Not just for breakfast anymore
During my childhood, Saturday mornings meant time to indulge in a leisurely breakfast impossible any other time of the week.
Many a morning, my sister and I would drag ourselves out of bed and while still in our PJ's, rifle through a small kitchen cupboard, and retrieve our mother's old chrome waffle iron - a family heirloom. Pouring a simple batter onto the hot iron which proved just as enjoyable as devouring the hot, crispy squares slathered with butter and saturated in maple syrup.
Up until the mid '60s, that's pretty much what a waffle was to most Americans. Then came the 1964 World's Fair in New York. There, thick yeast waffles, piled with fresh-sliced strawberries and topped with schlag (whipped cream) had fair-goers lining up at the Belgian pavilion - not a hard sell.
Today most Americans shun the idea of savory waffles made with ingredients like, say, smoked salmon or broccoli. But with the debut of Dorie Greenspan's new book "Waffles from Morning to Midnight" (Morrow, $15.) that trend could find its way onto American tables.
While Ms. Greenspan keeps her waffle irons (she has five) sizzling as she tests recipes that include bananas, strawberries, and other sweet toppings, she also explores such savory combinations as Curried Waffle Club Sandwiches (one of her favorites). Greenspan offers some general advice, "When you stop thinking about waffles as a breakfast item but rather as a starch, anything you can make as a sandwich you could make as a waffle. Their shape with pockets that capture and hold sauces make them perfect for savory waffles."
1/3 cup virgin olive oil
1 large shallot, peeled and finely chopped
1 large garlic clove, peeled and finely chopped