Cooking with Jonathan By Jonathan Jolicoeur

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In this weekly culinary column, I will be focusing on one dish – giving the reader a quick history of the dish, the classical preparation of it, and of course, my own spin on the classic

This week I have chosen to cover waffles – a simple leavened dough cooked in a waffle iron. Waffles are eaten throughout the world, especially in north-western Europe and the United States. The first appearance of the word waffle appears in 1725 in the cookbook Court Cooker by Robert Smith.

Traditional waffle recipe

2 cups​A-p flour
1 tbsp​Baking powder
1 tsp​Salt
4 whole​Eggs, separated
1 oz​Sugar
1 tsp​Vanilla extract
4 tbsp​Unsalted butter, melted
2 cups​Milk

Preheat your waffle iron. Meanwhile, sift the first three ingredients into a mixing bowl, then set aside. In a second bowl, beat the egg yolks and sugar with a whisk until the sugar and eggs have turned pale yellow. Slowly drizzle in melted butter, vanilla extract and milk while whisking. Mix the egg milk mixture into the dry ingredients until one consistency is achieved, then set aside. In another bowl, beat the egg whites until they form stiff peaks. Fold beaten egg whites into the batter. Spray waffle iron with non-stick cooking spray and pour enough batter to cover the waffle grid. Close and cook until golden brown, roughly 2-3 minutes. Serve warm.

Jonathan’s waffle recipe

2 cups​Cake flour
1 tbsp​Baking powder
1 tsp​Sea salt, fine
4 whole​Eggs, separated
1 oz​Sugar
1​Vanilla bean, split, de-seeded
½ tsp​Almond extract
4 tbsp​Unsalted butter, melted
1 cup​Milk
1 cup​Heavy cream

Preheat waffle iron. In a small cooking pot, steep milk, cream and vanilla bean over low heat until liquid has become hot to the touch, then set aside. Meanwhile, sift the first three ingredients into a mixing bowl. Mix in your egg yolks, melted butter and almond extract. Slowly drizzle in milk while whisking until one consistency is achieved, then set aside. In another bowl, beat the egg whites until they form stiff peaks. Fold beaten egg whites into the batter. Spray waffle iron with non-stick cooking spray and pour enough batter to cover the waffle grid. Close and cook until golden brown, roughly 2-3 minutes. Serve warm.

Whether you choose to prepare the classic, my twist or your own interpretation, remember that food is about bringing people together and that the act of cooking is about caring and as long as your heart is in the dish you prepare, the people you are cooking for will appreciate it (and you).

If you have any questions for me or would like to see me cover any particular dish in this column, feel free to write me, care of this publication. From my kitchen to yours, it is my pleasure to give you a peek into the mind of a chef. Thank You

Jonathan Jolicoeur is a chef at A Tavola – an Italian restaurant on Church Street in Winchester – which focuses on “farm to table” style of cooking. Jonathan was born in Somerville, lives in Woburn and has a degree from Le Cordon Bleu College of Culinary Arts.

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