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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.

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