Triple Click - Triple Cook

Maddy, Jason and Kirk share their favorite dishes, culinary habits, kitchen tips, and cookbooks.

COOKBOOKS AND RESOURCES
Salt Fat Acid Heat by Samin Nosrat
The Wok and The Food Lab by J. Kenji López-Alt
Binging with Babish

 

ONLINE RECIPES
The delicious rice + egg dish that Emily makes
NYT Sourdough Waffle Recipe
J. Kenji López-Alt's Late Night Smashed Cheeseburger
...and his hard-boiled egg technique

 

MADDY's CHOPPED SALAD
(serves 4-6 people depending on their hunger levels)

1 pint cherry tomatoes, halved (or quartered if they’re big)
1 red bell pepper, diced
1 green bell pepper, diced
1 bunch of scallions, diced (just the white part)
1 cucumber, sliced and quartered
Crumbled feta cheese

Dressing: olive oil + red wine vinegar. I like a 50/50 mixture but this depends on how much you like the taste of oil versus vinegar.

Optional add-ons: Chopped parsley, olives, capers

 

MADDY'S BELGIAN WAFFLES
(similarly serves 4-6 people depending on their hunger levels)

1 ¾ cup flour
2 tsp baking power
½ tsp soda (replace these two bolded items with 3 tsp baking powder if you’re using regular milk instead of buttermilk; note that buttermilk will result in better-tasting waffles, but if you use almond milk here it’ll still work decently well and be a nice waffle for a dairy-free friend)
½ tsp salt
2 egg yolks
2 egg whites (put in separate bowl for beating)
1 ¼ cup buttermilk
½ cup shortening or oil (canola oil or coconut oil will work great for this; olive oil has too strong of a taste and won’t be good)

First, separate the eggs into whites and yolks. The egg yolks should be in a large bowl and the egg whites in a medium-sized bowl. Add the milk and the oil to the large bowl with the egg yolks and whisk these together thoroughly. You’re going to need a third medium-sized bowl at this point for the dry ingredients separately; stir those, and then add that mixture into your large bowl of wet ingredients. Throughout this, you’ve been letting the egg whites come to room temperature in their own bowl. Once they’re at room temp, use a mixer to beat the egg whites until stiff (search on Google for “stiff peaks” if you want to know what the egg whites should look like). Fold the beaten egg whites into the rest of the batter. You’re done!

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