Hair Health: 5 Savory Waffle Recipes

By Jordan Willard | March 24, 2015 0 Comments

After an exhausting day of running around town, I found myself having a serious craving for a giant plate of savory, delicious comfort food. I had just put in a good hour and a half at the gym, so I was super excited for the opportunity to indulge my ravenous appetite, free of guilt. The problem was that between my pantry and my fridge, there seemed to be a serious imbalance of ingredients. Rather than resort to takeout, I decided to take on the challenge of coming up with a creative dish unlike any other I had made before. I shuffled between my pantry and fridge, mixing and matching potential flavor combinations in my mind, trying to come up with a plan that would yield the least amount of messy dishes (like most New York apartments, I sadly do not have a dishwasher). Suddenly, I found the solution to all my dinner problems, silently glistening behind all my regular go to pots, pans, and tins—my waffle maker. It never occurred to me to use my waffle maker for anything other than conventional, sweet breakfast waffles, but something told me that an amalgam of this traditionally sweet breakfast dish and savory flavors was not a totally bizarre concept. Check out my five favorite savory waffle recipes I discovered, in my search for the perfect, unconventional dinner dish!

Try them all, and don’t forget to tell us about your favorite meal in the comments!

Chicken and Waffle Monte Cristos with Rosemary-Maple Gravy

source: foodnetwork.com

Ingredients
(Serves 4)

• 8 slices thick cut bacon or sliced pancetta
• 4 (6-ounce) boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 4 tablespoons butter
• 1 1/2 to 2 cups multi-grain pancake mix (recommended: Highland Sugarworks)
• 1 large egg
• 1 to 1 1/2 cups milk
• 3 tablespoons vegetable oil
• 1/4 teaspoon grated nutmeg
• A generous handful grated Parmigiano-Reggiano
• Extra-virgin olive oil, for drizzling
• 2 sprigs rosemary, leaves finely chopped
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1/3 cup dark amber maple syrup
• Special Equipment: Waffle Iron

Directions

Heat the oven to 325 degrees F.

Arrange the bacon on a slotted pan or on a cooling rack set on top of a baking sheet. Bake the bacon or pancetta until crisp, 15 to 20 minutes.

Meanwhile, cut each chicken breast horizontally to make 2 small cutlets from each piece. Pound the cutlets very thin and season with salt and pepper, to taste.

Preheat the waffle iron.

Melt a couple of tablespoons butter in small dish in the microwave. Combine the pancake mix, egg, milk, vegetable oil, nutmeg, cheese, and a pinch of salt in a medium bowl. Brush the waffle iron with melted butter and fill it with half of the batter, to make 4 square waffles.

While the waffle cooks, heat a drizzle of extra-virgin olive oil in large skillet over medium-low heat and add the chicken cutlets. Saute, 4 cutlets at a time, until cooked through, a couple of minutes on each side.

When the cutlets are all cooked, add a couple tablespoons butter to pan. When the butter has melted, stir in the rosemary and cook for 1 minute. Sprinkle in the flour, stir for 1 more minute, then whisk in the stock. Season with salt and pepper, to taste, then add the syrup. Reduce heat to low.

Make second set of 4 waffles, while keeping the first set warm in oven with the bacon.

To serve, cut the waffles into 8 squares. Arrange a chicken cutlet on each waffle and top with a couple of slices of bacon or pancetta. Add a second cutlet on the bacon and cover with another waffle. Cut the chicken and bacon wafflewich from corner to corner and serve with gravy poured over the top or in individual ramekins for dipping.

For more on this Recipe: Chicken and Waffle Monte Cristos with Rosemary-Maple Gravy
Recipe courtesy of Rachael Ray and foodnetwork.com

 

Pancetta and Cinnamon Waffles

source: foodnetwork.com

Ingredients
(Yields 4 to 6 servings)

• 1/2 cup chopped walnuts
• 1 tablespoon vegetable oil, plus 1/3 cup, plus extra for greasing the waffle iron
• 3 (4-ounce) slices pancetta, about 1/4-inch thick, diced into 1/4-inch pieces
• 3 cups Belgian waffle mix (recommended: Krusteaz)
• 2 eggs
• 1 1/2 cups water
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• 1/2 cup maple syrup
• Special Equipment: Waffle Iron

Directions

Preheat the oven to 350 degrees F. Spread the walnuts in an even layer on a baking sheet. Bake for 10 to 12 minutes until toasted. Set aside to cool.

Preheat and lightly grease a waffle iron.

Heat the oil in a medium skillet over medium-high heat. Add the pancetta and cook until brown and crispy, about 3 to 5 minutes. Transfer the pancetta to a paper towel-lined baking sheet to cool.

In a large mixing bowl, combine waffle mix, eggs, vegetable oil, water, cinnamon, and salt. Using a whisk, blend the ingredients together until smooth. Stir in the pancetta. Pour the batter, using the amount recommended by the waffle iron manufacturer’s instructions, into the preheated waffle iron. Cook waffles for 3 to 4 minutes until golden brown.

Place waffles onto serving plates. Sprinkle with the chopped walnuts and drizzle with maple syrup. Serve immediately.

