Daring Baker Chocolate Eclairs

Chocolate Eclairs

Once again it is Daring Baker time!!!!! Browsing and clicking through the blogosphere today take a few minutes to see what the over 900 Daring Bakers have been up to this month.I have been a bad Daring Baker these last few months with working mega hours at the Easter Seal camp. I am surprised that I was not "given the boot" considering how absent I have been. The Daring Bakers is the brainchild of our beautiful and talented co-founders Lis at La Mia Cucina and Ivonne of Cream Puffs in Venice . We are given a challenge each month, choose a day to bake our little hearts out and then we all post our top secret recipe on the same day. Today is that day!!!!! Today you are inundated with Chocolate Eclairs of all shapes, flavours and varieties from all over the world!! It is amazing to see how each Daring Baker adds their own personal touch to the challenge with flavourings and decoration. Each one is unique and different. Way to go ladies and gents!!! Really cool!!! To see what the Daring Bakers accomplished this month as well as for the recipe check out the blogroll.

Blueberry Lemon Poundcake

Blueberry Lemon Pouncake

Sometimes while searching the Internet you come across a recipe that is a keeper....one that you know you will add to your ever increasing repertoire of guest worthy recipes. Yesterday was a rainy Friday so my last few days of freedom were not spent at the beach with my book ignoring my nemesis housework as I would have LOVED but tidying up and of course baking.

Crisp Zucchini Ricotta Tart and Tomato Salad

This is another recipe from UKTV . I find so many interesting recipes I would like to try on their web site.

Growing up I remember overcooked vegetables and meat as part of our daily routine. As we all know times have certainly changed and British cuisine is on the leading edge with thanks to well known British chefs like Jamie Oliver and Nigella Lawson bringing it to the forefront. Those of you who are Brits would definitely know more on this subject than I do.

This recipe comes from Jo Pratt from Great Food Live . As I mentioned in a previous post I have been looking for recipes to use up an overabundance of zucchini torpedoes from friends. This looked liked an interesting twist.

This crisp ricotta tart and tomato salad make a light meal that's rich in Mediterranean flavour. I even found Cheshire cheese here in town. Chesire Cheese is Britain's oldest named cheese. It can be traced back to Roman Britain. Originally, Cheshire was made near the village of Chester on the River Dee, but it soon spread to farms throughout the county of Cheshire.It has a mild flavor and aroma that remind you of a fine Cheddar. Excellent as a table or melting cheese.

**Crisp Zucchini Ricotta Tart and Tomato Salad**

For the tart

3 (zucchini) courgettes

3 red or white Onions, peeled

3 T olive oil

375 g ready rolled puff pastry

250 g Ricotta cheese

2 large eggs, lightly beaten

35 g Cheshire cheese, grated

1 garlic clove, crushed

large bunch basil, finely shredded

freshly ground salt and pepper

For the salad

4-6 ripe tomatoes, cut into chunks

20 pitted Kalamata olives, roughly chopped

2 T capers, rinsed and drained

1 T red wine vinegar

3 T extra virgin olive oil

***********************
Preheat the oven to 200C/gas 6/400 F. Halve the courgette length ways and then slice each half diagonally into 1 cm pieces. Cut the onions into thin wedges, keeping the root intact. Heat 2 tablespoons of the olive oil in a large frying pan and cook the courgette and onions for about 5-8 minutes, until they are lightly golden and softened. You may have to do this in a couple of batches. Remove from the pan and leave to cool while you prepare the base of the tart.

Place the pastry onto a lightly oiled baking tray and prick several times with a fork.

Mix together the ricotta, eggs, half the Cheshire cheese, garlic and basil and beat until smooth. Season with salt and freshly ground black pepper. Spread the mixture over the pastry base, leaving a 2cm border around the edges.

Arrange the courgette and onion wedges on top of the ricotta mixture, lining them up neatly (or randomly for a rustic look), and press them down lightly. Season lightly and drizzle over a little olive oil. Brush the edges of the pastry with the remaining oil. Sprinkle rest of the grated Cheshire cheese over the tart and bake for 25 minutes, until the filling has set and the pastry is golden.

Meanwhile, to make the salad, simply toss the tomatoes, olives and capers together in a bowl. Mix the red wine vinegar and olive oil together and stir this into the tomato salad. Season to taste.

