Thread: The Recipe Box

For those of you who hang out in the breakfast car, here is an outstanding waffle recipe based on a yeast batter. It makes beautifully light and crispy waffles with a lacy texture. You'll want to let it ferment for at least an hour before you make them.

Waffles – Best Version


350 g pastry flour
50g malted milk powder
10g sugar
3.5g salt
4g baking soda
7g instant yeast
620g milk
115g melted butter
100g eggs

Sift the flour, malted milk powder, and baking soda into a mixing bowl. Add the yeast and salt to the dry ingredients. Add the sugar to the milk and heat the milk to 104 degrees. Add the melted butter and egg and whisk to combine. Add the wet ingredients to the dry and combine with a whisk. Allow the yeast to rise for about an hour or more. The longer the yeast is allowed to ferment, the better the texture of the waffle. Heat a waffle iron and cook for about three minutes.

Bolognese

4 tbls olive oil
1 head of garlic, sliced
2 large onions (or 3 medium), minced
6 celery stalks, minced
3 carrots, minced
1.5 lbs of ground pork
1.5 lbs of ground veal shoulder
.5 lbs ground pancetta
3 cans of tomato paste
1 bottle dry white wine
1.5 cups of milk
1 large bunch of thyme, tied
salt, pepper to taste

In a large Dutch oven, sweat the onion, celery, carrot and garlic in the olive oil over med heat. The veg should cook down considerably but do not brown. Once the veg begins to stick to the bottom regularly and has reduced in volume, add the meat and brown. During this phase, allow all of the meat juices to evaporate completely. Add the milk, tomato, wine, and thyme. Stir in the tomato ensure it dissolves in the liquid. Simmer for 2-3 hours to let the acid from the wine cook off. Adjust the seasoning with salt and pepper and remove the thyme.

I like to finish this on the pasta with a tbl of butter and a handful of grated Parmesan cheese.