Wednesday, September 29, 2010

Herbal Recipe #1: Fresh Herbed Waffles

This is a great alternative to the usual sweet waffle and is particularly good for a luncheon menu. Recipe makes approximately six 7" waffles.

1 3/4 C. all-purpose flour
1/4 C. grated parmesan cheese
2 minced scallions using white parts and tender green parts
1/2 C. chopped fresh parsley
2 T. chopped fresh basil
2 T. chopped fresh rosemary
1 T. sugar
1 3/4 t. baking powder
1/2 t. baking soda
1 3/4 t. salt
1 1/3 C milk
2 lg eggs
3 T. melted butter
2 t. Dijon mustard
Sour cream

Preheat oven or toaster oven to 200 degrees. This will be used to keep waffles after they are taken from the waffle iron. Preheat waffle iron. Combine first 10 ingredients (the dry ingredients) in a medium bowl. Whisk together milk, eggs, butter and mustard (the moist ingredients) in another medium bowl. Pour the moist ingredients into the dry ingredients and stir until smooth.

Lightly spray or oil the waffle iron (spraying is MUCH easier on the bumpy waffle iron surface). Follow your waffle maker's instructions or pour about 1/3 cup of batter onto the grid and spread it until it nearly touches the corners. Close and cook for 2 to 3 minutes or until golden brown. The waffle should release easily from the waffle iron and the edges should be dry. Place cooked waffles in the oven to keep them crisp while making remaining waffles. You may want to adjust the amount of batter used for the remaining waffles if batter oozed out of iron or if waffles are too small. Continue spraying and pouring until all batter is used up.

Serve waffles with a dollop of sour cream. You can use these waffles as a main dish or as a side to say chicken or tuna salad. They can be made ahead and frozen, then reheated in oven or toaster oven. Avoid reheating waffles in a microwave as this will make them "gummy".