A Tribute to The Food and Wine Writers Workshop with Spinach Ricotta Gnocchi with Basil Butter

Spinach Ricotta Gnocchi with Basil Butter

My new mantra is "live in the moment" which has always been seriously absent from my every day life. I am the first one to admit that I am guilty of always looking to the next adventure, the next meal, the next pay day. The next anything!  I firmly believe that I have enjoyed each one of my adventures and encounters with friends, strangers and other bloggers throughout my life, but the question is... have I really?  Many cultures have it ingrained in their blood to savour every moment spent with family, every morsel of food that parts their lips, just about every waking moment is spent in the present! It seems simple enough, but, is hard for me. I am the organizer, the planner, the observer.


In Italy there are phrases like "cogli l'attimo" or "catch the moment" or "vivi il presente" or 'live for the present."  The 5 weeks that I spend there this fall I have the very best of intentions of practicing my new mantra every waking hour of every day. How could I not? It's hard not to be captivated by Italy's charming towns, superb wines, delectable cuisine, and awe-inspiring historical sites. 


Falling in love with Italy should be easy and I for one am willing to give it a try. For centuries travellers from the four corners of the world have been drawn to this diverse country, which truly offers something for everyone, from stylish bustling cities, to the postcard-perfect hills lined with vineyards and olive groves, to vertigo-inducing seaside towns perched on cliffs along the coast.

Start Your Weekend with Seasonal Asparagus Bread Pudding for S-l-o-w Sundays

Seasonal Aspargaus Bread Pudding

This morning I lifted my weary head from my sleep-induced coma and crept from under the comfort of my down duvet. Peering through the fog I seemed disoriented and every fibre of my being thought I had awakened in the wrong city, in the wrong province, or even on the wrong continent. I wondered if somehow I had ended up on the coast where the skies pour their hearts out for days on end, or found myself in a tropical rainforest? I shook my head to clear my thoughts and heard morning doves and swallows and not the excited chatter of monkeys or the beating of drums. I don't recall having too many glasses of wine at dinner last night. Am I not in the "sunny" Okanagan Valley where the relentless summer sun beats down on the sunbaked rolling hills? Yes it has rained for an entire week and we the smug raincoat-less, umbrella-less society have been speaking our minds on the subject.

Foodspotting Brings the Game Changers Into High Tech Featuring Herb Crusted Paneer with Indian Risotto

Herb Crusted Paneer with Risotto from 

Carvers, Inn at Big White as seen on Foodspotting

One of my favourite past times on a cool evening is to sit curled up by the fireplace with a good cookbook. It is a valid form of reading that I know you will understand with plenty of dreaming and planning involved.  These days there are two criteria for adding a cookbook to my collection. It has to be filled with mouthwatering photographs and it must be a good read. If my daughter and her friends were sitting next to me they would whip out their iPhones and enjoy on-line versions of the same. There comes a time when you just have to give up the feel and smell of a good book in your hands and Foodspotting indulges those passions. 

Greek-Inspired Filo Breakfast Bundles with Roasted Tomatoes for Slow Sundays

Greek Inspired Filo Breakfast Bundles with Roasted Tomatoes

What do you do on a Sunday when you are faced with bits and pieces in the fridge, heading to the store in your pyjamas in a snow flurry is not tempting...and did I mention you are in your pyjamas? Can you think of any more reasons why I would just want to cozy up and head to the kitchen? You have me convinced! Well once again sleepy heads we have embraced Slow Sundays, a new feature here at More Than Burnt Toast.

Anne Willan Twice Baked Spinach Souffles for the Holidays

Twice Baked Spinach Souffles

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

Saag Paneer for Lisa's Kitchen

Saag Paneer

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

Tomato Tart Tatin to Honour Game Changer Dorothy Hamilton

For months now a growing group of bloggers have been cooking from Gourmet Live's list of 50 Women Game Changers. 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. Finally after many searches I have hit a roadblock and come across a woman on the list for whom I could find no recipes. Perhaps the rest of the group had better luck. So to honour #17 on the list of Game Changers I decided to make a French-inspired dish which is a twist on a classic Apple Tatin using heirloom tomatoes, caramelized onions and goat cheese. This dish is very simple to make, yet is burnished and golden and reeking of the last glimpses of summer.

Elizabeth David's Game Changing Piedmont Roasted Peppers

Piedmont Roasted Peppers

Sixty years. Three generations. A life time ago! That's how much time has passed since the publication of Elizabeth David's first cookbook  A Book of Mediterranean Food. Her cookbook launched her into the limelight she disliked as a kind of gastronomic deity. "Chefs cling to her books and recipes as holy writ, collect old volumes and inhale her biographies like the scent of fresh bread." Elizabeth David introduced post WW11 Britain to a bright new world of Mediterranean food using ingredients that were scarce or nonexistent for the times, but have now become an essential part of our lives.  I was intrigued when I discovered her on the list of 50 Women GameChangers from Gourmet Live.

Celebrating with Falafel Sliders and Tzatziki for My Legume Love Affair

Falafel Sliders with Tzatziki

I have been blogging now for over 4 years. Along the way I have been fortunate to meet many inspiring people who are passionate about food both in person and through our writing. One such person who has been around as long as I have, if not longer, is Susan of The Well Seasoned Cook. I have participated in her well appointed blogging challenge My Legume Love Affair and been an admirer many times over the past few years. Her event is now in its 4th year, and so to celebrate she has asked numerous friends to submit a recipe and a post as guest writers on her blog. We are celebrating 4 years of outstanding community participation and a legion of excellent recipes. Susan says, "With its 37th helping, My Legume Love Affair remains a powerful reminder that there are legions of world cooks who value the diversity, health benefits, flavors, and culinary versatility of legumes.You have shared with me thousands of recipes, all golden, all delicious, and all served from the heart. "

Lucky Penny Wines Paired with the Epitome of Spring Risotto

Spring Risotto

There's a new kid in town with an "Aussie" accent and a flavour that will jump out of the glass!!!! A little while ago I was invited to attend an event in Vancouver that my schedule would not allow. I was honoured to still be a part of the excitement of a new wine label being introduced to British Columbia by the makers of Australia's famous [yellow-tail] brand. Lucky Penny is set to inspire our cooking and social scene and stimulate the senses of wine lovers across the country. Of course British Columbia produces many world class wines, but it is good to explore other options.

Spicy Paneer for Invite a Blogger to Your Table

Spicy Paneer

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 is 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 of 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

Ottolenghi's Multi Vegetable Paella

Ottolenghi's Multi Vegetable Paella

If I had to choose one recipe to eat for the rest of my life this multi-vegetable paella just may be it! The recipe comes from Yotam Ottolenghi's latest cookbook Plenty which is a compilation of his recipes from the Guardian. I'm not a vegetarian and neither is Chef Ottolenghi, but he has a fresh and exciting way with vegetables whether they are to be served on their own or as an accompaniment.

Longing for Spinach Artichoke Potato Lasagna

Spinach Artichoke Potato Lasagna

I have had this dish in my bucket list of recipes for so long that I don't even recall where the idea came from. All I know is that it would satisfy my obsession for potatoes, for experimenting with more vegetarian meals for Meatless Mondays and I could even use the new little crocks that came with the caccavelli I discovered at my local Italian grocers. Another added bonus is that I could use fresh ricotta for it's firmer texture and superior quality.

Every Tuesday I would take a side trip to my "foodie mecca" and wistfully ask if they had any fresh ricotta in today. For the past month or so someone has been eating up all of the ricotta...lasagna must be at the dinner table of every home in the valley...so it has not been available. Then we had a snow storm and there was no delivery!!! My search for fresh ricotta seemed doomed to fail.

Cooking Light Virtual Supper Club Goes Vegetarian

Butternut Squash Lasagna

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 5 ladies 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. The idea is simple because of our common interest in cooking and healthy cuisine. We love to share these ideas with you each and every month through our Virtual Supper Club. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! This month our theme was chosen by Shelby of The Life and Loves of Grumpy's Honeybunch.

Break out the Brai with Grilled Pesto Peppers

Grilled Pesto Peppers

I hope you all had a fun-filled weekend. The kids were visiting over the long weekend so we dug deep into to our roots to enjoy some of the simple things in life...creating meals together as a family, good conversation, picking the first apples of the season, being in each others company while all the while being a tourist in our own town. Where else would we want to be, unless if course you are a university student finding her own path in life and enjoying all the cultural diversity of living in a big city on the coast?

