Moonstruck over Dinner & a Movie

Last night I worked until 8:30 at which time it was The Hour. We had a pizza by candlelight to honour Earth Hour where millions of people from around the world united and switched off their lights for one hour. This event is a global public awareness campaign about the effects of climate change. Sorry Marc and Susan but I was just too tired last night to watch the movie so this gives me an excuse to join in on the fun with both Marc from No Recipes and Susan of Sticky Gooey Creamy Chewy for their Dinner & a Movie Event tonight instead of Saturday. Through their event each month they will take us on a delicious journey though some of the most gastronomically inspirational films. Each month there will be a new movie to watch which will hopefully inspire you to cook something amazing!!!!!

For the month of March, they are watching "Moonstruck".

Moonstruck is a delightful and endearing romantic comedy about love and life in New York City and the Italian-American community. Although the film dates back to 1987 (the year my daughter was born), it's charm is timeless. In the movie, Loretta Castorini (Cher)plays an "unlucky in love" Italian widow (her first husband was hit by a bus). She finds romance through the intervention of a big, beautiful and very full moon. With her second wedding just weeks away, she meets and reluctantly falls hopelessly in love with her fiance's estranged younger brother! Her dilemma and her hilariously eccentric family make for an unforgettably enchanting and irresistible movie experience.

Moonstruck is not exactly a film about food... it's mostly about love, family and starting over again. But because Nicolas Cage plays a one-handed baker named Ronnie Cammareri and there are subsequently many scenes of his bakery, I think Moonstruck still counts as a food movie.

This amazing film has almost too many highlights to recount in this blog. Of course, there's the opera scene, and then there is the slap-scene, when Cher's Loretta Castorini famously screams, "snap out of it." And then there is the scene that is really the reason I regard Moonstruck as one of the greatest Food Movies of all time, wherein Ronnie laments, "Bread is life! Bread is my wife! But where's my life? Where's my wife? I've lost my arm!"

Moonstruck won Oscars for Cher, Olympia Dukakis, and screenwriter John Patrick Shanley.

In honour of the movie and the baker I decided to make a Parmesan and a lemon anchovy pasta salad with shrimp, and romaine. It's a second cousin to a shrimp Caesar. Instead of big croutons, sautéed bread crumbs make up the crisp topping.

**Pasta Shells with Shrimp and Garlicky Bread Crumbs**

2 T plus 1/2 cup olive oil
1 1/2 cups fresh bread crumbs
2 cloves garlic, minced
Salt
Fresh-ground black pepper
3/4 pound medium pasta shells
1 pound large shrimp, shelled and halved lengthwise
3 T lemon juice

approximately 1/2 cup prepared Caesar salad dressing
2 cups shredded romaine lettuce (or use curly endive)

samll handful fresh basil, shredded
1/3 cup plus 2 T grated Parmesan

**************************

In a medium nonstick frying pan, heat the 2 tablespoons oil over moderate heat. Add the bread crumbs, garlic, and 1/8 teaspoon each of salt and pepper and cook, stirring frequently, until golden, about 5 minutes.

In a large pot of boiling, salted water, cook the pasta shells until almost done, about 10 minutes. Add the shrimp to the pot and cook, stirring occasionally, until both the shrimp and the pasta shells are done, 2 to 3 minutes longer. Drain thoroughly.

Add the pasta and shrimp, the romaine, basil and the 1/3 cup Parmesan to the caesar dressing and toss. Serve the salad warm or at room temperature, topped with the garlic bread crumbs and the remaining 2 tablespoons Parmesan.

Just a few views from The Taste of Kelowna over the weekend..an event I would never miss. This year the net proceeds from the event will go to the Boys and Girls Club, YMCA Strong Kids Campaign & Kids Care.

Carlo Rota and The Great Canadian Food Show....

Through your TV networks, or perhaps on other blogs, or even just right here on More Than Burnt Toast you may have heard of some of our Canadian chefs. For those of you who haven't, I hope you will find it interesting to see what our chefs are up to, a little about their history and how they came to love what they do. For the next few months I will be featuring one of our Canadian chefs each week. As the second installment to my Canadian Chef series I will introduce you to Carlo Rota. Many of you will know him as an actor, a host, and for his clever sense of humour, but most of all Carlo Rota is an outgoing individual who appreciates culture, great food, and above all loves putting on a performance!!!

Rota started off his career as a chef in the restaurant industry but he had a epiphany just before his 30th birthday, and much to his parent’s dismay, he started a new career path and followed his passion for acting.

As host of The Great Canadian Food Show, he travels around Canada meeting a variety of unique people and trying some of the best dishes our country has to offer and is still able to share his love of good food. Recently nominated for a prestigious James Beard Award for excellence in culinary journalism, The Great Canadian Food Show visits every province in our vast country to experience Canada's wealth of ethnic and regionally influenced cuisine. Whether it's Ukrainian perogies in the flatlands of the prairies, baking pies and waiting tables at Marj’s Diner in Aylmer, Ontario, or savoring goose and caribou in beautiful Churchill, Manitoba, Rota has experienced some of Canada’s hidden treasures which he shares with us on a daily basis.

Aside from taping new episodes for the Great Canadian Food Show, Rota has a successful acting career. He has appeared in several independent films, had roles on La Femme Nikita and Relic Hunter, and has recently taped episodes for Nero Wolfe and Queer As Folk, just to name a few.

I couldn't resist making this version of the traditional French Canadian pie, tourtiere as a last hurrah to winter. This recipe comes from L'eau la Bouche Restaurant in Saint Adele, Quebec and was one of the dishes featured on the show. It is prepared with a combination of lamb and pork and topped with goats cheese, all encased in a tender crust. The combination of the orange and the goats cheese really works to create an exceptional tourtiere!!! I chose to make it into individual size pies.

**Lamb Tourtiere**

based on a recipe from L'eau a la Bouche

Pastry

2 cups flour

1 cup cold butter

pinch of salt

14 T iced water

Filling

4 onions, shredded

2 large baking potatoes, shredded

1 large red bell pepper, chopped

1 pound pork, ground

2 pounds shoulder lamb, ground

½ bottle red wine (I used half white and half red wine)

2 sprigs fresh rosemary, chopped

1/2 - 1 tsp grated orange zest

1/4 cup balsamic vinegar

salt and pepper

1/4 pound fresh goat's cheese

1 egg, beaten

****************************
Preheat oven to 375 degrees F.

To prepare pastry: In food processor pulse flour, butter and salt together. Add iced water and pulse together. Chill.

To Make Filling: In large oven-proof casserole bowl add all ingredients (except goats cheese and egg) and simmer in oven for an hour. Stir mixture well and return to cook for an extra half hour. Let Cool.

Assemble: In 9 inch pie plate, roll out pastry. Spoon cool meat mixture into pie. Crumble goat's cheese all over the surface. Cover with top layer of pastry and seal edges with fork. Prick pie with fork. Brush with egg and return to 350 degree oven for 25 minutes.

Serves 4

Goat Cheese & Tomato Tarts with the Barefoot Bloggers

Once again it is time for the Barefoot Bloggers to join forces and make some delicious recipes from Ina Garten and her league of cookbooks. She is one of my favourites. It is always a "win win situation" because her recipes are always consistent. I haven't come across a recipe yet that hasn't turned out and been a crowd pleaser. This week Anne of Anne Strawberry
has chosen Tomato and Goat Cheese Tarts which can be found in Back to Basics on pages 92-93.

I received this cookbook for Christmas from L'il Burnt Toast's Boy and this was the very first recipe I made from the book. So...excellent choice Anne!!! I had no problem making this delicious light lunch or appetizer a second time around!!!

