Tonight's meal was a lesson in how forgiving some recipes really can be. It's comforting, really, after all this cooking to have it firmly implanted how little precision really is necessary. I made an old family favorite for no other reason than I had the ingredients in the house. Well, most of the ingredients, and I faked the rest.
Ham, Mushroom and Cheese Sauce
3 tbsp butter
3 tbsp flour
1 can evaporated milk (or a pint of buttermilk, if that's what you have)
1 cup swiss cheese (or 2 cups, if you happen to have ounce conversion issues for the moment)
1 cup sliced mushrooms
1 cup diced ham
Melt the butter in a saucepan over high eat. Add the flour and stir together. Pour in the milk slowly, stirring constantly. Add the cheese and let it melt. Add the mushrooms and ham and heat through. Serve over cornmeal waffles.
1 3/4 cups milk
1 cup flour
2 1/2 tsp baking powder
1 tbsp sugar
1/2 tsp salt
1 cup cornmeal
5 tbsp melted butter
Beat the eggs and milk together. Combine the dry ingredients and add them to the liquid ones, mixing with a few swift strokes (don't overstir!!). Use a few more strokes to add in the butter. Cook on a waffle griddle until done.
Of course, waffles are more fun to make on a 100-year-old cast-iron waffle iron. I know, blah, cast-iron bad for you, blah, blah. It makes phenomenal waffles, so don't make me give it up!
The Monk of Mokha by Dave Eggers
2 months ago