Perfect Shredded Hash Browns

Shredded Hash Browns

Well the weekend has arrived again. With each and every hour we are closer and closer to Spring. The first day of Spring has arrived but we need it to stay. No more of these cooler days eh Mother Nature!!!!I hope you have had the opportunity to sleep in and relax on this gorgeous weekend. The weekend brings me the opportunity to undulge in heartier fare which we are able to savour over a leisurely breakfast. Crank the tunes and start your weekend off right!!! After a few stretches and a hot cup of tea I am ready for the day. It will be busy running from bridal shop to bridal shop with friends looking for that perfect dress! No I am not the one getting married. Do I have friends whose children are old enough to get married? I'm afraid the test of time agrees with that.

For those of you who follow this blog you will know my love of "all things potato". Hash browns are a staple breakfast food at diners in North America, where they are often fried up on a large griddle.  Many North Americans associate hash browns with breakfast food, although they may be eaten at other times of the day as well. Wharever turns your crank!

Asparagus Soup with Mint Pistou for Earth Hour 2010

Asparagus Soup with Mint Pistou

Do I have a green theme going on MTBT? It seems that almost every dish I have made in the past few weeks is a gorgeous Spring green colour, even this soup that I have prepared for you for Earth Hour.

Earth Hour started in 2007 in Sydney, Australia when 2.2 million homes and businesses turned their lights off for one hour to make their stand and raise awareness for climate change.  By 2009, hundreds of millions of people showed their support and took part in the third Earth Hour the world over. Over 4000 cities in 88 countries officially switched off to pledge their support for the planet, making Earth Hour 2009 the world’s largest global climate change initiative. It is anticipated that 2010 will see the largest number of participants yet turn off their lights this weekend at 8.30 pm (local time) on Saturday 27 March.

French Canadian Pouding Chomeur for a Taste of Spring

French Canadian Pouding Chomeur

Spring has definitely sprung and with it we shed our winter coats, our hearts seem lighter and our smiles more ready!!!!! The buds are on the trees and tulips and daffodils have just started to blossom. Spring is here and with its arrival, an array of new taste sensations and ingredients. 

 For people from the provinces of Ontario and Quebec Spring is not Spring without a trip to a sugar shack, or "sucrerie." It's a centuries-old tradition when tapping the maples, collecting sap, hewing the wood to fire up the cauldrons and boiling down the syrup required every family member to be involved.  Flash forward to the 1960s when this tradition of necessity turned into a fun outing to buy the year's supply of syrup, and to indulge, just once a year in a real belly-buster of a meal... pea soup, baked beans, meatballs, thick omelettes, tourtiere, ham, sausages, pickles, pancakes, and sugar pie. I remember being at the "sucerie" and the owners would throw hot boiling syrup on the snow to make a special kind of "taffy". Of course by the time I took my own daughter to the sugar bush they were charging for this special treat but it was still just as special.

Fresh Herb and Pea Risotto for the First Day of Spring

Fresh Herb and Pea Risotto

Rice was introduced to Italy by the Arabs who dominated Sicily and parts of the Southern mainland in the late Middle Ages, but, proved best suited to the vast marshy regions of the Po Valley. Here it was enthusiastically adopted by the residents of the Veneto region, Lombardia and Piemonte. Thanks to the Arabs we now have one of the best comfort foods on the planet!!!

Meyer Lemon Poppy Seed Olive Oil Cake

Meyer Lemon Poppy Seed Olive Oil Cake

You can enjoy the benefits of olive oil in everything from dips and dressings to skin care and shampoo. It has been used in Mediterranean countries for thousands of years and has quickly become a staple here in North America and other parts of the world. California has some delicious olive oils that I was lucky enough to sample last year at the Foodbuzz Festival in San Francisco.  It’s actually a pure fruit juice and unlike most seed or vegetable oils, it does not require any heat or chemicals to extract the oil and needs no refinement. The oil can be consumed "as is" immediately after pressing. How perfect is that!! Olive oil can replace the fat in almost any recipe which makes it extremely versatile. It offers more nutrition and flavour than vegetable and seed oils, remains stable when heated and has a relatively high smoke point. Nature's gold!!!

Grilled Guinness Marinated Steak with Colcannon-Stuffed Twice Baked Potatoes to Celebrate

Grilled Guinness Marinated Steak with
Colcannon Stuffed Twice Baked Potatoes

Happy St. Paddy's Day!!! As far as I know I haven't a single Irish bone in my body but I celebrate on this day along with millions of other Irish and non-Irish Canadians. Regardless of your heritage, you're prob­ably very aware of St. Patrick's Day which is the traditional Irish holiday celebrated March 17th each and every year. Revellers will be observing this festive day by wearing green or meeting up with their friends at their favorite local Irish pub and drinking green beer tomorrow.