**Tomato and Goat Cheese Tarts**

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves

**********************
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.

Preheat the oven to 425 degrees F.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.

Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

Mustard and Rosemary (Barbecued) Chicken

After a few days of languishing around the house, eating boring foods and plenty of soup I am ready to break out the barbecue once again. Food tastes that much better after nursing a cold/ flu with chicken soup and scaldingly hot tea, honey and lemon don't you think? I even added a few shots of whiskey in the hopes that it would burn out any remaining germs, but instead the germs decided to stay and party!!! Oh well as a friend says, "This too shall pass".

So to rekindle my taste buds I decided upon this delicious barbecued chicken dish which incorporates some fragrant, piny rosemary and mustard as it's base. I served it up with some sweet potato fries (also cooked on the barbecue) and some green beans.

This recipe I found on taste.com serves 10 people so I drastically reduced the amounts this time around. The recipe as below also calls for roasting the chicken in the oven, but on a beautiful day like today the barbecue is calling me. In the barbecue cook the chicken pieces for approximately 8 - 10 minutes per side depending on size in a moderate temperature. You know the drill.

**Mustard & Rosemary Barbecued Chicken**

1/3 cup Dijon Mustard
1/4 cup olive oil
1/4 cup rosemary leaves, roughly chopped
1/4 cup flat-leaf parsley leaves, roughly chopped
1 garlic clove, crushed
1 lemon, rind finely grated, juiced
2.2kg chicken pieces (drumsticks, thigh or breast on bone), skin on
**************
Combine mustard, oil, rosemary, parsley, garlic, lemon rind and 1/3 cup lemon juice in a small food processor. Process until well combined. Pour into a large ceramic dish. Season with salt and pepper.

Add chicken pieces and turn to coat. Cover and refrigerate overnight.

Preheat oven to 375F (190°C). Place chicken pieces on a roasting rack. Spoon over remaining marinade. Roast for 50 minutes or until golden and cooked through. Place on a platter. Serve warm or at room temperature.

Laura Calder's Nicoise Salad

Starting this week I will be featuring some of our more famous Canadian chefs each week. Through your TV networks, or perhaps on other blogs, or even just right here on More Than Burnt Toast you may have heard of some of them. For those of you who haven't, I hope you will find it interesting to see what our chefs are up to, a little about their history and how they came to love what they do. Laura Calder is a chef who was featured on this blog not that long ago with More Than Burnt Toasts' 2 Year Giveaway. TS of Eating Club Vancouver chose Laura Calder's new book "French Taste" as her prize.

Laura Calder was born and brought up in the province of New Brunswick. Before delving into the cooking world, Calder studied liberal arts and linguistics in Montreal and Toronto, and later received a master's degree from the London School of Economics. She gave up a desk job in an office in Toronto to pursue her dream of becoming a chef. She moved across the country to Vancouver, British Columbia to follow her dream and study.

Her interest in French cuisine began after she worked in California in the wine industry. She met Anne Willan at a food writers’ conference who told her to come to Paris to work on a book about wine and food. She was supposed to stay nine months, but ended up staying seven years. During that time, Laura fell in love with French food!!!

She is the host of "French Food at Home" which is in it's third season on the Canadian Food Network. It is a lifestyle series featuring simple French home cooking which anyone, anywhere, can make. The show is shot in a home kitchen in Nova Scotia where Laura spends her summers, and includes scenes of France, trips to the market, and glimpses of everyday French food life. Laura says, "French food is, above all, a state of mind: caring about the quality and freshness of ingredients, delighting in the kitchen, and indulging in the social and sensual life of the dinner table".

It’s too bad that French food has been so widely misunderstood. People hear the words “French cuisine” and immediately think... heavy sauces, chefs in fancy restaurants and huge textbooks on pastry. In other words, when people think of French food, they imagine haute cuisine and not home cooking!!! I think the time is right for getting back to French home cooking and discovering how it has evolved, how easy it is for anyone, anywhere to make; and how appropriate it is for today.

**Laura Calder's Salade Nicoise**

1/2 clove garlic clove, minced
1 tsp tarragon vinegar
1/2 tsp Dijon mustard
1/4 cup mild olive oil, or half olive oil and half peanut oil
Lemon juice, to taste if needed
Salt and pepper
About 10 leaves from a head of bib lettuce
About 6 fresh basil leaves, shredded
6 x cherry tomatoes, halved
6 x baby red potatoes, boiled until tender, and sliced
4 ounces green beans, blanched in salted water, refreshed, and drained
3 x baby artichoke hearts, cooked and quartered
1 x very small purple onion, sliced very finely and separated into rings
A handful of Niçoise olives
2 x hard-boiled eggs, quartered
3 or 4 anchovies
Fleur de sel and freshly ground pepper

**************************
For the dressing: whisk together the garlic, vinegar, and mustard. Whisk in the oil, adding it in a thin stream. Taste, and add some lemon if the dressing isn’t sharp enough. Season with salt and pepper. Set aside.

To serve: toss the lettuce leaves with a very little bit of the vinaigrette and the shredded basil, and arrange on a platter. Toss the tomatoes, potato slices, green beans and artichoke hearts separately in a bit of vinaigrette, and arrange on the platter. Scatter over the onion and olives. Arrange the eggs on top. Season with salt and pepper, and eat.

Serves 2

Blueberry Maple Scones

If there is any time of the year that I miss living in the province of Ontario it is early Spring. Early Spring in Ontario and Quebec, and even the maritime provinces, is when we used to visit the "sugar bush". We lived in several different towns and cities over the years and everyone of them had one attraction in common...a local sugar bush where you could go during the sap run and have a feast of pancakes and that liquid gold.

Maple syrup is one of the many wonders of the world. This viscous amber liquid with its characteristic earthy sweet taste is made from the sap of the sugar, black or red maple tree. When we moved to British Columbia we even planted several on our property. Of course there is little hope of every tapping them and getting enough syrup to make more than a teaspoon of syrup, but they are beautiful. It also just doesn't get cold enough here in the valley for them to do well.

The process of creating maple syrup begins with tapping (piercing) the tree, which allows the sap to run out freely. The sap is clear and almost tasteless and very low in sugar content when it is first tapped. It is then boiled to evaporate the water producing syrup with the characteristic flavor and color of maple syrup and sugar content of 60%. There are several grades of syrup depending on what time in the season of the run the syrup is tapped. Amber is also my favourite colour so it stands to reason that I would gravitate towards this golden syrup not only for its earthy characteristics but for its hues.

I came across this recipe last week from Taste of Nova Scotia that was just delicious so I wanted to share it with you. The blueberry and maple is certainly a local addition to the ancestral recipe brought over by the Scottish settlers in the province of Nova Scotia. I recommend serving the scones with some Apple Butter for an unforgettable treat.

**Blueberry Maple Scones**
Makes 24 large or 36 small scones

¼ cup granulated sugar
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ cup butter
1 egg, beaten
¼ cup pure maple syrup
¾ cup buttermilk
1 cup blueberries, fresh or frozen
*****************
In a mixing bowl combine sugar, flour, baking powder and salt. Cut in the butter with a pastry blender or fork until the mixture resembles coarse crumbs.

In separate bowl, mix together the egg, maple syrup and buttermilk. Add the blueberries to the dry ingredients, if using frozen blueberries, use directly from the freezer and dust with flour. Using a fork combine the liquid with the dry ingredients.

Turn dough out onto a lightly floured surface and gently knead 10 to 12 times. Roll out the dough or pat out with your hand to form a square, ½ inch in thickness. Cut into squares to the size of your choice. Cut each square to make 2 triangles. Place on ungreased baking sheet. Bake in a preheated 400°F (200°C) oven for 10 to 12 minutes or until lightly browned.Buttermilk may be substituted with blend or half and half.

