more than burnt toast

Game Changing Sweet Corn Fritters from Edible

2012-01-27T02:39:00.016-08:00

Sweet Corn Fritters

With these blustery winter days do we need a reminder of sun drenched summer days to come and farmers markets overflowing with fresh produce? I think we do!!! A few months back I drove the distance to spend some time with the kidlets on the coast. After my trip to Toronto in the summer I realized that although I have been to Vancouver many times over the 15 years I have lived here I have never treated the city like I do any other city I visit when I travel around the world. Make the journey all about food! In that case my goal was to channel my inner foodie and cram in as many of the foodie haunts in Vancouver as possible in a short stay without having to let out the waistband in my capri pants.

One of our adventures was to visit Granville Island which is a feast for all of the senses. It is a fascinating assortment of colourful stalls showcasing unique homemade products and the very finest in gastronomic delights fresh from the ocean, the oven or the field. Try closing your eyes right now on this cold, wintry day and imagine the rich aromas permeating from the lavish displays...shimmering seafood, warm baked goods, plump fruit...One such treasure on Granville island is Edible BC where we found an assortment of local salts to use in our home kitchens. These salts were a perfect choice for todays recipe and a celebration of these two women on the game changers list.

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 seven months have flown by as we experimented 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 successful 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 2011 invited bloggers to travel along on a culinary journey throughout the year. It is still not too late to join in in 2012.

In the spring of 2002, our 33rd Game Changers Tracey Ryder and Carole Topalian, owners of a successful graphic design and marketing firm, launched Edible Ojai, which focused on local foods in Ventura County, California. The magazine sparked a nice local response but business consultants and even other publishers didn't grasp the concept. After becoming acquainted with D. Hawk (founder of the Visa card) they developed a hybrid Visa model in which franchisees could launch their own Edible publication. Today, Edible Communities is a dynamic and growing network of regional food magazines in the United States and Canada that celebrates local food with compelling stories and recipes from farmers, fishermen, chefs, and food artisans. With its emphasis on sustainable agriculture, small family farmers, and amazing artisanal food products, Edible is an earth-friendly guide to great eating. Edible Vancouver magazine is also part of the family.

Their cookbook by the same name is a must-have for anyone interested in the local food movement, environmental issues, or just a great meal. The book profiles local food artisans who are making a difference and provides 80 seasonal specialty recipes that incorporate the very best local foods from every region of the United States.

What has our group been up to with our 33rd Game Changer......

Mary of One Perfect Bite - Roasted Cauliflower with Golden Raisins and Pine Nuts
Val of More Than Burnt Toast - Sweet Corn Fritters
Susan of The Spice Garden
Taryn of Have Kitchen, Will Feed - Baked Apples
Heather of Girlichef - Cheddar, Pepperoni, and Egg Quesadilla Sandwich
Miranda of Mangoes and Chutney - Bay-Scented Chicken with Figs
Jeanette at Jeanette's Healthy Living - Braised Pomegranate Chicken with Walnuts
Sue of View from The Great Island - Slow-Cooked Maple Cider Brisket
Linda of There and Back Again - Jam Tart
Barbara of Moveable Feasts - Sweet Corn Fritters
Nancy of Picadillo - Sullivan's Island Shrimp Bog
Mireya - My Healthy Eating Habits - Caramelized Onion Tart
Veronica of My Catholic Kitchen - You Bet Egg Cream
Claudia of Journey of an Italian Cook - Grilled Pear, Blue Cheese and Hazelnut Salad
Alyce of More Time at The Table - Sullivan's Island Shrimp Bog
Amrita of Beetle's Kitchen Escapades - Poblanos Stuffed with Goat Cheese and Shrimp

Much lighter than hush puppies, these corn fritters from Edible are perfectly seasoned and bring out the sweetness of corn kernels freshly cut from their cobs. You might want to consider doubling the recipe since these fritters disappear very quickly! This time of year frozen corn works just as well if you long for a taste of summer.

**Sweet Corn Fritters**
Originally published in Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian.

2 cups fresh corn kernels (from about 3 ears of corn)

2 tablespoons all-purpose flour

2 eggs, separated

1/4 cup finely chopped spring onions or scallions

1/2 teaspoon kosher salt, plus more for sprinkling

1/4 teaspoons paprika

1/8 teaspoon freshly ground black pepper

1/8 teaspoon ground cayenne

1/4 cup extra virgin olive oil or grapeseed oil

1 tablespoon unsalted butter

seasoned salts from Edible BC (I used their bacon salt)

1. In a large bowl, stir together the corn, flour, egg yolks, onions, salt, paprika, pepper and cayenne. Using an electric mixer, beat the egg whites until stiff peaks form. Stir one-quarter of the beaten egg whites into the corn mixture. Using a rubber spatula, gently fold the remaining egg whites into the corn mixture in three additions.

2. In a large skillet, heat the oil and butter over medium heat until the butter has melted. Carefully drop some of the corn mixture by tablespoons in to the hot oil, taking care not to crowd the pan. Cook each fritter until browned, about 2 to 3 minutes. Turn each fritter over and brown the other side, about 1 to 2 minutes. Remove the fritters to a platter lined with paper towels. Sprinkle lightly with salt, if desired. Repeat until all of the corn mixture has been used. Serve hot with some broiled tomatoes, a salsa made with chopped avocado, mango, lime and cilantro, and sour cream, if desired.

3. Sprinkle with salt of your choice.

Serves 4 - 6

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.

Nutella and Ferroro Rocher Baklava for World Nutella Day

2012-01-25T06:12:00.006-08:00

The world has stopped and turned its attention to an exciting, momentous event that happens only once a year. No, not the Super Bowl or even our birthday but it is World Nutella Day! A day that outshines all of the above. February 5th was dubbed World Nutella Day back in 2007. This was the brainchild of Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso. Once again they solemnly declare February 5th “World Nutella Day 2012″ which is a day to celebrate, to get creative with, and most importantly, to EAT Nutella. Resistance is futile!!

As we all know Nutella is that hazelnut spread that we longed for as children, smeared onto warm bread fresh from the oven or inbetween crepes with strawberries or bananas. Even as an adult a spoonful of this chocolate-hazelnut spread gianduja is delicious enough straight off the spoon!!!! Think Ferrero Rocher!!!! Nutella is the brand name of this hazelnut-based sweet spread created by the Italian company Ferrero in the 1940s. At the time, chocolate was very limited due to World War II and this innovative company had the answer. Nutella is now marketed in over 75 countries across the globe. Other countries even have their own versions of this spread.

This year I couldn't miss with this Greek-Italian inspired baklava based on a recipe from the pages of Cooking Light magazine. I mixed it up a bit and threw in some Ferroro Rocher for good measure. The layers become almost fudge like with their crunchy combination of walnuts, pistachios, hazelnuts and almonds. The added bonus is a sprinkling of leftover Ferrero Rocher. It is very sweet so sharing with some friends is the key for this ultimate snack on World Nutella day!

Filo can be notoriously difficult to work with but if given the right product the end result will be translucent layers of crispy dough. I found a frozen variety from Jonathan T. in Ontario at my local Choices grocer. It puts out a consistently good and reliable product where the sheets are not torn or dried out. They also remain crispy once baked.

**Nutella and Ferroro Rocher Baklava**

3/4 cup honey
1/2 cup water
1 (3-inch) cinnamon stick
1 cup Nutella hazelnut-chocolate spread
1/2 cup toasted hazelnuts, coarsely chopped
1/2 cup roasted pistachios, coarsely chopped
1/3 cup blanched toasted almonds, coarsely chopped
1/3 cup toasted walnuts, coarsely chopped
1/2 cup crushed Ferrero Rocher
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
Cooking spray
24 (14 x 9-inch) sheets frozen filo dough, thawed
1/2 cup butter, melted
1. Combine the first 3 ingredients in a medium saucepan over low heat; stir until honey dissolves. Increase heat to medium; cook, without stirring, until a candy thermometer registers 230° (about 10 minutes). Remove from heat; keep warm. Discard cinnamon stick.
2. Preheat oven to 350°.
3. Place hazelnut-chocolate spread in a microwave-safe bowl; microwave at HIGH for 30 seconds or until melted.
4. Combine hazelnuts and next 5 ingredients (through salt).
5.Lightly coat a 13 x 9-inch baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing ends of sheet to extend over edges of dish; lightly brush with butter. Repeat procedure with 5 phyllo sheets and butter. Drizzle about 1/3 cup melted hazelnut -chocolate spread over phyllo. Sprinkle evenly with one-third of nut mixture (about 1/2 cup) and 1/3 of the crushed Ferroro Rocher. Repeat procedure twice with filo, butter, hazelnut-chocolate spread, nut mixture and crushed Ferrero Rocher. Top last layer of nut mixture with remaining 6 sheets phyllo, each lightly brushed with butter. Press gently into pan.
6. Make 3 lengthwise cuts and 5 crosswise cuts to form 24 portions using a sharp knife. Bake at 350° for 35 minutes or until phyllo is golden. Remove from oven. Drizzle honey mixture over baklava. Cool in pan on a wire rack. Cover; store at room temperature.
Note: Because filo sheets are thin and delicate, handle with care so you won't tear the sheets. Keep the sheets you are not working with covered so they won't dry out.
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

The Breslins Ricotta Pancakes with Orange Sauce for Slow Sundays

2012-01-22T09:34:00.007-08:00

We have Meatless Mondays, and Wordless Wednesdays so today is the second instalment in a new feature around here on MTBT...Slow Sundays...well because a Sunday should be slow, no rushing around, no big errands, just taking our time and mozying along. My idea of enjoying a Sunday morning is to have a warm cup of tea and a long and lovingly prepared breakfast. This mornings breakfast consisted of these navel orange-sized pancakes from The Breslin.

Those of you who follow this blog know that I am a morning person and have already risen before the sunrise but today is truly a slow day. I have nowhere pressing to be, I can visit some friends, go for a walk, and have a relaxing day in the kitchen. That is the beauty of a slow Sunday we can do whatever we like! Sunday is my only day to myself and as the day unfolds before us we can do whatever our heart desires. I hope your day is all that you hope it will be.

While these pancakes are delicious on their own, they're exquisite with the soft ricotta topping, crunchy sliced almonds and ingeniously vibrant (and neon-bright) orange marmalade-like syrup. What a way for us to wake up this morning sleepy heads!!! I served them with slices or sweet juicy navel oranges.

**The Breslin's Ricotta Pancakes with Orange Syrup**
by April Bloomfield from Food and Wine

Orange Syrup

1 orange
1 cup fresh orange juice
1 cup sugar
1 cup water

Ricotta Topping

1 1/2 cups fresh ricotta
1 1/2 tablespoons sugar
3/4 teaspoon finely grated orange of lemon zest
Seeds scraped from 1/2 vanilla bean

Pancakes

1 1/2 cups all-purpose flour
1/4 cup fine white cornmeal
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
2 large eggs, separated
1/2 cup fresh ricotta
Vegetable oil, for frying
Toasted almond slices, for serving

1. Peel the zest from the orange in long strips and julienne. In a saucepan of boiling water, blanch the zest for 30 seconds. Drain and repeat. In the saucepan, simmer the orange juice, sugar, water and blanched zest until syrupy, about 10 minutes. Let cool.

2. For the ricotta topping, in a bowl, mix together all of the ingredients.

3. In a large bowl, whisk the flour, cornmeal, sugar, salt, baking powder and soda. In another large bowl, whisk the buttermilk, egg yolks and ricotta. Fold the wet ingredients into the dry ingredients. In a large, clean stainless steel bowl, beat the egg whites until stiff but not dry; fold them into the batter.

4. In a large cast-iron skillet, heat a thin film of vegetable oil. Drop in 1/4-cup dollops of batter and cook over moderately high heat, 2 minutes per side, until golden and fluffy. Serve about 3 pancakes per person. Pass the orange syrup, ricotta topping and toasted almonds at the table.

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.

Donna Hay's Salted Caramel Cheesecake

2012-01-20T04:07:00.017-08:00

Cheesecake is very 80's, but hey I loved the '80's and would never turn down cheesecake, so how do you make this creamy luscious dessert new again? With a twist on the whole sweet and salty phenomenon. Using brown sugar in the filling gives the cheesecake a deep caramel flavour that cannot be matched. The combination of ricotta and creamed cheese lightens it up for a less dense and filling dessert so you have room for a slice after an incredible meal. Top it with sea salt flakes, a velvety smooth caramel sauce and a silky cream topping and you have a dessert that will keep them talking.

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 experimented 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 successful 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.

Number 31 on the list...Donna Hay.

Donna Hay is Australia's leading food editor and best-selling cookbook author. Of all the woman highlighted in this exercise, so far, she speaks to me the most since her style is "my style". I covet her cookbook Four Seasons which is a collection of recipes from her magazine Donna Hay that always graces my coffee table. I thumb through it's pages and find recipe after recipe to bookmark from this highly acclaimed, top-selling bi-monthly magazine. Her magazine not only experienced tremendous local success but has far-reaching international appeal. The magazine has subscribers in 82 countries around the world.The bi-monthly Donna Hay Magazine is for everyone who loves to cook and anyone who wants to try.

Donna's food, recipes and style focuses on basic ingredients, fresh and simply prepared and beautifully photographed which inspire generations of cooks the world over. When most girls were playing with their Barbie dolls or our climbing trees, Donna Hay was in the kitchen armed with a cookie cutter.

Over the years, Donna's interest in food and cooking grew and after some formal training, she began a career as a freelance food writer and stylist when she was 19. Donna was appointed food editor of the leading Australian magazine Marie Claire and Marie Claire Lifestyle at the age of 25. She has written over 18 cookbooks at last count and has become her own brand down-under with a food line, newspaper column, etc. She definitely deserves her place on "the list".

What has our group been up to with our 31st Woman Game Changer.......

Mary of One Perfect Bite - Pork and Fennel Meat Ball
Val of More Than Burnt Toast - Salted Caramel Cheesecake
Susan of The Spice Garden - Sticky Chinese Chicken
Taryn of Have Kitchen, Will Feed
Heather of Girlichef - Buttermilk-Cinnamon Banana Breads
Miranda of Mangoes and Chutney - Caramelized Pear and Rocket Salad
Jeanette at Jeanette's Healthy Living - Vietnamese Noodle Soup
Linda of There and Back Again - French Onion Soup
Barbara of Moveable Feasts - Polenta, Mozzarella andTomato Salad
Nancy of Picadillo - Lemon Fish Cakes
Mireya - My Healthy Eating Habits - White Dip Bean Dip
Veronica of My Catholic Kitchen - Brownies
Annie at Most Lovely Things - Baked Mozzarella and Tomato Dip with Lebanese Crisps.
Claudia of Journey of an Italian Cook - Risotto with Roasted Vegetables or Roasted Cauliflower
Alyce of More Time at The Table - Ricotta, Chive and Prosciutto Omelettes

But on to the recipe.....In reading the forums I realized that people had trouble with the base of the cheesecake. The taste team whipped up the salted caramel and vanilla baked cheesecake again after it was reported there were differing results depending on the biscuits used for the crust. They found the best biscuits to use were digestives or buttery biscuits, such as shortbread.

What I had trouble with was in the deciphering of a recipe from another country. For the topping I used what in the recipe was referred to as "single pouring" cream. To me that would mean table cream (which in my heart of hearts I knew would not whip up into pillowy clouds). In my lack of judgement I went with it and ruined the cheesecake for photos so this is why you have the magazines photo above. When I make this cheesecake again, and there will be a next time, I will use whipping cream and use the bakers trick for preventing the whipped cream from separating over time and add 1-2 teaspoons of powdered milk to the whipping process. This cheesecake made all of my cheesecake dreams come true.

**Salted Caramel and Vanilla Cheesecake**

500g plain sweet shortbread biscuits
½ cup (60g) almond meal (ground almonds)
150g butter, melted
350g ricotta
500g cream cheese
1 cup (175g) brown sugar
4 eggs
2 tablespoons golden syrup
¼ teaspoon table salt
2 teaspoons vanilla extract
1 cup (250ml) single (pouring) cream (must need to use whipping cream and add 1- 2 teaspoons powdered milk)
1 cup (240g) sour cream
1 tablespoon icing (confectioner’s) sugar, sifted
sea salt flakes, for sprinkling

Caramel Sauce

1 cup (250ml) single (pouring) cream (light cream)
60g butter, chopped
1 cup (175g) brown sugar

To make the caramel sauce, place the cream, butter and sugar in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high, bring to the boil and cook for 5–7 minutes or until thickened. Set aside and allow to cool.

Preheat oven to 160°C (325°F). Place the biscuits and almond meal in the bowl of a food processor and process until coarsely chopped. Add the butter and process to combine. Press the biscuit mixture into the base and sides of a lightly greased 22cm springform cake tin lined with non-stick baking paper. Refrigerate for 1 hour. Place the ricotta and cream cheese in the bowl of an electric mixer and beat for 5–6 minutes or until smooth. Add the sugar and beat for 3–4 minutes or until combined. Add the eggs one at a time, beating well after each addition. Add the golden syrup, table salt and 1 teaspoon of vanilla and beat until well combined. Spoon the mixture into the biscuit shell. Place the tin in a baking dish and pour in enough boiling water to come halfway up the sides of the tin. Bake for 1 hour 30 minutes or until firm to the touch. Remove cheesecake from the baking dish and allow to cool in the tin. Refrigerate for 3 hours or until set.

Place the (whipping) cream, sour cream, icing sugar and remaining vanilla in a bowl (along with 1-2 teaspoons of powdered milk)and whisk until soft peaks form. Top the cheesecake with the cream, drizzle with the caramel sauce and sprinkle with sea salt flakes to serve.

Serves 8–10.

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.

Roasted Pumpkin Risotto Cakes with Tomato Sauce

2012-01-19T06:08:00.008-08:00

Do you have a favourite recipe that you will always make extra just so that you will have leftovers? I would have to say that I am guilty of making extra mashed potatoes so they can do double duty the next day as either pancakes or patties. The other dish I always make extra of is risotto just so that I can make these risotto cakes or patties with their gooey buffalo mozzarella centre. The risotto recipe below is a delicious winter version. When served immediately with its creamy consistency and outstanding flavour it is a winner, but as it sits overnight the liquid continues to absorb into the rice and you have the makings of incredible risotto cakes that are reminiscent of the Sicilian specialty arancini the following day.

Arancini are golf ball size risotto balls covered in breadcrumbs, fried to a golden hue that can be filled with anything you can imagine. From savoury meats and seafood, cheeses and vegetables, to the sweetness of chocolate and strawberries. Sold on the streets of Sicily, and said to date back to the 10th century, they are the original street food on the island of Sicily. The idea sounds simple to use leftover risotto for street food but as Pino Correlli points out in his Il Libro d'Oro della Cucina e Del Vini Della Sicilia this simple street food speaks volumes about the history of the Sicilian people over the centuries. The canestrato fresco cheese used on the island originates in Greece (but is replaced with mozzarella off of the island), the rice and saffron comes from the Arabs, the ragout from the French, and the tomato sauce from the Spanish. This dish speaks to the diversity of the history of the island in every bite.

