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.

I have been travelling along with Mary of One Perfect Bite on an amazing culinary journey.  Gourmet Live brought out a list of the 50 most influential women in food...Fifty women game changers. Some are chefs, some are food writers, and some are women who are passionate about the creative process. You could certainly add or detract women from this list, but no matter what these women have all influenced us in one way or another. Being a woman and passionate about food myself I wanted to explore and join Mary on this journey and not only learn from the masters but recreate some of their dishes to better understand what has shaped and molded them into who they are today. In doing so I have learned more about myself, and have learned more than a few new recipes and techniques. Follow us on this journey while we take an in depth exploration of these women's lives and what has made them who they are.

For 50 weeks we will experiment with dishes from each of the 50 influential women on "the list". Whether you agree or disagree with the authors chosen fifty it will be an enjoyable and creative outlet to cook from the masters. My cohorts for this adventure can be found below. If you would like to join in  please contact Mary. This is an informal event and you have the flexibility to follow along when you can. She will be posting every Friday.

Madhur Jaffrey's spicy koftas drew me in. These are not the koftas grilled and spiked that I have grown to love but tiny little meatballs deeply layered with aromatic spices. They make a wonderful snack on cocktail sticks or are equally tasty served as a main with the spicy tomato sauce as I have here. This very traditional dish is best served with plain basmati rice. I served it with a side of her recipe for corn and some socca (chickpea flatbread) from my M.F.K. Fisher post as well.

As I continue on my journey to demistify East Indian cooking I become more and more confident with every turn of the pan and additon of spices. I made these dishes a few weeks ago. As you are reading this I am on vacation and visiting my old haunts in Southern Ontario, not to mention my family. You will hear all about it when I get back as well as my dinner and explorations with some local area bloggers!

What have we been up to.......

Mary of One Perfect Bite - Prawn Curry

Joanne of Eats Well With Others - Chickpeas and Chana Dal Cooked Together in a Mint Sauce
Susan of The Spice Garden - Madhur Jaffrey’s Salmon with Mustard Seed and Coriander
Taryn of Have Kitchen, Will Feed - Silken Chicken
Heather of Girlichef - Tapioca Pearl Kheer
Miranda of Mangoes and Chutney - Ice Cream with Cardamon and Pistachios
Jeanette at Jeanette's Healthy Living - Cold Cucumber Soup
Katie - Making Michael Pollan Proud - Indian Spiced Corn
Sue of View from The Great Island -  Fish Fillets in Curry Sauce

On to the recipe....

"Koftas"

450 g minced lamb or ground beef
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon garam masala
1/4 teaspoon cayenne pepper
2 tablespoons fresh, green coriander, very finely chopped (I used parsley)
3 tablespoons natural yogurt

For the sauce

5 cloves garlic, peeled
1/2 cm cube ginger, peeled and coarsely chopped
4 tablespoons water, plus 300ml
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon bright red paprika
1/4 teaspoon cayenne pepper
5 tablespoons vegetable oil
2 1/2 cm cinnamon sticks
6 cardamom pods
6 cloves
100 g onions, peeled and finely chopped
100 g tomatoes, peeled and chopped (a small can of tomatoes may be substituted)
4 tablespoons natural yogurt
1/2 teaspoon salt

1. To make the meatballs: Combine all the ingredients for the meatballs. Dip your hands in water whenever you need to and form about 30 meatballs.

2. For the sauce, put the garlic and ginger into the container of a food processor or blender along with 4 tablespoons water. Blend until you have a paste. Put the paste in a bowl. Add the cumin, coriander, paprika and cayenne. Stir to mix.

3. To make the sauce: Put the oil in a heavy, 23-25cm wide pan or frying-pan and set over medium-high heat. When hot, put in the cinnamon, cardamom pods and cloves. Stir them for 3-4 seconds. Now put in the onions and fry them, stirring all the time, until they are reddish-brown in colour. Turn the heat to medium and put in the paste from the bowl as well as the chopped tomatoes. Stir and fry this mixture until it turns a brownish colour. When it begins to catch, add 1 tablespoon of the yogurt. Stir and fry some more until the yogurt is incorporated into the sauce. Now add another tablespoon of yogurt. Incorporate that into the sauce as well. Keep doing this until you have put in all the yogurt. Now put in 300ml water and the salt. Stir and bring to a simmer.

4. Put in all the meatballs in a single layer. Cover, leaving the lid very slightly ajar, turn heat to low and cook for 25 minutes. Stir very gently every 5 minutes or so, making sure not to break the meatballs. Towards the end of the cooking period, you should scrape the bottom of the pan just to make sure the sauce is not catching. If necessary, add a tablespoon or so of water. Remove the lid and turn the heat up to medium-low. Stir gently and cook until the meatballs have a browned look. All the sauce should now be clinging to the meatballs and there should be just a little fat left at the bottom of the pan.

