Summer Fresh Red Pepper Hummus Sushi

Red Pepper Hummus Sushi

 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!! Last years patriotic menu consisted of a Tomato Salad with Pickled Shallots and Goat Cheese Crouton , Spanish-inspired tapas of Romesco with Grilled Bread and Shrimp, Baby Scallops Ceviche in Radicchio Cups,  Red and White Potato and Radish Salad,  Halibut with Grilled Red Pepper Harissa and a finale of Raspberry Tiramisu.

 Of course you don't have to be Canadian to enjoy these summertime favourites. You just have to have a love of good food which as bloggers I know you do!!!Each recipe uses fresh local ingredients and celebrates our local producers and farmers. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I can't think of a better way to celebrate Canada or any country in the world than to take pride in what we have to offer from coast to coast.

We started our celebratory menu off with Rhubard Lemonade for both young and old with or without alcohol. Next on the menu is a favourite appetizer around here... sushi. Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes among the Japanese themselves. In Japan, sushi is usually enjoyed on special occasions so what better time to celebrate here at home than for Canada Day one of the biggest celebrations of the year with fireworks lighting up the night skies!!! In our melting pot of cultures this diverse appetizer is a perfect way to celebrate!!!

This dish is doing double duty today first as an appetizer for my My Face is Red (and White) challenge using white rice for the base.

Secondly this sushi stands apart from the crowd and holds a tasty little secret with a  spicy filling of red pepper hummus as the star of the show!

A few weeks go I was contacted to develop a recipe using SUMMER FRESH hummus products. For my appetizer I used their Roasted Red Pepper Hummus and layered it one even layer on sticky rice. You could easily use their 60 Pepper Hummus, Roasted Eggplant Hummus, Edamame Hummus and Spinach and Artichoke Hummus just a few of their many excellent substitutes. For fillings for my sushi I used a combination of cucumber, carrots, avocado and zucchini, but you could also be even more traditional and use tempeh or tofu.

I was one of 10 bloggers across Canada to be invited to be featured on the Summer Fresh Facebook Page. We were instructed to develop a recipe that was fun, quick and easy for entertaining. It was fun to channel our inner child and pick these up with chopsticks! I also served them on butter lettuce leaves so if you choose you can make sushi lettuce wraps too. Check out our serving suggestions and recipes for these Canadian products on their Facebook Page. There you will find a Buy One, Get One Free Hummus coupon simply by "Liking" one of the recipes or serving suggestions.  Take a look at their web page too and see what's new.

**Red Pepper Hummus Sushi**

• 1 cup short grain or sushi rice
• 1 1/4 cups water
• 1 teaspoon seasoned rice vinegar or white wine vinegar
• 1 container Summer Fresh Red pepper Hummus or any of their varied varieties

Filling (some ideas):

• seedless cucumber, cut into 1/4" strips
• carrot, cut into 1/4" strips
• avocado, sliced thin 
• Zuchinni, cut into 1/4" strips
• fresh green beans
• sugar snap peas

For rolling:

• Plastic wrap
• Bamboo rolling mat
• Bowl of water

1. Place rice and water in pot. Bring water to a boil, cover, and reduce to low heat. Allow to cook for 25 minutes or until all water is evaporated. Allow to sit covered for 10 minites. Add 1 teaspoon vinegar and stir. Rice should be sticky and moist. It will get thicker and stickier. Allow rice to cool to room temperature or refrigerate for approximately 30 minutes, stirring every so often.

2. In the meantime, prepare veggies.

3. Place plastic wrap over bamboo sushi rolling mat. In an even layer cover with rice, pressing it firmly to the edges and smooshing it down well. It should be a thin layer. Leave about an inch at the side closest to you for the fillings. Wetting your fingers with water will keep the rice from sticking to your fingers.

4. At this point, you can chose your fillings. Spread hummus in an even layer over surface of rice and add filligs of your choice.. To roll the sushi, tightly fold the filling edge over and use the bamboo mat to slowly roll it up and away from you, being careful not to roll your plastic or mat into the roll! Once you've done it a few times you'll get the hang of it. After you've rolled your sushi, wrap the mat around it and press firmly around it to secure the edge. You can add water if you need to seal it better. Refrigerate until ready to use.

5. Cut into 6 or 8 slices, depending on how thick you want the pieces. Make sure the knife is very sharp, and keep the blade wet to prevent sticking as you cut through it.

6. Arrange on platter. I like to roll my hummus sushi as I have done here with butter lettuce to make delicious lettuce wraps.

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.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.

Grilled Brie and Ciabatta Topped with Slow-Roasted Sunblushed Tomatoes for Dad

Grilled Brie and Ciabatta Topped

with Slow-Roasted Sunblushed Tomatoes

As seen on Honest Cooking...Happy Fathers Day to all the adoring men in your life!!! I know you are all reflecting on the past and remembering all the good things about your dad and letting him know how much he is loved in your own small way. Almost every morning I speak to my dad (and my mom) on MSN, except of course during ski season when dad is on the slopes or when they are on holiday.  Even if we have nothing exciting happening in our lives, and very little to say, we support each other and listen to our daily routines as if we still lived under the same roof. They live in the East so with over 3,000 kilometers between us the Internet connects us and is a valuable and much needed start to our day. If we don't speak in the morning the stars seem misaligned and all is not right with the world.

Dad in Naramata/Dad and I

Now in their 80's mom and dad are an inseparable pair, doing everything together from hiking in the Peak and Lake Districts of their beloved England to hot air ballooning over Elora Gorge. The fact that they are still doing all of this at a ripe "older" age is a testament to their zest for life, vegetarian healthy diet and daily walks. With advancing age they can both say that neither of them take any type of medication,(except mom does take drops for her glaucoma and macular degeneration and dad has hearing aids he cannot be without, the result of working in a noisy environment for many years). It is really quite a highlight of my day for many reasons talking to them both on the Internet while getting ready for work before the sun is even a glimmer in the morning sky, one being the "eyes" and the other the "ears" in the conversation!

 

Dad in Malaysia/Dad in the Lake District

So to honour all the men in our lives I have chosen to create a barbecued appetizer of grilled brie with a roasted tomato topping served with plenty of grilled bread to please the carb lovers in your life.