These risotto cakes or patties reminiscent of arancini are a symbol of this comfort food driven season where dishes evoke our emotional responses and have a comfort and familiarity about them. When it is minus 25 Celcius with the wind chill comfort food is appreciated, if not necessary. The risotto has been your meal the day before and the leftovers have been kept in the refrigerator until you're ready to use them. The actual assembly and shallow frying of these pseudo-arancini cakes takes a matter of minutes which makes them perfect for a vegetarian weeknight meal. Assemble the cakes, shallow fry them until heated through and serve with your favourite tomato sauce. I prefer to use dense, sweet kabocha squash for this recipe, but you could substitute acorn squash or pumpkin. The recipe below makes only enough risotto for this recipe but you will figure it out. This risotto cake recipe transcends seasons since your risotto reflects whatever is in season at the moment. In the Spring use lemon and fresh garden peas, asparagus or furled fiddleheads.

**Roasted Pumpkin Risotto Cakes with Tomato Sauce**

4 cups leftover pumpkin risotto (recipe below)
4 buffalo mozzarella boccincini, cut in half
1 cup breadcrumbs
1/4 cup olive oil for frying
1 cup of your favourite tomato sauce

With your hands shape approximately 1/2 cup risotto into a patty. In the centre place 1/2 off a bocconcini ball and cover with another 1/2 cup of risotto. Form into a patty with the mozzarella as the filling. Seal completely and form into a uniform patty. Dip the entire patty into breadcrumbs and set aside. Continue with the rest of the risotto and mozzarella until all is used up. Place breadcrumb covered patties into the refrigerator to set.

When ready shallow fry in the olive oil over medium-high heat until heated through and golden brown. Serve immediately with your favourite heated tomato sauce of your choice.

Serves 4

**Roasted Pumpkin Risotto**

2 kabocha squash or pumpkin(about 2 lb/900 g each)

4 tablespoons (60 mL) olive oil
Large pinch nutmeg
Kosher salt + ground white pepper to taste
6 cups (1.5 L) vegetable stock (with a few stamens of saffron thrown in)
1 medium leek, finely chopped
2 cloves garlic, minced
2 cups (500 mL) Arborio rice
1 cup (250 mL) dry white wine
1/4 cup (60 mL) each: freshly grated Parmesan, toasted pumpkin seeds
Parmesan shavings for garnish

With a cleaver or heavy knife, cut squash into quarters. Remove and discard the seeds. Toss the squash with 1 tablespoon (15 mL) oil, nutmeg, salt and pepper. Place on baking tray, flesh side up. Roast in preheated 400F (200C) oven until fork tender, 30 to 40 minutes. Remove and cool. Scoop 1/2 of the flesh into your food processor, discarding skins. Purée until smooth. Set aside. Cut the remaining squash into 1/2-inch (1-cm) cubes and set aside.

Place vegetable stock in medium pot. Season with salt. Keep hot over low heat.

In a large, heavy bottomed pot, heat remaining 3 tablespoons (45 mL) oil over medium heat. Add leeks and garlic. Cook, stirring, until translucent, approximately 3 minutes. Add rice. Cook, stirring, 2 minutes. Add wine. Cook, stirring constantly, until the wine is absorbed. Stir in the squash purée.

Add 1 cup (250 mL) hot stock. Cook, stirring constantly, until absorbed. Repeat adding stock in 1-cup (250-mL) increments and stirring until stock is finished and rice al dente, 18 to 20 minutes in total. Stir in the diced squash near the end just to heat through. Remove from heat. Stir in grated Parmesan. Season with salt and pepper. Pour risotto onto warm serving platter or bowl. Garnish with Parmesan shavings.

Makes 4 to 6 servings.

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.

Apple Crumb Coffee Cakes for Slow Sundays

2012-01-15T09:16:00.003-08:00

Good morning/afternoon ladies and gents..what a bunch of sleepy heads we are. Those of you who follow this blog know that I am a morning person and have already risen before the sunrise. I have already accomplished several things on my mental "to do" list and can now enjoy the rest of my day. A nice slow day of sitting in my pyjamas all day if I want to, or heading out for a new adventure. That is the beauty of a slow Sunday we can do whatever we like! Sunday is my only day to myself and as the day unfolds before us we can do whatever our heart desires.

We have Meatless Mondays, Wordless Wednesdays so today begins a new feature here on MTBT...Slow Sundays...well because a Sunday should be slow, no rushing around, no big errands, just taking our time and mozying along. My idea of enjoying a Sunday morning is to have a warm cup of tea and a long and lovingly prepared breakfast. This mornings breakfast included these little handheld bites to share with you with a cup of your favourite "joe" or as in my case a piping hot chai latte.

These are versatile too! You can add everything from fresh blueberries to chocolate chips to these delicious crumb coffee cakes. Of course they are exceptional with the diced apple as well. Decadent and buttery and easy to prepare.You could even serve them warm with vanilla and cinnamon ice cream for dessert. But breakfast was just fine. I am off to enjoy another heartwarming morsel with my chai and curl up with a good cookbook. Won't you join me:D

**Apple Crumb Coffee Cakes**
Food and Wine

Streusel

1 cup all-purpose flour
1/2 cup light brown sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces

Crumb Cakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 stick cold unsalted butter, cut into small pieces
3/4 cup sour cream
1 large egg, beaten
1 large Granny Smith apple, peeled and finely diced

1. MAKE THE STREUSEL Preheat the oven to 350°. In the bowl of a standing mixer fitted with the paddle, combine the flour with the brown sugar and salt. Add the butter pieces and mix at medium-low speed until the mixture resembles coarse meal; continue mixing the streusel until very small clumps form. Transfer the streusel to a large plate and refrigerate until it is well chilled, about 10 minutes.

2. MAKE THE CRUMB CAKES Line 18 standard-size muffin cups with paper liners. Spray the liners with vegetable oil cooking spray. In the mixer bowl, combine the flour with the granulated sugar, salt, baking powder, baking soda and cinnamon. Add the butter pieces and beat at low speed until the mixture resembles coarse meal. Add the sour cream and beaten egg and beat until the batter is smooth. Add the diced apple and beat just until incorporated.

3. Fill the muffin cups halfway with the crumb cake batter. Press the streusel into clumps and sprinkle on top. Bake the crumb cakes in the center of the oven for about 30 minutes, until risen, golden and springy to the touch; rotate the pans halfway through baking. Let the crumb cakes cool slightly before serving.

Make Ahead The crumb cakes can be made 1 day ahead and kept in an airtight container. Rewarm before serving.

Makes 18 muffins

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.

Crab Cakes with Ginger and Coconut Milk by Barbara Tropp

2012-01-13T04:39:00.013-08:00

On the Gourmet Live's list of Women Food Changers there have been many women who have soaked in the lime light and those who may be a little less widely known. Dare I say we have never heard of them... until now. The next woman on the list is Barbara Tropp. Now who is Barbara you might ask? She is the daughter of podiatrists, who grew up in a Jewish community in Springfield, New Jersey and the #30 outstanding woman on our list. She mesmerized foodies from around the world with fusion Chinese for 11 years in my favourite town San Francisco.

After falling in love with Chinese culture in an art class in high school, she took a different path than her Jewish upbringing and she became obsessed with the study of Chinese culture. Two years in Taiwan and a fortuitous stay with a chef and "foodie" host families led her to immerse herself in the intricacies of the Chinese cuisine she grew to love.

Back at Princeton, the young graduate student struggled to finish her thesis. With her fellowship running out, she began giving cooking classes to supplement her income and cooking Chinese dinners for diversion. She soon dropped out of Princeton and moved to San Francisco to be closer to their vibrant Chinese community and food markets. She could speak, read and write Chinese fluently and was the chef/owner of China Moon Cafe, an internationally acclaimed Chinese restaurant for 11 years. Similar to Chez Panisse in Berkeley, China Moon Cafe drew foodies from around the world who came for the unique combination of California cuisine infused with a deep knowledge of another traditional food culture. Frequent visitors to the restaurant during this time included Julia Child who was a dear friend. Barbara has written two definitive Chinese cookbooks, “The Modern Art of Chinese Cooking” and “China Moon Cookbook.” She lost her fight with ovarian cancer in 2001.

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 influential 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 please contact Mary.This really has been a fascinating if not challenging exercise. We have learned so much, not just about each of these individual women and their lives but new techniques in the kitchen as well. We have been forced to think outside the box and recreate magic in our own kitchens.

What have we been up to with our 30th Women Game Changer....

Mary of One Perfect Bite - Garlic Stewed Spare Rib Nuggets
Val of More Than Burnt Toast - Crab Cakes with Ginger and Coconut Milk
Susan of The Spice Garden - Wine Explosion Vegetable Chowder and Scallion Breads
Taryn of Have Kitchen, Will Feed - Crystallized Ginger Butter Squares
Heather of Girlichef - Buttercup Squash Soup with Fried Ginger Threads
Miranda of Mangoes and Chutney - Sesame Scallop Balls
Jeanette at Jeanette's Healthy Living -Stir Fried Wild Rice with Wild Mushrooms
Kathleen Van Bruinisse at Bake Away with Me - Baby Sesame Biscotti
Barbara of Moveable Feasts - Ginger Ice Cream
Veronica of My Catholic Kitchen - Velvet Corn Soup
Annie at Most Lovely Things
Claudia of Journey of an Italian Cook - Eggplant Caviar

This version of Crab Cakes may have those on the East coast rallying about the purity of the crab cake but the sweetness of the crab is elevated by the coconut milk. I opted out of the cilantro, as I always do, using parsley instead since to me it would overpower the dish. If you read these pages you are aware I am not a huge fan of cilantro but do try the recipe in its original form if you are so inclined. Either way it would be outstanding.

**Barbara Tropp's Crab Cakes with Ginger and Coconut Milk**

1/4 a bunch of cilantro (or more to taste -- the original recipe uses one entire bunch), leaves and stems, finely chopped ( I personally used parsley)
2 tablespoons grated ginger
4 scallions, sliced into thin rings using the white part and about two inches of the green
1 teaspoon (or more to taste) Chinese chili sauce
1/4 teaspoon salt
2/3 cup coconut milk
2 pieces white sandwich bread (the same type as Pepperidge Farm), crusts removed, in tiny pieces
1 large egg, lightly beaten
1 pound jumbo lump blue claw crab meat

1. In a bowl, mix the cilantro, ginger, scallions, chili paste, salt, coconut milk, bread, and egg together. Set aside.

2. Inspect the crab meat for bits of shell being very careful not to break up the big lumps of crab.

3. Gently fold the cilantro ginger mixture into the crab. Taste for seasoning. Gently but firmly press the crab meat mixture into patties. I did this by filling 2-inch rings with the crab mixture, removing the ring and then gently pressing the edges towards the center. Place the patties on a cookie sheet covered with parchment paper and let it sit in the refrigerator for about an hour which will make the crab cakes firmer and less prone to breaking apart.

4. Generously film a cast iron frying pan or whatever frying pan you may have with vegetable oil (this would not be the time to use olive oil) and saute the crab cakes until browned. Turn gently and brown the second side.

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

Betty Fussell and the White Dog Cafe's Philly Cheese Steak

2012-01-06T04:25:00.016-08:00

White Dog Cafe's Philly Cheese Steak

Born in 1927 in California, Betty Fussell has made her home in New York's Greenwich Village for decades. She lectures at museums, universities, state fairs, corn festivals, historical societies and culinary groups. In 1999, her food memoir, My Kitchen Wars, traced her life from her childhood, through her marriage to her college sweetheart, her trials as an academic wife, her own academic career and the women's movement. She gained wider success when she found her essential subject...food. I for one am glad she did as she explores the culture of America.

Like many other hard-core foodies, Betty Fussell came to the food world by the back door. With a PhD in English Literature teaching Shakespeare and assorted classics, decades of travel through foreign countries, raising two children, hundreds of cats, and an ex-husband are all a springboard for writing about food. Her life found a focus when she combined her typewriter with her kitchen.

Betty Fussell is a writer who is also a home cook, one who loves the sensuousness of words as much as the sensuality of food. As a writer, she sees food as a window into the culture of America. As a cook, she likes recipes that are simple, improvisatory, fresh, and tasty, something anyone could do with no more than a sharp knife, a skillet and a few good fresh ingredients. Betty is a passionate author who has written numerous articles and 11 books. She is best known for I Hear America Cooking and the epic The Story of Corn.

The recipe below is featured in Raising Steaks which she describes as "a spirited ride across America on the rail of our most iconic food. She says,

"When we bite into a steak's charred crust and tender pink interior, we bite into contradictions that have branded our national identity from the start. We taste the colliding fantasies of British pastoralists in land wars between a wet weather East and desert West. We savour the ideas of wilderness and progress that clashed when we replaced buffalo and cattle, and then cowboys with industrial machines. We take in the contradictions of rugged individualism nd the corporate technology that we use to breed, feed, slaughter, package, and distribute the animals we turn into meat. And we participate - as do the ranchers and chefs, feedlot operators and rodeo stars, boot makers and scientists."

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.

What have we been up to with this weeks Game Changer...

Mary of One Perfect Bite - Yam Yeast Bread
Val of More Than Burnt Toast - White Dog Cafe's Philly Cheese Steak
Susan of The Spice Garden - Risi e Bisi
Taryn of Have Kitchen, Will Feed - Mexican Posole
Heather of Girlichef - Navajo Fry Bread with Honey Butter
Miranda of Mangoes and Chutney - Fritos Corn Chips
Jeanette at Jeanette's Healthy Living - Beet and Red Grapefruit Salad
Kathleen Van Bruinisse at Bake Away with Me - California Ambrosia
Sue of View from The Great Island - Green Bean Salad with Walnuts
Barbara of Moveable Feasts - Popcorn Stuffing
Nancy of Picadillo - Sam's Chili
Mireya - My Healthy Eating Habits - Mexican Chocolate Chili Cups
Veronica of My Catholic Kitchen - Grilled Corn
Annie at Most Lovely Things - French Beans the French Way
Claudia of Journey of an Italian Cook - Italian String Bean Salad

"A creamy gravy enriched with cheese give us Philadelphia's famed cheese steak, which has managed to retain its historic authenticity in places like Judy Wick's White Dog Café, using citified baguettes or hoagie rolls rather than country biscuits."

**White Dog Café's Philly Cheese Steak**
from Raising Steaks: The Life and Times of American Beef (2008)

2 tablespoons olive oil
2 large yellow onions, thinly sliced (about 4 cups)
2 large Portobello mushroom caps, thinly sliced (about 3 cups)
1 1/2 teaspoons salt
1 pound trimmed flank steak, sliced as thinly as possible (preferably on a slicer)
1/2 teaspoon freshly ground black pepper
1 1/2 cups grated pepper-Jack cheese
2 soft-crusted long baguettes, or 4 Italian-style hoagie rolls

Preheat the oven to 400F.

Heat the oil in a large non-reactive sauté pan over medium high heat. Add the onions and cook until soft, about 5 minutes. Add the mushrooms and 1 teaspoon of the salt and sauté until tender, about 5 minutes. Add the flank steak and the remaining 1/2 teaspoon salt, and the pepper and sauté until the meat is cooked through, about 5 minutes more.

Remove the pan from the heat. Sprinkle the cheese over top, cover the pan and set aside until the cheese melts, around 5 minutes.

Meanwhile, slice the baguettes lengthwise. Place, cut side down on a baking sheet, and toast until crisp, 4 to 5 minutes.

Fill the baguettes with the meat and cheese. Cut each into two portions. Serve immediately—with or without ketchup.

Serves 4

Dreaming of Summer with Chicken Carne Asado Tacos with Pickled Onions

2012-01-04T03:32:00.007-08:00

Chicken Carne Asado Tacos with Pickled Onions

Are you tired of shovelling snow, driving along ice-patched roads or wearing suits designed for igloos? It is time to take a break here in the Northern hemisphere! 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 to create a delicious meal with a theme in mind. With the entrance of 2012 we begin 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 the perfect way to keep those New Year resolutions by recreating light recipes from these pages.This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! If you would like to join in with your "light" Mexican-inspired dishes join the Linky below.

This months theme takes us away from our snow covered reality and has us dreaming of gentle breezes , palm trees, blue skies, and stunning beaches. I close my eyes and lay on sweeping sands dotted with straw parasols in Mexico. Is that a pina colada or a Sangria coming my way as I sit here in utopia. Inches away, shimmering seas beckon me with an amazing array of tropical fish where I can interrupt my snoozing, slide into the warm, turquoise waves for some snorkelling or if I feel more adventurous I can plunge into the depths for some scuba diving amongst the coral and sponge-covered walls. I can climb above the canopy floor and marvel at a 1300-year-old Mayan ruins as parrots screech and howler monkeys growl in the sweaty emerald jungle. I can dance through the night at a high-energy nightclub, kayak at dawn past a colony of sea lions – all of these are unique Mexican experiences that have me dreaming as I travel the snow covered roadways on my way to work each morning.

To recreate the mood at home we decided to take the Virtual Supper Club to Mexico.

Our newest member Giz of Equal Opportunity Kitchen tempts us with an appetizer of Camarones Fritoes with Mexican Cocktail Sauce.

For the main dish I chose appetizing Chicken Carne Asado Tacos with Pickled Onions.

Sandi of The Whistlestop Cafe offers some delectable Pork Hominy Chili.

Jerry of Jerry's Thoughts, Ravings and Rants ends our meal with a bang with a luscious Mexican Chocolate Souffle.

Roz of La Bella Vita ties it altogether with a thirst quenching Easy Sangria.

Now on to the recipe...

**Chicken Carne Asado Tacos with Pickled Onions**

1/2 cup fresh orange juice (about 1 orange)

1/3 cup fresh lime juice (about 2 limes

1 teaspoon sugar

1 teaspoon cumin seeds

1 medium red onion, thinly vertically sliced

1 1/2 pounds skinless, boneless chicken thighs, trimmed and cut into thin strips

1 teaspoon dried oregano

1 teaspoon ground cumin

3/4 teaspoon salt

3/4 teaspoon freshly ground black pepper

Cooking spray

8 (6-inch) corn tortillas

1 cup diced peeled avocado (about 1 avocado)

1/2 cup (2 ounces) crumbled Cotija cheese

Lime wedges (optional)

1. Combine first 4 ingredients in a medium bowl, stirring until sugar dissolves. Place onion in a small saucepan; cover with water. Bring to a boil; drain and plunge onion in ice water. Drain onion; add to juice mixture. Chill until ready to serve.
2. Heat a large cast-iron skillet over high heat. Sprinkle chicken with oregano, cumin, salt, and pepper; toss to coat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes or until browned and done, stirring occasionally.
3. Heat tortillas according to package directions. Divide chicken evenly among tortillas. Drain onion; divide evenly among tortillas. Top each tortilla with 2 tablespoons avocado and 1 tablespoon cheese; fold over. Serve with lime wedges, if desired.
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.

Ciao 2011

2011-12-30T04:54:00.008-08:00

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."

