<![CDATA[Jean E. Pendziwol - Food Blog - Bread Around the World]]>Tue, 24 Mar 2026 07:58:44 -0400Weebly<![CDATA[Pulla (Finnish Sweet Bread)]]>Fri, 04 Apr 2025 15:10:57 GMThttps://www.jeanependziwol.com/food-blog---bread-around-the-world/pulla-finnish-sweet-breadThis sweet bread flavoured with cardamom is a favourite in our home and goes great with a cup of coffee. I originally learned how to make it from my husband's Finnish grandmother who baked hers in bread tins rather than free form on cookie sheets. I've adapted the recipe and now use my stand mixer for most of the kneading. Because Aune used a four-strand method for braiding, that's what I use as well, but it can be braided with three strands (or more...) Exceptional toasted. And I've decided it's not just for Christmas or Easter... great any time of year.

Pulla Recipe 

Makes three large loaves.
 Ingredients:
2 cups milk (500 g)
1 scant cup sugar (190 g)
1/2 cup butter (110 g), cubed
1/2 cup warm water (110 g)
2 1/4 tsp (one package) traditional dry active yeast (10 g)
4 eggs, beaten
8-9 cups flour (1200-1350 g) 
1 1/2 tsp ground cardamom 
1 tsp salt (9 grams)

For glaze:
1 egg, beaten OR
2 tbsp espresso
1/2 cup sliced almonds OR
​2 tbsp sugar
Method
  1. ​Scald the milk (I use the microwave) then add the sugar and cubed butter. Stir to dissolve the sugar and melt the butter. Cool. It can still be warm, but not hot.
  2. In a large bowl, sprinkle the yeast over the warm water and let bloom. I use my large stand mixer.
  3. Add cooled milk, eggs, 8 cups (1200 grams) flour, cardamom and salt. Mix and then knead to form a soft dough, adding more flour as needed. Dough should be soft but not sticky. Knead until smooth and elastic, about 8-10 minutes in stand mixer, longer by hand.
  4. Place in a greased bowl and cover. Let rise in a warm place until double, about 1 1/2 to 2 hours.
  5. Punch down and separate into 12 pieces for four-strand braids, or nine for three-strand. Roll each piece 16 inches long.
  6. Braid 3 loaves and place on parchment lined cookie sheets. Cover and proof for  about 1 hour. When you press a finger into the dough, it should leave an impression and not completely fill back in. Proofing time will vary depending on the temperature in your home.
  7. Preheat oven to 375 F. 
  8. When loaves have risen, brush with egg mixture or espresso and sprinkle with almonds or sugar.
  9. Bake for 25-30 minutes until golden brown. 
Notes:
  • Cardamom: I tend to like a stronger cardamom flavour in my bread, so will often add a bit more than what the recipe calls for. Adjust the amount to your personal taste. I buy cracked cardamom and grind it fresh. You can also buy it in pods. I find that ground cardamom tends to lose its flavour quickly, so if you're purchasing and using ground, you may want to adjust the quantity.
  • Flour: I use a combination of strong bread flour and all purpose flour at a radio of about 4:1. I have made this with 100% all purpose flour which works as well. Be careful not to add too much flour when mixing the dough as it will  make for a dry bread. Too little and the dough will be tricky to work with. If you're using a stand mixer, you may want to finish kneading by hand so that you can get a feel for the dough and how much more flour it might need. The dough should be soft and pliable but not sticky.
  • Yeast: I use traditional dry active yeast when making this recipe, but you could also use instant yeast.
  • Braiding: I use a four strand braid because that's how I learned. A three strand braid is more traditional. You can also get fancy and create a five or even seven strand braid. I would suggest googling some videos for instructions on how to braid if you are using more than three strands.


]]><![CDATA[Lemon Lavender Cookies]]>Fri, 02 Aug 2024 13:31:25 GMThttps://www.jeanependziwol.com/food-blog---bread-around-the-world/lemon-lavender-cookies
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I only have one small English lavender plant in my garden, but it's enough for me to bake a few batches of these cookies every year. You can buy culinary lavender already dry, but I dry my own (see drying hints below). If you're harvesting your own edible garden, you may want to check what type of lavender you have. English lavender (Lavandula angustifolia) tends to be hardier and is better for culinary purposes because it is milder and less soapy tasting. More about lavender can be found here. Lavender pairs well with lemon and these cookies are delicious, especially glazed!
Cookie ingredients:
1 cup salted butter, room temperature
1 1/2 cups icing/powdered sugar
1 large egg, room temperature
1/2 tsp vanilla extract
zest of one lemon (about 1 tbsp)
2 1/2 cups all purpose flour
1/2 tsp. baking powder
1 tbsp dried lavender flowers (see hint below)

Glaze ingredients:
1 cup icing sugar
2 tbsp lemon juice
​lavender flowers for decorating (optional)
Method:
  1. Use a stand mixer with paddle attachment to combine softened butter and sugar, creaming about 2 minutes until light and fluffy. Scrape down the bowl. Add vanilla and egg and mix until incorporated.
  2. In a medium bowl, combine flour, baking powder, lemon zest and lavender and stir until combined. Add to the butter mixture and mix until the dough comes together into a ball. Don't over mix.
  3. Press the dough into a dic and wrap tightly. Refrigerate for 2-12 hours.
  4. Remove dough from fridge. Preheat oven to 350 degrees
  5. On a lightly floured surface, roll dough to 1/4- inch thickness and cut into circles, re-rolling scraps as needed.
  6. Place cookies on a cookie sheet 1-2 inches apart and freeze for about 15 minutes. (This keeps the cookies from spreading too much when baking.)
  7. Bake for 10-12 minutes (depends on the size of your cookie) until the edges are set and the bottoms are golden.
  8. Cool for 2-3 minutes then transfer to a cooling rack to finish cooling.
  9. Mix the icing sugar and lemon juice to make the glaze.
  10. Dip each cooled cookie into the glaze and place back on a cooling rack until the glaze hardens. I added a few fresh flowers for decoration.
  11. DEVOUR! 
NOTE: These will get soft when stored and are best eaten fresh, but still delicious either way.
How to dry fresh lavender:

I love having a bundle of lavender hanging up to dry. It smells lovely and looks so pretty. You can simply tie the stalks together with string and hang them up for a few weeks until dry. Hanging them in a dark room will preserve the colour better.

If I'm in a rush to have dry blossoms to use in baking, I've dried them in my microwave. Place the stalks on a piece of paper towel and microwave on high for 1 minute. Continue microwaving in 20 second bursts until the flowers are dry and easily fall off the stem. It took me 1 minute plus 4 x 20 seconds to dry mine.
]]><![CDATA[The First Breads - Naturally Leavened (Sourdough) for Beginners]]>Thu, 05 Oct 2023 14:10:11 GMThttps://www.jeanependziwol.com/food-blog---bread-around-the-world/the-first-breads-naturally-leavened-sourdough-for-beginnersPart science, part biology, part art, bread baking can be intimidating and results unpredictable at times. The combination of yeast with water and flour creates a living organism that sometimes has a mind of its own. In spite of that, I've found making bread to be immensely rewarding. Not only is the end product delicious, the process of mixing together a few basic ingredients using methods that have't really changed in thousands of years, feels grounding and life sustaining. Using a natural leavening agent, commonly referred to as "sourdough" just makes the whole process that much more rewarding.
It's only been in the past hundred years or so that we started adding granulated or commercial yeast to our bread dough as a leavening agent. Before that, ALL leavened (risen) bread was "sourdough". The term simply refers to the process of adding an active yeast culture to a mixture of flour and water and allowing the fermentation process to achieve the leavening. Bread made with a "mother" or "sourdough starter" requires a longer process and therefore a bit of planning, but it needs (or kneads?) less hands-on time and creates bread that is crispy, more flavourful and easier to digest.
Like many art forms, learning to make naturally leavened bread takes practice. The recipe below is intended for folks new to the process and can be a starting point for exploring other recipes. I won't go into a lot of detail about bakers percentages, hydration, crumb and dough temperature -- these are all interesting aspects of bread baking to consider as you develop capacity and get to know your starter and the process better. But the best way to learn something is to do it. Jump in. Have fun experiment, expect mistakes and enjoy the results. You'll find the efforts worth it!

Mise en place: Preparing to bake

Making basic, naturally leavened bread requires very little in terms of equipment. A bowl and spoon will get the job done for mixing and bulk fermentation (rising), and while a bannetton or basket is handy for proofing the shaped loaf, you can use a bowl or simply free-form the loaf. For baking, I would highly recommend a Dutch Oven, but a pizza stone or cookie sheet will work too. Parchment paper makes life easier, and I would encourage beginners to use it. One tool that I feel is essential to successful bread making is a scale. In fact, I think it's so important I have not included volume measurements in the recipe below. If you don't have a scale, scurry on out and get one. It's worth the investment.

