We are honored to have this post from Laura of the fabulous food blog The Golden Yolk! Laura is probably a big part of the reason I am even this into waffles in the first place, and this post will make it very easy to understand why. Enjoy!
If I remember correctly, a few months ago I tweeted/Facebook/something-or-anothered that I was going to have a savory waffle for breakfast. Leeann was intrigued, as she should be, because savory waffles are in fact, a brilliant way to enjoy a waffle. Sadly, the Birchwood Cafe in Minneapolis, MN is the only dining establishment where I have seen such a waffle. Clearly, that needs to be fixed, but until you can enjoy a savory waffle at your own favorite local establishment, I am here to help you recreate one at home.
To start, the anatomy of the Birchwood's latest savory waffle creation, the Asparagus-Parmesan-Quinoa Waffle:
Yes, it looks a bit overwhelming at first, but I promise it will be one of the best waffle experiences of your life. They do serve it with your typical maple syrup, but I usually only fill a couple squares with it and grab a couple bites with the bacon (any meat-eaters should know that bacon + maple syrup is a winning combo). You really don't need any with the butter, salsa, and perfectly runny egg yolk. It's up to you.
At first, I planned to only recreate the base waffle. Lucky for you, I am a huge overachiever and made every single little thing on there. And you can too! It's really not as hard as it looks, but also, you don't have to! Just enjoy the waffle on its own. It won't disappoint.
1 stick of butter
1 tbsp edible lavender flowers
1 rhubarb stalk, finely chopped
Put all ingredients in a food processor and mix until well combined. Wrap in parchment paper and store in the fridge for up to 10 days. Other than on the waffle, it's great on your favorite slice of bread and smells absolutely amazing.
1 kiwi, chopped
5-6 kumquats, chopped (including the peels)
1/4 of a red onion, chopped
Simply combine all the ingredients in one bowl. Enough to garnish about 3 waffles. Feel free to adjust the quantities to your liking.
1 bowl of your favorite waffle batter (I used Mark Bittman's but in the future I plan to try either one of the recipes that Molly of Orangette just posted here)
Quinoa flour (optional, substitute up to 25% of the flour in your waffle recipe)
6-8 asparagus stalks, chopped into small pieces with the tops left in tact
1/2 cup cooked quinoa
1/2 cup freshly grated Parmesan cheese
To serve (all optional):
1 egg (per waffle)
1 strip of bacon (per waffle)
Preheat your waffle iron.
Saute the asparagus in olive oil over medium heat until tender. Mix into the waffle batter along with the cooked quinoa and cheese. Pour into waffle iron and cook as you normally would. Keep waffles warm in a 200 degree oven until ready to serve.
Meanwhile, cook the bacon and eggs. Once the waffles are done, top each with one egg, chopped bacon, a small scoop of lavender-rhubarb butter, and kiwi-kumquat salsa. Enjoy.
Sorry we've been neglecting you, blawg! Now that there are not finals to procrastinate over it is somehow harder to devote time to this little endeavor. Spring semester just started today, though, which means we should be back on the ball (back to putting off more important things in favor of this, I mean) shortly. Posts to look out for soon:
- Waffle-related tales from our road trip
- Morning after the party waffles
- S'more waffles
- The most amazing creation of my life so far: crispy, light, garlicky hash brown waffles!