Almost Cafe Kaila: Belgian Waffle Encore

I am finally on Fall break, a break from work, but a break from nothing else.  This is going to be a busy break!

A year ago, The Help and I headed to the Pacific Northwest to visit AChar and to pay homage to the greatest institution of higher learning (my opinion only).  This year, we're keeping it local.  I'm taking the Ds to Oahu.  We have an allergist visit lined up and a list of places at which to dine, but the high point of our visit will be a wedding!

In planning our eating, both Ds have requested we go to Cafe Kaila for breakfast.  Cafe Kaila, in Market City, seems to be a popular breakfast place with the Japanese tourist crowd.  They arrive in taxis, on foot, and one time, I saw a bus load arrive.  I notice they tend to order family-style, and this might not be a bad idea, after all, the portions at Cafe Kaila are ample.  While I enjoy the egg breakfasts and home fries (hoping I get to try the benedict this time), the Ds go there for Belgian waffles.  After swipering a bite of their waffle, they are not off base in declaring it the best waffle in the world.

The Ds are partial to the waffles at Cafe Kaila, but delicious Belgian waffles can be recreated at home with just a little effort.  I posted a Belgian waffle recipe a few months ago.  That recipe yields crisp, savory waffles which can be made with ingredients you likely have on hand.  However, if you want to capture the crisp, light and slightly lemony taste of the Cafe Kaila waffle, then this week's post is for you.  These waffles are crispier, lighter, and sweeter than my previously posted recipe.  Unfortunately, not many people have buttermilk in the fridge.  If you don't mind running out to the store (or making your own from a powder or milk/vinegar), then this is the recipe you need to make!  You can always use the leftover buttermilk to make red velvet cupcakes!

click on recipe title for printable recipe

Almost Cafe Kaila Belgian Waffles

     1 3/4 c flour

     1 1/2 tsp baking powder

     1 tsp baking soda

     1/2 tsp salt

     1/3 c sugar

     3 eggs, separated

     1/2 c butter, melted

     1 3/4 c buttermilk

     1/2 tsp lemon extract

Sift together flour, baking powder, baking soda, salt, and sugar.  Set aside.  Whip egg whites until stiff peaks form.  Set aside.  Whisk egg yolks, butter, buttermik, and lemon extract.  Whisk in flour mixture, stirring until smooth.  Fold in half of egg whites, then carefully fold in remaining egg whites.  Cook on a pre-heated waffle iron for 6 minutes at medium heat (Use 1/3 cup or #12 disher for each waffle and #4 heat setting on All-Clad).

Homecoming was especially sweet this year with a victory over the Konawaena Wildcats.  The final score, 39-7, doesn't truly indicate how well the Wildcats were able to move the ball.  Moving the ball close to the goal line was not the problem.  The problem was crossing over with all the Viking defenders in the way!  

off to an early lead

difficult to escape from your own teammates

bringing down dangerous Nainoa Ellis-Noa

Best of luck next week, boys.  Let's finish the regular season with a victory over Waiakea.  I will miss the game but will definitely look at the pics when I return.

Kikukat and family would also like to ask anyone heading to the west side this coming weekend to cheer on hometown boy and Viking alumnus Colby LaBrie (bib #1565), who will be competing in the Ironman World Championships on Saturday.  It's people like Colby who remind me why I do what I do.  I am so proud of him.  Go Colby!!!

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

 Belgian Waffles

     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.