Kitchen Sink Granola

We jokingly call our stews and soups 'Kitchen Sink' because everything goes into them except the kitchen sink. This is exactly how I make my granola.

Granola is a simple formula - butter or other fat, sweetener, rolled oats or other grain and dried fruits and nuts.

Today I cleaned out 8 containers from my cupboard by using up these saved bits and pieces. I added toasted coconut, hazelnut praline, dates, dried mango, honey, vanilla, organic rolled oats, pumpkin seeds, sunflower seeds, pistachios and toasted almonds to my rolled oats.

The benefits of making your own granola are worth the once a month ritual. Fats, sugars and salt is lower resulting in lower calories and sodium per serving. You will have better quality oats and more of the good morsels. And no unknown additives.

Formula for Granola

10 c. old fashioned rolled oats, spelt flakes or any other grain flaked
1/2 c. butter, or any other fat such as coconut oil, canola oil, camelina oil
1/4 c. honey, or any other sweetener such as maple syrup or sugar, brown sugar, cane sugar or homemade jam
2-3 c. combination of chopped dried fruits and nuts
1 tsp. pure vanilla, or any other flavouring such as cinnamon or maple
1/2 tsp. sea salt

Melt the butter in a small saucepan. Add sweetener, vanilla and sea salt.

Mound rolled oats, nuts, seeds and coconut on a 12 x 18 inch baking sheet. There is no need to grease the baking sheet. Pour the butter mixture over it all. Gently mix until everything is coated. Pat the mixture into the pan.

Cook at 325F for 15-20 minutes. Remove from the oven and stir so that browned edges are now in the centre of the pan and the unbrowned bottom layer is stirred up to the top. Pat down again. Return to the oven for another 15-20 minutes or until edges are nicely browned. Remove from the oven and let cool, undisturbed.

Meanwhile put all the dried fruits in a large bowl. When the granola is completely cool add it to the dried fruits. Mix so as not to break up any chunks of oatmeal mixture. Store in a tightly sealed container or in freezer bags and in the deep freeze. Will keep for a month in the cupboard or three months in the freezer.

Saskatoon Berry and Ricotta Crepes for Shrove Tuesday

Saskatoon Berry and Ricotta Crepes

1 c. whole milk
1/3 c. water
1 c. unbleached flour
3 tbsp. melted butter
3 eggs
1 tbsp. sugar
1 tsp. vanilla
pinch salt

1 c. ricotta
1 tbsp. honey
1 tsp. lemon zest

1 c. saskatoon berries
2 tbsp. sugar or to taste
1 tsp. cornstarch
1/2 c. cold water

Add first 8 ingredients to a blender. Puree until thoroughly blended. Pour batter into a bowl, cover and let sit for an hour or overnight. Gently stir before using. Try not to incorporate air bubbles.

Preheat your crepe pan and very light grease with butter. You will ruin a few crepes while you get the temperature just right. The finished crepe should be very pale with only a hint of browning.

This is slightly too browned.

Pour about one quarter to one third cup of batter into middle of the pan and swirl to make a large thin pancake. Cook until the edge becomes slightly crispy. Loosen edge with rubber spatula and turn crepe over. Cook until the batter releases from the pan and you can easily slip the crepe onto a dish, about 30 seconds. Cook all of the crepes and set aside.

Make ricotta filling by combining ricotta with honey and lemon zest. Make berry topping by combining berries with sugar, cornstarch and cold water. Gently heat over medium low heat until bubbly. Cool and serve.

Put these together by  spreading each crepe with a tablespoon of ricotta filling. Roll into a cigar shape. Spoon warm berry sauce over, garnish with toasted sliced almonds and lemon zest. Serve.

The recipe will make about 18 crepes. If you don't use them all, stack with a piece of waxed or parchment paper between each crepe and seal in a freezer bag. Freeze until needed. Better yet, fill with the ricotta, roll and freeze. Pull them out of the freezer, defrost and serve with a warm saskatoon berry sauce.

