Summer Berries with Chilled Icewine Cream for My Cuisine du Terroir Challenge

Summer Berries (and Stone Fruit) with Chilled Icewine Cream

At last let's enjoy some dessert! If you have been following More Than Burnt Toast you will know that I have been creating personal challenges based on a theme to infuse new life into my own cooking adventures. I admit to being uninspired in my kitchen for many reasons...could it be the new job, the temptations of summer, the heat of summer? Whatever my reasoning every day food should be an adventure either with new ideas or experimenting with a new cuisine. Every day we should be excited about what we are eating even if it just means something as simple as making use of a wonderful find at our local farmers market. With these personally imposed challenges I am finding my culinary skills to be rejuvenated and back on track. This is the perfect time of year to pump up my kitchen into high gear!

As my third personal challenge I created a menu from appetizer to dessert that highlights British Columbian cuisine and ultimately Okanagan cuisine. This recipe comes from a local winery. My Cuisine du Terroir Challenge reflects what our local producers have to offer in peak growing season. The most direct translation of the concept of terrior is “food of the earth”. Terroir is a French term used to describe the unique flavour imparted to food or drink by a region’s specific climate, soil, weather and growing conditions.

Crispy Smashed Fingerling Potatoes with Olive Oil and Sea Salt for my Cuisine du Terroir Challenge

Crispy Smashed Fingerling Potatoes with Olive Oil and Sea Salt

And the challenge continues with a simple side dish. If you have been following More Than Burnt Toast you will know that I have been creating personal challenges based on a theme to infuse new life into my cooking adventures. I admit to being uninspired in my kitchen for many reasons...could it be the new job, the temptations of summer, the heat of summer, a good book....? Whatever my reasoning every day food should be an adventure either with new ideas or experimenting with a new cuisine. Every day we should be excited about what we are eating even if it just means something as simple as making use of a wonderful find at our local farmers market. With these personally imposed challenges I am finding my culinary skills to be rejuvenated and back on track.

Cuisine du Terroir Challenge Meets Sockeye Salmon Wrapped in Vine Leaves with Wine Jus

Sockeye Salmon Wrapped in Vine Leaves with Wine Jus

If you have been following More Than Burnt Toast you will know that I have been creating personal challenges based on a theme to infuse new life into my cooking adventures. Even every day food should be an adventure either with new ideas, or experimenting with a new cuisine. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market for our favourite comfort foods.

 As my third personal challenge I am creating a menu from appetizer to dessert that highlights British Columbian cuisine, and ultimately local Okanagan cuisine, and even sharing a few recipes by local chefs and wineries. My Cuisine du Terroir Challenge reflects what our local producers and farmers have to offer.

Cuisine du Terroir Challenge Goes for Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

If you have been following More Than Burnt Toast you will know that I have been creating my own personal challenges based on a theme to infuse new life into my cooking adventures. Face it,  I have been uninspired in the kitchen lately so needed a boost! If I can't live my dream and travel the world visiting every cooking school in every country the next best thing is to bring my own kitchen to life!!! Even every day food should be an adventure either with new ideas or experimenting with a new cuisine. Every day we should be excited about what we are eating even if it just means making use of an inspirational find at our local farmers market for our favourite comfort foods

As my third personal challenge after is My Face Red (and White) and My World is Blue (Lavender) I am creating a menu from appetizer to dessert that highlights British Columbian cuisine and ultimately Okanagan cuisine. I have included a few recipes from local chefs and wineries. My Cuisine du Terroir Challenge reflects what our local producers have to offer.

Kofta Sliders and Lemon-Mint Sauce for My Cuisine du Terroir Challenge

 

Kofta Sliders with Lemon Mint Sauce

I just finished my My World is Blue challenge where I used different techniques to create a menu from start to finish utilizing culinary lavender. Now on to the next challenge here at MTBT!!!

If you have been following More Than Burnt Toast you will know that I have been creating personal challenges based on a theme to infuse new life into my cooking adventures. Even every day food should be an adventure either with new ideas or experimenting with a new cuisine. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market.

