12 January 2006

Recipe Index



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BROWSE BY CATEGORY
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Soup
Vegetables
Rice, Potatoes and Legumes
Greek
Dreaming of Italy
Pasta
Poultry
Fish and Seafood
Beef
Ham and Pork
Lamb
Vegetarian
Grill It
Sweet and Savoury Pies
Cakes
Cookies, Bars and Squares
Sweet 'Thangs
Preserves and Miscillaneous
Canadian Chefs
Reviews

A few years ago I attended a cooking school on a small island in the Agean Sea off the coast of Greece. This was a life-changing vacation that altered my perception of food and how it should be enjoyed on a daily basis. Travel helps us to better understand and appreciate other people and their cultures. Nothing is more intimate, or more effective at breaking down cultural barriers, than cooking and sharing meals together. When you have 10 like-minded people from all parts of the world breaking bread at the same table magic happens. In the classic movie Zorbas the Greek the main character sums it up the best, "On the coast I felt for the first time what a pleasant thing it could be to have a meal. We started eating and drinking, the conversation became animated. I at last realized that eating was a spiritual function and the meat, bread, and wine were the raw materials from which the soul is made."



This is how my blog began... as a place to share my food discoveries with anyone willing to read as well as with my daughter who was headed off to university. It continues to be a gathering place for family and friends to pull up a chair at the same virtual table and share what we have. Feel free to browse this index and discover some new taste sensations of your own. Enjoy my life in food.
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1 January 2006

About


When I was young I was a very picky eater. I am sure that my parents agonized over my lack of nutrients and enjoyment of food as I pushed my food around my plate. As you get older your palate changes and you can learn to love food and be excited by the possibilities of sharing a great meal. As a teen I collected recipes and dreamed of the day when I would have dinner parties and friends sharing animated conversation, laughter and outstanding food at my table. Let's just say my first dinner party was not a great success with canned potatoes and carrots being in the picture somewhere. That was many years ago and I have come far beyond Burnt Toast and canned ingredients. I am a locavore who chooses the freshest ingredients possible whether they be from our farmers markets or local producers here in British Columbia. Of course living in Canada it is very difficult to follow this idealogy through the winter months, but we do our best to seek out what we have available throughout the year.  Join me on my journey as I explore new taste sensations as well as tried and true recipes from generations past and go beyond burnt toast on these pages here at More Than Burnt Toast.




A few years ago I attended a cooking school on a small island in the Agean Sea off the coast of Greece. This was a life-changing vacation that altered my perception of food and how it should be enjoyed on a daily basis. Travel helps us to better understand and appreciate other people and their cultures. Nothing is more intimate, or more effective at breaking down cultural barriers, than cooking and sharing meals together. When you have 10 like-minded people from all parts of the world breaking bread at the same table magic happens. 
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In the classic movie Zorbas the Greek the main character sums it up the best, "On the coast I felt for the first time what a pleasant thing it could be to have a meal. We started eating and drinking, the conversation became animated. I at last realized that eating was a spiritual function and the meat, bread, and wine were the raw materials from which the soul is made."
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When I travel I have always taken hundreds, if not thousands, of photos. Long before blogging I was taking photos of the food at my table while on even the smallest of adventures. There’s something so evocative to me about pictures of food and the power they have to vividly remind me of mouth-watering meals and moments that I’ve had on my travels. I can look at my culinary photos and remember exactly where I was, the scent of the dish placed in front of me, and the way the flavours opened up on my palate. In many cases the taste or smell of something in my past is capable of painting a picture with richer, deeper brush strokes than any snapshot in my photo album.


This is how my blog began... as a place to share my food discoveries with anyone willing to read as well as with my daughter who was headed off to university. It continues to be a gathering place for family and friends to pull up a chair at the same virtual table and share what we have. Feel free to browse through my recipes in the index or using the links on the side bar and discover some new taste sensations of your own. Enjoy my life in food.
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The Canadian Food Experience Project


These stories and these recipes continued my year long challenge from Valerie of A Canadian Foodie called The Canadian Food Experience Project. Valerie was one of the lucky few who attended the very first Canadian Food Bloggers Conference north of Toronto in April. Her experience inspired her to dig deep within herself, to discover what it meant to be a Canadian in our melting pot of food culture. She has challenged us to find our truly Canadian voice and connect with each other coast to coast through food, stories and experiences. The hope is that we will discover our truly Canadian voice and identity in this diverse country. 

To discover what it means to be a "food enthusiast" in Canada it is like peeling away the layers of an onion. By methodically removing each layer of the onion, you are able to appreciate the complexities at each level as you eventually reach the core where you can objectively define the answers. When you use a metaphor, such as "peeling away another layer," you visualize a central concept (a heart or core) that is buried within. 

At this moment in time it is hard for me to get to the central core and define what it means to be a Canadian in our food culture. I have lived in 4 out of 10 provinces, grew up in a British family where Yorkshire pudding and jello were the norm. My perception of how the melting pot of Canadian cuisine can be defined is muddled. By participating in Valerie's challenge I hope to sharpen my senses and dispel this mental fog just as I did on a tiny fishing boat at 4:30 AM off the shores of Newfoundland while jigging for squid while on a vacation in my last post. 



You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips

Okanagan Trails


Rediscovering Verjus at Valentine Farms
Whole Wheat Pumpkin Raised Waffles Made with Grist Mill Flour and Served with Maple Glazed Apple Rings
Chestnut and Butternut Squash Risotto and a Walk on Gellatly Nut Farm
Tuscan Apple Cake to Usher in the Season and a Terroir Dinner
micro bar • bites
Feast of Fields - A Travelling Wandering Feast
A Wander Through a Lavender Field Inspires Garlic Shrimp on Lavender Stems
Celebrate the Return of the Okanagan Sockeye Salmon with Dorie Greenspans Salmon in a Jar
We Share White Chocolate Panna Cotta with Balsamic Roasted Cherries for Diner en Blanc
The Spot Prawn Season has Ended But we Can Still Enjoy Them with a Pernod Sauce and Memories of a Festival
A Long Table Dinner at the Annual Oyster Festival
Discovering the Okanagan Gelato Trail
Blue Cheese Walnut Crackers and a Visit to Upper Bench Winery and Creamery
Mesmerized by Spot Prawns with Sorrel Aioli for a Cuisine du Terroir Dinner
Savour Summer with Caprese Burgers with Pickled Tomatoes from Sunshine Farms
A Foray into Mushrooms at the Fungi Festival with Paparadelle with Chanterelles
Old-Fashioned Pancakes with Apple Chutney and Maple Whipped Cream and a Visit to the Grist Mill
An Impromptu Spring Picnic on a Wanderlust Day
Lobster and Fennel Salad with Arugula for Diner en Blanc
Mission Hill Experience #FDC2015
Okanagan Chicks Who Brunch
Recreating the Experience
Le Dames d'Escoffier Dinner in the Vineyard 
Mission Hill Experience for Food Day Canada #FDCanada
Celebrate the Salmon's Return with "Oceans to the Okanagan."
Celebrate the Season with an Heirloom Tomato Jam at the Second Annual Tomato Festival
An Ethereal Night at The Okanagan Food and Wine Writers Workshop

Cooking Classes

Channelling My Inner Julia Child
Dare to Dream of Cooking Classes with Quinoa Taboulleh

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips