chantal

All of it sounds good, well except the fish. I am allergic to it, including shrimp. I really love all things peanut, coconut, egg, and rice. Is there some sort of dressing like gado gado or is that the sambal? Can you suggest a variation of sambal that is fishless (preferably vegetarian). I have access to galangal, kaffir lime leaves, ect if that helps. Thanks a bunch.

Have been talking about salads on the food forum and there was a discussion and photos about nasi lemak. It looks very very good. Can any of you provide a recipe for me? Many thanks

I guess that means we can hope to see poblanos at more than one stall.. Wouldn't that be nice? As for Hungarians, they're a pale, waxy yellow-nearly-white, and quite spicy (probably similar level to a good jalapeño). That day at Birri they had the familiar banana peppers (still abundant this past weekend), a variety with heavy ridging but essentially bell-pepper shaped, and a similarly coloured cherry pepper that may or may not have been Hungarian. As for using them...that day I only admired them. I bet they'd make great pickles, but beyond that I'd have to look for recipes. (Ripened to redness, dried, and ground, at least one of these varieties becomes the familiar Hungarian paprika.) Are those red cherry peppers the kind that are usually stuffed with feta? I like those quite a bit. I have a little function coming up this weekend that I could make those for. Do you know which ones I mean? Do i need to pickle the peppers? And this weekend they were the only place where I noticed Italian cranberry beans. They were probably available elsewhere, though, just escaped my notice. ← I will definatley try to get those on Friday when I go to the market. I've never tried them before.

I was thinking about gado gado myself-- my personal favorite composed salad. Really great on a hot day. See photos here if you are intersted in what it looks like. Great recipe on food and wine.com that suggests swirling the dressing on the plate, and then layering veggies and eggs on top. Hum. Might have to make that for dinner tonight. I'd love to hear more about nasi lemak. What's in it other than fatty rice?, pineapple, cucumber, and fried egg? Looks great! Got a recipe to PM me? I am happy to do the same with gado gado recipe.

Ling, I Kraft PB is a Canadian thing. I don't remeber seeing it in the states. Okay, shame on me for asking but have you tried this recipe with natural peanut butter. That's what I have in the house right now.

Actually, I don't eat breakfast often, unless a cup of coffee early and a piece of fruit or a very small portion of something later is called breakfast. My main reason is saving calories... seems no matter how hard I try to change the pattern, the more I eat at breakfast time, the more I eat throughout the entire rest of the day. I've been working on portion control lately, and what is working is very small snack-size portions of something at breakfast time, and then at lunch time, and increasing my exercise routine, and then I am able to be satisfied with smaller amounts of food at dinner. We've even been eating less breakfasts on weekends... pretty much Sundays only. Anyway, I still drool from the photos here, and oh how I wish that I could calorically afford to eat three meals a day!! Alinka, absolutely beautiful bliny. ← Isn't that wild. I am like that too. If I eat a big breakfast I eat a lot more during the day. If I have hardly nothing for breakfast, I am good till 2:00, and then some yougurt and fruit is enough to get me through to dinner. I feel your pain. At least we get to look at all the pretty pictures of what everybody else eats

I am definatley with you on the Korova cookies. They are great raw. But let us not forget raw pie dough. I know it sounds gross but it really is the best.

Thanks for your help everybody. I will be checking out some of these cooks really soon. I feel I can go to Librarie Gourmand much better prepared now. I will also stop by La Chronique and check it out. Thanks again.

1. He speaks of a casserole "Torrifiu" ...at least I think that's the word. It could be Torrifin, Torsifin, Torsifiu. It must be some kind of casserole dish, but what is it? Torréfier means to roast and since there is a u on the end I would think it means roasted. 2. He then says to add honey, lemon juice and reduce "de moitre 'spiritueux'" ?? Perhaps it's maitre. Could it be moitié? that means 1/2. Reduce by half? 3. At the very end he says "l'envoie au chenage." Is that "place in the oven?" Wasn't sure about chenage.... Chêne means oak. I don't know if that helps. Any way you could scan this and PM it? Sometimes n' and u's look the same sometimes and their r's soemtimes different.

