tag:blogger.com,1999:blog-45677155901642669822024-03-18T18:58:29.010-07:00more than burnt toastMy life in food...one Canadian cooks journeyValerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.comBlogger1264125tag:blogger.com,1999:blog-4567715590164266982.post-44118761640675810652024-02-25T08:14:00.002-08:002024-02-25T14:16:33.704-08:00My Favourite Spicy Lemon Pasta <div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPWbffmiGoMpilG6aVW2ROLHjYfk-UrUWvkgxdyK8b7Sese6_8VoFxGue-IOKn8hfar4umXLYsJoxwT2xKEIqn5MD6keOV6Q53OcHCG_ZJv-fKorJqyiDLmLwwygsBo1aCdn5YdVFVMqduUkl1uCs7H5wbdmgBShxP6d4bsezS5FTUIRT8JlbZzPT0mrS/s1280/IMG_4592.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Spicy Lemon Pasta" border="0" data-original-height="961" data-original-width="1280" height="481" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPWbffmiGoMpilG6aVW2ROLHjYfk-UrUWvkgxdyK8b7Sese6_8VoFxGue-IOKn8hfar4umXLYsJoxwT2xKEIqn5MD6keOV6Q53OcHCG_ZJv-fKorJqyiDLmLwwygsBo1aCdn5YdVFVMqduUkl1uCs7H5wbdmgBShxP6d4bsezS5FTUIRT8JlbZzPT0mrS/w640-h481/IMG_4592.jpeg" width="640" /></a></div><div><br /></div><div><p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: center;"><span style="font-size: large;">**Spicy Lemon Pasta **</span></p><p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">1/2 lb. spaghetti, bronze cut<br />
2 tablespoons butter<br />
4 garlic cloves, minced<br />
1/2 shallot, chopped <br />
1 teaspoon crushed red chili pepper<br />
Juice of 1-2 lemons<br />
1 cup heavy cream<br />
1 tablespoon lemon zest <br />
1/2 cup Parmigiano Reggiano, finely grated<br />
2 tablespoons Italian parsley, finely chopped<br />
</p><p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><br /></p><span><a name='more'></a></span><p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><br /></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">Bring a large pot of water to a boil. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1/2 cup pasta water.<br />
<br />
</p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">Meanwhile, melt the butter in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 3-5 minutes. <br />
<br />
</p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">Add the minced garlic and sauté for a further 1-2 minutes until fragrant.<br />
<br />
</p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">Stir in the crushed red chili flakes along with the juice of 2 lemons. Let simmer for 1-2 minutes.<br />
<br />
</p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">Remove from heat and add the heavy cream, lemon zest and Parmigiano. Stir until all ingredients are combined. Add salt to taste.<br />
<br />
</p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">Strain the pasta and add it to the sauté pan with the spicy lemon cream sauce. Toss over medium heat. Add pasta water as needed, 1/4 cup at a time.<br />
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</p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;">Using pasta tongs and a ladle, twirl the spaghetti into tiny nests and plate. Top with chopped parsley, Parmigiano and crushed red chili pepper.<br />
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</p>
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p></div>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/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.<div class="blogger-post-footer">Thank you for joining me on my journey.</div>Valerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.com0tag:blogger.com,1999:blog-4567715590164266982.post-17909225300406406572024-02-14T06:03:00.007-08:002024-02-25T11:16:18.981-08:00Gnochetti Sardi with Pesto and Sun-Dried Tomatoes <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNLeQsNRcjIQeU5KguI7vPTAFySgqcz-Qmfxz7alAgzQj8iVuAKnQqRCoyanI5HilJ2hlOtnP_VArj7ZLBhb0FU08XxYlsr5DQwJ1elV6lvCkmyZ321y7D8d32wVYGRd4ZdlHmdB1is9TVt5B-CKrXh-9gSLRXErLjzd3iC7s3FVWODfqtyVS8dWLzGLYJ/s1280/IMG_5725.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNLeQsNRcjIQeU5KguI7vPTAFySgqcz-Qmfxz7alAgzQj8iVuAKnQqRCoyanI5HilJ2hlOtnP_VArj7ZLBhb0FU08XxYlsr5DQwJ1elV6lvCkmyZ321y7D8d32wVYGRd4ZdlHmdB1is9TVt5B-CKrXh-9gSLRXErLjzd3iC7s3FVWODfqtyVS8dWLzGLYJ/w640-h480/IMG_5725.jpeg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Gnochetti Sardi with Pesto and Sun-Dried Tomatoes </td></tr></tbody></table><br /><div><br /></div><div><span style="font-family: inherit;"><span style="background-color: white; caret-color: rgb(5, 5, 5); color: #050505;">When I saw these cute little gnochetti sardi at our favourite pasta shop on the west side I knew what would be in my basket. I asked our friend </span><span style="caret-color: rgb(5, 5, 5); color: #050505;"><a class="x1i10hfl xjbqb8w x1ejq31n xd10rxx x1sy0etr x17r0tee x972fbf xcfux6l x1qhh985 xm0m39n x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv xzsf02u x1s688f" href="https://www.facebook.com/jerry.dequetteville?__tn__=-]K*F" role="link" style="border-style: none; border-width: 0px; box-sizing: border-box; color: #050505; cursor: pointer; display: inline; font-weight: 600; list-style: none; margin: 0px; outline: currentcolor; padding: 0px; text-align: inherit; text-decoration: none; touch-action: manipulation;" tabindex="0"><span class="xt0psk2" style="display: inline;">Jerry</span></a></span><span style="background-color: white; caret-color: rgb(5, 5, 5); color: #050505;"> if he had any ideas and he sent along a recipe he has his eye on. </span><span class="x3nfvp2 x1j61x8r x1fcty0u xdj266r xhhsvwb xat24cr xgzva0m xxymvpz xlup9mm x1kky2od" style="caret-color: rgb(5, 5, 5); color: #050505; display: inline-flex; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="😘" class="xz74otr" height="16" referrerpolicy="origin-when-cross-origin" src="https://static.xx.fbcdn.net/images/emoji.php/v9/t14/2/16/1f618.png" style="border: 0px; object-fit: fill;" width="16" /></span><span style="background-color: white; caret-color: rgb(5, 5, 5); color: #050505;">The recipe called for pancetta but the Italian way is to use what you have available. I substituted sun dried tomatoes. The sauce was creamy with liberal amounts of Parmagiano thrown in with toasted pine nuts, basil pesto, 30% cream, and garlic. </span></span></div><div><span style="background-color: white; caret-color: rgb(5, 5, 5); color: #050505;"><span style="font-family: inherit;"><br /></span></span></div><div><span style="background-color: white;"><span><span style="color: #050505; font-family: inherit;"><span style="caret-color: rgb(5, 5, 5);">Gnochetti Sardi also </span></span><span style="color: #050505;"><span style="caret-color: rgb(5, 5, 5);">known</span></span><span style="color: #050505; font-family: inherit;"><span style="caret-color: rgb(5, 5, 5);"> as Malloreddus with sun-dried </span></span></span></span><span style="color: #050505;"><span style="caret-color: rgb(5, 5, 5);">tomatoes and pesto is a deliciously creamy pasta dish tat's perfect as a quick and easy midweek meal. Lunch in 10 minutes. This creamy pesto pasta recipe is comfort food at its best. Fresh pasta for the win. </span></span></div><div><br /></div><div><span face=""Inter Regular", BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen, Ubuntu, Cantarell, "Fira Sans", "Droid Sans", "Helvetica Neue", sans-sans" style="background-color: white; caret-color: rgb(50, 53, 69); color: #323545; font-size: 22px; letter-spacing: 0.3px;"><br /></span></div><div style="text-align: center;"><span face="system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif" style="background-color: white; caret-color: rgb(5, 5, 5); color: #050505;"><span style="font-size: large;">**Gnochetti Sardi with Pesto and Sun-Dried Tomatoes**</span></span></div><div style="text-align: center;"><span face="system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif" style="background-color: white; caret-color: rgb(5, 5, 5); color: #050505;"><b><span style="font-size: large;"><br /></span></b></span></div><div style="text-align: left;">1/2 lb short pasta (250 g) gnochetti, orecchiette, fusilli or any short pasta</div><div style="text-align: left;">1 tablespoon olive oil</div><div style="text-align: left;">1 medium shallot, finely diced</div><div style="text-align: left;">7 oz (200 g) sun-dried tomatoes, slivered</div><div style="text-align: left;">2 large cloves garlic, finely chopped</div><div style="text-align: left;">3 tablespoons basil pesto</div><div style="text-align: left;">1/2 cup heavy cream</div><div style="text-align: left;">6 - 8 basil leaves, roughly shredded</div><div style="text-align: left;">2 tablespoons (20 g) pine nuts, toasted</div><div style="text-align: left;">1/3 cup (30 g) grated Parmesan, or more. Be generous!</div><div style="text-align: left;">Salt and pepper to taste</div><span><a name='more'></a></span><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bring a large pot of water to a boil and cook pasta al dente according to the instructions. Salt the water generously. Reserve 1-2 cups of pasta water before draining. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Meanwhile, heat the olive oil in a large, deep pan and fry the shallot over medium heat for 1-2 minutes until lightly softened. Add the sun-dried tomato slivers and continue frying for 1 - 2 minutes. Add the garlic and continue to cook for 1 minute longer.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Lower the heat, then transfer the cooked pasta to the pan and toss well to combine. Stir in the pesto and the cream , adding some pasta water to reach a smooth, creamy consistency. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Stir in the basil, pine nuts, and grated Parmesan. Season to taste and serve. </div><div><div class="mv-create-hands-free" style="background-color: white; box-sizing: inherit; caret-color: rgb(50, 53, 69); color: #323545; display: flex; font-family: "Inter Regular", BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen, Ubuntu, Cantarell, "Fira Sans", "Droid Sans", "Helvetica Neue", sans-sans; font-size: 22px; justify-content: flex-end; letter-spacing: 0.3px; margin-bottom: 20px; width: 682px;"><div class="handsfree-wrap" style="align-items: center; box-sizing: inherit; display: flex; justify-content: center; margin-bottom: -55px; position: relative; width: fit-content;"><label class="handsfree-toggle-button" data-testid="handsfree-toggle0" style="box-sizing: inherit; cursor: pointer; font-size: 14px; font-weight: 700; margin-bottom: 0px; margin-left: 15px; position: relative;"><br /></label><input class="visually-hidden hands-free-checkbox" id="handsfree-toggle0" style="background-color: white; border-color: rgb(238, 238, 238); border-radius: 0px; border-style: solid; border-width: 1px; box-sizing: inherit; color: #323545; font-family: sans-serif; font-size: 22px; font-weight: 300; line-height: 1.625; margin: 0px; opacity: 0; overflow: visible; padding: 0px; position: absolute; width: auto; z-index: -1;" type="checkbox" /><span style="font-size: var(--mv-create-base-font-size,16px); letter-spacing: 0.3px;"><br /></span><span style="font-size: var(--mv-create-base-font-size,16px); letter-spacing: 0.3px;"><br /></span></div></div></div><span style="font-size: x-small;">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/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.</span><div class="blogger-post-footer">Thank you for joining me on my journey.</div>Valerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.com0tag:blogger.com,1999:blog-4567715590164266982.post-89538938971735801432024-02-13T08:41:00.003-08:002024-02-25T11:17:04.931-08:00Retro Chicken Stew<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMCrU9r-KCAXsQu1_e0dgzifIiMH39ASnR7xAkevdZoCyx9BqQVzL6AqHYlIWQg9uK-9wxTDoj49ZiPaU76-LpJsOqwx5-V2ZEmi0lKZZpsZck7irc71cT8KBxZLrsY0eqd6I3-7cqlMB19Jq2Z4L9zlqEnByTowVMyhBSi3dN2KPTt6MVy4DDAddv14KE/s1280/IMG_5617.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1075" data-original-width="1280" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMCrU9r-KCAXsQu1_e0dgzifIiMH39ASnR7xAkevdZoCyx9BqQVzL6AqHYlIWQg9uK-9wxTDoj49ZiPaU76-LpJsOqwx5-V2ZEmi0lKZZpsZck7irc71cT8KBxZLrsY0eqd6I3-7cqlMB19Jq2Z4L9zlqEnByTowVMyhBSi3dN2KPTt6MVy4DDAddv14KE/w640-h538/IMG_5617.jpeg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Retro Chicken Stew</td></tr></tbody></table><br /><div><span face="system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif" style="background-color: white; caret-color: rgb(5, 5, 5); color: #050505; font-size: 15px; white-space: pre-wrap;">When the temperatures dip well below zero your home becomes a warm and cozy sanctuary from the elements. Nippy weather has me dreaming of comfort foods from my childhood. Nostalgic recipes resurface that remind me of growing up in Southern Ontario. As a child we used to take a Sunday drive to the historical town of St. Jacobs and have lunch at The Stone Crock. There was always a wait but the fact that there was something for every member of the family made it worthwhile. I remember the Chunky Cheddar Cheese Bread that I could also find next door at the bakery or on Thursdays and Saturdays baked by the loving hands of the local Mennonite ladies. This recipe is a little sweeter than I like personally but with a little tweaking it will be "the one". Will it ever be delicious toasted or made into an enviable grilled cheese sandwich. The chicken stew is a riff on what came in a can in my childhood home but it also brought back fond memories. It was livened up by dried herbs crumbled in from the rooftop garden of my friend </span><span face="system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif" style="caret-color: rgb(5, 5, 5); color: #050505; font-size: 15px; white-space: pre-wrap;"><a class="x1i10hfl xjbqb8w x1ejq31n xd10rxx x1sy0etr x17r0tee x972fbf xcfux6l x1qhh985 xm0m39n x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv x1fey0fg xo1l8bm" href="https://www.facebook.com/dina.honke?__cft__[0]=AZUJuln73_MhSJsl8Soy7pz0N2vG7rXyjOFKuC1Ev0unFoAmZJZvT4vAhgf3VI1r1MJjuu_Zy6yrFn_C94sI30rIzex1PxSCvOf98cvM22KvzkLFy8B_d9AXfIdEO5dnNDE&__tn__=-]K-R" role="link" style="border-style: none; border-width: 0px; box-sizing: border-box; color: #050505; cursor: pointer; display: inline; font-family: inherit; list-style: none; margin: 0px; outline: currentcolor; padding: 0px; text-align: inherit; text-decoration: none; touch-action: manipulation;" tabindex="0"><span class="xt0psk2" style="display: inline; font-family: inherit;">Dina</span></a></span><span face="system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif" style="background-color: white; caret-color: rgb(5, 5, 5); color: #050505; font-size: 15px; white-space: pre-wrap;">. A reminder of warmer days to come.</span></div><div><span style="background-color: white; caret-color: rgb(5, 5, 5); color: #050505; font-family: inherit; font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="background-color: white; caret-color: rgb(5, 5, 5); color: #050505; font-family: inherit; font-size: x-large;">**Retro Chicken Stew**</span></div><div><span style="color: #050505;"><span style="background-color: white; caret-color: rgb(5, 5, 5); font-size: 15px;"><br /></span></span></div><div><span style="color: #050505;"><span style="background-color: white; caret-color: rgb(5, 5, 5); font-size: 15px;">4 chicken breasts, approximately 1-1/2 lbs, diced</span></span></div><div><span style="color: #050505;"><span style="background-color: white; caret-color: rgb(5, 5, 5); font-size: 15px;">2 tablespoons olive oil</span></span></div><div><span style="color: #050505;"><span style="background-color: white; caret-color: rgb(5, 5, 5); font-size: 15px;">2 carrots, sliced</span></span></div><div><span style="color: #050505;"><span style="background-color: white; caret-color: rgb(5, 5, 5); font-size: 15px;">1 small onion, diced</span></span></div><div><span style="color: #050505;"><span style="background-color: white; caret-color: rgb(5, 5, 5); font-size: 15px;">2 celery stalk, diced</span></span></div><div><span style="color: #050505;"><span style="background-color: white; caret-color: rgb(5, 5, 5); font-size: 15px;">5 tablespoons flour, divided</span></span></div><div><span style="color: #050505;"><span style="background-color: white; caret-color: rgb(5, 5, 5); font-size: 15px;">1/2 teaspoon thyme</span></span></div><div><span style="color: #050505;"><span style="background-color: white; caret-color: rgb(5, 5, 5); font-size: 15px;">1/3 teaspoon sage</span></span></div><div><span style="color: #050505;"><span style="background-color: white; caret-color: rgb(5, 5, 5); font-size: 15px;">salt and pepper to taste </span></span></div><div><span style="color: #050505;"><span style="background-color: white; caret-color: rgb(5, 5, 5); font-size: 15px;">1-1/2 </span><span style="caret-color: rgb(5, 5, 5); font-size: 15px;">cups potatoes, peeled and diced</span></span></div><div><span style="color: #050505;"><span style="caret-color: rgb(5, 5, 5); font-size: 15px;">1/4 cup white wine</span></span></div><div><span style="color: #050505;"><span style="caret-color: rgb(5, 5, 5); font-size: 15px;">4 cups good quality chicken stock or broth</span></span></div><div><span style="color: #050505;"><span style="caret-color: rgb(5, 5, 5); font-size: 15px;">1 cup green beans </span></span></div><div><span style="color: #050505;"><span style="caret-color: rgb(5, 5, 5); font-size: 15px;">1/2 cup heavy cream</span></span></div><div><span style="color: #050505;"><span><a name='more'></a></span><span style="caret-color: rgb(5, 5, 5); font-size: 15px;"><br /></span></span></div><div><span style="color: #050505;"><span style="font-size: 15px;">In a large pot or Dutch oven, brown chicken in 1 tablespoon of olive oil. Do not cook completely as it will be added into the stew later. Remove from pot and set aside. </span></span></div><div><span style="color: #050505;"><span style="font-size: 15px;"><br /></span></span></div><div><span style="color: #050505;"><span style="font-size: 15px;">Cook onion, and celery in remaining oil for about 3 minutes or until onion is slightly softened. Stir in 3 tablespoons of flour, seasonings and salt and pepper to taste. Cook over medium heat for about 2 minutes. </span></span></div><div><span style="color: #050505;"><span style="font-size: 15px;"><br /></span></span></div><div><span style="color: #050505;"><span style="font-size: 15px;">Add potatoes, white wine, and broth. Bring to a boil and reduce heat and simmer covered for 30 minutes. In last 10 minutes add sliced carrots.</span></span></div><div><span style="color: #050505;"><span style="font-size: 15px;"><br /></span></span></div><div><span style="color: #050505;"><span style="font-size: 15px;">Thicken if desired (below) and simmer an additional 10 minutes uncovered.</span></span></div><div><br /></div><div><span style="color: #050505;"><span style="font-size: 15px;">To thicken: In mason jar combine remaining 2 tablespoons flour and 1 cup of water or broth. Shake very well. (ensure there are no lumps) and add a little at a time to boiling stew to reach the desired consistency. </span></span></div><div><span style="color: #050505;"><span style="font-size: 15px;"><br /></span></span></div><div><span style="caret-color: rgb(5, 5, 5); color: #050505; font-size: 15px;">In last 5 minutes of cooking remove lid and stir in green beans and cream. </span></div><div><span style="caret-color: rgb(5, 5, 5); color: #050505; font-size: 15px;"><br /></span></div><div><span style="caret-color: rgb(5, 5, 5); color: #050505; font-size: 15px;"><br /></span></div><span style="font-size: x-small;">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/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.</span><span><!--more--></span><span><!--more--></span><div class="blogger-post-footer">Thank you for joining me on my journey.</div>Valerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.com0tag:blogger.com,1999:blog-4567715590164266982.post-51642123270562894322015-10-01T06:35:00.000-07:002015-10-22T03:27:53.138-07:00Making Cinguli with the Locals in Calitri - the Italian Town You Dream Of<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-tFi5NoWqHuA/VggKQGsOkNI/AAAAAAAAYNQ/5vQXDQFEq0s/s1600/Calitri%2BCollage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="448" src="http://1.bp.blogspot.com/-tFi5NoWqHuA/VggKQGsOkNI/AAAAAAAAYNQ/5vQXDQFEq0s/s640/Calitri%2BCollage.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Calitri and surrounds</td></tr>
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<span style="background-color: white; color: #505050; font-family: Georgia, 'Times New Roman', serif; line-height: 21px; text-align: justify;">Friends have described my trip to Italy 3 years ago as "the trip that keeps on giving." In many aspects they are quite right. Since this is a blog mainly about food there were many memories made in and out of the kitchen. Anywhere I travel, even if it is just an outing to the local farmers market, I feel the need to immerse myself and dive head first into the food and culture of the area and then share it in every way possible.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;"><span style="color: #505050;"><span style="line-height: 21px;">My first conscious memory of this type of travel was at a cooking school on the island of </span></span>Kea<span style="color: #505050;"><span style="line-height: 21px;">, </span></span><span style="color: #151515;"><span style="color: #505050;"><span style="line-height: 21px;">a small island in the </span></span><span style="line-height: 21px;">Aegean</span><span style="color: #505050;"><span style="line-height: 21px;"> Sea off the coast of Greece. This was a life-changing vacation that altered my perception of food and how it should be enjoyed on a daily basis. 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.</span></span></span></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;"><span style="color: #151515; line-height: 21px;">When you have like-minded people from all parts of the world breaking bread at the same table magic happens. <span style="color: #151515;">This is how this 9 year journey on this blog began... as a place to share my food discoveries with anyone who is willing to read as well as with my daughter who was headed off to university at the time. It continues to be a gathering place for family and friends to pull up a chair at the same virtual table and share what we have. My daughter is now married and settled in a small community to the north but we continue our love for food and sharing with others; hers as a registered and accredited dietitian and mine as a self proclaimed food and travel writer.</span></span></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #505050;"><span style="line-height: 18px;">With my good friend <a href="http://oliveoilandlemons.com/">Dina of Olive Oil and Lemons </a>planning her winter vacation with 4 months in Italy I find myself doing some armchair travelling once again and dreaming of my adopted homeland as I add my two cents worth to her travel planning. </span></span>Three years ago as I was planning my own 6 week vacation in southern Italy <a href="http://www.seattletimes.com/travel/italy-without-the-tourists-and-high-prices/"> I came across an article in the Seattle Times that ignited a passion in me</a> to travel to an unknown, non-touristy area of Campania east of Naples in the Irpinia region. </span><span style="font-family: Georgia, Times New Roman, serif;">After 3 years I was surprised that I had not yet written about my sojourn to this magical place. Perhaps subconsciously I wanted to keep this place all to myself. To wrap my arms around it and keep it close to my heart, undiscovered except by a few. Many of the finer details are lost but the memories are still there.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The Campania region is well k</span>nown<span style="font-family: Georgia, Times New Roman, serif;"> for its astonishing landscapes, deep blues, fabled islands, and archaeological sites such as Pompeii, Herculaneum and Paestum. However, Campania’s true treasure may be the land-locked area called Irpinia in the province of Avellino that is slowly blossoming into one of the most popular destinations in Italy, thanks to its abundance of culture, history, nature, archeology, art, food and wine traditions and the enterprising nature of a handful of locals. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Ridged with hills, peppered with abbeys and Norman castles, the trails of this border area are ancient. A town of around 6,000, Calitri hides in one of Campania’s hilly green recesses, up near the borders of neighbouring Basilicata and Puglia. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Although remote-sounding, Calitri isn’t too far from Campania’s crowd-pleasers being 90-minutes from the famed Amalfi coast and 30-minutes from Naples.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Thoughts of relaxation, time for writing, and enjoying a bucolic setting while immersing myself in daily life reeled me in.</span><span style="font-family: Georgia, Times New Roman, serif;"> I romanticized the fact that the town of Calitri is nicknamed "Positano d'Irpinia" after its resemblance to the Amalfi coast fishing village I had visited a few short weeks before. Many of the homes have the familiar pastel colours of its Aegean neighbour. However, let's face it. What clinched the deal was the REALLY inexpensive rental of an apartment for a week in Italy, in what is an expensive country for travellers.</span></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-DgSTk3aO4dw/VggKP5iZmRI/AAAAAAAAYNM/JYvLvjE8Zq4/s1600/Calitri%2BCollage%2B2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="448" src="http://3.bp.blogspot.com/-DgSTk3aO4dw/VggKP5iZmRI/AAAAAAAAYNM/JYvLvjE8Zq4/s640/Calitri%2BCollage%2B2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The surrounding area near Calitri on the eastern borders of Campania</td></tr>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Up until now, as a first-time visitor to southern Italy I had focused on Italy’s brand-name locations such as Capri, Sorrento and the Amalfi Coast but I longed to touch a more authentic Italy. I wanted to experience</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;"> one of those unspoiled towns that many of us dream of finding. The kind where locals follow the drowsy beat of their own drum. </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Calitri offered what I was looking for with no horse-drawn carriages, no tacky souvenir shops, no fancy cocktail bars, and no menus translated into 7 languages.</span><br />
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<i><span style="font-family: Georgia, Times New Roman, serif;">“Ponder well on this point:</span></i> <i style="font-family: Georgia, "Times New Roman", serif;">the pleasant hours of our life</i> <i style="font-family: Georgia, "Times New Roman", serif;">are all connected by a more or less tangible link, </i><i style="color: #505050; font-family: Georgia, "Times New Roman", serif; line-height: 21px;">with some memory of the table.”</i><span style="background-color: white; color: #505050; font-family: Georgia, 'Times New Roman', serif; line-height: 21px;"> </span><span style="color: #505050; font-family: Georgia, 'Times New Roman', serif; line-height: 21px;"><i><span style="font-size: x-small;">Charles Pierre Monselet</span> </i></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">To reach Calitri I was travelling on a Sunday while leaving the sun-drenched coastal city of Tropea in Calabria behind for my next adventure. With the help of my friend and guide </span><a href="http://www.initalytours.com/" style="font-family: Georgia, "Times New Roman", serif; text-align: justify;">Tania of In Italy Tours </a><span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">I booked a train ticket to Calitri my destination for my final days in Italy. There was a single bus on a Sunday so no room for error. The train halted in Avellino and I found myself the soul occupant at the train station with all shops, restaurants etc. in the immediate vicinity closed and not yet open for the evening. It seemed desolate and remote except for a group of customary Italian gentleman sitting on a bench outside the station. This is when I wished I had more than just rudimentary Italian as one man kept coming and speaking with me (in Italian of course) while dangling his keys. As it turned out with our sign language and limited communication this group of men had taken it upon themselves to make sure that I got on that bus to Calitri. They practically jumped out in front of the bus as it was pulling up and ushered me on, handing me my suitcase with a wave and a smile. This is so Italian.</span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-uIWR3_Jv_pM/VgqFHNvdwKI/AAAAAAAAYOA/eRAhOWbw47w/s1600/Calitri%2B2012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-uIWR3_Jv_pM/VgqFHNvdwKI/AAAAAAAAYOA/eRAhOWbw47w/s640/Calitri%2B2012.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Calitri in the region of Irpinia</td></tr>
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<span style="text-align: start;">I arrived just after dusk to meet Emma Bastile who helped me navigate the maze of the old town to my home for the next week, a 3 bedroom apartment rebuilt by foreign investors after the devastating earthquake in the 1980's that demolished a good portion of the 'centro storico.' </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">I wouldn’t have found this place without Emma, the young owner of </span><a href="http://www.portadoriente.org/" style="font-family: Georgia, "Times New Roman", serif; text-align: justify;">Porta d'oriente real estate agency.</a><span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;"> The old town is a labyrinth of narrow streets that I longed to get lost in. The streets too narrow and crooked for vehicles. No wonder Italians are so slim!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Joyce Walder says, "Calitri is a faded postcard of a town; no movie house, no bookstore, weathered pastel stone buildings and the ruins of a medieval castle clinging to the side of a mountain. It takes a series of hairpin turns to reach and once there you can see the exposed interiors of buildings that were destroyed in the terrible earthquake of 1980. Elderly widows wear black and the agricultural tradition is strong."</span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ZJhlF4A3cJw/VgqB-jVbSdI/AAAAAAAAYNw/h8wxS6r3Js8/s1600/Calitri%2Bby%2BAngela%2BCollage%2B2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-ZJhlF4A3cJw/VgqB-jVbSdI/AAAAAAAAYNw/h8wxS6r3Js8/s640/Calitri%2Bby%2BAngela%2BCollage%2B2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photos of Calitri by Angela Paolantonio of L'Americana</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="text-align: start;">After a peaceful sleep I woke up to what seemed to be the sound of silence. I peered out my bedroom window from the tiny balcony hovering over the pottery roofs of neighbouring homes and was taken aback by the view of the winding road up to the town of Calitri with a view </span>toward Monte Vulture. It is said that this mountain was named by the Roman occupants thinking the mountain resembled the wing-span of a vulture.<span style="text-align: start;"> Stepping through the ancient, heavy wooden door of my historical home and down a narrow pathway I soon discovered that Calitri has a steep, stair-filled<i> 'centro storico' </i>that invaded my senses. It was like walking back in time. Wrought iron balconies overlooked narrow alleyways with old-fashioned storefronts and bars that have barely been touched by centuries of development. The town is flung haphazardly across the top and side of a steep hill ringed by mountains, and watched over by the great, crumbling medieval castle. </span>This is ancient Calitri, a world of stone archways, alleys, and narrow steps, and faded palazzos with walls emblazoned with sculpted stone heads, shells, and coats of arms. History and beauty burst from every corner…lizards from every crevice. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="text-align: start;">It was just what I was looking for for a quiet week after the hustle and bustle of the coast. </span><span style="text-align: start;">I was charmingly surprised by the authenticity of the village! You really get a feel of the real Italian country life and just wandering the narrow streets in the old part of town is an experience in itself. </span></span><span style="font-family: Georgia, 'Times New Roman', serif;">In contrast with many pretty country villages Calitri is not a ghostly hamlet, but a lively rural village of several thousand souls where life follows a gentle pace dictated by the seasons. A perfect place to relax and recoup from a busy lifestyle, it offered the authenticity I was looking for. The focus is on the simple things in life that is refreshingly far removed from the noisy, spoiled tourist resorts. </span><span style="text-align: start;"><span style="font-family: Georgia, Times New Roman, serif;">There is not much written on the internet about Calitri but it is truly a treasure in southern Italy. </span></span><span style="font-family: Georgia, 'Times New Roman', serif;">The area has been desolated by more than a century by emigration and a series of earthquakes the last being in 1980 and deserves all accolades.</span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-rCTY4x0WVqA/VgqB-qKqxCI/AAAAAAAAYN0/cSQ1LEb0lNw/s1600/Calitri%2Bby%2BAngela%2BCollage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="466" src="http://4.bp.blogspot.com/-rCTY4x0WVqA/VgqB-qKqxCI/AAAAAAAAYN0/cSQ1LEb0lNw/s640/Calitri%2Bby%2BAngela%2BCollage.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photos of Calitri by Angela Paolantonio of L'Americana</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">As I passed through the gates of the old town I heard a friendly voice addressing me in English. This was the first time that I met my friend Angela Paolantonio a slender<span style="text-align: start;"> Los Angeles woman who searched for her roots in the small Alta Irpinia town of Calitri and ultimately purchased her grandmother’s ancestral home. I soon discovered that she is a talented photographer and writer who has written not only for the New York Times and other publications but writes down her musings at <a href="http://www.lamericana.blogspot.ca/">her blog 'L'Americana'</a>. At the time this enterprising woman was teaching English language classes to locals and was invaluable as an interpreter as well as a friend during my stay in her beloved hometown. I have read exerts from her soon to be published book 'The Ghosts of Italy" the story of her journey to find her roots in this small Irpinian town. </span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: left;">Of Calitri Angela </span><span style="text-align: start;">Paolantonio writes,</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="text-align: start;">"I</span> entered the Centro Storico through an original city gateway at one end of Piazza della Repubblica. The arching-stone galleria leads you in towards what was once the private courtyard of the convent for the Sisters of the Benedictine Order, inhabited solely by nuns until the 1600’s. Once through this gateway my whole sense of the town is transformed. Gone are the expansive panoramas; the dramatic vistas of the Valle d'Ofanto and mountains in the near distance, curtained with morning fog or hidden by clouds at eye level. Inside the stone walls of the town the horizon is all but vanquished. Replaced by rows of stone houses on narrow cobbled lanes with only slices of sky overhead between the rooftops. The houses are not hard to appreciate; each one witness to an age long ago, their doors either weathered and abandoned, or only seemingly so, with some evidence of an elder or two residing there.</span> </blockquote>
