Pam R

There's another thread on here somewhere discussing FTV people... I tried to find it but can't. Maybe somebody else can find the link.

Mr. Misty is better than an American Icee, but I think they're a little too chunky. If those are my 2 choices, Mr. Misty it is. On the drive home from work on a beautiful evening:

Is a pastry airbrush the same as an artist airbrush or is there a specific food-service version? When you say spray it with chocolate... do you mean melted chocolate? And you may not have been happy but I thought it looked amazing... you could send some tiramisu tarts my way next time you're not happy with them! I'll add my awe to the group's. Your work is beautiful - I would love to be able to do what you do.

It's interesting (though not surprising) that there are so many different ways to acheive an 'old world' chicken soup. My grandmother would have and did use chicken feet and some beef or veal neck bones - but you cannot buy kosher chicken feet in Manitoba these days. She never would have used things like ginger or herbs de Provence ... in her chicken soup or anything else. I doubt she knew they existed. Same goes for cooking up the veggie first. I have been told that she occasionally added a clove or two of garlic to her soup. I guess the point is, Lsiegal, that you have to experiment with various things and see what you like best. Your bubbies chicken soup and my baba's soup may have been related only in the fact that they used some type of chicken and vegetables. Good luck - and let us know how you do.

That could work... A couple of good places that I know of are Falcon Lake just west of the Ontario border (about 1 1/2 hours from Winnipeg on #1) and Rushing River just outside of Kenora.

Up here we call that a 'mature chicken'. I think you can get a great, rich soup without the meat though

Wendy, I'm really looking forward to your blog. While I'm not a PC, I spend a lot of time baking at work - so I'm interested in seeing what you do at work. Also being in the food industry, I completely understand the lack of energy to cook for yourself after cooking for others all day long.. .. so if that means you eat pastry all day long, so be it. As it has said on every menu we've produced for the last 10-15 years "Life is uncertain, eat dessert first!" I also worked at a private golf course (thankfully, only for one season). Does the weather have a large impact on how busy you are or do member come and hang out and eat even if it's rained for a month? Thanks for blogging!

I agree - but I'd add dill to that.

Blueberry Soup This recipe is from my cookbook Soup a Kosher Collection For my book launch I made vats of this using frozen blueberries instead of fresh. My publicist kept telling people that this was a dessert soup - but I don't think of it that way. I like to think of it as a blueberry borscht. Serve it with some Cheese Blintzes and you have a great meal. You Don't get a strong rosemary taste in the soup, but it does add a certain 'je ne sais quoi'. 2 lb fresh blueberries -- picked through and well rinsed 1-1/2 tsp tsp fresh rosemary -- finely chopped 5 c water 5 T sugar 1/4 tsp salt 1/3 c sour cream Place everything but the sour cream in a pot. Cover and bring to a boil over high heat. Reduce heat and simmer for 3-5 minutes, until the blueberries are soft and have started to split. Use either a hand blender, a blender or a food processor to puree the soup. After the soup is pureed, pour through a fine-mesh strainer and use a wooden spoon to work as much liquid and flesh through, while leaving the skin and rosemary behind. Chill before serving. Top each bowl of chilled soup with a heaping tsp. of sour cream, or if you prefer, you can substitute yoghurt for the sour cream. Keywords: Soup, Main Dish, Kosher ( RG1190 )

Blueberry Soup This recipe is from my cookbook Soup a Kosher Collection For my book launch I made vats of this using frozen blueberries instead of fresh. My publicist kept telling people that this was a dessert soup - but I don't think of it that way. I like to think of it as a blueberry borscht. Serve it with some Cheese Blintzes and you have a great meal. You Don't get a strong rosemary taste in the soup, but it does add a certain 'je ne sais quoi'. 2 lb fresh blueberries -- picked through and well rinsed 1-1/2 tsp tsp fresh rosemary -- finely chopped 5 c water 5 T sugar 1/4 tsp salt 1/3 c sour cream Place everything but the sour cream in a pot. Cover and bring to a boil over high heat. Reduce heat and simmer for 3-5 minutes, until the blueberries are soft and have started to split. Use either a hand blender, a blender or a food processor to puree the soup. After the soup is pureed, pour through a fine-mesh strainer and use a wooden spoon to work as much liquid and flesh through, while leaving the skin and rosemary behind. Chill before serving. Top each bowl of chilled soup with a heaping tsp. of sour cream, or if you prefer, you can substitute yoghurt for the sour cream. Keywords: Soup, Main Dish, Kosher ( RG1190 )

There is a turkey neck shortage in Canada. We keep ordering them and they don't come... and many of our customers use them for chicken soup. Do you think they are hording them all in T.O. for Seder Plate usage?

