Chive and cheddar buttermilk waffles and gravy
This is an old recipe I created for my recipe collection on Food52. It’s sort of Southern, primarily because of the white gravy. Now you may think that waffles are only meant to be eaten with syrup or fruit but they are delicious as a savory dish, I thought this would be nice also for Spring since I use spring onions and chives. It’s delicious with pork chops, topped with a poached egg or eaten alone. I added cheese to the waffle batter along with buttermilk making them tangy. If you have never had white gravy before you are in for a treat, it’s delicious. My Mom always made white gravy with pork chops or chicken fried steak or chicken. This is my take on biscuits and gravy. Diet food, definitely not but nice for a splurge.
- 6 spring onions chopped using the white and light green
- 6-8 slices thick cut bacon cut into bite size pieces
- 1/4 cup + 2 tbs flour
- 2 1/2 cups milk
- OPTIONAL: 1/2 tsp chopped rosemary (I like it if I am serving pork chops)
- Fry the bacon bits in saute pan until browned, remove from pan and save the fat you will use that for the gravy. Turn flame to med/low and add the spring onion (and optional rosemary) and saute until the onions are soft and translucent then add the flour, whisk until it’s combined with the fat and let cook for 2 minutes stirring constantly. Whisk in the milk and add the bacon let cook until it thickens, add salt and pepper. Pour over the waffles and garnish with chives.
- 2 large eggs separated
- 1 3/4 -2 cup buttermilk (start with 1 3/4 cup if you need more add if too thick)
- 1/2 cup (1 stick) melted butter
- 1 cup grated cheddar cheese
- 3 tablespoons chopped chives
- 1 1/2 cup all purpose flour
- 1/4 cup cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- In a medium-sized mixing bowl, beat together the egg yolks, buttermilk and melted butter add the cheddar cheese and chives and stir to combine. In another bowl whisk together the dry ingredients. Whip the egg whites until they form a peak, don’t overbeat but they should be quite stiff. Combine the wet and dry ingredients just until almost smooth, now fold in the egg whites. Heat waffle iron, spray with cooking spray or brush with oil or butter and cook the waffles according to the directions for your waffle maker.
This morning I saw Chef Mimi’s post on her favorite cookbooks, and I thought wow, what are my favorites. I have hundreds of cookbooks but what are the books I use all the time and go back to constantly. It’s tough to narrow them down but here are my favorites, what are yours? You can see I like to bake, the majority are all baking books. I tend to wing it on savory recipes for the most part. This is a lot of fun and feel free to join in and blog about your most used cookbooks.
Baking with Julia
I use this book so often I have a second book I bought for when this copy becomes unusable due to overuse. It contains some of Julia’s greatest recipes for baked goods and it’s written by the great Dorie Greenspan.
Julia’s Kitchen Wisdom
I love this book it contains Julia’s master recipes for both savory and sweet items. From stock to mayonaise to pie dough. I couldn’t live without it.
Food52 Volume II
This book is fantastic, it contains some of the best recipes from the food52 community and is a book I use all the time.
Baking in America
Greg Patents wonderful book is an historical guide to baking, this book contains recipes new and old and is easy to follow, impeccably written and the recipes are foolproof.
Mini Treats And Hand Held Sweets
This is one of my new favorite books, the recipes are amazing, Abby Dodge is a goddess in the kitchen and who doesn’t love bite size treats.
James McNair’s Cakes
I use this book all the time. It has some of the best recipes in it, this book is amazing, My favorites are Mr. McNair’s angel food cake, chiffon cake, whipped cream icing, upside down cake I could go on and on, I love this book.
I felt like pizza today, was really busy and didn’t have time to run to the store for ingredients so decided to use what I had on hand. I made my go to quick pizza dough early this morning, let it rise in the refrigerator, I had some beautiful fresh spinach, a little ricotta that needed to be used, parmigiano and pecorino romano cheese and thats all I needed. The pizza dough is so simple to make, it literally takes 5 minutes, its no knead dough. I sauteed the spinach in garlic, olive oil and red pepper flakes, sprinkled on a little sea salt and black pepper, topped the dough with the spinach, some ricotta and grated parm and romano cheese. To gild the lilly I poached an egg and put it on top. Voila, dinner in a snap!!
Quick Pizza Dough
2 1/2 cups flour
2 1/4 tsp instant yeast
1 tsp salt
1 cup warm water (about 110 degrees)
2 tbs olive oil
Mix all ingredients, place in oiled zip lock bag and place in the refrigerator for at least 4 hours or longer. If you don’t want to use the refrigerator method just place in oiled bowl, cover with plastic wrap and a tea towel and let rise for 1 hour in a warm place.
Before making your pizza remove dough from the refrigerator and let come to room temperature. Pre heat your oven to 500 degrees, oil your pizza pan or heat your stone. Take the dough out of the bag or bowl, dust with a little flour and work the dough for a minute or two until its smooth. Stretch onto your pizza pan or peel. Brush with olive oil, add your toppings, in my case it was sauteed spinach, ricotta and the grated cheese. Bake until browned and bubbly.
This is hilarious, happy April Fools Day!