Travelling to Haiti with FOODalogue and Macaroni au Fromage

 

Macaroni au Gratin

Joan of FOODalogue  started the year off with another armchair travel adventure with her Culinary Tour 2010 - South of the Border . At the beginning of the year she planned carefully and chose countries she felt would inspire us all to create a dish outside of our comfort zone and experience new taste and food sensations. Visiting South American countries has not been at the top of my travel wish list in the past, but I must admit that after researching each country and learning more about the people and their diverse cuisine I have definitely changed my mind!!!!! The next country on her tour is:

 Haiti 

Since it was rocked by a devastating earthquake, Haiti has been in the forefront of public consciousness ever since. Joan's original plan to travel to this island nation took on a different perspective than the paradise on earth we were hoping to visit virtually. The country of Haiti is part of the western Caribbean island of Hispaniola.  Hispaniola, is the island which contains both Haiti and The Dominican Republic and was named by Christopher Columbus who discovered it and settled there. Hispaniola means "Little Spain".

Cuisine in Haiti is often considered to be similar to the cuisine of the other Caribbean nations. However, in reality Haiti has its own completely unique flavour. Cuisine in Haiti is based on African, Creole and French cooking styles. This is very different from the Spanish-influenced cuisine of it's neighbour the Dominican Republic. The Haitian cuisine is something no cook or food enthusiast should miss!!!!  Those who are not familiar with Haitian cuisine may also assume that everything is hot and spicy. It is true that chilies have an important place in the pantry, but, good Haitian cooking is more accurately characterized by it's piquancy in delicate balance with the heat of the chilies, garlic and thyme, vinegar, tangy citrus or earthy beans. The flavours are vibrant, a perfect approach for livening up an essentially blank canvas. And try many good Haitian dishes we did!!!

Rice, beans, millet, corn, sorghum (a drought-resistant grain), almonds and peanuts have become the staples of their diet. Tropical fruit such as pineapples, mangos, oranges, bananas, coconut, and grapefruit round out their cuisine and take it over the top. We picked up some sugarcane prepared and sold by a street vendor and enjoyed it at our temporary home as a tasty snack. We found meat to be scarce because the cost is too high for a good portion of the population. There is often a choice between feeding your family and  raising animals who also need to be fed. When we stepped into our virtual hosts home you were in Haiti and we were offered the best they had to offer. Whether it was the rich aroma of macaroni au gratin and poule frit drifting from the kitchen or waking up every morning to the sound of La Dessaliennes blaring on her grandmother's Radio Tropicale, the feel of Haiti permeated the very fabric that sustained the household and made our virtual tour memorable.

 During our weeklong virtual stay we were treated with many delicious meals specifically rice djon-djon or jon-jon. This dish was prepared with Haitian black mushrooms. The stems of these mushrooms were used to colour the rice black.  We also enjoyed some of the other popular native dishes that rule the roost in Haiti such as Calalou made of crabmeat, salted pork, spinach, onion, okra and peppers; pain patate that is a sweetened potato form; Grillot (fried island pork); Tassot de dinde (dried turkey); Riz et pois (rice and peas); Langouste flambe (local lobster); Ti malice (sauce of onions and herbs); Grillot et banane pese (pork chops and island bananas). This was all washed down with Haiti's national drink...Barbancourt rum. This particular rum is made by a branch of Haiti’s oldest family of rum and brandy distillers.

In honour of the Haitian people I cooked up some Macaroni au Gratin. This is normally made with a cheese sauce and the macaroni cooked in evaporated milk from what I have read. It is a Haitian delicacy typically served with Black Rice(Du Riz Djon Djon) and Chicken. I was unable to find out much about the influence and variations of this dish in Haiti but it is interesting to know that Haitian children under normal circumstances are eating mac 'n' cheese just like our own children. Pasta, no matter the shape or size, is one great comfort food, easy to master, and very affordable.

But the eyeopening fact is, the island nation of Haiti has suffered from poverty, malnutrition, and high food prices long before any tragic hurricanes or earthquakes. With very little fertile farmland, a large population to support and political corruption and instability preventing quality of life improvements, the country of Haiti suffers from chronic poverty and a serious lack of food. The need for fuel has resulted in the cutting down of fruit trees and soil erosion. Farming, while depended upon by the majority of the population, is very hard work in Haiti. All of this compounded with the latest tragedy and loss of lives due to the earthquake in January leaves a nation struggling to regain a sense of normality.

 Here are ten daily hunger facts about Haiti.

• 3 million people may need humanitarian relief, including food aid, in the aftermath of the earthquake
• Even before the earthquake, 1.9 million people were short on food, and needed aid to stave off their hunger
• Only 50 percent of the Haiti population has access to safe drinking water (even before the infrastrcture damage)
• Some 55 percent of Haiti's 9 million people live below the poverty line
• The average household spends almost 60 percent of their income on food; the poorest groups more than 70 percent.
• Chronic malnutrition affects 24 percent of children under five, rising as high as 40 percent in the poorest areas
• Poor diet means many women and children suffer from food deficiencies. Anaemia affects 59 percent of children 0-5yrs
• During 2008, high food and fuel prices triggered violent demonstrations and political upheaval.
• In the same year, 3 hurricanes and 1 tropical storm struck Haiti, destroying 27,000 homes and raising the hunger level.
• Food prices have dropped since September 2008, but remain higher than the four-year average.
• A lot of help is needed to get the people of Haiti back to some kind of normality and to get them urgent supplies such as food, water and medical care.

I also want to take this opportunity for a gentle reminder of the H2Ope for Haiti Raffle. The event has been extended until March 7th. Please take the opportunity to learn more about the event and to browse through the list of generously donated prizes from your fellow bloggers such as an i-Pod Shuffle, autographed cookbooks from authors such as David Lebovitz, childrens's Olympic backpack and fleece blanket, French chocolates and so much more!!!!!!!!!! There are several prizes so far that have not been bidded on which gives you a much better chance of winning! As Jeanne says, "Although each person's donation may be small, even single drops of water will eventually fill a swimming pool."

Now on to the recipe......

For this stop in Joan's culinary tour I decided to make something comforting with ingredients that may be easy to find during their crisis. My understanding is that in Haiti they often boil the macaroni in evaporated milk and use the milk for the cheese sauce or sometimes even use canned cheese soup.

**Macaroni au Fromage**

Print me....

1-3/4 cups (425 mL) elbow macaroni
1/4 cup (50 mL) butter
1/4 cup (50 mL) all-purpose flour
1/2 teaspoon ( 2 mL) salt
1/4 teaspoon (1 mL) dry mustard powder or 1/2 tsp. (2 mL) prepared mustard such as Dijon
Generous pinch of cayenne pepper or black pepper
2 cups (500 mL) evaporated milk
2 cups (500 mL) shredded extra old or old cheddar cheese

Topping:

1/2 cup (125 mL) fresh breadcrumbs or crushed melba toast
2 tablespoons (30 mL) butter, melted
1/3 cup (75 mL) sliced almonds

******************************************
Fill your largest stock or pasta pot (24 cup/8L) 3/4 full. Cover and bring to a full rolling boil. Add generous Tbsp. (15 mL) of salt and return to a boil. Add macaroni, stir occasionally to prevent sticking. Time cooking from moment water returns to a boil. Cook until tender but firm, about 8 minutes. Drain, but do not rinse. Return to pot.

Meanwhile, prepare cheese sauce: In a medium saucepan with a heavy bottom, melt butter over medium heat. Stir in flour; cook, stirring constantly to cook flour, for about 2 minutes. Stir in salt, mustard and cayenne pepper.

Start pouring in the milk, stirring to keep sauce as lump-free as possible. When sauce is loose enough to use a whisk, change spoon for a whisk and whisk, gradually adding all the milk, until sauce is smooth and starting to thicken. Reduce heat to low and simmer sauce, whisking often, until smooth and thickened. Whisk in cheese; remove from heat to let cheese melt. Scrape over macaroni; mix to coat all elbows.