Kiss the 'Blarney Stone

This week My Kitchen, My World, which is hosted by Lauren from I'll Eat you and her new side-kick Andrea over at Nummy Kitchen are travelling to Ireland in honour of St. Patrick's Day. Happy St. Paddy's Day to all of our Irish friends and all of those who aspire to be Irish for even a few hours today. I hope we are having our fill of Guiness, green beer and Jamesons Irish whiskey. I may be "kissing the blarney stone" by this evening.

Man can climb the highest summits, but he cannot dwell there long. -Shaw

If you have noticed the lack of photos for my Irish inspired dinner they will be posted tomorrow because this dinner will be prepared tonight for family and friends and then we will be watching Death or Canada Part II on television. "Death or Canada" was broadcast in Ireland on RTE Television last fall. Shot in Ontario and Ireland, and narrated by actor Brian Dennehy, "Death or Canada" tells the story of how, in the summer of 1847, the British colony of Canada gave refuge to 38,000 Irish famine victims. A Canada-Ireland co-production directed by Ruan Magan, the film is a testament to the history of Canada's open-door immigration policy, said Toronto historian Mark McGowan, author of the book "Death or Canada: The Irish Famine Migration to Toronto 1847" on which the film is based.

"Death or Canada" is an epic, tragic tale of extreme heroism and courage. Set in 1847, the darkest year of the Irish Famine, it follows the true life story of the protestant family, John and Mary Willis who, along with their five children, abandoned their home in the west of Ireland and gambled everything on finding new lives in North America. They flee Ireland on a rotten coffin ship, worse even than those that carried African slaves to the Caribbean and together with over 100,000 other Irish in 1847, they make their way to Canada.

But terror followed in their wake and the couple lost 4 of their 5 children to typhus. Their journey was part of the worst humanitarian disaster of the 19th century - over 20,000 people died en route that summer while around 1 million people died during the famine years in Ireland.

Black ‘47 was not Ireland’s tragedy alone. The fledgling colony of British North America couldn’t deal with an influx of such epic proportions. Its eastern ports and cities were overwhelmed as they struggled to cope with the starving, Typhus-infested refugees. Their arrival threatened to decimate the fledgling British colony as in every city they arrived from Montreal to Toronto outbreaks of Typhus broke out. Many Canadians ran scared but some faced the challenge head on and their courage in helping the refugees helped the Irish overcome the worst calamity they had ever endured and allowed many to travel on into the United States when they re-opened their doors. Hundreds of the dead were buried in unmarked graves."

The reasonable man adapts himself to the world; the unreasonable one persists in trying to adapt the world to himself. -Shaw

On a more lighthearted note this is the funniest Guiness commercial ever....

http://br.truveo.com/Best-Beer-Commercial-of-2006-Guiness/id/3412581402

So what does More Than Burnt Toast serve up for her Irish Feast?

Whiskey Chicken, Colcannon, and Brussel Sprout Salad (for a touch of green) and for dessert Irish Cream Cheesecake.

"May the road rise to meet you,

May the wind be always at your back,

May the sun shine warm upon your face,

The rains fall soft upon your fields,

And until we meet again,

May God hold you

In the palm of his hand."

**Whiskey Chicken**

1 lb boneless chicken breast or thighs
2 T butter
½ cup whiskey (Jameson Irish Whiskey)
½ cup chicken stock
2 cups sliced mushrooms
¼ cup shallots, chopped
½ cup cream
2 T flour
1 T lemon juice
**********************
Slice chicken thickly. Season with salt and pepper. Brown chicken in butter until cooked evenly all over. Add whiskey and stock, cover and simmer 30 minutes or until chicken is tender.
Remove chicken and keep warm.
Drain pan juices into a measuring cup, adding water if necessary to make up ⅔ of a cup. Return liquid to pan, stir in mushrooms, and shallots. Simmer until mushrooms soften slightly. Combine cream and flour, add to mixture, cook and stir constantly until thick and bubbly.
Return chicken to pan and stir until heated through and well coated in sauce. Remove from heat, stir in lemon juice and serve.

**Colcannon**

1kg floury potatoes, such as Maris Piper or King Edward (4 - 5 medium)
50g butter
1 small onion, very finely chopped
Few fresh thyme leaves, plus extra to garnish
225g savoy cabbage, leaves torn (or 2 cups shredded green cabbage)
Splash of double cream
*************************
Cut the potatoes into even pieces and cook in a pan of boiling water for 15-20 minutes, until tender. Drain well, return to the pan and put back over the heat for 30 seconds, shaking occasionally, to drive off the excess moisture. Set aside.

Meanwhile, melt half the butter in a pan and fry the onion and thyme gently for 6-8 minutes. Add the cabbage and saute for 2 minutes; and a good splash of water, cover, and cook for 10 minutes, until wilted and softened. Drain and stir the cabbage into the potatoes, with the remaining butter and cream. Mash well.

Éirinn go Brách

Cheesy Potato Pie or Pseudo Roesti

The third Wednesday of every month has been designated Potato Ho-Down Wednesday....this does not mean that I am limited to eating potatoes only on Wednesdays by any means!!!! You can never keep a dedicated Ho down...wink...wink... Cathy of Noble Pig and Krysta over at Evil Chef Mom are the founders of this monthly event. Every Wednesday those of us who wish to join in the fun will be posting those scalloped potatoes, mashed potatoes, fries, curries, poutine......if potato is in the name I will be definitely be there!!! Anyone who knows me knows.

This recipe comes from Michael Smith one of our Canadian Food Network stars. It is very similar to a potato roesti, which if given a choice, would be my favourite way with potatoes. It has a different cooking method than the traditional dish so I am calling it a pseudo- roesti.

Roesti is a traditional Swiss dish of fried grated potatoes, a little like a hash brown. Roesti are usually served as a side, although they can also make a wonderful main along with a salad and perhaps an egg, sunny side up.

There are different views on what makes a perfect Roesti. The greatest difference of opinion is whether to use raw or boiled potatoes as the main ingredient. Also, the kind of potato which makes the best Rösti dish is widely disputed. Traditionally a special type of potato (the Rösti potato) is used for Roesti, and they are boiled first.

This is a very different but delicious version of something similar. Before I move on to the recipe I would like to thank Rosie of Baking Cakes Galore and Ivy of Kopiaste for bestowing upon me the Adorable Blog Award. Thanks ladies!!!

**Cheesy Potato Pie**

7-8 Yukon Gold potatoes, scrubbed
2 cups 35% whipping cream
1 tsp ground nutmeg
Sprinkled sea salt and freshly ground black pepper, to taste
12 oz grated gruyere cheese, or medium cheddar
*****************
Preheat your oven to 350°. Place a 12” cast iron skillet or other large deep heavy sauté pan in the oven to preheat. Lightly oil a towel or folded paper towel with vegetable oil and evenly rub the hot pan, lightly coating it with oil just before using. You may also use a standard baking pan lined with parchment paper.

Meanwhile grate the potatoes into a large saucepan, large enough to hold them and the cream. Add the cream, nutmeg, salt and pepper and bring the mixture to a simmer. This preheating step dramatically speeds up the oven time and evenly heats the potatoes. Stir in the cheese and then pour into the preheated pan. Bake for 45-60 minutes, until the pie has a deep golden brown crust. Loosen edges with a paring knife and Invert onto a serving platter while still warm. Cut into slices and serve with a flourish!

Back to Our Roots Saucy Chicken and Arugula Meatballs

Saucy Chicken and Arugula meatballs...or "whatever is old is new again."

