Croque Madame Waffles

Another weekend, another week of not doing anything. Ah, I'm about to tear my hair out of boredom. Although, I guess I have been going to the gym more often and hiking around California with my mum. We went to Death Valley a few days ago and now I have this wicked capri leggings tan! I can't wait for residency to start even though I know intern year is going to be hell. Not doing anything makes me so restless, it's driving people around me crazy too 😝

So here's to a last few good weekends for brunching leisurely. And of course, that means waffles! I've been wanting some extra cheesy carb-y brunch foods and transformed croque madame into it's waffle form.  This fulfills all kinds of munchies and cravings! It's got rich béchamel, sharp cheese, ham and just enough dijon to cut a little of all the fattiness, but leave you wanting more. Oh, and we can't forget that runny egg :)

Croque Madame Waffles

makes 8-10 waffle sandwiches

Waffles
2 c flour
1 tsp salt
4 tsp baking powder
2 tbsp sugar
1 tsp vanilla
2 large eggs
1.5 c milk
5 tbsp butter, melted and cooled

Béchamel
1 tbsp butter
1.5 tbsp flour
1 cup milk
2 tsp salt
2 tbsp shredded gruyere (plus extra for top)
2 tsp black pepper (optional addition of nutmeg)

Dijon mustard
Canadian ham (fried slightly until edges are brown)
Fried eggs

1. For béchamel: in a small pot, melt butter on low heat. Once melted, dump in the flour and whisk on low for 3 mins. Add milk while whisking and let it simmer for 5 mins. Occasionally whisk to prevent bottom burning. The sauce should thicken and have thick bubbles popping off the surface. Take off heat and whisk in gruyere, salt and a dash of black pepper and nutmeg
2. For waffles: Whisk dry ingredients together (flour, salt, baking powder, sugar) in a large bowl. Mix in a small bowl, vanilla, eggs, milk and butter. Whisk dry and wet together until batter is just fully mixed. Small clumps of flour are okay! Make waffles according to your waffle machine
3. Assembly: Place waffles down on a baking tray and generously spread béchamel sauce over them. Sprinkle with gruyere, lay down Canadian ham, spread mustard and top with another waffle. Spread béchamel over the top waffle as well and more cheese (because why not?). Broil on low until the cheese has crusted on top. 
4. Serve with a runny fried egg on top!

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Hotteok Waffles [Korean cinnamon pancake waffles]

I'm currently on a college tour with my brother and mum and it has been EVENTFUL. By that I mean extremely terrible, because being stuck in the car with a surly teen and a high-pitched tiger mum for several hours is almost as bad as being duct taped to a chair listening to nails scratching on a chalk board. I feel a little crazy since we've hit 5 different states in 5 days with me as the sole driver. The only thing that's keeping me going is eating at all the bomb places I've been wanting to go in each state! I just left Boston with a box of Flour Bakery cookies and I'm in heaven! It's also crazy snowing in Boston.

This year's spring is cold and weird, so it's time to snuggle up to something toasty and cinnamon-y, like these Korean pancakes in waffle form. I eat Hotteok, a street food found everywhere in Korea, in any weather actually. They are like cinnamon buns, but chewy and flat like a pancake with an oozing middle full of melted brown sugar and peanuts. So good and so perfect for chilly weather (or all four seasons ha!)

Hotteok Waffles

makes 10-12 square waffles

Dough
2.5 cups flour
1 tsp baking powder
1 tsp salt
4 tbsp sugar
2 tsps instant yeast
2 tbsp canola oil
3/4 cup warm milk

Filling
heaping 3/4 cup brown sugar
2 tsps cinnamon
1/4 cup pumpkin seeds
1/4 cup peanuts, coarsely chopped
2 tbsp flaked almonds, coarsely chopped
2 tbsps each white and black sesame seeds
pinch of salt

1. For the dough, place all the ingredients into your stand mixer fitted with a dough hook. Work on a low speed until everything comes together and then turn it up a the next level for about a minute or so. Cover bowl loosely with plastic wrap and a damp cloth and leave in a warm spot until doubled in size (about 1 hour)
2. Meanwhile, make the filling by mixing all the ingredients together in a small bowl
3. When the dough is ready, punch it down and place on floured surface. Divide dough into about 10 balls. While working with 1 ball, cover the rest with plastic wrap so they don't dry out
4. Flatten ball gently with your palm to get a circle the size of your palm (about 4 inches). Place 1 tbsp of filling in the middle and bring edges of dough to cover and pinch to seal. Continue doing that to all the hotteok dough.
5. Preheat your waffle iron and oil surfaces generously each time. Cook according to your waffle iron's directions and they should be nice and brown on the outside
6. Serve hot!

