Serves 4
For this recipe, you will need:
Corn Waffles
1 cup all-purpose flour
2/3 cup cornmeal, preferably yellow
2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2 large eggs, separated
1 1/2 cups milk or buttermilk
2 tablespoons vegetable oil
1/2 cup corn kernels
1. Preheat the waffle iron.
2. Sift together the flour, cornmeal, baking powder, sugar, salt, and baking soda into a medium mixing bowl and stir to combine.
3. In another bowl, beat the egg yolks well. Add the milk and oil and stir to combine. Add the yolks mixture to the cornmeal mixture, stirring until smooth.
4. Stir in the corn kernels.
5. In a separate bowl, beat the egg whites to soft peaks. Fold into the cornmeal mixture.
6. Pour the batter into the hot waffle iron, filling each compartment 2/3 full.
7. Cover and bake until golden brown on both sides, 3 to 5 minutes. Transfer to a warm plate and keep the waffle warm. When the waffle iron is ready, make a second waffle.
Poached Eggs and Assembly
1/2 cup poached or smoked salmon, chilled
1/4 cup goat cheese, room temperature
2 quarts water
2 tablespoons cider vinegar
4 large eggs
4 asparagus tips, steamed, then re-heated in butter
1 1/2 teaspoons black caviar
4 small branches chervil
Directions:
1. In a small bowl, combine the salmon and goat cheese. Shape into 4 quenelles or football-shaped portions. Set aside.
2. To poach the eggs: Select a saucepan pan that is at least 3 inches deep so there is enough water to cover the eggs and to prevent them from sticking to the bottom of the pan. Bring the water to a boil, reduce the heat to a simmer, and add the vinegar. The water should not boil any more vigorously than small bubbles bursting at the top; a more vigorous boil would throw the egg whites around. The barely simmering water helps the egg hold its shape while it cooks.
3. Break each egg into a small cup or bowl.
4. With a spoon, create a gentle whirlpool in the simmering water and carefully slip each egg into the middle by lowering the lip of each egg cup 1/2 inch below the surface of the water. Let the egg flow out. Gently coax it over to the side of the pan. Repeat with the remaining eggs.
5. For medium-firm yolks, poach the eggs for 3 minutes; cook for up to 5 minutes, depending on firmness desired. You can test for softness/firmness by lifting an egg with a slotted spoon and gently pressing a finger on the yolk.
6. Remove the eggs from water with slotted spoon, transfer to a paper towel-lined plate, and drain well before serving.
7. To serve, place half of a corn waffle on each plate, top with one asparagus tip, a quenelle of salmon, and a poached egg. Top with caviar and garnish with chervil.
For this recipe, you will need:
Corn Waffles
1. Preheat the waffle iron.
2. Sift together the flour, cornmeal, baking powder, sugar, salt, and baking soda into a medium mixing bowl and stir to combine.
3. In another bowl, beat the egg yolks well. Add the milk and oil and stir to combine. Add the yolks mixture to the cornmeal mixture, stirring until smooth.
4. Stir in the corn kernels.
5. In a separate bowl, beat the egg whites to soft peaks. Fold into the cornmeal mixture.
6. Pour the batter into the hot waffle iron, filling each compartment 2/3 full.
7. Cover and bake until golden brown on both sides, 3 to 5 minutes. Transfer to a warm plate and keep the waffle warm. When the waffle iron is ready, make a second waffle.
Poached Eggs and Assembly
Directions:
1. In a small bowl, combine the salmon and goat cheese. Shape into 4 quenelles or football-shaped portions. Set aside.
2. To poach the eggs: Select a saucepan pan that is at least 3 inches deep so there is enough water to cover the eggs and to prevent them from sticking to the bottom of the pan. Bring the water to a boil, reduce the heat to a simmer, and add the vinegar. The water should not boil any more vigorously than small bubbles bursting at the top; a more vigorous boil would throw the egg whites around. The barely simmering water helps the egg hold its shape while it cooks.
3. Break each egg into a small cup or bowl.
4. With a spoon, create a gentle whirlpool in the simmering water and carefully slip each egg into the middle by lowering the lip of each egg cup 1/2 inch below the surface of the water. Let the egg flow out. Gently coax it over to the side of the pan. Repeat with the remaining eggs.
5. For medium-firm yolks, poach the eggs for 3 minutes; cook for up to 5 minutes, depending on firmness desired. You can test for softness/firmness by lifting an egg with a slotted spoon and gently pressing a finger on the yolk.
6. Remove the eggs from water with slotted spoon, transfer to a paper towel-lined plate, and drain well before serving.
7. To serve, place half of a corn waffle on each plate, top with one asparagus tip, a quenelle of salmon, and a poached egg. Top with caviar and garnish with chervil.
