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SALT AND SERENITY


TALES FROM MY KITCHEN


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CROFFLES (CROISSANT-WAFFLES)

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We all view the world through our own unique lens. My husband, for example,
walks through life looking for ways to make the world a better place. From a
macro perspective, by chairing a $400 million fundraising campaign to replace
our city’s 100 year old hospital, right down to a micro perspective. The other
day, I came into the kitchen found him on the floor, sorting and organizing the
Tupperware lids so it would be easier to find a match for the containers.

I, on the other hand, walk through my day looking for ways to make life more
beautiful. As my sister says, “We are cursed blessed with a strong sense of
aesthetic.” We have text chats about the prettiest way to label storage baskets,
and the optimal font choices for them. It matters to me that my spice drawer has
identical bottles for all the spices, and that my pantry is organized with
uniform glass jars, rather than the packages that the food is sold in. I think
that’s why I love food photography so much. With each shoot, I get to create a
beautiful scene. I feel so creatively fulfilled.

A unique way of viewing the world has led to some wonderful culinary creations.
Remember the Cronut from 2013? Recently, some genius, came up with the Croffle,
a croissant-waffle hybrid . Not sure who to credit with the idea, but it was
clearly someone viewing the world through a lens of “Can you Waffle it?” The
internet is filled with strange and wonderful things people have waffled.

I felt compelled to try my hand at the Croffle. There is an excellent French
Bakery down the street from me, so I bought a bag of their frozen croissant
dough. Instructions on the bag said to lay the frozen croissants on a baking
sheet with a small bowl of water. Place the baking sheet in a cold oven and
leave it there overnight to thaw and proof.

Check out how it all came together.

So, in answer to the cosmic question, “Can you waffle it?” , the answer is a
resounding hell yes! Croissant dough in the waffle iron is awesome! I mean, what
could be bad? Crispy AF on the outside and tender flaky layers within. A simple
drizzle of maple syrup or dusting of icing sugar and all is right with the
world, for a few minutes at least.

This entry was posted in Bread, Breakfast and tagged Brunch ideas, Can you
waffle it?, Croffles, Croissants, Cronut, Crosissant-Waffle, Proofing croissant
dough, Waffles, Will it waffle? on October 28, 2021 by saltandserenity.


MILLIONAIRE’S RICE KRISPIE BARS

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These bars are a riff on Millionaire’s Shortbread, which got their name,
presumably because they are so rich and decadent. For my version of this triple
layered treat, I replaced the bottom shortbread layer with Rice Krispie treats.
Now, what I’m about to reveal may blow your mind. There are no marshmallows in
the Rice Krispie base. Mars Bars (called Milky Way Bars in the USA) were used as
the “glue” to hold together the Rice Krispies.

We have been making Rice Krispie Squares this way in our family for years. Not
sure who to give credit to for this brilliant adaptation, as I can’t remember
where the recipe came from.

Sandwiched between the bittersweet chocolate layer and the chewy bottom Mars
Bars Rice Krispie layer is a ribbon of creamy caramel. Pure bliss.

Check out the video to see how it all comes together.

As usual, when testing this recipe, I had to make several batches to get it just
right. My neighbours, chiropractor, HVAC serviceman, and UPS delivery guy were
all very grateful that I shared. May I suggest you make a batch this weekend and
spread the love.

Click here to print recipe for Millionaire’s-Rice-Krispie-BarsDownload
This entry was posted in Brownies and Squares, Confections and Candies, Cookies
and tagged caramel slice, Mars Bars, marshmallow substitute, Milky Way Bars,
Rice Krispie Squares on October 22, 2021 by saltandserenity.


SQUASH, PEAR AND GINGER SOUP

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Recipe development is a process of trial and error, as my husband will attest
to. He is required to eat all the mistakes. This soup came about because I had
an abundance of pears. When pears come into season, I can’t help but buy all the
varieties, and arrange them in bowls and platters on my kitchen counter, like a
still-life arrangement. I don’t actually like the taste or texture of pears, I
just love to look at them, because of their beautiful shape. The way the light
hits and hugs their curves is mesmerizing to me.

I had a friend in junior high school, whose mom would buy a bunch of bananas
every week, and arrange them in a bowl in the centre of their kitchen table. No
one in the family liked bananas, but she loved the way they looked, so at the
end of the week she would just throw them out and buy a new bunch. Determined to
not be wasteful with my pears, I created this soup.

I thought that delicate floral flavour of pears would work well with butternut
squash. The first time I made it, I simply sautéed a mirepoix (carrots, onions
and celery) and added peeled diced squash and pears. I tipped in a few cups of
vegetable stock and simmered until soft and then pureed it. When I tasted, I was
so disappointed. It was bland and reminded me of the jarred baby food I used to
buy when my kids were tiny.

For the second round, I roasted the squash and pears first. The benefit of this,
aside from a more concentrated flavour from the caramelization process, was that
there was no need to peel the squash. I just cut it in half, scooped out the
seeds and roasted it cut side down, until tender. This version was better but
still a bit bland. I was looking for a punch of flavour, something to warm me
from the inside.

For round three, I ditched the carrots and celery, so that the squash and pears
would be the dominant flavours. I added some freshly grated ginger and Aleppo
pepper to the sautéed shallots. The ginger added a hum of spice and the Aleppo
pepper added a second subtle note of heat. If you have never tried Aleppo
pepper, you must. My little sister introduced me to it many years ago and I have
become a convert. I almost never use red pepper flakes anymore. Aleppo has a
bright fruity quality that tempers the moderate heat. I love to sprinkle it on
mashed avocado on toast and top it with a fried egg.

I topped the soup with a drizzle of thinned out yogurt and sprinkled on some
pumpkin seeds for crunch. In the first image of this post, I got extra fancy and
added a pear chip. They are simple to make, and I have included the instructions
in the recipe if fancy is how you roll. Fresh pear slices also make a pretty
garnish. The soup freezes beautifully, so tuck away any leftovers in the freezer
for another day.

Click here to print recipe for Squash-Pear-and-Ginger-SoupDownload
This entry was posted in Soups and tagged Butternut Squash Soup, comfort soups,
make ahead soups, Pears, recipe development, roasting squash, squash, squash and
pear soup. fall soups, squash soup, Thanksgiving sides on October 13, 2021 by
saltandserenity.


HALLOUMI AND FIG SALAD

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When a recipe appears in your social media feed three times in the same week,
all from different sources, it’s a sign from the universe that it must be made.
This halloumi and fig salad is the creation of cookbook author Yasmin Khan from
her book, Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus.

If you’ve never had Halloumi cheese before you must seek it out. It’s a
traditional cheese from Cyprus, an island in the Mediterranean Sea. Ususally
made from a mixture of goat and sheep milk, Halloumi can be fried until brown
without melting due to its higher-than-normal melting point. The resistance to
melting comes from the fresh curd being heated before being shaped and placed in
brine. When sliced and fried in a bit of olive oil, Halloumi is a wonderful
treat. It goes all crispy on the outside and soft and slightly chewy on the
inside. It makes a great squeak when you chew it, sort of like fresh cheese
curds.

In this salad, the Halloumi slices are dipped in egg and then given a cornmeal
crust before frying. This is one of the most popular ways to eat Halloumi in
Cyprus. Typically it is served with figs and then drizzled with warm honey.

The sweetness of the figs and honey are balanced by the saltiness of the
Halloumi and the bitterness of the arugula. The sweet-tart pomegranate seeds pop
in your mouth, and are a beautiful contrast to the soft figs. This salad is in
perfect harmony.

Click here to print recipe for Fig-and-Halloumi-SaladDownload
This entry was posted in Salads on October 7, 2021 by saltandserenity.


OSSO BUCO PASTA SAUCE

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Osso buco, literally translated in Italian means “bone with a hole”. The hole
refers to the marrow hole at the center of the cross-cut veal shank.
Traditionally, the cross-cut veal shanks are slowly braised in stock, wine,
tomatoes and vegetables and then served with some polenta or perhaps risotto. I
decided to take the braised meat off the bone, shred it up and mix it back with
the flavourful braising liquid and vegetables and serve it over pasta. Any pasta
that has little nooks and crannies to trap the delicious bits of this chunky
sauce would be fine.  Warm, hearty, rich, tangy and just a little bit spicy,
this dish really is a celebration of fall.

I especially love this dish because once the chopping and browning are done, the
whole thing is covered and popped into the oven for 2 hours, leaving you time to
do something else. (A little late to the game, but so obsessed. Those eyes!!!
Anyone else watching?)

I blogged about this recipe before, in 2011, but it’s still a favourite of mine.
I make a big pot of it every fall and have enough sauce leftover to freeze for
those dark winter days when you just don’t feel like cooking.

Because there’s nothing I like better than a good makeover, here’s the image I
shot in 2011. Same delicious recipe, but new and improved photography skills!

 * 

Veal shanks are dusted with flour and sautéed in oil, over high heat, until
golden brown.

Carrots, onions, celery, red pepper, thyme and a hefty pinch of red pepper
flakes are the supporting cast in this recipe. They don’t disappoint.

Click here to print recipe for Osso-Buco-SauceDownload
This entry was posted in Freezer meals, Pasta, Veal and tagged Braised Fall
Pasta Dishes, Freezer meals, hearty fall pasta dishes, make ahead dinners, Osso
Bucco, Osso Buco Pasta Sauce, Pasta Sauce on September 24, 2021 by
saltandserenity.


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ABOUT ME

My name is Cindy and I’m a food writer and former professional cook, living,
baking and creating memories for those I love in Ottawa, Canada. I have been
blogging since 2009. You can also find me on Instagram at @saltandserenity

I tend to get cranky if I go for more than a few days without baking. Several
spin classes each week, judicious amounts of salt and baking help me to stay
serene.

Sharing what I’ve made with friends and family is just about the most generous
thing I can ever imagine doing. My desert island food is salted caramel. My
favourite way to eat chocolate chip cookies is straight from the freezer.


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RECENT POSTS:

 * Croffles (Croissant-Waffles)
 * Millionaire’s Rice Krispie Bars
 * Squash, Pear and Ginger Soup
 * Halloumi and Fig Salad
 * Osso Buco Pasta Sauce


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