Elizabeth Andoh's Game Changing Tonkatsu

If you were asked to think of one Japanese food, what would come to mind? Sushi, raw fish, tempura, tofu? That's what comes to my mind.  With Japanese restaurants and Sushi bars popping up all over the world these days Japanese food is no longer considered mysterious. In fact, more and more we are recognizing Japanese food as one of the healthier cuisines. L'il Burnt Toast, the future dietitian, insists on eating sushi like it was going out of style!!!! The traditional Japanese diet is impressively low in cholesterol, fat, and calories, and high in fiber. No wonder residents of Japan have the highest longevity rate.

When it comes to describing Japanese cuisine in a few words, "natural"  and "harmony" best fits the description. Many devotees of Japanese food speak of the importance of clean flavours and simplicity. Japanese cuisine has developed over the past 2,000 years with strong influences from both China and Korea. But it is only in the last 300-400 years that all the influences have come together to form what nowadays can be described as Japanese cuisine.

Black and White Saganaki

Black and White Saganaki

Whenever I venture to one of our local Greek restaurants Saganaki is sure to be ordered at our table. The simplicity of this dish and the incredible impact on the taste buds make it truly memorable. The inspiration for todays lunch came from a memory of a sesame seed crusted version I saw somewhere from Diane Kochilis' cookbook "Mezes." 

According to Greek mythology, Aristaios, son of Apollo and Cyrene, was sent by the gods to give the gift of cheese-making to the Greeks. It was called a "gift of everlasting value", and the value of that gift keeps increasing with age. I know it is appreciated in my kitchen.

A Tribute to Elena Arzak With Basque Chicken and Roasted Fingerlings with Red and Yellow Pipérade

Basque Chicken with Roasted Fingerlings with Red and Yellow Piperade

In Europe, the Basques are known for their creativity in the kitchen and their long-enduring culinary heritage. In the Spanish Basque country itself, food and eating are the center of everyday life and the focus of endless conversation. Basque women lovingly pass on their cooking techniques to daughters and granddaughters, and Basque men, who belong to traditional cooking clubs called "txokos", themselves enjoy lingering over the stove and table. Basque people have been tremendously successful in passing down their traditions and lore and maintaining a link to their culture through both cooking and storytelling.

Game Changing Lemon Chicken Breasts and Orzo with Roasted Vegetables

Lemon Chicken and Orzo with Roasted Vegetables

Of all of the celebrity cooks my favourite is the Barefoot Contessa. I am always inspired to prepare her homey dishes in my kitchen and I have never had a recipe that is lack lustre or even comes close to heading for the garbage bin. I cannot say the same for every dish I have experimented with in my own kitchen.

Darina Allen's Game Changing Braised Lamb Shanks with Garlic, Rosemary and Cannelini Beans

Lamb Shanks with Garlic, Rosemary and Cannellini Beans

March is when the rest of the world takes notice and we all become Irish for a day. We start wearing as many colours of green as the Irish hills and dales, drinking green beer and Guinness at our favourite local pubs and singing renditions of Danny Boy in our best pitched voices. L'il Burnt Toast is named after the Emerald Isle so it holds special meaning for us, even if we are not Irish, and we have always celebrated with food. Farm fresh spring lamb flavoured with fresh rosemary, smoked Irish salmon served with Connemara Peated Single Malt Whiskey, and black pudding will exercise your taste buds as you imagine taking in the sights and sounds of the Emerald Isle along one of Ireland’s many tasty food trails. 


So what better way to bring a little Irish into your life than to discover our next Game Changer Darina Allen who is the owner of the internationally renowned Ballymaloe Cookery School in Shanagarry, County Cork, Ireland. As well as running the school and teaching classes there, she writes newspaper columns, articles and cookbooks, most of which focus on Irish cuisine. The school is part of an organic farm that grows much of the food used at the school and the nearby Ballymaloe House bed and breakfast.

Cooking Light Virtual Supper Club Celebrates Spring with Eggs

Spring is a time of renewal, when we find ourselves longing to shed all the layers of a dreary winter. We envision plucking fresh greens from our gardens or enjoying the pop of a fresh pea, or to feel the sun on our backs.

For this reason 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 one gent in two neighbouring countries get together on the first Wednesday of every month to create a delicious meal with a theme in mind. This is our third year of the Virtual Supper Club where we continue to share a love for Cooking Light magazine with 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!!! This months theme " Fresh Eggs - A Sign of Spring" was chosen by our very own Roz of La Bella Vita to herald in the Spring season. How can you join in? If you would like to add your own Spring dishes made with eggs  join the Linky below.

Parmesan Chicken Burgers with Balsamic Tomatoes, Garlic Mayonnaise and Lemon and Thyme Sweet Potato Wedges

Parmesan Chicken Burgers with Balsamic Tomatoes,
Garlic Mayonnaise and Lemon Thyme Sweet Potato Wedges

When we are in-between seasons with one foot lightly in heart-warming soul-satisfying dishes and one foot skipping into Spring it is hard to determine when one season begins and one season ends in the kitchen. We are dreaming of markets overflowing with fresh produce but this is still a pipe dream in early March in the "Great White North."

Enter todays dish with crispy breadcrumb encrusted chicken, lightly sautéed tomatoes with balsamic vinegar and a dollop of garlic mayonnaise to tantalize the taste buds. Serve it with a side of heart-healthy roasted sweet potatoes and the stage is set.

Severine-Inspired Game Changing Maple Syrup-Marinated Wild Salmon

Any journey into what is being called the “New Agrarian” movement will not take you very far before you hear about Severine von Tscharner Fleming.  She is busy sowing seeds at the non-profit organization she co-founded, The Greenhorns, serving young farmers who are passionate about growing healthy food. According to her website, "To spread the news about the future of food in America, Severine directed a documentary film, The Greenhorns, (you can see the trailer here) exploring that nation’s young farmers as well as hosting Greenhorn Radio on the Heritage Radio Network, a blog, even farmer mixers. She is one of the founders of  The Young Farmer’s Coalition, whose website manifesto describes the organization as “a group of young and sustainable farmers organizing for our collective success: we’re defining the issues that beginning farmers face, fighting for the policy change that we need, and bringing farmers together in person and online to learn, share and build a stronger community.”