Remove the tart from the oven and serve in slices with the tomato salad.

Zucchini Pesto Lasagna

With all the talk about why we blog another reason comes to mind besides sharing great recipes and culminating friendships around the world. I visit your blogs also for inspiration. One kind hearted blogger I love to visit would be Ben from What's Cooking with all his delicious and inspiring dishes. In my search for innovative recipes (other than the ratatouille of previous years) to use up my overabundance of zucchini I came across Ben's recipe for Zucchini Mexican Lasagna. It reminded me of a recipe I had bookmarked that wouldn't require yet another trip to the grocery store and I could use ingredients readily available in my fridge. The added bonus here being it would use some of that zucchini!!!!!!!!!!!!!! Did I already say that...

I am on a mission to find as many out of the ordinary dishes to use that zucchini as I can. Join me in my quest. Your mission....if you so choose to accept it...would have us sharing and cooking up a storm with all those green submarines that sprout in our gardens. If only I had a source for zucchini blossoms...sigh.....

This particular recipe comes from Homestead Farms in Maryland. They have so many wonderful recipes on their site so check it out when you can. This is a nice light version of lasagna. It does not necessarily photograph well but it sure was tasty!!!

**Zucchini Pesto Lasagna**

1/2 lb. dried imported Italian lasagna
1 cup pesto
16 oz. fresh ricotta cheese, let stand to room temperature
1/2 cup plain non-fat yogurt
6 medium or 8 small zucchini
1 28-oz. can imported Italian crushed tomatoes
3 cloves garlic, peeled and chopped
2 tbs. olive oil
salt
pepper
freshly grated Parmigiano-Reggiano cheese
8-10 fresh basil leaves, cut into julienne
*********************
Saute garlic in olive oil in lidded sauce pan until garlic is pale gold. Add tomatoes and salt and pepper to taste and simmer partially covered for 25 minutes.

Cook lasagna according to package directions. Rinse in cold water. Drain on towels.

Blanch zucchini in abundant salted boiling water for 6 to 8 minutes (according to size of zucchini). Rinse under cold water. Slice lengthwise in 1/4 in. strips.

Combine pesto, ricotta and yogurt and blend until smooth.

Take a 9 in. x 13 in. glass baking dish and spread a small amount of tomato sauce over the bottom. Place a layer of lasagna noodles next, then spread 1/2 pesto-ricotta mixture over the noodles. Next, make a layer of zucchini strips. Spread tomato sauce over the zucchini, then add another layer of lasagna noodles. Spread the remaining pesto-ricotta mixture over the noodles, then make another layer of zucchini strips. Spread tomato sauce over the zucchini, then add another layer of lasagna noodles. Top with tomato sauce. Sprinkle with grated cheese.

Cover with aluminum foil and bake at 400 degrees for 20 minutes. Remove foil and return to oven until golden brown on top (about 5-10 minutes). Let stand 10 minutes before serving. Serve with remaining tomato sauce. Garnish with additional grated cheese and julienned basil leaves.

Serves 8 to 10.

This is My Type of Canning....Dessert Blueberries in Grand Marnier Syrup

Blueberries in Grand Marnier

Years ago I used to follow a more sustainable lifestyle like my own mother and her mother before her. At the end of the growing season we would spend countless hours pickling, boiling, prepping and canning fruits and vegetables for a long Canadian winter. Over the years I have many excuses to no longer do as much canning..in fact my canning is very limited. Over the years I have given my jars and canning equipment away thinking I would never can again. Over the years my counters used to be filled with mustard beans, salsa, canned tomatoes, pickled onions, icicle and dill pickles, pickled beets and the odd fruit jam.

Russian Cucumbers in Sour Cream

In surfing blogs today I came across a recipe that I didn't have to make a trip to the store to get ingredients and was simple and easy to prepare. I had cucumbers and dill from the farmers market and chives in my patio garden. Jen at A2eatwrite says she first tried this dish while living in Russia. I agree with her in saying this is a "wonderfully refreshing summer treat". To view her original recipe please visit her blog right now....I will wait...aren't you glad you did? I knew you would be!!! Jen is blogging from Michigan where she teaches. We both have a deep seated joy in life and family; both celebrate a birthday in July and are kindred spirits in the kitchen.

