Belgian Sugar Waffles

Belgian Sugar Waffles
Crunchy & Caramelized Crust, Soft & Chewy Center!
Difficulty: Easy
Prep Time: 1 hour, 30 minutes
Cooking Time: 10 minutes

This Authentic Belgian recipe is served warm throughout the day as more like a snack. These waffles are a richer, denser, sweeter, and chewier waffle.  In Belgium, the waffles are prepared in plain, vanilla and cinnamon varieties by street vendors across the nation. 

Ingredients
3 1/2 cups flour
1 tbsp dry yeast
3/4 cup lukewarm milk
2 sticks butter, room temperature
2 eggs
1 tsp vanilla extract
1/2 tsp salt
1 tbsp sugar
8 oz. pearl sugar  http://www.larsown.com/
butter for greasing

Cooking Tools
Electric waffle press
Large mixing bowl

No Syrup Needed For This Waffle!

Directions
In the mixing bowl, add lukewarm milk, 1 tbsp sugar and yeast.  Mix yeast and sugar into the milk and set aside to activate the yeast for 15 minutes.  Into the mixing bowl with the activated yeast, add; flour, salt and vanilla and stir with fork.  Mix in the egg one at a time and mix well in between.  Using your hands, mix and knead in room temperature butter a tbsp at a time until well incorporated.  Cook's Note: The texture will be more like cookie dough than batter, very thick.  Let dough rise in a warm location for 1 hour, it will have doubled in size.  Fold in pearl sugar into the dough, small amounts at a time to evenly distribute.  Preheat and grease waffle press and add a ball of dough into each well and cook for 1-2 minutes on medium-high heat.  Time will vary and will have to be adjusted accordingly, depending on the appliance you are using.  Make sure the waffles are cooked through, caramelized and crunchy on the outside and soft and chewy on the inside.
Yields 12

 

Curry Dal Soup

Curry Dal Soup
This Can Easily Made Into A Vegetarian Soup By Using Vegetable Stock!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 55-60 minutes

 Ingredients
5 cups chicken stock
1 cup coconut milk
2 cups butternut squash, peeled & cubed
2 large red potatoes, peeled & cubed
2 large carrots, peeled & cubed
1 cup onion, diced
1 clove garlic, minced
1 cup dried Dal
1 tbsp ghee (clarified butter)
watercress for garnish
2 tsp curry powder
1 tsp sugar
salt
pepper


Cooking Tools
Medium stock pot with lid

Directions
In a stock pot on medium heat, melt ghee and saute diced onions and garlic for a few minutes.  Add in; chicken stock, coconut milk, squash, potatoes, carrots, Dal, curry powder,
sugar.  Bring to a boil and reduce to simmer.  Place lid on and cook for 45-50 minutes, stir occasionally.  The soup will thicken as the Dal cooks through.  Salt and pepper at the end of the cooking.  Serve hot and garnish with watercress leaves.
Serves 4

Fried Mozzarella Balls

Fried Mozzarella Balls
Why Fry From A Box, When You Can Make It Homemade!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 10 minutes

Can Be Served With Marinara Sauce For Dipping!

Ingredients
12 (Ciliegine) mozzarella balls, dried off
1 cup flour
1 1/2 cups Panko bread crumbs
1-2 eggs
1 tsp dried Italian herbs
1 tbsp Parmesan cheese, grated
1 tbsp minced chives
vegetable oil
salt

Cooking Tools
Deep frying pan or electric fryer
3 shallow dishes
Spider 

Directions
Heat oil in a fryer to 350 Degrees F.  Create a dredging station with the three dishes, each with flour, whisked egg and panko.  Dredge each mozzarella ball in the flour to coat, then into the whisked egg, then coat in panko, place back into the the egg and the second coating of panko bread crumbs.  Cook's Note: Double coating prevents the mozzarella balls from oozing out as it fries.  Fry balls in batches and cook for about 2 minutes or until golden.  Place fried balls on plate lined with paper towels to absorb excess oil.  Sprinkle with salt, dried herbs, Parmesan cheese and minced chives and serve hot!
Serves 4

Create A Dredging Station For Easy Preparation!

