Cardamom Pear Waffles with Drunken Pear Chutney

I admit it, I got inspired while looking at the selection of dried fruit carried by Noggins Corner at the Halifax Seaport Farmer’s Market.  All locally grown (apples, cranberries, blueberries and pears).  I bough several bags and already blogged the apple muffins and cranberry cookies and now I needed to play with the pears.  I wanted something a little different for breakfast today and kept thing about at my three bags of dried pear chips.  Step one is to think about what to rehydrate them with, hmmm amaretto yeah sounds good but sweet, ahh cut it with some white wine, yep that sounds good.  I decided to add in some dried currents and cardamom and make a little sweet chutney.  Now what to eat it with.  I saw a tweet from suzie the foodie aka @suzieridler about being out of maple syrup and thought hmmm how about waffles with a light coat of peanut butter and dried pear chutney.  That was all it took to create a great breakfast.  I have a nice sour cream waffle recipe that I decided to kick up with some cardamom and amaretto and make that to go with my dried pears.  Below is the result:

Ingredients:

Dried Pear Chutney

3 bags about 1.5 cups of dried pear chips

1/2 cup amaretto

1/2 cup white wine

8 whole cardamom pods

Cardamom Pear Sour Cream Waffles

1 1/2 Whole White Flour

1 1/2 tsp baking powder

3/4 tsp baking soda

3/4 tsp salt

1 1/2 tsp ground cardamom

2 large eggs

1 cup whole milk

2 tbsp amaretto 

1 cup real sour cream*

1 tbsp pure vanilla extract

1 tbsp honey

3 tbsp unsalted butter, melted

In a pot on low heat put in the ingredients for the dried pear chutney.  It takes an hour or so to rehydrate these so allow the time or do it the night before.  When all of the liquid is absorbed remove the cardamom pods and chop up the pears.  Reserve to top waffles.

To make the waffles sift together the dry ingredients into a mixing bowl and mix well.  Ensure the dry ingredients are mixed well because we won’t stir much after we add the liquid.  

In a separate bowl whisk the eggs then add in the milk, sour cream, amaretto and vanilla.  Melt the butter and add in the honey stir to combine then add to the other wet ingredients.  This will help combine the honey to the cold liquids.  If you add it directly it wont want to combine. 

Add the wet ingredients to the dry and stir until combined.  Do not over mix this will build gluten in your batter and result in tough waffles.  

Add enough waffle batter into a preheated waffle iron to cover the bottom and close the lid.  Cook until the steam starts to slow, take a peak the waffles should be golden brown.    This batch will make 2 - 4 square waffles.

I like these waffles with a little peanut butter and topped with the pear chutney.  They are soft and warm and the cardamon provides the perfect compliment to the pears.  

Thanks to my local suppliers:

Dried Pears : Noggins Corner Farm Market

Eggs: Elmridge Farm

Milk: Fox Hill Cheese House

White Wine: L’Acadie Vineyards

Oatmeal Muffins with Drunken Apple Chips

When visiting the Halifax Seaport Farmer’s Market I was looking through the product at Noggins Corner and was shown their new dried apple and pear chips.  We were discussing the uses for them and I decided that they had to be put into a muffin.  So into the kitchen I went to try to produce a creative tasty muffin using the dried apples and I am thrilled with the results.

I love cooking with high quality dried fruit.  I am not talking about the rubber textured chemical laden crap that is out there posing as heath food (beat down coming on foodthug.com), I mean fruit dried without chemicals and at the lowest temperatures possible.  In all fairness I have to mention that Superstore has a great selection of dried fruit in their organic section and though it can be pricey it is worth the money.  I have my problems with Superstore but their organic section is worth a long look.  Using dried fruit can help you get your daily dose of fruit while still maintaining a high level of nutrition and is a much better choice than fruit juice for those of us battling weight.

