For a project still formulating, I have been working on some ideas that I hope will put some interesting meals on the dinner table. When I was a girl, my mom and I would occasionally have waffles for dinner – complete with a side of bacon and lots of maple syrup just as we would normally have for a weekend breakfast. Thinking about this sweet dinner, I wondered about turning it into a savory experience. My dear husband, being happy to eat whatever I come up with, was game so the other night we had grainy waffles with a mushroom ragout for dinner. The waffles were based on my sweet recipe (straight from mom’s kitchen) while the ragout was put together with whatever I had on hand. They were a big hit – so much so, we asked the neighbors in to share. And, here ‘tis for you!
2 cups all-purpose flour
½ cup rolled oats
¼ cup cornmeal
1 tablespoon baking powder
½ teaspoon each salt and pepper
2 large eggs, separated
2 cups 2% milk
¼ cup olive oil
Combine the flour, oats, cornmeal, baking powder, salt and pepper in a mixing bowl.
Combine the egg yolks with the milk and olive oil. Set aside.
Using a hand held electric mixer, beat the egg whites until they hold soft peaks.
Add the egg yolk mixture to the dry ingredients and again, using the mixer, beat to just combine. When blended, fold in the beaten egg whites to just barely incorporate.
Heat a waffle iron. Add batter according to manufacturer’s directions and bake until golden brown and crisp.
Serve with the ragout on the side or over the top.
Easy Mushroom Ragout
2 tablespoons olive oil
2 large shallots, peeled and minced
1 clove garlic, peeled and minced
4 cups sliced mushrooms – any type will do
1½ cups chicken stock or low sodium, low-fat chicken broth
1 tablespoon tomato paste
Dried thyme, salt, and pepper to taste
1 cup shredded beet greens, kale, mustard greens, or Swiss chard
Heat the oil in a large frying pan over medium heat. Add the shallots and garlic and sauté for about 3 minutes or until just soft.
Add the mushrooms and cook, stirring frequently, for about 5 minutes or until the mushrooms have exuded moisture and begun to color.
Add the chicken stock and tomato paste, stirring to blend well. Season thyme, salt, and pepper and cook, stirring occasionally, for about 10 minutes or until the mushrooms are quite soft and the mix is nicely flavored.
Stir in the greens and cook for an additional couple of minutes to just wilt. Serve warm.