Butter

In this blog we discuss

  • butter industry and demand
  • What is happening with our dairy products in Canada? #Buttergate
  • How to make butter at home
  • The seasonality of butter
  • Types of butter sold in stores
Butter industry and demand

The butter industry in Canada is estimated at $ 20 billion. According to the National Post, butter sales increased 21% in 2020.

Demand for butter is generally seasonal, increasing during the holidays and other festivities that require baking. The waves of the pandemic, however, have created a new kind of seasonality: sales of butter have increased during periods of containment. As people sought solace in baking and began to cook the vast majority of their meals at home, they turned to butter.

What is happening with our dairy? #buttergate

For months now, many Canadians have noticed that the quality of dairy products has changed: e.g. cheeses with a funny texture, butter that does not soften as much at room temperature, coffee milk that does not foam properly.

Apparently, since last summer, some dairy farmers have been giving their dairy cows energy supplements. One of these supplements contains a lot of palmitic acid or … palm oil. In other words, some producers feed their dairy cows palm oil or palmitic acids – one of the most dreaded food ingredients by humans. Palm oil not only has devastating effects on the environment but can also promote bad cholesterol – which increases cardiovascular risks.

The surge in demand for butter is putting pressure on farmers. Mixing palm oil with cow feed boosts milk fat, weight, and profits.

The effects on human health of this important change in the diet of cows are not known. Sylvain Charlebois, director of the Laboratory of Agri-Food Analytical Sciences at Dalhousie University, goes so far as to say that he is extremely concerned about this change.

Some brands of butter seem to have retained the same quality. No one can say for sure which brands or products are affected by these supplements. Some companies are developing technology that will allow butter manufacturers to detect palmitic acids in the product they receive.

The recent surge in demand for butter is putting pressure on farmers. Mixing palm oil with cow feed boosts milk fat, weight, and profits. The vast majority of small producers prefer not to use their additives because they are concern about the impact on the milk’s quality. Most dairy farmers want the situation to end as soon as possible.

How to make butter at home

If you like high quality butters, you can buy cream from small local producers and make your own! This is a great pandemic project.

  • 2 cups good quality high fat whipping cream
  • 1/2 tsp. Salt (optional)
  1. Pour the cream into a bowl. With an electric whisk, whip the 35% cream with the salt (optional) at medium speed. After about 10 minutes, the cream will become lumpy, and a clear, whitish liquid will appear.
  2. Continue whisking gently for a few minutes, until the butter begins to form a ball around the beaters.
  3. Place a cheesecloth in a sieve. Place the sieve in a bowl to catch the buttermilk. Press the butter into the cotton cheese to remove the liquid.
    wash the butter to remove the remaining buttermilk. Rinse the butter in a bowl of VERY cold water. This rinses out any remaining whey which could make the butter rancid, and you can even use ice water if you want.
  4. Store the butter in an airtight container in the refrigerator. The butter will keep for up to a week.

Makes: about 3/4 cup

Cutured butter: Cultured butter has a complex flavour profile. To make cultured butter add 2 tbsp of high quality plain yogurt to the cream and combine. Let sit in a bowl covered at room temperature 8 to 24 hours before making the butter. You will know the cream is ready to use when you see small bubbles on the cream. Place the cream in the fridge about 1 hour before whipping it. After following these steps, follow the recipe above.

The seasonality of butter

Just as butter consumption depends on the seasons, so too is the butter itself.

Butter is the expression of what cows eat and their environment. The taste, color and texture of butter reflects its terroir (soil, topography and climate), the breed and the diet of the cows, its complex flavor is the result of more than 500 fatty acids and 400 compounds volatile.

In spring and early summer the butter is a darker yellow because cows eat grass at this time of year, which contains a high percentage of orange and yellow carotenes. The pasture is also filled with herbs and flowers, which gives the butter floral and herbaceous notes.In winter, the cow’s diet is supplemented with silage, so the butter is pale, more fatty, firmer and sweeter to the taste.

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Beurre

Dans ce blog on discute:

  • L’industrie et la demande du beurre.
  • Qu’est-ce qui se passe avec nos produits laitiers au Canada? #Buttergate
  • Comment faire du beurre Ă  la maison.
  • La saisonnalitĂ© du beurre.
  • Types de beurre vendus en magasin.
L'industrie et la demande du beurre

L’industrie du beurre au Canada est estimée à 20 milliards de dollars. Selon le National Post, les ventes de beurre ont augmenté de 21% en 2020. 

La demande de beurre est généralement saisonnière, augmentant pendant les vacances et autres festivités qui nécessitent une cuisson au four. Les vagues de la pandémie, cependant, ont créé un nouveau type de saisonnalité : les ventes de beurre ont augmenté pendant les périodes de confinement. Alors que les gens cherchaient du réconfort dans la pâtisserie et commençaient à cuisiner la grande majorité de leurs repas à la maison, ils se tournent vers le beurre.

Qu'est-ce qui se passe avec nos produits laitiers au Canada? #buttergate

Depuis des mois maintenant, de nombreux Canadiens remarquent que la qualité des produits laitiers change: e.g. fromages avec une drôle de texture, beurre qui ne ramollit pas autant à température ambiante, lait à café qui ne mousse plus comme il faut.

Pourquoi ? Certaines sources dans l’industrie laitière ont une nouvelle étonnante et dérangeante.

Apparemment, depuis l’étĂ© dernier, certains producteurs laitiers donnent des supplĂ©ments Ă  leurs vaches laitières. L’un de ces supplĂ©ments contient beaucoup d’acides palmitiques ou… d’huile de palme. Autrement dit, certains producteurs nourrissent leurs vaches laitières avec de l’huile de palme, l’un des ingrĂ©dients alimentaires les plus redoutĂ©s par les humains. L’huile de palme a non seulement des effets dĂ©vastateurs sur l’environnent mais peut aussi favoriser le mauvais cholestĂ©rol et augmenter les risques cardiovasculaires.

La forte hausse de la demande de beurre met de la pression sur les agriculteurs. Mélanger de l’huile de palme à la nourriture des vaches gonfle la matière grasse du lait, son poids, et les profits.

On ne connaît pas les effets sur la santé humaine de ce changement important dans l’alimentation des vaches. Sylvain Charlebois, directeur du laboratoire en sciences analytiques agroalimentaires de l’Université Dalhousie, va jusqu’à dire qu’il est extrêmement inquiet de ce changement.

Certaines marques de beurre semblent avoir conservées la même qualité. Personne ne peut affimer avec certitude quelles marques ou quels produits sont affectés par ces suppléments. Certaines entreprises développent présentement une technologie qui permettra aux fabricants de beurre de détecter les acides palmitiques dans le produit qu’ils reçoivent. 

