Maple Oat Waffles

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waffles on red plates 2Don’t know what the weather’s like in your neck of the woods, but here in Ottawa we’ve been  under siege. Earlier this week we set a one-day-record for snowfall with over 50 centimetres (that’s almost 20 inches) burying the city. The old record of 41 centimetres was set in 1947. Whoopee for us!

Perfect time to cocoon, binge watch Netflix and make oat and maple waffles. I finished off all five seasons of Friday Night Lights in a few short weeks and I’m having Tim Riggins withdrawal. My husband can’t believe that after watching all those episodes, I still don’t understand football.

We started watching House of Cards, but my husband doesn’t understand the concept of binge watching. He restricts us to one episode a night. The man has incredible self-control. I decided to see if I could break down his will power with waffles. what you needThese waffles are the creation of whole grains maven Kim Boyce. Her 2011 book “Good to the Grain” is a veritable whole grains baking bible. Kim and co-author Amy Scattergood go beyond just substituting whole grains for all-purpose flour. They delve into 12 different whole grain flours and teach us what each one has to offer. I love that they are not whole grain militants. Many of the recipes have some all-purpose flour in the mix, because the lightness that you get from AP flour is sometimes necessary for superior taste. And first and foremost this book is focused on good taste!

Start with sifting the oat flour, oat bran and all purpose flour. sifting dry ingredientsThe batter is sweetened with maple syrup. They are light and fluffy, thanks to beaten egg whites.folding in egg whitesMake sure you preheat the waffle iron to high and brush on lots of butter. buttering waffle ironpouring batterWe topped ours with a fried egg, because everything tastes better with a fried egg on top! This is one food trend I am happy to follow.oat and maple waffle topped with fried eggbreak the yolk

Click here to print recipe for Maple Oat Waffles.

a bite taken

Crunchy Chocolate Chip Cookies

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xoxoxo 2I love surprises. Well, I should clarify. I like good surprises, like finding out the sex of my babies, at the moment of their birth. Three of the greatest surprises of my life! It makes me sad that people have reveal parties and choose to forgo that moment of awe. A little too much over-sharing for my liking. Ok, social media rant over. Onto more important things.

Happy Valentines Day! We don’t make a big deal out of Valentines Day in our house, but I’d never say no to a little sweet treat. While many people believe the day should be marked with chocolate, I’m much more of a coconut –caramel kind of girl. But sometimes a little bit of chocolate is necessary.cookies on little heart towel 625 sqThese cookies contain a little surprise. Along with the usual chunks of bittersweet chocolate, I mixed a big handful of  Valrhona chocolate pearls into the dough. Little nuggets of crispy rice cereal enrobed in milk chocolate are totally unexpected but very welcome in a chocolate chip cookie. I ordered mine online. Callebaut also makes chocolate pearls. Their salted caramel crispearls  are kind of astonishing (crunchy biscuit bits coated in salted caramel). If you can’t find them, chopped up maltasers or whoppers would make an excellent substitute. My friend Marla would love them!Chocolate pearlsCan we talk about butter for a minute? Specifically, what does “room temperature” butter mean? How long a rest on the counter are we talking about here? When I’m baking, I’ll take the butter from the fridge first, slice it into 1/4 inch pieces. By the time I’ve gathered all the other ingredients, the butter will be perfect for creaming. Ten minutes is really all it takes. You want it to still be cool, but pliable. The whole point of creaming the butter with the sugar is to beat air into the dough. If your butter gets too warm, it won’t hold that air and you will end up with flat cookies.ButterAn ice cream scoop makes for even sized cookies.scooping cookiesA light sprinkling of sea salt on top of each cookie before baking, because that’s how we roll around here. This is salt and serenity after all!sprinkling saltstacked on red cake plate 2

Click here to print recipe for Crunchy Chocolate Chunk Cookies.

cookies on big heart towel 2

KK’s Coconut Cake with Coconut Caramel Filling

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valentines day party 1If you have a coconut lover in your life, this cake is the perfect way to declare your love for them. The very first time I had this cake was several years ago. My niece, KK, made it for my mom’s 76th birthday. She was only 10 years old at the time. She has been baking ever since she could grasp a spatula. At her house, half birthdays are celebrated with as much hoopla and joy as full birthdays, so with a five person family, that works out to 10 cakes a year and almost 150 cakes in her short lifetime. She has some mad baking skills!3 slicesa sliceThis is my twist on her cake. I have added a coconut caramel filling to spread between the layers. This filling, known as kaya is created by cooking coconut milk, eggs, granulated and coconut palm sugar and pandan leaves over a double boiler until the sugar becomes caramelized and everything thickens into a beautiful jam-like consistency. I learned how to make kaya from pastry chef Anna Olsen on The Food Network. Kaya is traditionally spread on toast and then dipped in soft boiled eggs for breakfast in Singapore and Malaysia. Clearly I grew up on the wrong continent. All I got for breakfast, when growing up was a bowl of Cheerios!

Pandan leaves are long narrow bright green leaves that grow on a tropical plant known as the Screwpine.  Commonly found throughout Southeast Asia, they have been called, “The vanilla  of the east.” They can be found fresh or frozen in at Asian grocery stores or online. Vanilla extract is a good substitute if you can’t find pandan leaves. 

Making the coconut caramel (Kaya) filling takes time and patience. If you are short of either, just double the amount of buttercream frosting and use it to fill the layers as well as frost the top and sides of this cake. It will still be delicious, but I will say that Kaya pushes this cake further along on the bliss meter.

When you first start cooking the kaya, the pandan leaves will give off a grassy aroma. As they begin to steep in the coconut milk, eggs and sugar, the fragrance becomes more subdued, reminiscent of almonds and sweet cream.double boileringredients for cake 1Although my sister would never do this, I weigh the cake batter to make sure I get an equal amount in each pan. That way, the layers all cook at the same rate. weigh cake batterTo frost the cake, I made an American buttercream. The recipe I used comes from Nila, over at thetoughcookie.com. She is a buttercream wizard. Check out her Battle of the Buttercream posts. She taught me that the addition of a few drops of lemon juice really brighten all the other flavours of the buttercream without making it taste like lemon. Really cool trick!

I piped a border of buttercream around each layer and then filled the center with the coconut caramel filling. The border keeps the coconut filling from oozing out,pipe a boarder of buttercreamcoconut caramel fillingserving a slice

Click here to print recipe for KK’s coconut cake with coconut caramel filling.

cake with candy

Farro Salad with Pomegranate, Pistachio and Ricotta Salata

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ready to eat 2When I was little, pomegranates were considered an exotic and a very rare treat. They usually appeared around mid-September, and my mom would make us get naked and go outside in the backyard to eat them. She was a bit of a neat freak in those days, and pomegranate stains are a bitch to get out. I have fond memories of those backyard orgies with my sisters.

I was in Israel the first time I ever laid eyes on a pomegranate tree. Laden with heavy red globes, about to burst with ripeness, I thought it was the most beautiful plant I had ever seen. According to Jewish folklore, the pomegranate has 613 seeds, which corresponds to the 613 mitzvot (good deeds) of the Torah (Jewish written law). While it makes for a good story, scientists suggest that the actual number of seeds in a pomegranate is most likely dependant upon the degree of pollination.

Now that I’m all grown up and don’t have to get  naked to seed pomegranates anymore, I find myself sneaking them into all sorts of dishes. I love them in Pomegranate Chicken, Pomegranate Tomato Salad, and Pomegranate Molasses Glazed Carrots.

Their jewel-like seeds add crunch and a sweet-sour tang to a Farro Salad. A tart vinaigrette and boldly flavored mix-ins of pistachios and ricotta salata cheese are a perfect complement to the nutty farro.what you'll needCook the farro in a combo of water and vegetable or chicken stock. A bay leaf, garlic clove and a few parsley stems help infuse the farro with more flavour. stock makes it more flavourfulFresh squeezed lemon juice creates a bracing vinaigrette. Shallots add gentle onion flavour and mildly bitter Italian parsley adds brightness and balance.reaming lemondicing shallotsItalian parsleyready to assembleThis salad keeps well for several days in the fridge. Any leftovers make a very satisfying breakfast the next day.

Click here to print recipe for Farro Salad with Pomegranate, Pistachios and Ricotta Salata.

ready to eat 1

Brown Butter Banana Cake with Coconut Meringue

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serving cake 2Ok, let’s all breathe a big sigh of relief. We made it through January. We’ve heaped the recommended daily servings of veggies onto our plates all month long. I’ve posted about carrots, green beans, cauliflower and chick peas. It’s officially February. Can we please talk about (and eat) cake?

Specifically, this cake. Brown Butter Banana Cake with Coconut Meringue. This is indeed a magical cake. A layer of airy coconut meringue is spread over a base of banana cake batter. The whole thing goes into the oven and comes out perfectly baked, 30 minutes later. As I placed it into the oven, I  had my doubts that the cake layer would be completely baked by the time the meringue was golden brown.

But, given the source of this recipe, I should have known not to worry. This cake was crafted by the genius mind of pastry chef Joanne Yolles. I have been a fan since I first tasted her coconut cream pie at Scaramouche restaurant many years ago. It’s kind of brilliant to layer meringue over cake batter. Culinary alchemy at it’s finest.

We need to brown the butter because “brown food tastes better“. This recipe is a perfect way to use up those brown bananas buried deep in your freezer.what you'll needbeating brown butterI used a 10 x 10 inch cake pan. A 9 x 13 pan would also work well. Don’t use anything smaller. You want a shallow layer of cake, so that the cake batter and meringue are done at the same time.tipping batter into pansmoothing out banana battertopping with coconut meringueThe brown butter banana cake is feather light and very fragrant. The coconut meringue is soft and all marshmallowy underneath that crispy browned top.cake for 1Top with a light dusting of icing sugar.a dusting of icing sugarAnd, a scoop of vanilla ice cream too, because you deserve it.with ice cream 625 sq

Click here to print recipe for Brown Butter Banana Cake with Coconut Meringue.

cake for 3

Blistered Green Beans with Tomato-Almond Pesto

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blistered green beansSome people consider green beans boring. I prefer to think of them as a blank canvas. Their neutral flavour is a perfect backdrop for all kinds of culinary profiles. These blistered green beans are ideal for when you just want to crunch your way through something green.

This recipe was featured in the 2015 Thanksgiving (November) issue of Bon Appétit. I wanted to cook and bake almost every recipe in that magazine. While I still mourn the loss of Gourmet, I think that editor-in-chief Adam Rapoport is doing a stellar job at the helm of Bon Appétit. The magazine feels fresh and modern to me and the photography always leaves me feeling inspired.what you'tt needThe pesto sauce for these beans is a riff on a traditional Catalan sauce made with roasted red peppers and almonds. Roasted tomatoes stand in for the traditional peppers. While winter tomatoes are often insipid, roasting infuses them with tons of flavour.roasted tomatoes The green beans spend about 10 minutes in a blisteringly hot pan, until they become lightly charred but still have some crunch. blistering beansCrunchy, fresh, and tangy-sweet, these green beans hit all the right notes. They are sure to become a regular in your weekday rotation.

Click here to print recipe for Blistered Green Beans With Tomato-Almond Pesto.

blistered green beans in a stack of bowls

 

Nose to Tail Roasted Carrots

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on white oval platter 625 sqThe concept of “nose to tail eating” has been gathering quite a bit of momentum over the past several years. It stems from a desire to be more responsible and waste as little as possible of the animals being killed for our food.

I try to be a more responsible carnivore. I buy whole chickens and cut them up myself, using the bones and neck to make stock. However, I just can’t seem to jump aboard the whole animal movement when it comes to using up veal tongue, beef cheeks or pigs ears. I’m just not that adventurous an eater.

Happily, for me, the nose to tail movement has recently made it’s way over from animals to vegetables. There’s a movement afoot by chefs, to use up every part of each vegetable we pull from the garden. Here’s a crusade I can get behind. I’m already great at using up broccoli stems and corn cobs.4 bunches with tops 4When I stumbled across a recipe for using up the green carrot tops on epicurious.com, it kind of blew my mind. Who knew that carrot tops were edible and that you could create a pesto from them? I was very excited to try it. 4 bunches with tops 5trimming off topsCarrots get oiled and seasoned and then blasted in a hot oven to roast for about 30 minutes. I left a tiny bit of the stems on because it looks so pretty. ready for roastingUsing up the tender green carrot tops in a pesto is a very clever way to use them up. They taste fresh and clean with a mild carrot flavour. Fresh basil, parmesan, garlic, macadamia nuts and some extra virgin olive oil get blitzed in the food processor with the carrot tops to make a smooth pesto.ingredients for pestomaking pesto 1making pesto 2pesto

Click here to print recipe for Roasted carrots with Carrot Top Pesto.

3 plates

Crispy Salt and Vinegar Chickpeas

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in bowl with wooden spoon 625 sq Salty, crunchy, tangy and just perfect for mindless snacking, these roasted chickpeas are addictive. I was introduced to these a few months ago by my friend Marla. She made them to serve with drinks at my house. They were quickly gobbled up by everyone.

While roasting chickpeas may seem like a new idea, they’re actually quite a retro snack, dating back to 1000 CE. Known as Leblebi, they are a very common snack food in Turkey, Iran and Algeria. Often seasoned with salt and hot spices, once in a while you come across candy coated ones. I’m thinking of trying a salt, cumin and smoked paprika variation next.

