I was up late, reading The New Annotated H.P. Lovecraft, and needed a snack before turning out the light. Lovecraft is heavy going, so I wanted something to restore my spirit: a grilled cheese sandwich. I found some Cabot’s Extra Sharp, bread, and butter, and fired up our trusty SuperLectric waffle iron. A few minutes later, the hideous excrescences of Lovecraft’s imagination were forgotten as I ate my hot, crispy, perfectly melted, dimpled grilled cheese.
Will it Waffle? has rocked my world. The waffle maker, which I used to haul out of storage on rare Sunday mornings, now lives in the middle of the kitchen counter, an essential part of my batterie de cuisine. It glorifies sandwiches, hash browns, fruit, and other things that I’d never thought to use it for. Right this very minute, I am thinking about trying waffleized churros for breakfast tomorrow.
Daniel Shumski is the genius who thought to ask, “What can I cook in a waffle iron besides waffles?” For several years, he has been blogging about his experiments in waffling, and Will It Waffle continues the project with a collection of 53 recipes. Any dish that is meant to be hot and crisp is better when cooked in a waffle iron — thanks to all that additional surface area. Ergo, waffled bacon, falafel, leftover mashed potatoes, macaroni and cheese, and stuffing. These are actually some of Shumski’s less daring dishes. If you’re a thrill seeker, try throwing a soft-shelled crab or cookie dough into your waffle maker and see what happens. The book includes a short list of foods that won’t waffle, such as soup and drinks. Beyond these liquids, almost anything goes. There’s even a section where readers are encouraged to document their own waffle experiments. The message is clear: play with your food.
Check the WRL catalog for Will It Waffle?