Selon Marie-Josée Renaud (coordonnatrice de l’Union paysanne), la grande majorité des petits producteurs préfère ne pas utiliser ses additifs parce qu’ils questionnent la qualité du lait qui pourrait être altérée. La plupart des producteurs laitiers veule que la situation cesse le plus tôt possible.  

Comment faire du beurre Ă  la maison

Si vous aimez les beurres de haute qualitĂ©, vous pouvez acheter de la crème de petits producteurs locaux et crĂ©er le vĂ´tre! C’est un excellent projet en temps de pandĂ©mie.

  • 2 tasses de crème 33% ou 35% de bonne qualitĂ©
  • 1/2 c. Ă  thĂ© sel (optionnel)
  1. Versez la crème dans un bol. Avec un malaxeur électrique, fouettez la crème avec le sel (optionnel) à vitesse moyenne. Après environ 10 minutes, la crème deviendra grumeleuse, et un liquide blanchâtre apparaîtra (babeurre).
  2. Continuez de fouetter doucement quelques minutes, jusqu’Ă  ce que le beurre commence Ă  former une boule autour des batteurs.
  3. Placez un coton fromage dans un tamis. Placez le tamis dans un bol pour récuperer le babeurre. Pressez le beurre dans le cotton fromage pour bien retirer le liquide.
  4. Lavez le beurre pour enlever le babeurre restant. Rincez le beurre dans un bol d’eau très froide. Cela enlève le babeurre restant, ce qui pourrait rendre le beurre rance.
  5. Conservez le beurre dans un contenant hermĂ©tique au rĂ©frigĂ©rateur. Le beurre se conservera jusqu’Ă  une semaine.

Donne: environ 3/4 tasse

Beurre de culture: Le beurre de culture a un profil de saveur complexe. Pour faire du beurre de culture, ajoutez 2 cuillères à soupe de yogourt nature de haute qualité à la crème et mélangez. Laissez reposer dans un bol couvert à température ambiante (8 à 24 heures) avant de faire le beurre. Vous saurez que la crème est prête à être utilisée lorsque vous verrez de petites bulles sur la crème. Mettez la crème au réfrigérateur environ 1 heure avant de la fouetter. Après avoir completé ces étapes, suivez la recette ci-dessus.

La saisonnalité du beurre

Tout comme la consommation de beurre dépend des saisons, le beurre lui-même en dépend lui aussi.

Le beurre est l’expression de ce que les vaches mangent et de leur environment. Le goĂ»t, la couleur et la texture du beurre reflètent son terroir, la race et l’alimentation des vaches. La saveur complexe du beurre est le rĂ©sultat de plus de 500 acides gras et 400 composĂ©s volatils.

Au printemps et au dĂ©but de l’Ă©tĂ©, le beurre est d’un jaune plus foncĂ© parce que les vaches mangent de l’herbe qui contient un pourcentage Ă©levĂ© de carotènes. Le pâturage est rempli d’herbes et de fleurs, ce qui donne au beurre des notes florales et herbacĂ©es. En hiver, le rĂ©gime alimentaire de la vache est complĂ©tĂ© par de l’ensilage. Le beurre est pâle, plus gras, plus ferme et plus doux au goĂ»t.

Types de beurre vendus en magasin
BEURRE BARATTÉ

On retrouve le beurre baratté dans nos épiceries en blocs de 1 lb. C’est un beurre salé traditionnel obtenu par barattage de crème pasteurisée. Il est disponible en versions salé, non salé (doux) et demi-sel.

BEURRE DOUX

Est-ce que vous souhaitez un plus grand contrôle sur la quantité de sel que vous ajoutez à vos plats ? Le beurre doux est un bon choix. Il est identique au beurre baratté, mais il est fabriqué sans sel ajouté. Il perd toutefois sa fraîcheur plus rapidement que le beurre salé; utilisez-le rapidement.

BEURRE LÉGER

Le beurre léger est un bon choix si vous utilisez votre beurre froid, mais il est à éviter pour faire fondre sur des aliments chauds ou pour des recettes. C’est un beurre baratté traditionnel auquel on ajoute de l’eau et de l’air, ce qui fait que sa teneur en matière grasse est environ 25 % plus faible que le beurre régulier.

BEURRE DE CULTURE

Les beurres de culture sont légèrement plus acidulés et rappellent les saveurs de la crème fraîche. La différence se situe au niveau du processus de fabrication. Le beurre de culture est souvent fait à base de crème fraîche à laquelle on ajoute une culture bactérienne. C’est cet ajout qui attribue le goût si distinct au beurre de culture.

BEURRE AROMATISÉ

En ajoutant des aromates (ail, épices, herbes) à du beurre traditionnel, on obtient un beurre aromatisé. Il ajoute ses parfums aux aliments préparés, tout en conservant son goût crémeux de beurre.

BEURRE FOUETTÉ

Souvent servi dans les restaurants, le beurre fouetté est un beurre dans lequel on fouette de l’air pour obtenir une texture légère et molle. Le beurre fouetté ne peut être substitué au beurre régulier dans les recettes.

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Truffles

In this blog you will learn:

  • What are chocolate truffle
  • When and how they were invented
  • 3 chocolate truffle recipes
  • How to infuse cream for truffles
  • How to make a chocolate coating
  • Inspiration of flavour combination
What are chocolate truffles?

2 basic elements found in truffles

  • Ganache 
    • Chocolate
    • cream
    • butter
    • Flavour (vanilla, rum, spices)
    • salt (makes chocolate taste more like chocolate – just enhances the flavour)
    • Double the cream in the ganache to make chocolate fondu. 
  • Coating:
    • chocolate OR
    • cocoa powder OR
    • nuts
When & how chocolate truffles were invented

Chocolate truffles were invented durring a shortage of ingredients in December 1890. Louis Dufour, instead of resorting to dry fruits, as customary, created a new candy with available ingredients. 

The origins of the chocolate truffle is a great reminder: In times of hardship comes creativity.