As my third personal challenge I am creating a menu from appetizer to dessert that highlights British Columbian cuisine and ultimately Okanagan cuisine. I will even be sharing a few recipes from local chefs and wineries. My Cuisine du Terroir Challenge reflects what our local producers have to offer in peak growing season. The most direct translation of the concept of terrior is “food of the earth”. Terroir is a French term used to describe the unique flavour imparted to food or drink by a region’s specific climate, soil, weather and growing conditions. I chose “Cuisine du Terroir” as the concept for my latest challenge because to me it means food with a strong sense of place. It has been 15 years since we moved across the country from the province of Ontario to live here in the Okanagan Valley in what they refer to as "God's Country. I can't envision anywhere else as my home and have the cascading vineyards and orchards, turquoise lakes and majestic mountains running through my veins.

Lavender Cheesecake with Blueberries and Lavender Honey

I love to create a menu around an ingredient or an idea so it was time for another personal challenge here at More Than Burnt Toast.  I continued my  B-day celebrations in Vancouver with L'il Burnt Toast over the weekend so there was no baking for the finale of My World is Blue challenge. In short there was no baking at all with the dessert chosen for my final installment due to the heat wave. There were no ovens harmed in the baking of this dessert!!!! For the past week I had taken on the challenge of creating a menu from beginning to end... from salad to dessert... using culinary lavender and infusions, each recipe incorporating a new technique.

(My World is Blue) with Lavender-Infused Potatoes with Garlic and Fennel

As mentioned earlier this week it was time for another personal challenge here at More Than Burnt Toast. I love to create a menu around an ingredient or an idea. As you are reading this I am continuing the B-day celebrations in Vancouver (such is the power of Blogger) but I wanted to continue to share my experiences with cooking with lavender with you all. For the past week I have taken on the challenge of creating a menu from beginning to end... from salad to dessert... using culinary lavender and infusions, each recipe incorporating a new technique.

One of the pleasures of having lavender in the summer garden is thinking up new ways to use it. I started this challenge off with a Nectarine and Lavender Salad with Goat Cheese Medallions as a first course. Fresh lavender flowers were used to impart their unique flavour. Our next technique used the stems of the lavender for an entree of  Lemony Shrimp and Garlic on Lavender Stems. These shrimp skewers get their hint of lavender flavour from the skewers themselves. Today I am using a third technique by creating a lavender infused olive oil for a potato and fennel side dish I found at Cooking with Corey that married well with the shrimp. Many of us associate lavender with a floral taste but it is interesting to note that it is part of the mint family and can be substituted for rosemary in almost any dish.

(My World is Blue) Lemony Shrimp and Garlic on Lavender Stems

Lemony Shrimp and Garlic on Lavender Stems

As mentioned earlier this week it is time for another challenge here at More Than Burnt Toast. For the next  week the posts around here are turning blue in July with my latest personal blog challenge...My World is Blue. I have taken on the challenge of creating a menu from beginning to end from salad to dessert using culinary lavender and infusions, each recipe incorporating a new technique.

My inspiration came from a beautiful farm property with sweeping views of Okanagan Lake the Okanagan Lavender Herb Farm . The McFadden family reinvented their heritage property into an agritourism business which today features over 60 varieties of fragrant lavender. Row upon row of gentle waves of icy blue, mauve, and deep violet billow all around you with themed herbal gardens and an array of whimsical vine sculptures.

(Today is the last day to enter our Cooking Light Virtual Supper Club giveaway here...)

(My World is Blue) at the Lavender Farm with a Nectarine and Lavender Salad with Goat Cheese

Nectarine and Lavender Salad with Goat Cheese Medallions

It is time for another challenge here at More Than Burnt Toast. For those of you who followed my Is My Face Red (and White) challenge we are now turning blue for a few weeks in July with my latest personal  blog challenge...My World is Blue. I am taking on the challenge of creating a menu from salad to dessert using culinary lavender and infusions, each recipe incorporating a new technique.

Blueberry Bannock

Blueberry Bannock

Sunday morning.....it has been a lazy one for me so far. In this heat it seems only natural to move slowly in tune with nature and have a leisurely breakfast. Only on Sundays do I have time to truly enjoy the morning, kick back and move to my own drummer. Today I felt like some experimentation, so, turned to a recent episode on Food Network.

What do You Get When You Cross a Martini with a Soup?....a Saganaki Vodka Martini

 

Saganaki Vodka Martini

What do you get when you cross a martini with a soup?

Well here at More Than Burnt Toast you get a Saganaki Vodka Martini. I tried this recipe from Chef Dana Reinhardt over at Edible BC and just had to share it with you. This refreshing appetizer adds a little bit of Greek flair to an otherwise revamped version of the Spanish classic gazpacho. Let the party continue!!!!

