Posts Tagged ‘waffle maker’
Happy Monday, Dear Readers:
So after my waffle and Thanksgiving post, have you started thinking about your own Thanksgiving celebration? I’m still intrigued with the idea of the pizza waffle, so I kept going. I’ll tell you more about that in a minute. But Thanksgiving is coming up quick–if you haven’t started thinking and planning, better hurry up!
The GER has been informed of Thanksgiving, but has not responded, even though I’ll be making a delicious pecan pie on Wednesday. If he doesn’t show up, I’ll go get him.
Want to give a quick welcome to new friend of the blog AC. She’s in California this week with her parents, but she’ll get around to reading this one eventually. She’s a longtime friend of LK, and is also a longtime Buddhist like we are. Woo hoo! I’m glad she’s in our district now, and glad she will be enjoying (or reviling) my posts.
Wal-Mart has a site with some additional tips and hacks that can help you out, including a quick way to chill a bottle of wine. Cover it with a damp towel, stash it in the freezer for 15 minutes, run it under cold water again, remove the towel, and enjoy.
BuzzFeed also has this article on making an entire Thanksgiving dinner in a Crock Pot. No kidding, it serves 6 to 8 people. It’s like any other Crock Pot recipe–you chop it up, layer it, put the lid on, turn it on, and leave it. (Instructions are included.) Uses boneless, skinless turkey breasts, thighs or other parts you like, and potatoes, sweet potatoes, stuffing, Brussels sprouts, the whole bit. Add cranberry sauce and a nice dessert, maybe a nice salad, and you’re good. Better than Thanksgiving In A Box, which I’ve seen once in Wal-Mart. I offer suggestions where I can, and just maybe one of my readers will be able to do this. It requires a 6-quart or larger Crock Pot (yes, I have a round one) and it is not gluten-free, since there’s bread and flour involved for gravy.
Doesn’t look bad, and maybe it could be made gluten free, right? Consider this option if you’re looking to make something but not a big, fancy dinner, and not a huge 20+ pound turkey. I haven’t tried it, but it looks pretty simple to do, and one of you dear readers may be looking for it.
The esteemed Washington Post recently ran an article about Houston as one of America’s great food cities. Well, DUH!! Of course we are! Phoenicia’s two locations got a mention, as well as the Hong Kong Food Market, a chain grocery with multiple locations serving the large Asian community (and they don’t mind if this redhead pops in from time to time, either.) Houston, like New Orleans, has a large Vietnamese population, migrated after the Vietnam war. But smoked brisket, barbeque and modern cuisine is also covered. I’ve not been in any of those restaurants myself, but I’ve heard good things about Underbelly. So there! And Houston is now #3 in the US, not #4, because of the inbound migration from other US states.
If you’re a fan of local raw honey, you may be able to find more of it one day. I already knew that Central Market on Lovers Lane in Dallas has a rooftop beehive that produces raw honey for sale. But I just found out that the Waldorf Astoria in New York is doing the same thing, and using the honey in the hotel’s kitchens. Pretty neat! It was, at one time, illegal to keep bees in NYC, but that’s changed, and the busy bees are making honey and pollinating all of New York. Could “rooftop beekeeping” catch on elsewhere? It’s always possible, especially for the rest of the Central Markets in Texas. But with more people starting and expanding urban gardens (some including backyard chickens), beekeeping may also not be far behind. Culinary seller Williams-Sonoma has an entire collection of what they call “Agrarian,” which includes beekeeping supplies. You can learn more about beekeeping in this section of their website. If you’re considering beekeeping, of course, you’ll need to do a little more research.
Switching gears. . .
If you like holiday humor, I discovered many (but not all) uncut episodes of one of my favorite Britcoms, My Family, is on YouTube. It aired on BBC America and PBS for a while, but they stopped. It’s one of the funniest sitcoms ever, although it’s probably not for kids. Only series 1 through 4 are available on DVD in the US, but a boxed set is available of the entire series, including 9 Christmas episodes, in the UK. You can order them from the UK, but of course, you have to have a region-free DVD player in order to play it. So. . .one of my goals is to one day a) get a region-free DVD player, and b) order that series as well as some other UK-only stuff and c) binge-watch all 11 seasons of My Family. Repeatedly. It’s that funny.
The series revolves around a dentist, his wife and their three children. The daughter drops out of college when she is pregnant with her son Kenzo, the eldest son is an idiot, and the youngest is a smart, conniver who his always up to something, usually involving money and his computer. The series ran until 2011 when they ended it, and of course, I don’t know how it all wrapped up. Yet.
In the early-series episode called Ding Dong Merrily, there is a particularly amusing scene when the wife/mother, who sees herself as Britain’s premiere gourmet home cook, (and she isn’t) is stuffing a turkey for Christmas lunch. The husband, a dentist, walks in and asks what kind of a turkey it is. The wife responds, “Chocolate Raisin Turkey. It’s Moroccan!” Then the husband says, “Oh, no, look–your cookbook pages are stuck together. You’ve gone from poultry straight to dessert.” The wife replies, “That’s how great discoveries are made!” Then he goes into the living room and looks at the TV schedule, and finds “Carols From The Oil Rig” in the TV schedule.
When Christmas Lunch is finally served, the mother asks the pregnant teenage daughter what part of the turkey she’d like; the daughter responds, “I’m a vegetarian, Mom.” The mother responds: OK, Janie, help yourself to vegetables.” When she asks the smart-aleck youngest son, he responds the same way. The mother replies, “I wish you’d told me before.” The son responds, “I wanted to see what it looked like first.” It’s a half hour, and there are short commercial breaks, but if you really want to watch it, this show is what I’d call “probably not safe for work.” There’s minimal swearing, not very much, no nudity or anything like that, it’s just more for grownups. Oh, and the phrase “up the duff” means the same thing as “knocked up” does here.
Happy Christmas!
Now, I’m still intrigued with the idea of pizza from a waffle maker, so I had to try it myself. Ree Drummond actually made one recently on her Pioneer Woman show on The Food Network, in an episode called Dorm Room Dining. Her eldest daughter, Alex, has left the ranch and gone to Texas A&M for college, so I guess this episode was just for her. There are also waffle-maker quesadillas and paninis, as well as what she calls a Wafflet, which is eggs, ham and mozzarella cheese. See? WAFFLES!! They’re sweeping the country!!
Well, almost. I went into our new Sur la Table here in Baybrook Mall for the grand opening, and was checking out some of their pizza things. I mentioned to two ladies next to me (one of whom was in a wheelchair) that I’m fascinated with pizzas made in a waffle iron. The one pushing the wheelchair gave me a rude look and said, “I guess that’s good if you’re single, huh?” My response: “Depends on the size of your waffle maker, I guess.” No, Toto, we’re not in The Woodlands, either. But they did sharpen my big knife for free. (First one is free, the rest are $5 each, all year long.)
