Asparagus, Cheddar and Quinoa Savory Waffle with a Fried Egg, Lemon Pepita Butter, Rhubarb Jalapeño Marmalade, & Bacon Lardons
Photo credit: Plate Magazine
Recipe adapted from Chef Marshall – Minnesota’s Birchwood Cafe’
Yields: 6-8 servings
- 1/2Lb asparagus
- rice bran oil, as needed
- 1/2C quinoa, uncooked
- 1C brown rice flour
- 1C quinoa flour
- 1/2C potato starch
- 1/4C arrowroot starch flour
- 1T xanthan gum
- 1 tsp salt
- 1T baking powder
- 3C buttermilk
- 3 eggs, large, lightly beaten
- 1/2C cheddar cheese, shredded
Waffle Directions: Preheat oven to 375 degrees F. Cut asparagus into 1/4-inch pieces and toss with just enough rice bran oil to coat. Spread out asparagus on a baking sheet and roast until nicely browned and crisp around edges, 5 to 10 minutes. Set aside to cool.
In a small skillet set over medium heat, toast 1/4 cup quinoa, shaking pan occasionally, until light brown, 1 to 2 minutes. Cook remaining 1/4 cup quinoa in boiling water for 5 minutes, then drain it.
In a large bowl, stir together rice flour, quinoa flour, potato starch, arrowroot, xanthan gum, toasted quinoa, salt and baking powder.
In a separate bowl, whisk together 6 tablespoons rice bran oil, buttermilk and eggs.
Pour wet ingredients into flour mixture and stir until smooth. Batter will be thick. Stir in cooked quinoa, cheese and asparagus.
Preheat oven to 200 degrees F. Heat up waffle iron and lightly brush cooking surface with rice bran oil.
When waffle iron is ready, pour in 1 cup batter. Cook until waffle is lightly browned, 5 to 6 minutes.
Transfer waffle to a baking sheet and keep it warm, uncovered, in oven until ready to serve. Repeat with remaining batter.
Lemon Pepita Butter
Yields: 1/2 pound
- 1/2Lb butter, room temperature
- 1/4C pepitas, toasted and chopped
- 1T lemon juice
- 1 tsp lemon zest
- salt, as needed
- freshly ground black pepper, as needed
Mix all ingredients together in a food processor and reserve refrigerated until needed.
Rhubarb Jalapeño Marmalade
Yields: 2 1/2 pints
- 5C rhubarb, thinly sliced
- 1/2C lime juice
- 4 jalapeños, stemmed, seeded and chopped
- As needed salt
- 6 1/2C sugar
- 1 each pectin, box
Place rhubarb, lime juice and jalapeños in a large saucepan and set over high heat. Stir as it comes to a boil and boil for 1 minute. Stir in pinch of salt, sugar and pectin and bring to a fast boil for 1 minute. Remove from heat; skim off foam and pour into clean jars and seal. Process jars, following manufacturer’s directions, or reserve in refrigerator until needed.
Yields: 8 servings
- 1LB Slab or Thick Cut Bacon sliced into ½” strips and cut into batons
Preheat your heavy based frying pan until it sizzles when you add a drop of water
No need to season this meat as the cure will of done this for us.
Don’t overcrowd the cooking base, add the diced bacon and toss in the pan being careful.
Cook over high heat turning regularly until a rich, caramalization takes place then reduce heat to medium to continue cooking until golden and cooked through.
Note: The meat will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your meat is.
Sunny Side-Up Egg
- 6-8 eggs
- 1 T. olive oil (for 6-8 eggs)
- large eggs
- Toast, for serving, optional
- Kosher salt and freshly ground black pepper
Heat the oil in a medium nonstick skillet over low heat until slightly shimmering, about 5 minutes. Crack an egg into the skillet; repeat with the other eggs, adding it to the other side of the skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2 1/2 minutes. Season with salt and pepper. Slide the eggs out of the skillet onto the waffle.
Serve waffles with a dollop of pepita butter and marmalade, and a sunny-side up egg and bacon lardons.