Yeast-Raised Malted Waffles

Adapted from the King Arthur Flour website

I’m one of few people who get genuine amusement from learning she’s been an ass.  I mean, really, isn’t it a wonderful thing to know that life is so varied and unpredictable that you can never be sure of anything?

Most Sundays my family goes to a local brunch place after church.  While I rarely order them for lunch, I’ve been a bit obsessed with the waffles at this place.  They have a malty flavor, are crisp on the outside and soft and light on the inside.  I’ve spent the better part of a year trying to replicate their texture and flavor.  I’ve played with malt syrups and grains.  I’ve played with raising techniques.  I’ve never exactly replicated them, though I’ve come up with some otherwise great waffle recipes in the process. Read more

Cook like it’s a Rental

Hmmmm.  Six rubber scrapers and two meat thermometers.  No vegetable peeler.  No blender.  The tiniest box grater.  Whatever.  Let’s make it work.

Before I had kids- which was before I even really knew how to cook- I figured out that cooking for myself when I travelled was the key to a great vacation.  It’s fun to play with the local ingredients.  You meet all kinds of interesting folks at the beachside grill when you’re all standing around with cutting boards full of meat in one hand and beers in the other waiting your turn.  You can eat and drink what you want when you want for a fraction of the cost of dining out.  And frankly, you don’t spend a week getting bloated and constipated. Read more

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