Chef Alain’s Weekly Recap – Week Nine
August 16, 2014
Chef Alain’s Weekly Recap – Week Nine
GMO 101 Book Progress
I am still on hold waiting for endorsements from the GMO and health community. Being August, a lot of people are taking their well deserved vacations so it takes a little longer. More news soon…
Healthy French Cuisine in Spanish
I wanted to let you know that I have asked Elsa to translate one of my books, Healthy French Cuisine for Less Than $10/Day in Spanish. She’s almost done and I will publish it right after GMO 101 is out.
Low Carb Paleo Show with Chef Alain and Mark Moxom
Low Carb Paleo Show 017: Mark Moxom and Chef Alain interview Dr Hamilton Stapell of Evolution and Human Health.
We also recorded a lively interview with Tony Federico of Paleo Grilling book fame.
Chef Alain Interviews
ALADAY LLC: Talkin’ Food and GMOs with Chef Alain Braux
I was introduced to Chef Alain Braux via an email on an article he wrote about Pets and GMOs. His article reinforced the claim that Monsanto and the GMO machine they developed…
Chef Alain Posted Articles
August 2014. Food Solutions Magazine: The Gluten Free Lunchbox from Home
This week, I had the honor of having my first article published on Food Solutions Magazine. Yay!!!
Chef Alain Blog and Reviews
Tongs-Licking Paleo Grilling: Congratulations to Tony and Chef James for a tongs-licking great guide to cooking with fire. This treatise on ancient cooking techniques sets out to teach us how to cook quality meats, fresh veggies and even fruits with the magic of live fire. I felt like a boy scout all over again.
See my new postings on my Facebook page here: Chef Alain Braux
Chef Alain’s Weekly Recipe
Gaufres de Bruxelles. Brussels Waffles
I know this is not really French, but it is made in the French section of Brussels (just kidding!) When we lived there, Brigitte and I loved to get one of these covered with whipped cream and fresh strawberries as a special treat. In Belgium they use beer instead of baker’s yeast. Feel free to substitute part of your milk with a good GF beer (do not heat the beer). Cheers!
Servings: 6
This recipe is GF. Can be made GFCF.
INGREDIENTS
12 oz soy or almond milk, warm
1 tsp turbinado sugar
1 tsp instant baker’s yeast
10 oz GF bread Flour mix
¼ tsp sea salt
3 oz butter or non-hydrogenated margarine, melted
3 egg yolks
3 egg whites
¼ tsp sea salt
1 tip of a knife of cream of tartar
2 Tbsp turbinado sugar
PROCEDURE
1. Warm the alternative milk to body temperature. Mix in the yeast and sugar. Let sit covered until it starts to foam, about 15 minutes.
2. Warm your waffle iron.
3. Meanwhile, weigh the flour and salt in your mixer’s bowl. When the yeasted milk is ready, start mixing the batter at low speed with the whisk attachment. Add the egg yolks and the milk progressively, then switch to medium speed. The batter should be soft, but not as liquid as a crepe batter. Adjust with additional milk if necessary. Pour into a large bowl.
4. In a separate mixer bowl, weigh the egg whites, salt, cream of tartar and sugar. Whisk at medium speed until they foam up nicely then switch to high and whip until the meringue forms soft peaks.
5. With a rubber spatula, fold half of the egg whites carefully to lighten the mix. Add the other half and fold carefully to keep the batter light. Voila, ready to cook.
6. Cook according to the manufacturer’s instructions.
= Chef’s Tip: Sprinkle your waffles with GF powdered sugar or top them with drizzled honey, melted chocolate or any fruit of your liking.
This recipe is from my book, Living Gluten and Dairy-Free with French Gourmet Food
Comments?
I you have any comments or wish to be added to my email list, contact me at alainbraux@gmail.com
Until next week, I wish you a great week.
Chef Alain Braux
A Votre Sante – To Your Health
Note: If you like any of my books, can I ask you a favor? Can you post a review on Amazon.com?
Paleo French Cuisine Gluten and Dairy-Free Healthy French Cuisine Lower Cholesterol
Thanks a bunch. Chef Alain
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