Travel Eats

Entries in waffles (12)


The Weekly Waffle


After the previous night's dinner at Il Sogno, this should have been breakfast, but it had been too long since we made waffles, and I had a couple of overripe bananas burning a hole in my crisper.  Sophie found our recipe on Food Gawker. 

Banana Waffles with Toasted Pecans (or not) 1/2 cup pecans (skipped the toasting)
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1 1/4 cups milk
10 tablespoons (1 stick plus 2 tbls) unsalted butter, melted
3 large eggs, separated
2 large ripe bananas, mashed

1/4 cup sugar

Preheat a waffle iron. In a large bowl, whisk both flours with the cornmeal, baking powder and salt. In a small bowl, combine the milk, melted butter and egg yolks. Stir the liquid into the dry ingredients just until moistened; lumps are okay. Fold the bananas into the batter.

In a clean bowl, beat the egg whites at medium speed until frothy. Increase the speed to high and beat until firm peaks form. Add the sugar and beat until the whites are stiff and glossy. Fold the whites into the batter until no streaks remain. Bake in your waffle iron.

 If you have a nut-hater in the house, or a nut-ambivalent like Sophie, you can always sprinkle the nuts on the waffle just prior to closing the waffle iron.

These are definitely waffles of the stick-to-your ribs variety, not light and ethereal like the waffles of insane greatness or Tipsy's.  Perfect for a rainy Sunday, especially if you just ran 10 miles in said rain.  I served mine with a healthy dollop of coconut butter.  It's the latest weight loss thing right?  All the celebrities are endorsing it....oh, wait a minute, that's coconut water.  Shit.

That's probably about 4 miles worth of coconut butter. 


The Weekly Waffle

The waffles of insane greatness have been demoted to position two on the Lee waffle chart by Jennifer Reese's waffle recipe in her most excellent book.  They do require a bit of planning ahead--the batter develops over the course of ~8 hours.  Definitely worth the wait, but we wound up having them for dinner since we spent way to much time goofing off at the Kid 'n' Ewe yarn festival in Boerne yesterday and couldn't prep them for breakfast.   I made chicken and waffles since they would be a dinner item.  Plus I had another ice-cream making epiphany today and knew that a dinner of straight up waffles would mess up our dessert. For the same reason, that is not actually fried chicken, but I am sure that would be better.

 I marinated the chicken (boneless/skinless breast strips in some buttermilk and commercial tikka masala paste) for about 4 hours.  Then rolled in panko and cooked at 425 F for about 20-30 minutes.  The waffles were so light and crispy--practically floated off the plate.  The recipe made enough for dinner and breakfast for several days to come.

Waffles from "Make the Bread, Buy the Butter"

1 cup all-purpose flour

1/2 cup whole wheat flour (I used whole wheat pastry flour)

2 TBS sugar

1 tsp instant yeast

1 tsp kosher salt

8 TBS (1 stick) unsalted butter, melted

2 cups warm milk

1 tsp vanilla extract

2 large eggs, separated

1/2 tsp baking soda

1. The night before you plan to eat the waffles, in a large bowl beat together all the ingredients except the eggs and baking soda.  Cover and let sit at room temperature overnight.

2. In the morning, whisk the egg yolks and soda into the batter, which will look puffy, crusty, and tired, but quickly revives.  In another bowl, beat the egg whites until stiff.  Fold them into the batter.

3. Cook the waffles on a lightly greased iron. Re-grease between batches. Leftover batter keeps for 3 days in the refrigerator.  Makes 8-10 waffles.

Very excited to try the homemade bagel recipe and the mascarpone cheese recipe from this book.  Lots of plans for cooking with the girls over the holiday.  Maddy has folders on her computer dedicated to Thanksgiving recipes, and Sophie has made a list.

Now about that ice cream?  The flavor of the day was banana with caramelized white chocolate freckles.  Banana ice cream with basically "magic shell" drizzled in at the end of the churning process.  But wayyyyyy better than your average magic shell.  Here's the recipe from Jeni's Splendid Ice Creams at Home:

Caramelized White Chocolate Bombe Shell

12 oz white chocolate, chopped

1/3 cup refined coconut oil (I used unrefined)

Combine the white chocolate and coconut oil in a saucepan and cook over medium lo heat, stirring until melted and smooth.  Then continue to cook, stirring constantly, until the mixture becomes a lovely deep amber, for 12-15 min. (mine took a lot less time, and continued to darken after I removed from heat so be careful). Continue to stir constantly, or the chocolate will burn as the color deepens.

