kruizing with kikukat

Monday, October 21, 2013

Belgian Waffles

This week was a killer week!  I swear I still have jet lag.  The Help thinks I'm crazy to think jet lag can persist for days.  I have not fully recovered from my trip.  I noticed that the students were actually better than teachers as far as not extending vacation.  There are still a few teachers who were still on vacation when school resumed.  Mercifully, this week was s short one for students, as the teachers had their union day on Friday.

I have "attended" every union day since I began teaching.  This will be our first union day in a while, as the union day was taken away from teachers when we had the furloughs.  The union days are pretty much the same.  But this year, being that the day happened so soon after my trip, I sat there and let my mind replay my trip.

I wanted to bring back a cooler of chilled seafood, but that didn't happen.  While strolling through Pike Place Market, I noticed that both City Fish and Pike Place Fish both pack airline-approved coolers guaranteed for 48 hours of freshness.  I wonder when I will break down and order something.  I don't think I ate enough seafood while there (Really, can this ever be possible?  One can never eat enough seafood).

I thought about buying a whole bunch of things.  I saw the cutest cat-art prints (Bad Kitties), but I didn't buy the print I desired because I didn't want the responsibility and worry of making sure it came home in good shape.  There were many stalls displaying beautiful fruit, but I didn't buy any, as I wasn't about to eat fruit in lieu of a meal while in Seattle.  I was intrigued by a chocolate pasta. . .meant to be a dessert pasta.

While I was thinking about food, it occurred to me that while I was away, I never once had a sit-down breakfast with all the trimmings.  Most of my breakfasts were some kind of grab-and-go pastry (Nielsen's potato, almond croissant, Top Pot doughnuts, some disgusting thing called kringler that tasted like the vile condiment).  Suddenly I felt shortchanged.  I remember having fabulous breakfasts when I was a student in Seattle.  Was I so preoccupied with other things that I couldn't take the time to have a sit-down breakfast?  I guess so.

Cafe Kaila Belgian waffle
I'm a bit taken aback because a sit-down breakfast is a luxury of vacation.  When I visit Honolulu, I make it a point to go to Cafe Kaila.  They make the best Belgian waffles.  I've tried Sweet Es and Yogurstory, but after having it at Cafe Kaila, the others pale by comparison.  The waffle at Cafe Kaila is light and crispy.  You can even get it topped with seasonal fruit.  The last time I was there, D1 got it as a "side" with bacon (looked like a pound of crispy bacon).

If you happen to be in Hilo (Tuesdays-Saturdays), stop in at Paul's Place.  Its across Agasa Furniture, near the Hilo Farmer's Market.  Paul's Place features a Belgian waffle which can totally hold its own against Cafe Kaila.  In spite of it being so awesome, I seldom order it because there are other things on the menu that I find irresistible.  The Help always orders it, and getting him to share a bite with me is like taking candy from a baby.

Since the Ds were with me this weekend, I decided to make up for what I missed in Seattle.  . . a good breakfast.  We made waffles! 

A few months ago, The Help upgraded my double Krups Belgian waffle maker to 4-banger by All-Clad.  It was taking too long to cook just 2 waffles at a time.  Since then, we've experimented with a bunch of different waffle batters.  Some required yeast for leavening, while others entailed separating the eggs.  One of the yeast batters produced a waffle which tasted like bread (not surprising).  Both The Help and I found that we preferred waffles made with batters where the eggs were separated.  We also liked a hint of lemon (over vanilla).  The Help and the Ds love to top their waffles with fruits, especially blueberries, but I prefer it unadulterated.

Have you had breakfast yet? 

 click on recipe title for printable recipe

     2 c flour
     3 tbsp sugar
     2 tsp baking powder
     1/2 tsp salt
     2 eggs, separated
     1 1/4 c milk
     1/3 c vegetable oil
     1/4 tsp lemon extract

In a medium size bowl, sift dry ingredients together.  Beat egg whites until stiff.  Set aside.  In a small bowl, beat egg yolks and milk.  Add egg mixture, vegetable oil, and lemon extract to dry ingredients.  Mix only until moistened.  Fold in egg whites.  Bake in Belgian waffle iron for 5 minutes.

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