Where did the week go?

Definitely one of those weeks where I felt like I was more of a spectator than an active participant. Case in point: it's already time to taunt you, our loyal reader with our weekend specials...but I am going to put a hold on that, for now. Instead I would like to offer you a glimpse of one of the ways we chose to fill our free time this past week, as well as a hint regarding one of this weekend's forthcoming specials.

First, a look back:


The better part of Monday morning was spent preparing two different waffle recipes...


Pictured above was a recipe that utilized yeast, which resulted in an extremely light (perhaps too light) and crispy waffle.


The second test recipe was a straight forward buttermilk recipe that produced a wonderfully flavored waffle, that might be a bit too soggy with other ingredients piled atop it. The overall consensus: we have some more tough research ahead of us before a waffle is plated at the LRBC.

Next, a hint regarding a special set to debut this weekend: sifted flour is an essential step in one of the recipes used in a special for Saturday...


Any guesses? (No, not waffles)

If you feel like going waffle-crazy yourselves, below are the two recipes we sampled this past week. Try them and let us know what you think, or send us your favorite waffle recipe and we'll try it. Who knows, it could end up being just the recipe we were looking for to use at the cafe.

Light & Crispy Waffles
(from Fannie Farmer Cookbook)

• 1/2 cup warm water
• 1 package dry yeast
• 2 cups warm milk
• 1/2 cup melted butter
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 cups all-purpose flour
• 2 eggs
• 1/4 teaspoon baking soda

Use a rather large mixing bowl — the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour to the yeast mixture and beat until smooth and blended. (I often use a hand rotary beater to get rid of the lumps.) Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator.

Buttermilk Waffles
(from Gourmet)

• 3 cups all-purpose flour
• 3/4 cup dried powdered buttermilk
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3 large eggs
• 3 cups water
• 6 tablespoons unsalted butter, melted
• vegetable oil

Sift together flour, dried powdered buttermilk, sugar, baking powder, baking soda, and salt. Refrigerate this "from-scratch mix" in plastic storage bags until you’re hungry for waffles. (It will keep for 1 month.)

Whisk eggs in a large bowl until blended, then whisk in water and melted butter. Whisk dry ingredients into liquid mixture just until smooth. Brush a preheated waffle iron lightly with vegetable oil and spoon batter—about 2 cups for 4 waffles—in iron, spreading quickly. Cook waffles according to manufacturer’s instructions, transferring as cooked to rack of a preheated 250°F oven to keep warm. (If you don’t intend to use the entire mix at once, divide dry-ingredient mixture into thirds and transfer to 3 sealable plastic bags to refrigerate. You will need 1 egg, 1 cup water, and 2 tablespoons melted unsalted butter for each bag.)