The idea for these meatballs comes from a May 1997 copy of Food & Wine magazine. Arugula seems to be hot and trendy in a lot of restaurants, magazines and homes (including my own)these days, but, as you can see this recipe is from 12 years ago, and arugula in food has been popular in Italy for many, many years. I think I had my first taste of wild arugula as a child from one of my Italian neighbours. I don't recall loving the "ruchetta" as he called it, but, times and childhood tastes change. My generous neighbour gave cuttings out to all the neighbors, and soon the entire block was growing it. This was long before domestic arugula appeared in supermarkets, so it was a real novelty in Southern Ontario. Wild arugula in Italy was originally a foraged weed with a very sharp and bitter flavour, but a cultivated variety of it was grown by gardeners and farmers. I must admit to enjoying the young leaves much more than the aged variety...but each to his/her own.

According the the magazine, meatballs in Italy are usually made with beef or veal, browned simmered in a simple sauce, then served with bread and a green salad. These are made with chicken. Arugula and chicken is a common Italian combination from what I have read, but not one generally slated for meatballs. I opted for adding these to pasta to make a more robust meal. Making the meatballs small ensures that they cook quickly and that the sauce maintains its fresh taste.

When I saw that that is was the 2nd birthday of the The Heart of the Matter, Eating for Life event created by Ilva of Lucullian Delights and Joanna of Joanna's Foods, and later joined by Michelle of the Acidental Scientist, I knew I wanted to join the party this time around. If you are not familiar with their sites you will not be disappointed if you take the time to visit. You'll find a wealth of recipes from all the round ups over the past 2 years on cooking for a healthily, which as we know is quite important in it's own right. Who says eating healthy has to be boring? As I looked back the event is going back to its roots and is calling for Finger Foods (which was the very first theme). I opted to serve these meatballs with pasta but they would be equally delicious served with toothpicks!!

**Saucy Chicken and Arugula Meatballs**

Meatballs:

2 T olive oil, plus more for sauteing the meatballs
2 garlic cloves, minced
1 large bunch arugula (about 6 ounces), stemmed and finely chopped
1 pound ground chicken or turkey
1/2 cup plus 2 T plain bread crumbs
1/2 cup Pecorino-Romano cheese (about 1-1/2 ounces), finely grated
2 T drained capers, chopped
1 large egg, lightly beaten
Salt and freshly ground pepper

Sauce:

3 T unsalted butter
1 medium onion, minced
1/4 cup Cognac or brandy (or white wine)
1 ( 485 mL/ 35-oz) can Italian peeled tomatoes with juice, coarsely chopped
1 tsp finely fresh thyme, chopped
Salt and freshly ground pepper

***********************
Make the meatballs: In a large nonreactive skillet, heat the 2 tablespoons of oil. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the arugula and cook, stirring, until wilted, 1 to 2 minutes. Transfer to a plate and let cool. When cool chop the mixture finely.

In a large bowl, combine lightly with a fork the ground chicken, plain bread crumbs, Pecorino-Romano cheese, capers, egg, 3/4 teaspoon of salt and 1/8 teaspoon of pepper. Add the arugula mixture and mix in lightly with fork until well blended. Roll the mixture by teaspoonfuls into 3/4-inch balls. Making the meatballs small ensures that they cook quickly and that the sauce maintains its fresh taste.

In a large skillet, heat 1/4 inch of olive oil. Add half of the meatballs in a single layer and cook over moderate heat, turning, until browned all over, about 3 minutes. Using a slotted spoon, transfer the meatballs to a large plate. Discard the fat and wipe out the skillet.

Make the sauce: In the same skillet, melt the butter over moderate heat. Add the onions and cook until softened, about 3 minutes. Add the Cognac, raise the heat to high and cook until evaporated. Add the tomatoes and thyme and season with salt and pepper. Bring to a simmer and cook until the sauce is thickened, about 8 minutes.

Add the meatballs to the sauce and simmer over low heat just until heated through, about 3 minutes.

Serve over a plate of cooked pasta. Sprinkle with 4C Pecorino-Romano Home Style cheese for desired presentation and flavour.


Serves 4

Chicken Piccata for the Barefoot Bloggers

Once again it is time for the Barefoot Bloggers to join forces and make some delicious recipes from Ina Garten and her league of cookbooks. She is one of my favourites. It is always a "win win situation" because her recipes are always consistent. I haven't come across a recipe yet that hasn't turned out and been a crowd pleaser. This week the dish was chosen by Lindsey of Noodle Nights and Muffin Mornings. She has chosen Chicken Piccata which can be found in Barefoot Contessa at Home . This was supposed to be posted yesterday, and I did have the best of intentions. Here it is anyway and well worth waiting for!!

I love potatoes as you know but this dish was exceptionally delicious simply served over a handful of mixed greens. The sauce used for the chicken also made an incredible dressing!!!

**Chicken Piccata**
2 servings

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 T water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 T unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
**********************
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Arugula & White Bean Dip for Earth Hour!!!!

Anna of Morsels & Musings from Sydney, Australia has brought to our attention about Earth Hour with her event here. At 8:30pm on Saturday, March 28th millions of people from around the world will unite and switch off their lights for one hour..... Earth Hour. This event is a global public awareness campaign about the effects of climate change and Anna is personally involved in the project in Australia.

In 2009, Earth Hour will take place in more than 80 countries around the world, proving that climate change really is a global threat and that it will take all of us to work together to solve it. Anna would like to throw a challenge out to all bloggers to take part in an Earth Hour food blogging event and cook a recipe that you can enjoy by candle light and that has a low carbon footprint (ie made from locally sourced ingredients and minimal packaging). Blog your recipe from now until 8:29pm on Saturday 28 March (in your time zone), then at 8:30pm switch off your lights, your computer, your non-essential appliances, take everything off standby and join the world in one hour of beautiful candle light for Earth Hour!!!!

Other ways you can support Earth Hour:

Turn off your lights and non-essential appliances at 8:30pm on Saturday 28 March

Sign up online at http://www.earthhour.org/

Encourage friends, family and colleagues to participate and sign-up

Host a Earth Hour logo and hyperlink on your blog- Check out the downloads from your country’s Earth Hour website and learn about other ways you can get involved

And even if you decide not to participate in the blogging event, please sign up for Earth Hour: http://www.earthhour.org/

For Earth Hour I decided that I would make a light meal that I could enjoy by candlelight and leaves a small carbon imprint on my area of the world. This bean dip requires opening the can. The rocket used comes from a local greenhouse or in the summer months from our gardens or the farmers markets. The naan bread comes from a local bakery too. The dip requires no cooking!!! I will serve it with a generous helping of Tabbouleh, some local goat cheese from Carmelis, and some smoked sausages, pate's and terrines from Oyama Meats.

**Arugula and White Bean Dip with Spiced Flat Bread**
recipe based on one found at Taste.com.au

2 x 400g cans cannellini beans, rinsed, drained
1/4 cup (60ml) extra virgin olive oil
75g arugula (rocket)
1 clove garlic, crushed
1/4 cup (60ml) lemon juice
1 package Middle Eastern flat bread

Olive oil, for brushing
1/4 cup (30g) za'atar
1/3 cup (50g) pine nuts, roasted
Finely grated rind of 1 lemon

******************
Combine beans and 2 tablespoons extra virgin olive oil in a large bowl. Using a potato masher, mash to a paste. Finely chop 50g arugula. Add to bean mixture with garlic and lemon juice and mash until well combined. Season to taste with salt and pepper. (Dip can be made up to this stage and refrigerated in an airtight container until ready to serve. Return to room temperature before serving).

When ready to serve preheat your barbecue. Brush Middle Eastern breads with a little olive oil and sprinkle with za'atar. Grill for up to 5-8 minutes or until crisp, depending on how you enjoy it. Cut into thin wedges. Spoon dip on to a plate. Combine remaining extra virgin olive oil, rocket and pine nuts in a small bowl then scatter over dip with lemon rind. Serve with spiced flat bread wedges.