Winnipeg: Chinese at the Spicy Noodle House in Osborne Village (eggplant in black bean sauce is amazing) Tavern in the Park - located in Assiniboine Park it is a beautiful spot with great food. Kelekis for greasy stuff - hotdogs, burgers and shoesting fries Victoria Seafood for dim sum (though some will tell you to go to one of the places in Chinatown Stroll down Corodyn Ave. in little Italy and pick a place (and finish off with gelati at one of the gelati places) Alicia's for Ukranian - perogies, etc. If you want to make a side trip - head north to Winnipeg Beach or Gimli for some fresh pickerel (walleye). Plan a picnic and pick up some rye bread at City Bread and some smoked Goldeye or Coonie at Mariner Neptune or Gimli Fish (also availabe in some grocery stores I believe) It pains me to do this, but since our restaurant is no longer open, I'll suggest going to Baked Expectations for dessert - it also happens to be a great people-watching place If you're heading out on hwy #1 all the way home, make sure you stop in Kenora and enjoy some fries from the Chip Guy - look for his truck a couple of blocks from the shore.

Make your soup in advance - chill it and then remove all the fat - meaning you can leave the skin and fat on the chicken when the soup is simmering. Fill your soup pot with bones - necks, backs and wings are good. If you're not going to use the chicken meat for anything else, then it's a waste of money to include meat. Add water to cover. Bring to a simmer and skim. Make sure to skim until the chicken stops producing scum - ensuring a clear soup. Add veggies - carrots, celery, onions and parsnip are my choice. Simmer for a couple of hours. Add fresh dill and simmer a little longer. If you're using kosher chicken, don't salt until the soup is done. Because the chicken is salted in the kashering process, you could easily oversalt it. Strain out all of the bones and veggies (unless you like the mushy celery and carrots like I do). Refrigerate and then remove fat from the top of the soup. If you'd like, when you reheat the soup add fresh carrots and celery to the soup and simmer until cooked to your liking.

mmm... my favorite! I'm making a big batch next week.

You say crepes I say Blintz. Crepe, Blintz, crepe blintz- let's call the whole thing off!

sounds great. I imagine it was received well?

I'd say just a little bonkers Using flour to bake just isn't really an option

This is hard to explain

In theory, I suppsoe it would work. But the practical side is another story. First you'd have to find flour that's OK. (It must be out there, for they use it for matzah but I have NEVER seen it in a store). Then you have to .. no wait. It has to be baked within 18 minutes of the liquid hitting the flour - I mean completely baked. If your prep time is 17-18 minutes, it's a no go. Then you have the issue of people looking at you like you're crazy to be serving them something bake with flour on Passover! It's just not done. Now, the question is can you make a shortcrust with cakemeal/potato starch?

Once flour has come into contact with liquid, it must be baked withing 18 minutes - or else fermentation may take place, which is forbidden. You need to get your hands on special flour if you want to bake matzah. Then you have to work with the flour-liquid combo extremely fast and use an extremely hot oven to ensure that the final product is baked without any fermentation happening. So basically, unless you own a matzah factory, you're not going to be using any flour for this holiday. what we do instead is buy matzah in different forms - sheets to be eaten as 'bread'. Then their's farfel, which is used to make kugels (puddings), muffins, some sub it as rice and make a 'fried' farfel. Farfel is sheets of matzah that have been broken up into coin-size pieces. next we have matzoh meal. It's ground - about the size of course breadcrumbs. Use this to make matzoh balls, kugels, passover rolls. Last - cake meal. It's ground more than the meal and is subbed for flour. If you're baking, you're using this and perhaps some potato starch. It would be nice to say that it works the same way as flour, but it doesn't. It's already been baked once, so it's properties have changed. But once you work out some of the kinks, you can make interesting things... like cream puffs and chiffon cakes and brownies and cookies. So ummm... yah. No flour.

maybe it's a Jewish thing? I have no idea. edited to add I think the roasted were actually lamb... not beef. hrm.

I still think my idea has potential I figure it should puff somewhat - and will be as close to a 'puffed pastry' as you'll get. I have made cream puffs before and they worked (it's just a passover roll with cake meal instead of matzo meal). OK I'm done.

When I was growing up there was an icecream store that sold the frozen ones - called them Monkey Tails. Kris, another fantastic blog - thanks!

While I usually boil them, I have had them roasted and they were good that way too.

Just north of prince albert... what do i get!!?!?!?!