When I make this salty/tomatoey appetizer next time...and there will be a next time... I am going to recreate it as Saganaki Vodka Shooters. Add a skewered piece of halloumi cheese to each shooter glass, a piece of chive or a nasturtium flower as a stir stick, and you have a well balanced appetizer. The slightly sweet chili based tomato water, the vodka or gin and the salty halloumi are a pairing that just scream summer. I would be thrilled to serve this to my summertime guests.

Don't forget to enter the Cooking Light Virtual Supper Club's Giveaway.....

Rum-Spiked Grilled Pineapple with Toasted Coconut with a Side of Salted Caramel Ice Cream -Plus a Giveaway

You Can Win!!!!

 We are so glad 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. The idea is simple because of our common interest in cooking and healthy cuisine. 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!!! This month our menu features dishes for:

Picnics or Barbecues

There is really something to celebrate this month so break out your party hats, barbecue aprons and tongs and join in on the fun! We have come full circle and are celebrating a milestone here at the Virtual Supper Club. This was our very first theme when we first began one year ago. We have now reached a milestone in the year we have gathered  at each others table virtually. There have been some recent changes with our group and Cooking Light no longer maintains their blog where we were featured, but, we love being in each others company so much we hope to continue on this healthy journey with you. You will always find out what's happening at the Virtual Supper Club here. Check out our past challenges. Keep reading to see how you can win!

Rigatoni with Zucchini Pistou for Presto Pasta Nights

Rigatoni with Zucchini Pistou

Welcome to Meatless Mondays once again here at MTBT a movement you will find all over the blogosphere. This is a day set aside to raise awareness and as individuals to reduce our own carbon imprint on our planet. You can make meatless meals part of your sustainable, healthy lifestyle. The campaign itself invites us to eliminate meat for just one day a week to improve our health amongst other things. On other days, we are encouraged to choose lean meats and low-fat dairy products as other ways to curb our intake of saturated fat. Today you will find a satisfying pasta dish worthy of all accolades here on these pages. Not only is it heart-healthy but screams summer.

Strawberry Frozen Yogurt and a Happy 4th

 

Strawberry Frozen Yogurt

First of all, I'd also like to wish all of my American friends a safe and happy July 4th. We hope you have been enjoying your long weekend!!! One thing that is a given is that I have no doubt in my mind that your weekend has been filled with delicious food for your family and friends. In my own little world L'il Burnt Toast and The Boy were here from Vancouver on the weekend, so, I spent yesterday afternoon in good company with dinner at the future in-laws parents...does that make them grand in-laws? They are grand!!!

It doesn't take much to make me happy in the summer, especially when L'il Burnt Toast visits. Give me my Adirondack chair on the porch  and a bowl of freshly picked strawberries and my day is made. No... make that my summer is made! When the first of the local strawberries made their appearance (always worth the wait), I started to think ahead, remembering how quickly this season tends to fly by.  We are now celebrating the arrival of cherries so strawberries are now at the tail end of their season, but this would still work wonderfully with the smaller and more intensely flavoured end-of-the-season strawberries. They are not just for jam anymore!

For the first recipe of the season I usually make strawberry shortcake for my loved ones but I found an ingredient, previously unknown to K-town shoppers, that inspired me to go a different and deliciously refreshing route.

Grilled Caprese Chicken Burgers

Grilled Caprese Chicken Burger

Is there anything that says summer and the backyard barbecue more than a juicy burger? When making beef burgers I feel that simplest and unadorned is best. Add a little water or wine to the meat, shape and barbecue. The burger will get additional flavouring from the toppings you choose to add.

Chicken has a much blander flavour and in my humble opinion needs an extra boost of flavour when grilled... the sultry, smoky char-broiled taste of grilling not withstanding.  If the ground chicken breast were left alone it would not stand up and be counted, so, therefore I added more robust flavours like fresh basil, sun-dried tomatoes and Parmesan cheese to add that flavour punch. In the case of this chicken burger the bocconcini cheese and basil toppings are a compliment and do not overpower the flavour of the chicken burger. Chicken burgers have a tendency to dry out when grilling so the key to a moist juicy chicken burger is two-fold...add egg as a binder and make your patties thinner so that they won't be over the intense heat of the grill for too long. You could also use chicken thighs.