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39
Belgian Waffles
Whipped egg whites make these waffles light, fluffy and irresistible.
Makes 4 cups batter, about 4 large Belgian waffles
2 cups unbleached, all-purpose flour
2 tablespoons yellow cornmeal
¾ teaspoon kosher salt
½ teaspoon baking soda
2 large eggs, separated
Pinch cream of tartar
4 tablespoons vegetable oil
1¾ cups buttermilk
½ teaspoon pure vanilla extract
1. Put dry ingredients into a large mixing bowl. Using the whisk attachment
, select Speed 1 and whisk to combine ingredients, about 10 seconds.
Reserve.
2. Put the egg whites and cream of tartar into a separate clean, large bowl.
Again, using the whisk attachment, select Speed 1 and whisk. As the
egg whites start to thicken, slowly increase the speed to Speed 5 to
achieve medium peaks, which takes about 2 minutes total. Reserve.
3. Put the yolks, oil, buttermilk and vanilla in a small bowl. select Speed 1
and whisk until combined, about 10 seconds. Reserve.
4. Make a well in the dry ingredients and, using Speed 1, whisk in the yolk
mixture until just combined. Then, with a spatula, carefully fold in the
egg whites.
5. Use the recommended amount of batter in your waffle maker’s recipe
booklet to cook waffles.
Nutritional information per serving (1 cup batter):
Calories 411 (38% from fat) • carb. 52g • sugars 6g • pro. 1g • fat 17g • sat. fat 3g
• chol. 97mg • sod. 705mg • calc. 138mg • fiber 1g
Fresh Herb-Crusted Pork Roast
You will love how easy it is to chop fresh herbs in the hand blender’s
chopping cup.
3 garlic cloves, peeled
2 tablespoons fresh oregano leaves
2 tablespoons fresh rosemary leaves
2 tablespoons fresh thyme leaves
1 tablespoon Dijon-style mustard
1 teaspoon fresh lemon juice
1¼ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
1 3-pound pork loin, (previously brined if desired)
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