Thanks Ruth and Sarah, I appreciate your help. I'm actually donating a cake for an event (75 people) next week and I can't afford to make a butter cake for that many people -- good butter is $4.50 a pound here. I will try your butter cake Sarah, but not for this event. I had another question about flour though. So if 100 g of Canadian cake flour has 11g of protein when US cake flour has 7 1/2 -9 grams, there is nothing else I can do right? Do I have to mail order US cake flour or forget it? I guess it means I'll have to try another one of your cakes Sarah . What would you reccommend for a sheet cake done in a 1/2 sheet pan (2 of them)? I'd like to use Sheryl Yards chocolate caramel ganache and was thinking about just filling with a little whipped cream.

Adonis has a big selection of quite good baklava. Give them a call, I'm sure they'll tell you if it's Persian or not. It doesn't look like the greek bakalava I've seen though.

Hi guys. I am in canada (moved here not too long ago) and I just looked at my bags o' flour: Ap unbleached, 120 g=14.4 g protein. WOW that's like 14g protein p/cup. Then the cake four 100g=11g protein. So what's a girl to do? Should I start baking cakes with cake flour when they call for AP? It' s intersting because I tried out that whimsical bakehouse yellow cake from the other thread -- it uses cake flour-- and I thought it came out heavy and crumbly. I'm guessing to much protein in Canadian cake flour?? I thought it was the method (creaming) and my mixing. Guess it could be that too You guys are great. Thanks

Have you seen the show on Canal Evasion with Venzina and a cute young lady? It's funny and not so foodie serious in a very Quebec kind of way. ←

Hi all, I was wondering if I could enlist you for some help. I returned to Montreal 2 years ago after a long absence and I 'm really loving the food and restaurants here-- o.k. maybe not so much the mexican or some of the take out chinese, but who's counting? I digress. So what I was wondering was if I could get some cookbook reccomendations for quebecios chefs. They can be in french, that's no problem. And since I happily cook meat for others, but I am not a huge fan of meat/ poultry and am alergic to seafood, I'm looking for books that are not too heavy on animal protein. I'm not looking for a vegetarian cookbook, but am trying to avoid books that are 75% meat and seafood recipes (this is what I encountered with Daniel Vezina's books). Right now I don't have too much to rely on other than a la Distasio, which I watch pretty regularily. Seems like a lot of her guests are celebrities, and not chefs though. Having recieved her book as an xmas gift, I will say that it's a good reference book for timing oven roasted vegetables and has some quick ideas for busy cooks, but I don't find myself running to it to try something different. I should also mention that I am not really a fan of Jamie Oliverish books either, which maybe part of my problem with distasio. I like recipes that are dead on (as in Alain Ducasse dead on). I hate books that don't give specific quanties or use vague terms like add x ingredient to taste. (I know quite well what my taste is and I buy books in order to NOT make things to my taste). Thanks in advance, chantal

I think you're probably thinking of Birri (sp?): a large open-air stall, located near the northwestern corner of the market (or slightly northeast of Première Moisson), where the offerings shift from seedlings and plants to peppers, herbs, shallots, garlic, etc., and where the employees wear green aprons. Right now they're in transition, still selling some seedlings and plants but also plenty of ready-to-eat stuff. On the pepper front, they had some lovely Hungarians on the weekend. ← Maybe though I don't remember plants or green aprons. It was just one guy selling mostly peppers. So what do you with hungarians? What do they look like? It might be fun to start a thread to talk about what we do with all the goodies we bring home from JTM.

Wendy, I keep forgetting to thank you for posting the pastryscoop address. It is very helpful. I wish I'd found it before, as I was compling a list of weights and measures a few weeks ago. The hormel web site has a chart that gives the liquid and volume that spring loaded cream scoopers hold from #30 to #6 which I thought was kind of cool Here.

I freeze it before.

I did this for my sister when she had her baby. She asked for chocolate chip cookies--you can preform the dough and bake them off as you want them. I did some scones--also unbaked, just throw them in the oven strait from the freezer. For real food I made chicken pot pie, and the chicken and olives from the Silver Palate book. I also made quiche--ricotta,feta, sun-dried tomato, and spinach. Baked them off first then froze them. Reheat strait from freezer covered with foil in the beginning. Also made bolonese sauce, and gnocci. Freeze raw gnocci seperatly (by that I also mean make them and then freeze them on a cookie sheet till they get hard. Then you just put them in a ziploc after that. They won't stick together). Throw them into boiling water strait from the freezer to cook and top with hot bolonese sauce. I have an excellent recipe for butternut squash gnocci that freezes well. I usually make those for myself. Let me know if you need any recipes. Lasagna freezes well too.

I know. De Vienne's prices are high but who else has mexican oregano, and great aleppo pepper. Some of the stuff he carries can be found cheaper elsewhere, and I so I don't buy too much from him, but I often wonder though how long the stuff has been sitting there in some ethnic markets. With De Vienne's stuff, it looks unmistakeably fresh. The Aleppo (smoky red pepper flakes, quite different from smoked paprika because it's brighter in flavor and color, and spicier) I bought from him was GREAT. His new store has some pretty good prices on rice (Thai black sticky-- I havent't tried it-- and red rice which is usually quite expensive). He even has metal tortilla presses. I brought mine back in a suitcase along with all the other important stuff like good almond paste, lime oil, macadamia nuts. etc. ( I must be nuts) I inquired about tamales with our new Mexican vendor at JTM, and the owner/manager assured me they are coming soon. She also has some dried guajillo chilis, really great looking at that, for a buck. By the way, there is a great tutorial on salsa making on IECG here. Just in case you're wanting to try something a little different. (Cooked salsas are my personal favorite). Just finished making sour cherry jam. I like it really loose and chunky which is why I like to make it. I'm hoping to go back for more tomorrow. I didn't buy them from nino, though I wish I had. I paid 10.00 for 1/1/2 lbs because I did the rounds of the stalls and I didn't see anyone else who had them-- I got there quite late. I figured that I didn't have much choice because the season on sour cherries is very short ( approx one week) so I bought them. Anyhoo. They had em at nino for $8.00 for 3 lbs and they looked better than those I bought. Live and learn. The bluberries from Lac St. Jacques are also good as usual and I am dying to try this cake with them. Hum. I think I need more blueberries too..... Thanks everybody for keeping your eyes open for me!

Thanks so much. Its diffierent than the 5 a printed out. I'll give it a shot. I appreciate you take the time to write it out!

Lannie, can I ask you what recipe you use for butter tarts? I tried Marcy Golman's but not what I remember as a child. Just curious

Thanks for your help Mr. Fagioli. You egullet guys are very helpful. I'm not sure if I tried Anatol, sounds vaguely familiar, but I'll definately check it out. The dry dusty probelm is exactly what I've encountered. They can be found in Philippe De Vienne's store, and don't get me wrong, I happy he's around for a lot of stuff, but he really charges through the nose for dried chilis. I have a recipe for pumpkin seed enchiladas that alone uses 4 anchos -- BTW Anchos are ripened dried poblanos. As far a peppers at JTM market, I thought I saw some well priced poblanos at the market last year, and have been looking for the same vendor but to no avail. I'll definately keep checking. This time I'll roast and freeze the damn things.

Yah hooooooo. Cherries, cherries, cherries she sings. I'm goin tomorrow! Thanks AGAIN Carswell

Yes, please...it's outdoor concert time, and we go to a couple every Summer. We pack one of my old RedMan picnic baskets with a special sandwich or two, a bag of finger salad (tiniest crudite you can find---plus the smallest leaves of Romaine hearts, all nestled in damp paper towels in a ziplok INSIDE a larger one with ice, which also holds a small container of ranch or vinaigrette), another heartier salad (yours would be perfect), a lovely damp-leaf-wrapped cheese, crackers, Rainier cherries, and Hubby's famous cookies. Big thermos of sweet iced tea, pretty napkins and plates and silver. ←