|Garlic-Parmesan Waffle Breadsticks|
¾ cup whole wheat flour
¼ cup cornstarch
½ teaspoon baking powder
Generous amount of black pepper
1 teaspoon baking soda
1-2; teaspoon salt
¾-1¼ cups milk
¼ cup oil (olive oil would be nice)
1 tbsp. minced garlic
1 tablespoon vinegar
Shredded Parmesan cheese
1. Preheat waffle iron.
2. Combine all dry ingredients and mix well.
3. Add milk, egg, and oil, and mix well to combine. Add enough liquid so that batter makes a small mound or ribbon temporarily before returning to level.
4. Add the garlic and gently stir.
5. Right before pouring batter onto a very well-greased waffle iron, add vinegar and mix quickly. Make waffles as per the instructions for your specific waffle maker. Sprinkle Parmesan cheese on the lower grid right before pouring the batter, and sprinkle more on top of it right before closing the lid.
6. Place on a cooling rack immediately after removing from waffle iron.
7. If you plan to freeze and reheat, wrap each waffle individually, and reheat in your toaster on a medium setting.
Makes 3 to 4 8-inch Belgian waffles. These are good with spaghetti sauce.
Note: Adding garlic and cheese to a waffle mix probably won't be good. The makers usually sweeten them.
Adapted from Eat Fresh: Quick and Easy Meals by Tom Woodbury via this article
It was late at night and I was reading some 1500s French guy's thoughts on dying (sometimes I think nothing turns a generation of students off of pleasure reading quite like literature classes). I needed something crispy with cheese and spaghetti sauce.
|And a big lump of garlic.|
Ever since I found this waffle recipe online, I've been making it a lot. The original recipe had suggested variations involving fruit, so naturally I got out the garlic.
|Sizzle sizzle sizzle...|
The idea of garlic and cheese in waffles does sound really bad if you're thinking of waffles as crispy syrup carriers (which admittedly are pretty tasty) at breakfast. But if you just think of these as bread, you realize you get extra-crispy, cheesy garlic bread!
I tried stirring the cheese into the batter, but that proved a waste because the taste completely disappeared. It's much better on top of and beneath. As a bonus, since it spends the entire cooking time pressed into the really hot metal grids, it becomes crisp and toasty.
This is hardly a revolutionary idea in bread, but they're really good. Also, especially in the summer, the oven needn't get involved- meaning the kitchen doesn't get so hot.