A good friend of mine points out to me often that we write and blog because we have to! We have to because we feel the need to share and record our thoughts and we just can't help ourselves. Sure we experience the occasional writers block or we loose our mojo in the kitchen but because we are so passionate about what we do we always return with a new energy. It doesn't take much to be inspired by something we have read, tasted or a fleeting conversation. You are al a great source of inspiration in more ways than one! Truthfully I don't have enough time in the kitchen or enough daylight hours to share all that inspires me so there seems to always be something cooking here at More Than Burnt Toast.

Another year has come to an end, but before we send 2011 off with a bang it is time for me to take a moment to reflect on a few of the recipes that I have been inspired by this year on these pages. These are the recipes that if I were to ever write a cookbook would be a "shoe in".

Seared Scallop Chowder -

A recipe found on the Pike place Chowder website and never to be forgotten. It has haunted me for years and is exactly the flavour from the restaurant.

La Brea Bakery Bran Muffins -

A recipe introduced to me by Barbara of Moveable Feasts. I will never make another bran muffin without this recipe.

Roast Turkey Dip with Gruyere Cheese -

My own concoction reminiscent of all that is comfort food in the world. The jus is amazing!

Chicken Saltimbocca with Shaved Fennel Salad -

Taught to me at a cooking class at Bogners. Shave Fennel salad is my new Greek.

Japanese Chicken Katsu with Sugar Snap Pea Salad -

Double dipping never tasted so good for FOODalogue.

Shepherds Pie with Ulster Champ Topping -

This recipe won me a trip to Eat, Write, Retreat in Washington DC, sponsored by Canadian Beef. A fantastic event!

I want to wish you all a healthy, safe and happy New Year. May all your dreams come true in 2012. Happy blogging!

Have a Merry Christmas with Salame al Cioccolato

2011-12-25T04:56:00.002-08:00

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!

Salame al Cioccolato is traditionally made using dark chocolate, cookies and dark rum. For this adult version, you could add up to 1/3 cup of brandy, Amaretto, Strega, Sambucca, or Grand Marnier for a nice twist. The Poruguese version uses a robust Port. The recipe makes two so save one for the kiddies without the alcohol since this is an unbaked treat.

Like most recipes the traditional has been altered over the years and today you’ll see versions with nuts and dried fruit. This Chocolate Salami recipe produces a beautiful log of chocolate studded with an assortment of dried fruits and nuts. It’s a great way to use up leftover cake or cookie crumbs, and is limited only by your imagination. For a festive flair I decided on pistachios and cranberries to bring a little holiday cheer. Dried fruits, such as figs or apricots, added to the mixture are also good, just make sure the ingredients you add are not too dry.

Shub Naya Baras, Selamat Hari Krimas, Geseënde Kersfees

Unlike the recipe I used in the past , this recipe uses raw eggs. I read several recipes and some called for using pasteurized eggs so off I went to the grocery store to see if I could find any. What I found was that all Canadian eggs are pasteurized that you find in the grocery stores so are safe for cooking in this application ...unless of course they are cracked or broken. Please make sure to use only the freshest of eggs.

These festive treats are great to make for gifts over the holidays or even as hostess gifts through the summer! It will leave people talking! Once you try this recipe, you’ll want to start playing with it by trying out different ingredients. It is very easy to make and lots of fun when you serve it. The Chocolate Salami will be firm when you first remove it from the refrigerator. It is best to cut slices immediately but then allow the slices to come to room temperature before serving. The slices will then become soft and luscious!

What food traditions do you enjoy from your childhood?

Fröhlichi Wiehnacht, Nadolig Llawen, Seasons Greetings!!!!!!

**Salame al Cioccolato (Chocolate Salami)**

226 g (8 ounces) good quality dark chocolate, 70%, finely chopped
100 g (7 tablespoons) unsalted butter, room temperature (slightly less than 1/2 a cup)
150 g (2/3 cup) caster (superfine granules) sugar
3 large eggs, lightly beaten
30 ml (2 tablespoons) dark rum or port
½ teaspoon pure vanilla extract
15 g (2 tablespoons) unsweetened cocoa, sifted
250 g (about 9 ounces) plain cookies (tea biscuits, digestive cookies), coarsely chopped
75 g (½-cup) dried cranberries or raisins
75 g (½-cup) hazelnuts, toasted, skinned, finely chopped
50 g (1/3-cup) unsalted pistachios, toasted, finely chopped
Confectioners’ (icing) sugar, sifted, for work surface

1. In a heatproof bowl set over a saucepan of just simmering water, melt chocolate until smooth. Remove from heat, set-aside.

2. In a medium-sized bowl, whisk together butter and sugar until creamy.

3. Add the eggs; whisk until well combined.

4. Add the rum and vanilla extract; whisk to combine.

5. Add cocoa to cooled chocolate; stir until well combined.

6. Add the chocolate mixture to the egg mixture and whisk until well combined.

7. Add the cookies, cranberries, hazelnuts and pistachios to egg-chocolate mixture; stir to well combine.

8. Cover and chill chocolate-cookie mixture until firm, about one-half hour.

9. Using a fine mesh sieve, sift confectioners’ sugar onto a clean work surface. Transfer chocolate-cookie mixture to work surface.

10. Using your hands, form chocolate-cookie mixture into a log (resembling a salami) about 5-cm (2-inches) in diameter.

11. Using the fine mesh sieve, sift confectioners’ sugar over surface of log to well coat.

12. Place the log on a sheet of plastic wrap; wrap tightly. Twist the ends by grasping both ends of the wrap and rolling towards you several times (wrap as tightly as possible to keep the log shape). To secure, tie a knot at each end.

13. Chill in refrigerator for at least three hours, preferably overnight.

14. To serve, cut into slices or place on a wooden board and allow your guests to slice on their own.

Buon Appetito!

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.

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

2011-12-20T06:51:00.003-08:00

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.

You could certainly make your own fresh pasta but store bought pasta sheets rolled out whisper thin are a quicker alternative and require less commitment, patience and time. You shave a few hours off the procedure if you purchase storebought lasagna sheets. Mine came from my local Italian grocers which in truth gave me the idea to recreate this lasagna after all these years! Make sure the pasta sheets you buy are fresh and moist. You still need to run those fresh lasagna sheets through a pasta machine a few times to achieve the thinnest and most delicate sheets possible, but, if you don't have a pasta machine (they are actually quite affordable!), try a rolling pin. It is not quite the same, but will thin out the sheets somewhat. Using fresh pasta sheets also enables you to skip the pre-boil step in the original recipe altogether. Just add a "tad" more sauce to the layers.

Part of the magic comes from the baklava-like layering of the sheets and partly from using Marcella Hazan's Infamous Tomato Sauce to keep it all moist and flavourful. For the sauce itself its very simplicity holds the secret. It has 3 ingredients, and requires no preparation so lock your knives in the kitchen cupboards! Add garlic, and Italian oregano, if you are so inclined (for this lasagna I would highly recommend it). This is a show-stopping, voluptuous sauce that has us all drooling at the mere mention of its name. The sauce bubbles away and the butter separates and creates pockets of flavour. The butter bolsters the sweetness of the tomatoes and balances their acidic edges, while the halved onion simmering slowly in the sauce, lends a subtle, savoury note. The onion is meant to be discarded but my adopted imaginary nonna cooking alongside me wouldn't allow it and true to my imaginary Italian roots no ingredient shall be wasted, so, I enjoyed it's buttery mouthwatering lusciousness chopped up in my lasagna.

Add additional layers of buffalo mozzarella, a blend of shredded provolone and mozzarella, fresh basil leaves for a little added flavour or even some Parmesan if you like for a sumptuous lasagna that is sure to please your guests. Like the bubbling pot of well-balanced sauce the aromas coming from the kitchen teased and tantalized and I was not disappointed! I served this lasagna with a tossed salad and garlic bread baked in parchment paper, a recipe from Jamie Oliver below.

**Thousand Layer Lasagna **
heavily based on a recipe from 101 Cookbooks

1 pound fresh egg pasta sheets (or make some from scratch)
butter to prep baking dish
1 recipe Marcella Hazans Infamous Tomato Sauce
3 (4-ounce) balls of fresh Buffalo mozzarella, torn up into pieces
a large handful of basil leaves
1-1/2 cups shredded mozzarella and provolone
freshly grated Parmesan (optional)

Preheat your oven to 375F.

Make your sauce.

Lavishly butter a deep, square baking dish. The one I use is 9x9 and 2 1/2-inches deep.

Thin out your pasta using a pasta machine. Start by cutting the big sheets into 2-inch(ish) wide ribbons. This means making 2 cuts along the sheets. This should yield you about 12 2-foot strips. Run them through the pasta machine. I go to the 8 setting, one shy of the very thinnest setting. The sheets should almost be translucent. Cut the strips into manageable rectangles roughly 4-inches in length.

Pull it all together. Ladle a bit of the sauce into the bottom of the prepared baking dish. Cover the bottom with a layer of pasta sheets. Now a thin layer of sauce, fresh basil and a bit of cheese. Go for another layer of pasta, then sauce, then cheese...and so on. Alternate cheese layers by using buffalo mozzarella and shredded cheeses. Keep going until you have used up all the sauce and pasta. You want to finish with a layer of pasta. Top with the last of the sauce and the very last of the cheese so you have a nice cheesy top.

Bake until everything is melted and fragrant, 35 minutes or so. Let it sit for 10 minutes before serving, so everything has a chance to set up a bit. Dust with parmesan and a bit of basil.

**Garlic Bread Baked in Parchment**

Here’s another easy recipe from Jamie Oliver’s 30-minute meals. This one is quick to assemble and quite forgiving in terms of timings (the ‘water on the wrapping’ technique ensures the bread does not dry out)....which means you can afford to be a little forgetful about it once in the oven.

Slice a large ciabatta lengthwise, making sure you do not go all the way through the bottom crust! Now cut crosswise at 3 cm intervals...again, making sure you don’t go all the way through. Scrunch up a large piece of greaseproof paper under the tap and then lay flat on your counter. Place your ciabatta on the paper. Sprinkle a small bunch of finely chopped parsley all over the ciabatta (including under). Drizzle olive oil over (and inside) the ciabatta. Scatter 3-4 finely chopped garlic cloves between the slices. Season with sea salt and pepper. Seal up the package quite well and place in a hot oven 350F.

The ciabatta should be ready in about 20 minutes. You can probably delay taking it out of the oven for another 20 minutes by reducing the temperature down to 300F -keeping the bread warm and toasty.

Serves 6.

Gingerbread Waffles with Apples and Cranberries for Slow Sunday

2011-12-18T12:30:00.007-08:00

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.

When I was "knee high to a grasshopper" one of my favourite holiday treats was a nice slice of gingerbread topped with warm spicy apples over the holidays. Served hot off the waffle iron, seasoned with a touch of molasses and spice, these mildly spiced waffles will have those childhood memories flooding back! Add some apple compote laced with rum and you will be awakened Christmas morning with the comforting old-fashioned smells of your childhood...well maybe minus the rum....

They could also be accompanied by warm maple syrup, a bowl of fresh fruit, a side of yogurt, or even a hearty helping of scrambled eggs and bacon. These Gingerbread Waffles are sure to capture the hearts of young and old alike. These waffles are perfect for enjoying all winter long.

**Gingerbread Waffles with Apples and Cranberry Compote**
from Annie Eats

2 cups all-purpose flour
¼ cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
¾ tsp. salt
1½ teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon grated nutmeg
¼ teaspoon ground cloves
4 large eggs
6 tablespoons unsalted butter, melted and cooled
1 cup milk
½ cup sour cream
3 tablespoons unsulfured molasses

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and spices. Whisk to blend. In a medium bowl, combine the eggs, butter, milk, sour cream and molasses and whisk to blend well. Add the wet ingredients to the bowl with the dry ingredients and whisk to combine until all the dry ingredients are incorporated.

Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden. Serve immediately.

Made 8 waffles in my Belgian Waffle Maker

**Apple Compote with Cranberries**

3 pounds of apples, peeled and cored, cut into 1/2 inch slices
1 vanilla bean, cut in two lengthwise
1/2 cup sugar
1/2 cup water
2 tablespoons lemon juice
2 tablespoons butter, unsalted
1/2 cup dried cranberries
2 tablespoons apple brandy or dark rum (optional)

Add the apples, sugar, water, lemon juice, and butter to a large pot. Scrape the seeds from the vanilla bean with a knife. Add the seeds and vanilla pod to the pot. Cook, stirring occasionally, until apples are soft and most of the liquid has evaporated (about 25 minutes). In the last few moments of cooking add dried cranberries. Remove from heat and stir in the brandy or rum. Remove the vanilla pod before serving.

Three Star Michelin Le Pain Perdu with Cranberry Maple Syrup

2011-12-16T04:03:00.008-08:00

Le Pain Perdu with Cranberry Maple Syrup

Anne-Sophie Pic is number 28 on "the list" and the last woman to be featured in 2011. Our group is taking a little break to be with our families and celebrate the holidays. True to form Anne-Sophie grew up around the family restaurant. Her bedroom was above the kitchen. Both her grandfather, famous for his crayfish gratin, and her father had three Michelin stars in their time. As with many of us in her teens she rebelled against the family business by shunning cuisine to study management overseas. At 23, she accepted her calling, resolving to train under her father who died shortly after her decision. Five years later, the self-taught chef took over the restaurant, shaking up the staff and the menu to reflect her devotion to plain, natural ingredients. Although she came late to haute cuisine, the chef, who prefers to mix textures and flavours rather than radically alter ingredients, continues on her gastronomic dynasty.

"My cuisine, I would say, is simple and sophisticated. I attach supreme importance to getting the flavours just right," Anne-Sophie Pic.

Anne-Sophie Pic is a petite, softly spoken and revered chef who has headed the kitchen at La Maison Pic in the south-eastern French town of Valence for more than a decade. The French Michelin guide, the influential "little red book" of gastronomy, awarded its top three-star accolade to the first female chef in more than 50 years. Ms. Pic is only the fourth woman to win the top award. A specialist in fish, her signature dishes include sea bass caught in coastal waters and steamed over wakame kelp, served with gillardeau oyster bonbons, cucumber chutney and vodka and lemon butter sauce.

What have we been up to for our 28th Game Changer......

Mary of One Perfect Bite - Nuggets de volaille "trois étoiles"

Val of More Than Burnt Toast - Le Pain Perdu with Cranberry Maple Syrup
Susan of The Spice Garden
Taryn of Have Kitchen, Will Feed Grapefruit Confit.
Heather of Girlichef - Le Pain Perdu
Miranda of Mangoes and Chutney
Jeanette at Jeanette's Healthy Living - Chocolate Mousse with Pomegranate Gelee
Kathleen Van Bruinisse at Bake Away with Me - Gingerbread
Barbara of Moveable Feasts - Creamy Carambar
Martha of Lines from Linderhof
Nancy of Picadillo - Veal Piccata with Pecans, Spring Vegetables and Ham.
Mireya - My Healthy Eating Habits - Ann-Sophie Pic
Veronica of My Catholic Kitchen
Claudia of Journey of an Italian Cook Tomato Chutney

The holiday season has arrived here at More Than Burnt Toast. There is a nip in the air and we have to recharge our batteries for all the impending hustle and bustle. It is the season of excess where the old adage "Waste not want not" can still hold true. You can turn your stale bread into a kitchen masterpiece. Beyond croutons and crumbs, many cultures have a revered dish made from stale bread, from soup to salad to pudding. Yesterday's baguette or pita isn't just for the birds! In Middle Eastern countries they have Fattoush, in Italy Panzanella, in Greece Dakos, in India Papri Chat, the British have Bread Pudding and the French...Pain Perdu. Yes, this is French toast, but a superior one. Unlike normal French toast this batter cooks into a custardy, crispy coating that leaves the bread creamy and....oh so good!!!

"Pain Perdu" means "lost bread," and this recipe is a scrumptious solution for what to do with those stale loaves of bread that were about to be "lost." Brioche bread is the perfect choice but you can use any bread of your choice to make this in your own kitchen. Ms. Pic serves this classic up with a homemade jam but I gave it a Canadian holiday twist with a delicious mixture of maple syrup and any leftover cranberry sauce you may have lying around.

**Le Pain Perdu**

Coupez 8 morceaux de pain en tranches épaisses. Dans un saladier, mélangez 4 œufs et 20g de sucre au fouet, puis ajoutez 10cl de lait et 1 gousse de vanille. Faites tremper quelques minutes les morceaux de pain dans le mélange. Egouttez rapidement puis cuire dans une poêle chaude avec un peu de beurre jusqu’à coloration. Retournez les tranches une ou deux fois, avant de les servir chaudes à l’assiette, accompagnées d’une confiture de fruits de saison.

**Cut 8 pieces of bread into thick slices. In a bowl, mix 4 eggs 20g sugar and whisk, then add 10cl of milk and a vanilla bean. Soak a few minutes the pieces of bread in the mixture. Drain and cook quickly in a hot pan with a little butter until browned. Turn the slices once or twice, before serving hot plate.

**Cranberry Maple Syrup**

Syrup

2 cups pure maple syrup
½ cup cranberry sauce

1. Heat maple syrup until warm; add the cranberry sauce and mix together, serve warm.

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

2011-12-13T05:49:00.009-08:00

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.

KEY FEATURES:

• New external adjustable, stainless steel slicing disc provides ultimate versatility
• Dual shredding disc easily flips the disc from 2mm to 4mm to achieve ideal slicing thickness
• Large 13-cup (2.75L) leak-proof work bowl, plus chef’s bowl and mini bowl to efficiently
• Ultra Wide Mouth Feed Tube™ adjusts to 3 different sizes to accommodate foods of varying sizes, including whole potatoes and cucumbers
• 17 precise food processing options for speed-controlled slice, shred, chop and puree functions plus three maximized slice, shred and puree/chop blades and bonus dough, egg whip & Julienne blades
• 4 speed-controlled functions
• Comfort design side handle allows easy viewing while the food processor is in use

Needless to say I am thrilled with my new KitchenAid® 13-Cup Food Processor. When not making food for the holidays it comes with a smaller bowl for smaller jobs. If you are searching for a dish to serve on your holiday buffet table or a dish for a small group of special people look no further. Turkey has always been a side dish for me with the velvety smooth mashed potatoes and veggies being the stars. This recipe from the KitchenAid® test kitchen has changed my mind and the turkey has become the star.

Easy to carve and serve, this delicious turkey breast is a stress-free alternative to the traditional whole bird. Although perfect for a small cozy family gathering, this recipe can also be doubled or tripled to serve a crowd. Serve it with a side of Holiday Slaw and you are well on your way to sharing the holiday spirit!!!This crunchy slaw with its sweet and tangy vinaigrette is a delicious and refreshing accompaniment to serve with turkey and trimmings. Using your food processor makes the preparation very easy and this salad can even be made days in advance.