5. When you are ready to eat, heat the koftas gently. Lift them out of the fat and shake off any whole spices that may be clinging to them. Stick a toothpick into each kofta if serving with drinks.

6. If you have these koftas for dinner, you could leave more of a sauce.

Makes 30 meatballs and serves 6 for snacks, 4 for dinner

An easy, perfumed, stir-fried corn dish that can be made with fresh or frozen corn.

**Corn With Aromatic Seasonings**

3 tablespoons olive or canola oil
1 teaspoon whole brown or yellow mustard seeds
4 cardamom pods
4 whole cloves
One 1-inch cinnamon stick
2 bay leaves
1 teaspoon finely grated peeled fresh ginger
1 to 2 teaspoons finely chopped fresh hot green chiles (do not discard seeds)
4 cups corn cut fresh off the cobs, or two 10-ounce packets of frozen corn, defrosted and drained
1 teaspoon salt
1/4 cup heavy cream

 1. Pour the oil into a frying pan and set over medium heat.

 2. Meanwhile, combine the mustard seeds, cardamom, cloves, cinnamon and bay leaves in a small cup.

 3. When the oil is hot, put in all the whole spices. As soon as the mustard seeds pop, a matter of seconds, add the ginger and green chiles. Stir once or twice, and then add in the corn. Stir for 2 to 3 minutes.

 4. Add the salt and cream. Continue to stir and cook for another minute. Turn heat to low and cook 1 to 2 minutes, stirring, until all the cream is absorbed. You can pick out and discard the cardamom pods, cloves, cinnamon and bay leaves if you are serving those unaccustomed to large whole spices in their foods.

 Serves 4 to 6.

 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.

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!!!!

In the bustling streets of Cairo, where the pavement is a marketplace and everything is for sale, food vendors serve up an overwhelming myriad of dishes to hungry customers. In days gone by locals would bring their own containers, pots or plates to fill up with a steaming serving of boiled and seasoned fava beans called ful medames for breakfast, or line up behind the kushari cart for a delicious mix of rice, lentils and noodles served with fragrant tomato sauce and fried onions. Other favourites are Egypt’s fava bean falafels, called tameya, often dished up with salad and bread, or a juicy skewer of marinated meat that has been cooking over hot charcoal.

It is almost impossible to find a culinary tour in Egypt at this point so you'll just enjoy the food while you're there...or better yet make friends and be invited for dinner. I did come across a local cooking school in Cairo, The House of Cooking, where you can learn to cook local dishes. Take their Eat Like an Egyptian class and you will be a pro in no time. I hope that life will return to normal for this ancient country and that we will be able to enjoy all that Egypt has to offer again soon.

For my dish I chose to recreate a chicken dish with Dukkah as the key ingredient. Dukkah is a common Egyptian spice but can be described best as more of a blend of roasted nuts seasoned with spices. The best way to eat dukkah in my opinion is to take some crusty bread, tear off a piece and dip it in olive oil and then in the dukkah. It is also good sprinkled over fresh salads, especially when combined with a little sumac. Dukkah makes everything better!!!!

With the nuts in the Dukkah as the star I agreed with Lazaro of Lazaro Cooks that Dukkah would make an outstanding, crunchy coating for chicken or fish as in this dish below. In Egypt chicken is often imported because native (firaakh) are often thin and tough, but you will find grilled chicken (firaakh mashwi) in restaurants and already cooked street-side everywhere you go.  I saved myself some time and money and found a jar of this wonderful spice/nut mixture at my local artisan bakery. It is even homemade!!! It is difficult to find so I have included Lazaro's recipe for this Egyptian specialty.

The dukkah created a crunchy, flavourful crust on the chicken but to me my new "food find" that stands out is the warm carrot raisin salad. You could add any spices you wish and experiment as I did. This time around I added cumin in place of the cardamon.

Bil-hanā' wa ash-shifā' بالهناء والشفاء / بالهنا والشفا (May you have your meal with gladness and health).

**Dukkah-Crusted Chicken Scaloppine with Warm Carrot-Raisin Salad and Shallot Cream**
based on a recipe from Lazaro Cooks

dukkah

1/4 cup coriander seeds
2 tablespoons cumin seeds
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
1/2 cup almonds, thinly sliced
1/2 cup hazelnuts or pistachios, chopped
1 teaspoon dried mint flakes
1/2 teaspoon sea salt
1/8 teaspoon crushed red pepper flakes

chicken

1 whole boneless chicken breast
Extra-virgin olive oil
Butter

carrot-raisin salad

4 tablespoons butter
1/4 cup onions, finely chopped
2 cups carrots, shredded
1 cup raisins
1 teaspoon ground cardamom ( or cumin)
Pinch of salt, pepper to taste

scallion cream

1/2 cup sour cream
2 tablespoons lemon juice
2 scallions, chopped
Pinch of salt, pepper to taste

************
To make Dukkah: In a dry skillet without oil, toast coriander seeds, cumin seeds, and sesame seeds. Place in a food processor. Then, toast the almonds and hazelnuts, mixing gently until golden brown. Add to the seed mixture. Also, in the food processor place mint flakes, sea salt, and crushed red pepper flakes. Pulse to mix well. The mixture needs to be still coarse, dry, and crumbly but fine enough that all of the seeds are crushed. (can be made in advance and stored in an air-tight container; use leftover dukkah as a dip for flat bread, first dipped in oil).

Cut the breast into halves and then slice each half into thin scaloppine. Pound the scaloppine lightly on both sides to create an even thickness to allow even cooking. Brush with a little oil and sprinkle generously with the dukkah spice mix on both sides. Let the chicken sit for a few minutes.

In a large skillet, heat 2 tablespoons of oil and 1 tablespoon butter. When the butter melts, add the chicken scaloppine and saute for about 2 minutes per side (in batches if necessary, then add additional oil and butter for each new batch).

To make the warm carrot-raisin salad: Melt 2 tablespoons of butter in a skillet. Add onions and cook for a minute until the onions start to soften. Add the rest of the butter and cardamom and mix well. When the butter melts, add carrots and raisins. Cook for about 5 minutes on medium-low heat, stirring frequently. Season to taste with salt and pepper.

To make scallion cream: In a food processor, combine sour cream, lemon juice, scallions and salt and pepper to taste. Blend until the sauce is smooth and foamy.

Place a chicken scaloppine on top of carrot-raisin salad and spoon scallion cream sauce all over. Serve this with some Biram Ruz or steamed rice.

Serves 4

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.

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.

Next we move on to the sides. We often find potatoes here on MTBT. It seemed a natural progression that you have to have mashed potatoes with gravy. Everybody knows how good mashed potatoes are but if you really want to impress your friends and family try them with browned butter. You won’t believe how much flavour is locked into a stick of butter but you have to believe these are the best-mashed spuds you’ll ever have! This recipe comes from Canadian chef Michael Smith and does not disappoint.

This is followed by a Mock Spinach Souffle from the pages of Thyme for Cooking - The Blog  about cooking and her life in France by our very own Katie . I thought it would be the perfect addition with the right amount of colour and flavour to compliment the menu. Now on to the recipes....

 

Mock Spinach Souffle

**Brown Butter Mashed Potatoes **

Two pounds or so of unpeeled potatoes (about four large)
A stick of salted butter (4 oz/1/2 cup/113 grams)
A few pinches of nutmeg
A sprinkle or two of salt and pepper

******************
Cut the potatoes into large chunks then steam, boil or microwave them until they’re tender. Drain well.

Meanwhile, toss the butter into a small saucepot and heat it until it melts over medium heat. Because butter contains as much as twenty percent water it will then begin to steam and foam. Once the water has evaporated the foam will subside and the butter’s temperature will begin to rise. The milk fat solids that are one or two percent of the butter will then begin to brown. Continue watching as it begins foaming a second time. Swirl it gently, watching the color, until it turns golden brown and releases the aroma of toasting nuts. Immediately pour the browned butter into a bowl to stop it from browning further.

When the potatoes are tender mash in the butter, nutmeg and seasonings. Taste and season a bit more if needed. Then watch the bowl empty!

Note: This recipe is very forgiving. On his show I saw Michael add some milk to the butter to stop the browning process.

**Mock Spinach Souffle**

1 package frozen spinach, 8 - 9 oz, or the equivalent (250 gr)
2 eggs or 2 egg whites
1/2 cup (125 mL)Greek yogurt
1/4 cup (59 mL) grated Parmesan
pinch of nutmeg
1 teaspoon (5 mL) olive oil

***********************
Thaw spinach (use microwave, hot water or saucepan) and squeeze out excess moisture. In medium bowl beat eggs well. Add yogurt, Parmesan and nutmeg. Mix well. Add spinach and mix well. Lightly oil a small baking dish. (I use a 7 inch square glass baking dish) Pour in spinach and bake at 400F (200C) for 30 minutes or until set. Remove and serve directly from baking dish.

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

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.



Before we move on to the recipes there have been a few changes here at the Virtual Supper Club. Long time member Shelby of The Life and Loves of Grumpy's Honeybunch has moved over to a vegan lifestyle as well as made some other major changes in her life. We wish you all the best Shelby!!! Also we must say goodbye to Patsy of Family, Friends and Food who is concentrating on her family, PAC meetings and life in general. We wish you both well ladies!

Now on to this months menu where we have a lineup that will leave you wanting more from old friends and new.

