Weekly Dish

Fortunately, Thursday night’s dinner turned out much better than Wednesday’s last week. At least I was able to eat it!

We are not big breakfast people–usually, a bowl or cereal and a banana and a cup of coffee are all either of us eat before noon. But we love breakfast food, so I often plan to make dishes usually served before noon at night. I have fond memories of my mom doing the same–she especially loved to make omelets for supper.

Me, well, I’m a waffle girl. I don’t know if it’s the crisp texture, the pretty shape, or just because I’m a fan of all bread products, but I love waffles of all kinds.

These turned out pretty well–I like the way the strawberries lightly flavored the batter, but I think I should have chopped them into smaller pieces; the slices made holes in the batter, and the part of the berry directly exposed to the waffle iron browned a little too much for my liking. Small-diced strawberries would probably solve that problem.

I topped the waffles with a smattering of sliced strawberries, a dollop of sour cream, and a drizzle of locally made cane syrup. Served with a side of bacon, this meal made us very happy breakfast-for-dinner diners.

Strawberry Waffles
based on the Basic Waffle recipe in The Joy of Cooking

1 3/4 cups flour
1 T. baking powder
2 T. sugar
1/2 t. salt
3 eggs, beaten
1 stick butter, melted
1 1/2 cups milk
1/2 t. vanilla extract
1/2 cup small-diced strawberries

Preheat the waffle iron. Combine the flour, baking powder, sugar, and salt in a large bowl. In a smaller bowl, whisk together the eggs, melted butter, milk, and vanilla. Dump the wet ingredients into the dry all at once, folding together gently until they are well-incorporated. The batter should be a bit lumpy, like muffin batter. Fold in the strawberries.

Prepare the waffles, according to the specifications for your waffle iron. (Mine has a little light on it that goes off when the waffles are done, so I never time them.) To serve, stack two waffles on a plate, top with a dollop of sour cream or butter, a handful of sliced strawberries, and a drizzle of cane or maple syrup. Bacon makes an excellent side.
For those of you keeping up with my attempts to eat local, here’s a list of this week’s market purchases and my menu plan:

• Bought: corn, broccoli, carrots, green tomatoes, mixed salad greens, and shrimp
• Monday: Shrimp Scampi and green salad
• Tuesday: Vegetable plate–Hannah’s broccoli, corn on the cob, oven-roasted carrots, salad
• Wednesday: Shrimp and corn soup, green salad, and bread
• Thursday: Fried green tomato BLTs with Vidalia onion rings

I’ll continue to post recipes and reports for the dinners we actually end up having!

This entry was posted on Monday, May 22nd, 2006 at 10:33 am and is filed under Bread, Breakfast/Brunch, Weekly Menu. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.