I’m always on the lookout to try new things (within reason at least) and one of my vices is cookies and milk. I blame my mother because she had them every night when she was pregnant with me and while I was growing up.
Anyways last time I went to the store I came across these. They’re Berry Burst Ice Cream Oreo’s®. I thought they would be an interesting choice and I think interesting is the right word here. The filling really does taste like a fruit flavored ice cream. It’s a very unique flavor that I, personally, don’t think really goes with the chocolate cookie. It might work well for the golden versions but not the regular ones. The best way to describe the flavor would be to take a regular Oreo and dunk it in strawberry milk. They just didn’t work together in my opinion. If you’re one of those that take the Oreo apart and eat the cream filling before the outside chances are you’ll like them but I’m not one of those people.
Well, here it is: The Omelet Waffle. This was actually very easy to make, though I was a little leery about putting something like eggs in my waffle iron. I’m notoriously bad about being able to flip omelets so I was looking for a way to get the same fluffy yet firm texture without actually having to flip them. This seemed like a logical solution, I mean I’ve made brownies in the waffle iron before and they turned out fabulous. There were a few mistakes made on my first attempt at omelet waffles but I think I can overcome them next time.
I started by crumbling up a few ounces of sausage in a small skillet (the total amount of sausage is about 2 ounces on this omelet) and browning that. I drained it on a few paper towels and set it aside. Then came the fun part, working with the eggs. I took 3 eggs and a few tablespoons of heavy whipping cream and whisked them together in a tall glass. I then heated up my waffle iron and sprayed it with not stick cooking spray. Once it was warmed I opened it up and it looked like my 3 egg mixture wasn’t going to be enough so I added a 4th egg. Well that was my first mistake.
I poured the egg mixture into the waffle iron and it immediately started to puff up. I quickly closed the lid and flipped the waffle iron just like you would Belgian Waffles, mistake number two. Egg mixture started pouring out of the edges of the waffle iron and started collecting in the drip pan, what do you know, about an eggs worth before it finally stopped. Then came the steam, tons and tons of steam billowed out of the waffle iron spitting and sputtering little pieces of egg with them. So I decided to flip the unit back over so that I could release some of the pressure. That immediately caused it to pop a little bit and kind of scared me.
The rest of the cooking time went without too much trouble at least ‘til it came time to turn it out. Egg isn’t quite as hardy as waffle batter is once it’s cooked. I ended up having to tilt the whole unit (after removing the egg in the drip pan) and flipping it out onto my plate that way. After getting it on the plate I sat it in a warm toaster oven while I made sure the sausage was hot and the cheese was out. I pulled the plate out and topped my waffle with sausage and cheese, letting the cheese melt just a little bit before taking these pictures.
Everything was nice and hot by the time I finally sat down to eat. The waffle iron itself is in need of some cleaning but I think once I figure out the exact amount of egg to put in it (maybe even just 2) it won’t be so messy next time.
Last night I wasn’t sure what I wanted for dinner so I made this:
We’re going to call it kitchen sink pasta for now because I’m not 100% what to name it. It has cubed chicken, cherry tomatoes, garlic, Italian seasoning, baby portobello mushrooms, and mozzarella cheese in a light white wine sauce. I really liked it and have a similar version for a pasta salad that will be going in my cookbook but I don’t know that the mushrooms have a permanent place in it. They would probably be better if I had used some sort of sausage instead of chicken. and just a note to myself for next time, cut the mozzarella into smaller cubes. (maybe 1/4 inch).
I’ve had another tumblr for a while, Experimental Images, that showcases some of my photography and links back to my website The Last Lens. Both of those are a side projects for my normally busy life as a single gay guy in Tulsa. By day I work as an IT guy for a large corporation, and being the only one in this half of the state keeps me pretty busy. That pretty well makes me the epitome of the Forever Alone guy. I love to cook and I’m working on a cook book, that will have much the same title as this blog but will probably have a few more interesting pictures in it.
Anyways, enough rambling about me and lets focus on what’s going to happen here. I plan on using this blog to showcase some of my recipes (but not all of them, you can’t have those unless you buy the book whenever it comes out.) I’m not sure how often I’ll update this site, probably only when I have an interesting recipe or I’m trying something new on the weekends. I’ll probably also write posts about any dates and dinners that I go out on, if I ever have one. As I am single most of these recipes will be for one or two servings unless otherwise noted, but they should all scale easily because of the way I cook. I guess that’s about it, if you have something to ask or say, shoot me a message. On with the show…