So what happens when the star food blogger in the HeatCageKitchen gets a hankering for pizza? That’s definitely one of those things I miss having, but of course, there are alternatives to ordering from Papa John’s. So she goes on Pinterest and finds what she wants. This time, my new taste tester, Neighbor E, also got to try some pizza waffles. I’ve stocked up on pizza sauce, but will get more cheese soon,so I can make it anytime this winter, along with Pea & Pesto Soup.
Let that roll around in your head awhile, OK? Pizza. Waffles. Or, Waffled Pizza. Or nearly instant pizza from the waffle maker, depending on what recipe you use.
Pizza. Waffles.
I’ve uploaded these two to the Recipes page, one is a scan and one is a PDF created from the blog it came from. One is a thick crust pizza, the other a thin, crispy crust. I liked both, and so did Neighbor E, but Neighbor R wasn’t crazy about the thick crust. So here’s the first one, thick crust and easy.
-
- PIzza!!
The new function in WordPress, a “mosaic.”
I discovered that the quinoa flour called for in the recipe is about $13 a pound, but oat flour can be used. Well, I have used oat flour for many years, and it’s about $3 or $4 pound, depending on where you buy it. So guess what I used? I also don’t have sweet rice flour, so I used the brown rice flour I have.
Really, this is pretty simple, you just mix it up, pour it on the waffle maker and waffle it. Top it with whatever you like, and stash it under the broiler to melt the cheese.
PIzza!!
The first time I bought Classico’s pizza sauce, but when I went to HEB last week, I discovered their store brand, (organic, no less!) for sixty cents less a bottle:
Echoes of future pizzas.
Now, the second one, from the fabulous new book Will It Waffle?, takes a little more work. (It’s the book I wrote about in the first waffle blog post.) The recipe isn’t gluten free–so if you just want regular bread flour, go for it. However, I wanted to try this recipe, which also includes instant yeast, just to see if it would work with a gluten free flour. For this one, I picked up a bag of Bob’s Red Mill 1-for-1 baking flour, which, I think, ran about $4 in Kroger:
This recipe involved letting the dough rise like you would bread. But since it was cool on Saturday, leaving the dough in a warm place to rise involved heating up the toaster oven, putting the dough in a bowl, covering it with a pot lid, putting it into the oven and turning it off for a couple of hours while I went out for a 2 hour bike ride:
Worked like a charm, too:
Then you punch it down, knead it, and you end up with six potential pizzas:
Daniel Shumski does tell you that the recipe makes extra crusts. Well, I waffled two regular sized pizzas and one about the size of a donut, and the rest were packed up to freeze for a future pizza (just let the dough thaw at room temp):
After that, it was pretty much like dealing with pie crust but a lot more delicate. Roll it out on a floured board (you don’t need much.) Then, like a pie crust, roll it onto the floured rolling pin, the unroll it onto the plate until you’re ready to waffle it:
Neat, huh?
Then you just proceed with the cooking process on a heated waffle maker:
Take it out, top it, and just like the prior pizza, stash it under the broiler to melt the cheese:
PIZZA!!
Since I’d been on the bike for 2 hours (ahhhh. . .) I ate a whole regular sized pizza and the donut-sized pizza. Stop it–it wasn’t THAT much! I gave Neighbor E and Neighbor R each half of the second pizza right out of the broiler.
Now, with the yeasted crust, it’ll take a while because you have to let the yeast rise. However, the crust can be made in advance and thawed. I haven’t thawed any yet, but it probably shouldn’t take long. Then just roll it out and waffle.
This crust came out a bit like a crispy pappadam, the crispy bread served in Indian restaurants. I didn’t think it was going to taste good, because the raw dough wasn’t tasty at all. But boy, once you apply that waffle heat to it, it stiffens up really good, and the toppings just make it.
Three thumbs up! (Mine, E’s and R’s.)
Shimski also gives an option for a cannoli-style pizza, which I haven’t tried yet either. But I might, adding some sausage, pepperoni or something else. Hmmm. . .waffled pineapple, maybe? (Yes, pineapple on pizza is good.)
But with the first pizza, you can have it in the time it takes to call out for pizza, and it’s gluten free.
So here’s where I’ll close this delicious and interesting post, and wish everyone in the US (or anywhere) a Happy Thanksgiving. Enjoy what there is to enjoy, and remember what you’re thankful for, too.
Don’t forget the best recipe ever for Leftover Turkey Chowder on the Recipes page, too.
And if you’re going out to Christmas shop on “Black Friday, ” please, please be careful–or reconsider. Sometimes it’s actually dangerous to go out shopping, and people have been badly hurt just trying to get at that great deal on a TV, DVD player, PC, or whatever. I might just walk up to my Starbucks instead, just to go for a walk that day.
Whichever pizza you chose, keep it in mind for a quick meal sometime. The fun is in trying something new, and experimenting with it. With or without salad, soup, or whatever else you might have with it, making pizza waffles is a neat way to make a pizza when you’re in the mood for it.
Happy Thanksgiving and Happy Dining!!
Hello, Dear Readers:
This time every year, home cooks all over America fret about Thanksgiving. Maybe it’s the idea of cooking a turkey. Maybe it’s the idea of hosting the “perfect” Thanksgiving dinner. Or maybe it’s because they really, REALLY can’t cook. Whatever the reason, I’m here to try and shed a little light on having an enjoyable and un-harried time at your own party. One place to start–but by no means is the be-all and end-all–is this link to Martha Stewart’s website, with everything Thanksgiving. There are even meatless recipes for your vegetarian guests, or if you just don’t want to deal with a bird.
Before we get started. . . .
Is Domino’s Pizza part of your regular dinner routine? Well, check out Domino’s new Ultimate Pizza Driving Machine. Four years in the making, it will ensure your pizza is hot and fresh with the built-in warming oven that opens to the outside. No passenger seats means that your pizza delivery person is solo, and there’s more room in the vehicle for what’s important–pizza, drinks, sauces, and dessert. If that’s what you do for a living, of course. Or if you just love Domino’s. I’m sure we’ll be seeing one of those cruising around Clear Lake one of these days.
What do I tell you about getting free coffee from Starbucks? Register your card!!!
Last week I got an email that Starbucks Rewards members could get a “free scoop” of this year’s Christmas blend in advance from stores from 2pm to 5 pm. I hopped in my ride and went (as well as one other stop), asked for it, and was handed a HALF POUND BAG. No kidding.
It’s HERE!!
See what you get for being a diligent Starbucks customer?
The downside is that it’s regular coffee, not decaf, so I’ll be using it a tiny bit at a time. I’ve just about finished last year’s Christmas blend:
Bought on sale AFTER Christmas for half price
Starbucks 2015 Christmas Blend will be available soon in stores. Rewards members can order it now (including decaf) from the Starbucks store online. I told Neighbor E about it–except that he doesn’t drink coffee. BUT–he went and got his half-pound, and now he has a gift for his sister, or anyone else he wants to give it to.
