chantal

Wild Rice Salad Original Recipe by Philippe De Vienne. I used about 3/4tsp of each of the peppercorns. 1 c wild rice 4 c water 3 T rice vinegar 2 cloves garlic, finely minced 1 tsp fine tamari or soy sauce 1 tsp pf each of the following: coarsely ground pink peppercorns AND white peppercorns 3 or 4 cardamom seeds, finely ground ( I used a mortar and pestle for all spices) 3 T Maple Syrup 1/3 c mild oil--canola or sunflower pinch of salt 1/4 c finely chopped celery 1/2 c chopped apples-- I picked the Fuji 1/2 finely chopped chives or green onions 3/4 c chopped pecan (I used Brazil nuts) The hardest part about this recipe is cooking the rice. Put the rice and water in a saucepan. Bring it to a boil, then cover and lower heat to simmer. Start checking the rice after 45 mins. Your looking for rice that is cooked but grains that haven't exploded. Drain it and rinse it in cold water. Leave to drain some more while you make the vinaigrette and prep the rest of ingredients. Make the dressing in the usual way, adding the oil last and incorporating with a whisk. Add celery, apples, nuts, apples to rice to a bowl. Mix with vinaigrette. Leave at room temperature for an hour or so before eating, but I thought it was very good the next day. The apples didn't darken either. Keywords: Salad, Rice, Side, Vegetarian, Easy ( RG1355 )

Wild Rice Salad Original Recipe by Philippe De Vienne. I used about 3/4tsp of each of the peppercorns. 1 c wild rice 4 c water 3 T rice vinegar 2 cloves garlic, finely minced 1 tsp fine tamari or soy sauce 1 tsp pf each of the following: coarsely ground pink peppercorns AND white peppercorns 3 or 4 cardamom seeds, finely ground ( I used a mortar and pestle for all spices) 3 T Maple Syrup 1/3 c mild oil--canola or sunflower pinch of salt 1/4 c finely chopped celery 1/2 c chopped apples-- I picked the Fuji 1/2 finely chopped chives or green onions 3/4 c chopped pecan (I used Brazil nuts) The hardest part about this recipe is cooking the rice. Put the rice and water in a saucepan. Bring it to a boil, then cover and lower heat to simmer. Start checking the rice after 45 mins. Your looking for rice that is cooked but grains that haven't exploded. Drain it and rinse it in cold water. Leave to drain some more while you make the vinaigrette and prep the rest of ingredients. Make the dressing in the usual way, adding the oil last and incorporating with a whisk. Add celery, apples, nuts, apples to rice to a bowl. Mix with vinaigrette. Leave at room temperature for an hour or so before eating, but I thought it was very good the next day. The apples didn't darken either. Keywords: Salad, Rice, Side, Vegetarian, Easy ( RG1355 )

There's a really great sandwich in the silver palate cookbook. You take a really crusty loaf of bread, e.g. ciabatta, and fill it with roasted peppers, roasted sausages, marinated eggplant, some cheese--provolone I think, and vinaigrette. They say to make it ahead stack heavy stuff (sheet pans) on top of it to smash it together and get all of the flavors to meld together. When I've made it, I just piled everything for my picnic on top of it--wine bottles, other goodies. One of those chewy, lovely, oil runs down your face type sandwiches. Man all of a sudden I got this mean craving for muffaleta. That would make a fine sandwich too. Another thing I made recently that I thought was great was this wild rice salad by a quebecois cook here in Montreal named Philippe de Vienne. Wild Rice, ground white and pink peppercorns, cardamon, fuji apples, pecans (i used brazil nuts) and a vinaigrette of rice vinegar, oil and maple syrup. Boy was it good. If you want either recipe just give me the heads up and I'll post on recipe gullet.

Tortilla Maker definatley a happy addition. I think there are a few of us egulleters that would be happy to see the mexican thing pick up around here. As it is, I bring back my dried chilis from the states and it a sad state of affairs. As for the Cherries, I am quite jealous. I will go hunting tomorrow.

Wendy, I agree with you completely. If something is good, it's just good. It doesn't matter what it takes to make it-- I like rice krispies treats, think they are a Classic, and I agree that they are not all the same. I think my problem is that I really enjoy baking and so its disappointing when people like the easier stuff. I haven't been a pastry chef for over 10 years now and I guess I've become selfish too; I like to make what I find more challening or interesting. That being said, I can really relate to what you are saying about perfecting what your clients want, which is why I love egullet and all of the "best of" sites. I am always up for improving what I make and seeing what others prefer. But as far as a Krispy Creme doughnut wedding cake, I don't considering it baking but apreciate that a bride and groom should have exactly what they want on their wedding day.