French Toast with Caramelized Bananas and Walnuts

 

French Toast with Caramelized Bananas and Walnuts

Welcome to the weekend!!!TGIS!!!! I imagine you have slept in a bit if you were able to. Oh how I wish that I could languish under the covers for just a few hours more but my body makeup just won't allow it. I find myself up at the same time every day and raring to go no matter what. With the time change in effect as of last night I suppose in theory I did sleep in for the first time since this same day last year:D I'd have to say I am definitely a morning person. How about you?

Pesto Cherry Tomato Caprese Salad in the Napa Valley

Pesto Cherry Tomato Caprese Salad

Late last year I was lucky enough to attend the Foodbuzz Festival in San Francisco, California. Since it was my second trip that year I just had to venture a little further afield and experience a little more of this corner of the world. My cohort over at BloggerAid-Changing the Face of Famine Giz and I were both up for exploring the Napa Valley. We both come from wine growing regions here in Canada in the Okanagan Valley in the west and in eastern Canada in the Niagara region so it is always a must to experience and compare what other regions have to offer. I by no means consider myself an expert on wines but I do enjoy the adventure.

Nicoise Salad and Bulgur Pita Rolls

Nicoise Salad and Bulgur Pita Rolls

Niçoise salad  (niˈswaz), sometimes referred to as Salade Niçoise or insalata nizzarda, is a type of salad popular throughout the world.  Salade niçoise hails from the Côte d'Azur region of France, and is named after the city of Nice. It is a combination of tomatoes, potatoes, green beans, eggs and canned tuna packed in oil.  It is typically topped with anchovies and Dijon vinaigrette.

If you're ever fortunate enough to go to Nice, you are bound to walk by many sidewalk cafés, brasseries, bistros and the like. As ubiquitous are the chalkboards that guard the entrances to these eateries, calling out the specials of the day. On almost all of them, you will find salade niçoise. When I was in Nice many years ago I was 18 years old and less likely to be seeking out a Nicoise salad than the local night clubs and beaches. How my perspective would change today!

Welcome to Cuba with Mojo Chicken and Black Beans and Rice on the FOODalogue Tour

A Cuban Feast

Joan of FOODalogue  started the year off with another armchair travel adventure with her Culinary Tour 2010 - South of the Border . I hope you have been travelling with us since Joan is an excellent travel companion. Her tour is almost at an end and if you haven't had a chance to travel with this very popular event check out her site for all the round-ups of delicious recipes and stories by all the participants. This year she has featured the cuisine of 10 of our south-of-the-border neighbours.

A Moment of Reflection on Sunday

Blasted Church Winery

Yesterday I drove further South in the valley desperately seeking Spring.  They are usually 2 weeks ahead in fruit and wine production but on the surface they seemed to be on the same level as we were.  The season is definitely in the air with warm sunshine and temperatures but you can still see snow peaking out at the top of the surrounding mountains on the Thompson Plateau.

N'Kip Winery

  I did see 6 whitetail deer and 2 California mountain sheep by the side of the road. For those of you who remember watching wildlife cross the road on your journeys they have had fencing up all over the province at the side of major roads for years.

Whitetail Deer

I did plant my pansies and primroses in pots yesterday and they sit cheerily on my deck. I guess that will have to do...for now.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Content must be credited to this author.

BloggerAids Culinary Olympics..the Round up N-Z

As we all sat down to cheer on the last of the competitors in these thrilling 2010 Olympic games in Vancouver, Canada, Giz and I thought we should celebrate to the fullest extent as we rallied behind our athletes from our individual countries! Thank you to all who entered the BloggerAid-Changing the Face of Famine Culinary Olympics. We strapped on our aprons with knives and tongs in hand and set out to represent unity and sportsmanship with what we do best...food. This is what the Olympics are all about.

We were very proud to see everyone excited about representing their own countries, and waving their flags and cheering. I think we all found it was impossible to define in one key stroke or spread of the knife any one single dish we felt represented our individual countries, but, represent you did with delicious foods from around the world. We all have much to offer. Here’s to us!

Visit Giz at Equal Opportunity Kitchen for the first half of the Culinary Olympics with countries from A -M.

NIGERIA

Kitchen Butterfly

One of the first on the podium is Oz representing Nigeria with pride with her Chocolate-Filled Plantain Gnocchi with Chillies.

Chocolate-Filled Plantain Gnocchi

Just to get your imagination going she combined sweet plantains, ‘tempered’ with diced red chillies, and gently kneaded to form a soft dough. Then rolled out, cut up and stuffed with dark chocolate and set them in a sea of strawberry sauce with Matcha cream. And just for the record, some baby kiwis. Thank you Oz!!!

