Fresh local produce and Rhubarb Scones

I have really been enjoying Spring in the Okanagan this year...especially my first local, fresh asparagus and rhubarb in three years. I have really missed them.

I have been eating asparagus almost every day now for the past few weeks in omelets, stir fries, steamed and roasted (my favourite which is where most of my asparagus ends up). Rhubarb in muffins, pies, crisps and scones (and a new cake-like crumb bar I will be trying this afternoon).

Asparagus and rhubarb are two of my very favourite vegetables; possibly because they are so refreshing after a winter full of root vegetables and the occasional imported "luxury" like salad greens or a pepper or cucumber.

I have really been enjoying them but I am really excited because in about two weeks the strawberries will be ready...the beginning of berry and fruit season!!!

The Okanagan is known for it's orchards...I really can't wait. For so many years I took the fresh fruit for granted. When I first arrived in Nova Scotia I remember picking up a harrowsmith magazine that declared the only places in Canada where peaches were grown was in BC's Okanagan Valley and the Niagra region in Ontario! I almost cried...what?!!! No fresh peaches for almost three years! While I did find some great farmer's markets in Moncton, NB and in Halifax, NS...the fruit was not the same. They just don't get enough sun to really bring out the flavours (although I really liked the maple syrup...oh and the lobster). I am a little embarrassed to say, but honestly, what really made me want to move back to BC was the fresh fruit. I have decided I just don't want to live somewhere where I can't get fresh local fruit within a days drive. I know that sounds crazy to a lot of people and I am getting used to the strange looks I often get (and the more polite smile with the raised eyebrows and head nod)...but I know there are a few of you out there who will understand!

My favourite this season has been the rhubarb scones.

1 1/2 cups flour
1/2 cup whole wheat flour
1/2 cup vanilla sugar (I keep a canning jar with cane sugar and a couple left over vanilla pods) but you can use regular sugar as well
2 tsp baking powder
1/4 tsp salt

whisk the above together in a medium sized bowl. Cut in 1/4 cup of butter.

In a small bowl whisk together:
1 egg
1/2 cup plus 2 Tbsp heavy cream (or milk or half of each)
1 tsp vanilla

Stir the wet ingredients into the dry. Add 1 to 1 1/2 cup chopped rhubarb and work into the dough. Form into scones. I like to flatten into a sqare shape and cut squares or flatten into a circle and cut wedges.

Place on a lined baking sheet and brush tops with cream and sprinkle with vanilla sugar if desired. Bake in a preheated 400 degree F oven for 15 to 20 minutes or until golden.

Enjoy the season!

100th birthday

Today would have been my granny's 100th birthday.

She was born 1 April, 1911 and passed away in September six years ago. I still miss her. She was such a big part of my life. You can read about her here.

Last night we had a little family dinner in her honour. My mom, sister, sister in law and daughter cooked up a Russian dinner: a big bowl of borscht (cabbage based not beet), we made varenyky (perogies), and for dessert pyrahi. 

Pyrahi are probably my favourite dessert. When strawberries and raspberries were in season, Granny and I would spend almost every week-end in her garden picking berries and then making pyrahi. Strawberry were my favourite.

I have so many memories of being out with granny in her garden. I can still picture her in her straw hat with the funny rubber worm on the rim, her old green sweatshirt, old blue addidas running shoes and her little wooden stool (which now sits next to my bed holding my current bedtime reads). She would tie an ice cream pail around her waist and pick until it was full. Her pail would always fill much faster than mine would; probably because I ate more than I saved.

We would pick a bright red tomato or two before going in for lunch. We would have amazing tomato sandwiches with toasted bread with butter and a big glob of mayonnaise and pile on very thick slices of sun warmed tomato...salt...pepper...I can still taste them.

After lunch she would pull out her glass rolling pin with the screwtop lid on the side and start the batch of pyrahi. I loved watching her make pyrahi...mostly because I knew what the afternoon snack would be. Her hands would move so fast rolling little balls of dough and rolling out circles. The strawberries and/or raspberries would be simmering on the stove making the kitchen smell amazing. She would place a dollop of berries in the centre of a round of dough and quickly spin and pinch all the way around until she had made a perfect little purse...she would let me make one or two and she would smile when each time I found it nearly impossible to make a neat little purse shape. I usually just helped rolling the balls.

I would wait patiently for them to come out of the oven...then granny would pour melted butter over the top and we would eat...yes, melted butter. My granny ate more butter than anybody I have ever met. I don't think she cooked anything with less than a half cup of butter; which is probably why all her food tasted SO good. (These days I skip the melted butter as these are just as delicious on their own).

Granny once tried to have her recipe published but the cookbook it was supposed to be in never materialized. Today on her 100th birthday, I thought I would publish it for her. They are a little finicky to make...but so yummy to eat...and so full of memories for me.

Granny's Pyrahi

Dough:

In a medium bowl mix together:

3 cups flour
1 Tbsp baking powder
1 tsp salt
1 tsp sugar

add 1/4 cup butter

work butter into flour mixture with your fingers (like working a crumble); I have also used cold butter and cut it in fine - like pastry - both work.

In a small bowl whisk 2 eggs and add 1 1/2 cups cream.

Add cream and egg mixture to flour mixture and stir to combine. Form into a soft ball.

Filling:

Various fillings can be used. Granny preferred strawberry and raspberry. She also made pyrahi with hamburger and onions...but you can use your imagination...peaches, blueberries, blackberries...you get the idea.

Granny always used fresh berries and cooked them on the stovetop with a little tapioca (you can also use corn starch) and sugar if needed. Of course it was all done to taste and I unfortunately haven't made them enough to figure out the exact amounts needed. I would suggest about six cups of chopped strawberries before cooking (if you have leftovers it makes an excellent topping for blintze or pancakes). I used about a tablespoon of corn starch as a thickener.

It is best to make the filling first and let cool while you make the dough. Also preheat the oven to 400 degrees F.

Divide dough into 36 sections and roll each section into a ball.

With a rolling pin, roll each ball into a round...

or if you have troubles...like I do...a roundish shape is fine. You want them to be as thin as you can get them...but they still need to hold the filling without splitting open...which does happen sometimes. They take a bit of practice.

Place about a tablespoon of filling in the centre of the dough, bring the sides up and pinch into a purse shape, leaving a little air hole on top for steam to escape...

and place on a parchment or silpat lined cookie sheet. Bake in a preheated 400 degree F oven for about 20 minutes or until they are starting to turn golden brown on the tips and the bottom.

These are good warm out of the oven and just as good the next day. I only make them about once every few years, but, after this week I think I should make them more often. I want to be able to make them perfectly like granny did; maybe by the time I am a grandmother I will.

Enjoy!

Happy 100th Birthday Granny!

bagels and pretzels

In 1998 while working as a travel agent I was invited to visit New Brunswick by New Brunswick Tourism. I had an amazing three days touring the fundy coast and fell in love with that area of Canada.

While there I visited the Inn on the Cove which was a small inn that served breakfast and dinner (by appointment). I was able to tour the Inn and the Inn keepers Ross and Willa Mavis made a delicious dinner. At that time they had a small local cooking show and a cookbook.

I loved the dinner. I had been married less than a year and I was trying to learn to cook. Ross Mavis (the main cook) was so friendly and easy going and was happy to admit to being a self taught cook that I bought one of the cookbooks.

The pink scribble is an added embellishment by one of my kids. "Tide's Table" was the first cookbook I bought without pictures and was the start of my cookbook collection. I have made many of the recipes in this book and have since bought additional copies to give away. From this book I learned how to make my own granola and from the Raspberry-lemon muffins I learned to LOVE making muffins. One of the other recipes that I love and don't make often enough is their recipe for...

Fresh homemade bagels are unlike anything you can buy in the store (excepting maybe Montreal here in Canada). They are very easy to make as well...

you start with 4 1/2 cups bread flour (although I usually use all-purpose and sometimes use a mix of 3 cups white and 1 1/2 cups whole wheat flour)

Make a well with the flour and in the well place 2 Tbsp sugar (although I think you could get away with less) and 2 1/4 tsp yeast. Add 1 1/2 cups lukewarm water.