Serves 10

Spanish Paella

A few weeks ago I was the lucky winner of some Red Gold tomatoes from Peef & Lo of Burp. I recieved some delicious cans of a variety of tomatoes from the Red Gold company. Red Gold began in 1942 when Grover Hutcherson and his daughter, Fran, rebuilt a Midwest cannery to provide fresh-tasting canned food products for the war effort. More than half a century later, they remain a family-owned business based in the heart of Tomato Country. Red Gold has been producing premium quality tomato products since 1942. The Red Gold family of consumer brands includes Red Gold, Redpack, and Tuttorosso canned tomato products, along with Sacramento Juices. A good harvest begins with strong roots and they can trace theirs back three generations!!!

With this bounty I felt I needed to make something special so decided upon a classic dish I have been preparing for years. I have no idea where the recipe came from because it has been a "go-to" recipe since I was knee high to a grasshopper.

Paella is currently an internationally-known rice dish from Spain. It originated in the fields of a region called Valencia in eastern Spain. Today paella is made in every region of Spain, using just about any kind of ingredient that goes well with rice. There are as many versions of paella as there are cooks. It may contain chicken, pork, shellfish, fish, eel, squid, beans, peas, artichokes or peppers. Saffron, the spice that also turns the rice a wonderful golden color is an essential part of the dish.

How to Season a Paella Pan

• Before cooking in a paella pan, be sure to season the pan. Although there are different ways to do this, the simplest method is to first wash the pan with warm water and soap and dry with a soft cloth immediately.


• While the pan is still warm, using a soft cloth or paper towel, rub olive oil over the entire inside of the pan. If the pan is not warm after washing, place it in the oven on warm for a few minutes, then rub the oil on it.


• It is very important to thoroughly clean the pan immediately after each use. Then, before storing it, rub it with olive oil to prevent it from rusting.
  If you ever pull out your pan and it has begun to rust, don’t panic and run out to buy a new one!


• Simple use a soapy steel wool pad to gently wash it and rub off the rust. Then, rub with olive oil to season it again


• If you do not have a paella pan, use a 13-inch or larger skillet, or divide the ingredients between 2 medium skillets. Stainless steel or anodized aluminum skillets work best. Do not use cast iron or nonstick.

Typical Paellas

Traditional Paella Valenciana - This recipe has rabbit, chicken and snails, as well as beans and artichokes.
Paella de Marisco - Also known as paella mixta because it contains seafood and chicken, this is probably the most popular version overseas and with visitors to Spain.
Paella Vegetariana - Vegetarians – don’t despair! This version is for you. It contains white beans, artichokes, eggplant and peppers.

Before I move on to the recipe I would love to point out that our foodie friend Gloria of both Cookbook Cuisine and Foods and Flavors of San Antonio is holding a big party Fiesta of Foods and Flavors to celebrate her new cookbook Foods and Flavors of San Antonio. It's already on bookstore shelves and available online at Amazon and Barnes & Noble. From what I have seen of her cookbook tour through her friends the recipes are delicious and colourful as Tex-Mex cooking should be!!! The original Tex-Mex recipes that foodies are bringing to the party are being compiled into a new cookbook. Gloria is such a busy woman!!! Since food is for sharing, this new cookbook is going to be a fundraiser for the San Antonio Food Bank.

I am also submitting this to My Kitchen, My World, which is hosted by Lauren from I'll Eat you and her new side-kick Andrea over at Nummy Kitchen. Rather than visiting a different country each week, we'll be traveling to different countries every two weeks. This week it was Spain!!



**Spanish Paella**

4 cups homemade or low-salt canned chicken stock, more as needed
1 tsp. saffron (10 threads or more)
about ¼ cup olive oil, more if needed
8 skinless chicken thighs, chopped in half and seasoned with salt and pepper, or 8 boneless breasts
3 chorizo sausages, cut into 1-inch pieces
1 pound shelled & cleaned shrimp marinated in:

1 clove garlic, chopped
1 onion, chopped
1 T chopped parsley
½ cup oil
½ cup white wine

12 mussels, well scrubbed
1 small head of garlic (remove excess papery skins, trim the top, and make a shallow cut around its equator to speed cooking), also
4 cloves garlic, crushed
1 medium red bell pepper, cored, seeded, and cut into 1-inch wide strips
9 ounces frozen artichoke hearts, thawed
¾ cup chopped onion,
1 (14.5 oz/411 g) can RED GOLD tomatoes
1-1/2 cups arborio, Calasparra or Bomba rice (important what type of rice is used)
½ cup fresh or frozen peas, cooked and drained
2 lemons, cut in wedges for garnish

**********************************************
1. In a saucepan, bring the stock to a boil; reduce the heat to a simmer and cover. Put the saffron on a 3-inch wide strip of aluminum foil, fold up the foil to make a square packet, and set the foil directly on the lid of the simmering stock for about 15 minutes. Unfold the packet, transfer the saffron to a mortar (or a small bowl), add a pinch of salt, and use the pestle (or the back of spoon) to crush the saffron. Add about ½ cup of the hot stock to the saffron and let saffron steep for about 15 minutes. Add the saffron-infused liquid back to the stock. Taste; the stock should be well-seasoned, so add more salt if necessary. Remove from the heat until ready to add to the rice.

2. Marinate the shrimp for at least 1 hour using ingredients mentioned.

3. Steam the mussels in 1 cup of boiling water until they open, about 5 minutes. Discard any that do not open. Reserve the mussels and cooking liquor. Strain the liquor. Add liquor to the reserved chicken stock.

4. Set a paella pan over medium-high heat and add the olive oil. When the oil is hot, add the chicken, chorizo sausage and the head of garlic; saute until the chicken is golden, 10 – 15 minutes. The oil may splatter, and you may need to turn down the heat. Transfer the partially cooked chicken and sausage to a platter. The head of garlic stays in the pan.

5. Reduce the heat to medium-low. In the same pan, saute the red pepper slices slowly until they are very limp, 20 to 25 minutes, adding more oil if necessary. They shouldn’t brown too much.

6. When the peppers are done, transfer the pieces to a plate, cover with foil, and set aside. Slowly saute the artichokes in the same pan, still on medium-low until the artichokes are golden and tender, 15 to 20 minutes. Meanwhile, when the pepper pieces are cool enough to handle, peel off and discard the skin. When the artichokes are done transfer to the platter with the chicken and sausage.

7. If there is more than 1 T. of the oil in the pan, pour out the excess. Increase the heat to medium and saute the chopped onion and crushed garlic until the onion is soft (it is alright if it gets slightly brown), about 5 minutes. Add the tomatoes (finely chopped or grated). Season well with salt and saute until the water from the tomatoes have cooked out and the mixture, called a sofrito, has darkened to a burgundy colour and is a very thick puree, 5 to 10 minutes. If you are not cooking the rice immediately, remove the pan from the heat.

8. About a half hour before you are ready to eat, bring the stock and reserved mussel liquor back to a simmer and set the paella pan with the sofrito over your largest burner (or over 2 burners) on medium heat, noticing if the pan sits level. When the sofrito is hot, add the rice, stirring until it is translucent, 10 to 2 minutes.