More Than Burnt Toast (The Greek Version) Roasted Vegetables (Briam)with Halloumi

Roasted Vegetables (Briam) with Halloumi

Four years ago I took a cab ride with my driver Christos (a young Greek man who promised me the next time I arrived in Greece his English would be improved, I can't say the same for my Greek) to the port of Lavrio south of Athens. From here I was to catch the ferry to the Island of Kea and the islands capital Ioulis my home for the next 8 days. All had been arranged by Aglaia and Costa my friends at Keartisanal where I was attending a cooking school for the best holiday of my life so far!

During my stay at Keartisanal Aglaia Kremezi taught us many enticing traditional and non-traditional gourmet recipes. Aglaia Kremezi is a noted cookbook author, and with her husband Costas Moraitis treat you to 8 glorious days of history, culture and cuisine at their home on the Cycladic island of Kea. They envelope you in family and local life and serve up dishes with the pure and intense flavours from their gardens. The 5 weeks I spent in Greece changed my life forever in many ways.  With the endless azure of the Agean Sea as the backdrop we danced to the strains of bazouka music, sipped on raki and enjoyed good company and good friends.

Open-Faced Falafel Burgers for Meatless Mondays

Open-Faced Falafel Burgers

It seems that with the abundance of the season at our farmers markets and fruit stands it has become extremely easy to eat locally and support our local farmers and producers. This also makes it simple to participate in Meatless Mondays once again.

 A while back I found this version of one of my favourite Middle Eastern dishes in Cooking Light and it was inevitable that I would be making my own variation sooner or later. I used what I had on hand which included yellow heirloom tomatoes, zucchini instead of cucumber and topped it all off with a garlicky tzatziki sauce.

Potato-Zucchini Skillet Pancakes with Cherry Tomato Salad

Potato Zucchini Skillet Pancakes with Cherry Tomato Salad

With the myriad of recipes in the More Than Burnt Toast Kitchen in late summer it seems that vegetarian is the order of the day. It seems like every day this week has been a Meatless Monday! I have not taken on a new life choice and become completely vegetarian but I do find all the colourful vegetables at our local farmers market and fruit stands to be irresistible!!!!For dinner last night I was perfectly content with these shredded zucchini and potato pancakes topped with a tomato salad bursting with sun dappled garden flavour. Of course you could have these pancakes as a side dish with your grilled chicken or steak, the choice is always up to you! Don't forget the corn on the cob too!!!

Since I am on Greek kick lately I added some chopped fresh dill and mint to remind me of  Zucchini Balls (Kolokythokeftedes) which are a favourite around here. Add some salty feta cheese to either the pancakes or the salad for that little bit of something extra if you like!

Is My Face Red (and White) with Romesco, Grilled Bread and Shrimp While Eating Good and Feeling Good?

Romesco with Grilled Bread and Shrimp

Today I am continuing with my "Is My Face Red (and White)" challenge. Canada Day is fast approaching and as stated in this previous post not only will we be wearing red and white T-shirts and sun hats at the MTBT household (the colours of the Canadian flag) this year, but, we will also be enjoying a feast of red and white dishes... from appetizers to dessert.  I have dreamed up a red and white menu that would make our ancestors proud and one that celebrates the Canadian spirit. After all what is a celebration without food!!! And what is Canada Day without red and white somewhere in the picture, or as in this case the star of the show. My lead up to Canada Day with my red and white menu begins with some lofty appetizers. I will share the final meal on Canada Day with the main dish and dessert...all dressed in their best red and white finery.

Spinach and Feta Clafouti for Meatless Mondays

Spinach and feta Clafouti

Clafoutis are a French take on baked egg custard which has changed little since its creation in 19th-century France. My favourite sweet clafoutis are made with black cherries marinated in kirsch. Traditionally the cherries are left unpitted, so that the pits will impart a slightly almond flavour that takes the clafoutis to a whole new level of flavour. Additionally, traditionalists warn that if pitted, the cherry juice will make the cake soggy. Other soft fruits work well such as raspberries, blueberries or apricots.