**Stuffed Turkey Breast with Sweet and Sticky Glaze**

½ French baguette, about 5 oz (150 g)
1 small onion, peeled and quartered
½ cup (125 mL ) apple, grated
¼ cup (50 mL) each dried cranberries
2 tablespoons (30 mL) dried savoury
1 teaspoon (4 mL) dried sage
1 teaspoon (5 mL) dried thyme leaves
1 egg, beaten
2 tablespoons (30 mL) butter, melted
1 boneless, skinless turkey breast, about 1 kg (2 lb), butterflied (see Tip)
½ teaspoon (2 mL) each salt and pepper
½ cup (125 mL) melted apricot jam
2 tablespoons (30 mL) each brown sugar, wholegrain Dijon mustard and cider vinegar

1. Preheat the oven to 325°F (160°C). Meanwhile, position the multipurpose blade in the work bowl. Tear the bread into large chunks. Add to the food processor along with the onion, apples, cranberries, savoury , sage and thyme. Pulse until crumbled but still chunky. Add the egg and butter; pulse just until the stuffing comes together uniformly.

2. Spread out the turkey breast and sprinkle both sides evenly with salt and pepper. Arrange the stuffing on one side; fold over the other side and tie with kitchen twine to securely enclose filling. Transfer to a rack arranged on a foil-lined, rimmed baking sheet.

3. Using the mini bowl and blade, blend the apricot jam with the brown sugar, mustard, vinegar and remaining rosemary on low speed until combined and smooth. Brush ¼ of this mixture evenly over the turkey breast. Roast, basting liberally with remaining glaze, for 1½ hours or until an instant-read thermometer, inserted into individually into the meat and the stuffing registers 165°F (74°C). Let stand, tented with foil, for 10 minutes before slicing. Makes 4 to 6 servings.

Tip: To butterfly the turkey, lay the breast flat on a clean work surface. Cut almost all the way through, from one side of the breast so that opens like a book. Or, to simplify preparation,ask the butcher to butterfly the breast for you before purchasing.

**Holiday Slaw**

½ large green cabbage, cored
1 small fennel bulb, trimmed
8 large red radishes, trimmed
6 green onions, trimmed
1 green pepper, cored
1 cup (250 mL) dried cranberries
½ cup (125 mL) white wine vinegar
1/2 cup (75 mL) each oil and maple syrup
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) Dijon mustard
¾ tsp (4 mL) salt

1. Cut the cabbage into 5 or 6 wedges. Position the adjustable slicing disc in the work bowl and, using the thin setting on High speed, push the wedges through the feeding tube. Transfer to a large bowl. Switch to the coarse side of the reversible shredding disc. Cut the fennel into quarters. Push the fennel and radishes through the feeding tube; add to the large bowl.

2. Cut the green onion and green pepper into chunks. Use the multipurpose metal blade to chop finely. Add to the cabbage mixture. Combine the cranberries, vinegar, oil, maple syrup, lemon juice, mustard and salt in a small saucepan set over medium heat; bring to a boil. Pour over the cabbage mixture and toss to coat. Chill for at least 1 hour or up to 4 days. Makes about 12 cups (3 L).

Anne Willan Twice Baked Spinach Souffles for the Holidays

2011-12-09T03:12:00.015-08:00

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!!
Souffle means "breath" in French, and that's just what you want to give your souffles. A little breath of air. The key to having enough air in the souffle to allow it to rise to delicate, puffy heights, is gentle folding. Folding is the culinary technique in which two ingredients of different densities are carefully combined together to lighten the heavier of the two.

The halls are decked and the holiday spirit is alive and well here at More Than BurntToast. One of our simple pleasures in life is navigating the blogging community, participating where we can and sharing those recipes with you. It keeps our spirit of generosity alive, and not just for one season. Did I mention the holiday season is here!!!!!!Our group has now passed the halfway point 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." 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. 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 so if you would like to do so contact Mary.

This brings us to #27 on the list...Anne Willan. Born in Newcastle, England, Anne received her Masters degree from Cambridge University, then studied and taught cooking in London and Paris before moving to the United States where she has been a citizen since1973. Anne is one of the hardest working individuals on the planet and her drive for perfection has long been an inspiration.

Anne founded La Varenne, her famous French cooking school, in 1975 and directs its culinary programs. She is well known on both sides of the Atlantic as a leading authority on cooking, with over 35 years' experience as a teacher, cookbook author and food columnist. Named teacher of the year by Bon Appétit magazine, and a recipient of awards in the USA, Britain, France and Australia, Anne has written a wide range of internationally published cookbooks whose worldwide sales run into the millions including two that have become culinary bibles: "La Varenne Pratique" and "French Regional Cooking." Each of her books have been published in 24 countries and translated into 18 languages. I enjoyed this article from the L.A. Times. She divides her time between Santa Monica, California and Burgundy, France.

Let's see what we are up to with our 27th Game Changer.....

Mary of One Perfect Bite - Suleiman's Pilaf with Pistachios and Duck Breast with Cherries
Val of More Than Burnt Toast - Twice Baked Spinach Souffles
Taryn of Have Kitchen, Will Feed - Italian Stuffed Chicken Breasts with Tomato Salpicon
Heather of Girlichef - Brioche
Miranda of Mangoes and Chutney - Honey Madeleines (Les Madeleines de Commercy au Miel)
Jeanette at Jeanette's Healthy Living - Minestrina Soup
Kathleen Van Bruinisse at Bake Away with Me - Cherry Batter Pudding-Clafoutis Limousin
Sue of View from The Great Island
Barbara of Moveable Feasts - Tomato Tart Tatin
Nancy of Picadillo - Wild Mushroom Risotto
Mireya - My Healthy Eating Habits - Drunken Chicken
Veronica of My Catholic Kitchen - Wild Mushroom Scrambled Eggs
Annie at Most Lovely Things - Honey Madeleines
Claudia of Journey of an Italian Cook - Parmesan Balls

I have a mental short list of recipes labelled “Best of the Best” and this twice baked souffle has earned a spot on the list. These would be perfect for an elegant appetizer over the holidays since the soufflés are prepared well ahead so that the only last-minute action is to bake them in the oven, where they infallibly puff to flamboyant size. Lacking the necessary individual dishes, you can bake these soufflés in muffin cups and then brown them in sauce for serving in one large baking dish.

**Twice Baked Spinach Souffles**
Anne Willan From My Château Kitchen
(Clarkson Potter/Publishers. April 2000) www.randomhouse.com

1 lb/500 g spinach
1/3 cup/75 g butter
1 onion, finely chopped
1/4 cup/30 g flour
1 1/2 cups/375 ml milk
pinch of ground nutmeg
salt and pepper
5 egg yolks
6 egg whites
1 1/2 cups/375 ml light cream
1/2 cup/50 g grated Gruyère cheese
six 1-cup/250-ml ramekins
six 6-in/l5-cm gratin dishes

1. Pull the stems from the spinach and wash the leaves in several changes of water. Pack the wet leaves in a large saucepan, cover it, and wilt the leaves over medium heat, stirring occasionally, 5 to 7 minutes. Drain the spinach and let it cool. Squeeze handfuls of spinach in your fists to extract the water, and then chop it. Melt 1 tablespoon of the butter in the saucepan, add the onion and sauté over medium heat until it is soft but not brown, 3 to 5 minutes. Stir in the spinach with salt and pepper and continue cooking, stirring, until it is quite dry, 2 to 3 minutes. Set it aside.

2. To make a white sauce: Melt the remaining butter in a saucepan, whisk in the flour, and cook until foaming but not browned, about 1 minute. Whisk in the milk, nutmeg, salt, and pepper and bring to a boil, stirring constantly until the sauce thickens. Simmer it for 2 minutes and then take it from the heat. Transfer about a third of the white sauce into a small saucepan and pour the cream on top so it coats the sauce and prevents a skin forming. Set it aside.

3. Generously butter the ramekins and chill them. Stir the spinach into the remaining sauce and heat until very hot. Take the mixture from the heat, taste, and adjust the seasoning; it should be well-seasoned to make up for the bland egg whites. Beat in the egg yolks a bit at a time so they cook in the heat of the sauce and thicken it slightly. Cover the saucepan with plastic wrap to prevent a skin forming on the spinach mixture.

4. Heat the oven to 350°F/175°C. Bring a roasting pan of water to a boil on the stove for a bain marie. Beat the egg whites until stiff, adding a pinch of salt to help stiffen them. Warm the spinach mixture gently until the pan is hot to the touch. Add about a quarter of the beaten egg whites and stir until well mixed. The heat of the sauce will cook the whites slightly. Add this mixture to the remaining whites and fold them together as lightly as possible.

5. Fill the ramekins with the mixture, smoothing the tops with a metal spatula. Run a thumb around the edge of each dish to detach the mixture so the soufflé rises straight. Set the ramekins in the bain marie, bring it back to a boil on the stove, and transfer it to the oven. Bake until the soufflés are puffed, browned, and just set in the center, 20 to 25 minutes. They should rise well above the rim of the dish. Take the ramekins from the bain marie and leave them to cool -- the soufflés will shrink back into the ramekins, pulling away slightly from the sides.

6. Turn each soufflé out into a gratin dish. Whisk the cream with the reserved sauce until smooth and bring it just to a boil. Season it to taste with salt, pepper, and nutmeg, and pour on top of the soufflés, letting it pool around the sides. Sprinkle them with the cheese. The soufflés can be kept, covered with plastic wrap, for up to 24 hours in the refrigerator.

7. To finish: Heat the oven to 425°F/220°C. Bake the soufflés until browned, slightly puffed, and the sauce is bubbling, 7 to 10 minutes. Serve them at once.

Makes 6 servings

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

2011-12-07T03:16:00.008-08:00

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.

During the holiday season when we are faced with an overwhelming variety of tasty dishes. Let's face it eating is a central part of the holidays. Whether you're serving two or 20, lightened up dishes make sure your dinner will be delicious as well as healthy.

Sandi of The Whistlestop Cafe offers some delectable Broiled Marinated Shrimp.

Jerry of Jerry's Thoughts, Ravings and Rants brings us some tasty Beef and Gorgonzola Toasts.

Mary Ann of Meet Me in the Kitchen wows us with a delightful snack of Honey-Glazed Almonds.

Roz of La Bella Vita brings alongs luscious Mini Smoked Salmon Pizzas.

For my entry I brought along some mouthwatering Mini Crab Cakes with Pepper Mayonnaise.

Here is my secret to healthy holiday eating. Stop thinking you have to give up your favourite holiday treats, such as those cookies made by a special relative. I don't know about you but as soon as I even think of not eating something, I want to eat more. Instead, plan to enjoy one or two cookies rather than a whole plate even if they are just that good!!! To get the most flavour and pleasure from any food, slow down and savour every bite. Everything in moderation has always been a good philosophy to live by.

**Crab Cakes with Red Pepper Mayonnaise**
Red Pepper Mayonnaise:

1 red bell pepper
1/3 cup reduced-fat mayonnaise
1 garlic clove
Dash of hot pepper sauce (such as Tabasco)

Crab Cakes:

1/3 cup reduced-fat mayonnaise
1/4 cup minced red onion
1/4 cup minced red bell pepper
2 tablespoons minced celery
1 1/2 teaspoons fresh lemon juice
1 egg white, lightly beaten
1 pound lump crabmeat, shell pieces removed
1 1/4 cups panko (Japanese breadcrumbs), divided
2 tablespoons butter, divided
10 cup trimmed watercress (about 10 ounces) 6 lemon wedges (optional) $

1. Preheat broiler.

2. To prepare mayonnaise, cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel pepper. Place pepper, 1/3 cup mayonnaise, garlic, and hot pepper sauce in a food processor. Process until smooth; transfer to a bowl, and chill.

3. To prepare crab cakes, combine 1/3 cup mayonnaise and next 6 ingredients (through crab) and 3/4 cup panko in a large bowl; stir until well combined. Form into 6 patties; dredge patties in remaining 1/2 cup panko. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add 3 patties to pan; cook 10 minutes or until lightly browned and cooked through, turning once. Remove from pan, and keep warm. Repeat procedure with remaining butter and patties. Serve crab cakes with watercress and red pepper mayonnaise. Garnish with lemon wedges, if desired.

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.

Interview with Chef Tom from Presidents Choice

2011-12-05T18:06:00.002-08:00

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...

I know I would enjoy sharing a table with him this holiday season with his Greek background and finger on what is up and coming at Presidents Choice.The holidays are a very busy time and it is not over yet!!!!! We cook, we bake, we clean all to make the holiday season perfect for our loved ones, so, it is wonderful to have your cupboard or pantry filled with some holiday survival products from President's Choice. Products that will enhance the flavours of your party dishes or premade foods that make your entertaining a stress-free reality. What I love about President's Choice is that they keep on giving with their involvement in another charitable organization with their role as President's Choice® Children’s Charity . They have increased their support to Breakfast for Learning to $7.2 million. Breakfast for Learning provides nutrition programs to help children and youth across the country receive healthy breakfasts, lunches and snacks to help fuel a better learning environment. Way to keep the holiday spirit going all year round!

1. What is one tip you have for our readers to enable us to spend less time in the kitchen this holiday season?

The holidays are all about spending time with family and friends, not spending all day in the kitchen stressing over making the perfect meal. Entertaining should be fun and easy! My number one tip is take shortcuts, that don’t sacrifice taste or presentation, where you can.

For appetizers, the PC® Shrimp Mini Hors d’Oeuvres Collection comes with a sweet chili dipping sauce, and is ready in 10 – 12 minutes. You can serve it with additional sauces from scratch that you can make quickly with just a few ingredients.

For dinner, the President’s Choice® Easy-Carve™ Rosemary and Garlic Semi-Boneless Leg of Lamb comes seasoned, butterflied, rolled, tied and partially deboned. For easy and beautiful presentation, serve it on a gorgeous platter with sprigs of fresh herbs and roasted veggies.

For desserts, retro is very popular right now and we are seeing the revival of classic treats like whoopie pies and red velvet cake. The President’s Choice® Red Velvet Cake Baking Mix allows you to whip up a moist cake with rich cocoa notes in minutes. The traditional cream cheese icing is easy to make from scratch, especially with a recommended chef’s recipe right on the mix box. For extra decadence and presentation, sprinkle cocoa on top of the cake and serve with the new President’s Choice® Red Velvet Cake Ice Cream. Chocolate and coffee pair so well together so serve guests a piping hot cup of full-bodied coffee, like the President’s Choice® Winter Blend Coffee.

2. Can you give us a few recipe ideas to recreate a fast and perhaps healthy meal for holiday entertaining?

For a quick, easy and healthy main course, get out your slow-cooker! Moroccan-inspired cuisine is very trendy. I love making the Moroccan Lamb Tagine with our new PC® Memories Of® Morocco Sweet and Spicy Tagine Sauce. I recommend browning the lamb in a frying pan first before you put it in the slow cooker to add even more flavor and dimension to the dish. Serve it with traditional couscous and mint tea. This is the ultimate delicious comfort food on a warm night, but it is festive enough to serve to guests. The recipe can be found at pc.ca. Offering a bowl of clementines or mandarin oranges for dessert will round out the healthy meal.

3. What would be the one ingredient you couldn't live without in your holiday recipes?

Cheese is versatile and can elevate any dish. My new favourite cheese is the PC® Blue Cheese made in small batches at a Canadian dairy established in 1879, from 100 per cent Canadian milk. It has a crumbly yet creamy texture, mellow flavor and wonderful aroma. The Blue Cheese Canapé with Walnut is a quick and easy way to enjoy this cheese:

**Blue Cheese Canapé with Walnut**
Ingredients

• 24 PC® Mini Crisp & Thin Six Garden Vegetable Crackers
• 2 tbsp (25 mL) PC® Memories Of® Tuscany Balsamic Vinegar & Fig Sauce
• 75 g (2 ½ oz) PC® Blue Cheese , cut in 24 bite-size pieces
• 8 large seedless red grapes, each cut in 6 thin slices
• 24 walnut pieces

Instructions

Place crackers flat on work surface. Place a small dollop of Memories Of® sauce on each cracker. Top with a piece of blue cheese, two slices of grape and a piece of walnut. Transfer to serving platter.

If you aren’t a blue cheese enthusiast, you can substitute it with a nice, aged Cheddar.

4. Here at More Than Burnt Toast we reminisce about our childhood memories and their association with comfort food. Do you have a favourite "food memory" you like to recreate in your own kitchen from your childhood during the holiday season?

Absolutely I do! A very traditional Greek Christmas treat is a cookie called Melomakarona. It’s a delicious honey-dipped walnut cookie that my Mom makes every year, and that I now enjoy making with my kids. This cookie isn’t made with any butter, only olive oil. You bake them, leave them for a day to firm up and then you dip them in a honey-sugar solution and pat on crushed walnuts. It just isn’t Christmas until these are served!

5. What holiday traditions are carried on in your family from year to year?

We really like to blend the traditional North American and Greek dishes when sitting down at the holiday dinner table. So along with the turkey, stuffing, mashed potatoes and cranberry sauce, we’ll also be eating kalamata olives, feta cheese and spanakopita!

6. Do you foresee any new food trends for the 2011 holiday season from President’s Choice?

For this year’s holiday season, President’s Choice is bringing back retro desserts, particularly red velvet, and also creating our own new trends by redesigning some of our classic products.

Now that red velvet cake has made a comeback, President’s Choice will help you wow your family and friends with our new PC® Red Velvet Cake Baking Mix. You can use the mix to bake a cake or cupcakes and the handy chef’s tip on the packaging will help you whip up the traditional cream cheese icing. President’s Choice has also introduced the PC® Ice Cream Shop Flavours Ice Cream in Red Velvet Cake! Our ice cream is swirled with chunks of red velvet cake and red cream-cheese icing ripple and is, of course, made with 100 per cent Canadian milk. And of course – don’t forget to try the PC® Red Velvet Cheesecake. It’s a no-fail option for your holiday meal grand finale!

Also available in a baking mix is the PC® Chocolate Whoopie Pie Baking Mix. Our simple mix makes it easy to create the two soft chocolate cakes and the airy, creamy, marshmallow fluff filling.

President’s Choice is always creating new and innovative products, and for this year’s holiday season we are excited to introduce the PC® The Decadent® Molten Chocolate Chip Cookie. We took our famous chocolate chip cookie and turned into a warm and wonderful winter treat. Our thick, soft and chewy President’s Choice® The Decadent® Molten Chocolate Chip Cookies are made with an all-butter recipe and have a rich chocolaty molten centre that melts when you pop it into the oven or microwave.

Disclaimer: I have not tried any of these products nor have I been reimbursed by the company to endorse their products. 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.

Ruth Rogers and Rose Gray Make River Café Focaccia col Formaggio

2011-12-01T22:46:00.013-08:00

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.

Ruth and Rose had also brought their love of Italian cuisine to TV and it was during the making of one of their programs that Jamie Oliver was discovered working in the kitchen. Jamie Oliver worked at the River Café for 3 and a half years, and it was at the River Café where Jamie was first filmed for TV as part of a documentary about the restaurant. I suspect these ladies had a strong influence on his style and choice of cuisine as well as their multitude of fans.

These ladies changed the way a lot of British people lived, and not just those who were lucky enough to eat in The River Café. With the death of Rose Gray at the age of 71 in 2010 British gastronomy lost one of its most influential figures. An expert on Italian food since living in rural Tuscany in the early 1980s, she preached the gospel of simple, authentic cooking and influenced many.