I used canned chickpeas to keep things fast and easy. Rinse and drain a couple of cans.draining in collanderTip them into a pot and cover with 2 cups of plain white distilled vinegar. You could be fancy and try apple cider or champagne vinegar if you wanted. Bring to a boil. Cover pot, remove from heat and let sit for 30 minutes. adding vinegarThe key to getting the chick peas super crispy is to dry them very well. After draining them from their vinegar bath, I spread them out on a few layers of paper towels and let them air dry for about 30 minutes before coating with oil, salt and pepper. 45 minutes in a hot oven and they are golden brown and perfectly crispy.on baking sheetInspired by street food snacks in the Middle-East, I decided to serve them in paper cones. I fashioned them out of parchment paper and then dressed them up with a band of pretty wrapping paper.in bowl with bucket of conesI first learned how to fashion a cone out of parchment paper when I was in culinary school. We had to make them to use as a piping bag for decorative icing in our baking class. My fine motor skills are not the sharpest, so I had difficulty making them. I got the brilliant idea to bring in plastic disposable piping bags, but was promptly scolded by my teacher. He said that the plastic piping bags were for “housewives” and we were professionals! I practiced over and over again and can now make them in my sleep. Here is a great video tutorial. 

spooning into cone 1

Click here to print recipe for Crispy Salt and Vinegar Chickpeas.

Popovers

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a bunch of popovers 2Just saying the word “Popover” makes me happy. These are so much fun to make. I turned on my oven light and watched them rise up and pop right over the rim of the pan. It’s like magic! (Do not ever open the oven door while they are baking!)gorgeous popoversI somehow managed to keep my popover virginity for the first 50 years of my life. I had my first  one a few years ago at my cottage.  My sister Bonnie came to visit and brought her popover pans with her. (Doesn’t everyone travel with popover pans?) I promptly ate two, right out of the oven, slathered with butter. Why had I waited so long?

I have been meaning to make them myself and blog about them, to share the popover love, but life got in the way, and I got sidetracked. A family holiday to Aruba, over the winter break, brought me right back on track again. We had dinner one night at the Aruba outpost of BLT Steak.

Our entire dinner was delicious, but it was the popovers that will keep me coming back again and again. I was thrilled to see that they arrived at the table with soft butter and a copy of the recipe!2 popoversPopover batter consists of nothing more than milk, eggs, flour and salt. I also added some cheese, because cheese makes everything better.what you'll need Making perfect popovers is not really all that magical or mysterious if you understand about the science behind them. The website, bite-sizedbiology does a brilliant job explaining this.   Popovers are like little balloons. An elastic network of egg, milk, and flour proteins (particularly gluten) forms as the popover batter is mixed. This rubbery network then “inflates” as air trapped inside the batter expands during baking. 

Beat your eggs well.whisking eggsWhisk in some warm (120°F) whole milk.adding warm milk Gradually add the flour and salt, stirring well after each addition. It is not critical to get it totally smooth. A few little lumps are ok.

Place your muffin or popover tins in the oven, on the lowest rack, while it is preheating to 400°F. A hot pan will assist in giving your popovers a head start in rising. While popovers can certainly be made in a muffin tin, they will not be nearly as tall and dramatic as ones made in a popover pan. The main difference between muffin and popover pans is the shape of the cups. Popover pans have tall narrow-straight sided cups, while muffin tins are squatter and narrower at the base. The taller straighter sides of the popover pan gives the batter more vertical room to expand and build a bigger steam pocket.filling hot pansEach popover got a generous topping of Gruyere cheese before heading into the oven. adding gruyereServe as soon as they come out of the oven, with butter, if that makes you happy. The top and sides are a deep mahogany colour. Pop off the crunchy cheesy top to reveal a hollow custardy cavity inside.2 popovers cropped close

Click here to print recipe for Popovers.

popover with butter 625 sqI’m thinking I need a mini popover pan now. Tiny ones would be so perfect to serve with cocktails!

Cauliflower Cake

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a slice with saladHappy New Year! Have you made any resolutions? Let me know what you’re determined to change or accomplish this year. Personally, I’m not big on goal setting. It makes me very uncomfortable. I fear the inevitable disappointment if I fall short of my target.

A good friend of mine resolved to express more gratitude this year. She wrote me a beautiful note, letting me know how grateful she is for our friendship. I was so touched. Yet, a small part of me felt like crap! Maybe I should be resolving to be a better person too. Or maybe I’ll just bake a cake, a vegetable cake. That counts as virtuous, doesn’t it?baked

with salad 625 sqThis lovely cauliflower cake is very slightly adapted from Yotam Ottolenghi’s book Plenty More.what you'll needcooking cauliflower and onionsRoasted, mashed, or thinly sliced in a slaw, cauliflower is such a versatile vegetable. In this rendition, cauliflower gets boiled until soft and tender. Then it gets folded into a gossamer light cake batter, made with eggs, flour and baking powder. Basil and rosemary add a herbal freshness. Parmesan and Gruyere cheese add some gooey, nutty saltiness and the addition of turmeric makes this cake positively sunny. assembling 2ready to bake 2Topped with thinly sliced tomatoes and shallots, this is a very pretty golden cake indeed. on white plates

Click here to print recipe for Cauliflower Cake.on stripe plates