Blueberry-Lemon Iced Tea - An Antioxidant Powerhouse

Blueberry Lemon Iced Tea

This time of year is a culinary dream for any self professed foodie out there. Our farmers markets, fruit stands and grocery stores are overflowing with the seasons fresh produce. Farmers markets are the ultimate way to support our local farmers, the 100-Mile Diet and just to eat locally. A Saturday morning visit starts the day off right. Here is where you can stop and chat with the local farmers, producers and bakers about how "their garden grows"; where you can taste fresh heirloom tomatoes and heritage plums; and support local small industry and crafters. There is some kind of huge satisfaction in bringing home myriads of fresh local produce with dreams of delicious meals on the table.The only thing that might surpass this feeling is growing it all yourself. If I can just find room for it all in my fridge I'm a happy camper!!!!! But aside from filling up your environmentally friendly cloth bags with impeccable ingredients you can chat with your neighbours, meet local artisans, or just sit down and watch people over a refreshing cherry lemonade, shrimp risotto cake, cinnamony baby doughnuts, perogies and sausage or buckwheat crepes with Nutella or farmers cheese(prepared by two ladies from Quebec).

Figs...Oh Bring Me a Figgy......

The other day I finally tried fresh figs.Yes I have never had the pleasure of having a fresh fig before. So.... I was the new food trier of the condo complex. I have been privy to the Fig Newton and the dried kind of fig for years but have never had the opportunity to have a fresh fig. I have had them roasted, and barbecued and on a pizza but never fresh.

When I was in Greece a few years ago I saw many fig trees in peoples yards and in the wild from island to island and on the mainland...but it was May/June and they were not in season. So yet again I did not get the opportunity to try them. You might say it has taken me a while to jump on the bandwagon!!!!!

It may be hard to tell from the photo but there are 3 different types of figs available at the Italian market at the moment. Not knowing much about figs myself, and not having any experts around on the subject, I had to Google them to find out the types. Three types of figs offered the perfect opportunity to have an impromptu taste testing. I wasn't terribly successful on finding out the names of these figs except the middle one with the pale yellow skin.

Do you know the name of these figs?

1) The first in the background with the deep eggplant coloured skin they simply called a Greek Fig in the store. It was 3 times the price of the others having travelled the furthest. I wonder what it's actual name is?

2) Calimyrna figs grow in California. Apparently minute pollinator wasps are responsible for fruit set. The crunchy seeds impart a superior nutty flavor to these delicious figs. These were my favourite - so sweet and juicy. It is in the foreground.

3) Don't have a name for the whole globular shaped fig on the left. It was rather bland and spongy in texture. Perhaps it was an unripe Mission Fig which has the same shape but according to every description it oozes juice and this fig did not.

What is your favourite way to prepare them?

Portuguese Custard Tarts

Portuguese Custard Tarts

Do we hope that our children will follow in our footsteps or do we hope for better for them? I would have to say that I am one of those kinds of mothers who, like many, only want our children to be happy and healthy. If our kids have a genuine kindness and regard for others then they are on their way to a good life. My daughter has surpassed me in almost every way. I have to say, as many of you would as well, my kid has turned out pretty well.

She has a love for cooking and trying new things just like mom but surpasses me even there. Yes I am tooting her horn here because I am a very proud mamma. In a few short weeks she is off to her 4th year of university with at least 3 more years to go if she gets into the dietetics program.

Tonight she is making a dinner for a friend who is missing his family that live in another part of the province. He is of a Portuguese background so she opted for a menu featuring Piri Piri Chicken. She was at work today (and I was not) so I volunteered to make dessert. Liz and Sue Sweny's recipe for these dainty, caramelized custard tarts comes from UKTV . Instead of using the traditional caramel on top as the recipe suggests I added fresh "forest fruits" (as I have seen they call them in Europe)...blackberries and blueberries. Now I am tooting my own horn because these are very good!!!!!

Sosaties

Sosaties

Excuse me while I run to the deck to see the lightning. I love thunderstorms, but I admit to not really enjoying being right in the centre quite like this. I imagine this is a small storm compared with hurricane season in Florida. I doubt that I would enjoy these storms if there was the fear of loosing my home. My heart goes out to Judy, Jenn, Denise and Susan...be safe!

