In need of a sugary afternoon pick-me-up? Today, 3–4 p.m., Dan Shumski, author of Will It Waffle? 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron (Workman Sept.), will be serving up platters of Waffled Pineapple Dusted with Chili Powder and Waffled Oatmeal Chocolate Chip Cookies at the Workman booth (839/939). Tomorrow, 11:30 a.m.–12:30 p.m., he’ll be preparing a savory lunch-time treat of zucchini parmesan flattened fritters. And while you’re munching on those waffled cookies or fritters, don’t forget to drop off your business card for a chance to win your very own Chef’s Choice Waffle Maker.
Creator of Waffleizer.com, the popular all-things-waffled blog, Shumski believes you can cook up just about anything in a waffle iron. And he means anything: calamari salad, bibimbap, softshell crab, even ice cream sandwiches. Waffled bacon, he promises, will be perfectly crisp with nary a burned edge and leave behind just the right amount of fat to waffle some eggs. Pressed Potato and Cheese Pierogi and Waffled Meatballs will end up with dimples just right for trapping a sauce. And a waffle iron will turn leftover mac ’n’ cheese into Revitalized Macaroni and Cheese, a decadent version of a grilled cheese sandwich with a golden, buttery, slightly crisp exterior and soft, melty, cheesy interior.
Shumski, a writer and editor who’s written for the Washington Post, Chicago Tribune, and Los Angeles Times, began his love affair with waffle irons after purchasing a Kenmore circa 1985, which he nicknamed Sparky. His passion for the waffle iron (he is now the proud owner of six) has sent him on a mission to give this most underutilized—and often never even used—kitchen appliance some well-deserved respect. The 53 recipes in Will It Waffle? will, according to Shumski, show even a novice cook how to serve up a tasty and budget-friendly meal that’s guaranteed to impress and entertain your dinner guests and even your kids.