Dark chocolate truffles recipe
  • 8 oz dark chocolate finely chopped
  • 2/3 cup 33% or 35% cream
  • 1 tbsp butter
  • 1 tbsp vanilla/alcohol
  • 1 pinch salt
  • 1/3 cup sifted cocoa powder
  •  
  1. In a saucepan, heat the cream until it is simmering (almost boiling). At that temperature small bubbles appear on the cream. See how to infuse the cream later in the blog.
  2. Remove from the heat, add the chocolate and stir until melted. If necessary, place the saucepan in a pan of simmering water and stir until the chocolate has completely melted. Add the vanilla (or alchool of choice) and stir to blend. Pour the mixture into a bowl. Refrigerate for about 2 hours – minimum 30 minutes.
  3. With a spoon, take about 1 tablespoon of ganache for each truffle and roll into a ball with your hands coated with cocoa powder. Roll the truffles in cocoa powder (or coating of choice). See how to coat truffles with chocolate later in this blog. Store in a cool place. 
Semi-sweet chocolate truffles recipe
  • 5 oz semi-sweet chocolate cut in chunks
  • ½ cup 33% or 35% cream
  • 1 tbsp butter
  • 1 tbsp vanilla/alcohol
  • 1 pinch salt
  • 1/3 cup sifted cocoa powder
  •  
  1. In a saucepan, heat the cream until it is simmering (almost boiling). At that temperature small bubbles appear on the cream.
  2. Remove from the heat, add the chocolate and stir until melted. If necessary, place the saucepan in a pan of simmering water and stir until the chocolate has completely melted. Add the vanilla (or alchool of choice) and stir to blend. Pour the mixture into a bowl. Refrigerate for about 2 hours – minimum 30 minutes.
  3. With a spoon, take about 1 tablespoon of ganache for each truffle and roll into a ball with your hands coated with cocoa powder. Roll the truffles in cocoa powder (or coating of choice). Store in a cool place. 
White chocolate truffles recipe
  • 5 oz white chocolate chocolate cut in chunks
  • ½ cup 33% or 35% cream
  • 1 tbsp butter
  • 1 tbsp vanilla/alcohol
  • 1 pinch salt
  • 1/3 cup sifted powdered sugar
  •  
  1. In a saucepan, heat the cream until it is simmering (almost boiling). At that temperature small bubbles appear on the cream.
  2. Remove from the heat, add the chocolate and stir until melted. If necessary, place the saucepan in a pan of simmering water and stir until the chocolate has completely melted. Add the vanilla (or alchool of choice) and stir to blend. Pour the mixture into a bowl. Refrigerate for about 2 hours – minimum 30 minutes.
  3. With a spoon, take about 1 tablespoon of ganache for each truffle and roll into a ball with your hands coated with cocoa powder. Roll the truffles in powdered sugar (or coating of choice). Store in a cool place. 
Chocolate Coating

For a more professional coating, you can used chocolate. To ensure a perfect craking chocolate, it is essential to temper the chocolate cover.   

Place a few inches of water in a pot on medium high. Bring the water to a simmer. Place a glass bowl on the pot ) the water should not touch the bottom of the bowl). Bring the chocolate to 50°C. Turn off the heat and let the chocolate cool to 27°C or 28°C. Turn the heat on medium again and bring the chocolate to 31°C. 

This temperature curve is essential to cristalize the chocolate and make a perfect chocolate coating. 

When the chocolate is ready,  place the trufle in the chocolate and pick it up with a fork. Place the truffle on a cooling rack. 

Infuse the cream in ganache

To add even more flavour to your truffle infuse your cream with the flavour of your choice.

We love infusing the cream with vanilla bean, lavender, rose, cinamon, cardamon, fresh herbs like mint, thyme, rosemary…

When making the ganache, bring the cream to a simmer. Turn off the heat, add your spice or other flavouring. Cover and let steap for 1 hour. Remove the flavouring with a strainer. Bring the cream back to a simmer and use to make the ganache. 

Flavour combination examples

White Chocolate

  • Lavender Honey (infuse the cream with lavendar, add 1 tbsp honey to the ganache, coat the truffle with white chocolate and decorate with lavendar)
  • Lemon ( add lemon zest to the ganache, coat with powder sugar)

Semi-sweet chocolate

  • Almond (use almond liquor in the genache and coat with chopped almond coating)

Dark-chocolate

  • Cardamom & orange (infuse the cream with 5 cardamom pods, use 1 tbsp orange liquor in the ganache), coat with cocoa powder
  • Rose & Raspberry (add 2 tbsp raspberry rose preserve in the ganache), cocoa powder and dry rose petal coating
Be creative

Have fun!

Come up with fun flavours to create an experience in the kitchen. If you aren’t sure if the flavour combination you’d like to try will work, google it!

Why Make Truffles

 

  • We use higher quality ingredients  and better support our health.
  • We can use local Saskatchewan products and support our producers and farmers.
  • Its super fast and simple
  • 6 ingredients (chocolate, cream, vanilla or alchool, butter, salt, cocoa powder)
  • Have fun and be creative with your flavours
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salad dressing

Why make dressing at home?
  • It only takes a few minutes & it’s easy.
  • It costs less We already have all the ingredients on hand. We use ingredients from the pantry.
  • We use higher quality ingredients  and better support our health.
  • We can use local Saskatchewan products and support our producers and farmers.

Win-win situation

  • For ourselves & our family
  • For our community
Why not buy it?
  • Salad dressings purchased are often loaded with preservatives, so they can last a long time on the shelves.
  • They often contain too much sugar. Often the sugars used are the least expensive, such as high fructose corn syrup and liquid sucrose.
  • The oils are often the cheap varieties, which are of poor quality, like transgenic soybean oil or corn oil 
  • Store-bought dressings also often contain artificial flavors, flavors and colors.
  • They contain unpronounceable ingredients that are best eliminated from our diet.
What is vinaigrette?

A dressing can have a very wide variety of ingredients, but in it usually contains 3 elements: Oil, an acidifier and an emulsifier (thickener).

  1. Oil:
    • Cameline oil (e.g. Three Farmers of Saskatoon)
    • Flavoured oil  (e.g. Oliv Tasting room of Moose Jaw)
    • olive oil
    • grapeseed oil
    • sunflower seed oil
    • nut oil
    • avocado oil
  2. Acidifier:
    • lemon/lime juive
    • balsamic vinegar (e.g. Oliv Tasting room of Moose Jaw)
    • apple cider vinegar
    • wine vinegar
    • rice vinegar
  3. emulsifier (thickener) – optional

For even more flavour we can add spices and other aromathe.

Many of these ingredients can be purchased online at theses Saskatchewan retailers.

Formula - 3:1

No matter what kind of oil or vinegar you prepare, the proportions are as follows:

  • 3 quantities of oil
  • 1 quantity of acidifier

In a mason jar, add the acidifier and salt / pepper. Close the cap and mix. Add oil and other ingredients to taste. Close the jar and shake vigorously until well blended.

You can keep the rest in the closed jar in the fridge for the next time. If there isn’t quite enough left for next time, no problem – save what you have, add a little oil and vinegar and stir again. The homemade vinaigrette will keep for several weeks in the fridge.

