Saag Paneer for Lisa's Kitchen

Saag Paneer

When you have been blogging for many years there are those kind-hearted bloggers who have shared the journey right along side you. One blogger I would like to call my friend is Lisa of Lisa's Kitchen who hails from my old stomping grounds in Southern Ontario. I have participated in many No Croutons Required events which are spearheaded by Lisa and our friend Jacqueline of Tinned Tomatoes. Even if time does not allow me to participate in as many blogging events as I would like, her event A Celebration of India was not to be missed. It is a culmination of her love for East Indian cooking which she shares on a regular basis through her blog. She has attempted to demistify East Indian cooking for me and there have been many successes throughout this journey.

Turn Your Life Upside Down Olive Oil Apple Cake, with Vanilla and Cinnamon

Upside Down Olive Oil Apple Cake, with Vanilla and Cinnamon

The title for this recipe is a little over dramatic for sure, but I did suffer war wounds in the making of this cake when  I was not diligent in the use of the mandolin to slice the apples thinly. Was it worth it? Yes most definitely to taste a piece of this amazingly moist cake.

Those of you who follow More Than Burnt Toast know of my obsession with creating cakes made of olive oil in the Mediterranean tradition. Butter usually takes centre stage in baking when thinking of some of my favourites like butter tarts, buttery cream frosting and shortbread cookies. But there is something that draws me back time and time again to olive oil. After my successes with olive oil cakes made with blood oranges, clementines, Meyer lemon and poppy seed , banana, pumpkin and Ottolenghi's Apple Cake I thought that my next adventure would be apple and walnut. This "not-to-sweet" apple cake made with olive oil instead of butter, is a perfect  seasonal recipe using winter apples.

Paula Wolferts Chicken Smothered with Tomato Jam Served with Maquoudas

Chicken Smothered with Tomato Jam Served with Maquoudas

 Like most of us I am a savvy media user although I must admit to not spending nearly as much time with these accounts as my colleagues. It was on Facebook that I discovered Paula Wolferts Moroccan Cooking Group which at last count has over 2,500 members. She posts to it half a dozen times a day, making it one of the liveliest food discussions on Facebook.

A few months ago Paula mentioned she had a new recipe for her chicken with tomato jam that would be in her latest cookbook The Food of Morocco. I was intrigued, e-mailed her and asked her for the recipe which she graciously sent to me. It is for this reason that wonderfully warm, spicy aromas are wafting from my kitchen and I am dreaming of Morocco, mosaic tiles, tajines, couscous and drinking mint tea.

What Do You Do With Those Turkey Leftovers?

 

Thanksgiving Turkey Cake...

To all of our friends from the States...Happy Thanksgiving!!!!! After the day, and you have time to relax after a belly-groaning meal and entertaining family and friends it is time to move on to the next culinary adventure. Do you have the energy to make what you see above after the big day........sigh.... I know that I wouldn't since that would be too Martha Stewart of me, but I had to show you this "cake" I found on the web.. The bird has been carved and served, you’ve indulged in Aunt Maggie’s famous pumpkin pie, waistbands have been loosened or perhaps you just wore expandable pants for the occasion.  The kids are already starting to talk about Christmas, but, before you bring out the decorations you need to do something with the leftovers from the Thanksgiving meal.

Many people don’t have the energy or the desire to deal with leftovers from a holiday meal and more often than not chuck the whole thing in the freezer only to throw them out at Easter. You could make this cake from leftover stuffing, mashed potatoes and turkey pictured above, if you have any energy left, or you can use one of the great recipes below. There are so many tasty uses for pre-cooked turkey, vegetables and left over mashed potatoes that it seems a shame to waste them. Not only will it save you time preparing meals in the week following a big holiday dinner but will also stretch your food budget.

If I still haven’t convinced you then divide your left over turkey into portions (about 2 cups) in freezer bags to pull out later in the winter when you have a craving for turkey again… Super Bowl Turkey Chili anyone?

Here are some great ideas! If you have any more leave a comment with your link and I will add your recipe to the list if you would like!! Can we get to 101 uses fro leftover turkey? Now back to the treadmill....

Cornbread Pumpkin Stuffing Squares with a Side of Tuscan Herbed Roast Pork

Cornbread Pumpkin Stuffing Squares with a Side of Tuscan Herbed Roast Pork

The holiday season is upon us and with that comes tables groaning with irresistible foods of every description. For me it would be all about portion control which can be a difficult task when faced with such taste tempting treats. For my holiday meals next to my favourite creamy whipped mashed potatoes the stuffing steals the show for this Canadian gal.

