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Sourdough Starter
For Sourdough Waffles referenced on page 28
Makes 4 cups
INGREDIENTS
3 cups all-purpose flour
2 cups nonfat milk
1 cup plain yogurt
1 small potato, peeled and finely grated
METHOD
1 In a small bowl, hand whisk all the ingredients until smooth. Cover
with a clean towel and set in a warm place until the batter begins to
bubble and there is a somewhat sour smell, about 24 hours.
2 Place in a covered container and refrigerate for at least 3 days.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen with
Wolfgang Puck (Random House, 1991)
Chocolate Soufflé Waffles
4 servings
INGREDIENTS
4 large egg yolks
4 tablespoons sugar
4 ounces of semi-sweet chocolate morsels, melted
5 large egg whites
METHOD
1 Using the waffle plates, preheat your Panini Maker to setting 9 until
the green ready light illuminates.
2 With a hand mixer, beat the egg yolks. Add the sugar and beat until
it is a light yellow color, ensuring that the sugar is well dissolved.
3 Melt the chocolate and let cool slightly. In a separate bowl, beat the
egg whites until they form stiff peaks. Beat the melted chocolate
into the egg yolk mixture and mix well.
4 Gently fold the stiff egg whites, about 1/3 at a time, into the
chocolate mixture.
5 Spray or brush the waffle plates with butter. Spread batter evenly
over bottom waffle plate and lower lid. Cook for 5 - 7 minutes.
PRESENTATION
Serve warm topped with a scoop of your favorite ice cream drizzled
with hot fudge.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
HSN_PaniniManual 3/20/07 10:12 PM Page 29