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Savory Rye Waffles: The Shadows

Savory Rye Waffles

We grew up in the shadow of Silicon Valley. Where being good at math and science was inherently better than being able to bang out a well-written analysis of ‘The Handmaid’s Tale.’

Some of us couldn’t wait to get out, to learn more about a world outside ‘the bubble.’ Some of us didn’t intend to stay. Some of us always meant to return. Some of us didn’t realize what we had: the access, the phenomenal talent around us, the beauty of our landscape.

Savory Rye Waffles

This was the land of opportunity, and we all came flocking: the Chinese, the Russians, the Indians. All of us bringing our cultures: our fish markets and pearl milk tea, our indoor slippers, our saris. Our judgments and our stereotypes. We planted them in a land surrounded by mountains and dotted with citrus trees.

I remember those misty mornings, walking to school and passing old men and women practicing their tai chi in the park. Moving in unison, in slow motion. In the shadows of the California palm trees.

I told myself it wasn’t long. Traveled down the coast and then, what did I do? I came back because that’s what you do. When there’s no other place that feels like home.

Savory Rye Waffles

Savory Rye Waffles

1 cup of all-purpose flour
1 cup of rye flour
2 tablespoons of sugar
2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
2 cups of low-fat buttermilk
1/4 cup of unsalted butter, melted
2 large eggs

For topping:
one package of smoked salmon (about 6 – 8 ounces)
poached eggs
crème fraîche
sea salt and freshly ground pepper
handful of chives, finely chopped

canola oil, for greasing the waffle iron

1. Place a baking sheet in your oven and preheat it to 275 degrees F.
2. Whisk together the flours, sugar, baking powder, baking soda, and salt in a medium bowl. In large bowl, combine the buttermilk, butter, and eggs, whisking until smooth. Stir the dry ingredients into the wet mix until the batter is just combined. It should be pretty thick.
2. Brush your waffle iron with oil and heat it according to the manufacturer’s instructions. Pour about 1/3 – 1/2 cup of batter into your iron (the amount you pour in will depend on your iron; you want to make sure you leave an inch or so border around to allow the batter to spread).
3. Close the waffle iron and cook for 3-5 minutes, until the top of the waffle iron lifts easily and the waffles are crisp and golden brown on the outside.
4. Transfer cooked waffles to the baking sheet in the oven to keep them warm as you make more.
5. To assemble waffles: place one waffle on each plate. Evenly distribute smoked salmon over each each waffle. Top with poached egg and a few dollops of crème fraîche. Season with salt and pepper. Sprinkle with chives.

Musical Pairings: Musical Pairings: Beck – Morning Phase + Savory Rye Waffles

Beck - Morning PhaseMore on the Turntable.

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Posted by Kasey

KaseyProfileSunspot

Kasey is the food editor and co-founder of Turntable Kitchen. She loves dark chocolate, warm crusty bread, and traveling to new places. She speaks Russian, but does not like vodka.

  • http://londonbakes.blogspot.com Kathryn

    This is one of my favourite ever posts of yours Kasey – beautiful writing, stunning photographs and a totally amazing sounding recipe.

  • http://www.turntablekitchen.com Kasey

    Thank you, Kathryn! That means a lot to me. I’ve been dreaming of this recipe for a while. So happy to finally be sharing it here. x

  • http://hampiesandwiches.blogspot.com/ Eileen

    Well, I live in Mountain View, so I know exactly where that tai chi club practices. This waffle doesn’t seem like a typical Silicon Valley breakfast at all, though! Coffee and tacos. I’m just saying. :) That said, I love the idea of using rye flour for a super savory morning option. That runny egg yolk would be a perfect addition!

  • Nicole

    I can imagine that growing up in Silicon Valley is an experience. California and its mini-subcultures are very interesting to me and I feel it’s what keeps bringing me back. It’s just like no other place. What a beautiful recipe, Kasey.

  • Emily

    So true! I grew up in Oakland/Berkeley and now my office is two blocks from my high school. How did that happen? Thanks for your lovely posts and photos. I posted a reply on your recent margaritas post, but it was several days after you posted, and I think there was a slight glitch so I’m not sure if you saw it. Mentioned another tequila cocktail you might enjoy. Thanks for your blog!

  • Kate Ramos

    What a stunner! The pictures are gorgeous but I’m sure they don’t do justice to how delicious that breakfast must have been. Yum!

  • http://www.dessertfortwo.com/ DessertForTwo

    Wow, you just hit really close to home for me. No place will ever feel like my home to me. And I’m divided exactly in half: grew up in Texas and lived in Nor Cal for 7 years. I yearn for them both equally, yet here I live in St Louis. It’s so weird, isn’t it?
    I remember thinking I couldn’t wait to leave Texas in highschool. And then I realized all of its Southern charm the split second I left. Strangers don’t talk to you in other states. But then I miss the laid back Cali just as hard.
    Ok, before I get too depressed, I’m going to say I love these savory waffles! I always pick up a package of smoked salmon, but rarely put it to use as good as this. Thanks :)

  • Heather Christo

    amazing waffles. I can’t get out of the Seattle Bubble. The furthest I got was SF, but it was only 2 years before it sucked me back in :)

  • http://www.turntablekitchen.com Kasey

    thanks, Heather. I can understand why you returned! Seattle is such a great city. x

  • http://www.turntablekitchen.com Kasey

    I think we all take for granted the places where we grew up. Each place has its weirdness, but they all shape us…in the end, we leave a piece of heart there, even if we never return. :)

  • http://www.turntablekitchen.com Kasey

    Thanks, Kate! It was a truly delicious breakfast that I could eat any time of the day.

  • http://www.turntablekitchen.com Kasey

    Isn’t that funny?! I didn’t spend much time in SF when I was growing up in the South Bay, so it does feel a little different, but every time I take a trip home to visit my parents, I feel like I’ve gone through a time machine. I saw your other comment -thanks for the recommendation!

  • http://www.turntablekitchen.com Kasey

    It really does! The South Bay, East Bay, North Bay, Peninsula, and the city all have very different vibes. There’s so much to explore. Thanks for the wave, Nicole!

  • http://www.turntablekitchen.com Kasey

    Tacos for breakfast? Interesting! Maybe that’s what they’re eating in MV these days :) In SF, it’s all about yogurt and granola, fancy donuts/bagels/morning buns, and lots of juices.

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