Ciao 2011

 

The Chicks Who Wine

The one question posed to me more than any other is, "How do you do it?" Friends are referring to the fact that I work 6 days a week and still blog a couple of times a week, have time to cook up a storm in the More Than Burnt Toast test kitchen and still have a social life. To me the answer is simple. For the same reason that you do. Passion! I love to write about food, talk about food, and ultimately eat food! Even my social life revolves around food.

More Than Burnt Toast began almost 6 years ago as a means to share recipes with my daughter who was heading off to university. I had just returned from a 5 week sojourn in Greece and was overflowing with creative ideas and recipes that I needed to share. This was a life-changing vacation that altered my perception of food and how it should be enjoyed on a daily basis. I have always felt travel helps us to better understand and appreciate other people and their cultures. Nothing is more intimate, or more effective at breaking down cultural barriers, than cooking and sharing meals together. When you have 10 like-minded people from all parts of the world breaking bread at the same table magic happens. For 2012 I am in the planning stages of another 5 week sojourn to Italy. Part of the fun is in the planning.

In the classic movie Zorbas the Greek the main character sums it up the best, "On the coast I felt for the first time what a pleasant thing it could be to have a meal. We started eating and drinking, the conversation became animated. I at last realized that eating was a spiritual function and the meat, bread, and wine were the raw materials from which the soul is made."

Have a Merry Christmas with Salame al Cioccolato

Merry Christmas, Happy Christmas, Joyeux Noel, Feliz Navidad

Christmas in my British childhood meant Terry's chocolate oranges in the bottom of your stocking, fruit-studded Christmas pudding drowning in custard, melt-in-your-mouth shortbread, and roast beef and Yorkshire Pudding in gravy.  Although these traditions are ingrained in my food memories I often wondered what it would be like to grow up in my Italian and Portuguese neighbours homes over the holiday with their different traditions. When I visited my Italian neighbour I would peer onto her dining room sideboard to view tray after tray of holiday goodies destined for the church bazaar or a Christmas Eve service. The trays were laden with the unfamiliar and intriguing.

Kala Christougena, Frohliche Weihnachten, Buon Natale

If I had grown up in an Italian or even Portuguese household I may have the urge for thin slices of salame al cioccolato, chocolate chouriço or in English Chocolate Salami . Chocolate Salami!  Have you gone mad More Than Burnt Toast?  Well, all craziness aside, chocolate salami is a reality and a delicious one at that!!! Chocolate salami is very popular in Italy where it is called Salame al Cioccolato. It’s also very popular in Portugal in the Algarve where it is known as Salame de Chocolate or Chocolate Chouriço. I even read somewhere that it is served in Turkey over the holidays as well. I first heard of it when I was browsing the Internet a few years ago and since then have found many different interpretations. Two years ago I made this version from Julie of Julie's Kitchen which was a huge hit with my family and friends. It was definitely a conversation piece!! This year I wanted to take it one step further and try a more traditional recipe with eggs. It is no bake, no fuss and perfect for the holidays since you can turn your leftovers into something special! My imaginary Italian Nonna would be proud!

My Version of Thousand Layer Lasagna with Garlic Bread Baked in Parchment

Thousand Layer Lasagna with Garlic Bread Baked in Parchment

As Heidi says, "Imagine dozens and dozens of whisper-thin sheets of fresh pasta brushed with the most vibrant red tomato sauce imaginable sandwiched between layer after layer of warm, oozy, fresh mozzarella. Where the sauce and cheese and pasta touch the pan in the corners, everything gets crunchy and caramelized." This is definitely the best lasagna I have made lately and I hope that sometime over the holidays when you have had your fill of turkey and all the trimmings you will give it a shot. I will even fight you for a corner piece, but not before I wish you a Merry Christmas!

Gingerbread Waffles with Apples and Cranberries for Slow Sunday

Gingerbread Waffles with Apples and Cranberries

Christmas is right around the corner. The smells of apple pie, cinnamon, cookies, pine needles, spiced oranges, peppermint and gingerbread make the holiday season feel satisfying and complete.  For me nothing speaks to the season more than the spicy sweetness  of gingerbread permeating your home to add a pinch of excitement in the air.

Many of us love these scents because they remind us of holiday celebrations, and cooking and eating with our loved ones at Christmas time. I can't think of a better way to wake up family and friends for breakfast Christmas morning than with the aroma of warm, holiday spices wafting all through the house. The enticing aroma will fill your kitchen with hungry guests.

Three Star Michelin Le Pain Perdu with Cranberry Maple Syrup

Le Pain Perdu with Cranberry Maple Syrup

One of our simple pleasures in life is navigating the blogging community and participating where we can. Our group has now passed the halfway point on the list of Gourmet Live's 50 Women Game Changers. The past six months have flown by as we experiment with dishes from each of the 50 influential women on "the list." 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 have 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. This group is spearheaded by my favourite well-travelled blogger Mary of One Perfect Bite who back in June invited bloggers to travel along on a culinary journey throughout the year. It is still not too late to join in in 2012, so if you would like to learn new techniques and be creative in the kitchen please contact Mary.

With My New KitchenAid® Food Processor Holiday Meals are Meant to be Shared

Stuffed Turkey Breast with Sweet and Sticky Glaze and Holiday Slaw

Life is a gift. Remember how great you feel when your life is filled with love and joy and health and creativity? This is what the holiday season is about. Not necessarily about the dozens of cookies baking in the oven or the presents under the tree but about sharing all of life's gifts with these special people in your life. Then again those same wonderful people need nourishment and what better way to show how much you care by making something special and reconnecting over a carefully crafted meal. For me this is definitely a highlight of the season.

Anne Willan Twice Baked Spinach Souffles for the Holidays

Twice Baked Spinach Souffles

I think the last time I made a souffle I was in my teens. It is not that it was a culinary failure but the success of a souffle is fleeting. It rises to flamboyant heights and then collapses before you present it to your guests. It has always seemed like a lot of work for what I considered the inevitable let down. Souffles take practice. But what if you keep on practicing, and perfection escapes you? Your cheese deflates, your desserts are dense? It seems the oven door has slammed shut on your dreams? I am here to tell you that even the inexperienced among us can turn out a delicious, light airy souffle with great success and very little effort if you follow this recipe for a twice baked souffle. These were light as a cloud and cooked to perfection!!

Crab Cakes Dressed up for the Holidays with Red Pepper Mayonnaise for Cooking Light

Crab Cakes with Red Pepper Mayonnaise

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 a group of ladies and gents in two neighbouring countries 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.

Interview with Chef Tom from Presidents Choice

Recently I was contacted by Presidents Choice to interview Chef Tom. This has been an enlightening experience and a joy to learn not only about new Presidents Choice products available this holiday season , but to share tips with you from their kitchens. Meet Chef Tom...

Ruth Rogers and Rose Gray Make River Café Focaccia col Formaggio

River Cafe Focaccia col Formaggio

Rose Gray and Ruth Rogers are two English chefs who interpreted Italian food for an appreciative and loyal British public who snapped their cookbooks off the shelf and faithfully watched their cooking shows. It is easy to see how these two ladies were instrumental both directly and indirectly in changing how and what a huge number of people in Britain ate every day. What else within our control changes the quality of our lives more than what we eat?