Wednesday, January 15, 2014

Aren't You Hungry?

Eating: It's been awhile since I posted a recipe.  How about something you might never expect - Pizza Waffles.  If you are like us, you have a waffle maker but use it only once every couple of months, if that.  Why not branch out into something other than the usual breakfast waffles, perhaps something savory?

E discovered this recipe a few years ago while watching a TV show, I don't remember which one.  One of those local daytime talk shows. (Per further research, it was on KARE-11 TV.)  They had a guy, Ross Sveback, who was hosting some "Waffles Redefined" cooking shows around town, and demonstrated Pizza Waffles.  E quickly found the recipe on the website, printed it off and we have been making them ever since.  I may have been a bit obsessed with them early on and probably annoyed more than a couple friends with my incessant talk of "pizza waffles pizza waffles pizza waffles." Must say it 3 times fast - fun!  It is not a last minute supper idea since the batter needs to sit for 1 1/2 hours.  Also, plan ahead if you want to make the yummy fresh sauce.  We generally make it on the weekend.  In a pinch, E and I have used premade pizza sauce. Don't tell. If we do make the sauce below, we often substitute dried herbs for the fresh, just because we don't have fresh herbs on hand in the winter.

Pizza Waffles - recipe by Ross Sveback

Basic Yeast Batter
1 1/2 C milk
8 T butter
1/2 C warm water
1 pkg dry yeast
2 1/3 C all purpose flour
1/2 t salt
1 T sugar
2 large eggs
1/4 t baking soda

Place milk and butter in a small pan over medium heat until the butter has melted.  In a liquid measuring cup, place the warm water, sugar and yeast.  Stir to combine and let sit for ten minutes.  Combine the flour and salt.  Add the milk/butter mixture.  Stir in the yeast mixture.  Cover tightly with plastic wrap and let sit at room temperature for 1 1/2 hours.  The mixture will bubble.  Remove the plastic wrap and stir in eggs and baking soda.

For Pizza Waffles
1 1/2 C minced pepperoni (E and I use Canadian bacon because we prefer it)
1 C shredded Parmesan cheese (plus more for garnishing)
2/3 C fresh diced mozzarella cheese (we use shredded "unfresh" because that is what we have)
1 recipe Basic Yeast Batter

For the waffles, stir in pepperoni and cheeses into batter.  Pour batter into waffle iron and bake until brown.  Transfer onto a rack in the oven that has been preheated to 200 degrees to keep them crisp if necessary.  Serve with tomato-basil sauce (recipe below) and Parmesan cheese.

For Tomato-Basil Sauce
1 28 oz can chopped tomatoes
2 T olive oil
1 T minced garlic
1/2 bay leaf
1 thyme sprig
1 tsp oregano
8 basil leaves, minced

Heat oil in a frying pan and add garlic.  Heat until it has softened.  Add tomatoes, bay leaf, thyme and oregano.  Cook slowly for 15 minutes to reduce the juices and infuse the flavors.  Remove from heat and stir in basil.

Photo is from the KARE-11 website.

Totally tasty and a great use of the waffle iron.  Try them and let me know what you think.

Until we eat again,

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