Most people think of a sweet dessert with whipped cream and strawberries when they hear the words Belgian waffles. This recipe, however, is for a savory entrée. Robert Young, Bastone executive chef, says it’s quickly becoming a signature dish, one that’s named for the city of Leuven. Bastone is at 419 S. Main St., Royal Oak.
- 2 cups all-purpose flour
- 3/4 tablespoon baking powder
- 1 teaspoon baking soda
- Salt and pepper to taste
- 12 ounces shredded smoked Gouda
- 1 ounce finely diced chives
- 2 ounces finely diced white onion
- 3 egg yolks (reserve whites)
- 2 cups buttermilk
- 6 ounces sour cream
- 4 ounces vegetable oil
- 3 egg whites
In a large bowl, stir together flour, baking powder, baking soda, salt, and pepper. Stir in Gouda, chives, and onions. Set aside. In a second bowl, mix together 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 bowl, whip the egg whites until stiff peaks form. Fold into the waffle batter. Grease a heated waffle iron with spray vegetable oil. Use the recommended amount of batter for each waffle according to your iron. Close lid and cook until golden. Waffles can be kept in a warm oven until ready to serve.
- 1 ounce olive oil
- 6 ounces chicken breast, cut into 2-ounce strips
- Flour seasoned with salt, pepper, paprika, and granulated garlic
- 1/4 cup sliced red, green, and yellow bell peppers
- 1 ounce chicken stock
- 1 ounce white wine
- 4 ounces sour cream
Heat oil in a sauté pan. Lightly coat chicken pieces in flour and add to hot oil. Cook until two-thirds done, then add bell peppers. Sauté 1-2 minutes. Add chicken stock and white wine. Reduce by half. Add sour cream and mix together. Pour over waffle.