This weekend ushered in Houston’s real fall weather with rain and wind. It may be COLD for Thanksgiving, and if so, that will be great. I made what I believe is my final batch of pesto for the year, because those plants probably won’t get any bigger–and will likely be gone in the next few weeks. But that’s OK, you know my freezer is stocked with delicious, freshly made PESTO. (Now to get sweet peas in the freezer instead of the “regular” ones.) Bring on the Pea Pesto Soup!
One of the new basil plants ended up being a feeding stem for the neighborhood slugs. I just left the poor thing alone, so that the slugs will eat that and leave my other two to grow.
Elsewhere in the garden, I have seven little jalepenos growing, and the Anaheim/Hatch peppers seemed to have slowed down a bit. That’s OK, I have some in the fridge, and will probably just roast them up and put them in another slow-cooked breakfast quiche. The jalapenos, I have no idea yet. The two Meyer lemons are ripening and getting bigger, and I’ll probably pick them in December. There are two bell peppers coming, and once they start turning red, they’ll be brought inside for. . .something. I made a pot of chili and used the first one, which turned a beautiful shade of red over a week.
The celery stalk that’s been re-growing for a while is probably in need of cutting and using. I need to plant more celery, the garlic and lettuce pretty soon, too. One of the pepper plants I received after our monthly garden lectures didn’t make it, but the one I bought recently seems to be doing OK. The parsley is growing back, and I’ll use that soon. There is one tiny Key lime on the bottom of the tree, and I’m not sure what’s going to happen with it. I’m re-growing some green onions and they’re already shooting up several inches. I’ll transplant the new ones into the container soon. The sage, which I’d hoped would be ready for Thanksgiving. . .well, nothing happened. Might need to go buy one at Kroger, along with some organic celery so I can grow more.
Now let’s get on with Thanksgiving. Again, remember two things:
- You will prepare 29 other dinners in the month of November
- A turkey is a big chicken. If you can roast a chicken, you can roast a turkey successfully
Several years ago, I was watching Nigella Lawson make an appearance on either Martha Stewart’s or Rachel Ray’s daily show. It was right before Thanksgiving, part of the promotional tour for one of her books. She mentioned that a British friend who’d moved to New York didn’t know how to roast a turkey. She called on Thanksgiving Day for help, keeping Nigella on the phone until the turkey was done. I don’t even want to know how much that phone call cost.
Fortunately, you don’t have to do that. Assuming you had Nigella Lawson’s phone number.
As I mentioned in the last post, your humble waffle-making appliance can be redeployed to open up to a whole new world of helpful culinary possibilities. This includes Thanksgiving–especially dessert and any breads or rolls you may be considering serving. My suggestion would be to do some research now, roll it around in your head, and test out one or two (or more) recipes beforehand. So when it’s time to start preparing and cooking for Thanksgiving, you know how the waffled brownies or stuffing waffles will come out, and you’ll be ready. If you are cooking for a family, they’ll enjoy trying out the new recipes, too. (Unless they’re like my eldest brother, or the recipes don’t work.) Many things will cook faster in a waffle iron, and if you need more than one, ask your friends, relatives and/or guests if they would bring one for you and your Thanksgiving Day “staff” to use. (The simpler the machine, the better.) Don’t worry about if they’re all square or round. If you have more than one and they’re mixed, use the square machine to produce breads, and the round ones for dessert–that way you can keep track of what everything is. And that book on waffling wouldn’t be a bad thing to get, either–lots of good recipes for both bread-y things and sweet things, too. All I’m saying is give it some thought.
Think about that for a minute–hot, crispy waffles from stuffing. Hot, crispy cornbread. . .waffled. Even mac & cheese, waffled. The possibilities really are endless–and unique. (Just keep them warm in the oven or toaster oven until dinner.) Start trying recipes now and you’ll be ready for Thanksgiving.
Speaking of appliances, consider your Crock Pot, too. I have a low-carb recipe on the recipes page for a chocolate custard that you make in the Crock Pot a day or two in advance and refrigerate. There are more recipes available online for anything you want to make for Thanksgiving. Borrow a Crock Pot from a friend who’s not using theirs; ask nicely. Again, planning ahead, give it some thought, maybe even making a schedule (which is a good idea for a big affair.) Will you have to cook something overnight? Make sure you plan for that.
A frequent suggestion from people like Ina Garten is to make as much as you can in advance. (Hint: The Crock Pot is perfect for this!) Cranberry sauce, for instance, can be made and refrigerated three days ahead. This recipe for Cranberry Ginger Relish has never failed me. (A printable copy is also available on the Recipes page.) It’s simple, it’s absolutely delicious, and can even be made sugar-free (If you have some, SomerSweet is wonderful, but other comparable sweeteners can also work–try them out first if you have diabetics attending.) I highly recommend finding sherry vinegar for this recipe–I found the last bottle at Cost Plus World Market, but any upscale grocery like The Fresh Market, Central Market, or Whole Foods may have it as well.
You can find downloadable planning guides from Sur la Table and Williams-Sonoma at these links. (It seems I kept the paper one from 2007; wonder if I should toss it.) Martha Stewart’s website has Everything Thanksgiving, and The Food Network also has a “make ahead Thanksgiving” to make and freeze. And everyone’s new favorite redhead, Ree Drummond, has your back with more recipes and a section for what to do with it the day after.
And that’s just off the top of my head. Even grocery store websites have them, like Texas-based HEB and the east-coast grocer Publix. You may have your own favorites, too–that’s OK. But start thinking now, and make your lists and schedules before you realize it’s tomorrow!!
I will also remind you of the day I had the GER over for Thanksgiving two years ago. We’re still friends, thank heavens, but read what *not* to do in that post. Like start a glass of wine and keep refilling and drinking it. While cooking. He’s still not over that one.
Don’t forget about spatchcocking a turkey. Yes, it works for any bird, but with a turkey it’ll cook a lot faster than the standard roasting. I did it last time, and got no complaints about the turkey from the GER:
Looks a bit strange, being flat, but it cooks a lot faster
If you have a turkey roaster like I used to, it can, all year long, double as a secondary oven. Roast your turkey in it at the holidays, but use it for whole chicken, turkey parts, or other things the rest of the year. (I got rid of mine when we no longer had the “Buddhist Thanksgiving.”) Remember–110 vs. 220. If you have enough room, and a large family, this is a good thing to have around. Our hostess one year put that roaster in the laundry room–but that’s fine, because it kept it out of the way. But once or twice a year? Spatchcock that bird and get it done faster.
Turkey roasts at 350F and comes out just fine, whether you spatchcock it or leave it whole. Honest, my mother still believes that you have to cook the turkey at 200F for 8 to 12 hours to “kill all the germs.” Don’t do this–350F is a better temperature to do that, just like a chicken. Here’s a basic primer on roasting turkey, from The Food Network.