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<span style="font-family: Georgia, Times New Roman, serif;">The January sun reflected off the white washed walls of some grand patrician houses as I climbed higher through the labyrinth. On via Giuseppe Tozzoli a double wooden portico lay open to the lane. The cavernous entryway seemed a passage to an epoch long past. Unlike the damp dark courtyards of centuries-old buildings I'd visited in the heart of Naples - echoing with women’s voices from apartments above - inside here was silent. The walls were sun-bleached dry and crumbled. Weeds grew out of the stone and ironwork several stories overhead. No voices lived here now, nor it seemed, had they for many years."</span></blockquote>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>_____________________________</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>"Love and understand the Italians,</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i> for the people </i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>are more marvellous</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i> than the land." E.M Forster</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>______________________________</i></span></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/--sxaasMLrIw/VggKOUgILDI/AAAAAAAAYM8/rHuFS_9TGJg/s1600/Calitri%2BCOLLAGE%2B3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="448" src="http://3.bp.blogspot.com/--sxaasMLrIw/VggKOUgILDI/AAAAAAAAYM8/rHuFS_9TGJg/s640/Calitri%2BCOLLAGE%2B3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A journey from farm to farm </td></tr>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Over the years we have kept in touch with the thought in the back of our minds of taking others to experience this bucolic area during wine harvest or </span><i style="font-family: Georgia, "Times New Roman", serif;">'vendemmia'</i><span style="font-family: Georgia, 'Times New Roman', serif;"> or </span><i style="font-family: Georgia, "Times New Roman", serif;">'transumanza</i><span style="font-family: Georgia, 'Times New Roman', serif;">'. Through an introduction </span><a href="http://morethanburnttoast.blogspot.ca/2013/05/the-great-mozzarella-in-carozza.html" style="font-family: Georgia, "Times New Roman", serif;">from Cecelia at the buffalo mozzarella farm in Cilento </a><span style="font-family: Georgia, 'Times New Roman', serif;">I was connected with a local veterinarian who introduced us to many of the local cheese artisans of the area as we also helped prepare a large vat of ricotta. We sat down to an amazing meal at a local agritourismo with his family and sampled the cheeses as well as a table groaning with other local delicacies. Angela was invaluable as interpreter as otherwise it would be just another pretty drive through the country with sign language and misunderstanding. One foggy night we also took a harrowing drive to the nearest town to replace my suitcase for the second time on my journey and sat down to some of the best pizza I had had on my journey so far. By this time money was tight or I would have loved to take her up on her offer of taking a cooking class with one of her relatives in their home. I revel in the thought that one day I will return and take her up on her offer.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I did enjoy a cooking class that was already arranged. I was connected with Tania a young woman who was the chef at <a href="http://www.locandadellarco.it/">La Locanda dell 'Arco</a>, a restaurant and pizzeria located in the heart of the historic city of Calitri near the Zampaglione palace. The restaurant with its terra cotta floors and wooden beams was designed in what were once the cellars and stables of the old palace. Tania was in the kitchen teaching me traditional dishes for a private cooking class. </span></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-PjSBv1VrvWA/VgqUSh0V2yI/AAAAAAAAYOY/cdONeZCsntY/s1600/Calitri%2BRestaurant%2B2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="http://3.bp.blogspot.com/-PjSBv1VrvWA/VgqUSh0V2yI/AAAAAAAAYOY/cdONeZCsntY/s640/Calitri%2BRestaurant%2B2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.locandadellarco.it/" style="font-size: medium; text-align: start;">La Locanda dell 'Arco</a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">You may think that Italian meals are excessively large with infinite courses, but more than a means for sustenance they are viewed as a social event. The portions are much smaller than those served in North America. Meals are generally based on vegetables and fruits and home-made pastas which are generally healthier than their cross-culture substitutes. The secret when preparing an Italian meal is to select the freshest of local ingredients, so what you eat will change from month to month. No matter where you are in Italy they eat with the seasons. </span><span style="font-family: Georgia, Times New Roman, serif; text-align: justify;">Every region offers its own unique taste experiences, with roots sunk deep in the wealth of the products cultivated in every part of It</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">aly. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Meat in the mountains, fruit and vegetables in the countryside, and fish along the coast, these are the stars of a Mediterranean diet. </span><span style="font-family: Georgia, 'Times New Roman', serif;">You only need to travel a few miles to find some new variation, some unknown ingredient or traditional technique. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Unlike Tuscany with its sun scorched hills, Irpinia is green, cool and lush and the weather is dry and cool, a pleasant diversion during the hot summer months. It's here that some of Italy's best wines are made including Aglianico, Greco di Tufo and Fiano di Avellino. The natural sulphur in the earth gives some wines a slightly fizzy texture that is unique to Irpinian wine. I would love to visit during harvest when </span><span style="font-family: Georgia, 'Times New Roman', serif;">the night air would be perfumed with the heady aromas of crushed grapes.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Calitrian cuisine is renowned in the area for being very tasty yet with a little bit of spice. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Scarlet chili peppers drying in the sunshine hang from every doorway, and you’re usually offered marinated chili oil to drizzle across homemade pasta dishes. From chickpea soups to peppery minced pork patties and sun-ripe tomatoes, the food is hearty and sublime.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">There are also many delicious meats in the area and local dishes typically feature veal, chicken, lamb and rabbit grilled on embers and accompanied with a variety of sauces. The meats are particularly tasty as there are many farms in the area, producing beef, poultry and milk, and others specializing in sheep and goats. Locally-produced cheeses include caciocavallo, scamorza, caciotta, pecorino and caprino, burrini and salt ricotta, and local chestnuts and hazelnuts have Italy-wide fame. Last but not least, truffle-lovers will enjoy the region as it boasts a generous supply of both the white and the black variety. Among the desserts the ricotta pie is a must, and those with a sweet tooth can also enjoy crespelle, struffoli, and calzoncelli, a chick-pea sweet typical of the nearby town of Sant'Andrea di Conza. Lacedonia's dessert specialties include chestnut and chocolate-paste filled ravioli and sfogliatelle (the worlds best pastry) stuffed with sweetened ricotta cheese or bitter cherry jam.</span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-xBgaAPsbJrs/VggKOqCjQsI/AAAAAAAAYNA/8DBn26gIKVg/s1600/CALITRI%2BCOLLAGE%2B4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="448" src="http://2.bp.blogspot.com/-xBgaAPsbJrs/VggKOqCjQsI/AAAAAAAAYNA/8DBn26gIKVg/s640/CALITRI%2BCOLLAGE%2B4.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tania in the kitchen at La Locanda dell'Arco; cinguli a local pasta</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 21px;">For all of us one of the joys of travelling is reliving those precious moments even years later. </span><span style="background-color: white; line-height: 21px;">When I travel I have always taken hundreds, if not thousands, of photos. Long before blogging I was taking photos of the food at my table while on even the smallest of adventures. There’s something so evocative to me about pictures of food and the power they have to vividly remind me of mouth-watering meals and moments that I’ve had on my travels. I can look at my culinary photos and remember exactly where I was, the scent of the dish placed in front of me, and the way the flavours opened up on my palate. </span><span style="background-color: white; line-height: 18px;">In many cases the taste or smell of something in my past is capable of painting a picture with richer, deeper brush strokes than any snapshot in my photo album. </span><span style="line-height: 18px;">Recreating those same dishes in your own kitchen is pure magic.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">We all have a love affair with different places for different reasons, the memories they provoke, the dreams they inspire and the extra dimension they bring to your life. </span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 21px; text-align: justify;">For me memories have always been made in the kitchen. </span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 21px; text-align: justify;">I find it interesting that while I struggle to remember my cellphone number or remember what I did yesterday the merest sniff of bread baking in the oven will evoke a plethora of memories and has me gathered around the kitchen table with my dad kneading dough with 5 year old chubby little fingers with frightening clarity.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Like people, pasta varieties are products of their environment. Just as the fertile Italian region of Emilia-Romagna have provided the world with rich tortellini, the more rugged Irpinian region has given us an infinite variety of hand-made no-nonsense pasta of various shapes and sizes. The most common are orecchiette, fusilli, tagliatelle, cavatelli, and ravioli. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Under the tutelage of Tania I was introduced to a regional pasta that is similar to orrechiette (or priests ears) called 'cinguli' (dumplings). Typically this hand made workhorse of the local cuisine is made with pure durum wheat semolina, boiled and served with a pulled meat sauce or a tomato based 'sugo.' </span><span style="font-family: Georgia, Times New Roman, serif;">Unlike most homemade pastas, which contain eggs, 'cinguli' are made from just flour and water. The lack of eggs and the use of semolina flour which is harder than white flour, contribute to the pasta’s pleasingly firm bite. The traditional flour used for this handmade pasta, known as “00” flour is worth its weight in gold. You can find '00' flour at your local Italian grocers, some grocery stores, and online. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">When I first tasted handmade 'cinguli' (pronounced CHIN-gwee-lee) at my cooking class, I had an epiphany, one of those moments when you know you’re tasting “the real thing.” As soon as I bit into one of the irregularly shaped discs I was hooked. The slightly chewy pasta was the perfect foil to the robust sauce they were tossed in. The pasta’s cupped shape held drops of the sauce, while its sturdy texture kept it from getting soggy.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The dough is made like any other pasta dough, by shaping the flour into a well, putting the liquid in the middle, and very gradually working in the flour with your fingers or a fork. The surprising difference with this dough is that you use warm water, not cold. The warm water will help to develop more gluten in the flour, making it very elastic. </span><span style="font-family: Georgia, 'Times New Roman', serif;">After the dough is mixed, it needs at least seven to eight minutes of serious kneading. As you knead, the dough may crumble a little; if it does, just wet your hands lightly and continue working.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Contrary to pasta myths out there, you don’t need to purchase any special equipment or clear your schedule for an entire day to make it.</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">Cinguli are easy to shape, but each “bowl” must be shaped individually, which understandably takes a little time. </span><span style="font-family: Georgia, 'Times New Roman', serif;">The basic method for shaping the pasta is to dimple a small, flat round of dough with your index finger to make a tiny cup. </span><span style="font-family: Georgia, 'Times New Roman', serif;">The dough dries quickly, so work with one piece at a time, keeping the rest covered with a towel or plastic wrap. </span><span style="font-family: Georgia, 'Times New Roman', serif;">The entire process is about 15-20 minutes. The results? Phenomenal!</span></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-idwVP03V3Kw/VgiVVdW3-AI/AAAAAAAAYNc/gUDOOi-ma8Q/s1600/Callitri%2BCollage%2B10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="432" src="http://3.bp.blogspot.com/-idwVP03V3Kw/VgiVVdW3-AI/AAAAAAAAYNc/gUDOOi-ma8Q/s640/Callitri%2BCollage%2B10.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Making cinguli; pasta at a local agritourismo; Irpinian hills</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">My visit to Calitri was much too brief. As the car pulled away, I felt that I had barely scratched the surface. I stared out of the window, wondering when I would be back, walking these streets again. I was happy that I had taken the plunge, gone off the beaten track and made the journey there, but disappointed that money was tight and I wasn't able to do all that I had wanted to do. </span><span style="font-family: Georgia, 'Times New Roman', serif;">This magical place was hard to leave with a hint of the scent of wild flowers along the rock walls, the memorable company and conversation, and the stunning vistas all around as I listened to the siren song of the land. It was autumn in late-November where life is rather peaceful and contemplative.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I covet <a href="http://www.amazon.com/Food-Wine-Guide-Naples-Campania/dp/1873429711"> Carla Capalbo’s book “The Food and Wine Guide to Naples and Campania.” I want to start in C</a>alitri and use this book to eat my way through the small towns of Campania, going from cheese makers to wineries, from olive oils mills to small family run farms. I want to sample local breads and freshly made mozzarella, still warm and oh so creamy. Sip limoncello and taste just picked figs again. Talk with these artisans and fill the car with their precious products, knowing that at some point I'll be lost and hungry and can pull over and have an impromptu picnic.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">This pasta was more than simply a vehicle for transporting sauce; it was an equal element of the dish, as important as the sauce itself. I knew that once I arrived home, I would be trying to perfect my own. Fortunately, <i>'cinguli'</i> are simple to make. I couldn't help but serve this delicious regional pasta with </span><i style="font-family: Georgia, "Times New Roman", serif;">'sugo'</i><span style="font-family: Georgia, 'Times New Roman', serif;"> or sauce as I had it in a a beautiful kitchen overlooking the verdant green hills of my wannabe home. </span><span style="font-family: Georgia, 'Times New Roman', serif;">As I tasted this enticing dish I close my eyes. The sun, the cool mountain breezes, the faint strains of Italian music….all the memories flood back. I dream of one day returning to my beloved Italy and reconnecting with the land. </span><span style="font-family: Georgia, 'Times New Roman', serif;">I have no idea if this is the exact method used by the local women, but it had a way of taking me back. </span><br />
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<i>Mangiare per vivere e non vivere per mangiare</i> (Eat to live and not live to eat). </div>
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<i><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">**Cinguli with Sugo**</span></i></div>
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Recipe for Handmade Semolina Dough from "Flour +Water" by Thomas McNaughton</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup semolina flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup 00 flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salted warm water: 3/4 water plus 1 tablespoon kosher salt</span><br />
<a href="http://www.epicurious.com/recipes/member/views/simple-traditional-sugo-pasta-sauce-1200357"><span style="font-family: Georgia, Times New Roman, serif;">Simple Traditional Sugo</span></a><br />
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<b>NOTE: I don't know where they get their kosher salt in the States but using 1 tablespoon of kosher salt here would make this pasta inedible - I would use 1/2 teaspoon not a tablespoon regular salt or kosher salt - you are your best judge)</b><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Combine the flours. Place the flour mixture on a dry, clean work surface, forming a mound about 8 to 10 inches in diameter at its base. Using the bottom of a measuring cup, create a well 4 to 5 inches wide, with at least 1/2 inch of flour on the bottom. Using a fork to stir the middle of the well, slowly pour in the salted water, trying to keep the integrity of the walls during this first step. Combine the flour and water into one mass and knead until fully incorporated. The dough will be dry. If necessary, using a spray bottle, spritz with water several times to "glue" the loose flour to the mass.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Once you've formed a ball, knead the dough: Drive the heel of your dominant hand into the dough. Push down and release, and then use your other hand to pick up and rotate the dough on itself 45 degrees. Drive the heel of your hand back in the dough, rotate, and repeat for 8 to 10 minutes.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Wrap the dough tightly with plastic wrap. Let rest for at least 30 minutes at room temperature before using. If you're not using it after 30 minutes, put it in the refrigerator.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Line 2 trays with a dry kitchen towel and dust your hands with some semolina mixture. Remove plastic wrap from your piece of dough and cut it into pieces. Roll each piece between your hands to create a rope 3 to 4 feet long and 1/2 inch wide. Put rope on a work surface and with a sharp knife cut into 1/2-inch pieces, separating pieces as cut so they are no longer touching. Lightly toss cut pieces with a little semolina mixture. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Take eat individual piece and while on the counter lightly but firmly draw your index finger along the dough towards you, creating a cup. Continue in this manner with all pieces. Practice makes perfect. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Drop cinguli into boiling water. Once pasta is cooked 80 percent, about 2 minutes, drain and transfer to sauté pan with some sauce. Let pasta finish cooking in the sauce.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">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/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D4567715590164266982%23editor%2Ftarget%3Dpost%3BpostID%3D5164212327056289432&media=https%3A%2F%2F3.bp.blogspot.com%2F-DgSTk3aO4dw%2FVggKP5iZmRI%2FAAAAAAAAYNM%2FJYvLvjE8Zq4%2Fs640%2FCalitri%252BCollage%252B2.jpg&xm=h&xv=sa1.37.01&xuid=o9uxaq__VvbG&description=" style="background-color: transparent;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D4567715590164266982%23editor%2Ftarget%3Dpost%3BpostID%3D5164212327056289432&media=https%3A%2F%2F3.bp.blogspot.com%2F-DgSTk3aO4dw%2FVggKP5iZmRI%2FAAAAAAAAYNM%2FJYvLvjE8Zq4%2Fs640%2FCalitri%252BCollage%252B2.jpg&xm=h&xv=sa1.37.01&xuid=o9uxaq__VvbG&description=" style="background-color: transparent;"></a><br /><div class="blogger-post-footer">Thank you for joining me on my journey.</div>Valerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.com27tag:blogger.com,1999:blog-4567715590164266982.post-59581040658515017422015-09-19T14:07:00.000-07:002015-09-22T05:12:43.415-07:00Celebrate the Salmon's Return with "Oceans to the Okanagan" <span style="font-size: x-small;"><br /></span>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">I hope you never tire of hearing about a small portion of the amazing events available to locals and tourists alike here in the Okanagan Valley. This weekend found me sharing a table with kindred spirits at Covert Farms, a completely organic farm and winery located 8 kilometers north of Oliver in the southern reaches of the Okanagan Valley. Besides offering a stunning landscape, a myriad of organic produce, and very hospitable people it was the muse a few weekends ago for a very special collaborative 5-course dinner where a portion of the proceeds went to support the Salmon Habitat restoration in the South Okanagan. I bumped shoulders with people from the Okanagan Nation Alliance, Ocean Wise Vancouver Aquarium, and Salmon-Safe B.C while enjoying an innovative menu and wines from Tinhorn Creek Vineyards. I am told I was the very first person to sign up and show my support for this special event with an opportunity to learn more about the story of the Okanagan salmon and enjoy a very special menu highlighting the region.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Established over 50 years ago in Oliver, British Columbia Covert Farms Family Estates is the definition of sustainable and organic. They are proud to say that they are also Certified Salmon Safe. What does this mean exactly? With a Salmon bearing river passing through their property, Covert Farms Family Estates takes, very seriously, the need to respect that habitat while maintaining their farm and vineyards. With over 650 acres, this is by no means an easy feat to accomplish, but accomplish it they have.</span></div>
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 21px;">Here in the Okanagan Valley, farmers and chefs take pride in their commitment to quality and share a passion for locally grown food and nowhere is it more evident when the farmer speaks of his love for his land. </span><span style="line-height: 21px; text-align: start;"> </span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 21px;">Regardless of the farm’s size, there is a lot to be done especially with the strain of the heat. Through our conversation I was struck with how farming really not only takes technical know-how but it takes a lot of courage. As a vocation it is certainly not for the faint of heart. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">For our Oceans to the Okanagan Dinner <a href="http://www.covertfarms.ca/">Covert Farms Chef Derek Uhlemann</a> partnered with <a href="http://www.foragevancouver.com/">Chef Chris Whittaker of Forage Restaurant in Vancouver</a> and <a href="http://www.tinhorn.com/?method=pages.showPage&PageID=d8875c7f-918d-1756-1bee-3702593db87f&originalMarketingURL=Restaurant">Chef Jeff Van Geest of Miradoro Restaurant at Tinhorn Creek Vineyards</a> cooking up a memorable five-course feast. We mingled while watching the pageantry of the kitchen unfold before us. We were teased with Salmon Pastrami Mousse Stuffed Rye Gougeres with Bread and Butter Zucchini Pickles; Osoyoos Lake Sockeye Salmon Farm Rye Blinis with a Smoked Farm Egg; and Salmon Tataki with Enderby Lentil Miso and Pickled Cucumbers. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Next a Pork Terrine with Melon Mostarda with pork raised on the riverbanks of the farm itself served with Covert Farm Yukon Gold Potato Gnocchi with Wild River Burdock and Dungeness Crab. The tables were soon groaning family style with a West Coast Seafood Mixed Grill with Legendary Covert Farms Corn, Heirloom Tomatoes, and Poblano Peppers. In Italian-style a salad of Covert Beet Greens, Squash Blossoms, and Salad Greens with Crispy Salmon Skin was served as a final course. And to top it all off a trio of desserts were offered...Beet Cake, Compressed Verbena Fruit and Almond and Honey Panna Cotta.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">As I savoured my salmon dishes who would have believed that the humble salmon was once widespread in our inland lakes here in the Okanagan Valley Basin from the United States border to Lake Okanagan. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Did you know that once upon a time we had salmon living in Okanagan Lake? I didn't! The migration of salmon is considered one of the great ‘miracles of nature’ and is a source of fascination and interest the world over.</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">Once the most abundant, prolific and hardy of fish, the Okanagan Sockeye salmon almost disappeared from our lakes altogether.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Chef Derek addressing the guests; <span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Salmon Tataki with Enderby Lentil Miso and Pickled Cucumbers; </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Osoyoos Lake Sockeye Salmon Farm Rye Blinis with a Smoked Farm Egg</span></span></td></tr>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Today thanks to the innovation and far-thinking <a href="http://www.syilx.org/">ONA (Okanagan Nation Alliance)</a>, a stewardship group for the management and protection of native tribal lands and its natural resources, Sockeye salmon can once again be found in Osoyoos Lake in the Southern Okanagan in growing numbers. </span><span style="font-family: Georgia, Times New Roman, serif;">It turns out there used to always be native salmon species in the Okanagan that migrated this time of year into the interior from their home off the coast of British Columbia. They would make an incredible 1,000-kilometre journey from the mouth of the Columbia River where it bisects the American states of Washington and Oregon, up the Columbia River and into the Okanagan River system. Historically, chinook, coho, chum, and steelhead were also indigenous salmon species in the Okanagan River Basin, but until today they have been considered either extinct or found in very low numbers. <a href="http://okanaganlife.com/return-of-the-sockeye/">You can read a more detailed account in Okanagan Life from Jennifer Cockrall-King on this incredible fish and the efforts being made to stabilize and rebuild the declining wild Okanagan Sockeye population</a> and to revitalize the Okanagan Nation salmon fishery. </span></div>
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<span style="background-color: white; color: #505050; line-height: 21px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; text-align: justify;">In the mid-1800’s, the Sockeye fishery began to change dramatically due to man-made adjustments to the river channels between the lakes. Settlement along the river, the building of nine hydro-electric dams, channelization, urban encroachment, commercial fishing, irrigation and other water management practises damaged salmon habitat, interrupted migration routes, and reduced stocks entering the rivers to spawn. A decade ago, the number of salmon returning were down to a few thousand.</span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Since 2004, the ONA fisheries department has been working with governments, utilities and other agencies on both sides of the international boundary to restore fish passage for salmon. The Okanagan Nations Alliance have initiated a 12-year project to reintroduce sockeye back into their former spawning and living grounds, a means of livelihood that has been closed to them for the last several decades. The studies are ongoing, although early results on returning salmon appear promising. So much so that for the last year or so Okanagan Sockeye salmon is available at one of our local fishmongers.Which is why I was able to enjoy wild salmon, caught in Osoyoos Lake with other locals.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">On another note, this weekend <a href="http://www.syilx.org/events/okanagan-nation-salmon-feast-and-celebration/">the annual Salmon Fest kicked off Friday in Okanagan Falls</a>. The three-day event honours the First Nations' sacred beliefs. Held at Okanagan Park, the area serves as a traditional fishing camp, gathering place and trading site for the Okanagan Nation Alliance.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">During the event, visitors can take in a traditional performance and ceremony, paddle a canoe, play in a stick game tournament and, on Sunday, enjoy a salmon feast.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The ONA says the festival is important in the face of this year's drought, which impacted salmon and water in the valley. It celebrates continued efforts by the Okanagan Nation to rehabilitate local ecosystems and renew connections so our salmon can thrive.</span></div>
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<span style="font-size: x-small;">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/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.</span><br />
<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fdraft.blogger.com%2Fblogger.g%3FblogID%3D4567715590164266982%23editor%2Fsrc%3Dheader&media=https%3A%2F%2F2.bp.blogspot.com%2F-xNEq9HUCEKU%2FVeM9alP9YUI%2FAAAAAAAAYIo%2FurczNnAEUxs%2Fs640%2FCovert%252BFarms%252BCollage%252B2.jpg&xm=h&xv=sa1.37.01&xuid=o9uxaq__VvbG&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 42px; opacity: 0.85; position: absolute; top: 33px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fdraft.blogger.com%2Fblogger.g%3FblogID%3D4567715590164266982%23editor%2Fsrc%3Dheader&media=https%3A%2F%2F2.bp.blogspot.com%2F-xNEq9HUCEKU%2FVeM9alP9YUI%2FAAAAAAAAYIo%2FurczNnAEUxs%2Fs640%2FCovert%252BFarms%252BCollage%252B2.jpg&xm=h&xv=sa1.37.01&xuid=o9uxaq__VvbG&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 42px; opacity: 0.85; position: absolute; top: 33px; width: 40px; z-index: 8675309;"></a><div class="blogger-post-footer">Thank you for joining me on my journey.</div>Valerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.com4tag:blogger.com,1999:blog-4567715590164266982.post-10127634968089687742015-09-17T08:03:00.004-07:002015-09-21T04:50:24.323-07:00Celebrate the Season with an Heirloom Tomato Jam at The Second Annual Tomato Festival<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #505050; font-family: Cambria; font-size: 15px; line-height: 21px;">Walking through the farmers market this time of year, you can't help but realize that tomato season is still in full swing. Tomatoes are available all year round but it’s not until mid summer that they really come into their own. With the threat of frost in September the season is fleeting as we savour the last few days of summer and all the bounty it has to offer. The weather begs to differ with hot, sultry days and cool nights but things can turn on a dime.</span></div>
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<span style="background-color: white; color: #505050; font-family: Cambria; font-size: 15px; line-height: 21px;">What better way to celebrate my absolutely favourite fruit than with a Tomato Festival. When I mentioned to my worldly travellers where I was headed this past Sunday they had visions of <a href="http://www.latomatinatours.com/" style="color: #909090; text-decoration: none;">La Tomatina in Spain </a>. Although it is on my bucket list, this was a celebration of a different colour. And celebrate we did with an array of delicious and innovative little bites topped off with the piece de resistance a variety of freshly baked pizzas from a wood fire oven for the second annual <a href="http://www.sunshinefarm.net/" style="color: #909090; text-decoration: none;">Tomato Festival at Sunshine Farms</a>.</span></div>
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<span style="color: #505050; font-family: Cambria; font-size: 15px; line-height: 21px;">When wandering the venue you literally felt the excitement. Heirloom tomatoes begging to be savoured lined the beautifully decorated <a href="http://morethanburnttoast.blogspot.ca/2015/07/recreating-experience-with-chilled.html">large wooden farm table where we attended an Earth to Table dinner a few months ago.</a> Perfectly plump workhorse Campbell's tomatoes, pints of adorable cherry tomatoes just begging to be snacked on, and of course, the queen bee of the pack, the knobby heirlooms, in every shape and size imaginable. some of them making their noble debut. The rich tapestry of colours, the diversity and depth of flavour, and the general beauty of the tomatoes provided an experience that your average grocery store tomato just cannot match. I wait all year for their </span><span style="color: #505050; font-family: Cambria; font-size: 15px; line-height: 21px;">arrival and a festival to celebrate their unimaginable flavour and beauty was right up our alley. My friend <a href="http://oliveoilandlemons.com/" style="color: #909090; text-decoration: none;">Dina of Olive Oil and Lemons</a> (and this year her husband George), <a href="http://theculinarytravelguide.com/">Laura of The Culinary Travel Guide</a> and our friends Carola and Bob welcomed the shade of an abundant fruit tree while we listened to the strains of country and western music. </span><span style="color: #505050; font-family: Cambria; font-size: 15px; line-height: 21px;"> </span><span style="color: #505050; font-family: Cambria; font-size: 15px; line-height: 21px;"> Sparkling tomato water was a refreshing bonus to ward off the heat of a lazy summer day as we listened to the sultry sound of </span><span style="color: #505050; font-family: Cambria; font-size: 15px; line-height: 21px;">Cowboy Ted a bronco buster from </span><a href="http://www.douglaslake.com/" style="font-family: Cambria; font-size: 15px; line-height: 21px;">Douglas Lake Ranch near Kamloops </a>while <span style="color: #505050; font-family: Cambria;"><span style="font-size: 15px; line-height: 21px;">relishing each little bite with friends old and new. It was nice that Ted remembered us from last year since we remembered him.</span></span></div>
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<span style="background-color: white; color: #505050; font-family: Cambria; font-size: 15px; line-height: 21px;">In recent years, heirloom tomatoes have caught the fancy of an increasing number of gardeners and local growers making them more widely available. These are the tomatoes that people have fallen in love with, and have deemed worthy of keeping from plants that have been grown year after year and handed down from gardener to gardener. At the farm, owner Jon Alcock showed us how to collect the seeds from these prized tomatoes last year. Heirloom tomato seeds, like your grandmother’s china, are viewed as precious family treasures that have been passed from generation to generation. For an heirloom tomato to qualify for heirloom status it has to have been around for at least 50 years. Newer genetic variations are classified as hybrids.</span></div>
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<span style="background-color: white; color: #505050; font-family: Cambria; font-size: 15px; line-height: 21px;">Heirloom tomatoes have several advantages over hybrids. Most importantly they have outstanding flavour! They also come in a variety of colours, pink, yellow, orange, maroon, purple and may even be marbled or striped or have unusual shapes. Until the 20th century and the onset of hybrids tomato varieties were every shape but round. With names like Cherokee Purple, Brandywine, Kellogg's Breakfast, San Marzano, Yellow Pear, Radiator and Charlie's Mortgage Lifter how can you resist!!! </span><span style="background-color: white; color: #505050; font-family: Cambria; font-size: 15px; line-height: 21px;">Nature blesses perfectly ripe summer tomatoes with their own ideal dressing. Rich olive oil and a generous seasoning of salt and pepper are practically all that’s needed to bring out the sunny flavour of summer tomatoes and complement the sweet-tart acidity of their natural juices. </span></div>
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<a href="http://www.sunshinefarm.net/" style="background-color: white; color: #909090; font-family: Cambria; font-size: 15px; line-height: 21px; text-decoration: none;">Sunshine Farm</a><span style="background-color: white; color: #505050; font-family: Cambria; font-size: 15px; line-height: 21px;"> is nestled in the hills of South East Kelowna on just a little over 12 acres. It has been owned and operated by Jon and Sher Alcock since 1987 when they decided to create a life on a sustainable farm for their family that also serves its community. </span><span style="background-color: white;"><span style="color: #505050; font-family: Cambria;"><span style="font-size: 15px; line-height: 21px;">They specialize in Certified Organic rare, heirloom, and open pollinated vegetables, herbs and some fruits through seed sales but chances are that if you go to one of our local farm-to-table restaurants in the city their unique signature would be felt on the menu.</span></span></span></div>
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<a href="http://4.bp.blogspot.com/-Z5kNDi1K-zo/Vfu5xuWvTHI/AAAAAAAAYMQ/JvvVZoWSmAo/s1600/Tomato%2BFestival%2B2015%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-Z5kNDi1K-zo/Vfu5xuWvTHI/AAAAAAAAYMQ/JvvVZoWSmAo/s640/Tomato%2BFestival%2B2015%2BCollage.jpg" width="640" /></a></div>
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<span style="color: #505050; font-family: Cambria; font-size: 15px; line-height: 21px;">Their passion and knowledge shone through as we took a tour of the property with Jon explaining some of the more unusual offerings and the history behind them. Not only is it a sustainable farm but is the setting for Vocational Development Opportunities for challenged adults in the community. The setting is diverse, offering a chance to learn about equipment operation, woodworking, plant identification, seed collection, harvesting, labelling, math skills, weighing, and packaging. </span></div>
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<span style="color: #505050; font-family: Cambria; font-size: 15px; line-height: 21px; text-align: justify;">Rustic elegance and abundant charm provided the ideal setting for a relaxing afternoon in the Okanagan sunshine while we enjoyed the finest, freshest culinary presentations from <a href="https://www.sunshinefarm.net/" style="color: #909090; text-decoration: none;">Mona Johannson</a> who worked magic with these amazing heritage varietals picked only moments before in their fields. </span><span style="text-align: justify;"><span style="color: #505050; font-family: Cambria;"><span style="font-size: 15px; line-height: 21px;">The simplicity of life in this bucolic setting inspired a simple and yet stunning presentation where everything except the olive oil and dairy were produced right on the farm including the over 150 varieties of heirloom tomatoes. </span></span></span><span style="color: #505050; font-family: Cambria; font-size: 15px; line-height: 21px; text-align: justify;">Because their gardens are a stones throw away, Mona can pick produce and local products at just the right moment to create culinary masterpieces at peak perfection for catered events and outstanding dinners such as what we have experienced in the past.</span></div>
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Here in the Okanagan Valley, farmers and chefs take pride in their commitment to quality and share a passion for locally grown food and nowhere is it more evident when Jon speaks of his love for his land. His passion and knowledge shone through while explaining some of the more unusual offerings and the history behind them.<span style="background-color: transparent; text-align: start;"> </span><span style="background-color: transparent;">Regardless of the farm’s size, there is a lot to be done especially with the strain of the heat. Through our conversation I was struck with how farming really not only takes technical know-how but it takes a lot of courage. As a vocation it is certainly not for the faint of heart. </span></div>