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 with #26 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. This group is spearheaded by my favourite well-travelled blogger Mary of One Perfect Bite who invited bloggers to travel along on a culinary journey throughout the year. If you would like to join in contact Mary.

So what to prepare to highlight this weeks Woman Game Changer from Gourmet Live? This recipe originates from the village of Recco in Liguria. You will also find that focaccia col formaggio is made in many of the restaurants and bakeries all along the coast, from Genoa to La Spezia. Served hot, this crispy olive-oil-flavoured focaccia, with the melted, slightly sour cheese, Stracchino, and the flavours of the wood oven, is something not to be missed. I hope I have the opportunity to try the "real thing" when I travel there next year! Until then I may be visiting Seattle to use your wood fire oven Sortachef! I baked this in my own oven and served this focaccia with tender meatballs and spaghetti. I would love to think these two life long friends sat down together to have a homey heaping plateful of their own version of this classic in their own kitchens...served with a side of delectable Focaccia col Formaggio of course.

What have we been up to with our 26th Game Changer...

Mary of One Perfect Bite - Spaghetti al Limone
Val of More Than Burnt Toast - River Café Focaccia col Formaggio
Joanne of Eats Well With Others - Winter Minestrone
Susan of The Spice Garden
Taryn of Have Kitchen, Will Feed - Boiled Artichoke and Lemon Salad.
Heather of Girlichef - Lemon Apple Cake
Miranda of Mangoes and Chutney - Spaghetti with Cherry Tomatoes
Jeanette at Jeanette's Healthy Living - Penne all'Arrabiatta
Kathleen Van Bruinisse at Bake Away with Me - Pistachio Cake
Sue of View from The Great Island - CoffeeWalnut and Hazelnut Cake
Barbara of Moveable Feasts - Chocolate Nemesis
Nancy of Picadillo - Spahetti al Limone
Mireya - My Healthy Eating Habits - Baked Pears
Veronica of My Catholic Kitchen - Roasted Potatoes
Claudia Haas - Journey of an Italian Cook - Linguine with Crab and Fennel

**River Café Focaccia col Formaggio**
Taken from The River Cafe Classic Italian Cookbook

400 g (14.1oz/approximately 3 cups + 3 tablespoons) plain strong bread flour
1 scattering (1 tablespoon) of sea salt
1 drizzle (3 tablespoons) of extra virgin olive oil (Ligurian is ideal)
200 mL (approximately 3/4 cup) water
500 g (17.6oz) Stracchino cheese (mascarpone is agood substitute/or in a pinch Buffalo mozzarella)

Step-by-step

1. Place a large mixing bowl in a warm place and sieve the flour into it. Add 1 tablespoon of sea salt and 3 tablespoons of olive oil.

2. Stir in 200ml of warm water with a wooden spoon and mix together until you have a sticky dough, then cover with a cloth and leave in a warm place for 30 minutes.

3.Tip the dough on to a generously floured work surface. Coat your hands with flour and knead it for several minutes until it becomes smooth and elastic.

4.Divide the dough into two, place in separate bowls, cover both with Clingfilm and leave for 15 minutes.

5.Preheat the oven to 225°C. Flour the surface again and roll out the first ball as thinly as possible into a 40cm diameter disc. Lightly oil a flat baking tray or pizza pan and lay the dough down on it carefully.

6.Grate or thinly slice the Stracchino over so that it covers the surface of the dough to within 1cm of the edge. Scatter with sea salt.

7.Roll out the second ball of dough to the same size. Place it on top of the first one to cover the cheese, and press it down lightly at the edges.

8.Drizzle the surface with olive oil, scatter with sea salt and place in the oven for 25 minutes, or until the crust is light brown.

9.Cut into wedges while still warm.

Serves 4

Saag Paneer for Lisa's Kitchen

2011-11-29T04:43:00.003-08:00

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.

Forget the mystery of the Taj Mahal, the residence of the Dali Lama or the sacred waters of the Ganges River the true mystery for me has aways been producing outstanding East Indian cooking and the intricate layering of spices. Most Indian dishes are easily constructed but complexly layered. The assortment of mouthwatering recipes for Indian food is simply awe inspiring and for a "newbie" like me rather daunting. It is often said that `variety is the spice of life, and never has a proverb held so true than it does to describe Indian cuisine.

Nowadays I can at least spell asafetida and make paneer but finding most of the exotic ingredients used in Indian cooking is a fruitless safari here in K-town. A while back Lisa of Lisa's Kitchen came to the rescue and sent me a care package of some of her favourite spices and combinations to get me started. This gave me the confidence to skim, saute and sneeze my way through layers of spices, vegetables and meats and demystify East Indian cooking for life. I have looked forward to the day I no longer need to stop for East Indian takeout at one of our local hangouts and can move the cooking and recipe development into my own kitchen. I want to thank Lisa for getting me started , motivating me and developing a life long passion for another cuisine.

One of my favourite ingredients when making East Indian food is paneer. This fresh pressed cottage cheese is not only a special favorite with Northern Indians with its delicate milky flavour but is used all over India to make delicious dishes ranging from curries to desserts. Until now I had to make my own paneer cheese if I wanted to recreate any of my favourite dishes. Imagine how thrilled I was to find ready made paneer at one of our local grocers!! You can use other fresh cheeses if paneer is unavailable such as Mexican or Spanish style fresh cheese which are especially good.

Saag paneer literally means “spinach cheese.” This classic northern Indian dish has become so popular that it's sold here in the frozen food section, but, as always, homemade is best. Since Lisa has a vegetarian blog it seemed only fitting to recreate this dish in my own kitchen. This recipe is the perfect way to ease yourself in to East Indian cooking and open up the gateway, or in my case the flood gates. With a good cookbook, a visit to Lisa's Kitchen and some guidance you can demystify East Indian cooking as well.

**Saag Paneer**
By The Canadian Living Test Kitchen

2 bunches spinach , trimmed
2 tablespoons (25 mL)vegetable oil
3/4 tsp (4 mL) cumin seeds
1 onion , finely chopped
1 tablespoon (15 mL)butter
3cloves garlic, minced
2 teaspoons (10 mL) finely grated ginger root, or minced
1/4 cup(50 mL) finely chopped fresh coriander or parsley
2 teaspoons(10 mL)ground Indian hot pepper, or 1/2 teaspoon/2 ml cayenne pepper
3/4 teaspoon(4 mL)salt
1/2 teaspoon (2 mL) ground coriander
1/2 teaspoon (2 mL) turmeric
1 pinch cinnamon
3 plum tomatoes, peeled and finely chopped
1/3 cup(75 mL) plain Balkan-style yogurt
2teaspoon (10 mL) lemon juice
3/8 teaspoon(1 mL) garam masala
8oz (227 g) paneer, cubed

In large pot of boiling salted water, blanch spinach just until wilted; drain, chill under cold water and drain again. In food processor, purée spinach with 1/4 cup (50 mL) water; set aside.

In large deep skillet, heat oil over medium-high heat; cook cumin seeds until slightly darkened, about 10 seconds. Add onion and butter; cook until onion is golden, about 8 minutes.

Reduce heat to medium; stir in garlic and ginger and cook for 1 minute. Stir in fresh coriander, hot pepper, salt, ground coriander, turmeric and cinnamon; cook, stirring, until very fragrant, about 30 seconds. Add tomatoes and cook, stirring, until tomatoes break down, about 3 minutes.

Stir in puréed spinach; cover and cook, stirring occasionally and adding 1 to 2 tbsp (15 to 25 mL) water if mixture is no longer saucy, until steaming hot, about 3 minutes.

Stir in yogurt, lemon juice and garam masala; bring to simmer. Reduce heat to low; add paneer. Cover and cook until heated through, about 2 minutes.

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.

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

2011-11-27T15:17:00.002-08:00

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.

In warm-weather Mediterranean countries where olives grow, and where butter spoils quickly, sweets are more likely to be made with age-old olive oil. In Italy, bakers add olive oil to everything from biscotti to apple cakes. In Spain and Morocco, the zesty character of orange semolina cake is enhanced with fruity-flavoured olive oil. The tender, crumbly Greek cookies kourambiedes, too, are made with olive oil. Oil will tenderize your cake batter and help keep it moist. So it is often used in fruity, dense quick breads and muffins that are leavened with baking powder and baking soda. The trick is keeping mixing to a minimum to prevent developing tough strands of gluten.

**Upside Down Apple Cake, with Olive Oil, Vanilla and Cinnamon**
starting point La Tartine Gourmand

1/3 cup walnuts
2 tablespoons butter + to butter mold
3 to 4 medium-sized apples
1/4 teaspoon cinnamon
2/3 cup blond cane sugar + 2 tablespoons
1/2 cup plain yogurt
1 vanilla bean, cut in halves, seeds scraped out
3 eggs
1/2 cup minus 1 Tablespoon olive oil
Pinch of salt
1 teaspoon baking soda
2 teaspoons baking powder
1 cup all-purpose flour
1/3 cup cornstarch
4 tablespoons almond flour

Preheat the oven at 350 F. Butter a round 9 inch mold — preferably non stick.

Place the nuts on a baking sheet and roast them until fragrant (about 5 to 7 minutes). Remove and cool them; chop coarsely and set aside.

Wash the apples and slice them finely (do not core them but remove the seeds).

In a non-stick frying pan, heat 2 tablespoons butter on medium heat, and add the apple slices with the cinnamon and 2 tablespoons sugar. Toss well and cook for about 4 minutes, or until slightly tender.

Arrange the apple slices at the bottom of the mold.

In a large bowl, pour the yogurt with the sugar. Add the vanilla seeds, and mix well. Add the eggs, and then the olive oil.

Finish with the flours, cornstarch, salt, baking powder, baking soda and nuts.

Pour this batter over the apples and bake the cake for about 30 to 35 minutes, or until the blade of a knife inserted in the cake comes out dry. Let the cake cool and then unmold on a rack.

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.

Paula Wolferts Chicken Smothered with Tomato Jam Served with Maquoudas

2011-11-25T02:05:00.010-08:00

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.

There are few countries in the world with a cuisine as colourful as Morocco’s. The vibrant fusion of bright yellow saffron, lush green parsley, juicy red tomatoes, terracotta earthenware and cooking vessels painted in every shade of azure and aquamarine make any Moroccan dish a feast for the eyes before you have even tasted a mouthful.But despite its visual complexity, Moroccan food is surprisingly easy to prepare.

When I think of Moroccan food what first comes to mind is cooking in a tagine.The traditional tagine pot is a glazed or unglazed heavy clay pot used in north Africa, especially in Algeria, Morocco, Tunisia and Lybia. It consists of a base unit which is a flat, circular dish with low sides, and a tall, cone-shaped top with a knob on the top that is used as a handle. This top is designed to circulate steam back to the bottom of the pot and into the cooking food. Paula, a champion of clay-pot cooking, says, “The clay just gives [the food] something that you don’t get from metal. You sense a closer connection to the earth. And isn’t that what we’re looking for in what we eat?”

Paula Wolfert, a self-proclaimed beatnik, today is a resident of Sonoma wine country close to one of my favourite cities San Francisco. Paula first became interested in the cooking of other countries when she lived in Morocco in the 1960s. Ten years later she had written her first book, Couscous and Other Good Food From Morocco, which was published in 1973. Over the last 38 years, Paula has written eight seminal cookbooks, all considered classics. Most of her books explore a region, such as The Cooking of Southwest France, which offers her authentic, three-day recipe for cassoulet; her Mediterranean Clay Pot Cooking, focuses on a method. Paula has challenged us all from chefs to home cooks to be better. And it's worked. Her latest cookbook The Foods of Morrocco came out this year.

I trust that those who celebrate had a wonderful Thanksgiving. We certainly have so much to be thankful for these days. One of the simple pleasures is navigating the blogging community and participating where we can. Our group has now reached the halfway point with #25 on the list of Gourmet Live's 50 Women Game Changers. I feel we should break out the latex free balloons and fireworks for this milestone!!!!!! 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. This group is led by my favourite well-travelled blogger Mary of One Perfect Bite who invited bloggers to travel along on a culinary journey throughout the year. If you would like to join in contact Mary.

Paula Wolfert our 25th Game Changer has been studying Moroccan food for almost 50 years. Couscous, preserved lemons, and duck confit are standards on local menus today, but that was not the case 30 years ago. She has introduced a generation of chefs and home cooks to a way of cooking that has come to define how we eat. For years, I've revered Paula as being the person who introduced me to Moroccan cuisine the way that Julia Child introduced me to French cuisine.

When I think of a Moroccan chicken tagine I somehow feel that there should be preserved lemons and olives in there somewhere, but this recipe from Paula Wolfert is a heady mix of fresh garden tomatoes, cinnamon and honey. Unfortunately I do not possess a tagine but I have been gifted a traditional clay pot from Portugal. I am here to tell you you could easily prepare this dish in a conventional pot, or even a saucepan, as long as it has a lid. But for that little bit of Moroccan magic a tajine pot excels in both flavour and presentation. How lovely to place your beautifully shaped and wonderfully coloured pot on the table filled with aromatic dishes. It reeks of exoticism and Morocco. After just over an hour of slow simmering with occasional stirring, the tagine-inspired dish was ready and I had reached my favourite part of the cooking process...eating.

I served the chicken smothered in tomato jam with a popular pancake, called maquoudas which are infused with ground cumin, along with a pinch of cayenne and ground turmeric. Of the potato pancakes Paula says, "In winter, these popular pancakes, called maquoudas, often accompany thick soups such as harira, while in summer they’re likely to be served along with skewers of grilled lamb. They’re also cooked and sold on the street in the form of a sandwich, packed between two thin slices of Moroccan bread and smeared with harissa or tomato sauce thinned with water and oil. The flavor of the potato is important. I’m partial to Red Bliss potatoes, but any smooth one such as Yukon Gold will do. My old housekeeper, Fatima, would sometimes fold in small amounts of cooked vegetables from the previous day’s couscous, or even some charmoula-flavored fried sardines, to enhance the flavor. Though most recipes call for vegetable oil, you’ll get a better result using olive oil."

I think they went perfectly with this aromatic chicken tagine!! Her kids were also right and you felt the urge to "lick the bottom ot the tagine."

Mary of One Perfect Bite - Carrot Salad
Val of More Than Burnt Toast - Chicken Smothered with Tomato Jam Served with Maquoudas
Joanne of Eats Well With Others - Butternut Squash and Potato Pie with Tomato, Mint and Sheep's Milk Cheese
Taryn of Have Kitchen, Will Feed - Biblical Breakfast Burrito
The Spice Garden - Risotto of Wild Mushrooms with Truffle Oil
Heather of Girlichef - Poor Mans Bread, Kale and Black Pepper Soup
Miranda of Mangoes and Chutney - Provencal Style Beef
Barbara of Moveable Feasts - Prune and Armagnac Ice Cream
Mireya - My Healthy Eating Habits - Mediterranean Caviar, (Samfaina).
Veronica of My Catholic Kitchen - Preserved Lemons
Annie at Most Lovely Things

**Chicken Smothered with Tomato Jam and Served with Maquoudas**
from The Food of Morocco by Paula Wolfert
Ecco Press, 2011

6 large, fat chicken thighs, 3 pounds, preferably organic and /or air-chilled
2 large cloves garlic, peeled
Coarse salt (2 teaspoons)
1/2 teaspoon black pepper
1/4 teaspoon ground ginger
2 tablespoons extra virgin olive oil
2 tablespoons saffron water
1/3 cup grated red onion
2 tablespoons finely crushed cilantro
2 tablespoons thyme or floral liquid honey
1 teaspoon ground cinnamon
2 tablespoons extra virgin olive oil
2 1/2 pounds red ripe tomatoes, peeled, seeded and chopped
1 tablespoon tomato paste
2 tablespoons sesame seeds, toasted to golden brown in the oven

1. Rinse the chicken thighs and pat dry, trim away excess fat. Slide fingers under the skin to loosen it from the flesh. In a mortar crush the garlic with 2 teaspoons salt to a paste. Mix with the black pepper, ginger, olive oil and saffron water, and rub under and over the skin of the chicken. Let stand, covered, in the refrigerator overnight.

2. The next day, place the chicken with its marinade, in the tagine set on a heat diffuser. Add the grated onion, cilantro, 3/4 teaspoon ground cinnamon and 1/2 cup water, and mix thoroughly with chicken pieces. Start on a low heat; stir once, cook 20 minutes, and then begin to slowly raise the heat to medium. Cook, uncovered, 20 minutes.

3. Meanwhile, peel, seed and coarsely chop the tomatoes. Add the tomatoes (with juice) and one-tablespoon tomato magic or tomato paste to the tagine, and continue to cook on medium heat, uncovered. Turn the chicken pieces often in the sauce until very tender, about 20 more minutes. Take chicken out, wrap in foil, or place in covered pan to keep warm and moist.

4. Allow the tomatoes to cook down until all the moisture evaporates, stirring occasionally to avoid scorching about 1 hour. The tomatoes will begin to fry and the sauce will thicken considerably.

5. Add the honey and remaining 1/4 teaspoon cinnamon, and cook several minutes to bring out their flavors. Reheat chicken parts in the sauce, rolling them around to coat evenly. Transfer the hot tagine to a wooden surface or folded kitchen towel on a serving tray to prevent cracking. Let the tagine stand with its top on for 5 minutes. Remove the cover, scatter the sesame seeds on top, and serve hot or warm directly from the tagine.

Serves 6

**Potato Pancakes (Maquoudas)**

2 pounds Red Bliss or Yukon Gold potatoes
3 garlic cloves
2 teaspoons coarse sea salt
2 teaspoons ground cumin, preferably Moroccan
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped flat-leaf parsley
Pinch each of cayenne, ground turmeric, and freshly ground black or white pepper, mixed together
2 large eggs, whipped
extra-virgin olive oil
About 1/4 cup all-purpose flour
1 or 2 lemons, quartered

1. Fill a saucepan with water; bring to a boil. Fasten on a colander or steamer, add the potatoes, cover, and steam for 30 minutes. Cool, peel, and crush the potatoes with a fork.

2. While the potatoes are cooling, mash the garlic, salt, and cumin to a paste in a mortar. Add the cilantro, parsley, and spices and mash to a puree, then stir in half the eggs.

3. When the potatoes are cool, add the spice mixture and blend. Shape into 12 small round cakes (about 1/4 cup each), and flatten into 3-inch rounds.

4. Heat about 4 to 5 tablespoons extra-virgin olive oil in a medium skillet until hot. Loosen the remaining whipped egg with 1 teaspoon water. Working in batches, dip the potato cakes into the egg, and then into the flour, and gently slide into the hot olive oil. Fry for 1 to 2 minutes on each side, or until golden brown. Drain on paper towels. Serve at once, with the lemon quarters.

Serves 6

What Do You Do With Those Turkey Leftovers?

2011-11-23T06:20:00.019-08:00

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....