Generally, you allow 13 to 15 minutes per pound of turkey. That means a 10-to-12 pound turkey will cook in 2.5 to 3 hours. A turkey 20 pounds and up will take about 3.75 to 4.5 hours. You MUST check the temperature and make sure that the MEAT registers 165F in the thickest part of the breast or leg, without touching the bone. If you can “shake hands” with the turkey, that is, jiggle the leg, you’re probably done–but use that thermometer before you take it out of the oven. When you do, let it rest for 20 minutes or so before carving.
Now, how do you prep that turkey? Longtime readers will know I’m a big fan of brining a turkey, but you have to prepare well ahead of time–this takes a few days. First, if the turkey is frozen, you have to let it thaw in the fridge for a few days. THEN you prepare the brine. THEN you prep it for the roasting part.
You can make your brine or buy some. I’ve bought it when I’ve done it, but between The Food Network and Martha Stewart, you can find away to do it yourself. Oh, and don’t forget The Pioneer Woman’s turkey brine, too. But you can also find turnkey turkey brining supplies at both Sur la Table and Williams-Sonoma (who also has smoked and pre-brined turkeys available, some in organic.) Both Sur la Table and Williams-Sonoma have lots of recipes on their pages as well–so there’s no shortage of ideas. Still–plan ahead, and make a schedule if need be.
“Stuffing,”as we know it, is probably not the best thing to make–cooking it inside the turkey, as we now know, can be problematic. Many people cook “dressing” on the side in a baking dish to prevent things like salmonella from undercooked parts. I’ll agree with that, of course, but many people don’t. I get that–but in my kitchen, I’d rather not risk making someone ill from one the molecule that didn’t get cooked. If you want to cook stuffing inside the bird, go for it–just don’t over-stuff it. There was, at one time, a stuffing cage available, but I don’t remember where I saw that one. You put the stuffing into the wire cage, put it inside the bird and roast it. When it’s done, you just simply pull the cage out of the bird and serve it.
But you know, stuffing waffles sounds like a lot more fun. I mean, why not? If you’re game, you can make more than one kind of stuffing, and waffle them up. Don’t like that idea? Consider Rachel Ray’s idea for Stuffin’ Muffins–bake the dressing in muffin tins, and everyone gets the crunchy part! (Here’s a along with an accompanying video.) I’ve actually done my own stuffin’ muffins, but not that recipe, and they were well received.
Side dishes are as varied as the people who cook them. What do you like? What don’t you like? (Please don’t tell me about sweet potato casserole with marshmallows and other sugar-overload ingredients–that’s one of those things I hate and won’t eat.) Personally, I really like Ina Garten’s roasted Brussels sprouts–they’re roasted at a high heat for an hour, and they really are good when they’re salty like French fries. I haven’t made these in a long time, but they are hot, salty, and delicious, especially right out of the oven.
Oh–and another thing. You may find yourself with a vegetarian guest. No need to leave them out. Martha Stewart also has a selection of vegetarian recipes to chose from, which also may double as side dishes. That acorn squash recipe with the grapes is from Clean Slate, and I plan to make it with quinoa one day. If you know someone is vegetarian, you can easily plan ahead. If not, make one or two, and you’re covered.
I will say that when we did the Buddhist Thanksgiving, (which was also a potluck) you never knew what was going to show up. Sure, we had turkey, dressing, dessert, and some traditional things. But we also had Jamaican Jerk Chicken, Japanese rice balls, sushi, taco salad, and anything else someone decided to bring. Cultural diversity on your plate–delicious, and not entirely traditional, but it sure was fun.
Sweet potatoes are wonderful when they are roasted just like white potatoes, and butter is added, along with salt if needed. Why would anyone completely obliterate sweet potatoes with marshmallows, pineapple rings and Maraschino cherries? UGH. Here’s the best sweet potato recipe ever--use regular or smoked paprika, not hot, and don’t bother with lime wedges. Make sure your oven is working properly, and bake them in a single layer. You’re welcome. (There is also a Sweet Potato Gnocchi recipe in Will It Waffle? that I haven’t tried.)
What’s for dessert? Depending on how many people you have, you may want to make small amounts of more than one dessert, or double up on one particular dessert, such as a pie or a cake. How complicated of a recipe are you willing to make? Are you the person who would pick the most visually appealing dessert and make it no matter what? A pie from scratch, including handmade crusts? Or are you asking people to pick up pie at the grocery the day before? Give that some thought–and include your waffle maker in your thoughts, too, like the Waffled Apple Pie. (Or anything you might find on Pinterest, YouTube or Facebook.)
If you’re looking for something less complicated than a multi-layered cake or hand-made pies, these Pumpkin-Chocolate Chip Squares are easy to make and very delicious. Now, I LIKE pumpkin, I don’t LOVE it like some folks do, but this recipe is great. Canned pumpkin puree is available year-round. They sound a bit odd, but these came out delicious and perfect, and you can make them anytime you want them. This was an Everyday Food recipe many years ago, and I made them to bring to a Buddhist meeting. There wasn’t a crumb left, so that made me feel good.
If you are dead-set against anything pumpkin, here’s an easy, seasonal dessert that will have your guests asking for seconds–Pear And Sour-Cherry Flat Pie. Using frozen puff pastry, dried sour cherries and fresh pears, it’s pretty simple to put together, although you must keep the puff pastry cold until you’re ready to work with it. As always, read the directions before you start, and make sure you have a) all the correct ingredients, and b) plenty of parchment paper. I ran out the Thanksgiving morning I made this pie, and used aluminum foil instead. (I made two of them, of course.) I just didn’t have time to go get any parchment paper that morning. So we had to pick the pie pieces off the aluminum foil (and vice versa) when serving. But it still went over well. Also, the Dufor’s brand of puff pastry was unavailable here, so I got what I could find–plenty of Pepperidge Farms.
An apple cake is also a safe bet, and recipes abound for those too. I can’t seem to find the apple cake recipe I made ONCE that was from the October 1996 Martha Stewart Living, but I did find the applesauce that you use to make the cake. Since I was recently married, and working full time, I had to make the applesauce one weekend, freeze it, then make the cake the next weekend, or maybe the day before Thanksgiving. It was wonderful! My recently-widowed aunt raved about that cake for years. If I ever go back I might try to bring her one of those cakes, or maybe send her one for Christmas if I can figure out how.
Yes, this was long before I went gluten free.
Also, may I respectfully suggest getting as many of your ingredients as you can now, especially popular things like the puff pastry, cranberries, etc. Anything that you can freeze ahead of time would be a good thing to do. How do I know? As I say, I speak from experience. I know, particularly with something in Martha Stewart Living, that I’m not the only one who wants to make something and needs that one ingredient nobody buys the rest of the year. Grocers have no idea there’s an uptick in sales coming for that one thing, and they’ll run out because they were unaware it was going to be something everyone wanted. So if it calls for frozen puff pastry, cranberry preserves, or anything else that isn’t a regular grocery item, I get it in advance and make sure it’s in my pantry, fridge or freezer. Because if you wait for a few days before Thanksgiving, you’ll realize that a lot of folks got the same idea. Shop early, freeze or refrigerate whatever you can, and start early.