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Animal Style Waffles

One of the first things to do when I get to LA is to have an In 'n' Out burger... and eat Korean BBQ. I think I can say yes to both :D Yes, I'm in LA, but I'm going to be chained to my desk studying here :( So this is my last post until next month! Here's an In 'n' out animal style rendition of waffles.

You have a crispy pressed tater tots waffle base, topped with American cheese, caramelized onions and that signature sauce (which is probably just thousand island dressing haha). Aaaaand a poached egg over it of course!

See you guys in a month!!

Animal Style Waffles

makes 1 waffle

12-15 tater tots, defrosted
1/2 small onion
1-2 slices of American cheese
1 tbsp ketchup
2 tbsp mayo
1 egg

1. Very thinly slice yellow onion into half moons. Heat a small frying pan with a little oil. Toss onions on low heat and let it sit for a while. It takes A LOT of patience for it to become limp and caramelized. Stir occasionally for about 30 minutes (or longer...who's counting?)
2. Bring to boil some water in a small pot to poach your egg in. Poach it and take it out with a slotted spoon and lay it on a piece of kitchen towel. Set aside
3. Now, heat up your waffle iron. Line up defrosted tater tots side by side onto the gaps in the iron and press down. It'll take longer than usual...but make sure it's nice and golden brown when you take it out
4. Top immediately with slices of american cheese so that it can melt on top. Add the caramelized onions and then mix ketchup and mayo together in a small bowl and drizzle that on top
5. Place the poached egg over it and season with pepper. 

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Falafel Waffles and Tzatziki

It's Fri-yay! Can't wait until I can spend this whole weekend just eating, watching Korean dramas and lounging in my bed. Since I won't be seeing the bf for a while as he's finished school, we've spent our weekends packed with activities and now that he's left, I have so much ME time! Haha kidding :P I'm just jelly he's going to Korea next week and I don't....sob :'(

I've been on the psych ward for two weeks now, and boy, it's been interesting. I think especially as a small Asian female, who has to talk to old veterans with absolutely no filter, I get SO many inappropriate comments and weird questions thrown at me. But, my patients otherwise have been really nice to talk to and just interesting.

Anyway, I made these healthy faWAFFLES, because I love chickpeas and falafels that don't taste like they've been deep-fried at least 3 times and rock hard. The waffle iron makes they so crispy on the outside and fluffy on the inside like they're supposed too! I guess this could work as pancakes too... but I love the many notches to hold the tzatziki.

Falafel Waffles and Tzatziki

makes 6-7 square fawaffles

Fawaffle
1 can chick peas, rinsed and drained
½ small onion
4 cloves garlic, minced
½ cup flat leaf parsley, chopped
2 tbsp olive oil
1 tsp salt
1 tsp cumin
¼ tsp tumeric
1 tsp paprika
¼ tsp fine Black pepper
2 tbsp flour
1 tsp baking powder
1 large egg white

Tzatziki sauce
1 clove garlic, minced
½ persian cucumber
½ tsp fresh dill
¾ cup plain Greek yogurt
1 tbsp lemon juice
Salt to taste

1. Drain chickpeas well and coarsely chop onion. Add both to food processor with cloves of garlic. Pulse to a coarse mixture
2. Add oil, salt, all spices, flour and baking powder. Pulse again and push down sides with spatula to make sure it is evenly mixed.
3. Add in chopped parsley. Pulse few times. Separate egg white and mix with spatula
4. Preheat oven to 350F. Heat waffle iron and brush surfaces with olive oil
5. When ready, place about 1/4 cup of falafel mixture. Make sure not to cover the whole surface because it will squash and spread. Cook until golden brown on surface. Repeat for rest of mixture. Place on baking sheet in single layer and bake to crisp up for 8-10mins
6. Meanwhile, make the tzatziki. Cut cucumber in half and seed with a small spoon. Dice into small pieces
7. Mix yogurt, garlic, salt, lemon juice and dill. Just before serving, stir in diced cucumber
8. Serve hot out of the oven with tzatziki, sliced cucumber and tomatoes and a wedge of lemon. Garnish with parsley too!