Now here comes the age-old debate. Is it stuffing or dressing? I have heard this question posed every year since I was born and the answer is...it depends on where you are from.  That being said, I will continue to call all of my dressings “stuffing” because that is the term I used growing up and it is ingrained in my soul. I usually bake a stuffing inside the bird but today we are cooking with pork so this recipe is perfect for that with its nice crispy edges and moist interior. Whether you choose to call it stuffing or dressing, dressing or stuffing made with cornbread is a popular side dish for Thanksgiving or the Christmas holidays. This one steals the show even for those on a gluten- free diet. Also check out suggested wine pairings below from Anthony Garcia.

Roasted Garlic Potato, Leek and Fennel Soup with a Puff Pastry "Top Hat"

Roasted Garlic Potato, Leek and Fennel Soup

with a Puff Pastry "Top Hat"

When I was young I was a very picky eater. I am sure that my parents agonized over my lack of nutrients and enjoyment of food as I pushed my food around my plate. As you get older your palate changes and you can learn to love food and be excited by the possibilities of sharing a great meal. So for you moms out there who are worried about your childs eating habits I am here to tell you there is hope!

As a teen I collected recipes like hockey cards and dreamed of the day when I would have dinner parties and friends sharing animated conversation, laughter and outstanding food at my table. Let's just say my first dinner party was not a great success with canned potatoes and carrots being in the picture somewhere. That was many years ago and I hope I have come far beyond Burnt Toast and canned ingredients, hence the reason this blog of almost five years is called More Than Burnt Toast.

Old-Fashioned Meatloaf with Chive and Onion Mashed Potatoes

Old-Fashioned Meatloaf with Chive and Onion Mashed Potatoes

It was certainly unintentional, but look up at that photo of my delicious meatloaf. Do you see Mr. Lettuce Head? He has red lettuce hair and a surprised scallion smile on his face, and if you really use your imagination he is using a Bluetooth or maybe that is a baseball glove. Your call. The scallions fall where they may. As you can see this retro meatloaf recipe takes me back to the comfort foods of my childhood where I could lay on the moss covered hills surrounding my home, sun washed face towards the sky and watch the cloud bunnies and elephants drift by...and dream. Close your eyes and it is easy to take yourself back.

But reality sets in, sorry about that, and sometimes you just have to EAT, and it is not about getting that perfect shot or arranging your food artfully on the plate. This could have been a different shot if I were not in a hurry to dig in to this hearty retro meatloaf with buttery mashed potatoes, a food memory from my care free childhood. This is a blog about food after all!! The recipes come first and the photos...well...they are usually thrown together just like this meatloaf!! I think our 24th Game Changer Paula Deen would approve.

Photo Wednesday

...a quiet fall day on Vaseaux Lake

Click for a larger view

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

La Brea Bakery Bran Muffins

La Brea Bakery Bran Muffins

The kids are coming for a visit from Vancouver this coming weekend. Since I will be working both Friday and Saturday I needed to have a few snacks in the freezer. Barbara of Moveable Feasts posted a Bran Muffin from Nancy Silverton and La Brea Bakery. I was curious about the technique which involves lightly toasting the bran as well as blitzing the raisins and incorporating them in the batter. I needed a bran muffin recipe so headed to the kitchen. These bran muffins have my undivided attention and are now my "go to" recipe!!!!!!! Not too sweet and loaded with toasty bran flavour. Thanks Barbara!!!!

Nancy Silverton's Thanksgiving Burger with Sweet Potato Fries

Thanksgiving Burger with Sweet Potato Fries

I don't need to tell you how times flies. One moment we will be starting a new work week and then all of a sudden here it is Friday again. We turned our clocks back earlier in the week so reality has set in about the inevitability of winter. Could it be that it a few short days it will be the American Thanksgiving, and then of course the real celebration begins for Canadians with the C-Word not long after. Shhhh, I do not mention the word _____________ before December 1st for fear of being struck down in my prime. What I can and will mention is that today is Remembrance Day. It is not just a day off ,but a time to remember our fallen soldiers through the generations and all those who lived their lives for us. "Lest we Forget"

11/11/11

Our group has now reached #23 on the list of Gourmet Live's 50 Women Game Changers. The past few months have flown by as we experiment with dishes from each of the 50 influential women on "the list." We began this journey back in June, can you believe it. Time really does fly!!!!!!!!!! Whether you agree or disagree with the authors chosen fifty and their order it has been an enjoyable and creative outlet to cook from the masters and those we admire. There are even a few bloggers on the list. We have checked out books from the library, borrowed cookbooks from friends, surfed the Internet and browsed our own cookbook collections seeking that one recipe that will highlight that weeks outstanding woman.