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Today I offer you the Alcock family's recipe for Tomato Jam that was one of the amazing offerings at the festival. They had many jars for sale but I simply was not quick enough. Mona says, "I know the Jalapeno seems a little crazy, but really, it all tastes amazing when it is finished. Enjoy!"<br />
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To echo Jon’s sentiments, it really takes all of us to support the local agricultural community of which we’ve grown so fond of in the last years of ‘eating local’ and we need to continue seeking the closest connection possible with our food producers. Enjoying a festival celebrating our bounty truly is the quintessential essence of that spirit and should not be missed! To celebrate with the Alcocks is like being part of the family.</div>
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<tr><td class="tr-caption" style="text-align: center;">The Alcock's Heirloom Tomato Chutney<br />
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<span style="font-size: x-large;"><i>**Sweet Tomato Jam**</i></span></div>
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Prep Time 15 Minutes</div>
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Cook Time – up to 2 hours</div>
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2 pounds heirloom variety tomatoes, your preference of variety</div>
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1 cup granulated sugar</div>
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¼ cup honey</div>
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2 tablespoons lemon juice</div>
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1 ½ teaspoon salt</div>
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1 teaspoon crushed jalapeno</div>
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½ teaspoon cumin</div>
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¼ teaspoon cinnamon</div>
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Pinch ground clove.</div>
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Core and chop tomatoes, place in large pot. </div>
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Add all other ingredients and bring to a boil over medium heat. Lower to low/medium and simmer 1 ½ to 2 hours.</div>
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To test thickness, place a teaspoon or so on a frozen plate, let sit for a minute. If mixture sticks like gelatin when plate is tipped, it is ready • 220 degrees F, if using a thermometer.</div>
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Pour into jars or process for long storage.</div>
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<span style="font-size: xx-small;">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/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.</span></div>
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<div class="blogger-post-footer">Thank you for joining me on my journey.</div>Valerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.com5tag:blogger.com,1999:blog-4567715590164266982.post-29027087274648921802015-09-12T10:32:00.000-07:002015-09-12T16:21:18.941-07:00An Ethereal Night at the Okanagan Food and Wine Writers Workshop<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-kHJWGkKqHs8/VfQsEJBHUyI/AAAAAAAAYLM/chMwKYjO-2g/s1600/Writers%2BWorkshop%2B2015%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="http://1.bp.blogspot.com/-kHJWGkKqHs8/VfQsEJBHUyI/AAAAAAAAYLM/chMwKYjO-2g/s640/Writers%2BWorkshop%2B2015%2BCollage.jpg" width="640" /></a><span style="background-color: transparent; font-family: Cambria;"><span style="line-height: 21px;"><br /></span></span></div>
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<span style="background-color: transparent; font-family: Cambria;"><span style="line-height: 21px;">Have you ever had a life changing moment where you are so overwhelmed on many different levels of emotion that it is hard to put it down in words? I have experienced this only rarely in my lifetime. When discovering the tiny island of Kea in Greece through the eyes of <a href="http://www.keartisanal.com/" style="color: #909090; text-decoration: none;">Aglaia and Costas of Keartisanal</a>, climbing up pinnacles of rocks to ancient monasteries in the Meteora region in Greece, driving along the Cinque de Terre in Italy at 18, staying at a converted convent on the Coast of the Gods in Tropea, Italy with an active volcano as my view across the expanse of a cerulean blue sea. These are life changing moments than can never be forgotten.</span></span></div>
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<span style="background-color: transparent; font-family: Cambria; line-height: 21px;"><br /></span><span style="background-color: transparent; font-family: Cambria;"><span style="line-height: 21px;">However, life changing moments can also be found in the simple things in life. When I attend any type of event I have always taken hundreds, if not thousands, of photos. My third eye is my camera lens and through it I see the world through rose coloured glasses. </span></span><span style="background-color: transparent; font-family: Cambria; line-height: 21px;">Long before blogging I was taking photos of the food at my table while on even the smallest of adventures. There’s something so evocative to me about pictures of food and the power they have to vividly remind me of mouth-watering meals and moments that I’ve had on my travels. I can look at my culinary photos and remember exactly where I was, the scent of the dish placed in front of me, and the way the flavours opened up on my palate. In many cases the taste or smell of something in my past is capable of painting a picture with richer, deeper brush strokes than any snapshot in my photo album. In some small way I hope today to take you along for a few moments on this journey hand in hand.</span></div>
<a name='more'></a><span style="background-color: transparent; font-family: Cambria; line-height: 21px;">I remember my first long table dinner in San Francisco at the now defunct Foodbuzz Festival </span><a href="http://www.outstandinginthefield.com/" style="background-color: transparent; color: #909090; font-family: Cambria; line-height: 21px; text-decoration: none;">hosted by Outstanding in the Field.</a><span style="background-color: transparent; font-family: Cambria;"><span style="line-height: 21px;"> They are the grandaddy by which all long table dinners must live up to, not only in my own mind but by the creation of the ultimate experience. Imagine two hundred and fifty diners sipping on premium California wines and a multi-course gastronomic venture. We were seated at candlelit tables which snaked through a warehouse somewhere in San Francisco. Each season I am privileged to attend numerous long table dinners here in my beloved home at a myriad of venues throughout the Okanagan valley which emulate that first ethereal event. The experience greets me like an old friend that I have been longing to see after emerging from my cocoon beginning Spring and culminating during harvest season in the fall.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">The table is set at Sandhill Winery</td></tr>
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<span style="background-color: transparent; color: black;">What are long table dinners you ask? For those unfamiliar with the concept, it is exactly what it sounds like. A multiple course dinner shared with friends (or complete strangers) served at one long communal table. The meals can take place in a rural setting often in the farmers fields themselves, amongst the vines at a local vineyard, or as in the case above in a warehouse. The setting is the catalyst to the exciting prospect of dining on the freshest food possible while supporting the local chefs and farm community in the simplest way possible. By enjoying all they have to offer. Sharing this experience with old and new friends, it simply does not get any better than that!!</span></div>
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<span style="color: black;"><span style="font-family: Cambria; line-height: 21px; text-align: justify;">You can paraphrase a farm to table dinner as 'f</span><span style="font-family: Cambria; line-height: 21px; text-align: justify;">arm to fork', ' farm to plate', 'earth to table', 'the hundred mile diet', 'locavore' or however your hosts care to entice you. </span><span style="font-family: Cambria; line-height: 21px; text-align: justify;">The farm-to-table buzzword is well-established now at restaurants and venues across the country, and many chefs are finding ways to thoroughly integrate the locavore ethic into their kitchens. T</span><span style="font-family: Cambria; line-height: 21px; text-align: justify;">he farm-to-table movement will open your eyes and delight all your senses when you have the opportunity to experience it (and if it is done well). </span></span></div>
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<span style="font-family: Cambria; line-height: 21px; text-align: justify;"><br /></span><span style="background-color: white; font-family: Cambria; line-height: 21px; text-align: justify;"></span><span style="text-align: justify;"><span style="font-family: Cambria;"><span style="color: black; line-height: 21px;">So far this year I have been to numerous long table dinners throughout the valley, Whenever I have sat down to write about these experiences I have been overwhelmed by where to begin. How do you convey the joy, laughter, jaw-dropping food and kaleidoscope of home grown produce all rolled into one. The clinking of sparkling glasses, the special touches… </span></span></span><br />
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<span style="color: black;"><span style="background-color: white; text-align: justify;"><span style="font-family: Cambria;"><span style="line-height: 21px;">Each of these experiences are special in their own way. It is about enjoying someone else’s idea of what a good meal should be. We trust that the menu will transport us. We trust that whoever sits next to us, we will at least have good food in common. And from there, things only get better!! We’re not rushed, because the whole evening is devoted to the experience. No one is waiting to take our seats. The emphasis is on enjoying what we’re being treated to, to opening up our minds to new flavours, and to new friends who fast become kindred spirits. I always enjoy myself whether it is with my friends or if I go solo and make new friends. Given the groans, moans, and laughter I think I can say the same for my dinner companions last night who were tending their first experience of what would be an amazing weekend</span></span></span><span style="background-color: white; font-family: Cambria; line-height: 21px;"> attending the </span></span><a href="http://www.okanaganfoodandwinewritersworkshop.com/" style="background-color: white; color: #909090; font-family: Cambria; line-height: 21px; text-decoration: none;"><span style="color: black;">Okanagan Food and Wine Writers Workshop</span></a><span style="background-color: white; color: black; font-family: Cambria; line-height: 21px;"> in Kelowna.</span></div>
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<span style="background-color: white; color: black; font-family: Cambria; line-height: 21px;">This workshop is organized by our innovative and fearless leader Jennifer Cockrall-King. Jennifer is a </span><a href="http://foodgirl.squarespace.com/" style="background-color: white; color: #909090; font-family: Cambria; line-height: 21px; text-decoration: none;"><span style="color: black;">foodie and writer extraordinaire</span></a><span style="color: black;"><span style="background-color: white; font-family: Cambria; line-height: 21px;"> who lives part time on the Naramata Bench in the Okanagan Valley with many prestigious writing gigs and awards under her belt (if I list them all I am sure she would be blushing) as well as several published and soon to be published award-winning books. Over the weekend she will lead the attendees through many learning experiences throughout the 2.5 days of the workshop with energy to spare. She does everything in her power to gather the most creative and knowledgeable speakers...and thrown in for good measure passionate locals and memorable food experiences. Sadly due to work commitments I was unable to join in this </span><span style="font-family: Cambria;"><span style="line-height: 21px;">year but I know that the participants are in for a memorable weekend.</span></span></span></div>
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<span style="color: #505050; font-family: Cambria; line-height: 21px; text-align: justify;">Last night we attended a long table dinner at <a href="http://www.sandhillwines.ca/">Sandhill Wines. </a><span style="color: black; font-family: Times New Roman;">Sandhill is the premium brand produced by <a href="http://www.calonavineyards.ca/">Calona Wines</a>, the oldest winery in the Okanagan which was established in 1932 by Cap Capozzi, Giuseppe Ghezzi and WAC Bennett. It opened </span></span><span style="color: #505050; font-family: Cambria; line-height: 21px; text-align: justify;"><span style="color: black; font-family: Times New Roman; font-size: small;">its newly renovated urban winery in downtown Kelowna where the public can explore the award-winning wines of Master Winemaker Howard Soon. The downtown winery offers wine tastings of the largest portfolio of Sandhill wines including many rare and hard to find lots.</span></span></div>
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<span style="color: #505050; font-family: Cambria; line-height: 21px; text-align: justify;"><span style="color: black; font-family: Times New Roman; font-size: small;">Their single vineyard wines are made with grapes grown in individual vineyards in the southern Okanagan. Each of the vineyards including King Family, Phantom Creek, Vanessa Vineyard, Hidden Terrace, and Osprey Ridge as well as</span></span><span style="color: #505050; font-family: Cambria; line-height: 21px; text-align: justify;"><span style="color: black; font-family: Times New Roman; font-size: small;"> 450 acres of Sandhill-owned vineyards wines, are all bottled as single vineyard wines. Most are small lots which are small quantities of wine from specific identified blocks within a vineyard that deliver wines of great character and depth and capture the defining influences of terroir, microclimate and winemaker. These influences harmonize to provide a truly distinct, one-of-a-kind experience we were able to taste in every glass.</span></span></div>
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<span style="color: #505050; font-family: Cambria; line-height: 21px; text-align: justify;"><span style="color: black; font-family: Times New Roman; font-size: small;">Last night we were taken on a tour of the winery while sipping a beautiful rose and noshing on an heirloom tomato pissaladiere with caramelized onions <a href="http://joyroadcatering.com/">from our beloved Joy Road Catering.</a> Wandering the venue the design of the winery is inspired by the industrial heritage of its downtown Kelowna neighbourhood. The 8,000 square foot space is modern and light-filled, with soaring ceilings and reclaimed, 80-year-old wood beams. </span></span></div>
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<span style="color: black;"><span style="font-family: Cambria; line-height: 21px; text-align: justify;">Our culinary hosts for the evening were the talented chefs Dana Ewart and her team of Joy Road Catering who welcomed us with big hugs. As we walked into the venue the stage was set. </span><span style="font-family: Cambria; line-height: 21px; text-align: justify;">Close your eyes and envision one long communal table in the barrel room at the architecturally stunning Sandhill Wines; t</span><span style="font-family: Cambria; line-height: 21px; text-align: justify;">he long wooden </span><span style="font-family: Cambria; line-height: 21px; text-align: justify;">table topped with sparkling crystal were soon to be filled with premium Sandhill Wines. Our senses were heightened and we were more than ready for a highly anticipated evening. Candles flickered amongst the white plates and silverware with the barrel room creating the backdrop and the workshop attendees creating the muse. It created a kaleidoscope show of colour in the fading light as the evening loomed before us with the wines of Sandhill </span><span style="font-family: Cambria; line-height: 21px; text-align: justify;">competing for the centre of attention. </span></span></div>
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<span style="font-family: Cambria; line-height: 21px; text-align: justify;"><span style="color: black;">On the table, <span style="font-family: Times New Roman;">Squash Blossom Fritters with Frog Skin Melon and </span></span><a data-hovercard="/ajax/hovercard/page.php?id=346927548651218&extragetparams=%7B%22directed_target_id%22%3A0%7D" href="https://www.facebook.com/pages/Joy-Road-Catering/346927548651218"><span style="color: black; font-family: Times New Roman;">Joy Road Catering</span></a><span style="color: black; font-family: Times New Roman;"> 2 year proscuitto</span></span><span style="color: black; font-family: Cambria; line-height: 21px; text-align: justify;"> The flavours blended so perfectly it is a dish that is unforgettable in mind., If you read these pages my love for squash blossoms and my search for them is legendary :-)</span><br />
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<span style="color: black;">This was followed by platters served family style groaning with the edible bounty of the region. Our plates were piled high with Lapin Cooked in Organic Hay Browned Butter with Sage, Bacon, Carrots and Cabbage; Roasted Grape Risotto with Parmesan and Thyme; Whole Stuffed Trout with Hop Salt Cooked over Dead Sage; and Leeks Vinaigrette with Anchovies and Eggs. And for dessert (since this is a food blog and it is all about food),Wild Elderberry and Anise Panna Cotta with Hazelnut Praline, Poached Butter Bottom Pears, and Joy Road House Made Prunes...Sigh….</span></div>
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<span style="background-color: white; color: #505050; font-family: Cambria; line-height: 21px; text-align: justify;"><span style="color: black;"> A long table dinner is one of the experiences every serious diner, and every diner who visits the valley should experience. A weekend spent at the </span><a href="http://okfwww.squarespace.com/"><span style="color: black;">Okanagan Food and Wine Writers Workshop</span></a><span style="color: black;"> with world-class writers, foodies and local producers and winemakers is definitely a must.</span> </span><br />
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<span style="font-size: xx-small;">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/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.</span><br />
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<div class="blogger-post-footer">Thank you for joining me on my journey.</div>Valerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.com5tag:blogger.com,1999:blog-4567715590164266982.post-83710474671414608892015-09-10T03:50:00.000-07:002015-09-10T06:13:10.936-07:00Heirloom Tomato Tart with Goat Cheese<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-hjCquzK_FpQ/Ve5AyfVHCrI/AAAAAAAAYKY/qlw6Nk98XJw/s1600/Tomato%2BTart%2B3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-hjCquzK_FpQ/Ve5AyfVHCrI/AAAAAAAAYKY/qlw6Nk98XJw/s640/Tomato%2BTart%2B3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heirloom Tomato Tart with Goat Cheese</td></tr>
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This coming weekend is the <a href="http://morethanburnttoast.blogspot.ca/2015/07/recreating-experience-with-chilled.html">Tomato Festival at Sunshine Farms</a>, you will hear more about that later. Last year we had such a good time that we signed up right away when tickets were offered. In hind site I have been dreaming of beautiful heirloom tomatoes since then and am beside myself with happiness that they are once again in season. I have been enjoying them for weeks now. With so many recipe choices swirling around in my mind this weekend I opted for a luscious French-style tomato tart. With pastry in the freezer and a little time on my hands I started eying those heirloom tomatoes sunbathing on the kitchen counter. </div>
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This tart features a rustic crust slathered with freshly made pesto, layered with juicy slices of ripe, heirloom tomatoes, a drizzle of olive oil, then topped with rounds of goat cheese. Just prior to sliding the tart into the oven you can <a href="http://www.davidlebovitz.com/2010/05/french-tomato-tart-recipe/">add a generous drizzle of honey as David Lebovitz does in his infamous French tart.</a> It is totally up to you. This recipe was loosely based on his tart but as always I offered my own spin and instead of mustard added a basil pesto. In my mind there is no better pairing for a ripe, sun kissed tomatoes than basil.</div>
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I opted for making 4 small tarts rather than a single large tart. Perfect for individual servings. The kaleidoscope of colours of heirloom tomatoes made them pop visually. Next time however I would blind bake the pastry crusts in the oven first and then add the tomatoes afterwards so that they stay more true to their nature. But this recipe was perfect for what it is.</div>
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"Mangez bien, riez souvent, aimez beaucoup" Eat well, laugh often, love abundantly.</div>
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<span style="font-size: x-large;"><i>**Heirloom Tomato Tart**</i></span></div>
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For the Tart:<br />
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Your favourite recipe for a two crust pie, chilled in the refrigerator<br />
4 tablespoons pesto (recipe below)<br />
3 large ripe tomatoes or 5 medium tomatoes, preferably heirloom<br />
1-1/2 tablespoons olive oil<br />
8 ounces fresh goat cheese, sliced into rounds<br />
4 tablespoons Parmesan cheese, finely grated<br />
2 tablespoons honey (optional)<br />
Salt and freshly ground pepper<br />
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Pesto Ingredients<br />
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4 tablespoons pine nuts, toasted<br />
15 walnut halves<br />
2 medium cloves of garlic<br />
4 cups gently packed Italian basil leaves<br />
1/2 cup or more freshly grated Parmigiano Reggiano<br />
1 tablespoon fresh lemon juice<br />
salt to taste<br />
freshly ground pepper<br />
Approximately 1 1/2 cups olive oil<br />
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Preheat oven to 425.<br />
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<b>To make the pesto:</b> Add pine nuts, walnuts, and garlic to the bowl of a food processor. Pulse a few times to combine.<br />
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Add basil leaves, Parmesan cheese, lemon juice, salt and pepper. Slowly drizzle 1/2 cup of olive oil in processor while pulsing.<br />
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Gradually add remaining oil pulsing until smooth (you may not need the remaining cup or may wish for more depending on your preferred texture of the pesto). This recipe will make enough for not only this recipe but you will have plenty left over for another use.<br />
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<b>To make the tart: </b>David Lebovitz says, "Tear off a large piece of wax paper or parchment paper and add a little bit of flour to it. Transfer the dough ball to the floured parchment paper. With your hands, press the dough ball slightly flat into a disc to make it easier to roll out. Sprinkle additional flour on top of dough. Tear off a second piece of wax/parchment paper and place on top of dough. With your dough sandwiched between two layers of parchment paper, roll it out large enough to fit into your tart pan. Transfer to pan, pressing the dough on the bottom of the pan and up along the sides, making sure not to pull the dough, which can cause the crust to shrink. Trim any excess dough. I always, and I mean always, roll dough between pieces of parchment paper with a bit of flour (or powdered sugar, depending on the dough). This helps to prevent the dough from sticking and me from hyperventilating."<br />
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Spread the 4 tablespoons of pesto over the bottom of the crust. Pat the tomatoes dry with a paper towel and place them (or a few more or less depending on space) on top of the pesto in a single layer. Sprinkle 2 tablespoons of finely grated Parmesan cheese over tomatoes, add a little salt and pepper, then drizzle 1 ½ tablespoons of olive oil on top. Arrange the goat cheese rounds on top of the tomatoes, sprinkle the remaining Parmesan cheese. Optional - Drizzle two tablespoons (or more!) of honey on top.<br />
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Bake the tart for 30-35 minutes, checking at the half-way point to make sure the crust doesn’t brown too quickly and also to dab away (with a paper towel) any excess water from the tomatoes. If the tart is browning too quickly, cover the tart with a piece of aluminum foil or parchment paper. Finish the tart under the broiler for a few minutes to brown the goat cheese, but watch closely to make sure the tart doesn’t burn.<br />
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Allow to cool slightly. Enjoy!<br />
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The recipe above will make a standard 9- or 10-inch tart. You can use a tart pan with a removable bottom or bake in individual dishes as I did here. There does nit seem to be any difference in baking time, but watch them carefully.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-37UinC-UYVo/Ve5AyAh1dFI/AAAAAAAAYKg/nzqBCze68G0/s1600/Tomato%2BTart%2B2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-37UinC-UYVo/Ve5AyAh1dFI/AAAAAAAAYKg/nzqBCze68G0/s640/Tomato%2BTart%2B2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heirloom Tomato Tart</td></tr>
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<span style="font-size: xx-small;">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/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.</span><br />
<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D4567715590164266982%23editor%2Ftarget%3Dpost%3BpostID%3D8371047467141460889%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D1%3Bsrc%3Dpostname&media=https%3A%2F%2F1.bp.blogspot.com%2F-hjCquzK_FpQ%2FVe5AyfVHCrI%2FAAAAAAAAYKY%2Fqlw6Nk98XJw%2Fs640%2FTomato%252BTart%252B3.jpg&xm=h&xv=sa1.37.01&xuid=o9uxaq__VvbG&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 42px; opacity: 0.85; position: absolute; top: 72px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D4567715590164266982%23editor%2Ftarget%3Dpost%3BpostID%3D8371047467141460889%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D1%3Bsrc%3Dpostname&media=https%3A%2F%2F1.bp.blogspot.com%2F-hjCquzK_FpQ%2FVe5AyfVHCrI%2FAAAAAAAAYKY%2Fqlw6Nk98XJw%2Fs640%2FTomato%252BTart%252B3.jpg&xm=h&xv=sa1.37.01&xuid=o9uxaq__VvbG&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 42px; opacity: 0.85; position: absolute; top: 72px; width: 40px; z-index: 8675309;"></a><br />
<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D4567715590164266982%23editor%2Ftarget%3Dpost%3BpostID%3D8371047467141460889%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D1%3Bsrc%3Dpostname&media=https%3A%2F%2F1.bp.blogspot.com%2F-hjCquzK_FpQ%2FVe5AyfVHCrI%2FAAAAAAAAYKY%2Fqlw6Nk98XJw%2Fs640%2FTomato%252BTart%252B3.jpg&xm=h&xv=sa1.37.01&xuid=o9uxaq__VvbG&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 42px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D4567715590164266982%23editor%2Ftarget%3Dpost%3BpostID%3D8371047467141460889%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D1%3Bsrc%3Dpostname&media=https%3A%2F%2F1.bp.blogspot.com%2F-hjCquzK_FpQ%2FVe5AyfVHCrI%2FAAAAAAAAYKY%2Fqlw6Nk98XJw%2Fs640%2FTomato%252BTart%252B3.jpg&xm=h&xv=sa1.37.01&xuid=o9uxaq__VvbG&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 42px; width: 40px; z-index: 8675309;"></a><div class="blogger-post-footer">Thank you for joining me on my journey.</div>Valerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.com9tag:blogger.com,1999:blog-4567715590164266982.post-27432796076321788422015-09-08T00:43:00.001-07:002015-09-09T04:49:36.675-07:00Corn Pancakes with Lemon Blueberry Sauce<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ye52d-3Wg8Y/Ve2z56OwvbI/AAAAAAAAYKA/IzEA7f3mhO4/s1600/Blueberry%2BCornmeal%2BPancakes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-ye52d-3Wg8Y/Ve2z56OwvbI/AAAAAAAAYKA/IzEA7f3mhO4/s640/Blueberry%2BCornmeal%2BPancakes.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Corn Pancakes with Lemon Blueberry Sauce</td></tr>
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I remember way back when on a lazy Sunday morning my then husband spoiled me with breakfast in bed. He had added corn to the pancakes to which I turned up my "fussy pants" nose. Little did I know that this basic recipe would start a life long love affair for corn in my pancakes that follows me to this day. The recipe below is a little more sophisticated than that first encounter with the addition of cornmeal and a topping of blueberry sauce but there is nothing as satisfying on a cool Sunday morning than a beloved recipe.<br />
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<a name='more'></a>Corn is in season here from July through September but is at its peak in late summer. Adding sweet corn this time of year is totally the right move! These pancakes have a great texture, flavour and have a picture perfect presentation. The cornmeal in these pancakes helps create a nice almost crisp outside with a soft inside. When we have a chance, we'll make them with freshly ground cornmeal bought at local festivals or at our organic grocers.<br />
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<blockquote class="tr_bq">
<span lang="EN-US" style="color: #10121b;"><span style="font-family: Times, Times New Roman, serif;">"Always ask where a recipe’s
from and be aware that you are standing on other people’s shoulders. A recipe
is like a folk song. There are always fresh interpretations, but everything
comes from somewhere.”</span></span></blockquote>
<div class="MsoNormal">
<span lang="EN-US" style="color: #10121b; font-family: Helvetica; font-size: 14.0pt; mso-bidi-font-family: Helvetica;"><br /></span></div>
Maybe if my then husband had have served THESE pancakes in bed we would still be married. Or if I made them for him. Smile.<br />
<br />
<div style="text-align: center;">
<i><span style="font-size: x-large;">**Corn Pancakes with Lemon Blueberry Sauce**</span></i></div>
<br />
For the pancakes:<br />
<br />
<span style="background-color: white; font-family: Cambria; font-size: 15px; line-height: 21px;">3/4 cup fresh or frozen corn kernels (about 1 ear's worth)</span><br />
1 cup all-purpose flour<br />
1/2 cup cornmeal<br />
1 tablespoon baking powder<br />
1/2 teaspoon baking soda<br />
2 tablespoons sugar<br />
1/4 teaspoon kosher salt<br />
zest of 1 lemon<br />
1 cup + 2 tablespoons milk if needed<br />
1 egg<br />
2 tablespoons butter, melted<br />
extra butter for the pan<br />
<br />
For the blueberry sauce:<br />
<br />
3 cups blueberries, divided<br />
juice of 1 lemon<br />
1/3 cup water<br />
1/3 cup maple syrup<br />
2 tablespoons cornstarch mixed with 2 tablespoons water<br />
<br />
<b>For the pancake batter: </b><span style="background-color: white; font-size: 15px; line-height: 21px;"><span style="font-family: Georgia, Times New Roman, serif;">In a large nonstick skillet, melt the butter over medium heat. Add in the corn kernels and sauté until just starting to brown, about 4 minutes. Toss in a pinch of salt, stir and remove to a bowl to cool, reserving pan.</span></span><br />
<span style="background-color: white; font-family: Cambria; font-size: 15px; line-height: 21px;"><br /></span>
In a medium bowl combine flour, cornmeal, baking powder, baking soda, sugar, salt, and lemon zest. In a separate bowl, whisk together the milk, egg, and cooled corn kernels. Pour liquid into the dry ingredients, and mix until just combined. Add the melted butter and mix again until just combined. The batter should be thicker than your average pancake batter, but feel free to add a few extra tablespoons of milk if it looks way too thick. Set aside while you make the blueberry sauce.<br />
<br />
<b>To make the blueberry sauce:</b> To a medium sized saucepan add 2 cups of the blueberries, lemon juice, water, and maple syrup. Bring to a simmer, stir in cornstarch mixture, and simmer until sauce is thickened, approximately 5 minutes. Remove from heat and stir in remaining cup of blueberries.<br />
<br />
Now it's time to make the pancakes! Heat a large pan, griddle, or skillet over medium heat. Drop in a pat of butter and swirl it around to melt. Ladle 1/4 cup of the pancake batter in and smooth the top. When small bubbles appear flip your pancakes and cook until browned. Remove to a cookie sheet in a single layer in a 200F oven until ready to serve. Add another pat of butter, and repeat!<br />
<br />
Top with blueberry sauce and enjoy!<br />
<br />
<br />
Yields: 6 medium-sized pancakes<br />
<br />
You might also enjoy..<br />
<br />
<a href="http://morethanburnttoast.blogspot.ca/2015/05/whole-wheat-quinoa-pancakes-with.html">Whole Wheat Quinoa Pancakes with Blueberries</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2013/06/buckwheat-pancakes-with-maple-syrup.html">Buckwheat Pancakes with Maple Syrup</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2014/11/old-fashioned-pancakes-with-apple.html">Old Fashioned Pancakes with Apple Chutney and Maple Syrup Whipped Cream</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2009/07/neds-fluffy-pancakes.html">Neds' Fluffy Pancakes</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2013/02/corn-pancakes-with-balsamic-blueberry.html">Corn Pancakes with Balsamic Blueberry Sauce</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2012/01/breslins-ricotta-pancakes-for-slow.html">The Breslins' Ricotta Pancakes with Orange Sauce</a><br />
<br />
<br />
<span style="font-size: x-small;">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/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.</span><br />
<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D4567715590164266982%23editor%2Ftarget%3Dpost%3BpostID%3D2743279607632178842%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D2%3Bsrc%3Dpostname&media=https%3A%2F%2F1.bp.blogspot.com%2F-ye52d-3Wg8Y%2FVe2z56OwvbI%2FAAAAAAAAYKA%2FIzEA7f3mhO4%2Fs640%2FBlueberry%252BCornmeal%252BPancakes.jpg&xm=h&xv=sa1.37.01&xuid=o9uxaq__VvbG&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 42px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D4567715590164266982%23editor%2Ftarget%3Dpost%3BpostID%3D2743279607632178842%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D2%3Bsrc%3Dpostname&media=https%3A%2F%2F1.bp.blogspot.com%2F-ye52d-3Wg8Y%2FVe2z56OwvbI%2FAAAAAAAAYKA%2FIzEA7f3mhO4%2Fs640%2FBlueberry%252BCornmeal%252BPancakes.jpg&xm=h&xv=sa1.37.01&xuid=o9uxaq__VvbG&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 42px; width: 40px; z-index: 8675309;"></a><div class="blogger-post-footer">Thank you for joining me on my journey.</div>Valerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.com10tag:blogger.com,1999:blog-4567715590164266982.post-74037313637529362212015-09-06T11:44:00.000-07:002015-09-11T03:55:38.225-07:00Shifting Gears with Corn Risotto<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-0wLuRBv7mIk/VeyDLWCEONI/AAAAAAAAYJw/HtYoMTsuoAc/s1600/Corn%2BRisotto%2B3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="760" src="http://3.bp.blogspot.com/-0wLuRBv7mIk/VeyDLWCEONI/AAAAAAAAYJw/HtYoMTsuoAc/s640/Corn%2BRisotto%2B3.jpg" width="586" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Corn Risotto. The end of summer…I think not</td></tr>
</tbody></table>
<br />
<div style="background-color: white; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="text-align: -webkit-auto;"><span style="color: #151515;"><span style="line-height: 21px;">I woke up this morning feeling the need to wrap myself in a cosy, warm blanket. Refreshingly cooler nights are a welcome seasonal change. Day time high temperatures are still lingering but one day soon these lazy days of summer will be only a distant memory. Summer is nice but it is often too hot to cook or even to eat so I long for our farmers markets to be overflowing with pumpkins, apples, corn, and squash. As the</span></span></span><span style="color: #151515; line-height: 21px;"> cool morning air is nipping at our noses this invasion of our senses means the resurrection of comfort foods in my kitchen. </span></span><span style="color: #151515; font-family: Georgia, 'Times New Roman', serif; line-height: 21px;">I easily switch gears and can hardly control myself from jumping right into pumpkin and apple recipes with the beginning of my favourite season. You will be inundated with pumpkin and apple recipes on these pages soon enough.</span><br />
<span style="color: #151515; font-family: Georgia, 'Times New Roman', serif; line-height: 21px;"></span><br />
<a name='more'></a><span style="color: #151515; font-family: Georgia, 'Times New Roman', serif; line-height: 21px;"><br /></span><br />
<span style="font-family: Georgia;">Handed down from generation to
generation on stained recipe cards and in tattered notebooks, comfort foods are
