A savory match made in heaven
Monday, May 15, 2017
There are few things more distinctive in the Twin Cities brunch scene than the Savory Waffle from the Birchwood Cafe. The brilliance behind presenting something we usually perceive as a sweet dish, like a waffle, in a savory suit comes from Chef Marshall Paulsen. Marshall has been with the Birchwood Cafe for 10 years and has beautifully accented owner Tracy Singelton's mission to support a local and seasonal mission of 'Good Real Food' in the heart of Minneapolis for 22 years. Their savory waffle changes with each passing season, and the Spring version is listed as a perfect pairing for Alchemy #20 by our Head Roaster, Derek De La Paz. Tested and approved by both parties, we invite you to prepare these waffles with friends while sipping a pot of Alchemy #20.
Asparagus, Cheddar, and Quinoa Savory Waffle
Shared with permissions from The Birchwood Cafe Cookbook
Gluten free, Serves 6 to 8
1/2 cup quinoa
1 cup brown rice flour
1 cup quinoa flour
1/2 cup potato starch
1/4 cup arrowroot starch flour
1 tablespoon xanthan gum
1 teaspoon salt
1 tablespoon baking powder
6 tablespoons rice bran oil, plus extra for the waffle iron
3 cups buttermilk, or more if needed
3 large eggs, lightly beaten
1/2 cup shredded cheddar cheese
1/2 pound (about 8 to 10 spears) asparagus, chopped and roasted (see note)
In a small skillet set over medium heat, toast 1/4 cup of the quinoa, shaking the pan occasionally, until it is light brown, about 1 to 2 minutes. Steep the other 1/4 cup of quinoa in boiling water for 5 minutes, and then drain it.
In a large bowl, stir together the rice flour, quinoa flour, potato starch, arrowroot, xanthan gum, toasted quinoa, salt, and baking powder.
In a separate bowl, whisk together the oil, buttermilk, and eggs. Pour the wet ingredients into the flour mixture, and stir until smooth. The batter will be thick. Stir in the steeped quinoa, cheese, and asparagus. Preheat the oven to 200 degrees.
Heat up the waffle iron and lightly brush the cooking surfaces with oil. When the waffle iron is ready, pour in 1 cup of batter. Cook until the waffle is lightly browned, about 5 to 6 minutes. Transfer the waffle to a baking sheet and keep it warm, uncovered, in the oven until ready to serve. Repeat with the remaining batter.
Serve the waffles with a dollop of Birchwood Cafe's Lemon Pepita Butter and Rhubarb Jalapeño Marmalade. These recipes are also in the Birchwood Cafe Cookbook.
*Roasted Asparagus: Preheat the oven to 375 degrees. Cut the asparagus into quarter-inch pieces, and toss it with just enough rice bran oil to coat. Spread out the asparagus on a baking sheet. and roast until it is nicely browned and crisp around the edges, about 5 to 10 minutes.