Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Everything posted by Badiane

  1. Wecome to Egullet Your menu looks beautiful. Have you done a lot of these type of parties? I've done quite a few, and since you asked, I do have some suggestions for you. Keep all the meat and bun things - they are so popular and they sound great! I would eliminate the shrimp in favour of just a plain orzo salad - or a cold rice or other grain salad. I would eliminate the chicken salad and add in some very elegant veggie trays with maybe a Green Goddess dip...not a supermarket tray, but something really Martha-like, with blanched beans and baby romaine leaves and the suchlike. I get where you are headed with the shrimp and chicken, but with the meat you already have, it may be a bit too much. And too hard to temperature regulate. I would also dump the Caponata. Does anyone really even know what that is? Sure, we like it, but unless your crowd is familiar with it, it probably won't sell. Go with the devilled eggs, asparagus and pasta salad - those always work well. If you go with the shrimp salad, it has all that feta, so I would eliminate the tomato and mozzerella in favour of something without cheese. But I don't live in the cheese belt and maybe you do :-) I would also set up a separate buffet table for the younger kids and have some familiar chips and dip type items, some refreshments on ice that they can help themselves to, that kind of thing. Kids like to help themselves, and adults don't really want to be dishing up from a bowl a kid has been digging through to get to the good bits, if you know what I mean Again, I think your menu is beautiful, so please know that this is just one woman's opinion on what sells and what doesn't.
  2. Like candy made with licorice root (which would taste of anise), or are you looking for someone who makes red twizzlers type stuff in their own kitchen?
  3. You probably found what you wanted, but for future reference, you can get very good vacuum packed (in a bag) chestnuts from, of all places, Dan-D-Pak. Nice size, whole, firm. Quite happy with them.
  4. I made some caramels at Christmas that turned out too hard because I got distracted, so I reboiled them with some cream, and then they were to soft. So there they sit, on a covered pan, oozing accusations at me every time I walk by. Does anyone have any ideas for using this 9x13 nightmare? I am still awash in caramel pretzels, and don't want caramel sauce or anything like that. I'm thinking some kind of baked good that I can take to the office, maybe? Chime in with your ideas!
  5. Grandma wrote that herself, and she had a specific sieve in mind...and I'm sure that sieve is long gone. I have dozens of recipes that call for things like 'butter the size of an egg' and 'one blue glass of flour' and my personal favorite, 'an Ike pinch of salt'. Ike being my dad, who was, apparently, enlisted to help his sisters in the house once in a while Show us the recipe and we can probably help you figure out an amount based on liquid ingredients and whatnot.
  6. Well, Abbotsford and Chilliwack are a culinary wasteland. No one is doing anything even remotely interesting. Oh sure there are a couple of quasi-high end restaurants that are passable, but interesting? No. Not at all. Unless you enjoy caesar salad with a frico instead of croutons. Or yet another plate of braised shortribs. Or another slab of sablefish. Or my personal pet peeve, ravioli stuffed with last night's unsold whatever, slathered in foam. Edible? Sure. Interesting? No. But if you happen to be heading to Harrison Hot Springs, stop at the Farmhouse Cheese shop. That alone is worth the trip.
  7. I made a yellow cake the other night. With broiled icing. When I opened the oven door, it was on fire. Actual flames shooting out the top of the cake. I closed the door, turned the oven off and walked away. I will take a homemade apple pie any day.
  8. My mother makes hers in a one quart mason jar filled only half full. She's always done it that way, and until last summer when she was making it and I pointed it out, she had no idea that she was making a steamed pudding, she just thought she was canning it She stores the puddings on a shelf in the basement because the jar seals and it's fine come Christmas.
  9. It looks like firm marshmallow topped with a soft dark sea salt caramel. Then enrobed, then with the toffee crumbles on top. Personally, I would make the marshmallows in one pan, make the caramel in another. When the caramel is cooled and set but not cured, invert it onto the marshmallow layer. Leave it at room temperature, covered with a cloth, for 24 hours for it to cure. Then invert and cut marshmallow side up with a hot knife. Enrobe right away to prevent spreadage. But that's just me. This is slightly evil, but when I want an ingredient list and actually have to ask the company, I simply write them and tell them that I had an allergic reaction to something in the product, and since I have never had a reaction to the obvious at first glance ingredients (like chocolate and sugar and milk etc) perhaps they would be so kind as to prevent my suffering in the future by revealing the not so obvious ingredients. You would be amazed at how willing they are to cough up those lists.
  10. I use a brand called "Just Tomatoes" that I buy in the US when I am there. Of course they don't really have too many powders, but it's easy to grind up the whole stuff for the small amounts I need. The powders sell in one pound packages for about $33 US. The whole fruits sell in smaller quantities - a 2.5 oz tub is just over $5 US www.justtomatoes.com
  11. This a very old recipe, don't forget. Back in the day, it took a long time to cook a chicken. Especially if it was stuffed with a leaden ball of dough. The yeast/baking powder thing simply is the difference between Pennsylvania Dutch Mennonites and Russian Mennonites. The Pennsylvania Dutch seems to have had somewhat better resources than the Russians, and hence the food is typically a little more upscale, for lack of a better word.
  12. Wow!! Thank you so much! I really appreciate it!
  13. I have lots of experience with this recipe, being a mennonite and all. Bubbat is essentially a baking powder biscuit dough with prunes and/or other dried fruit like apricots or raisins. You can bake it in the bird, or outside the bird. We like it with gravy You can also put it in a pan and press a ring of farmer sausage into it and bake it that way for a fast easy weeknight meal. It's a very old version of stuffing. I have a number of recipes at home, if you are interested. RAHiggins1, I'm fairly certain that if you add rum to the recipe, and invite one mennonite over, they will eat it and love it. Add rum and invite two mennonites over, no one will touch it, and they will pray for your soul for a whole week.
  14. I can't see why it wouldn't...I bought a pound of extract quality beans, and they are what I would call 'dried out' and I use them for vanilla with great results. All you have to lose is a couple of cups of booze, which you could still drink if it doesn't work out
  15. Thanks... I have ordered the book - 3 bucks at ABEbooks! I am trying the nougat recipe I don't need to roll, that's what the husband is for And someone PM'd me and said they were sending some info...I tried to message back but the system wouldn't let me...but I can't wait to see what you have!!
  16. I want to make some caramels with a layer of nougat, like this picture http://www.sanderscandy.com/images/22986.jpg or with a swirl, like this picture http://www.floridanutsaboutcandy.com/Produ...ugatswirltn.jpg Does anyone have any idea how to make the white stuff? I imagine it as some kind of basic nougat. Memories of the storebought candy has it as a slightly gelatinous concoction. I'm open to any and all ideas.
  17. I LOVE this idea. I hope you will consider immitation a sincere form of flattery, because I am totally going to steal that idea!
  18. Was that the David Adjey episode? He and Symon were roomates at culinary school...how could it have been anything other than a tie? Thing that annoyed me was that I have seen David Adjey make the lobster croquettes before on Restaurant Makeover, so I thought they were neither interesting or original. I met him not long ago, he was wearing a purple velveteen jacket, so I guess I'm not surprised
  19. Where is the tea shop? We live in the same area - I'm in Chilliwack and work in Abbotsford - and I would LOVE to stop in and try out some of your treats!!
  20. Badiane