9. Spread out the rice (it should just blanket the bottom of the pan), and arrange the chicken and chorizo in the pan. Increase the heat to medium-high and pour in 3-1/2 cups of the simmering stock (reserving ½ cup). As the stock comes to a boil, push the head of garlic to the centre. Cook until the rice begins to appear above the liquid, 8 to 10 minutes., rotating the pan over one and two burners as necessary to distribute the heat to all areas. Reduce the heat to medium-low. Continue to simmer, rotating the pan as necessary, until the liquid has been absorbed and the rice is al dente, 8 to 10 minutes more. To check for doneness, taste a grain just below the top layer of rice—there should be a very tiny white dot in the centre. If the liquid is absorbed but the rice is not done, add a bit more hot stock or water to the pan and cook a few minutes more. Remove the shrimp from the marinade before adding to the paella. Add steamed mussels, peas and artichokes. Stir once. Lay peppers in the pan, starburst-like. Cover the pan with foil and cook gently for another 2 minutes, which will help ensure that the top layer of rice is evenly cooked. With the foil in place, increase the heat to medium high and, turning the pan, cook until the bottom layer of rice starts to caramelize, creating the socarrat, 1 to 2 minutes. You may hear the rice crackling, which is fine, but if it starts to burn, remove the pan from the heat immediately. To check for socarrat, peel back the foil and use a spoon to feel for a slight crust on the bottom of the pan.

10. Remove the pan from the heat and let paella rest, still covered, 5 to 10 minutes. Sit everyone down at the table an serve directly from the pan, starting at the perimeter and working toward the centre, squeezing lemon wedges over.

11. Lay the peppers in the pan, starburst-like. Cover the pan with foil and cook gently for another 2 minutes, which will help ensure that the top layer of rice is evenly cooked. With the foil in place, increase the heat to medium-high and, turning the pan, cook until the bottom layer of rice starts to caramelize, creating the socarrat, 1 to 2 minutes. You may hear the rice crackling, which is fine, but if it starts to burn, remove the pan from the heat immediately. To check for socarrat, peel back the foil and use a spoon to feel for a slight crust on the bottom of the pan.

12. Remove the pan from the heat and let paella rest, still covered, 5 to 10 minutes. Serve directly from the pan with lemon wedges.

Serves 8

Tasting India with "Indian Paneer Tikka" for A Culinary Trip

Joan of Foodalogue, is helping to promote hunger awareness through her event, A Culinary Tour Around the World. Joan has been travelling virtually wherever her imagination has taken her these past few weeks. Her journey ends in April. If you haven't already, why not join Joan on her culinary tour around the world!!!!! How about meeting her in any one of her itinerary stops and presenting your interpretation of the cuisine from that destination. Who wouldn't enjoy taking a journey around the world even if it is from the comfort of your favourite armchair??

This week we travel to INDIA!!!

India is a very diverse country with variety of distinct regional cuisines. Sometimes when we think about Indian food we tend to have a narrow definition about it's cuisine that basically boils down to some kind of a vegetable stew with a side of curry. Indian food is as diverse as the many ethnic and cultural groups in this large country. Tradition, ethnicity, geographic location, religion or individual preference defines a typical meal or Thali (a large plate with small bowls dishes) in India. It's cuisine is a blend of both vegetarian and non-vegetarian elements. In the arid areas of Rajasthan and Gujarat (where I am visiting on my arm chair tour with Joan), a great variety of dals and preserves (achars) are used to substitute the lack of fresh vegetables and fruits.

Whenever I think of spices, often Indian cooking comes to my mind. Indian cooking is well known for its creative use of spices. Using more than ten different spices while cooking a recipe is not considered an excessive use of spice. A typical Indian dish uses a different kind of spice to add the flavor of the food. A result should always be subtle aroma and flavor to food rather than an assault to your senses. It just works!!!

Dear Diary,

My first time in an Indian home kitchen, I peered into the uruli, which is about a foot and a half wide and 6 inches deep. The urili is the ultimate pot for cooking large quantities of curries and stir fries. Though I already had a familiarity with Indian cuisine I had come here to explore the cuisine and the culture more deeply...to try an demystify the diversity of spices and regional dishes. I knew the spices needed time to blend and mellow in my dish, so I drifted over to the door and into the garden. By now I could easily identify curry-leaf and cinnamon trees, as well as nutmeg, vanilla and bitter gourd. Piper nigrim vines, with their "spikes,"or clusters, of green peppercorns, are trained up almost every vertical surface."

I embarked on my virtual passage to India, on a journey to discover the superb cuisine and incredible cultural wonders of one of the world's most intriguing civilizations. I spent 13 virtual days in the Rajasthan region of India with Peggy Markel. With 17 years of first hand experience in some of the world's richest culinary traditions, Peggy Markel has become known as a "food guide extraordinaire". You can read this PDF file from Food & Wine Magazine with beautiful photos and recipes such as Cilantro-Flecked Corn Fritters with Chile Mint Sauce and Stuffed Flounder with Frizzled Mint and Ginger to get a true sense of this culinary adventure in India with Peggy.

Unlike Peggy and our group, most travelers go to Rajasthan not for the food but the architecture. The state is famous for palaces and forts that were once home to maharajas, India’s great kings. We stayed as a group in four such properties. We spent one night in a village in the desert, sleeping in a round thatched hut in a farmyard surrounded by cows, goats and camels. "The space was vast and the utter silence of the desert was among the loudest sounds I've ever heard." By far my favourite was our stay with a family in a small village. We learned about food everywhere we went and "the wine flowed like the river Ganges."

Rajasthan is home to some of the country's most spectacular scenery, impressive sites and hospitable people. We discovered the contrasts of Delhi from the winding alleys and overflowing markets of the old city to the cities and villages of Rajasthan. We explored windswept deserts, maharajas’ palaces and hilltop forts. We also experienced the wonder of the Taj Mahal and took time out for some wildlife spotting in Ranthambhore National Park.

Dear Diary,

I saw northern India, including Rajasthan, through the eyes of a local, as our Indian guides gave us a first-hand insight into the exotic and colourful tapestry that makes up his or her amazing homeland. I discovered wildlife, wandered around historic cities and visited magnificent Mughal tombs and palaces which imparted to me the magnificence of these valuable natural and historical gems and the importance of their being preserved and protected, so that they can be enjoyed and appreciated by future generations. Driving through Rajasthani desert country, we passed large concentrations of camels, cows, bulls, goats and sheep herded by mustachioed men in massive turbans of shocking pink or blazing yellow or chartreuse, all dyed with what must be the same stuff they use to color jelly beans; and women with wide swaying ankle-length skirts, and long scarves or odhnis, all in the most colorful combinations. India is a throbbing, vibrant place, full of color, and not only pink-ocher either. When you get up close to the shops under the shaded arcades of the bazaars, you see that they are packed with hand-dyed cloth of every color of the rainbow ...hot reds, pinks, maroons, oranges and yellows predominate, but blues and purples aren't left out either. And a lot of it is meant for men's turbans which use as much as eight yards that are wrapped around the head and look like beautiful and showy large baskets or pillows.

India is a photographers dream!!!"

Another option would be to travel throughout India with Responsible Travel whom I mentioned in my last post on Ethiopia. This tourism business was Highly Commended in our 2007 Virgin Holidays Responsible Tourism Awards - the largest awards of their kind in the world, and organised by http://www.responsibletravel.com/ in association with The Times, World Travel Market and Geographical Magazine, of the Royal Geographical Society. Since 2004, the Awards has recognised individuals, companies and organisations in travel making a big commitment to the culture and economies of local communities and helping to conserve biodiversity. Their trips look amazing, so, maybe next time!!

Dear Diary,

"On my last day in India, I threaded my way through the heady confines of Bazaar Road, where tea, cashews, and spices were being uploaded from trucks and wooden-wheeled pushcarts. I had travelled halfway around the world to learn about the rich, complex cuisine of India. I wish my daughter could have shared this experience and sojourn through India with me... although she would have had to practice eating with her right hand in deference to the local custom because she is left-handed."

