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!

For many of us one of the very first blogs we ever came across in our wanderlust years was 101 Cookbooks by Heidi Swanson. In fact one of the very first recipes I ever came across back in 2006 (when my own blog began) was for her Thousand Layer Lasagna. So why has it taken me all of these years to turn this out in my own kitchen here at More Than Burnt Toast. I would have to say I have no excuse at all. It is easy to prepare and in my humble opinion arguably the best lasagna to ever grace this kitchen.

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.

 A food processor is truly a culinary necessity when it comes to food preparation when you want to spend time with friends and family and make your culinary world that much simpler. Enter the new KitchenAid® 13-Cup Food Processor that I was lucky enough to receive which offers versatility, convenience and style. And what do I love about this new must-have appliance the most!! Its externally adjustable sliding blade coupled with exceptional performance that ensures controlled and precise slicing, chopping and pureeing. This would be perfect for making a side dish of cheesy scalloped potatoes or some healthy vegetable chips for the kids snacks. This convenient machine helps to create a meal experience that will bring the whole family together.

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.

As of December 1st I officially started thinking out loud about Christmas, the decorations went up and baking is a weekly occurance. With the holidays coming this is the perfect time of year to pump up our kitchens into high gear! Let's see what the ladies and gent over at the Cooking Light Virtual Supper Club have brought to our Virtual Supper this month. If you would like to join in with a healthy hors d'oeuvres from the pages of Cooking Light, from your archives or any another dish that would fit the "light" theme please feel free to join in the Linky below. This months theme Holiday Hors d'oeuvres was chosen by Sandi of The Whistlestop Cafe.

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 Café 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?

Rose and Ruth opened the River Café in 1987 in a converted warehouse on the Thames in Hammersmith. Instead of cliché trattoria dishes like spaghetti Bolognese, they offered northern Italian cucina rustica with peasant dishes such as grilled polenta and Tuscan bread soup. All were made with seasonal ingredients sometimes flown in from Italian markets. When you're in London I hope you have the chance to eat at The River Cafe. To me this iconic restaurant would be a symbol like Alice Watters restaurant Chez Panisse in San Francisco where fresh seasonal ingredients are championed. These two women were pioneers in creating a menu featuring fresh, seasonal ingredients as the heroes with a completely Italian wine list and killer desserts like their signature “chocolate nemesis” cake. If only a few have the opportunity to enjoy the clean, precise flavours at The River Café, many more are able to sample their cuisine through Rose and Ruth's cookbooks.  "The River Café Cook Book" was published in 1995 and sold over half a million copies.