CaliPoutine

Thoughts on dinner: First off, the carmelized onions came out great. I mixed a bit in with my smashed potatoes and they were yummy. raw onions finished product I loved that method using the lemons under the skin in addition to the cavity. The chicken was fabulous, very moist and flavorful. Now, while the chicken was great, the veggies were just so so. My first home-cooked meal for the blog and I screwed up The carrots were slightly overcooked and the zuchini was really overcooked. The mushrooms were tasty. Oh well, live and learn.

Hi, It depends what part of Ontario you reside in. Here, I've never once heard any french spoken, but up in Ottawa I heard it a lot. Additionally, in this area and on the way to Sarnia( the border town to MI) the road signs are all in English, in TO they are in French and English. Funny you mention the packaging. Since Canada has two official languages French and English, all food packaging is required to be in both. Usually the French writing is on one side, and English the other side. Sometimes the French writing is just smaller than the English. I've learned quite a few words by reading packaging. I know know that Pamplamouse is French for grapefruit and le'ger means "light". I buy a lot of le'ger products. I'll try to take some pictures of products if you're interested.

mmmmmmmmm, something smells good in here. The chicken is roasting along with zucchini, baby carrots and whole mushrooms. I have a pot of yukon golds boiling away. The spuds will be smashed and seasoned with some EVOO, fleur de sel and some freshly ground tellicherry black pepper. Ive searched the cabinets high and low for the buckwheat groats( kasha) and I cant find it. I *know* its in there. I'll have to wait until my little organizer gets home from the gym before I make that dish. That might have to wait until tomorrow. So, I bought a roasting chicken( on sale for 1.39lbCAD) and I loosely followed the jamie oliver method. I loosened up the skin and stuffed fresh rosemary, italian parsley and chives underneath. I also cut up some lemons and stuffed those under the skin and in the cavity. I poured some EVOO on top and seasoned with kosher salt and freshly ground tellicherry pepper. I roasted the chicken for about 10 min at 425, then turned the oven down to 350. I threw the veggies in after the chicken cooked for 45min. The little pop up thermometer hasnt popped up yet. Im going to jab my instant read in shortly and see what that says. Be back later with pictures. edited for spelling edited again to add pictures

yay! Kasha and varnishkes! one of my all-time favorites - if I wasn't at work catering a dinner tonight, I'd make them with you. Please post picks so I can drool over them later I was also grocery shopping in the US last week - we actually buy kosher products and resell them here - one thing I noticed in North Dakota is that the produce there is actually more expensive than it is here - is that the same out your way? Can't wait for more ← Pam, Some things are more expensive, some things are cheaper and some are about the same. Yesterday I saw Romaine for 99 cents in MI and here one grocery store ( a small independent) had it for 2.49. The larger chain here in town had it for 1.49. It just pays to shop around. Since Im not currently employed, I have time to look at the different grocery store ads( there are 3 grocery stores here in town. An Independent, an IGA and a Foodland). I did buy some produce in MI yesterday. A bunch of organic brocolli( 99 cents on sale), vidalia onions( 49lb on sale) and a container of baby arugula(2.99). I cant get the arugula here in this town. As we discussed on another thread, I get all of my white meat chicken in MI. Now, dont hate me for this, but I abhor dark meat. Give me a boneless, skinless breast anyday and Im happy. Robin is the complete opposite. Chicken drums, thighs and leg quarters are about the same price here and in MI. The aformentioned breasts cost about 6.99lb here, while I get them in MI for 1.69-1.99 on sale.

Actually, they have because I bought it in MI yesterday. I havent seen it here in Canada yet. I still havent been able to find diet cherry vanilla dr. pepper. Im still driving across the border to buy that too.