staples for anyone wanting a hearty meal and a little taste of home. </span><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #151515;"><span style="line-height: 21px;">They tend to be familiar foods that remind us of simpler times. The gastronomic version of a warm sweater or a kiss on the forehead. While an oven baked meatloaf with mashed potatoes and gravy, cheesy macaroni, or a steaming cinnamon infused apple pie are cold weather reminders for many of us, for some of us comfort food may include a delicious gooey lasagna, a complex curry, earthy borscht or udon noodles. </span></span><span style="line-height: 21px; text-align: -webkit-auto;">No matter what evokes these feelings of comfort in each of us an ideal comfort food should "stick to the ribs," meaning it supplies a sense of fullness and satisfaction long after it is only just a memory.</span><span style="color: #505050; line-height: 21px; text-align: -webkit-auto;"> </span></span><span style="font-family: Georgia, 'Times New Roman', serif;">It is not uncommon in early fall for my home to be filled with warm, fragrant and earthy aromas of a slow cooked roast or bubbling crock pot, but, there is absolutely nothing as simple and as comforting to a "wanna be" Italian than a hearty dish of risotto. </span></div>
<div style="background-color: white;">
<span style="font-family: Georgia, Times New Roman, serif;"></span><br />
<div style="text-align: justify;">
<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 21px;">Italians have been growing rice for a very long time. It was introduced to Italy by the Arabs who dominated Sicily and parts of the Southern mainland in the late Middle Ages, but, proved best suited to the vast marshy regions of the Po Valley. Here it was enthusiastically adopted by the residents of the Veneto region, Lombardia and Piemonte. </span></div>
</div>
<br />
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Risotto done right is absolutely sublime! Rich and luxurious with just a touch of toothsomeness. Despite its reputation for being fussy or time-intensive, it’s actually much easier to prepare than you might think, and is extraordinarily versatile. While you do need to attend to the pot while you’re making risotto it is a labour of love and the time invested in making risotto is time well spent. </span><span style="font-family: Georgia, Times New Roman, serif;">All you need are a few choice ingredients and a little time and you’ll have a pot of creamy risotto that an Italian nonna would be proud of. </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 21px;">Making a good risotto is like riding a bicycle. You need to learn how to do it in the beginning and it requires a certain amount of concentration thereafter. </span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 21px;">There are many risotto recipes that suit a myriad of taste buds and we love this great Italian dish in all its seasonal disguises. Although risotto is a very simple dish to make there are some very important factors to avoid disappointment: </span></span></span><br />
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 21px;"><br /></span></span></span>
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 21px;">First of all it goes without saying that the quality of your ingredients is very important to the outcome of your dish. Our Italian nonna would have plucked fresh ingredients from her garden and into the pot.</span></span></span></div>
<div style="text-align: justify;">
<span style="background-color: white; line-height: 21px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 21px;">Choosing your rice wisely is of great importance also. Choose short-grained round or semi-round rice. Among the best rices for making risotto are Arborio, Vialone Nano, and Carnaroli. I have a special affinity </span></span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 21px;">to Carnaroli myself. Other short-grained rices such as Originario will also work. Long grained rice such as Patna will not, because the grains will stay separate. Nor should you use Minute Rice. I know how your mind works. Smile.</span></div>
<div style="text-align: justify;">
<span style="background-color: white; line-height: 21px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="background-color: white;"><span style="line-height: 21px;"><span style="font-family: Georgia, Times New Roman, serif;">Ideally make sure that your ingredients are at room temperature such as the wine and the butter. Nothing should allow the risotto to cool down during the cooking process for premium results.</span></span></span></div>
<div style="text-align: justify;">
<span style="background-color: white;"><span style="line-height: 21px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Bring the broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Adding chilly stock to a hot pan will cool everything down and mess up the cooking process. Everything needs to remain hot so it cooks evenly.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Despite what you have been told, don't be a slave to the stove. Stirring the rice constantly will add air into the risotto, cooling it down and giving your dish an undesirable gluey texture (as will using too wide of a pan). But if you don’t stir enough, the rice will stick to the bottom and burn. Agitating the rice is important, because risotto’s creaminess comes from the starch generated when grains of rice rub against each other. So stir it often, but feel free to give your arms (and the rice) a break. I'm strongly convinced that the myth of constant stirring only exists because nonna used risotto as an excuse to either keep an unnecessary kitchen helper occupied for half an hour, or as an excuse to escape from the rest of the family for a while. </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 21px;">Risotto is very sensitive to timing but with a little know how you can make this easy, peasy dish perfectly over and over again. </span></div>
<div style="text-align: justify;">
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 21px;">Risotto is one of Italy's true comfort foods. For several weeks I have been dreaming of a creamy local artichoke risotto enjoyed with a sip of wine and engaging company on the patio of my good friend Dina of <a href="http://oliveoilandlemons.com/">Olive Oil and Lemons</a>. I played hooky from work in the middle of the day and attended a casual Italian language class from local entrepreneur </span><a href="http://www.translatorscafe.com/cafe/member241825.htm" style="line-height: 21px;">Gian Marco Litrico</a><span style="line-height: 21px;"> of </span><a href="https://www.facebook.com/oliveoilmerchant/timeline" style="line-height: 21px;">The Olive Oil Merchant </a><span style="line-height: 21px;">in Dina's outdoor kitchen. At each class they make seasonal risotto or pizza while sipping local wines, dreaming of Italy, and practising their Italian. What better way to learn than to immerse yourself in the language. It's the closest you can get to Italy without jumping on a plane.</span></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;"><span style="line-height: 21px;">Since my head is in the clouds of Italy this week making risotto seemed like the perfect muse. After a busy work week a little kitchen therapy was in order with t</span></span></span><span style="font-family: Georgia, Times New Roman, serif;">his creamy, pale yellow corn risotto. It is based on a recipe I found in the New York Times, but as always I changed it up and made it my own. Studded with chewy fresh corn kernels, it makes for a nice mix of textures. Making your own corn broth deepens the flavour of this dish, but if you do not have the time, chicken broth or vegetable broth will work just as well. The dish is also pleasingly light for a risotto. The dish is finished off of the stove by folding in the finely grated Parmesan cheese and incorporating a dollop of butter that adds richness without adding heft. </span><br />
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<span style="background-color: white; color: #151515; font-family: Georgia, 'Times New Roman', serif; line-height: 21px;">I think we all deserve a warm, comforting dish. The rich flavours and warming textures of this dish evokes memories of pure happiness. </span><span style="background-color: white; color: #151515; font-family: Georgia, Times New Roman, serif; line-height: 21px; text-align: -webkit-auto;">There's something very satisfying about making recipes from scratch in your own kitchen from start to finish; and using up all those bits and pieces in the refrigerator is just another bonus.</span><span style="background-color: white; color: #151515; font-family: Georgia, 'Times New Roman', serif; line-height: 21px; text-align: -webkit-auto;"> </span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 21px;">What I love about risotto is that you can take a simple, basic recipe and create a fulfilling dish with whatever is in season. "</span><span style="font-family: Georgia, Times New Roman, serif;">Figliuole e frittelle, quante piu se ne fa, piu vegon belle (Children and fried food, the more you make the better they come out….or practice makes perfect)!</span></div>
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<i><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">**Corn Risotto** </span></i></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Corn Broth (Optional since you can also use chicken broth)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">2 corn cobs (kernels removed and reserved for risotto)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 onion, cut into quarters</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 carrot, cut into 1-inch pieces</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 celery rib, cut crosswise into 1-inch pieces</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> Dark green leaves from 1 leek (reserve white and light green parts for risotto)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cloves garlic, smashed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon whole black peppercorns</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Risotto</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">2 - 4 tablespoons unsalted butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 leek, white and light green parts only, finely chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon kosher salt (depending on how salty your broth is)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">¼ teaspoon black pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 21px; text-align: justify;">Carnaroli </span><span style="font-family: Georgia, Times New Roman, serif;">rice</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">½ cup dry white wine</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6 cups hot corn broth or chicken broth</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 ½ cups raw corn kernels (from about 2 ears corn)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup finely grated Parmesan cheese</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons minced chives (optional)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For the Broth: </b></span><span style="font-family: Georgia, 'Times New Roman', serif;">(If you are using chicken or vegetable broth omit this step). </span><span style="font-family: Georgia, 'Times New Roman', serif;">Combine all broth ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. In a small saucepan add enough water to bring liquid up to 6 cups and simmer. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For the risotto:</b> Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add chopped leeks and cook, stirring occasionally, until softened but not browned, about 3 minutes. Season with salt and pepper. Add rice and stir to coat, Cook, stirring, until grains look slightly translucent.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Pour in wine and cook, stirring, until it has all been absorbed, about 2 minutes.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Add a ladleful of hot corn broth to the rice mixture and cook, stirring frequently until rice has absorbed all of the broth. If you dump in the stock all at once, you’re just boiling rice. By slowly adding stock, you allow the rice to bump up against each other, creating that creamy starch. Continue to cook on medium-low, adding broth in 1/2-cup increments w</span><span style="font-family: Georgia, 'Times New Roman', serif;">henever rice mixture looks dry. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Wait until the rice absorbs all the stock to add some more. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">When half of the broth has been added, stir in the corn kernels. At this point it would be wise to taste a kernel of rice to see how well it is cooked. Continue cooking until all of the broth is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total. You may not use all of the broth so check your rice to make sure it is not overcooked. </span><span style="font-family: Georgia, Times New Roman, serif;">Like pasta, the rice should be al dente–just cooked, with a little bite to it. If you can mold a risotto into a shape (yes, like some restaurants do) you’ve cooked it too much. Risotto should have body, but not be overly mushy and starchy. You’re not making rice pudding!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Remove risotto from heat and stir in Parmesan and remaining tablespoon or so of butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> ( I always add a little more). Cover and let stand for 5 minutes. Sprinkle with chives and serve.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Serves 4 as a main</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">For other risotto recipes look no further.</span><br />
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<a href="http://morethanburnttoast.blogspot.ca/2010/03/fresh-herb-and-pea-">Fresh Herb and Pea Risotto</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2012/04/risotto-with-buffalo-mozzarella-roasted.html">Risotto with Buffalo Mozzarella, Roasted Tomatoes and Basil Oil</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2012/01/roasted-pumpkin-risotto-cakes-make-use.html">Roasted Pumpkin Risotto Cakes with Tomato Sauce</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2007/12/butternut-squash-risotto.html">Butternut Squash Risotto</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2014/06/use-up-what-you-have-in-fridge-arugula.html">Peppery Arugula Risotto and Encore Ricotta Cakes</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2007/06/orzo-greek-cheese-bake.html">Greek Style Vegetable Risotto</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2010/09/zucchini-wars-with-zucchini-risotto.html">Zucchini Risotto With Saffron and Shrimp</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2008/10/saffron-risotto-with-butternut-squash.html">Saffron Risotto with Butternut Squash</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2010/02/risotto-alla-putanesca-for-heart-and.html">Risotto alla Putanesca</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2011/06/lucky-penny-wines-paired-with-epitome.html">Spring Lemon Risotto with Asparagus, Fiddlehead Ferns and Young Garlic</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2011/08/patricia-wells-seared-pancetta-wrapped.html">Patricia Wells Seared Proscuitto Wrapped Cod on a Bed of Lemon Risotto</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2013/10/an-autumn-walk-on-gellatly-nut-farm-and.html">Chestnut Risotto</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2013/03/greek-style-grill-pan-rack-of-lamb-with.html">Greek Style Grill Pan Rack of Lamb with Artichoke Feta Risotto</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2009/12/cooking-red-for-world-aids-day-with.html">Crispy Salmon with Risotto and Slow Roasted Tomatoes</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2012/05/foodspotting-brings-game-changers-into.html">Herb Crusted Paneer with Indian Risotto</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2011/04/chicken-rolls-with-oka-and-wild-rice.html">Chicken Rolls with Oka and Thyme with Wild Rice and Spring Mushroom Risotto</a><br />
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<span style="font-size: xx-small;"><span style="font-family: Georgia, Times New Roman, serif;">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/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.</span></span><br />
<a href="https://www.blogger.com/blogger.g?blogID=4567715590164266982" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><a href="https://www.blogger.com/blogger.g?blogID=4567715590164266982" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><br />
<a href="https://www.blogger.com/blogger.g?blogID=4567715590164266982" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><a href="https://www.blogger.com/blogger.g?blogID=4567715590164266982" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><div class="blogger-post-footer">Thank you for joining me on my journey.</div>Valerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.com7tag:blogger.com,1999:blog-4567715590164266982.post-17890937372264877962015-08-13T06:34:00.000-07:002015-08-15T10:42:29.534-07:00Les Dames d'Escoffier Dinner in the Vineyard<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Spierhead Winery </td></tr>
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August 12 at 6:00 o'clock in the evening found dozens of restaurants, vineyards, gardens, and cooking schools, from Vancouver Island to the Okanagan valley each generously donating one table for a dinner party all across the province of British Columbia. I imagined all of these venues toasting, sipping, and dining concurrently all across the province. We were more than ready for another culinary adventure despite the sky breaking loose for a very brief thunder and lightning show. We were greeted with warm, inviting smiles and happily cocooned ourselves indoors at a beautifully set table in the tasting room for this annual fund raising event from <a href="http://www.lesdames.ca/">Les Dames d'Escoffiers</a>. Our chosen venue of the dozens offered here in Kelowna was <a href="http://spierheadwinery.com/">Spierhead Winery</a> in East Kelowna co-owned by our host Dame Marina Knutson. She teamed up with Dame Audrey Surrao of <a href="http://www.raudz.com/">RauDZ Regional Table</a> <span style="background-color: transparent;">for a spectacular "picnic" dinner created by one of their talented chefs (Top Chef Canada alumni) Evelynn Takoff. </span></div>
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The main goal of <a href="http://www.lesdames.ca/">Les Dames d'Escoffier </a>organization is to raise funds for their scholarship programs which support women in the culinary industry to learn, advance, and gain expertise in their field. These woman get a much needed boost of support to reach their goals and hone their skills.<br />
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The namesake of Les Dames d'Escoffier <a href="https://en.wikipedia.org/wiki/Auguste_Escoffier">Auguste Escoffier</a> was the most innovative French chef in history whose philosophy and accomplishments serve as both an exemplary model and inspiration. He was a chef, restaurateur and culinary writer who popularised and modernised traditional French cooking methods. No other figure has done more to contribute to the history of culinary arts and raise the stature of cooking as a highly respected career path.</div>
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The most famous member of the organisation that comes to mind was the one and only Julia Child. Julia Child said in 2004, "<span style="background-color: white;">Since its incorporation 25 years ago, <a href="http://www.lesdames.ca/">Les Dames d’Escoffier</a> has followed its mission to elevate the profession through mentoring its members and helping worthy students succeed in their culinary careers. I am proud to be a member."</span></div>
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Although I am not fortunate enough to be a member myself I wanted to offer my support in some small way, and what better way than to experience a "picnic" by one of the premier farm-to-table restaurants in town with a never-ending sea of glasses of wine from <a href="http://spierheadwinery.com/">Spierhead Winery</a> paired expertly with each course.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-q0IYuiihufs/VcyDM9W8jvI/AAAAAAAAYHc/z-Upslbd488/s1600/Summerdine%2BCollage%2B1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-q0IYuiihufs/VcyDM9W8jvI/AAAAAAAAYHc/z-Upslbd488/s640/Summerdine%2BCollage%2B1.jpg" width="598" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spierhead Winery</td></tr>
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<span style="font-family: Times, Times New Roman, serif;">Our hosts <a href="http://www.raudz.com/" style="background-color: transparent;">RauDZ Regional Table</a><span style="background-color: transparent;"> </span><span style="background-color: transparent;">and</span><span style="background-color: transparent;"> </span><a href="http://www.microkelowna.com/" style="background-color: transparent;">micro bar • bites</a><span style="background-color: transparent;"> </span><span style="background-color: transparent;">is co-owned by Dame Audrey Surrao whom I heard has been hosting a dinner for at least 3 years. </span><span style="background-color: transparent;">At their restaurant RauDZ Regional Table the philosophy is simple. ’Support local, buy local, eat and drink local."They are an integral part of our farm-to-table movement here in the Okanagan Valley. What you will find at their restaurants are pure, simple flavours with a fun presentation. They shone like the brightest star at the dinner last night!</span><span style="background-color: white;"></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">The setting</td></tr>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 21px;">Those lucky enough to live in the valley eat well to the point where we take it for granted. But while home cooks have long turned out amazing dishes for appreciative guests, the idea of a formal Okanagan cuisine is blossoming as we come into our own. But the idea is still r</span><span style="background-color: transparent; line-height: 21px;">elatively new. </span><span style="background-color: transparent; line-height: 21px;">Based on the local produce harvested and their ability to pair beautifully with the region’s wines, the Okanagan’s version of wine country Okanagan Cuisine is simple, fresh and relatively free of garnishes and sauces. </span></span><br />
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<span style="font-family: Times, Times New Roman, serif;">Of course we cannot forget our second star the wines by S<a href="http://spierheadwinery.com/">pierHead Winery and Vineyard</a> which is situated along Spiers Road on the benches just a stones throw from the city in south east Kelowna. It is part of the Fab Five Wine Trail. Surrounded by mountains with <span style="background-color: transparent;">sweeping views down to the lake we peered through long-established vineyards and orchards. It was the ideal setting for our special evening provided by our hosts. </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Fun Presentations</td></tr>
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<span style="background-color: transparent;">The owners created SpierHead Winery in just a few short years and are already turning heads with their polished, elegant wines. </span><span style="background-color: transparent;">The winery’s focus is on wine produced from a combination of sustainably farmed, estate-grown grapes. Fruit ripened to perfection is sourced from their own vineyard as well as in Summerland further south. The grapes are hand-harvested, sorted at the winery, and fermented in small lots by winemaker Bill Pierson.</span></div>
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From their website, "The winery building has been built into a north-facing slope, allowing for <span style="background-color: transparent;">a completely underground barrel cellar. The focused portfolio currently includes Riesling, Pinot Gris and Chardonnay, a Pinot Noir Rosé, along with a Pinot Noir and two Bordeaux-style red blends, Pursuit and Vanguard. Reds are aged in 100% French oak, featuring a curated mix of the very </span><span style="background-color: transparent;">best barrels from France, including Dargaud and Jaegle, Francois Freres, and Taransaud, among others."</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Prawn Cocktail with Avocado Mousse and Jalapeño Gazpacho. Can you see the goldfish!!!</td></tr>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: transparent; line-height: 21px;">For tonight's dinner t</span><span style="background-color: transparent; line-height: 21px;">he scene was set with a gorgeous long wooden </span><span style="background-color: transparent; line-height: 21px;">table topped with a sea of sparkling crystal soon to be filled with premium Spierhead wines. There were strains of soothing music in the background. White plates and silverware were set, table decorations arranged from flowers to candles. Our senses were heightened and as I've said before we were more than ready for a highly anticipated evening. Candles flickered and nature created the backdrop, a kaleidoscope show of colour in the fading light competing for the centre of attention with the menu. </span><span style="background-color: transparent; line-height: 21px;">It turned out to be a beautiful evening with gentle breezes and a magical ambience.</span></span><br />
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<span style="background-color: transparent;">Our evening began with warm smiles and a glass of <a href="http://spierheadwinery.com/products/2013-rose">Spierhead Winery Rose</a> which is quite dry overall with tart berry notes and a fresh finish. First on the menu was an amuse bouche of Compressed Watermelon with Gin Cocktail Pipette</span><span style="background-color: transparent;"><span style="line-height: 21px;">. I am sure I had two!!!</span></span></span><br />
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<span style="background-color: transparent;"><span style="line-height: 21px;">This was followed by a fun presentation where we were served a Prawn Cocktail with Avocado Mousse and </span></span><span style="line-height: 21px;">Jalapeño Gazpacho. But what's that? Each bowl had it's own resident goldfish!!! How fun is that!!! I assure you that no goldfish were harmed in the making of this dish. I felt this was paired expertly with a stunning <a href="http://spierheadwinery.com/products/2013-pinot-gris">Pinot Gris</a> with its aromatically intense pear and tropical fruit aromas.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Clockwise - Compressed Watermelon with Gin Cocktail Pipette; Heirloom Tomatoes with Quark Cheese and Grilled Cornbread; Ballantine of Fraser Valley Rabbit with Local Potatoes, Beans, Summer Squash ands Corn Aioli; Okanagan Fruit Tart with Lavender Sorbet and Almond Crunch Soil</td></tr>
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<span style="font-family: Times, Times New Roman, serif;">Next a kaleidoscope of colour and flavour with platters groaning with local ingredients with a mixture of Heirloom Tomatoes with Quark Cheese and Grilled Cornbread, and Fraser Valley Rabbit Ballontine with local heritage potatoes, beans, summer squash, and corn aioli. W<span style="background-color: transparent;">e were fortunate enough to try their coveted <a href="http://spierheadwinery.com/collections/all/products/2012-pinot-noir">2013 Pinot Noir</a> aged in French oak which has been sold out for a while. This is an elegantly crafted cool-climate red striking the right balance between jammy berries and crisp acidity with tones of earth and spice. It paired beautifully with the rabbit.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: transparent;"><span style="line-height: 21px;">And for dessert…an Okanagan Fruit Tart with Charred Yogurt, Lavender Sorbet and Almond Crunch Soil. Did I mention that this years campaign with Les Dames d'Escoffier was</span></span><span style="background-color: transparent;"> “Celebrating Our Roots” in recognition of this year being the International Year of Soils. The tart was s</span><span style="background-color: transparent; line-height: 21px;">imply sublime with its gluten free pastry.</span></span><br />
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There were other wines such as their<a href="http://spierheadwinery.com/collections/all"> Chardonnay and Riesling,</a> there were stories swapped, there was teasing, and goldfish tragedy all rolled into one exceptional evening. Good company and wonderful food made this event a must for next year. Now that it is on your radar I am sure you will take the pilgrimage and support our local aspiring chefs. I will not miss it next year!!<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-FlfEgJbM9m0/Vc9CYA9a1-I/AAAAAAAAYIU/98KSZgYL3kQ/s1600/Summerdine%2BCollage%2B8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="538" src="http://1.bp.blogspot.com/-FlfEgJbM9m0/Vc9CYA9a1-I/AAAAAAAAYIU/98KSZgYL3kQ/s640/Summerdine%2BCollage%2B8.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clockwise: New patio at Spierhead Winery; Dames Marina Knutson pouring; Dames Audrey Surrao, Chef Evelynn Takoff, guest, Dames Marina Knutson</td></tr>
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<span style="font-size: x-small;">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/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.</span><div class="blogger-post-footer">Thank you for joining me on my journey.</div>Valerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.com13tag:blogger.com,1999:blog-4567715590164266982.post-16370234087105556342015-08-02T08:44:00.000-07:002015-08-03T08:34:35.281-07:00Mission Hill Experience for Food Day Canada #FDC2015<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Mission Hill Winery</td></tr>
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<span style="background-color: transparent; text-align: justify;"><span style="font-size: large;">B</span>ritish Columbia’s Okanagan Valley has always been known for its bountiful fruits that thrive in the irrigated, fertile soil throughout the valley. Such a myriad of produce is available at road side stands and at our local farmers markets. Added to the mix there are now more than 65 grape varietals that ripen in the hot summer sun before being turned into award-winning wines. </span><span style="background-color: transparent; text-align: justify;">If an Okanagan Valley road trip is on your to-do list this summer, make sure you have a plan of attack when it comes to visiting the ever-expanding list of British Columbia wineries.</span><span style="background-color: transparent; text-align: justify;"> These days</span><span style="background-color: transparent; text-align: justify;"> we are the host-with-the-most for die-hard food and wine tourists. </span><br />
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Those lucky enough to live in the valley eat well to the point where we take it for granted. But while home cooks have long turned out amazing dishes for appreciative guests, the idea of a formal Okanagan cuisine is blossoming as we come into our own. But the idea is still relatively new. <span style="background-color: transparent;">Based on the local produce harvested and their ability to pair beautifully with the region’s wines, the Okanagan’s version of wine country Okanagan Cuisine is simple, fresh and relatively free of garnishes and sauces. </span><span style="background-color: transparent;"></span></div>
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Todays experienced tourist to the Okanagan Valley wants more than "beaches and peaches". The savvy wine connoisseurs who will buy cases of wine want private tastings. They want access to the winemaker. They want to have their experiences in well appointed facilities. They want to learn. <span style="background-color: transparent;">Wine tourism is changing as are the wine lovers. It is not just about visiting some wineries, tasting some wine, buying a few bottles and that's the end of it. The standard cellar tours are generally only now for the 'newbie' wine drinkers. The established wine drinkers are far more knowledgeable and want that educational aspect and unique experience. </span></div>
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<span style="background-color: transparent;">So what does the Okanagan Valley get? They get that besides offering all the things that I just mentioned they need to work in cooperation with each other to offer what the new tourist and locals want. They are developing an ever growing series of food and wine events that will continue to attract people and showcase what we have to offer. Everyone wants to get in on the trend and there are far too many choices. F</span><span style="background-color: transparent;">or many years we have been the home of the Okanagan Wine Festival which takes place every season. But now the wineries and restaurants are stepping up their game with long table </span>harvest dinner experiences, farm-to-table-restaurants, and educational and unique experiences. Most of these events are from April to October but some are offered throughout the year. <span style="background-color: transparent;">There has never been a better time to visit Okanagan wine country!!</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Mision Hill August Long Table Dinner and Barrel Room Tastings</td></tr>
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I <a href="http://morethanburnttoast.blogspot.ca/2015/07/recreating-experience-with-chilled.html">have talked about the long table dinner experience before</a> and just yesterday was lucky enough to attend another at <a href="http://www.missionhillwinery.com/">Mission Hill Family Estate Winery</a>. It was <a href="http://fooddaycanada.ca/">Food Day Canada </a>so this is how I chose to celebrate with a fun group of locals, former mayors, and contest winners. We were an eclectic group of locals and tourists from near and far.<br />
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<span style="background-color: transparent;">Food Day Canada was conceived back in 2003 by one of my<a href="http://www.anitastewart.ca/about"> food heroes author Anita Stewart. </a>Held on August 1st it is a chance each year for all Canadians to join hands in one massive celebration in praise of our farmers and producers, our chefs, researchers, and, above all, our home cooks. E</span><span style="background-color: transparent;">veryone from sea to shining sea is encouraged to set a table and celebrate all good things to eat that is offered here in Canada.</span><span style="background-color: transparent;"> </span><br />
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<i>"More than just the ingredients we consume, food is a symbol of our shared culture, varied traditions, unique history and heritage. Food is at the heart of the Canadian identity. It is ingrained in our culture, from coast to coast. Taste Canada nurtures an industry inspired by our vibrant culture, celebrates our stories, embraces our collective history and explores our family legacies through food."</i> Taste Canada</blockquote>
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<span style="background-color: transparent; font-family: Cambria; font-size: 15px; line-height: 21px; text-align: justify;">So far this year I have been lucky enough to attend numerous long table dinners throughout the valley. Whenever I have sat down to write about these experiences I have been overwhelmed by where to begin. How do you convey the joy, laughter, jaw-dropping food and kaleidoscope of home grown produce all rolled into one. The clinking of sparkling glasses, the special touches.</span><br />
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<span style="background-color: transparent; font-family: Cambria; font-size: 15px; line-height: 21px; text-align: justify;">For tonights dinner t</span><span style="background-color: transparent; font-family: Cambria; font-size: 15px; line-height: 21px; text-align: justify;">he scene was set with a gorgeous long wooden </span><span style="background-color: transparent; text-align: justify;"><span style="font-family: Cambria;"><span style="font-size: 15px; line-height: 21px;">table (I meant to ask where the table came from for my friend Dina who has been looking for one) topped with a sea of sparkling crystal soon to be filled with premium Mission Hill Wines. The strains of soothing Spanish music in the background. White plates with the signature <a href="http://www.missionhillwinery.com/">Mission Hill Winery </a>logo and silverware were set, table decorations arranged from flowers to candelabras. Our senses were heightened and we were more than ready for a highly anticipated evening. Candles flickered and nature created the backdrop, a kaleidoscope show of colour in the fading light as a sea of revellers loomed before us. </span></span></span><span style="background-color: transparent; font-family: Cambria; font-size: 15px; line-height: 21px; text-align: justify;">It was a beautiful evening with gentle breezes overlooking the architecturally stunning property of Mission Hill with a panoramic view of Lake Okanagan competing for the centre of attention. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Potato and Zucchini Medley, Chocolate Plum Cake as the sun sets over Mission Hill Winery</td></tr>
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As the bells from the tower tolled the hour we ventured off on a tour of the vineyard with its million dollar views with glass in hand. Some of the earlier varietals of grapes may very well be harvested by the end of August this year due to the long, hot heat wave we have been experiencing. <a href="https://en.wikipedia.org/wiki/Veraison">Veraison</a> has already begun. A cooling reprieve in the barrel room and a sample of wine dispensed from the barrel and we made our way to the table already groaning with the beginnings of our 3-course menu served family style and wine pairings created by catering chef Adam Vaughan. Their 2012 Perpetua was poured and expertly paired with a salad of summer beans, la sauvagne, apricot and star anise. Next a <a href="http://www.missionhillwinery.com/">Mission Hill Family Estate Winery </a>2011 Oculus paired with Heritage Beef and a medley of new potatoes, zucchini and coffee salt. And as the finale their 2011 Reserve Merlot Icewine complimenting a Caraibe Chocolate plum cake with hazelnut and shortbread cookies. Sort of like an Eton Mess on steroids. Memories were made, then we disappeared into the night…before the mosquitos started biting to break the magic created through my rose-coloured glasses.</div>
