excited for. Here’s what makes them special:

Bourbon!! Provides a deep note of smoky warmth. Pure magic when paired with vanilla.
Chopped, toasted pecans tossed in butter, brown sugar and smoked sea salt. Tasty little morsels that lend big pops of flavor throughout.
Cinnamon, nutmeg and black pepper added to the dry ingredients. Upping the cozy factor.
A mix of butter, shortening and heavy cream. Butter mainly for flavor while the shortening and heavy cream keep the cookies light and tender.
Sweetened with 100% brown sugar. Rolled oats + brown sugar = a perfect pairing.

These Bourbon Pecan Oatmeal Cookies are a balanced mix of sweet and salty with, thanks to the bourbon, brown sugar and vanilla, an incredibly deep caramel flavor that develops as you chew. Oats and pecans offer some contrasting crunch against the softness of the spiced crumb. Enjoy these cookies warm with a big glass of milk, a mug of spiced eggnog or a chilled Old Fashioned. Continue reading for the recipe.

Rosemary Toasted Hazelnut Shortbread Cookies Recipe

December 16, 2016 by Brandon Matzek

Hello friends and Happy Friday!!

I love to cook with rosemary year-round, but to me it just feels so right for the Holiday season. Perhaps it’s because the herb looks and smells similar to pine (it’s actually in the mint family though!). Rosemary might not be the first thing that comes to mind when making a dessert, but it’s truly magic when paired with sugar and butter. In this shortbread cookie recipe, I’ve created a simple dough infused with fresh rosemary, toasty brown butter and chopped golden hazelnuts. The marriage of these three flavors is one you’ll surely fall in love with. Sweet, rich and buttery, these cookies have a tender, crumbly texture. They’re a dream with coffee, and would be a perfect addition to any Holiday cookie lineup. Continue reading for the recipe.

Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce

October 24, 2016 by Brandon Matzek

Hello friends and Happy Monday!! It’s time again for the yearly #VirtualPumpkinParty!! Last year, I brought these Yeasted Pumpkin Waffles to the bash, but this year, I’ve got a savory addition.

You’re looking at a plate of pumpkin gnocchi made tender with the additions of ricotta and egg. These seasonal dumplings are tossed in a simple brown butter sauce infused with fresh rosemary and red chile flakes. The gnocchi are finished with lightly toasted hazelnuts and flurry of grated Parmesan cheese. This dish definitely has a fancy restaurant feel to it, but it’s really easy to put together.

I’ve had consistent success making ricotta gnocchi over the years compared to their more traditional potato brethren. The dough is just flour, ricotta, egg and salt, and as long as you don’t use too much flour (more about this below), the finished gnocchi will be light and pillowy. Here, I’ve switched out a portion of the ricotta in the recipe for roasted pumpkin puree, and I also grated in fresh nutmeg to up autumnal flavors. The finished gnocchi have a good pumpkin flavor (not pumpkin spice :P) that pairs beautifully with rosemary and brown butter. Continue reading for the recipe plus more on the #VirtualPumpkinParty!

Baked Penne Vodka with Chiles and Basil Breadcrumbs

October 20, 2016 by Brandon Matzek

Today I’m taking penne vodka, a childhood favorite of mine, and transforming it into a creamy, cheesy baked pasta topped with crunchy basil breadcrumbs.

Growing up, my mother never made vodka sauce, but from time-to-time, she would make a special trip to an Italian market to purchase their pre made sauce. It was rich and silky with some big, bold tomato flavor. Such a treat.

In this penne vodka recipe, I tried to capture the spirit of that sauce (though it’s been a while since I’ve had it!). Finely chopped onions, garlic and red pepper flakes are simmered in olive oil then cooked with tomato paste, strained tomatoes and vodka. Cream is added at the end for richness. Vodka, although flavorless and odorless, adds some heat and brightness to the sauce once cooked down, helping to balance the cream.

The vodka sauce is then tossed with penne and baked with a Parmesan white sauce, sliced red chiles, fresh mozzarella, and a layer of buttery breadcrumbs infused with basil. This baked pasta is impressive enough to serve to company, but comforting enough to enjoy on a casual weeknight. Continue reading for the recipe!

Molly’s Walnut-Crusted Brie Mac and Cheese Recipe

October 11, 2016 by Brandon Matzek

A clattering clique of medium-sized pasta shells shacked up with an autumnal fruit and cheese board, and shortly after, this mac and cheese recipe was born.

The cheese sauce here is made by swirling rich and creamy Brie and nutty Gruyère into a white sauce infused with onion, paprika, cayenne, nutmeg and allspice. Cooked shells join the mix along with smoky bacon and tart green apple. The mac and cheese is finished with a scattering of toasted walnuts, chopped apple and grated Parmesan cheese. Each bite is wonderfully rich with fun pops of flavor from all the mix-ins. And seriously, Brie needs to be in more mac and cheese recipes. It melts up like a dream and adds some really tasty depth of flavor. This Walnut-Crusted Mac and Cheese recipe would be perfect for a weeknight meal (you can prep everything up to 1 day in advance) paired with a light side salad or as a unique, new side dish for Thanksgiving. Continue reading for the recipe.

Baked Red Pepper Pasta Recipe

August 25, 2016 by Brandon Matzek

Say hello to my new favorite baked pasta dish.

It’s melty. It’s gooey. It’s creamy. And it’s packed with delicious roasted red pepper flavor.

The base of this dish is a pantry sauce that comes together in the food processor. Jarred roasted red peppers, sun-dried tomatoes, garlic, pine nuts, Parmesan cheese and red wine vinegar are blitzed with some olive oil until a smooth and fiery red. Cooked pasta is then tossed in the sauce and layered in a skillet with a simple Bechamel, shredded mozzarella and chopped fresh basil (from my back yard!). The skillet spends a little time in the oven, allowing the flavors to mix and mingle while the mozz turns soft and gooey. As the skillet emerges hot and bubbling, it’s seemingly impossible to let the pasta rest for 5 minutes before digging in. You’ll be pleasantly rewarded after the brief wait though. This dish is so damn delicious. Continue reading for the recipe.

Jeff’s No Knead Bread Recipe

March 13, 2016 by Brandon Matzek

Several week ago, I teased out an upcoming recipe for no knead bread. Well, here it is 🙂

This recipe is courtesy of Jeff, a reader and avid home cook in Los Angeles. Jeff first sent me this recipe back in 2014 after he discovered Kitchen Konfidence via a link on How Sweet It Is. Quick sidebar, if you’re not familiar with Jessica’s blog, I would highly recommend you head on over sometime soon, and check out her recipes. Everything Jessica cooks up looks so tasty. I want to make and eat ALL the things.

Ok, so back to Jeff’s bread. The recipe starts with a mix of flour, yeast, salt, vinegar, beer and water. Everything is casually tossed into a bowl and mixed with a fork until a shaggy dough comes together. The dough then sits for 18 to 24 hours. This extended rise time really improves the yeasty flavor of the bread while saving you the trouble of kneading the dough. After a few additional folds and another rest, the bread is cooked in a dutch oven until gloriously golden. I mean just take a look at the loaf above. It really does look profesh. This always surprises me when I pull the pot out of the oven. I think to myself, “Damn, I just made that!” I’ve been baking this bread frequently since 2014, and now it’s time for me to share 🙂 Continue reading for Jeff’s recipe.