Step 1: Feed Your Starter
You can make your own starter by capturing wild yeast in a simple mixture of flour and water and letting it stand for a few days, but the easiest way to begin is by getting a little bit of starter from someone else. I've got both, but my go-to starter came from my sister-in-law in the Yukon and purportedly travelled over the Chilkoot Trail with a "Sourdough" (prospector) during the gold rush over a hundred years ago. During a visit to Whitehorse, I put a few tablespoons into an old pill-bottle and carried it home with me. You'll find that different starters have slightly different flavours, so you may want to play around with them.
​
Maintaining your starter doesn't need to be a complicated process of feeding and discarding. Only a small amount is needed to keep the yeast and bacteria active. Here is my recommended method for maintaining starter:

Add 50 grams starter to a clear plastic tub or jar. This is your base and all you need to bake unlimited loaves of bread. There is absolutely no need for huge jars of starter and a restrictive regimen of maintenance. Store it in the fridge and take it out to warm up and feed only when you are planning to make bread. This avoids unnecessary feeding and discarding.

The day before you want to bake bread, remove the starter from the fridge and let it come to room temperature. About 6-10 hours before you want to mix your dough, add equal amounts (by weight) plain unbleached flour and room temperature water. For a single loaf recipe, I use 50 grams of each. (See note below about measuring.) Stir and let stand on the counter. It should begin to bubble up over the course of a few to as much as 10 hours (depending on when you last used it and how warm your house is.) This will provide you with the 100 grams of active starter to use for the dough and leave you with 50 to return to the fridge for next time. 
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If, after feeding, it doesn't bubble up and rise, you may need to do another feeding, In this case, you will have discard. Remove all but 50 grams of starter and feed again as noted above. 

Starter can last a VERY LONG TIME in the fridge. If you haven't used it for a while, you may notice a grey, smelly liquid has formed on top. This is normal and doesn't mean that your starter has died. You can pour off the liquid "hooch" or mix it in, whatever you prefer, and feed the starter as usual. You may have to feed it a couple of times to get it back to being active enough to use. Starter that is mouldy or has a pink or orange colour should be discarded.

Get to know your starter. You can test to see if it's active enough to use by floating a small spoonful in a cup of water, but generally, you'll be able to tell by how it looks and feels if it's ready to use.

Step 2: Combine Ingredients 

5 minutes active time.
In a large bowl, combine:
350 grams water
100 grams active starter
500 grams bread flour *
​8-9 grams salt
Mix together well using a spoon, bowl scraper or your (wet) hands. Once all the ingredients are well combined, cover (I slide a dinner plate over the top of the bowl, but you can use a wax wrap or cling wrap.) Let it rest 1/2 hour before moving to step 3.
* You can use various types of flour as long as the total weight adds up to 500 g. I highly recommend using bread flour or a portion of bread flour since it has a higher protein content. This means more gluten and more gluten means better bread.

Step 3: Stretch and Fold 

This step takes 2 minutes of active time x 2. One hour total resting time between. If you're in a rush, you can do just a single stretch and fold 1/2 hour after mixing.
After 1/2 hour, stretch and fold the dough by taking a handful from one edge, stretching it up and folding it into the centre. Repeat four times, moving to a new "corner" of the dough each time. Let rest covered for another 30 minutes before repeating with a second stretch and fold. Cover. (Wet hands make this task easier.)

Step 4: Bulk Fermentation

This step takes 6-10 hours inactive time (watch the dough, not the clock)
This is the stage that allows the yeast and bacteria to get the job done, creating better flavour and strengthening the gluten. I usually mix my dough in the evening and leave it on the counter overnight if my house is cool. In warmer weather, I adjust my baking schedule and check it after a few hours. 

Step 5: Shaping and Rising (proofing)

This step takes 5 minutes active time. 4 hours to 48 hours inactive rising time, depending on your method of proofing.
Sprinkle a bit of flour on the counter and scrape out the dough. Starting at the top, grab the dough and pull it up and then into the middle of the ball. Do the same to the bottom. Fold one side over the middle and then the other. Turn your dough over so the seams are at the bottom. Using a tucking and pulling motion, (assisted by a bench scraper if you have one), shape the dough into a ball. This action creates tension on the surface of the dough that will help it keep its shape when rising and baking. Place the "boule" top side down in a proofing basket (bannetton) that has been liberally sprinkled with rice flour, or top side up on a piece of parchment paper. Cover and let rise about two hours or refrigerate and rise leave for up to 48 hours. Dough will be ready to bake when it is puffy and light. If you poke it with a finger, the dimple should bounce back very slowly and not completely fill in. Different flours will require different rising times as will the temperature in your home.
I have begun "retarding" my loaves for more consistent bakes. After shaping and placing in a proofing basket, I cover the dough with a cloth or slip it into a bag and put it into my fridge overnight. This slows down the rising. In the morning, I pull it out and bake it straight from the fridge. 

Step 6: Scoring

Do immediately before baking once dough has risen and oven is hot.
We score bread not only to make it pretty, but to allow someplace for what's called "oven spring" which is the final expansion of the dough before the heat of the oven stops the rising action by killing the yeast. Use what you've got - a razor blade on a lame, a very sharp knife, or even scissors, but make sure you score the bread or it will find its own place to expand and you'll end up with a bulging crust.

Once the dough has risen and your oven (and Dutch oven if using) is hot and ready to bake, turn your dough out onto a piece of parchment paper. Score by making one deep cut slightly on an angle and off to one side of the loaf. As you get more comfortable with sourdough, you can get fancier with your scoring.

You'll notice the "ear" on the loaf to the left, and how the bread has expanded along the scored line.

Step 7: Baking

Baking time 40 minutes.
I recommend baking in a Dutch oven or cast iron pot. If you don't have one, see alternative baking method below. Preheat both the oven and the pot to 450F (230C). Make sure the pot is well-heated. This preheating can take 20 minutes or up to 1/2 hour depending on your oven.

Place the scored boule carefully into the preheated pot, cover and return to the oven. Bake for 20 minutes. Uncover and bake for another 20 minutes. Oven temperatures vary, so get to know yours and adjust your baking time and temperature accordingly.
Baking without a Dutch Oven
​​A Dutch oven or cast iron pot creates a more consistent environment for baking bread because it traps moisture during the first part of the bake allowing for better oven spring (since the crust stays softer longer). If you don't have a Dutch oven, you can use a pizza stone (preheated) or a baking sheet (not pre-heated). In this case, you will need to add moisture to the oven by preheating a baking pan and adding 1/2-3/4 cup of hot water to it at the beginning of your bake to create steam. You can also place a cookie sheet on a rack above your bread while it's baking that will reflect the steam back down onto the bread, simulating the same effect as the Dutch Oven. Results will be different, but still good. You will need to reduce the total baking time, so watch your loaf.
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Step 8: DEVOUR!!

It's tempting to cut into a freshly baked loaf right away -- it smells so good!! But doing so may result in compressing the bread making it gummy. Wait at least 1/2 hour before slicing. Allow bread to cool completely before storing. Keep in a paper bag if eating within a day. Recommended storage is a wax wrap or bread box. Sourdough bread also keeps well in the freezer for a few months, although it will lose that crispy crust. Don't keep bread in the fridge - while it may delay the growth of molds, refrigeration dries out bread and it goes stale much more quickly.

Fitting Bread Baking into Daily Life

I've settled into a bit of a bread-baking routine that can easily be adapted to fit around anyone's schedule. Based on the timing that works in my home environment, my schedule looks like this:
​OPTION ONE
Day One
Morning - feed starter, leave someplace warm
Evening (8:00 ish) - mix dough, stretch and fold x 1, bulk ferment on counter overnight

Day Two
Morning - shape dough, place in proofing basket
Option One: - let rise on counter approx. 3-4 hours, bake
Option Two: - let rise in fridge all day, take out after work, bake in the evening/supper time
​OPTION TWO
Day One
Daytime - remove starter from fridge
Evening after dinner - feed starter - leave on counter

Day Two
Morning - mix dough, stretch and fold, bulk ferment on counter 
Evening - shape dough, place in proofing basket, put in fridge overnight

Day Three
Morning - bake
Keep in mind that these schedules assume a frequently used, active starter. If your starter hasn't been used for a while, it might need longer to revive.
]]><![CDATA[Around the World with Bread - The Journey Begins]]>Fri, 15 Sep 2023 14:06:20 GMThttps://www.jeanependziwol.com/food-blog---bread-around-the-world/around-the-world-with-bread-the-journey-begins
​If I had to name one food that has had the greatest historical influence it would have to be bread. Geography, politics, agricultural practices, culture, ceremony, mysticism and religion have all been shaped by a simple concoction of flour and water.
 
