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Blueberry

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Food & Dining

CRUMBLE: TWO WAYS TO DESSERT BY CHEF CINDY BIRCHAM

There are big differences between committing to a culinary career and being a hobby cook. A culinary career ensures calloused index fingers, meals eaten standing up, 16-hour work days, and straightto-the-point communication skills. Yes, Chef. No, Chef. Hot pan, coming through! There are also several similarities—a love of nourishing others, impressive utensil collections, and a go-to stack of tried and true recipes. Many of those recipe pages are battered and stained but having it on paper is only a formality; we've made it so often we have it memorized by heart. The recipes that I use most frequently, year after year, tend to be very easy to adapt to whatever happens to be ripe at the moment or stocked in the pantry. Swap out the rhubarb for blueberries from spring to summer, use half brown sugar for honey, or use Khorosan flour instead of white. Simple changes that alter the finished taste and texture of the dish but do not alter the final quality. The recipe below is one of my go-to's. Adapted from my mother's copy of The Joy of Cooking, the crumble has kissed many summer fruits over the years. Occasionally I use oat flakes and all-purpose flour; other times I prefer the beautiful amber colour and buttery, nuttiness from Kamut® wheat. Kamut® (pronounced ka-moot), is actually a trademarked name for the ancient wheat variety known as

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Khorosan. The name is trademarked to ensure the standards in cultivation and usage are kept high. Kamut® is always organic, non-gmo, and has a high protein content. Whether you have a library full of culinary literature or work from a dog-earred copy of Schmecks Appeal, both hobbyists & pros know the value of reliability—and good taste.

Crumble: TWo Ways to Dessert 1 1/2 cups Kamut® flour 1 1/2 cups Kamut® flakes 1 cup brown sugar 1/4 tsp salt 1 1/2 tsp baking powder 1/2 tsp baking soda 1 Tbsp cinnamon (optional) 1 cup unsalted butter, cool 1. Combine flakes, flour, salt, baking powder and soda (and cinnamon, if using) into a large mixing bowl. Cut butter into 1 cm cubes and place in bowl with dry ingredients. Using your fingers or a pastry blender, cut the butter into the flour mixture until there are no large pieces remaining. 2. At this point you can store the unbaked crumble in an airtight container in the fridge for up to a month or immediately bake into a dessert.

RELISH ELGIN SUMMER 2014

Profile for Joanne Bagshaw

Relishelgin summer2014 e  

Relish Elgin magazine promotes the people, places, businesses and events that make Elgin County & St. Thomas, Ontario unique.

Relishelgin summer2014 e  

Relish Elgin magazine promotes the people, places, businesses and events that make Elgin County & St. Thomas, Ontario unique.

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