At the start of 2015 we set out to write a cook book.
Our original plan was to create a Canadian-inspired set of recipes based on seasonal ingredients, splitting the book's format into quarters and selecting a brunch, lunch, dinner, and cocktail for each season. While ambitious, this plan simply was not us.
As we experimented with recipes together, a theme began to arise. Perhaps it was the catalyst of moving to a new home in February, but we found ourselves hosting brunch for friends almost every weekend in our new space. Naturally, our recipes included seasonal ingredients and our experiments started deviating from what you would expect for brunch and more particularly, what you would expect in waffle form.
We know. It’s over the top to dedicate a website to waffles. That’s what makes it fun.
We don’t think that our experiments would be as honest if we had continued to work on seasonal meals. This direction leaves room to explore within a narrow form-factor, but also a lot of room to make horrible mistakes along the way. We’ve stumbled upon this already—you can see in the photo above— as some recipes do not work and we’re critical about it.
The above recipe was inspired by a delicious recipe for latkas topped with cream cheese and salmon roe. We thought it would be a great idea to create a latka-waffle and somehow integrate gravlax, cream cheese, and salmon roe. Unfortunately, the result was awful. On their own, each of the components on the dish were tasty, but the combined flavours were so rich and overpowering that it left us each with a saltwater hangover.
Finding 'the appropriate balance' was an important lesson to learn. To some extent it will be a lesson that we’ll learn many times over. Mistakes are part of the process. The process is not to simply come up with recipes that look beautiful on instagram. Our goal is to create delicious recipes that you can take away and make on your own. Some are decadent and more time-consuming than others, but all will be a consideration of flavour, texture, and the right pairing of ingredients. With this, we’d like to introduce a cheesy sieve for which we grade each of our recipes.
The “Five C’s of Waffles”
- Composition -What is the waffle made of and why? How does it look on a plate?
- Colour - Blonde, browned, or burnt? Natural, red or green? There is a time and place for each.
- Camber - Is the waffle soft, does it bend? Is there a balance?
- Crunch - For us, every waffle must be within the perfect "crunch zone”. Soggy waffles are not enjoyable, nor are waffles that cut your mouth when you bite into them. We take this one very seriously. We're in pursuit of the perfect, lasting crunch.
- Company - Last, but most importantly, our waffles are created to be enjoyed. We prefer to pair our recipes with good friends, new and old, and conversation.
So, that’s our intention. Honest, accessible, inventive waffles that might surprise you. Along the way we'll also write about some of the visual designs of this website and events we're hosting. We’re waffle geeks, but we realize that nobody wants to read about pretentious waffles that take five hours to make. We’re here to bring you tasty brunch recipes to enjoy with friends. Read along with us if that sounds like your thing.
- Todd and Anna