The solution for the giant zucchini!

So anyone who has ever taken a stab at vegetable gardening has grown a giant zucchini. I absolutely love beautiful gardens and fresh homegrown produce, but truth be told I am a horrible gardener. I just don't have the patience for it, love to plant hate to weed! I spend more time in my yard then anyone else I know, but really my garden needs some work! This year I grew tomatoes, carrots and beets and didn't grow the giant zucchini of years pass. But I do have two great recipes to share. The other to follow soon!

These we have been selling in the store the past two weeks and they have been well received.

Zucchini Fritters with Goat's Cheese and Fresh Mint

1 large garden varitey zucchini, grated
1/2 cup all pupose flour
1/2 cup crumbled goats cheese
2 eggs
1/4 cup fresh mint, chopped

Grate the zucchini and place in a colander, salt and allow to sit for 20 mins. Squeeze out all moisture and toss with flour. Mix in egg and then gently incorporate goats cheese and fresh mint.

Bring a pan with 1" of oil to a moderate temperature. Scoop out fritters in either appy size or entree and size and pan fry until golden on both sides. Bite size will be ready to serve but the larger size may need to be packed until cooked through.

Serve with plain yogurt.

Bastilla, Moroccan Chicken Pie

I have been wanting to try out this recipe for awhile as I love Moroccan flavours. The sassy mix of sweet and hot. The mix of cinnamon, curry spices and chili flakes is fantastic. Traditionally it calls for prunes and green olives but I had dates handy and was thrilled with the outcome. They are available for sale at the store and for those of you who want to be adventurous here is the recipe.

MOROCCAN CHICKEN PIE
2 tbsp olive oil
1 large onion, diced
2 cloves garlic, crushed
1 tsp chili flakes, to taste
1 cinnamon stick
1 tsp good quality Madras Curry powder
1 tsp fresh chopped ginger
1 tsp grated lemon zest
10 cooked chicken thighs, shredded
½ cup pitted dates, chopped
1/4 cup spicy green olives, diced
1/2 cup chicken stock
juice of ½ lemon
Coarse salt and freshly cracked pepper, to taste
1 tbsp icing sugar
2 tbsp whole toasted almonds
1/2 tsp ground cinnamon
1/3 cup melted butter
8 sheets phyllo
2 eggs, lightly beaten
2 tbsp chopped fresh coriander (30 ml)

Preheat oven to 375 degrees F.

Brush a 10-inch pie dish with some melted butter.
In a large skillet heat olive oil over medium high heat. Sauté the onions until soft, about 5 minutes. Add the garlic, chili, cinnamon stick, curry powder, ginger, lemon zest and chicken and sauté for 2 minutes. Stir in the dates, olives, stock, lemon juice, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer, without stirring, for 10 minutes. Remove lid and simmer for a further 5 minutes, or until liquid has evaporated. Let cool completely.

Meanwhile, pulse icing sugar, cinnamon and almonds in food processor until coarsely chopped.

Keep remaining phyllo under damp tea towel. One sheet at a time brush phyllo with butter. Lay in the middle of pie dish allowing excess phyllo to hang over edge. Repeat with 4 more sheets of phyllo, changing the angle slightly each time.

Stir beaten egg and coriander into chicken mixture. Spoon chicken mixture into prepared pie dish. Fold the phyllo pieces that are hanging over the edge of the pie dish, one at a time into middle of pie, sprinkling some of the almond mixture between each layer.
Butter 1 piece of phyllo and sprinkle with some of the almond mixture. Place over filling and tuck in any overhang. Repeat with remaining phyllo and almond mixture.

Bake for 20 minutes until top is browned and crisp. Let stand for 5 minutes before cutting into wedges.

Square Watermelon? Really?

Personally I thought the watermelon was perfect on its own, getting rid of the seeds was great but do we really need to change it to a square and would you be willing to pay 10 times the price for that! Once sliced who would know the difference anyways!


But for those "round" watermelon lovers here is a simple and tasty hors d'oeuvre.


1 small watermelon rind removed and cut into 1" squares. Top with a small piece of feta, 1/2 kalamata olive, sprig of mint, a splash of olive oil and some cracked pepper. Some simple and tasty, assemble just before serving as the salt will pull the water out of the melon.

What to cook when camping

So I am one of those personalities that just never sits still. I love my home but I am challenged to relax there. There are always things that need to be done, so to unwind I love to camp and go to cabins for a weekend, minibreaks! Find a place in nature to relax, cook some interesting meals, maybe read a book or magazine and hang with my daughter.

So when traveling with a cooler these are a few things I keep in mind.

• Marinate any meats ahead of time, bring frozen if possible as it will act as an extra ice pack.
• Bring premade salads: potato, rice or pasta that can we just added to the meal.
• Bring a grill for grilling meats and veggies
• For the first night I always bring frozen meat sauce and spaghetti noodles and garlic bread when you are allowed a campfire. A really simple meal for when you arrive. The sauce can be simmering and the water coming to a boil while you set up your tent!
• things I pack in my cooler: yogurt, fruit, milk, marinated meat, chicken breast, spaghetti sauce, sliced meats and cheese, condiments, salad fixings and corn on the cob.
• Another great meal is curried chicken for camping. Just bring some chicken breast, grab a jar of pataks tikka masala, some basmati rice and you are done. Just simmer the sauce and add the raw chopped chicken, cook a further 20 mins and camping is done curry style!

