Skip to content

Posts from the ‘Bread’ Category

Maple Walnut Scones

35794303605_daedb07bcd_z (1)

People often ask me if I miss living in Canada. I’ve been living in Ireland now for almost five years. I have three great kids, a house we’re fixing up, a big garden (and more gardens planned), a small business and lots of friends and family milling around.

So yeah, it’s safe to say I’m usually too busy to be feeling homesick for Canada. That said, I recently got my kids their Canadian citizenship and, this year being Canada’s 150th birthday (if you’re First Nations, though, I should add that Canada is thousands of years older), I started feeling a bit nostalgic with all the celebrations and activities posted all over my social media streams.

Canada Day is July 1st, so it’s already happened. I didn’t do anything on the day to celebrate. Sometimes I host barbecues, bake a cake and have my friends over for Canada Day, but this year – having just had a baby – I wasn’t really feeling it. Too much, too soon.

But I can’t say Canada hasn’t been on my mind lately. So while I don’t miss living in Canada, there are a few things about Canada (or just Cape Breton, really) I miss in general:

13329181_510549772466139_228225748_n

  1. Lobster season: May to July in Cape Breton. Lobsters everywhere you look. Lobster boil dinners at every small community hall. Lobsters being sold right from the boat. I love lobster, and I really miss eating it when it’s at its best. That also goes for mussels, scallops, haddock, salmon, chowder… and the list goes on. I know Ireland is surrounded by ocean, but there isn’t great seafood in landlocked Tipperary!
  2. The beach: Cape Breton has so many gorgeous beaches. By July the water is warm enough to swim, the sand is golden and fine-textured and the beaches are relatively isolated. I love Irish beaches, but find the water is usually a bit too cold and most beaches a bit too crowded.
  3. The restaurants: I love lobster and seafood. I love the places that prepare these foods as well. The Rusty Anchor in Pleasant Bay (where I once had some decadent lobster poutine with a cold beer; one of my most favourite meals), The Dancing Goat in Margaree, The Herring Choker in Nyanza, Charlene’s Bayside in Whycocomagh, The Bite House in Big Baddeck – all of these places make amazing Cape Breton food and deserve all of the accolades. I miss these places.
  4. My friends and family: Obvs. I love and miss my *very large* extended family. Aunties, uncles, cousins, nieces, nephew, brothers – I miss them all.
  5. The weather: in summer, it’s warm enough to swim in the river and in the ocean almost every day. On the East Coast, though, it’s not as hot as it would be elsewhere in Canada. We have the ocean to keep the temperature moderate (like, 35°C and under). A great deal warmer and sunnier than an Irish summer, but still comfortable (I don’t miss black flies and mosquitos, though).10631983_387625851388458_1137852623_n
  6. Wild Blueberries and good Maple Syrup: I miss these things very much. The fruit in Ireland is lovely, but the blueberries here don’t compare to the blueberries in Cape Breton.
  7. Canadian beer and wine: in Nova Scotia there is a wine appellation called Tidal Bay. It’s located close to where I went to university. The wine is gorgeous. Once, a sparkling wine called (Benjamin Bridge) Nova 7 beat out actual, expensive champagne at a tasting I attented in Toronto. It’s that good. The beer in Ireland is great, so I don’t miss Canadian beer that much; just certain kinds.
  8. Homestyle baking: I know I do a lot of Cape Breton-style baking here in Ireland, but I miss other people’s baking. Namely from the cafes I mentioned previously, my aunties and older people from around my community.

34953824254_710b08ea86_z

Speaking of homestyle baking, I especially love East Coast scones. Large, triangular, sweet with a crunchy sugar or glazed topping, scones in Cape Breton are indulgent – often made for sharing – and perfect with a cup of strong tea.

I whipped up these maple walnut scones with another nostalgic food in mind – ice cream! I love the ice cream at home. It’s not soft serve like a 99 here in Ireland, it’s hard and comes in a million and a half flavours; one of my favourites being maple walnut.

34953816084_a6b874af9b_z

No need for butter and jam on these scones. The glaze is thick enough to ensure the right amount of sweetness in each bite, and the walnuts are toasted in the oven and then soaked in maple syrup. Perhaps most importantly, the flavour is nostalgic enough to get me through to my next visit home.

35753392656_53fe6a4038_z (1)

Maple Walnut Scones

Ingredients:

2 1/2 cups/375g Plain Flour

1 Tbsp baking powder

1 tsp sea salt

1/4 cup/60g light brown sugar

1/2 cup/125g cold butter, cubed

1 large egg

2 tsp vanilla extract

1 cup/250ml cold buttermilk

For the glaze:

2 cups/500g Icing Sugar

1 tsp vanilla or maple extract

3 Tbsp good quality maple syrup

Splash of heavy cream

Toasted walnuts, soaked in maple syrup

Directions:

  • Preheat your oven to 200°C (400°F). Line one or two baking sheets with parchment and set aside.
  • In a large bowl, combine the flour, baking powder, salt, brown sugar and cold, cubed butter.
  • Using a pastry cutter or your fingers, cut/rub the butter into the dry ingredients until the mixture resembles coarse crumbs. Make a well in the centre of the butter/dry ingredient mixture.
  • In a large measuring cup, measure out the buttermilk, then add the egg and vanilla. Mix to combine.
  • Add the wet ingredients to the well in the middle of the dry ingredients. Using a wooden spoon or just using your hands (your best pastry tool!) mix the wet into the dry until just combined (mixture should be on the wet side – if it’s dry and crumbly add more buttermilk!).
  • On a lightly floured surface, turn the dough out and knead lightly for one minute. Form into a ball and allow to rest for 10 minutes.
  • Using more flour for dusting and a rolling pin, roll the dough out into a thick rectangle (you want to get 8-10 scones out of this dough at most). At least 1.5 inches thick.
  • Cut the rectangle into 8-10 smaller rectangles or triangles. Transfer to the prepared baking sheets. Using a pastry brush, lightly brush the tops with milk and sprinkle a bit of sugar over each scone.
  • Bake the scones for 20-ish minutes. Let cool slightly on a rack.
  • Make the glaze: in a mixing bowl, combine the icing sugar, maple syrup, maple extract (or vanilla) and about a tablespoon of heavy cream. You want the glaze to be thick, but still be able to drizzle it over the scones. If the glaze is too thick for your liking, loosen it up with a bit more cream.
  • Dunk the tops of each scone in the glaze, or spoon the glaze over each scone allowing the excess to drip down the sides. Top with toasted maple walnuts. Allow glaze to set slightly before eating (if you can wait that long).
  • The scones will keep no longer than two days, so make sure you eat them right away!

34953809364_d13def91f7_z

 

Advertisements

Quick and Easy Cinnamon Rolls

34311345204_245d87d9c8_z

I had a whole post written yesterday about life with our new, sweet baby girl.

I gave birth just over three weeks ago, and now it feels like Áine is truly part of the family – I actually already forget what life was like when it was just the four of us (this is mostly due to sleep deprivation).

I had a whole post written about how sweet she is, how happy we are and how we’re in love with our new little person.

And that’s all true – don’t get me wrong. But it’s just a small part of the story.

Truthfully? I didn’t realize it would be this hard. Three kids under four.

34991261192_50f5c4980b_z

I can’t sleep. Áine is either colicky, extra-sensitive or has reflux. Or something. But she doesn’t sleep at night unless she’s in my arms. Eventually, every morning at around 5:30, she drifts off and I can finally put her down for two or three hours. This is fine when my husband is home and let’s me sleep in, but otherwise? The other two kids have been taking full advantage of the longer summer days and have been waking at around 6am (or earlier, in Ciara’s case!).

During the day she spends most of the time in my wrap sling, which is fine, but I feel bad for my other two kids – the new baby is taking up so, so much of my time.

Yes, we are unbelievably happy, and having done this twice before I know how quickly this first year goes by. I am trying to cherish the never-ending snuggles, hours-long feeds and cute little snuffly newborn noises. It’s hard but we are happy and I know we’re also so very lucky to have three healthy, wonderful girls.

35116077236_ab4d587a85_z

So what do you do when you’re an exhausted mama of three and you can’t get a moment for yourself (to sleep, or shower, or do the things you enjoy)? You take it easy on yourself. You lower your expectations. You let your house get disgusting. You let the weeds grow in your garden (and come to terms with the fact that, no – those leeks are not going to get planted this year). You put off going for gentle runs or joining that yoga class and instead sit on the couch with a cup of tea, your baby and a good, comfortable nursing pillow.

You let your other two wreck the house with the three year old’s “science experiments” (my carpet is ruined with homemade slime and play dough) and the 17 month old’s penchant for destroying everything in her path.

You let your three year old watch weird toy shows on Youtube and your 17 month old watch Peppa Pig on Netflix. For an hour. Maybe two. Just so you can nurse and snuggle in peace with the babs.

34991278372_c071344bef_z

You let the new baby cry more than you ever let your other two cry. Because sometimes the other two need nappy changes, naps and can’t stay in their pj’s all day (I am actually writing this post in my pj’s… it’s 2pm…).

You live on toast, cookies, coffee and water because it’s all you have time to eat. You make some kind of dinner every night because your family needs to eat, too. But the baby likes to nurse at dinnertime and breastfeeding hormones give you zero appetite, anyway.

Most importantly, you come to terms with the fact that you can’t make the donuts, bread, cakes and cookies you’re used to making. You realize that this newborn phase will be over soon. You give yourself over to the fact that you just won’t be leaving the house for the next eight-ish weeks.

34991269352_ee8e90c4f1_z

Lastly, you make these cinnamon buns during nap time because they’re quick and delicious. Crumbly and sweet, with the perfect filling:dough ratio. The cinnamon and brown sugar caramelize in the oven to perfection, seeping slightly into the dough. So much deliciousness with so little effort.

And your zombie-like, unshowered, postpartum self thanks you.

I’ll post again soon when I’m in a better mood (ie: after I finish the batch).

Quick & Easy Cinnamon Rolls

Ingredients:

Filling:

1 cup/250g light brown sugar

1 Tbsp cinnamon

3 Tbsp soft butter for mixing

3 Tbsp soft butter for spreading on dough

Dough:

2 1/2 cups/320g plain flour

3 Tbsp white sugar

2 tsp baking powder

1/2 tsp baking soda

1 1/4 cup/300ml buttermilk

2 Tbsp melted butter

Directions:

  • Preheat your oven to 425°F (220°C, no fan). Line a baking sheet with parchment paper and set aside (if you want pull-apart cinnamon buns like in the photos, line a small casserole dish with parchment and set aside).
  • Mix the filling ingredients in a small bowl and set aside.
  • In a large mixing bowl, whisk all dry ingredients together. In a measuring cup, measure out the buttermilk and then mix in the melted butter.
  • Add the wet ingredients to the dry all at once and mix until everything comes together (but don’t overmix – you don’t want to develop the gluten in the flour).
  • Roll the dough into a rectangular shape on a well-floured surface. Spread the 3 Tbsp of reserved, softened butter all over the surface, then sprinkle the cinnamon/sugar mixture over top, leaving some space around the edges.
  • Carefully roll the dough into a long line and divide into 8 (really large) pieces or 12 (smaller).
  • Place the cinnamon buns on the baking sheet or casserole dish and bake in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (or 180°C) and bake for another ten minutes.
  • Serve warm with orange flavoured chantilly cream (or nothing at all!). These will keep in an airtight container for 3-4 days and can be frozen indefinitely (meaning I’ve never kept them in the freezer longer than two weeks, but I bet they can be kept frozen for much longer).

Enjoy!

34311336644_862aee3660_z

 

 

Fluffy Buttermilk Biscuits

34280978185_72bc56b632_z

Things are slowing down around here, and just in time, too.

  • The calves are pretty much all born. The eldest are already weaned!
  • The cows are out in the field, loving life (if you’re a cow and you have a choice between luscious, green grass or silage, you choose the grass every time).
  • The weather is brighter. It was chilly this past week, but for the most part Ireland has thawed out from the bitter winter. My garden is growing, we just got our house power-washed (a preemptive move as the house is getting a lovely new coat of paint very soon) and landscaping plans are in motion. We’re hoping for a warm summer with lots of BBQ’s!
  • I’m slowing things down with my small business, The Siúcra Shack. Spending more time with my kids, getting the house cleaned and organized and baking for fun. Just for now!

34240602386_9bd7fba75e_z

This is all because I am totally ready to pop. 38 weeks of pregnancy have flown by, and while I’m thankful for a complication-free pregnancy (and hoping for a complication-free delivery), I am so very ready to not be pregnant anymore.

I’m not being insensitive. I love my babies. I know we’re #soblessed. But three babies in less than four years is a lot for anyone to handle (except for all those women with more kids than me, or moms of multiples, or moms of multiples with other small kids – I’m in awe of those ladies). So, while we are very, very happy, I am also looking forward to a cold beer, getting my body back (in some form), and never being pregnant ever again once we welcome #3 in a few short weeks.

34280973155_ff06b58021_z

Did someone say biscuits?

So no cold beer for me just yet, but I have been milking these last weeks of pregnancy for all they’re worth. Entire tubs of ice cream? Yes. Massive bowls of creamy pasta? Absolutely.

An entire pan of these flaky, fluffy buttermilk biscuits?

Um… well… Patrick, Ciara and my father-in-law helped devour these, but I’m pretty sure I ate most of them.

34150232551_787ac676b5_z

They were just so good, you see. Especially with a generous schmear of Tipperary butter and a large dollop of strawberry jam. While still warm.

Actually, I made another pan this morning. I forced myself to give half away, but if Patrick is late coming back from work I can’t promise the remaining biscuits will still be here for his tea.

Since I’ve revisited the way I actually make biscuits, I thought I would share this recipe today. I’ve been making biscuits for a long time. I mean… I have no idea what age I was when I made my first pan of biscuits. I’m from Cape Breton. We literally eat these every day. I never thought I could improve on the recipe I already had in my head, but this “stand mixer/fold” method is getting a lot of online traction so I thought I’d give it a try.

34150303081_f6344942eb_z

Fold that dough in half!

I can tell you, I won’t be going back to rubbing in the butter with my fingers and rolling out once with a rolling pin. You get better flakes, height, texture and an overall fluffier biscuit with this method!

*For the Irish reading (and anyone else who wouldn’t consider this a biscuit), this is more of a scone for you, I know. BUT it’s not as sweet. You can eat these biscuits with savoury or sweet accompaniments. I like biscuits with fish chowder, casseroles. made into breakfast sandwiches and with baked beans as well as with the traditional jam/butter combo!

33471036433_03bb44fa69_z

Fluffy Buttermilk Biscuits

Ingredients:

4 cups/500g (weight) plain flour

2 Tbsp baking powder

1 tsp sea salt

1/4 cup/60g sugar

1/2 cup/110g cold, cubed butter

1 1/2 cups/400ml cold buttermilk

Directions: 

  • Preheat your oven to 200∘C (400∘F) and line a large baking pan with parchment. Set aside.
  • In your stand mixer, add all dry ingredients and, using the paddle attachment, mix to incorporate.
  • Add the cold, cubed butter to the dry ingredients and, continuing to use the paddle attachment, mix on med-low for 5-8 minutes, until the butter is mostly incorporated into the dry mixture (some chunks of butter are ok, but most of it should be mixed into the flour).
  • Add the buttermilk and mix just until everything comes together.
  • On a lightly floured surface, dump the dough out of the mixing bowl. Using your hands and a pastry cutter, start to shape the dough. Fold it in half, flatten out, then fold again and flatten out.
  • Cut out the biscuits and place them on the baking sheet. You can shape/fold the remaining dough and do a second cut, but I would discard the leftover dough after the second cut.
  • Bake 15-20 minutes, or until the tops and bottoms are browned and the bicsuits have risen.
  • Eat the same day, if possible. Even better, eat them hot out of the oven. With tea. And butter and jam.
  • Makes about 14 medium sized biscuits.

33439148704_52442c890d_z

Una O’Dwyer’s Black Pudding & Thyme Sausage Strata

20238077565_0e958c990e_z

Before we found out I was pregnant with our third child, I was in the best shape of my life.

When we got back to the farm after our 2016 Pan-Atlantic/Cross-Canada Adventure, I took up running. Actually, I took up running while I was home in Nova Scotia. The longer evenings and milder temperatures in June gave me a bit of energy. I started tracking my progress (and my caloric intake) on my smartphone. I started the Couch to 5k app and slowly, ever slowly, went from barely being able to run for a minute at a time to running for 25 minutes straight, without stopping.

14280497_1859389147627112_1531872217_n

I was eating stuff like this pre-pregnancy/pre-strata.

Some runners may scoff at a mere 25 minute run (a jog, really) but for me – as someone who absolutely hated running; who swore she would never, ever be a runner – it was the biggest deal. I never thought I’d be able to do it, but I did.

14268977_168527286919294_1921433251_n1

Then I got pregnant again. And the extreme exhaustion started creeping in, usually around mid-afternoon. And I started letting my three year old watch endless episodes of Paw Patrol so I could nap on the couch while Ciara napped in her room. And I started craving Big Macs every day at 2pm.

Yes, the calorie-counting went out the window, as did my tri-weekly run – even though my doctor told me I’d be fine to continue. It was just a bit too much.

But I miss it. 25 weeks into this pregnancy, I’m excited to meet our new baby and get back into some kind of exercise regime.

20229848512_598a777672_z

But the calorie-counting? I don’t miss that. Especially when I can eat things like this decadent black pudding sausage-laden strata, made with Irish cheese (I used Derg Cheddar – they make their cheese using only raw, summer milk here in Tipperary), without feeling guilty.

Una O’Dwyer (aka The Butcher’s Daughter) makes really great sausages. She has a shop in Cashel, Tipperary – about a 40 minute drive from the farm – and sells a wide range of her sausages nationwide. I made this strata with her black pudding & thyme sausages. The earthy flavour of the black pudding went really well with the creamy farmhouse cheddar.

Oh, and thanks to all that pre-pregnancy running, my BMI went down an entire 3 points and I lost more than 15 pounds. We’ll see what the scales say post-pregnancy, but in the meantime I’m going to have a second helping of strata – with a generous dollop of herby sour cream.

20050433120_64efff3c0e_z

Una O’Dwyer’s Black Pudding & Thyme Sausage Strata

Ingredients:

1 loaf crusty bread, cut into thin slices

1 package Cashel Fine Foods Black Pudding & Thyme Sausages, casings removed

500g button or chestnut mushrooms, sliced

1 large onion, diced

500g cherry tomatoes, cut in half

250g/1 cup aged cheddar cheese (I used raw Derg Cheddar), grated

1 Tbsp rapeseed/olive oil

1 Tbsp butter (for greasing)

10 large eggs

200ml/3/4 cup cream

2 tsp Dijon mustard

2 tsp salt

1 tsp black pepper

To Serve:

Chopped, fresh herbs (parsley, thyme or chives)

250g/1 cup sour cream

Directions:

  • Preheat your oven to 400∘F (200°C, no fan). Grease a large casserole dish with 1 Tbsp of butter.
  • Heat a large skillet to medium-high on the stovetop. Add the olive oil, then add the diced onion.
  • Cook the onion for five minutes, or until translucent. Add the mushrooms and sausages and continue to fry until tender and caramelized (about 8-10 minutes). You’ve removed the casings from the sausages, so at this stage you can break up the sausages with a wooden spoon.
  • Take half the sliced bread and layer it evenly on the bottom of the buttered casserole dish. Add the sausage/mushroom/onion mixture over the top, then sprinkle that with half the cheddar cheese.
  • Sprinkle the halved cherry tomatoes over the cheese, then layer the other half of the bread over top.
  • In a bowl, whisk together the eggs, cream, Dijon, salt and pepper. Carefully pour the egg mixture over the casserole, ensuring each area is well-coated. Sprinkle the remaining cheddar over the top.
  • Allow to sit for at least 30 minutes, or up to 24 hours, before baking for 45-55 minutes. If you stick a sharp knife in the strata and some egg oozes out, you’ll know it’s not ready. Cook for another 10-15 minutes.
  • Serve hot with a dollop of sour cream and fresh herbs. This casserole serves 8-12 regular people, or 3-4 pregnant ladies.

Derg Cheddar Stove-top Mac & Cheese

17815155688_ba31eb834d_z I hear tales of 30 degree weather in Canada right now, but here in Ireland it still feels like winter. Yes, we have some lovely weather for the month of April, but as my father-in-law says, “That was our summer, right there.” I’m currently bundled on the couch in my housecoat; a cat curled so far into my hip he’s almost invisible. There’s a fire in the fireplace and outside it’s absolutely dismal – wind, rain and very low temperatures. So much for our Irish summer! We’re busy on the farm, as always. We’re beginning to plan for cutting silage, but the growth is not as good as it should be due to the colder weather. We’ll have to wait for nicer weather to do that, anyway. Between our jobs, home life, farm work and Maeve being with her child minder during the week I barely have time to even think about blogging. But I need to keep this website going. It’s my portal to the rest of the world. And I love sharing our lives with you all (and thanks for deeming it interesting enough to follow!).

Diva Bakes stall at Ballymaloe Litfest

Diva Bakes stall at Ballymaloe Litfest

A few weeks ago I went to Ballymaloe Litfest. I’ve been going since the festival began – for about three years – and I have to say, it just gets better and better. The guest speakers, amazing chefs, food writers and food producers who come to the festival make it even more special. This year I ACTUALLY MET ALICE WATERS. For real. She is just as lovely in person as she seems, which is refreshing. She signed a book for Maeve, who will receive said book when she is off to university (yup, I’m going to keep it that long). I’ve looked up to Alice Waters for years and was thrilled to hear her speak and meet her.

The gorgeous falafel from Rocket Man

The gorgeous falafel from Rocket Man

My delicious masala dosa from Ayer's Cafe

My delicious masala dosa from Ayer’s Cafe

The food at Litfest was better than ever this year. The Rocket Man from Cork always impresses with their fresh salads and pickles, but this year they were doing falafel flatbreads which went down an absolute treat. I had an AMAZING dosa from Iyer’s Cafe in Cork – the best I’ve had outside of Asia, in fact – and we got Maeve a little wood-fired pie from Volcano Pizza. So, so good.

The love folk from Ayer's Cafe - such amazing Indian food!

The lovely folk from Iyer’s Cafe – such amazing Indian food!

Miss M was a bit out of sorts, so we couldn’t stay as long as we wanted to, but before we left I loaded up on Arbutus Bread (some of the best loaves in Ireland) and Cloud Confectionery marshmallows (they come in so many awesome flavours!).

Loved all the pickled/fermented product on display from My Goodness

Loved all the pickled/fermented product on display from My Goodness

When we got home we were a) committed to never travelling with a toddler ever again and b) exhausted. We needed some comfort food. I had a block of delicious Derg Cheddar, made just down the road in Nenagh (this cheese is amazing – made only from raw, summer milk when the cows are at pasture; it’s aged but manages to taste creamy and sharp all at once). I decided to make stovetop mac and cheese with crispy garlic breadcrumbs and it saved our lives.

18002974775_4dab097404_z Derg Cheddar Stovetop Mac and Cheese Ingredients:

½ lb pasta

60g plain flour

60g butter

1 bay leaf

½ L full fat milk

½ Tbsp Dijon mustard

Pinch of nutmeg

500g Derg Farmhouse Cheddar, grated

Salt & Pepper

For the breadcrumb topping:

500g fresh breadcrumbs

60g butter

1 clove garlic

Salt & Pepper

Chopped fresh parsley, thyme, chives and/or basil

Directions:

  • Heat a large pot of salted water to boil for the pasta. While the pasta is cooking, start the sauce:
  • In a medium-sized, heavy bottomed saucepan, melt the butter. When it starts to bubbles, add the flour and mix well. The mixture should look a bit doughy – this is called a roux. Let the roux cook for one minute, then add the bay leaf and half the milk.
  • Using a metal whisk, stir the mixture until it thickens completely. Make sure you’ve beaten out any lumps, then add the rest of the milk.
  • Allow the mixture to slowly come to a boil, gently whisking the entire time (the bottom will stick and burn if not!). When it comes to a boil and thickens, remove it from the heat.
  • Stir in the Dijon, salt and pepper, and finally, the cheese. When all is melted and combined, give it a taste and adjust the seasoning as desired.
  • When cooked, strain the pasta and toss with the cheese sauce. Make the breadcrumbs:
  • In a large pan, melt the butter and add the finely chopped garlic. Let it cook for 30 seconds, then add the breadcrumbs. Cook the breadcrumbs until the butter has been absorbed and they become golden brown and crunchy, stirring often. When finished, toss with the fresh herbs.
  • Serve the mac & cheese is bowls with the breadcrumbs sprinkled over-top. This makes four large servings.
We love Ballymaloe!

We love Ballymaloe!

Romesco Sauce

14738604106_ab4fcd3a05_z

Life in Cape Breton is so busy compared to my past year in Ireland! I’m feeling a bit like a single mom, even though I have lots of (appreciated) help from my parents and extended family. I miss how Pat used to let me sleep in on Saturdays while he got up with Maeve.

I miss Ireland, a bit, too. I didn’t think I would. Not that I don’t love living there, I just never thought it would live up to Cape Breton. It seems to, though, in a completely different way. The summers are better (and more fun; relaxing) here. My parents and aunties are here and I am perpetually missing them while in Ireland. But the winters in Ireland are better; the spring arrives sooner. I have big family of in-laws who I love dearly. I can travel across several different countries by air in Europe in the same amount of time as it would take to fly from one end of Canada to the other. Ireland has its perks; and it seems like home to me now.

14738672846_d06f3c924f_z

Cape Breton will always be home, too. I hope my kids feel at home here. But this is probably the last time I come for months on end without my husband. It’s not as fun without him anyway.

BUT he arrives in five days! And even though we’ll both be working it will feel like a proper summer holiday. I am thrilled to be hanging out with some of the lovely folks from Tourism Cape Breton as I rediscover my island home and do lots of research for future articles. I am loving taking care of the baking at the Baddeck Lobster Suppers a few mornings a week, and of course I’m so excited to be able to spend the next few weekends at the beach with my whole family. That’s right, my brothers will be here with their families. We will host a party of epic proportions. With lots of delicious Nova Scotian beer.

14575160087_a6b9677d5a_z

Though I haven’t had much time to cook or bake outside of work, I did whip up this delicious romesco sauce the other day. Romesco sauce isn’t just a condiment, it is a lesson in classic Spanish technique and flavour. It’s practical, using up stale bread and blending bits of fresh, roasted veggies with almonds and sherry vinegar, but it’s also multi-purpose. The flavour profile will brighten up nearly any fish or meat (including my dad’s famous egg-battered haddock) and also works well tossed with pastas or cooked veggies.

A dollop added at the beginning of a paella (although most likely considered blasphemous in Spain) will add an extra bit of zest to the classic dish. And now that most of my meals end up being eaten by an almost-one-year-old, I can attest to the fact that it is absolutely delicious in grilled cheese sandwiches. Maeve agrees.

14781447333_2c5c937ed6_z

Romesco Sauce

Ingredients:

  • 1 red bell pepper, seeded & cut in half lengthwise
  • 1 entire head of garlic with the top cut off (use a serrated knife)
  • 4 medium sized vine tomatoes, cored
  • 1/2 cup blanched, whole almonds, lightly toasted
  • 1 red chili pepper, seeded and sliced in half lengthwise
  • 1 tsp minced garlic
  • 1-2 heels of stale bread, ripped into chunks
  • 1 Tbsp sherry vinegar
  • 1 heaping tsp paprika
  • 4 Tbsp olive oil, plus more for drizzling
  • salt and pepper, to taste

Directions:

  • Preheat your oven to 375 degrees (190 Celsius, no fan). Line a baking sheet with parchment and set aside.
  • Prepare all of your vegetables – core the tomatoes, seed and slice the peppers and cut the head off the garlic (you can save the little bits of garlic in the head for the minced garlic needed later).
  • Throw the garlic, peppers and tomatoes on the baking sheet. Season with salt and pepper and drizzle with olive oil. Roast the veggies for about 1.5 hours. They will be really, really well roasted when done.
  • Toast the almonds on the stove top (I just put them in a dry cast iron pan and tossed them occasionally until they were evenly toasted). Set aside.
  • In a blender or food processor, add the olive oil, almonds, bread, minced garlic, vinegar, and paprika. Pulse a few times to start breaking things down.
  • Add the roasted garlic, tomatoes and peppers. Pulse until smooth. The consistency should still have texture to it, though, like a pesto.
  • Season with salt and pepper and serve warm or at room temperature with all kinds of meat, white fish, grilled veggies or even just some nice, crusty bread, warmed olives and manchego cheese.

14574943539_09d5f0724e_z

My Favourite Places #5: Charlene’s Bayside, Whycocomagh, NS

14593326556_1f5a355c24_z

Now that I’m home in Cape Breton it’s great to be able to share a few of my favourite local places with you!

If you’re from the East Coast of Canada, chances are you enjoy eating seafood by the bucket-load (not exaggerating; we literally eat buckets of seafood here). Scallops, mussels, haddock, crab, salmon and, perhaps the most sacred crustacean of all, the Atlantic lobster are found in abundance in Cape Breton and, while the weather is at it’s finest in the summer, so is the seafood.

Lobster season in Cape Breton runs from May til about mid-July. That’s not very long in lobster-eating time. We like to get a lot of it while we can, especially because it’s more expensive and not as good for the rest of the year.

14429701058_5488008703_z

I go to Charlene’s a lot. I was just there yesterday for lunch. If you’re looking for a truly phenomenal seafood chowder, Charlene’s wins out every time. It is hands-down the best chowder in Cape Breton. That is not an easy statement to make, but it is true. There’s a lot of good chowder on this island, but they all play second fiddle to Charlene’s.

So what makes Charlene’s chowder so freaking amazing? Well. Aside from being perfectly seasoned and a true Cape Breton chowder-consistency (that is, more soupy than thick), Charlene does. not. add. any. potato. to. her. chowder. None.

Some may enjoy the odd potato in their chowder, but if you really love seafood you’ll be delighted by the omission.

14613098701_f33c282ce7_z

Instead of potato, Charlene just adds a lot more seafood. I’m talkin’ massive chunks of lobster (never chewy, always tender), whole scallops, shelled mussels and big pieces of fish. Paired with one of her homemade rolls or biscuits, this chowder skyrockets you into Cape Breton seafood heaven.

14613112241_5383d4279e_z

I’m going on and on about the chowder, but the other reason I like to go to Charlene’s Bayside is for the FISHCAKES. Best fishcakes, not just in Cape Breton, but ever. Just ever.

Potato, cod and seasonings combine to create a homey, comforting meal. Charlene serves two big fishcakes with homemade baked beans, green tomato chow (a type of relish), cottage cheese and a roll or biscuit. It’s a massive plate, and I have been known to devour one in less than ten minutes. I just love those fishcakes.

14614255144_99bec961bd_z

*If you’re cheeky like me, you can ask for a cup of chowder instead of the baked beans. That way I get all of my favourite things on one plate! The beans are really good, though, and pair well with the fishcakes. It’s always a tough call.

If you’re planning a visit to Cape Breton and want to eat here, you’ll find Charlene’s Bayside in the village of Whycocomagh, about 30 minutes before you reach Baddeck on the Trans-Canada highway. Order the fishcakes, some chowder, a homemade dessert and tell Charlene I say hey.

You can like Charlene’s Bayside on Facebook.

14615810792_24e2ee2dd5_z

%d bloggers like this: