Is My Face Red (and White) Finale with Raspberry Tiramisu

 

Raspberry Tiramisu

Happy Canada Day!!!! July 1st! We started the celebrations early and have been revelling ever since. I hope you have enjoyed following along with my patriotic menu. Today is my final post in my "Is My Face Red (and White)" challenge. It has been a good deal of fun for me to challenge myself to come up with a menu based on a theme. Each dish has represented Canada as a melting pot of cultures, tastes and sounds which is an exact replica of what the philosophy of Canada is all about. With this unique red and white menu we have visited the four corners of the world from Spain to South America and focused on fresh, local and Canadian ingredients.  As stated in this previous post not only will we be wearing red and white T-shirts and sun hats at the MTBT household today(the colours of the Canadian flag), 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. Canada Day tomorrow is the day that red and white shines in a patriotic menu to delight your guests.

Halibut Tacos with Southwestern Slaw for Our Daily Special

Halibut Tacos with Southwestern Slaw for Our Daily Special

To celebrate the upcoming week with a BANG I am joining in on the Foodbuzz Daily Specials  once again. This is the final post in this series for Foodbuzz. It has been fun to follow along. Today's feature on Foodbuzz is an AngleSelect Knife Sharpener like the ones here at CHEFS™ catalogue. When you are cooking a sharp knife is an essential tool for so many tasks. This 3-stage electric knife sharpener is fast and easy to use. It works on your smooth, serrated, Asian and sporting knives. The angle guides keep you within a perfect 15-20 degree angle, so there's no guesswork. Stage 1 at a 15% angle for Asian knives and Stage 2 at 20% for American and European knives hones cutlery to hairsplitting sharpness with diamond coated disks. Revolutional Stage 3 stropping/polishing disk finishes the job with a flawless edge. Lubricant-free so it's a joy to sharpen knives.

Is My Face Red (and White) with Red and White Potato Salad with Radishes

Red and White Potato Salad with Radishes

Today I am continuing with my "Is My Face Red (and White)" challenge. Canada Day is less than a week away 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 this year (the colours of the Canadian flag), 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. . I will share the final meal on Canada Day with the main dish and dessert...all dressed in their best red and white finery.

First up in our patriotic menu was a Tomato Salad with Pickled Shallots and Goat Cheese Crouton . We next moved on to a classic Spanish-inspired tapas of Romesco with Grilled Bread and Shrimp. Our final tempting appetizer was Baby Scallops Ceviche in Radicchio Cups. Everything celebrated with red and white.

 Well what is a barbecue without potato salad!!!! A red and white potato salad to be exact!

Fry Up Some Chicken Fried Rice for Our Daily Special

Chicken Fried Rice

To celebrate the upcoming weekend with a BANG I am joining in on the Foodbuzz Daily Specials  once again. Today's feature on Foodbuzz is a set of Cuisinart Green Gourmet Fry Pans like the ones here at CHEFS™ catalogue. Green Gourmet hard-anodized pans feature an aluminum alloy core and exclusive nonstick surface that is ceramic rather than petroleum-based, so it helps to conserve existing oil reserves. Their handles are made from 70% recycled stainless-steel and conducts heat so well, that they are more energy-efficient too. Even the manufacturing process uses less energy than others. I was thrilled to see that Cuisinart now makes a new Green quality gourmet nonstick alternative cookware.  Knowing how harmful to my family and the environment petroleum and Teflon products could be, I knew there had to be an affordable non-stick option out there. We have some stainless steel pans, but it's so hard to keep things from sticking and burning. You don't have to cook with oil, and clean up is a breeze. I think these pans will be on my Christmas wish list for sure (Shhhh...did I just say the C-word)!

Is My Face Red (and White) with Baby Scallops Ceviche in Radicchio Cups

Baby Scallops Ceviche in Radicchio Cups

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.

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.

Celebrate the Special Men in Your Life with a Traditional Barbecue

Dad

Happy Father's Day to all the special men in your life!!!! To all the fathers, brothers, uncles and sons out there or any combination of the above!!!!! Father's Day is a day when we can tell you how much we appreciate all that you have done over the years and for being the loving and caring people that you are. I know that we should tell you more often each and every day, but Sunday will be a day set aside just for you in your Hallmark moment.

When a Fry is Not Really a Fry They're Garlic "Fries" for our Daily Special... and What Makes Me Happy...

Garlic Fries

To celebrate midweek with a BANG I am joining in on the Foodbuzz Daily Specials  once again. Today's feature on Foodbuzz is a non-stick French-fry baking sheet such as the one at CHEFS™ catalogue. The baking sheet has perforated ridges which enables heat to circulate around your French fries for all-over browning and crispy golden results. What a find this is!!! You could use it for any breaded food in the oven to create a deliciously light and crispy texture without frying in oil. Talk about healthy! Fish or chicken sticks and fillets, shrimp tempura, wings, healthy homemade potato chips, croutons or seasoned breadcrumbs all benefit from this perforated pan. You can easily roast vegetables, nuts and seeds without turning too. There is so much potential here I loved this when I found it!!!

Is My Face Red (and White) While Eating Good and Feeling Good?

