Madge

Does anyone know where to get frozen pearl onions. I have seen them mentioned in some recipes but have never seen them here. Maybe just a US thing? They would have been welcome last night after peeling a bag of them for stew.

3 Season Vietnam west of MiMi on Gerrard (next to the bank) He makes the most wonderful lemongrass shrimp soup.

Marlene: I made your short ribs with port, honey and wine. Absolutely SUPERB! I served them with creamy scalloped potatoes and steamed green beans. Raves all around...thanks. This is a real make for company over and over again dish. I think I like them better than the maple glazed ones in AAB. And they are pretty darned good.

I'll also be interested in hearing about "On the Twenty." I was there about 6 years ago when Michael Olsen was the chef and it was excellent.

Marlene: Those ribs look fabulous! How many pounds of ribs did you start with? Thanks

I have had food catered from Daniel and Daniel several times and it has always been excellent. I found them really pleasant and helpful when you are making your arrangements.

No there is nothing "special" about Bill's mussels, they are just always reliably fresh. I have had some unpleasant experiences with those bought elsewhere. Also his store is about a 5 minute walk for me. Last year I was in and bought some lobster from the Bay of Fundy. A week later I was in the Saint John City Market (near where the lobsters are caught) and they were $3/lb more expensive than Bill's.

Second vote for Bill's. I get all my fish there and have never been disappointed. If Judy is there she will give you tips on how to cook what you have bought. I had crab from there on the weekend and it was superb. Their mussels are also very reliable.

BBQ'd Back ribs, potato salad and corn, followed by a rhubarb (from my garden) strawbwerry (local farmer) pie. All delicious. Served on the deck, overlooking the water, sun shining washed down with some good wine in the company of good friends. What more could you ask for in this wonderful country of ours?

I ended up booking the private dining room at the Rosewater. I was there on Saturday and the room is beautiful. It is on the 2nd floor, glassed in overlooking the main dining room. Both the people that I have spoken to have been most helpful and pleasant. Thanks everyone for your suggestions.

Thanks everyone for your suggestions. It does seem that many restaurants have a private area, something I hadn't realized before starting to plan this evening. I am going to check out a few next week and get this nailed down.

Thanks for the recommendations. I will check them out.

I am planning a celebration in mid July for 10 people. I would like to entertain them in a private dining room in downtown Toronto. I would like us to be able to chat and mingle without disturbing other diners. Price is not a particular object. I was looking at the boardroom at The Fitness Institute. Any other suggestions? Thanks

When my Dad was in the hospital last fall we could get anything we wanted from the cafeteria. Just get the dietician to make a note of it to the caf staff. Also, to spare your patient the perhaps off-putting experience of witnessing the hospital meal tell them not to send him a tray.

Marlene: I have been working in hospitals for 35 years and the "walking food" has always been an issue. I could fill pages with the horrible incidents I have had to deal with. How totally civilized that the hospital near you has fridge and micro for a 4 bed group. Is this Oakville Trafalgar Hospital? You are a good friend and I am sure your friend appreciates your kindness. Last summer a friend of mine was having chemo and I went with her a couple of times a week. We talked about everyone we had ever known and laughed and laughed.A couple of the nurses said we were having "way too much fun" While she thanked me at the time it is just in the last few months she has told me how much it really meant and that something she dreaded became "kinda fun" I am sure your friend will feel the same way. She was fortunate that she was able to go out for lunch and a beer afterwards so we made a day of it. From reading your posts on other subjects it would seem to me that no matter what you make it will be delicious and full of love. Keep on, keeping on.

Great pictures. I was also at the market on Saturday am. Of course peameal on a kaiser is a must. It makes me wonder why I don't go more often as I live quite close.

I made the Les Halles fennel and tomato soup. I think I might have used too much tomato but the suggested pernod gave it a nice balanced taste. I could eat soup every day and I love having little containers in the freezer for a quick lunch.

I have become addicted to this book!!!! On the weekend I made the goan chicken..fabulous. Also the creamy brussel sprouts recipe raise these things to a new level. I also made the oven baked french fries in the latest Fine Cooking that is Molly's recipe. Marlene...I have recently caught on to brining pork chops for about 24 hours. It makes them incredibly tender which might have helped in your recipe.

Just a word of caution. I had checked out the tasting menu on the Splendido web site and it looked wonderful so we just ordered it without checking to see that it was the same. Almost everything was different from the one posted...fabulous just different. I would suggest that you ask to see the menu when you get to the restaurant.

Recently, I had the wonderful 5 course tasting menu at Splendido. I believe Perigree also has a tasting menu although I haven't been there.

I was at Splendido a couple of weeks ago and had the wonderful 5 course tasting menu. The tables are well spaced so you don't wander into someone's conversation because they are sitting on top of you. Also they do not rush you. We were there over three hours and not once did we feel rushed. Those were my two complaints about Susur's. Splendido would be an excellent choice for dinner.

I used the parchment paper for the first time with the short ribs. I think it made a big difference as the sauce was quite rich. Now that I am paying attention to all these details (amount of liquid, size and type of pot etc) it helps to explain why I have been disappointed with my braises in the past.

Batifole on Gerrard east of Broadview is open Sun and Mon night. They have wonderful French food. Don't be fooled by the Chinatown location. He advertises his restaurant as "the best French food in Chinatown"

I made the short ribs braised in porter with a rosemary maple syrup glaze. It was fantastic. Also the potato/leek recipe is fab.