Savory Rye Waffles
Ingredients
1 cup of all-purpose flour 1 cup of rye flour 2 tablespoons of sugar 2 teaspoons of baking powder 1 teaspoon of baking soda 1/2 teaspoon of salt 2 cups of low-fat buttermilk 1/4 cup of unsalted butter, melted 2 large eggs canola oil, for greasing the waffle iron
For topping: one package of smoked salmon (about 6 – 8 ounces)
poached eggs crème fraîche sea salt and freshly ground pepper handful of chives, finely chopped
Turn page for directions typically I view waffles AS the culinary equivalent OF gooey, upbeat POP MUSIC: they’re a guilty pleasure. Drizzled WITH maple syrup (or, in my case, drenched in a vast waterfall of maple syrup) they are nearly impossible to resist. They’re a fun, nostalgia-inducing breakfast with little-to-no nutritive value. Kasey’s recipe for Savory Rye Waffles is awesome, in part, because it radically turns the conventional idea of what “waffles” can be on it’s head. It’s savory instead of sweat. It’s topped with smoked salmon and poached eggs instead of syrup. In other words, it’s a mature, healthy, and surprising take on the morning staple. That’s why Beck’s Morning Phase is a perfect Musical Pairing. With a few exceptions (most relevantly 2002’s Sea Change) we’ve known Beck for playful, weirdo pop. In the past, he’s channeled funk, hop hop, and r&b into his mostly bright and upbeat catalog. In fact, despite a well-deserved reputation as a risk-taker with a willingness to reinvent himself, that sonic signature is what has defined most of his career. His 2002 post-breakup album Sea Change was the most notable exception. That LP is solemn, downcast, and steeped in strummy West Coast country/rock.thiebaud’s cake painting, -TURNTABLE KITCHEN
Savory Rye Waffles
DIrections
1. Place a baking sheet in your oven and preheat it to 275 degrees F.
2. Whisk together the flours, sugar, baking powder, baking soda, and salt in a medium bowl. In large bowl, combine the buttermilk, butter, and eggs, whisking until smooth. Stir the dry ingredients into the wet mix until the batter is just combined. It should be pretty thick.
2. Brush your waffle iron with oil and heat it according to the manufacturer’s instructions. Pour about 1/3 – 1/2 cup of batter into your iron (the amount you pour in will depend on your iron; you want to make sure you leave an inch or so border around to allow the batter to spread).
3. Close the waffle iron and cook for 3-5 minutes, until the top of the waffle iron lifts easily and the waffles are crisp and golden brown on the outside.
4. Transfer cooked waffles to the baking sheet in the oven to keep them warm as you make more.
5. To assemble waffles: place one waffle on each plate. Evenly distribute smoked salmon over each each waffle. Top with poached egg and a few dollops of crème fraîche. Season with salt and pepper. Sprinkle with chives.
Slice in, and enjoy!
