Wednesday, July 14, 2004

waffle wednesday

this is such a cliche, but how many of us have waffle irons that sit dejectedly in the cabinet, only to see the light of day maybe what, once a year? this is almost the case for us, though it's more like twice a year, and actually twice already just this month!

i know, regular people don't make waffles from scratch on a wednesday, but mr. dexygus and i have not-so normal schedules, and it so happens that today was the beginning of our "weekend."


sleek and shiny waffle iron Posted by Hello

meet our waffle iron. it's 4 years old. like most waffle irons, i think, it was a wedding gift. it's a villaware belgian waffle maker from williams-sonoma. it's really a great little machine. non-stick, makes a little feeble beep when it's ready for batter, and again when the waffles are ready. my only complaint so far is that it heats unevenly; the center of the iron is hotter than the rest.

my favorite recipe so far is very plain jane, but sometimes simple is good. it's the raised waffle from marion cunningham's the breakfast book. it's crispy on the outside, and moist and delicate on the inside. it's got a wonderful yeasty flavor. the bulk of the batter is mixed the night before, so you must plan ahead, but it's worth it.


golden crisp waffles Posted by Hello


syrup-soaked waffle Posted by Hello

~~~~~~~~~~~~~~~~~~~~~~~~~
Raised Waffles
The Breakfast Book
by Marion Cunningham

1/2 cup warm water
1 package dry yeast
2 cups milk, warmed
1/2 cup (1 stick) unsalted butter, melted
1 tsp. salt
1 tsp. sugar
2 cups all-purpose flour
2 eggs
1/2 tsp. baking soda

Put warm water in a large bowl. Sprinkle in the yeast. Let stand for 5 minutes.

Add the milk, butter, salt, sugar, and flour, and beat until smooth. Cover bowl with plastic wrap and let sit overnight at room temperature.

The next morning while waiting for your waffle iron to heat up, beat in the eggs and add the baking soda. Stir until well mixed. The batter will be very thin. Use batter now, or store in the fridge for several days.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

i love taking off the plastic wrap in the morning. the smell of the yeasty batter is amazing. and all the bubbles look so alive and happy.

warmed maple syrup is standard here, but sometimes i like to slather some nutella on my waffles. they freeze beautifully too, so you can pop them in the toaster like eggo's, only they're better. by the way, i actually do like eggo's especially the buttermilk ones. the next time i make these waffles i think i'll substitute some whole wheat flour for the a-p, just to give it a fiber boost. have to stay regular, you know. though really, i don't have any problems in that area.

1 Comments:

Anonymous Quentin said...

Hi, I'd like to know where to get help and advice on cooking and, in particular, italian cooking. I've joined italian cooking to contact others who may be able to help me. Are there any other sites where I can get such advice?
TIA

2:42 AM  

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