Although people think the idea is strange, people always like the savory waffles once they try them. Anytime I cook grains, I always make a little extra and freeze it for recipes like this one. This recipe utilizes another recipe that was a stand-in for another recipe. It is always fun to watch the progression of some dishes. This recipe works for brunch, or as an interesting dinner salad, or you could have it alongside some protein for a light dinner. It is important to the success of this dish that the waffles be hot and crisp.
INGREDIENTS:
Enough waffle batter for 4 full sized waffles (Use your own favorite recipe)
1 cup cooked grains, such as wild rice, farro, barley, brown rice, quinoa, or a mix preferably
1/8th teaspoon cinnamon
1/8th teaspoon vanilla paste or extract
Salt and pepper to taste
1-2 4 ounce disks or Cypress Grove Chèvre Purple Haze cheese
1 recipe of “Salad or Arugula, Dried Apricots, and Pistachios” (see site for recipe)
½ cup Purplette Onion Quickles (see recipe on site)
METHOD:
Heat the oven to 300°F. Get your waffle iron ready. Have the salad ready to go, but do not dress it. Remove the cheese from the package and let it come to room temperature.
Make you waffle batter, then add the cinnamon, salt and pepper, and stir well. Add the vanilla and mix in, then scatter the grains over the surface of the batter and gently mix in.
Make waffles, being sure to get them crispy. Put in the oven to keep warm.
As the last waffle is cooking, dress the salad. Take the waffles out of the oven and spread ¼ of the cheese on each waffle. By the time you get to this point, the last waffle should be ready, so take it out and spread cheese on it too.
Top each waffle with the salad, season with salt and pepper, add a quarter of the quickles to the top, and serve right away.
Chef’s Notes: If you wish to make this a little heartier, you could add some torn up roast or fried chicken to the salad.
Serves: 4
Source: Chef Andrew E Cohen
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