Additionally, you’ll want to check your regular pantry supplies and make sure that if you need something, you have it. Make sure you have enough, and maybe extra, of staples–flour, sugar, salt, pepper, limes, lemons, etc. Anything you’re used to just reaching into the pantry or fridge for–make extra sure you have plenty. Here, I know that Kroger is open during the day, but in many places, there aren’t any stores open. Once again, I speak from experience.
Now–if you are NOT hosting a party, not invited to one, or will likely be alone on Thanksgiving–take heart. It’s OK to do that.
Read this excellent one-page article on the idea of the Orphan Thanksgiving from the November 2013 issue of Martha Stewart Living. It’s a different take on a non-traditional holiday. If you have friends who are in the same boat–no family around, can’t go, don’t want to go, whatever–consider starting a new tradition, or even just having Thanksgiving with your motley crew together this one time. That’s how the “Buddhist Thanksgiving” got started, for people not going anywhere that year. I got experience doing Thanksgiving for people who were happy to be there, enjoyed everything and went home and talked about it. I would not spend another wretched, dismal holiday with people (in this case, family) who had nothing nice to say to me after a six-hour drive and two carefully crafted desserts (one a sugar-free cheesecake for the diabetics.) In 2005, when the idea was proposed, I jumped on it, and we started the Buddhist Thanksgiving that was great while it lasted.
I decided too (on the six-hour drive back from New Orleans) that if I’m going to be alone on Thanksgiving, I’ll cook what I want, do what I want and watch whatever TV I want. Know what? I cook some favorites, (turkey thighs are the best!) maybe try one or two new dishes, watch some good old-fashioned British comedy, and enjoy the day. Watch whatever you like–football, reruns, maybe rent DVDs (or borrow them from your public library like I do.) For Christmas, I order several holiday episodes of Britcoms that I don’t have, like Keeping Up Appearances. And of course, at the end of the evening, the now-annual Doctor Who Christmas special. I try not to do too much housework on the actual holiday, like washing clothes or something, in order to enjoy a real “holiday.”
But if you are going to be alone, away from home, or away from those close to you, make the most of the day if you can. If you have to work. . .well, I’ve done that too. But if your Thanksgiving Day is going to be solitary, away from family and/or friends, or just not what you’d like, keep reading.
Have a nice dinner anyway, turkey and cranberry and the like if you can pull it off (even if you’re making–ugh–Stove Top.) If you’d rather something non-traditional, roast chicken, pork roast (Crock Pot!) or even a chuck roast. Potatoes, or whatever YOU like as a side dish. (Quinoa is always good, too.) For dessert–your favorite, whether it’s apple, pumpkin or pecan pie, a cake of some kind, or whatever dessert you like the best. Chocolate? Go for it. But enjoy the day YOUR WAY, whatever you can create or obtain. Doesn’t have to be expensive.
Make yourself a nice dinner. Enjoy it with a nice wine, if you drink. (If not, no big deal.) Enjoy your dinner, and be grateful for all that you have, even if it isn’t everything you want. (I’m working on that myself.) Be happy, even for a little while. Have a friend who’s alone? Invite them, if it’s possible. Watch some if you like, or go out for a walk if the weather’s cooperative. (And if you have snow, do enjoy it!) Enjoy what there is to enjoy, since all we have is today anyway.
If you’re in an area where it’s cold already, make some hot chocolate or something else warm to enjoy. (Like some decaf coffee, or cappuccino if you have one of these little pots.) If you have one, light the fireplace (if it’s cold enough) or just camp in and enjoy the warmth of the TV. If you’re in an area where it’s warm, and there’s a beach–well, go for it. Find a way to enjoy a holiday if you’re able to.
Holidays can be difficult on single people, or folks who are, for whatever reason, all by themselves. But that doesn’t mean you can’t enjoy it. It’s up to you, and up to you to figure out how you want to enjoy it.
I’ll invite the GER again this year, but he may decline like he did last year. That’s OK–I’m going to enjoy turkey, cranberry ginger relish, and anything else I feel like making again. Dessert? Who cares? I’ll find something to make!
Whatever you make, however you celebrate it, do enjoy your Thanksgiving. Be safe, be happy, and be ready–the next day, all the pumpkin stuff goes away in favor of peppermint and Christmas everything, starting with the infamous “Black Friday.” Now you see why you need to be happy? If you’re going shopping the next day, you’ll need all the strength you can get.
Happy Thanksgiving!!!
Waffle. It’s the newest fun thing in the kitchen.
Hello, Dear Readers:
Today, it’s all about you and your waffle maker. It’s not just for breakfast anymore. But there is some breakfast to discuss, as well as lunch, snacks, and dinner. As I mentioned in my previous post, life has gotten in the way big time. But I have been using my waffle maker regularly and finding new things to cook in it. As well as things NOT to put in it. There is more to a waffle maker than just your first meal of the day.
New Breakfast
This article discusses the cultural transformation of breakfast here in the US. It’s not just grabbing a bite on the way out. . .it’s a “breakfast occasion,” or an “experience,” I guess. To paraphrase the late Rodney Dangerfield, breakfast wasn’t getting respect. Now it is.
From the same website, an article about how food manufacturers are “riding the wave of gluten-free.” Of course, if you actually HAVE problems with gluten, you’ll know it’s not a new thing in food, something pundits don’t seem to get. More and more observers think gluten-free is a “food fad,” like super-foods or juicing. If you are gluten-intolerant, let them know it isn’t.
And the company that helped sustain me during my years as a working student at Tulane, Taco Bell, now serves alcohol. I didn’t drive for a long time, so I could indulge a bit after class if I was taking the bus home. But that’s about 20 years too late. The last time I tried to get food at Taco Bell, I couldn’t tell one thing from another on the menu and ended up at a Starbucks asking for breakfast sandwiches. At about 5:00 pm on a Sunday.
Your Waffle Guide
OK, now onto the most hotly anticipated blog post I’ve written this year! (Maybe.)
Do you like waffles, but don’t make them very often? Do you have a waffle iron but just give in and buy Eggos? (If you do–shame on you!) Is your waffle maker in the back of the cabinet, covered in dust, because it’s just too much trouble for once in a while? Or are you stuck in a rut, maybe sick of “clean eating,” and want something new? Have I got a treat for you, and clean eating even can be part of it.
Waffling.
Getting Started
Recently I bought a new combination tabletop grill and waffle maker. (I know, I shouldn’t have.) The Cuisinart Griddler is something I’ve looked at for some time, but of course, I also wanted the waffle plates, which, when bought separately, are $40 extra. Then one day, I got one of those glossy fliers from Bed, Bath And Beyond (with a coupon attached.) The Griddler normally retails there for $99.99, and you have to order the plates separately–but now all of a sudden, the waffle plates are being offered as a “bonus” with the Griddler.