Perfect Old Fashioned Pancakes

Every once in a while I crave a simple pancake. Mostly I make the ultra nutritious type with a variety of whole grains and oatmeal and dried fruits. They are the best. But nothing beats an old fashioned pancake for brunch with a crowd gathered to watch something like the Calgary Stampede Parade. After a lifetime in the city I have become fond of the Stampede and the traditional pancake breakfasts. I have yet to gather my friends here in my new home for a pancake breakfast to watch the Parade.

These are much better than the chain pancake restaurant pancakes. They are not so salty or sweet. To get the crispy edges generously butter the pan before adding the batter. And bonus, you can stay in your pj's on this Fall Back Sunday. However, where I live we never change our clocks. This is my first year to confuse that. With all the advertising around turning the clock back I forgot that we don't do that. So sad. I didn't get my extra hour today.

This recipe makes more than I alone can eat for breakfast (or supper if I am so inclined). In the past I have always followed every other bloggers suggestion to cook them up and freeze them. Popping them in a toaster does not bring them back to life. They are stale and tough. This time I simply kept the extra batter in the refrigerator. It held up very well. Use within a couple of days for fresh light and fluffy pancakes just like the first day they were mixed.

These take five minutes to whip up and all the ingredients are usually in your kitchen. I have taken to making them for impromptu overnight guests. Serve with bacon or sausages, maple syrup, whipped cream and fresh fruit for a satisfying start to the day. I gently sauteed apples with chopped walnuts to serve with mine today.

Old Fashioned Pancakes

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 egg

3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Whisk to mix all ingredients. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Baked French Toast

This French Toast can be put together the night before and refrigerated to bake in the morning. It is a great recipe any time you have guests or a busy time like Christmas or a wedding. I made it in this casserole dish but if made in a baking pan there would be more crispy bits for everyone. 

Baked French Toast

I used pannetone, an Italian Christmas bread, in this recipe. It is slightly sweet and made a wonderful baked breakfast. However any slightly sweet and stale bread will work just as well. A shallow baking dish allows lots of crispy topping bits for everyone.

Butter, for greasing the pan

8 eggs

5 c. whole milk

1/2 c. sugar

2 tbsp. vanilla extract

Day old bread such as French bread, cinnamon buns, brioche

1/2 c. walnuts or pecans

1/4 c. maple syrup

Generously grease a 9x13-inch baking pan with butter. Tear bread into chunks or cut into cubes and evenly distribute in the pan. Use enough bread to completely fill the pan. Whisk together eggs, milk, sugar and vanilla. If you are using an unsweetened bread you may want to increase the sugar.

Cover pan tightly and store in refrigerator, overnight preferably.

Before baking top with coarsely chopped walnuts or pecans and a drizzle of maple syrup. Preheat oven to 350 F and bake, uncovered, for 45 – 60 minutes or until a skewer inserted in the centre comes out clean.

Oven Baked French Toast

Brunch is one of my favourite meals but one I rarely partake in. I found a Christmas pannetone in my cold room, long past its prime freshness. A dry bread or sweet bread is best for this overnight French toast. The bread soaks up some of the eggy goodness and then it bakes up like a souffle. If you want a nice presentation quickly take it straight from the oven to the table. After even 15 minutes it has fallen.

I bought the reproduction Medalta Pottery casserole dish and was dying to try it. Next time I would use a more shallow baking dish. It will cook faster and you will have a higher ratio of crunchy topping. The pecan crunchy topping drizzled with maple syrup should not be omitted.

 

Baked French Toast

Butter, for greasing the pan

8 eggs

5 cups whole milk

1/2 c. sugar

2 tbsp. vanilla extract

Day old bread such as French bread, cinnamon buns, brioche

1/2 c. walnuts or pecans

1/4 c. maple syrup

Generously grease a 9”x13” pan with butter. Tear bread into chunks or cut into cubes and evenly distribute in the pan. Use enough bread to completely fill the pan. Whisk together eggs, milk, sugar and vanilla. If you are using an unsweetened bread you may want to increase the sugar.