 Here in the interior of BC I have had to add a bit more water as I mix the dough - not as much humidity here.  Wait five to ten minutes for the yeast mixture to foam up...

When it is all foamy sprinkle 1 Tbsp salt around the flour (I actually only use half that) and stir the flour into the yeast mixture. Mix until combined and then move dough to a lightly floured surface and knead for approximately 10 minutes...

or a little longer if you have help...

When the dough is nice and smooth and stretchy (and you can press a finger into the dough and the dough bounces back up) place the dough into a greased bowl. Cover and rest for about 15 minutes.

Divide dough into 16 equal parts for bagels or 32 parts for pretzels (or do what I did and make 16 pretzels and 8 bagels). Roll each piece into a snake like shape about 8 or 9 inches long for bagels and 12 inches long for pretzels. Shape the bagels into a circle and press to seal. For the pretzels, cross the dough at the end and press to seal. Place shaped dough on lightly floured surface and let rest for approximately 20 minutes.

When the dough is resting place a pot of water on to boil. Larger pots work better as they hold more bagels/pretzels; I actually use two just to make things go faster. When the water is boiling turn it down to a simmer. Gently place bagels/pretzels in simmering water (leave room for a little expansion).

Simmer the dough for about six minutes, flipping them over once.  After the six minutes remove the simmered dough to a dry tea towel and sprinkle bagels with your choice of toppings. I just used maldon salt on these ones but you can use sesame seeds, poppy seeds, caraway seeds, fennel seeds...use your imagination! Move to lined baking trays and bake in a preheated 375 degree oven and bake pretzels for 15 minutes and bagels for 35 minutes.
 

apparently my camera and my camera skills do not like the hot oven...or a very steamy 5x10 kitchen!
 
When baked - cool on cooling racks. They are SO good straight out of the oven that I did not even get a picture of the pretzels...there was a line up and they were gobbled up too fast!
 

 
Yours may look better than mine did...when you make them with a three year old you have to make certain sacrifices. The bagels are excellent served with cream cheese for breakfast the next morning. I have never had them around for more than 24 hours so I am not sure how long they will last...I assume they would freeze well.
 
That is about all that is new in my corner of the world...we are just enjoying spring break with my sister and her family and the sunshine that is melting the snow...at this rate it should FINALLY be gone by April!
 
Happy Spring!

Canada, Maple Syrup and a Scone

I love maple syrup.

Wait...let me go back a little farther.

I love Canada.

I love being Canadian and I love that I have lived on both the West and the East coasts. I love so many things that it would take all day to list what I love about this great country.

(Just to make it clear...I do not love beer and hockey, drive a pick up truck, live in an igloo, or beat small seals with a club. I am not a red neck and I do not punctuate the end of every sentence with eh?...for that matter I do not call people hosers either...although I do own Bob and Doug's 2-4 anniversary special on DVD.  But, that is not what I want to talk about...)

Today, I wanted to talk about one of my favourite Canadian products - Maple Syrup and yes I do realize that Maple Syrup is made in the north east of the U.S. as well. But, did you know that according to agriculture Canada (see here for more info) Canada produces 85% of the world's maple syrup...so I call that a Canadian product. YUM.

Living in Nova Scotia we were lucky enough to visit here a few times during sugaring season.

We loved seeing how they turned, well, basically tree sap...into something so delicous...

I can see why the sugar maple leaf was chosen for the flag...what could be wrong with a country that produces 40,000 tonnes of maple syrup annually! Who doesn't love that? And while I know today is St. Paddy's Day and I should be making green food or something...I just couldn't get into an Irish mood...I don't think I have a drop of Irish blood. And there is not one part of me that would ever want a green beer. (is that even Irish?) This morning I am feeling more dark amber than green and more Canadian than Irish. So, I whipped up a batch of yummy rustic oatmeal, maple scones (actually oatmeal scones might be more Irish than green beer).