After getting the eggs, I continued on to Grand Bend, to one of my favorite supermarkets. No Frills aka No Thrills in Poutine speak. I stopped there last night on my way home from MI and headed over to the reduced produce rack. I spotted these. Perfectly good albiet a bit soft figs. I didnt really know what Id do with them until I was driving back and I though jam. On Friday, I almost bought some fig jam at Whole Foods, but for some reason I changed my mind. Here is what I did with them. I only came away with two jars, but not bad for 79 cents. I used about 3/4 cup sugar,water, some lemon peel, a bit of allspice and cinnamon. I processed in a water bath for 15min after putting the jam in clean, sterlized jars. So, last night I couldnt stop thinking about what a great deal that was. I knew they had a second package of them so I thought just maybe they would still be there today. They werent!! However, I did get this The produce guy told me *they* sent him the wrong type of figs, so I could have them. He told me he had 5 cases and I was almost jumping up and down with joy because I thought he'd give them to me for 79 cents. He came out with a box of them marked 5.00, I kinda balked and he said I could have them for 2.50. He told me whoever reduced them last night made a mistake. These are black mission figs from Chili. I originally thought they were from California, but decided to take them anyway. I dont think these are the same figs I got last night. I also got this. 4 bananas, 3 lemons, 2 limes and the ultimate score. 2 perfectly ripe avocado's. I think I'll make some banana bars and freeze the avocado's for quacamole. Ok, now Im off to make the carmelized onions.

Hello, Im back and I just finished lunch. I had the same lunch that Robin did, however my bread was toasted. I also had one of these. A half-sour pickle from Trader Joes(2.69US) and this. a new diet coke with splenda. My *favorite* diet soda is diet dr. pepper. However, I saw these cute little mini's( actually its 12oz) at Meijer yesterday for 50cents so I picked up 6 of them. I enjoyed the taste. It doesnt taste like regular coke, and it doesnt taste like the original diet coke. I usually always add a squirt or lemon or lime juice to my normal regular diet cokes and I didnt have to with this. One of the things I really like about living here is this. I've never had a fresh egg before I moved here. The taste is incredible, and two years later Im still amazed by the honor system. I cant imagine ever seeing this in Long Beach. The eggs were actually cheaper today. There was another sign off on the side that said the eggs were 1 dollar a dozen. I asked the farmer why and he said because they come from pullets( I have no idea what a pullet is) and consequently they are smaller.

Nope, no asparagus yet. I just got back to Canada on Friday, we were gone for 2 weeks. I'll have to make a trip to London this week. There are a few things I want to check out. We had planned on going to St. Jacobs on Saturday, but I think we have something else in mind.

I also have bagel issues, as a transplanted New Yorker living in Toledo. Have you tried the Tim Horton's bagels, though? I find them to be pretty decent, especially toasted. They aren't as good as Zingerman's bagels, or NY bagels, but they are pretty darn good in a pinch. I often get a toasted everything with veggie cream cheese. ← I actually had one the other day. However, I asked the person who took my order if my bagel could be scooped, toasted and the cream cheese spread on BOTH sides. I swear I could see an eyeroll. The person making my bagel, toasted it first and then couldnt figure out how to scoop out the doughy bits. I think she was slightly perturbed with me. Anyway, they are ok when a bagel craving hits. or more accurately when I want some lox( smoked salmon)

Perhaps I need a whack upside the head, but what is a "whack" of onions? ← LOL. When I first met Robin, I didnt understand a lot of what she said( sometimes I still dont, LOL). A whack would be "Canadian speak" for a large quantity. I've picked up a lot of her phrases and the same for Robin. I laugh when I hear her say schlep or mishegas( yiddish for crazy) in her cute Canadian accent, eh?

I thought about that, but I really want them for tonight. I want to incorporate them into my kasha and bows. I dont think the confit texture would work well in that dish. Any opinions?