Cover pan tightly and store in refrigerator, overnight preferably.

Top with coarsely chopped walnuts or pecans and a drizzle of maple syrup. Preheat oven to 350F and bake for 45 minutes. Serve hot out of the oven with more maple syrup and fresh berries.

Dutch Baby Panckes

 

Brunch is a wonderful time to entertain friends. It can be easy on the budget, both time and money. It is easier to gather friends together. Just making some interesting and tasty food. This is a menu to save. Serve this with a fresh fruit compote or traditional maple syrup. Whipped cream adds a bit of specialness.

Our Cooking Light Supper Club does brunch this month. What a great collection of ideas....

Shelby–Cheddar Bacon Tomato Strata

Jerry at A Life, Lived – Savory Sausage Breakfast Rolls

 Sandi at Whistlestop Cafe Cooking – Cucumber Gazpacho with Shrimp

Val at More Than Burnt Toast- Mini Bacon and Potato Frittatas

Susan – Monkey Bread

Peach Dutch Baby Pancake

A Dutch baby is a puffy, baked pancake. Preheating the pan allows the batter to start cooking immediately and to puff up. It deflates the minute it comes out of the oven so serve quickly. This is nice with a fresh fruit compote or maple syrup and whipped cream. 

• 4 tablespoons (1/2 stick) unsalted butter, divided
• 4 large eggs
• 3/4 cup all-purpose flour
• 3/4 cup whole milk
• 3 tablespoons sugar, divided
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 2 peaches, halved, pitted, cut into 1/4'-thick wedges
• Powdered sugar (for dusting)

• Preheat oven to 425°. Melt 2 Tbsp. butter in a small saucepan; scrape into a blender. Add eggs, flour, milk, 1 Tbsp. sugar, vanilla extract, and salt. Blend batter until smooth; set aside in blender.
• 

  Heat a 12" cast-iron skillet over medium heat. Add remaining 2 Tbsp. butter and remaining 2 Tbsp. sugar and cook, stirring constantly, until sugar starts to caramelize, about 2 minutes. Add peaches to skillet; increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes. Briefly reblend reserved pancake batter. Pour evenly over peaches and transfer to oven.
• Bake pancake until puffed and golden brown all over, 17–20 minutes (it will deflate as soon as it's removed from the oven). Dust pancake with powdered sugar and serve immediately, passing cherry compote alongside.

 

Rhubarb Johnny Cake

Cooking proved to be a bit of a challenge for me today. In addition to this rhubarb cake I was testing a recipe for a turkey burger. Do not walk away from a heating pan. Fortunately the little bit of oil that was in it did not burst into flame but the smoke alarm was telling my neighbours all about my moment of carelessness in the kithcen.

After I cut the rhubarb and tossed it with the sugar and ginger, I realized that I had no butter in the house. It is Sunday morning and I had to wait for an hour before a store opened. Thus there was a bit of juice in the bowl. I added it to the final batter. 

I used regular cornmeal in this recipe and it worked just fine. I might search out corn flour and try it again. Either way, it would be an excellent breakfast or dessert dish. I also forgot to add the sour cream and vanilla. It really wasn't a day I should have been following a recipe. But then again it is always nice to find a recipe that can handle a few mistakes and still turn out nicely.

This is naturally gluten free and is not loaded with sugar. Any summer fruit would work equally as well as rhubarb.

