Ingredients
2 russet potatoes
1 salt to taste
1/4 cup extra-virgin olive oil
1 small onion, peeled, fine chopped
2/3 cup milk
1 freshly ground black pepper to tast, e
2 large eggs
1 cup all-purpose flour
2 tsp double-acting baking powder
Directions
(From Dorie Greenspan's "Waffles From Morning to Midnight" (Morrow).
Makes about 6 6-1/2" waffles.
Peel, wash and cut the potatoes into uniform small pieces. Put in a
large pot with cold water to cover, salt well, and bring to a boil.
Then lower heat and cook until potatoes can be pierced easily with a
fork; drain, reserving about 1/2 cup of potato water. Transfer
potatoes to a large mixing bowl. While potatoes cook, heat olive oil
and chopped onion in a small skillet over low heat just until onion
softens a bit. Pour oil and onion over drained potatoes. Add milk to
still-warm skillet - just to take chill off - then pour milk over
potatoes. Using a fork, a potato masher or a rubber spatula, mash
potatoes with oil and milk. Add 1/4 cup of warm potato water,
reserving rest, and continue to mash until mixture is smooth. Taste
potatoes and season liberally with salt and freshly ground pepper.
Preheat waffle iron and finish batter by beating eggs into potatoes
with a whisk or handheld mixer. Whisk together flour and baking
powder and fold into potato mixture with a rubber spatula. Lightly
butter or spray waffle iron grids. (You can skip this step with
well-seasoned or non-stick materials.) Scrape batter by half-cup
measure onto hot iron, smoothing batter evenly almost to edge of
grids. Close iron and bake until brown and crisp.
Servings: 6 servings
Potato Waffles With Rosemary-Garlic Oil Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Vegetable
The History of Recipes
Historians have tracked the existence of recipes back into history, in truth as far back into history as early Egypt, and maybe even further. Interesting though that maybe, these, early records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history is a series of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. As we move into Roman times around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, something we still use today. Aspicius informs us how the Roman cooks were skilled in the use of a good variety of herbs, including some that we all recognise such as thyme, rue and parsley. Moving on, we have some books which were published in the 1300s ; a book called `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these have no connection with the spicy food that is familiar to us all today, but rather recipes for the types of meals cooked for the rich people of that period. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the East, including spices such as rosemary and coriander. These new herbs and spices prompted an explosion in manuscripts on cookery, most of which still exist in private libraries. By the advent of the 1900s, cooking books are greatly in demand mostly as a result of increased literacy, leisure time and a general increase in wealth. The revolution that is television brings us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Potato Waffles With Rosemary Garlic Oil recipe.