Apparently the power has gone out in parts of our city and it is lashing it down with rain. Of course on a day like this I had started my barbecue for tonights dinner....but....as was inevitable I would eventually run out of gas...so that is out. At least this tank lasted a year!! I could take the tank and get more gas...but it is lashing it down with rain...let's not forget that... and I would get wet or force an attendant to get sopping wet...so it will wait till tomorrow. Therefore my barbecue meal of Sosatie, corn on the cob, spicy sweet potatoes and tomato salad is being baked in the oven..... I hope the power does not go out in this part of the city....... (Update...the power did go off and it is the next day, the barbecue tank is refilled and it's business as usual.....)

A Treasure in the Okanagan

With working mega hours at the Easter Seal camp for disabled and challenged children this summer I had not taken my weekly trip to the local farmers market as I would have liked to. When I had some precious time off I ventured down to the market here in K-town as well as browsed many of the hundreds of local fruit stands scattered across the valley. There is no need for a CSA box with an overabundance of fruits and vegetables to sustain us from one end of the Okanagan Valley to the other. Throw in hundreds of wineries where that special bottle of British Columbia wine can be found and a superb meal is complete. In this we can have pride and honour our local producers, vintners and farmers who have set our tables for so long. We need to embrace our complex environment and eat locally as much as possible.

The last few times I have ventured to the local Farmers Market I came across a real Okanagan treasure in the form of Okanagan Street Food where they follow this life choice as much as possible.

Perfect Pomme Puree

While browsing through my latest cookbook "Anita Stewart's Canada" I came across a photograph of a menu from a retreat by renowned Canadian chef Michael Smith. In 2006 he was instrumental in orchestrating a retreat where chefs cooked, ate and lived communally for a weekend. I was intrigued by what the chefs would choose to share and eat themselves if given this opportunity. This small photo had me Googling to see if I could come across any recipes for these dishes such as Berkshire Pork, Chanterelle Risotto, Pan Roast Tuna with Summer Succotash, Taboulleh Roll, Cardamom Peach "Flipjacks"and Basil Pesto Pomme Puree. Anita's cookbook is filled with breathtaking photos and inspiring recipes which I will feature on these pages in the near future, but,when I saw the menu in this small photograph I was more than a little curious.

In my Google search I came across a recipe for Pomme Puree from chef Gordon Ramsay that had several variations. This is not a recipe that can be altered or changed except to add your own flavour combinations, so, the instructions are just as chef Gordon Ramsay has written....the recipe is afterall on how to create the perfect Pomme Puree.....Shhhhh...I'll let you in on a little secret I made a small alteration and it was still good....shhh!!!! "Gordon says, "The potato may have humble origins but there isn't much to beat a beautiful bowl of mash."

The third Wednesday of every month has been designated Potato Ho-Down Wednesday. Two of my fellow potato Ho's Cathy of Noble Pig and Krysta over at Evil Chef Mom say it is so. Every Wednesday we will all be cooking up those scalloped potatoes, mashed potatoes, fries, curries, poutine......if potato is in the name we will be there!!! Being the Ho that I am and since there is no AA group for potato Ho's I am submitting this recipe of Gordon Ramsays. This potato dish is certainly not the only potato dish I have created this month being the Potato Ho that I am!!!

In a restaurant menu I saw that they presented a similar dish in a martini glass with a layer of basil at the bottom. You could swirl the basil through to create an interesting pattern or perhaps create several layers or even just mix it together completely.

**Perfect Pomme Puree**

"Making a perfect potato purée starts with choosing the right potato that holds its texture and absorbs a lot of cream and butter without “splitting” - when I worked for Joel Robuchon he was famed for his pomme purée, and it was only 30 per cent potato. For the best flavour, boil the potatoes in their skins, peel while hot wearing rubber gloves, then push them through a wire drum sieve. You could also achieve a similar texture with a mouli or old-fashioned potato “ricer”. Don’t be tempted to whiz the potatoes in a food processor, though, or you’ll end up with a gluey goo. Whichever method you use, the secret is to work it when it’s warm and starchy - it’s when it goes cold that it will become lumpy. So if you are running a bit behind, don’t be afraid to wrap it up in a warm cloth or put clingfilm over it - anything to keep it warm."

**Perfect Pomme Puree**

1 kg medium Desiree potatoes, unpeeled but washed

200ml double cream (heavy cream)

Up to 90g butter, cut into small cubes

Sea salt and freshly ground black pepper

**************

Boil the potatoes in lightly salted water for about 15 minutes until tender, then drain. Allow to cool a little, then, wearing rubber gloves, peel off the skins and cut the potatoes into large chunks.

