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Fully Loaded Potato Waffle
Fully Loaded Potato Waffle
Waffle irons aren’t just for maple syrup waffles. Replace the batter with sliced baked potatoes; creating a crispy potato waffle. The one I made is a simulation of a fully loaded baked potato; but the topping possibilities are endless…
Equipment
- Belgian waffle iron
Ingredients
- 2 tbsp butter
- 2 medium baked potatoes
- salt and pepper to taste
- 3 strips bacon cooked and crumbled
- 1/2 cup cheddar cheese
- 1/4 cup sour cream
- 2 tbsp chives finely chopped
Instructions
- Slice you baked potato into 1” pieces.
- Preheat your waffle iron. Coat each side with butter. Place the potato slices in a flower formation like so.
- Press the top down on the waffle iron. Lift up and fill in any holes with leftover baked potato. Season with salt and pepper. Place the top back down.
- Cook the potato waffle for 10-12 minutes until crispy; flipping half way.
- Remove the potato waffle from the iron. Top with cheddar cheese, sour cream, bacon, and chopped chives.
German Bread Dumplings (Semmelknödel)
German Bread Dumplings (Semmelknödel)
Semmelknödel are a German bread dumpling that is served with just about any type of meat. The dumplings are traditionally made with a crusty bread rolls called Brötchen; but any type of crusty white bread will work. The cubed bread is mixed with milk, eggs, sautéed onion, parsley, and nutmeg. Mix bacon into the dumpling dough, creating Speckknödel. The dumplings are steeped in a pot of water until they expand to double the size. Whether baconed or baconless, the dumpling are always served with a ladle of gravy over the top.
Ingredients
- 12 oz crusty white bread rolls cut into cubes
- 1 cup milk
- 2 tbsp butter
- 3/4 cup yellow onion finely chopped
- 2 large eggs beaten
- 1/4 cup parsley finely chopped
- 1 tsp salt
- 1/4 tsp cracked black pepper
- 1/4 tsp ground nutmeg
- beef gravy for serving
Instructions
- Melt the butter in a small skillet over medium heat. Sauté the onions for 10 minutes. Let cool.
- Whisk together the eggs, milk, parsley, and seasonings.
- Mix in the bread cubes by hand.
- Roll into golf ball-sized balls.
- Bring a large pot of water to a boil. Turn the heat to low. Add in the dumplings one at a time.
- Let the dumplings steep for 20 minutes. Lift each dumpling out with a slotted spoon.
- Serve the dumplings with beef gravy.
Vietnamese Pork Rib Soup
Vietnamese Pork Rib Soup
To me, this pork riblet soup is the ultimate Vietnamese comfort food. The ingredients can be found at any grocery store and it’s very easy to make. You will be able to find riblets at every Asian market; either cut from spare or baby back ribs. If shopping at an American grocery store, you will most likely have to ask the butcher at the counter to cut a rack of ribs into individual bite size pieces for you; about 1.5” thick. Not a fan of pork? You can use flanken style beef ribs or even bone-in chicken parts as a substitute. The key to making this soup so flavorful is the bone; so no boneless meat.
Ingredients
- 1 tbsp vegetable oil
- 1 shallot finely chopped
- 6 garlic cloves minced
- 3 green onions white and green parts separated; finely chopped
- 1 lb pork riblets
- 6 cups water
- 1 tbsp fish sauce
- 1/2 tsp salt
- 1/2 tsp mushroom bouillon powder or chicken bouillon powder
- 1/4 tsp cracked black pepper
- 1 large carrot sliced
- 1 large potato cubed
- 1/2 head cauliflower broken into florets
Instructions
- Add cooking oil to a large pot over medium heat. Sauté the shallots, garlic, and white part of the green onion for 3 minutes.
- Toss in the riblets. Sauté for 10-12 minutes until the riblets are browned.
- Pour in the water. Simmer for 45 minutes. Skim off any of scum from the top of the pot.
- Stir in the salt, mushroom bouillon, fish sauce, and black pepper. Add in the potatoes, carrots, and cauliflower. Cover and simmer over low heat for 15 minutes.
- Turn off the heat. Add in the green part of the green onion.