I love a great burger but really camping can be more than hot dogs, burgers and canned baked beans. Just plan your meals ahead, prep and marinate items and then when you arrive you can spend more time in the lake and less time in front of the camp stove. But never compromise on good food just because you are camping!

Now for the wine! A few suggestions for camping. With the curry I would suggest the Oak Bay Reisling from the Okanagon, very yummy and reasonable. For the spaghetti try the Tinhorn Creek Cab Franc or Castillo de Almansa Reserva 2005 from Italy.

Jam and Chutneys

It is that time of year to pull the canning supplies out of storage and get ready for the years preserves, chutneys, relishes and pickles. The raspberries and blueberries are fantastic this season so lets get canning.


A few tips before I share some recipes that I like.

1. Can when the fruit or relish is at its best
2. always use new lids and bands
3. be sure there are no nicks or cracks in your jars
4. heat the jars 10 mins before adding preserve
5. following canning instructions and allow the jars to rest 24 hours prior to moving and storing

Blueberry and Raspberry Jam
makes 10 cups

8 cups fresh local blueberries
4 cups fresh local raspberries
100g pectin cyrstals
6 cups granulated sugar
zest of 4 limes

In a heavy bottom pot bottom at raspberries and blueberries and mash with a potato masher. Mix pectin with 1/2 cup of the sugar and stir into berry mixture. Bring to a full boil over the high heat, stir constantly with a wooden spoon. Stir in remaining sugar and continuing cooking until correct consistency.

Remove from heat, cool 5 minutes. Skim off any foam.

using a sterilized funnel and ladle fill jars to 1/4 inch from the top. Cover with prepared lids and screw on bands to fingertip tight.

Process for 10 mins in boiling water. Transfer to rack, cool 24 hours undisturbed.

The store is finally open

Well I signed the lease at the end of February and finally.......4 months later the kitchen is built and the store is open. Of course way over budget but that is typical so I am told. So with debt in hand I have a fancy new store open with all sorts of delectables. My boyfriend Geoff did a fantastic job with the renovations and many friends came tools in hand which was appreciated. Thank you to all!

The store is open Tuesdays through Saturdays from 11 am to 7pm. We have a fantastic collection of fresh baked goods including muffins, scones, individual cakes, cupcakes and the ever popular bread pudding. In the fresh case there is a every changing selections of salads and entrees and the freezer is full of homemade soups, appetizers and entrees.

Here is a sample of some of the items in the store today to give an idea of what to expect.

Pastries

• cranberry orange scones
• banana coconut muffins
• blueberry strudel muffins
• raspberry almond muffins
• individual lemon cakes
• individual orange almond cakes (gluten free)
• pecan praline bars
• cookies
• vanilla cupcakes with butter cream
• chocolate cupcakes with peanut butter icing

In the fresh case

• orzo pasta salad with grilled veggies, feta and fresh herbs
• sour cream potato salad
• Asian noodle salad
• grilled veggies
• roasted Greek style potatoes
• homemade lasagna
• quiche, smoked salmon with red onions and capers
• quiche, grilled veggies and boursin
• chicken pot pies with a yam topping

In the freezer

• eggplant parmesan
• mac and cheese
• lasagna
• wild mushroom risotto
• assortment of quiche
• chicken pot pies
• potato lentil cakes
• chicken parmesan
• soup, corn chowder with chipolte and sweet potato
• soup, cream of mushroom
• soup, Mexican chicken vegetable with white beans
• soup, curried tomato and chickpea

So please stop by and take a look. Again the store is open from 11am till 7pm on Tuesdays through Saturdays. We are closed Sunday and Monday.

Also small catering orders can be picked up through the store for pastries and platters. Please visit my website for more information on catering. www.tastetosavour.com

The Ultimate Burger Toppings

The smell of a burger or a steak on a bbq is a sure thing that summer is here. How often do you start salivating as you are walking down the street and can smell someones bbq in the distance. Most of us can do a basic burger but here are some great toppings to dress up your burgers.

First off the patty choices:

beef, lamb, turkey, chicken (ground in a patty or breast), veggie patty or portabello mushroom

Now for the toppings....

Pancetta, caramelized onions and blue cheese
Gruyere, mushroom and a red pepper aioli
Bacon, Swiss, tomato and guacamole (or sliced avocado)
Spinach, red onion and a black olive tapenade
Provolone, tomato and chipolte pepper sauce
Sauteed mushrooms, sharp cheddar and bacon
Chevre, roasted peppers and spinach with a garlic mayo
Brie, mango chutney and a curried mayo

There are so many options. At home I like to serve the mini burgers or also known as sliders with a great selection of toppings and condiments. That way you can try a few different ideas without having to commitment to one taste.

For the side dishes, try the blue cheese potato, maybe some mixed greens (add some diced cucumbers, red peppers, pumpkin seeds and feta with a balsamic vinaigrette) and some corn on the cob with a fresh herb butter.

For wine try the Quails Gate rose from the Okanagon at $12.99 it is a great deal and will be a true crowd pleaser.

Now you have a great evening planned.