Woo hoo! (And now Amazon is selling the Griddler and waffle plates as a bundle.)
I know, I know. . .I REALLY shouldn’t have. I was feeling really blue, and when I found out about the bonus plates, I grabbed one of the coveted 20%-off coupons, drove down to my local BBB and my credit card bought me an early birthday present. So I got what I wanted, for about half the price I would have paid normally.
After explaining this to Neighbor K (who thought I’d done something really bad), I showed it to her and offered her the old waffle iron, and she accepted. I was thinking of giving it to the Salvation Army if she didn’t want it. It’s nice, and it works, but it only makes two at a time and is a pain to clean.
The old waffle maker, bought about 2010 or so from HEB.
See? It only makes two waffles at a time.
My Waffling Start
The first time I got married (in 1981) one of my bridal shower presents was an early model of this Black & Decker 3-in-1 waffle maker and indoor grill. In fact, that’s what I was thinking about one day when I started seeing these recipes. I actually looked at it again on Amazon.
But I really wanted the Cuisinart Griddler with the waffle plates, which ended up being nearly the same price, and I was lucky enough to get it. Like the B&D, the grill/griddle plates pop out and are reversible (the Cuisinart waffle plates aren’t reversible.) Honest, I wasn’t much of a cook in 1981, but I tried and utilized the countertop grill many times. It’s where I tried out the two waffle recipes from The 20 Minute Natural Foods Cookbook on my (first) husband. He’s still alive, so it couldn’t have been that bad.
If you’re looking for inexpensive, I did accidentally find this model on Gevalia’s website–yes, the mail-order coffee company–that’s in the clearance section. Never mind why I was on Gevalia’s website. No, I didn’t sign up, either–you can buy their coffee in SuperTarget now.
Admit it–you signed up back in the ’80s for the free coffee pot, didn’t you? Well, of COURSE, I did! I killed a few coffee pots, too, back in the day. I had one of the first drip models that ground the coffee and brewed it. Now I use a French press, and I just have to keep the spare glass beakers around–easier, since Sur la Table will be opening soon in my neighborhood.
Back to waffling in current-day America.
Social Media Waffle Awareness
Some time ago, I started seeing posts on Facebook–both pictures and video–of different things to make with a waffle maker. First was an omelet. (If you go to YouTube or Pinterest and type in “waffle iron recipes,” you’ll get thousands of hits, so enjoy yourself.)
Then I saw someone place frozen tater tots on a waffle maker, lower the top, and come up with. . .hash browns. (The only time I’ve ever *wanted* to buy frozen tater tots.) Another entry saw canned cinnamon rolls, popping them open, and placing them cut side down onto the waffle area, and lowering the top. Cook them for a few minutes, drizzle some of the icings on them, and they’re ready. (The only time I very *nearly* bought a can of cinnamon rolls to try it.) Take a look:
Come on. . .you know you wanna. . . . (From Pinterest)
You can find an article with 17 recipes for your waffle iron on BuzzFeed, including one from a blog I’ll talk about in a bit. But there are literally hundreds of recipes like these on Pinterest that float over to Facebook, and videos on YouTube galore. Just about using the waffle maker for something other than waffles. Like bacon or sausage and scrambled eggs on the waffle maker. Did you think about doing that? People have–and you can too. How about a low-carb, Paleo pizza?
If you’re one of those people who likes the idea of a breakfast SANDWICH, you have some options as well. Matt Robinson of RealFoodByDad also has a Frittata Waffle that’s an easy option for those who need breakfast on the go. I need to try that idea soon, too, and maybe look up more or fiddle about with this recipe, too.
Before I continue, let me point out that the Cuisinart Griddler, and many others like it, have a grease trap that you must remove, empty (if needed) and clean. The Black & Decker 3-in-1 doesn’t have a grease trap; you put a little bowl behind the corner if you’re going to cook something like bacon. Also, make sure it’s on a flat surface. Why?
Oops!
I recently attempted to cook scrambled eggs on the flat griddle, because the waffle plates were in the dishwasher. It wasn’t flat on the stove surface. (I don’t have a lot of room here.) My perfectly scrambled eggs rolled directly into the grease trap. It was clean, thank heavens. No matter–using potholders, I removed the grill plates and replaced them with the waffle plates after I washed them by hand. When the waffle plates were hot enough, I went back to cooking eggs on the waffle plates. Like I tell you, I speak from experience.
Now back to waffling.
Gluten-Free Waffles
Intrigued by these simple but innovative ideas, I went looking for a gluten-free waffle idea, since I haven’t made any in some time. I’ve made the vegan ones from Erin McKenna’s second book many times, Babycakes Covers The Classics, but that’s been a while (although I made a batch one Sunday because I was out of eggs.) I looked in The Joy of Gluten-Free, Sugar-Free Baking, and found a recipe on pages 135 and 136. Made with nut flours and beat in your stand mixer, they’re pretty good, especially with the sugar-free raspberry syrup I bought and never used (it’s gone and they don’t make it anymore.)
Waffles from The Joy of Gluten-Free, Sugar-Free Baking
Wish I could find more of this!
It’s a simple recipe, but I only had almond flour handy, so that’s what I used.
But what else is out there?
Pinterest yielded some delicious options, although my first attempt at gluten-free waffle brownies didn’t work well. The second recipe, from the blog Edilble Perspectives, is pretty darn good, even if I messed around a little with the recipe to make it sugar-free. I only had brown rice flour, not sweet rice flour, and of course, had to fiddle about with the chocolate and Somersweet to make it sweet with unsweetened chocolate.
Just mix it up like you would any standard brownie recipe and drop it on the hot plates:
Brownies on a waffle maker, no kidding.
A few minutes later:
Done in a flash!
Anyway, you end up with this:
You know you want one. And it’s gluten-free. And sugar-free.
Top them with additional SomerSweet (or another sweetener), add ice cream, or however you like to top brownies, and enjoy the heck out of it.
If you want fast and easy, (and aren’t concerned about GF or anything) you can also get a boxed brownie mix, make it like you normally would, but instead of baking them in the oven (even the toaster oven), use the waffle maker. They’re almost instant brownies. You can do the same thing with cake mixes.
Are you seeing the value of this yet?
More Waffle Masters
Doug Armstrong shows you how to turn leftover pizza into pizza pocket here, along with some other interesting kitchen hacks in a 4-minute video. His “waffle iron hacks” video is here, and Doug shows you paninis, the cinnamon roll trick, and other desserts with your waffle maker in this 3-minute video. He’s British, and he’s pretty cool in the kitchen, too.
Search YouTube for more waffle hacks from hundreds of videos.
The Year-Round Indoor Grill
Has it hit you yet that the humble, unappreciated waffle maker is actually a modified, useful indoor grill? Pay attention, grill masters–you’re about to get your winter alternative lesson. A waffle maker can be especially useful if you don’t live in the Lone Star State, where we grill outdoors just about year-round. But what’s wrong with a little indoor grilling, as long as there’s an electrical outlet nearby?