They definately do not sink with CI recipe; it's one of those recipes you barely mix and the dough is very thick. The recipe says you should have flour pockets when you're done mixing. The muffin is rich, has a nice tender and tight crumb and nice tops. They are definately worth trying.

There were a couple of interesting new additions to the extension: - Philippe de Vienne (of Olives et Épices) has opened another store — this one between Havre aux Glaces and Les Délices de la mer — called La Dépense. Mainly condiments, many of them ethnic (Chinese, Mexican, etc.). - A tortilla maker has set up shop in a stall facing Olives et épices. Didn't get a chance to taste her wares but the griddle looked absolutely authentic. Was in a rush because I'd just picked up some ice cream from Havre aux glaces and wanted to get it into my freezer asap. Unfortunately, it wasn't their newest flavour, the sold-out ginger-rhubarb sorbet. But I did get a chance to taste the nougat ice cream on Bastille Day and it was a knockout. ←

Hi Everybody, Hope you're all having a great summer and enjoying the abundance of produce!!! I live on the south shore so JTM and Atwater are not exactly a hop, skip, and jump, so I was wondering if anyone can tell me if I'll get sour cherries there. Don't get me wrong, I love bings, raniers, queen Anne's but I am looking for sour cherries. Anybody seen 'em? Thanks in advance!

Yep.....one of the low points in our profession for sure! We are proud of what we do and consider ourselves artists.....we want to create Rembrandts, Picassos, Dalis, Van Goghs in food...but occasionally we get asked to do a Charles Schultz. Not the most renowned art, but yet extremely popular and "classic". Sigh. You just gotta grit your teeth and remember that this too, shall pass. Til you have to do it again, that is. That's exactly how I felt when I was managing a large wholesale bakery, and we had to make sheet pans and sheetpans full of Rice Krispy Treats....ugh! I kept saying to myself, "I went to culinary school for THIS???" I always considered Rice Krispy Treats as the ultimate morale-killer. ← I am right there with you chefpeon. I used to bring in nice stuff to my old job, pear frangipane tarts, etc. and my boss always wanted me to bring in those damn rice crispies treats. Sheesh. I guess we can look on the bright side, they are not exactly art, but the margin is a bit higher because their labor is low

Patrick...what is the lemon syrup and the lemon zest sugar amounts? I don't thnk the CI recipe on egullet had it...many thanks!! ← Here you are Joni, I edited the egullet recipe to show the variation in the introduction. Enjoy!

I thought this link might be useful.

Here you go Wendy, I posted it for you on recipe gullet. I had been making them for a long time but find the recipe from Austrailian Women's Weekly ( I posted a link above in my first response) is actually a little better. If you have time, maybe you can try those too. Be sure to let me know what you think if you do try both.

CI Blueberry Muffins Serves 12. to make the lemon or ginger variation proceed with recipe below, then make the following while they are baking: mix together 1 tsp grateg ginger or lemon zest and 1/2 c sugar. Then simmer 1/4 cup sugar and 1/4 cup lemon juice in a small pan; reduce to half. After the muffins have been out of oven for 5 mins brush with glaze, then dip the muffins individually in the sugar mixture. 2 c unbleached AP flour 1 T baking powder 1/2 tsp salt 1 large egg 1 c sugar 4 T cooled melted butter 1-1/4 c sour cream 1-1/2 c frozen blueberries Preaheat oven to 350. Spray 12 tins. Bowl # 1 mix dry. Bowl # 2 beat egg well. Add sugar and mix well. Slowly add melted butter. Add sour cream in 2 additions but don't overmix. When ready to bake. Toss Blueberries in dry. Fold together wet and dry. Don't overmix. Small flour lumps OK. Bake 25-30 mins Keywords: Dessert, Easy, Breakfast, Snack ( RG1331 )

CI Blueberry Muffins Serves 12. to make the lemon or ginger variation proceed with recipe below, then make the following while they are baking: mix together 1 tsp grateg ginger or lemon zest and 1/2 c sugar. Then simmer 1/4 cup sugar and 1/4 cup lemon juice in a small pan; reduce to half. After the muffins have been out of oven for 5 mins brush with glaze, then dip the muffins individually in the sugar mixture. 2 c unbleached AP flour 1 T baking powder 1/2 tsp salt 1 large egg 1 c sugar 4 T cooled melted butter 1-1/4 c sour cream 1-1/2 c frozen blueberries Preaheat oven to 350. Spray 12 tins. Bowl # 1 mix dry. Bowl # 2 beat egg well. Add sugar and mix well. Slowly add melted butter. Add sour cream in 2 additions but don't overmix. When ready to bake. Toss Blueberries in dry. Fold together wet and dry. Don't overmix. Small flour lumps OK. Bake 25-30 mins Keywords: Dessert, Easy, Breakfast, Snack ( RG1331 )

After trying lots of recipes, I have found these to be the best I have tried. The crumb is fine and they are perfectly moist.

So what were your impressions of the King Arthur Cookie Patrick? I tried the David Lebovitz's recipe last night from his chocolate book. I thought they were too pale-- 18 mins at 300. Not as good as Cook's Illustrated, but good. Still chewy this morning. Nancy Baggett's are good too, but lots more work than CI's and not quite as good though similar. I'll be trying Alton Brown's next time and see how those are. Thanks for all the great info guys. Oh and Jeanne, there is a recipe for thin crisp chocolate chip cookies on the America's test kitchen site that might be worth comparing with your recipe for fun. Cheers

Hi there, I too like chewy bagels like you get here in Montreal. this recipe is really great and you can actually just skip the 30 min proof-- a tip I got from another Montreal egulleter to keep them chewy. These come together really quickly too. Be sure to give these a shot. I had tried several recipes and really like his one the best.

David Lebowitz's chocolate biscotti recipe on the Scharffen Berger website come out very smooth as do the Cook's Illustrated Recipe for Spiced Biscotti. I also agree with Heleen that a sharp serated knife is essential. Slicing the logs while slightly frozen also gives them a nice finish. chantal

There is a good sable recipe "initial cookies" in the Joy of cooking. They are quite crunchy and very good looking when rolled thick, covered in egg wash and coarse sugar. They use 8 yolks and keep really well. Let me know if you want it. chantal

I also saw this recipe a little while back for butterscotch cake and it looks great. Maybe just make less filling if it looks like to much work to do all the layers. If you do try it I'd love to hear your comments. I have a good recipe for English toffee with almonds which you could crush but if you buy english toffee bits it be hard to tell the difference. I can Pm it to you if you want it though. chantal

In any case, IIRC, the headline for Lesley's Wednesday (?) column in the Gazette was something along the lines of "Can't find marzipan? Don't fret! It's easy to make." So maybe she'll chime in. If not, post a query on the Pastry and Baking forum.

Thanks Larry, I knew there had to be some macadamia's out here somewhere because I've seen them in baked goods. I am pretty sure Frenco Vrac didn't have them though. This is the one near Chinatown right? As for the amazing date things, a man I hardly knew dropped them off. I am pretty certain he was middle eastern though. The name carswell gave me sounds Middle Eastern too. They are very very delicious. I find some I'll let you know where! Thanks!

Not imported by the SAQ and so not available legally. There's said to be a black market. I use fino sherry. Tamir bi loz? Have you tried Middle Eastern stores like Adonis? Lately cello-wrapped trays of dates with assorted fillings (pistachio, orange, etc.) have appeared at upscale food stores like Exofruits and, IIRC, Latina. They're pretty easy to make yourself, and a lot cheaper too. ← Thanks very much for the info. I did see something that looked similar to Tamir bi loz at a Middle Eatern store at JTM but no chocoalte or pistachio paste. I thought about making them myself, but since I am having a hard time finding almond paste, that kind of ruled it out. It is my understanding that you cannot make almond or pistachio paste at home; A food processor makes a butter and not a paste. I kind of figured Shaoxhing was not available. I've looked for it absolutely everywhere. I sure do miss it though!!! Where's IIRC and what does the abreviation stand for? Thanks! Chantal

Hi all, I don't know the city too well but I was hoping to revive this thread and get some help if possible. Since I've been here I've been having a hard time finding a few things: 1. Marcona almonds from Spain 2. Whole Macadamia nuts 3. Really good quality almond paste. I haven't seen much else than that terrible almond paste with the flowers on the tube (sugar content is too high and it makes awful macaroons) --well except at La Vielle Europe and it was seperating. 4.Shaoxing Chinese Cooking Wine 5. At my old job , a man brought in these dates that had been split, then filled with chocolate, pistachio paste and chopped pistachios. Any of you ever seen those or know what they are called? Any help would be really appreciated Chantal

Thanks for your warm welcome Wendy and Patrick, Just getting back after a little surgury (liver stones) and moving around again. .. Looking forward to seeing what some of you might make for Easter. Anybody ever made the ultimate sticky bun recipe from Cook's Illustrated? Thinking about possible hot cross buns. I think I want to make the Pullah (Scandanavian egg braid) from Baking with Julia, it's just amazing and there is this recipe in this month's Food and wine for French toast...peanut butter between two slices of brioche then dipped in egg and imbedded with cornfalkes then served with starwberries and maple syrup Maybe I could make that with the leftover Pullah. Chantal