Fate is a beautiful thing. I think it was fated that Bob and I had waffles today, because I have been b*tching about wanting a waffle maker for ages. The unexpected series of events that led to it were perfect though. First, this morning I commented again that we needed a waffle maker. I’ve said it time and time again, and its remarkable to me that a food photographer can have upwards of forty cutting boards, and a surprising number of linens for a straight man, but not a waffle maker. He was nevertheless, unconcerned.
So here’s what happened. We had to go get my car from downtown, because sometimes a girl needs a martini midweek. We hopped in the car, and during the drive Bob decided if we had left the house, we may as well go prop shopping. A great plan! During the course of sorting through vintage finds, we found a waffle maker for $7.50. What are the chances? I had to have it. My mind was spinning with possibilities, but I knew I had to go savoury with the waffles. I immediately thought of the excess of garden tomatoes we had, some of which Bob roasted up yesterday. They would be perfect. From there, we were inspired. Zucchini, cheese, and chives were obvious add ins. Our chive patch in the backyard is taking over a corner of the lawn. Something which may not be a bad thing, come to think of it… Bob snapped photos once everything was assembled, and I nibbled on an extra waffle while I watched him nail those shots. What else was a girl to do?
Well, with this blog post being the most recent one for a while, I have to dedicate it to a fan I ran into a few weeks ago. Liam and I got talking while I served him at Ayden, and we chatted about restaurants he enjoys, including Little Grouse on the Prairie in Saskatoon, Charcut & Charbar in Calgary, and of course, Ayden. Turns out he follows our blog as well, which is so flattering. We had a nice chat over the course of his dinner, and I just figured I would say hello. Thanks for following, Liam!
- 1¾ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 3 eggs
- ¼ cup butter
- 1½ cups milk
- Batter mix-ins:
- 1 cup squeezed and drained shredded zucchini
- ⅓ cup shredded cheese (we used a dry, nutty cheese like Parmesan)
- ¼ cup roasted and dried tomato, chopped (see previous post for recipe)
- ½ cup chopped chives
- Toppings are optional, but we sauteed some onions, zucchini, and tomatoes, then topped it all off with a fried egg
- Whisk dry ingredients together, ensuring they are thoroughly mixed.
- In a separate bowl, whisk eggs, softened butter, and milk.
- Make a well in the center of dry ingredients, and pour wet ingredients into the well. Mix until gently combined.
- Sauté drained zucchini in a saucepan with one tbsp butter until softened.
- Add batter mix ins. Do not over mix, as it will cause the batter to become heavy.
- Ensure waffle iron is hot, then spray with nonstick cooking spray
- Use a ¼ cup to pour batter, allowing one heaping scoop for each waffle (this may change depending on how big your waffle maker is)
- Cook waffles until the waffle iron stops steaming, and waffles are lightly browned and crisp