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Savory Sweet Potato Waffles + Chimichurri

Happy post-thanksgiving! Who is still eating leftovers? I know I am! I had friendsgiving with a bunch of Californian transplants, who couldn't go home to sunnier skies and palm trees :P. But, I am super grateful for them, because they are such brilliant cooks and it is never a dull moment with my peeps. Plus, I got to take back a lot of leftovers, so I've been eating straight out of my fridge for 3 days! I'm still up to my knees in sweet potatoes though. I went through a sweet potato phase and ate one (or two?, who's counting?) everyday. Now I'm trying to sneak in my leftover yams into every meal!

I wanted to make something savory, because I made pumpkin pie for friendsgiving and still have so much left over, that my teeth hurt just thinking about it. I also wanted something breakfast-y, because my roommate and I have literally been in the same pajamas for the past few days and have yet to leave the house. Don't worry, our fridges are stocked and we actually did leave the house today because we were getting a little too claustrophobic in our apartment! So, I dusted my waffle iron and made some sweet potato waffles....savory style.

This works for already mashed up yams that you might have left over from Thanksgiving. If they are candied, just forgo the dried herbs I put it in the recipe, and drizzle them with maple syrup. It sounds strange, but they are SO GOOD with chimichurri. It is super refreshing to eat, and a huge contrast to all the butter, fat, sugar-laden food from Thanksgiving. Not that I'm complaining, but my sweatpants can only stretch out so much :P.

I've also been given this superb masher from Dreamfarm and I love using it. I've always used a fork to futilely hack away at potatoes, but this masher literally took seconds to squeeze my yams into a pulp through the cool metal spirals. It also has a plastic guard on the side, so it doesn't scratch up my bowls or cookware. Now, I'll be able to make guacamole in no time! I've never owned any kind of masher, so I've never known how easy it was to mash stuff with the right tools! I see a lot of mashing in my future :D. Thanks Dreamfarm!

I hope you guys are spending quality time with family and loved ones! I can't wait to be back in LA this Christmas! 

Savory Sweet Potato Waffles + Chimichurri

adapted from food52
makes 12-15 Belgian waffles

Sweet Potato Waffles
1-1/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp dried parsley or oregano
1 tbsp butter, melted
1 tbsp brown sugar
2 large eggs, beaten
3/4 cup half and half
1-1/4 cups sweet potatoes, mashed (~2 medium yams)

Chimichurri

2.5 cups parsley, chopped super tiny 

5-6 cloves garlic, minced ~ 2 tbsp

1 tbsp dried oregano

1/2 tbsp chili flakes

2 tsps salt

1 tsp pepper

1/4 cup red wine vinegar
1/2 cup extra light olive oil

1. Chimichurri: you should make this first so that it can marinate a little in the fridge. Just chop up a bundle of parsley finely using a super sharp knife. I didn't use a food processor, because I don't like my sauce soup-y. And then, mix the first 6 ingredients together. Add in the red wine vinegar, stir. Drizzle in the olive oil (preferably extra light because you don't want an overpowering olive oil flavor). Add more salt and pepper to taste. Wrap and place in fridge. I also like to squirt some lemon juice (about 1 tbsp) in there too
2. Preheat waffle oven. Mix dry ingredients in a large bowl (flour, baking powder and soda, salt, herbs). Mix wet ingredients (butter, brown sugar, eggs, half and half and sweet potatoes) in a separate bowl. (For the potatoes, I roasted 2 medium sized one in a 400F preheated oven for about 40min-1hr or until a knife easily went through it)
3. Mix dry and wet mixes together until you get a smooth batter. Make waffles according to your waffle iron. You can keep a bunch warm in a 200F preheated oven
4. Serve with chimichurri, baby radishes, feta and a fried egg, of course!

I developed this recipe for Dreamfarm; all opinions expressed are my own. I love their cute and innovative kitchen tools and especially their clever names :) Thank you for the support!

