Monday, October 12, 2009

A lesson in compromise

The other night, while trying to come up with yet another last minute dinner idea, Ben decided that he wanted waffles for dinner, but I was craving something more along the lines of a caramelized onion quiche. While flipping through my [many] cookbooks for the perfect waffle recipe, we both definitely found what we were looking for, albeit was somewhat unusual.

Husband's review: To review this recipe is like being asked to review what you thought about toilets and indoor plumbing when you were potty training; I was skeptical at first but I eventually came to love the wonder of seeing that water disappear to Neverland, or wherever it goes (just ask Luke, he knows what I'm talking about). I was hungry and I wanted my sweet, buttery, sugar filled waffles, and I wasn't going to hear it any other way. But, due to my kindness (and the fact that Allyson can beat me up), I allowed my wife a savory alternative. However, when she said onions and waffles in the same sentence, and kept a straight face, I thought I was going to bed hungry (Heather, stop laughing, sometimes I DON'T eat everything in sight). This being the case, you could imagine my surprise when she busts out with the most appetizing waffle I've ever seen without whipped cream, sugar or maple syrup af any kind. So, with that in mind, I challenge all of you to slap Aunt Jamima out of the way, cool your Canadian maple loving tendencies, and hold on to your butts as you try these savory grids of goodness. You're gonna like the way it tastes, I guarantee it. But you don't have to take my word for it, because now you know, and knowing is half the battle. Now you have a friend in the waffle business. (4 points if you can name all 4 of the sources of the quotes used)

I guess I should say that to me, cooking is more than a necessity or even a hobby. Cooking is a passion, I'm even tempted to say that to me, cooking is life. I think I scare Ben a little every once in a while, when I suggest something out of the ordinary. So, on top of my passion for cooking, I love cookbooks. Although I'm rather picky about which cookbooks I buy, I have cookbooks for anything and everything, from all over the world. Yes, in fact, I actually read them in my spare time. I'll attribute this recipe to possibly one of my favorite cookbooks, Michael Bauer's "The Secrets of Success Cookbook; Signature Recipes and Insider Tips from San Francisco's Best Restaurants"

So without further ado, here's the long awaited recipe for caramelized onion waffles and lemon cream. The perfect combination of savory with a hint of tang and even the slightest kick. Something unexpected, but combines to create a perfect symphony of flavors.

Caramelized Onion Waffles and Lemon Cream
3 Tbsp butter
2 medium yellow onion, finely diced
2 c all-purpose flour
1/2 c chopped fresh mixed herbs (such as parsley, thyme, chives, tarragon, and chervil) [I used 1 1/2 Tbsp mixed dried herbs - parsley, thyme, and tarragon]
1 Tbsp ground black pepper
1 tsp salt
1 1/2 c milk
2 eggs at room temperature
1/3 c melted butter
Vegetable oil for greasing
**optional, 1/4 pound thinly sliced smoked salmon or gravlax

- Melt the 3 Tbsp butter in a large skillet over medium heat. Add the onions and saute until golden and caramelized, about 10 minutes. Set aside to cool.

- In a large bowl, combine the flour, herbs, baking powder, pepper, and salt. In a separate bowl, combine the milk, eggs, and melted butter. Fold the wet ingredients into the dry ingredients, being careful not to overmix. Fold in the caramelized onions. The batter should be thick and slightly lumpy.

- Heat a waffle iron according to the manufacturer's instructions and brush the grill lightly with vegetable oil. Cook the waffles until golden brown, about 3 to 5 minutes. Brush the grill with oil between each waffle. Serve, topped with lemon cream.

**Optional: Place a waffle in the center of each plate and drape salmon on the waffles around the edges. Drizzle with lemon cream.

Lemon Cream
1 c sour cream
1/4 c whole milk
Zest of one lemon
3 Tbsp fresh lemon juice

- Wisk the sour cream, milk, lemon zest, and lemon juice in a small bowl to blend. Refrigerate until ready to use.


  1. My review was way too long... sorry honey.

  2. Oh I am intrigued, I may in fact make these for dinner since I have everything necessary. We'll see what Sam says :) PS I feel the same way about cooking. It's my personal form of expression.

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