 I thought I would share...these are best warm from the oven and they are excellent with a cup of chopped walnuts added to the dry ingredients. Oh...and I confess I did overbake these just a little...I was trying to find our sugar farm photos and missed them being just perfect...but they were still very good.

Oatmeal, Maple Scones:

preheat oven to 400 degrees F

In a medium sized bowl mix together:

1 1/2 cups flour (I used 3/4 cup all purpose and 3/4 cup whole wheat but you can use all all-purpose or substitute the whole wheat for spelt)
1 cup rolled oats (Quick oats not instant)
1/3 cup oat bran
1 Tbsp baking powder
1/4 tsp salt

Cut in 1/4 cup butter

In a small bowl whisk together 1 egg, 1/3 cup maple syrup and 1/2 cup milk.

Add wet ingredients to the dry and mix until combined. (do not overmix).

form into scones (I used an ice cream scoop) or you can flatten into a disk and cut into perfect circles with a cookie cutter or cut into wedges. Place on silpat or parchment lined cookie sheet, sprinkle tops with maple sugar (if desired...and really who doesn't!) and place in preheated oven for approximately 15 minutes. Serve warm...

Oh...and they would be very good with maple butter...

Enjoy!

Today's Lunch

Chicken, prawn and broccoli capellini

with coconut muffins for dessert...

I wanted to make something yummy for the kids for lunch...I was feeling a little creative; but I didn't have a lot of time. This is what I came up with, I hope you enjoy!

I first pulled out a couple bowls to make up a new muffin recipe...I was all out of milk and yogurt and sour cream but I saw a can of coconut milk on the shelf...coconut muffins...perfect!

First put a large pot of water on stove for capellini...then proceed with muffins.

Preheat oven to 350 degrees F

In a medium bowl combine:

1 1/2 cups flour

3/4 cup sugar (these are definately dessert muffins)

1 1/4 cup unsweetened shredded coconut

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp fresh grated nutmeg

In a seperate bowl whisk together:

1 egg (the last one...time to go shopping)

2 tsp vanilla

1 1/4 cup coconut milk

1/4 cup melted butter

add wet ingredients to the dry stir until just combined. Place into lined muffin tins (or if you have run out like I have just cut squares of parchment paper...works great!) Sprinkle tops with additional coconut and vanilla sugar about 2 Tbsp of each total (if desired) and place in oven for approximately 20 minutes.

Then I needed to make something to use up the extra coconut milk...

Shrimp, Chicken and Broccoli Capellini -serves 6

Heat wok on stove.

When water is boiling put one package (500g) Capellini in water (I prefer De Cecco brand).

In wok pour in approx. 2 tsp oil.

Make sure wok is very hot and then toss in 2 cubed chicken breasts stir fry for a few seconds

Then add 1 head of broccoli chopped and stir fry for a few seconds

Then add approximately 30 prawns (prepared - peeled, deveined - tails on or off your choice - I left mine on, my kids prefer it that way).

Add three chopped (I actually use kitchen shears) scallions continue to stir

When it is nearly ready add 1/4 cup red or green pepper jelly (I made a bunch last summer during my canning frenzy) along with 1/4 cup tamari (or soy sauce) and approximately 1/2 cup coconut milk (whatever is left after making coconut muffins) and 1 tsp to 1Tbsp toasted sesame oil to taste.

Check seasoning adjust to taste and take off heat.

By this time the pasta should be done (it may be done a bit sooner - if so drain before it gets soggy) and add pasta to wok.

Mix lightly, pour onto serving platter and serve.

Yum...the kids were ALL very happy!

My eldest son declared this his second favourite dish after shrimp scampi

And they all begged for seconds on dessert...

Genoise with strawberry cream

The Canadian Living Cookbook edited by Carol Ferguson in 1987 was my first cookbook. (I now own well over 300). As you can see this book is well used...

For many years, this was the only cookbook I owned and I used it to teach myself how to cook. I still use it often. I have a few of the recipes memorized and some of the recipes in this book have found a permanent position in my cooking repertoire.