Proper dried fruit has all the flavor and most of the nutrition of the fresh item but can be fortified with more flavor but rehydrating it in flavored liquid.  This make is an amazing taste treat.  For this recipe I have rehydrated dried apples with a combination of calvados (apple brandy) and apple cider along with half a stick of cinnamon.  This really kicks up the flavor of the dried apples.

I added this to a basic oatmeal muffin base that uses yogurt to reduce the amount of oil required added in a little more calvados and kicked up the level of cinnamon.  I am very pleased with the results and hope you will be as well.

Ingredients

1 bag of Noggins dried apples (about 1/4 cup)

1/3 cup

1/3 cup apple cider

1/2 a cinnamon stick

Dry Muffing Ingredients:

1 cup of oatmeal

2 Cups Whole White Flour (Speerville Mills)

(If you cant get a whole white flour use 1.5 cups unbleached white and 1/2 whole wheat)

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2/3 cup brown sugar

1 Tbsp cinnamon

1/2 tsp nutmeg

Wet Muffin Ingredients:

2 eggs

1/2 cup canola oil

2 Tbsp Calvados

1 1/2 cups plain yogurt

2 tsp vanilla 

To prepare the dried apple:

Place the apples, cinnamon stick, cider and calvados into a small pot and warm on low heat.  If you have a warming element place it on there and allow to sit until the liquid is absorbed.  This can be done ahead of time and then stored in a covered container until needed.  Be sure to remove the cinnamon stick when this step is done.

To prepare the muffins:

Preheat your oven to 350 degrees.

Place the oatmeal in a large bowl.  Sift in flour, baking soda and baking powder (this help aerate the flower and prevents lumps of baking soda or baking powder which can ruin a muffin experience.)  Stir these together well to combine flavors. 

Note: You will want to mix your dry ingredients well to distribute the spices.  Once we add the wet ingredients will will only mix to combine.  Stirring flour in liquid builds gluten which is great for bread but makes tough chewy muffins.

Place the wet ingredients into a bowl and whisk together until well combined and frothy.   

Add the wet ingredients into the dry ingredients, and stir until combined.  Make sure you get right down to the bottom of the bowl.  The batter will be lumpy don’t over stir or you will end up with bouncy muffins and we are not cooking for McDonalds ;).  Fold in the prepared apples and then spoon into a oiled muffin tin.  This will make a dozen regular muffins.

Bake in the oven for 25 to 30 minutes.  The muffins should be golden and a tooth pick inserted in the middle should come out clean.  

Thanks to My Local Suppliers:

Dried Apples : Noggins Corner Farm Market

Apple Cider: Suprima Farms

Eggs: Elmridge Farm

Cinnamon: JamesLea - Bio foods International

Oatmeal / Flour: Speerville Mills

Yogurt:                       Fox Hill Cheese House

Oatmeal - A Simple Answer to Food Confusion

Our desire to be healthier, happier and have a healthy body are constantly exploited by marketers in their effort to push products.  Our memories of home cooked food is triggered while we are told we neither have the time or skill to recreate this food ourselves.  Kraft Homestyle is pimping low quality factory food and trying to convince us that it is the great home cooked meal we long for.  McCains runs commercials trying to convince us that pealing a potato is well beyond our skill level so we have to buy there frozen processed microwavable ‘product’.  Superstore produces an expensive commercial to push their blue menu bagels.  This is one of the worst bagels I have ever tasted and is not health food.  It contains corn sweeteners that are horrible for us, and a chemical soup including , monoglycerides, calcium propionate, diacetyl tartaric acid esters of mono- and diglycerides, sorbic acid, ascorbic acid, L-Cysteine hydrochloride, amylase.  Good thing their caring ‘President’ is selective in his choices for our table.  

There are 2 reasons that companies have to spend millions of dollars on commercials that not only insult our intelligence but underestimate our skill and under mine our confidence in the kitchen. 

• Their products are for the most part crap.  They use over processed poor quality ingredients which do not meet our nutritional needs.

• If we take the time to think about it we will realize we are more than capable of meeting both our taste and nutritional needs without them.