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<span style="background-color: transparent; font-size: x-small;">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/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.</span><div class="blogger-post-footer">Thank you for joining me on my journey.</div>Valerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.com6tag:blogger.com,1999:blog-4567715590164266982.post-25227954020199834882015-08-01T13:24:00.002-07:002015-08-05T06:54:09.285-07:00 Okanagan Chicks Who Brunch<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">The view at The Vanilla Pod</td></tr>
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I love Sunday mornings. Most often being my only free day I have the unbridled pleasure of doing as I please. Once the weather <span style="background-color: transparent;">co-operates I am loathe to spend time at home. Plenty of housework to be done, Hell NO!!! Cooking for the week. No, no, NO! Instead I gravitate towards exploring our desert valley with its undulating vineyards and picturesque orchards, heading to the sun-baked beach, or having a satisfying brunch with those special people in my life. Since my friends and family are not always available I took the bull by the horns when our group Okanagan Chicks Who Brunch took its first baby steps a few months ago. My ultimate goal is to try every brunch venue near and far on a once a month "date." Meeting some new faces along the way is an added bonus.</span><br />
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<a name='more'></a><span style="background-color: transparent;">I started the group with thoughts of supporting our local chefs while enjoying good conversation and good food. These are not fast food joints or buffet-style all-you-can-eat affairs but farm-to-table experiences that are the "norm" in the Okanagan valley. Competition for your taste buds is intense!!! Both old and new restaurants are stepping up their game and providing their customers with exceptional local, organic products that consumers demand these days.</span><br />
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Browsing the Internet there was no real indicator on where THE BEST brunch could be had in the Okanagan Valley. I take into account other peoples opinions but food and why you enjoy it is subjective. I boldly disagreed with some of the publics choices. Ugh!!! So with a good appetite and a varying group of food enthusiasts we are well on our way to exploring all that the Okanagan has to offer in a series of posts. Research takes time, but gosh, darn, somebody's 'gotta' do it. </div>
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<tr><td class="tr-caption" style="text-align: center;">Photo from <a href="http://www.vista18.com/">Vista 18</a></td></tr>
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<span style="background-color: transparent;">Breakfast is one of the best and most important meals of the day and the Okanagan has some exceptional spots to start the day with your best foot forward. </span><span style="background-color: transparent;">Brunch is its rather ambiguous cousin that could be breakfast, or could be lunch. It may be an institution, but too often the perfect brunch experience gets messed up by long lines, watered-down mimosas and substandard eggs. Ugh!! </span><span style="background-color: transparent;"> </span><span style="background-color: transparent;">But don’t despair. B</span><span style="background-color: transparent;">runch in the Okanagan is reason enough to get out of bed in the morning. It's the perfect remedy for hangovers and weekday woes. An indulgent wake-up call complete with fluffy pancakes, three-egg feasts or freshly baked fare. </span><span style="background-color: transparent;">In the valley these days, people take brunch as seriously as wine and gripes about the weather. </span><br />
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<span style="background-color: transparent;">For many brunch has taken over the quintessential Sunday excursion with seemingly every restaurant serving brunch one way or another. But even if you're a brunch diehard, the surplus of options can prove challenging. I'm here to help you navigate through the sea of syrup and pancakes to determine some of the best brunch spots in the Okanagan Valley.</span><span style="background-color: transparent;"> </span><span style="background-color: transparent;">We're in the process of scouring the valley to find exactly that. It's not all eggs Benny and French toast and I will help you discover some of the under-the-radar and overlooked joints. </span><span style="background-color: transparent;"> Venturing out of the house for that morning (or, er, midday) meal is a gratifying ritual that deserves to be celebrated - preferably over mimosas.</span><span style="background-color: transparent;"> </span><br />
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<span style="background-color: transparent;">The 5 restaurants below are not a list of THE 5 best brunch spots but the beginning of my research to finally discover those perfect spots to take out of town guests or gather with friends and family. </span><span style="background-color: transparent;">The BEST brunch in the Okanagan depends on who you ask and what you're looking for. At the end of our journey, in a year or so, I will have compiled a list of my own personal choices and take a running poll for the opinion of any and all who attended. In the meantime let's begin with our groups first 5 options. </span></div>
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<span style="font-size: x-large;">The Vanilla Pod </span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-1Xvtjex_gj8/Va2U2qhcw4I/AAAAAAAAYBI/m11ACwcrmxU/s1600/Chicks%2BWho%2BWine%2BCollage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="586" src="http://2.bp.blogspot.com/-1Xvtjex_gj8/Va2U2qhcw4I/AAAAAAAAYBI/m11ACwcrmxU/s640/Chicks%2BWho%2BWine%2BCollage.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Vanilla Pod at Poplar Grove Winery</td></tr>
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<span style="font-size: large;">W</span>alking into Poplar Grove winery, you immediately feel the Okanagan. The floor to ceiling windows act like a picture frame that enhances the jaw dropping view of Okanagan Lake.</div>
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To get to our first destination we leave Kelowna and head south to Penticton. The whole valley is absolutely breathtaking and every curve in the road is a renewed opportunity for fresh vistas. It is certainly worth the weekend drive and maybe you will see the resident mountain goats on the highway as you pass. In <span style="background-color: transparent;">recent years the pairing of the Vanilla Pod Restaurant with Poplar Grove Winery has proven to be a spectacular combination and the</span><span style="background-color: transparent;"> perfect destination for your out-of-town guests. </span><br />
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At The Vanilla Pod restaurant their seasonal international and Mediterranean menu is focused on local Okanagan ingredients for a delightful exploration of contemporary cuisine <span style="background-color: transparent;">created by Executive Chef Bruno Terroso. For brunch we savoured dishes like Pod Benny (for me an egg-less Benny as they are very accommodating), Flatbreads with Chorizo and Eggs, and a Baked Ragout. </span><br />
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<span style="background-color: transparent;"><strong>The Vanilla Pod</strong></span></div>
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<span style="background-color: transparent;">Poplar Grove Winery</span></div>
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<span style="background-color: transparent;">425 Middle Bench Rd N.</span></div>
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<span style="background-color: transparent;">Penticton, BC V2A 8S5</span></div>
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(250) 493-9463</div>
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<span style="background-color: transparent;">http://www.thevanillapod.ca</span></div>
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<span style="background-color: transparent;">Brunch - Saturday and Sunday 10:00</span></div>
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<span style="background-color: transparent;"><a href="http://www.thevanillapod.ca/pdf/VanillaPod-menu-brunch.pdf">Seasonal Brunch Menu</a></span></div>
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<span style="background-color: transparent;"></span><span style="background-color: transparent; font-size: x-large;">BRODO Kitchen </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Brodo in Penticton</td></tr>
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<span style="font-size: large;">B</span>RODO Kitchen is a cozy, bustling restaurant that is also a favourite of Penticton locals that serves brunch only on Saturdays to coincide with the Penticton Farmers Market. That does not mean that there couldn't be an excellent early brunch/lunch option the rest of the week. <span style="background-color: transparent;">BRODO (Italian for "broth") features locally-sourced ingredients. The menu changes seasonally to reflect what's fresh in the Okanagan. </span></div>
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<span style="background-color: transparent;">The brain child of owners Chef Paul and Holly Cecconi. BRODO offers a variety of soups, sandwiches and salads. To top it off the talented Holly preserves everything, just like your grandmother used to do, so if there were something on the menu you enjoyed you may be able to take it home with you.</span></div>
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Grab a healthy fresh juice straight from the cooler, and linger at BRODO's communal table with friends. Their daily specials are made with the best, freshest local ingredients. You may begin with a breakfast slider. Later in the day there may be flatbread with mushrooms, Serrano ham, arugula and smoked Gouda or with British Columbia tomatoes, pesto and three cheeses. (including BC wines). BRODO Kitchen is a family place where a sense of community is important.</div>
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<strong>BRODO Kitchen</strong><br />
483 Main St,<br />
Penticton, BC V2A 5C4<br />
<span style="background-color: transparent;">(778) 476-1275</span><br />
<span style="background-color: transparent;">http://www.tastebrodo.com</span><br />
<span style="background-color: transparent;">Brunch on Saturdays 11:00 - Open 11am to 8pm, closed Sundays.</span><br />
<a href="http://www.tastebrodo.com/menu" style="background-color: transparent;">Daily Seasonal Menu </a><span style="background-color: transparent;"> </span><br />
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<span style="font-size: x-large;"><span style="background-color: transparent;">Flask Social House </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Flask Social House </td></tr>
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<span style="background-color: transparent;"><br /></span><span style="font-size: large;">N</span>ew on the Kelowna scene The Flask Social House (FSH) is cozy, with a bit of rustic charm. Better known as a sports bar than a bucolic place for brunch it offers an eclectic menu. No reservations. This new offering on the Kelowna scene offers a <span style="background-color: transparent;">friendly vibe with well-portioned meals so bring your appetite. Eggs Benny Poutine anyone !!</span><span style="background-color: transparent;"><br /></span><strong>
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<strong>The Flask Social House</strong></div>
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101-1405 St. Paul St, </div>
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778-484-6081</div>
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<a href="https://www.facebook.com/fshkelowna">https://www.facebook.com/fshkelowna</a><br />
Brunch 10:00AM </div>
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<span style="font-size: x-large;"><span style="background-color: transparent;">The Curious </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">The Curious Artistry and Alchemy Cafe</td></tr>
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<span style="font-size: large;">Y</span>ou won't find your typical eggs Benny and French toast at this downtown sibling to La Bussola. Luigi Coccaro, the youngest member of the family, is the front man of this hip new venue and has helped create a restaurant with dual personality. </div>
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The first things you notice are the cured meats hanging from the ceiling on hooks and the two walls of wine. Then there are the communal wooden tables and a pop of colour with the red-tile wood-burning "forgo" or pizza oven in the back. If you're not chowing down on eggs benedict served on delicious biscuits topped with tomato jam and a perfectly spiced harissa sauce or "curious" twists on corned beef hash and pork and beans your first or second choice might be Italian style pizza from their wood-fired oven shipped in from Naples. Excellent espresso and espresso drinks are a;span essential start to the day created in a beautiful imported Italian coffee machine. </div>
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<strong>The Curious</strong><br />
1423 Ellis St,<br />
Kelowna, BC V1Y 2A3<br />
<span style="background-color: transparent;">(778) 484-0490</span><br />
<span style="background-color: transparent;">http://thecurious.ca</span><br />
<span style="background-color: transparent;">Brunch 9 - 3</span><br />
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<span style="background-color: transparent; font-size: x-large;">Sunset Organic Bistro </span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-bJ01NdcjLZ8/Va2YuorlRcI/AAAAAAAAYB4/6zbyEhJJREs/s1600/Chicks%2BWho%2BWine%2BCollage%2B7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="430" src="http://2.bp.blogspot.com/-bJ01NdcjLZ8/Va2YuorlRcI/AAAAAAAAYB4/6zbyEhJJREs/s640/Chicks%2BWho%2BWine%2BCollage%2B7.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sunset Organic Bistro at Summerhill Winery</td></tr>
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<span style="font-size: large;">S</span>ummerhill Winery, owned and operated by the Cipes family, is also home to the newly renovated Sunset Organic Bistro. On the menu, food grown and raised by local organic producers, including Summerhill’s own on-site permaculture-style vegetable garden. The added bonus, an absolutely stunning panoramic view of Lake Okanagan with the wineries pyramid in the background. <span style="background-color: transparent;">Earlier this year, it was announced that winery Chef Luca Paola </span><span style="background-color: transparent;">was taking the helm at the Bistro, bringing with him a wealth of global culinary experience. </span></div>
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<span style="background-color: transparent;">The menu changes frequently as the freshest offerings become available. Up to last year the restaurant was well known for its buffet-style brunch. But focus has changed with a change in chef and new renovations. It now has a less extensive a la carte menu that may be disappointing for those seeking what used to be their typical brunch menu, but promising for lighter Brunch fare, lunch and dinner. It is worth another try.</span></div>
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<span style="background-color: transparent;"><strong>Sunset Organic Bistro</strong></span></div>
Summerhill Pyramid Winery<br />
4870 Chute Lake Road<br />
Kelowna, BC<br />
250-764-8000 ext. 501<br />
Brunch 11:00 Sundays<br />
https://www.summerhill.bc.ca/Bistro<br />
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<span style="font-size: x-small;">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/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.</span><div class="blogger-post-footer">Thank you for joining me on my journey.</div>Valerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.com5tag:blogger.com,1999:blog-4567715590164266982.post-78068231566188587022015-07-26T09:33:00.000-07:002015-08-03T09:36:34.231-07:00Recreating the Experience with a Chilled Zucchini Soup with Chèvre and Herb Stuffed Zucchini Blossoms <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">The scene is set at God's Mountain</td></tr>
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<span style="background-color: transparent; font-family: Cambria;"><span style="line-height: 21px;">Have you ever had a life changing moment where you are so overwhelmed on many different levels of emotion that it is hard to put it down in words? I have experienced this only rarely in my lifetime. When discovering the tiny island of Kea in Greece through the eyes of <a href="http://www.keartisanal.com/">Aglaia and Costas of Keartisanal</a>, climbing up pinnacles of rocks to ancient monasteries in the Meteora region in Greece, driving along the Cinque de Terre in Italy at 18, staying at a converted convent on the Coast of the Gods in Tropea, Italy with an active volcano as my view across the expanse of a cerulean blue sea. These are life changing moments than can never be forgotten.</span></span><br />
<span style="background-color: transparent; font-family: Cambria; line-height: 21px;"><br /></span><span style="background-color: transparent; font-family: Cambria;"><span style="line-height: 21px;">However, life changing moments can also be found in the simple things in life. When I attend any type of event I have always taken hundreds, if not thousands, of photos. My third eye is my camera lens and through it I see the world through rose coloured glasses. </span></span><span style="background-color: transparent; font-family: Cambria; line-height: 21px;">Long before blogging I was taking photos of the food at my table while on even the smallest of adventures. There’s something so evocative to me about pictures of food and the power they have to vividly remind me of mouth-watering meals and moments that I’ve had on my travels. I can look at my culinary photos and remember exactly where I was, the scent of the dish placed in front of me, and the way the flavours opened up on my palate. In many cases the taste or smell of something in my past is capable of painting a picture with richer, deeper brush strokes than any snapshot in my photo album. In some small way I hope today to take you along for a few moments on this journey hand in hand.</span><br />
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<a name='more'></a><span style="background-color: transparent; font-family: Cambria; line-height: 21px;">I remember my first long table dinner in San Francisco at the now defunct Foodbuzz Festival </span><a href="http://www.outstandinginthefield.com/" style="background-color: transparent; font-family: Cambria; line-height: 21px;">hosted by Outstanding in the Field.</a><span style="background-color: transparent; font-family: Cambria;"><span style="line-height: 21px;"> They are the grandaddy by which all long table dinners must live up to, not only in my own mind but by the creation of the ultimate experience. Imagine two hundred and fifty diners sipping on premium California wines and a multi-course gastronomic venture. We were seated at candlelit tables which snaked through a warehouse somewhere in San Francisco. Each season I am privileged to attend numerous long table dinners here in my beloved home at a myriad of venues throughout the Okanagan valley. The experience greets me like an old friend that I have been longing to see after emerging from my cocoon come Spring.</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Joy Road Catering</td></tr>
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<span style="background-color: transparent; font-family: Cambria;"><span style="line-height: 21px;">What are long table dinners you ask? For those unfamiliar with the concept, it is exactly what it sounds like. A multiple course dinner shared with friends (or complete strangers) served at one long communal table. The meals can take place in a rural setting often in the farmers fields themselves, amongst the vines at a local vineyard, or as in the case above in a warehouse. The setting is the catalyst to the exciting prospect of dining on the freshest food possible while supporting the local chefs and farm community in the simplest way possible. By enjoying all they have to offer. Sharing this experience with old and new friends, it simply does not get any better than that!!</span></span></div>
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<span style="background-color: transparent; font-family: Cambria;"><span style="line-height: 21px;">You can paraphrase a farm to table dinner as 'f</span></span><span style="background-color: transparent; font-family: Cambria; line-height: 21px;">arm to fork', ' farm to plate', 'earth to table', 'the hundred mile diet', 'locavore' or however your hosts care to entice you. </span><span style="background-color: transparent;">The farm-to-table buzzword is well-established now at restaurants and venues across the country, and many chefs are finding ways to thoroughly integrate the locavore ethic into their kitchens.<span style="font-family: Cambria;"><span style="line-height: 21px;"> T</span></span></span><span style="background-color: transparent;">he farm-to-table movement will open your eyes and delight all your senses when you have the opportunity to experience it (and if it is done well). </span><br />
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<span style="background-color: transparent; font-family: Cambria; line-height: 21px;">So far this year I have been to numerous long table dinners throughout the valley, Whenever I have sat down to write about these experiences I have been overwhelmed by where to begin. How do you convey the joy, laughter, jaw-dropping food and kaleidoscope of home grown produce all rolled into one. The clinking of sparkling glasses, the special touches... I have decided that it's simply not possible to convey all these emotions so I offer you a condensed version of my experiences below through photos and narrative. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Long table is set at God's Mountain</td></tr>
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<span style="background-color: transparent;"><span style="font-family: Times, Times New Roman, serif; font-size: x-large;">E</span>very story has a beginning and our fairytale began in late Spring. </span><span style="background-color: transparent; font-family: Cambria;"><span style="line-height: 21px;">It began here under a blanket of stars, surrounded by twinkling lights and warm smiles at<a href="http://www.godsmountain.com/"> God's Mountain in Penticton</a> with <a href="http://www.joyroadcatering.com/">Joy Road Catering. </a>My dinner companions 2 couples from Wales exploring British Columbia on a once in a life time journey. My hosts the talented chefs <a href="http://www.joyroadcatering.com/">Dana Ewart and Cam Smith of Joy Road Catering. </a>The stage is set. </span></span><span style="background-color: transparent; font-family: Cambria; line-height: 21px;">Close your eyes and envision one long communal table, laid out under the stars, on a secluded bluff overlooking one of the oldest Riesling vineyards in the valley and Skaha Lake as the shimmering backdrop. In the background, a rambling, whitewashed bed and breakfast full of nooks, crannies, roofless rooms and stuffed armadillos that could be taken straight out of my photo album of a timeless trip to Santorini.</span></div>
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<tr><td class="tr-caption">Seasonal bounty at God's Mountain by <a href="http://www.joyroadcatering.com/">Joy Road Catering</a>; Joy Road Catering's signature charcuterie boards</td></tr>
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<a href="http://www.joyroadcatering.com/">Cam and Dana of Joy Road Catering </a>are just some of the people who have adopted this philosophy to get back to the land here in the Okanagan Valley with their "Cuisine du Terroir" dinners. Cameron and Dana say, "The most direct translation of this concept is “food of the earth”. Terroir is a French term used to describe the unique flavour imparted to food or drink by a region’s specific climate, soil, weather and growing conditions. We chose “Cuisine du Terroir” as our concept for Joy Road Catering because to us it means food with a strong sense of place."<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-7rxirXLHtpg/VaKRYT8d83I/AAAAAAAAX8Y/RKszyRlZykU/s1600/Long%2BTable%2BCollage%2BGM%2B1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="532" src="http://4.bp.blogspot.com/-7rxirXLHtpg/VaKRYT8d83I/AAAAAAAAX8Y/RKszyRlZykU/s640/Long%2BTable%2BCollage%2BGM%2B1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ravioli al Uovo with Spring Greens Garlic Butter, Chives and Chervil and Topped with Spot Prawns; Roasted Spanish-Style Olives; Milk Braised Pork</td></tr>
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<span style="background-color: transparent;">On the table, olive fougasse and Blue Mountain Winery Brut soon to be followed by Roasted Spanish Style Olives. You can't imagine my excitement when the staff brought bricks to the table. Yes bricks. I then knew that</span><span style="background-color: transparent;"> </span><a href="http://www.joyroadcatering.com/" style="background-color: transparent;">Joy Road Caterings</a><span style="background-color: transparent;"> </span><span style="background-color: transparent;">signature seasonal charcuterie boards would be set on the table and overloaded with tastings of their house cured charcuterie and this time radishes with butter and Maldon salt and Asparagus and Hazelnut Pesto Bruschetta with Proscuitto. Even this presentation alone is enough to get me excited by what Cam and Dana bring to the table at their dinners held every Sunday and Thursday during the season. The highlight for me was the Raviolo al Uovo below made with duck egg fresh pasta, spring green garlic butter, chives and chervil and roasted spot prawns. The flavours blended so perfectly it is a dish that is unforgettable.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">The setting; Sense of Place; Creme Fraiche Panna Cotta with Strawberries and Wild Rose Syrup</td></tr>
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<span style="font-family: Cambria; font-size: 15px; line-height: 21px;">This was followed by platters served family style groaning with the edible bounty of the region. Our plates were piled high with Asparagus roasted in the wood oven with salt cured egg yolk; Wild Nettle Polenta and a salad from farmer Jordan. This was topped off with milk braised pork that literally fell off your fork, with a side of baby carrots with hung yogurt and sumac (I asked for seconds). And for dessert (since this is a food blog and it is all about food), Creme fraiche panna cotta with strawberries and wild rose syrup.. Sigh....</span></div>
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<tr><td class="tr-caption" style="text-align: center;">The end; Skaha Lake</td></tr>
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<span style="background-color: transparent;"><span style="text-align: justify;"><span style="font-family: Times, Times New Roman, serif; font-size: x-large;">T</span>hese unique multi-coursed dinners unite curious diners, local epicureans and culinary tourists alike. Nowhere is it felt more passionately than at our second venue last month at <a href="https://www.sunshinefarm.net/">Sunshine Farm </a>s</span><span style="font-family: Cambria;"><span style="line-height: 21px;">urrounded by old and new friends and the warm, inviting smiles of the Alcock family. Where better to have a farm fresh meal than on a real working farm for an "Earth to Table" dinner. <span style="font-family: Times New Roman;">To many the Alcocks are not just farmers but they are family. </span></span></span></span><br />
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<span style="background-color: transparent;"><span style="background-color: transparent;">Our vehicle registered 40 degrees Celcius when my good friends <a href="http://oliveoilandlemons.com/">Dina of Olive Oil and Lemons</a> and <a href="http://theculinarytravelguide.com/">Laura of The Culinary Travel Guide</a> pulled into this family farm parking lot to partake in their "Earth to Table" dinner which created quite the buzz and quickly sold out. We have had a sweltering heat wave for over 5 weeks now but nowhere had I signed up for an outdoor venue on the hottest day so far this summer. Any trepidation soon dissipated since the Alcock family had installed misters to cool our heat weary bones and greeted us with hugs and thank you's and thirst-quenching raspberry chocolate mint popsicles and a never ending supply of ice water and cool drinks. This amazing and heartwarming family just thought of everything to make our experience a once in a lifetime memory.</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">The scene is set at Sunshine Farm; Raspberry Chocolate Mint Popsicle; Our menu</td></tr>
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<span style="background-color: transparent;">Rustic elegance and abundant charm provided an ideal setting for our encounter with the finest, freshest culinary presentations from <a href="https://www.sunshinefarm.net/">Mona Johannson</a> who worked magic with amazing heritage varietals picked only moments before in their fields. </span><span style="background-color: transparent;">The simplicity of life in this bucolic setting inspired a simple and yet stunning presentation where everything on the table except the olive oil and dairy were produced right on the farm. Honey, fruit, eggs and poultry as well as over the top heirloom varieties including vegetables, herbs and over 150 varieties of tomatoes graced each stunning course in some way.</span><br />
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<span style="background-color: transparent; text-align: justify;">Because their gardens are a stones throw away, the chef can pick produce and local products at just the right moment to create culinary masterpieces at peak perfection for catered events and outstanding dinners such as what we experienced at their "earth to table" dinner.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Woodfire oven at Sunshine Farms</td></tr>
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<a href="http://www.sunshinefarm.net/" style="color: #909090; font-family: Cambria; font-size: 15px; line-height: 21px; text-align: start; text-decoration: none;">Sunshine Farm</a><span style="font-family: Cambria; font-size: 15px; line-height: 21px; text-align: start;"> is nestled in the hills of South East Kelowna on just a little over 12 acres. It has been owned and operated by Jon and Sher Alcock since 1987 when they decided to live their dream and create a life for themselves and their growing family on a sustainable farm that is a valuable part of this community. They specialise in Certified Organic rare, heirloom, and open pollinated vegetables, herbs and some fruits all of which they provide to local restaurants and bring to the farmers market. Chances are that if you go to one of our local farm-to-table restaurants in the city their unique signature would be felt on the menu. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Jon with Organic Chickens with Honey Apricot Glaze; Ravioli with Pea Shoots and Pesto; Heirloom carrot Terrine Board</td></tr>
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Here in the Okanagan Valley, farmers and chefs take pride in their commitment to quality and share a passion for locally grown food and nowhere is it more evident when Jon speaks of his love for his land. His passion and knowledge shone through while explaining some of the more unusual offerings and the history behind them. Have you heard of Egyptian Walking Onions? Anyone?<span style="background-color: transparent; font-family: Cambria; font-size: 15px; line-height: 21px; text-align: start;"> </span><span style="background-color: transparent;">Regardless of the farm’s size, there is a lot to be done especially with the strain of the heat. Through our conversation I was struck with how farming really not only takes technical know-how but it takes a lot of courage. As a vocation it is certainly not for the faint of heart.</span></div>
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To echo Jon’s sentiments, it really takes all of us to support the local agricultural community of which we’ve grown so fond of in the last years of ‘eating local’ and we need to continue seeking the closest connection possible with our food producers. Enjoying a farm-to-earth dinner truly is the quintessential essence of that spirit and should not be missed!</div>
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<tr><td class="tr-caption" style="text-align: center;">Roasted Heritage Potatoes;Egyptian Walking Onions; Wood Fired Flatbread with Fava Bean Puree, Heritage Potatoes, Rosemary and Pecorino</td></tr>
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The evening started with Wood Fired Flat Bread baked at high temperatures in their wood fire oven and lavishly spread with a fava bean puree, heritage potatoes, rosemary and Pecorino. It takes about 90 seconds for their pizzas to cook! Of note their wild sourdough was started in 2011 from their Marquis wheat which is also grown right on their property and then ground in their glorious farm kitchen. This was followed by ravioli with pea shoots and pesto.</div>
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Next a kaleidoscope of colour and flavour with a mixture of freshly plucked Spring greens and roasted baby beets served with an Heirloom Carrot Terrine. Local goat cheese, honeyed walnuts and a farm apricot vinaigrette made this dish a highlight for me. The honey is harvested from their bees who have the added benefit of buzzing carelessly amongst the many heritage varietals of fruits, vegetables, and flowers grown on their farm.</div>
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<tr><td class="tr-caption" style="text-align: center;">Heirloom Carrot Terrine </td></tr>
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We were treated to beautifully burnished farm-raised Organic Chickens with a Honey Apricot Glaze served on a bed of Salsify Puree. Salsify is a vegetable regaled in Europe and it is no surprise that it is grown on the farm as well. These were followed by huge platters served family style...Fire Roasted Heritage Potatoes, Rainbow Carrots and Egyptian Walking Onions which <span style="background-color: transparent;">was one of the evening’s favourite dishes proving sometimes simple, straight-forward food with whole ingredients is the best. </span><span style="background-color: transparent;">And for dessert Buttermilk Shortcake with Sour Cherry Elderflower Ice Cream and Dark Chocolate Ganache. This truly was one of the best long table dinners I have ever attended from the extra touches to the exceptional offerings cooked with love. They really make you feel like one of the family and I'd like to think we are kindred spirits (although I am the condo living member of the family).</span></div>
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<span style="background-color: transparent;"><span style="font-family: Cambria;"><span style="line-height: 21px;">This special place not only is a sustainable farm but is the setting for Vocational Development Opportunities for challenged adults in the community. The setting is diverse, offering a chance to learn about equipment operation, woodworking, plant identification, seed collection, harvesting, labelling, math skills, weighing, and packaging.</span></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Flowers from the farm</td></tr>
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<span style="background-color: transparent; font-family: Cambria; line-height: 21px;">As the sun was setting and it cooled down a group of culinary enthusiasts toured the gardens while in true food explorer style we were ushered into the kitchen which is truly the centre of their home. A myriad of pots and pans, the serious workhorses of the kitchen, lined the walls as well as collections from their many travels offering a serene and therapeutic work environment. Mona offers cooking classes so I can see myself puttering around in their kitchen again someday.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Quail's Gate Winery</td></tr>
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<span style="font-size: x-large;">F</span>arm to table dining has certainly swept the nation, but these locations in the Okanagan Valley with their sweeping vistas and world class cuisine take the idea of farm to table to the extreme. My final destination for today is <span style="background-color: transparent;">Quails’ Gate Winery which opened in 1989 as one of Canada’s oldest and most beloved wineries</span><span style="background-color: transparent;">. </span><span style="background-color: transparent;">The philosophy of wine making at Quails’ Gate is based on quality over quantity. </span><br />
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<span style="background-color: transparent;">The Stewart family, owners of Quails' Gate, are pioneers of the Okanagan wine region, and their vision for fine dining as part of the winery experience has come full circle during the past decade with the success of their onsite dining experienc<a href="http://quailsgate.com/restaurant/">e Old Vines Restaurant. </a>Not only is their wine world renowned but they have attracted the attention of food lovers who appreciate the unique blending of food and wine produced in the same geographical region. A few times a year they offer the long table dinner experience. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">The scene is set at Quails Gate Winery</td></tr>
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<span style="background-color: transparent;">As a special treat for my birthday I chose to spend the evening at a long table dinner amongst the vines for their semi annual "Dinner in the Vineyard." A gastronomic feast awaited us. My </span>table guests were a sweet newlywed couple on their honeymoon, and the host for the evening Bill Wightman and his fiancee and daughter and 40 other eager food aficionados. We celebrated birthdays, weddings, and engagements with complimentary "champagne." Thanks Bill!!! <span style="background-color: transparent;">The dinner is a great opportunity to experience the restaurant's cuisine de terroir with new found friends. Each dish on the menu was designed to complement the diversity and styles of the Quails' Gate wine pairings. </span></div>
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<span style="background-color: transparent;">As usual I arrived early and was ushered out to their deck and into the club lounge area. My daughter called to wish me a happy birthday as I was sitting there overlooking the sweeping vineyards. I could see that diners were gathering so I ventured down and was offered another glass of their 2014 rose, Cache Creek Beef Tartare, Heirloom Sungold Tomatoes with Basil and Pesto, and crispy Halibut Brandade while "schmoozing" with 40 new found friends all with a single goal for the evening. The scene was set with a long </span><span style="background-color: transparent;"><span style="font-family: Cambria;"><span style="font-size: 15px; line-height: 21px;">table draped in white crisp linens and topped with sparkling crystal soon to be filled with last years Quails Gate wines. White plates and silverware were set, table decorations arranged from candles to flowers. Our senses were heightened and we were more than ready for a highly anticipated evening. Candles flickered and nature created the backdrop, a kaleidoscope show of colour in the fading light as a sea of revellers loomed before us. </span></span></span><span style="background-color: transparent;">It was a beautiful evening with gentle breezes amongst the vines with a panoramic view of Lake Okanagan competing for the centre of attention. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Halibut Brandade; Chilled Puree of Local Summer Squash with Crisp Squash Blossoms ands Local Chèvre; Summer Salad with Wild Arugula, Fennel and Apricots with Coppa, Radish and Apricot Vinaigrette</td></tr>
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<span style="background-color: transparent;">We were ushered to the table with the strains of angelic music for a Chilled Puree of Local Summer Squash with Crisp Squash Blossoms with Local Chèvre and Tarragon Oil paired with their 2014 Chasselas.</span><span style="background-color: transparent;"> </span><span style="background-color: transparent;">The Stewart family, owners of <a href="http://quailsgate.com/">Quails' Gate winery</a> celebrated their milestone 25 years in 2014 but they have been successfully growing vines since the 1950s, which means they know vines and vineyards. </span><span style="background-color: transparent;">In total, they farm over 180 acres of vineyards. </span><span style="background-color: transparent;">In addition, brother Ben Stewart introduced Dijon clone vines (from Burgundy, France) to Canadian soil, which is why Quails' Gate is home to some of the oldest Pinot Noir vines in the country.</span></div>
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<span style="background-color: transparent;">Each section was then served very large platters of </span><span style="background-color: transparent;">Summer Salad with Wild Arugula, Fennel, Apricots, Artisanal Coppa, Radish and Apricot Vinaigrette</span><span style="background-color: transparent;"> </span><span style="background-color: transparent;">to pass and share and a pouring of their</span><span style="background-color: transparent;"> 2014 Orchard Block Guwurztraminer. </span><span style="background-color: transparent;">The artistry of handling the bowl lent itself to more "meet-your-neighbour chat" as it worked much better to help each other out in serving. This was followed by more platters of </span><span style="background-color: transparent;">Haida Gwai Chinook Salmon with Raspberry and Grilled Vegetables. For dessert a birthday girl could not be happier with a myriad of small bites including two things I could never pass by if they were offered on a menu…Lemon Meringue pie and creme </span>brûlée. <span style="background-color: transparent;">By this time the sun was beginning a slow descent, illuminating the vines. A balmy, heavenly breeze danced around the diners carrying the laughter into the night.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">The table; Haida Gwai Chinook Salmon with Raspberry; Roasted Potatoes and Vegetables</td></tr>
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Each of these experiences above were special in their own way. It is about enjoying someone else’s idea of what a good meal should be. We trust that the menu will transport us. We trust that whoever sits next to us, we will at least have good food in common. And from there, things only get better!! We’re not rushed, because the whole evening is devoted to the experience. No one is waiting to take our seats. The emphasis is on enjoying what we’re being treated to, to opening up our minds to new flavours, and to new friends who fast become kindred spirits. I always enjoy myself whether it is with my friends or if I go solo and make new friends. Given the groans, moans, and laughter I think I can say the same for my dinner companions on all occasions. A long table dinner is one of the experiences every serious diner, and every diner who visits the valley should experience.<br />
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There is a passion in the producers here and I have always been impressed by simple farm dinners, more impressed than with the food you get in three-star restaurants in Europe, which in my humble opinion simple don't scratch the surface or touch your soul like food that's from the field and on to your plate. There are still long table dinners coming up for me next month. A long table dinner at <a href="http://www.guestserve.com/geteventreservationform.cgi?1102681&4159">Mission Hill Winery</a>, <a href="http://www.lesdames.ca/summerdine/">Summerdine</a> to support local young women chefs, East Indian fair at <a href="http://www.poppadoms.ca/">Poppadoms</a> and still more to come for the<a href="http://www.thewinefestivals.com/"> Fall Okanagan Wine Festival.</a> </div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-k7dpcOH5N4Q/VauVNZ-Xe6I/AAAAAAAAX_I/Xg5G8s3DMNE/s1600/Long%2BTable%2BCollage%2BMonk%2B4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-k7dpcOH5N4Q/VauVNZ-Xe6I/AAAAAAAAX_I/Xg5G8s3DMNE/s640/Long%2BTable%2BCollage%2BMonk%2B4.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Desserts 1) Ice Cream with Rosemary; 2) Truffles and Seasonal Fruit Tarts; Creme Brûlée; Lemon Meringue Tarts</td></tr>
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<span style="background-color: transparent; font-family: Cambria;"><span style="font-size: 15px; line-height: 21px;">The life changing moments that I mentioned earlier are also reflected in the food we are fortunate enough to experience. Each of these dinners are outstanding as a whole but there is always one dish that moves its way into your heart forever. For me the complexity of the </span></span><span style="background-color: transparent;">Raviolo al Uovo at Gods Mountain made with duck egg fresh pasta, spring green garlic butter and herbs; the </span><span style="background-color: transparent;">Heirloom Carrot Terrine with local goat cheese, honeyed walnuts and a farm apricot vinaigrette at Sunshine Farms are food memories not soon forgotten. </span></div>
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<span style="background-color: transparent;"><span style="background-color: transparent;">My good friend Barb heard my plea for local farmers to bring in squash blossoms at the markets and offered up her zucchini blossoms. As a reward for ourselves I ventured into her kitchen and recreated a Greek-inspired menu with spanakopita and dolmades to start followed by <a href="http://morethanburnttoast.blogspot.ca/2008/02/aglaia-kremezis-greek-lemon-oregano.html">Patates Riganates</a>, <a href="http://morethanburnttoast.blogspot.ca/2014/07/a-light-spiralized-greek-salad-with.html">Spiralized Greek Salad</a>, and <a href="http://morethanburnttoast.blogspot.ca/2008/08/zucchini-balls-kolokythokeftedes-from.html">Kolokythokeftedes</a>. The Chilled Puree of Local Summer Squash with Crisp Squash Blossoms with Local Chèvre and Tarragon Oil from the dinner in the vineyard at <a href="http://quailsgate.com/">Quails Gate Winery</a> was the inspiration for the chilled soup below. </span><span style="background-color: transparent; text-align: justify;">Sometimes I find a dish that I know I can try and emulate in my home kitchen. I am not a restaurant caliber cook and many dishes are both complex in flavour and preparation to get the desired effect. </span></span></div>
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<span style="background-color: transparent;">This dish brought back memories of stuffing </span>freshly plucked zucchini blossoms with feta and mint on the island of Kea in Greece in Aglaia's kitchen. I loved this dish served at the vineyard dinner with the combination of the chilled soup and the warm goat cheese stuffed blossoms. A dish not soon forgotten. You will find my rendition below.</div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-2tapzQ3ov3U/VbT3qihsX9I/AAAAAAAAYEw/cck9hkP9KnY/s1600/Zucchini%2BSoup%2Bwith%2BFlower%2B5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/-2tapzQ3ov3U/VbT3qihsX9I/AAAAAAAAYEw/cck9hkP9KnY/s640/Zucchini%2BSoup%2Bwith%2BFlower%2B5.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Valerie's Version of Chilled Roasted Zucchini Soup with Chèvre Stuffed Zucchini Blossoms</td></tr>
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<span style="font-size: large;"><i>**Chilled Zucchini Soup with Chèvre Stuffed Zucchini Blossoms**</i></span></div>
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1 large zucchini (approximately 6 cups in 1/4-inch slices)</div>
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2 large cloves garlic, sliced</div>
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1/2 sweet onion, chopped</div>
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4 tablespoons olive oil</div>
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1/2 cup lightly packed fresh herbs (consider a combination of what you have available, such as: parsley, mint, garlic chives, oregano, marjoram)</div>
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2 cups chicken stock</div>
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½ teaspoon lemon zest</div>
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juice of 1 lemon lemon</div>
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½ cup plain yogurt</div>
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1 teaspoon sea salt</div>
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1 teaspoon cracked black pepper</div>
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<a href="http://morethanburnttoast.blogspot.ca/2007/02/fried-zucchini-blossoms-with-feta-mint.html">Chèvre Stuffed Zucchini Blossoms</a><br />
Basil Oil (if desired)</div>
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Preheat oven to 375 degrees.</div>
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Heat olive oil in a 10-12" heavy bottomed oven proof skillet. Add zucchini, onions and garlic. Place pan in the preheated oven for 20-30 minutes or until browned and soft.</div>
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Remove zucchini from the oven. Add chicken stock to the pan and simmer. Add herbs, lemon zest, lemon juice, salt, and pepper. Add yogurt. Using your immersion blender blend soup until it is smooth. If you wish you could also use a blender for the task and puree in batches if necessary.</div>
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Place in the fridge to chill. Adjust seasonings before serving. <span style="background-color: transparent;">The soup is delicious ice cold, slightly chilled or hot. It can be made a day in advance to allow the flavours to blend.</span></div>
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To serve, garnish with basil oil (if desired), chopped chives, edible flowers, and stuffed zucchini blossoms. <a href="http://morethanburnttoast.blogspot.ca/2007/02/fried-zucchini-blossoms-with-feta-mint.html">The recipe can be found here,</a> but use whatever herbs you have on hand.<br />
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Serves 4, or 8 as an appetizer</div>
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<span style="font-size: x-small;">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/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.</span></div>
<div class="blogger-post-footer">Thank you for joining me on my journey.</div>Valerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.com8tag:blogger.com,1999:blog-4567715590164266982.post-42389184370965912612015-07-21T04:33:00.001-07:002015-07-21T04:33:25.556-07:00The Attack of the Killer Summer Tomatoes 2015<a href="http://1.bp.blogspot.com/-fhcLbMOPfuo/UhCyMeuFlrI/AAAAAAAAVZY/SrECzbmnbqo/s1600/Tomato+Round+up+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="620" src="http://1.bp.blogspot.com/-fhcLbMOPfuo/UhCyMeuFlrI/AAAAAAAAVZY/SrECzbmnbqo/s640/Tomato+Round+up+1.jpg" width="620" /></a><br />
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<a href="http://morethanburnttoast.blogspot.ca/2013/05/orzo-salad-with-roasted-tomatoes-basil.html">Orzo Salad with Roasted Tomato and Lemon Basil Vinaigrette</a></div>
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<a href="http://morethanburnttoast.blogspot.ca/2013/05/grilled-chicken-with-pesto-and.html">Grilled Pesto Chicken and Tomato Salad with Massaged Kale Salad</a></div>
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<a href="http://morethanburnttoast.blogspot.ca/2013/06/grilled-brie-and-ciabatta-topped-with.html">Grilled Brie and Ciabata Topped with Slow-Roasted Sunblushed Tomatoes </a></div>
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<a href="http://morethanburnttoast.blogspot.ca/2013/04/liberated-free-form-lasagna-with.html">Liberated Lasagna with Arugula Basil Pesto and Roasted Tomatoes</a></div>
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Every day we should be excited about what we are eating even if it just means something as simple as making use of a wonderful find at our local farmers market. Wineries, craft breweries and artisanal cheese makers are emerging and adding a new dimension to our local cuisine, enriching it and extending it well beyond it's traditionial boundaries. West coast salmon, New Brunswick lobster, Ontario cheddar are all being paired with wonderful Canadian wines and locally harvested fruits and vegetables. Foodies are in heaven and locavores are finally coming into their own. </div>
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With farmers markets popping up everywhere during the summer, it's never been easier to make the right choices. The added benefit is that items are picked closer to their peak of freshness, enhancing taste, texture, and nutrition, and have had less time to spoil increasing shelf life in your kitchen.When you eat locally, you eat what's in season. You'll remember that strawberries are the taste of summer and that juicy, ruby red tomatoes are what we long for all year. Summer tomatoes are packed with sunshine. Here are a few of my recipes to bring a sunny smile to your face.<br />
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<a href="http://2.bp.blogspot.com/-iUgQNK8ppLw/UgwzpopOjXI/AAAAAAAAVYY/e2Ptrsl68uU/s1600/Tomato+Round+Up+7.jpg" imageanchor="1"><img border="0" height="620" src="http://2.bp.blogspot.com/-iUgQNK8ppLw/UgwzpopOjXI/AAAAAAAAVYY/e2Ptrsl68uU/s640/Tomato+Round+Up+7.jpg" width="620" /></a></div>
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<a href="http://morethanburnttoast.blogspot.ca/2012/03/parmesan-chicken-burgers-with-balsamic.html"><span style="font-size: small;">Parmesan Chicken Burgers with Balsamic Tomatoes and Garlic Mayonnaise</span></a></div>
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<a href="http://morethanburnttoast.blogspot.ca/2010/09/heirloom-tomato-pasta-bake-with-fresh.html"><span style="font-size: small;">Heirloom Tomato Pasta Bake with Fresh Tomato Sauce</span></a></div>
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<a href="http://morethanburnttoast.blogspot.ca/2011/09/fried-green-tomato-blt-with-sweet-basil.html"><span style="font-size: small;">Fried Green Tomato BLT with Sweet Basil Mayonnaise</span></a></div>
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<span style="font-size: small;"><a href="http://morethanburnttoast.blogspot.ca/2011/09/just-recipe-since-it-is-too-nice-to-be.html">Fried Green Tomatoes with Sweet Corn Salsa</a></span></div>
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<a href="http://www.blogger.com/blogger.g?blogID=4567715590164266982" name="more" style="background-color: white; line-height: 19px; text-align: -webkit-auto;"></a><a href="http://1.bp.blogspot.com/-K9JOREEuU6E/UgzToSshdSI/AAAAAAAAVZI/CEXpX4vKlmQ/s1600/Tomato+Round+Up+5.jpg" imageanchor="1" style="background-color: transparent; font-size: 13px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="http://1.bp.blogspot.com/-K9JOREEuU6E/UgzToSshdSI/AAAAAAAAVZI/CEXpX4vKlmQ/s640/Tomato+Round+Up+5.jpg" width="640" /></a></div>
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<a href="http://morethanburnttoast.blogspot.ca/2011/11/paula-wolferts-chicken-smothered-with.html"><span style="font-size: small;">Paula Wolferts Chicken Smothered with Tomato Jam Served with Maquoudas</span></a></div>
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<a href="http://morethanburnttoast.blogspot.ca/2010/05/char-grilled-halloumi-with-tomato-olive.html"><span style="font-size: small;">Char Grilled Halloumi with Tomato Olive Dressing </span></a></div>
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<a href="http://morethanburnttoast.blogspot.ca/2011/04/roasted-asparagus-and-tomato-penne-with.html"><span style="font-size: small;">Roasted Tomato Asparagus and Tomato Penne Salad</span></a></div>
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<span style="font-size: small;"><a href="http://morethanburnttoast.blogspot.ca/2011/09/tomato-tart-tatin-to-honour-game.html">Tomato Tart Tatin</a></span></div>
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<a href="http://1.bp.blogspot.com/-4uGNfBr_lb8/UguTXieb4XI/AAAAAAAAVX4/WLNKA29R5n4/s1600/Tomato+Round+Up+4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-4uGNfBr_lb8/UguTXieb4XI/AAAAAAAAVX4/WLNKA29R5n4/s640/Tomato+Round+Up+4.jpg" width="640" /></a><a href="http://morethanburnttoast.blogspot.ca/2012/08/ripe-and-ready-basil-and-tomato-with.html">Ripe and Ready Basil and Tomato Haloumi</a></div>
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<span style="font-size: small;"><a href="http://morethanburnttoast.blogspot.ca/2010/05/grilled-chicken-and-pasta-fonduta-with.html">Grilled Chicken with Pasta Fonduta</a></span></div>
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<span style="font-size: small;"><a href="http://morethanburnttoast.blogspot.ca/2009/12/cooking-red-for-world-aids-day-with.html">Crispy Salmon with Risotto and Slow Roasted Tomatoes</a></span></div>
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<span style="font-size: small;"><a href="http://morethanburnttoast.blogspot.ca/2010/04/spaghetti-with-meatloaf-and-roasted.html">Spaghetti with Meatloaf and Roasted Tomatoes</a></span></div>
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<a href="http://morethanburnttoast.blogspot.ca/2012/04/risotto-with-buffalo-mozzarella-roasted.html"><span style="font-size: small;">Risotto with Buffalo Mozzarella, Roasted Tomatoes and Basil Oil</span></a></div>
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<a href="http://morethanburnttoast.blogspot.ca/2011/03/rotini-with-roasted-cherry-tomatoes-and.html"><span style="font-size: small;">Rotini with Roasted Tomatoes and Ricotta</span></a></div>
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<a href="http://morethanburnttoast.blogspot.ca/2010/05/rose-murrays-roasted-tomato-clafouti.html"><span style="font-size: small;">Savoury Roasted Tomato Clafouti</span></a></div>
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<span style="font-size: small;"><a href="http://morethanburnttoast.blogspot.ca/2011/05/garlic-shrimp-florentine-with-tomatoes.html">Garlic Shrimp Florentine with Garlic Breadcrumbs</a></span></div>
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<a href="http://morethanburnttoast.blogspot.ca/2009/08/layered-heirloom-tomatoes-with-feta.html"><span style="font-size: small;">Layered Heirloom Tomatoes with Feta and Basil Oil</span></a></div>
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<a href="http://morethanburnttoast.blogspot.ca/2011/08/warm-gnocchi-salad-with-carpaccio-of.html"><span style="font-size: small;">Warm Gnocchi Salad with Carpaccio of Tomatoes and Basil</span></a></div>
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<a href="http://morethanburnttoast.blogspot.ca/2007/09/jamie-olivers-baked-pasta-with-tomatoes.html"><span style="font-size: small;">Jamie Olivers Baked Pasta with Tomatoes and Mozzarella</span></a></div>
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<a href="http://morethanburnttoast.blogspot.ca/2011/08/pesto-cherry-tomato-caprese-salad-wins.html"><span style="font-size: small;">Pesto Cherry Tomato Caprese Salad </span></a></div>
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<a href="http://2.bp.blogspot.com/-zUWLLYMyk0A/Ugw2ru_goWI/AAAAAAAAVYo/6k9C65z_SDc/s1600/Tomato+Round+Up+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-zUWLLYMyk0A/Ugw2ru_goWI/AAAAAAAAVYo/6k9C65z_SDc/s640/Tomato+Round+Up+8.jpg" width="640" /></a></div>
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<a href="http://morethanburnttoast.blogspot.ca/2007/07/heirloom-tomatoes-with-feta-basil-and.html"><span style="font-size: small;">Heirloom Tomatoes with Feta, Basil and Balsamic Syrup</span></a></div>
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<a href="http://morethanburnttoast.blogspot.ca/2008/09/and-beat-goes-on-with-heirloom-tomato.html"><span style="font-size: small;">Heirloom Tomato Salad with Basil Vinaigrette</span></a></div>
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<a href="http://morethanburnttoast.blogspot.ca/2007/08/tabboulehthe-ultimate-picnic-food.html"><span style="font-size: small;">Tabbouleh Stuffed Tomato</span></a></div>
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<span style="font-size: small;"><a href="http://morethanburnttoast.blogspot.ca/2007/02/blog-post_9092.html">Greek Salad (Horiatiki)</a></span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-PyV0qjmPrjU/Va4pz3f9e0I/AAAAAAAAYDA/l8kgp711Ppo/s1600/Tomato%2BCollage%2BFinal%2B2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-PyV0qjmPrjU/Va4pz3f9e0I/AAAAAAAAYDA/l8kgp711Ppo/s640/Tomato%2BCollage%2BFinal%2B2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://morethanburnttoast.blogspot.ca/2014/08/summer-dreams-of-heirloom-tomato-blt.html">Heirloom Tomato BLT Panzanella Salad</a><br /><a href="http://morethanburnttoast.blogspot.ca/2014/07/a-light-spiralized-greek-salad-with.html">Spiralized Greek Salad</a><br /><a href="http://morethanburnttoast.blogspot.ca/2014/07/a-light-spiralized-greek-salad-with.html">Galette aux Fromage de Chevre</a><br /><a href="http://morethanburnttoast.blogspot.ca/2014/06/summer-is-here-with-caprese-chicken.html">Caprese Chicken</a></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-rSzawd06XeM/Va4pz2JhUjI/AAAAAAAAYDI/KQZfKhyrexA/s1600/Tomato%2BCollage%2BFinal.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-rSzawd06XeM/Va4pz2JhUjI/AAAAAAAAYDI/KQZfKhyrexA/s640/Tomato%2BCollage%2BFinal.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://morethanburnttoast.blogspot.ca/2015/05/my-vote-is-for-marinated-burrata-with.html">Marinated Burrata with Basil</a><br /><a href="http://morethanburnttoast.blogspot.ca/2014/11/take-me-back-with-eggplant-and-porcini.html">Eggplant and Porcini Meatballs with Tomato Sauce</a><br /><a href="http://morethanburnttoast.blogspot.ca/2014/09/savour-summer-with-caprese-burger-with.html">Caprese Burger with Pickled Tomatoes</a><br /><a href="http://morethanburnttoast.blogspot.ca/2014/08/summer-pasta-puttanesca-pugliese-from.html">Summer Pasta Puttanesca Pugliese</a></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-BsHAl9Tcqps/Va4p0HlWVII/AAAAAAAAYDQ/kogh0OchSTs/s1600/Tomato%2BCollage%2BFinal%2B4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-BsHAl9Tcqps/Va4p0HlWVII/AAAAAAAAYDQ/kogh0OchSTs/s640/Tomato%2BCollage%2BFinal%2B4.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://morethanburnttoast.blogspot.ca/2014/02/one-pot-pasta-whether-it-has-been-lack.html">One Pan Pasta</a><br /><a href="http://morethanburnttoast.blogspot.ca/2013/11/cooking-light-virtual-supper-club.html">Theresa's Double Tomato Soup</a><br /><a href="http://morethanburnttoast.blogspot.ca/2013/09/heirloom-tomato-salad-with-basil-and.html">Heirloom Tomato Salad with Basil and Burrata</a><br />YOUR RECIPE…WHAT WOULD YOU MAKE</td></tr>
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<span style="font-size: x-small;">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/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.</span><div class="blogger-post-footer">Thank you for joining me on my journey.</div>Valerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.com7tag:blogger.com,1999:blog-4567715590164266982.post-30019000550786418772015-07-11T06:49:00.001-07:002015-07-16T13:40:39.866-07:00Lobster and Fennel Salad with Arugula for Diner en Blanc<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ARpYeQvW5XE/VaEYb34Q22I/AAAAAAAAX7I/7c7en5t_oQc/s1600/Diner%2Ben%2BBlanc%2B15%2B6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://2.bp.blogspot.com/-ARpYeQvW5XE/VaEYb34Q22I/AAAAAAAAX7I/7c7en5t_oQc/s640/Diner%2Ben%2BBlanc%2B15%2B6.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobster and Fennel Salad with Arugula - Lobster Roll without the bun!!</td></tr>
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It's one of France's greatest exports next to baguettes, Godard movies and Thierry Henry. On an ethereal night hundreds of people dressed elegantly in white, converged at a secret location, shrouded in mystery, setting up miles of white fold-up tables draped in white crisp linens and topped with sparkling crystal soon to be filled with local wines. White plates and silverware were set, table decorations arranged from candles to candelabras. Our senses were heightened and we were more than ready for a highly anticipated evening. The stage was set, candles flickered and nature created the backdrop, a kaleidoscope show of colour in the fading light as a sea of white revellers loomed before us.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-9_9MMwOssFg/VaEYaGzq6GI/AAAAAAAAX7E/hi4GL-O4gBw/s1600/Diner%2Ben%2BBlanc%2B15%2B13.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/-9_9MMwOssFg/VaEYaGzq6GI/AAAAAAAAX7E/hi4GL-O4gBw/s640/Diner%2Ben%2BBlanc%2B15%2B13.jpg" width="640" /></a></td></tr>
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<span style="background-color: transparent;">An event of this size takes some mastery and a huge shout out to the organizers is essential. True to tradition, bystanders and passersby witnessed our group of revellers gathering at specific rallying points all across the city to board school buses for our 1/2 hour drive to the small community of Peachland our secret location this year. We were there to see and be seen. Our individual groups then converged on one of the most beautiful settings in the city one by one to set up their tables and encroutements en masse. The logistics of organizing 1,000 people is mind blowing in itself. How they manage to organize 1,000's in larger cities is beyond my comprehension. </span><br />
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Despite our cumbersome arrival by a fleet of school buses with fold up table, and picnic baskets in tow, the 1,000 pre-registered guests strove for elegance to emulate the original Parisian diners who launched Dîner en Blanc 27 years ago. I learned the first year that having something on wheels to lug all my stuff to this annual event was the way to go. Last year we purchased white "granny" carts and it has made the journey so much easier. We decided even so that somehow next year we had to simplify even more. <span style="background-color: transparent;">We surveyed the scene with awe as it unfolded around us as we sipped wines brought in from <a href="http://okanagancrushpad.com/">Crush Pad's Haywire Winery</a> in Summerland. </span><span style="background-color: transparent;">Not even the 36 Celcius weather and perspiration on our brow could dampen our spirits.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">The essence</td></tr>
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<span style="background-color: transparent;">Fascinators, white masks and wigs, jaunty hats and even 18th century style clothing were all "over the top" expressions of our 'tres chiche' individuality. No two were dressed alike. We were all in high spirits for the third sanctioned <a href="http://okanagan.dinerenblanc.info/">Dîner en Blanc in the Okanagan Valley</a>. From global phenomenon to highly sought after “secret,” Dîner en Blanc took over the waterfront in Peachland for the third year in a row on July 9, 2015. This très chic picnic, imported from France could be described as the flash mob of the culinary world. We came, we saw, we conquered!</span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-KoJq5dxe0ZU/VaEYZwlEhyI/AAAAAAAAX68/IfZWeYvivns/s1600/Diner%2Ben%2BBlanc%2B15%2B14.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://2.bp.blogspot.com/-KoJq5dxe0ZU/VaEYZwlEhyI/AAAAAAAAX68/IfZWeYvivns/s640/Diner%2Ben%2BBlanc%2B15%2B14.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An example of beautiful tablescaping</td></tr>
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The traditional wave of a sea of napkins in the air, the sound of popping corks for sparkling wines echoing all around, and there was a collective sigh of relief. All the planning, all the waiting has ended. We are all here for one purpose. We love food. We love celebration. We love the mystery. We mingle, we dine, we entertain. With the lake as a focal point in the small community of Peachland, a welcoming breeze on a sultry evening, and a wonderful view of the mountains, it seemed even the sunset and the moon cooperated. More champagne led to dancing... and as a friend said, "Non, je ne regrette rien..." I regret nothing. The original founder meant for this unique event to feel like a dream—the dinner party pops up in the middle of a public place and then disappears without a trace...like magic.</div>
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“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” ― Ruth Reichl</blockquote>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-u-jcMgAlToY/VaEaQO6yQ8I/AAAAAAAAX70/2cyQ6dxWiIU/s1600/Diner%2Ben%2BBlanc%2B15%2BCollage%2B15.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-u-jcMgAlToY/VaEaQO6yQ8I/AAAAAAAAX70/2cyQ6dxWiIU/s640/Diner%2Ben%2BBlanc%2B15%2BCollage%2B15.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An array of cheeses; Creme Brûlée with Roasted Balsamic and Honey Cherries</td></tr>
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I love the whole concept!! Although Dîner en Blanc may be a 'pop-up' picnic, plaid napkins and fried chicken are nowhere in sight! Picnic baskets are packed with elegant white linens, white china dishes, real silverware and amazing food. Guests are requested to pack a 3-course meal which was limited only by our imaginations. <span style="background-color: transparent;">On the menu this year my friends and I dreamed up a feast with portability in mind.</span><span style="background-color: transparent;"> You had the option of catering this year from <a href="http://www.saltedbrick.com/">Salted Brick</a> or <a href="http://www.basketcasepicnics.com/">Basket Case Picnics</a> but since that is not the experience we are looking for we create our own feast. </span><span style="background-color: transparent;">Our friend Carola, a new addition to our party this year, brought an array of wonderful cheeses from a local purveyor to start us off. I brought a Lobster and Fennel Salad with Arugula and my friend </span><a href="http://oliveoilandlemons.com/" style="background-color: transparent;">Dina of Olive Oil and Lemons</a><span style="background-color: transparent;"> wooed us with a <a href="http://oliveoilandlemons.com/fingerling-potato-salad-with-grainy-mustard-vinaigrette/">Fingerling and Potato Salad with Radishes and Grainy Mustard Vinaigrette </a>and a Lentil Salad with Roasted Eggplant, Red Pepper and Zucchini Tossed in Olive Oil all topped with beautiful edible flowers and herbs from her rooftop gardens.</span><span style="background-color: transparent;"> And for dessert Creme Brûlée from <a href="http://okanagangrocery.com/">Monika "The Baker" at Okanagan Grocers</a> topped with my special<a href="http://morethanburnttoast.blogspot.ca/2013/07/diner-en-blanc-comes-to-our-town-well.html"> Roasted Balsamic Cherries</a>. Our taste buds danced across the table rather than our feet with every culinary masterpiece placed before us.When it was time to leave, guests pack up their crystal, dinnerware and tables, pick up all their litter and headed into the night, leaving behind no sign of their elegant revelry. It's as if it never happened like Shakespeare's "A Midsummer Nights Dream."</span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-LqRVkXHJLuw/VaEYb7Z0uQI/AAAAAAAAX7c/6XVfuGgYcHU/s1600/Diner%2Ben%2BBlanc%2B15%2BCollage%2B2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-LqRVkXHJLuw/VaEYb7Z0uQI/AAAAAAAAX7c/6XVfuGgYcHU/s640/Diner%2Ben%2BBlanc%2B15%2BCollage%2B2.jpg" width="572" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobster and Fennel Salad with Arugula; Lentil Salad with Roasted Eggplant, Red Pepper and Zucchini Tossed with Olive Oil, and Fingerling Potato Salad with Grainy Mustard Vinaigrette</td></tr>
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Cooking is like love. </div>
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It should be entered into with abandon </div>
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or not at all.</div>
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-Harriet van Horne</div>
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<span style="background-color: transparent;">The Okanagan event here in Kelowna takes place in the smallest of the cities worldwide but with our background of award winning wines and a reputation as a culinary destination, it seems only natural for us to be part of this unique experience. <a href="http://www.spatulamedia.ca/">Spatula Media + Communications</a> and <a href="http://impacteventsandprojects.com/">Impact Events</a> negotiated official status for Dîner en Blanc Okanagan 2 years ago. With this official status we join some of the most glamorous cities around the world including Paris, Milan, Barcelona, San Francisco, Chicago and Sidney. The Okanagan joins only eight other cities granted status in Canada to date... Montreal, Calgary Quebec City, Vancouver, Victoria, Edmundston, Niagara-on-the-Lake, and Toronto. There are other non-sanctioned white dinners around the world and I even read about a Diner en Noir in San Francisco and New York.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Revellers</td></tr>
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<span style="background-color: transparent;">How did this yearly worldwide event start you ask? Dîner en Blanc is a magical experience that began in perhaps the chi-chest city in the world...Paris. It is a celebration of old-world elegance that Jay Gatsby would have adored. In the summer of 1988, Francois Pasquier had just returned to Paris after a few years abroad and held a dinner party to reconnect with friends. So many wished to attend that he asked them to convene at Bois de Boulogne dressed in white, so they would be recognizable to one another. Each attendee was also asked to bring a friend. The evening was such a hit that guests wanted more friends to join-in the following year and thus was born the concept of Dîner en Blanc. Dîner en Blanc now brings together over 10,000 people each year in some of the most prestigious locations throughout the French capital.</span></div>
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In June 1991, four years after the event’s debut, the founding group of friends decided to organize their growing numbers in one of the French capital’s most beautiful locations, Pont des Arts, in the heart of Paris (a first). Knowing full well that local authorities would never allow such an event to take place there, keeping the location a secret until the very last minute was crucial to the success of the event.</div>
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Following in his fathers footsteps, one of his sons, Aymeric Pasquier, moved to Montreal and kept the family tradition going when he came together with friends to hold the first Dîner en Blanc in Canada in August of 2009.</div>
