A Taste of Yellow in Your Memory with Lemon Chicken, Garlic Creamed Corn and Baby Potatoes with Parsley and Lemon Butter

Lemon Chicken, Garlic Creamed Corn and Baby Potatoes 

with Parsley and Lemon Butter

There are many of us who have been writing for a while, long before Julie and Julia, long before Pinterest... gasp...even before Facebook. Some bloggers start with an enthusiasm that quickly wains, some blog for their friends and family, some blog for the sheer enjoyment, and some have achieved varying degrees of success. But how do you as a blogger measure success? Is it finally securing that cookbook deal? Is it those articles in high profile magazines? Is it thousands of followers? These are all perks of the food blogging community but not what we are about. I measure the success of a blogger by the number of lives they have touched, the awareness they have raised for pertinent issues, their ability to grab my attention with little effort.  I by no means put myself in these categories but we have all been touched by someone out there in the blogosphere that we have connected with. Yes we are food bloggers but we are not only passionate about food. One of the biggest perks is the connection that we have with each other in more ways than one.

Game Changing Sweet Corn Fritters from Edible

Sweet Corn Fritters

With these blustery winter days do we need a reminder of sun drenched summer days to come and farmers markets overflowing with fresh produce? I think we do!!! A few months back I drove the distance to spend some time with the kidlets on the coast. After my trip to Toronto in the summer I realized that although I have been to Vancouver many times over the 15 years I have lived here I have never treated the city like I do any other city I visit when I travel around the world. Make the journey all about food! In that case my goal was to channel my inner foodie and cram in as many of the foodie haunts in Vancouver as possible in a short stay without having to let out the waistband in my capri pants.


One of our adventures was to visit Granville Island which is a feast for all of  the senses. It is a fascinating assortment of colourful stalls showcasing unique homemade products and the very finest in gastronomic delights fresh from the ocean, the oven or the field. Try closing your eyes right now on this cold, wintry day and imagine the rich aromas permeating from the lavish displays...shimmering seafood, warm baked goods, plump fruit...One such treasure on Granville island is Edible BC where we found an assortment of local salts to use in our home kitchens. These salts were a perfect choice for todays recipe and a celebration of these two women on the game changers list.

Anne Willan Twice Baked Spinach Souffles for the Holidays

Twice Baked Spinach Souffles

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

Clotilde Dusoulier's Spaghetti Squash Gratin with Walnuts and Bacon

Spaghetti Squash Gratin with Walnuts and Bacon
 (Gratin de Gourge Spaghetti, Noix et Lardons)

I just watched Julie and Julia for the "umpteenth" time this week. Am I looking for inspiration, am I seeking validation, or am I just wanting to bask in another bloggers sunshine on a rainy day? I remember when the movie first came out and I took a number of my non-foodie friends to the theatre. I think for the first time they may have caught a glimpse into the passion we have for food, for preparing food, for writing about food and the sense of satisfaction that comes with it. They have never had a problem enjoying food prepared in this kitchen...wink...wink. What they wouldn't be able to understand is the sense of community we have all discovered through blogging. We support, nurture and encourage each other in more ways than one.

Just a Recipe (Since It Is Too Nice to Be Inside) Wednesdays

Fried Green Tomatoes with Sweet Corn Salsa

Elizabeth David's Game Changing Piedmont Roasted Peppers

Piedmont Roasted Peppers

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

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.

FOODalogue Travels to Egypt.... Dukkah-Crusted Chicken Scaloppine with Warm Carrot-Raisin Salad

Dukkah-Crusted Chicken Scaloppine

with Warm Carrot-Raisin Salad

 and Shallot Cream

Egypt has been in the headlines every moment of every day for these past few weeks. It would be tragic if we didn't have the opportunity to explore even the tiniest glimpse into the cuisine of Egypt as planned with Joan of FOODalogue and her Culinary Tour 2011. Thousands of years ago, ancient Egyptians left evidence of their love for food. Well-preserved wall paintings and carvings have been discovered on tombs and temples, depicting large feasts and an everchanging variety of foods. Egyptian cuisine echoes many flavours of the East. Their food has roots in Greece, Turkey, Lebanon, Palestine and Syria and has been adapted over centuries to become the cuisine we know and love today.