All of this is just too much so I am launching www.foodthug.com.  I want this blog to stay positive and focus on good food and good food providers so I have created another site for my alter ego to blog on.  More on the above there.

Now for one simple answer to all of this kitchen confusion: Oatmeal !!!!

The simple, humble oat provides us with many of the health and taste benefits we desire. Studies have indicated that oats have properties that:

• lower cholesterol helping to prevent heart disease
• contain fiber that will slow the digestive process helping us lose weight
• control blood glucose levels helping prevent type 2 diabetes
• contains vitamins, minerals & antioxidants all of which are keys to good health

Oatmeal is also inexpensive, easy to use and it tastes great.  Who doesn't like a nice oatmeal cookie, granola is great and oats can be used in waffles, pancakes, muffins and yes even making hot cereal.  I have hyperlinked the oatmeal recipes I already have up and I will for sure blog more.

Simple foods can be amazing, and are easy to use.  One of the things marketers are taught is to create a need then fill it.  They have made food (which has been around for ever) seem complex and beyond our grasp.  We are smarter than that!

We need to take our health and happiness into our own hands.  We all have the basic skills we need to make great food, don’t let marketers rob you of great food adventures. 

Pictured here :

Oatmeal : Speerville Mills - An Atlantic Canadian Company producing amazing milled grain products.

Simply Delicious Homemade Granola

I am developing a serious case of oatmeal dependency.  I have started increasing the amount of oatmeal in my diet and have discovered that on days I eat oatmeal I have more energy and don’t feel the desire for those mid day nibbles that can be so detrimental.  

Granola is a simple and easy way to get my oatmeal fix.  I make granola about once a week now and it is a household staple.  It is easy to make, and you can play with the mix of spices to create a product that meets your personal needs.  I have designed a simple base for my granola that includes oats, nuts, maple sugar & syrup, and spices that I enjoy.  I do not add dried fruit to the granola I make it I add it when I make my bowl so I can have a variety of flavors through the week.

Ingredients 

2 pounds large rolled oats

2 cup fine chopped walnuts

1/2 cup sunflower seeds

1 cup slivered almonds

1.5 tbsp cinnamon

1/2 cup maple syrup

1/2 cup canola oil

1 tsp ground ginger

1 tsp salt

1/4 tsp nutmeg 

2 tsp maple sugar

Preheat your oven to 325 degrees

Line 2 large cookie sheets with parchment paper or if at all possible silicon mats (they are a beautiful kitchen tool).  I prefer the heavy cookie sheets that you can get at Costco.

In a large bowl add  the rolled oats, walnuts, sunflower seeds and almonds in a large bowl and toss with your hands to combine.  Sprinkle in the spices, salt and maple sugar and again toss well with your hands.  In a small bowl combine the maple syrup and canola oil and whisk then add half to the dry ingredients, mix well with your hand.  Then add the rest and mix again.  Be sure to get down to the bottom and toss the spices in.  Rub together with your hands and make sure the oats get coated with flavor.  Yes you will get your hands dirty but we all love that when we were kids right! :)

Spread the mixture evenly over your cookie sheets and place in the oven.  After 10 minutes take them out of the oven stir making sure you move the granola on the edges to the middle, this is what will burn or overcook.  Rotate the pans top to bottom and put back in the oven for 10 minutes more.  Again remove from the oven and stir.  It is done when lightly golden.  If it needs more time do it 5 minutes at a time as when the moisture level goes down it cooks a lot faster.  Keep an eye on it at the end.  It should not take longer than 25 minutes.

Remove from the oven and allow to cool completely then store in a large zip top bag.

You can serve with milk, yogurt, different fresh and dried fruits, it is a great base to an amazing breakfast.