Rhubarb Johnny Cake
 
2 cups rhubarb
2 tablespoons sugar 
1/2 teaspoon ground cinnamon, ginger or cardamom
1 cup corn flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 cup unsalted butter, softened
2 eggs
2 tablespoon sour cream
1 teaspoon vanilla extract
1 tablespoon raw sugar

Preheat the oven to 350° Grease a 9” cake pan.
Gently toss the fruit with 2 tablespoons of sugar and the spice of your choice. Set aside.
In another bowl, whisk together the corn flour, baking powder and salt.
In a separate bowl, beat 1/2 cup sugar with the butter until creamy. Beat in the eggs, sour cream and vanilla.
Add the corn flour mixture to the butter mixture and stir just enough to combine. Pour the batter into the cake pan and spread into an even layer.

Arrange the fruit on top of the batter. Bake for 45 minutes or until a toothpick comes out clean.
Allow cake to cool and then sprinkle the raw sugar over the top.
Slice and serve with Whipped Cream or Vanilla Ice Cream. Serves 8.

Recipe from Cheryl Paff of Black-Eyed Suzie's Upstate 

Rapini and Chive Omelet

Where has the time gone? Really. It feels like only a short while ago I was visiting my vegetarian sister and making all these great and wonderful healthy dishes. Somewhere after the end of January I fell off the healthy eating wagon. It happens. It does happen and no point beating myself up over it.

Finally, today in the middle of May I am back on track. Actually the beginning was last week while I was enjoying decadent local and fresh healthy food in the Okanagan.

Farm eggs in my almost empty refrigerator were beckoning. Don't forget me..me..me they echoed.


Fresh chives are ready in my garden, rapini in the crisper drawer and a lonely tomato rounded out a wonderful simple omelet for lunch.

Rapini and Chive Omelet

1 c. coarsely chopped rapini
2 free range farm eggs
1/2 tomato, coarsely chopped
2 tbsp. snipped chives
sea salt
freshly ground black pepper
oil for the pan

Boil the chopped rapini for a couple of minutes and drain well. Boiling takes away some of the inherent bitterness.

Whisk the eggs for a minute or two and add snipped chives.

Heat a small pan over medium and add a splash of olive oil. When the pan is fully heated arrange the rapini and chopped tomatoes. Pour over the eggs and chives to evenly distribute. Cover and cook over medium-low heat until set. Serve immediately. Season with sea salt and freshly ground black pepper.

Oven Omelet

I made this with my housemade chorizo from Salt in Regina. I had no idea it would turn out so colourfully. This is another great brunch idea because the entire recipe can be whipped up the night before and refrigerated. Pop into a preheated oven in the morning. I made a half recipe and used a nice serving casserole dish so it is table ready.
 

Basic Oven Omelet

Serves 6

10 large eggs
2 cups milk
1 cup grated Parmesan cheese
1 cup diced cooked ham
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon salt
Freshly ground black pepper

1. Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil or nonstick cooking spray.

2. Beat the eggs in a large bowl and whisk in the milk. Stir in the cheese, diced ham, and parsley. Season with the salt and pepper and pour into the prepared pan. (At this point the casserole can be covered and refrigerated for up to 24 hours.)

3. Bake for 45 minutes, or until the top is slightly golden and a knife inserted in the middle comes out clean. Let cool for 5 minutes before slicing. Serve hot.

• Reprinted from Not Your Mother's Casseroles by Faith Durand. (Harvard Common Press, January 2011)

Scotch Eggs

Peeling eggs is one of the first things we learn in the kitchen. So I thought. I have been making pickled eggs for a friend that has a free range chicken operation. Please, don't give me all your tips on peeling eggs. I know them all. But these present a unique challenge. Is it the extra hard shell? Is it the extra strong inner membrane?

I felt like a complete failure in the simple task of peeling eggs.

We all know that stale eggs peel easier. We all know that the cooked eggs should be plunged into an ice bath until fully chilled. We all know that we should crack the blunt end of the egg and slip under the membrane. Using logic I can peel an egg.

Free range organic eggs are a whole other animal. Stale, chill, blunt crack and I am still not getting a clean peel. By chance I received a tip that changed my life. Use a spoon. So simple. Since I have been using a spoon to peel my eggs they are almost perfect. Tuck that tip in your recipe box.





