Ingredients
1 tbsp unsalted butter
1/2 cup all-purpose flour
1/2 cup cornmeal
1 1/4 tbsp double-acting baking powder
1/4 tsp baking soda
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 cup buttermilk
1 large egg
1/4 cup chopped fresh cilantro
1 tsp finely chopped jalapeno pepper
2 tbsp corn oil
1 sour cream or plain yogurt for addi, tional topping
Directions
Preheat waffle iron. Preheat oven to 200'F. Melt butter; reserve in a
large bowl, whisk together flour, cornmeal, baking powder, baking
soda, salt and pepper to mix. In another bowl, beat together
buttermilk and egg until well blended and whisk into dry ingredients.
Stir in cilantro and jalapeno. Fold in corn oil and melted butter,
mixing only until combined.
Lightly butter or spray grids of your waffle iron, if needed. Brush or
spray grids again only if subsequent waffles stick.
Spoon out 1/2 cup of batter (or amount your waffle maker's
manufacturer suggests) onto iron, spreading it evenly to edge of
grids with a metal spatula or wooden spoon. Close lid and bake until
golden and crispy. Remove waffle from iron and separate into hearts
or cut into whatever size pieces you want. Place on a baking sheet,
in a single layer, and put into preheated oven. Continue making rest
of batch and putting finished waffles on sheet in oven. The waffles
should bake in oven for 1 to 1 1/2 hours, or until they are very
crispy. Serve immediately or cool on a rack and serve at room
temperature.
Servings: 8 servings
Cilantro Waffle Chips With Chunky Guacamole Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Guacamole; Mexican
The History of Recipes
We can read the history of meal recipes back into distant history, in truth as far into history as the ancient Egyptians, and potentially, even further back. Having said that, in the main part, these old recipes were just basic hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe in existence, according to historians is a series of clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Progressing into The time of the roman empire around 25BC a man called Apicius assembled a number of documents detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into starters, entrees and dessert, a style of dining still practiced today. Additionally, he informs us how the early Romans were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs such as bay, rue and dill. As our culinary historical trip moves to more modern times there are a couple of recipe books which were published in the 1300s - one book called `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, they are nothing to do with the curry that is popular today, but rather accounts of the types of food on the menus of the nobility of the period. In the 15th century, the Crusaders brought back a variety of foods and spices from Arab cooking, including spices such as coriander, basil and rosemary. These new spices and herbs was responsible for a surge in manuscripts on food, many of which still exist in private cookery archives. Over the following few centuries, the powerful families of Wesstern Europe competed to serve the most extravagent meals, and as a consequence, chefs and their recipes were greatly in demand. Even so, it was during the 1800s that formal cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and publishing recipes for their fellow cooks to enjoy. When we get to the 1900s, recipe publications were highly popular as a result of more people being able to read, increased leisure time and having more money. |
We hope you enjoy this Cilantro Waffle Chips With Chunky Guacamole recipe.
