Recipes / Food - Drink

[SameOldStory]

Originally Posted by beppe

I said lobster Newberg to tease you. In fact I never had it as good as she made it.

Let me try again. Clam chowder.

Let me try something that my wife REALLY loves.

BELGIAN WAFFLES

I know, it's not the most complicated recipe in the world. But it is good, simple, and light.

I used to make a lot of different types of breads. Mmmmm. Smells so good.

But she thinks that bread is a waste of calories, so...

That's a long way of saying why I use packaged dry yeast now.

Ingredients:

1 pkg. dry yeast
2 cups warm milk
4 eggs - separated (my wife had never seen an egg separator before )
2 1/2 cups flour. I'm sure everyone here knows to use a flour sifter.
1 tbsp. sugar
1/2 cup melted butter

confectioners sugar or syrup of choice. I prefer hot maple mixed with melted butter.

Side note - Even my salads are prohibited be medical doctors the world over.

(Some recipes call for vanilla. Make it both ways and see what you like. I prefer it without vanilla.)

Note 2 - beat egg whites stiff before mixing the other ingredients. Saves cleaning the mixer.

Sprinkle the yeast over warm milk and stir until dissolved. Use mixer to beat in the egg yolks.

Combine the sifted flour with the sugar and salt. Mix with the warm milk and yeast. Add the melted butter. Use that blender well.

Very important. Gently fold the stiffly beaten egg whites into the mix. If you mix too hard I suppose you could the mix for pancakes.

Let stand some place warm for 35 - 45 minutes (although I’ve left it for an hour with no problems). An oven with a pilot light is fine if the room is cool.

I use a Waring "Belgian" waffle maker. The waffles are deep and it comes out very light weight (I almost want to say fluffy). I set the temperature setting to 3 3/4.

[beppe]

I want the Waring "Belgian" waffle maker. I got to have it! I'll find it and buy it!

I adore waffles and your waffles, ummmm, and maple and butter mmmmmm

[SameOldStory]

I'll make a waffle and put it on her plate. She sits down and eats. Than I make mine and do the same thing. Can't be better than that.

If you do buy a waffle maker make sure it has deep waffles.

The Waring waffle maker is simple and fast. Mine takes about 1 1/2 minutes to make a waffle.

[beppe]

I got one that makes them thin and I threw it out.

[beppe]

We regret that this item is no longer available.
and that's it.

[happy_terd]

I would love me a waffle. They sell them fancy waffle makers at the local Walmart?

[badgoodDeb]

This one looks nice Presto Belgian Waffle Maker.

Edit: darn you all --- you made me order one from Amazon! $39.95 there.

[ShortNCuddlyAm]

Originally Posted by beppe

To all pasta lovers,

Lo Zeno has just posted a set of instructions in the Italian Social group

Cools

I tend to test the pasta after about 8 mins (if the instructions say to cook for longer than that) as some dry pasta in the UK seems to come with totally random cooking times on it (can't remember the brand, but one said cook for 12 minutes - at which point it was overcooked mush)

Originally Posted by SameOldStory

Are we playing "what's the question"?

The question is-----

"What is almost never, ever, made properly in a restaurant?"

Surely the answer to that is risotto. Especially the mushroom "risotto" that too often passes as the vegetarian option, and turns up mushy and flavourless

[Verencat]

Originally Posted by Ea

I just counted; I keep 10 different vinegars in my pantry ... I'd have to make up my mind *lol*

No one mentioned rice vinegar It must be my favorite!

I'm currently undertaking The Great Salad Quest (lunches and summer cooking savior) and made this recipe yesterday, inspired by a couple others I found on the internet:

Quinoa-zucchini salad

2 cups of quinoa (red and/or white)
4 cups chicken or vegetable broth
2 large zucchinis
2 tomatoes, diced
1/2 cup chopped fresh basil
1/3 cup balsamic vinegar
1/2 cup olive oil
1/3 cup maple syrup
salt, pepper, thyme and oregano, to taste

Cook quinoa in broth, cool in fridge. Dice zucchinis, brown in a little oil (or grill in the oven), cool in fridge. Prepare the vinaigrette by mixing vinegar, oil, maple syrup and spices. Mix quinoa, zucchinis, tomatoes and basil, stir in vinaigrette.