Nancy Silverton, the esteemed founder of La Brea Bakery and the restaurant Campanile in Los Angeles is our next Woman Game Changer. She is an American chef and baker whose career path changed when, as a liberal arts major at California State University Sonoma she took a job working as a cook in her dormitory kitchen. She has authored several cookbooks and has been at the forefront of efforts to revitalize sourdough and artisan breads in the United States. After apprenticing at a small Northern California restaurant, she trained at the Le Cordon Bleu cooking school in London and at the Ecole Le Notre in Plaiser, France. Upon returning to Los Angeles she worked as an assistant pastry chef. Ms. Silverton, who now owns two of Los Angeles’s most popular restaurants, Osteria Mozza and Pizzeria Mozza, with Mario Batali and Joe Bastianich, has just published her eighth book, “The Mozza Cookbook. Her esteemed career has guaranteed her a spot as #22 on the list.

Oven Baked Chicken Schnitzel with Sweet Potato Wedges and an Autumn Coleslaw that Steals the Show

Oven Baked Chicken Schnitzel

with Sweet Potato Wedges and an Autumn Coleslaw

For anyone who reads these pages occasionally you will know that I recently indulged in a shopping weekend in Washington State. Shopping has its place in the world but there comes a time, usually after a mornings splurge, when my thoughts move over to my next foodie adventure! If the truth be told it is not simply about nourishing the body but about the experience. Kindred spirits will agree it is undeniably true that our travel experiences are usually centred around all things food related. This trip was no different.

On a Sunday drive through the Cascade Mountains I found myself in a fairy tale village perched on top of the misty Cascade Mountains with an elevation of about 1,100 feet! Leavenworth is fashioned after a Bavarian Village in one of the most beautiful settings you could imagine. The drive to the village alone is exhilarating, although on this day it was a misty, rainy morning! If you can look beyond the "kitsch," where there is a Bavarian motif around ever corner, you will find a very resourceful town that is worth a visit. There is always something happening!!!! Oktoberfest had just ended and I haven't attended a festival since growing up in the Kitchener/Waterloo area, but I was in the mood for some premium German ales and some classic schnitzel!!!

Sheet Macaroni and Cheese Inspired by Barbara

I am sure that like me you have a list of recipes in your culinary "bucket list" from many different sources. I am also positive our lists are getting longer and longer, so long in fact, that we will just have to live forever!!! Then there are some recipes that we come across that jump ahead of the pack and we just have to make them as soon as possible. For me this is just that recipe!

For those of you who read this blog on occasion you will know that I am participating with Mary over at One Perfect Bite and making recipes from Gourmet Lives 50 Women Game Changers. Each week we e-mail and collaborate and choose our recipes from each of the 50 outstanding women on the list. I choose my recipes carefully and indulge my every whim...I didn't think it could get any better!!!! Last week for our challenge Barbara of Moveable Feasts brought Sheet Macaroni and Cheese to the table. I knew I would be making this recipe as soon as it crossed my radar. Amanda Hesser, cocreator of food52.com and coauthor of The food52 Cookbook , found the perfect balance between crispy and creamy macaroni and cheese.

Amanda Hesser's Cheese Ball with Cumin, Mint, and Pistachios

Amanda Hesser's Cheese Ball with Cumin, Mint, and Pistachios

Here it is Friday again and our group has now reached #22 on the list of Gourmet Live's 50 Women Game Changers. For the past few months we have been experimenting with dishes from each of the 50 influential women on "the list" so far. We are fast approaching the midway point and whether you agree or disagree with the authors chosen fifty and their order, it cannot be denied that it has been an enjoyable and creative outlet to cook from the masters. We have checked out books from the library, borrowed cookbooks from friends, surfed the Internet and browsed our own cookbook collections seeking that one recipe that will highlight that weeks outstanding woman.

Number 22 on the list Amanda Hesser has designed a seventeenth-century-style herb garden at a French château, developed the Twitter app Plodt, and played herself  in one of my favourite movies Julie and Julia. When the movie was showcased on TV last month I PVR'd it and realized she was in the movie, a fact I had missed previously. She began her career as a kitchen runner and bread truck driver in college, then picked grapes in France, made pretzels in Germany, and cleaned rabbits in Italy. It sounds like an idealic life to me!

Cooking Light Late Autumn Harvest Curried Butternut Squash and Potato Latkes with Apple Salsa

 

Curried Butternut Squash and Potato Latkes with Apple Salsa

Once Thanksgiving has come and gone it is time to switch gears and bring out the warm sweaters, start a fire and begin to browse through my trusted cookbooks for comforting dishes to ward off any chill in the air. Living in Canada cold weather is an inevitable and unavoidable part of winter. Since I won't be moving to the Bahamas any time soon I have to think of ways to keep warm during the cold winter months and food usually plays a huge role.

We are so glad you have joined us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies and one gent in two neighbouring countries, Canada and the United States, get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness. This months theme to celebrate the harvest is hosted by Roz of La Bella Vita. Welcome to our kitchens!!!If you would like to join in add your light recipe that fits the theme into the Linky below.