Scrape into a greased 9-inch (2.5 L) square casserole or baking dish; smooth top. In a bowl, toss together breadcrumbs, butter and almonds. Sprinkle over top of macaroni and cheese. (Make-ahead: Let cool. Refrigerate, lightly covered, for up to 1 day. Add 10 minutes to baking time and note pasta will have absorbed more of sauce so casserole will be firmer.)

Bake in centre of a 350F (180C) oven until crumbs are crisp and cheese sauce bubbles, about 40 minutes.

Serves 6.

VARIATIONS: When you're combining cooked macaroni and sauce, you can always add about 1/2 cup (125 mL, or more if desired) diced ham or cooked chopped bacon to the macaroni or about 1 cup (250 ml) quartered grape tomatoes or cubed roasted red peppers.

TESTING FOR DONENESS: Have you ever taken a casserole out of the oven and when you started to serve it discovered that the centre was just lukewarm? Even when the top is crisp and the edges bubbling, the centre can still be cool. To test that the centre is as piping hot as the food around the edges, press a paring knife into the centre of the casserole and count 5 second. Remove the knife and feel the blade. If it's piping hot, serve the casserole. If it's lukewarm, return the casserole -- in this case the macaroni and cheese to the oven until that knife comes out piping hot.

FRESH BREAD CRUMBS: Fresh crumbs crisp up more deliciously than store-bought dry bread crumbs. To make fresh crumbs you can tear slices of day-old bread by hand into small pieces. Or, cut bread into quarters and whiz in food processor until evenly crumbly. Bread that gets stale such as baguette or Italian or sourdough bread is best.

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

Fish Parcels Inspired By Jamie Oliver

 

Jamie Oliver's Fish Parcels

I made this dish a while ago, but have been having trouble posting about it. Why you ask? Most likely because there is not really just one recipe or even a real recipe at all. This is the type of dish that is wide open to interpretation. Use your imagination and utilize whatever you have available and/or whatever suits your fancy. I watched Jamie Oliver make this dish on his show Oliver Twist and wanted to prepare it for guests ever since!!!What is important is the technique involved with cooking your fish and vegetables to make them succulent, juicy and appealing. With a little knowledge about the vegetables and the fish you are using for this recipe you will be happy with the results.

 Potatoes  are always such a winning combination with fish, so I've added them to this dish, using fantastic baby potatoes which can be found at the grocers this time of year. They are very versatile while not being floury nor waxy, just somewhere in the middle, so they're great for baking and boiling. Boil your spuds until cooked, then drain and set them to one side to allow to cool. Slice them up roughly if they are larger.

First make your 4 aluminum foil or greaseproof paper bags. Do this by taking pieces of foil or greaseproof paper large enough to create an envelope to hold your fish. Keep in mind that each envelope or parcel will be served to each guest for them to open on their plate.  Next fold each piece in half then fold up the 2 ends tightly, giving you an ‘envelope’.

Preheat the oven to 250ºC/475ºF/gas 9. You can add sliced red onion, sweet peppers, thinly sliced fennel, lemon slices, stoned black olives, hot red chilies, cherry tomatoes...you see where I am going here...you just do as you like. If you are using baby artichokes which are available this time of the year peel back the artichoke leaves, remove the chokes with a teaspoon, then rub the artichokes with lemon juice to stop them from discolouring and slice very thinly. Put the artichokes/other vegetables and potatoes in a bowl with the melted butter, thyme, parsley and capers and season well. You can also use whatever herbs you have on hand that you feel would go nicely with the fish such as dill, lemon verbena, basil or whatever you have on hand.  Toss together and divide between the bags.

There'll be a little butter left over in the bottom of the bowl, so you can add a little olive oil to it and use this to rub on to the fish pieces. Season the fish then place on top of the potatoes and artichokes. You can also use whatever fish you choose, or even skate, as long as it is a firm-fleshed fish such as haddock, cod or John Dory.

Add a glass of wine to each bag with a sprig of rosemary if you like, tightly sealing the final side and pulling up the corners so that the liquid is contained.

Bake on a roasting tray in the preheated oven for 15 minutes. By this time the bags will be beautifully puffed up. Serve at the table so that your guests can open their bags themselves, leaving a plate of really flavoursome vegetables, fish and juice. Serve with a dollop of crème fraîche, seasoned with a little salt and pepper, and a nice green salad.

Blood Orange Olive Oil Cake.... a Real Sensation!!!

Blood Orange Olive Oil Cake

Blood oranges are juicy, sweet with  a dark red interior and are slightly less acidic than regular table oranges. Originally from Sicily (Italy) and Spain the blood orange has gained in popularity and can be found fresh or in juice form in many local grocery stores. Blood oranges contain a pigment called anthocyanin which is not typically found in citrus but rather more common in other red fruits and flowers. Not only is the inside of the orange darkly pigmented but depending on the variety the outside may also have dark washes of red. What we find here in our stores probably are grown in either California of Texas. U.S. grown blood oranges are in season from late fall to early spring.

As Elise of Simply Recipes says, "Those of you who love blood oranges don't need to be told how exquisitely wonderful they are. In the kingdom of citrus, blood oranges are royalty. You know that every bite is an explosion of sweet, deep orange flavor, with hints of raspberry."  If you've never had a blood orange, or have shied away from them because of the name, think "Sangria" which in Spanish means "blood" and get yourself to a store that carries them. You will be delighted by them."

I brought my first blood oranges of the season home from the store with the thoughts of making an olive oil cake. Since blood oranges are grown in Italy and Spain I thought an olive oil cake would be the perfect marriage of flavours. Olive oil is used for baking in countries, instead of butter, where there's plenty of it. It makes your cakes dense and rich and faintly fruity. Last year I made a delicious Orange Olive Oil Cake from a recipe from Canadian chef Anna Olson. Her recipe would have worked beautifully with the blood oranges but I decided to try something new . I guess that is the food blogger in me:D Sometimes you are just afraid to upset the proverbial apple cart and don't want to mess with perfection. Well sometimes you just have to take the plunge when you find a recipe that just sounds amazing. I mixed gently, watched my masterpiece in the oven closely, waited impatiently for it to cool, sprinkled it liberally with icing sugar and then sliced into it. And amazing it was!!!! There is just something about olive oil cake that just "turns my crank":D With this experiment I was happy to find the results were a perfectly cooked and delicately crumbed cake. I know this is something I will be making again and again in it's simplicity.

You will also see that the recipe calls for buttermilk. Every cook should have a quick fix substitute ready because, I don't know about you, but buttermilk is not an item that is usually in my refrigerator. Few recipes today require buttermilk, but, when you do make buttermilk recipes, you know what happens. The rest of the buttermilk container from your last buttermilk recipe tends to get lost in the fridge, and you end up tossing  it when it expires. By adding acid in the form of either one tablespoon of vinegar or lemon juice to a cup of milk, you can create a buttermilk substitute. Unfortunately, the rich tang that is found in true authentic buttermilk will not be there. Vinegar works best, but lemon juice will work in a pinch, so never discount it. You can also substitute the same amount of plain yogurt that you would need of buttermilk. Again, the tang found in buttermilk will not be present, but since yogurt is also rich the recipe will not suffer. Or...this is the easiest substitute of all. Use plain old milk. That’s right, plain milk. Buttermilk is simply the liquid that is removed in the butter making process. Buttermilk is actually low in fat, which most people don’t expect. To thicken the milk and make it slightly sour, add 1-3/4 teaspoons of cream of tartar to an eight-ounce cup of regular milk.

One word of warning if your blood oranges are fully ripe juicing and supreming your oranges will be an extremely messy business!!! You will really see why they call them blood oranges!!

Salute a cent’anno (health for a hundred years) !!!

*******************************************************
Before we move on to the recipe just a friendly reminder that the H2Ope for Haiti raffle is on until Sunday February 28th to raise funds for Concern Worldwide and their efforts to bring water and relief to the earthquake victims of Haiti.