1) Leftover Turkey Shepherds Pie - More Than Burnt Toast
2) Turkey Avgolemono Soup - More Than Burnt Toast
3) Leftover Turkey and Leek Pie - Jamie Oliver
4) Turkey Con Chile - Jamie Oliver
5) Spicy Turkey Pisole - Food and Wine
6) Roast Turkey and Sweet Potato Hash With Fried Eggs - Emeril Lagasse
7) Turkey Enchilladas - Kalyns Kitchen
8) Turkey Nachos - Canadian Parents
9) Turkey with Sweet Potato Dumplings - Whole Foods Market
10) Thanksgiving Turkey Cake - Chow (pictured above from their web site)
11) Leftover Turkey Pho - Healthy Green Kitchen
12) Turkey Gumbo - Steamy Kitchen
13) Open-Faced Turkey Sandwiches with Caramelized Onions - Canadian Living
14) Turkey Con Queso Bake - Canadian Living
15) Shredded Turkey Quesadillas - BBC Good Food
16) Winter Pilaf - BBC Good Food
17) Rotelle Pasta with Creamy Sauce - Photogenic Food
18) Creamy Turkey Cajun Pasta - Savouring theThyme
19) Turkey Kale Soup - Forks.ca
20) Turkey Tortilla Soup - Better Home and Gardens
21) Turkey, Sweet Potato and Watercress Salad - Martha Stewart Living
22) Grilled Pear, Turkey, and Brie Panini - Jerry's Thoughts, Musings and Rants
23) Turkey Tetrazinni - Jerry's Thoughts, Musings and Rants via Elise from Simple Recipes
24) Turkey Barley Soup - Jerry's Thoughts, Musings and Rants via Kalyn of Kalyn's Kitchen
25) Mexican Turkey Soup - Jerry's Thoughts Musings and Rants
26) Asian Turkey Salad - Jerry's Thoughts, Musings and Rants via Cooking Light
27) Turkey Jambalaya - Jerry's Thoughts Musings and Rants via Cooking Light
28 - 48) 20 Tasty Recipes to Use Your Leftover Turkey - Kalyn's Kitchen
49 - 52) 3 Easy Leftover Turkey Ideas - Savoring Every Bite
53) Recipes Using Leftover Turkey - Recipe Girl
54) Couscous Salad with Turkey and Arugula - Food and Wine
55) Turkey and Mushroom Pot Pie - Food and Wine
56) Risotto with Turkey, Leeks and Mascarpone - Food and Wine
57) Turkey Shepherds Pie with Two Potato Topping - Food and Wine
58) Turkey Spring Rolls - Pioneer Woman Cooks

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.

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

2011-11-21T20:02:00.010-08:00

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.

If you are looking for a change of pace I urge you to try these cornbread stuffing squares which simply put are the best that have ever graced my kitchen. I used a gluten free cornbread mix, because it is what I could find, which in hind site makes this a perfect side dish for those guests on a gluten-free diet as well. This amazing stuffing is baked in the oven with the addition of roasted sugar pumpkin, air dried cornbread, earthy sage and thyme and then cut into squares....for that portion control. On this day it was served with a side of slow-roasted pork with an herbal paste of rosemary, garlic and sage lightly dripping with an aromatic wine gravy and served with crunchy sea salt roasted fingerling potatoes. To round out the meal an autumnal salad...what more can I say.... but Happy Thanksgiving to my American friends. There is so much to be thankful for...

**Cornbread Pumpkin Stuffing Squares**
Recipe from Dean Fearing, Mansion at Turtle Creek

1 cup diced pumpkin (from 1 whole small pumpkin)
3 tablespoons butter
1 1/2 cups diced sweet onions
1 1/2 cups diced celery
1/4 cup finely chopped fresh thyme leaves
1/4 cup finely chopped sage leaves
Salt and cracked black pepper
2 1/2 cups stale cornbread
1 egg, beaten
1/4 cup chicken stock
Parsley sprigs, for garnish

1. Preheat the oven to 425 degrees F

2. Cut pumpkin in half, and then cut each half into several pieces. Place the pumpkin on a baking sheet and roast until tender, about 30 minutes. Let cool, peel away skin, and dice. Lower oven temperature to 350 degrees F.

3. In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, celery, thyme, and sage, and saute for 5 minutes or until tender. Season, to taste, with salt and cracked black pepper.

4. Meanwhile, crumble the stale cornbread into a large bowl. Add sauteed vegetables to the corn bread crumbs. Stir in remaining 1 tablespoon butter, beaten egg, and roasted pumpkin and mix well. Then add the chicken stock and mix well.

5. Transfer stuffing into a medium-sized casserole dish. Bake for 45 minutes.

6. To serve, cut stuffing into squares and garnish with a couple sprigs of parsley.

** Herbed Tuscan-Roast Pork**

For the brined pork

3 oz. kosher salt (3/4 cup if using Diamond Crystal; 6 Tbs. if using Morton)
1/4 cup packed light brown sugar
3 medium cloves garlic, smashed and peeled
3 large sprigs fresh rosemary
3 large sprigs fresh sage
One 3-lb. all-natural boneless pork loin, trimmed of excess fat

For the herb paste

8 medium cloves garlic, peeled
1/4 cup fresh rosemary leaves
1/4 cup fresh sage leaves
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil

Brine the pork

1. In a 3- to 4-quart saucepan, combine the salt, sugar, garlic, and herb sprigs with 2 cups of water. Stir over high heat just until the salt and sugar dissolve. Add 6 more cups of water and cool to room temperature. Transfer to a large container, add the pork, cover, and refrigerate for 8 to 18 hours.

Make the herb paste:

1. Put the garlic, rosemary, sage, 1 Tbs. salt, and 1 tsp. pepper in a large mortar and pound to a coarse paste with the pestle. Add the oil and use the pestle to work it into the garlic paste. If you don’t have a mortar and pestle, combine all the ingredients in a mini food processor and pulse into a coarse paste.

2. Butterfly and season the pork

3. Remove the pork from the brine and pat it dry (discard the brine). Butterfly the pork loin by making a horizontal slit down the length of the loin, cutting almost through to the other side. Open the meat like a book. Spread half of the herb paste over the inner surface of the roast; then fold it back to its original shape. Tie the roast at 1-inch intervals with butcher’s twine and then spread the remaining herb paste over the entire outer surface.

4. Place in a roasting pan,, with about 1/2-inch of water and season with salt and pepper. Cook for 10 minutes at 425F and then lower the oven temperature to 350F to additional 40 minutes. Baste your roast about every 15 minutes. 50-80 minutes or until the meat registers 145 degrees on a meat thermometer. Some roasts are long and thin and others are short and fat, consequently the cooking times will vary depending on the shape of your roast. The meat thermometer is the best way to judge the right amount of cooking time.

5. When done, remove roast from pan and let sit about 10 minutes before carving to let the roast rest and reabsorb it's juices.

6. Remove the roast from the spit if necessary and transfer it to a cutting board. Let stand for 5 minutes, remove the string, and slice thinly. Serve hot, warm, or at room temperature.

7. Make a gravy using the drippings from the roasting pan if you desire.

Serves 6 - 8

As a new feature here on More Than Burnt Toast I would like to introduce you to Anthony Garcia from Online Graduate Programs who has some insightful tips and suggestions for pairing wines from here in the Okanagan Valley with todays Tuscan Pork Roast and Pumpkin Cornbread Stuffing Squares.

A Meal Fit for a King

Looking for something to serve with the beautiful roasted pork with after you follow the recipe from this blog? Whether you are a busy student or home cook, serving the succulent herbed pork dish with a wine that will complement and highlight its lovely flavours will help you savour and enjoy it even more. There are also many regional wineries in the Okanagan Valley to choose from when picking something that will really complete your meal beautifully.

Red wines pair particularly well with pork dishes. The best choices for roasts include a pinot noir, which usually has a subtle to moderate intensity and will hold up to the flavours of the herbs. It is a dry most of the time, and usually has an interesting and often herbal finish with flavours such as mint, basil, thyme, cherries, figs, orange rinds, pine nuts, and wild mushrooms. In other words, the aroma and the flavours in a pinot would go perfectly with the earthy herbal overtones in the herbed pork. An example is Quails Gate Stewart Family Reserve Pinot Noir, produced from Quails Gate Winery. This wine has plum and cherry overtones with a hint of spice. The plum notes will highlight the sweetness of the pork, while the cherry notes will add tanginess to the herbs.

Another red wine for this meal is Sumac Ridge 2004 Cabernet Merlot. This wine has bright fruity tones, a slightly higher than average alcohol content, and rich oaky tones. It is another dry wine, but is much more assertive than the pinot noir. It is a combination of two different types of wine, cabernet and merlot. The Sumac Ridge wine has earthy tones, which will nicely counterpoint the sweet and unpretentious quality of the pumpkin in the stuffing.

Overall, red wines create a bold paring with the rich flavour of the roast and contrast nicely with the sweetness of the pork, and the corn and pumpkin stuffing. However, they can be a bit strong for some diners, who may prefer a lighter white wine with their meal. A fine gewürztraminer variety can be a superb paring for these people.

Gewurztraminer wines are also quite bold, are sweeter than red wines, and even many whites. They have both fruity notes and earthy, mineral notes, and are highly aromatic and lively. Finding a balanced and bold-bodied gewürztraminer is a very versatile wine that pairs well with roasts and spicy foods. A series of wonderful examples are Sumac Ridge gewürztraminers, ranging in date from 2004 to 2010. The floral notes of this varietal are a wonderful match for bringing out the flavours in the cornmeal from the pumpkin stuffing.

Any of these three wine varietals would be wonderful choices for a meal of herbed pork roast and pumpkin cornbread stuffing. Of course, there is no such thing as a perfect wine match, but these suggestions should give the epicure a good jumping-off point to create their own taste combinations, and create a meal fit for a culinary king or queen.

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.

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

2011-11-20T14:11:00.001-08:00

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.

When I first started learning to cook in my home kitchen, one of the initial things I discovered was that the key to outstanding meals was using good quality ingredients. As time passed I realized that this meant either growing or purchasing the best local ingredients available which with today's trends has become easier and easier with a resurgence of farmers markets, specialty food shops and local producers.

There’s something so wonderful about cooking from a recipe. By following the directions, ingredient for ingredient, you are channeling the culinary spirit of the chef that created the dish. When the dish is complete and you sample the flavours, you are able to sit back and take an objective view. You can marvel at the genius that married those singular flavours together but by cooking dishes created by the masters, you begin to understand the inspirations of a chef from the inside out.

What has taken me years to understand is that recipes are merely guidelines and are open to any interpretation. I used to follow recipes to the letter and they always turned out well, but as the years progressed, and I have become confident in the kitchen, I am more open to experimentation and substitution.The recipe is a starting point and a guideline since from there you are on your own and limited only by your imagination!

From that very first dinner party, and I use the term loosely, I taught myself to cook. One of the very first recipes that ever graced my dinner table was a Spicy Tomato Soup all decked out in its finery with a puff pastry "top hat." It has been more years that I would like to count, and the special occasion that warrented this special treatment eludes me, but not the food memory. For todays recipe I decided to try a different soup with the same application. This recipe with its fall flavours of fennel and leeks is based on a recipe found surfing the net from Howard Mann of the Vancouver Sun. I think he would approve of its star treatment!

Soup can be our best friend. It soothes our body and our spirit and is our strengthener in sickness and in health. It is a mothers best friend and can be made by the vat and frozen for those frantic days when no time can be spent in the kitchen. It is forgiving and accepts a stray carrot or stalk of celery that clutters the refrigerator. This soup was for a special occasion and more planned out but with its mellow garlic flavour and hint of anise it deserves all the accolades for a rich, earthy beginning to any holiday dinner.

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

20 garlic cloves, peeled
3 tablespoons olive oil, divided
3 leeks, white and pale green parts
1 fennel bulb, diced
5 cups low sodium chicken broth (or use vegetable broth)
3 medium russet potatoes, peeled and diced
1 tablespoon fresh thyme, chopped fine (or 1 tsp dried thyme)
1 bay leaf
salt and pepper, to taste
1 lb puff pastry
1 egg, for egg wash

1. Preheat oven to 325F while peeling garlic cloves. Place garlic cloves in small baking pan; add 1 tablespoons of the olive oil and stir to coat well. Roast for 20 minutes or until golden.

2. In large heavy saucepan heat remaining oil over medium heat. Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes.

3.Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender.

4. Remove bay leaves and discard. Puree soup, in batches, in food processor or blender. Season with salt and pepper to taste. Ladle the soup into 4 soup bowls or ramekins.

5. Cut 4 rounds, each 2 inches larger in diameter than the top of the soup bowl (for a 5-inch bowl, cut a 7-inch round). To guide you, invert a bowl onto the flattened pastry and cut around it. You can gather and reroll the scraps once. Put the rounds on a baking sheet and refrigerate for 20 minutes.

6. Brush the rim of each bowl with egg wash. Cover with a round of pastry and press the pastry firmly around the sides so the top is taut, like a drum. Make sure there are no cracks in the pastry. Brush the tops lightly with egg wash.

7. Bake in a 325 degree oven until the pastry is puffed and golden brown, about 25 minutes. Serve immediately.

Serves 4

Old-Fashioned Meatloaf with Chive and Onion Mashed Potatoes

2011-11-17T19:23:00.008-08:00

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.

According to the Food Network Paula Deen has written the book on "it's not where you start, but where you finish." "Start with one part Southern charm, add a dash of "hey y'all" and pour in a bountiful dose of cooking expertise, and you have the recipe for Paula Deen, host of three popular Food Network shows, including Paula's Home Cooking."

Here it is Friday again and our group has now reached #24 on the list of Gourmet Live's 50 Women Game Changers. Since June 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 and those we admire. 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.

Many can relate to this down-home, strong willed mom who has carved out her brand in the food world. She had no idea at the time that the love for Southern cooking her grandmother instilled in her would lead to a life-long career. Her determination has earned her a spot on "the list". Newly divorced, Paula packed up her two sons and moved to Savannah. There she started her own catering business called The Bag Lady, where she prepared fresh lunches to sell to downtown businesses and doctors' offices. If only I had have thought of this enterprise myself before I started working 6 days a week in those doctors offices and followed in her self-made success story boots.

Back in the 1990's Paula opened her own restaurant called The Lady and Sons, serving breakfast, lunch and dinner to a growing clientele. Paula's business continues to flourish with a series of successful cookbooks, Paula Deen and Friends, Living It Up, Southern Style, The Lady and Sons Savannah Country Cookbook, The Lady and Sons Too and The Lady and Sons Just Desserts. Have I missed any!We know "The Queen of Comfort Food" best for her southern touch and unapologetic love for butter on her Food Network shows. What a warm and beautiful smile she has.

One of my favourite well-travelled bloggers Mary of One Perfect Bite invited bloggers to travel along on a culinary journey. Gourmet Live brought out a list of the 50 most influential women in food...Fifty women game changers. Some are chefs, some are food writers, and some are women who are passionate about the creative process. You could certainly add or detract women from this list, but no matter what these women have all influenced us in one way or another. My cohorts for this adventure can be found below. If you would like to join in please contact Mary. This is an informal event where we post every Friday, but you have the flexibility to follow along when you can.

What have we been up to with # 24 on the list of 50 Women Game Changers...

Mary of One Perfect Bite - Paula Deen's Peanut Butter Gooey Butter Cake
Val of More Than Burnt Toast - Old-Fashioned Meatloaf with Chive and Onion Mashed Potatoes
Joanne of Eats Well With Others
Susan of The Spice Garden
Taryn of Have Kitchen, Will Feed - Chocolate Gooey Butter Cookies
Heather of Girlichef - Pumpkin Cake with Buttery Cream Cheese Frosting
Miranda of Mangoes and Chutney - Pumpkin Gooey Butter Cake
Jeanette at Jeanette's Healthy Living - Butternut Squash Casserole
Katie - Making Michael Pollan Proud
Kathleen Van Bruinisse at Bake Away with Me - Wayne's Cranberry Sauce
Sue of View from The Great Island - Pumpkin Cheesecake
Linda of There and Back Again - Slow Cooker Macaroni and Cheese
Barbara of Moveable Feasts - Fried Green Tomatoes
Mireya - My Healthy Eating Habits - Lemon Pepper Rosemary Roasted Chicken
Veronica of My Catholic Kitchen - The Ladies Chicken Noodle Soup
Annie at Most Lovely Things

Now on to the granddaddy of all comfort foods... meatloaf!! This is one of those classic retro recipes that is so easy to throw together. It takes a little time in the oven but you can easily prepare it before you head to work and throw it in the oven while you unwind at the end of the day. With the herbed mashed potatoes this recipe really does take me back to my childhood!! Can I have a hey y'all.

**Old-Fashioned Meatloaf with Chive and Onion Mashed Potatoes**

1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice (I used a can of Fire Roasted Tomatoes)
1/2 cup quick-cooking oats

Topping:

1/3 cup ketchup (or tomato sauce)
2 tablespoons brown sugar
1 tablespoon prepared mustard
Chive and Onion Mashed Potatoes, recipe below

Preheat oven to 375 degrees F.

Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping: Mix ingredients for topping and spread on loaf. Bake for 1 hour.

**Chive and Onion Mashed Potatoes**

1 1/2 pounds potatoes, peeled and cubed
1/2 cup chive and onion cream cheese, softened
1/4 cup butter, softened

Boil the potatoes until done. Pour the potatoes into a medium bowl and add cream cheese and butter. Using a potato masher, mash the potatoes to desired consistency. Serve immediately

Servings: 4 to 6

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.

Photo Wednesday

2011-11-16T05:45:00.002-08:00

...a quiet fall day on Vaseaux Lake

Click for a larger view

La Brea Bakery Bran Muffins

2011-11-13T18:03:00.003-08:00

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!!!!

**La Brea Bakery Bran Muffins**

adapted from Pastries from La Brea Bakery by Nancy Silverton

2 cup (125g) wheat bran
1 cup, plus 1/2 cup (190g total) dark raisins
1 cup, plus 1/2 (370ml total) cup water
1/2 cup (120g) buttermilk or plain low- or non-fat yogurt
a few swipes of fresh orange zest (unsprayed)
1/2 cup (105g) packed light brown sugar
1/2 cup (125ml) vegetable oil
1 large egg
1 large egg white
1/2 cup (65g) flour
1/4 cup (35g) whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

1. Preheat the oven to 350F (180C). Line a 12-cup muffin tin (with 1/2-cup indentations) with paper liners.

2. Spread the wheat bran on a baking sheet and toast in the oven for six to eight minutes, stirring a few times so it cooks evenly. Let cool.

3. While the bran is toasting, heat 1 cup (135g) of the raisins with 1/2 cup (120ml) of the water. Simmer for ten minutes, or until the water is all absorbed. Puree the raisins in a food processor or blender until smooth.

4. In a large bowl, mix together the toasted bran, buttermilk or yogurt, 1 cup (250ml) water, then mix in the raisin puree, orange zest, and brown sugar.

5. Stir in the oil, egg and egg white.

6. Mix together the flours, baking powder, baking soda, and salt, and sift directly into the wet ingredients. Stir until the ingredients are just combined, then mix in the remaining 1/2 cup (55g) raisins.

