Friday, December 3, 2010
Marx Foods' Iron Foodie 2010 is FINALLY here! - Fennel Pollen Waffles with Vanilla-Chile Syrup and Maple Whipped Cream
Hi everyone! Forgive me for not posting this earlier...I just know that people were itching to see what everyone made, and wanted to leave it for the last second. It's going to be a long post so bear with me. That being said, the mystery items were something to behold, for sure! Maple Sugar, Smoked Sea Salt, Fennel Pollen, Bourbon Vanilla Beans, Dulse Seaweed, Aji Panca Chilies, Tellicherry Peppercorns, and Porcini Mushrooms! WOW!
Marx Foods' website helped...but I still really wanted to do something amazing. So, with that, I went to work. I first made a (pretty delicious, if I say so myself) sandwich: porcini and chili encrusted chicken breast which I browned and topped with a chili mayo and fried dulse seaweed. It was good. It was really good. But would it be enough to win me an Iron Foodie battle? I watch Iron Chef America a lot, and they incorporate lots of sandwiches, but I still felt something was missing.
In fact, the more I thought about it, the more I saw that Marx Foods' was practially gearing us to go for an entree. I would say that definitely 6 of the 8 ingredients did in fact scream ENTREE to me. But, two didn't. The Bourbon Vanilla Beans (quite honestly the prettiest I've ever seen), and the Maple Sugar. And these two got stuck in my craw.
Sure there were delicious Porcini Mushrooms, Aji Panca Chilies, and gorgeous Tellicherry Peppercorns but what could I do with the Bourbon Vanilla Beans and Maple Sugar? I did what I always do when I am stuck; I went to sleep. By the time I woke up the next morning, I began to believe I had my answer. Whereas many competitors would go for a savory dish, I was going to make mine sweet...and hopefully, that would prove that I was a worthy Iron Foodie!
Fennel Pollen Waffles with Vanilla-Chile Syrup and Maple Whipped Cream
The Fennel Pollen tasted to me so much like licorice that it seemed to be a great base as my waffle. Originally, I wanted to make a vanilla syrup but with the whipped cream and licorice-y waffle, it was way too sweet. One Aji Panca Chile later, and I had my solution.
The bad part about making this is now John wants these every morning! I've created a monster!
Fennel Pollen Waffles with Vanilla-Chile Syrup and Maple Whipped CreamServes: 4
3 tablespoons butter
1 1/2 cup flour
1 1/2 teaspoon baking powder
1 tablespoon Fennel Pollen
2 tablespoons sugar
1 1/2 cup milk
2 cups water
2 cups sugar
Maple Whipped Cream
1 cup heavy cream
2 tablespoons Maple Sugar
Make the syrup first.
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
Powered by Blogger.