One raffle ticket will give you the chance to win your choice of wonderful prizes donated by some fabulous bloggers. How's about an I-Pod Shuffle, an autographed copy of David Lebovitz's latest cookbook, Indian artwork or many more exciting prizes. I donated a child's backpack (16" x 12") featuring the official Olympic and Paralympic Games mascots Quatchi, Miga, Sumi and Mukmuk. In addition, there is a warm, snuggly micro fleece winter throw (39" x 60") with a large print of official Olympic mascot Quatchi - perfect for brightening up any child's room. These make a perfect keepsake of the Vancouver 2010 Winter Olympics for any boy or girl. PRIZE CODE: HFH16.

 Check out this site for a complete list of prizes and GOOD LUCK!!!! 

 Although each person's donation may be small, even single drops of water will eventually fill a swimming pool.

Many thanks!!!!!

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

**Blood Orange Olive Oil Cake**
based on a recipe from A Good Appetite: Secrets of the Cake Stand
Print me....

Butter for greasing pan

3 blood oranges
1 cup sugar
Buttermilk (will be added to juice to be equivalent to approximately 2/3 cup)
3 large eggs
1-3/4 cups all-purpose flour
1- 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup extra virgin olive oil
Icing sugar for finishing

*************************
 Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.

Supreme an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.

 Halve remaining orange and squeeze juice into a measuring cup. You will have about 1/4 cup or so. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs.

 In another bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones. Switch to a spatula and fold in oil a little at a time. Fold in pieces of orange segments. Scrape batter into pan and smooth top.

Bake cake for about 55 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. Serve with whipped cream and honey-blood orange compote, if desired. I adore my olive oil cake sprinkled liberally with icing sugar!!!

Serves 8 - 10

Note: To make a honey-blood orange compote, supreme 3 more blood oranges according to directions above. Drizzle in 1 to 2 teaspoons honey. Let sit for 5 minutes, then stir gently.

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

Journey to Jamaica with FOODalogue..Jamaican Patties, Planter Martini's, Hypnotic Breezes and H2Ope for Haiti

 

Jamaican Patties and Planters Martini

JAMAICA

Jamaica is the third largest island of the Caribbean. It lies aproximately 90 miles south of Cuba. It is a land of sharp contrast... mountains, lush green forest, wide rivers, cascading waterfalls, and breathtaking beaches. Jamaica has been a hot spot for sun-worship and water sports for years. The sand is clean, the water is undulating shades of turquoise and green, and the palm trees sway seductively. Maybe you're a fan of reggae, the island's national music. When it’s time to get away from it all, who can resist turquoise blue waters, warm, balmy days and powdery white sand beaches. Throw in a little bit of exiting nightlife and we were in paradise virtually. These are all of the elements for a great vacation. I spent some time in Negril in the 1980's and am very familiar with it's hypnotic ways.

Many people don't realize, however, that Jamaica has great food too. Famed for their wealth of fresh herbs and exotic spices, the islands of the West Indies offer a treasure trove of healthy ingredients, which you’ll put to good use in the dishes you create. Jamaican food is known to be healthy for many reasons, most notably the usage of beans, vegetables and fish, as well as a symphony of spices. With its roots based in African, European and even indigenous native Caribbean traditions, Jamaican cooking is as fiery, exciting, varied and beguiling as the island itself.

To immerse ourselves in island culture we joined Chef Freda our host for a 7 day culinary adventure with Jamaica Culinary Tours. Included were rum distillery tours, farm market tours, spa treatments, and cooking classes from locals and prominent local chefs.

A love of spicy foods is a must before you endeavor to sample Jamaican fare that has been traditionally cooked. Jamaican cuisine is known for many things, including its use of spices such as ginger, hot peppers and garlic. Jamaican food specializes in utilizing food staples such as plantains, scotch bonnet peppers, avocados, sweet potatoes and yams. These exotic foods add a certain zest and unique flavoring to your menu ideas, as their inclusion in meals has been longstanding. Perhaps it's the freshness and variety of Jamaica's food or the skill with which Jamaicans use herbs and spices to season the simplest recipes. Either way, the island's food, like Bob Marley's music, has an invigorating effect.

We dazzled all your senses during our weeklong stay with an eclectic spread that included such timeless Jamaican specialties as goat consommé, pepperpot soup, spicy pumpkin bisque, curried goat, escoveitch fish, oxtail stew and jerked pork, as well as a selection of home-baked, old-time Jamaican pastries and sweets. Jamacia is also famous for its blue mountain coffee, which is grown and harvested in the Blue mountain slopes of Jamaica.

Somewhere along the way we met Rita, an American living and working in Jamaica.  "People come from all over the world to sample Jamaican jerk," Rita said, referring to the method of grilling chicken, fish, pork and vegetables that have been marinated in a blend of scallions, Scotch bonnet chiles, thyme, pimento, allspice berries, cinnamon leaves, nutmeg and rum. Family jerk-sauce recipes are guarded secrets. Some of Jamaica's tastiest food is found at roadside stands, most of which serve scalding jerk dishes. Up until my first trip to Jamaica, I had only sampled a small quantity of jerk, toned down to accommodate feeble palates like mine, so, I was eager to experience the real thing at its source. I knew jerk was spicy. Jamaicans whom I had met back home spoke fondly of their national dish and I knew that they liked it with octane. Let me just say in my defense I was not prepared for the complete and utter annihilation of my taste buds. The first bite was spicy but not overwhelming. The second bite, hotter but still tolerable. By the third bite, the spices of the first two nibbles had settled across my tongue and in the back of my throat. My glands began to heat, and it radiated up through my head. I thought I was going to die. I shoveled globs of rice into my mouth. I sucked down half my Planters Punch in hopes of squelching the fire. After a minute, I felt better. Then I ate some more jerk and repeated the whole process...wink...wink.... For jerk in Kingston, Rita recommends Jolly's, in Portmore, and Wellington's, off Marcus Garvey Drive, near the Greenwich Farm neighborhood. Although these stands are well established, they have no phone numbers or official addresses. But any cab driver knows where to find them...and find them we did!!

We sailed along the dramatic cliffs and sandy coves of the enchanting coastline, late afternoon, in our own private boat. These were the same cliffs I dove from when I was there many years ago. We marveled at the play of shadow and colour, while we sipped effervescent bubbly and Planters Punch and nibbled on jumbo prawns. We watched the ocean waves ripple golden beneath the sun and gazed at the emerald Jamaican landscape, seemingly lit from within, as it slipped by before our eyes. A perfect ending to our Jamaican vacation!!!

Back in real time and to celebrate our stay in Jamaica with Joan and her group virtually I decided to offer an appetizer of Jamaican Patties with a chaser of my version of a Planters Punch in martini form. The patty recipe below is by Emeril Lagasse and makes larger hand pies. Just make them smaller and cut back the baking time accordingly. A Jamaican beef patty (also referred to as beef turnover or empanada) is a product consisting of lean ground beef filling seasoned with exotic Jamaican spices and wrapped in a flaky pastry crust.

Depending on whom you believe, Planter's punch was either created by the wife of a Jamaican plantation owner, or at the Planter Hotel in St. Louis, Missouri. Regardless, this fruity punch has become a popular beverage to serve to guests throughout the Caribbean. Recipes vary widely, but they all contain rum, lime juice and a sweetener or other fruit juices. Either way, the first mention in print of Planter’s Punch was in 1908 in the New York Times.

This recipe I give to thee,

Dear brother in the heat.

Take two of sour (lime let it be)

To one and a half of sweet,

Of Old Jamaica pour three strong,

And add four parts of weak.

Then mix and drink. I do no wrong –

I know whereof I speak

*******************************************************
Before we move on to the recipe just a friendly reminder that the H2Ope for Haiti raffle begins today to raise funds for Concern Worldwide and their efforts to bring water and relief to the earthquake victims of Haiti.