SOUTH AFRICA

Will Work for Biltong

This is Adele's second entry representing her homeland South Africa expertly with a gold medal dish Biltong and Ricotta Ravioli with Sage Butter. See her previous entry under Australia.

Biltong Ravioli

Adele says, "One food that is uncompromisingly South African, and which all South Africans crave when in another country, is biltong. Mostly we eat biltong as is, usually while watching the cricket, maybe washed down with a beer. You can also have it on sandwiches or in a salad. I have even seen biltong sushi, and pizza with a biltong topping.
SPAIN

The Winter Guest

Miriam represents Spain very well with her medal dish Grandma Libia's Homemade Croquetas.

Grandma Libia's Homemade Croquetas

Croquetas are comfort food at its best and common to all Spanish regions. They are also served as a tapa everywhere. Miriam says, "The way I prepare croquetas is my mother's, it's understood. And she learnt it from my grandmother. If you have them for dinner, you should be in your pijamas already, like if you were kids... ;-). Just imagine your mother has just made them for you!!!!!"

Spanish Recipes

Our friend Nuria from the Catalonia region of Spain brings us Xató.

This medal winning rich salad is made out of curled endive, desalted cod, olives, anchovies preserved in olive oil and a delicious sauce similar to Romesco and Salvitxada that has many variations. It's a seasonal salad ; normally consumed during the cold first months of the year and especially during Carnival celebrations.


UNITED STATES

Health Nut

Entering from the United States Yasmeen has brought her winning dish of Cranberry Chicken\Turkey Satay and Cranberry Falafel Lollies.

Cranberry Chicken\Turkey Satay and Cranberry Falafel Lollies

Yasmeen says, "Very close to the home of Winter Olympics 2010,Vancouver Canada, is Richmond that is also home to one of the largest group of Cranberry farms( more than 60 family-owned farms). What better fruit than healthy versatile cranberries, to honor the winter games and the Cranberry farmers of the region.

Lipsmacking Goodness

Lori stood proudly on the podium with her Turkey and Multibean Chili.

Turkey and Multibean Chili

Lori says, "America certainly is a melting pot. I like that it is, especially when it comes to food. So many spices and different foods are available here. So for a foodie, the grocery store is a candy store."

Eat, Love, Travel

Sandy represented the USA with this medal-winning recipe for Appalachian Apple Cakes, adapted from Mark Sohn and his book Appalachian Home Cooking: History, Culture, and Recipes.

She says, "I wanted a recipe that reflected some type of traditional cooking or baking. I felt that there wasn't anything more traditional than the down home mountain baking which occurs in Appalachia. And secondly I wanted to bring attention to hunger in the US. As we all know it's not just 3rd world countries who experience poverty and hunger."


A HUGE thank you to all the culinary althletes. The games are now over but we are happy that spectators and athletes alike came to visit . It was the moment to show people, that even if you weren’t in the stadium, you were part of the Olympic Games in Vancouver. We enjoyed your stay. Thank you!!!!
 
One final reminder of the H2Ope for Haiti raffle. It is nearing an end so if you haven't already done so please take the time to purchase a ticket and you may win one of many fabulous prizes!!!
 
 

Ravioli with Spring Vegetables for Presto Pasta Nights

Ravioli with Spring Vegetables

Presto Pasta Nights is celebrating it's 3rd Birthday. This is certainly a HUGE milestone in the blogosphere and something to celebrate!!!!  I try and join in on the fun whenever I have pasta over at Presto Pasta Nights. There are so many pasta shapes and possibilities that I could easily have pasta every day of the year. I want to have pasta every day of the year!!!! I missed out on that New Year resolution. Presto Pasta Nights event has been the baby of  Ruth over at Once Upon a Feast for 3 glorious years. Whenever we feel the urge for some pasta we can go over to her site and have 3 years of entries from all over the world to choose from from pasta salad to lasagna to pho. To show my support I have brought a Spring pasta dish since all that the season has to offer is just around the corner. It's time to give winter "the boot"!!!!!

A Taste of Spring with Cooking Light and Rosemary-Crusted Rack of Lamb with Balsamic Sauce

 

Rosemary-Crusted Rack of Lamb with Balsamic Sauce

We are so glad that you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies in two neighbouring countries get together to create a delicious meal with a theme in mind. We all share a love for Cooking Light magazine which has an emphasis on healthy eating and living. Each issue covers light cuisine and includes more than 70 delicious and flavourful recipes. It also explores food and nutrition news as well as fitness, health and beauty. Appreciate this months write-up at their blog Test Kitchen Secrets.