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Quoting from the elegantly written prose of the event website:</div>
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"White-swathed tables appear in orderly rows, </div>
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white balloons drift lazily skyward as gleeful attendees, </div>
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dressed head to toe in the color du jour, </div>
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unwrap their summer's eve repast. </div>
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The backdrop of the secret location </div>
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add the only splash of color to the</div>
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monochromatic celebration...." </div>
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The worldwide phenomenon known as Dîner en Blanc celebrated its 27th anniversary this year! What began as a “friends and word-of-mouth only” event has grown into an international epicurean phenomenon on five continents in 35 cities and 23 countries around the world at my last count. While the technology behind the event may have changed over the years, the principles fuelling this fantastic event have not. Diners continue to gather at a secret location for the sole purpose of sharing a high-quality meal with good friends and thousands of strangers in one of their city’s most beautiful locations. Each event is headed by passionate local organizers who fell in love with the concept and wanted to bring it to their city, giving this rendezvous a local flair.</div>
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I think it’s just a really cool excuse to get together and forget everything else that’s going on for about four hours, and just really take in that 'joie de vivre' which at the end of the day is the essence of French dining culture. The idea is to show the great power of human connection and share the experience with thousands of new found friends. As the Twitter posts and newscasts shared the event, perhaps some of the naysayers, who believed only an idiot would pay money to bring their own tables and chairs and food to dinner, were silently wishing they were a part of this. If you're intrigued there is always next year guys. In truth the original cost of buying a table, white plates and a white outfit can be daunting at first but once that initial expense is made subsequent events year after year will cost a minimal amount.</div>
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<span style="background-color: transparent;">Would I attend again next year? Absolutely! It is not something I would miss despite the "complaint committee" of my closest friends...wink. If every member invited one friend to next years event our numbers would double. But it is coming to the point that our numbers are maxed out and only those in the first tier and their friends are able to join in. My only suggestion is that I would love to have the phenomenon celebrated on the same night for one big global event. Waving of napkins, clinking of glasses en masse. To be a small part of a bigger than life celebration would be the ultimate goal.</span><br />
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To include you in our revelry I offer you my recipe for Lobster and Fennel Salad with Arugula recipe. Bon appetit!! </div>
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'<i>Mangez bien, riez souvent, aimez beaucoup' means (Eat well, laugh often, love abundantly).</i></div>
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<i><span style="font-size: x-large;">**Lobster and Fennel Salad With Arugula**</span></i></div>
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<span style="background-color: transparent; font-family: Cambria; line-height: 21px;">3 cups coarsely chopped cooked lobster meat (about 3 [1 1/4-pound] lobsters)</span></div>
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3 tablespoons fresh lemon juice</div>
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1 large fennel bulb—halved, cored and sliced paper-thin on a mandoline</div>
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1/2 cup mayonnaise<br />
zest of 1/2 lemon</div>
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2 teaspoons chopped tarragon</div>
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Salt and freshly ground pepper</div>
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3 cups packed arugula leaves (3 ounces)</div>
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1 medium shallot, very thinly sliced</div>
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1/4 cup parsley leaves</div>
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4 - 8 radishes (depending on their size) for decoration</div>
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In a large bowl, mix the cold water with 1 tablespoon of the lemon juice. Add the fennel and refrigerate for about 25 minutes or more, until the fennel is very crisp. </div>
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In a medium bowl, mix the mayonnaise with the tarragon, the lemon zest and the remaining 2 tablespoons of lemon juice. Season the dressing with salt and pepper. Keep refrigerated until ready to use.</div>
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Drain the fennel and pat dry with paper towels; transfer to a large bowl. Add the lobster meat, shallot and parsley leaves. Add all but 1/4 cup of the dressing to the bowl and toss well. Add arugula and radishes just before serving.</div>
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Arrange the salad on plates. Drizzle the lobster with the remaining dressing and serve at once. (For the purpose of Diner en Blanc I moulded the lobster salad in rings, or you could even use paper cups) starting with a layer of thinly sliced radishes arranged decoratively for the "top" as illustrated and then topped with arugula, then lobster salad, then a final layer of arugula to be transported to the venue).</div>
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MAKE AHEAD</div>
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The shelled lobster meat and the tarragon dressing can be refrigerated separately overnight.</div>
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<a href="http://2.bp.blogspot.com/-5x6ZBvnRBPk/VaEYbFROBiI/AAAAAAAAX7Q/ho8GfmoJKqU/s1600/Diner%2Ben%2BBlanc%2B15%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-5x6ZBvnRBPk/VaEYbFROBiI/AAAAAAAAX7Q/ho8GfmoJKqU/s640/Diner%2Ben%2BBlanc%2B15%2B3.jpg" width="640" /></a></div>
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<span style="font-size: x-small;">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/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.</span><div class="blogger-post-footer">Thank you for joining me on my journey.</div>Valerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.com12tag:blogger.com,1999:blog-4567715590164266982.post-45928981993877886602015-05-31T14:49:00.000-07:002015-05-31T14:57:12.434-07:00Whole Wheat Quinoa Pancakes with Blueberries for Slow Sundays<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: transparent;">A long, leisurely breakfast.</span><br />
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<span style="background-color: transparent;">A calming drive south to Gods Mountain for an ethereal long table dinner. </span><br />
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<span style="background-color: transparent;">What more could I ask for on my day off but to start the day off right. Something that would curb my hunger well into the afternoon.</span><br />
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<a name='more'></a><span style="background-color: transparent;">Pancakes with the added addition of quinoa fit the bill nicely. I have had the idea in mind for a while but it was cemented by a recipe shared this week by my friend </span><a href="http://oliveoilandlemons.com/" style="background-color: transparent;">Dina of Olive Oil and Lemons.</a><br />
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<span style="background-color: transparent;"> Adding quinoa to my morning pancakes I thought would make them substantially more filling as well as healthy, while taking away none of the texture I adore. </span><br />
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<span style="background-color: transparent;">This recipe comes from The New York Times from Martha Rose Schulman. I used my coveted whole wheat flour from <a href="http://www.oldgristmill.ca/">The Grist Mill</a> and none of the white flour called for in the recipe. I imagine it would be delicious either way. The recipe makes about a dozen dollar size pancakes perfect for 2 - 3 hearty appetites. </span><br />
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<span style="background-color: transparent;"><i style="background-color: transparent; font-size: x-large;">**Whole Wheat Quinoa Pancakes with Blueberries**</i></span></div>
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1 cup whole-wheat flour<br />
½ cup unbleached all-purpose flour<br />
2 teaspoons baking powder<br />
1 teaspoon baking soda<br />
1 tablespoon sugar<br />
⅛ teaspoon salt<br />
2 large eggs<br />
1 ½ cups buttermilk<br />
1 teaspoon vanilla extract<br />
3 tablespoons canola oil<br />
1 cup cooked quinoa (any type)<br />
1 ½ cups fresh or frozen blueberries or other fruit, like sliced bananas, strawberries or raisins optional<br />
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<a href="http://cooking.nytimes.com/recipes/1013615-quinoa-pancakes">To find the instructions go HERE. </a><br />
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<span style="font-size: x-small;">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/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.</span><br />
<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D4567715590164266982%23editor%2Ftarget%3Dpost%3BpostID%3D4592898199387788660&media=https%3A%2F%2F3.bp.blogspot.com%2F-AMclFRE8pkY%2FVWtYkIZSePI%2FAAAAAAAAX50%2FBGVyqHjbMEU%2Fs640%2FQuinoa%252BPancakes%252B3.jpg&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 42px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D4567715590164266982%23editor%2Ftarget%3Dpost%3BpostID%3D4592898199387788660&media=https%3A%2F%2F3.bp.blogspot.com%2F-AMclFRE8pkY%2FVWtYkIZSePI%2FAAAAAAAAX50%2FBGVyqHjbMEU%2Fs640%2FQuinoa%252BPancakes%252B3.jpg&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 42px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D4567715590164266982%23editor%2Ftarget%3Dpost%3BpostID%3D4592898199387788660&media=https%3A%2F%2F3.bp.blogspot.com%2F-AMclFRE8pkY%2FVWtYkIZSePI%2FAAAAAAAAX50%2FBGVyqHjbMEU%2Fs640%2FQuinoa%252BPancakes%252B3.jpg&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 42px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D4567715590164266982%23editor%2Ftarget%3Dpost%3BpostID%3D4592898199387788660&media=https%3A%2F%2F3.bp.blogspot.com%2F-AMclFRE8pkY%2FVWtYkIZSePI%2FAAAAAAAAX50%2FBGVyqHjbMEU%2Fs640%2FQuinoa%252BPancakes%252B3.jpg&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 42px; width: 40px; z-index: 8675309;"></a><div class="blogger-post-footer">Thank you for joining me on my journey.</div>Valerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.com11tag:blogger.com,1999:blog-4567715590164266982.post-13917109261136105072015-05-20T06:16:00.003-07:002015-05-20T06:33:35.066-07:00Spring Salad from Ottolenghi<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-uXIRw-XYrM0/VVyFeU3sNzI/AAAAAAAAX5Y/2vxfJzcZNk8/s1600/Ottolenghi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="http://2.bp.blogspot.com/-uXIRw-XYrM0/VVyFeU3sNzI/AAAAAAAAX5Y/2vxfJzcZNk8/s640/Ottolenghi.jpg" width="640" /></a></div>
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Spring is all about alfresco dining, sun-drenched days, and quality time with friends. <span style="background-color: transparent; line-height: 21px; text-align: start;"><span style="font-family: Times, Times New Roman, serif;">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.</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><br style="line-height: 21px; text-align: start;" /></span><span style="background-color: transparent; font-family: Times, 'Times New Roman', serif; line-height: 21px; text-align: start;">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.</span><span style="background-color: transparent; font-family: Times, 'Times New Roman', serif; line-height: 21px; text-align: start;"> </span></div>
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<span style="background-color: transparent;">Green is the colour of the season, so make the most of it in this vibrant salad. A monochromatic salad has you looking a </span>little deeper to find out what's in there. This is such an easy salad to make "your own." <span style="background-color: transparent;">I used local crisp asparagus, spring onions, young garlic, and sugar snap peas…oops…I forgot to add the spinach before the photo. I was that excited. I also added some lemon zest as well as the juice of 1 lemon. You can add anything that suits your fancy such as watercress, samphire, peas, or a myriad of lettuces. It is limited only by your imagination.</span></div>
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A very simple and light dressing allows the fresh, vibrant flavours of the seasonal produce stand alone. Ottolenghi is a master.</div>
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<span style="font-size: x-large;">**Spring Salad**</span></div>
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300g asparagus, trimmed and sliced on a sharp angle into 3-4 thin spears<br />
<span style="background-color: transparent;">200g french beans, topped</span><br />
<span style="background-color: transparent;">300g broad beans (fresh or frozen)</span><br />
<span style="background-color: transparent;">50g baby spinach leaves</span><br />
<span style="background-color: transparent;">1 shallot, peeled and very thinly sliced</span><br />
<span style="background-color: transparent;">1 red chilli, finely diced</span><br />
<span style="background-color: transparent;">½ tsp sesame oil</span><br />
<span style="background-color: transparent;">3 tablespoons olive oil</span><br />
<span style="background-color: transparent;">1 tablespoon lemon juice</span><br />
<span style="background-color: transparent;">1 tablespoon sesame seeds, toasted</span><br />
<span style="background-color: transparent;">1 teaspoon nigella seeds</span><br />
<span style="background-color: transparent;">Salt</span><br />
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For instructions please visit <a href="http://www.ottolenghi.co.uk/spring-salad-shop">Ottolenghi. </a><br />
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<span style="font-size: x-small;">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.</span><div class="blogger-post-footer">Thank you for joining me on my journey.</div>Valerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.com11tag:blogger.com,1999:blog-4567715590164266982.post-79985970175773919712015-05-16T04:55:00.000-07:002017-05-16T07:08:53.161-07:00May is National Burger Month So Let's Get Flipping<div style="text-align: justify;">
Did you know that May is National Burger Month? Now that it is the long weekend we are flashing up the barbecues across the nation, donning our aprons armed with spatulas, condiments, and hearty appetites and fulfilling our meat-centric dreams.</div>
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<span style="background-color: transparent;">I like burgers. I like burgers a lot!!! I am part of a wanderlust group of over 200 burger aficionados who travel up and down the valley one evening per month sampling burgers, on or off the menu. We hit everywhere from established burger joints, pubs, and wineries to high end farm-to-table eateries. Anywhere where we can make burgers happen we will be there. Of course we don't all go at once!</span><br />
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<a name='more'></a>Sometimes we have burgers from the menu with our "back to basics" attitude and sometimes chefs from local wineries or restaurants step up their game and recreate magic in their kitchen vying for "the best burger" moniker. Many do not have burgers on their menu but make them especially for our group. We have had burgers with grilled cheese buns at a local food truck, amazing burgers at a hockey rink, award-winning burgers recreated by a local Masterchef winner (Oiken Duck anyone?), Indian-inspired burgers at a popular Indian restaurant, burgers from a local burger joint heralded by the television show "You've Got to Eat Here"…and the list goes on. There have been many legendary burgers over the two years I have been a member of the group with many more burger-inspired journeys to come.</div>
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<span style="background-color: transparent;">Seeing as it is burger month I think it is time to revisit some of the burgers here on these pages at More Than Burnt Toast. Light up the grill and let's get flipping!</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-M8BqbjQZ0jQ/VVcnfiFw9JI/AAAAAAAAX3g/bNxTYliPn-o/s1600/Burger%2BDay.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="600" src="https://4.bp.blogspot.com/-M8BqbjQZ0jQ/VVcnfiFw9JI/AAAAAAAAX3g/bNxTYliPn-o/s640/Burger%2BDay.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://morethanburnttoast.blogspot.ca/2008/05/greek-inspired-chicken-burgers.html">Greek Inspired Chicken Burger with Tomato-Feta Relish</a></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-d1TE1plNphA/VVcphRVmmOI/AAAAAAAAX3s/CwUJ5yDmYk8/s1600/Burger%2BMonth%2B2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://1.bp.blogspot.com/-d1TE1plNphA/VVcphRVmmOI/AAAAAAAAX3s/CwUJ5yDmYk8/s640/Burger%2BMonth%2B2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://morethanburnttoast.blogspot.ca/2010/05/enjoy-simple-things-in-life-with-onion.html">Sid's Onion Burgers </a></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-rqnFFJDqOOQ/VVcqM9PBLkI/AAAAAAAAX30/e4R2aWZrVfY/s1600/Burger%2BMonth%2B3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="800" src="https://1.bp.blogspot.com/-rqnFFJDqOOQ/VVcqM9PBLkI/AAAAAAAAX30/e4R2aWZrVfY/s640/Burger%2BMonth%2B3.jpg" width="626" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://morethanburnttoast.blogspot.ca/2012/10/foraging-for-mushrooms-in-kitchen-with.html">Cabernet-Balsamic Burgers with Sautéed Mushrooms and Onions</a></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-EltX5bPqFxM/VVcrTOcz1mI/AAAAAAAAX4A/nlB12UHhAZQ/s1600/Burger%2BMonth%2B6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="770" src="https://1.bp.blogspot.com/-EltX5bPqFxM/VVcrTOcz1mI/AAAAAAAAX4A/nlB12UHhAZQ/s640/Burger%2BMonth%2B6.jpg" width="618" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://morethanburnttoast.blogspot.ca/2012/03/parmesan-chicken-burgers-with-balsamic.html">Parmesan Chicken Burgers with Balsamic Tomatoes, Garlic Mayonnaise and Lemon-Thyme Sweet Potato Wedges</a></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-vvJeHs8d8GE/VVctKiCf5TI/AAAAAAAAX4M/OyqvbYsNswk/s1600/Burger%2BMonth%2B10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="456" src="https://4.bp.blogspot.com/-vvJeHs8d8GE/VVctKiCf5TI/AAAAAAAAX4M/OyqvbYsNswk/s640/Burger%2BMonth%2B10.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://morethanburnttoast.blogspot.ca/2012/04/i-am-still-away-in-states-but-for-today.html">Sesame Seed Encrusted Salmon Burger with Lemon Tzatziki and Asparagus Slaw</a></td></tr>
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Other Burger Recipes…<br />
<a href="http://morethanburnttoast.blogspot.ca/2010/07/grilled-bocconcini-chicken-burgers.html"><br /></a>
<a href="http://morethanburnttoast.blogspot.ca/2008/02/smoky-cheeseburgers-with-yammy-fries.html">Smoky Cheeseburgers with Yammy Fries</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2010/04/original-loose-meat-sandwiches.html">The Original Loosemeat Sandwich</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2011/09/women-game-changers-spanakopita-burgers.html">Spanakopita Burgers with Fries and Yogurt Dip</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2010/07/grilled-bocconcini-chicken-burgers.html">Grilled Chicken Caprese Burger</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2007/07/fajita-burgers-with-guacamole.html">Fajita Burgers with Guacamole</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2011/11/nancy-silvertons-thanksgiving-burger.html">Thanksgiving Burger with Sweet Potato Fries</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2013/05/grilled-sirloin-burger-with-roasted.html">Grilled Sirloin Burger with a Head of Roasted Garlic, Brie and Candied Maple Bacon</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2011/01/confessions-of-kofta-burger-with.html">Kofta Burgers with Tzatziki Sauce</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2009/02/vals-wanna-be-greek-burgers-take-me.html">Val's Wanna-Be Greek Burgers</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2009/06/greek-burgers-with-feta-aioli.html">Grilled Burgers with Feta Aioli</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2009/06/happy-canada-day-happy-canada-day-after.html">Canadian Burgers </a><br />
<a href="http://morethanburnttoast.blogspot.ca/2008/12/spanakopita-burgers-with-greek-tude.html">Spanakopita-Inspired Burgers with Greek "Tude"</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2007/08/for-every-pot-their-is-cooktoday-it-was.html">Tex-Mex Burgers</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2007/07/bruschetta-burgers.html">Bruschetta Burgers</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2008/07/sesame-seed-crusted-salmon-burgers-with.html">Sesame Seed Crusted Salmon Burgers with Mayonnaise and Asian Slaw</a><br />
<a href="http://morethanburnttoast.blogspot.ca/2012/05/cat-coras-game-changing-salmon-burgers.html">Salmon Burgers with Herbed Sherry Mayonnaise</a><br />
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<span style="font-size: x-small;">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/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.</span><br />
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D4567715590164266982%23editor%2Ftarget%3Dpost%3BpostID%3D7998597017577391971&media=https%3A%2F%2F4.bp.blogspot.com%2F-M8BqbjQZ0jQ%2FVVcnfiFw9JI%2FAAAAAAAAX3g%2FbNxTYliPn-o%2Fs640%2FBurger%252BDay.jpg&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 1483px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D4567715590164266982%23editor%2Ftarget%3Dpost%3BpostID%3D7998597017577391971&media=https%3A%2F%2F4.bp.blogspot.com%2F-M8BqbjQZ0jQ%2FVVcnfiFw9JI%2FAAAAAAAAX3g%2FbNxTYliPn-o%2Fs640%2FBurger%252BDay.jpg&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 1483px; width: 40px; z-index: 8675309;"></a><div class="blogger-post-footer">Thank you for joining me on my journey.</div>Valerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.com14tag:blogger.com,1999:blog-4567715590164266982.post-58540826148186563122015-05-10T18:02:00.000-07:002015-05-11T03:18:06.353-07:00A French-Inspired Picnic to Celebrate Mothers Everywhere<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/--27iEBJCV0Y/VU_0C-I69xI/AAAAAAAAX2I/F-CHngUqFHA/s1600/Happy%2BMothers%2BDay%2BCollage%2B2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="462" src="http://4.bp.blogspot.com/--27iEBJCV0Y/VU_0C-I69xI/AAAAAAAAX2I/F-CHngUqFHA/s640/Happy%2BMothers%2BDay%2BCollage%2B2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Macarons; Salmon Rilettes with Easter Egg Radishes and Microgreens; local asparagus</td></tr>
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<span style="background-color: transparent; font-family: Cambria; text-align: justify;"><span style="line-height: 21px;">The lilacs and dogwood trees are in full bloom, orchards are buzzing with bees and the hummingbirds have returned. A visit to the farmers market yesterday cemented the idea in my mind and ultimately in my kitchen. </span></span><span style="background-color: transparent; font-family: Cambria; text-align: justify;"><span style="line-height: 21px;">Spring is when everything seems to come alive!!!!! The days are longer and the markets are beginning to burst with the colours of the bountiful fruits and vegetables of the season. Nothing comes quick enough as we wait impatiently to enjoy fresh, sweet cherries and sweet garden peas. It is the season for furled fiddleheads, asparagus and escarole and a wide variety of lettuce hand plucked from the garden for green salads. The delightful fragrance of chives, mint, chervil and tarragon fill the air to season our dishes. All of these tastes of Spring were bursting from the stalls at yesterdays market.</span></span><br />
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<span style="background-color: transparent;">Yesterday I had a rare morning off and was able to head to our local farmers market. Awaiting me were fresh local asparagus from Armstrong, freshly plucked greens of all kinds, fresh herbs, Easter Egg radishes, free range eggs, and microgreens. So to celebrate moms everywhere I created another Sunday picnic with a French theme in mind…ooh la la...</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Salmon Rillettes; French Potato Salad with Chive Blossoms and Easter Egg radishes; Easter Egg radishes</td></tr>
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<span style="background-color: transparent; font-family: Cambria; line-height: 21px;">What better way to enjoy a beautiful Spring day than to take a leisurely drive south of the city past cerulean blue lakes meandering along the pocket dessert we call home. The Okanagan Valley is dotted with balsam flowers and antelope and sage brush this time of year. I drive past fragrant orchards and undulating vineyards as far as the eye could see. The goal... an early Spring picnic amongst the sheltered boughs at the Summerland Research Station and their ornamental gardens to celebrate Mothers Day. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Okanagan Valley</td></tr>
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As an hors d'oeuvres I started with a rillettes. According to Wikipedia, "<span style="background-color: transparent;"> Rillettes were traditionally made with fatty pork belly or pork shoulder. The meat was cubed, salted and cured, cooked slowly over low heat until very tender, then raked into small shreds and blended with the warm cooking fat to form a rustic paste. Rillettes could be stored in crocks for several months." They can also be made with duck, game birds, rabbit, salmon or tuna but the salmon made today will last only about 3 days in the refrigerator.</span><br />
<span style="background-color: transparent;"><br /></span>I am here to tell you that French food does not have to be intimidating or fussy. In fact French Bistro style is perfect for Sunday picnics and my preferred peasant-style dishes.This time around I chose <a href="http://www.foodandwine.com/recipes/salmon-rillettes">Salmon Rillettes</a> from Food and Wine magazine. These rillettes were <span style="background-color: transparent;">inspired by a similar dish at Thomas Keller’s Bouchon bistro in the Napa Valley in California where he blends fresh salmon and butter with hot-smoked salmon to give the rich spread extra-rich flavour. You can pour melted butter over the top, as Keller does, to seal in freshness. I spread the rillettes on crusty baguette slices and topped each with paper thin slices of Easter Egg radishes, micro greens and a little freshly ground black pepper.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Okanagan Valley</td></tr>
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Next a <a href="http://oliveoilandlemons.com/french-potato-salad/">French Potato Salad</a> from my good friend <a href="http://oliveoilandlemons.com/">Dina of Olive Oil and Lemons.</a> I boiled the potatoes but to retain their flavour you can steam them as Dina does. I used fingerling potatoes and added chives, chive blossoms and paper thin slices of Easter Egg radish. A good tip would be to add the radishes at the last minute or the colour bleeds into the potatoes and dressing. I also love how this method retains their fresh and natural flavour which I feel enhances the salad.<br />
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Also on the menu was a <a href="http://theprudentgarden.com/shaved-asparagus-salad-with-creamy-herb-vinaigrette/">Shaved Asparagus Salad with Creamy Herbed Vinaigrette. </a><br />
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I hope all you wonderful moms had an amazing day as I did !!!!<br />
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<span style="font-size: x-small;">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/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.</span><br />
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D4567715590164266982%23editor%2Ftarget%3Dpost%3BpostID%3D5854082614818656312&media=https%3A%2F%2F4.bp.blogspot.com%2F--27iEBJCV0Y%2FVU_0C-I69xI%2FAAAAAAAAX2I%2FF-CHngUqFHA%2Fs640%2FHappy%252BMothers%252BDay%252BCollage%252B2.jpg&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 24px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D4567715590164266982%23editor%2Ftarget%3Dpost%3BpostID%3D5854082614818656312&media=https%3A%2F%2F4.bp.blogspot.com%2F--27iEBJCV0Y%2FVU_0C-I69xI%2FAAAAAAAAX2I%2FF-CHngUqFHA%2Fs640%2FHappy%252BMothers%252BDay%252BCollage%252B2.jpg&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 32px; opacity: 0.85; position: absolute; top: 24px; width: 40px; z-index: 8675309;"></a><div class="blogger-post-footer">Thank you for joining me on my journey.</div>Valerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.com6tag:blogger.com,1999:blog-4567715590164266982.post-70639798296147919912015-05-07T03:42:00.000-07:002015-05-08T17:18:57.568-07:00My Vote is for Marinated Burrata with Basil for Perfect Picnic Fare and Other Burrata Recipes<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Marinated Burrata with basil</td></tr>
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<span style="background-color: transparent; text-align: justify;">Sometimes you come across a recipe that changes your way of thinking. On a wanderlust day in the Okanagan this marinated burrata made its way into my kitchen and into my heart forever. As a result picnics here at More Than Burnt Toast will never be the same again. Simple, rustic, and so transportable. I will be taking this Italian-themed <i>antipasto</i> on EVERY picnic from now on. It comes together in a flash which makes it perfect for an impromptu Italian-inspired picnic under the shade of a blossoming apple tree.</span><br />
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<span style="background-color: transparent; text-align: justify;">What makes this </span><i style="background-color: transparent; text-align: justify;">antipasto</i><span style="background-color: transparent; text-align: justify;"> a star? Burrata from my beloved Puglia!!! You could use buffalo mozzarella but it would simply just not be the same. However it would work in a pinch. I</span><span style="background-color: transparent; text-align: justify;">f</span><span style="background-color: transparent; text-align: justify;"> you're a lover of mozzarella, ricotta, or really anything that's straight-up creamy, this cheese <i>antipasto</i> is what you need…</span><br />
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<span style="background-color: transparent;">If you've never had the privilege of trying burrata, or have never heard of it, allow me to explain. </span>Burrata means "buttered" in Italian. It's that satisfying and rich. What it really is though is fresh cheese blessed by the gods! It is a spiritual experience from start to finish. <span style="background-color: transparent;">Burrata was first made about 100 years ago on the Bianchini farm in Murgia, an area in the Puglia region in southern Italy, and is now a staple of the area. In the 1950's, cheese makers began preparing it by using <i>ritagli</i> ("scraps" or "legs") the way a butcher might save scraps for the production of head cheese.</span><br />
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<span style="background-color: transparent;">At first glance, burrata resembles a ball of mozzarella and indeed that is how it starts. </span><span style="background-color: transparent;">Milky curds are dipped into hot water, and kneaded into a familiar springy ball of fresh mozzarella.</span><span style="background-color: transparent;"> </span><span style="background-color: transparent;">But then, mozzarella curd <i>ritagli</i> or scraps are stuffed into the thin shell or <i>pasta filata</i> curd made of buffalo and/or cow's milk mozzarella while the insides contain a soft, stringy, mixture of curd that is topped with fresh cream. </span><span style="background-color: transparent;">In the Italian way of "waste not want not" burrata was created in order to rescue those little scraps of mozzarella that were leftover in the cheesemaking vat. </span><span style="background-color: transparent;">The whole package is sealed up by twisting the mozzarella together in a little knot, and this miracle of a cheese is sent on its way.</span><br />
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<span style="background-color: transparent;">When you cut open a burrata at home it oozes a creamy <i>panna</i> or </span><span style="background-color: transparent;">interior as mentioned above that spills out, revealing soft, stringy curd and fresh cream. </span><span style="background-color: transparent;">The cream has a rich flavour and if at all possible should be eaten immediately since it is a fresh cheese. Since we do not live in Puglia your burrata may be a little bit older but the incredible flavour and texture is still there. </span><span style="background-color: transparent;">The thin sheath of mozzarella (the closest thing that burrata has to a rind) would normally be incredibly supple and yielding, just thick enough to prevent the cream-filled middle from spilling out. </span><br />
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<span style="background-color: transparent;">W</span><span style="background-color: transparent;">hat you're really looking for in the end, has nothing to do with that exterior, really. It's all about what lies within. Thick, spreadable strings of cream, with a slightly sour finish that elevates this cheese above what would now be considered simple buffalo mozzarella and is perfect for spreading on toasts. </span><span style="background-color: transparent;">The taste of burrata goes well with salads, crusty bread, and prosciutto, fresh tomatoes with olive oil and spaghetti. </span><span style="background-color: transparent;">Burrata is usually served fresh at room temperature for best flavour.</span><br />
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My new picnic staple <span style="background-color: transparent;">is not only delicious but did I also say it was easily packable for an impromptu picnic. To me this is what makes this perfect picnic fare. </span><span style="background-color: transparent;">Use the ripest, juiciest and sweetest tomatoes you can find. Dice them so that they are more easily scoopable. This time of year we find some pretty sweet and delicious Campari tomatoes from our local greenhouses that bring that taste of summer to our picnic. Imagine how incredible this would be with sun-kissed heirloom tomatoes from your garden!!</span><br />
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<span style="background-color: transparent;">I served this as an appetizer or <i>antipasto</i> for an Italian-inspired picnic with lightly oven-toasted pieces of baguette that were thinly sliced. If your burrata has been marinating for at least a 1/2 hour you can brush some of the garlic-infused oil from the marinade onto each toasted slice as you take it from the oven, or alternatively, once the bread slices are removed from the oven brush them lightly with extra-virgin olive oil and rub each slice VERY lightly with a peeled clove of garlic. This is the best option if you have thrown this together and the burrata will marinate enroute.</span><span style="background-color: transparent;"><br /></span><br />
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<span style="background-color: transparent;"><i><span style="font-size: x-large;">**Marinated Burrata with Basil**</span></i></span></div>
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<span style="background-color: transparent;">From the More Than Burnt Toast Kitchen</span></div>
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<span style="background-color: transparent;">250 g Burrata or Buffalo Mozzarella cheese</span><br />
2 ripe medium tomatoes (red, yellow or mixed), sliced in quarters or large dice<br />
15 basil leaves, shredded (chiffonade)<br />
1 baguette, sliced thinly and lightly oven toasted<br />
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<b>Marinade</b><br />
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grated zest of 1 lemon<br />
2 teaspoon chopped oregano or thyme<br />
2 teaspoon best quality extra virgin olive oil, plus extra to finish<br />
2 teaspoon grape seed oil<br />
1 garlic clove, crushed<br />
1/2 teaspoon sea salt<br />
Freshly ground black pepper<br />
Optional: 1/4 cup extra olive oil (if you are using the marinade the brush your baguette slices)<br />
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<b>For the marinade:</b> I<span style="background-color: transparent;">n a small bowl add the lemon zest, chopped oregano or thyme, extra virgin olive oil, grape seed oil, garlic, sea salt, and black pepper. </span><br />
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Place your burrata in a small container with a lid large enough to hold it. Pour on the marinade and set aside for 15-30 minutes.<br />
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<span style="font-family: Cambria;"><span style="font-size: 15px; line-height: 21px;">Preheat oven to 400°F. Place thinly sliced baguette slices on baking sheet. Toast bread in oven until crisp and lightly golden around the edges, about 5 - 10 minutes. Remove from oven. At this point you have two choices depending on whether your burrata has been marinating for at least half an hour or whether you are allowing it to marinate enroute to your picnic. Brush with garlic infused marinade from the marinated burrata if it has been sitting for at least 30 minutes. Alternatively, if this is an impromptu picnic and you are allowing the burrata to marinate enroute brush your toasted baguette slices with extra virgin olive olive and rub VERY lightly with a peeled clove of garlic. </span></span><br />
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To serve, surround marinated burrata with fresh tomatoes and plate. Drizzle with extra olive oil if desired and sprinkle with the fresh basil. Serve with toasted baguette slices.<br />
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Serves 4 as a starter<br />
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Other Burrata Recipes…<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-PMot2o7h8VA/VUd-lgOhSeI/AAAAAAAAX0E/I92m6wWNxKA/s1600/Heirloom%2BTomato%2B13.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="486" src="http://4.bp.blogspot.com/-PMot2o7h8VA/VUd-lgOhSeI/AAAAAAAAX0E/I92m6wWNxKA/s640/Heirloom%2BTomato%2B13.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://morethanburnttoast.blogspot.ca/2013/09/heirloom-tomato-salad-with-basil-and.html">Heirloom Tomato Salad with Burrata</a></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-LS7KO5ujC30/VUd_JR-KDjI/AAAAAAAAX0M/fW5f8YI8bu4/s1600/Toasted%2BBread%2Bwith%2BBurrata.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-LS7KO5ujC30/VUd_JR-KDjI/AAAAAAAAX0M/fW5f8YI8bu4/s640/Toasted%2BBread%2Bwith%2BBurrata.jpg" width="636" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://morethanburnttoast.blogspot.ca/2010/08/toasted-bread-with-burrata-and-basil.html">Toasted Bread with Basil and Burrata</a></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-miPu4y-8Tb0/VUd_lx4tvrI/AAAAAAAAX0U/R9GeZryE0YQ/s1600/Strawberry%2BSpinach%2BSalad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-miPu4y-8Tb0/VUd_lx4tvrI/AAAAAAAAX0U/R9GeZryE0YQ/s640/Strawberry%2BSpinach%2BSalad.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry Spinach Salad with Burrata</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ZHeC9mVLEBw/VUeAEB4HY6I/AAAAAAAAX0c/W92htoZlryI/s1600/Lasagna%2BLiberated.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://3.bp.blogspot.com/-ZHeC9mVLEBw/VUeAEB4HY6I/AAAAAAAAX0c/W92htoZlryI/s640/Lasagna%2BLiberated.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Liberated Lasagna with Arugula-Basil Pesto and Oven Roasted Tomato Sauce<br />
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<a href="http://3.bp.blogspot.com/-f2DjyuhFI2Y/VUikS8pxqHI/AAAAAAAAX1I/GJts2VsyhNg/s1600/Baked%2BBurrata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-f2DjyuhFI2Y/VUikS8pxqHI/AAAAAAAAX1I/GJts2VsyhNg/s640/Baked%2BBurrata.jpg" width="596" /></a></div>
<a href="http://morethanburnttoast.blogspot.ca/2013/12/healthy-holidays-by-virtual-supper-club.html">Baked Burrata</a></td></tr>
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From the Web...<br />
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<a href="http://1.bp.blogspot.com/-JxnbRjXVd9Y/VUijYGLwrsI/AAAAAAAAX1A/1b5Wq_kBXWI/s1600/Burrata%2BRecipes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-JxnbRjXVd9Y/VUijYGLwrsI/AAAAAAAAX1A/1b5Wq_kBXWI/s640/Burrata%2BRecipes.jpg" width="566" /></a></td></tr>
<tr><td class="tr-caption">Get the <a href="http://www.insockmonkeyslippers.com/burrata-with-white-wine-and-garlic-sauteed-tomatoes">Burrata with White Wine and Garlic Sautéed Tomatoes </a>recipe from In Sock Monkey Slippers</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-okCLLBH0UJY/VUik8LLQeOI/AAAAAAAAX1U/9ito-Ndrr_0/s1600/Burrata%2BRecipes%2B2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="840" src="http://4.bp.blogspot.com/-okCLLBH0UJY/VUik8LLQeOI/AAAAAAAAX1U/9ito-Ndrr_0/s640/Burrata%2BRecipes%2B2.jpg" width="666" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Get the <a href="http://www.apronandsneakers.com/2014/08/pizza-with-burrata-parma-ham-and-pan.html">Fig and Burrata Pizza</a> recipe from Apron and Sneakers</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-61WE1A0v6sA/VUil6gRlXRI/AAAAAAAAX1c/zCKrYoRrngE/s1600/Burrata%2BRecipes%2B3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-61WE1A0v6sA/VUil6gRlXRI/AAAAAAAAX1c/zCKrYoRrngE/s640/Burrata%2BRecipes%2B3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Get the <a href="http://food52.com/recipes/21008-lemon-olive-oil-marinated-fennel-with-burrata-mint">Lemon and Olive Oil Marinated Fennel With Burrata and Mint</a> recipe from Food52</td></tr>
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<span style="font-size: xx-small;">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/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.</span><div class="blogger-post-footer">Thank you for joining me on my journey.</div>Valerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.com6tag:blogger.com,1999:blog-4567715590164266982.post-53991688325241908072015-05-06T04:11:00.000-07:002015-05-20T07:26:25.143-07:00The Last Supper with Asparagus, Fiddleheads, Lemon and Proscuitto Pasta<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-x9Xq5CfvMq8/VUZJ8ScP42I/AAAAAAAAXxs/qsGe1fTpTSU/s1600/Asparagus%2BPasta%2BCooking%2BLight%2BFinal.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-x9Xq5CfvMq8/VUZJ8ScP42I/AAAAAAAAXxs/qsGe1fTpTSU/s1600/Asparagus%2BPasta%2BCooking%2BLight%2BFinal.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pasta with Asparagus, Fiddleheads, Lemon and Proscuitto</td></tr>
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<span style="background-color: transparent; text-align: justify;">The Cooking Light Virtual Supper Club has been on our radar and in our lives since 2009. In the early days as we were taking our baby steps into the blogging world we were a part of Cooking Lights on-line community and featured once a month on their blog </span><a href="http://simmerandboil.cookinglight.com/2009/11/19/virtual-supper-club-appetizers/" style="background-color: transparent; text-align: justify;">Simmer and Boil.</a><span style="background-color: transparent; text-align: justify;"> I am honoured to say that I have been here throughout, sharing recipes from the pages of Cooking Light magazine despite the challenges of being super woman…wink…wink.</span><br />
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As of this month however we will retire our aprons (or our capes as the case might be) as a group after almost 7 years with a heartfelt sense of loss. Real life has a way of getting in the way of writing and blogging and enjoying our passions to the fullest as many of you know. But I am here to tell you that it is always a matter of making time for doing what your passionate about and making it happen no matter what that is. </div>
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<tr><td class="tr-caption" style="text-align: center;">Lilacs for you</td></tr>
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<span style="background-color: transparent;">That does not mean that we will not continue to cook delicious recipes from Cooking Light. We will never lose our love of cooking healthy and inspiring recipes. With fewer calories and great taste how could we not!!! We will continue our passion for recreating delicious recipes on our individual blogs. We say so long but not goodbye.</span></div>
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<a href="http://morethanburnttoast.blogspot.com/" style="background-color: transparent;"><span style="font-size: large;">More Than Burnt Toast</span></a></div>
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<span style="font-size: large;"><a href="http://whistlestopcooking.blogspot.ca/" style="background-color: transparent;">The Whistlestop Cafe Cooking</a><span style="background-color: transparent;"> </span></span></div>
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<span style="font-size: large;"><a href="http://jdeq.typepad.com/" style="background-color: transparent;">A Life, Lived</a><span style="background-color: transparent;"> </span></span></div>
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<span style="background-color: transparent; font-size: large;"><a href="http://allourfingersinthepie.blogspot.ca/" style="background-color: transparent;">All Our Fingers in the Pie</a></span><br />
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<span style="background-color: transparent;">I also send a big shout out to those members who have been with us over the years:</span></div>
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<a href="http://www.grumpyshoneybunch.com/">The Life and Loves of Grumpy's Honeybunch</a><br />
<a href="http://thespicegarden.blogspot.ca/" style="background-color: transparent;">The Spice Garden</a><br />
<a href="http://www.lacuisinehelene.com/" style="background-color: transparent;">La Cuisine de Helene</a></div>
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<a href="http://www.italianbellavita.com/" style="background-color: transparent;">La Bella Vita Cucina</a><span style="background-color: transparent;"> </span></div>
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<a href="http://aggieskitchen.com/" style="background-color: transparent;">Aggie's Kitchen</a></div>
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<a href="http://momscookingclub.blogspot.ca/" style="background-color: transparent;">Mom's Cooking Club</a></div>
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<a href="http://maresfoodandfun.blogspot.ca/" style="background-color: transparent;">Meet Me in the Kitchen</a></div>
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<a href="http://www.famfriendsfood.com/" style="background-color: transparent;">Family, Friends and Food</a></div>
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Thank you to those readers who have followed us on our journey over the years. We have loved getting to know you and share our love for great food through the blogging community. <a href="http://morethanburnttoast.blogspot.ca/2007/01/cooking-light-virtual-supper-club.html">To visit our archives for delicious recipes and themes visit our page</a> for inspiration as well as the on-line <a href="http://www.cookinglight.com/">Cooking Light site.</a> </div>
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<span style="background-color: transparent;">The biggest of hugs however goes to the members, past and present, who have gathered each month without fail to share our passion for cooking and community. </span><span style="background-color: transparent;">The faces and voices have changed over the years but it has been an incredibly enjoyable and fulfilling experience. </span><span style="background-color: transparent;">I have been privileged to meet some of you in person and share a table with you over the years and maybe, just maybe, someday we will all raise a glass of wine together at an even longer table to swap stories. </span><br />
<span style="background-color: transparent;"><br /></span></div>
<div style="text-align: justify;">
<span style="background-color: transparent;">For our "Last Supper" we are sharing a perennial favourite with the Virtual Supper Club at this time of year with a theme chosen by our very own "all things Italian" loving friend Sandi. </span></div>
<div style="text-align: justify;">
<span style="background-color: transparent;"><br /></span></div>
<div style="text-align: justify;">
<span style="background-color: transparent;">LEMONS!!!!</span></div>
<div style="text-align: justify;">
<span style="background-color: transparent;"><br /></span></div>
<div style="text-align: justify;">
<span style="background-color: transparent;">Here's what we brought to the table one last time.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="background-color: transparent;">I chose a "primo" of <span style="font-size: large;"><a href="http://www.myrecipes.com/recipe/pasta-with-asparagus-lemon-prosciutto">Pasta with Asparagus, Fiddleheads, Lemon and Proscuitto</a></span>. Since it is Spring I also included some seasonal fiddleheads. And since I also love lemon I added more lemony flavour. </span></div>
<div style="text-align: justify;">
<span style="background-color: transparent;"><br /></span></div>
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<span class="MsoHyperlink"><span lang="EN-US" style="color: windowtext;">Sandi of the <a href="http://whistlestopcooking.blogspot.ca/">Whistlestop Cafe Cooking </a>is enjoying her travels on the Amalfi Coast but found the time to regal us with<span style="font-size: large;"><a href="http://www.myrecipes.com/recipe/lemon-sole-with-lemon-caper-sauce"> </a></span></span></span><span lang="EN-US"><span style="font-size: large;"><a href="http://whistlestopcooking.blogspot.ca/2015/05/cooking-light-lovely-lemons-of-amalfi.html">Lemon Sole with Lemon Caper Sauce. </a></span></span></div>
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<span class="MsoHyperlink"><span lang="EN-US" style="color: windowtext;"><br /></span></span></div>
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<span class="MsoHyperlink"><span lang="EN-US" style="color: windowtext;">Sarah of <a href="http://allourfingersinthepie.blogspot.ca/">All Our Fingers in the</a> Pie keeps it seasonal and delicious with local</span></span><span lang="EN-US"> <span style="font-size: large;"><a href="http://allourfingersinthepie.blogspot.ca/2015/05/steamed-asparagus-with-lemon-garlic.html">Steamed Asparagus with Lemon Garlic Gremolata.</a></span></span></div>
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<span class="MsoHyperlink"><span lang="EN-US" style="color: windowtext;"><br /></span></span></div>
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<span class="MsoHyperlink"><span lang="EN-US" style="color: windowtext;">Jerry of <a href="http://jdeq.typepad.com/">A Life, Lived</a> had the wild card and truly celebrates with a </span></span><span lang="EN-US" style="color: #1a356e; font-family: Calibri; mso-bidi-font-family: Calibri;"><a href="http://jdeq.typepad.com/jerrys_thoughts_musings_a/2015/05/lemon-gin-sparkling-cocktail.html"><span style="font-size: large;">Lemon Gin Sparkling Cocktail</span>. </a></span><br />
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<span lang="EN-US" style="color: #1a356e; font-family: Calibri; mso-bidi-font-family: Calibri;">Thank you one and all.</span></div>
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<span style="background-color: transparent;">On to the recipe</span><span style="background-color: transparent;">…</span></div>
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<i><span style="font-size: x-large;">**Pasta with Asparagus, Lemon, and Proscuitto**</span></i></div>
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1 (9-ounce) package fresh fettuccine or spaghetti<br />
2 teaspoons olive oil<br />
5 cups (1-inch) slices asparagus (about 1 1/2 pounds)<br />
(1 large handful of fiddleheads)<br />
2 teaspoons grated lemon zest<br />
2 tablespoons fresh lemon juice<br />
1/2 teaspoon dried oregano (I used fresh thyme)<br />
1/4 teaspoon salt<br />
4 ounces very thin slices prosciutto, coarsely chopped<br />
3/4 cup (3 ounces) grated fresh Parmesan cheese<br />
<a href="http://www.myrecipes.com/recipe/pasta-with-asparagus-lemon-prosciutto"><br /></a>
<a href="http://www.myrecipes.com/recipe/pasta-with-asparagus-lemon-prosciutto">Please visit their site for instructions. </a><br />
<br />
Lisë Stern, Cooking Light<br />
APRIL 2004<br />
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<a href="http://3.bp.blogspot.com/-2GtbJCXWMRY/VUZFNF4yu-I/AAAAAAAAXxg/wy_jt0S8kpQ/s1600/Asparagus%2BPasta%2BCooking%2BLight%2B5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-2GtbJCXWMRY/VUZFNF4yu-I/AAAAAAAAXxg/wy_jt0S8kpQ/s1600/Asparagus%2BPasta%2BCooking%2BLight%2B5.jpg" width="640" /></a></div>
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<span style="background-color: transparent; font-size: x-small;">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/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.</span><div class="blogger-post-footer">Thank you for joining me on my journey.</div>Valerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.com6tag:blogger.com,1999:blog-4567715590164266982.post-86759942925852741942015-05-03T15:15:00.000-07:002015-05-20T07:23:56.251-07:00Puglian Barley Salad with Pecorino Cheese and Other Picnic-Worthy Salads<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Puglian Barley Salad with Pecorino Cheese</td></tr>
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<span style="background-color: transparent;">I am very high on Puglia although I have never been fortunate enough to travel there. In my humble opinion it is the “next Tuscany” for the culinary traveller and high on my travel bucket list. It is exotic, yet accessible. </span></div>
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<span style="background-color: transparent; text-align: justify;">When I travel I like to live with the locals. Breaking bread at the same table has always been in my minds eye the best way to discover a country and its people. I want to live day to day and harvest olives and grapes that have grown and matured under the heat of the southern sun and taste their richness and aromatic flavour. The Murge in Puglia </span><span style="background-color: transparent; text-align: justify;">is dotted with mysterious-looking conical shelters called "I Trulli" where I want to live out my days. They were built by an ancient race and although they are still used for agricultural storage they are slowly being converted into accommodation for locals and tourists alike. </span><br />
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Stretching out eastward towards Greece and Byzantium, Puglia, the heel Italy's boot, the photos I see look more like sun-toasted Greece than any part of the rest of Italy. Perhaps that is why I am drawn to places like Calabria and Sicily like a siren call. Nearly 500 miles of ever-changing coastline wraps around a geological treasure trove of variation, from the craggy and hilly Gargano peninsula to the Murge, the high grassy plain that dominates the centre of this region of wheat and olive farming. </div>
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The food is a sum of local ingredients, dominated by olives and their oil, dried legumes such as favas and ceci beans, wild foraged greens, onions and lily bulbs, peppers and wheat. The bread of Puglia is renowned throughout all of Italy and is used fresh, dried and stale in hundreds of dishes. The local pasta is made of durum wheat and is formed into chewy disks called <i>orecchiette</i> (little ears) or twisted pappardelle cognates called <i>sagne.</i> This same area is famous for its cheese like “Caciocavallo Pugliese” or "Provolone", but the gods were smiling when they found "<span style="background-color: transparent;">burrata,"so creamy that it melts in your mouth and takes on a certain spirituality. </span></div>
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On another wanderlust day I packed up a picnic lunch dreaming of Puglia and its craggy coastline. My impromptu meal sprang from my kitchen and was enjoyed amongst the apple blossoms of a local winery. My Puglia-inspired picnic started with a very transportable marinated burrata with garlic flavoured bread (recipe to come) and this Puglian Barley Salad with Pecorino that comes from my friend <a href="http://theculinarytravelguide.com/">Laura of The Culinary Travel Guide.</a> To round out the meal delicious salami and marinated olives. </div>
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<span style="background-color: transparent;">One of the pleasures of travelling is in finding the unexpected like this Puglian Barley Salad with Pecorino Cheese from the<a href="http://thegarumfactory.net/"> Garum Factory Website.</a> I am also very high on hulled barley since this is <a href="http://morethanburnttoast.blogspot.ca/2015/04/greek-inspired-barley-salad-with.html">my second barley salad in as many weeks</a>. Barley may look ordinary but the taste of hulled barley is unlike any barley you are used to. The Garum Factory says, "Many of the more forward thinking participants in Italy’s agritourismo movement are trying to preserve regional variations on farm products that for one reason or another have fallen from grace or never gained the favour of larger commercial ventures. Barley is a case in point–in Puglia, where it’s often hulled, rather than pearled, it’s chewy." </span><span style="background-color: transparent;">And I like it!! A</span><span style="background-color: transparent;">lso called barley groats it holds its shape and its texture and has a satisfying chewiness and a robust flavour that stands up well to lamb, mushrooms and cheese, or makes a great textural contrast to vegetables, as in this salad. It is perfect for picnics with no need for refrigeration.</span></div>
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Add a little bit of magic to your everyday life! Head for the hills with your picnic basket and a bottle of wine and dream.</div>
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<span style="font-size: x-large;"><i>**Puglian Barley Salad with Pecorino Cheese**</i></span><br />
<a href="http://thegarumfactory.net/" style="background-color: transparent; text-align: justify;">The Garumfactory Website.</a></div>
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<span style="background-color: transparent; text-align: center;">3 tablespoons extra virgin olive oil</span><span style="background-color: transparent;">½ medium onion, peeled, quartered</span><br />
½ celery stalk, peeled, quartered<br />
½ carrot, peeled, quartered<br />
salt and freshly ground pepper<br />
2 garlic cloves, finely chopped<br />
1 cup hulled barley, rinsed and drained<br />
4 cups vegetable stock or water<br />
2 bay leaves<br />
zest of 1 lemon<br />
2 tablespoons rinsed capers<br />
1/3 cup extra virgin olive oil<br />
3 tablespoons red wine vinegar<br />
¼ cup fennel, shaved on a mandolin or cut into ¼-inch dice<br />
¼ cup celery, peeled and cut into <span style="background-color: transparent;">¼-inch dice</span><br />
¼ cup red onion, cut into ¼ inch dice<br />
½ cup cucumber, peeled, seeded and cut into ½ inch dice<br />
1 cup chopped herbs—mint, basil, parsley, thyme<br />
1½ cups tomatoes, chopped into ½ inch dice, or if using small ones, cut in half or quarters<br />
3 ounces pecorino cheese, finely grated<br />
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For instructions please visit <a href="http://thegarumfactory.net/2012/11/02/puglian-barley-salad-with-pecorino-cheese/">The Garumfactory Website. </a><br />
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Serves 4<br />
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<a href="http://4.bp.blogspot.com/-QOpv_XC4yZM/VUaSPIkWGGI/AAAAAAAAXyA/mit1obphAlI/s1600/Puglian%2BSalad%2B5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-QOpv_XC4yZM/VUaSPIkWGGI/AAAAAAAAXyA/mit1obphAlI/s1600/Puglian%2BSalad%2B5.jpg" width="640" /></a></div>
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Other picnic perfect salads ….<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-JBdmU_N9urI/VUdyru_ftiI/AAAAAAAAXzI/vlThuPBjKWI/s1600/Orzo_Salad_with_Roasted_Tomatoes_6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://2.bp.blogspot.com/-JBdmU_N9urI/VUdyru_ftiI/AAAAAAAAXzI/vlThuPBjKWI/s640/Orzo_Salad_with_Roasted_Tomatoes_6.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://morethanburnttoast.blogspot.ca/2013/05/orzo-salad-with-roasted-tomatoes-basil.html">Orzo Salad with Roasted Tomatoes, Lemon Basil Vinaigrette and Ricotta Salata</a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-DTpAFzcr_3w/VUdzQoPmkQI/AAAAAAAAXzQ/H6eFidFP-Ig/s1600/Spiralized%2BGreek%2BSalad%2B4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="840" src="http://2.bp.blogspot.com/-DTpAFzcr_3w/VUdzQoPmkQI/AAAAAAAAXzQ/H6eFidFP-Ig/s640/Spiralized%2BGreek%2BSalad%2B4.jpg" width="626" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://morethanburnttoast.blogspot.ca/2014/07/a-light-spiralized-greek-salad-with.html">Spiralized Greek Salad with Lemon and Feta</a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-PtfTqYTpZ3E/VUdz0ovismI/AAAAAAAAXzY/yuDGQa2-Ir0/s1600/French%2BPotato%2BSalad%2B6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="502" src="http://2.bp.blogspot.com/-PtfTqYTpZ3E/VUdz0ovismI/AAAAAAAAXzY/yuDGQa2-Ir0/s640/French%2BPotato%2BSalad%2B6.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://morethanburnttoast.blogspot.ca/2014/06/french-potato-salad-perfect-for-summer.html">Laura Calder's French Potato Salad</a></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-O7gWCWd7vRU/VUd0Wu4E33I/AAAAAAAAXzg/Hc5tKwpc4Gc/s1600/Dill%2Band%2BFennel%2BPotato%2BSalad%2B2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="840" src="http://3.bp.blogspot.com/-O7gWCWd7vRU/VUd0Wu4E33I/AAAAAAAAXzg/Hc5tKwpc4Gc/s640/Dill%2Band%2BFennel%2BPotato%2BSalad%2B2.jpg" width="662" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://morethanburnttoast.blogspot.ca/2013/07/dill-and-fennel-frond-potato-salad.html">Dill and Fennel Frond Potato Salad</a></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-QGXBF1oz0BM/VUd1GB6jsiI/AAAAAAAAXzo/JuFON6rZ3-k/s1600/Arugula_Salad_3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="840" src="http://1.bp.blogspot.com/-QGXBF1oz0BM/VUd1GB6jsiI/AAAAAAAAXzo/JuFON6rZ3-k/s640/Arugula_Salad_3.jpg" width="692" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://morethanburnttoast.blogspot.ca/2013/05/a-celebration-on-coast-of-gods-with.html">Wild Arugula Salad with Sopressata and Pecorino</a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-hnQXgvxp95U/VUd2pg0tbgI/AAAAAAAAXz0/YkfjuDYFK4s/s1600/Orzo%2BPasta%2BSalad%2BMy%2BWay.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-hnQXgvxp95U/VUd2pg0tbgI/AAAAAAAAXz0/YkfjuDYFK4s/s640/Orzo%2BPasta%2BSalad%2BMy%2BWay.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://morethanburnttoast.blogspot.ca/2009/09/orzo-pasta-salad-my-way.html">Orzo Pasta Salad My Way</a></td></tr>
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<span style="font-size: x-small;">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/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.</span><div class="blogger-post-footer">Thank you for joining me on my journey.</div>Valerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.com10tag:blogger.com,1999:blog-4567715590164266982.post-46929387313118814992015-04-23T07:25:00.001-07:002015-04-23T07:48:44.003-07:00Greek-Inspired Barley Salad with Arugula and Feta<span style="font-size: x-small;"><br /></span>
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<a href="http://4.bp.blogspot.com/-WuFPHC52dmU/VTj2PVAXk6I/AAAAAAAAXvQ/H__vqmvM1cc/s1600/Greek%2BBarley%2BSalad%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-WuFPHC52dmU/VTj2PVAXk6I/AAAAAAAAXvQ/H__vqmvM1cc/s1600/Greek%2BBarley%2BSalad%2B2.jpg" height="426" width="640" /></a></div>
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I am ready to confess. Over the winter I had almost eliminated grains from my diet altogether. Porridge for breakfast once a week, a quinoa salad or two from the cafe downstairs at work, but other than that they have sadly been missing from my life other than endless varieties of rice and wild rice. Perhaps it is because I enjoy the chewy consistency of grains the most in salads that they have been absent over the winter months. But with Spring comes not only the hummingbirds, lilacs, and longer days but grains make a reappearance in my kitchen.<br />
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<a name='more'></a><span style="background-color: transparent;">Barley is one of those wonderful grains that in the past never really appealed to me. </span><span style="background-color: transparent;">Most people are familiar with pearl barley, especially as an ingredient in beef-barley soup where it</span><span style="background-color: transparent;"> releases starch into its cooking liquid, making it a good thickener for these types of dishes. It</span><span style="background-color: transparent;"> has been polished to remove the bran and possibly even the endosperm layers, resulting in a pale, creamy-coloured grain. It is only my opinion that there is a reason it is added to soup.</span><br />
<span style="background-color: transparent;"><br /></span><span style="background-color: transparent;">Enter hulled barley which I was introduced to <a href="http://morethanburnttoast.blogspot.ca/2014/07/galette-aux-fromage-de-chevre-et-aux.html">last year at Diner en Blanc</a> when <a href="http://theculinarytravelguide.com/">my friend Laura of The Culinary Travel Guide</a> wowed us with a delicious Italian inspired barley salad with Parmesan cheese. (As an aside I can't find a link to the recipe Laura…hint…hint). With a chewy texture and nutty flavour that I love, light golden coloured hulled barley is a delicious whole grain that can be utilized hundreds of different ways. </span><span style="background-color: transparent;">It is the most nutritious of the two and can be considered a whole grain. </span><span style="background-color: transparent;">Both kinds of barley are traditionally simmered in water, or for more flavour, stock. </span><br />
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<span style="background-color: transparent;">To cook the barley for this salad </span><a href="http://www.thekitchn.com/" style="background-color: transparent;">The Kitchn</a><span style="background-color: transparent;"> says," </span><span style="background-color: transparent;">Bring the water and barley to a boil over high heat. Keep an eye on the pot as barley will give off a lot of foam at first and can cause the pot to boil over.</span><br />
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<span style="background-color: transparent;">For hulled barley, start checking at 40 minutes. The barley is done when it has tripled in volume and is soft yet chewy. Add more water if the pan becomes dry before the barley has finished cooking; check every 5 minutes until desired chewiness is reached."</span><br />
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<span style="background-color: transparent;">One cup of hulled barley will yield three cups of cooked grains for your recipes.</span><span style="background-color: transparent;"> </span><span style="background-color: transparent;">I found it in bulk at one of our local markets.</span><br />
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<a href="http://1.bp.blogspot.com/-2FTIl6ZkSPQ/VTj2Pg0f0SI/AAAAAAAAXvU/eFtPeaXKv3s/s1600/Greek%2BBarley%2BSalad.jpg" imageanchor="1" style="background-color: transparent; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-2FTIl6ZkSPQ/VTj2Pg0f0SI/AAAAAAAAXvU/eFtPeaXKv3s/s1600/Greek%2BBarley%2BSalad.jpg" height="426" width="640" /></a><br />
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This simple, hearty grain salad is bursting with bright flavour and bold colours. The season's first cherry tomatoes from the greenhouses, peppery baby arugula, salty olives and feta combine with warm, chewy barley for a satisfying lunch or light dinner. I give you the option of adding olives but I left them out of my own salad as a matter of personal taste. Feel free to make it your own. A recipe is only a guideline <span style="background-color: transparent; font-family: Cambria; line-height: 21px;">and needs only your creativity and what you have available to make a dish your own</span><span style="background-color: transparent; font-family: Cambria; font-size: 15px; line-height: 21px;">.</span><span style="background-color: transparent; font-family: Cambria; font-size: 15px; line-height: 21px;"> </span><br />
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<i><span style="font-size: large;">**Greek-Inspired Barley Salad with Arugula and Feta**</span></i></div>
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1 cup barley (cooked as per instructions above)<br />
4+ generous cups arugula<br />
1/2 pint (8 ounces) cherry tomatoes, sliced in half<br />
1/2 cup jarred roasted red pepper, chopped<br />
1/2 cup crumbled feta<br />
20 pitted Kalamata olives, sliced into small rounds<br />
freshly ground black pepper, to taste<br />
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Lemon-basil vinaigrette:<br />
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1/3 cup olive oil<br />
1 teaspoon honey<br />
1 - 2 garlic cloves, pressed<br />
1 shallot, finely chopped<br />
1 - 2 lemons, juiced<br />
1 tablespoon lemon zest<br />
2 tablespoons chopped fresh basil<br />
1/4 teaspoon ground sea salt or kosher salt<br />
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Cook the grains as above. Drain and rinse and set aside. (This salad is best if the lemon-basil dressing is added while the grains are still warm).<br />
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<span style="background-color: transparent;">Meanwhile prepare the lemon-basil dressing: In a small bowl, whisk together the vinaigrette ingredients until emulsified.</span><br />
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In a large serving bowl while the grains are still warm or at room temperature combine the warm cooked grains, arugula, cherry tomatoes, chopped roasted red pepper, feta and olives. Toss with the dressing and season with black pepper and sea salt to taste.<br />
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Note: If not serving right away consider reserving the arugula until you're ready to serve (the dressing wilts the leaves).<br />
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Serves 4<br />
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<span style="font-size: x-small;">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/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.</span><div class="blogger-post-footer">Thank you for joining me on my journey.</div>Valerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.com10tag:blogger.com,1999:blog-4567715590164266982.post-38120008410712168132015-04-19T18:25:00.001-07:002015-05-22T04:07:32.750-07:00Sunday Picnics Inspired by Greek-Inspired Red Pepper Dip<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Greek- Inspired Red Pepper Dip</td></tr>
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With the thermometer rising it is time to take to the hills. Todays Greek themed picnic included dolmades nistimi, cold cuts, and a Greek Barley and Arugula Salad. To begin our feast we paired crispy, colourful garden vegetables with a roasted pepper and goat cheese dip. Begin by roasting 2 heads of garlic for a deep, earthy flavour. You can find instructions here from <a href="http://www.thekitchn.com/how-to-roast-garlic-in-the-oven-cooking-lessons-from-the-kitchn-5341">The Kitchn</a>.<br />
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Roast red peppers and blend with herbs and mild goat cheese. Allow the flavours to blend for at least 2 hours or overnight. Pack it up in your picnic basket and t<span style="background-color: transparent;">his cheerfully coloured dip will turn heads at your next outing. It can also be used as a spread on sandwiches.</span><br />
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<span style="font-size: x-large;"><i>**Greek-Inspired Red Pepper Dip**</i></span></div>
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based on a recipe from Food.com</div>
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4 red bell peppers, seeded roasted and peeled<br />
2 heads roasted garlic, pulp squeezed and skin removed<br />
8 ounces plain soft fresh goat cheese<br />
6 tablespoons virgin olive oil<br />
1 large handful of fresh basil, chopped<br />
1 tablespoon dried oregano<br />
1/2 tablespoon chopped fresh rosemary<br />
kosher salt and <span style="background-color: transparent;">freshly ground pepper to taste</span><br />
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To roast peppers:<br />
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Preheat oven to <span style="background-color: transparent;">375°F</span><br />
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Slice peppers in half and place cut side up on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt.<br />
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Roast in oven at 375°F until skin blisters. Remove from oven, cool and peel off skin.<br />
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To make dip:<br />
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Place the red peppers, garlic and goat cheese in a food processor. <span style="background-color: transparent;">Pulse until smooth.</span><br />
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Add olive oil, chopped basil, oregano, rosemary, salt and pepper and pulse until well blended.<br />
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Place in a serving bowl; stir to make sure that the dip is homogenized.<br />
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Cover and refrigerate for 2 hours<br />
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<span style="font-size: x-small;">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/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.</span><br />
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<a href="https://www.blogger.com/blogger.g?blogID=4567715590164266982" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><a href="https://www.blogger.com/blogger.g?blogID=4567715590164266982" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><div class="blogger-post-footer">Thank you for joining me on my journey.</div>Valerie Harrison (bellini)http://www.blogger.com/profile/10205920305666658534noreply@blogger.com12