Bread, for example was the reason for the first monoculture – wheat – and eventually led to agricultural practices that resulted in clearing large swathes of land. Bread formed the foundation of ancient religions, like the Eleusians who incorporated the sacred food into secret ceremonies that worshipped the goddess Demeter. Christ referred to himself as “the bread of life”, while in some cultures, the word “bread” actually translates to “life”.
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At times, bread was the only food that sustained the poor and its scarcity had political implications. Lack of bread played a role in social uprisings like the French Revolution and Arab Spring. It precipitated the conclusion of the First World War and chased Napoleon home from Russia (well, that and winter.) Bread served as wages in Ancient Egypt and was used as compensation during the fur trade when voyageurs were given a regale during Rendezvous that included a loaf of bread. Wheat used to make bread was controlled in a way that controlled people, and lead, for example, to the genocide of Ukrainians during Holodomor.
While no one knows for sure exactly where or how bread was “discovered”, current archaeological evidence suggests that wild grains were first harvested and eaten somewhere in the area known historically as the “fertile crescent”. This part of the world includes modern day Middle Eastern countries like Egypt, Lebanon, Syria, and Turkey among others. The Nile and Euphrates rivers fed and enriched the adjacent soils in such a way that a wide variety of plants flourished, including grass plants that produced grains. These grains were ground or pounded and eaten as porridge or cooked as flat cakes on hot stones near the fire.
At some point, perhaps by accident, a bowl of watery gruel was left out for a day. Maybe two. Or more. When it was finally discovered, a change had occurred that was monumental for the human diet. Yeast and bacteria had gone to work. The mix of water and ground up grain had fermented. When this mixture was exposed to heat, the first leavened bread was baked and we haven’t looked back since.
In some cultures, the word "bread" actually translates to "life".
The process of baking both leavened and unleavened bread from ground up grass seed spread throughout the Mediterranean into Europe and Asia and then travelled the world with explorers, traders and colonists.  Leavened, or yeasted, bread became the main, if not only, food source in many cultures throughout history because the fermentation process allowed our bodies to better digest the nutrients found in grass seed.
Today, almost every culture in the world eats some form of bread, from aish baladi to pulla to baguette to milk bread to bannock to ngira, bread is a vital part of our diets. Over the next few months, I’m going to take a trip around the world through bread, researching, testing and baking recipes and sharing what I’ve made right here with you.

Aish Baladi

Let's begin our journey with a recipe from the part of the world where it is commonly believed that fermented, leavened bread originated.

Aish Baladi, one of the most commonly baked breads of Egypt. "Baladi" means traditional or country and while the standard word for bread in Arabic countries is “khubz” (or a variation thereof) "Aish" means life. In Egypt, bread is life. That resonates with me.

​Click here for the recipe.
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]]><![CDATA[Pumpkin Scones with Spiced Pumpkin Icing]]>Sat, 30 Oct 2021 19:43:45 GMThttps://www.jeanependziwol.com/food-blog---bread-around-the-world/pumpkin-scones-with-spiced-pumpkin-icing
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While not one to really jump on the whole pumpkin-spice-everything autumn bandwagon, I do like pumpkin AND I like it spiced up with nutmeg, ginger, cinnamon and cloves. These scones smell delicious when they're cooking, and taste even better. They're also a great way to use up the innards of a jack-o-lantern!
The icing can be a bit sweet, so if you don't have a sweet tooth, you may want to choose one or the other, or simply spread with a bit of cream cheese or butter. Having said that, the glaze with the stripes look really great, and I almost wish I had made them look like a spider's web for Halloween! As with all scones, these are best eaten the day they are made. If you don't eat them right away, you may want to freeze them before they are iced.

Spiced Pumpkin Scones

Ingredients
2 1/4 cups all purpose flour (unbleached)
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
1/4 cup brown sugar, packed
6 tbsp unsalted butter, cold and cut in chunks (if you don't have unsalted, reduce the salt added)
1/2 cup canned or cooked pumpkin (Not pie filling), cold
1/2 cup plain yogurt
1 large egg
1 tsp vanilla
1 tbsp maple syrup
2 tbsp cold water
How to:
  • Preheat oven to 400 F.
  • In the bowl of a stand mixer with the paddle attached, mix together the dry ingredients (flour to brown sugar.) Cut in the cold butter until it is in small pieces. You can also do this step in the food processor and then dump into a mixing bowl to finish.
  • In a medium sized bowl or large measuring cup, mix together the pumpkin, yogurt, egg, vanilla, syrup and water. Stir into the dry mixture until just combined. 
  • Dust the counter with a little flour and scrape the dough from the bowl onto the counter. It should be soft, but not too sticky to handle (add a bit of flour if needed, but don't overwork the dough.) Shape the dough into an 8 inch circle. Using a large knife, pizza wheel or bench scraper, divide the dough into eight pieces.
  • If you have a baking stone or cast iron pan large enough, use it, (cold, not pre-heated). Otherwise, place the scones onto a cookie sheet, giving them enough space to rise a bit when cooking.
  • Bake for 20-25 minutes until golden (check bottoms) and cooked through.
  • Cool slightly before glazing.
Glaze
Mix together and spread over cooled scones, adjusting liquid as needed for consistency. Glaze should be soft but not runny:
1/2 cup icing sugar
1 Tbsp cream

Wait until completely cool before adding the pumpkin icing stripes.
​Pumpkin Icing
Using the same bowl that you used to make the glaze, mix together:

1/2 cup icing sugar
1 tbsp canned or cooked pumpkin
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground ginger
1 Tbsp cream

Adjust consistency so that it is thick, but still pipe-able by adding more sugar or more cream if needed. Transfer to a piping bag with a small round tip attached, or into a small ziplock bag and snip a little hole in the corner. Drizzle over the top of the scones.
]]><![CDATA[Fried Green Tomatoes]]>Mon, 27 Sep 2021 17:42:19 GMThttps://www.jeanependziwol.com/food-blog---bread-around-the-world/fried-green-tomatoes
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Every year, I need to have at least one feed of fried green tomatoes from my garden, drenching the firm, tangy flesh of an unripened tomato in breadcrumbs and frying in melted butter. So delicious, especially when served with rosemary aioli.  These are super easy to make and are a great side dish for grilled meats or fish.
My tomatoes have been bountiful this year, and the flavour of a ripe grape tomato eaten warm off the plant has no comparison. I cultivated my tomato plants this year in a raised garden, close to the house where they get lots of sunshine and I never forget to water them. They've been prolific, and I've had lots for roasting and making into sauce. I have one, plant, however, that didn't fit my tomato box, so I tucked it into a shady spot in my yard. It's been producing gorgeous, large firm tomatoes that have yet to ripen and are perfect for frying. Any tomato will work, but these were particularly pretty.

Fried Green Tomatoes

Ingredients:
​2 large green tomatoes
1/3 cup flour
1 egg + 1 tsp water, beaten
1/2-3/4 cup Panko bread crumbs
2 tbsp. freshly grated parmesan cheese
1 tbsp. chopped parsley
dash of cayenne (optional)
salt and pepper to taste
​butter and/or olive oil for frying

​Note: tomatoes vary in size - add to your flour and Panko mixtures as needed. These quantities are a rough guideline.
Method:
  1. Wash and slice tomatoes about 1/4 inch thick.
  2. Prepare bowls for breading. In the first, put the flour with a pinch of salt. In the second, beat together the egg and water. In the third, mix the breadcrumbs with parmesan cheese, parsley, cayenne (if using) and season to taste with salt and pepper. You can also add your favourite herb (thyme, coriander, oregano, etc.)
  3. Preheat griddle or frying pan over medium heat. Add a splash of olive oil and/or a dab of butter. Dip slices of tomatoes in flour, egg and then breadcrumbs and add to pan. Fry until crispy and golden, then flip and fry the other side. 
  4. Serve warm with aioli and a squeeze of lemon.

Simple Rosemary Garlic Aioli

REAL aioli is made with garlic and olive oil, but I make a simple version in a pinch that uses mayonnaise as the base. Avoid using Miracle Whip (or whipped dressing) as this gives a very different taste. Aioli is one of those things that you can play around with and serve on just about everything, so experiment with your own versions, adding different herbs or even a bit of Dijon mustard.
Ingredients:
1/2 cup mayonnaise 
1-2 tsp fresh lemon juice
2-3 cloves garlic, minced or pressed
1 tbsp chopped fresh rosemary 
pinch paprika
salt and pepper, to taste

Method:
Mix all ingredients together. 
]]><![CDATA[Rhubarb Slush]]>Mon, 28 Jun 2021 12:52:09 GMThttps://www.jeanependziwol.com/food-blog---bread-around-the-world/rhubarb-slush
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Rhubarb is the quintessential taste of summer, and here in Northwestern Ontario, the first harvest from the garden. With rhubarb plants taking over back yards and laneways, it usually isn't difficult to find a good supply. My own rhubarb plant is still getting established, so I raided the neighbour's garden and​
became obsessed with all-things-rhubarb. This slush was a recipe I got originally got from my husband's grandmother who always had an ice cream pail full of it in her freezer when we stopped by her place in the summer. It's sweet and refreshing, perfect for a hot summer day. Spike it with a 
​

Rhubarb slush
8 cups rhubarb, coarsely chopped
8 cups water
3 cups sugar
1/2 cup lemon juice
1 small package strawberry jelly powder

Bring rhubarb, water and lemon juice to a boil and simmer 15-20 minutes until rhubarb is mushy. Strain through  cheesecloth or jelly bag. Discard/compost pulp (or use it in yogurt). Return juice to heat and add sugar and jelly powder. Cool to room temperature. Transfer juice to a large container (an ice cream pail works well) or roasting pan and place in the freezer. Stir frequently while it's freezing to keep the mixture slushy. Store in freezer.

