La Tristesse de les Gaufres Francaise

or "The sadness of French waffles."

"Yes, you there in the back?  No, (laughing) I have not lost my mind!"

SAVEUR, a food and wine publication arrived the other day and  throughout  it's pristine pages, I noted that almost all of the bakery items on offer were … very brown on top.  Some might even say, "Hellfire, woman, they were all burned!"

In the back section the magazine gave us a recipe for waffle sandwiches.  The normal breads in which sandwich ingredients are normally enclosed was - burned waffles.  This is not the only insult delivered to waffles with what could only be a resounding slap - I was instantly reminded of a lunch we and Michelle had in Trouville and my dessert was a waffle, covered with vanilla ice cream and tracings of strawberry jam.  No one else at the table wanted to help me out in this matter and poking around in it with my fork, I understood why.

In reading the following recipe I noted several decidedly UN-American waffle ingredients.

BATTER FOR SANDWICH WAFFLES
1 and 1/3 cups sour cream
1/2 cup whole milk
4 large egg yolks
1/4 cup of sugar, divided - doh; two 1/8ths sugar
pinch of kosher salt - use sea salt instead
1 1/2 cups all-purpose flour sifted
1 stick (4 oz.) butter, melted
4 large egg whites

Whisk the sour cream egg yolks, milk, 2 T sugar, sea salt, followed by adding the melted butter  
Whip the egg whites and other half of the sugar and gradually add to mix very gently.
Ladle 1/3rd cup of mix onto the waffle maker, close the lid and cook until the waffle is lightly browned around the edges.

Their recipe continues - "butter the waffle with mayonnaise, layer on slices of avocado, add sheets of prosciutto or Spanish ham and dot with arugula.  Top with another waffle, squashed with a weight such as a heavy skillet and bake until warm.

Obviously, you can put in any filling that you want to add, but I can't recommend Velveeta somehow.Which is kind of sad - it makes such a great grilled cheese sandwich - any bread.   …