Homemade Waffle Ice Cream Cones

You know what’s awesome? Home made ice cream. You know what’s even better? Home made ice cream served in home made waffle cones. That’s right. You can make waffle cones at home. They are super easy to make and are just as delicious as the ice cream parlour shop variety!

DSC04194

First things first, mix the milk and icing sugar together in a bowl.

DSC04195

For this recipe, I used Gold Forest Grain‘s Soft White Wheat (the lightest and fluffiest flour we have!)DSC04196

I mixed in the flour with the milk and sugar.DSC04197

And then heat up the panini press. DSC04209

Once the panini press is all warmed up, place a small dollop of the batter onto the grill. DSC04212

After about 90 seconds, your cone should be ready to roll. DSC04220

Now here’s the tricky part. You need to roll the cone while it’s still hot and before it sets, so work fast! It’s going to be really hot, so be tough. There is a very small window of opportunity to do this step!

DSC04221

Here’s Justin, expertly rolling the cone. DSC04222

Pinch the ends to make sure it stays in a cone shape.DSC04224

And try and close the hole at the bottom, so ice cream doesn’t drip out. DSC04227

There it is! The beautiful homemade waffle cone!DSC04228

It’s all ready to hold a scoop of your favourite homemade ice cream – what’ll it be? Pistachio? White Chocolate Raspberry? Or Mint Chocolate Chip? I guess you’ll have to decide!DSC04231I opted for a scoop of classic chocolate. What a perfect start to the summer!

Jacquie’s Awesome Homemade Ice Cream Cones (Courtesy of Panini Happy)

INGREDIENTS:

  • 1 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups powdered sugar
  • 1 3.4 cups entire grain flour
  • 1/4 teaspoon ground cinnamon
  • Pinch ground nutmeg
  • 1 tablespoon cornstarch

DIRECTIONS:

  1. In a medium bowl with a whisk or electric mixer, whip the cream and vanilla together until it is mousse-like. Sift the remaining dry ingredients together in another bowl. Add the dry ingredients to the cream and stir to make a batter. Let the batter sit for 30 minutes.
  2. Preheat the panini grill to medium high heat (about 375°F).

For each ice cream cone:

  1. Place a heaping tablespoonful of batter onto the grill and close the lid, completely pressing the batter. Grill for about 90 seconds or until the pressed cone is browned but still malleable; it will be an oblong shape. Carefully transfer the pressed cone to a cutting board or piece of waxed paper.
  2. Working quickly and carefully (the cone will be very hot!), roll the pressed cone into a cone shape.
  3. Set on a plate to dry and harden.

Adventures of a Third Time Gardener!

 

Hello loyal readers! It’s that time of year again – That’s right! It’s gardening time! This will be the first time we garden in the new house – how exciting! We were debating about whether or not to put in a garden this summer, because we were worried about how much time we would have with everything else going on with the new house, but when the weather turned around, we decided there would be no way we couldn’t! So we dug up a nice (but small) area in the backyard where we would be able to plant a few veggies. DSC04176

Here is the garden patch, dug by hand!

DSC04177

And here is our stash of veggies! My wonderful boss, John at Gold Forest Grains, gave me two wonderful heritage tomato plants, and my mother in law seeded a whole bunch of plants for us as gifts. We are spoiled!DSC04233

This year, we will be growing acorn squash again, seeing as how successful it was last year!DSC04234

Here’s our butternut plant! Let’s hope it takes off this year, because we didn’t even get one butternut last season…DSC04187

Here are the two heritage tomato plants. These are going to be beauties!DSC04188

Here is a baby pepper plant my mother-in-law gave us.DSC04189

And here is the mystery plant (she couldn’t remember what she seeded! Anyone want to venture a guess?)DSC04190

And of course, we had to start a new strawberry patch. It was so hard to leave the old one behind… It gave us such lovely strawberries!DSC04191

Here is the row of red onions!DSC04192 Last but not least, a beautiful zucchini! (It just wouldn’t be summer without a garden full of zucchini, now would it?)

Stay tuned for updated throughout the summer!


Toasted Barley Salad with Black Beans, Mango and Corn

It’s time for another one of Julie Van Rosendaal’s FANTASTIC recipes! This one is a tasty spring salad, loaded with beautiful colours and flavours. I love Julie’s recipes! And I also love that I can add a local twist to them whenever I can.

DSC04167

For this recipe, I used Gold Forest Grain’s Pearled Barley. Julie also has a really good recipe for a curried quinoa salad, but I have recently vowed never to buy quinoa again, since I heard about the South American Quinoa Crisis. Besides, we have a plethora of rock awesome local grains that are just as tasty. Use local grains instead, people! Let South Americans eat their staple grains, and we can eat ours! Any… I digress… DSC04168

I made this recipe the day before I served it, to give the barley enough time to cool completely. I cooked it by toasting the barley in the pan before cooking it up. It added a nice smoky flavour to the barley.

DSC04169

When the barley had cooled completely, I chopped up all my veggies, and the mango.

DSC04170

Here’s a neat trick to cut mangoes easily. They’re so slimy, I use this as my mainstay for mango cutting now. First cut the mango in half, and then cut checkered lines in the flesh.

DSC04171

Next, flip the skin inside out, and you’ll have easily accessible little pockets of fruit that you can just lob off. No slimy, slippery mess!DSC04172

I used canned corn for this recipe, because I find the quality better than off season corn on the cob from the grocery store. Oh man, I’m excited for Taber corn at the end of summer…

DSC04173

Here are all of the ingredients in the bowl.

DSC04174

And here’s the salad all mixed up with the dressing.