While you're puttering around your house this weekend, tuck a pan of tomatoes in the oven, come back several hours later, and have a peak. They will add a whole new dimension of flavour to your appetizer! Not only does slow-roasting concentrate and caramelize the intense flavour of cherry tomatoes, but it also gives them a meatier, more robust texture. The roasted tomatoes become versatile ingredients, perfect for tossing into pasta or salads, layering on sandwiches, or just using as a terrific side dish for grilled or roasted meats. Of course they are perfect served with grilled bread with some grilled brie oozing over each and every nook and cranny. This is a different type of a grilled cheese sandwich! I can't guarantee you will not have any left over so roast a double batch. They keep in the refrigerator for a week (or longer, if you can manage not to eat them all first), and you can freeze them, too. A bonus is the lovely tomato-infused olive oil left over after roasting; drizzle it over grilled vegetables or on the crusty bread for this appetizer, or use it in a vinaigrette.

 

Dad at home/Dad in the British Army

The technique is simple...spread them in one layer on a rimmed baking sheet, sprinkle with salt and herbs, and coat generously in olive oil. Roast slowly until the tomatoes are a deep, rich brown and very collapsed. You can certainly use this method this time of year on less-than-ripe tomatoes that you would otherwise use as ping pong balls. As the days get longer more and more local garden produce is becoming available but we may need to wait just a little longer for sun-ripened tomatoes. Be patient and roast your babies instead. They will remind you of sun-kissed summer days to come, and they will have intense flavour perfect for this appetizer.

 If you're looking for a new grilling idea for cheese, walk the plank! I found some very inexpensive cedar, maple and alder wood planks at a local grocery store each of which imparts their own unique,delicious smoky flavour. Plank grilling infuses food and requires little supervision, so you can spend  more time with dad and the rest of the family. For this recipe you can use one large brie for one communal appetizer or individial brie for a personal touch for each guest. Serve with garlic ciabatta bread and top all with roasted tomatoes and your dad with continue to adore you!!!!

This is my entry for Get Grillin’ with Marla of Family Fresh Cooking and Dara of Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.” This week it was sides, so join the party!

On a gorgeous day like today dad deserves the very best!!!

 **Grilled Brie and Ciabatta Topped with Slow-Roasted Sunblushed Tomatoes**

• 1/4 cup olive oil
• 1 tablespoon finely grated lemon zest
• 2 cloves garlic, minced
• 1 teaspoon minced fresh chilies
• 6 mini wheels or three 4.5 oz wheels of brie cheese, at room temperature
•  cedar plank
• 1 Baguette (French Bread), pide (flat Turkish bread) or ciabatta loaf
• 2 large cloves garlic, peeled
• Sublushed tomatoes, recipe follows

1. Soak an untreated cedar plank (available at grocery, cookware and hardware stores) in water overnight. Preheat the grill to high and place the wet plank on the grate.  Heat the plank until smoking and burning on the bottom at the edges, about 10 minutes.

2. Meanwhile, whisk the olive oil in a large bowl with the lemon zest, garlic and chilies. Add cheeses to the bowl and coat with the mixture. Let stand for 15 minutes.

3. Slice the baguette, pide or ciabatta and toast pieces over a barbecue grill rack. As they are done rub them, one at a time, with a whole garlic clove. Season with a little sea salt, then stack them one on top of the other and set aside.

4. Arrange the cheeses on top of the plank. Drizzle with any remaining marinade. Cover the grill and cook for 3 to 5 minutes or until the cheeses are swollen and ready to burst. Remove the plank from the grill using tongs and let stand for 5 minutes.  Serve the cheeses on the plank with grilled ciabata. To eat, make a shallow cut on top of cheese and party peel back skin. Dunk bread in melted cheese and go for it! Serve with Sunblushed tomatoes

*Tip: If grilling isn’t possible, lay cheese on a parchment-lined tray. Bake in a preheated 375˚F oven for 3 to 5 minutes.

Serves 6

**Sunblushed Tomatoes**
makes about 1 cup (can easily be multiplied, though)

• 250g (1/2 lb) fresh cherry tomatoes
• 1/2 teaspoon sea salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/8 teaspoon sugar
• 1/4 cup olive oil

1. In early morning, reheat your oven to its top temperature. Remove the stems from the tomatoes and cut larger ones in half  along their equator. Place cut side up in an ovenproof dish.

2. Mix together the salt, thyme, oregano and sugar and sprinkle over the top of the tomatoes. Drizzle over the olive oil and put in the oven.

3. Immediately, turn the heat down to somewhere in the region of 165-200°F. This isn’t an exact science, and will depend on how long you want to wait for your tomatoes... the lower the temperature, the longer it will take but more flavourful they will be.

4. Cook for 2-3 hours, until the tomatoes are soft and fragrant. They should lose their raw look, but not be charred. Store in an airtight container in the fridge.

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.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.

On a Stick a Book by Matt Armendariz

Deep Fried Ravioli (On a Stick)

In Matt Armendariz new cookbook On a Stick he takes it all one step further and implores us to release our "inner child" and creativity by presenting just about everything on a stick. Dishes like Bratwursts with Sauerkraut Relish, Cheese Fondue, Deep Fried Mac and Cheese, Fried Mushrooms with Roasted Onion Dip, Potato Chips on a Stick with Spicy Ketchup, Cake Pops, Chocolate Covered Cheesecake, Frozen Elvis and Margarita Jello-O Shots take us to a whole new level of enjoyment. Thanks to the ingenuity of creative cooks like Matt, who make our food appealing and fun, meals can be healthy as well as having that WOW factor. In his cookbook he offers almost 300 recipes each with a stunning photo from this talented professional food photographer.

On a Stick has Matt sharing his many delicious recipes for creative standards like Lamb Souvlaki with Cucumber Yogurt Sauce, Red Curry Shrimp and Pineapple Skewers, Spicy Cajun Skewers with Spicy Buffalo Dipping Sauce, Pinchos de Gambas, Bacon Wrapped Shrimp with Honey Mustard Dipping Sauce and Dak Sanjuk. But within these pages he releases his imagination and enters the stage of whimsy where everything is fare game to be skewered, grilled, baked or frozen.

When I first thought of the concept of food on a stick I equated this with my childhood which meant hot dogs and marshallows for sm'ores around the campfire. Who also doesn't remember going to the fall fair and being overdosed and giddy with cotton candy and corn dogs served on a stick!!! Todays fair-goers are likely to find deep fried candy bars or mac and cheese but for the "kids at heart" eating delicious foods off of a stick is nostalgic as well as creative. As Matt says it is not a new concept and it does not need to be unhealthy. Matt's philosophy is mine as well.....everything in moderation. We have been cooking food on a stick since the dawn of man.  When we look at different cultures we find food roasted on a stick over an open fire. How's about satay in Asia, kebabs in the Middle East, en brochette in France, and in Greece, souvlaki.

Food on a stick is a natural for all sorts of occasions. You can eliminate the extra plates and washing up and toss out the cutlery too! Perfect for entertaining. It's more fun to get your daily dose of fresh fruits and vegetables when they are offered on a tempting stick. Matt shares some of his favourite sweet and savoury dishes as well as tips and techniques on entertaining interspersed with fascinating historical trivia. There are even recipes for preparing delicious marinades, dips, and sauces.

You may know Matt Armendariz from his blog Matt Bites and, as I have have, followed him through the years on this journey. One of our favorites, he has been posting his gorgeous food photography, recipes, and stories of food adventures since 2006. Based in Los Angeles, California, Matt began his career in the food industry as a Creative Director, Art Director and Graphic Designer before jumping into photography. An avid traveler, writer and photographer, Matt’s work has been seen in Coastal Living, Time Magazine, Martha Stewart Living, the Food Network, and the Cooking Channel’s Devour the Blog, to name a few.  In 2009 he began teaching workshops devoted to food photography as well as speaking on food styling and photography at conferences, schools and colleges. He is currently a contributor to Food Network’s Cooking Channel where he writes a monthly column about cooking. You can view Matt’s food photography portfolio by visiting MattArmendariz.com

For my first foray into cooking on a stick from Matt's book I chose to make Deep-Fried Ravioli (On a Stick) on page 59. As Matt says, "This recipe is a great twist on a traditional ravioli. Frying gives the ravioli a satisfying crunch that contrasts nicely with their soft interiors." I have been wanting to make a fried ravioli for a while so it is first recipe I gravitated to. Next on my radar, Cocktail Cubes, Grilled Fruit Skewers, Bo la Lot, Yakitori, and Molotes...the possibilities are endless.

Why do the world’s most delicious foods taste even better served on a stick? Grab your copy of this beautifully photographed cookbook and you will be well on your way to finding out. It answers the question with dozens of quick and easy recipes for party food, street-fair food, junk food, and more. As the weather warms up, the idea of entertaining outdoors has driven me to look for quick and easy recipes to throw together almost on a whim, but certainly without fuss. Add this delightful cookbook from Quirk Books to your ever expanding collection.

On to the recipe......

**Deep Fried Ravioli**

Marinara Sauce

1 tablespoon oil
1 garlic clove, minced
1 (14.5 oz) can whole tomatoes, draiend, seeded, and roughly chopped
1/4 cup dry red wine
2 tablespoons fresh oregano, minced
2 tablespoons sugar
salt and pepper

1 quart vegetable oil
1 cup all purpose flour
2 eggs, beaten
1 cup plain bread crumbs
1/2 cup grated Parmesan cheese, divided
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
12 store bought ravioli

1.  Make the marinara sauce; Warm oil in a medium pot over medium heat.  Add garlic and tomatoes and cook 5 minutes, stirring occasionally. Deglaze pot by adding wine, stirring to loosen browned bits from bottom of pot; then stir in oregano and sugar and season with salt and pepper to taste.  Transfer mixture to a food processor and process to desired consistency.  Return mixture to pot and simmer 30 minutes.  Cool slightly before serving.

2.  Preheat vegetable oil in a large, heavy pot over medium-high heat.

3.  Place flour in one shallow dish and eggs in another.  In a third, mix bread crumbs, 1/4 cup Parmesan, oregano, basil, thyme, garlic powder, salt sand pepper.

4.  In two batches, toss ravioli in flour, gently shaking off excess.  Dip in egg and then in bread crumb mixture.  Thread 3 breaded ravioli onto each skewer.

5.  Once oil reaches 350F, carefully place skewers in pot, 2 at a time, and fry about 4 -5 minutes.  Drain on paper towels and sprinkle with remaining 1/4 up Parmesan.  Serve warm, with marinara sauce on the side.

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.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.

Follow the British Columbia Food Trail with Creamy Morel Mushrooms on Grilled Ciabatta Bread

Creamy Mushrooms on Grilled Ciabatta Bread

As seen on Honest Cooking.

When sick, or tired, or far from home, everyone seems to yearn for the gastronomic equivalent of a warm sweater, a kiss on the forehead, or a favourite blanket. Comfort foods nourish the soul as well as our bodies and tend to be familiar foods that remind us of simpler times or of a contented childhood. Comfort food is generally associated with the onset of cooler weather but what comforts you when a Spring day turns wet, gray and cold and the weather feels anything but Spring-like? The best medicine is undeniably some delicious comfort food. Just like the pending season your senses can be awakened with anything from a creamy soup of garden fresh peas, an asparagus-heavy risotto or a pudding dotted with rhubarb.

Spring is a season where comfort foods reign. It is not uncommon even in Spring 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 on the planet as comforting to me as a delicious, homemade macaroni and cheese. There's something very satisfying about making this classic yourself from start to finish. I serve my favourite Beechers Macaroni and Cheese with another favourite comfort food to reach culinary nirvana , a soul-satisfying creamy mushroom topped ciabatta . I make no apologies whatsoever for either dish with their cheese, butter and carbs.

Seattle - Pike Place Market

No matter what the season mushrooms lend that rich, earthy flavour that tantalizes our senses and remind of us simpler days. Spring reminds me of Morchella or Morilles or there more well known common name Morels. This is one of the most popular, sought after wild mushrooms which is sadly only available in the Spring which makes them even more desirable!!! Every year in late April and into May, the hunters will scour the earth for that wrinkled little mushroom cap resembling a cross between a honeycomb and conehead-shaped brain that’s often yellow, sometimes black. They are sought after for their smokey flavoured, nut-like long brown caps. These treasures can only be hand picked in the wild and are of the utmost in appearance and quality. They have flourished in the province in more recent years since they often grow on forest floors that have suffered fires.

For the uninitiated, morels are probably the easiest and safest mushroom to forage for in the woods. A lot of other wild mushrooms have look-alikes that can turn dinner into a trip to the hospital or worse. Morels have a couple of cousins, commonly called false morels, which really don’t look anything like their edible counterparts. But remember the rule with mushrooms is if you aren’t sure don’t eat it.

I wish that I could tell you that one of my favourite comfort foods was made with morels, but the day I went looking they were not available. If morels are not available, and they were not for their photo debut, substitute other exotic or wild mushrooms like oyster, chanterelles, shiitake or cremini, or any other tantalizing combination for this creamy, earthy accompaniment to my favourite macaroni and cheese. You can also prepare this as a light lunch and add some shaved Parmesan cheese just before serving with a lightly dressed green salad on the side.