One more before I leave. In the teaser, Soba metioned french fries, gravy and cheese curd. This French-Canadian dish is called Poutine. Robin IS NOT French-Canadian and I actually dont care for Poutine at all. Robin gave me the nickname before we met( I wont bore you with the story) and since I'm from California and the user name Poutine was already taken, I'm now Calipoutine. I was reading the new issue of Fine Cooking on the plane back from Florida. My mouth was watering as I perused the recipe for carmelized onions. I knew just what dish I wanted to incorporate them in. Kasha and bows. I had some mediocre kasha and bows at Whole Foods last week and I knew I could make it better. While in Florida we ate a lot of “Jewish” foods. I am Jewish, but more culturally than anything. Growing up, we used to celebrate all the big holidays, but all that has fallen by the wayside for me. I loved reading Pam's Passover blog as it took me back to my childhood and all our family sedars. I bought a whack of Vidalia onions(.49USlb) yesterday and I'm going to attempt to carmelize them today. I consider myself a good cook, but I've been known to burn more than my share of pots. I've had to get used to cooking on an electric stove. In California, I had a gas stove and boy did I take it for granted Im making a roast chicken tonight, along with some oven roasted vegetables. Robin also requested I make some oven roasted potatoes. While sunning ourselves at the pool( Can you tell I really miss Florida?) Robin picked up my new issue of fine cooking and there was a recipe for oven roasted potatoes using a technique I've never tried before. The recipe called for russetts so I picked up a bag yesterday( 1.66 US 5lbs bag) I often have a problem finding bags of russetts in this area of Ontario. The boys are sitting at the door patiently waiting for me. I'll let you all digest!!

Im back and its time for breakfast. Because you cant find a decent bagel in this area, whenever I go back to Florida, I always lug some home. Breakfast this morning. A scooped out well toasted sesame bagel, with a shmear of light whipped cream cheese(1.99US) and some smoked salmon tidbits(4.49 US for 8oz) Fortunately or unfortunately( depending on how you look at it), I'm not a coffee drinker. In fact, I dont enjoy hot beverages at all. I think I'm that rare breed that doesnt require caffeine in the morning to face the day However, I am a big milk drinker. Skim(nonfat) only with ice. I like my beverages extra cold. Before I left, I packed Robin a lunch. 2 slices of 100% Whole Wheat bread(1.89CAD loaf), a smidge of light mayo, slightly more spicy brown mustard, 1 slice provolone cheese( 3.99lbUS), deli turkey (2.50US 10oz container) and a sprinkling of baby arugula(2.99 US for 5oz) I also gave her a serving of sans nom aka no name cheezies( .97CAD for 200grams) Btw, Im fascinated by the difference in food costs between Canada and the US. I do a lot of my food shopping in Michigan because of that. In fact, I was just there yesterday. I'll be posting the prices so you can see too. There are some startling differences. I'm off to do some errands.

I picked up 6 at Meijer's in MI. They were 50 cents a 12oz bottle. I havent tried it yet, but I will today with lunch. sorry for the blurry pic.