For more on this Recipe: Pancetta and Cinnamon Waffles
Recipe courtesy of Giada De Laurentiis (2008) and foodnetwork.com

 

Pressed Reuben Waffle Sandwich

Ingredients
(Makes one giant sandwich- great to share)

• 2 cups rye flour
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup good-quality beer (recommended: stout or porter)
• 1 cup cold whole milk
• 2 eggs, lightly beaten
• 1 tablespoon caraway seeds
• Nonstick spray
• 1 pound thinly sliced corned beef
• 1/2 pound thinly sliced Swiss cheese
• 2 cups sauerkraut, rinsed and drained
• 1/2 cup Big Daddy’s Thousand Island, recipe follows

For the Thousand Island Dressing:

• 3/4 cup mayonnaise
• 1/4 cup ketchup
• 3 tablespoons sweet pickle relish
• 1 1/2 tablespoons prepared horseradish
• 1 teaspoons red wine vinegar
• Pinch of salt
• Pinch of coarsely ground black pepper
• Special Equipment: Waffle Iron

Directions

Preheat the oven to 250 degrees F and prepare a cookie sheet with a cooling rack on top.

In a large bowl, add the rye flour, all-purpose flour, baking soda, baking powder and salt and whisk together to combine. Add the beer, milk, eggs and caraway seeds and whisk again until the wet and dry ingredients are mixed well, about 30 seconds.

Spray the waffle iron with nonstick spray. Pour about 1 cup batter into the preheated waffle iron and cook the waffle according to the waffle maker’s instructions. As each waffle is cooked, place it onto the prepared rack in the oven to keep warm. There should be 8 waffles total, or 4 large waffles which can be cut in half.

Increase the oven temperature to 400 degrees F. Once all of the waffles are done, place 4 of them on a cutting board. Top each with a couple slices of cheese, some corned beef, about 1/2 cup of sauerkraut and drizzle with the Thousand Island dressing. Make a few layers, if desired. Top the sandwiches with the remaining waffles and place back on the rack. Place a sheet of foil on top of the sandwiches, add another cookie sheet on top of the foil and place a heavy pan or a brick on the sheet to press the sandwiches. Cook in the oven until the cheese melts, an additional 5 minutes.

For the Thousand Island Dressing:
Whisk all the ingredients in a small bowl until well incorporated. Store covered in the refrigerator.

For more on this Recipe: Pressed Reuben Waffle Sandwich
Recipe courtesy of Aaron McCargo Jr. and foodnetwork.com

 

Herbed Waffle with Caramelized Fennel Club

Ingredients
(Serves 4)

Pesto Mayonnaise:

• 1 cup store-bought pesto
• 1 cup mayonnaise
• 1/2 cup grated Parmesan

Caramelized Fennel:

• 1/4 cup olive oil
• 2 bulbs fennel, ends trimmed, split and cored, thinly sliced
• 1 tablespoon chopped garlic
• 1 large white onion, thinly sliced
• 1 large red onion, thinly sliced
• Salt and freshly ground black pepper
• 2 cups spinach

Tapanade:

• 1/2 cup roasted pepper, diced
• 1/4 cup green olives, sliced
• Juice of 1 lemon

Herbed Waffles:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 eggs, lightly beaten
• 2 cups buttermilk
• 8 tablespoons butter, melted and cooled
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh oregano
• Nonstick spray
• Special Equipment: Waffle Iron

Directions

Preheat the oven to 250 degrees F and prepare a cookie sheet with a cooling rack on top.

For the pesto: Combine all the ingredients in a bowl and set aside.

For the fennel: In a large saute pan over medium heat, add the olive oil, fennel, garlic and onions. Cook until the onions and fennel are browned and caramelized, about 20 minutes, stirring frequently. Season with salt and pepper. Stir in the spinach, set aside or place in the oven to keep warm.

For the tapenade: Combine all the ingredients in a bowl and set aside.

For the waffles: In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add in the beaten eggs, buttermilk, butter and herbs. Stir all until well combined.

Spray the waffle iron with nonstick spray. Pour about 1 cup batter into the preheated waffle iron and cook the waffle according to the waffle maker’s instructions. As each waffle is cooked, place it onto the prepared rack in the oven to keep warm.

To assemble the waffles: Place 1 waffle on a warmed plate. Top with couple of tablespoons of the pesto and some caramelized fennel. Top with another waffle, more pesto and the tapenade. Top with another waffle, more pesto, fennel and tapenade. Top with another waffle. Place a toothpick to hold into place. Cut into 4 pieces and serve immediately.

For more on this Recipe: Herbed Waffle with Caramelized Fennel Club
Recipe courtesy of Aaron McCargo Jr. and foodnetwork.com

 

White Bean Waffles

Ingredients
(Yields roughly 12 large waffles)

• 2 (15-ounce) cans cooked canellini beans
• 1 cup chicken stock
• 2 teaspoons chopped thyme
• Gray salt or course sea salt
• Freshly ground black pepper

For the waffles:

• 3 cups all-purpose flour
• 2 tablespoons baking powder
• 2 teaspoons sugar
• 1 teaspoon gray salt
• 4 eggs
• 2 cups milk
• 6 tablespoons pure olive oil
• Special Equipment: Waffle Iron

Directions

Drain and rinse the canned beans. In a small pot combine the beans, thyme, and chicken stock. Season with gray salt and pepper and bring to a simmer for about 5 minutes over medium-high heat. Remove from the heat and allow to cool to room temperature. Meanwhile in a large mixing bowl combine the flour, sugar, baking powder, and teaspoon salt.

Add the beans and their cooking liquid to a food processor and pulse to puree. Add the eggs, milk, and olive oil to the bean mixture and puree until smooth. Whisk the wet mixture into the dry slowly to avoid any lumps. Let the batter rest briefly and griddle the waffles according manufacturer’s instructions.

For more on this Recipe: White Bean Waffles
Recipe courtesy of Michael Chiarello (2007) and foodnetwork.com

Sources: 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8
All images sourced via Pinterest