Local ingredients to discover

One of the largest mustard producers in the world is Saskatchewan. About 80% of Canadian mustard comes from Saskatchewan. Mustard is perfect for making a creamy dressing. It stabilizes the oil and vinegar emulsion – its creates a creamy effect and texture. For a sweeter flavor, add maple syrup or honey. I really like using Gravelbourg mustard made by Val Michaud de Gravelbourg. Their mustards are delicious and offer a variety of flavours.

It tastes nutty and adds a lot of flavor to dishes. Camelina oil is rich in omega 3. Several studies show that the proportion of fat in an oil is high (omega 3, 6, 9). The fats in camelina oil are balanced which allows for better absorption of good fats. Three farmers in Saskatoon make delicious camelina oil. This company is founded by two sisters: Natasha and Elysa – They make products with the crops of their father and his two friends – hence the three farmers. This company tells a great story of mutual help and a sense of community.

Flavoured oils and vinegar are superb to use in salad dressings. We like to use a small amount of flavoured oil combined with an unflavoured oil to adjust the strenght of the flavour as needed.

  • Example of oils: blood orange, rosemary, Italian herbs
  • Example of vinegar: fig, raspberry, smoke, cherry.

We love using Oliv Tasting Room‘s flavoured oils and vinegars. Oliv started in Moose Jaw. It is now a large company offering its products in 5 provinces across Canada

Recipe

With salad dressings, you can easily transform your salad into the perfect accompaniment to meals – no matter the flavor of your meal. Follow the 3: 1 formula and add the aromatics in the proportions of your choice.

The easiest
  • Olive oil, lemon juice, salt
Greek
  • Olive oil, lemon juice, lemon zest, Dijon mustard, garlic, Greek spice, salt & pepper
Herbes
  • Olive oil, balsamic vinegar, cider vinegar, garlic, Dijon mustard, fresh herb of your choice (dill, mint, oregano, parsley, basil)
Asiatique
  • Vegetable oil, toasted sesame oil, garlic, fresh ginger, rice vinegar, honey, salt & pepper
Franch
  • Olive oil, Dijon mustard, white wine vinegar, dried tarragon, set & pepper
Cajun
  • olive oil, cider vinegar, Cajun spice, Cajun mustard, honey, French shallot, rainfort, salt & pepper.
Dish with salad dressing

We can use salad dressing in many dishes:

  • Bowls
  • pizza ( as sauce)
  • salads
  • On grilled meats and fish

Pizza with roasted beet and onion, Parmesan, Italian sausage, pumpkin seed and arugula.

the pizza base sauce is a saskatoon berry and cherry vinaigrette.

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La vinaigrette

Pourquoi faire la vinaigrette maison ?
  • Ça ne prend que quelques minutes et c’est facile
  • Ça coĂ»te moins cher
  • On a dĂ©jĂ  tous les ingrĂ©dients sous la main. On utilise des ingrĂ©dients du garde manger.
  • On va y mettre des ingrĂ©dients qui sont de meilleure qualitĂ© et meilleurs pour notre santĂ©.
  • On peut utiliser des produits du terroir Saskatchewanais et supporter nos producteurs et fermiers. 

Une situation avantageuse pour tous.

  • Pour nous-mĂŞme et notre famille
  • Pour notre communautĂ©
Pourquoi ne pas l'acheter?
  • Les vinaigrettes achetĂ©es sont souvent remplies d’agents de conservation,  pour qu’elles puissent durer longtemps sur les tablettes.
  • Elles contiennent souvent beaucoup trop de sucre. Souvent les sucres utilisĂ©s sont les moins chers comme le sirop de maĂŻs Ă  haute teneur en fructose et le sucrose liquide.
  • Les huiles sont souvent bon marchĂ© et de mauvaise qualitĂ©, comme l’huile de soya ou l’huile de maĂŻs transgĂ©nique.
  • Les vinaigrettes du commerce contiennent aussi souvent des saveurs, arĂ´mes et colorants artificiels
  • Elles contiennent des ingrĂ©dients imprononçables qu’il vaut mieux Ă©liminer de notre alimentation.
La vinaigrette, c'est quoi?

Une vinaigrette peut avoir une très grande diversitĂ© d’ingrĂ©dients. Elle contient gĂ©nĂ©ralement 3 Ă©lĂ©ments: huile, un acidifiant et un Ă©paississant. 

  1. Huile:
    • huile de cameline (e.g. Three Farmers de Saskatoon)
    • huile assaisoner (e.g. Oliv Tasting room de Moose Jaw)
    • huile d’olive
    • huile de pĂ©pin de raisin
    • huile de tournesol
    • huile de noix
    • huile d’avocat
  2. Acidifiant:
    • jus de citron/lime/pamplemousse/orange
    • vinaigre balsamique (e.g. Oliv Tasting room de Moose Jaw)
    • vinaigre de cidre de pomme
    • vinaigre de vin
    • vinaigre de riz
  3. Optionnel Ă©paississant:

Pour encore plus de saveurs on peut ajouter des aromates.

Plusieurs de ces produits locaux peuvent être acheté en ligne. 

Formule de base - 3:1

Peu importe la sorte d’huile ou de vinaigre qu’on utilise, les proportions sont les suivantes: 

  • 3 quantitĂ©s d’huile
  • 1 quantitĂ©s d’acidifiant

Dans un pot masson, ajouter l’acidifiant et le sel/poivre. Fermer le bouchon et mĂ©langer. Ajouter l’huile et autres ingrĂ©dients au goĂ»t. Fermer le bocal et agiter vigoureusement jusqu’Ă  consistance homogène.

On peut conserver le reste dans le bocal fermĂ© au frigo. S’il n’en reste plus tout Ă  fait assez pour la prochaine fois, pas de problème – on conserve ce qu’on a, on ajoute un peu d’huile et de vinaigre et on agite Ă  nouveau. La vinaigrette maison se conserve plusieurs semaines au frigo. 

Ingrédients locaux à découvrir
Moutarde

Un des plus grands producteurs de moutarde dans le monde est la Saskatchewan. Environ 80% de la moutarde Canadienne vient de Saskatchewan.  La moutarde est parfaite pour faire une vinaigrette crĂ©meuse. Elle stabilise l’Ă©mulsion huile et vinaigre. Cela crĂ©e un effet et une texture crĂ©meuse. Pour une saveur plus sucrĂ©e, on ajoute du sirop d’Ă©rable ou du miel. J’aime beaucoup utiliser la moutarde de Gravelbourg fait par Val Michaud. Leur moutarde est dĂ©licieuse et offre une variĂ©tĂ© de saveurs.

