Moving On



Today, I am celebrating. A fresh start, a new career, a life more focused on the things I love. It’s exciting and terrifying and makes me fell alive like only the threat of failing can. 

Monday was my last day sitting at a desk. No more taking meetings, compiling reports and invoices, wearing itchy tights and uncomfortable shoes, feeling down and out about what the hell I’m doing with my life (note: I still don’t know what the hell I’m doing with my life…but I don’t feel down or out about it). It’s time to move on, time to switch it up. And I do so with utter relief and confidence that it was the right move for me, for right now. 

I’ll be working full time at Seed to Sausage, a small-scale, family-run artisan cured meat shop of which I’ve been a loyal customer for years. I’ve written about them before, but to keep this quick and spare you the fan-girl gushing, Seed to Sausage makes incredible cured, fresh and fermented meats. From the sopressata that I go out of my way to find each week, to the jalapeno-cheese curd smokies, the 80 day dry-aged beef to the chorizo that tingles the sides of your tongue with numbing heat. If they make it, people will come… by the throngs I’ve noticed. Something that immediately struck me about this company was their determination to maintain a transparency in their business. This

 determination seems to have forged a stronger trust between business and consumer – something undeniably lacking from many food retailers these days. I’m elated to be working for them, to learn from them and to hopefully form a better understanding of this industry. If you’re in the Ottawa area, come and see me and let’s bond over sausage, ok? Amazing. 

This coming Saturday is my birthday and since it’s so close to this big life change, I wanted to treat myself to a little something that said “damn girl, good for you” (I actually said that to myself as I lowered the lid on my first batch of waffles). A waffle maker! WAFFLES! I LOVE WAFFLES OH MY GOD HOLY SHIT I LOVE WAFFLES. So yea, I bought myself one. And in the 24 hours that I’ve owned this waffle maker, I’ve turned out over 2 dozen of the fluffy little buggers. The first, an earthy Yeasted Rye and Seed Waffle with plenty of sweet, slighty medicinal cardamom and the second, these Winners with a capital W. Unhealthy obsession begins now. I’m already planning dark chocolate waffles, sweet potato waffles, preztel waffles. I’m literally shaking thinking of all the possibilities to cram between those non-stick panels. Don’t be alarmed if the next 10 posts are all waffles. WAFFLES. Let’s say it one more time for good measure. WAFFLES! 

Kale and Romano Ricotta Waffles with Cayenne Honey
adapted from Food Network
makes 6-8 waffles

You may feel a bit weirded out at the idea of putting honey over these savory waffles, but you must. I promise you won’t be disappointed. The sweet/savory balance is out of this world. I also feel like it really brings out the nutmeg flavour, but maybe I’m just mad from too many hours standing in front of a waffle maker. Either way, cayenne honey. You must do it. 

1 3/4 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp fresh ground pepper
few generous pinches cayenne pepper
1/8 tsp nutmeg (small pinch)

1 cup extra smooth ricotta
2 large eggs
1 1/2 – 2 cups milk
4 tbsp melted butter
1 1/2 cups chopped kale
1/2 cup finely diced pecorino Romano

Cayenne Honey
1/2 cup honey
1/4 – 1/2 tsp cayenne pepper (depending on spice tolerance)
pinch salt

To serve:

Scallions
Butter

Whisk together the flour, baking powder + soda, salt, pepper, cayenne and nutmeg in a large bowl. In a smaller bowl, whisk the ricotta and eggs until smooth and shiny. Add the milk and butter and stir to combine. Pour the wet ingredients into the dry ingredients and mix until no flour remains. Fold in the kale and romano. 

For my waffle maker, I spooned about 1/3 cup + 1 tbsp of batter per waffle and cooked for about 7 minutes. Read your waffle maker instructions to be sure this is the correct method for yours. 

While the waffles baker, warm the honey and cayenne in a small sauce-pot over low heat. It shouldn’t boil or simmer, you just want to warm it through. 

Serve waffles hot with butter, a sprinkle of scallions and a drizzle of warm cayenne honey. 

4 Responses

  1. Sophie says:

    Wow. How awesome do these sound! I too LOVE WAFFLES (they are my middle name) (on Instagram at least) and this flavor combo is killer! You photographed them so beautifully. Would love to try that spicy honey over the whole stack! Well done, and congratulations on your new adventure 🙂

  2. […] Kale and Romano Ricotta Waffles with Cayenne Honey. Um. Amazing. […]

  3. […] Kale and Romano Ricotta Waffles with Cayenne Honey. Um. Amazing. […]

  4. […] scones packed a hit of salty umami that savory-lovers like me will fall hard for. I much prefer a savory baked good in the morning to a sweet one, so I’ve been reaching for these without tire since making […]

Leave a Reply