One of my favourite cake recipes is the Genoise. I love it. It is very versatile, light, moist, delicious and easy. Although, you really have to have an electric mixer for this.

You start by preheating your oven to 325 degrees F and by greasing two 9" round cake pans. Grease pans, cut two rounds of parchment to fit in bottoms and then grease and flour parchment and pans.

The recipe from the book is:

6  large eggs
1 cup granulated sugar
1 tsp pure vanilla
1 cup sifted all-purpose flour
1/2 tsp baking powder
1/2 cup butter, melted and cooled to lukewarm

"Eggs should be at warm room temperature (or put them in bowl of warm water for a few minutes). Rinse mixer bowl in hot water and wipe dry. Beat eggs with sugar at high speed for about 10 minutes

or until thick, very pale yellow in colour, or batter falls in ribbons when beaters are lifted from bowl. Beat in Vanilla."

In a seperate bowl "sift flour with baking powder. Sift one-third of flour mixture over egg mixture"

This is what the ribbon stage looks like

 "using a rubber spatula, fold until uniformly blended. Repeat with remaining flour mixture. Add butter; fold until thoroughly blended in."

I have done this and it works. I have also used the mixer on its lowest speed to mix in the flour and butter. I have found that this works a little better. As long as the mixer is on the lowest speed and you allow it to whisk only until the flour and then the butter is JUST mixed in - do not overmix! I find that this deflates the batter less than the folding does and it is faster and easier. Your choice. "Pour into prepared cake pans.

Bake in preheated 325 degree F (160 degrees C) oven for 25 to 30 minutes, or until cake springs back when touched lightly in center. Loosen edges; turn cakes out onto rack, remove paper and cool."

This cake can easily be made into a chocolate cake by replacing half of the flour with unsweetened cocoa powder...also very good.

There are so many things you can do with this cake...one of our favourites is to replace the vanilla with orange juice and add the zest of one or two oranges (depending on size) Mixing the zest in by hand as it tends to stick to the mixer's whisk. When the cake is cooled, spread orange curd between layers and ice with a mixture combining half orange curd and half whipping cream...yum. Lemons can be used instead of the orange.

We love meringue buttercream and I often make it for birthdays, but, when I am pressed for time or dollars I usually resort to using whipped cream. It is easy, cheap and so good. Making a Chantilly Cream (cream whipped with vanilla and sugar) is the standard of course but I like to mix it up a bit. Maple syrup is a really good substitute for the vanilla and sugar as is a good quality jam.

Today I used strawberry...

In the summer I highly recommend making your own (it really is easy). But if you don't have your own use any really good quality store bought jam. I love Bonne Maman. It is imported from France (I know...millions of food miles...) but I have yet to find a more local brand that is as good.

While the cakes were still warm I spread a thin layer of jam between the layers.

When cool I whipped cream with a few spoonfuls of strawberry jam and iced the cake. The jam gives the cake a subtle strawberry flavour and the cream a delicate pink colour.

 cut, serve and yum!

Happy Monday!



a new muffin recipe

I have a little book that I always keep close by...

I've had it for about a decade and I stupidly have never made a back-up; which reminds me...I need to do that!

I started writing down a few of my recipes...not all my recipes (I do have four kids and often when I cook I just throw things together and do not take time to measure and write down what I am doing). But, when I have time...I record them.

Over the years I have collected almost a hundred recipes.

A lot of them are for muffins.

I have never bought a muffin. I have tasted store bought muffins and I was never able to figure out why anyone would spend money on them. They are not good...sorry they just aren't.

I discovered that I could make muffins that taste like cupcakes (which they basically are). They could be healthier (not necessarily healthy...just healthier), cheaper and much easier. My muffins always turn out...they are never dense and flat (like the first time I tried to make a butter cake)...and they are almost always delicious.

I thought I would share my newest recipe today:

Chocolate Walnut Muffins:

First mix 1 1/4 cup flour (either all purpose or half all purpose and half whole wheat or spelt) with 1/2 cup good quality cocoa.

then add 1/2 cup sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.

