Herbed Waffle With Caramelized Fennel Club Recipes

SAVORY HERB WAFFLES

Steps:

• In a large bowl, stir together the flour, baking powder, baking soda, garlic salt, parsley, rosemary and tarragon. Stir in the shredded Gouda. Set aside.
• In another bowl, mix together the egg yolks, buttermilk, sour cream and vegetable oil until well blended. Pour the wet ingredients into the flour mixture, and stir until just blended. In a separate clean bowl, whip the egg whites until stiff peaks form. Fold into the waffle batter.
• Heat the waffle iron, and grease with vegetable oil spray. Use the recommended amount of batter for each waffle according to your iron. Close the lid, and cook until golden brown. Waffles can be held in a warm oven while the others are cooking. Serve with creamed beef or chicken.

CARAMELIZED FENNEL FETTUCCINE WITH A POACHED EGG

Steps:

• Preheat the oven to 400 degrees F.
• In a large pot, bring 3 quarts salted water to a boil. Place the fennel wedges in the boiling water and cook until fork tender, about 6 minutes.
• Drain the fennel and transfer to a large baking sheet lined with foil. Brush the fennel with 2 tablespoons olive oil, salt, pepper and 2 tablespoons Parmesan. Bake until lightly browned, about 30 minutes, tossing occasionally.
• Meanwhile, bring 3 quarts water to boil in a large pot and about 3 inches water to boil in a medium saucepan. Add the pasta to the large pot and cook according to package directions. Add the vinegar to the saucepan and reduce the heat to low, bringing the water to a gentle simmer.
• Crack the eggs into two small ramekins and gently place each egg in the simmering water so that they are not touching. Simmer until the egg whites are set, but the yolk is still runny, about 5 minutes. Using a slotted spoon, gently remove the eggs from the water and place on a paper-towel lined plate to drain.
• Drain the cooked fettuccine and toss with the caramelized fennel, the remaining 1 tablespoon olive oil, salt and pepper.
• To serve, divide the pasta between two plates, topping each with half the remaining Parmesan, Manchego cheese, a poached egg, and salt and pepper to taste.

HERBED WAFFLES WITH CREAMED BEEF

Steps:

• Combine the first three ingredients; set aside. In a bowl, beat milk, butter, egg yolks, parsley, onion, sage and thyme. Gradually add dry ingredients; mix well. Beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. , Meanwhile, in a saucepan, melt butter; add flour. Whisk in milk and thyme; bring to a boil over medium heat. Cook and stir for 2 minutes or until thick. Add the beef and heat through. Serve over waffles. Sprinkle with parsley if desired.