Classic Belgian Waffles

Classic Belgian Waffles
Adapted from Waring Pro Waffle Maker Guide

Classic Belgian waffles have a crispy outside and are soft and moist on the inside. They are often served as part of a celebration, or in the Wallick household, just a regular Saturday or Sunday morning :). Try tehse waffles with your favorite maple syrup or flavored syrups (hit up Trader Joe's for some yummy ones) or a topping such a sliced fresh strawberries and freshly whipped cream.

Makes 10 waffles

1 1/2 cups water
2 1/4 teaspoon active dry yeast (one packet)
3 cups sifted flour
1/4 teaspoon salt
3 large eggs, separated + 1 egg white
1/3 cup sugar
1 1/2 cups whole milk
8 tablespoons unsalted butter, melted and cooled
2 teaspoons vegetable oil
2 teaspoons vanilla extract

Heat 1/2 of the water to lukewarm, 105-110 degrees F. Dissolve the yeast in the water with a pinch of the sugar from the recipe. Let stand for 5 to 10 minutes, until the mixture begins to foam.

Put the flour and salt into a large bowl. Stir to blend and reserve. Add the egg yolks, one of the egg whites, and remaining sugar to the yeast mixture; stir to blend. Add the remaining water, milk, melted butter, oil, and vanilla.; stir until the mixture is smooth. Stir the liquid mixture into the flour mixture and beat until the mixture is smooth.

Beat the egg whites until stiff peaks form. Fold the egg whites gently into the batter. Let the batter stand for 1 hour, stirring every 15 minutes.

Preheat your Waring Pro Belgian Waffle Maker on setting 4, 5 or 6. I use setting 6 because my husband loves the crispy exterior. Green indicator light will be illuminated when preheated.

For best results, do not open waffle maker during cooking process. Doing so will offset the timing mechanism.

Use the measuring scoop to measure the batter and pour 3/4 cup of batter into the preheated waffle iron. Use a heatproof spatula to spread the batter evenly over the grids. Close lid and rotate wafflemaker 180 degrees to the right. Bake the waffles in the waffle iron until the beeper indicates that the waffle is done. Rotate wafflemaker 180 degrees to the left. Remove waffle and repeat until all batter is used. Waffles may be kept warm in a 200 degree oven. Place waffles arranged on a cookie sheet on a rack in a warm oven. Serve with whipped cream, fruit, jam, powdered sugar, or a warm fruit syrup.

Yummy!

Tomato Bisque- More Winter Soup Favorites

This is my favorite tomato soup recipe by far! I have made it since college, and it always turns out well every time! For sake of experimentation, I have tried several other recipes, but nothing ever comes out and tastes as good as this one. The true beauty of this recipe is that it can be made with ingredients found in your pantry.

I always serve this soup with a French herb bread made in my bread machine. I will post the recipe soon.

Tomato Bisque
Adapted from Necessities and Temptations

1/4 cup butter
1/2 cup minced onion
1/2 cup all-purpose flour
1 1/2 cups milk
1 cup chicken stock
2 14 1/2-ounce cans Italian plum tomatoes, reserve juice
1 tablespoon honey
2 tablespoons minced parsley
1 teaspoon dill weed
1/4 teaspoon basil
1 teaspoon marjoram
1 whole bay leaf
Salt and pepper to taste

1. Melt butter in pan. Add onions and saute until transparent.
2. Lower heat. Add flour and cook, stirring constantly. Add milk and chicken stock. Whisk until smooth and thick.
3. Puree tomatoes in blender. I use an immersion blender, and puree in the stock pot/dutch oven, leaving some small chunks.
4. Add puree, including juice, to flour mixture. Add remaining ingredients. Simmer 45 minutes, stirring frequently.
5. Remove bay leaf and serve. Serve with cracked pepper and parmesan. (Serves 6)

Variations: (1) Serve with a pasta dish. (2) Buy a loaf of Frenchbread. Cut and toast with butter. Serve as large croutons with soup. (3) Use slices of French bread and cheese slices to create grill
cheese. Serve grill cheese with soup.

Chicken Noodle Soup- Comfort Food for the Soul

As a kid, I always ate Campbell's Chicken and Stars condensed soup from a can. The older I got, the more refined my tastebuds grew! I switched to Progresso canned soup when in a pinch. As an adult on my own, I found this fantastic recipe for Chicken Noodle Soup. Making your own stock makes the world of difference! I make this soup often, even more in the winter, and I absolutely love it! My husband, who doesn't find chicken noodle soup to be the kind of comfort food I do, swears by this soup as the "Million Dollar Chicken Noodle Soup".

If you plan to make your own stock, use the recipe included with the lentil sausage soup on my last post. It's fanatastic and store bought chicken broth cannot even compare!

If you do use store bought chicken broth, I recommend using Swanson's Organic Low-Sodium chicken broth, making sure to season with salt and pepper at the end so you don't over salt your soup.

Chicken Noodle Soup
Adapted from Tyler Florence

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped medium
  
• 3 garlic cloves, minced
• 4 medium carrots, cut diagonally into 1/2-inch-thick slices
• 3 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock, recipe follows
• 8 ounces dried wide egg noodles
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

Directions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Barefoot Contessa's Lentil Sausage Soup

In the search for a healthy but tasty soup for the snow storms in DC, I came across this fantastic recipe for lentil sausage soup! Of course, I made several adjustments, noted below.

This stew is very forgiving, and you could easily add potatoes, diced tomatoes, etc. If you add tomatoes, I suggest adding a teaspoon of brown sugar to balance out the acidity. I used two different types of sausage and doubled the amount called for. You can always use chicken or turkey sausage to make it more healthy.

Ingredients

• 1 pound French green lentils (recommended: du Puy)- generic green lentils work just fine
  
• 2 tablespoons olive oil, plus extra for serving
• 4 cups diced yellow onions (3 large)
• 4 cups chopped leeks, white and light green parts only (2 large leeks)
• 1 tablespoon minced garlic (2 large cloves)
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 bay leaf
  
• 3 cups medium diced celery (8 stalks)
• 3 cups medium diced carrots (4 to 6 carrots)
• 3 quarts Homemade Chicken Stock, recipe follows, or canned broth
• 1/4 cup tomato paste- I added the whole can
  
• 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick- First time, I used beef sausage and hot chorizo.
  
• 2 tablespoons-1/2 cup dry red wine or red wine vinegar- to taste
  
• Freshly grated Parmesan, for serving

Directions

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, brown the cut sausage on both sides, about 10 minutes. Remove sausage and place on paper towel lined plates to drain. Set aside.

Heat 2 TBSP olive oil along with the browned fond and oil left behind from the sausage over medium-high heat. Saute the onions, leeks, garlic, salt, pepper, thyme, smoked paprika, bay leaf and cumin for 8-10 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.

Chicken Stock:

Adapted from Tyler Florence

• 1 whole chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1 turnip, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• Old Bay Seasoning to taste- if making chicken noodle soup with broth
  

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.