Then put 3/4 cup walnuts in a food processor and pulse until medium fine. Add to bowl along with 3/4 cup coarsely chopped walnuts. Stir to combine.

In a seperate bowl whisk together: 2 eggs, 3/4 cup milk and 1/4 cup canola oil (or melted butter) and 1 tsp vanilla.

Add the wet ingredients to the dry and mix until just combined.

Line a muffin tin with muffin liners (or cupcake liners if you prefer to call them that or you can grease the pan) and spoon muffin batter into tin.

Bake in a 350 degree (F) oven for approximately 20 minutes. (The stove I am currently using is not the best on timings so you will have to experiment what works best in your oven). You do not want to over-bake these as they are best when they are moist and fudgy!

Let cool in pan for a few minutes and then remove to a wire rack. After five to ten minutes (or longer if you don't have a group of hungry children standing around the cooling rack)  plate and serve...or just serve if you don't like extra dishes...

YUM! I hope you enjoy them  as much as we did...

I have made them twice now and both times they were very good...I am very happy I had time to put them in the book. The kids have informed me they want to eat these every day...

baking day

Yesterday was a busy school day, the kids were working hard and decided they wanted some cinnamon buns for a break and so I happily pulled out the ingredients and got to work.

I love baking. (I know I have said this before, but I really do).

 One of the many things I would like to be is a baker. (This is why I am still trying to figure out what I want to be...can I be 20 things at one time? I am trying to prioritize my wishes...)

I love the smell of yeast and watching the magic that occurs when bread rises.

I love that my kids always love helping me knead bread (see baking with kids post 30Mar2010 here).

But even more than making bread; I love making cinnamon buns.

I love the smells, the colours, rolling up the dough and watching them rise.

And when they finally come out of the oven...everyone gathers around waiting for the moment when they are just cool enough to touch...

And take that first perfect bite...they are definately one of my favourites.

What is so great about baking is that even if you are in a tiny cottage with a 5 x10 kitchen and an old stove...the cinnamon buns still taste just as good as if they had been made on a beautiful 9 foot marble island...

(did you see the island on the mimi Charmonte blog??? It's at kimberlytaylorimages.com go check it out...I love it!)

 Although I am sure they would be just a little more fun to make.

yes, I definately need a bigger kitchen...

cookies and kitchens

One of my favourite activities is baking with my kids. Each of them has started experimenting
in the kitchen not long after they could walk. All of them love it.

The problem I have encountered over the years is my kitchens have never been able to accommodate a large group of bakers. I have never had an island in my kitchen and I have never had ample counter space. For example my current kitchen is five feet by ten feet - in total. So when the cupboards, counters, fridge and stove are added in there is VERY little space for anyone other than myself in the kitchen.

 Usually what happens is My oldest and my middle son argue over who had the last turn and they recount all the baking that has been done over the past few weeks to see whose turn it is (both my daughter and middle son site chef as a desirable future career). If my youngest is in the mood, he just boldly tells everyone else to get out. He is the youngest of four and not afraid of anybody. He is definately the alpha male when it comes to his siblings.

My oldest son also loves to cook, but not enough to get involved in the "whose turn is it" battle. So, every once in a while (and yes I do realize I need to make a chart or something), I step in and announce that it is my oldest son's turn. This week was his turn and I enjoyed watching him so much.

We made Martha Stewart's Hazelnut thumbprints...

But, instead of filling them with jam as Ms. Stewart suggests ( I rarely follow recipes exactly; I always like to adapt them a little) we decided to fill them with...

dulce de leche...YUM! I love dulce de leche. I bought a jar of the Bonne Maman brand when I was in Quebec this summer and I had been waiting for an opportunity to open it up and use it. It was well worth the wait. The caramel and toasted hazelnuts were so good together.

My son and I had such a good time together; we really need to do it more often...

Which makes me think of my small house experiment. While in many ways it is a good thing...I have been dreaming of a big country kitchen for about a decade now. I really do want a big island that my entire family can fit around to bake cookies, make chocolates and decorate gingerbread houses. Especially at this time of year. I don't need a big house...

just a big kitchen.