For the month of March we enjoyed each others company virtually and continued with our healthy themes and honoured the season with A TASTE OF SPRING. We created what we consider a delicious and healthy menu from the pages of Cooking Light magazine. The idea is simple because we all share a common interest in cooking and healthy eating. We love to share these ideas with you each and every month through our Virtual Supper Club. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!!

After what has seemed like an eternity, the northern hemisphere (read that The Great White North) can finally breathe a sigh of relief. Heavy winter coats are lifted along with people’s spirits.  With the turn of the calendar Spring has finally arrived!!!!Although in truth winter never really seemed to arrive here in the valley this year. It was mild, warm and snow free!! We are hovering between seasons here in the valley, the robins are back and they will be counting daffodils soon. Nevertheless it’s time to give winter staples "the boot" and dedicate suppertime to everything the change in seasons has to offer!!!!!.

 Spring is when everything seems to come alive!!!!! The days are longer and the markets begin to burst with the colours of the bountiful fruits and vegetables of the season. This is the time to enjoy fresh rhubarb, sweet garden peas and furled fiddleheads . It is the season for asparagus and escarole and a wide variety of lettuce handplucked from the garden for green salads. The delightful fragrance of chives, mint, chervil and tarragon fill the air to season your dishes. All of these tastes of Spring are bursting from our gardens, forests, markets and window boxes.

Teanna of Spork and Foon says, "The advantages to cooking with fresh, seasonal ingredients are endless. The produce tastes richer, fresher, and is more nutritious. The beauty of cooking with ingredients that are freshest in the Spring months are their pure simplicity.  The standout flavours are the fresh, natural ingredients themselves... the sweet taste of a carrot or the pop of a freshly shelled pea. Toss arugula with cherries, red wine vinegar, a touch of extra virgin olive oil, freshly ground black pepper, and thyme with some creamy goat cheese and you will have a dynamic spring starter. Top poached halibut with an orange vinaigrette and serve with asparagus sautéed in a bit of olive oil and topped with a dash of sea salt and shaved parmesan cheese or sauté fresh peas with spring onions in butter and delicate chervil for a side that is surprising ripe with flavor."

For those who are lucky enough to live near a farmers market as I am, we would be hard pressed not to be aware of which fruits are at the peak of their season. Pods of fresh peas and stalks of beautifully green asparagus will cook beautifully in a sauce of lemon zest, butter, mint and tossed with pappardelle or fettucini noodles. Later in the Spring season you can pick up sweet, deliciously ripe red strawberries or cherries that spill out of their baskets and pair them with early sweet-tart red rhubarb for a delicious galette. Add a bit of whipped cream topped with fragrant mint and you have the ultimate springtime dessert.

For me, just hearing the word Spring, turns my thoughts to lamb. In real time my daughter and friends came to dinner and we enjoyed the ultimate Rosemary-Crusted Rack of Lamb With Balsamic Sauce found in Cooking Light magazine.  I will make it time and time again with its crisp bread crumb coating. The sweet balsamic sauce made the perfect accent to the dish, my only regret was there was not enough so double the recipe!!!!! No need to rely on complicated recipes featuring heavy sauces or lengthy cooking times to create a mouthwatering dish such as this!!! To accompany the Spring lamb virtually Shelby of The Life and Loves of Grumpy's Honeybunch brought a mind-blowing staple of Zucchini Ribbons with Saffron Couscous. Adding to our healthy menu Aggie of Aggies Kitchen cooked up a colourful and flavourful Spring Giardiniera.  For finesse Jamie of Mom's Cooking Club wowed us with Strawberry Salad with Poppy Seed Dressing. Spring has arrived!!!!! To end our meal with a finale worthy of late Spring flavours Helene of La Cuisine d'Helene prepared  the ultimate delicious dessert....Raspberry-Almond Crumb Cake.

Although distance always prevents us from gathering as a group in each others homes we have enjoyed sharing a well balanced meal through our Virtual Supper Club this month and hipe you have enjoyed our healthy Spring menu. These dishes from Cooking Light magazine are sure to bring "daffodil smiles" to your own table.

What would you bring to the table? Link to the Cooking Light blog Test Kitchen Secrets when you see the post in a few days or to one of our blogs here and make something delicious from the pages of the magazine to add to our TASTE OF SPRING menu...the more the merrier!!!! 

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Content must be credited to this author.

Bean Salad with a Touch of Greek

Bean Salad with a Touch of Greek

During its 106-day journey across Canada, the Olympic Torch Relay travelled through all Canadian provinces and territories, covering more than 45,000 km. With it's journey it gathered the hearts of all Canadians to assemble for the 17 day 2010 Winter Olympic Games in Vancouver, British Columbia. The games have unified Canadians from coast-to-coast-to-coast and generated a feeling of national pride that will endure long after the flames have been extinguished. We have never seen so many Canadian flags waving uncharacteristically in the history of our country.