By KEVIN FRISCH
[gfW]ITH THE END OF THE TERM rapidly approaching (I can tell because of all the leftover turkey lying around), I want to print some of the recipes I've been e-mailed. It's a cook's fantasy to have people sending in recipes (just thought I'd mention that). So far I have tried a little over half the ones sent to me, and well, they all tasted pretty good (who says nerds don't know good food). I do intend to try the others, but haven't yet because there was at least one ingredient in each that I didn't have around.
So there I was, tooling away furiously at 3:30 am, and Trina Arnett '91 walks by and says, "How about some waffles for dinner?" Somehow, with much effort, I managed to pull myself away from the Physics II (8.022) problem set I had just started, and followed Arnett to the kitchen area on our hall.
Right from the start it was obvious that Trina took her waffle making quite seriously. I mean, let's face it, on the rare occasions that I sift things, I do it once, but here she was sifting the flour three times -- for some waffles! So I started making fun of her for all the excessive sifting, but that ground to a halt when she reminded me that my 8.022 would, no doubt, be happy to see me.
So the waffles were finally ready, and the bunch of us ate away. The waffles were very good. I had actually never been a big waffle fan before (I had always thought of them as a breakfast thing, and thus never had the time to make them), but it just goes to show what a good recipe can do. Anyway, after much hassling, Arnett finally gave me the recipe.
Now, this may come as a surprise, but you may have actually tried these very same waffles, without knowing it, if you were at an East Campus breakfast feed within the last three or four years.
Trina's Amazing Waffles-o-Doom
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3 eggs separated
1 Tbls. sugar
11/4 cup whole milk
cup melted butter
Sift flour. Resift with baking powder and salt -- three times. Personally, when I made these, I punted the sifting altogether, and the waffles tasted just fine. But I talked to Arnett, and she made very sinister growling noises when I told her about this apparently sacrilegious behavior, so . . . I'll leave it at that.
What makes these waffles so good is the separation of the eggs, so, even if you were too lazy to do the sifting, the "it all ends up in the same place anyway" attitude will lead to sub-optimal results.
Beat egg whites until stiff, add sugar, beat some more until the soft peak stage. In a separate bowl, beat yolks, add milk, stir, and pour into the flour mixture. Mix well. Fold in egg whites. Proper folding method is the key -- I usually use one
of those rubber spatulas, though a large spoon will do. If this is not done gently, all those yummy air bubbles that were beat into the egg whites will die.
Bake in waffle iron until golden brown. Makes four to eight.
When you make these, don't leave the mixture sitting around for more than a couple of minutes because all those little bubbles pop after a while -- leaving you with dense waffle batter.
Good luck and good eating.
(Please write to kevinf@athena if you have any comments, suggestions, or a recipe that you would like to share. -- KF)