Joan has linked her virtual journey with our Social Network BloggerAid . Hopefully this trip to India has increased your hunger and thirst for knowledge of a different culture you may never have the good fortune to know. It makes us realize how lucky we are and perhaps are motivated to participate in the fight against hunger via BloggerAid or the World Food Programme . I'd like to personally thank Joan for this exciting journey around the world so far for some much needed soul searching. Thank for being just such a darn good hostess!!! She has reached the halfway point in our world travels. Where is she off to next? Her journey will take us to Mongolia, the Philippines, Peru, and ending in the deep South of the United States.

For this event I chose to make a dish I had tried at a local restaurant here in town. When in doubt I asked my Adopted Blogger N33ma at Recipe Swap...for her suggestions on making paneer. I had originally wanted to make this dish for Ben of What's Cooking over at his forum, but, time got away from me. You know how that goes. I wanted my dish to reflect the colours of India so I included both red and green peppers and topped it with some pea shoot greens. I served it with some brown basmati rice.

On to the recipe that I brought to our virtual feast. First I needed to make the Paneer. It is an unaged, acid-set, non-melting farmers cheese made by curdling heated milk with lemon juice or other acidic ingredient.

**Home-Made Paneer**
(enough for two helpings )

1 litre full fat milk
4 T white vinegar (or lemon juice)

***************************
In a heavy based pan, bring the milk up to a boil slowly.

As soon as the milk begins to boil, add the vinegar, reduce the heat and stir slowly.

At this point the curds and whey will seperate making the milk look green-ish grey with lumpy white bits. Perfect.

Line a colander with a tea-towel and pour the mixture into it. Leave for 20 minutes to let the whey drain off.

Squeeze out as much moisture as possible and shape the cheese into a patty. Tie the cloth with an elastic band around it. Place the cheese parcel on a board with another board on top of it and weigh this latter board down with tins to squeeze out more moisture.

After another 20 minutes your paneer will be ready. Unwrap and eat immediately or store for up to 24 hours in an airtight container wrapped in the same damp tea-towel.

Then on to the dish.....

**Indian Paneer Tikka**

1 Large block of Paneer

1 onion

1 green pepper

A few Mushrooms

Finely chopped Coriander leaves

Marinade:

1/2 cup plain yogurt

1 tsp Garlic paste

1 tsp Ginger Paste

2 tsp Tandoori powder

1 tsp cumin (jeera) powder

2 tsp Chaat powder

Salt to taste

Red chili Powder to taste

********************
Cut Paneer into long 1/2" thick cubes. Cut all vegetables into cubes.

Mix all ingredients for marinade and set aside.

Add some of the marinade to the vegetables.

Brush the marinade onto the paneer and refrigerate for 3 hours.

Heat oil in a wok or frypan and fry marinated paneer till fully done. Set aside. Fry other vegetables.

On a platter arrange fried vegetables and then paneer. Garnish with coriander and lemon slices

Serve tandoori paneer tikka hot with hari chutney.

Buttermilk Carrot Cake for International Women's Day

Today is International Women's Day.

IWD is a global day celebrating the economic, political and social achievements of women past, present and future. Each year around the world, International Women's Day (IWD) is celebrated on March 8. Hundreds of events occur not just on this day but throughout March to mark the economic, political and social achievements of women.

Organisations, governments and women's groups around the world choose different themes each year that reflect global and local gender issues. Globally this year the United nations is highlighting "Women and men united to end violence against women and girls". Here in Canada the theme this year is "Strong Leadership. Strong Women. Strong World: Equality."

Thousands of events are held throughout the world to inspire women and celebrate their achievements. A global web of rich and diverse local activity connects women from all around the world ranging from political rallies, business conferences, government activities and networking events through to local women's craft markets, theatric performances, fashion parades and more.

IWD is now an official holiday in China, Armenia, Russia, Azerbaijan, Belarus, Bulgaria, Kazakhstan, Kyrgyzstan, Macedonia, Moldova, Mongolia, Tajikistan, Ukraine, Uzbekistan and Vietnam. The tradition sees men honouring their mothers, wives, girlfriends, colleagues, etc with flowers and small gifts. In some countries IWD has the equivalent status of Mother's Day where their children give small presents to their mothers and grandmothers.

• Globally women account for the majority of people aged over 60
• Over 80,530,000 women die in pregnancy or childbirth each year
• Of 1.2 billion people living in poverty worldwide, 70% are women80% of the world's 27 million refugees are women
• Women own around only 1% of the world's land
• Women are 2/3 of the 1 billion+ illiterate adults who have no access to basic education
• Globally women comprise 42% Internet users (Italy 37% ... US & Canada 51%)
• Women do two-thirds of the world's work but receive only 10% of the world's income
• One year out of college women earn 20% less than men and 10 years later 31% less
• Women on average are away from the workforce for 14.7 years compared to 1.6 years for men
• 56% of women who voted supported Obama compared to only 49% of men voted for Obama

Celebrate the women in your life!!!!

I chose to make a carrot cake. This is not my usual light version of carrot cake, nor this version from Rebar, but, a full flavoured, sweet and incredibly textured moist and definitely delicious version.... but not for the calorie wise. It still uses very little oil which I really like. It gets a lot of its moisture factor from a buttermilk syrup that is poured on while fresh from the oven. My experience tells me this always makes for a delicious and moist cake. I have made this version for years!!!

**Buttermilk Carrot Cake**

2 cups all-purpose flour
2 cups sugar
2 tsp. baking soda
1-1/2 tsp. ground cinnamon
1 tsp. baking powder
¼ tsp. salt
2 cups shredded carrots (4 medium)
1-1/2 cups chopped walnuts
3 eggs
1 8-1/4 ounce can crushed pineapple, drained
½ cup coconut
¼ cup buttermilk
¼ cup cooking oil
1/-1/2 tsp. vanilla
½ cup sugar
¼ cup buttermilk
¼ cup butter
2 tsp. light coloured corn syrup

**************************
1. Preheat oven to 350 degrees F. Grease and lightly flour two 9 x 1-1/2 inch round baking pans; set aside. In a large bowl, combine flour, 2 cups sugar, baking soda, cinnamon, baking powder, and salt. Stir in shredded carrots, 1 cup of the walnuts, eggs, drained pineapple, coconut, ¼ cup buttermilk, oil, and 1 tsp. of the vanilla. Pour batter into prepared pans.
2. Bake in a preheated oven 40 to 45 minutes or until cakes spring back when touched. Meanwhile, in a medium saucepan, combine ½ cup sugar, ¼ cup buttermilk, ¼ cup butter, and corn syrup. Bring to a boiling; reduce heat. Cook and stir 4 minutes. Remove from heat; stir in remaining ½ tsp. vanilla. Pour evenly over tops of cakes. Let cakes stand in pans on wire racks for 15 minutes. Remove from pans; cool completely on racks.
3. To assemble, frost one of the cake layers with some of the frosting. Add remaining layer; frost top and sides with remaining frosting. Sprinkle with remaining ½ cup walnuts. Cover; chill to store

CREAM CHEESE FROSTING

Beat two 3 -ounce packages softened cream cheese, ½ cup butter and 2 tsp. vanilla with an electric mixer on medium speed until light and fluffy. Gradually add 4-1/2 to 4-3/4 cups sifted powdered sugar, beating to spreading consistency.

Kofta

Break out the barbecue ladies and gents. Val is having a "hankering" for some Middle Eastern foods. She also needed to use up some of the ingredients she has in the refrigerator and freezer and create something delicious. I decided upon some beef kofta to satisfy my cravings. This would also be delicious with lamb. The texture of the kofta comes from grinding the meat into a paste-like consistency and mixing it with herbs and spices of your choice. And as long as the sun is shining ...throw it on the bar-bee-cue. I served it up with an accompaniment of Tabbouleh as well as a dip made of beans and arugula with naan bread and za'atar.