7. Spoon the batter into the muffin tins, making sure the batter is mounded slightly in each one. Because muffin tins can very in size, if your tins are larger, make fewer muffins.

8. Bake for 25 to 30 minutes, or until the muffins feel set in the center.

Makes 1 dozen

Nancy Silverton's Thanksgiving Burger with Sweet Potato Fries

2011-11-11T05:03:00.016-08:00

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.

In the summer one of my favourite well-travelled bloggers Mary of One Perfect Bite invited bloggers to travel along on a culinary journey throughout the year. Gourmet Live brought out a list of the 50 most influential women in food...Fifty women game changers. Some are chefs, some are food writers, and some are women who are passionate about the creative process. You could certainly add or detract women from this list, but no matter what these women have all influenced us in one way or another. Being a woman and passionate about food myself I wanted to explore and join Mary on this journey and not only learn from the masters but recreate some of their dishes to better understand what has shaped and molded them into who they are today. In doing so I have learned more about myself, and have learned more than a few new recipes and techniques. My cohorts for this adventure can be found below. If you would like to join in contact Mary.

When loaves of soft white bread stocked bakery shelves and bagels were the biggest breakthrough in breads, Nancy Silverton brought our culinary attention to the soul-satisfying pleasures of artisan baking. There have been many who have followed on her chef coat tales. She and her (then) chef-husband opened the doors to La Brea Bakery in conjunction with their restaurant Campanile in 1989 after finding no one in the Los Angeles area capable of supplying them with the flavourful crusty loaves that they had sampled in Europe.

Although we love to cook do we really want to spend all day in the kitchen for that feeling of satisfaction and gratification? We already did turkey and all the trimmings back in October for our Canadian celebrations but the celebrations never end here on these pages!!! I didn't bake any beautiful artisan loaves of my own to honour Nancy for this challenge but I did use some artisan buns for some gorgeous turkey burgers to celebrate the American Thanksgiving. What a perfect way to have a quick "turkey dinner" with all the holiday flavours inspired by your centerpiece turkey with sage, thyme and celery... plus a spoonful of cranberry sauce for a dash of star quality with its brightness and acidity.

White-meat turkey burgers can be dry, so chefs Amy Pressman and Nancy Silverton used a mix of white meat, dark meat, and skin (ask a butcher to grind the combination for you). I happened to have white meat only so to moisten the burger I changed the recipe a little, made only 1/2 of the sauteed leek, onion and herb mixture and added it into the turkey meat itself for a moist and satisfying burger! Good choice!!! Serve them sith sweet potato fries that are not only delicious but they also provide an extra hit of nutrition compared to fries made from regular potatoes. Plus, they're baked another reason they are a healthy choice. I also LOVE the "baby" single serving ketchups. These are a purchase I always make when I find myself in the States.

What have we been up to this week with our 23rd Game Changer Nancy Silverton....

Mary of One Perfect Bite - Butterscotch Budino with Caramel Sauce

Val of More Than Burnt Toast - Thanksgiving Burger with Sweet Potato Fries
Joanne of Eats Well With Others Gorgonzola Dolce, Fingerling Potatoes, Radicchio and Rosemary Pizza
Susan of The Spice Garden
Heather of Girlichef - Prosciutto Parmesan Braids
Miranda of Mangoes and Chutney - Unforgettable Foccacia
Jeanette at Jeanette's Healthy Living - Cranberry Ginger Upside Down Cake
Kathleen Van Bruinisse at Bake Away with Me - Nancy's Ginger Scones
Sue of View from The Great Island - Nancy's Meatballs
Barbara of Moveable Feasts - Bran Muffins
Nancy of Picadillo - Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano
Mireya - My Healthy Eating Habits
Veronica of My Catholic Kitchen - Banana Bread
Annie at Most Lovely Things - Balsamic-Glazed Onion Wedges with Fennel

I urged you to try this version of a "turkey dinner" and then head out for a hike!! The recipe asks you to grill your burger but you can use your indoor grill or just pan fry your burger. Your burger...your choice. Happy Thanksgiving to all of our American friends and expats!!!! There is so much to be thankful for!

**Thanksgiving Turkey Burger**
Recipe created by Amy Pressman and Nancy Silverton
O, The Oprah Magazine , May 17, 2011

2 tablespoons butter
2 large leeks, white and light green parts only, thinly sliced (about 1 1/2 cups)
2 stalks celery, thinly sliced (about 1 1/2 cups)
2 teaspoon finely chopped thyme
2 teaspoon finely chopped sage
1 1/2 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 3/4 pounds ground turkey, preferably a mix of dark and white meat, shaped into 4 (4 1/2- to 5-inch) patties
Canola oil, for greasing grill
1/4 pound aged white Cheddar, cut into 4 slices
4 hamburger rolls, such as challah buns, split
3 tablespoons mayonnaise
3 tablespoons spicy brown mustard
1/2 cup whole berry cranberry sauce

Preheat a grill to medium-high heat. Meanwhile, melt butter in a large skillet over medium heat. Add leeks, celery, thyme, sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until golden, 7 to 9 minutes. Reduce heat to medium-low and continue cooking until very tender, 6 to 8 minutes more; set aside.

Season turkey patties all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper. (At this point I added some of the leek herb mixture to the turkey meat for moistness) .Carefully grease grill grates with oil, arrange patties on grill, and cook, flipping once, until they reach desired doneness, about 10 minutes. During the last few minutes of cooking, top burgers with cheese and toast buns on grill until golden brown, 1 to 2 minutes.

Combine mayonnaise and mustard in a small bowl, then spread on buns. Top with burgers, leek and celery mixture, and cranberry sauce, and serve.

Serves 4

**Sweet Potato Fries**

•2 large sweet potatoes, peeled
•2 Tbsp. canola oil
•1 tsp. salt

Preheat oven to 450°. Slice sweet potatoes into sticks, about 1/3 inch thick. In a large bowl, toss together with the oil and salt.

Place fries on a sheet tray and cook, turning once, until they start to crisp and brown, about 15 minutes. Remove and serve immediately.

Serves 4

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

2011-11-07T19:42:00.004-08:00

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!!!

The visually stunning house facades in this stylized village capture fairy tale motifs from the Brothers Grimm like Hansel and Gretel and Little Red Riding Hood as well as points of interest I have visited in the Bavarian Alps many years ago. There are flowers cascading from window boxes and flowering pots on every corner. In the late 1960s, with a population of just over 2,000 people, Leavenworth managed to save its dwindling and relatively isolated forestry community from quiet oblivion by creating this self-styled Bavarian paradise. As you wander the streets you can imagine the Von Trapps, merrily singing their troubles away high amid the snow-capped Alps, only this is the Cascades in Washington State. In the summer there is music and costumed merry makers to compound the feeling of being in Europe. The result is a booming tourist industry and an odd juxtaposition of modern life and fabricated nostalgia. Even the golden arches of the Leavenworth McDonalds are carved into a small wooden sign; bucolic murals of alpine life have been painted on its stucco walls. At Christmas the town is transformed into a fairy tale village of twinkling lights which brings throngs of bus tours.

The real visual art, however, was the incredible mountain scenery surrounding the village. I wanted to recapture that feeling of being in the Bavarian Alps in my own kitchen. Luckily for me, I had recently downloaded Kathryn Elliott and Lucinda Dodds‘ Autumn edition of their recipe book, An Honest Kitchen. Schnitzel originated in Germany and refers to a piece of meat that is pounded out thinly, breaded with fresh breadcrumbs and fried to a crispy coating. A breaded veal cutlet is referred to as "weiner-schnitzel" in German cuisine. Another variation is "hanchen-schnitzel" which is made with chicken breast. This recipe is lightened up by baking the cutlets rather than frying and serving them with some healthy sides, although the hearty German ale served on the side was the balancing act. The autumn coleslaw may be a side dish but this salad stole the show!!!!!!!!"Prost"!!

**Oven Baked Chicken Schnitzel with Sweet Potato Wedges and Autumn Colelsaw**

based on a recipe from An Honest Kitchen

1 large or 2 small chicken thigh fillets (I used breast as it was what I had) about 200g per person
1 tablespoon plain flour
1 egg, lightly beaten
1/2 cup breadcrumbs
Zest of 1⁄2 lemon
1 teaspoon dried oregano

Preheat the oven to 200°C (400 F) and place some parchment paper on a baking tray.

Put the chicken fillets between tow pieces of plastic wrap. Gently bash (is that an oxymoron?) the chicken with a meat mallet or rolling pin, until it’s about 5mm thick. You may need to turn it over a couple of times while doing this, to ensure an even thickness.

Put the flour in one bowl, the beaten eggs in another and in a third bowl, mix together the breadcrumbs, lemon zest and oregano. Dip the chicken pieces into the flour first. Shake off any excess and then dip into the beaten egg. Finally dip each chicken piece into the breadcrumb mixture. Give it a quick shake and place on the baking tray.

Put the crumbed chicken in the oven. Cook for about 20 minutes, turning half way through. The chicken is ready when it’s browned on both sides and cooked through, but still tender. To check this, stick a sharp knife into the thickest part of the chicken. If the juices run clear, it’s done.

**Sweet Potato Wedges**

1 small-ish sweet potato peeled
1 red onion, peeled and cut into 6 wedges
1 teaspoon dried oregano
1⁄2 teaspoon smoked paprika
2 teaspoons olive oil
Pinch of salt

Preheat the oven to 200°C (400 F).

Cut the sweet potato in half and then cut each half into 6 – 8 wedges. Place these in a large bowl with the onion, oregano, paprika, olive oil and salt. Toss to combine. Place the wedges in a single layer on a baking tray lined with baking paper.

Place the baking tray on the top shelf in the oven. Cook for about 15 minutes, take them out and turn each wedge over. Return to the oven and cook for a further 10 – 15 minutes, until crisp and golden.

**Autumn Coleslaw**

a wedge of red cabbage, shredded
1 large carrot, shredded
1/2 fennel bulb, shredded
1⁄2 red chili, seeds removed, finely chopped (optional)
2 large handfuls arugula, chopped
1/2 bunch fresh parsley, finely chopped
1 apple, cored and grated

Dressing:

1 tablespoon oil
1 tablespoon apple cider vinegar
2 teaspoons soy sauce
1 cm piece fresh ginger, grated

Shake together the dressing ingredients in a jar with a screw top.

Add the vegetables, herbs and apple to the bowl with the dressing and toss to combine.

Sheet Macaroni and Cheese Inspired by Barbara

2011-11-05T17:04:00.003-07:00

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.

Just like muffin tops the best part of a comforting dish of macaroni and cheese for me are the crunchy bits and in the case of mac 'n' cheese the crunchy bread on top as well. Me "being me" I wanted to use my favourite all time recipe from Beechers using the same technique!!! Believe me it is the best of both worlds! To create those sought after crunchy bits in every bite spread your macaroni and cheese onto a baking sheet and expect to be transported...let me just say it was everything I hoped would be!

In the heart of Seattle's historic Pike Place Market people press their noses against the windows at Beecher's Handmade Cheese a Seattle institution to witness a vat of creamy white milk transformed by the expert hands of the cheesemaker. A visit to Beecher's is a feast for the senses. The sights and sounds of the Pike Place Market provide a memorable backdrop. Their cheese makes the perfect cheese for my ultimate comfort food, although you could also substitute with a local sharp Cheddar as well. I wouldn't want you to miss out!

I am submitting this recipe to Presto Pasta Nights which has been the baby of Ruth over at Once Upon a Feast for over 5 glorious years. Whenever we feel the urge for some pasta we can go over to her site and have years of entries from all over the world to choose from, from pasta salad to lasagna to Pho. There is a pasta for every season, every ingredient and every taste. All of these delicious pasta dishes have been submitted by all of you!!! Ruth says, " Every week food bloggers photograph and write about their latest pasta creation… if it’s for breakfast, lunch or dinner; served hot or cold; spicy or sweet; from appetizers to mains to desserts." This week the event is being hosted by the lovely Tandy of Lavender and Lime.

**My Beecher's Sheet Macaroni and Cheese**

6 ounces penne or other tubular pasta
2 cups Beecher's Flagship Sauce (recipe follows)
1 ounce cheddar, grated ( 1/4 cup)
1 ounce Gruyere cheese, grated ( 1/4 cup)
1/4 to 1/2 teaspoon chipotle chile powder
1 slice thickly cut white bread, buttered and cut into cubes

Preheat oven to 500°F. Bring large pot of salted water to boil. Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water, drain and set aside.

Make cheese sauce according to the recipe below. Add pasta and stir to combine. Combine cooked pasta and Flagship Sauce in a medium bowl and mix carefully but thoroughly. Spread mixture in 11-by-17-in. rimmed baking sheet, shaking pan to fill evenly. Sprinkle with 1 oz grated Cheddar, 1 oz grated Gruyere . Sprinkle with extra Chipotle chile powder if desired. Top with buttered bread cubes. Bake until browned and crisp on top, about 15 minutes.

serves 4 as a side dish

**Beechers Flagship Cheese Sauce**
makes about 4 cups; enough for a double recipe

1/4 cup ( 1/2 stick) unsalted butter
1/3 cup all-purpose flour
3 cups milk
14 ounces semi hard cheese, such as Beecher's Flagship, grated (about 3 1/2 cups)
2 ounces grated semi soft cheese, such as Beecher's Just Jack
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon chipotle chile powder
1/8 teaspoon garlic powder

Melt the butter in a heavy-bottom saucepan over medium heat and whisk in the flour. Continue whisking and cooking for 2 minutes. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat. Add the cheese, salt, chile powder and garlic powder. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes. Use immediately, or refrigerate for up to three days.

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.

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

2011-11-04T03:53:00.013-07:00

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!

As a longtime staffer at the New York Times, Amanda has written more than 750 stories, created the columns Food Diary and Recipe Redux, and was the food editor at the Times Magazine, where she launched T Living. She has written the award-winning books Cooking for Mr. Latte and The Cook and the Gardener, and edited the essay collection, Eat, Memory, based on a column she conceived for the Times Magazine. Her latest book is The Essential New York Times Cookbook. She is also the cofounder of food52.com. Such an impressive resume!!! Hesser lives in Brooklyn with her husband, Tad Friend, and their two children.

One of my favourite well-travelled bloggers Mary of One Perfect Bite invited bloggers to travel along on a culinary journey. Gourmet Live brought out a list of the 50 most influential women in food...Fifty women game changers. Some are chefs, some are food writers, and some are women who are passionate about the creative process. You could certainly add or detract women from this list, but no matter what these women have all influenced us in one way or another. Being a woman and passionate about food myself I wanted to explore and join Mary on this journey and not only learn from the masters but recreate some of their dishes to better understand what has shaped and molded them into who they are today. In doing so I have learned more about myself, and have learned more than a few new recipes and techniques. My cohorts for this adventure can be found below. If you would like to join in please contact Mary. This is an informal event where we post every Friday, but you have the flexibility to follow along when you can. We have reached #22 on the list of 50.

Let's see what we have been up to this week with Amanda Hesser....

Mary of One Perfect Bite - Butternut Squash Curry
Val of More Than Burnt Toast - Cheese Ball with Cumin, Pistachios and Mint
Joanne of Eats Well With Others -Curried Root Vegetable Stew with Dumplings
Susan of The Spice Garden - Pumpkin Soup with Leek and White Wine
Taryn of Have Kitchen, Will Feed
Heather of Girlichef - Cranberry Liqueur
Miranda of Mangoes and Chutney - Evelyn Sharpe's French Chocolate Cake
Jeanette at Jeanette's Healthy Living - Bombay Chile Cilantro Chicken
Katie - Making Michael Pollan Proud
Sue of View from The Great Island - Spicy Moroccan Orange Salad
Linda of There and Back Again - Teddie’s Apple Cake
Barbara of Moveable Feasts - Baking Sheet Mac and Cheese.
Nancy of Picadillo - Amanda's Chocolate Pudding
Mireya - My Healthy Eating Habits - Red Snapper Sautéed with Fennel Seeds, Tomato, and Vermouth
Veronica of My Catholic Kitchen - Chocolate Oatmeal Cookies

This recipe appears on page 85 of The Essential New York Times Cookbook. Be sure to use fresh spices, and don’t skimp on the lemon zest. I omitted the mint, afraid that it would overpower the flavour when it is not a favourite of mine, but I urge you to try it! I loved the celery added which is a new addition for me. This updated cheese ball will definitely show up for the holidays! Would you agree that it is pretty gorgeous with its pistachio crust?

**Amanda Hesser’s Cheese Ball with Cumin, Mint, and Pistachios**

8 oz. cream cheese, at room temp
4 oz. goat cheese, at room temp
Grated zest of 1 lemon
1 tablespoon fresh lemon juice
½ cup grated Pecorino Romano, preferably Fulvi
1 teaspoon toasted, ground coriander seeds
1 teaspoon toasted, ground cumin seeds
½ cup finely sliced celery heart with leaves
1/3 cup chopped mint
¼ teaspoon freshly ground black pepper
Sea salt
1/3 cup salted pistachios, coarsely ground
Very thin plain crackers, for serving

1. Beat the cream cheese and goat cheese in a bowl with a wooden spoon. Add lemon juice and zest. Fold in Pecorino Romano, coriander, cumin, celery, mint, and pepper. Season to taste with salt.

2. Lay a large piece of plastic wrap across the counter, and spoon cheese mixture onto it. Wrap tightly and chill for 2 hours or overnight.

3. Dice pistachios. Roll cheese ball in the nuts until covered.

4. Chill cheese ball for up to 2 days. Serve at room temperature.

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

2011-11-02T03:03:00.006-07:00

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.

With the shorter days comes the longing for comfort foods. When sick, or tired, or far from home, everyone seems to yearn for the gastronomic equivalent of a warm sweater, a kiss on the forehead, or a favourite blanket. Comfort foods nourish the soul as well as our bodies and tend to be familiar foods that remind us of simpler times or of a contented childhood. The best medicine when the weather turns is undeniably some delicious comfort food. Just like the pending season your senses can be awakened with anything from a caramelized squash soup to a large bowl of comfortable macaroni and cheese. It is not uncommon for my home to be filled with warm, fragrant and earthy aromas of a slow cooked roast or bubbling crock pot.

Let's see what our group has been up to.......

Mary Ann of Meet Me in the Kitchen brings along a delectable side of Warm White Beans with Roasted Fennel.

Sandi of The Whistlestop Cafe wows us with a comforting Roasted Acorn Squash with Cornbread Dressing.

For me one of the biggest comfort foods of the season are potatoes and their relatives. I also brought a side of Curried Butternut Squash and Potato Latkes with Apple Salsa. While I am still craving sun-ripened tomatoes, I find a myriad of squash, pumpkins and apples overflowing from market baskets instead. These mildly spiced latkes are the perfect way to highlight the season with a crisp apple salsa and a rich, buttery potato and butternut squash latke. What could be more perfect for the season!

Roz of La Bella Vita brings the "piece de resistance with Pork Tenderloin with Dijon Cranberry Sauce.

Jerry of Jerry's Thoughts, Musings and Rants ends our meal on a sweet and delicious tone with Harvest Pear Cake with Pine Nuts.

On to the recipe....

