Chris Hennes

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  1. Hot Pot For Home Use

    Quality in what sense? As far as I am concerned, quality in cookware is the ability to do the job you need it for. What do you hope to gain with a different construction?
  2. Waffles!

    Tonight for dinner I made blueberry cornmeal waffles. I started from Dorie Greenspan's recipe for Crispy Cornmeal Waffles (previously reported on here), but made some modifications. First, I eliminated the 1/4 cup maple syrup and replaced it with 2 Tbsp white sugar. Then I replaced some of the buttermilk with the juice of two lemons, plus their zest. Finally, I folded in a ginormous amount of frozen blueberries (probably 1 1/2 cups total). Baked as normal these came out crispy on the outside and cornmeal-gritty on the inside, with a ton of blueberry flavor and just a hint of lemon. I personally thought they were great . Here's the recipe I wound up with: Blueberry Lemon Cornmeal Waffles Whisk together: 1 cup AP flour 1 cup coarse-ground cornmeal 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 Tbsp sugar In a separate bowl, whisk together 1 3/4 cups buttermilk Juice of two lemons Zest from those lemons 2 large eggs Whisk wet and dry ingredients together until relatively smooth (I don't find gluten formation to be a problem, so don't worry about it). Add: 4 Tbsp melted butter Stir or whisk to combine. Add: 1 1/2 cups blueberries (or whatever you've got, fresh or frozen) Stir. Bake in a Belgian-style iron to your preferred taste and serve immediately, clustered around the waffle iron if need be. I didn't try holding them, but wouldn't get my hopes up. I don't think they need a topping at all, but I rarely do. This recipe made five waffles in my iron, with about 1 cup of batter per waffle.
  3. I don't find the flavor combination of cherries or cranberries and cinnamon to be particularly appealing, so I'm not sure there's a lot of point in using this recipe as a jumping-off point.
  4. Cinnamon-Raisin Whole Wheat Waffles (p. 38) I skipped her "Velvet Cream Cheese Spread" topping for these waffles, to their detriment I think. The waffles themselves are fine, but truth be told raisins are never going to be my favorite thing, whereas cream cheese frosting definitely makes that list. If I make these again I will definitely make her suggested topping.
  5. It depends on the waffle - some are crispy, some are not. And some are crispy when very fresh, but lose it quickly. For the crispest possible waffles you might take a look at Air Waffles. I've also had good luck with these yeasted waffles.
  6. Mustard Waffles with Chunky Egg Salad (p. 82) These are a basic savory buttermilk waffle with added dijon mustard, black pepper, and chives. They are served with egg salad: she provides a recipe, which I more or less ignored. I did make mine with her suggested amount of mustard, but used gherkins and capers instead of red, green and yellow peppers. I ate the first waffle like a civilized human being, sitting at my table, waffle on a plate (though I ate it with my fingers, so maybe not too civilized). It was good, but not amazing. The second waffle I at as fresh as possible, peeling it off the iron, smearing it with egg salad, and eating it within seconds without giving it time to cool or soften. Excellent.
  7. Polenta Waffles with Creamy Goat Cheese Sauce (p. 158) Despite Greenspan's comments to the contrary, I still sort of expected these to be denser than they actually turn out to be. Despite being almost entirely polenta, the little bit of flour and baking soda give enough lift and structure that they are actually very light, soft and tender. The flavor was pleasant if a bit nondescript. The goat cheese sauce is just goat cheese and milk with a little Herbes de Provence.
  8. Spicy Ricotta Waffles with Grilled Pepper Strips (p. 140) The waffles themselves are pretty straightforward, with the addition of ricotta and copious amounts of black pepper. By themselves they actually come out tasting very eggy, which was sort of interesting since the actual amount of egg in them is no different from any other waffle in the book. The red pepper topping goes well with them, though a bit of acid would have been nice. All told I'd be inclined to serve these with a dollop of ricotta on top, and some tart tomatoes added to the red peppers layered over that.
  9. PB&J Waffles (p. 92) These are really peanut butter waffles with jelly as the topping. I think Greenspan missed an opportunity here by designing these for kids (the whole chapter is called "Just for Kids"). There's no reason an adult wouldn't like a peanut butter waffle, but they needed more crunch and more peanut flavor. The recipe calls for crunchy peanut butter and leaves it at that. My inclination would be to make them with smooth peanut butter, potentially increasing the quantity a bit, and then to fold in a large quantity of coarsely chopped roasted peanuts before baking. I think you could also cut back on the sugar and add salt (I did add salt, but could have added more). Since the outside of these waffles is not crispy, something with more texture would be nice. Then you could top them with gochujang instead of jelly .
  10. Mashed Potato Waffles with Garlic-Rosemary Oil (p. 137) Another savory waffle, this one reminiscent of knishes and pierogies. The seasonings are onion, olive oil, salt and pepper. Her serving suggestion was a garlic-and-rosemary-infused olive oil, which was fine but really sort of superfluous. The waffles are crisp for a few seconds right out of the iron, but that fades fast. I think they might be more interesting texturally if you added cheese to them to get those little crispy bits, then maybe some chives, and served with sour cream.
  11. Scallion Waffles and Sesame Chicken Salad (p. 70) Tonight for dinner I made something actually intended as a dinner food.. These are completely savory waffles with the flavor profile of scallion pancakes, more or less. They are served with a sesame-flavored chicken salad which I thought was OK, but needed something crunchy added, and probably something acidic. Obviously those are easy changes to make on the fly, so I suggest tasting your chicken salad before serving that then modifying it as needed.
  12. Crispy Cornmeal Waffles (p. 44) I used Bob's Red Mill coarse ground cornmeal here, which gives these waffles an excellent texture. They are just barely sweetened with maple syrup (in the batter), and are topped with orange supremes in Gran Marnier. My only criticism is that I'd be inclined to make far more orange topping than the recipe calls for, probably going up to a full orange per waffle. Overall the dish was delicious, however. Note that the batter is quite thin, so you can get just about any interior texture you want based on how full you make your iron.
  13. Blueberry-Yogurt Waffles (p. 52) These were not actually the original plan for dinner tonight, but there were fresh blueberries at the grocery store today, so given this week's theme it seemed appropriate. I've never tried adding blueberries to waffles before: I guess I thought the berries would be too big, and wouldn't cooperate with the iron. This turned out to be a non-issue, and in fact they worked quite well. I found the recipe to be a bit too sweet, so in the future I'd be inclined to cut the sugar in half. Also, none of her sweet waffle recipes have any salt in them, which I think is crazy, so I added a quarter tsp.
  14. Waffles!

    I have no idea how I was unaware of the existence of this book. I have several of Greenspan's others, and I love waffles, so I ordered myself a copy. After reading it through, I figured I'd try a bunch of the recipes, so started a separate topic for it here. Please come over and post your experiences!
  15. Banana-Oatmeal Waffles (p. 46) These are a sweet-ish breakfast waffle made with old-fashioned oats, seasoned with cinnamon and nutmeg, and including sliced bananas in the batter. They are not a light-and-shattering-style waffle, but are pretty substantial. I found them sweet enough in their own right to eliminate the need for syrup, though that's what Greenspan suggests as their accompaniment. Exterior: Interior: