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Kate’s Rhubarb Upside Down Cake

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Kate's Rhubarb Upside Down Cake | Korena in the Kitchen

The Canadian Food Experience Project began June 7, 2013. As we share our collective stories through our regional food experiences, we hope to bring global clarity to our Canadian culinary identity. Visit Valerie’s blog, A Canadian Foodie, on the 15th for a round-up of this month’s posts.

May’s theme for the Canadian Food Experience Project is “The Canadian Garden”, which frankly seems like a bit of a joke at this time of the year. Even living in one of the most temperate places in the country (“Cowichan” means “The Warm Land” in the local First Nations language), my garden is mostly bare dirt at the moment… save for my rhubarb plant.

Rhubarb in my garden | Korena in the Kitchen…

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33% Whole Wheat Pain de Mie

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I love baking bread with my sourdough starter, I really do. But sometimes, I want to bake bread on a whim. Sometimes, I want it to be a one day project – a one morning project, even – rather than a two to three day project. This is why I also love baking bread with commercial yeast, because when Nate asks for sandwich bread on Saturday evening, I can totally get it done on Sunday morning without having to do any planning or waiting for my sourdough starter to come out of hibernation.

33% Whole Wheat Pain de Mie | Korena in the Kitchen

Pain de mie is the French version of a sandwich loaf, commonly used to make the croque monsieur sandwich: a delicious combination of ham, melty cheese, and béchamel sauce on grilled bread. To die for. Traditionally, pain de mie is baked in a loaf pan with a lid so that it comes out perfectly square with a crunchy crust on all four sides, but I chose to bake it without a lid, and it is probably the most perfect-looking loaf of bread I’ve ever made! I think that comes down to the fact that I didn’t divide the dough into two loaves, and instead baked the whole thing in one 9″ x 5″ loaf pan, which gave it plenty of opportunity to rise up in a nice dome. I further broke from tradition by using one-third whole wheat flour, milled in my WonderMill grain mill. The bread is light and airy but it also has a nice wheaty flavour and a little bit of texture. A win all around, I’d say. I’m looking forward to sandwiches this week!

33% Whole Wheat Pain de Mie | Korena in the Kitchen

For the recipe, head over to the Grain Mill Wagon blog.

This post has been YeastSpotted and submitted to Barbara and Sandra‘s Panissimo bread showcase, hosted in December by Barbara of Bread & Companatico.

Whole Grain Triticale Waffles with Pomegranate and Orange

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After a successful first milling experience with my WonderMill grain mill, I went on a bit of a whole grain shopping spree at the local bulk health food store and came home with bags of hard white wheat berries (for bread), soft white wheat berries (for pastries), and some triticale berries (for experimenting). Triticale (pronounced trit-uh-KAY-lee) is a cross between rye and wheat and apparently can be used mostly interchangeably for either of those two grains, however because it’s part rye, it does contain less gluten than wheat. Here you can see the difference in appearance between triticale (left) and hard white wheat (right) – if I’d had some rye berries, you would see that triticale falls right in the middle of wheat and rye:

I’ve only ever used triticale in its flaked form (like rolled oats) to make granola, so I wanted to branch out a bit. I decided to stick to breakfast and make some waffles. This is a twist on my favorite 100% whole wheat waffle recipe, which always comes out light and fluffy and crisp. My favorite trick is to stack any leftovers between waxed paper and freeze them, then chuck them in the toaster for a decent breakfast on rushed mornings. Best toaster waffles ever, let me tell you!

I used a mix of triticale and whole wheat flours because 100% triticale waffles would be too crumbly. If you can’t find triticale, feel free to use all whole wheat flour, or perhaps a little bit of rye. I was inspired to do something with pomegranate after seeing the miraculous de-seeding technique in this video (seriously, it’s miraculous, especially if you’ve ever gone to the trouble of digging the arils, one by one, out of a juicy red pomegranate), so I added some to the batter along with some orange zest, which I thought would pair well with the stronger, nuttier flavour of triticale.

These waffles are deliciously nutty from the triticale, substantial but still remarkably fluffy for 100% whole grain, and the orange and pomegranate give them a nice tart sweetness. Topped with fresh pomegranate arils, some orange segments, and just a bit of maple syrup, they are delicious! Head over to the Grain Mill Wagon Challenge blog for the full recipe. 🙂

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All content © Korena Vezerian and Korena in the Kitchen, 2011 – 2021. Please contact me before duplicating any content, including pictures. Excerpts and links may be used, provided that full and clear credit is given to Korena Vezerian and Korena in the Kitchen with appropriate and specific direction to the original content.