Return the potatoes to the heat to dry off a little, then press through a drum sieve with a bowl scraper or push through a mouli or ricer into a bowl.

Meanwhile, boil the cream in a medium pan until reduced by half to 100ml. Beat this cream into the potatoes then gradually mix in the butter, depending on how rich you want it. If you’ve used good-quality spuds you should get the full amount in before it starts to look curdled, ie split. Add flavourings if you want.

Check the seasoning. Spoon into a warmed dish, cover and keep warm in a low oven for a few minutes before serving.

FLAVOURINGS TO ADD:

1) Truffle: Add a few drops of truffle oil, and, if you have some, about a teaspoonful of finely chopped fresh truffle.

2) Fresh basil purée: Blanch a fistful of fresh basil in boiling water until limp. Drain and run under cold water to cool, then squeeze dry and whiz in a blender with cream.

3) Coarse-grain mustard: Simply beat in mustard a teaspoonful at a time to taste.

4) Horseradish: As for coarse grain mustard.

Serves 4 - 6

Zucchini Balls (Kolokythokeftedes)

Why do we blog? For everyone out there the reason may be different why we began blogging. In my case I started my blog to share my recipes with family and friends. It was a revelation one day that other people around the world were watching as well so the focus changed. What started as a means of recording family favourites and recipes I learned on my life changing sojourn to Greece and Keartisanal had changed forever. With more and more knowledge of other cuisines and methods of cooking I branched out and started to share recipes I had wanted to try. I began to challenge and push myself to the limit to come up with something innovative or tried recipes from my fellow bloggers, the net and cookbooks. All the hoopla about copyright and using recipes from other sources has made me a little gun shy of trying and writing about what others have done. In the end I have to remember why I started blogging and just continue to share what I have discovered with others.

Is That Vegetarian Caesar Salad?

My new favourite cookbook at the moment is from Anita Stewart the wonder woman of Canadian cuisine. You will see many more recipes from this exceptional Canadian in the months to come but I wanted to begin with this dressing. Can you believe that it is made with tofu which makes for an extremely creamy dressing? Since it is made with tofu does this make it a meal in itself? Nevertheless it is the best caesar dressing I have made in a long time!!!!

Canadians are becoming increasingly aware of the benefits of eating locally produced food for many reasons. It tastes better, it supports the community, and, because it doesn’t need to be shipped long distances, it’s better for the environment. Sometimes, though, eating locally can feel more like a duty than a joy. It doesn’t have to be that way! Anita Stewart's Canada is the definitive cookbook about our country, featuring homegrown ingredients with recipes as diverse as our melting pot of different cultures. From reading your blogs I find that this is the case in all countries....so eat LOCALLY whenever you can!!!!!!!

This recipe from the book comes from Alison Bell who teaches chef training at David Thompson Secondary school in Invermere, British Columbia. She notes that "if the dressing is too acidic for your taste, add a pinch of salt. If you prefer to make a vegan caesar dressing , replace the anchovy with 2 tsp tamari (1o mL) and omit the cheese."

I am submitting this DRESSING recipe to this months fabulous vegetarian blogging event No Croutons Required . The founders of this event are the talented duo Holler of Tinned Tomatoes and fellow Canadian Lisa of Lisa's Kitchen. Each month they are looking for our vegetarian soups or salads with the theme being DRESSINGS for this month. Both of these ladies follow a vegetarian and healthy lifestyle which is evident in each of their feature stories. They have heard me say this before but they are both such sweeties that I have to participate in their event as often as I can!! I think they would enjoy this dressing immensely with the substitution of tamari for the anchovy paste!!!! All you need is a food processor or immersion blender. Toss the dressing with some romaine lettuce greens, garlic croutons (just for the event) and top with more Parmesan cheese.