One raffle ticket will give you the chance to win your choice of wonderful prizes donated by some fabulous bloggers. How's about an I-Pod Shuffle, an autographed copy of David Lebovitz's latest cookbook, Indian artwork or many more exciting prizes. I donated a child's backpack (16" x 12") featuring the official Olympic and Paralympic Games mascots Quatchi, Miga, Sumi and Mukmuk. In addition, there is a warm, snuggly micro fleece winter throw (39" x 60") with large print of official Olympic mascot Quatchi - perfect for brightening up any child's room. These make a perfect keepsake of the Vancouver 2010 Winter Olympics for any boy or girl. PRIZE CODE: HFH16.

 Check out this site for a complete list of prizes and GOOD LUCK!!!! 

 Although each person's donation may be small, even single drops of water will eventually fill a swimming pool.

Many thanks!!!!!

*******************************************************
**Planter’s Punch Martini**

1 oz. orange juice
1 oz. pineapple juice
1 oz. lime juice (substitute sour mix if necessary)
3 oz. dark rum
splash of grenadine
2 dashes of Angostura bitters (optional)

Combine the juices, rum, and bitters in a shaker with ice. Shake well and strain into a martini glass. Add a dash of grenadine. Serve garnished with an orange slice and a maraschino cherry.

The bitters are optional, but highly recommended. This recipe is a bit sweeter than the version in the original rhyme, and the bitters add a nice zip.


**Jamaican Meat Patties**
based on a recipe from Emeril Lagasse

8 to 10 patties or up to 24 appetizer size

For the pastry:

4 cups all-purpose flour
2 teaspoons dried turmeric or annatto
2 teaspoons salt
8 tablespoons vegetable shortening
4 ounces (1 stick) unsalted butter, cold
1/2 cup plus 2 tablespoons cold water

For the filling:

2 tablespoons vegetable oil or butter
1 large onion, finely chopped (1 1/2 cups chopped)
6 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
1 pound ground beef
1/4 teaspoon ground turmeric or annatto
3/4 teaspoon ground cumin
3/4 teaspoon ground allspice
1/2 teaspoon ground cardamom
1 scotch bonnet pepper, seeded and finely chopped, optional
2 sprigs fresh thyme, finely chopped
3 scallions, finely chopped
1 tablespoon finely chopped parsley
1 pound ripe tomatoes, peeled and finely chopped
1 1/2 teaspoons salt
Freshly ground black pepper
3/4 cup water or beef stock
3 tablespoons Jamaican rum

To assemble the patties:
Flour for rolling out the dough
2 egg yolks, beaten with 1 teaspoon of rum
*****************
For the pastry: Sift the flour, turmeric, and salt into a large bowl. Using your fingers, two knives, or a pastry blender, cut in the shortening and butter until mixture resembles coarse crumbs. Working quickly, add only enough water to form a firm dough. Do not overwork pastry. Form dough into a disc, wrap in plastic, and refrigerate for at least 1 1/2 hours or overnight.

In a large skillet, heat the oil until hot but not smoking. Add the onion and cook until softened, about 4 minutes. Add the garlic and ginger and cook for 1 minute. Add the ground beef, turmeric, cumin, allspice, cardamom, hot peppers, and thyme and cook until the beef is browned and spices are fragrant, about 10 minutes. Add the scallions, parsley, tomatoes, and stock and simmer for about 25 minutes, until the flavors have come together and almost all of the liquid has evaporated. Season, to taste, with salt and pepper, remove from the heat and stir in the rum. Set aside to cool before assembling the patties.

Preheat the oven to 400 degrees F.

On a lightly floured surface, roll out pastry and cut into circles about 6 to 7 inches in diameter. Spoon a scant 1/4 cup of the cooled filling onto the center of one side of each circle, and lightly brush the edges of the circle with a little of the beaten egg yolk mixture. Fold the other half of the pastry over so that the edges meet, and use a fork to crimp the edges together. Lightly brush the top of each patty with a little of the beaten egg yolk mixture. Place the patties on parchment-lined baking sheets and bake until golden brown, about 30 minutes. Serve immediately.

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

Risotto Alla Putanesca for Heart and Stroke Month

 

Risotto Alla Putanesca

February is Heart and Stroke Month...Spread the Word!!!

Heart and Stroke Month is the time of year when we Canadians rally together to raise awareness and funds that have an enormous impact on the lives of not just heart and stroke patients, but of all Canadians. Canada's Heart and Stroke Foundation is a volunteer-based health charity which leads in their quest to eliminate heart disease and stroke and reducing their impact through the advancement of research and its application,  promoting healthy living and advocacy. Heart disease and stroke remains the leading cause of death and disability in Canada. Canadian baby boomers are now moving into their middle years, which is expected to result in a large increase in death and disability due to heart disease and stroke. The United States has the Go Red for Women Campaign where they wear red on February 5th, and from what I have read, I am sure other countries around the world have adopted the same values and set aside February to raise awareness as well.

 Healthy eating is one of the most important things you can do to improve your general health. Nutritious, balanced meals and healthy snacks may reduce your risk of heart disease and stroke by helping you increase your intake of heart-healthy nutrients, manage your weight, keep your blood pressure down, control your blood sugar levels, and lower your cholesterol. A healthy eating plan may also boost your overall feeling of well-being, giving you more energy and vitality. It may make you look better and feel good about yourself, inside and out.

To keep things interesting, I decided to try David Rocco's Risotto Alla Puttanesca. What’s interesting about this recipe is that while most risottos call for a stock base David mainly uses water assuring us the flavourful ingredients will be enough. David says, "This is a variation on pasta puttanesca that I came up with one day when I had no pasta on hand and I really wanted this sauce. I had a blast making it because I had no idea how it was going to work out.  I opened a bottle of wine. I eyeballed the ingredients and connected with the process, tasting as I went...no pressure. It was very dolce vita. Not only did it work out really well, but, for a while, it was my new favorite dish."

One suggestion is to make your own tomato puree. It takes almost no time at all to pop canned or fresh tomatoes in the blender. Instant and flavourful puree boosts the flavour of this dish and will remind you of summer and fields of sun-ripened tomatoes!

This risotto can definitely stand as a meal on its own but is equally delicious with a thick, juicy steak au jus or chicken as an accompaniment.  This is an amazing dish (pine nuts taking it over the top) and as I expected this is a new regular in the MTBT household.

**Risotto Alla Putanesca**
based on a recipe by David Rocco from La Dolce Vita Cookbook
Print me....

4 tablespoons (60 mL) extra-virgin olive oil, plus extra for drizzling
Chili pepper flakes
1/2 cup (125 mL) pine nuts, toasted
1 small onion, finely diced
4 anchovies, roughly chopped, or 1 tablespoon (15 mL) anchovy paste
2 to 4 tablespoon (30 to 60 mL) capers, drained
12 black olives, pitted and halved
2 cups (500 mL) Carnaroli or Vialone Nano rice
1 cup (250 mL) white wine
2 cups (500 mL) tomato purée
4 to 5 cups (1 to 1.25 L) water or vegetable stock, heated to a simmer
Salt
Finely chopped fresh flat-leaf parsley
*******************
 In a risotto pan or a saucepan with a large bottom, heat the olive oil over medium-high heat. Add the shallots, anchovies or anchovy paste, capers, olives and chili pepper flakes and cook gently until the shallots are slightly browned. At this point, add your rice, giving it a good stir. You want the rice to toast a bit and to absorb all the flavors.

Throw in the wine and stir. It will be absorbed quickly. Now add the tomato purée. Again, stir it a bit and keep your eye on it. In a few minutes, the whole thing will get thick as the rice starts to absorb and take on that intense tomato flavor.

 Now you have to start adding your liquid. Most risottos call for a flavorful stock. But when I came up with this dish, I didn’t have any on hand and decided to use water. The ingredients were so flavorful that I figured they would be enough, and I was right! So at this stage, if you’re not using vegetable stock, that’s okay; you can feel confident using water. Lower the heat to medium and pour in the water a cup at a time, adding more when it’s absorbed. Add salt as needed. You’ll be doing this for the next 16 to 18 minutes, until the risotto is al dente, not too liquid nor too dry, and creates a bit of un’ onda, or a wave, when you lightly shimmy the pan. You can also taste it to see if it’s as you like it.

 Remove it from the heat and add the parsley, a drizzle of olive oil and half of the pine nuts. Use the rest of the pine nuts to garnish each serving.

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

Pancake Day...Sweet Potato Curried Latkes

 

Sweet Potato Curried Latkes

Today is Pancake Day and the day before Lent. Let's celebrate!!!! Shrove Tuesday is often referred to as "Pancake Day" because perishables like eggs and dairy products, which are generally prohibited during Lent, have to be used up. In Great Britian, Northern Ireland and several other countries around the world, Pancake Day is celebrated with fun, games, and of course a lot of eating.

But part of the pleasure of blogging is that you learn something new each and every day and perhaps take on new traditions. Mardi Gras is French for "Fat Tuesday" (in English tradition, Shrove Tuesday), again referring to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season which starts on Ash Wednesday . New Orleans got a pretty early start with party-making this year, especially since the New Orleans Saints won their very first Super Bowl title this season. The partying continues with the Mardi Gras, or literally, Fat Tuesday that has effectively become  a very indulgant street party right before fasting and/or repenting on Ash Wednesday when the Lenten season begins. Pancake Day is also mirrored with what’s known as Paczki Day (pronounced much like ‘punch-key’). This celebration is most known among the Polish, who are bound by tradition to ’splurge’ by using up all their flour, butter, and most other food rations prone to spoilage right before the season of Lent, when they’re expected to fast and refrain from eating.

We always celebrated Pancake Day when we were kids, so, in the naivety of a child I thought it was a British thing. What kid, or adult for that matter, wouldn't want to have pancakes for supper with loads of local maple syrup!!!! You don't have to be British, Catholic, Polish, follow Lent or be in New Orleans to have some delicious pancakes for supper on Shrove Tuesday!!I don't let that get in my way!!!! Of course I am not partying it up as they are in New Orleans either today being mid week...in Canada... in winter...

So depending on where you are be sure to enjoy the festivities... Pancake Day, Shrove Tuesday,  Fat Tuesday, Fastnacht Day or Fausnaught Day!!!! Ash Wednesday is coming up, so be sure to stuff your face senseless today before Lent. Food has no calories today, because I say so...

No longer a child,  these sweet potato pancakes (latkes) are not the traditional pancakes we had when we were kids, but I have been wanting to make these for a while now. What better excuse!!! I always think of latkes as being Jewish so this really is an international post! Having a savoury pancake is totally acceptable in my books on Pancake Day. Latkes or "potato pancakes" can be made with any variety of vegetable, but for most people, the potato will always be at the heart of things. When it comes to latkes, a lot of questions come up before the first potato is even peeled. Thick and hefty, or crispy-lacy? Do you hand-grate the potato or process it to mush? Squeeze out the liquid or let it be? Par-boil the potatoes, or avoid the potato altogether and head for the unchartered wilds of zucchini with parmesan or yams with ginger? Can bacon be involved?

But all of these questions are nothing compared to the Big One. Which is, of course, OMG these latkes are SO GOOD why don't you make them EVERY NIGHT??? These are so good they don't usually stick around long enough for a photograph.

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February 21 - 28

As we watched the horrifying events unfold in Haiti and reflected on how soon in the new decade thousands of people's lives had been destroyed, it was easy to feel overwhelmed. We talked amongst ourselves and contemplated on how best we could help those who desperately needed any help we could give them. We received a letter from Jeanne one of our members of BloggerAid-Changing the Face of Famine who set the wheels in motion with her dedication to a new project. As you know there is always much to do behind the scenes and plenty of co-ordinating to get any fundraiser started.

 The biggest hurdle was to choose a charity with an excellent reputation where we would be assured that any funds we raised would go directly to Haiti.  I think we have made an excellent choice since our charity was already on the ground and committed to helping the people of Haiti long term.

So from Sunday, February 21 - Sunday, February 28th, BloggerAid Changing the Face of Famine (BA-CFF) will be launching H2Ope for Haiti, an online raffle, similar to Menu for Hope, to raise funds for Concern Worldwide's relief effort in Haiti.  As clean drinking water was one of the most acute needs in the aftermath of the quake, we selected Concern Worldwide because of its long track record and quick response after the quake to provide clean drinking water and water purification tablets. Slowly the infrastructure is being rebuilt.

For full details and how you can help please visit our HOME page on BloggerAid-CFF as well as our donation page at Justgiving http://www.justgiving.com/h2ope4haiti . (A list of prizes will be available on the Justgiving site when we go live on Sunday, February 21st.) The prizes will have international appeal and the generous donators will ship anywhere. Justgiving will handle all of the money raised for our charity for us and accept all manner of payments including debit cards and credit cards.

We want to thank Jeanne who has been the key figure in getting this project off the ground. Each raffle ticket costs a minimal amount. As she says, "Although each person's donation may be small, even single drops of water will eventually fill a swimming pool."

Now on to the recipe...
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**Curried Sweet Potato Latkes**
Print me....

1 pound sweet potatoes, peeled
1/2 cup all-purpose flour
1/2  medium onion, grated
1 teaspoon baking powder
1/2 teaspoon cayenne powder
2 teaspoons curry powder
1 teaspoon cumin
Salt and freshly ground pepper to taste
2 large eggs, beaten
1/2 or less cup milk (approximately)
Peanut or vegetable oil for frying

************
 Grate the sweet potatoes coarsely. In a separate bowl mix the flour, baking powder, cayenne pepper, curry powder, cumin, and salt and pepper.

 Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk.

 Heat 1/4 inch of peanut or vegetable oil in a frying pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels and serve.

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

We Celebrate Chinese New Year with Won Ton Soup

 Today is Valentines' Day and if you look really closely and use your imagination you will see hearts in this dish also. It just so happens that both Valentines Day and Chinese New Year fall on the same day this year which makes it doubly lucky!!! To celebrate I decided to make a delicious won ton soup....the won tons may look like hearts depending on how you fold them and how good your imagination is:D. Chinese New Year or Spring Festival is the longest and most important of the traditional Chinese holidays. Because of cyclical lunar dating, the first day of the year can fall anywhere between late January and the middle of February. The origin of Chinese New Year is in itself centuries old and gains significance because of several myths and traditions.

According to tales and legends, the beginning of Chinese New Year started with the fight against a mythical beast called the Nien (Chinese: 年; pinyin: nián). Nien would come on the first day of New Year to devour livestock, crops, and even villagers, especially children. To protect themselves, the villagers would put food in front of their doors at the beginning of every year. It was believed that after the Nien ate the food they prepared, it wouldn’t attack any more people. One time, people saw that the Nien was scared away by a little child wearing red. The villagers then understood that the Nien was afraid of the colour red. Hence, every time when the New Year was about to come, the villagers would hang red lanterns and red spring scrolls on windows and doors. People also used firecrackers to frighten away the Nien. From then on, Nien never came to the village again.

This year Chinese New Year falls on February 14th on the Western calendar. It is the Year of the Tiger with it's association to bravery. On the Chinese calendar, 2010 is Lunar Year 4708. Chinese New Year starts with the New Moon on the first day of the new year and ends on the full moon 15 days later. The 15th day of these celebrations is the Lantern Festival, which is an evening celebration with lantern displays where children may carry lanterns in a sea of lanterns for the parade.