    The Dinner Challenge

    If you hop over to the dinner thread, there is a lovely looking beef noodle casserole that was posted over the weekend and is near the bottom of the current active page. It looks delicious and completely harmeless...a green salad and some buns and you'd be in business!
  21. I do mine in the blender...but only the basil and the olive oil. I freeze it like that, and when I want pesto, I take it out, add the cheese, press some garlic and then use the garlic press to squash the pine nuts or walnuts or whatever. That way, I can use it just as basil puree if I want and it doesn't get wierd in the freezer.
  22. I think Moreno Miotto has a restaurant in PG...if it's still there: Da Moreno 1493 3rd Ave Prince George, BC (250) 564-7922 I don't know Salmon Arm... Burns Lake might have an okay sandwich place and a coffee bar...but strictly truck stop territory. Terrace should have something...they have a reasonable selection of ethics, but I don't kno w any of them. You have to pass through Smithers, which has a couple of good places, and a good farmer's market. I can recommend the Alpenhorn in Smithers for drinks and bar food.
  23. Badiane

    Sirloin Oscar

    According to my classic french culinary school education , the classic is crab and asparagus with bernaise...because bernaise is the classical accompaniment to a grilled item, whereas hollandaise is for poached items, like salmon and eggs and whatnot. I say that as long as there is seafood and asparagus and sauce, I'd be more than happy to eat it!
  24. You might also try googling Shawarma...alternate spelling brings up lots of things. Hard to make without the vertical rack, but the basic is that you use very thin chicken cutlets, preferably thigh meat, and after marinating you stack them on the skewer of the vertical rotisserie and then cook it like that. I would imagine that if you have access to a rotisserie barbecue, you could get much the same effect but you would have to tie the meat top to bottom so it would stay in place as it rotated, since it would be on it's side.
  25. It's not you, it's them. I submit the theory that you are using pretty close to the same cream, and if anything, the restaurant version is a bit lower quality than the one you probably buy. They aren't going to go for a premium brand, after all. When it's shot from the charger, it's super aerated, so you are not in the least wrong that the texture and mouthfeel is different. You also get less cream than if you had hand whipped, because super aerated means it goes further. And disappears a lot faster, as you may have noticed 30 seconds after you get it when all you are left with is a tiny smear of cream where the fluffy pile was.
  • Create New...