looking for savory waffle recipes
Any ideas on homemade savory waffles? I recently was gifted a wonderful Belgium waffle maker and I'd like to expand its versatility to include savory waffles (maybe by pairing it with a homemade soup)?
Thanks in advance!
These are good with chili, fried chicken or Chicken a la King, for a throwback brunch and really quick to make:
1 3/4 cups cornmeal
3/4 cup AP flour
1 tablespoon baking powder, yes, 1 tablespoon
1 scant teaspoon salt
1 tablespoon sugar, optional
1 large egg
1 1/2 cups milk
1 cup canned or frozen cream-style corn, or homemade creamed corn
1 small can (4 ounces) chopped mild green chile peppers, undrained
1 scant teaspoon dried or fresh thyme, optional
Hot sauce, to taste, optional
In a medium bowl, combine meal, flour, baking powder, salt, and sugar, if using. In other bowl, whisk eggs with milk then stir in corn and chile peppers. Combine the two mixtures, stirring just until blended.
Bake in a preheated, oiled waffle iron until crisp, following manufacturers' basic directions. Makes about five 6-inch Belgian style waffles with 4 sections each, or about 12 to 14 standard 4-inch waffles.
We had your cornmeal waffles topped with chili for dinner. They were excellent.
I used white whole wheat flour instead of the all-purpose and substituted cilantro for the thyme.
For topping them we had a choice of leftover chili rojo and the pork chili verde that's in the current (Feb 2011) issue of Bon Appetit http://www.epicurious.com/recipes/foo....
Thanks so much for sharing your recipe.
Thanks for all the great tips (and for three new dinner ideas)!
Jvanderh: This sounds really creative. I don't like hollandaise a whole lot; do you have alternative sauce ideas that would pair well with the waffle flavors?
Bushwickgirl: I really like this idea to pair with chili. Do you think I could use a can of corn kernels or does it have to be creamed corn?
Rainey, I noticed that polenta with mushroom sauce recipe as well in the LA Times last week, and was wondering how it tasted. Your endorsement has me wanting to give it a try! I've bookmarked it to try soon.
I'm sure you can sub drained canned or defrosted frozen corn or cooked fresh corn, in season, but up the fat a bit with some melted butter folded in, maybe a tablespoon or two. You may need to increase the milk just a bit but wait til the batter's mixed and see how thick it is.
Enjoy you new waffle iron, what a nice gift!!
That's a good question. That mushroom sauce sounds pretty good-- I'd prob sub thyme for rosemary-- other than that, it sounds like pretty compatible flavors. I actually liked the heavy richness of the sauce-- so if you're not opposed to a heavy sauce, maybe I'd just do a cream/stock white sauce seasoned with thyme (and maybe some sauteed onions and garlic if you're feeling brave).
If you're looking for something healthy. . . eh. . . tzatziki's good on everything, right? I make mine usually with sauteed onions and garlic, lemon zest, and lemon juice in a sour cream or yogurt base. Sometimes I add olive oil. (Maybe I should stop calling that tzatziki, but in any case it's delicious)
The mushroom sauce is really fabulous. And while it does use a couple tablespoons of olive oil and have a robust "meaty" flavor, nutritionally it's really very sensible: 95 cal and 5mg of fat only 1 of which is saturated.
BTW, when I made mine I added a couple tablespoons of oil packed sun-dried tomatoes coarsely chopped in addition to the tomato paste (oops! more fat). I liked that it added additional flavor and some color and I'm making it a permanent part of the recipe I'm storing on my database.