When I was cooking up some chicken thighs one night, I decided to try out one on the waffle maker. Know what? They cooked much faster on the waffle maker, so I turned off the toaster oven and cooked the rest that way. The second time, I decided to use the meat mallet on a pack of chicken thighs, coat them with a salt/pepper/garlic powder mixture, and they came out even better.
The Waffle Blog
There’s even a blog dedicated to such an activity. Will it Waffle? is dedicated to finding out exactly what you can do besides make waffles in your waffle iron. Even Neighbor K was impressed with the concept (especially since I gave her the old waffle maker.) No idea if she’s tried it yet, though. The blogger and cookbook author, Daniel Shumski, who’s been waffling nearly everything he can think of, put together a book and published it–Will It Waffle?
Just published in August, this timely book has some delicious recipes and is easy enough for even novices to use. You KNOW I had to have it. But even more importantly, I had to talk to the author.
Talking With Daniel Shumski
I got on his website, and sent him an email. He was very nice, and offered to answer questions about it. Instead of printing the questions and answer, I’ll just tell you what he wrote back:
Using my waffle iron for more than just waffles goes back about six years. The story behind it is this: I had this waffle iron and I loved making waffles, but I didn’t love the idea that I had an appliance that I only used for one thing. I figured it must be capable of more. So I gave it a shot. Before long, I was trying French toast in the waffle iron .. then cookies… then burgers. And, as with any experiment, if something works, it encourages you to keep going. So I was off!
At the same time I was trying things, I was doing a blog chronicling my waffling adventures. It was fun to get the feedback and — as with any successful experiment — the positive feedback keeps you motivated to try more things.
At some point, my current publisher and I connected and we decided there might be a place in the world for a waffling cookbook. I loved doing my waffling blog and I love reading blogs, but I’m also very fond of cookbooks, so I was excited about the possibility of bringing waffling to a potentially wider audience.
It’s hard to pin down how much I waffle these days. More than most people, it’s fair to say. The key in my mind is to have the waffle iron accessible. For some people this means on the countertop. For others, it means in a cabinet that’s easy to reach. Too many people have their waffle iron in some neglected corner or forgotten in a box in the garage. When it’s accessible, you’re one step closer to waffling.
My advice for people interested in waffling is to not be afraid to experiment. It’s part of the fun!
Hope this helps!
Happy waffling.
-Dan
Awfully nice of him. Thanks, Dan!
The Perfect Gift
NOTE: If you’ve got a gift-giving occasion coming up–birthday, wedding, or the upcoming Christmas and Hannukah–this book and any kind of waffle maker will make a really great gift for someone who cooks, is learning to cook, or wants to stretch their culinary muscles. Even if the gift is to yourself.
You’re welcome.
The book starts out with breakfast recipes, bacon and eggs, including a waffled sandwich, French toast with chocolate and whipped butter, sausage, and hash browns. For lunch, sure you can waffle sandwiches–but did you think about quesadillas? How about a Waffled Croque Madame? (Page 49.) Burgers, meatballs, pizza salmon, and filet mignon–yes, in a waffle maker, folks. A Waffled Tamale Pie that looks amazing.
I won’t be trying the waffled kale or the waffled eggplant. You KNOW how I feel about eggplant, right? But if kale and eggplant is your thing, Daniel’s got you covered there, too.
What did I do with this book? Oh, lemme tell ya. . . .
Waffled Falafel
The first thing I tried was the “Fawaffle,” or “waffled falafel.” I already had everything on hand, so I tried it first. As you may know, I do love FiveMinuteHummus, and make my own frequently. But I’ve never had falafel in my life. Nobody ever took me to a Greek restaurant, either in NOLA or here in Houston, so I had no idea what it was. (Ironically, last weekend’s new Pioneer Woman show featured Ree Drummond making things she’s enjoyed out of town, but never made at home before–a more traditional version of falafel as well as chicken & waffles, which I’ll discuss later.)
Well, I made it. I waffled falafel in my own kitchen, and it’s a recipe I’ll make for the rest of my life. Delicious comfort food. Yes, it’s that good, with or without hummus. Just remember that you have to use dried chickpeas, soak them in the fridge overnight, and then mix everything together. I left out the 2 tablespoons of flour, and I was thankful that it wasn’t an essential–so mine are gluten-free, too!
Soak the beans first, then use the food processor to blend it all together:
Add the ingredients to the food processor and blitz!
This is what you end up with:
And just load ’em up into the heated waffle maker:
Admittedly, it’s a bit weird–but you know me. If it sounds good, I’ll try it at least once. So, tell me–good?
Fawaffles with Hummus
Oh, Holy Shish Kebab!
Also, note that falafel is traditionally deep-fried. But here, in the waffle maker, there’s just a little oil involved. And it’s fast, too.
I decided to enlist someone else’s taste buds, so I went to see Neighbor K with two freshly waffled Fawaffles and a little hummus. Asked her to try them and see what she thought. At first, she said she’d try them later–fair enough, no rush, but she took one bite. Then another. And another, and proceeded to gobble them up, right in front of me, until she’d finished them both. I warned her that they had onion in them, so Daft Pug should not be sampling them.
Also, I casually mentioned that I’ve never had falafel in my life, never been to a Greek restaurant either, so this was my first time making and eating it. Growing up in New Orleans, most of the food was local, Italian, and one or two Mexican. You had to go out of your way to find Greek, although I’m sure it’s not that way anymore. K’s comment: “You’ve never had falafel? You’re weird!”
And that’s the last time K was offered something to taste test, and the last time she will appear in the blog. Ditto for Daft Pug. Sorry, Little Buddy. (I have a new taste-tester lined up, the aforementioned Neighbor E.)
Waffle Plantains
Meantime, I wanted to try something else I’d never used before–plantains. Friend of the blog RR is Puerto Rican by birth, and of course, his mother cooks a lot of Spanish-influenced dishes. (I’ve told him for years that if ever I find myself with a Hispanic boyfriend, she’s on the hook for some cooking lessons.) I texted him, but he wasn’t available to chat, so I sent him this picture:
Frying the plantains. I had to keep remembering that they’re not bananas!
RR texted back: “Look at you!” I’ve never had plantains, either. But I sure did like this one.
The first thing you do is make the dipping sauce, which is nothing more than cilantro, garlic, and olive oil:
You have no idea how tasty this is.
Let that sit while you’re making the rest of it, then remove and discard the garlic. Oh, yum! Now back to the other part.
Plantains don’t “peel” easily as a banana does, you have to chop off the ends, and then make slices in the tough, fibrous covering:
Then slice like you would a banana:
If this picture looks dirty, I’m sorry
A Note About Plantains
Let me back up a bit. Waffled Tostones are plantains sliced up, fried quickly, and then waffled. Plantains that have been sitting as long as these became sweet, but the first time I tried doing this, they were ripe but not sweet. These ended up being soft like a ripe banana, so it didn’t work quite as well as the first time.