**Creamy Mushrooms on Grilled Ciabatta Bread**

• 1 loaf ciabatta bread or bruschetta loaf
• 1/2 pound (250 grams) morel mushrooms, ends trimmed (see note)
• 2 tablespoons (25 g/1 oz/1/4 stick) unsalted butter
• 1 or 2 small garlic cloves, minced
• 1 large or 2 small shallots, minced
• 2 tablespoons (30 mL/1 oz) dry white wine or white vermouth
• 1/4 cup (60 mL/2 oz)  or more heavy cream
• 1 tablespoon (15 mL) fresh chopped chives or scallions
• 1 tablespoon (15 mL)  minced fresh herbs (parsley, chervil or savory)
• Coarse sea salt such as fleur de sel or Maldon, for garnish.

1. Cut the bread into 1–1.5-cm thick slices. Heat a ridged skillet and grill the bread slices on both sides until lightly toasted (you don’t need to use any oil). Keep to one side.

2. Using a pastry brush or a clean cloth, brush excess dirt from mushrooms (do not soak or rinse with water). Slice mushrooms in half lengthwise and brush away any grit; chop into 1/4-inch pieces if large. If they are small keep whole.

3. Melt the butter in a large skillet over medium-high heat. When the butter foams add the garlic and shallots and sauté until they soften and just begin to colour, approximately 3 minutes. Reduce the heat to low and add the morels and cook, stirring, for 2 minutes. Add wine, chives and herbs, cover, and cook for 3 minutes more until the wine has bubbled away in the pan.

4. Lower the heat and add the cream and simmer until slightly thickened, 2 minutes longer. How much cream you use depends on how rich and creamy you want the dish to be.

5. To serve, place the bread onto a plate and spoon over the warm creamy mushrooms.Sprinkle with additional chives, garnish with sea salt, and serve immediately.

2 servings or 8 as an appetizer.

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.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.

I was Crushed by Lamb Kofta Appetizer with Tzatziki Sauce

Lamb Kofta Appetizer with Tzatziki Sauce

As writers and budding cooks we get our inspiration from many different sources. This recipe idea came from an on-line magazine from South Africa....Crush! Kofta is a minced meat kabob, typically molded into the shape of a sausage and wrapped around a skewer. The texture of the kofta comes from grinding the meat into a paste-like consistency and mixing it with herbs and spices of your choice.

Kofta is nothing new here on these pages but what I loved about this particular dish was the idea of serving these as an appetizer with olive-shaped little meatballs. With Easter coming up it seems only fitting that I share a few of my favourite lamb recipes. I like to use lamb for my koftas and serve these tasty morsels canapé fashion with fresh local crudités, tzatziki for dipping and a cool glass of rosé!

This dish is rich, satisfying, and incredibly flavourful. Keep in mind that the kofta also freeze well, so feel free to make a big batch! The tzatziki recipe is based on a method from my good friend Peter at Kalofagas. He recommends adding his secret ingredient...a dash of ouzo to create complex flavour. Perhaps I could use some fennel fronds to get that anise flavour since ouzo is non-existent around here but fennel is at the moment! I have no doubt it's delicious!!!

**Lamb Kofta with Tzatziki Sauce**

1 large onion, finely chopped
2 cloves garlic, crushed
 1 lb (450 g) ground lamb
2 tablespoons (30 ml) each chopped fresh mint and parsley
1 tablespoon (15 ml) chopped fresh oregano, or 2 teaspoons (10 ml) dried
1 teaspoon (5 ml) ground cumin
½ teaspoon (2.5 ml) each ground nutmeg, cinnamon and cloves
sea salt and freshly milled black pepper to taste
1 egg
toasted pita breads for serving
herbed tzatziki for serving (see recipe below)

*****************
1. Preheat the oven to 200 °C.

2. Fry the onion and garlic in a little olive oil for 5–7 minutes until soft and translucent.

3. In a large bowl, combine the lamb mince with all the herbs, spices and seasoning, and then add the cooked onion and garlic. Add the egg and mix well. At this point you can cover the bowl and refrigerate or form the koftas (oval-shaped meatballs) immediately. Place the koftas on a sheet of greaseproof paper. Heat a few tablespoons of oil in a large frying pan and brown the koftas for 2 minutes per side.

Remove from the pan and drain on paper towelling. Skewer each olive-shaped meatball onto bamboo skewers and then place them on the baking tray. Place the baking tray in the oven for 5-10–15 minutes until the koftas are cooked through depending on the size.

Serve with toasted pita breads and Herbed Tzatziki (see recipe below).

**Herbed Tzatziki**

1/2 English cucumber
1 cup (250 mL) Greek-style plain yogurt
1-2 cloves garlic, minced
1 cup (250 ml) finely chopped fresh dill, parsley and mint, mixed
Juice of 1/2 lemon
salt to taste
Good quality extra virgin olive oil

******************
(If you cannot find thick Greek yogurt strain your yogurt in a cheesecloth bag or fine mesh seive overnight in the refrigerator. Make sure to have a bowl underneath to catch the excess liquid. This will create a thick yogurt perfect for this sauce).

With a box grater grate the cucumber directly into a mesh strainer or, a couple layers of cheese cloth. Sprinkle with a pinch of sea salt. Set the strainer over a bowl to catch the liquid or hang your cheesecloth bag over the drain of the sink. Allow it to drain for a half hour. With your hands squeeze the remaining moisture out of the cucumber. Discard the liquid.

In a large bowl, mix together the strained or Greek yogurt, garlic, dill, cucumber, lemon juice and a generous pinch of sea salt. Taste the Tzatziki and season with additional salt if needed.

Just before serving, drizzle the Tzatziki with a bit of olive oil.

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.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.

Salmon "Cup"Cakes and the Latest in Technology

Salmon "Cup"Cakes

Today is the first official day of our taste test and launch of a new innovative product. I am so honoured to be able to bring this technology into your homes. A few weeks ago I was contacted by BlogTech as part of their Blog in Draft program to be one of the very first food blogs in the country to reveal their revolutionary new technology which allows your computer screen to emit "the world's first flavoured on-line pages". We have worked diligently together over the past few weeks to get this "show on the road" so to speak. The new technology uses "hydrocolloids," which in the simplest terms means that the neutrons "collide with each other to spread over your taste buds".

Yes this makes licking the screen completely possible!!!!!

