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Chris Hennes

Cooking with Dorie Greenspan's "Waffles: From Morning to Midnight"

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Michigan Grids (p. 54)

 

These are a dense waffle made with a significant proportion of oats, with milk and cottage cheese as the liquid. Flavor-wise they are quite complex, spiced with black pepper, cinnamon, vanilla, almond, and orange, and studded with dried cherries. Overall they were quite successful, and definitely needed no topping. The recipe says it makes four waffles, but I got only three out of my Belgian-style waffle iron, significantly fewer than most of the other recipes in the book.

 

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Chris Hennes
Director of Operations
chennes@egullet.org

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1 hour ago, Chris Hennes said:

Michigan Grids (p. 54)

 

I read this as Michelin Grids.

 

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I make a crisp waffle with half semolina flour and half white whole wheat flour (King Arthur) it uses yeast. 

I set a sponge the night before, add liquid, water or milk, 1 cup, just as my bread recipe, then beat in 2 eggs, 3 tablespoons oil (or melted butter- coolec), 2 tablespoons sugar, teaspoon salt.  This is a very thin liquid to which I add 2 cups of the mixed flours, 1/2 cup at a time until the batter is the right consistency.  This can vary from 1 3/4 cups to 2 cups depending on the humidity.  

 

If you have a favorite waffle recipe, just substitute 1/2 the flour for semolina or durum flour. 

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"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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Creamy Cottage Cheese Waffles with Peach-Honey Pour (p. 42)

 

These are a very simple waffle, differing from a standard buttermilk affair only in replacing the liquid with a 50/50 mix of milk and cottage cheese, and sweetening very slightly with honey. She suggests serving these with a "peach-honey pour", a peach puree with lemon juice and honey added to taste. Since peaches are currently in season here in Oklahoma and basically every stand at this weekend's farmer's market had them the timing seemed auspicious. The pour was indeed delicious (of course) and took full advantage of the waffles' geometry. The waffles themselves are soft and mild, lending themselves to this sort of topping. The picture below is a lie, I added far more of the peach puree after taking the shot.

 

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Chris Hennes
Director of Operations
chennes@egullet.org

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