**New Age Caesar Dressing**

1/4 cup (60 mL) lemon juice

2 tsp (10 mL) grated lemon juice

2 or 3 cloves garlic, minced

1/2 tsp (2 mL) red pepper flakes

2 T (30 mL) anchovy paste (or 2 tsp/10 mL tamari)

2 tsp (10 mL) Dijon mustard

8 oz (250 g) silken tofu

1/2 cup (125 mL) cold-pressed soybean oil, sunflower oil or canola oil

1/3 cup (75 mL) freshly grated Parmesan cheese

2 T (30 mL) minced Italian parsley

salt and freshly ground black pepper

*************************

In a food processor, blend the lemon juice, rind, garlic, red pepper flakes, anchovy paste, mustard and tofu until smooth. With motor running, slowly add the soybean oil. Fold in the Parmesan cheese, minced parsley and salt and pepper to taste.

Biscuit Cinnamon Rolls

Kirsten of Dine & Dish is the founder of the Adopt a Blogger program. Bloggers that have been blogging for a year or more are paired with a "newbie" blogger to answer any questions they might have and to help them to enjoy the experience of blogging. I would have loved it if this program were in place when I first started blogging. Not that I didn't find many very helpful and generous bloggers out there willing to answer a question or two about what may seem like the simplest of things for a seasoned blogger. It is a constant learning experience even now.

I was paired with the talented and intuitive N33ma at Recipe Swap. We have been co-bloggers now for over 6 months and I think by now she has become a seasoned blogger. We have in fact adopted each other because she has been teaching me about East Indian cooking with all it's exotic spices and melding of intricate flavours. We are both chicken and potato fanatics so what better partner could I ask for? She has so many delicious foods on her blog you must take the time to visit. This time around I wanted to try her biscuit cinnamon rolls. I love the yeast cream cheese topped cinnamon buns but these biscuits impart that extra bit of something in their own right and are perfect for breakfast...or anytime for that matter!!! She melded two recipes together to create this recipe. I added a third component with a cream cheese drizzle.

Mine didn't turn out as photographically beautiful as N33ma's here but they certainly were a special treat for a Sunday morning!!!

**Biscuit Cinnamon Rolls**

Biscuit

2 cups flour

3 T sugar

3 tsp baking powder

1/2 tsp salt

1/2 cup butter

1 egg

2/3 cup milk

********************
Combine flour, sugar, baking powder and salt in food processor bowl. Cut in butter until crumbly. (Or prepare by hand with a pastry blender.)

Whisk egg and milk together. Add all at once to the dry ingredients and whirl briefly to combine.
Turn dough out onto a floured surface and roll or pat into a 9 or 10 inch square. Brush with melted butter. Spread filling over, and roll up like a jelly roll. Cut into 12 slices.

Arrange rolls in a greased 9 inch square baking pan. Bake at 400 degrees F. for 20 to 25 minutes. Remove from pan.

Filling

1/2 cup melted butter

3/4 cup brown sugar

2 tablespoons ground cinnamon

3/4 cup raisins, walnuts, or pecans (optional)

***********************
Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired.

Cream Cheese Drizzle

3-oz package cream cheese, softened
3/4 cup confectioners sugar
3 T milk
1 T margarine or butter, softened
1/2 tsp vanilla

****************

In small bowl, with mixer at medium speed, beat above ingredients until smooth. Drizzle over cinnamon buns.

Mini Greek Meatballs for Taste & Create

For those of you who frequent my blog you know that I never miss the Taste & Create event which gets bigger and better each and every month. It is the brainchild of Nicole (aka Myamii) over at For the Love of Food . I love to visit her site for all the delicious recipes and tidbits of helpful information. She even has an on-line store with wonderful kitchen gadgets and gourmet foods. If you haven't had the chance to visit this very busy woman please take the time...you will be glad you did.

The premise of the Taste & Create event is simple... we are paired with another blogger... we choose a recipe from their delicious posts...we prepare the dish... and then... blog about it. I love this event because I am able to showcase someone else's blog, a favourite dish or just rave about a blogging friend. The blogosphere is filled with delicious recipes that are piling up waiting for me to try. It's time to get some of them out from the blogosphere and into my kitchen!!!! Taste and Create allows me to to do just that each and every month!!! What could be better!

Buttery Potato Parcels

Buttery Potato Parcels

I was going through some of my older posts and came across this potato dish.

It is such a simple recipe that it just got lost in the backlog of posts .It does include one of my favourite things.... potatoes. "My name is Valerie and I am a potato-holic" for those of you who do not know of my addiction. Better than an addiction to chocolate in my opinion...now I have started a riot for sure!!!!! It is also finished in the barbecue so I am definitely hooked!!!!!!!!

