i’ve recently started reading cook’s illustrated magazine. holy crap. it’s like alton brown meets chow.com and reads like the finest novel ever written. once i start reading an article, i can’t put it down. they’ll take a recipe, like chocolate butter crisp cookies and try every possible variation - 2 whole eggs vs. 2 yolks 1 white vs. 2 whites vs. 2 whites 1 yolk; baking at 350, 375, 400, 425; hershey chocolate vs. nestle vs. dutch processed - (you get the picture) until their tasters deem it “perfect”. until now, i’ve just been swiping cooks illustrated recipes from various food blogs when i get lucky enough to find them. but then i purchased an issue to read during christmas travels and now i am not sure i can continue to live if i miss even one spectacular bi-monthly* issue. last issue was holiday baking (i have at least seven recipes to try from this one) and this month - soups and stews. its possible that i got a little misty eyed when i saw it there on the magazine rack in books a million. i love soups and stews. and just in time for national soup swap day. (yes, we are having a soup swap this year, and yes, you are invited. better start thinking about it.) thank you, cooks illustrated!

anyway, back to the point. last issue had a recipe for homemade waffle batter. i guess all waffle batter is “homemade” to some extent. so i guess its homemade (non bisquick) waffle batter. it has yeast in it, and you let it rise in the fridge over night, and what resulted will change your life (or maybe just your breakfast palate) forever. i got all crazy and used a raspberry sauce that went in between layers of a big cake i made last year as a topping and it was sooooooooo good. watch out, pancake pantry. we don’t need you anymore.

YEASTED WAFFLES
From Cook’s Illustrated, Dec 2007

The batter must be made 12 to 24 hours in advance. We prefer the texture of the waffles made in a classic waffle iron, but a Belgian waffle iron will work, though it will make fewer waffles. The waffles are best served fresh from the iron but can be held in an oven until all of the batter is used. As you make the waffles, place them on a wire rack set above a baking sheet, cover them with a clean kitchen towel, and place the baking sheet in a 200-degree oven. When the final waffle is in the iron, remove the towel to allow the waffles to crisp for a few minutes. These waffles are quite rich; buttering them before eating is not compulsory and, to some, may even be superfluous.

INGREDIENTS
1 3/4 cups whole milk , or low-fat milk, or skim milk
8 tablespoons unsalted butter , cut into 8 pieces
2 cups unbleached all-purpose flour (10 ounces)
1 tablespoon granulated sugar
1 teaspoon table salt
1 1/2 teaspoons instant yeast
2 large eggs
1 teaspoon vanilla extract

1. Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Cool milk/butter mixture until warm to touch. Meanwhile, whisk flour, sugar, salt, and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth. In small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to 24 hours.

2. Following manufacturer’s instructions, heat waffle iron; remove waffle batter from refrigerator when waffle iron is hot (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate). Bake waffles according to manufacturer’s instructions (use about ½ cup for 7-inch round iron and about 1 cup for 9-inch square iron). Serve waffles immediately or hold in low temperature oven (see above note).

RASPBERRY TOPPING
(i think i stole it from smitten kitchen)

10 oz frozen raspberries
1/4 c sugar
1 tbsp corn startch

thaw then puree the raspberries. heat raspberries, sugar and corn starch over medium heat until it thickens. pour mixture through a fine mesh strainer to get rid of the seeds. use a spoon to press mixture through the strainer.

*did you know bi-monthly can me 2x a month or every other month. what a stupid system. the magazine is published 6x a year.