Grilled Sirloin Burger with Roasted Garlic, Brie and Maple Candied Bacon

Grilled Sirloin Burger with a Head of Roasted Garlic,
Brie and Maple Candied Bacon

A little known fact about More Than Burnt Toast is that I belong to a group called The Okanagan Burger Tour. We are a group of burger "enthusiasts" who venture to a different restaurant or venue once a month to eat burgers. Why?  We love our burgers! We have been anywhere from the highfalutin  to the truly humble and never seem to run out of places that serve this harbinger of summer barbecues. It is a fun group and something I look forward to each month.

 One of the most memorable burgers for me was at a little place on the lake called The Blind Angler. It was barely large enough to hold our group but what it lacked in space it made up in quality of their burger, the burger/bun ratio and the quality of their bun. Not that long ago I was haunted by their juicy sirloin burger topped with melted brie and at least a head of sweet, nutty roasted garlic. I dreamt of a burger where my elbows caught the drippings and my toes would curl. I do not have their recipe so invented my own version. Ultimately I entered my burger in a contest. I did not win, but, the judges don't know what they are missing...wink.

Foraging for Mushrooms in the Kitchen with Cabernet-Balsamic Burgers with Sautéed Mushrooms and Onions

Cabernet-Balsamic Burgers with Sautéed Mushrooms and Onions

Autumn is bombarding all of our senses. The bright kaleidoscope of autumn leaves, the nip in the air, the sound of flocks of geese moving on. You can feel the changes at night. As the sun sets, a cool blanket of air gently rolls down the hill. And that,  if combined with steady rains, means we are into the autumn mushroom season. As I walk through the woods I see clusters of mushrooms. Not being an expert forager I would never take the chance and gather my own, so for now am content to leave this to the experts. Chanterelles, hen of the woods (maitake), and porcini  tasting like meat from the earth are complex, rich, and woodsy and can be found in markets everywhere this time of year.

Patty Melt with Zucchini Coleslaw Makes You Want to Run Through the House with Scissors

Patty Melt With Zucchini Coleslaw

If you're of a certain age you will remember your childhood as a carefree nostalgic time. Throughout the summer you could be found playing outside with friends most of the day skipping rope, playing hopscotch and baseball, and riding your bike every where you wanted to go. My dad taught me to pay "conkers" and marbles. My parents could not reach me by cell phone and I am still here to tell the tale. We had  no bicycle helmets, ate mayonnaise, climbed trees, built rickety rafts on our local ponds, drank water from the garden hose (and even the kitchen tap). I am sure that if you are of a certain age you are proud that you survived all the other life threatening things we grew up with "back in the day." It kind of makes you want to run through the house with scissors doesn't it!!!!!!!!! Joie de vivre!

Diana Kennedy Game Changing Albóndigas in Tomato and Chipotle Sauce Paired with Stewed White Beans with Allspice and Clove

 Albóndigas in Tomato and Chipotle Sauce Paired

 with Stewed White Beans with Allspice and Clove

"Diana Kennedy's home in Michoacan, Mexico, sits at the end of a long dirt road that can only be accessed by pickup or four-wheel drive. Heavy rains have turned her rambling gardens into a swath of jungle dense with ingredients: apricot and fig trees; chayote vines from Veracruz, Mexico; and a thatch of weeds underfoot that's thick with herbs."


I feel like the rabbit in Alice in Wonderland scurrying along on an endless road crying, "I'm late, I'm late, for a very important date." Since our group began this journey of chronicling recipes from the Gourmet Live's list of 50 Women Game Changers back in June I have  posted every Friday without fail.

I almost never apologize for the lack of posts here on these pages or being late in posting since I know you understand and can relate. Sometimes life really does get in the way of the good stuff, but, as my excuse driving to Seattle for a whirlwind foodie adventure and staying with my friends and fellow foodies Don and Kathy of Sortachef, visiting my daughter on the coast, braving the mountains for the 5 hour drive each way, and arriving back in town just to head to the office to try and catch up on the never ending work had left me tired and empty just at the mere thought of entering my kitchen. I was spoiled with delicious meals that I felt could not be duplicated in my own kitchen from restaurants like Ethan Stowell's Staple and Fancy to the Chez Bullhog household.

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

White Dog Cafe's Philly Cheese Steak

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

Old-Fashioned Meatloaf with Chive and Onion Mashed Potatoes

Old Fashioned Meatloaf with Chive and Onion Mashed Potatoes

It was certainly unintentional, but look up at that photo of my delicious meatloaf. Do you see Mr. Lettuce Head? He has red lettuce hair and a surprised scallion smile on his face, and if you really use your imagination he is using a Bluetooth or maybe that is a baseball glove. Your call. The scallions fall where they may. As you can see this retro meatloaf recipe takes me back to the comfort foods of my childhood where I could lay on the moss covered hills surrounding my home, sun washed face towards the sky and watch the cloud bunnies and elephants drift by...and dream. Close your eyes and it is easy to take yourself back.

But reality sets in, sorry about that, and sometimes you just have to EAT, and it is not about getting that perfect shot or arranging your food artfully on the plate. This could have been a different shot if I were not in a hurry to dig in to this hearty retro meatloaf with buttery mashed potatoes, a food memory from my care free childhood. This is a blog about food after all!! The recipes come first and the photos...well...they are usually thrown together just like this meatloaf!! I think our 24th Game Changer Paula Deen would approve.

Madhur Jaffrey Makes Koftas and Corn with Aromatic Seasonings

Koftas and Corn with Aromatic Seasonings

Born in Delhi, Madhur Jaffrey came to London, England at 19 to study drama at the Royal Academy of Dramatic Art and pursue her passion for acting. It was here that she learnt to cook from necessity not liking what she saw of campus food. She desperately missed home-cooked meals, so her mother would send her recipes through correspondence which she cooked with growing skill in her kitchen. At the heart of her cooking were fresh ingredients and the vibrant flavours of herbs and spices reminiscent of her home in India.

Cooking with Julia Child in 1995

Madhur acted in TV, film and radio productions in England, then headed to New York, where she wrote food articles to supplement her income and fund her children’s education. This foray into food writing led to hugely successful books and stints on TV programmes, made popular due to Madhur’s straight-talking approach which makes her number 7 in our forray through the list of Fifty women game changers from Gourmet Live.

Forget the mystery of the Taj Mahal, the residence of the Dali Lama or the sacred waters of the Ganges River the true mystery for me is producing outstanding East Indian cooking and the intricate layering of spices. The assortment of mouthwatering recipes of Indian food is simply awe inspiring and for a "newbie" like me rather daunting. Most Indian dishes are easily constructed but complexly layered so I followed along on another journey with Madhur and learned a few more techniques.

Celebrate Canada Day with Canadian Whiskey and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes Remake

Canadian Whiskey and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes

Canada's 144th birthday is fast approaching tomorrow on July 1st. For many this is just another long weekend but Canada Day is an opportunity to gather in every community from coast to coast to coast to celebrate the vision of our ancestors. We celebrate with community events, backyard barbecues, family picnics and plenty of fireworks in each and every community across the country. Canada is a melting pot of cultures, sights and sounds which holds true for our culinary diversity as well.

This year not only will we be wearing red and white T-shirts and sun hats at the MTBT household (the colours of the Canadian flag), but, we will also be enjoying red and white dishes... from appetizers to dessert. I have dreamed up a red and white menu that would make our ancestors proud and one that celebrates the Canadian spirit. After all what is a celebration without food!!! And what is Canada Day without red and white somewhere in the picture, or as in this case the star of the show!!

Erin go bragh!!!!!! We're Serving up Shepherd's Pie with Ulster Champ Topping for Canadian Beef

Shepherd's Pie with Ulster Champ Topping

March 17th is when the rest of the world takes notice and we all become Irish for a day. We start wearing as many colours of green as the Irish hills and dales, drinking green beer and Guinness at our favourite local pubs and singing renditions of Danny Boy in our best pitched voices. L'il Burnt Toast is named after the Emerald Isle so it holds special meaning for us, even if we are not Irish, and we have always celebrated with food. Farm fresh spring lamb flavoured with fresh rosemary, smoked Irish salmon served with Connemara Peated Single Malt Whiskey, and black pudding will exercise your taste buds as you imagine taking in the sights and sounds of the Emerald Isle along one of Ireland’s many tasty food trails.

This year I am making a version of Shepherds Pie topped with Ulster Champ which is a potato dish named after the Ulster Provence in Northern Ireland. De reir a cheile a thogtar na caisleain [deh rare ah kay-lee a hug-tar nah cosh-lawn] is something the Irish may be well qualified to advise on in today’s hectic world. It means “It takes time to build castles.” Just as it takes time to build a life and castles it takes time to make Shepherd's Pie. You will be happy you reinvented the wheel and tried this version of an old classic.  I love simple clean dishes and figured this would be a good one to try leading up to or after drinking my green beer.

Cooking Light Virtual Supper Club Goes Red for "Have a Heart" (and my 4 Year Blogiversary Giveaway)

Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes

As Valentine's Day approaches, our minds turn to our loved ones...plus perhaps a little bit of panic about what to give and what to eat. To make things easier on you, we have collected our Valentine's Day menu ,with a twist, from the pages of Cooking Light with recipe suggestions on how best to say "I love you" with Red Food. We are also honouring Heart and Stroke Month since these recipes are on the "light" side and good for not only your own heart health but for the ones you love. What better way to show them you love them by creating light dishes that are good for them from the pages of Cooking Light magazine. Stay tuned for my 4th Anniversary Giveaway...so keep reading!

As we continue into a new year we are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies and now one gent in two neighbouring countries get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness. If you have a "heart - healthy" red dish that would fit into this months theme please feel free to add your link at the bottom of this post.

From strawberries to beets, red fruits and vegetables pack a vibrant nutritional punch. We've all heard the cliche that an apple a day can keep the doctor away, but the same runs true for a virtual cornucopia of red foods, including strawberries, cherries, raspberries, watermelon, tomatoes, and beets? Many red fruits and veggies are loaded with powerful, healthy antioxidants...such as lycopene and anthocyanins...that may do everything from fight heart disease and prostate cancer to decrease the risk for stroke and macular degeneration (the leading cause of blindness in people aged 60 and older). Antioxidants soak up damaging free radicals as well.

To amp up our Red Menu Jamie of Mom's Cooking Club started us off with Bruschetta with Warm Tomatoes. Briefly heating the tomatoes intensifies their sweetness while preserving their bright, fresh flavours. This is a timely reminder of summer! In the area of food and phytonutrient research, nothing has been hotter in the last several years than studies on the lycopene factor , another antioxidant, in the prevention of heart disease and cancer. Good thing I eat tomatoes like apples!

For our menu I chose a recipe from the pages of Cooking Light that used both red meat and red potatoes... Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes. I've made this recipe several times, always to rave reviews!!! It's perfect to make when you want something that tastes special, but takes no time at all. Marinate the steak before you head off for work in the morning and supper will be ready in however long it takes to cook the potatoes.

Potatoes' reputation as a high-carb, white starch has removed them from the meals of many a weight-conscious eater, but this stereotype is due for a significant overhaul. Analysis of Red potatoes revealed that these spuds' phenolic content rivals that of broccoli, spinach and Brussels sprouts, and includes flavonoids with protective activity against cardiovascular disease, respiratory problems and certain cancers.

Mary Ann of Meet Me in the Kitchen rounded out the theme by bringing a refreshing Granny Smith, Radish, and Radicchio Salad with Orange-Walnut Vinaigrette. This tasty salads include radishes and radicchio and is eye candy when the vegetables are julienned.

In the vegetable neighborhood of salad greens Radicchio is the rowdy redhead when it comes to nutritional power. Radicchio has many healthful properties, it provides an antioxidant content rivaling that of blueberries and spinach.

Next Sandi of The Whistlestop Cafe wowed us with a salad that uses red onions....Spanish Salad of Oranges, Fennel, Red Onion, and Mint with Dressing.This is a typical Spanish-style salad that goes so well with our menu.

Onions contain a number of sulfides similar to those found in garlic which may lower blood lipids and blood pressure. Onions are also a rich source of flavonoids, substances known to provide protection against cardiovascular disease.

Now let's introduce you to one of our latest members of the Virtual Supper Club Jerry of  Jerry's Thoughts, Musings and Rants from my old stomping grounds of  Ontario, Canada. He rocks red with beets in a Roasted Sweet-and-Sour Beets, Carrots and Parsnips dish. The cider vinegar provides fruity, acidic zip and enough liquid to prevent the sugary maple syrup from burning.

Beets are a unique source of phytonutrients called betalains shown to provide antioxidant, anti-inflammatory, and detoxification support.

And for the "piece de resistance" I would also like to introduce Roz of La Bella Vita who is living "the beautiful life" in South Carolina and loves Cooking Light also. She uses fragrantly sweet and subtly tart raspberries in a sensuous Almond Jelly Roll with Raspberry Filling. This cake can be made a day in advance; just wrap it in plastic wrap, and store your treat in the fridge. This leaves more time to spend with the ones you love.

 Raspberries are high in antioxidants and flavanoids. Now for the giveaway....

Confessions of a Kofta Burger Lover

Kofta Burger with Tzatziki Sauce

I have a confession to make.
But before I do don't forget to send in your dish for the Best Thing I Ever Ate (recently) challenge here at More Than Burnt Toast. Send your submission to bestdisheverate@gmail.com by midnight February 15th. Read all about it here.

The confession.....here on these pages I am guilty of sometimes making dishes to share with those who read this blog that use ingredients I am not really crazy about. Shhh, that's our little secret.

Culinary Food Tour 2011 -Have You Heard of Johnny Mazetti...the Dish?

Joan of FOODalogue is starting the year off with another armchair travel adventure with her Culinary Tour 2011 - The Final Tour. I have really enjoyed travelling with Joan virtually for the past 2 years and have been lucky enough to meet up with her two years in a row in "real time" in San Francisco at Foodbuzz.

This year with her virtual culinary tour we will visit the cuisines of 7 of our neighbours... Panama, Alaska, Turkey, Japan, Thailand, Egypt and Nigeria. Each one of these destinations challenges us to create a dish outside the box. Joan will be travelling virtually wherever her imagination takes us for the next little while through food, sights, and cultural diversity.

Why not join Joan on this virtual culinary journey? How about meeting her in any one of her itinerary stops and presenting your interpretation of the cuisine from that destination? Who wouldn't enjoy taking a journey around the world even if it is from the comfort of your favourite armchair?? No passport necessary, no cancelled flights or long airport layovers. You can also do a little daydreaming through your tastebuds.

Shepherds Pie with Spaghetti Squash Topping

Shepherds Pie with Spaghetti Squash Topping

You've heard spaghetti squash is a great substitute for pasta, and you have one sitting on your counter. Now what do you do with it? Spaghetti squash, also known as "calabash squash" or "vegetable spaghetti", is really quite unique because when cooked the flesh looks like thin translucent strands of thin spaghetti. It has a mild, delicate flavour somewhat like that of yellow summer squash and a watery texture.The flavour of spaghetti squash is similar to other winter squashes but its texture reflects its name. I thought perhaps we could rename it "angel hair pasta squash" or "spaghettini squash" which would more accurately describe the strands, which are not as fat as cooked spaghetti noodles. This texture is the squash’s greatest asset, and the best recipes, I think, play upon it.

Sweet Memories of Heirloom Tomato Pasta Bake with Fresh Tomato Sauce

Heirloom Tomato Pasta Bake with Fresh Tomato Sauce

Here it is the Labour Day long weekend. The kidlets are coming for a few days from Vancouver and I am in cooking mode. In the meantime, if you have been following More Than Burnt Toast you will know that a while ago I started a feature to highlight Canadian Chefs. Through your TV networks, or perhaps on other blogs, or even just right here on More Than Burnt Toast you may have heard of some of our Canadian chefs. For those of you who haven't, I hope you will find it interesting to see what our chefs are up to, a little about their history and how they came to love what they do. There will be some chefs you have heard of and adore and some lesser known who are "up and coming". Some are not even chefs at all, but just Canadians who are passionate about what they do!!For the past year I have been featuring one of our Canadian chefs periodically and will continue to do so. As the sixteenth installment in my Canadian Chef series I introduce you to:

Anthony Sedlak

Sliders with Tomato Aioli for President's Choice Review

Sliders with Tomato Aioli

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


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

What I love about President's Choice is their involvement in another charitable organization with their role as President's Choice® Children’s Charity . They have increased their support to Breakfast for Learning to $7.2 million. Breakfast for Learning provides nutrition programs to help children and youth across the country receive healthy breakfasts, lunches and snacks to help fuel a better learning environment.

Enjoy the Simple Things in Life with Onion Burgers on the Griddler

Sid's Onion Burger

I hope my American friends are enjoying their Memorial Day long weekend. Here in Canada we celebrated Victoria Day long weekend last week, but, no matter where you live on the planet, the first long weekend of the season seems to be perfect timing for firing up the grill. To celebrate let's cook up a grilled classic... the burger!!!This is definitely not a Meatless Monday post!

Here in the Okanagan we are having an unusually wet and cool Spring. What has happened to the "sunny Okanagan"? While our eastern provinces are harvesting the first ripe strawberries of the season we are still in the "radish stage". It is usually the opposite, but even if it sounds like I am complaining I am not really. There will come a time when we are lamenting the unrelentless heat, but, until then,  I think I will enjoy the cooler weather. These conditions makes it perfect for hiking, pole-walking or walking the dog. Weather is one of those aspects of our lives we cannot change and just accept gracefully. I have learned to take each day as it comes and enjoy what is in store for me. So when it seems too stormy for grilling burgers outdoors turn to your kitchen appliances!!

Tomato Topped Beef Polpetti

 

Tomato Topped Beef Polpetti

I am taking a cue from Kevin over at Closet Cooking and cleaning out my freezer in preparation for a fresh new season.  Meat and chicken seem to be overflowing from the recesses of the freezer and taking over so it is time to move forward! As mentioned in my last post we are still in between seasons so comfort food may still show up here on MTBT from time to time before barbecue season hits full force. You just know that here in Canada, just like the postal service, we don't let a little Spring weather stop us from enjoying a good old-fashioned "barbie". Anyone that knows me also knows that I have been known to barbecue in the dead of winter wrapped in a warm, fuzzy blanket,  touque and utensils in hand and flipping burgers for 12? Well, let's just say it happens.

The Original Loose Meat Sandwich

Original Loose Meat Sandwiches

I was reading Sandi's blog The Whistlestop Cafe and was reminded of something I knew all along, but sometimes forget, that my blog does not have to be all about cuisine that is new, different or gourmet. I do love to experiment but the original concept of MTBT was to share those comforting dishes with my family and friends. Sandi's niece was looking for a family favourite recipe for Chicken Casserole and Sandi realized she had never posted it...until now. I was also reminded that it is not quite summer and before barbecuing becomes a daily occurance I need to revisit some of my own comfort foods. It had me thinking that there are recipes I have never posted here on MTBT.  Food that I share with you is not always gourmet but what about those recipes that bring back treasured food memories.

Grilled Guinness Marinated Steak with Colcannon-Stuffed Twice Baked Potatoes to Celebrate

Grilled Guinness Marinated Steak with
Colcannon Stuffed Twice Baked Potatoes

Happy St. Paddy's Day!!! As far as I know I haven't a single Irish bone in my body but I celebrate on this day along with millions of other Irish and non-Irish Canadians. Regardless of your heritage, you're prob­ably very aware of St. Patrick's Day which is the traditional Irish holiday celebrated March 17th each and every year. Revellers will be observing this festive day by wearing green or meeting up with their friends at their favorite local Irish pub and drinking green beer tomorrow.

Journey to Jamaica with FOODalogue..Jamaican Patties, Planter Martini's, Hypnotic Breezes and H2Ope for Haiti

Jamaican Patties and Planters Martini

JAMAICA

Jamaica is the third largest island of the Caribbean. It lies aproximately 90 miles south of Cuba. It is a land of sharp contrast... mountains, lush green forest, wide rivers, cascading waterfalls, and breathtaking beaches. Jamaica has been a hot spot for sun-worship and water sports for years. The sand is clean, the water is undulating shades of turquoise and green, and the palm trees sway seductively. Maybe you're a fan of reggae, the island's national music. When it’s time to get away from it all, who can resist turquoise blue waters, warm, balmy days and powdery white sand beaches. Throw in a little bit of exiting nightlife and we were in paradise virtually. These are all of the elements for a great vacation. I spent some time in Negril in the 1980's and am very familiar with it's hypnotic ways.