I do love a good yeast-raised doughnut, and in fact in most ways, they’re easier to make than their cake-style counterparts. True, they require some advance planning, but they’re aren’t as fussy in the oil, or as sensitive to ambient temperatures. The best part is, they’re amazingly light, much more so than a store-bought version. […]
READ ONThought it might be fun to end my Week O’ Waffles with a demonstration of how waffles have been made since just about forever. As it happens, cooking irons of the kind that have been used since classical times are still being made. Check it out: Twenty bucks at any camping outfitter (if there’s a […]
READ ONHang on, are those chicken livers? Maple-glazed chicken livers, yes. I chose to present waffles this way to underscore the point that — in the immortal words of Ms. Jane Russell — they’re not just for breakfast anymore. Waffles work in a whole range of contexts, just ask any southerner. From fried chicken to turkey […]
READ ONI use my bread starter pretty much whenever I get the chance. This is another excellent application should you have a starter brewing away somewhere in the back of your fridge. The night before you want to make waffles, mix together: 1/2 cup starter 1 cup all-purpose flour 1 tablespoon sugar 1 cup buttermilk …and […]
READ ONHere’s a classic yeasted (known as “Belgian”-style) waffle. For an interesting (if inauthentic) twist, try adding a tablespoon or so of maple syrup directly to the batter! 1 cup (5 ounces) all-purpose flour 1/4 teaspoon salt 3/4 teaspoon instant yeast 3/4 cup (6 ounces) milk 3 tablespoons (1.5 ounces) butter 1 large egg 1/2 teaspoon […]
READ ONHere’s a recipe that doesn’t call for either beaten egg whites or butter, but these are nonetheless extremely light and flavorful waffles. For an interesting twist, substitute 1 1/2 tablespoons of malt powder for the 2 teaspoons of sugar. 6 ounces (1 1/2 cups) cake flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 […]
READ ONMy, I’ve put up a lot of pictures this week, haven’t I? Normally my keyboard runneth over. This week though, I’ve posted about five separate tutorials on everything from poaching pears to almond cream to crust rolling and pre-baking. It’s taken quite a while to get here, in other words — so let’s bake us […]
READ ONThere are two schools of thought on the history of tarts. One posits that tarts have evolved out of the “putting things on top of other things” tradition of gastronomy. According to this line of thought, human beings have been putting foodstuffs on top of other foodstuffs — notably round, flat pieces of bread — […]
READ ONOh, is there anything better than fresh, warm cobbler with a scoop of vanilla ice cream? I’d be hard pressed to think of it right now. This cobbler can be made with just about any sort of fresh, frozen or re-hydrated fruit. Begin by preheating your oven to 375. Next combine about six cups of […]
READ ONCobbler has come to be synonymous with a too-sweet top crust over a too-sweet filling. The result is, er…you know. This recipe sweetens both of the key elements only slightly, so as to let the taste of the fruit shine through. For the biscuit topping: 6 ounces (a generous cup) all-purpose flour 1 1/2 ounces […]
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