Good morning. I'm Randi. I live in Exeter, Ontario, Canada( pop: 4,400). You might be wondering where in the heck Exeter is. I wondered that too when I met my spouse and she told me this is where she lived. Exeter is about 25 miles north of London, Ontario. We're also about 2 ½ hours from Toronto. I moved here in December 2002 right after I graduated from law school. I left Long Beach, CA to live here because I married my female partner, Robin. If you're not aware, Same-sex marriage is legal in Canada and we were the first same-sex couple in this county to tie the knot. Here we are, I'm on the left. To say that I've experienced culture shock would be quite an understatement. I'm very much a big city girl, having grown up in Ft. Lauderdale, FL and then Southern California. I took for granted the ability to eat out at 9pm, to run up and meet friends for coffee at one of the plethora of coffee shops in Long Beach , or to find any ingredients I needed without any trouble. My life has changed dramatically, and this week I'll introduce you to rural country life. Robin( username: Bennett) will be making frequent guest appearances here as well. When I moved here, I brought my two “ boys” with me. Oliver is 6 and Harley is 5. Oliver is a black and tan smooth standard dachshund and Harley is a wirehair dachshund. They would eat themselves to death if given the opportunity. Like a lot of semi-obsessed pet mothers, I often cook for them. They wont touch their bowls of kibble until I put a little bit of people food on top. Often its some of what we had the night before, but other times I'll boil them some chicken or vegetables. and here are the boys, Harley and Oliver. Now, a little culinary background: I graduated from college when I was 32, I took 2 years off and then went to law school. Due to a bunch of weird regulations here, I doubt I'll ever practice law in Canada. My next option would be a cross-border commute, but that would entail us moving closer to the border( we're 62miles away now) and Robin finding another job. That might happen one day, but for now I'm looking into finding some type of work in the food business. I attended the culinary program at UCLA Extension in my early 20's. I enjoyed it immensely, however I didn't complete the program because I couldn't afford the tuition. I put myself thru college working as a private chef for families. Luckily, I never had a problem finding a job. I did the grocery shopping, planned the menu for the week and cooked each night. It was the perfect job for me at the time. However, all that changed for me when I started law school, I basically stopped cooking. I had no time and a teeny little kitchen so I lived on El Pollo Loco and sandwiches. When I moved here, necessity forced me to become a much better cook that I ever was before. I had plenty of time to read cookbooks and source out ingredients and experiment. We occasionally eat out in London, but honestly, when we do, its not because I think I'll find some extraordinary place to eat, rather its that I just don't feel like cooking. So on to the week: We were in Ft. Lauderdale last week and we ate out a lot. Robin and I are both really sick of restaurant food. We ate out some great meals last week, but I think my favorite meal was one that I cooked with Robin and my best friend. I'll talk about that meal and post some pictures. I'll be cooking dinner at home this week. I also plan on baking some dog biscuits. I brought back a jar of something that you'll see soon. I have no idea what to do with it, so hopefully, someone can help. Please feel free to ask as many questions as you want. You can also PM me regarding anything that doesn't pertain to food. I'm an open book. And now, I'm off to the gym. I dont eat breakfast before I work out. Be back later.

Is this bread availble in MI? I used to buy it in Cali and my fav way to make it was as stuffed french toast. thick cut, stuffed with cream cheese and bananas. yummy.

Please add Robin and I to the list. We'll probably come Friday night and stay at our friends in Chelsea. Btw, we usually bid on Priceline if we need a good, cheap room. We just stayed at the Marriott at Detroit airport for 35$ a night. Feel free to PM me if anyone wants tips on priceline bidding.

Anyone know where I can find san Marzano tomatoes, pref DOP? If you know, can you let me know the price. Thanks

We have an organic cake mix here in canada for 1.99. Its very good. Especially made with milk and butter instead of oil and water.

Hmmm, should I admit that I use a mix? I prefer from scratch, but for my wedding cupcakes, I made 4 "doctored" recipes. All the frosting was from scratch. Everyone raved. Here's a fav Never ending chocolate cake. 1 triple chocolate mix( or devils food, or dark chocolate) 1/2 cup oil 4 eggs 1-2tbls espresso powder or instant coffee 2 tsp vanilla 1 box instant chocolate pudding mix. 1-2 cups choc. chips 1/2 cup chocolate syrup. 1 1/4 cup buttermilk. Mix it all up. Makes a great bundt, or cupcakes or whatever. Very moist and hardly tastes like a mix.

2 low fat eggo waffles with peanut butter and sugar free syrup. Non-fat milk.

Ive heard wonderful things about cafe Martarano. Tres' expensive though.

I just picked up an old fine cooking magazine at a tag sale. There is a feature article re: brioche from an award winning bakery in California. I can PM you if you want it.

I just heard on the John Tesh Radio show that people think pastries taste better when they come in a pink box. go figure.

Hi Everyone, I didnt want to risk making the ice cream with powdered skim ( and I didnt want to buy such a huge amount) so I found another recipe for chocolate gelato. This one was from Williams sonoma, used eggs, chocolate and cocoa. It came out very good. I'll try Pierre's to compare when I can get to a big city and buy some powdered milk at the bulk store.