Belgian Waffles: Gaufre de Liège Style

This is a recipe for the delicious yeast-risen, donut-like waffles they sell from food trucks in Belgium.

3 3/4 cups flour
1/2 tsp. salt
1/8 cup sugar
1 1/3 cup butter, melted and cooled a bit
2 eggs, at room temp
1 pkg yeast (~ 1 heaping Tablespoon)
3/4 cup water, warm
2 tsp. vanilla
225 grams (8 oz) pearl sugar (carried by some stores and can be found online)

1. Mix flour, salt, and sugar in a large bowl.  Make a well in the middle.
2. Melt the butter. Beat the eggs well, then add the melted (and cooled a bit) butter and the yeast. Mix well.  Add the water and vanilla and mix again. Let that sit (1-3 minutes) to make sure the yeast is foaming.
3. Pour the wet ingredients into the well of the dry ingredients and mix.  Knead for about 10 minutes.  The dough will be a bit sticky.
4. Place the dough in a warm place and allow it to rise 15-30 minutes.
5. Five to ten minutes before baking add the pearl sugar.
6. Shape the dough into a squarish circle (ha!) and flatten with hands, then place the dough in a HOT waffle iron.  Let bake and eat immediately as this is key to the deliciousness.

adapted from a recipe found here.

Beej's Tom Kha Gai

Beej’s Thai Chicken Coconut Soup (Tom Kha Gai)

Feeds four hungry people.

Ingredients

•

2 cans (14 oz.) coconut milk

•

2 cans (14 oz.) reduced-sodium chicken broth

•

16 quarter-size slices fresh ginger

•

2 stalks fresh lemongrass, cut in 1-in. pieces

•

2 pound boned, skinned chicken breast or thighs, cut into 1/2-in. thick strips

•

1 White Onion

•

1 cup chopped carrots

•

1 vine ripe tomato sliced into ½ in. thick slices and then cut equally into fourths.

•

2 cups sliced shiitake mushrooms

•

2 1/2 tablespoon fresh lime juice

•

2 tablespoons Thai or Vietnamese fish sauce

•

4 teaspoons sugar

•

2 teaspoons Thai chili paste (do 6 teaspoons if you like it spicy! Which I do!!!)

•

1/2 cup fresh basil leaves

•

1/2 cup fresh cilantro

Preparation

1. In a large pot, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. 

2. Add chicken, carrots, onion, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. 

3. Discard lemongrass. Drop in tomato after heat is turned off. Garnish servings with basil and cilantro.

For best results let soup sit in fridge over night. Warm up and serve the next day!