But you don’t eat them raw. Ever.
Once I got the slices done, they went into the frying pan. (I used refined coconut oil.) They’re fried up pretty quickly, so you carefully take them out and put them on a paper-towel-lined plate. (Be especially careful if there are children about–hot oil is no fun in the wrong place.)
The next step is to waffle them. Fit them onto your waffle maker like so, and then CAREFULLY smash down the top and hold it while your tostones toast:
I didn’t take any more pictures of the waffled tostones, I was too busy eating them. Yes, they ARE worth the trouble.
Waffle Pajeon
Because the green onions became two feet high in the HeatCageKitchen garden, I decided to try Daniel’s Korean Scallion Pancake Waffle (aka “Pajeon.”) I ended up doing this twice–once according to the book, and once with gluten-free flour. Know what? They’re both good.
Plus, Daniel also points out something that I like to mention: cut the white, rooted bottoms off your scallions from the grocery store and grow them back. He suggests putting them in a glass of water–I’ve done that, and I’ve stuck them directly into the soil, and both methods work. However–I highly suggest buying organic green onions if you’re going to grow them. First, they’re probably not genetically modified, and two, no other issues like pesticides or other stuff. I’ve grown both, and the organics shoot up to the sky.
My, what big onions you have!
Thanks, they’re organic.
Flour Exclusives
But seriously, this recipe, while really easy to make, is, essentially, a flour ball–so keep that in mind if you’re trying to cut down on that sort of thing. A cup of flour, a teaspoon of salt, a teaspoon and a half of sugar, and a cup of water. Mix it, and pour over your cut onions which you place in between the divots.
Korean Scallion (Pajeon) Pancake Waffles
And the blogger learns a new word: divot, or the thing that makes the square in the waffle. (Honest, I didn’t know!)
Cover the whole thing:
Close the lid, cook them until they brown nicely (this is true for both regular and gluten-free flour) and you end up with this:
They don’t turn golden brown like breakfast waffles, so don’t overcook them.
The Sauce
Make up a bit of dipping sauce from the book (1 tsp toasted sesame seeds, 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar, and 2 tablespoons honey, then mix it or shake it up) and you’ve got a tasty little snack going on. I didn’t eat a whole gluten-heavy waffle, but I did nibble a bit that came off on the waffle plate. Tasty, just like the gluten-free version, and while it’s somewhat crispy on the outside, the inside texture is more like sticky rice. With no egg, yeast, or baking powder, it’s just kind of sticky. This is not a deterrent, however.
Daniel also suggests using other veg, such as zucchini or carrots, in place of the scallions; just cut them down to matchstick size to fit the grooves.
Another week, I wanted to try out two more recipes, but I sorta did them my way. Grilled Pineapple and Grilled Halloumi are two separate recipes from the book (there is watermelon involved with the Halloumi), and I had them just because I wanted to have something different.
Admittedly, not the most common dinner combo.
Halloumi Waffling
I had some Halloumi left from a previous trip to Trader Joe’s; it’s quite expensive elsewhere, so I get it when I go and freeze it. (Unfortunately, at Trader Joe’s, it’s a “seasonal” item for grilling.) If you’ve never had Halloumi, it’s like feta, but not quite as acidic. Halloumi also doesn’t melt away like feta, holds its shape, and stays in the fridge for a long, long time. I started by slicing up the cheese and cooking it half and half:
Both stand up to waffle grilling
After the pineapple was finished, I finished up the cheese:
If I’d only realized it was already sliced. . .next time.
Oh, yes. . . .
I cooked it all up, and sat down to watch Season 11 of New Tricks, which had just arrived from my local library. I’m also binge-watching Sherlock.
I Was Recipe Testing
Now, before you go getting worried and thinking, “Amy’s eating pineapple and cheese for dinner?” Well, these are items I already had on hand, and it was easy, so I did. It’s not Velveeta, either. I don’t buy Halloumi very often, either–only when I head to Trader Joe’s. (No sign of them coming to my part of Houston yet.) Unfortunately, because it’s a “grilling cheese,” Trader Joe’s considers it a “seasonal item,” darnit! So if I want more, it’s back to Kroger or HEB for some that is at least double the price. Wish I’d known–one day I’ll have a cheese freezer where I can buy it on sale and keep it for whenever.
Most of the recipes in this book involve. . .flour. So, there’s a good chance I won’t be making all of them. But there are plenty of recipes that don’t involve flour or might be worth experimenting with gluten-free flours to try these interesting recipes. I sure would like to figure out how to make that pizza crust with GF flour and waffle it. Maybe next weekend I’ll try it.
Chicken & Waffles
Oh, and one thing on the famous “Chicken & Waffles”–it’s NOT, as many people believe, a “Southern dish.” I grew up in the South and never heard of Chicken & Waffles until the last couple of years. (Friend of the blog CN likes a place in Houston called The Breakfast Klub, a Midtown Houston place that serves, among other things, Chicken & Waffles. I’ve not been there myself.) Some clicking around revealed that no, it really isn’t Southern at all–and NPR has a whole story about it.
If you start talking about C&W being “Southern,” be prepared to have your face slapped. It began in Harlem, of all places, and is now served as a “soul food” dish nationwide. I wanted to yell at Ree Drummond last weekend for calling it a “Southern tradition,” because, it really isn’t. Now that you have been educated on the subject, please do not say that again. Thank you.
But you can certainly MAKE Chicken & Waffles all in the waffle maker, of course.
Some Things Aren’t Waffle-Ready
Admittedly, not everything will waffle. Smoothies, soup, salad greens–no. But to go with that Pea & Pesto Soup, a nice Gridded Grilled Cheese sandwich (page 37) or a nice Fawaffle might just fit the bill, right?
Remember, Thanksgiving is coming up quickly. Wouldn’t some waffled brownies, cakes, or other desserts have a place?
What To Make
Consider Waffled Oatmeal Chocolate Chip Cookies, page 163, Red Velvet Waffle Ice Cream Sandwiches, page 169, or a Wapple Pie, page 175. How about some Stuffing Waffles on page 156? Consider Waffled Macaroni & Cheese on page 67, where Daniel supplies his own recipe for a baked M&C and waffling it. Sure, it’s more work than a box–but it is Thanksgiving, right? Make extra, because it’s going to go fast. And anything you can do ahead of time is always going to help.
At the moment, I don’t have any waffling recipes posted on the recipe page, but I hope to get them up soon, along with some Thanksgiving recipes (if I can find them again.) But really. . .they’re everywhere, just go look for them on Pinterest for starters.
Will You Waffle?
Give it some thought as you plan your upcoming holiday meals or even next weekend. A waffle maker can make things easier, especially if you get some extra help. Remember, it’s 110v, so you can plug it in anywhere–and that will come in handy in a crowded kitchen, any time of year.
Happy Waffling!