Pan Fried Sole In A White Wine Reduction

Pan Fried Sole In A White Wine Reduction
A Fail Proof Elegant Fish Dinner!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 10-12 minutes

Ingredients
1 1/2 lbs. Sole filet
1 cup flour
1 cup white wine (Pinot Grigio)
juice of 1 lemon
3 tbsp butter
3 tbsp olive oil
1 tbsp minced chives
salt
pepper 

 Cooking Tools
Large nonstick skillet
Medium mixing bowl

Directions
Melt butter and olive oil on medium heat in a nonstick skillet.  Dredge Sole filet in flour, shake off excess flour.  Pan fry filet 2-3 minutes on each side, salt and pepper.  Remove filet to a serving dish.  Into the pan with all the crumbs and bits, add wine, lemon juice, minced chives and salt and pepper to taste.  Whisk and simmer until sauce thickens slightly, about a few minutes.  Pour sauce over the filet and serve.
Serves 4

Matcha Green Tea Panna Cotta

Matcha Green Tea Panna Cotta
A Fusion Of Japanese And Italian!
Difficulty: Easy
Prep Time: 5 minutes
Cooking Time: 15 minutes
Cooling Time: 3-4 hours

 

Ingredients
4 cups half & half
1 cup white sugar
1 tbsp gelatin granules
1 tbsp Super Fine Matcha Green Tea Powder (culinary grade)
1 star fruit, sliced
whipped cream

Cooking Tools
Medium saucepan
4-6 dessert cups

Direction
In a saucepan, whisk in all ingredient and cook on low.  Do not bring to a boil, but simmer until sugar and gelatin have dissolved and the green tea powder is well incorporated.  Pour liquid into dessert cup and bring to room temperature before placing in the refrigerator to chill for 3-4 hours.  Garnish with a dollop of whipped cream and a slice of star fruit.
Serves 4-6

 

Poached Chicken In A Lemongrass Ginger Broth

Poached Chicken In A Lemongrass Ginger Broth
Served With An Aromatic Jasmine Rice
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 45 minutes

Ingredients
4 skin on, bone-in chicken breast
5 cups chicken broth
2 cloves garlic, minced
2 tsp ginger, grated
1 tsp sesame oil
2 tsp lemongrass paste, Gourmet Garden http://www.gourmetgarden.com/en-us
4 lemongrass stalks (4-5 inches in length)
black sesame seeds and minced chives, garnish
salt
pepper

Cooking Tools
Large mixing bowl
Large baking dish
Medium saucepan with lid
Aluminum foil
Fine mesh strainer

Directions
Preheat oven to 350 Degrees F. In a mixing bowl, mix in; chicken broth, minced garlic, grated ginger, lemongrass paste, sesame oil, salt and pepper.  Place chicken breast skin side down into a baking dish and pour chicken stock mixture on top of chicken, add in lemongrass stalks. seal top in foil and bake in oven for 45 minutes or until done.  Remove chicken from baking dish and remove skin and discard.  Removed poached chicken from the bone and slice.  Serve sliced chicken breast on top of Jasmine rice (recipe below). Strain broth through a fine mesh strainer, remove any excess fat and pour broth over chicken and rice.  Garnish with sesame seeds, chives and lemongrass stalks.
Serves 4

Jasmine Rice
Ingredients
2 cups Jasmine rice
3 1/4 cup chicken broth

Directions
Place rice and chicken stock in a medium sauce pan and bring to a boil.  Reduce heat and cover with lid and cook for 20-25 minutes.  Turn of heat and steam for additional 15 minutes.

Baked Potato Salad

Baked Potato Salad
BBQ Season Is Just Around The Corner!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 40 minutes

 Ingredients
5 cups cold leftover mashed potatoes
3/4 cup onions, diced
3/4 cup celery, sliced
2 hard boiled eggs, chopped
1 cup mayonnaise
2 tbsp butter + greasing
1 tsp mustard powder
salt
pepper

Cooking Tools
Medium skillet
Baking dish
Medium mixing bowl

Directions
Preheat oven to 375 Degrees F.  In a skillet, melt butter and saute onions and celery for 5 minutes on low heat.  In a mixing bowl, add; mashed potatoes, the sauteed onions and celery, hard boiled eggs, mayonnaise, mustard powder, salt and pepper to taste.  Mix well and place in greased baking dish and bake in oven for 30-35 minutes.
Serves 4-6