An early start on Tuesday saw me heading over to Hamilton. Upon arrival, I made my way over to the Keeping Room for my CHCH television interview where I was lucky enough to have six, two-minute segments with Lori DeAngelis. Lori and I had so much fun—we talked about barleys benefits and all the different ways you can use it in the kitchen.
Lori was interested in how barley flour differs from all-purpose flower. I explained to her that barley is very easy to work with for quick breads, cookies and cakes, and can be substituted at a one-to-one ratio for all-purpose flour.
The first recipe we used was for Rhubarb Pecan Muffins.
I showed Lori how to prepare the black bean barley salad, the same delicious salad we made in Kitchener Waterloo. After we finished, we moved onto the barley herb loaf recipe, I told her how great it was sliced thinly and topped with brie, fresh figs and drizzled with balsamic reduction for an appetizer. Moving on, we made a tasty treat, one that not only tastes great but is good for you, Yogurt Barley Fruit Scones made with two cups of barley flour.
For our next dish we decided to cook something to battle the cold winter weather. Lori and I cooked up a wonderful Barley Jambalaya. I showed Lori this is an excellent one pot recipe that calls for barley as a replacement for rice.
To watch the entire CHCH segment be sure to visit their website
With taping finished for the morning, my day didn’t slow down. I tapped a phone interview with Agri Show host Andrew Buttigieg of 94.1 FM in St. Thomas Ontario.
Tomorrow will be another busy day, as I’m off to Atlantic Canada visiting with CTV Halifax Stay tuned!
Rhubarb Pecan Muffins.