Ancient Chinese New Year is a reflection on how we behave and what we believe in the most throughout the year. The Chinese New Year tradition is a great way to reconcile with friends and family while forgetting old grudges, and wishing peace and happiness for everyone. Windows and doors will be decorated with red colour paper-cuts and couplets with popular themes of “happiness”, “wealth”, and “longevity”. On the Eve of Chinese New Year, supper is a delicious feast with friends and family ending with the lighting of firecrackers.  Early the next morning, children greet their parents by wishing them a healthy and happy new year, and receive money in red paper envelopes.

 There are certain customs and superstitions that many Chinese adhere to during the New Year festival. I found it interesting to read about some of the superstitions followed on Chinese New Year.

• Exploding firecrackers on Chinese New Year's Eve is the Chinese way of sending out the old year and welcoming in the new.  
• On the stroke of midnight, every door and window in the house has to be opened to allow the old year to go out.  
• Many people also abstain from eating meat on the first day of Chinese New Year festival because it is believed that this will ensure a long and happy life. 
• Some may eat a whole fish which represents togetherness and abundance, or a chicken with its head and feet intact, which symbolizes prosperity.  
• Any noodles in your bowl should be left uncut, as a sign of long life.  
• Plants and flowers also play a significant role in symbolizing rebirth and new growth. A home is thought to be lucky if a plant blooms on New Year's Day, as this foretells the start of a prosperous year.  
• Another Chinese superstition is that the entire house should be cleaned before New Year's Day. On New Year's Eve, all brooms, brushes, dusters, dust pans and other cleaning equipment are put away. Sweeping or dusting should not be done on New Year's Day for fear that good fortune will be swept away. After New Year's Day, the floors may be swept. Beginning at the door, the dust and rubbish are swept to the middle of theroom, then placed in the corners and not taken or thrown out until the fifth day. At no time should the rubbish in the corners be trampled upon. In sweeping, there is a superstition that if you sweep the dirt out over the threshold, you will sweep one of the family members away. Also, to sweep the dust and dirt out of your house by the front entrance is to sweep away the good fortune of the family; it must always be swept inwards and then carried out, then no harm will follow. All dirt and rubbish must be taken out the back door.  
• All debts had to be paid by this time. Nothing should be lent on this day, as anyone who does so will be lending all the year.  
• Everyone should refrain from using foul language and bad or unlucky words. Negative terms and the number 4, sounding like the word for death, are not to be uttered. Death and dying are never mentioned and ghost stories are totally taboo.  
• References to the past year are also avoided as everything should be turned toward the New Year and a new beginning.  
• If you cry on New Year's Day, you will cry all through the year. Therefore, children are tolerated and are not chastised less they cry.  
• On New Year's Day, one should not wash hair because it would mean that good luck for the New Year could be washed away.  
• Red clothing is preferred during this festive occasion. Red is considered a bright, happy colour, sure to bring the wearer a sunny and bright future. It is believed that appearance and attitude during New Year's sets the tone for the rest of the year.  
• Children and unmarried friends, as well as close relatives are given little red envelopes with crisp one dollar bills inserted, for good fortune.  
• The first person one meets and the first words heard are significant as to what the fortunes would be for the entire year. It is a lucky sign to see or hear songbirds or red-coloured birds or swallows.  
• Do not use knives or scissors on New Year's Day as this may cut off fortune.

To celebrate the New Year I decided to make a simple won ton soup. The name won ton means swallowing a cloud, and the wonton floating in this popular soup are thought to resemble clouds....little heart shaped clouds...can you see them?

 For some helpful tips for keeping your won ton soup true to form see this article Anatomy of a Good Won Ton Soup. It will explain why you should boil your won tons and the broth separately.

Have a safe and happy Chinese New Year and Valentines's Day!!!!!!!!

**Won-Ton Soup**

Print me....

 1 lb. ground meat (pork, chicken, or turkey) or 1 block firm tofu

8 oz. chopped frozen spinach, blanched or steamed, water pressed out
4 garlic cloves, chopped
1 knob fresh ginger (about 1 inch long), chopped
4 scallions (spring onions), chopped
1 egg, beaten
1 teaspoon sesame oil
1 teaspoon soy sauce
½ teaspoon sugar
½ teaspoon black pepper
1 package premade wonton wrappers (about 50 wrappers)

**************
Place the wonton ingredients (except for the wrappers) in a food processor and blitz briefly, just until mixed. Scrape filling into a bowl.

Put a little water into a small bowl. Place 1 tsp. filling in the center of a wonton wrapper. Dip your forefinger in the water and trace a line along two sides of the wrapper; fold into a triangle and seal. Place a bit more water on the two long corners of the triangle and press together into a tortellini-like twist. (It’s OK if these aren’t beautiful; they’ll cook just fine in the broth so long as the filling is sealed inside.) Place the finished wonton on a baking sheet. Repeat until all of the wrappers are gone; freeze the remaining filling for another wonton day.

 8 cups chicken or vegetable broth

3 scallions (spring onions), chopped
1 tablespoon sesame oil
1 tablespoon soy sauce
(1 1/2 cups sliced napa cabbage,1/4 cup julienne canned water chestnuts,1 cup sliced fresh mushrooms,1 cup snap pea pods - ends trimmed) - optional

 Heat 3 quarts. of water to boiling in a large pot. Add the won-tons you are using and cover. (At this  point you can add sliced napa cabbage, julienned water chentnuts, sliced fresh mushrooms,or sliced sugar spap peas).  Once the water is boiling again, cook for about 4 minutes or until the won tons rise to the surface. Remove with a long-handled strainer and drain. Discard the water. Set aside won-tons and vegetables if using.

Bring the broth to a simmer in a large saucepan. Toss in the scallions, sesame oil, and soy sauce. Carefully put wontons into the broth (about 6 to 8 per person), also add vegetables if using and stir to prevent the wontons from sticking to the pan. Simmer until the wontons float. Serve hot, with more sesame oil and soy sauce at the table.

 It’s not traditional, but adding some miso paste to the broth makes for a richer-tasting soup.

 Variation: Instead of simmering the wontons in broth, fry them until brown and bubbly in about an inch of hot peanut oil and serve as an appetizer, with a dipping sauce made from soy sauce, vinegar (black rice or rice wine is good), and a little chile oil.

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

Amazing Butter Tarts for the Culinary Olympics

 

Butter Tarts

After years of anticipation today is the day!!!!  For the past few months here in Canada we have felt the momentum and enthusiasm grow as the Olympic Torch wound it's way throughout Canada travelling 45,000 km and visiting over 1,000 cities. The torch has reached it's final destination in Vancouver, British Columbia, Canada today!!!!!!! Tonight will be the opening ceremonies. Vancouver is hosting  the 2010 Winter Olympic Games from February 12th – 28th. Canadians across the country are not only sharing in the pride of being the host country but looking forward to seeing all of your countries around the world participating in winter sports. We'll all be cheering on our athletes who have trained so vigorously and are set to represent their respective countries. Let the games begin!!!!!!!

In many ways BloggerAid-Changing the Face of Famine (BA-CFF) members are also athletes even if we’re not putting on skiis or hockey skates. Our sport is FOOD!!! Now that's my kind of sport...and jumps ahead of hockey, cross country skiing and skating!!! At BA-CFF we represent over 60 international countries who have created and developed a communication and friendship that has brought our world a little closer together with a mission to raise awareness. What better way to come together than to create a Culinary Olympics where we can share our national dishes with pride!!!! Visit the BloggerAid-CFF Culinary Olympics for how you can participate. We would love to see what you come up with to represent your country!!!!You have untl February 28th to participate:D

I will be sharing a few Canadian dishes with you in the next few weeks...but what really says Canada to me and transends all provinces and territories to become our national dish? There has always been controversy about whether Canada has a cuisine of its own, or even a national dish. If it comes down to recipes, yes, we do have recipes people recognize as truly Canadian. Apple pie, for example - but the US and Great Britian enjoy it too. There's chowder - in the Maritimes - and in France. Canadians love tea biscuits, but so do the Scots who call them scones. In fact, many of our dishes right up to the latest Vietnamese pho or Tamil fish curry are shared. That is, all except the butter tart....

