Waffle Magic

What to feed the crew between the ravaging of the presents beneath the tree and the assault on the Christmas buffet? No, a bowl of hot oatmeal will not do. How about waffles? While the nearest Waffle House Restaurants are miles away near Scranton, Pennsylvania, we might take a bit of direction from their menu and try adding chocolate chips or pecans, though a simple buttermilk batter topped with sweet, creamy butter and pure maple syrup would be, in our book, hard to beat.

And for those on your shopping list who favor outspoken fashion -- how about a camouflage tee-shirt that reads, "No Grits, No Glory"? Visit http://www.wafflehouse.com/ to see more merchandise, read all about Bert's Chili and Alice's Ice Tea, or make plans to visit the restaurant's museum in Decatur, Georgia.

And while you're at it, get out the waffle maker.

Image from the Sun-Sentinel's "mad-vertising" from the past: http://www.sun-sentinel.com/entertainment/sfl-mpg-offensive-ads,0,5844647.ugcphotogallery

Chips or baking bars?

With the inclement weather, I've spent a few hours watching cooking shows while tending the fire, and have come to the conclusion that I need more chocolate in my life. (Specifically, I need a German chocolate cake, with almonds and coconut and the darkest cocoa. But I digress.)

For those who feel the same, here's a tip from Culinary Institute of America graduate Caprial Pence, of "Caprial and John's Kitchen": try baking bars instead of chocolate chips for icing or ganache as the lecithin used to help chips hold their shape can make for a lumpy frosting.

We here in our own kitchen have noticed a bit of hesitancy on the part of melted chocolate chips to cooperate when it comes making frosting and truffles. Perhaps lecithin is to blame. We'll investigate this matter more thoroughly and report back.

In other news gleaned from nor'easter viewing, according to the folks at "America's Test Kitchen," Guittard semi-sweet chocolate chips were voted best in class by their tasters. But Cook's Magazine founder Chris Kimball disagreed. Sounds like an opportunity for a taste-test of our own. As if we needed a reason to eat more chocolate.

Bean Soup Weather

A Nor'easter is headed this way, and I'm wishing I'd had the cash to install in my kitchen this adorable Vogelzang parlor stove that I found at an auction over the summer. Lot of good it's doing in the garage . . . So I'm holding down the fort by the Jotul in the family room, eating a smokey bean soup simmered with salt pork, onion, chives, a little brown sugar, lots of red and black pepper and nary a tomato, while trying to forgive the dog for jumping up on the counter and stealing the perfectly browned biscuit that was to be the best part of the berry shortcake my daughter Elizabeth whipped up for dessert.

Hope wherever you are tonight, your meal is ending on a warm, sweet note.

Coming this spring!

North Country Cooking -- a bi-monthly magazine devoted to making the most of your food dollar -- will feature delicious recipes for weekday meals, menus for holiday and entertaining, decadent desserts, and twists on classic dishes with a focus on using what's fresh, best, and available locally. We'll persuade area chefs to part with a few of their secrets, and ask readers to share their favorite recipes as well. And in each issue you'll find a farmers' market report and guide to growers and producers in the Northeast Kingdom and our neighbors in New Hampshire.

Look for our first issue in May!