Thanks to my local suppliers:

Oats :                                  Speerville Mills 

Organic Maple Sugar:     Coulis Divin         

Maple Syrup:                    Acadian Maple Products

Fair Trade Cinnamon and Ginger from:     

JamesLea - Bio foods International

Also Pictured in this recipe:

Dried Cranberries: Terra Beata Cranberry Farm

Dried Blueberries:  Noggins Corner Farm Market
Vanilla Yogurt:        Fox Hill Cheese House

Fruit of the above purchases from Noggins Corner Farm Market at the Halifax Seaport Farm Market

Dill Lemon Creamed Eggs with Foxhill Cheese Milk

Foxhill Cheese’s new milk has inspired me to go back to update a classic breakfast that I first cooked when I was in grade 9.  I love breakfast, always have and always will.  I was looking for something different and went through my mom's cookbook and found creamed eggs.  A basic recipe with hard boiled eggs and a white sauce served over toast.  I made it and everyone loved it.  Over the years I have made a lot of variations of this recipe using various herbs, spices, cheese and presenting the eggs different ways.  Since I am using amazing milk I decided to come up with a variation to honor this, something clean that added flavor without covering up the taste of farm fresh whole milk.  I hope you enjoy, I know I did.

Ingredients:

8 Free Range Eggs

1/4 cup Butter

1/4 cup Flour

1/2 small onion (minced)

1 clove garlic (minced)

2 Cups Whole Milk 

1/2 tsp dried mustard

1 tsp salt

1/2 tsp white pepper
1/4 tsp fresh nutmeg (cream sauces love nutmeg)

3 whole sprigs of Fresh Dill

1 Tbsp Fresh Lemon Juice

1 Tbsp Fresh Parmesan Cheese 

4 Pieced of Toast

Paprika 

Place the Eggs in a large pot and cover with cold water.  Bring to a boil then simmer for 6 minutes.  I prefer this recipe with slightly runny yolks, I have an aversion for dry egg yolk however if you want to cook it longer feel free.  

As soon as the eggs are started melt the butter in another pot over medium heat and add the onion and garlic, cook for about 3 minutes till they soften and then add in the flour.  Stir with a whisk and allow to cook until it turns a light carmel colour.  You want to toast the flour a bit or your white sauce will have a raw flour taste and it will dull the flavor of the herbs and spices added later.  Next add about half the milk, and whisk until smooth then add the remaining milk and the dill.  Heat until the mixture thickens, then lower the heat.  Add in the mustard, salt, white pepper and lemon juice and stir in.  Then add in the cheese and stir until smooth.  Heat for about 10 min over low heat to blend the flavors, taste and add salt and pepper as needed.  

When the eggs are done drain and place in cold water, when you can handle them peel the eggs carefully.  Take half the eggs and chop into the sauce, the yokes will be soft but will pop out of the whites just stir those in. 

To plate put the toast on your plate add some of the sauce egg mixture, take a whole pealed egg and place it in the toast, cut in half, top with a little more sauce, some fresh snipped dill and paprika.   Enjoy.

Thanks again to my local suppliers:

Milk : Foxhill Cheese House

Eggs: Shani’s Farm

Garlic:         Active Life Farm

Onion:         Noggins Corner Farm Market

Dill: Riverview Herbs

And as always thanks to the Halifax Seaport Farmer’s Market for giving me a place to meet all these great suppliers.

Fresh Ricotta Cheese Cakes - With Fox Hill Milk

One of the things I love about classic Italian food is how simple it is and how it really highlights ingredients.  Therefore I decided to honor the high quality milk from Fox Hill by making little ricotta cheese cakes.  These are lighter that cheese cake made from sour cream and cream cheese but are just as tasty.  This is very simple to make and it has nice clean flavors that you are sure to enjoy.  

Ingredients:

1/2 pound fresh ricotta cheese (recipe)

2.5 Tbsp White Sugar

2 T Flour

2 Eggs

1/4 Tsp Cinnamon

1 tsp Orange zest

1 tsp Vanilla

1/8 tsp sea salt

20 dark chocolate disks

Preheat your oven to 300 degrees.