Long time member Jamie of Moms Cooking Club starts us off with a pan of  Double Cornbread What more could we ask for than this comforting dish. But it doesn't stop there!

We would like to introduce you to Mary Ann of  Meet Me in the Kitchen. For her very first dish for our Virtual Supper Club our newest member packs in some flavour with a tasty Greens with Roasted Corn and Pepper Salad. Combine all ingredients an hour before dinner, then finish assembling the salad just before serving. This was a delicious way to start off Mary Ann.

 Sandi of The Whistlestop Cafe, being a true Southern gal, has chosen a showstopping main dish of Curried Corn Crab Cakes from the pages of Cooking Light. Lump crab meat, corn, and curry spices combine to make a delicious entree. This has that WOW factor Sandy!

I decided to round out the meal with a classic dish of Creamed Corn with Bacon and Leeks. Fresh creamed corn is nothing like the toothless stuff from a can, even if I am a fan ot the canned variety.  The kernels are plump and full of corn flavour. Easy and quick to prepare this is an especially delicious side dish for chicken or pork. When I think of late summer or early fall no vegetable is more synonymous with the season than freshly picked corn on the cob. Although corn is now available in markets year-round, it is the locally grown varieties that you can purchase from your local farmers that not only taste the best but are usually the least expensive.

Our own mothers and grandmothers were the "Paula Deen's" of their day. They never used margarine since butter was the only thing available in their kitchen. If the recipe called for milk, cream would make it better. "Calorie" or "fat" content were added to their list of "swear words" and they were never even a consideration when it came to cooking. I am here to tell you that you can make this rich side dish "light". When you tasted this creamed corn you will know it is a perfect fit for your repertoire of cooking sensations. This dish is old-fashioned but simple and memorable. The uncomplicated sweet delicacy of fresh, juicy corn is the secret.

And finally we would like to welcome back our long time member Helene of La Cuisine de'Helene who has relocated to Eastern Canada to be close to her family. Welcome back Helene!!!! Helene consulted with her kids and decided upon Lemon Cornmeal Cookies.

Here is my recipe from the pages of Cooking Light....

**Creamed Corn with Bacon and Leeks**
from Cooking Light

6 ears corn
2 cups 1% low-fat milk
1 tablespoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices bacon
1 cup chopped leek

**********************
Cut kernels from ears of corn to measure 3 cups. Using the dull side of a knife blade, scrape milk and remaining pulp from cobs into a bowl. Place 1 1/2 cups kernels, low-fat milk, cornstarch, sugar, salt, and pepper in a food processor; process until smooth, scraping sides.

Cook bacon in a large cast-iron skillet over medium heat until crisp, turning once. Remove the bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon. Add leek to pan, and cook 2 minutes or until tender, stirring constantly. Add pureed corn mixture, remaining 1 1/2 cups corn kernels, and corn milk mixture to pan; bring to a boil. Reduce heat, and simmer for 3 minutes or until slightly thick, stirring constantly. Sprinkle with the crumbled bacon just before serving.

Serves 6

Join us this month by linking to our posts with a healthy dish that fits into this months theme as we explore this ancient staple with a menu that celebrates this seasonal ingredient.

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.

This particular idea is based on a recipe from Gavan Murphy an Irish chef you specializes in healthy cuisine. In true More Than Burnt Toast style I embellished and made it my own.“Fra Diavolo” generally describes spicy tomato-based sauces used for pasta or seafood. Fra Diavolo (Italian for "Brother Devil") is the name given to a spicy sauce for pasta or seafood. Most versions are tomato-based and use chili peppers for spice, but the term is also used for sauces that include no tomato, or that use cayenne or other forms of pepper. According to chef Mario Batali, the spicy sauce is an Italian-American creation and is rarely served in Italy so I raise my glass of wine to my American friends. Chin! Chin!

I have sent this recipe over to Roz at La Bella Vita for her Fresh Clean and Pure Fridays where we are incorporating fresh, new, seasonal and/or healthier foods, routines and decor to enhance our lives in some way.

**Shrimp and Spaghetti (Squash) Fra Diavolo**
Serves 2 with leftovers

1 medium spaghetti squash (preferably organic)
1 lb medium wild, locally caught shrimp (21-30′s)  (peeled and de-veined)
1/4 teaspoon salt, plus additional as needed
1/2 lemon, zested
1 teaspoon dried crushed red pepper flakes (as much as you can handle)
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

**************
Preheat oven to 400°F.

To Roast Squash:

Cut the spaghetti squash in half lengthwise. Scoop out the seeds from the interior. Drizzle the flesh with olive oil and season with salt and pepper. Lay each squash half flesh side down on a foiled oven tray and pop in the oven until a knife pierces the flesh easily. Smaller ones will take less time to cook than larger ones so check them about 45 minutes to an hour in. Small ones took about an hour to roast and large ones take about 1- 1/2 hours.

In the meantime, toss the shrimp in a medium bowl with 1/4 teaspoon of salt, lemon zest and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavours meld together. Stir in the parsley and basil. Season with more salt, to taste.

Once ready, remove the spaghetti squash from the oven, let cool enough to handle and using a fork gently scrape out the ‘spaghetti’.  Add spaghetti squash to sauce and toss to coat. Of course you can eliminate the shrimp and eat on it’s own OR you can add grilled chicken. Deliciousness either way!

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

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?


Honey Chicken with Butternut Squash**
recipe from Canadian Chef Anthony Sedlak

Honey Chicken

1/2 cup white wine
1/4 cup honey
1 tablespoon chopped rosemary
4 whole chicken breast supreme

Butternut Squash

1 tablespoon olive oil
2 medium butternut squash, peeled and cut into large chunks
3 tablespoons butter, divided
5 sage leaves
juice of 1/2 lemon
salt and pepper

Crispy Shallots

3 cups vegetable oil
3 large shallots, peeled and thinly sliced
1 tablespoon cornstarch

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

In a small saucepan set over medium heat, simmer white wine and honey until liquid has reduced by a third. Add rosemary and pepper. Remove glaze from heat and set aside for basting.

Season chicken with salt and pepper.

In a large sauté pan, set over medium high heat, sear chicken breast, skin side down. Cook chicken breasts for 5-6 minutes, or until the fat has rendered, and the skin is golden and crispy. Remove from heat and let cool 2 minutes. Flip chicken.

Add butter to pan with chicken and place in preheated oven. Cook for 8-10 minutes, or until chicken is cooked through, basting with prepared glaze halfway through.

Butternut Squash

Preheat oven to 350 F.

In a medium skillet, heat olive oil. Add butternut squash and cook 3-4 minutes, or until lightly coloured.

Add 2 tbsp butter and cook another 3-4 minutes to allow squash to brown slightly.

Place pan in preheated oven and roast squash for 25-30 minutes, or until tender. Remove from oven and transfer squash to a bowl.

Add remaining 1 tbsp butter, sage, garlic, and lemon juice to hot skillet and cook over medium heat for 1-2 minutes, or until butter is foaming and sage is crackling.

Add butter mixture to butternut squash and crush squash to allow flavours to come together.

Crispy Shallots

In a large saucepan, heat oil to 350 F.

In a medium bowl, toss shallot rings lightly with cornstarch.

Add shallots to oil and cook until lightly browned, 2-3 minutes (they will continue to brown once removed from oil). While frying, be sure to move them around with a strainer/spider.

Transfer to a paper towel lined plate and sprinkle with salt.

Serve chicken over butternut squash and top with crispy shallots. Serve accompanied by Rice Dressing below.


Dried Cranberry and Pecan Rice Dressing

1 (14-1/2 ounce) can chicken broth
1 (7 ounce)  aromatic rice or combination of any wild rices
1/4 cup (1/2 stick) butter or margarine
2 cups chopped onion
1-1/2 cups chopped celery
1 tart apple, peeled and diced
1 tablespoon fresh thyme leaves, or 1 teaspoon dried
1 teaspoon chopped fresh sage leaves, or 1/4 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon ground red pepper
3/4 cup coarsely broken toasted pecans
3/4 cup sweetened dried cranberries
1/3 cup chopped parsley

*******************
Bring chicken broth to a boil in a medium saucepan; add rice and return to a boil. Cover, reduce heat to simmer, and cook 20 to 25 minutes or until rice is tender and broth is absorbed. If your rice mixture includes wild rice it will need to be cooked longer. Cook according to package directions.

Melt butter in a large skillet over medium heat. Add liver and cook 1 minute, stirring often. Add onion, celery, apple, thyme, sage, salt and red pepper; cook 5 minutes or until vegetables are tender, stirring often. Stir in pecans, cranberries, parsley and warm rice and mix well.

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

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?

 I certainly understand the draw of living in the BIG CITY.  I have had my share of living in larger centers all across this vast country. There’s nothing more exciting and challenging for a twenty-something than to spread their wings. Big cities are appealing because they have more of a variety of everything...types of people, restaurants, cultural events, and things to see and do. It’s possible to never be lonely or bored if you are proactive in getting out and taking advantage of everything that’s there.

Of course it is nice to come back home too and spend some time with mom:D I can't believe that I didn't flash up the barbecue while the kids were here since they brought a 10-lb salmon from the docks at Steveston. Speaking of barbecues I am reinventing the wheel and joining my South African friend Jeanne of Cooksister (who is also living in the big city of London) and her event  Brai the Beloved Country .On 24 September, South Africa celebrates Heritage Day, a holiday to highlight the incredible richness and diversity of South Africa's cultural and natural heritage. Apart from being Heritage Day, 24 September is also celebrated as National Braai Day (a braai is a South African barbecue). For what more fitting example of their shared cross-cultural heritage can there be than a braai?

Jeanne would love for you to share your favourite braai or barbecue recipes with her - it can be meat, fish, vegetables, breads, stews - in fact anything that you can cook over an outdoor fire or grill, South African inspired or not. Then on 24 September, she will post a round-up of all the recipes in a big celebration of summery outdoor cooking to celebrate the end of the season, or perhaps the beginning if you are living "down under".

I am sending over my recipe for grilled peppers. These are a favourite around here and so quick and easy to prepare as a side dish. If you enjoy the simple and uncomplicated things in life I urge you to give these a try. All you need are some seasonal peppers of any colour, some pesto and buffalo mozzarella. You have to have something to accompany those thick juicy steaks or lamb chops don't you? So break out the barbecue one last time and send your recipes over to Jeanne.

I have also linked this post to la Bella Vita for Roz's Fresh, Clean and Pure Friday. blog hop!!! Have a visit and enjoy!!

**Grilled Pesto Peppers**

4 red peppers

2 large garlic cloves cut into thin slivers

4 tablespoons olive oil (60ml)

3 tablespoons of your favourite pesto (45ml)
Salt and freshly ground pepper
8 balls of buffalo mozzarella, sliced

******************************
Cut peppers in half lengthways. Scrape out and discard the cores and seeds. Drizzle olive oil, season with salt and pepper and add a few slivers of garlic into the cavity of each pepper.

Preheat the grill to 375°F/200°C or medium high heat.

Place the peppers on the grill, cavity side up, until charred (approximately 3 minutes). Add a spoonful of pesto into each of the peppers and slices of buffalo mozzarella cheese. Continue to cook peppers until cheese is melted (approximately 3 minutes).

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

Heirloom Tomato Pasta Bake with Fresh Tomato Sauce for Canadian Chef Series and What I Learned This Week....

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

Anthony Sedlak is a Canadian chef, and the host of Food Network Canada's The Main. He received that coveted position by being one of six participants selected to compete in Food Network’s Superstar Chef Challenge. Anthony was a natural in front of the camera as well as in the kitchen, and he won the competition, later authoring a best-selling companion cookbook. Anthony says in an interview with Gremolata , "The book is unique in that it follows the premise of the show, which is one main ingredient – simple stuff, not over the head of anybody. It's really to give the reader a chance to be creative with the things they already have. It's a collection of recipes from all for seasons of the main, and has incredible photography, which I think is so elemental to a great cookbook. It's about how to find fresh ingredients, store them, I talk about seasonality and then I add my little tips and tricks of the trade, that I write for each recipe. There's also the inspiration where each recipe came from - these aren’t just any recipes, they're things that are really close to my heart, like things my grandmother made."

Interestingly enough he was born in Prince George, British Columbia which is where L'il Burnt Toast's significant other grew up. Anthony moved to North Vancouver with his family and grew up at the foot of Grouse Mountain. At the age of 13 he obtained his first job as a busboy at Lupins Café, which is one of the restaurants atop Grouse Mountain, in exchange for a snowboard pass to the resort. Very quickly Anthony discovered his love for food and started working as a line cook thoughout his teen years becoming proficient on all stations in the restaurant. Following the advice of Sylvain Cuerrier, the executive chef for Grouse Mountain, 20-year-old Anthony joined the team at La Trompette restaurant in West London where he worked under Chef Olivier Couillaud. With the experience and knowledge gained at La Trompette Sedlak returned to Grouse Mountain Resorts where he was offered the position of sous-chef at The Observatory working his way up toChef de Partie, all the while completing the Culinary Arts Program at Carson Graham Secondary School in North Vancouver. Later, he completed his BC Chefs’ Apprenticeship through Vancouver Community College.

At 22, the same age as my daughter, Anthony was selected as Canada's representative for the 2006 Hans Bueschken World Junior Chef Challenge in Auckland, Australia where he came away with a silver medal.

What I like about Anthony Sedlak’s cooking is that his dish looks elegant yet his recipes are simple to execute. It shows again that you don't need lots of time and kitchen helpers to impress your guests or your family.  Other recipes include Warm Apple Compote with Calvados and Golden Raisins, Signature Chili, Prosciutto-Wrapped Halibut with Puttanesca Sauce , and Tri Tip Steak with the World’s Best Scalloped Potatoes, Asparagus and Herbed Butter .I read that lately Anthony has taken up cycling, just look how slimmed down and sinewy he is in the above photo. Way to go Anthony on your healthy lifestyle.

The dish I have chosen suits my needs at the moment being simple as well as comforting. The colour and boost of flavour from the heirloom tomatoes makes an every day pasta dish into a WOW pasta dish!!! While the Eastern provinces are still experiencing summer we seem to have moved over to autumn and all it has to offer (at least the day I baked this dish) in an abundance of garden fresh produce, crisp, pant-wearing, sock-wearing weather. With shorter days we embrace some comforting oven baked pasta!!

Since I can't make pasta and not join in the fun over at  Presto Pasta Nights , the brainchild of the illustrious Ruth of Once Upon a Feast ,I am sending this baked pasta dish over. This is one of the longest ongoing parties in the blogosphere since it has been in the forefront for over 3 years now. Now that's a party!!!

I have been blogging for 3 years now and I continue to blog because of the sense of community and all the fantastic recipes we share with each other. I am also a firm believer that we learn at least one new thing a day. So far this week I have learned about Pink Fir Apple Potatoes from David Hall in his Warm Potato, Bacon, Leek and Caper Salad . I learned about a Chicago classic of Melrose Peppers a favourite of the Italian community  from Marie at Proud Italian Cook. I heard for the first time about Pear Flognarde the French cousin of Clafouti from Mary at One Perfect Bite, and I found out how to fillet and pin bone a whole salmon from Elizabeth at The Guilty Kitchen. What have you learned today?

On to the dish....I added a little oregano and grated Parmesan cheese to the fresh ricotta before dolloping. My only change besides slicing the tomatoes on top for a pretty presentation. Bon Appetito!!!

**Heirloom Tomato Pasta Bake with Fresh Tomato Sauce**

1/4 cup olive oil

2 cloves garlic, smashed

6 x basil leaves

1 teaspoon freshly ground black pepper

3 cups chopped yellow or orange tomatoes

1/8 teaspoon dried oregano

salt

1 x 500 gram bag rigatoni

1/2 cup grated Parmesan

1/4 cup black olives, finely chopped

1  heirloom tomatoes cut into wedges

1 cup fresh ricotta cheese (add a little dried oregano and freshly grated Parmesan cheese if you wish)

good quality extra virgin olive oil for drizzling

2  fresh basil leaves, torn

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

In a large wide sided pan, heat olive oil over medium heat. Add garlic and cook until lightly golden, 2-3 minutes. Add basil and pepper, and let basil fry lightly in oil, about 1 minute.

Add tomatoes, and allow to cook down, 10-15 minutes, or until tomatoes start to break down. The oil and tomato juice will emulsify to make a sauce.

Crush tomatoes slightly, and season with salt. Remove from heat.

Meanwhile, cook pasta in a large pot of salted water, according to package directions. Remove from water when slightly undercooked, as the pasta will continue to cook when baked.

Add drained pasta to tomato sauce, stirring to combine. Add Parmesan cheese and half of the olives. Stir to combine. Transfer pasta mixture to a 9x13 casserole dish.

Alternate heirloom tomato wedges and dollops of ricotta evenly on pasta. Sprinkle with remaining black olives. Drizzle with extra virgin olive oil.

Bake for 20-30 minutes or until golden and crusty on top. Remove from oven and sprinkle with fresh basil.

Good Food Corner (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.

 According to Greek Mythology, the island of Kea's name comes from Keo, the son of Apollo and leader of the Locrians. Based on archaeological findings, the island of Kea (Tzia) has been inhabited since the Post-Neolithic Period and was a great cultural center during the Bronze Age.

Upon my arrival Costa loaded me up with plenty of water and I set off to explore my new home from my guest house The Leipin. I walked the steep incline through the gates of the town of Ioulis where cars are forbidden. As you pass through the main entrance of the village, (“Pylida”) you will find it decorated with works by the artist A. Fasianou, giving you the sense of entering a medieval fortress.

 By this time hunger had taken over and I stopped at the first restaurant you see when you come through the gate of the village. The Piatsa is owned by Yannis and Evangelia and serves great lamb in lemon sauce, vleeta, and many oven dishes. It seemed that from the menu Evangelia's specialty is avolgomeno or "lemon sauce" since it showed up frequently. The Piatsa is very small so chances are by the end of the night you will be friends with whoever else happens to be eating there.

 For my first dinner on the island I opted for a lighter dinner and a vegetarian dish of Briam. This classic dish is the Greek answer to ratatouille and its ingredients are open to interpretation from kitchen to kitchen as well as by what is available in season. Briam is a popular Greek summertime medley of oven roasted vegetables that can be easily adapted. Layers of vegetables are baked in a savoury tomato sauce and served either as the main meal or as a tasty side dish. In Greece, it’s sometimes eaten topped with a large slice of feta or another alternative is to add the feta while baking. It can be eaten hot or at room temperature. Good wine. Good island atmosphere and great food met me head on my first night on the island.

Kea (Tzia) offers its visitors a wide variety of mouth-watering traditional delicacies that are served at the tavernas and restaurants in the island’s seaside and mountain villages. For seafood lovers, there are mussels and rice, lobster pasta and sea urchin salad. If you prefer meat dishes, I suggest you try “paspalas” (pork with eggs and tomato) and “loza” (salted pork). Some hors d’ oeuvre style dishes are mushroom pie, tomato balls and squash balls. Lastly, do not forget to try the famous locally produced “mavro” wine.

After this respite I followed the cobble-stoned street leading to the Town Hall Square. I wandered around and lost myself in the labyrinth of narrow laneways in the Hora before hitting the hay. Unlike other islands, Kea remains a quaint, very low profile, rugged island, with few tourists, numerous pristine beaches, beautiful blue green waters, ancient cobblestone marked foot-paths, bird-watching nature reserves, few hotels and mostly, privately owned houses. This was only the beginning of my adventures on the island of Kea.

Ioulis has maintained its Cycladic atmosphere. Built in the shape of an amphitheatre, it presents the visitor with an impressive vista of two-storey houses and tiled roofs, steep cobbled alleyways and splendid churches with elaborately carved woodeden icon screens. At the highest pont of the village, on the site of the ancient acropolis, is a quarter known as Kastro wich commands a breathtaking view of the nearby islands off the coast of Attica.

Not far from here is the famous 'Lion of Kea'. The trademark of the town, this colossus stone sculpture, Leondos (Liontas 6th Century BC) is found on the northeastern border. Chiseled into the huge granite, grey hued cliff, it is an awe-inspiring sight, despite the decay caused by the winds. Tradition refers to Kea as being inhabited by nymphs, who would be entertained by scaring the ancient residents, who in turn created the giant stone Leondos to scare away the nymphs.

This dish brings back many wonderful memories of my time on Kea with Aglaia, Costas, Kostis, Marcie, the kids, The Snyders, Thr Moores, Pauline and of course Pope and Melek!!!! Aglaia Kremezi is a Julia Child winning cookbook author and writes for several publications as well. Each morning we gathered as a group to pick fresh herbs, tender grape leaves, lemons, zucchini blossoms and seasonal vegetables from Aglaia's extensive gardens to prepare a sumptuous lunch. In Aglaias style.... what was available in the garden dictated what was on the menu. Some days we would linger over a glass of wine under the arbour and enjoy our efforts; and other days we would venture to a secluded beach where we barbecued freshly caught fish. We hiked many of the ancient trails from one end of the island to the other with a botany lesson thrown in here and there. If you enjoy seafood, immersing yourself in a different culture and instant friendships this is the place for you. During my stay, besides learning many dishes from Aglaia Kremezi we swam, snorkelled on the numerous pristine beaches on the island, visited ancient sites, walked the picturesque Hora cobblestone narrow streets, followed several ancient marked footpaths to remote beaches, or simply had a lazy afternoon on Kastellakia beach and watched the sunset.

Leftover Briam, should there be any, can be turned into breakfast (or lunch or supper) hash. Just chop the vegetables a bit, cook in some water in a skillet. When it is warmed through, crack an egg or two into the bubbling mixture, cover and let fry until desired doneness.

**Roasted Vegetables (Briam) with Halloumi**

1/2 cup extra-virgin olive oil, plus extra if required
1 large eggplant, halved lengthways, then thickly sliced
1 large onion, thinly sliced
3 garlic cloves, crushed
4 medium Yukon Gold potatoes, cut crosswise into 1⁄4" slices
6 medium tomatoes, thinly sliced
3 medium zucchini,cut crosswise into 1⁄2" pieces
300g tomato passata
1 teaspoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
2 tablespoon finely chopped flat-leaf parsley
Sea salt and freshly ground pepper
1 package halloumi (sliced into 1/4-inch slices)

*****************
 Preheat the oven to 425F/220C.

 Heat some olive oil in a frying pan over medium heat and cook the eggplant in batches, adding more oil if necessary, for 5–7 minutes, until softened and golden. Using a slotted spoon, transfer to a large bowl.

Add the onion and garlic to the pan, with a little more oil if necessary, and sauté for 5 minutes, until softened. Transfer to the bowl with the eggplant. Add the potato, tomatoes, zucchini, passata (tomato sauce) and 177 mL(3/4 cup) water to the bowl. Sprinkle with thyme, oregano, and flat-leaf parsley and season generously with sea salt and ground black pepper. Combine well  and transfer to a large ovenproof dish. Drizzle with any remaining oil.

 Bake for 30 minutes, then turn down the oven to 400 F/200C. Bake for another 20–30 minutes, or until the top has browned and vegetables are tender. In last 15 minutes of cooking tip with slices of halloumi cheese. Allow to cool slightly before serving or serve at room temperature.

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