(Becky, the Mama.)
If there was one dish I loved more than any other as a child, it would be my mother’s homemade waffles. Life was good when that enormous waffle iron was plugged in and heating up. She used a recipe for “Oh Boy!” Waffles from her stained, yellowed, old copy of her red and white checked Better Homes and Gardens Cookbook. I asked for them for my birthday and every special occasion I could find or make up.
I’ve tried dozens of other waffle recipes, and none compares to this very old standard. Today I substituted almond milk for a little more than half of the diary milk and used a light olive oil in place of the vegetable oil in the original recipe.
Insert me high five-ing myself right here. No kidding. The BEST WAFFLES I’VE HAD IN MY LIFE. Period.
Light as air, crispy…. Simply perfect. To me there is nothing worse than a heavy waffle, the kind where, if you take one bite you feel like you already ate the whole waffle and need to go lie down. If you, like me, prefer an airy, tender waffle, brown and crisp on the outside, a waffle that leaves you perfectly, lightly satisfied instead of feeling like you swallowed a ball of dough, prepare to fall in love.
We also love bacon with waffles, and I’ve found that cutting the bacon up before browning (I use kitchen shears) and then stacking the pieces atop the waffle to serve not only looks pretty, but allows you to easily get a little bite of bacon with each bite of waffle. Plus you get a little syrup (we indulge in pure maple syrup and close our eyes at the price), on the bacon: maple and bacon together make a very happy coupling in your mouth.
Airy, Crispy, Bacon Waffles
Make 5-6 Round Belgian Waffles
2 1/4 cups all-purpose flour (I always give the flour in my canister a little stir, then lightly put the flour into the measuring cup, leveling off)
4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 tablespoons sugar
2 large eggs
1 1/4 cups almond milk (I used 30 calorie per cup brand)
1 c. dairy milk (I used 1 percent)
3/4 cup light olive oil (plus oil for waffle iron)
8 slices bacon, cut in 1/3’s, cooked crisp and drained
Heat waffle iron to your desired temperature, putting a little olive oil on the bottom iron, closing the lid to let it distribute well and let the oil get hot. (I always use the Dark setting to get them extra crisp)
In a large mixing bowl, whisk the flour baking powder salt and sugar together. Make an indention in the middle of the dry ingredients and put eggs, almond and dairy milks and olive oil in the indention. Whisk the wet ingredients in the middle of the bowl and graduation pull in the dry ingredients around the sides until thoroughly whisked. Batter will be loose, and you make think it is a bit on the then side. Also as it sits it will begin to rise a bit in the bowl.
Using a long-handled measuring cup, put about 3/4 cup batter into hot iron. Cook to desired crispness.
Put waffle on a plate and pile up the bacon pieces in the middle, like a little bacon haystack.
Add butter and syrup and enjoy a little bite of bacon with every piece of waffle… (I also like a little squeeze of fresh orange atop my waffle, for a bright citrus taste.)
Leftovers: Since this recipe makes quite a bit of batter you can use leftovers in two ways: 1) go ahead and make more waffles, on the light side, put them in ziploc bags and refridgerate or freeze. When ready to heat, put them on a cookie sheet and bake at 400 degrees until re-crisped and golden. 2) Save leftover batter in Tupperware container in fridge. Just before making waffles, add another 1/2 t. baking powder to batter to help revive the “lightness” and cook as above. This is my favorite method.
“I thought eggs were going to be greasy and slimy, but it tastes like cheese sauce. Yum.” Julie Powell, “Julie and Julia”
(Becky, the Mama.)
The short list of foods my husband Greg can cook are: hamburger patties, grilled cheese sandwiches and pancakes. So it may come as a surprise to you, as it did to me, that Greg is the one who taught me to poach a perfect egg. His mother taught him as boy, and he taught me as a newlywed, and I have to say that when I cooked one correctly: whites firm, yolk thick but still with plenty of liquid gold, it was something of a revelation.
I’ve never been a fan of eggs. And I have no clue why poaching an egg in boiling water, rather than scrambling, boiling or frying (without benefit of bacon fat or butter!) transforms the lowly egg into something exquisite, but it does. To Julie Powell it tasted like cheese sauce; to me, with a tiny sprinkle of sea salt, a poached egg tastes like melted butter.
Last week I had a little left-over homemade green pork chili, along with some left-over homemade refried beans, and decided to make Huevos Rancheros. It was so good, hitting all the right flavor notes, I proceeded to have it every day for breakfast and lunch for the next three days. There was just something comforting and delicious about the combination of the flavors of warm corn, earthy beans and tangy green chilis topped with one perfect, buttery poached egg. Where had this dish been all my life? And why had I not made it before?
Green Chili Huevos Rancheros
Serves 1 or 2, depending on how hungry you are!
2 large eggs
2 t. vinegar
Sea salt & pepper
Water – to fill about 2 inches depth in a small skillet
2 corn tortillas
½ cup refried beans, warmed
½ cup *pork green chili, warmed. Or if you prefer, any kind of salsa you like
Optional: garnish with slice of fresh jalepano
Fill a small skillet 2/3 full with hot water. Add 2 t. white vinegar. Bring to boil. Carefully crack at egg into a small heat-proof bowl. Slip it carefully into the boiling water. Repeat with other egg.
Some of the white will float away, like foamy clouds. That’s okay. You can capture them later with a slotted spoon and eat them or ignore then and toss them away with the “bath water.” Cook about a minute, but this is not an exact time. (I like to cover the pan with a lid for a few seconds to insure a film forms over the yolks.)
When you see the whites are firm and yolk is still soft and gooey, remove carefully with a slotted spoon and let drain on a couple of folded paper towels. Sprinkle them with a little sea salt and pepper while still hot.
Wrap corn tortillas in a damp paper towel and microwave about 15 seconds until they are hot and soft. Immediately put them on a plate and put ¼ cup warm refried beans on each tortilla and spread just to edges. Next, carefully set a poached egg on top. Finally ladle all with ½ cup of warm green pork chili or salsa. Garnish with slice of fresh jalepano if desired.
*You can find green chili of all varieties in the Hispanic food aisle of most grocery stores. I made my own quick green pork chili by blending 1 cup chicken broth with ¼ cup mild canned green chilis and 1 clove garlic in a blender. Then I mixed 1 1/2 T. flour with 1 T. olive oil and 2 t. butter until it made a smooth paste in a hot skillet. Then I slowly added the contents of the blender plus another cup chicken broth and ¼ cup more green chilis – whisking all the while until it was a desired thickness. (You can add more broth if needed. It should be the consistency of a good stew broth.) Finally I added about 2/3 cup of cubed leftover pork loin, a pinch of sugar (to balance tang of green chilis), then seasoned with salt and pepper to taste. You can use veggie or miso broth and omit the pork and make this a filling and delicious vegetarian meal.