Store covered in the refrigerator for up to a month. To melt set in a bowl of hot tap water and stir.

We used it during the ice cream making process--you can also drizzle over commercial ice cream if you haven't bought this book yet like I told you to.

 That serving size was only for the picture.  Sophie demanded a large bowl which she totally deserved after I made her ride the 16 mile round trip to the library today.


The Weekly Waffle

I know.  We didn't make waffles last weekend.  We ate leftover cupcakes and brownies instead.  I am making it up to you today.  This is a short but sweet post.  Some waffles need few words.  These are the best waffles I have ever made.  There, now do you feel better?  From I give you:

Aretha Frankenstein's Waffles of Insane Greatness

3/4 cup all purpose flour

1/4 cup cornstarch

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup buttermilk or whole milk (or a mix--I used buttermilk)

1/3 cup vegetable oil or melted butter (I used oil)

1 egg

1.5 tsp sugar

3/4 tsp vanilla

Combine all ingredients and let sit 30 minutes. Cook.

The thirty minute wait would have been a deal breaker if I left it up to Sophie.  Happily we realized that good, and I mean really good, things come to those who wait.  Sophie couldn't stop exclaming over their crispy exteriors and light as air interiors.  I will have to force myself to make a different waffle next week.

I had mine with peach butter, and then another one with maple syrup because they were that good.


Weekend Waffle: Pumpkin Pecan

Waffleman is home for the week, but we have officially usurped his waffle-making duties.  With all the excitement for the upcoming holiday season {if you are Sophie this primarily means Halloween} pumpkin waffles were an easy unanimous decision.

The Metric Wonder Cup! in action.  Still waiting to use it for peanut butter.

Slightly reminiscent of when we used to open both ends of a dog food can and push out the contents but less smelly and gross.

Pumpkin Waffles

1 cup whole wheat pastry flour

1/2 cup flour

3 TBS sugar

1 tsp baking soda

2 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1/8 tsp cloves

1 cup canned pumpkin

1 cup milk

2 eggs

1 tsp vanilla

1/2 cup chopped pecans

Mix dry ingredients.  Mix wet ingredients.  Mix together.  Commence waffle making.  We only added nuts to a portion as Sophie dislikes nuts in her waffles.  You can sprinkle more pecans on top. 

 Eagerly awaiting the arrival of the Great Pumpkin.


The Weekly Waffle: Gingerbread with Pear Compote

Welcome cooler temperatures to the Hill Country this weekend.  63F on my run this morning.  Let's spice things up with some gingerbread waffles.  Sophie found the recipe at One Lovely Life.  I was happy to be able to use a recent purchase to measure out the molasses and yogurt.  The Metric Wonder Cup!  The Metric Wonder Cup! deserves an exclamation point each time it is mentioned.  It measures those tricky, sticky ingredients with aplomb.  I literally cannot wait to measure some peanut butter with it.  Anyhoo. Buy one and you will be happy.

Gingerbread Waffles

1/2 c. brown sugar 2 eggs, yolks and whites separated
1 1/2c plain yogurt or buttermilk
1/2c molasses
6 Tbsp butter, melted
2c flour
3tsp baking powder
1tsp baking soda
2tsp ginger
1 1/2tsp cinnamon
1/2tsp salt
1/4tsp cloves
1/4tsp nutmeg
1/4tsp cardamom

In a small bowl, mix brown sugar and egg yolks until creamy. Stir in buttermilk, molasses, and butter.

Into a large bowl, sift together flour, baking powder, baking soda, ginger, cinnamon, salt, cloves, nutmeg, and cardamom.

(Sophie wanted to make sure I got a picture of the spices...the uncooked batter tasted like pumpkin pie) 

Whip egg whites till stiff peaks form. Add liquid mixture into sifted dry ingredients and stir together. Fold in egg whites.

Bake in your waffle iron.

I served mine with some homemade pear compote. 

Pear Compote

3 uber-ripe pears (like the kind you have when you buy a dozen from Costco and they sit on your counter for a week), peeled/cored and diced roughly

3 TBS butter

pinch salt

1/4 tsp. cardamom

Brown the butter in a small saucepan, add pears, salt, cardamom and cook over med-lo heat till thickened and the consistency of applesauce.  The pears will break down, if there are larger chunks smash with wooden spoon or use an immersion blender.

 Fingers crossed that fall is here to stay.