Recipe: Broccoli-Cottage Cheese Waffles

Broccoli-Cottage Cheese Waffles
rec.food.cooking/Anne C. Hayes (1996)

Here's one of my favorite waffle recipes, great for a brunch. It's from the book Waffles from Morning to Midnight, by Dorie Greenspan.

3/4 pound broccoli, trimmed
1 cup cottage cheese
1 1/2 cups milk
2 large eggs
2 cups all-purpose flour
1 TBS baking powder
1/4 tsp baking soda
1 tsp salt
1/2 tsp black pepper
4 scallions, white part only, thinly sliced
1 to 2 garlic cloves, mashed
1/4 cup olive oil

Cook the broccoli until the stalks are tender and can be pierced easily with a fork. Drain and let cool. Put the broccoli and cottage cheese in a blender or food processor and puree. Add the milk and eggs and blend again.

Preheat waffle iron.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. Pour the liquid ingredients over the dry and whisk until just combined. Stir in the sliced scallions, garlic, and olive oil.

Spray the waffle grids with cooking spray (you should only need to do this for the first, but re-spray as necessary).

Spoon out enough batter for your waffle maker, and spread the batter over the grids with a spoon or spatula (the batter is a little thick, so it won't just run to the edges like normal waffle batter). Close the lid and bake until set (it takes the same amount of time as a "normal" waffle, maybe a little longer). Serve immediately or keep warm in a 200 degree oven.

Makes around 8 waffles. These are great served with a topping of plain yogurt and roasted red peppers. These are also great as the base for an open-faced sandwich; just top each waffle with a slice of sharp cheddar and a slice of tomato and run under the broiler until the cheese is melted. Yum!