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Peanut Butter and Jelly Waffles

We all need a little pep talk for Mondays. Especially in the form of waffles. I used to dislike eating breakfast, mostly because I think it is always too rushed and too early to eat at 4 in the morning. But, I absolutely love a lazy late breakfast, where I can just stroll out of bed or have someone make me breakfast in bed (Ha, yea right, where do I sign up for that?).

I love going to brunch, but not so much the brunch prices. I mean, seriously, a carton of eggs costs $3, and you're going to charge me $3 for ONE poached egg?! Sometimes, the long lines are just not quite worth it, especially now that the earth is about close to the temperature of molten lava on Mars. So, I bring you a classic combo in the form of waffles. Everyone loves a good PB&J, but what about in a fluffy waffle form?

I say, stay at home! Avoid thinking about where to go and what to eat and make some PB&J waffles. You're bound to have all these ingredients handy, unless you don't have a waffle maker...then you can make them into pancakes! (I don't blame ya.. I only got it last year after thinking about it for 10 years :P). Hear hear for the next weekend :D!

Peanut Butter and Jelly Waffles
serves 4

Grape Jelly Syrup
1/2 apple (pink lady or fuji) diced
1 cup red seedless grapes, cut in half
1/4 cup sugar
1 tsp vanilla
1 tbsp cornstarch (if needed)

Waffles
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
2 tbsp white sugar
1 pinch salt
1 egg
1 tsp vanilla
2 tbsp butter
1/3 cup smooth peanut butter
1 cup milk

1. Place diced apples and grapes into a small pot and cook over high heat. Add sugar, and once it sizzles, turn down to low heat. Simmer for 30 mins
2. Smash softening fruit intermittently. Add vanilla and cornstarch if needed to the thickened syrup. Take off heat and set aside
3. For the waffles, mix the dry ingredients in a large bowl (flour, baking soda, baking powder, salt, sugar).
4. Melt butter and peanut butter for 30s in the microwave. In a medium bowl, mix cooled melted peanut butter mix, milk, egg and vanilla.
5. Mix dry and wet waffle ingredients and cook according to waffle machine
6. Drizzle syrup and sprinkle crushed peanuts. Serve warm.

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Matcha Mochi Waffles with Maple Grapefruit Syrup

Haha, I know I said I was going to be on a blogging hiatus, but I just finished my last exam in school and I am taking a break this weekend before I plunge into the depths of studying. I literally have a brain fart and it needs recuperating. I'm going back to Los Angeles TODAY, where it is 80F (Fahrenheit means nothing to me as a celsius user, but at least I know this is warm)!! I shall be packing my rainbows (flip flops for Californians), shorts and tees. Although, what's the use of sun when I'm going to be indoors studying all the time.. :(

I leave you with this super simple recipe. I love matcha in everything, as you can see here, here, here, here, here, and here.  Okay, I didn't realize there were going to be so many links. Also, check out what I made in prep for lunar new year's below. It's a pseudo Japanese kagami-mochi... something you'll find everywhere for new year's. It's supposed to bring you lots of luck and prosperity for the new year, which is something I really need for this exam (literally a miracle please).

Anyway, this is seriously my final good bye... seriously :P.  I will be back soon though XOXO

Matcha Mochi Waffles with Maple Grapefruit Syrup

serves 4-5

Waffles
3/4 cup flour
1/2 cup mochiko
2 tbsp sugar
1.5 tsp baking powder
1/2 tsp baking soda
1 tbsp matcha tea powder (from Panatea)
1/4 tsp salt

1 egg
1/4 tsp vanilla extract
3 tbsp melted butted
3/4 - 1 cup buttermilk

Maple Grapefruit Syrup
1 grapefruit, segmented
brown sugar
maple syrup

1. Preheat oven to high broil setting. Lay segmented grapefruit on a lined baking tray. Sprinkle generously with brown sugar and just a little streak of maple syrup over them. Broil until caramelized
2. For the waffles, mix dry ingredients in a large bowl (flour to salt) and the wet ingredients in another bowl. Combine and mix so no lumps remain
3. Preheat waffle iron and make waffles like you usually do!
4. Serve hot waffles with grapefruit and more maple syrup

Here, I dressed up the waffles to look like kagami-mochi decorations you find around Japan during the Lunar New year. This makes me laugh hahaha.

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