To serve:
Use an ice cream scoop and fill a glass about 3/4 full of slush. Top with 1 1/2 oz vodka (optional), then fill the glass with soda water or ginger ale. Slip in a straw and sip!
]]><![CDATA[Chocolate Babka and Fruited Paska]]>Tue, 13 Apr 2021 14:44:16 GMThttps://www.jeanependziwol.com/food-blog---bread-around-the-world/chocolate-babka-and-fruited-paska
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This rich sweet bread laced with dark chocolate came about as a bit of an experiment. Leading up to Easter 2021, I started researching breads baked by various cultures around the world. Many Eastern European countries have some version of an enriched bread baked to celebrate Christian or Jewish holidays. Paska, Bapka, Kulich, Challah -- some had fruit, others were spiced and they all varied slightly in shape and design.
The one thing they have in come is lots of eggs and butter. I made a mash-up of recipes and used ingredients I had on hand to make two different types of bread. The results were delicious. Use the basic recipe below to make the dough, then refer to the adaptations for added ingredients and specifics for shaping. This dough would also work well for making cinnamon buns or pulla.

 Basic Enriched Sweet Bread

Basic Dough Ingredients

1/2 cup warm milk
¼ cup warm water
2 ½ tsp instant yeast (one package) 
½ cup sugar
4-5 cups flour (divided) 
5 eggs (1 cup approx.)
½ tsp salt
½ cup unsalted butter room temp temp

Optional ingredients see individual recipes below.
Instructions
  1. ​Combine milk, water, yeast and sugar in bowl of stand mixer with dough hook attached, or a large bowl. Stir. Once active, add 1 1/2 cups flour and mix on medium for about three minutes or beat with a wooden spoon.
  2. Add eggs, 2 to 2 1/2 more cups flour, salt and any additional spices/ingredients and mix on low until combined.
  3. Add butter a few pieces at a time. Once it's all been added, continue to knead in mixer for about 8 minutes or by hand for 10, adding more flour as needed. Because flour quantities can vary due to size of eggs/settling, use your judgement to create a soft dough that doesn't stick to your hands. Turn dough onto lightly floured counter and check by kneading a few times - remember you can always add more flour, it's hard to add more liquid.
  4. Place the dough in a lightly greased bowl. Cover and let rise in a warm place about two hours, or until double. Enriched dough takes longer to rise, so be patient.
  5. Punch down dough (de-gas) and follow directions for shaping/baking below.

Chocolate Babka

  1. Follow the instructions for the basic dough above.
  2. While it's rising, make the chocolate filling. 
  3. Grease two 9 x 5 loaf pans.
  4. Once dough has risen, punch down and divide in half. Working with one piece at a time, roll thin (18 x 12 inches).
  5. Spread half the chocolate filling onto the dough. Roll tightly along the long side to create a tube 12" long. Pinch the seam closed.
  6. With a serrated knife, cut the length of the dough log in half, leaving it attached on one end. Turn the inside to face up. Starting from the attached end, twist the dough together,  then pinch the pieces to seal the other end. Place in greased loaf pan and repeat with the other piece.
  7. Let rise until almost double, about 1 to 1 1/2 hours.
  8. Bake in preheated 350 degree oven 30-35 minutes or until 190-200 degrees internal temperature. Remove from oven.
  9. Brush the tops of the loaves with the syrup glaze using all of the syrup (I know - it seems like a lot!)
  10. Cool slightly then remove from pans and finish cooling on a rack.
Chocolate Filling Ingredients
180g dark chocolate 
1/2 cup unsalted butter
3/4 cup  powdered sugar
1/2 cup cocoa powder
Pinch of salt

Melt the chocolate and butter in a heavy pot, microwave or double boiler. Stir in sugar and cocoa powder. Set aside to cool slightly.

Syrup Glaze
1/2 cup water
1/2 cup granulated sugar

In a small saucepan over medium heat, bring to a boil, stirring frequently. Once sugar dissolves, remove from heat and cool.
]]><![CDATA[Rainsin Rye Bread]]>Mon, 22 Mar 2021 12:57:03 GMThttps://www.jeanependziwol.com/food-blog---bread-around-the-world/rainsin-rye-bread
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My father bought his first boat when I was a young child and most of my summer memories involve sailing -- Lake Superior, fog, quiet anchorages, meeting other boaters, the sound of water tapping against the hull, the wind in the rigging... These memories have crept into my written work in many ways. They've also influenced my baking. 
While our sailboat(s) were better adapted to cruising, my father often participated in races, including an international race from Thunder Bay to Grand Marais, MN. While his crew was comprised of others more enthusiastic about trimming sails, navigating in the dark and pushing the boat to perform at her best, my mother elected to meet the sailors at the finish line. She packed my sisters and I into the car and drove across the Canada/US border to the beautiful little fishing town of Grand Marais where we would wait for the boats to arrive and spend the night at the East Bay Hotel.

It was a great adventure for my sisters and I. While the adults were off doing adult things, we wandered the town with the other kids, sitting on red vinyl stools and ordering milkshakes at Ling's Fountain and scheming to steal the regatta trophy (if Canada hadn't won that year) or searching for the stolen trophy (if Canada had). The trophy was in a constant state of dispossession. The East Bay Hotel is not longer there but I remember  running up and down the creaky stairs, in and out of everyone else's rooms (the hotelier was aiding and abetting trophy thievery - can you imagine?) and ordering whatever we wanted from the dining room menu. This recipe for raisin rye bread came from their kitchen and is sweet, delicious and light on raisins. I adapted it for a smaller batch (we aren't running a hotel!) and you can always delete (or increase) the raisin quota depending on taste.

Oh -- the best hiding place for a trophy is tucked up against a radiator, base side up. Everyone passed it at least a hundred times without seeing it.

East Bay Hotel Raisin Rye Bread

Ingredients
3 cups warm water
1 Tbsp. yeast (or one package)
1/3 cup molasses
3 Tbsp brown sugar
​3 Tbsp melter butter or oil
1 1/2 cups dark rye flour
6 cups unbleached flour (+/-)
1 Tbsp salt
1 cup raisins (I like Thompson's)
Method:
  1. In a large bowl, mix together water, yeast and brown sugar and leave for 10 minutes to "proof".
  2. Add molasses, butter or oil, rye flour and 1 cup of unbleached flour and beat with a wooden spoon until smooth and well combined. If using a stand mixer, mix on medium speed for 2-3 minutes scraping down the sides of the bowl.
  3. Add salt, raisins (if using) and 2 more cups flour and mix. Gradually add more flour until it is too stiff to use a spoon. If you're using the stand mixer, the dough will become too much for the size of the bowl and begin to climb the dough hook (unless you have a large capacity mixer, in which case, carry on.) Scrape from the bowl onto a lightly floured counter and knead in remaining flour (more or less depending) until dough is elastic and smooth, about 10-15 minutes. 
  4. Cover and rise in a warm place until double (1/12 to 2 hours). You can do two bulk risings if you have time.
  5. Punch down and split into three equal-sized loaves and place in greased 9 x 5 loaf pans or floured proofing baskets. Let rise until double (about an hour).
  6. Preheat oven to 400 degrees F. If using a baking stone (for a boule or batard), preheat the stone as well.
  7. If using basket/stone, transfer loaf to hot stone, or place tins in the oven. Bake 20 minutes.
  8. Reduce heat to 375 F and bake an additional 20 minutes. Check for doneness (hollow bottom or internal temp of 200F).  Remove from pans and cool on rack.
]]><![CDATA[Aish Baladi]]>Fri, 12 Mar 2021 18:51:24 GMThttps://www.jeanependziwol.com/food-blog---bread-around-the-world/aish-baladi
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I've recently been exploring breads of the world and came across lots of great information about the origin of fermented starters (sourdough) and leavened breads. I decided to try out a recipe for Aish Baladi, one of the most commonly baked breads of Egypt. "Baladi" means traditional or country and while the standard word for bread in Arabic countries is “khubz” (or a variation thereof) "Aish" means life. In Egypt, bread is life. That resonates with me.

Aish Baladi

Ingredients:
300 g warm water (1 1/4 cups)
6 g sugar or honey (1 tsp)
6 g dry yeast (1 tsp)
385 g whole wheat flour (2 3/4 cups)
8 g salt (1 tsp)
cracked wheat or whole wheat flour for dusting
Instructions:
  1. In a large bowl, mix together the yeast, water and sugar or honey and let stand for 10 minutes. Your mixture should be bubbly or foamy.
  2. Mix in one cup (140g) of flour and cover with waxed fabric wrap, cling wrap or a loose-fitting lid. Let this pre-ferment for ½ hour.
  3. Add the remaining flour and salt and mix, first with a spoon, and then with your hands. If using a stand mixer with a dough hook attached, use low speed for 2 minutes.
  4. When the dough comes together into a ball, scrape it onto a lightly floured surface and knead until smooth and elastic. If using stand mixer, use low speed for 3 more minutes.
  5. Lightly oil a medium sized bowl and add dough, swirling to make sure the top is greased.
  6. Cover with waxed fabric wrap, cling wrap or lid and let rest until double, about 1 ½ hours.
  7. Punch down dough (de-gas) and divide into 8 equal pieces.
  8. Sprinkle two cookie sheets with cracked wheat or whole wheat flour.
  9. Roll each piece into a ball then flatten with your fingers until about 5 inches/12 cm in diameter. Place on the wheat dusted cookie sheet. Cover loosely with a clean cloth and let rise for 30 minutes.
  10. If cooking in the oven, place baking stone on a rack in the middle of the oven and preheat 500 F/260C.
  11. Once dough has risen, work in batches to carefully transfer discs of dough to the hot baking stone using a cooking spatula and cook for 6-8 minutes, flipping half way through.
  12. If frying, preheat pan over medium high heat. Add one piece to the pan at a time, cooking like you would pancakes. Once the bottom is golden and the top appears to be puffing up or bubbly (1 - 1 1/2 minutes), flip over and cook the other side. Be sure to wipe out the loose bits of cracked wheat from the pan between each one so it doesn’t burn.
  13. If cooking on a rack in the oven, place flattened dough pieces on a cooling rack and place cooling rack in hot oven.
  14. Bread is done when it is puffed up and golden.
]]><![CDATA[Karjalanpiirakka (Karelian Pies)]]>Thu, 07 Jan 2021 16:17:11 GMThttps://www.jeanependziwol.com/food-blog---bread-around-the-world/karjalanpiirakka-karelian-pies
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In spite of the fact that I grew up with Finnish heritage and my husband is also half Finn, I didn't really experience piirakka (pe-e'-rak-ka) until I was well into adulthood. These are generally a savoury-salty treat, made with rye dough and filled with rice pudding. The traditional topping is egg butter, but I often use jam to sweeten things up. Of course, these are best served with a cup of strong Finnish coffee, but they make a great pack-along snack for winter adventures.
Everyone has their own favourite recipe for making rice pudding, so feel free to use what works best for you. If I'm making rice for dinner, I'll make extra to use for rice pudding, adding milk to the cooked rice the next day. I like to use arborio (or Italian short grain) rice and cook it like I'm cooking risotto so that it's nice and creamy. This means testing the rice while cooking until it's the right texture - you may need more or less milk than what's noted below.

Karjalanpiirakka

Dough
2 cups rye flour
1 cup unbleached flour
1 tsp salt
1/4 cup melted butter
1 cup cold water

Mix together the flours and salt. Add the melted butter and water and mix until well combined. Knead for about four minutes and then let rest for at least ten minutes.

Filling
1 1/2 cup arborio or other short grain white rice
2 cups water
3 cups (plus or minus) whole milk
salt and pepper to taste

Rinse rice. Using a deep frying pan or large pot, combine water and rice and simmer together for 10 minutes, stirring frequently. Once water has been mostly absorbed, begin adding milk a half cup at a time, stirring. Keep adding milk until the rice is tender and creamy.
Assembly
  1. Preheat oven to 450 degrees F.
  2. Shape the dough into a log about 2 inches in diameter. Cut the log into 16 equal pieces. Roll each piece into a thin disc about 6 inches in diameter.
  3. Spread a couple of tablespoons of rice pudding onto the disc leaving space around the edges.
  4. Fold the dough up over the filling at the middle of the circle, leaving the centre exposed. Pinch it together to give it the classic moccasin shape. Continue pinching to both ends. (See photos below.)
  5. Place on an ungreased, or parchment lined, cookie sheet.
  6. Brush piirakka with melted butter.
  7. Bake for 15-20 minutes until edges start to become golden.
  8. While still hot, brush with a little more butter.

Egg Butter Topping
1/4 cup soft butter (not melted)
3 hard boiled eggs
salt and pepper

Mash together (I use a pastry blender) and spoon over top of pies just before serving. Alternatively, top with jam.
Piirakka make great snacks to pack for adventures. The egg topping doesn't travel well in cold weather, so we opted for blueberry jam for our recent hike to Mazukama falls, stopping in the cedar grove for some tea and a bite to eat.

Karjalanpiirakka are named after an historical province of Finland now divided between Finland and Russia. Karjala, or Karelia, was the site of a Communist utopian settlement that saw many Finnish Canadians from Northwestern Ontario return to the area with plans to build a dream society. Sadly, most disappeared into labour camps -- or worse -- during the 1930's. After the Winter War of 1939-1940 between Finland and Russia, most of Karelia was occupied by Russia and the Finns of the area were displaced.

If you're interested in the connection to Northwestern Ontario history, check out Sheba films' documentary Letters from Karelia.
]]><![CDATA[Pumpkin Monkey Bread]]>Fri, 09 Oct 2020 14:51:27 GMThttps://www.jeanependziwol.com/food-blog---bread-around-the-world/pumpkin-monkey-bread
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This was a request from my son for those "monkey balls" I usually make around Thanksgiving....  Hah! How could I refuse that?  Monkey bread is a sweet soft pastry that's made by baking pieces of dough that have been dipped in butter and rolled in spices. This version includes pumpkin and is perfect for an autumn weekend. It's best served warm, drizzled with maple glaze.  Gather the gang around while the turkey is cooking and pull yourself a monkey ball... I mean delicious morsel of pumpkin-spice gooeyness. 
For the dough:
1/4 c warm water
1/4 c warm milk
1 1/2 tsp dry active or instant yeast
1/4 c sugar
1 egg, beaten
1/2 tsp salt
2 Tbsp. melted butter
​2/3 c pumpkin puree
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 3/4 to 3 1/2 c flour

For the coating:
1/3 c melted butter
1/2 c granulated sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg

For the glaze:
1 cup icing sugar
2 Tbsp maple syrup
1 Tbsp milk or cream
​teensy dash vanilla
Directions:
  1. Proof the yeast by mixing the water, milk, sugar and yeast in the bowl of the stand mixer. When it's bubbly, you're good to go.  (Make sure you don't kill the yeast with hot liquids -- they should be body temperature.)
  2. Stir in salt, egg, butter, pumpkin puree, cinnamon, nutmeg and 2 cups flour. Using the dough hook attachment, mix until combined, then for another 2 minutes.  Slowly add more flour until the dough is soft but pulls aways from the side of the bowl and doesn't stick to your fingers. Continue to knead for another 4-5 minutes. Lightly oil a bowl, add dough, turning to coat.  Cover and rise in a warm place until double, about an hour.
  3. Lightly grease a bundt pan. Set aside. Create a "coating" station by melting the butter in a bowl and mixing the sugar with spices until combined.
  4. Punch down dough and cut into pieces about a tablespoon in size. Roll into balls. Dip each ball in melted butter then roll in sugar and arrange in bundt pan. Cover and let rise about an hour.
  5. Preheat over to 350 degrees. Bake for 25 minutes or until the top is golden brown or a thermometer reads 200 degrees. Cool 20 minutes, then turn pan upside-down on cooling rack and rest until the monkey bread releases.
  6. While bread is cooling, prepare glaze by mixing ingredients together until smooth.
  7. Place lightly cooled bread on a serving plate and drizzle with glaze. 
  8. Gather the gang to pull-apart and devour!
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]]><![CDATA[All things zucchini]]>Mon, 05 Oct 2020 20:26:35 GMThttps://www.jeanependziwol.com/food-blog---bread-around-the-world/all-things-zucchini
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It's still the season for all things zucchini! While my own zucchini plants produced mostly male blossoms this year (we only harvested a few squash from them) I was fortunately gifted several fully grown zucchini. While some folks close their curtains and hide in the basement if they see someone walking up to the door with a squash big enough build a canoe with, I'm always thrilled. I tend to toss zucchini into everything. 
One of my favourite ways to serve zucchini is in this delicious Curried Apple and Zucchini soup.  Use whatever apples you've got on hand, keeping in mind that some are more tart than others. I peeled mine, but if the skin is not tough, you can leave it on for extra nutrition. Serve the soup with fresh bread and a dollop of yogurt on top.