Butter tarts were a staple of pioneer Canadian cooking, and they remain a characteristic pastry of Canada. They are one of just a handful of genuinely Canadian recipes. The tart's history has been traced back to the arrival of the filles de marier in the mid-1600s. To fill their tartes, these imported brides from France had to make do with what they found in their new larders... maple syrup or sugar, farm-fresh butter and dried fruit (read raisins).

 Butter Tarts with their sweet, gooey filling cradled in rustic home-made pastry manages to seduce everyone who bites into their scrumptious shell. In my opinion they should still be a little bit runny with a little crunch on the top. I'll debate that the ideal tart has a fairly thick, shortbread-like shell. It tastes rich, but not greasy. It's crumbly, but doesn't fall apart at first bite. The filling has a buttery essence and a hint of maple for that Canadian flair. It's soft but not sloppy, sweet but not cloying. It's covered by a slight crust that gives way as your teeth invade. If there's a classic Canadian dessert, the butter tart is it!!!!!

 The great divide amongst Canadian butter tart fans is what makes the perfect butter tart?  Friendly debates arise over everything from pastry texture and whether you should use butter or lard; to whether you should use white of brown sugar; to whether their should there be vinegar or a splash of lemon or none at all; to whether the filling should be runny or not (and if so, how runny?). Purists will also tell you that they contain only raisins and if you add nuts then it can no longer be classed as a butter tart. I say let your imagination be your guide and try them all different ways. I don't think the butter tart police will arrive at your door. I would drive hundreds of miles for this sweet confection in search of what I consider perfection or in any form at all. Sir John A. MacDonald, our first Prime Minister, is said to have eaten them by the handful so I am in good company!!!

But no matter what recipe you prefer, get ready to indulge!!! In Canada we believe that biting into a butter tart is nothing short of a patriotic act so what better treat to share with you for the BloggerAid-CFF Culinary Olympics. This particular recipe is based on one from culinary activist Anita Stewart from her cookbook, Anita Stewart’s Canada (HarperCollins Canada) which celebrates Canada from coast to coast through food, recipes and stories. One of the most celebrated foods in Canada has to be butter tarts!!!! According to Stewart, “Since the turn of the last century, recipes abound for it in almost every Canadian cookbook, but you won’t find a reference for this noble tart in the Oxford Companion to Food or in the American reference book Food Lover’s Companion. Friend and historian Mary Williamson is an expert on butter tarts. She notes the earliest reference was in a cookbook compiled by The Women’s Auxiliary of the Royal Victoria Hospital in Barrie in 1900 and it’s merely named ‘A filling for tarts.’ For farm women, two essential ingredients, eggs and butter, were in abundance. And Canada, when these tarts were invented, was a farming country.”

 These butter tarts were hands-down, one of the best butter tarts I've ever eaten. I must admit to never meeting a butter tart I didn't like though!!!! The original recipe is from Peggy Morris who grew up in Peel Township in Southwestern Ontario but I tweaked on perfection just a little. The filling is obviously tasty, as is pretty much every butter tart filling that I've ever tried. But what truly makes these tarts AMAZING is the crust. The shells baked up incredibly light and flaky (comparable to a croissant), and the addition of sugar made them much tastier than other butter tarts that I've tried. Not to mention that they were easy to make. Still, as with any pastry, make sure that you don't over handle the dough, and that your water and butter are COLD. This really does make all the difference in the world.

Eat a butter tart today.  It’s the Canadian thing to do!!!!!

Also a reminder that the highly successful  BloggerAid Cookbook is now on sale. All proceeds go directly to the School Meals Program a division of the World Food Programme and the United Nations. Purchase your copy today and help kids around the world have access to an education and nutritious meals every day.

**Amazing Butter Tarts**
Print me......
Makes 18 tarts.

 1 cup (250 mL) raisins
 2 eggs
 1/3 cup (75 mL) corn syrup or maple syrup
 1 cup (250 mL) packed brown sugar
 3 tablespoons (45 mL) melted butter
 1/2 cup (125 mL) chopped walnuts
18 Sweet Tart Pastry shells
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In a small bowl, cover raisins with boiling water. Let soak for 20 minutes. Drain and set aside.

In a small mixing bowl, whisk together eggs, corn syrup or maple syrup, brown sugar, butter and nuts. Stir in raisins. Pour evenly into prepared tart shells. Bake in preheated 450°F (220°C) oven 5 minutes. Reduce heat to 350°F (180°C) and open door slightly for 15 to 20 seconds to bring temperature down rapidly. Bake for 15 minutes or until bubbling and deep golden brown. Let cool for 10 to 15 minutes before removing from the pan.

NOTE: If you want them gooey bake them for only 15 minutes total.

Sweet Tart Pastry

 2½ cups (625 ml) sifted cake-and-pastry flour
 ¼ cup (60 ml) granulated sugar
 ½ teaspoon (2 ml) salt
1 cup (250 ml) chilled unsalted butter
¾ cup (175 ml) ice water
*********************
In a bowl, sift together flour, sugar and salt. With a pastry blender, cut in butter until mixture resembles fine crumbs. With a fork, stir in ice water, ¼ cup (60 mL) at a time, until the dough can be gathered up into a ball. Turn dough out onto a lightly floured surface. Flour a rolling pin and the top of the dough. Divide dough in half.

Roll out one piece of dough, dusting with flour as needed, to about 1/8 inch (3 mm) thick. Using a cookie cutter, cut into approximately 4-inch (10 cm) circles and press gently into muffin or large tart pans. Repeat with remaining dough.

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

Habitant Pea Soup with Salted Herbs

 

Habitant Pea Soup

Here it is the middle of February and I just can't believe that winter has not arrived here in the valley. Wiarton Willie, the groundhog, predicted 6 more weeks of winter on February 2nd...but winter has yet to arrive here in Western Canada. Now you better believe that in no way am I complaining here!!!!! A winter without snow is a dream come true when you can drive up into the mountains and get all the snow your little heart desires for snowboarding and skiing. We have some of the best powder snow in British Columbia!! But here in the valley I have not scraped my windshield, shoveled the driveway or put on snow tires this winter. My only desire for snow and some cooler weather would be for the Olympics in Vancouver. This will probably be the only time in my own history that I would be hoping for snow...except when I was a kid of course!!!!! Of course they are able to truck in snow from the mountains and man-made snow is always a big help as well. Last I heard Russia has even kindly offered to donate snow to the events. It would of course be too much to ask that we get through a winter here in Canada without snow at all.... but I do believe that the worst is over...if it ever came this year at all!!!

Since it is really winter what better way to enjoy cooler weather than with a comforting bowl of soup!!!Habitant Pea Soup or French Canadian Pea Soup is a water-based soup made from dried legumes which in French Canadian regions is referred to as soup aux pois. Habitant refers to people who live in rural Québec, where this hearty soup is a popular staple. As a teenager I remember travelling to Quebec City with my sister and having a satisfying bowl of Habitant Pea Soup and bread freshly baked from a stone oven. We also had a tourtiere with homemade pickled beets and dill pickles on the side. To me these are typically Canadian dishes that are well worth a try.

Habitant Pea Soup is medium-thick in texture and combines dried yellow peas, salt pork, onions, herbs, and spices as the main ingredients. However, additional vegetables such as carrots or potatoes, pieces of ham, and different types of dried peas are often added to many homemade versions of this soup. This is comfort food at it's best!!!! The reason we find soup so comforting is our ability to make it our own and add whatever ingredients we like, customize it to our tastes and then wallow in its warm goodness. This flavourful, chunky yet smooth soup simmers away while you're relaxing around the house....if only that were true!!!!

If you cook a bone-in ham, save the bone for this soup instead of the smoked hock.  I would like to point out that the French Canadian split pea soup is traditionally made with yellow split peas. The split green pea soup is traditional in the Netherlands and elsewhere. But in Quebec... it is the yellow pea that rules!!!!

