forever_young_ca

I would like to join with the others and thank you Jamie for a wonderful blog. I can only imagine the time and effort a week of blogging takes. It is a huge committment at a very busy time of year. Your photos showed off our part of the world for the wonderful place it is. As I live on the Sunshine Coast, I loved your story about your summers on Pasley Island and fishing off Whorlcombe Island. Next time I get a salmon that is worthy I will definately try "Big Pete’s Salmon". Merry Christmas to you and your family.

My standby cheese gourgeres from the French Laundry cookbook calls for 5 oz (1 1/4 cups of gruyere) for 4 eggs, so I think I will try that. I may add a hint of mustard to the batter to give it a bit of a lift. What do you think of a bit of Dijon in the batter?

When I was a child my mother used to stuff the beef heart with a mixture made from bread cubes, sage, butter, onions, poultry seasoning (like a turkey ressing). I think she then baked it in the oven. I don't know how long it was baked or steamed, but it was wonderful. It is one of my favorite childhood food memories. To this day I love turkey & chicken hearts and grab them befoe anyone else can get them

I am planning to make cheese gourgeres to serve with pre dinner drinks this weekend. I would like to try this recipe, but am wondering if the sweetened condensed milk will be to sweet for a savory bite and how much cheese I should add?

I have made Paula Wolfert's Oven Baked Polenta and it is fabulous. It produces a wonderful creamy polenta which is no work and no stirring. Far superior to any stove top polenta I have every made. It is on page 177 of her "The Slow Mediteranean Kitchen". PM me if you decide to do this and need the recipe. It would be absolutely outstanding with short ribs, or any long beefy braise.

O'Doules on Robson has a private dining room with a huge square dark wooden table(s) and wine storage on the permiter. I would think that it would seat at least 14.

Marlene I have been toying with the idea of using a computer program for a while now to get me organized. What did you not like about Mastercook compared to the one you use now? Also, my home situation is that my computer is on the 2nd floor of the house, the kitchen on the main. I don't know if the logistics will complicate my life. Do you printout a receipe every time you use it, or are you lucky enough to have a laptop in your kitchen? Thanks

I find all of the staff at Les Amis very good. Rather going in with some pre conceived notions I would ask Alice (or Joe or Alison) what happens to be good at the time. They will steer you to some cheeses that are at their peak and will have some wine suggetions to go with them. PS. I agree with Ling that Mont D'or is the king of cheeses. Sadly it is not available usually until mid to late November. I would doubt very much if it is in at this time. Depending upon when your party is, you may ask when it is coming in and put your name on the wait list to get some.

Thanks again Wendy

Thanks Wendy - 350 it is for 2.5 hours I am assuming.......

I am baking a frozen apple pie from the raw state this afternoon. I have read Wendy's demo stating that this is how she does it. My question is at what temperature do I cook this pie? I think I read that she cooked it for something like 2.5 hours. Normally I cook pie at a high heat for a few minutes, but am concerned that the crust will get too brown if it in the oven for that long at too high a heat. Thanks for the help.

This is the receipe I made last night - to great success. A huge chocolate hit that coated the fruit nicely. I served with green seedless grapes, mandarin orange segments, bananas, apples, pears, plums, and chunked up pear cake (from Alain Ducasse) This was very easy to do, and aside from some last minute fruit cutting a breeze to do. Thanks all for your help.

For example - 8 oz chocolate and 8 fluid oz cream? What kind of cholocate? Thanks for everyone's help

No children will be there............. Thanks so much for your suggestions. I had absolutely no clue what to do. I have fondued often but always with cheese, oil or broth. The fondue pot is electric controlled. I bought one of these after having a bad accident with the fuel type and almost buring the house down

I want to make a chocolate fondue as part of a buffet I am doing. As I have never done one before, I would appreciate some help in suggestions as how to do the sauce. I assume it is a little more than just melting some good quality chocolate. Thanks to anyone who can help me.

Dinner looks fabulous, Drandchef

I did the World's Best Cabbage this weekend and loved it. I served it with an old fashioned braised Swiss Steak that was falling apart tender and noodles. A fabulous fall combination!

I just had to add my 2 cents to this......... Here is the family favourite butter tart receipe. It has been used for years by my mother and grandmother and now myself. I think it is the best I have ever tasted. I make these in huge quantities at Christmas for friends and family who insist that the holidays would not be the same without my butter tarts. 1 cup raisins, 3/4 - 1 cup brown sugar 3 tbsp butter 1 egg 1/2 tsp vanilla 1/4 tsp salt Pour boiling water over raisins and let stand and plump for a few minutes. Drain raisins and while still hot add butter, stir, add brown sugar, stir and add remaining ingredients. Let mixture sit while you are preparing the tart crusts. It will get nice and runny. Fill unbaked tart shells about 3/4 full. Bake at 400 degrees until bubbly. Do not overcook, or they will be dry. They should have a slightly runny consistency when you bite into them. Nuts in butter tarts - this is a hottly debated issue in our family. Generally thought by the majority (myself included) to be a horrible sin, digressing from the true nature of butter tarts. Vinegar - personally I have never used it in a butter tart, but to each his own.

Although far from an expert, I think they are the same buns that I love so much. In Vancouver they are called "cocktail buns". I don't know where you live, but if you are lucky enough to have several Chineses bakeries available, a good quest is to try each and every one of them in search of your favourite! Each bakery seems to make them slightly different!

I too am addicted to the lemon cream. Easily the best lemon cream in the world. I often make a lemon tart if enough survives my fridge raiding! I don't have access to the glaze he wants, so what I do is sweeten some whip cream, and spread a thin layer on top. Delicious! The crust with the almonds he uses is also fabulous. Do not miss out on the tart because you can't get the topping. One dinner guest described is as a "better than sex" tart! Also good in miniature tart size with a bit of sweetened whipped cream on top. I think whipped creme fraiche would be great as well.

Thank you for doing this demo. A picture is worth a thousand words. Puff pastry has alwasy been on my "want to do, but afraid to do list." With the help of your demo and excellent explanations regarding temperature, I think I will give it a try.

I've been to both several times. Parkside wins my vote

A couple of weeks ago the Marquis had it cheaper than we bought in the Okanagan

We stayed at the Naramata Inn for 4 nights in May while doing an OK wine tour. Ate both at the Wine Bar and the dining room. The wine bar is a great place on Friday night as they have live jazz, making for a very buzzy atmosphere. They make fabulouse breads. Food is ok. We had a wonderful 6 course tasting menu in the dining room. Fabulous atmosphere with a seat by the window, and one of the best cheese soups I have ever eaten. Great service as well. Also the wine menu features the 2001 Oysoyoos LaRose which is a difficult if not impossible wine to buy and absolutely wonderful to taste. We had a great time wine tasting on the Naramata Bench as well as the Golden Mile. Also the spa at the Naraamata Inn does one of the best pedicures I have ever had!

Eden, I have made this ice cream many times and it has never failed to please. Question - I have always chilled the strawberry custard mix overnight to make sure that I get the mix cold enough. Did you do this - or put the mix straight into the ice cream maker? I do not have an expensive maker - a Cuisinart with a bowl that I keep permanently in the freezer.