Every Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.
At the 1964 New York World's Fair, Belgian waffles were introduced to America. They became a sensation. But a half-century later, the woman who sold those waffles says her family's legacy has been co-opted. She joins Dan to share her memories of that World's Fair, and to explain why her mother still blames her father for everything that went wrong. Plus, we introduce her to an innovative, young waffle-maker who’s shaking things up. And then, in part two of this Reheat, Sporkful listeners call in for Dan's advice on family food feuds. Matt in Ohio can't abide his brother's non-traditional pancake toppings, and Chloe and Jason in Baltimore need help settling a serious cookie conflict. But it turns out these domestic disputes are really about love. And also pancakes and cookies.
Here's Chloe's recipe for Old Bay corn cookies:
Old Bay Corn Cookies
(adapted from Momofuku Milk Bar’s corn cookies recipe)
Ingredients
1 cup butter, room temperature
1 1/2 cups sugar
1 egg, room temperature
1 1/3 cups bread flour
1/4 cup cornmeal
2/3 cup pureed dried, toasted corn*
3/4 tsp baking powder
1/4 tsp baking soda
1 tsp kosher salt
2 1/2 tbsp Old Bay**
*You can find dried, toasted corn in the bulk food section of markets such as Whole Foods. Puree in a food processor and store in an airtight container.
**This can be adjusted depending on your taste preference for Old Bay.
Directions
Line 2-3 baking sheets with parchment paper or silicon mats.
Preheat oven to 375 degrees.
Cream the butter and sugar in the bowl of a stand mixer on medium-high speed for 2–3 minutes. Scrape down the sides of the bowl. Add the egg and beat for 7–8 minutes untilthe batter is very fluffy.
Reduce the mixing speed to low and add the flour, cornmeal, pureed toasted corn, baking powder, baking soda, salt, and Old Bay. Mix just until the dough comes together–no longer than 1 minute. Scrape down the sides of the bowl.
Use a spoon or a melon baller to scoop dough onto baking sheets, leaving 2 inches of space in between each. Cover pans with plastic wrap and refrigerate for at least one hour. Remove from refrigerator once oven is preheated and bake for 8–10 minutes or until edges are golden brown.
This recipe yields about 3 dozen small cookies or 16 large cookies.
---
These episodes originally aired on May 20, 2014, August 24, 2015, and October 12, 2015, and were produced by Dan Pashman, Anne Saini, Kristen Meinzer, and Irene Trudell. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. This update was produced by Gianna Palmer.
Interstitial music in this episode by Black Label Music:
- "Birthday Party" by Kenneth J. Brahmstedt
- "On The Floor" by Cullen Fitzpatrick
- "Can You Dig It" by Cullen Fitzpatrick
- "Playground Panic" by Cullen Fitzpatrick
- "Coffee And Sunshine" by Erick Anderson
- "Horn In The City" by Kenneth J. Brahmstedt
- "Sweet Summer Love" by Stephen Clinton Sullivan
- "Soul Good" by Lance Conrad
Photo courtesy of Wafels & Dinges.
Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.