Curried apple and zucchini soup

Ingredients:
​
1-2 tbsp olive oil or butter
1 large onion, chopped
1-2 zucchini, grated (about three cups)
2 apples, peeled and grated 
2 cloves garlic minced or pressed
1-2 Tbsp curry powder
4 cups chicken broth
1 cup coconut milk
salt and pepper to taste
Method:
​In a large heavy bottomed saucepan over medium heat, sauté onion in olive oil for about 3 minutes.
Add zucchini, apples and garlic, and continue cooking for about 5 more minutes until tender.
Add curry powder and cook for another minute. Add stock/broth and bring to a boil, stirring occasionally. Remove from heat.
Use an immersion blender to puree until smooth (or use food processor/blender and blend in batches.)
Return to heat and add coconut milk. Adjust seasoning to taste.
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Lemon zucchini muffins

Ingredients:
1 1/2 cups grated zucchini
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup olive oil (mild tasting)
grated zest of one lemon
1 tsp vanilla extract
1 large egg
1 cup flour (unbleached)
1/2 tsp. salt
1 tsp baking powder
​1 tsp baking soda
Method:
Preheat oven to 400 degrees and grease muffin tins. 
Squeeze excess water from grated zucchini and set aside. In bowl of stand mixer (or in a mixing bowl) whisk together sugars,  oil, zest, vanilla and egg. In a separate bowl, combine dry ingredients, then add to the wet. Stir in zucchini.
Spoon into muffin tins. Bake for 12-15 minutes until lightly browned, testing with a toothpick for doneness.

Makes 12 standard muffins.
Add grated zucchini to your favourite quiche recipe. I made this one with some local Thunder Oak smoked gouda.
Zucchini fritters are quick and easy to make. Check out this recipe for one of my favourites.
]]><![CDATA[Slow roasted herbed tomatoes]]>Sun, 30 Aug 2020 15:19:18 GMThttps://www.jeanependziwol.com/food-blog---bread-around-the-world/slow-roasted-herbed-tomatoes
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These delicious roasted morsels are insanely easy to make and freeze incredibly well.  Perfect for adding to soups, topping pizzas, or garnishing chicken breasts, you can add herbs and garlic and roast them down to crispy chewy candy if you like. I almost didn't make any this year. Here's the story.

I went to the superstore a little over a week ago and got caught up in the frenzy of bulk tomato buying.  While elderly Italian men were carting away four or more boxes of these gorgeous Ontario-grown Roma tomatoes, I thought I would start with one. I had visions of a pantry full of home-canned tomato sauce to keep us warm during the long dark winter.
But... I had never canned before. I blanched, peeled and chopped half a box of tomatoes, (which felt like an absolute MOUNTAIN of tomatoes) and set two pots simmering.  I added fresh herbs and simmered.  I stirred. And simmered. I prepped a dozen jars. And simmered.  I anguished over the process of canning. I stirred. I simmered. I hauled out my mother's pressure canner and shed a tear (or two). I nixed the pressure canner (the seal was dried out... okay that's an excuse; the thing terrified me) and went with a water bath. I stirred. Simmered. 
​
Six hours later, I had four (yes only FOUR) jars of sauce. Enough of that.
​
I decided instead to do something different with the rest of the box (which still felt like a MOUNTAIN of tomatoes). And while these also took six hours, they were six blissful hours where I went for a walk, read a book, sipped wine...
Step One:
Wash tomatoes and slice in half. I used Roma, but any tomato can be used, just adjust roasting time. If the tomatoes are particularly seedy, you can pull out the juice and seeds to leave just the flesh.  They will roast down faster that way. 
Step Two:
Toss tomatoes with olive oil and arrange on a parchment lined cookie sheet.  Add fresh herbs and chopped or pressed garlic if desired. I made a tray of basil and parsley, and a tray of parsley, rosemary and thyme. Sprinkle generously with freshly ground sea salt and black pepper.
Step Three:
Set oven temperature to 250 degrees F. (I used convection because I had three trays of tomatoes.) Place tomatoes in oven and roast for 4-6 hours until they are visibly dehydrated but still meaty. Cool. Freeze on a cookie sheet (so that they are individual, then transfer to a freezer bag. 
]]><![CDATA[Stuffed Zucchini Blossoms]]>Wed, 29 Jul 2020 16:30:48 GMThttps://www.jeanependziwol.com/food-blog---bread-around-the-world/stuffed-zucchini-blossoms
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​I love squash blossoms—their gorgeous orange-yellow colour, their wide mouths, their sensuality, their delicious flavour… and this is one of my favourite ways to prepare them. Only the female blossoms develop into zucchini, so the male blossoms can be harvested and eaten. I usually pick them late morning when they are just starting to close and you can still see down their throats to identify their sex. When you pick them, leave some of the stem attached and place them in a glass of water until you’re ready to cook them.
You can tell the sex of the flower a couple of different ways.  The same plant will produce both male and female blossoms with the males having stamen that produce the pollen necessary to fertilize the ovum of the female and produce fruit (zucchini). (This is another reason why I pick them late morning – to give the bees a chance to visit, although I have been known to provide reproductive assistance with a Q-tip, especially this year when I’ve had very few female blossoms.) The females have carpels and a visible bulbous growth at the base of the flower (the ovary) that becomes the fruit after pollination. You can harvest and eat the female blossoms as well; I usually just leave them to grow squash. See the images at the end of the post for more details.
 
While I like to stuff my squash blossoms before cooking, you can also just batter and deep fry them for a crispy, delicious bite.​

Zucchini Blossoms
stuffed with goat cheese, basil and pine nuts

8-10 zucchini blossoms
olive oil for frying

Batter ingredients:
1/3 cup flour
pinch salt
dash cayenne (optional)
2 tbsp water
2 tbsp milk
 
Filling:
1/3 cup goat cheese
2 tbsp pine nuts, toasted (optional)
1 tbsp ish fresh basil, chopped
freshly ground black pepper
METHOD
  1. Remove stamens from zucchini blossoms (I find this easier to do when the flower is open, so do it right away when you pick them.)  Carefully rinse and pat dry with a clean towel or paper towel.
  2. Prepare the batter by mixing together the flour, salt and cayenne if using.  Add the water and milk and mix with a whisk or fork until well combined, adding more water if needed to make a thick batter.  Continue to whisk for 2 minutes. Let stand while you make the filling.
  3. Combine goat cheese, pine nuts, basil and pepper and mix together.  Filling ingredients can vary with whatever you have on hand, try ricotta and lemon, or switch up fresh oregano for the basil.
  4. Gently open the petals of the blossoms and stuff with filling. It’s okay if they tear a bit – the batter will seal them up again.
  5. Add olive oil to a medium/small frying pan so that it completely covers the bottom. Heat over medium-high heat, testing with a small drip of batter until it is sizzling hot, but not scorching.
  6. Using the stem as a handle, dip each blossom in the batter, swirling to coat. Place in the hot oil and cook about 2 minutes each side until golden and crispy.  Remove from pan and drain.
  7. Serve hot with a glass of white wine or Prosecco!
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A female squash blossom - note the carpels.
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A female blossom with the bulbous growth (ovum) at the base.
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A male squash blossom.
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]]><![CDATA[Quinoa and kale salad with roasted butternut squash]]>Thu, 23 Jul 2020 15:48:04 GMThttps://www.jeanependziwol.com/food-blog---bread-around-the-world/quinoa-and-kale-salad-with-roasted-butternut-squash
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My first introduction to Quinoa was during our family backpacking trip to South America in 2007. It was a common ingredient in soup we ate in Peru and Bolivia and I loved its nuttiness and texture. When we returned home, it hadn't yet achieved its celebrated status in our North American diets, but has since become widely used for salads and side dishes.  Quinoa is a seed that is high in protein and is gluten free, and makes a great foundation for salad bowls. 
In the summer (who am I kidding, we do this year round) we often cook and/or chop up a bunch of ingredients and keep them in jars in the fridge for making Buddha Bowl lunches or dinners. With an abundance of kale in the garden, I decided to make this salad as a side for dinner one night.  It's easy to add extra ingredients to make this into a main dish.  I love it for its colour and variety of flavours.
​
The secret to using fresh kale in a salad is lemon juice and a nice massage. Not kidding.  Add the juice of half a lemon (about 1 tbsp or more) to a bowl full of kale and massage for a good five minutes.  Just like ceviche, the lemon juice "cooks" the kale and makes it tender and enjoyable to eat in a salad.  When cleaning the kale, be sure to trim the tough stems and veins and use the tender leaf part only.

Quinoa Salad

INGREDIENTS
1 cup uncooked quinoa
2 cups soup stock or water
1 bunch kale
juice of 1/2 lemon
1 butternut squash
a lug of olive oil
salt and pepper
4 green onion, chopped
1 cup purple cabbage (chopped)
1 red pepper, diced/chopped

Optional:
feta or grilled Halloumi cheese (or other fave cheese)
avocado
cold leftover meat (chicken/beef)
cooked shrimp
1 can chick peas, drained
toasted nuts/seed (like almonds or pumpkin seeds)
  1. Preheat over to 350. Peel, seed and chop butternut squash, toss with olive oil, sprinkle with salt and pepper. Spread on a cookie sheet and roast for 30 minutes, until tender and a little brown. Cool.
  2. Rinse quinoa and add to a medium sized pot along with stock or water. Bring to a boil, cover and cook on very low heat until tender and the quinoa seeds split into a curl, about 20 minutes. Cool. (I was told by the Quechua cooks in Peru and Bolivian NOT to add salt until after cooking as it makes the quinoa bitter.)
  3. Chop kale and add to a large bowl. Add lemon juice and massage for 3-5 minutes until kale is tender. Sprinkle with a little salt.
  4. Chop remaining ingredients and toss together with quinoa, kale and squash.
  5. Use the salad as a base for a meal and add some of the optional ingredients or come up with fresh combinations of your own.
  6. Serve with your favourite dressing.  I've included mine below.
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Salad Dressing

Ingredients
2 tbsp white wine vinegar
2 tbsp fresh lemon juice
dash of Heartbeat Hot Sauce (or Siracha)
salt and pepper to taste
1/2 cup olive oil

Method
Mix all ingredients together in a jar and shake to combine.

Optional Ingredients:
I often add additional ingredients depending on the salad I'm making:
  • garlic, pressed or minced (let dressing sit for a bit before using)
  • 1 tsp dried oregano leaves (with feta cheese, tomatoes and cucumber)
  • a squirt of Dijon mustard (with chicken and goat cheese)
  • substitute red wine vinegar for white wine vinegar and add a clove of garlic for a spinach steak salad
  • substitute balsamic vinegar and add a clove of garlic for a new flavour
  • curry for a cous cous salad (throw in a handful of raisins and some pine nuts, too)
]]><![CDATA[Sweet Potato Gnocchi]]>Fri, 17 Jul 2020 14:44:20 GMThttps://www.jeanependziwol.com/food-blog---bread-around-the-world/sweet-potato-gnocchi
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Each of my kids has a favourite meal they request for special occasions, and this is often requested.  I took a basic gnocchi recipe and added sweet potato, tossed them in brown butter and served them sprinkled with crispy fried sage.  This year, the deer have made a buffet of my garden (even sneaking under the screening to nibble the snap peas) but my sage is flourishing so I was craving the flavour of this dish.  I often make a big batch and have some on-hand in the freezer. Serve with a crusty baguette, tossed salad and a chilled bottle of Pinot Grigio.
​The trick to good gnocchi is to make them firm yet pillowy. One way to do this is to avoid extra moisture in the potatoes, so I bake them instead of boiling them. The other trick is to use a potato ricer instead of mashing. Ricing creates a soft, light texture while mashing can break up the starches making it more gluey. Because sweet potatoes naturally have more water, I combine them with Russets and find that I have to play around with the flour quantity each time to get the right consistency: soft and yet manageable.  This is partly because potatoes vary in size so exact measurements aren't possible; if the dough is too sticky to roll, add more flour, but try not to work the dough too much.

I don't have a gnocchi board (someone please make me one?!?) and can't be bothered using the fork method, so my gnocchi are "naked".  Creating texture in the gnocchi is all about making it easier for them to trap and hold sauce, so it isn't as much of an issue with this recipe. If you're making plain gnocchi and serving with a marinara or pomodoro sauce, you may want to check out a video on how to make the ridges. The size you make your gnocchi is also entirely up to you -- I've had gnocchi in some restaurants as big as a silver dollar. Adjust your cooking time if you're making them larger.

Sweet Potato Gnocchi

​3 large baking potatoes (like Russet)
1 medium to large sweet potato
1 tsp salt
2 1/2 cups flour (+/-)
1/3-1/2 cup freshly grated parmesan cheese
freshly ground pepper
1 egg

  1. Prepare the potatoes by either boiling or baking until very tender. If you boil them, try leaving them in their skins so they absorb less water, or at least leave them whole. Bake sweet potato until very tender (I have used the microwave in a pinch.) When cool enough to handle, peel and cut potatoes in half to fit the ricer.
  2. Put two cups of flour on the counter or in a mixing bowl and mix in salt, parmesan cheese and pepper.  Make a large well.  Using a potato ricer, rice the hot potatoes into the centre of the well.  Using fingertips, or the dough hook attachment of a stand mixer, incorporate the flour into the potatoes. 
  3. Beat the egg in a bowl.  Sprinkle a bit of flour onto the dough (this will keep the hot dough from cooking the egg) then pour egg on top.  Incorporate into the dough. (I do this in my mixer using the dough hook – but be careful not to over mix.)  Knead dough, adding more flour a little at a time to make it smooth and soft. Dough should be soft but manageable.  If it’s sticky, add more flour.  Too much handling or flour will make tough gnocchi.
  4. Cut the dough into chunks and roll to desired thickness.  Cut rolls into gnocchi pillows and place on flour dusted cookie sheet. If you want to add ridges, press and flick over a “fork” or use a wooden gnocchi board.
  5. Gnocchi can be frozen on a cookie sheet at this point. Once frozen, transfer from cookie sheet to a freezer bag. 
 
To Serve:

fried sage leaves
brown butter
1-2 cloves garlic, minced or pressed
a splash of white wine
fresh parmesan for garnish
freshly ground pepper, to taste

  1. Make the sage brown butter by melting 1/3 cup butter (+/- depending on how many gnocchi you're cooking up)  in frying pan. Add a bunch of fresh sage leaves and fry until crispy, turning at least once, and the butter begins to brown. Be careful not to burn. (For more on making sage brown butter see the blog post on making pizza here.) Remove sage from pan, drain and reserve. (Don't put on paper towel - you want that butter on the leaves and you want them to stay crispy.)
  2. Heat a large pot of salted water to boiling. Working in batches so the gnocchi aren't crowded and you don't cool the water down too much (if using frozen), drop gnocchi into water and stir to keep it from sticking. Cook until gnocchi float and water is back to a boil.
  3. While gnocchi is boiling, reheat the sage butter in a frying pan. (If you are doing this in batches, reserve some of the brown butter for subsequent batches.) If desired, add a clove of garlic, pressed or finely minced. Add the cooked gnocchi to the pan and a splash of white wine, and toss quickly to keep it from sticking. Fry a little bit then transfer to a serving bowl/platter. Garnish with crispy sage, freshly grated parmesan and pepper. 
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]]><![CDATA[Homemade Ricotta Cheese and Spinach Ravioli]]>Tue, 16 Jun 2020 14:01:04 GMThttps://www.jeanependziwol.com/food-blog---bread-around-the-world/homemade-ricotta-cheese-and-spinach-ravioli
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A few years ago, I was fortunate to do a "cooking class" in the summer kitchen of one of my Italian friends' aunt's house. Zia and Nonna taught us how to make pasta, gnocchi and lemon cookies AND sent us home with bags of delicious gnocchi for our dinner. (Thank you Cathy!!) Since then, I've branched out from the basics I learned from them and adapted their recipes.  Well, not really recipes, since nothing was written down, but I did my best to capture the "cups of" this the "pinch" of that and the the feel of the dough when it's been worked enough.  
If you have the chance to receive in-person pasta making instruction, do it.  But given COVID restrictions, give these instructions a try.  Fresh homemade pasta is sooooo delicious, and surprisingly easy. Keep in mind that the flour you use will make a difference. I used enriched this time, but prefer the results of unbleached. We also decided to make our own Ricotta, inspired by an Instagram post from a friend who was making her own (thanks Bonnie!!) Again, it was very easy to make and a rewarding COVID activity!

Pasta

​3 cups flour 
3 tbsp semolina flour
2 eggs
1 cup cold water (approximate)
  1. Put flour on countertop and make will in middle.  Add semolina flour and mix into centre.  (I have used my stand mixer to do this, mixing with the dough hook attachment.)
  2. Add eggs and mix with a fork or fingers, bringing in a little more of the flour.  Add cold water, a little at a time (1 cup is approximate) drawing in more of the flour from the outside of the well and mixing to make a dough. You may not need all of the flour, or you might need a bit more, depending on the size of your eggs.
  3. Knead for about ten minutes until the dough is smooth and elastic adding more flour as needed.  Dough should be stiff, but not dry.
  4. Let rest for approximately half an hour.
  5. Cut into chunks and roll with a rolling pin to make an oblong shape.  If you have a pasta machine, you can use it to roll  each piece thinner or cut into spaghetti or fettuccini. Each piece should go through the machine from thickness 2-5.  
  6. Dust with flour and put on a flour dusted cookie sheet.

Ravioli Filling

1 batch homemade ricotta (see link to recipe below)
10 oz spinach or a frying pan full
4 green onions, whites and greens, chopped
1/2 cup freshly grated parmesan cheese
1 egg
freshly ground pepper (to taste)

Wilt spinach then squeeze out any excess water. Chop coarsely. (You can use frozen chopped spinach, thawed and well-drained.) Mix together in a large bowl with the other ingredients.  Season to taste and use to stuff ravioli, cannelloni or large pasta shells. 
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Assembly and Cooking

  1. Divide pasta dough into eight chunks and cover with a clean towel. Working with one chunk at a time, roll thin or run through a pasta machine from setting "2" to "5".
  2. Generously sprinkle a ravioli mould with flour to make the removal of the pasta easier and lay the dough on top, pressing into each indent. If you don't have a ravioli mould, lay the bottom layer on the counter. 
  3. Fill each dent with ricotta spinach filling, being careful not to overfill. If doing without a mould, place about a teaspoon of mixture in rows on the dough.
  4. Beat one egg with a little water and brush the edges and between each ravioli with the mixture. This will hep seal the dough and keep the ravioli from opening up while boiling.
  5. Place a second layer of dough on top, being careful to avoid bubbles of air. Press into the dents. If not using a mould, be sure to press around each bump of filling to seal and get rid of air pockets.
  6. Use a rolling pin to "cut" the edges of each ravioli (if using a mould) or cut between each piece of pasta (if you don't have a mould.) 
  7. Tap the mould on the counter to release the ravioli. Place on a lightly floured cookie sheet and cover with a clean towel until ready to cook.  You can freeze the pasta at this point.
  8. Continue until you've used up the dough and filling.
  9. Bring a large pot of salted water to a boil. While stirring to prevent sticking, add ravioli to the boiling water in batches, making sure not to overcrowd the pot. Cook for about five minutes and drain.
  10. Toss with olive oil or your favourite pasta sauce.  We used a quick sauce made with oven roasted tomatoes, garlic, basil and cream, and topped with more parmesan cheese.
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Easy Homemade Ricotta Cheese

There are different ways to make ricotta cheese, but this is simple and I usually have the ingredients on hand.  I've only made this a couple of times, but found it became an immediate favourite.  The recipe is from Chatelaine Magazine and can be found here . After I made this a few times, I began to puzzle over how I was going to use the whey left over after making the cheese. Because it contains lemon juice, I didn't want water plants with it, so I decided to use it in my bread.  The results were delicious!! Here's the bread recipe: No-Knead Bread
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Use whey leftover from making ricotta cheese as a replacement for the liquid in my easy overnight no-knead bread.
]]><![CDATA[Falafel with Grilled Pita]]>Tue, 09 Jun 2020 18:40:21 GMThttps://www.jeanependziwol.com/food-blog---bread-around-the-world/felafel-with-grilled-pita
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We stocked up on dried beans of all sorts as part of our pre-COVID-19 quarantine provisioning. I often use canned chick peas to make hummus or to add to curries and salads, but I had only ever used dried on canoe-camping trips. I made this felafel recipe a couple of times, and the freshness of the re-hydrated (but uncooked) peas makes a tasty difference.
We served up the felafel with freshly grilled pita bread, souvlaki, grilled zucchini and eggplant, homemade red cabbage pickle, tahini sauce and greek yogurt. The homemade pita was definitely worth it!

Easy Felafel

1 cup dried chickpeas, soaked overnight, and drained (or one can chick peas, drained)
1/2 large onion, roughly chopped (about a cup)
2 tablespoons fresh parsley
2 tablespoons fresh cilantro
1/2 teaspoon salt (or to taste)
1/2-1 teaspoon dried red pepper flakes
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
  1. Place chickpeas onions parsley, cilantro, salt, hot pepper, garlic, and cumin in food processor with chopping blade attached. Process until blended but not pureed. You may want to experiment with how much you process. I found I liked them well processed instead of chunky.
  2. Sprinkle in the baking powder and 4 tablespoons of the flour on top of mixture and pulse. The dough should be easy to work into small balls without sticking to your hands. Add more flour if needed. Scrape into a bowl and cover; refrigerate for several hours.
  3. Heat 3 inches of oil to 375ºF in a deep pot (or use a deep fryer if you have one). Roll some of the chickpea mixture into a ball about the size of a walnut as a test. Drop it into the hot oil -- If it falls apart, add a little more flour to the mixture.
  4. Fry about 6 balls at a time for a few minutes, turning over to cook both sides. Drain on a cooling rack over a cookie sheet or drain on paper towels.
  5. Stuff pita (we tended to not bother splitting them open) with falafel balls, and your favourite toppings. These can include chopped tomatoes, onion, green pepper, or pickled cabbage. We also drizzled ours with tahini sauce, greek yogurt and freshly squeezed lemon juice. Tzatziki would be super tasty too!
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7. Heat BBQ grill until it's very hot (400+). Roll dough into rounds 1/4" thick by about 6-8". Place directly on the hot (clean) grill and watch carefully; turn when the bottom starts to brown and pita begins to puff (about one minute). Grill the second side.
8. Keep pita warm under a clean towel until all are cooked.
Tahini Sauce
Add about two teaspoons each of maple syrup and lemon juice to 1/3 cup tahini and mix.  Season with salt to taste.

Grilled Pita Bread

1 c. warm water
2 tsp. active dry yeast/instant yeast
1 tsp. granulated sugar or honey
3 c. unbleached flour, for a combo of unbleached and whole wheat, divided
1 tbsp. extra-virgin olive oil
1 1/2 tsp. salt
  1. Add yeast and sugar/honey to water in the bowl of a stand mixer (or large bowl, if doing this by hand) and let rest for 5-10 minutes to "proof". It should get frothy.
  2. Add oil and salt and mix until combined.
  3. Add 2 cups of flour and turn on mixer, letting run for about five minutes.  If doing by hand, knead, adding more flour as necessary to keep the dough from sticking to your hands.
  4. Slowly add more flour until dough is soft but not sticky.
  5. Place dough in an oiled boil, swirling to coat the top. Cover and let rise about an hour (until double).
  6. Turn dough onto floured counter and cut into eight. Shape pieces into balls and let rest 10 minutes.
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]]><![CDATA[Grilled Caesar Salad]]>Tue, 26 May 2020 14:36:07 GMThttps://www.jeanependziwol.com/food-blog---bread-around-the-world/grilled-caesar-salad
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It might sound strange to put lettuce on the grill, but once you've tried this, you may never go back to regular Caesar salad again. I've included my dressing recipe, but feel free to use your favourite. Plan for about 1/4 to 1/3 of a head of Romaine per person, but this can vary depending on the size of the head (and the appetites of the persons -- when feeding Pendziwols, I use a half head per person.)
The quality of your ingredients here will make a difference. Our favourite bacon is thick cut applewood smoked, but use what works for you (or what you have on hand). Pancetta is also a good substitute.  Use a good (albeit day-old) artisanal bread, like a ciabatta, for the "croutons". This time, because of COVID, I used leftover homemade "no knead" bread that was made with 30% Brule Creek whole wheat flour. While crusty breads with soft crumbs will work fine, I prefer the texture of a chewier bread when it's grilled.

Also, if you learn nothing from this post, use freshly grated parmesan cheese. If you're still buying parmesan in a shaker (like Kraft), go immediately to the fridge and throw that thing out. While it may seem expensive to buy a block of parmesan, it goes a long way, lasts a long time in the fridge, and tastes substantially better. Adding a little bit of a quality ingredient will elevate the flavour of the entire dish .

Lastly, don't be afraid to put lettuce on the grill.  Something happens over that BBQ flame that makes this so incredibly delicious. Trust me!!

Grilled Caesar Salad

  1. Slice baguette and brush lightly with olive oil.
  2. Peel one clove of garlic, slice in half, and have it handy grill-side.
  3. Wash and trim Romaine, making sure not to cut the root end too deeply - it will hold the lettuce together during grilling. Cut each head into 2 to 4 pieces (depending on the size of the head), making sure to slice through the root so each piece is held together. Drizzle with olive oil and sprinkle with salt and pepper. 
  4. Chop bacon and cook until crispy.  
  5. Coarsely grate parmesan cheese.
  6. Prepare dressing (recipe below).
  7. Over a medium grill, toast baguette slices until golden and crispy. Remove to a plate and immediately rub both sides with sliced garlic. Once cool, tear into crouton-sized pieces. (If you're plating these salads, you may want to serve with a whole slice of toasted, garlic-rubbed baguette.)
  8. Just before you're ready to eat (ie the meat is off the grill and resting and the rest of the meal is on the table), place the Romaine lettuce on the grill, cut side down. Cook for about 2 minutes until the edges begin to char and the lettuce starts to wilt - watch carefully.  Turn and "cook" the other side.
  9. Remove to a serving platter (or individual plates). Drizzle with dressing and top with bacon, "croutons" and parmesan cheese. Sprinkle with freshly ground pepper. Serve with a wedge of lemon. Pass more dressing and extra parmesan. 
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Caesar Salad Dressing

2 tablespoons freshly squeezed lemon juice
2 teaspoons white wine vinegar
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
2 cloves garlic minced or pressed
1/4 teaspoon pepper
1/4 cup extra-virgin olive oil
2 tablespoons light mayonnaise (not whipped dressing - unless that's all you have)

Optional:
2 anchovy fillets minced (or 1 tsp anchovy paste) 
 
In a small bowl, whisk together lemon juice, vinegar, Worcestershire sauce, mustard, garlic, pepper and anchovies (if using).  Slowly drizzle in the olive oil, whisking constantly. Add the mayonnaise and mix until combined. Store in a sealed mason jar in the fridge.
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