 To test to see if your screen is working properly lick the photo above. Each day for the next two weeks I will be testing a new photo with a different flavour. If you don't care for salmon, please check back tomorrow for my favourite chocolate cake recipe.

April Fool's!!!!!!!

Hope you didn't get dust on your tongue. Wouldn't it be something if we really could taste or smell what we see on all our favourite blogs!! Is Smell-a-Vision that they keep talking about far away!!! I hope not!!!

Where does the concept of April Fool's Day come from? Did you know that April Fools’ Day, also called All Fools’ Day has been documented for centuries? It resembles festivals such as the Hilaria we have read about in ancient Rome on March 25, and the Holi celebration in India, which ends on March 31.

 Although the day has been observed for all these years, there are different explanations for its origin.  The most popular theory is related to the French calendar. They changed its calendar in the 1500s so that the New Year would begin in January to match the Roman calendar instead of beginning at the start of Spring, in late March or early April. However word of the change traveled slowly, and many people in rural areas continued to celebrate the New Year in the spring. Those living in the country became known as "April fools." They were subject to some ridicule, and were often sent on "fools errands" or were made the butt of other practical jokes. It gives usually poised and reserved bloggers like me the freedom to act like a total geek and play with my food!!!!

All kidding aside in honour of the day I decided to recreate a dish from celebrity chef Bob Blumer. He writes, "This is the recipe that got me started on savoury cupcakes. It was inspired by the name “fish cake,” which always made me laugh when I thought of a cake made with fish. My original salmon cupcakes were bite-size and I served them as appetizers, but they quickly grew up into an adult-size entrée. This version takes less than a quarter of the time and the effort."

The original recipe has you pipe warm mashed potatoes onto the "cakes" but I decided I wanted a little colour so flashed them under the broiler for a few moments. I was skimpy with the potatoes but would love a mound of mashed potatoes on top of these! Is this a cupcake? Well no, it is a fish cake, but a baked fishcake which makes this the healthiest fishcake ever! They take 8 minutes to bake in the oven and are perfect as an hors d'oeuvres or a light lunch. These are an excellent way to get young 'uns to eat their fish and get all of their Omega 3's. I have been wanting to try the meatloaf cupcakes I have seen dotted all over the blogosphere so when this recipe was sent to my inbox I was excited to give it a try. I love salmon!!!!!Just think about it. You could even use halibut, cod or even crab for some healthy "cakes". If you're vegetarian why not little falafel cakes. The possibilities are endless! Since it is April Fool's day you have full license to play with your food!!!!!

"The first of April is the day we remember what we are the other 364 days of the year."

- Mark Twain

**Bob Blumers Salmon Cupcakes**

3 medium russet potatoes, peeled and quartered

1/4 cup (60 mL) heavy cream, room temperature

1/4 cup (60 mL) butter, room temperature

Salt and freshly ground black pepper

1 egg

1 pound (500 g) skinless salmon, roughly cut in 1/2-inch (1 cm) cubes

3 green onions, finely sliced

1/4 cup (60 mL) finely chopped red bell pepper

1/4 cup (60 mL) breadcrumbs or panko

1/4 cup (60 mL) finely chopped fresh Italian parsley

2 tablespoons (30 mL) sour cream

Zest of 1 lemon

2 tablespoons (30 mL) freshly squeezed lemon juice

1 jalapeño chili, seeds and membranes discarded, minced

1/4 cup (250 mL) finely chopped fresh dill (stems discarded), divided

Muffin tin

8 cupcake liners

Vegetable oil spray

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

Icing

Steam potatoes over boiling water until tender to the poke of a fork.

Use a ricer, food mill, or standard-issue fork to mash potatoes. In a medium glass or metal bowl, blend the potatoes with cream and butter, and season to taste with salt and pepper. Add 1/4 cup of the dill. Reserve.(if making ahead: just before putting salmon cupcakes in the oven, reheat potatoes by covering the bowl with aluminum foil and placing it over a pot of boiling water for 5 to 10 minutes. When potatoes are steaming hot, add dill. Blend thoroughly with a fork.)

Cupcakes

In a a food processor, add egg, salmon, green onion, bell pepper, breadcrumbs, parsley, sour cream, lemon zest and juice, jalapeño, remaining 1/4 cup dill, 1/2 teaspoon (2 mL) salt, and 1/4 teaspoon (1 mL) freshly ground black pepper. Pulse 4 or 5 times, or until coarsely chopped and well blended. If you don’t have a food processor, chop ingredients finer than indicated and blend in a bowl. Reserve. (At this point the salmon mixture can be refrigerated for up to a day).

Preheat oven to 400°F (200°C).

Line a muffin tin with 8 paper liners. Generously spray interior of liners with spray oil. Spoon salmon mixture into liners. Gently press salmon down and flatten, level with the top of the tin.

Bake cupcakes for 8 minutes, or until cakes are fully set yet still moist. Remove cakes from tin immediately so that they do not continue to cook.

Use a piping bag with a star tip, or a table knife, to ice the cupcakes with mashed potato icing. (At this point I like to flash them under the broiler for a little colour for a couple of minutes).

Serves 8

I served my salmon cupcakes with a version of this salad.

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.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.

Hot-Sour-Salty-Sweet Thai Herb Sliders for FOODalogue

Hot-Sour-Salty-Sweet Thai Herb Sliders

We have been travelling on a virtual culinary journey with Joan of FOODalogue for her Culinary Tour 2011. Joan has been travelling virtually wherever her imagination takes us. 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?? 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, and discovered over 2,000 years of "harmony" in Japan. Our next stop on Joan's culinary tour is...

 Thailand

There is so much to discover in Thailand - a country that offers a huge range of new experiences in sights, sounds, tastes, and outlook. But different as it may be from our own home, Thailand is probably the easiest exotic country for visitors. The people are friendly, leisure activities are well organized and the food is great.

Thai food is renowned around the world for its fine blend of spices and ingredients. Standing at the crossroads of India, China and Asian Oceania, Thailand has adapted cooking techniques and ingredients from each of these major influences.  The beauty of Thai cooking is that when you understand it it can easily be adapted to North American dishes like the one below.

As always I feel the best way to discover a country is through its people and to immerse yourself in its culture. What better way to create friendships than to share a table together. This time around I am taking a virtual tour with Tell Tale Travel for their Tamarind and Spice Culinary Tour. We chopped and ate our way around four regions of Thailand. Local experts introduced us to an amazing variety of flavours and shared their personal recipes and cooking techniques.

We took a boat trip along the Chao Phraya Rivera and visited the magnificent Grand Palace and Temple of the Emerald Buddha with an expert guide; stayed at the village headman's elegant but simple teak house where life has remained unchanged for years. The village headman's wife herself showed us how to pick the best vegetables at the bustling local market and shared her family's recipes for regional specialities. We biked along the rice paddy fields on a quiet afternoon as well as experienced an island hopping adventure around the Hong archipelago, a series of uninhabited islands with pristine white beaches and hidden lagoons. These are considered to be the most beautiful in the region. Here we snorkelled amid tropical fish on the coral reef and had a picnic lunch.

Thai food has been a huge hit all over the world with Thai restaurants in many suburbs and parts of our cities serving a range of curry puffs, soups, curries and stir fries. At its best, the flavours of sweet, sour, salty and tangy are balanced and when used cleverly, you feel your taste buds dance!!

The dish I have chosen is reminiscent of Thai flavours adapted for ingredients I have on hand. Larb is a traditional Thai appetizer served as cooked, crumbled ground meat seasoned with the cooling flavors of lime, mint, and cilantro. Here, the dish morphs into mini-chicken burgers, made with the same refreshing ingredients and topped with bountiful fresh herbs. To help achieve the perfect balance of hot-sour-salty-sweet, choose breadcrumbs on the sweetish side.

Ground chicken can be quite dry when cooked but these patties stay moist and tender. The added bonus is they have a flavour you cannot quite put your finger on.  One thing for sure they are delicious!!!

ขอให้เจริญอาหาร! (kŏr hâi jà-rern aa-hăan!)

**Hot-Sour-Salty-Sweet Thai Herb Sliders**
adapted from Kate Heyhoe of Kate's Global Kitchen

Thai Seasoning Sauce

1 large lime (or 2 small)
2 tablespoons Asian fish sauce (nam pla or nuac mam)*
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes

Larb Patties

1 green onion
1/2 cup packed fresh mint leaves (1/2 ounce)
1/4 cup packed cilantro or parsley(1/4 ounce)
2 large cloves garlic
1 pound boneless, skinless chicken thighs (or use 1 lb ground chicken)
1 egg white
1/2 cup fresh bread crumbs
1/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon sesame oil

For serving

8 small burger buns, buttered and toasted
1/4 cup mayonnaise (the mayo I use is olive oil based)
1 carrot
Small, tender lettuce or spinach leaves; fresh mint and cilantro

*Note: Nam pla, or fish sauce, is found in Asian markets.

***************
For the Thai Seasoning Sauce: Strip the zest from the lime and set aside for the larb patties.

 Squeeze 2 tablespoons lime juice. Mix the lime juice, fish sauce, sugar and red pepper together until the sugar is dissolved. (Makes 4 tablespoons.)

 For the Larb Patties: Set up a medium to standard size food processor with steel chopping blade. Cut the green onion into 1-2 inch pieces for processing. Drop lime zest, green onion, mint, cilantro, and garlic into the chopping bowl. Pulse to coarsely chop. Add 2 tablespoons Seasoning Sauce and pulse until finely chopped. Scrape the mixture into a mixing bowl.

Cut the chicken into large (1-inch or so) chunks. Without rinsing the processor's chopping bowl, pulse the chicken chunks into small but coarse bits (about the size of large corn kernels; you want some texture- If using ground chicken, omit this step). Scrape into the mixing bowl, and stir into the herb mixture. Stir in the egg whites, bread crumbs, salt, and pepper until evenly mixed. Chill until ready to use (up to 4 hours).

For toppings: Stir together the mayonnaise and 1 tablespoon Seasoning Sauce. With a vegetable peeler, shred the carrot into thin strips; just before serving, toss the carrot strips with the remaining 1 tablespoon Seasoning Sauce in a small cup or bowl.

 Heat the sesame oil in a large nonstick skillet over medium-high heat. The larb mixture may be too soft to shape into patties. With a standard size ice cream scoop (or 2 spoons), drop mounds of larb into the skillet, to create 8 patties. Brown on one side, then gently flip the patties over, reduce the heat to medium, and cook until the chicken is no longer raw, but still moist. Total cooking time is 7-9 minutes.

To serve: For each slider, arrange lettuce or spinach on the lower bun, top with a larb patty, followed by mint and cilantro leaves, the seasoned carrot, and a spoonful of seasoned mayonnaise. Top with the upper bun and serve.

Makes 8 sliders

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Content must be credited to this author.

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.

This year will be no different. I will be flying to a city north of here to spend Christmas with L'il Burnt Toast and her future in-laws. Picture twelve of us around the table as a close knit family unit. There will be laughter, a meeting of cultures in food and language from a dear family that I have gotten to know over the past few years.  A family that has embraced my daughter and welcomed her with open arms.

Traditionally turkey dinner consists of tried and true family favourites from traditional roast turkey with grandmothers bread dressing, creamed peas and onions, Boursin mashed potatoes and squash and an endless variety of culinary experiments that have always kicked our kitchens into high gear. That kind of stepped-up home cooking speaks to me, as I have a hard time summoning the effort to make something unless it’s going to taste a little better than we might expect from the dish.

When have you ever known More Than Burnt Toast not to go beyond the ordinary.  In my advanced years I feel I have learned a lot and stepped up to the plate on many culinary occasions. These recipes below perfectly embody my love for the "tweak" even if Christmas dinner will be filled with traditional family favourites.  This is what I might serve if I were breaking from the traditional!! Maybe we can start with a Smashing Pumpkin Martini, or a Sparkling Cranberry Tea Cocktail.

Bouillon de Champignons Comme un Cappuccino (Mushroom Cappuccino)

Photo and recipe from Saveur

From there move on to a starter from Alain Chapel.  This innovative "cappuccino" is a rich, earthy soup made with mushrooms. To foam the broth, use the steamer attachment on a cappuccino machine, or froth it in a blender. I have a mini frother for individial cups which would work perfectly.

Dry Brined Roasted Turkey

Recipe and Photo from Martha Stewart

For the main event rubbing the turkey all over with a salt mixture and then letting it stand in the refrigerator for a day -- is simpler than the wet method but is as effective in terms of imparting lots of flavour and ensuring moist meat. Allow 24 hours for dry-brining,

Photo by Joanne of Eats Well With Others

Thomas Kellers Leek Bread Pudding

To switch it up a bit, I decided to forgo a stuffing and replace it with a savory bread pudding.  I poked around on the Internet and found a recipe for leek bread pudding from Thomas Keller’s cookbook “ad hoc at home” on Joannes site. Caramelized leeks, layered with toasted bread, cheese and custard that could be breakfast, lunch or dinner. It’s my kind of dish.

Next perhaps I would move on to a dish of Broccoli Sauteed in Wine and Garlic, or Sage Mashed Potatoes for your favourite gravy accompanied by a classic dish of roasted squash with a bit of a twist. No photo here but a recipe from Vancouver chef Nathan Fong.  In this recipe, three varieties are roasted to bring out their natural sugars and then brushed with a spiced honey butter mixture to make them more tantalizing. As a young kid, I detested any squash what so ever (besides spaghetti sqaush of course). This recipe certainly makes it more appealing. Leaving the skins on the squash give this dish its appeal. Hopefully your kids will love this one!Here's the recipe....

**Baked Trio of Squash**

1 small turban squash, cut into 1-inch thick slices and seeds discarded
1 small butternut squash, cut into 1-inch thick slices and seeds discarded
1 acorn squash, cut into 1-inch thick slices and seeds discarded
2 tablespoons melted butter
salt and freshly ground pepper, to taste
1/3 cup butter
1/3 cup honey
½ teaspoon ground ginger
pinch ground cinnamon
pinch ground nutmeg
****************
Preheat the oven to 350F.

Lightly brush the squash slices with the 2 Tbsp. of melted butter. Place on a parchment-lined baking sheet. Season with salt and pepper. Bake until the squash is tender, about 35 to 40 minutes, turning once and basting with a little more butter.

Melt the 1/3 cup of butter in a small saucepan over medium heat and add the honey, ginger, cinnamon and nutmeg. Heat until well combined.

Remove the squash from the oven and brush with the honey-butter mixture. Arrange on a serving platter and serve.

Serves 6 to 8 as a side dish

and for Dessert......it speaks for itself...

Dark Chocolate Panna Cotta with Blackberry Port & Balsamic Glazed Cherries, Crème Fraîche, and Almond Tuile

Recipe and photo from EAT Magazine

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Content must be credited to this author.

Crab Cake Sliders with Lemon Remoulade for My Bucket List Menu

Crab Cake Sliders with Lemon Remoulade

I love to create a menu around an ingredient or an idea which means it is time again for another personal challenge here at More Than Burnt Toast. 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 at our local farmers market for our favourite comfort foods.With these personally imposed challenges my own culinary skills have been rejuvenated and 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 next week or so I am taking on the challenge of creating a menu from start to finish... from starter to dessert... from my "bucket list". We all have a bucket list of recipes we want to try from magazines, cookbooks, our blogging friends or wherever you find your inspiration don't we?

For my Bucket List Menu let's start with an hors d'oeuvres I have been wanting to try for a while now. With my own twists it is easy to make it my own. This recipe is a little bit Southern with a tweak or two of a classic remoulade. The crab cake recipe is a "Mini-Mee" copycat version of a lemony crab cake I made for a Crab Cake Eggs Benedict not that long ago. The citrus notes give your taste buds a refreshing zing. With snow on the ground and falling temperatures the intense flavours of the lemon zest in the Remoulade remind me of sun dappled days that seem like distant memories... unless of course you live in the Southern Hemisphere and summer is just blossoming.

All winter long it's Dungeness crab season here on the West Coast. These crabs tend to weigh in between 1- 1/2 and 2-1/2 pounds, and have perfect meat for making crab cakes. According to Elise of Simply Recipes, "The hard thing with crab cakes is that they don't hold together that well when forming them, and they can easily fall apart when frying them. The trick is to handle them delicately to begin with, and then chill them on a breadcrumb-lined pan for at least an hour before cooking them. Just that time in the fridge will go a long way in helping them stay together as they cook. There isn't a lot of binder in this recipe; it's mostly crab meat. So it needs the chilling time."

I topped each with a sun-blushed roasted tomato and I am ready for guests.

What is in your bucket list?

**Citrus Crab Cake Sliders with Lemon Remoulade**

Crab Cakes

2 tablespoons(30ml)butter
1shallot, finely chopped
1clove garlic, finely chopped
1/4 teaspoon(1ml) Old Bay seasoning
1cup(250ml)Japanese Panko breadcrumbs
1/3cup(83ml)low fat mayonnaise
3/4 teaspoon(4ml)each lemon zest, finely grated and lemon juice
1/2 teaspoon (3ml)hot chili sauce
1 cup(250ml)crab meat, moisture removed
1  tablespoons(15ml) parsley, finely chopped
1 egg, lightly beaten
1 teaspoon (5ml)Dijon mustard
salt and pepper to taste

*************************
Preheat oven to 425 F (220 C). In a large skillet, melt butter over medium heat and sauté shallot, garlic and Old bay seasoning until fragrant.

Add bread crumbs and stir often until light golden. Transfer to shallow dish. In a bowl, mix together mayonnaise, citrus zest and juice and chili sauce.

Add crab meat, egg and mustard to mayonnaise mixture and stir. Season to taste.

Using about 1 - 2 tablespoons (30 ml) of the mixture, make 1/2 in (1 cm) thick patties. Press lightly into bread crumb mixture, coating all sides.

Place cakes on parchment-lined baking sheet and bake for 15 minutes, turning once, or until crisp and golden.

Lemon Remoulade

1 cup (250 mL) mayonnaise
2 lemons, juice and zest
2 tablespoons (30 mL)cornichons, minced
2 tablespoons (30 mL)capers, minced
2 tablespoons (30 mL)chopped parsley leaves
salt and freshly ground black pepper

*******************
Whisk all of the ingredients together in a small mixing bowl. Season the sauce with salt and pepper. Refrigerate until ready to use.

To see my other personal challenges visit:

My World is Blue
Is My Face Red & White Challenge
Eat, Pray, Love Challenge

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Content must be credited to this author.

Home Made Raincoast Crisps Paired with an Oregon Award Winning Cheese

 

Cranberry and Hazelnut Raincoast Crisps

Vancouverite Lesley Stowe's culinary journey took her from the streets of Paris back to her roots on the West Coast of Canada where she helped set up a small cooking school. At that time she had her culinary hand in catering and doing high-end desserts for local Vancouver restaurants. She eventually opened a retail location off Granville Island with an eye to growing her specialty food line of high-end cheeses, preparing take-out and packaged foods.

One of the catering items that became increasingly successful from Stowe’s catering line was a product called Raincoast Crisps. They were making them for parties and then offering them in their store where they sold out immediately. The original Raincoast Crisps are available in 5 different flavours, some of them like Turkish Fig and Olive are available only seasonally.

We absolutely love the Rosemary Raisin Pecan Crisps but at $7 a box why not try your hand at making your own to spread the love a little further.

I came across an excellent recipe from Canada's own Julie Van Rosendaal from Dinner with Julie. With the holidays looming it seemed a good time to "festive up" these crackers with dried cranberries and hazelnuts.  These are the biscotti of the "cracker world" since they are baked in loaves, sliced as thinly as possible and baked again. This recipe makes 4 small loaves which you can throw in the freezer ready to slice and bake again for an impromptu gathering.

They have a toasty, nutty flavour with a slightly sweet finish with hints of spice that goes well with cheeses and your favourite dips and spreads. These would be perfect for that holiday party. You can also use them crushed for a coating for chicken and a topping for a tasty casserole as well. They are just so versatile. If they sit out too long you can crisp them up again by warming them in a 375F oven for 5 - 7 minutes.

While I was at the Foodbuzz Festival last weekend I had a few moments to peek in at Cow Girl Creamery in the Ferry Building. I wanted Joan and Norma to have the opportunity to try an award winning blue cheese from Oregon that I had first tried in Seattle. It has only been in the past few years that blue cheese has graced the MTBT kitchen. The gentleman behind the counter was kind enough to open a new wheel for our tasting so we were in for a real treat!!

Rogue River Ceamery Blue is a handmade cheese, made from cow's milk and is only produced during the autumnal equinox and winter solstice. These cows graze in pastures that are along the Rogue River. They eat a variety of natural grasses, wild herbs, and wild flowers, supplemented with grass hay, alfalfa and grain grown on the ranch. This blue cheese is rich, creamy, with a slight sweetness. The wheels of Rogue River Blue are covered in Syrah and Merlot grape leaves macerated in Clear Creek pear brandy, giving an earthiness to the flavour.  The cheese ripens in caves designed to emulate the ancient caves of Roquefort.

To make it spreadable I mixed it with a little cream cheese and a teaspoon of milk and voila you are ready for your holiday guests.

**Cranberry Hazelnut Raincoast Crisps**

2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey (or maple syrup)
1 cup dried cranberries or raisins
1/2 cup hazelnuts or chopped pecans
1/2 cup roasted pumpkin seeds (pepitos)
1/4 cup sesame seeds
1/4 cup flax seed
1 tablespoon chopped fresh rosemary

****************
Preheat oven to 350° F.

In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.

Pour the batter into two 8”x4” loaf pans (or 4 small loaf pans) that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.

The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. (I like to slice and bake one loaf and pop the other in the freezer for another day.) Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. Try not to eat them all at once.

Makes about 8 dozen crackers.

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Content must be credited to this author.

Chevre with Herbs, Olive Oil, and Lemon Zest for LiveSTRONG With A Taste of Yellow 2010 - Heart Series

October 2nd has been announced as LiveSTRONG Day 2010. Once again Barbara of Winos and Foodies is spearheading LiveSTRONG With A Taste of Yellow her event which supports and raises awareness for cancer issues worldwide. This is an event with an important message.

This year Barbara would like us to post a yellow food with a heart photo on our blog on Saturday. She will link us all up in what will hopefully be the largest support for the event since its conception in 2007. I see it as a way for all food and wine bloggers to share their stories, the happy and the sad, the struggles and the triumphs. I don't think there is anyone among us who has not been touched by cancer in some way, whether it be a friend or a family member, a co-worker or a neighbour. Raising awareness for cancer research as well as early detection to help save lives is something to shout out to the rooftops about today and always.

My dish this year is a simple one with a simple message. Other years I have supported Barbara by baking more complicated dishes such as a Lemon Tart with Candied Lemons 2009, and Lemony Goat Cheese and Asparagus Stuffed Rouladen 2008. The message is still simple...we need to find a cure. Today I am wearing my heart on my sleeve and asking for your support of this event. Send your heart photos to Barbara at atasteofyellowATgmailDOTcom and join other food bloggers in their quest for hope.

Directly from Gwen Nyhus Stewart:


"Yellow represents the colour of the sun and brings feelings of self-worth and lifts depression. It is a great aid to concentration and study as it provides intellectual and inspirational stimulation. It surrounds us with warmth, joy, and laughter and brings us to a more positive outlook on life. It is thought to prevent calcium from accumulating in the joints of older people and is used in the treatment of diabetes, kidney, and liver disorders.

Yellow coloured foods are important for the support of the nervous system and it is directly involved with the digestive process especially the liver and intestines. It helps the elimination of toxins and purifying the body so is helpful in alleviating skin conditions. Yellow fruit and vegetables contain varying amounts of antioxidants such as vitamin C and other phytochemicals. A lower risk of some cancers, a healthy heart, a healthy immune system, and healthy vision are thought to be some of the benefits of eating yellow coloured foods."

**Chèvre with Herbs, Olive Oil, and Lemon Zest**

5 oz. Chabis or other fresh goats' milk cheese, cut into slices about 1⁄2" thick
extra-virgin olive oil or other mild fruity olive oil
Zest of 1⁄2 lemon, finely grated
1 tsp. chopped parsley leaves
3 snipped chives
Crushed coarse sea salt
Freshly ground black pepper
Fresh baguette or crusty bread or in this case heart shaped Palmiers

**********************
 Arrange cheese in a single layer on a serving plate; drizzle some olive oil over cheese.
Scatter lemon zest, parsley leaves, and chives over cheese, then season to taste with salt and pepper.
Serve cheese atop slices of warm toasted baguette or other crusty bread, if you like.

Serves 2 – 3

 **Savoury Palmiers**


frozen puff pastry sheets, thawed but kept chilled
2 cups Parmigiano-Reggiano, finely grated

*********************
Preheat oven to 400°F. Line baking sheets with Silpat or parchment.

Sprinkle some cheese on a work surface and cover it with a puff pastry sheet. Then sprinkle more cheese evenly over pastry sheet and roll it out into a 10-inch square with a rolling pin. Roll 2 opposite sides of the square so that the sides meet in the center.
 Cut pastry crosswise into 1/2-inch-thick slices. Dip cut sides of each piece in cheese and arrange into a heart shape; place cut side down, on lined baking sheet. Repeat with three remaining pastry sheets.

Bake palmiers in batches in middle of oven until golden on bottom, about 10 - 12 minutes. Turn over and bake until golden on bottom, 5 to 7 minutes more, then transfer to a rack to cool completely.

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Content must be credited to this author.