Huile de cameline

L’huile de cameline a un goĂ»t de noisettes et ajoute beaucoup de saveur aux plats. Plusieurs Ă©tudes dĂ©montre que la proportion des gras dans une huile est importante (omĂ©ga 3, 6, 9). Les gras dans l’huile de cameline sont Ă©quilibrĂ©s ce qui permet une meilleure absorption des bons gras.  Three farmers Ă  Saskatoon fait une dĂ©licieuse huile de cameline. Cette compagnie est fondĂ©e par deux sĹ“urs: Natasha et Elysa. Elles font des produits avec les rĂ©coltes de leur père et ses deux amis de-lĂ  les trois fermiers. Cette companie raconte une belle histoire d’entraide et de sens de la communautĂ©.

Huile d'olive et vinaigre balsamique

Les huiles et les vinaigres assaisonnĂ©s sont superbes quand ils sont utilisĂ©s en vinaigrette. J’aime utiliser une petite quantitĂ© d’huile assaisonnĂ© mĂ©langer Ă  une huile neutre comme l’huile d’avocat.

    • Exemples d’huiles: orange sanguine, romarin, herbes italiennes.
    • Exemples de vinaigres: figue, framboise, fumĂ©, cerise.

J’aime beaucoup les huiles et vinaigres assaisonnés de Oliv Tasting Room. Oliv a commencé à Moose Jaw et est maintenant une grande compagnie qui offre ses produits dans 5 provinces canadiennes.

Recettes

Avec les vinaigrettes, on peut facilement transformer sa salade en parfait accompagnement de repas – peu importe les saveurs de notre repas. Suivez la formule 3:1 et ajouter les aromates dans les proportions de votre choix. 

La plus facile
  • Huile d’olive, jus citron, sel
Grecque
  • Huile d’olive, jus de citron, zeste de citron, moutarde de Dijon, ail, Ă©pices grecque, sel & poivre
Herbes
  • Huile d’olive, vinaigre balsamique, vinaigre de cidre, ail, moutarde de Dijon, herbes fraĂ®ches de votre choix (aneth, menthe, origan, persil, basilique)
Asiatique
  • Huile vĂ©gĂ©tale, huile de sĂ©same grille, ail, gingembre frais, vinaigre de riz, miel, sel & poivre
Française
  • Huile d’olive, moutarde de Dijon, vinaigre de vin blanc, estragon sĂ©chĂ©, sel & poivre
Cajun
  • huile d’olive, vinaigre de cidre, Ă©pice Cajun, moutarde Cajun, miel, Ă©chalotte française, raifort, sel & poivre.
Plats avec vinaigrette

On peut utiliser les vinaigrettes dans plusieurs plats:

  • bol repas
  • pizza (comme sauce)
  • salade
  • viandes et poissons

Pizza avec betteraves et oignons rĂ´tis, parmesan, saucisse italienne, graine de citrouille et roquette.

La sauce Ă  la base de la pizza est une vinaigrette Ă  la cerise et baies de Saskatoon.

More Blogs
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Butter

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Beurre

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Truffles

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salad dressing

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La vinaigrette

Pesto

We love pesto! Pesto is a delicious, easy and healthy way to enjoy fresh herbs. Pesto ads tons of flavour to dishes takes just a few seconds to make.

Pesto can be made using a traditional mortar and pestle, food processor or an immersion blender.

In this blog you will learn how to make:

  • Traditional basil pesto
  • Sun dried tomato pesto
  • Walnut pesto
  • Prairie pesto

Traditional Basil Pesto

pesto

Traditional Basil Pesto

This tradtional basil pesto is ready in seconds and is a delicious way to add flavour to pasta, pizza, grilled fish or even serve with a cheese plater.

This recipe makes 1 cup of pesto.
  • Total Time 1 to 5 Minutes

Ingredients

  • 1/4 tsp coarse salt
  • 1/4 clove of garlic
  • 1/3 cup pinenuts
  • 1/2 cup olive oil
  • 2 cups fresh basil
  • 1/4 cup grated parmesan

Instructions

  1. In a mortar, add the garlic and salt. Cruch for a few seconds to form a paste.
  2. Add the pine nuts to the mortar with about half the oil. Crush into a paste.
  3. Add the parmesan and half the basil to the mortar and crush. Add the rest of the basil and olive oil. Crush in the mortar until the basil leaves are fully incorporated to the other ingredients.

Sundried Tomatoe Pesto

Sundried tomato pesto

Sundried Pesto

This sundried pesto is ready in seconds and is a delicious way to add flavour to pasta, pizza, grilled fish or even serve with a cheese plater.

This delicious pesto comes together in seconds with a food processor.

This recipe makes 1 cup of pesto.
  • Total Time 1 Minutes

Ingredients

  • 1/2 cup sun-dried tomatoes
  • 1 cup fresh basil
  • 1/4 clove of garlic
  • 1/3 cup pinenuts
  • 1/2 cup grated parmesan
  • 1/2 tsp salt
  • 1/2 cup olive oil

Instructions

  1. In a food processor, add all ingredients and pulse until a paste forms - about 30 seconds.

Walnut Pesto

Walnut pesto

Walnut pesto

This Tuscan walnut pesto is a nice twist on traditional basil pesto.

Tuscan walnut pesto is a white pesto filled with walnuts, parmesan, milk and toasted bread.

This recipe is delicious on pasta

Makes 1 1/2 cup.
  • Total Time 17 Minutes

Ingredients

  • 1 cup toasted or stale bread cubes
  • 1/2 cup milk
  • 1/2 cup walnuts
  • 1/4 cup grated parmesan
  • 1/2 clove garlic
  • 1/4 tsp coarse salt

Instructions

  1. In a small bowl, place the bread and milk and allow the bread to soak the milk for 15 minutes.
  2. In a mortar, place the garlic and salt. Crush into a paste.
  3. Add the walnuts in the mortar and crush into a paste.
  4. Remove extra milk from the bread and add with the parmesan to the garlic. Crush into a paste.

Notes

If you'd prefer to use a food processor, complete step 1 as describe. Drain the extra milk and add all the ingredients to the food processor until a paste forms. 

Prairie Pesto

Prairie pesto

Prairie Pesto

This prairie pesto is ready in seconds and is a delicious way to add prairie flavour to sandwishes, and pizza.