Scotch Eggs

Scotch Eggs originated from a need for hearty travel food. I used a lean spiced pork sausage and panko bread crumbs. Use oil with a high smoke point such as canola or peanut oil.

4 eggs, boiled

3 large sausages, preferably a lean spicy Italian style

1 c. flour 250 mL

1 egg, lightly beaten

1 c. breadcrumbs 250 mL

Frying oil

Put eggs in pot and fill with cold water. Place on heat and bring to a boil. Turn off heat and cover. Let sit for 12 minutes. Then remove eggs to an ice water bath until fully chilled. 

Prepare the sausage by squeezing from casing and forming into 4 balls. Flatten each ball into a thin patty. Place flour, egg and breadcrumbs into separate bowls.

Peel eggs and dry thoroughly. Wrap each egg in sausage and pinch so there are no holes exposing the egg. Roll in flour, then egg and finally breadcrumbs.

Cook one or two at a time in oil heated to 350-375F in a deep pot. Turn occasionally if they are not totally submerged in oil. Fry until very browned. Remove and drain on paper towel lined plate. Serve hot or at room temperature. Serve with catsup, mustard or plain.

Prepare 3 dishes. One with flour, another with beaten egg and finally one with breadcrumbs. Meanwhile heat a pot of oil to 350-3750F.

Steelhead Trout Tart with Einkorn Crust

Please note update to the recipe below.

I have quite a stash of organic whole grain flours. During the summer market there is no time for experimentation. What better for a cold winter day than cooking something new. At the moment I am working with my einkorn flour.

Einkorn is an ancient variety of wheat. It is an original. It has not been hybridized. The gluten level is low. The flavour is nutty and rich.

The Healthy Home Economist summarizes beautifully

Einkorn is like most plants in that it is a diploid meaning it contains 2 sets of chromosomes.  About 2,000 years after einkorn wheat, emmer wheat was created by the hybridization of 2 wild grasses.  Consequently, emmer has 4 sets of chromosomes.  Kamut and Durum wheat are both descendents of emmer.
Spelt is the result of hybridization between cultivated emmer and another wild grass and so contains six sets of chromosomes.  Modern wheat is a descendent of spelt.
Note that while extensive hybridization of wheat has occurred over the millenia, there is currently no genetically modified wheat on the market.
As you can see, einkorn is the purest and most ancient form of wheat available as it only has 2 sets of chromosomes and is naturally very low in gluten!
- See more at: http://www.thehealthyhomeeconomist.com/the-4-reasons-why-im-switching-to-einkorn-wheat/#sthash.vfMXT8rx.dpuf

Einkorn is like most plants in that it is a diploid meaning it contains 2 sets of chromosomes.  About 2,000 years after einkorn wheat, emmer wheat was created by the hybridization of 2 wild grasses.  Consequently, emmer has 4 sets of chromosomes.  Kamut and Durum wheat are both descendents of emmer.
Spelt is the result of hybridization between cultivated emmer and another wild grass and so contains six sets of chromosomes.  Modern wheat is a descendent of spelt.
Note that while extensive hybridization of wheat has occurred over the millenia, there is currently no genetically modified wheat on the market.
As you can see, einkorn is the purest and most ancient form of wheat available as it only has 2 sets of chromosomes and is naturally very low in gluten!
- See more at: http://www.thehealthyhomeeconomist.com/the-4-reasons-why-im-switching-to-einkorn-wheat/#sthash.vfMXT8rx.dpuf

"Einkorn is like most plants in that it is a diploid meaning it contains 2 sets of chromosomes.  About 2,000 years after einkorn wheat, emmer wheat was created by the hybridization of 2 wild grasses.  Consequently, emmer has 4 sets of chromosomes.  Kamut and Durum wheat are both descendents of emmer. Spelt is the result of hybridization between cultivated emmer and another wild grass.

While extensive hybridization of wheat has occurred over the millenia, there is currently no genetically modified wheat on the market.

