Wednesday, September 5, 2007

Everybody's waffles for the weekend

Waffles, originally uploaded by mysterybridgers.

(Waffle serving suggestion: Sliced strawberries, raspberries, yogurt, pure maple syrup. Eating them with a fork is advised.)

We had a waffle jones this weekend. Perfect waffles seem to be a lifelong journey, and I'm thinking we have a way to go on that road, but here is the recipe so far:

(This makes 7 to 8 waffles. That's a lot, NO ONE could eat more than two, but they freeze well.)

Heat up your waffle iron, and have some veggie oil spray on hand to grease up the iron. These waffles have enough oil that they resist sticking on their own, but the spray helps to seal the deal.

Put all the dry ingredients in one bowl:

1 1/2 cup flour
1/4 cup corn starch
1/4 cup wheat germ
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

Then put all the wet ingredients in another bowl:

3 eggs, beaten
3 Tablespoon sugar
3 Tablespoons melted butter
1 cup yogurt (we like Nancy's because it is soooooo tart.)
1 cup plain soymilk
1/2 teaspoon vanilla (or just use vanilla soymilk, I guess.)

Add the dry to the wet, stir till they are incorporated, no more than 20 to 30 strokes of the fork

Ladle this onto a waffle iron, cook it to it's highest setting to get some crispiness.

These are best eaten right as they come off the iron, or let them cool, then tear them into quarters, put them in the freezer, then toast them in a toaster oven till crispy.

Monday, September 3, 2007

Potato Pesto Pizza

Potato Pesto Pizza, originally uploaded by mysterybridgers.

We had more pizza dough left, some pesto left over from the day before and one lone red potato in the fridge, so they became potato pesto pizza.

The potatoes were sliced about 1/8 inch thick, tossed with some olive oil, salt and pepper and then grilled in a grill pan until they were tender and had grill marks.

The pesto contained 1 clove of garlic, 2 tbls of pine nuts, a cup of packed basil leaves, about a quarter cup of olive oil, 1/4 cup grated parmesan and pecorino romano cheese, and salt and pepper to taste. All ground together in a food processor.

The pizza dough was pulled into the desired shape (to avoid overworking which led to toughness last time), then the pesto, potatoes, and fontal cheese were layered onto the pizza on a pizza stone in a 500 degree oven for about 7 minutes.

It was very yummy, but the pizza probably could have cooked for a couple of extra minutes and the pesto might have tasted a little more fresh if we put it on after the pizza had baked.