**Curried Butternut Squash and Potato Latkes with Apple Salsa**

1 1/2 cups finely chopped Gala apple
1 tablespoon fresh lime juice
1/4 cup thinly vertically sliced red onion
1 finely chopped seeded serrano chile
5 tablespoons chopped fresh cilantro, divided (I used parsley since I am a hater)
5/8 teaspoon kosher salt, divided
3 cups shredded peeled butternut squash (about 3/4 pound)
3 cups shredded peeled baking potato (about 3/4 pound)
1 cup grated onion
6 tablespoons all-purpose flour
1 teaspoon curry powder
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1 large egg
1/4 cup olive oil, divided

1. Combine apple and lime juice in a bowl; toss. Add onion, chile, 1 tablespoon cilantro, and 1/8 teaspoon salt; toss. Cover and chill.

2. Combine squash, potato, and onion in a colander; drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, remaining 4 tablespoons cilantro, remaining 1/2 teaspoon salt, flour, and next 5 ingredients (through egg) in a large bowl; toss well.

3. Heat a large skillet over medium-high heat. Add 4 teaspoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat procedure 4 times to form 5 latkes. Sauté 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure twice with remaining oil and potato mixture to yield 14 latkes total. Serve with salsa.

David Bonom, Cooking Light
DECEMBER 2010

You Won't Miss the Clams with this Seared Scallop Chowder

2011-10-30T13:02:00.007-07:00

Seared Scallop Chowder from Pike Place Market Chowder

Usually at this time of the year I find myself at Pike Place Market in Seattle. There’s no better way to dive into the heart of Seattle’s culinary scene than to pay a visit to Pike Place Market with over 500 merchants packed into its nine diverse acres. Seattle’s 100 plus year-old Pike Place Market is a hub of delicious and authentic cuisine and is my favourite market within driving distance. Pike Place Market provides an amazing range of culinary delights for those looking to be inspired.

It was not in the cards this fall to travel to Seattle but I was inspired by a taste memory from a foodie tour with the incomparable Jan Marie Johnson, founder of Seattle Bites Food Tours. That first visit during my tour we visited nine hot spots, ranging from charming specialty mom and pop eateries, to one of a kind artisan food shops to beloved neighborhood cafes. All of the merchants we visited embrace an entrepreneurial spirit that delights locals and tourists alike.

One of our last food stops was Pike Place Chowder which is hidden away on Post Alley. Nowadays every time I go to the market I am drawn to this chowder house and with a little help from the staff behind the counter, I can choose from their classic award-winning clam chowder or eight others. As a case in point on just how good it is their traditional clam chowder was inducted into the Great Chowder Cookoff of Newport Rhode Island Hall of Fame after winning the “Nation’s Best Clam Chowder” three years in a row. The chowder I remember from my childhood was little more than bland blasts of cream to my taste buds in comparison but the ones at Pike Place Chowder are well-crafted, with distinct personalities and subtle nuances. They have won awards for best chowder in the United States for good reason!!I can't say it is the best chowder I have ever had since I haven't tried chowder all over the world, but it does rank as one of the worlds best!!

I am haunted by their seared scallop chowder which is a beautiful blend with fresh dill and lime juice. Imagine my elation when I discovered a recipe for their award winning seared scallop chowder on the Pike Place Chowder website! You know I just had to recreate this ultimate comfort food in my own kitchen to allow me the pleasure of travelling down memory lane. This warming scallop chowder wraps you like the culinary version of a warm blanket and curls your toes. My version of this rich, traditional chowder recipe uses tender and creamy bay scallops.

The only change I made was to add less salt because I wasn't confidant my salt was comparable to what is used in the chowder house, and I added some diced celery since I had it on hand. A pinch of chopped parsley or chives and paprika makes for a nice garnish on top of the scallop chowder as well. Scallop chowder is rich enough to serve as a one-dish meal, especially if accompanied by fresh biscuits or bread. How did this chowder compare to what I have had in their store...well let's just say I can have this special treat all year round in my own kitchen!!!! With all that luscious cream I can see having this as a "shooter" for the holidays.

**Seared Scallop Chowder from Pike Place Market**
based on a recipe from Pike Place Chowder

2 lbs bay scallops
2 cups red skinned potatoes,steamed and diced
1 cup yellow onion, diced
1/2 cup celery, diced
3 tablespoons sea salt (use salt at your discretion/I used 1 teaspoon)
1/2 cup all-purpose flour
3 cups water
6 cups heavy cream
1 medium or 2 Roma tomatoes, diced
1/2 cup fresh dill, chopped
1/3 cup lime juice, about 3 limes
Cooking oil vegetable or canola
A pinch of chopped parsley or chives and paprika makes for a nice garnish

Cover the bottom of a large soup pot with mild-tasting cooking oil and bring to a high heat. Chop bay scallops into smaller piece and add to pot to sear lightly, turning frequently. Lower heat. Add diced onion and celery and saute until translucent. Mix in sea salt.

Sprinkle flour over the mixture and slowly add water, stirring constantly until thick and smooth. Add cream and pre-cooked diced potatoes. Stir until chowder reaches 190degrees F. Remove from heat. Add chopped tomatoes, dill and lime juice. Sprinkle with chopped chives and paprika. Let the mixture cool to 155 degrees F and enjoy this peoples favourite chowder from Pike Place Market Chowder.

*For gluten free chowder substitute rice flour or arrowroot.

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.

Game Changers French Toast with Berry Butter

2011-10-28T04:33:00.017-07:00

French Toast with Berry Butter

(photo from Pioneer Woman Cooks soon to be replaced by my own)

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. Our group has now reached #21 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" so far. 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.

I finally had a weekend off and decided I needed some R and R and crossed the border for a shopping spree into the state of Washington. Just saying "cross the border" makes it seem like there are exciting adventures to tell. What is more therapeutic than being in the kitchen? Well...shopping of course!

If you drive directly south through the valley and into the United States the landscape changes inch by inch to desert. While parts of the desert have been reclaimed through irrigation and are lush with vineyards and orchards, the tiny rural towns are surrounded by cactus, rolling dunes and tumbleweeds. The Sonoran desert chain, whose roots start down in Mexico, take over in these furthest Northern reaches. This desert landscape has you thinking that the Lone Ranger and his sidekick Tonto will come riding over the sunburnt hills chased by a band of black clad desperadoes in an old black and white western. "Hi-ho Silver!!!" Is that a cowboy sporting pistols on both hips ready to challenge me to a duel, twirling his moustache and intimidating me with his sinister glare. He lifts his brow seductively. "Is that a gun in your pocket, or are you just happy to see me?," I say in my best Mae West sexy voice.

Enough with the fantasies, but it is true enough that as soon as you cross the border street signs and store fronts are now in English and Spanish (and sometimes only Spanish) as opposed to English and French here in Canada. It really does make you feel like you could be in Mexico and not the State of Washington. This language influence and the "desert feel" will truly have you believing you could ride the range with the best of them. Through the apple orchards of Northern Washington state? Of course! The Mexican influence is due to the influx of Mexican migrants who moved up here to work in the orchards many years ago. I often drive across the border just for an authentic meal at one of the Mexican restaurants or to have the opportunity to buy Mexican ingredients for cooking not available at home.

In the Okanagan Valley (spelt Okanogan) in northern Washington the spaces are open, the hills barren and covered with sage brush and not only do I have shopping on my mind but a few foodie adventures brewing that I will tell you all about later. What better introduction to our next game changer, the Pioneer Woman herself, Ree Drummond, who has become extremely successful with her tales of ranch living in her home in Oklahoma. Ree grew up on the grounds of a country club in Bartlesville, Oklahoma. She left Oklahoma to attend college at the University of Southern California in Los Angeles, where she majored in journalism and then gerontology. Ree planned to attend law school in Chicago and live in the big city, but her plans changed when she met and married her husband, Ladd Drummond, a fourth-generation member of a prominent Osage County cattle ranching family, whom she refers to as "the Marlboro Man." She moved to his ranch north of Pawhuska, and they had four "punks." Her photos are intimate, color-saturated images of her family, the ranch animals, and the comfort food she cooks which portray a life so lush and pastoral that you want to climb right in. Millions of unique visitors to her blog a month agree!!!I am a huge fan of her self-taught photography since it gives me hope that I can someday become a good self-taught photographer, if I ever develop a routine where I can take the time for this hobby.

Ree's first cookbook, The Pioneer Woman Cooks,was published in October 2009. Sprinkled throughout her recipes in this cookbook are photos showcasing life on the ranch, including her kids helping with the cattle, her infamous basset hound Charlie, and even the mountain of dirty dishes in the kitchen during the making of the cookbook. A motion picture based on Drummond's book From Black Heels to Tractor Wheels was reportedly in development at Columbia Pictures for Reese Witherspoon to star as Ree. Now she also has a Food Network show that aired back in August where the award-winning blogger and bestselling author shares her special brand of home cooking, from throw-together suppers to elegant celebrations. I haven't seen the show but I would like to see her Christmas special. Is that a hint Canadian Food Network. You bet it is. Consider it a demand, said with a smile in my voice, and a pistol in my jeans:D Looks like I brought back a bit of "an attitude."

One of my favourite well-travelled bloggers Mary of One Perfect Bite invited bloggers to travel along on a culinary journey throughout the year. Gourmet Live brought out a list of the 50 most influential women in food...Fifty women game changers. Some are chefs, some are food writers, and some are women who are passionate about the creative process. You could certainly add or detract women from this list, but no matter what these women have all influenced us in one way or another. Being a woman and passionate about food myself I wanted to explore and join Mary on this journey and not only learn from the masters but recreate some of their dishes to better understand what has shaped and molded them into who they are today. In doing so I have learned more about myself, and have learned more than a few new recipes and techniques. My cohorts for this adventure can be found below.If you would like to join in please contact Mary. This is an informal event and you have the flexibility to follow along when you can. We post every Friday.

We have reached #21 on the list of 50. What have we been up to with this weeks Women Game Changer......

Mary of One Perfect Bite - Creamed Spinach

Val of More Than Burnt Toast - French Toast with Berry Butter
Joanne of Eats Well With Others
Claudia of A Seasonal Cook in Turkey
Susan of The Spice Garden - Beef Noodles Salad
Taryn of Have Kitchen, Will Feed - Chicken Scallopine
Heather of Girlichef - Tuna Melts
Miranda of Mangoes and Chutney - Fig and Prosciutto Pizza with Arugula
Jeanette at Jeanette's Healthy Living - Pollo Asado and a Chicken Taco Recipe
Kathleen Van Bruinisse at Bake Away with Me - Cinnamon Toast
Sue of View from The Great Island - Frito Chili Pie
Linda of There and Back Again - Citrus Butter Cookies
Barbara of Moveable Feasts - Ree’s Fresh Peach Crisp with Maple Cream
Nancy of Picadillo - My Favourite Meatloaf
Mireya of My Healthy Eating Habits - Quesadillas de Camarones
Veronica of My Catholic Kitchen - Lemon and Garlic Shrimp

Now on to the recipe "pardners"..........

**French Toast with Berry Butter**

1 pound unsalted butter, softened
1/2 cup raspberries
1/2 cup blackberries
1 loaf crusty bread: baguette, French loaf, etc.
4 whole egg yolks
2 cups half-and-half
1 tablespoon sugar
2 teaspoons vanilla
zest of one lemon
maple syrup for serving
sifted powder sugar, for serving (optional)

1. Make the berry butters: in separate batches, whip 2 sticks of butter at a time on high using the whisk attachment. Switch to paddle attachment. Add either raspberries or blackberries. Turn mixer on low for only about five seconds, just long enough for the berries to begin to mix in/break up, but not so long that it turns into a mess. Clean mixer bowl and attachments and repeat with other kind of berry.

2. With each batch, turn mixture out onto a long sheet of plastic wrap set over a long sheet of foil. Use the wrap/foil to roll the butter into a cylinder: first seal the plastic wrap around the cylinder, then secure the foil around it. Twist the ends, gradually applying more pressure as you twist in order to make the cylinder taut.

3. Once it's a nice, neat cylinder of foil, place into the freezer for 30 minutes in order to quickly solidify it, then transfer it to the fridge until you're ready to use it. Butter should be nice and firm.

NOTE: You can add a little sifted powdered sugar to the butter to make more of a sweet spread for bread and muffins! For French toast, though, the maple syrup makes things sweet enough.

4. To make the french toast, cut bread into slices 1/2 inch thick. In a dish, mix together egg yolks, half-and-half, sugar, lemon zest and vanilla. Whisk to combine. Dip bread slices in mixture, coating both sides, then remove from dish and set aside. Repeat until all bread is coated.

5. Heat iron skillet or griddle over medium heat. Sizzle butter in the pan when hot. Cook French toast on both sides until golden brown, being careful not to burn.

6. Remove berry butters from fridge. Unwrap one end and cut slices. Lay one slice each onto each serving of French toast. Sprinkle with powdered sugar if desired, then drizzle with warm maple syrup.

Serves 8

Coeur a la Creme with Spiced Coronation Grape Coulis in Port

2011-10-26T17:40:00.002-07:00

Coeur a la Creme with Spiced Coronation Grape Coulis in Port

When I go shopping for groceries I have learned over the years to shop only for a few days at a time. Despite the best of intentions most often my grand plans fall by the wayside and food is wasted. I find that if I shop for 3 days or even shop the European way and buy only what is needed for that evenings meal, there will be less waste and my trash bags will be lighter. There are a myriad of excuses but the most common are "I am too tired too cook", "I am missing a key ingredient", or "something else came up and I ran out of time."

Even with this philosophy I still find that waste is inevitable. Take for example this recipe. Where is the mint for the garnish? Well it became compost since it took several days to get to the point of preparing, photographing and writing about this decadent and yet simple dessert. I have been to countless writing workshops, and photography workshops over the years and one thing they always engrave on our souls is to photograph and cook with the freshest of ingredients to present a dish like the pros.

This is all well and good in theory but this is real life...my life. By the time I get home from work, make dinner, and am satisfied a recipe is something I can share on my blog (quality control you know), I usually just slap my food on the plate, take a few consolatory photos, and dig in before it gets too cold. For this particular dish I had to wait a day for the cream cheese to become room temperature, wait a day for the Coeur a la Creme to set up in the fridge, prepare the coulis in the morning before I headed to work and then in the evening take the photos before the sun sets. The microwave is my friend for reheating food on many occasion. With fewer day light hours this becomes even more of challenge. This may sound bizarre but this is the usual process for any post here at MTBT. I often get asked the question how I have time to blog when I work 6 days a week and still have a life. Well now you know. Otherwise these pages would be empty and I'd be writing about popcorn and stuffed apples. I may also become friends with my crock pot this winter! Anything is possible!

Well you know the demise of the mint. Would that stop me from sharing this luscious dessert with you? Well no, I just had to, just minus the refreshing green mint for colour and appeal. A Coeur a la Creme is a mousse-like dessert made with cream, cream cheese, and in this case, mascarpone, chilled and served with a berry puree, or whatever your heart desires. It is everything it has been described...creamy, soft, simultaneously airy and substantial. If I haven't bored you to tears already, let's begin.

The fall grape harvest is in the air. We had a late harvest due to a late start to the growing season. Usually winemakers are harvesting their grapes right in the middle of the wine festival here in the Okanagan. But these wonderfully aromatic violet-blue Coronation grapes are market ready both here in the Okanagan Valley as well as in the Niagara region of Ontario.

They might have a fancy sounding name, but Sovereign Coronation grapes are now the most commonly planted variety of seedless table grapes in southern Ontario and British Columbia. A descendant of the deep-blue Concord, these blueberry sized grapes have their ancestor's characteristic sweet-and-sour taste that bursts in the mouth. Virtually seedless with a deep, vibrant purple colour, these are not your average table grapes!! I happen to always have some ready to go in my freezer, but I am sure you could find a substitute in your area, perhaps Zinfandel, Cornith, or Cabernet grapes. Since they are the size of blueberries you might even consider using blueberries in this coulis. The flavour was earthy and a perfect pairing with the not too sweet coeur.

Coeur means "heart," in French. It’s traditionally made in a heart-shaped mold, but you could use just about anything. One large (16-ounce) or four individual (4-ounce) perforated heart-shaped ceramic molds lined with cheesecloth would be needed to create this dessert. The perforated molds allow the excess liquid, or whey, to drip through the cheesecloth, leaving the delicious "heart" of the cream. Coeur à la crème molds are usually available at kitchen supply stores.
Truly the "heart of my heart." What's the occasion...well today is Wednesday.... "Hump Day". No special occasion required. And yes these were enjoyed after hastily photographing them on a overcast, rainy day, outside on the deck, in my light tent to create the appearance of more light. The life of a food blogger...I just love it!!!!

**Coeur a la Creme with Spiced Coronation Grape Coulis in Port**

4 ounces mascarpone cheese, softened
4 oz cream cheese, softened
1 1/4 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon poppy seeds
1 tablespoon Port
1/2 cup sifted confectioners' sugar
Spiced Coronation Grape Coulis in Port Sauce (recipe below)
fresh mint leaves

Cut a piece of cheesecloth into four 6-inch squares. Dampen and wring out lightly. Press one square into each of four perforated heart-shaped ceramic molds and set aside.

In the bowl of an electric mixer, whip the mascarpone cheese, cream cheese, 1/4 cup of the cream, the vanilla, poppy seeds and the Port until thoroughly blended. Refrigerate.

In a small bowl, whip the remaining 1 cup cream and the confectioners' sugar until the cream forms stiff peaks. With a rubber spatula, fold the whipped cream into the chilled cheese mixture in three batches. Spoon the finished mixture into the prepared molds and fold the edges of the cheesecloth over the tops. Lightly tap at the bottoms of the molds on the counter to remove and air spaces between the mixture and the molds. Refrigerate on a tray or baking sheet a minimum of 3 hours (or overnight).

Meanwhile make the coronation grape coulis sauce below.

Assemble and serve: Unfold the cheesecloth and drape it over the sides of the molds. Invert each mold onto a serving plate. While pressing down on the corners of the cheesecloth carefully lift off the mold. Smooth the top with the back of a spoon and remove the cheesecloth slowly. Spoon coronation grape sauce onto the plate around the heart and garnish with mint leaves.

Serves 4

**Spiced Coronation Grape Coulis In Port**

1 cup ruby port,
2 tablespoons sugar,
1 (1-inch) strip lemon rind,
1 star anise
1 teaspoon balsamic vinegar,
1/8 teaspoon freshly ground, black pepper,
2 1/2 cups seedless Coronation grapes or other small sweet grape

1. Combine first 4 ingredients in a saucepan. Bring to a boil; cook for 2 minutes or until sugar dissolves. Reduce heat, simmer for 15 minutes. Remove lemon rind and anise, discard. Add vinegar and pepper to wine mixture, cook until reduced to 1/4 cup (about 10 minutes). Remove from heat, stir in grapes.

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.

Where in the World is More Than Burnt Toast?

2011-10-25T07:21:00.002-07:00

The town

A resting place

A bakery

I am joining Sandi over at her blog Whistlestop Cafe for her Travel Tuesdays.