Tomato Salad with Pickled Shallots

 and Goat Cheese Croutons

Normally when your face is red you are feeling bashful or embarrassed. But today, and for the next few weeks as a lead up to Canada Day, my face will be wearing very patriotic red (and white) from licking my lips from a myriad of red (and white) dishes. Today I am beginning with appetizers, mezes or tapas...whatever you wish to call them. I am always up for a challenge and creating a menu based on a theme is my blogging challenge for this month. Red and white dishes here we come!!! I challenge you to come up with a menu using the colours of your own countries flag. Let's show some national pride here!

What menu would you come up with using the colours of your own flag?

 Canada's 143th birthday is fast approaching on July 1st. For many this is just another long weekend but Canada Day is an opportunity to gather in every community from coast to coast to coast to celebrate the vision of our ancestors. We celebrate with community events, backyard barbecues, family picnics and plenty of fireworks in each and every community across the country.  Canada is a melting pot of cultures, sights and sounds and is steeped in history. As a Canadian I hope I have shared a glimpse into our passion for food over the past 3 years of blogging.

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.

Medjool Date and Spiced Ricotta Strudel

Medjool Date and Spiced Ricotta Strudel

As a member of BloggerAid-Changing the Face of Famine's project View and Review I was excited when I had the opportunity to receive a cookbook from Random House. View and Review is a fun and exciting aspect of BloggerAid-CFF where our members have the opportunity to review cookbooks and products from the world over. We all get together and have a little fun while continuing to raise awareness for world hunger.  After all, most of our members are food bloggers and what's more important than food!!!! Browsing through a new cookbook is something we all love to do, but choosing just one recipe, especially when sent a baking cookbook is pretty mind boggling!!!

I was lucky enough to review In the Sweet Kitchen, The Definitive Baker's Companion by Regan Daley. Regan shows us that anyone, from complete culinary virgins to accomplished dessert-makers can make fantastic desserts with a little instruction and know-how. The secret is in the ingredients. The first half of the book is a guide for the seasoned baker and the inexperienced alike. Don't have the right sized pan? Plus tons of baking techniques and improvements. Her more that 140 original recipes are straightforward enough for any home baker to prepare and focus on simple techniques with an emphasis on high-quality ingredients. They range from the awfully impressive , "Brioche Bread Pudding with Dried Sour Cherries" to "Really, REALLY, Fudgey Brownies."

So They Won't Eat Their Vegetables....Try Veggie Chips

Vegetable Chips

To celebrate "hump day" with a BANG I am joining in on the Foodbuzz Daily Specials  once again. Today's feature on Foodbuzz is the professional mandolin such as the stainless steel commercial one featured at CHEFS™ catalogue. We're not talking about one of my favourite movies Captain Corelli's Mandolin that takes place on the island of Cephallonia (Kefalonia) in Greece or a musical instrument. We are talking about a mandolin, also spelled mandoline, the kitchen gadget that cuts fruits and vegetables into even and precise slices. No shopping channel required. They can be handy, especially for home chefs who want to present their food with a professional flair. Because the blades of a mandolin are very sharp, cooks should use one with care, and young children should never be allowed to handle a mandolin. Even with a safety guard, a mandolin can still take a chunk out of a finger.

Ploughman's Lunch for Meatless Mondays

Ploughman's Lunch 

One of the simplest vegetarian dishes I grew up with is the Ploughman's Lunch. In my attempt to continue to create delicious meat-free meals for Meatless Mondays I am offering you this classic British dish. The Ploughman’s Lunch has actually become sort of a British icon, and generally referred to simply as a “Ploughman’s.” It really doesn't require a recipe but now that the hot summer weather is here I am sometimes looking for nutritious meals beyond the barbecue. In the lazy, humid days of my childhood mom often had this British classic on our plates in a matter of minutes. It often shows up still when I am running out of time or want to keep the house cool. The whole idea is to use up the things that you may already have and create a meal that is ready in 10 minutes at the most.

Can You Spot the Sautéed Spot Prawn?

Sautéed British Columbia Spot Prawns with Garlic,

 Jalapenos, and Spicy Mayo

Here in the interior we herald in Spring with tender local asparagus, freshly shelled peas, and crimson stalks of rhubarb but on the coastal waters of British Columbia nothing says Spring more than fresh live Spot Prawns. From May 1 until July 1, we have the opportunity to devour some of the freshest and best-tasting prawns in the world here in British Columbia.  Huge, luscious BC spot prawns are one of the most tantalizing things to be found in the waters around Vancouver. Sweet, firm, peachy-pink and tender, the prawns are sustainably harvested by local fishermen, which means we get to enjoy eating them and feel OK about it too.

Our Virtual Cooking Light Club Cooks with Herbs... Olive Asiago Rolls

Olive and Asiago Rolls

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 all 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!!!

Sliders with Tomato Aioli for President's Choice Review

Sliders with Tomato Aioli

As a member of BloggerAid-Changing the Face of Famine's project View and Review I was excited when I had the opportunity to receive products from Presidents Choice, Loblaw's and it's partners. View and Review is a fun and exciting aspect of BloggerAid-CFF where our members have the opportunity to review cookbooks and products from the world over. We all get together and have a little fun while continuing to raise awareness for world hunger.  After all, most of our members are food bloggers and what's more important than food!!!!


It is also fitting that today as food bloggers we should raise awareness in our own communities especially for our local food banks. Today is Hunger Awareness Day here in Canada  which you can read all about over at Ruth's fabulous blog Once Upon a Feast.

What I love about President's Choice is 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.