FauxPas

A very basic soup, but a favourite of mine. Baked Squash Soup with Apple. I baked the squash, along with a sliced onion and some garlic cloves, then mixed with veg stock, grated apple, cumin, coriander, ginger, cayenne. Puréed it, then served with a bit of sour cream. Not sure what kind of squash this is, Red Kabocha maybe??? The soup was very good.

Ummm..... buy them? Sorry, I should have made it clearer, the shells were purchased. There is a bit of cheddar cheese on top, no top crust. Not the best photo. We are living in temp rental accommodations with a limited kitchen. I'm not being all that creative these days.

Some mini-quiche, loosely based on the Dorie Greenspan recipe that was referenced by Anna N and Kerry Beal in their latest Manitoulin adventure. Aside from using tart shells, I added a bit of cooked bacon, used green onion instead of leek or onion and added some Parm cheese to the mixed eggs and cream. I had a small amount of diced red and orange peppers in the freezer, so perfect to use them up. This is great for breakfasts on the run for us, along with a piece of fruit. The original Dorie Greenspan recipe for the Quiche Maraichère here.

You did get me thinking of quiche though when I read this, so I made some mini-quiche, very loosely based on Dorie's recipe. I posted on Breakfast thread.

Sometimes I boil extra potatoes just so I can make pan-fries the next day. Does that count? Also, I just bought some German Butter potatoes from the local farm, they keep their shape quite well, which I like and makes it easier to use them as leftovers.

Is this the man (and the chocolates) you mean, Kerry? http://www.forratschocolates.ca/our-chocolates.aspx I was just watching Dragons' Den as I was reading this.....

It's a cool day and we are fogged in and it just felt like a soup day, so made Baked Potato Soup from Simply Recipes. I made about 1/3 of the recipe for the two of us but used only 2 smallish potatoes added a bit more stock so it wasn't quite so thick. Also added a bit of cream and lots of toppings.

Good attitude! Maybe I should try making it myself as well and see how it goes.

I am thinking of getting one or two of the Epicurean boards. I used one in furnished rental once and liked it. They say they do not harbour bacteria and can be machine-washed. Here is their web site. Description:

Is it an American dish? I don't think I have seen it in Canada, but I have run across it in the US at Thanksgiving (and/or Christmas?) dinners. I love green beans and the first time I saw it, I took a generous portion, but it was absolutely vile. Awful texture and taste, incredible salty and an artificial/over-processed aspect to it and unappealing glutinous sauce. Just everything about it was awful. I'm SURE there must be better versions though, else, as Jaymes says, why would anyone have it?

How did you like the Quiche Maraichère? Would you make it again? Did your pastry turn out OK? (I'm betting it was great!) I did a search and found a blogster who was pleasantly surprised by this recipe, and she has a link to the recipe, if anyone is interested.

Would you buy it again? I would try it (at the price you found it) but not sure I would pay some of the Amazon prices.

How picky is she? Looks like they have a fairly good variety for meal choices.

Also wondering about the Fuji apples - isn't that rather like taking coal to Newcastle? (given your abundance of freshly picked apples)

Is that Made in Canada Hawkins Cheezies???!!!! I love that Castello Danish Blue Cheese, it's a staple for me. And I really like those Campbell's Broths, which surprised me when I first tried them. I get the No Salt Added ones and use them quite often. Does anyone know if they are available in the US? The last time I was in the US for a while, I took some down with me.

Mmmm! Tourtière! I love that suggestion. And the cornbread. I used to cook cornbread with beans and peppers and onions - throw the veggies on the bottom of a pan and put the cornbread on top. Bake and freeze in portions. It can be served with a bit of salsa and sour cream or just eaten on its own or with other veggies. Kerry, I was afraid you might start off with .... "First, get a freeze-dryer..... "

From the same site, I really like the idea of the single-serving Shepherd's Pie Muffins. I probably wouldn't use exactly the same ingredients, though. I also like the muffin pan for making mini-quiches. Speaking of muffins, they freeze well and fruit and whole grains can make them a healthy breakfast or lunch or snack.

Chicken Marasa is one that I have made ahead for freezing. This website has a recipe for that, plus many others for freezing. There is a membership available but I have found a lot of recipes there without a membership. http://onceamonthmeals.com/chicken-marsala/

Not sure about those Humpty Dumpty ChedaCorn thingies. No Hawkins Only-in-Canada Cheezies????

I hope you don't need to use them!

Well, not sure I want to get on that ferry with you (in that storm), but I surely look forward to reading about it!!!

Niagara Falls?

I've never tried that before, but I will now!

Just wondering which cheesemaker you buy from. I know Natural Pastures up here in Courtenay makes Mozzarella di Bufala. (I used to occasionally visit Hilary's Cheese in Cow Bay when I lived further south on the Island.)

My smartphone pulls up the mobile version of the website and I have to say I think it's pretty good - links to menu, reservations and directions all on first page - no scrolling necessary.