DSC04175

Voila! A beautiful addition to any summer BBQ!

Jacquie’s Awesome Toasted Barley Salad with Black Beans, Mango and Corn (Courtesy of Julie Van Rosendaal)

You will need:

1/2 cup pearled barley

1.5 cups water

1 can corn

1 can black beans

1 red peper

1 orange pepper

1/2 purple onion

2 ripe mangoes

For the dressing:

1/2 cup olive oil

1/4 cup lime juice

1 tsp ground cumin

1 tsp honey

1 garlic clove, crushed.

Begin by toasting you barley in a saucepan over medium-high heat for a few minutes, until the barley is golden and tasty-smelling. Pour in the water, and bring to a boil. Turn the heat down and let simmer for about 40 minutes, until tender. Let cool completely (I put it in the fridge overnight). Next, chop all of your veggies and slice your mango. Throw everything into a big bowl. For the dressing, combine all ingredients in a tupperware container and shake. Pour over all ingredients and coat everything very well. Serve as a side, or for lunch! Enjoy, a lot!


Eat Alberta 2013

This post comes super late after the event (2 weeks ago… sorry al!), but that wont stop me from writing about it! Eat Alberta was a wonderful day of culinary adventures! I attended the first Eat Alberta two years, but couldn’t attend last year because of the election. There was no way I was going to miss out this year, so I decided to volunteer to offset the cost of attending. It was super fun!

DSC04060

All of the food for the event prepared by NAIT’s culinary program. Wow. Breakfast was incredible! We were definitely well looked after that day. DSC04066

As a volunteer, I got to attend one of the hands-on classes for free! I was so lucky, I got my first choice – knife skills! Kevin Kent from Knifewears led the session, and let me borrow one of his knives – this one says “Hello Kevin” on the side. How awesome, eh?DSC04067

He had a huge knowledge base on knives – I was super impressed!DSC04076

He first showed us how to hone a knife (that means to straighten the blade so that it cuts more true). To do this – you use a steel rod and carve it like a Donair.DSC04077

Front and back. DSC04086

Next, to actually sharpen the knife, you need an abrasive surface (if I’m remembering correctly, he used leather). The concept is to remove a small layer of the knife’s surface to make the edge smoother and sharper. DSC04089

To do this, you spread the knife on the pallet like butter!DSC04095

He then showed us how to properly hold our knives. Curl your fingers on one side…DSC04096

And hold your thumb on the other to steady the knife. DSC04099

Kevin then showed us how to properly hold a potato while cutting it. Hold the end of the potato with your thumb, to steady it, then curl your fingers in so that the knife runs along the knuckles as you cut. This grasp helps you cut really fast!DSC04102

The next adventure was to learn how to perfectly cube a potato. First things first. Cut the potato into a rectangle. DSC04103

And then cut it into perfect cubes (yea, his were perfect, mine definitely were not!)DSC04104

then cube them smaller! (Mine were definitely uneven!)DSC04105

He showed us how to julienne too. DSC04106

The little pieces looked like spaghetti! DSC04108

He then chopped up the pieces super small and they looked like confetti. (I can’t really remember when you would use potato like this, other than for decorating a plate…)DSC04115

Kevin showed us how to cut carrots beautifully!DSC04124

This is how you cut pineapples, to remove the eyes, without having to waste so much fruit. DSC04129

And as a bonus, when you chop it up, it’s beautiful! DSC04133

The next session I volunteered at was a beer tasting with Niel Herbst, owner of Alley Kat brewery. It was super informative and tasty!DSC04138

My favourite taste of the day was Alley Kat’s new summer squeeze grapefruit ale. Wowza, it tasted like summer in a bottle. I can’t wait to sit on a patio this summer sipping that bad boy!DSC04143

The next session I helped out with was Ricotta Cheese making. I wasn’t there long, but it was pretty cool to see how ricotta is made!DSC04147

The next session I volunteered at was with Owen Petersen from Prairie Mill Bakery. He taught a class how to make bread using a sourdough starter. DSC04148

He named his starter Julie. How awesome!DSC04153

I got some pretty good shots of volunteers mixing their dough. DSC04158

And some great shots of Owen expertly kneading his dough. DSC04159

Look at those skilled hands!DSC04160

In the end, there was a beautiful ball of dough. I was super impressed with that session, and made me consider wanting to bake with a starter!DSC04164

At the end of the day, we were all presented with an incredible tasting board filled with local treats (Sylvan Star Gouda, Evans Cherry jello, Gold Forest Grains Wheat Berry salad… hmmmm it was so good!)

A big shout out to the organizers for putting on such a great event! I was floored at how much work must have gone into preparing for it! I had a great time, and loved the sessions! I will definitely be volunteering again next year!


New blog name!

Hello Dear Readers!

My sincerest apologies for prolonged my absence from the blogosphere. I am FINALLY back from my blogging hiatus (and couldn’t be happier!). As you can tell, there have been a few changes: First things first, I changed the named of the blog! Justin and I have recently moved into the quaint little community of Parkallen in the heart of Edmonton, and seeing as we were no longer living in the Garneau house anymore, I couldn’t very well be blogging about the Garneau Kitchen, now could I?

Yes that is why, when you search for Garneau Home Kitchen, you will be re-directed to this lovely new site (Yay!) My new kitchen has many characters of the old kitchen (cute, historical looking…etc) with some added upgrades (a dishwasher 🙂 and a gas stove!)

While some things have changed, some stay the same. The blog’s theme will always be, as it always has been, local food in Edmonton. I will strive to live as locally as possible, on a modest budget, and I hope you continue to enjoy the journey as I go! Stay tuned for foodie posts!

Jacquie 🙂