Red Fred Whole Wheat Waffles
These waffles are my son’s Sunday morning favourite. I usually double or triple the batch, cool them, and freeze them to pop in the toaster on busy weekday mornings.
1 cp Red Fred Red Fife Whole Wheat Flour
1 ¼ tsp Baking Powder
½ tsp Baking Soda
2 TBSP Brown Sugar
¼ tsp salt
1 large egg
1 ½ cps Buttermilk
3 TBSP melted butter
Preheat waffle iron, grease lightly with a vegetable oil. Stir together flour, baking powder, brown sugar and salt. Whisk egg, buttermilk and melted butter together. Fold buttermilk mixture into flour mixture until just combined, the batter will be slightly lumpy.
Pour approximately ½ cup batter onto the hot waffle iron, spread batter evenly. Cook according to manufacturers instructions.
Serve immediately with warmed maple syrup, sliced peaches and wild blueberries
Red Fred BLT Salad
This is the perfect time of year for this salad, using the ripest tomatoes and fresh herbs still in the garden. If you just want that BLT sandwich, slice the tomatoes, and layer all the ingredients between two pieces of thick cut toasted City Sourdough, brushed with olive oil, or grill on a panini maker.
Double up on this crouton recipe and store the extra croutons airtight to toss in soups or salads.
½ Red Fred City Sourdough Batard, crust removed and torn into ½" pieces
1 TBSP olive oil
pinch of salt and pepper
2 juicy, red ripe field tomatoes
2oz Bonnecherre Raw Sheep's Milk Cheese, coarsely grated
2oz Pancetta, sliced, cooked crisp, drained, cooled and crumbled
¼cp loosely packed fresh herbs like thyme, Italian parsley, chive, oregano, coarsely chopped
small clove of garlic, minced
2 TBSP olive oil
¼tsp freshly ground pepper
olive oil for drizzling
4 cps arugula leaves
1 TBSP olive oil
2 tsp balsamic vinegar
salt and pepper
Preheat oven to 350F
Combine torn bread crumbs, olive oil , salt and pepper in a bowl and toss to combine.
Place on parchment lined baking sheet and bake for 15-20 minutes or until golden brown and crispy. Let cool.
Increase oven temperature to 450F
With a serrated knife, cut tomatoes across their equator in half. Using a small spoon scoop out most of the centre of the tomatoes and place pulp in a sieve over a bowl. Sprinkle the tomatoes with a pinch of salt. Squish the pulp through the sieve with your hands or spatula, reserving the juice. Combine the croutons, pancetta, cheese, herbs, garlic, olive oil, salt, pepper and reserved tomato juice (do not use more than ¼cp).
Place the tomatoes, cut side up on a parchment lined baking tray. Loosely stuff each tomato with a ½cup of crouton mixture, mounding the top. Drizzle with olive oil, and top with a grind of pepper. Any extra stuffing can be scattered on the baking tray, and used as garnish later. Bake for at least 15 minutes until tomato shell has softened, cheese in the stuffing is sizzling and the croutons have dark brown tips. Remove form oven and serve hot or at room temperature. The stuffed tomatoes can be refrigerated overnight and eaten the next day, warmed or brought to room temperature.
In a large bowl toss the arugula, olive oil, balsamic vinegar and pinch each of salt and pepper. Divide the salad between 4 plates and place a tomato half along side the arugula. Sprinkle with extra crisp croutons.