This recipe makes 1 cup of pesto.
  • Total Time 1 to 5 Minutes

Ingredients

  • 1/2 tsp salt
  • 1/2 clove of garlic
  • 1/2 cup ground flax seeds
  • 1/2 cup olive oil
  • 2 cup fresh basil
  • 1/3 cup water

Instructions

  1. In a food processor, add the basil, oil, salt and garlic. Blend until a paste forms.
  2. Add the flaxseeds and water. Blend into a paste.

Jam

JAM! What better way to bottle up the Summer’s rays of sunshine than with delicious jams? When the days get shorter, darker and we begin to miss the summer days, we reach in the pantry and take a jar of jam. It always brings us back to the joys of summer. 

Reduce food waste with jams. Yes, you read that right! Jams are a delicious way to use bruised fruits. Often fruits that are a little older are sweeter and actually make better jams. 

In this blog you will learn how to make:

  • Easiest Strawberry Jam
  • Plum Preserves
  • Apricot Preserves
  • Saskatoon and Blueberry Jam

Strawberry Jam

strawberryjam2

Easiest Strawberry Jam

This Strawberry jam is done in 30 minutes with 3 ingredients in 3 easy steps. It doesn’t get any better than this!

This recipe makes 3 cups of jam and can easily be multiplied. You can make this jam with ANY berry. As long as you respect the sugar to berry ratio, your jam will be perfect every time.
  • Total Time 30 Minutes

Ingredients

  • 2 cups sugar
  • 1 pound, 4 cups whole Strawberries (fresh or frozen)
  • 2 tbsp lemon juice

Instructions

  1. In a pan, combine the strawberries, sugar, lemon juice. Bring to a boil uncovered on medium heat. Place a plate in the freezer to test when the jam is ready (step 2).
  2. Let boil for 10 to 15 minutes. Test if the jam is ready by placing a few drops on jam on the cold plate and drawing your finger through it. If the jam stays parted it is ready. If you would like small pieces of fruit you can mash the fruit using a potato masher.
  3. Carefully place the jam in clean jars. The jam will keep in the fridge for a week.

Notes

OPTIONAL: If you would like to keep your jam at room temperature you will need to can it. To do so, ensure your jars and lids have been sterilized (you can wash them in the dishwasher on sterilize mode). Bring a large pot of water to a boil and ensure there would be at least 2 inches of water over the jars. Fill the sterilized jars up to 1 inch from the top. Carefully place the lid and thighten  loosely. Place a dish towel at the bottom of the pot to provide a cushion between to bottom of the pot and the glass jars. Place the jars in the boiling water for 5 minutes (1 cup jars). Place the jars of jam on the counter to let them cool. You will hear the lid sceal and they will make a "pop" sound. If after a few hours, you didnt hear the sound, lightly press on the button on top of the lid, if it stays down the jars are scealed. 

Plum Jam

plum jam

Plum Preserve

Let’s take jam up a notch and move from the breakfast comfort of Strawberry jam to the dinner party. This plum preserve is lightly spiced with star anise. Plum preserve is amazing to serve with a cheese board. We love eating it with French bread, brie, and pear slices.

This recipe makes 4 cups of jam and can easily be multiplied.
  • Total Time 80 Minutes

Ingredients

  • 1 1/3 cups sugar
  • 2 pounds, 5 cups diced plums
  • 3 star anise

Instructions

  1. In a pan, combine the plums, sugar and star anise. Let sit for an hour or until the fruit becomes syrupy with the sugar. Bring to a boil uncovered on medium heat. Place a plate in the freezer to test when the preserve is ready (step 2).
  2. Let boil for 10 to 15 minutes. Test if the preserve is ready by placing a few drops on jam on the cold plate and drawing your finger through it. If the preserves stays parted it is ready.
  3. Carefully place the preserve in clean jars. The preserve will keep in the fridge for a week.

Notes

OPTIONAL: If you would like to keep your preserves at room temperature you will need to can it. To do so, ensure your jars and lids have been sterilized (you can wash them in the dishwasher on sterilize mode). Bring a large pot of water to a boil and ensure there would be at least 2 inches of water over the jars. Fill the sterilized jars up to 1 inch from the top. Carefully place the lid and thighten  loosely. Place a dish towel at the bottom of the pot to provide a cushion between to bottom of the pot and the glass jars. Place the jars in the boiling water for 5 minutes (1 cup jars). Place the jars of preserve on the counter to let them cool. You will hear the lid sceal and they will make a "pop" sound. If after a few hours, you didnt hear the sound, lightly press on the button on top of the lid, if it stays down the jars are scealed. 

Apricot Preserves

Apricot jam

Apricot Preserves

This apricot preserves is based on an old French recipes and represents the best of French country cuisine – delicious and simple.

Makes 3 cups. This recipe can easily be multiplied to make a larger quantity.
  • Total Time 60 Minutes

Ingredients

  • 1 cup sugar OR honey
  • 1/2 cup water
  • 1 1/2 pound, 3 cups diced apricot (save 1 pit)
  • 1 1/2 tbsp lemon juice
  • 2 tbsp almonds

Instructions

  1. Open 1 apricot pit and remove the almond like nut in it. Chop it coarsly. Chop coarsly the almonds. In a pan, combine the strawberries, sugar, lemon juice. Bring to a boil uncovered on medium heat. Place a plate in the freezer to test when the jam is ready (step 3).
  2. In a pot, add the sugar OR honey and water. bring to a boil uncovered on medium heat. Add the apricots, lemon juice, choped apricot pit and almonds.
  3. Let boil for about 30 minutes. Test if the preserve is ready by placing a few drops on jam on the cold plate and drawing your finger through it. If the jam stays parted it is ready.
  4. Carefully place the preserve in clean jars. The jam will keep in the fridge for a week.

Notes

OPTIONAL: If you would like to keep your preserves at room temperature you will need to can it. To do so, ensure your jars and lids have been sterilized (you can wash them in the dishwasher on sterilize mode). Bring a large pot of water to a boil and ensure there would be at least 2 inches of water over the jars. Fill the sterilized jars up to 1 inch from the top. Carefully place the lid and thighten  loosely. Place a dish towel at the bottom of the pot to provide a cushion between to bottom of the pot and the glass jars. Place the jars in the boiling water for 5 minutes (1 cup jars). Place the jars of preserves on the counter to let them cool. You will hear the lid sceal and they will make a "pop" sound. If after a few hours, you didnt hear the sound, lightly press on the button on top of the lid, if it stays down the jars are scealed. 

Saskatoon and Blueberry Jam

blueberry jam

Saskatoon and Blueberry Jam

This Saskatoon and Blueberry jam is done in 30 minutes with 3 ingredients in 3 easy steps. It doesn’t get any better than this! This recipe makes 3 cups of jam and can easily be multiplied. You can make this jam with ANY berry. As long as you respect the sugar to berry ratio, your jam will be perfect every time.
  • Total Time 30 Minutes

Ingredients

  • 2 cups sugar
  • 1/2 pound, 2 cups Saskatoon berries (fresh or frozen)
  • 1/2 pound, 2 cups blueberries (fresh or frozen)
  • 2 tbsp lemon juice

Instructions

  1. In a pan, combine the berries, sugar, lemon juice. Bring to a boil uncovered on medium heat. Place a plate in the freezer to test when the jam is ready (step 2).
  2. Let boil for 10 to 15 minutes. Test if the jam is ready by placing a few drops on jam on the cold plate and drawing your finger through it. If the jam stays parted it is ready. If you would like small pieces of fruit you can mash the fruit using a potato masher.
  3. Carefully place the jam in clean jars. The jam will keep in the fridge for a week.

Notes

OPTIONAL: If you would like to keep your jam at room temperature you will need to can it. To do so, ensure your jars and lids have been sterilized (you can wash them in the dishwasher on sterilize mode). Bring a large pot of water to a boil and ensure there would be at least 2 inches of water over the jars. Fill the sterilized jars up to 1 inch from the top. Carefully place the lid and thighten  loosely. Place a dish towel at the bottom of the pot to provide a cushion between to bottom of the pot and the glass jars. Place the jars in the boiling water for 5 minutes (1 cup jars). Place the jars of jam on the counter to let them cool. You will hear the lid sceal and they will make a "pop" sound. If after a few hours, you didnt hear the sound, lightly press on the button on top of the lid, if it stays down the jars are scealed. 

Perfect Pies

PIES! Pies are filled with memories and comfort. They remind us of holidays, spending quality time with our grand-mothers and mother. 

Reduce food waste with pies. Yes, you read that right! Pies are a delicious way to use bruised fruits and vegetables. Often fruits and vegetables that are a little older are sweeter and actually make better pies. 

In this blog you will learn how to make:

  • Perfect pie crust
  • Saskatoon apple pie
  • Tomato tart

Perfect Pie Crust

crust ingredients

Perfect Pie Crust

This is our mother’s fail prof pie recipe! We cherish it and are excited to share it with you. We use this pie crust recipe to make all kinds of pies. From tourtieres to saskatoon berry pies you will get the perfect buttery puffed layered crust. This recipe makes three 8 inch pies (top and bottom).
  • Total Time 75 Minutes

Ingredients

  • 3 cups all purpose flour
  • 1 cup cold unsalted butter
  • 1 egg
  • 1/2 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 3/4 cup cold water

Instructions

  1. In a medium bowl, add the flour. Cube the cold water. Using a pastry blender (or 2 butter knifes) cut the butter in the flour until the pieces of butter are about the size of rolled oats.
  2. In a small bowl, add and combine the egg, apple cider vinegar, salt and cold water.
  3. Add the liquid ingredient to the flour and butter. Combine until there is no more dry flour and ensuring not to overmix the dough.
  4. Cover the dough with plastic wrap and chill in the fridge for about 1 hour.
  5. Turn on the oven to 425F. Divide the chilled dough in 6 even segment. Each segment will become an 8" crust. Spread flour on the counter and on a rolling pin. Roll the dough starting from the middle out to form a circle. If you notice to dough starts to stick, add a bit of flour on the counter and on the dough to ensure it does not stick. Roll the dough to about 1/4 cm thickness.
  6. Place the dough in an 8" pie mold and cut the excess dough. Fill the pie and cover with another pie crust. Cut the top crust about 1 cm larger than the pie mold. Fold the top pie crust under the bottom pie crust and press the edge with a fork. Bake at 425F for 15 minutes. Reduce the heat to 350F and bake for an additional 30 minutes.

Notes

Freezing: This crust can easily be frozen for up to 4 months. After combining the dough (step 3), divide the dough in 6 and wrap each ball of dough in plastic wrap before freezing. Blind baking pies: To bake only the bottom of a pie crust, make wholes in the crust with a fork and place foil on top of the crust and fill with pie weights or dry beans. This will ensure the pie keeps its shape while it bakes. Bake at 400F for about 10-15 minutes if the pie will bake again (e.g. quiche) if the crust needs to be fully cooked (e.g. banana cream pie) bake until the bottom crust is golden brown - about 20 minutes.

Saskatoon Apple Pie

filling ingredients

Saskatoon Apple Pie

Saskatoon apple pie is not only an amazing flavour combination; it also holds a special meaning for us. We grew up in Quebec beside an apple orchard. The delicious combination of Saskatoon berries and apples represent our 2 homes. This recipe makes an 8 inch pie and easily serves 6.
  • Prep Time 5 Minutes
  • Cook Time 45 Minutes
  • Total Time 50 Minutes
  • Serves 6 People

Ingredients

  • 2 pie crust (1/3 of the above recipe)
  • 3 tbsp all purpose flour
  • 3 tbsp Saskatoon berry jelly
  • juice and zest of 1/2 lemon
  • 2/3 cup sugar
  • 3 cups Saskatoon berries
  • 2 peeled and diced apples

Instructions

  1. Turn on the oven to 425F. In a bowl, add and combine all filling ingredients.
  2. Divide the chilled dough in 6 even segment. Each segment will become an 8" crust. Spread flour on the counter and on a rolling pin. Roll the dough starting from the middle out to form a circle. If you notice to dough starts to stick, add a bit of flour on the counter and on the dough to ensure it does not stick. Roll the dough to about 1/4 cm thickness.
  3. Place the dough in an 8" pie mold and cut the excess dough. Fill the pie and cover with another pie crust. Cut the top crust about 1 cm larger than the pie mold. Fold the top pie crust under the bottom pie crust and press the edge with a fork. Bake at 425F for 15 minutes. Reduce the heat to 350F and bake for an additional 30 minutes.

Notes

Freeze: You can freeze the pie before baking for up to 3 months. Bake at 400F for 30 minutes. 

Tomato Tart

tomato tart

Tomato Tart

This tart is a beautiful ways to use the abundance of garden tomatoes this summer. It is filled with layers of fresh tomatoes, cheeses and fresh herbs. We love serving it with a large green salad dressed with lemon juice and olive oil.
  • Prep Time 10 Minutes
  • Cook Time 60 Minutes
  • Total Time 70 Minutes
  • Serves 4 People

Ingredients

  • 1 1/2 lb tomatoes
  • 1 tsp salt
  • 2 tsp french style mustard
  • 1/3 cup goat cheese
  • 1/3 cup fetta cheese
  • 1/3 cup mozarella
  • 1/2 cup fresh herbs (basil, chilves, teragon)

Instructions

  1. Cut the tomatoes into 1/2 cm. Place the tomatoes in a strainer and sprinkle with salt. Let the tomatoes drain for about 15 minutes.
  2. While the tomatoes are draining, spread flour on the counter and on a rolling pin. Roll the dough starting from the middle out to form a circle. If you notice to dough starts to stick, add a bit of flour on the counter and on the dough to ensure it does not stick. Roll the dough to about 1/4 cm thickness. Place the crust at the bottom of an 8 inch pie mold. (You can also use a rectangular pie mold, just ensure to roll the dough in a rectangular shape)
  3. Use a fork to make wholes in the pie crust and place foil on top of the crust and fill with pie weights or dry beans. This will ensure the pie keeps its shape while it bakes. Bake at 400F for 10 - 15 minutes.
  4. Evenly spread the mustard on the bottom of the tart. Place 1/2 of each cheeses on top of the mustard add a layer of tomatoes and 1/2 of the fresh herbs. Place the rest of the cheese, herbs and garnish with an other layer of tomatoes.
  5. Bake at 350F for 25 to 30 minutes until the cheese is melted. Let cool about 10 minutes and serve with a green salad.

Fun Way to Get Fit – Kettlebell Kickboxing

Blog author: Jodi Barrett
CEO of Kettlebell Kickboxing Canada
Master Level Trainer- KBIA and MKC Certified
BA -PAS F/L

After 13 years of being a stay at home mom Jodi found Kettlebell Kickboxing! She
now runs Kettlebell Kickboxing Canada in Regina and Certifies trainers across
Canada in KBIA!

Website: www.kettlebellkickboxingcanada.com
Instagram: kettlebellkickboxingcanada

Let me introduce you to Kettlebell Kickboxing, you have never experienced such a full body workout that has fused the Russian Kettlebell with Martial Arts Motion! It increases your cardio, your strength and mobility like no other! While training Kettlebell Kickboxing you will find the program implements the 5 Pillars of human movement. Allow me to show you Kettlebell training with the 5 Pillars.

Kettlebell Training …Why We Need 5 Pillars!

When training we always want to look at a balanced training program. In today’s busy life we need to embrace this holistic approach to help create a positive healthy habit that can carry you forward.

First, what is even exercise today? We all discuss it or the lack of it but when looking at exercise it is crucial to know exactly what exercise is. There is widespread confusion about what constitutes recreation and what constitutes exercise. This confusion inhibits
people from reaching their best potential, getting the most benefits from their training, or worse, injuring themselves and losing the healthy lifestyle all together. Exercise should make you stronger, more mobile and it should be measurable. Exercise is injury prevention and performance enhancement.

So now that we know what exercise is, we need to dig a little deeper and look at how to find a proper exercise program. Your fitness class/training program should train the five human movement patterns, Pushing, Pulling, Level Change, Rotation and Locomotion!

Now let’s build what that looks like:

Exercises Using Your Pillars:

1.Kettlebell Push Ups (Push- horizontal)
Overhead Press (Push -vertical)
2.Kettlebell One Arm Rows (Pull- horizontal)
Pull Up (Pull- vertical)
3.Kettlebell Full Mobility Swing (Level Change-hip dominant)
Kettlebell Goblet Squat (Level Change-knee dominant)
4.Windmill loaded with Kettlebell (Rotation)
5.Kettlebell Farmer Carry (Locomotion)

Increasing your weight as you progress, making it a measurable and progressive workout!

Why, train these pillars? To remove risk of injury that comes from muscle imbalances.

For Kettlebell Kickboxing we can incorporate each pattern with a kettlebell other than the pull up, which we include without the kettlebell as it is a vital part of the equation. When training our bodies, we need to be aware that our training is functional, hence the 5 pillars.

At the end of the day if you are not able to have functional ability you will be lacking in longevity. Your fitness program should make you stronger. Finding a class or program that has the 5 pillars will give you a holistic approach towards your success! Physically, you deserve the right to feel capable, powerful and able-bodied. Training with the pillars gives you a program that you can take full pride in, enjoying your newfound abilities to move successfully. Mentally and physically as you train you will become a stronger and a more confident person, giving you a strong mind as well as a strong body!

Blog author: Jodi Barrett
CEO of Kettlebell Kickboxing Canada
Master Level Trainer- KBIA and MKC Certified
BA -PAS F/L

After 13 years of being a stay at home mom Jodi found Kettlebell Kickboxing! She
now runs Kettlebell Kickboxing Canada in Regina and Certifies trainers across
Canada in KBIA!

Website: www.kettlebellkickboxingcanada.com
Instagram: kettlebellkickboxingcanada

The Art of Making Bread – Overnight

We are taking you on a journey to discover Saskatchewan through your kitchen. The art of making bread has been passed from generation to generation in our family and we are proud to share this beautiful satisfying art with you.

Rosemary olive bread - baked

Olive Rosemary Bread

Olive and rosemary are a delicious pairing of flavours. This bread can be made with ingredients sourced from farmers and producers of Saskatchewan. This recipe is a delicious side for the Minestrone Soup on the ZestyKits menu next week.
  • Prep Time 5 Minutes
  • Cook Time 45-50 Minutes

Ingredients

  • 3 1/2 cup flour
  • 1 1/2 tsp salt
  • 1/2 tsp liquid honey
  • 1/2 tsp instant yeast
  • 1 1/2 tsp fresh or dry rosemary
  • 3/4 cup pitted black olives
  • 1 3/4 cup water

Instructions

  1. Disolve the honey into the water.
  2. Combine all ingredients (water last) in a large bowl. We love using a wooden spoon. Ensure there is no dry flour left. Cover with a tea towel and let rise from 8 to 18 hours.
  3. Once you are ready to bake the bread, turn on the oven to 450F. Place a 3 qt or larger dutch oven in the oven to heat up. While the oven is heating, place the risen dough on floured parchment paper and shape the dough into a ball. Garnish the top of the bread as desired. We used rosemary and finishing salt.
  4. Carefully remove the hot dutch oven from the oven. Lift the bread with the parchment paper and place the dough and parchment paper in the dutch oven. Cover and bake 30 minutes covered. Remove the lid and continue to bake for approximately 15 minutes.
  5. Bon appetit!

Notes

It is very important to heat up the dutch oven before adding the bread. This will create a contrast in temperature that will make your crust crispy. You can make this recipe using ingredients sourced from Saskatchewan farmers and producers. We used flour from R&J milling, rosemary from splendor garden, yeast from Local & Fresh, local honey and  black olives from the Italian Star Deli.