Ham hocks can be purchased at most specialty meat stores. However, you can also use finely diced bacon to obtain a similar flavour, but not quite as good. Just be sure to sauté the bacon first then drain most of the excess fat before adding the vegetables. The benefit of using ham hock instead of bacon is not just for flavour. Ham bones provide gelatin that contributes to the soups consistency after cooking.

I used some of the Salted Herbes I preserved back in the summer to add a hint of summer and a promise of what is to come...a girl has to dream doesn't she.....The bread that you see here is some Cheese Bread that I just had to make to remind me of my childhood back in Ontario. Anyone who grew up in Mennonite Country would remember cheese bread baked by the Mennonite ladies at the farmers market in St. Jacob's. Just take your favourite bread recipe and after the first rising shape it into an oblong. Spread chunks of Cheddar cheese on top and roll it up like a jelly roll. Then allow to rise again and bake. Easy peasy!!!!
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Before I post the recipe I must get down to some business. First of all the winner of the Epicure Selections Prize Package is Valerie of A Canadian Foodie. Congratulations Valerie!!!

I would also like to thank some fellow bloggers for some awards they have bestowed upon me recently. Thank you to Sarah at All Our Fingers in the Pie and Gloria from Canela Kitchen Recipes for the Sweet Friends Award as well as The Honest Scrap. Thank you ladies. It is always nice to be appreciated...now on to the recipe.

I have to give 10 honest scraps about myself. So here we go.


1. I love to cross-country ski but have not been in 2 years.
2. I volunteer at Hospice House, one day a week.
3. I work at a pizza place, envigilate exams and do bookkeeping part time on weekends.
4. I love old black and white movies...anything with Ingrid Bergman.
5. I have a secret crush on Tom Hanks....don't you?
6. My daughter will be getting married in Portugal so I am saving.
7. I usually do not bake dessert at all unless it is a special occasion; great excuse to invite people to dinner:D
8. I pole-walk every day down the pathway behind my place. (Cross-country skiing without the snow)
9) I am looking forward to Foodbuzz 2010 in San Francisco.
10)I volunteer on a bus tour for a shop-till -you -drop weekend in Seattle!!! Who doesn't enjoy shopping with 120 women.
_____________________________________________________________________

**Habitant Pea Soup with Salted Herbes**
print me...

2 tablespoons grapeseed oil or vegetable oil
1 large onion
2 medium carrots
2 garlic cloves
4 cups dried split peas
12 cups chicken or vegetable stock
1 small ham hock
3 whole bay leafs
1- 1/2 tsp Kosher salt  or 1 tablespoon Salted Herbes
1/2 tsp ground white pepper
**************
Add the oil to a large pot and turn burner onto low heat. Finely chop the onions, celery, carrots and transfer each of them to the pot. Sauté until translucent - about 5 minutes. Then add the crushed garlic and quickly sauté for about 30 seconds.

Next, add the peas, ham hock, stock, bay leaves, salt (or salted herbes), pepper and bring the soup just to a boil. Then turn the heat down to a simmer and cook for 2 to 2 1/2 hours or until the peas start to break down. Stir occasionally.

At about the 2 hour mark, remove the ham hock and let cool for a few minutes. Then remove the fat and bone, and discard. Shred the ham meat into larger pieces and return to the soup.

Taste for seasoning, then serve with your favorite fresh bread and a side salad for a complete meal. Enjoy!

Win A Tasty Gift Just in Time for Valentines Day from Epicure Selections

 

Epicure Selections Prize Package

 Since we are all "foodies" and have been brought up to believe that food is the way to our loved ones heart what better way to show your love than to make them something special. Restaurants will have long waiting lists and personally I would love to snuggle by the fire with a delicious meal on a cold February day.

 Through the generosity of  Epicure Selections® one lucky winner will win a prize package worth approximately $100 to create your own delicious meal for the special people or person in your life just in time for Valentines' Day. Epicure Selections® is a specialty foods company specializing in herbs, spices and dips to make easy and affordable recipes. It is a British Columbia based company that began with 4 different spice offerings and has grown into a catalogue full of spice and herb blends along with other product offerings designed to make food preparation economical, easy and delicious.

We have all probably noticed the trend to stay at home to eat more often, but we also want ways to make that homecooked meal more enjoyable and easier to prepare when we are in a hurry or can't get to the store for that special something. Whether it is Valentine's Day or any other day, you can celebrate each day with that special someone in your own way! Love really is in the air.

To win this prize package please visit their site at http://www.epicureselections.com/

1- Please leave a comment below and let me know which recipe from their site you would love to prepare for your Valentine?

2- Only one entry per person.

3- Anyone can comment but the contest is open to Canadians only.

4- You have until Wednesday, February 10th, midnight WST to participate.

For your Valentine I am suggesting an entire meal that can be created with what you will recieve if you are the lucky winner. Their Red Pepper Jelly  is made from scratch using Sylvie’s original recipe. It is one of Epicure’s top sellers! This ruby-red blend of ripe red bell peppers, spices, tart vinegar and sugar is perfect to start my suggested Valentine's Day meal with a starter of Epicure's Baked Brie with Red Pepper Jelly which you can bake in the Epicure Red Dip Baker. This adorable red porcelain dish features side handles and fitted “Epicure Selections” embossed lid.

For a second course I suggest  Epicure's Roasted Red Pepper and Tomato Zuppa  using their Roasted Red Pepper Dip Mix. Enjoy the rich flavour of roasted red bell peppers without the fuss of roasting. This dip makes a delicious, healthy alternative to plain mayonnaise. Mix gives instant flavour to soups, tomato sauces, rice, omelettes, roast lamb and chicken.

For the main course try the Bruschetta Herbs to prepare Epicure's Bruschetta Chicken . It also makes a great herb seasoning for pasta sauces, seafood and egg dishes.

To accompany the chicken savour Epicure's Spinach Margherita Pasta using the Margherita Sauce Mix which is a light, fresh blend of onion, tomato, leek and herb tomato based favourite . The mix is perfect for pastas, sauces and soups as well.

What is Valentine's Day without a luscious chocolaty dessert!!!!! Dark Belgian Chocolate is considered the world’s best. These easy-melt, bite-sized chocolate buttons make quick, silky chocolate sauces and mouth-watering cookies, cakes and brownies. It would be perfect to prepare Epicure's Poached Pears with Maple Chocolate Sauce. Or how's about a silky Epicure's Tiramisu Parfaits with the Tiramasu Dip Mix. Tiramisu literally means “cheer me up!” Be cheered by this rich blend of chocolate, coffee, cinnamon and vanilla.

Helene of La Cuisine d'Helene says, "I am so impressed with the quality of the Epicure Selections products. I am so glad that we have a Canadian Company that we can be proud of. If you are from Canada and want to try their products go to their website: Epicure Selections. I hope you give them a try and that you shop for Canadian products."

 Epicure Selections® follows a party-plan direct sales model to distribute their ever-expanding product line and is  proud to be 100% Canadian!!! I am proud to support a company that fives back to the community. In 2007, they created the Epicure Foundation™, a non-profit charitable organization dedicated to enhancing the lives of Canadians through education and poverty relief. Along with the volunteering and fundraising opportunities they offer their Consultants and Home Team Members, The Epicure Foundation™ regularly makes funding and in-kind donations to more than 50 charities nationwide. The Epicure Foundation™ is particularly committed to promoting food security in Canada. They believe that, by assuring adequate physical and economic access to sufficient, safe and nutritious food, all Canadians can enjoy active, healthful lifestyles.

President and Founder Sylvie Rochette has personally donated $10,000 to the Red Cross for Haiti relief and has challenged their Consultants for their home-based businesses to match her donation via the Red Cross, Doctors without Borders and Unicef. Sylvie will match every dollar exceeding a total of $10,000 raised, to a maximum of $25,000.

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