My new obsession? Waffles! Belgian waffles to be specific, and not just because I recently saw an episode of  Bobby Flay Throw Down featuring waffles. Maybe it’s because a once decadent pastry such as the Belgian waffle has now become ubiquitous with muffins, scones and donuts in any North American coffee shop. Belgian waffles can be easily portable, just slip one into a paper bag, and with coffee in hand, you’re good to go for the office, school or even a day-long hike through the trails. Waffles can also be incorporated into any meal: top one with ice cream and whipped cream for a leisurely brunch or dessert (their grid of little square pockets acting as perfect containers for maple syrup, whipped cream and ice cream), or take two Belgian waffles and sandwich a sausage patty and egg in between for breakfast, or a slice of waffle can be a side to a plate of country fried chicken for dinner (perfect sponges to mop up gravy). The possibilities are endless. Belgian waffles are versatile, filling, and even sophisticated. In our new foodie-fad world of flickr photographers and food network-made celebrity chefs and food critics, waffles have become the new donut.



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