Roasted Tomato and Garlic Soup
Hands down my favorite thing to do with my armloads of summer tomatoes.
Ok, that’s a mouthful, but I couldn’t decide which component was lesser and should be left off the title.
Savory waffles: how have we not tried these before? Allow me to expound for a second: A) there’s cornbread involved. I can’t imagine a situation in which I would not want some cornbread. B) cheese. Enough said. C) Chipotle hot sauce. Easily in my top three hot sauces. So much the better when I can sneak it into breakfast. I can tell you right now that these will be on the regular rotation now.
We made them this past weekend, and later we used them in a really fun dinner application. More on that later.
These were so fun on their own with some butter and bacon. It might be fun in the future to use these in a fried chicken and waffles application as my friend Callie suggested. But alas, this time we had no fried chicken handy. Next time!
Here’s what you need:
1 3/4 cups milk
1 Tbsp. white vinegar
1/3 cup vegetable oil
1 1/2 cups AP flour
1 cup yellow cornmeal
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 Tbsp. minced fresh chives
1/2 cup grated medium cheddar cheese
1/2 tsp. chipotle hot sauce (recommended: Cholula)
In one bowl, whisk together the milk, vinegar, eggs and oil. Set aside.
In a large bowl, stir together the cornmeal, sugar, baking powder, baking soda and salt. Add the liquids to the solids and stir just to combine. Allow to hydrate for ten minutes. This is a good time to heat the waffle iron.
After ten minutes have passed, stir in the chives, cheese and hot sauce. Spray the waffle iron with a tiny bit of nonstick spray before beginning and once or twice more throughout the batch. Cook the waffles on a high setting until they are golden brown. Sometimes this will mean leaving it in a little longer even though the ready light says it’s time to go.
This recipe will make 8-9 waffles. Adapted from King Arthur Flour’s cornmeal waffles recipe.