As you can see, einkorn is the purest and most ancient form of wheat available as it only has 2 sets of chromosomes and is naturally very low in gluten."

Steelhead Trout Tart with a Savory Einkorn Herbed Crust

In this recipe I have used my housemade steelhead trout gravlax. A purchased smoked salmon would work equally well.

 

For the Crust:

• 1 1/2 cups  einkorn flour
• 1/2 tsp. sea salt
• 2 tbsp. fresh green onions, finely chopped
• 1/2 tsp. dried thyme
• 6 tbsp. unsalted butter, plus more to grease pan
• 4 tbsp. ice water, plus more if necessary

For the Filling:

• 1 tbsp. extra-virgin olive oil
• 1 medium leek, pale green and white parts only, rinsed and thinly-sliced
• 1 clove garlic, minced
• 1 c. whole milk
• 3 large eggs
• 3 tbsp. capers, rinsed
• sea salt, to taste
• few grinds freshly-ground black pepper
• oz.4  steelhead trout gravlax, pulled apart into small pieces

1. Butter a 10 inch tart pan with a removable bottom.

   

   A few years ago I was visiting a friend in Atlanta. Upon opening her refrigerator I saw butter wrappers had been saved. This reminds me of my growing up. Now I save my butter wrappers to grease pans.

2.  Preheat the oven to 375° F.
3.  Add the flour, salt, green onions and thyme to a medium mixing bowl. Using a pastry blender or your finger tips, work the butter into the dry ingredients.
   
   
   
   
4.  Add the ice water slowly and stir with a fork until the dough starts to come together and look like wet sand. Test to see if it’s done by gently squeezing a small piece between your fingers: you’re looking for it to hold together and not crumble away. If it seems too crumbly still, add more water, 1 teaspoon at a time.

   

   Roll as thinly as possible. This makes a very crispy pastry. I prefer to use parchment paper than flour on the counter top. The pastry is not so dry.

5.  Roll the dough between two sheets of parchment to 1/4 inch thick. Roll out into a 12-inch circle and fit gently into the pan. Let rest for 15 minutes. Trim away any excess and save the pastry to make crackers. There is no need to dock this pastry. It does not puff up and the holes only allow for leakage of the filling. There is some shrinkage upon baking.
6. RECIPE UPDATE: Because there is shrinkage during baking I have decided it would be better to not trim the pastry. Simply fold it back and trim with scissors and leave it at least 1 inch long all around. It can be trimmed after baking if necessary.
   

   

   Carefully press the pastry into the pan.

   
   

   

   Use the rolling pin to trim the pastry.

7.  Place pan on a small baking sheet. Bake until golden brown, 25 minutes. Set aside while you prepare the filling.
   
8.  In a small sauté pan over medium heat, warm the olive oil until shimmering and sauté the sliced leek until soft, about 5 minutes. Add the garlic and sauté for additional 1 minute. Remove from heat and set aside.
   
9. In a medium bowl, whisk together the milk, eggs, capers, salt and pepper.
   
   
10. Spoon the leek and garlic mixture on top of the crust and lay the pieces of salmon across the top evenly. Then pour the egg mixture on top.
11. Set oven at 350F and bake for 25-30 minutes or until the filling is set. Let cool for 15-20 minutes before slicing. Serve warm or at room temperature.

Roll excess dough very thinly, cut into crackers, dock and top with fleur de sel. Bake 7-9 minutes.

Leek and Fennel Frittata with Kale Chips

 

I am sure that I am the last person on the planet to make kale chips. I have always thought of it as frivolous to make something called 'chips' and pretend it was a vegetable. I felt it was like calling potato chips a full serving of vegetables in your daily food plan.

With most of a package of kale in the refrigerator and only a few more days to cook before I return home, it was worth the experiment. I thought they might be a great accompaniment to the frittata I was planning for lunch.

