Showing posts with label waffles. Show all posts
Showing posts with label waffles. Show all posts

Friday, May 6, 2011

Smoked Salmon Waffles

A recipe with smoked salmon is sure to grab my attention. So are ones with cute stacks of things made in mini versions. There were a lot of great ideas in Dorie Greenspan’s Around My French Table, but these savory waffles were first on my list of things to try. There are two ways you could go with these waffles. You could make whole waffles, cut them into quarters, top them as you please, and serve them in one, single layer. They’d be great as small bites for a cocktail party. Or, as I did, you can make mini waffles by just placing a spoonful of batter in the center of each waffle square assuming you’re using a square waffle maker. Then, the mini waffles can be topped and stacked into towers for brunch. The toppings here are creme fraiche, smoked salmon, and chopped chives, but in the book, salmon roe is also shown as an optional topping. You could get creative and use these as vehicles for all kinds of things though. For instance, the pate de jardin made by Kocurek Family Charcuterie that I brought home from the farmers’ market was another delicious thing to set atop these waffles. The batter for them was made with chopped green onions, chives, and smoked salmon in it, so the savory flavors ran through each bite.

Making the batter was as easy as it always is for any pancake or waffle. Flour, baking powder, salt, and pepper, in this case, were whisked together. In a separate bowl, milk, eggs, and melted butter were combined and then added to the dry ingredients. Everything was stirred together but just barely. As usual, some lumps are fine. Last, chopped smoked salmon, green onions, and chives were folded into the batter. I heated my waffle maker, and mine happens to make kind of big dents in waffles rather than little, dainty ones. In this case, a daintier dent might have been nicer, but mine worked well enough. When the machine was hot, I spooned a bit of batter into the center of each of the four waffle squares. They cooked for the usual amount of time which for my machine is about six minutes. When they were all done, I stacked three mini waffles per serving with creme fraiche and more smoked salmon between each layer.

There’s enough butter in these waffles to give them good, rich flavor which fit well with the salty, savoriness of cured salmon. Salmon, chives, and creme fraiche is a mix that works every time. Sweet, syrup-covered waffles are a welcome treat at brunch too, but having a buttery, crisp waffle without the sugar was a fun change of pace. One other suggestion from the book was to offer these with various toppings in a build-your-own setup for a party. I like that idea too, and I’m already thinking of more topping ideas.

Tuesday, July 21, 2009

BlackBean Waffles with Tomatoes, Chiles, and Eggs

I started with a Michael Chiarello recipe and took it in a whole Bobby Flay direction. I hope they don’t mind. You see, the other day on Twitter, Chef Chiarello posted a link to what he prepared that day on the CBS Early Show, and that was white bean waffles with heirloom tomatoes and olive oil basted eggs. I thought it sounded great, and then I remembered the leftover black beans in my freezer. I started mentally re-engineering this into a southwestern-influenced dish. I have to explain right up front that although this is a savory waffle, the flavor isn’t beany. The beans are pureed into the batter and lend a nice texture while not affecting the taste in any negative or even noticeable way. The original dish was suggested as breakfast for dinner, but I served it as breakfast for brunch.

I also cut the recipe in half and still ended up with enough waffles to store some in the freezer for a future use. To begin, I weighed out 15 ounces of thawed, fully cooked, black beans. I brought them to a boil with a half cup of water, a big pinch of cumin, a smaller pinch of cayenne, and a generous sprinkling of ancho powder which made me think of Bobby Flay. The beans simmered for a few minutes, and then they were removed from the heat and allowed to cool. Once cool, they were blended with eggs, milk, and olive oil. That blended mixture was whisked into flour, baking powder, and salt. Then, waffle production began. I always let just enough time pass between waffle preps that I forget if it’s five minutes, six minutes, or seven minutes. Five is definitely not quite long enough to get a nice toasty surface on both sides. Six is ok, but seven seems to be just right for my machine. Once the waffles were finished and placed in a warm oven to wait, I fried some eggs as suggested in the recipe. Chopped chiles were added to olive oil in a saute pan, the eggs were placed in the hot pan, and the oil was used to baste the egg whites as they cooked.

To finish the dish, I strayed again from the Italian flavors intended. I left out the prosciutto and used cotija cheese and some crema instead. The waffles were topped with the eggs, a mix of chopped fresh yellow tomatoes, red cherry tomatoes, sliced red and green serrano chiles, and some cilantro. A nice, runny egg provides a sauce of sorts, and the fresh, juicy tomatoes and crema work in that way as well. It was a plate full of contrasting textures and colors. Of course, the waffles didn’t turn out at all black from the beans, but I wondered if their color would have been more interesting if I had used some blue corn meal. I’ll try that next time. I’m always a fan of spicy toppings with eggs, but this melange was above and beyond my usual southwestern breakfast fare.

Wednesday, March 25, 2009

Flaxseed Waffles with Berries and Honey Cream

On Monday, on Eat me daily via, I read that Bon Appetit and Gourmet magazines are getting frightfully slim. However, Saveur is doing great. I can’t imagine Gourmet magazine going out of business even though I’ve never subscribed to it. For that matter, my subscription to Bon Appetit was free and it just ended. I do buy single issues from time to time, so I hope they survive, and I’m thrilled that Saveur continues to succeed. Speaking of magazines, these waffles were in the January issue of Bon Appetit. Once again, it’s a recipe that’s billed as healthy, isn’t really, but you should make it anyway because the waffles are delicious.

The recipe calls for whole flaxseeds, and I always have flaxseeds on hand since I put them on my breakfast cereal. However, I always grind them and never use them whole. The beneficial nutrition in flaxseeds is more easily absorbed when they’re ground, so that’s how I used them here. The batter also includes whole wheat flour in combination with all purpose flour. I changed up the proportions and used three quarters cup of each. There are also two tablespoons of malted milk powder which I thought was interesting, and it did add a nice flavor. The batter was mixed and left to rest before firing up the waffle iron.

I hadn’t made waffles in ages, and it was fun to pull out that too rarely used machine again. I poured in the batter, spread it evenly, and enjoyed the waffle aroma as they cooked for a few short minutes per batch. Then, cream was whipped with honey, and fresh berries were rinsed and stemmed. Just because I can’t resist, a drizzle of pure maple syrup found its way around the berries, over the whipped cream, and into the square waffle dents where it’s meant to pool. You can make the waffles in advance and re-heat them in the oven. I actually like the crispier texture they achieve after a few minutes in the oven. We had some extras which went into the freezer for a future, big, weekend breakfast.

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