Cold Comfort

I also use my meat thermometer to read the temp in my apt. It's VERY rare!

When it's 8˚ outside the last thing that I want to do is get up in the dark to go to a 6:30 am spin class. Especially when my apartment is only 55˚ to start with. Thanks landlords! It's super comfy! I think the shivering is helping me to burn extra calories so I don't even have to go to the freaking gym! (Fortunately, because now my gym has no heat or water. Gross.)

Even though I sadly do have to get up supes early to go to the gym and/or work, I'd really rather sleep in and have a snow day like some peeps enjoyed earlier this week. And what I'd love to eat is a giant batch of homemade waffles. (Served to me on a silver platter, thanks.) I'm not talking about the crazy yeasted version that I made here, just your good old-fashioned basic recipe. Mostly I just need a way to consume the six or so bottles worth of maple syrup that I have stashed from purveyors such as Crown in NY,  Gillingham's in VT, and a generic bottle from MI. 

Though I did try, I'm obviously not very good at estimating the amount of batter required to make a full waffle on my waffle iron. The first one didn't have any edges at all. At least my photo below shows improvement. I need help. Who's coming over to cook for me? BTW: BYO space heater.

Quick Waffles
Adapted from Bon Appétit

1 3/4 cups all purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups whole milk
2 large eggs
6 tablespoons (3/4 stick) unsalted butter, melted, slightly cooled
Peanut oil

1. Whisk the flour, sugar, baking powder, and 1/2 teaspoon salt in a large bowl to blend. Whisk the whole milk, 2 large eggs, and melted butter in medium bowl to blend. Add the milk mixture to the dry ingredients in a large bowl and whisk until the batter is smooth. DO AHEAD: Can be made 1 hour ahead. Let batter stand at room temperature.

2. Heat the waffle iron according to manufacturer's instructions (medium-high heat). Brush the grids lightly with peanut oil (don't miss any crevices or you waffle may stick like mine did). Pour enough batter onto each waffle grid to cover generously (about heaping 1/2 cup batter for 4 1/2x3 1/2-inch grid); spread evenly with an offset spatula. Close the waffle iron and cook until the waffles are golden brown and crisp on both sides, 5 to 6 minutes.

3. Divide the waffles among 4 plates. Dust with powdered sugar or dollop with unsalted butter or smother with real maple syrup, or do all three. Serves four.

International Waffle Day!

Friday, March 25 marks a momentous day for waffle lovers near and far. International Waffle Day, which originated in Sweden where it's called Våffeldagen, is a great excuse for a big breakfast. And to make it even better, according to Midtown Lunch, you're entitled to a free waffle from Wafles and Dinges if you dress in your Belgian finest...colors that is. That's black, yellow, and red, HEAD TO TOE my friends...a baseball cap will not do. (Send me pics if you go!) According to the W&D website, you'll be able to find the truck in Manhattan on Friday at 52nd Street between 6th and 7th Aves from 10:00 am - 4:30 pm and at 7th Ave & Christopher Street from 6pm- 1am. If you can't make it for the freebie, hit up your favorite breakfast joint or make your own with the recipe I posted here. Enjoy!

Waffling Around

I don't know about you, but I have multiple email accounts. One is for actual email correspondence. Another is for junk mail and internet shopping. Yet another is for newsletters and updates. (Plus a few more...) I subscribe to a few different recipe/food newsletters, one of which is "The Dish" from Food & Wine. Typically the content is repurposed from the most recent issue, but it might also consist of party ideas, seasonal cooking topics, or holiday meal planning.

One of the most recent emails was titled, "New Ideas for Back to School Basics: Breakfast, Lunch & Dinner." Makes sense. It's September after all. But once I looked at the recipes I realized that Food & Wine is on another planet when it comes to back to school basics. One of their back to school breakfast recipes was Classic Belgian Waffles with Belgian Chocolate Fudge Sauce. Umm...who exactly is making waffles for breakfast before school? That don't go straight from freezer to toaster? Back in the day I could barely get out of the house on time after making instant oatmeal. That couple of minutes waiting for the water to heat up in the tea kettle was tenuous. (That's where Peanut Butter Cap'n Crunch saved the day.)

 

I HAD to try the F&W waffle recipe just to see for myself if it was possible to make efficiently. I love waffles but it's something I'll see on brunch menus and never order because they seem too decadent, and typically I'll need a nap after. (Apparently not too much for a weekday breakfast I guess!) I strangely do have a waffle maker, though I don't think I've used it in about 5 years.

Here's what I discovered. The waffle recipe is delicious. But I also spent the better part of the morning on it. In between making the batter and waiting for it to activate (like a mini-proof), I managed to also fold laundry, pay bills, watch tennis, and make coffee. So sure, you could make it on a weekday morning if you also need some extra time to finish homework, change sheets, and flat iron your hair. But I would suggest that you wait until you have a leisurely Saturday morning filled with cartoons and mimosas to indulge in this waffle recipe. Unless Alice lives with you. Then make her do it. Every day.

 
























Classic Belgian Waffles

(by Thomas DeGeest for Food & Wine)

1 1/2 teaspoons active dry yeast
1 cup warm water
3 cups all-purpose flour
1/2 teaspoon salt
1 cup whole milk
1 stick unsalted butter, melted
2 large eggs, separated
1/2 teaspoon pure vanilla extract

Pure maple syrup
Confectioners’ sugar


1. In a small bowl, dissolve the yeast in the water. In a large bowl, stir the flour with the salt. Whisk in the yeast mixture, milk, butter, egg yolks and vanilla until smooth.
 

2. In a medium bowl, beat the egg whites until soft peaks form. Fold them into the batter and let stand for 20 minutes.

3. Preheat the oven to 225°F. Heat and grease a waffle iron. Pour 1 1/4 cups of the batter into the iron and cook until the waffles are golden, 6 minutes. Transfer the waffles to the oven to keep warm. Repeat with the remaining batter. Drizzle the waffles with maple syrup and dust with confectioners’ sugar, if desired, and serve. Makes 4 - 6 waffles.