Do you think my craving was satisfied...oh YES!!!! Now lets move on to the next craving....Carrot Cake!!!!!

** Kofta**

1/2 cup loosely packed fresh parsley
1/2 cup loosely packed fresh coriander ( I used arugula instead since I already had it)
1 onion, quartered
500g lean ground beef or lamb
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground mild paprika
1/2 tsp ground allspice
Salt & freshly ground black pepper
10 saffron threads
1 T milk, heated
200ml container natural yogurt
2 T chopped fresh coriander, extra
2 tsp olive oil

******************
Line a large baking tray with foil. Place parsley, fresh coriander and onion in the bowl of a food processor. Process until finely chopped. Add mince, ground coriander, cumin, paprika, allspice and season with salt and pepper. Process until well combined and paste-like.

Preheat tour barbecue grill to medium-high. Mould a heaping tablespoon of meat mixture around a wooden or metal skewer into a sausage shape. Repeat with remaining beef mixture and skewers. Cover and set aside.

Place the saffron and hot milk in a small bowl and set aside. Combine the yogurt, coriander (or in my case arugula), salt and pepper in a small bowl and set aside.

Brush the kofta with a little of the oil and cook on the barbecue grill, turning carefully once and brushing with the oil, for 5-8 minutes or until browned and just cooked through.

Add saffron mixture to yogurt mixture and mix well. Serve kofta with saffron yogurt.

NOTE: If using bamboo skewers make sure to soak them for at least an hour immersed in water before using. This prevents the skewers from burning and catching fire on the barbie!!!!

Serves 8

Two Years of Pasta Celebration with Arugula Pesto

Ruth over at Once Upon a Feast recently celebrated Presto Pasta Night's Big 100 Celebration . This week she will be celebrating another milestone and celebrating PPN's second birthday!!!! Congratulations Ruth on a lasting and very popular event. Naturally I had to take a walk down memory lane with Ruth and check out the years of history over at Presto Pasta Nights.

To honour the celebration I chose to make a dish based on one from renowned chef Emeril Lagasse. BAM!!! The original salad recipe called for making a salad and you will find the original recipe here . I chose to make a spaghetti dish incorporating the same ingredients in honour of Spring...I did see a Robin yesterday!!!!

The dish is based on arugula which is also known as rocket, roquette, rugula and rucola, and is popular in Italian cuisine. It adds a whole new dimension to pesto. Arugula is is high in Vitamins A & C, has only two calories in a one cup serving, and is thought to be a skin clarifier. The other thing I want to mention is that young arugula leaves will make the best pesto with just enough of a "peppery" or "spicy" kick to let you know you are eating arugula. As the leaves mature, they get increasingly stronger and less attractive in flavour. Using toasted walnuts instead of pinenuts balances out the flavours nicely!!

Arugula has been a popular addition in Italian cuisine since Roman times. It was grown for both it's leaves and it's seeds. The seeds were used for flavouring oils. Arugula seed has been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD. So break out the oysters and the arugula pesto!!! Why not add add some rucolino to round out the meal which is a digestive alcohol made on the island of Ischiain in the Gulf of Naples, which is made from the plant, a drink often enjoyed in small quantities following a meal. The liquor is a local specialty enjoyed in the same way as a limoncello or grappa and has a sweet peppery taste that washes down easily.

**Spaghettini with Arugula Pesto, Grilled Chicken Breasts, and Feta**
based on a recipe from Emeril Lagasse

1 pound boneless, skinless chicken breasts
Olive oil
Salt & freshly ground pepper to taste
Emeril's Essence (recipe follows)
1 bunch fresh arugula, tough stems removed, washed and spun dry, plus baby arugula, for garnish
1/2 cup packed fresh parsley leaves
1/2 cup lightly toasted walnuts
2 tsp minced garlic
1/2 cup grated Parmesan
1 tsp fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2- 3/4 cup extra-virgin olive oil
1 pound spaghetti or spaghettini
1 pint red grape tomatoes, halved
1 pint yellow grape tomatoes, halved
1 1/4 cups crumbled feta
1/2 cup roughly chopped pitted olive-cured olives

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Preheat a grill.

In a food processor, or bowl of immersion blender combine the arugula, parsley, walnuts, garlic, cheese, lemon juice, salt, and pepper, and process on high speed until the greens are finely chopped. With the machine running, add the extra-virgin olive oil and 1/4 cup of the olive oil in a steady stream and process until smooth.

Drizzle the chicken with oil and season with salt, pepper, and Essence. Place on the grill and cook until cooked through, about 4 minutes on the first side, and 5 minutes on the second side. Remove the chicken from the grill and cut into slices.

While chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta. Toss with some olive oil so it doesn't stick. Toss the pasta with the arugula pesto, to taste. Toss in the red and yellow tomatoes, feta, and olives. Top with sliced chicken and serve.

Serves 8 - 10

Essence (Emeril's Creole Seasoning):

2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried leaf oregano
1 T dried thyme

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Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

The Better (for You) Taco Salad

My Legume Love Affair is the brainchild of Susan of The Well-Seasoned Cook. Each month she features legumes such as beans, peas, lentils, pulses, peanuts, as the central ingredient. Carnivores, Vegetarians, and Vegans are all welcome to enter. This month you are eligible to win a fabulous sounding book Mediterranean Street Food by Anissa Helou. The event for March is hosted by the lovely Laurie of

Mediterranean Cooking in Alaska who always brings the foods of Greece to new heights of perfection.

In trying to keep with a healthier diet I decided upon this pretty layered salad. It is a lighter version of the traditional taco salads that are made with tortilla chips. Even with the tortilla chips a salad of this kind is still pretty good for you; but eliminate them altogether and you have something not only healthy, but delicious too!! With only 244 calories and 11 grams of fat how could you go wrong. Topped with a silky avocado dressing I was in salad heaven and dreaming of the lazy, hazy days of summer.

**The Better for You Taco Salad**

(adapted from Canadian Living)

1 onion, chopped

2 cloves garlic, minced
1/2 teaspoon hot paprika or chili powder
1/4 teaspoon ground cumin
1/4 teaspoon dried red chilli flakes

1 lb (500 g) extra lean ground beef

pinch of salt

2 tomatoes, chopped

1/2 head iceberg lettuce, shredded

1 can (19 oz) (540 mL) kidney beans, drained and rinsed

1 cup (250 mL) light-style cheddar cheese, shredded

1 ripe avocado

1 spring onion, thinly sliced

2 T fresh lime juice

2 T low fat sour cream

1/4 tsp salt

1 spring onion, sliced for garnish

Sliced tomatoes for garnish

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To make avocado dressing mash 1 ripe avocado, peeled and pitted, with potato masher or fork until you get a silky consistency. Thinly slice the spring onion. Add spring onion, 1/4 cup (50 mL) water, 2 tbsp fresh lime juice, low-fat sour cream and 1/4 tsp (1 mL) salt. Set aside until ready to use.

In a large skillet over medium high heat, saute onion, garlic, extra lean ground beef, hot paprika or chili powder, cumin, and a pinch of salt for 8 to 10 minutes, or, until beef is browned and completely cooked. Drain if necessary; set aside.

Layer tomatoes in a shallow 12 cup (3 L) glass bowl, reserving a few for ganishing the top of the final dish. Follow with a layer of lettuce, cooked ground beef mixture, 3/4 cup (175 mL) cheese and then kidney beans. Top with avocado dressing.

Garnish with remaining cheddar cheese, green onion and reserved tomatoes.