I so enjoyed exploring the cuisine of Egypt... unfamiliar and yet familiar at the same time. Joan has been travelling virtually wherever her imagination takes us. Who wouldn't enjoy taking a journey around the world even if it is from the comfort of your favourite armchair?? We have already met up in Panama where we feasted on traditional dishes  and visited the markets, caught our own salmon and King Crab in Alaska, traversed the spice markets of Turkey, discovered over 2,000 years of "harmony" in Japan and explored hot,sour,salty sweet flavours in Thailand. Next stop in Joan's itinerary, if you haven't guessed it already, is Egypt. Thank you for taking us there!!!!

If I were Making Christmas Dinner......and Wanted to Break from Tradition

Turban Squash for recipe below

In the past 6 years I have not made a single Christmas dinner.  From a self proclaimed "foodie" that is a rather large statement. Not being the matriarch of my own family, who happen to live over 3,000 kilometers on the other side of the country, has forced me to think more deeply about the importance of family and about my place beyond the stove.  Since the holidays do revolve around food it is sometimes hard to relinquish the main event but the biggest challenge to overcome would be the lack of leftovers!!

Never does food become as important as it is during the holiday season when we are faced with an overwhelming variety of food related events and family get-togethers. For the past several years I have been "farmed out" to friends homes for the "BIG" day. I appreciate, more than our hosts will ever know, being part of each and every one of their families even if it is just for this one day. They have always made L'il Burnt Toast and I feel an integral part of the family unit  from the pomegranate seed spitting grandmother, to the shiny, smiling faces of grandbabies to the heartwarming fires and generous hearts.

The winner of the Tate's Bake Shop 3-cookie trio and the cookbook is Michelle of All Wordy and Junk.

Two Sides for my Bucket List Menu

 

Brown Butter Mashed Potatoes

We all have a bucket list of recipes we want to try from magazines, cookbooks, our blogging friends or wherever you find your inspiration. If you're like me you will have an infinite list of recipes in the wings. This week I have tried to put a small dent in "the list" by recreating a few of these dishes that have been waiting patiently for their moment to shine.

If you have been following More Than Burnt Toast you will know that I have been creating personal challenges based on a theme to infuse new life into my cooking adventures. Even every day food should be an adventure either with new ideas, or experimenting with a new cuisine. Every day we should be excited about what we are eating even if it just means making use of a wonderful find in your culinary exploration. With these personally imposed challenges my own culinary skills have been rejuvenated and are back on track and I am once again inspired. With the holidays coming this is the perfect time of year to pump up our kitchens into high gear!

For the past few days I have been sharing with you a menu from beginning to end.. from starters to dessert... from my "bucket list".  We started off with an hors d'oeuvres that made our tastebuds sing with citrus notes...Crab Cake Sliders with Lemon Remoulade. Following that was the piece de resistance, a classic Roast Chicken with Thyme Gravy. By chance the recipe chosen for our Cooking Light Virtual Supper Club fit right in with my menu with a  nutty, almost smoky flavoured Wild Rice Dressing with Roasted Chestnuts and Cranberries.

Cooking Light Virtual Supper Club Celebrates with Corn

Creamed Corn with Bacon and Leeks

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies in two neighbouring countries get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. The idea is simple because of our common interest in cooking and healthy cuisine. We love to share these ideas with you each and every month through our Virtual Supper Club. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!!!This months theme "A Celebration of Corn" was chosen by Sandi of The Whistestop Cafe.

Shrimp and Spaghetti (Squash) Fra Diavolo

Shrimp and Spaghetti (Squash) Fra Diavolo

More Than Burnt Toast will be missing in action over the weekend. I am not exactly lost because I know where I am. I will be in Seattle with 45 women who will be shopping till they drop in this stunning coastal city. Now, while they are shopping to their hearts content I will be headed to Pike Place Market to do my own thing. Although I like to look around I know from experience that one day of shopping will hold my attention but then I am off to explore!!!!. I have happily arranged to meet 7 other local Seattle area bloggers for  dinner at a local restaurant. Talk about the excitement building. I have been looking forward to this for a while!!!

In the meantime a girl needs to eat!!! So, to get my energy up for a power shopping weekend I am offering you a healthy version of one of my favourite dishes. I have had a spaghetti squash languishing on my kitchen counter for a while waiting for its moment to shine. Named for the crisp spaghetti-like strands of their cooked flesh, these football-size squash are more about texture than flavour. Something I just loved as a kid with a little butter and pepper. Once cooked, they make an unexpected ingredient in shredded vegetable salads or a great stand-in for spaghetti. Their mild flavour pairs well with just about any dressing or sauce. I usually toss cooked spaghetti squash with my favorite marinara sauce or pesto, or sauté the strands with brown butter and fresh herbs.

Honey Chicken with Butternut Squash with Dried Cranberry and Pecan Rice Dressing

Honey Chicken with Butternut Squash

To all my Canadian friends I hope you have survived Thanksgiving with your belt buckles intact and retained the warm glow that comes from being thankful for all that we have...family, friends and a table groaning with awe inspiring dishes.

But what if you have fewer guests and you want to go hiking instead of spending all day in the kitchen? Well, the answer is here. Of course you can have this dish anytime since it is quick to prepare and bursting with fall flavours from the earthy taste of butternut squash and sage to the sweet tones of honey crusted chicken. Top it with crispy shallots and a side of wild rice and other aromatic rice with autumnal flavours and the sweet tang of apple and you have Thanksgiving on the "fly."

No crispy shallots in the photo since I  didn't take the time to stage them for the photo... which was done in a hurry of course since hiking was in the cards...and what is that ghostly figure on the plate.....spooky......just a play of light...or is it?

Break out the Brai with Grilled Pesto Peppers

Grilled Pesto Peppers

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

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

Roasted Vegetables (Briam) with Halloumi

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

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

Potato-Zucchini Skillet Pancakes with Cherry Tomato Salad

Potato Zucchini Skillet Pancakes with Cherry Tomato Salad

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

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

Tiella for Our Eat, Pray, Love Challenge

Tiella

Thank you for continuing to follow me on this Italian journey. If you have been following More Than Burnt Toast you will know that I have been creating personal challenges based on a theme to infuse new life into my own cooking adventures. At the moment I am not travelling the world on my own personal journey as Elizabeth Gilbert did in Eat, Pray, Love or realizing my dream of visisting every cooking school from here to Timbuktu but I can infuse new life into my own kitchen. Every day food should be an adventure either with new ideas or experimenting with a new cuisine. 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. Travel with me on this journey as we recreate an Italian menu from antipasto to dolce. With these personally imposed challenges I am finding my culinary skills to be rejuvenated and back on track. This is the perfect time of year to pump up our kitchens into high gear! Since this is a food blog I am going to concentrate on the EAT part of the book so this personal challenge to celebrate the opening of Eat, Pray, Love the movie starring Julia Roberts.

We began our Italian adventure with an antipasto of Toasted Bread with Burrata and Basil . Next we travelled to the Italian coast for an il primo of Spaghetti con le Cozza. Next we moved to the secondo or "second course" which is the main dish with  Agnello Scottadita (Burned Fingers) which is a dish aptly named. Now onto our contorno or side dishes.

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

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

Vegetable Chips

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

Fire-Seared Antipasto Platter

Fire Seared Antipasto Platter

Grilling season is here in full swing. That is where you will find me this time of the year grilling lamb sliders, marinated chicken breasts and other dishes like this grilled antipasto. To start the week off I am joining in on the Foodbuzz Daily Specials which today feature grill baskets and trays such as the one you will find here. Either a grill basket or tray are handy tools to have for barbecue season. You can grill small foods with ease and delicate foods with confidence. Sturdy grilling baskets let you shake and move a variety of meats, vegetables, seafood, and more, with a simple turn of the handle. Just think you would never have to fish out pieces of asparagus, onion or other small items that have fallen through the grill grates. Lightly oil or spray with cooking spray and you are all set.