12 August 2018

Raised Waffles (Smitten Kitchen, modified)

1/2c water
5g instant yeast
2c milk
4oz butter
1tsp salt
1tsp sugar
250g flour
2 large eggs
1/4tsp soda

Mix up all but soda & eggs. Let raise overnight. Whisk in soda & eggs. Waffle. (3) 2T scoop (scant) for the regular waffler, 1/2c plus a bit for the large one. We got 8 small and 6 large. I like them both.

These are quite possibly the lightest, crispest waffles I have ever tasted. Not what I want every time I want waffles, but definitely best in class.


Egg Pasta (Mastering Pasta by Marc Vetri)

3 large eggs
300g flour
1T olive oil
1T water


Veronese Mushroom Sauce (At Elizabeth David's Table, modified)

Saute small onion in butter & oil, along with a handful of parsley and some garlic. Sprinkle a little flour over & stir in 2 pints oyster mushrooms. It was getting a bit dry, so added a couple tablespoons white wine.