Freudian Sip

Naramata Bench

It is the small things in life that make it all worth while. It just takes a small token of appreciation, a kind word or a pat on the back to make a person feel worthy. A friend gave me a bottle of wine from Therapy Vineyards in Naramata here in the Okanagan Valley. No particular reason except just being a friend...but hey I love a good bottle of wine and I love friends even more.

Grilled Halloumi Cheese

When it has been a long day at work I don't always feel like preparing a full blown meal. I sometimes fire up the grill and with tongs in hand brush some halloumi cheese with a little olive oil, grill some flatbread and slice a few tomatoes. A quick and easy meal ...or appetizer under different circumstances.

I found this recipe from Bobby Flay. His original recipe calls for you to barbecue the entire piece of halloumi whole but I prefer to slice mine into 1/2-inch thick slices. You decide..... both ways are probably delicious!!!

**Grilled Halloumi Cheese**
(adapted from a recipe by Bobby Flay)

1/2 pound Halloumi, sliced into 1/2-inch pieces.
2 T oregano leaves
1 T olive oil
1 grilled lemon
Pita bread, grilled
**************************
Brush the cheese slices with olive oil. Place onto a medium hot grill for 2 minutes on each side, or until it has grill marks. Sprinkle with oregano. Drizzle the olive oil on top and squeeze the lemon juice over the cheese.

Serve with grilled pita bread.

If you enjoyed this recipe you may also be interested in:

Fried Halloumi Cheese with Lemon Caper Vinaigrette where you can also find out all about this wonderful Cypriot cheese.

Cherry Tomato Salad

If you can find them, add a few sweet little yellow pear tomatoes to the mix. Simple and delicious.......

**Cherry Tomato Salad**

2 T balsamic vinegar
1 T red wine vinegar
1 large shallot, minced
1 T drained capers
1 tsp minced garlic
1/4 cup (plus 2 T) extra-virgin olive oil
Salt and freshly ground pepper
3 pints cherry tomatoes, halved
1/3 cup finely shredded basil

***************
In a large bowl, whisk together the balsamic vinegar, red wine vinegar, shallot, capers and garlic. Whisk in the oil slowly and season with salt and pepper. Add the tomatoes and basil and toss. Season with salt and pepper. Serve.

Barbecued Patty Pan

I have designated today as BLOGGER APPECIATION DAY. I just wanted to thank all of the bloggers and friends in some small way who have continued to visit my site over the summer even when I have not been following your own sites as I would like to have.

As most of you know I have been working mega hours at the Easter Seal camp for the summer. It is a camp for challenged children of all age groups. The summer has been rewarding in many ways with many twists and turns. I have been lucky to have some time off to enjoy all that the Okanagan has to offer and to enjoy it as it should be enjoyed.

I feel that overall the summer has been enjoyable, challenging and productive. There is so much joy to be had seeing the children's happy and content faces each and every day. There is only 1 camp left so it is all coming to an end.

As I already mentioned I just wanted to put it out there how much I appreciate all your support over the past few months and I promise to get back to my regular routine of more frequent posting and visiting.

I was asked to post a recipe for the patty pan squash that I found at the farmer's market. They are just as "cute" as vegetables can be being only an inch to 2 inches in diameter. A Patty Pan is a small squash-shaped vegetable which looks like a flying saucer. If they're not available where you live, you can use thickly cut zucchini (courgettes) instead.

I am off for now...I hear the thunder and lightning and a storm brewing....so better take my raincoat..............

**Barbecued Baby Patty Pan Squash**

1 crushed clove garlic

1 T chopped fresh thyme

3 T of olive oil

salt and pepper to taste

12 baby patty pan squash

*************

Prepare a marinade with crushed garlic, fresh thyme and olive oil. Marinate squash. Place on barbecue grill and cook for 5 - 10 minutes, turning constantly. ( I used my barbecue skillet basket)

Serves 4

Barbecued Turkey Breast Stuffed with Mushrooms & Goat Cheese

I was told that summer was coming to an end. With the weather up in the 37 Celsius range I certainly don't think this is the case. We had a few cool days where I was lulled into belief and pulled out a turkey breast to roast. But you guessed it ...it became unbearably hot once again so I opted to try the same dish on the barbecue....but hey I love to barbecue so no problem there!!!! I was inspired by a recipe I found in TASTE magazine which is a publication put out quarterly by the British Columbia Liquor Board .

