Add enough water to fully cover seeds (2 cups, in my case)

Add a tablespoon of salt for each cup of water. Stir and let sit for a few hours (or overnight).

Preheat oven to 400 degrees F.  Boil seeds in the saltwater for ten minutes, then spread across a baking tray.

Bake for 15 minutes, stir to flip seeds over, and make for 5-10 more minutes.

Add equal parts groats and water (i.e. 2c water with 2c groats) to pressure cooker. Add a teaspoon of oil to reduce foaming (butter, olive oil)

Bring to high pressure and cook for 20 minutes. Remove from heat and allow to release pressure naturally.

To serve – shred an apple, mix into hot groats. Add a teaspoon or two of brown sugar and sprinkle with cinnamon. Add 1/2 cup of almond milk.

Ingredients:

• flat iron steak
• 4T butter
• 3 cloves roasted garlic
• 16 oz mushrooms
• 1 large onion
• 1/4 cup all purpose flour
• 3 cups beef broth (pressure cooker: beef bones, carrot trimmings, onion trimmings, celery trimmings, potato peels)
• 1-2T mustard spice blend
• 2-5T porcini mushroom powder
• 2T corn starch
• 3/4 cup sour cream
• package wide egg noodles cooked for lowest time on package directions

Mustard spice blend: mortar together 1c brown mustard seed, 1T salt, 3 bay leaves, 1t rosemary needles, 1/2t sage

Method:

1. Slice beef across the grain into strips. Season with salt & pepper. Divide meat into small batches so pieces can be placed in pan with an inch between them. Divide 2T of butter into same number of pieces. Put pan on medium heat (6), melt a piece of butter then sear a batch of meat. Remove from pan and set aside. Repeat with remaining batches.
2. Slice mushrooms. Divide into 4 batches and sprinkle with salt. Divide the remaining butter into four batches. Melt a piece of butter in pan, saute mushrooms until they become golden brown. Remove from pan and set aside. Repeat with remaining batches.
3. Slice onion into thin pieces about 1″ long. Sauté for a few minutes.
4. Add flour to onions & stir to coat them in flour. Remove from pan.
5. Deglaze pan with 1/2c of beef broth. Add mushroom powder and spice blend. Stir to remove any lumps.
6. Mush garlic cloves and stir in.
7. Lower heat to simmer. Add remaining beef broth. Return onions to pan and stir to distribute flour.
8. Put corn starch in a bowl or glass. Add *just* enough water to turn it into oobleck. Drizzle into pan, while stiring, to form a thick gravy.
9. Return beef and mushrooms to pan and simmer until beef is cooked.
10. Stir in sour cream.
11. Serve over egg noodles.

Ingredients:

• 2 cups shredded carrots (about half a pound)
• 2T Dijon mustard
• 2T extra virgin olive oil
• 1.5T red wine vinegar
• 1t fresh orange zest (or 1/2 t Penzey’s Mural of Flavor)

Method:

1. Combine the Dijon and vinegar, whisk to combine
2. Slowly drizzle olive oil into mixture, whisking constantly
3. Stir in zest or spice blend
4. Stir in carrot shreds, making sure to coat the shreds evenly
5. Cover in clingfilm and place in refrigerator to marinate for at least an hour

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon cayenne pepper
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon of vinegar)
• 1/2 cup unsalted butter
• 2 cloves roasted garlic
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion greens

Method:

Preheat the oven to 450 degrees F.

Melt butter and combine with buttermilk. Mash garlic cloves and mix into milk/butter.

Combine flour, sugar, baking powder, baking soda, salt, and cayenne.

Add cheddar cheese and onion greens, stir to combine.

Add buttermilk and stir until moistened.

Use 1/4 cup measuring cup to form biscuits and place onto silicon baking sheet lined tray.

Bake for 10 minutes. Enjoy!

I made a cake with red beets for Anya’s birthday cake. I roasted the beets instead of boiling them. Then replaced the espresso with beet juice (mostly because I had it in the pan after roasting the beets). Finally I used 7 oz of carob chips along with three tablespoons of a triple cocoa powder blend. To make it a little fancier, I made a small layer cake with the mascarpone between the layers.

I covered the cake with a stabilized whipped cream flavoured with raspberry and added fresh raspberries to to the top. The cake what what I imagined a red velvet cake was before it became white cake with red dye – a deep reddish brown colour. Very moist and dense in spite of the whipped egg whites folded into it.

Raspberry Whip Cream

1 cup heavy whipping cream
1/2 cup fresh raspberry purée (seeds strained out)
1 packet unflavoured gelatin
2 tablespoons superfine sugar

Dissolve gelatin in the raspberry purée.

Begin whipping the cream in a stand mixer. Slowly add in the sugar. Leave the mixer run and heat up the gelatin per instructions. Allow to cool a bit but don’t let it set. Drizzle raspberry mixture into cream and continue whipping to the soft peak state.