Very very good!

[SameOldStory]

This is a secret. DO NOT tell anyone. The Vinegar Institute.

Another secret, but one that no one will believe - Vinegar is a meat tenderizer. Add just a little to soup/stew meat and cook.

[SameOldStory]

Originally Posted by beppe

We regret that this item is no longer available.
and that's it.

Beppe, we have a REAL good sale over here. Waring Pro WMK300A Professional Stainless-Steel Belgian Waffle Maker for only $54.39. Come on over and bring a large empty trunk.

Somebody in the EU has to sell them. If not this one look for one that makes waffles about 1.25 inches thick (3.18 centimeters).

By the way, anyone who gets this model should have good wiring in their house. There's a reason it makes waffles in less than 2 minutes.

" delivers up to twenty-five 1-1/4" thick Belgian Waffles per hour."

I still say 2 minutes or less. How ever long it is, you don't mind waiting.

Also - I forgot to mention that I made waffles for my wife with "white" whole wheat flour and they were so light that she didn't even notice.

[SameOldStory]

Originally Posted by badgoodDeb

This one looks nice Presto Belgian Waffle Maker.

Edit: darn you all --- you made me order one from Amazon! $39.95 there.

That looks like a good one. It's about the right size, and if you click on the picture you can see that it's deep enough.

[SameOldStory]

Originally Posted by happy_terd

I would love me a waffle. They sell them fancy waffle makers at the local Walmart?

Come on over Saturday. Free waffles for any MR members that show up at my door.

[GeoffC]

Originally Posted by Verencat

No one mentioned rice vinegar It must be my favorite!

I'm currently undertaking The Great Salad Quest (lunches and summer cooking savior) and made this recipe yesterday, inspired by a couple others I found on the internet:

Quinoa-zucchini salad

2 cups of quinoa (red and/or white)
4 cups chicken or vegetable broth
2 large zucchinis
2 tomatoes, diced
1/2 cup chopped fresh basil
1/3 cup balsamic vinegar
1/2 cup olive oil
1/3 cup maple syrup
salt, pepper, thyme and oregano, to taste

Cook quinoa in broth, cool in fridge. Dice zucchinis, brown in a little oil (or grill in the oven), cool in fridge. Prepare the vinaigrette by mixing vinegar, oil, maple syrup and spices. Mix quinoa, zucchinis, tomatoes and basil, stir in vinaigrette.

Very very good!

We're so going through a salad stage now, too. This looks good - we have got maple syrup but not some of the other ingredients, so I'll make a note and look at this some time. Thanks Cat . My zucchini is currently only two leaves on a stalk !

[beppe]

Originally Posted by Verencat

No one mentioned rice vinegar It must be my favorite!

I'm currently undertaking The Great Salad Quest (lunches and summer cooking savior) and made this recipe yesterday, inspired by a couple others I found on the internet:

Quinoa-zucchini salad

2 cups of quinoa (red and/or white)
4 cups chicken or vegetable broth
2 large zucchinis
2 tomatoes, diced
1/2 cup chopped fresh basil
1/3 cup balsamic vinegar
1/2 cup olive oil
1/3 cup maple syrup
salt, pepper, thyme and oregano, to taste

Cook quinoa in broth, cool in fridge. Dice zucchinis, brown in a little oil (or grill in the oven), cool in fridge. Prepare the vinaigrette by mixing vinegar, oil, maple syrup and spices. Mix quinoa, zucchinis, tomatoes and basil, stir in vinaigrette.

Very very good!

You good cook Cat! Could you post here the tagine you gave Bob? I was involved at that time.