I was not as excited about them as was Trish. My sister absolutely loved them. There is hardly any fat added and they cook up in a little over 10 minutes. That is a fast preparation for kale.

Frittata, crustless quiche or omelet. What is the difference? They are so much the same. A frittata can be almost anything that is in the refrigerator so it was no surprise that I had everything I needed for this recipe. I changed it up a bit to use some leftover brie. This was more than the 2 of us could eat for lunch.

Leek and Fennel Frittata

Serves 2-3

1 tbsp extra virgin olive oil

2 cups fennel, trimmed, quartered, cored and chopped

1 cup leeks, white and light green parts, cleaned and chopped

1/2 tsp salt and freshly ground white pepper to taste

1 large garlic clove, minced

1/4 cup dry white wine

3 large eggs, beaten

1/4 cup grated pecorino

1/2 cup brie cheese, cut into cubes

Heat the olive oil over medium heat in a large nonstick skillet, and add the fennel and leeks. Cook, stirring often, until the leeks and fennel are very tender and fragrant, about 10 minutes. Stir in the garlic and cook 2 more minutes. Add the wine and cook until the moisture has cooked off, about 5 minutes. Then stir in the dill. Season to taste with salt and freshly ground white pepper, and remove the skillet from the heat.

Preheat the oven to 375°F. Grease a large gratin or baking dish with butter. Beat the eggs in a large bowl, then stir in the brie and fennel mixture. Combine well. Pour the mixture into the baking dish and bake 40-50 minutes until the frittata is set and the top and sides are beginning to colour. Remove from the oven, and allow to sit for at least 10 minutes before serving. This is delicious hot, warm or at room temperature, and makes a delicious side dish with roast pork, lamb or chicken. It also makes a light and savoury brunch dish.

Note: The filling can be made up to two days ahead and kept covered in the refrigerator. When you're ready to serve the gratin, grease the pan, add the filling and bake as instructed.

Kale Chips

For a spicy kick, add a pinch of cayenne pepper along with the paprika. Or use smoked paprika for another flavour profile.

    6 cups (1.5 L) torn stemmed kale

    2 tsp (10 mL) olive oil

    1 pinch salt

    1 pinch sweet paprika

Toss together kale, oil, salt and paprika; arrange in single layer on parchment paper–lined baking sheet.

Bake in 350ºF (180ºC) oven until crisp and dark green, 12 to 15 minutes.

Winter Arrives Gently

The snow has been falling since before I went to bed last night. Overnight it was gentle and soft and there was only a light covering this morning. Without wind blowing, it settled on branches, leaves and fences. It is a warm day.

My plan for the day is to go skating with my brand new skates. The arena is a little farther than I want to walk. And besides, the sidewalks are icy. The roads are icy, too, and no one on my street even left their homes until mid-afternoon.

Have you ever had a Sunday feeling kind of day? That is today. Skating can wait. Forrest Gump and I have a date.

Pheasant Hash for a Snowy Day

Hash is best made with leftover potatoes. They hit the hot pan and brown bits form on the bottom and you scrape them up. The carmelized bits of potato, onion and carrot are rich. This is a recipe for those days you have no leftovers, only fresh.

Pheasant rillette is made from the confit leg and thigh. I used the same method as for my duck rillete. This is the  link to my recipe for Duck Rillettes

Pheasant Hash

2 potatoes, cubed
2 carrots, cubed
1/2 onion, coarsely chopped
whole peppercorns
fresh sage
smoked sea salt
morasch chilies
pheasant rillettes
olive oil

Heat cast iron pan over medium heat. Add oil to cover bottom and saute onions until clear. Add potatoes and carrots. Stir to mix. Add 1/4 c. water and cover with lid. Steam to soften. Cook until tender. Cool.

When cooled, heat the pan again on medium high and add a couple of tablespoons of olive oil. Add seasonings. Stir up the crispy bits. Add 1/4 cup pheasant rillettes. Serve hot with a fried egg.