I have given you the recipe as it is in the magazine, but by cooking the breast on the barbecue the cooking method is completely different. I was left with no turkey juices for the mushroom goat cheese sauce but I must say it turned out quite well nonetheless. No bread crumbs were harmed during the cooking process either.


I will try this recipe during the colder months as it was intended with a slow roast in the oven, but, perhaps those of you "down under" could try it now. I have interjected the barbecue method between the lines which I hope doesn't make this recipe too confusing.


The turkey within the foil wrapping turned out surprisingly brown and appealing...I would definitely make this again...even with my barbecue method!!!

**Turkey Breast Stuffed with Mushrooms & Goat Cheese**

Filling:

1 T (15 mL) olive oil
1 T (15 mL) unsalted butter
1 lb (500 g) mixed fresh mushrooms, washed trimmed and finely chopped
2 garlic cloves, minced
1/2 tsp (2 mL) sea salt
1/4 cup (60 mL) chopped fresh herbs (mixed chives, sage, flat leaf parsley)
freshly ground black pepper
2 T (30 mL) whipping cream or chicken broth
2 oz (1/4 cup/50 mL) plain goat cheese, crumbled

Turkey:

1 boneless turkey breast, about 2 lbs (1 kg)
2 T (30 mL) melted butter
2 T (30 mL) fine dry breadcrumbs
salt and freshly ground black pepper
dried oregano
1/3 cup (80 mL) whipping cream or chicken broth

**************************
Heat oil and butter in a large saute pan. Add mushrooms and garlic and sprinkle with salt. Cook over low heat until the mushrooms begin to release moisture and shrink, about 2 minutes. Increase heat to medium and continue to saute until mushrooms turn golden and liquid evaporates. Stir occasionally. Add cream or broth and sprinkle with goat cheese. Fold in to blend. Remove from the heat. Add more salt and pepper to taste.

Preheat oven to 400 F(200 C) ..in this case I turned on the barbecue to HIGH.

Butterfly turkey breast making it roughly rectangular and evenly thick. Spread HALF the mushroom filling over the inside of the breast. Reserve remainder. Wrap up breast and seal, seam side down, tucking skin around meat. Place turkey skin-side-up in a parchment-lined baking pan ; large enough to hold breast without it touching the sides. Rub with melted butter and sprinkle with a mixture of bread crumbs, slat, pepper and oregano. Roast fro 20 minutes in oven, then reduce heat to 325 F (165 C). Continue to roast until meat thermometer reads 165F (73 C) 40 - 45 minutes.

(Now since I was cooking the turkey on the barbecue I buttered the breast as instructed and sprinkled with oregano, but omitted the breadcrumbs). I then wrapped it in aluminum foil and placed on grill for 20 minutes; turning occasionally. Then I reduced heat to medium and cooked turkey for another 40 - 45 minutes; also turning occasionally).

Transfer breast to a carving board, tent with foil and let rest for 15 minutes. (Since the breast is already wrapped in foil from the barbecue...just let it rest and do its "thang").

Strain turkey juices into a saucepan. Add the remaining mushroom stuffing and 1/3 cup cream. Stir over medium heat to blend. Add more cream or broth if you wish. Slice meat into 1/2-inch (1,25 cm) slices. Serve with mushroom sauce.

Serves 8

Green Bean Salad

Green Bean Salad

A couple of days off of work are not spent idly. I need to be available for the summer so I have become a tourist in my own town relaxing at the beach, visiting local wineries and hiking the trails. I suppose for some this would be time spent idly...but what a way to spend time!!!

L'il Burnt Toast and I drove south to Penticton on the holiday Monday. The young people flock there in droves when the weather is perfect to float down the canal from Lake Okanagan to Skaha Lake. It would be fun but considering it is a social event as well as a beer fest it is for the young...not that I am not young at heart. Downing beer in the blazing heat would not be my idea of fun at this stage in my life.....well at least not yesterday...wink...wink... Instead we opted for lunch at Vallarta Grill which has been voted the #1 Mexican restaurant in the South Okanagan. It is owned and operated in true Mexican style...not Mexican style food. If we had have been staying in Penticton I would have taken our waiter up on the Tequila Popper from my favourite Cabo Wabo ...hic...hic!!!!