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!

Posted: Monday, May 22nd, 2006 at 10:33 am Filed under: Breakfast/Brunch, Weekly Menu, Bread. 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.