Since I was using this as a cake ‘frosting’, I immediately applied it to the cake and allowed it to set on the cake. Before the gelatin set:

After gelatin has set:

I love this pasta recipe – the original, from Cook’s Country, includes a pound of sausage and uses chicken stock in lieu of vegetable stock. The kale reminds me of brewing beer — how long the hops boils informs what type of fragrance / flavour it imparts in the beer. Added at the beginning and boiled for near sixty minutes, you get bittering flavors without aromas. Added near the end of the boil, you get aroma without bitters. Here you add some kale at the beginning of your ‘boil’ and reserve some kale to remain a little firmer.

I use a mise en place technique when cooking this recipe. Watch any TV chef and they’ve got pre-measured and pre-chopped ingredients in little bowls. When the recipe step says to sauté the onions, they dump the ready-to-go onion bits into the pan. This process speeds up filming – they aren’t paying three dozen people per hour to record the chef chopping an onion, dicing carrots, and measuring out six cups only to edit those bits out later. But professional chefs use a similar technique to organize the cooking process. It also makes the cooking process more relaxed – you aren’t trying to chop your kale while stirring to keep the onions from scorching.

Putting each component into its own little bowl like a TV chef looks cool but it makes a LOT of extra dishes! I have little piles of chopped veggies around the cutting board. Large volume components that aren’t dangerous uncooked (i.e. the kale here), I put in one of the bowls I’ll use to serve dinner. If my meal has a few flakes of uncooked kale and Anya has a few extra shreds of Parmesan cheese … not the end of the world. Cannellini beans, drained and rinsed, remain in the strainer. Pasta bag opened but sitting upright on the counter.

Cook’s Country One Pot Sausage, Kale and White Bean – Vegetarian Modification

Ingredients

2 Tablespoons extra-virgin olive oil
1 onion, chopped
1 (15-oz) can cannellini beans, drained and rinsed
2 roasted garlic cloves, crushed
1/2 teaspoon dried Italian spices
6 cups vegetable stock
16 oz orecchiette
12 oz chopped kale
1 oz Parmesan cheese
Salt & pepper

Method

1. Heat 1 Tablespoon of olive oil in a Dutch oven over medium-high heat. Add onion and beans and cook until onion is lightly browned, about 5 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds.

2. Stir in broth and bring to a boil. Stir in pasta and half of the kale. Cover, reduce heat to medium, and simmer for 8 minutes. Add remaining kale on top of pasta, without stirring, and continue to cook until kale is just tender, about 4 more minutes.

3. Stir to incorporate kale into pasta. Simmer uncovered until most of the liquid has been absorbed and the pasta is cooked, 4 to 8 more minutes. Off the heat, stir in the cheese. Season with salt and pepper to taste.

Broccoli cheddar soup is great on a cold winter day (especially when everyone’s coming down with a cold).

Ingredients:

1 medium sweet onion
3 cloves roasted garlic
4 tablespoons unsalted butter
1/4 cup all-purpose flour
pinch hot pepper flakes
3 cups stock
4 cups milk
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
2 cups broccoli florets
2 cups shredded broccoli stems
1 cup shredded carrots
14 ounces sharp cheddar cheese

Dice onion. Melt 1t butter in a cast iron dutch oven (big, heavy pot) using medium heat. Add onion and sauté until translucent. Mush the garlic and add to cooked onions. Sauté for 30 seconds, then remove from pan.

Add remaining butter to pan and melt, then stir in flour and hot pepper flakes. Stirring constantly, cook a medium roux. Slowly stir in stock and milk. Add salt, pepper, and paprika. Reduce heat to low and simmer for ten minutes.

Return onion and garlic to the pot, add broccoli and carrots. Simmer for twenty minutes – broccoli should be cooked but not mushy. Slowly stir in cheddar and allow to melt.

This is good served alone, but it is amazing served in bread bowls!

Random tip – roast garlic and caramelized onions keep well in the freezer. Whenever you have almost dodgy onions or garlic (especially if you grow your own and have a big harvest that cannot be used quickly enough), cooking and freezing them is a great way to avoid food waste and have these ingredients available quickly (i.e. you’re not surfing the internet for bad tips on how to speed up caramelizing onions).

For roasted garlic – when you’re cooking something else, drizzle olive oil on the garlic, wrap in aluminium foil, and toss it in the oven along with whatever else you are cooking. You can even turn the oven off and let the garlic continue to roast as the oven cools off.

Caramelized onions aren’t quite as easy – probably need to dirty a new pan (although I’ve cooked onions for a dish and re-used the pan to caramelize a bunch of onions) and they need to be sliced (a food slicer makes a quick job of this step). Plus you need to give them a stir every now and then. But if you’re already standing at the cooktop making dinner … watching an extra pan isn’t a big effort.