Will It Waffle?: 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron
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How many great ideas begin with a nagging thought in the middle of the night that should disappear by morning, but doesn’t? For Daniel Shumski, it was: Will it waffle? Hundreds of hours, countless messes, and 53 perfected recipes later, that answer is a resounding: Yes, it will! Steak? Yes! Pizza? Yes! Apple pie? Emphatically yes.
And that’s the beauty of being a waffle iron chef―waffling food other than waffles is not just a novelty but an innovation that leads to a great end product, all while giving the cook the bonus pleasure of doing something cool, fun, and vaguely nerdy (or giving a reluctant eater―your child, say―a great reason to dig in). Waffled bacon reaches perfect crispness without burned edges, cooks super fast in the two-sided heat source, and leaves behind just the right amount of fat to waffle some eggs. Waffled Sweet Potato Gnocchi, Pressed Potato and Cheese Pierogi, and Waffled Meatballs all end up with dimples just right for trapping their delicious sauces. A waffle iron turns leftover mac ’n’ cheese into Revitalized Macaroni and Cheese, which is like a decadent version of a grilled cheese sandwich with its golden, buttery, slightly crisp exterior and soft, melty, cheesy interior.
lid, and cook until the beef reaches an internal temperature of 160°F on an instant-read thermometer, 3 minutes. 4 When the patties have cooked, remove them from the waffle iron. If you would like a waffleburger with cheese, leave a patty in the waffle iron, top with the cheese, and close the lid to waffle very briefly— about 5 seconds. 5 Repeat Steps 3 and 4 with any remaining patties. 6 Serve on a bun with ketchup, mustard, lettuce, tomato, and pickles. Waffled Portobello Mushroom
the waffle indentations may be darker brown. If you’re using waffles: Arrange the soaked waffle cubes on a baking sheet or in a cast-iron skillet and place in the preheated oven. Cook for 10 minutes, turning the cubes over with a spatula about halfway through and keeping an eye on them during the final 3 minutes to avoid burning. They should be a deep golden brown when finished, perhaps with a few blackened tips. 4 Serve the croutons with your favorite salad or sprinkle them on top of tomato
4 teaspoon dry mustard • Dash of freshly grated nutmeg • 1⁄ 2 teaspoon dried thyme 154 Will It Waffle? Stuffles (Stuffing Waffles) IRON: Belgian or standard | TIME: 30 minutes | YIELD: Serves 4 Whether from scratch or from a box, all roads lead to stuffles. P erhaps this isn’t really stuffing, because it’s not cooked inside the bird. Dressing, maybe? Either way, cooking the stuffing inside the bird has fallen out of favor because of food safety concerns. By the same token, I do not
don’t let that stop you from making these cookies. But if you’re going shopping for ingredients, you should pick up the mini chocolate chips. Testing with standard-size chips worked most of the time, except when a few chips poked out of the dough and came into direct contact with the heat of the waffle iron. Those cookies had black streaks of slightly burnt chocolate on the exteriors. They were delicious but not as pretty as the ones with mini chips, and not as consistent. Don’t make the cookies
4 Remove the bacon and drain it on the paper towel–lined plate to absorb some of the grease. TIPS • If the bacon slices are too big for your waffle iron, you can bend them to fit the waffle iron rather than cutting them. • Avoid cleanup (i.e., remove any residual bacon fat from the waffle iron): Make a waffled grilled cheese for lunch. Let the bread soak up the bacon fat. (While you cook the eggs, the waffled bacon can be kept warm on a baking sheet in the oven.) 5 Crack the eggs into a