Prepare 4 ramekins by greasing the insides with butter then flour.  Tap out the excess flour. Ensure the entire surface is covered with butter and flour or the cakes will stick.

In a mixing bowl add sugar to ricotta, and stir with a whisk until somewhat smooth, then whisk in flour and eggs (one at a time).  When you have a smooth batter add in cinnamon, orange zest, vanilla and salt and beat again.  

Fill each ramekin about half way, then put 5 chocolate disks in each one then top each with the remaining batter.  ramekins should be about 3/4 full.  Do not fill to the top.

Bake in the middle of the oven for 40 minutes to an hour.  They will get golden on the top.  They are going to puff up but will fall when cooling, that is expected dont be alarmed.

When the are done remove to a wire cooling rack and refrigerate.   Top them with a cool strawberry sauce and a little powdered sugar.  

As always thanks to my local suppliers:

Milk for Ricotta : Fox Hill Cheese House

Eggs: Shani’s Farm

These suppliers are located at the Halifax Seaport Farmers Market

A note about the Cinnamon I used:

While at the international day which is held every Friday at the Halifax Market I ran into a vendor who was selling spices and teas from Ceylon.  As with most of the vendors at the market he was passionate about his product.  His company imports spices directly from Ceylon from a fair trade cooperative of farmers.  He stressed the freshness of the product as well as the quality.  He was proud that the farmers could make a good living providing a high quality product, this is what we want for all of our farmers .  I ground up 2 cinnamon sticks to test and it was amazing.  The scent had an amazing citrus note to it and the cinnamon taste was great.   I will be doing a blog of them soon after I have sampled a few more products but had to give them props for the cinnamon.  They can be found at the market on international day and their website.

Ricotta Cheese with Fox Hill Milk

I love italian food.  Can't get enough of it.  I have already given you a recipe for a great tomato sauce, and now I will show you how to make ricotta cheese.  Ricotta is used as a filling for ravioli or other stuffed pasta, it is used in lasagna and is also fantastic for making all kinds of desserts.  You can get ricotta in the stores but trust me this is much better.  It is so soft, smooth, and creamy.  It has a clean rich flavor that can't be matched by the cheese you get at your local factory food outlet.

This recipe uses 2 L of Fox Hill milk and will yield about half a pound of ricotta.  It is very simple to do and it will be worth the effort.  If you do not use Fox Hill Milk then you will need to as about 3/4 cup of cream into the mixture to get a nice rich ricotta.  I have made this a number of times and I can tell you honestly tell you using Fox Hill’s milk results in the best ricotta that I have had.  It only makes sense as the more natural the product the better the results will be.

I will be using this cheese in several recipes I will blog later but this will go great in any recipe you have that uses ricotta cheese.  

Ingredients

2 L Unhomogenized Milk or 2 L Whole Milk and 3/4 cup cream

1/4 cup fresh squeezed lemon juice

1 tsp salt

Cheese Cloth (this will be required to drain the cheese)

Add the milk and salt to a heavy bottom pot or dutch oven and heat the milk to 180 degrees.  Be careful to not let the milk boil.  Make sure you put the thermometer into the milk deep enough to get an accurate reading.  When the milk is to temperature add in the lemon juice and gently stir it in one or two stirs, do not aggressively stir because you do not want the curds to be broken up.  

Turn the heat to low and allow to cook for 15 minutes longer.  Again do not let it come to a boil.  After 15 minutes turn off the pot and cover.  Allow to sit for about 30 minutes to an hour or until you see the curds formed and the liquid separating.  You will see the milk curdle when you add the lemon juice this is not what you are looking for.  You want the milk solids to really form up or the liquid will not strain off.

When this is completed line a colander with several layers of cheese cloth.  Slowly pour the mixture into the cheese cloth and allow to drain until all of the liquid has passed through.  (About 30 min to an hour).  You can then take the cheese and put it in a storage container and refrigerate or use it right away.  It will stay fresh 2 to 3 days.

Special thanks to Fox Hill Cheese House for making such a wonderful product.