Deborah's Profile
Vegetarian and Vegan Cookbooks
goodhealthgourmet I second the Rebar modern food cookbook. Rebar is a vegetarian restaurant in Victoria British Columbia that serves breakfast, brunch and lunch. Their book is full of well seasoned interesting vegetarian/vegan dishes which delight the taste buds. One of my main books for inspiration.
Hazan's "Roman style" fava beans... shelled, and then the skin?
If they are really young fava beans (spring ones) then you don't have to skin them.
Happy to See This Board
So understand.....was caregiver to my MIL for many years while she suffered from congestive heart failure and it was amazing how people really didn't understand how dangerous sodium was to her condition. I couldn't trust her nursing home residence so brought in homemade no sodium soups etc. for her meals. I am very happy to see this new board and hope it may help many people navigate special diet needs.
Happy accident - keeping salad greens fresh
janniecooks it might be the fact you are covering the greens with foil. A year ago a friend told me to wrap my celery in foil before putting it in a plastic bag and refrigerating. The celery last for weeks.
Starting With Appetizer and Glass of Wine in Lounge at DNA....where to go after?
We enjoy grazing at different bars/lounges. We will be in Montreal on Friday night and plan our first taste at DNA. We would really appreciate any advice for bars/lounges within walking or easy taxi distance for further tastings.
Secrets/Tips for a Perfect Beef Wellington??
We like our filet of beef rare so want to make sure I don't overcook it when I make a Beef Wellington. This is not my dish of choice but it has been requested for a Birthday dinner. Any secrets/tips for cooking Beef Wellington? Thank-you in advance for any advice.
Substitute shrimp for crab in crab cakes?
goodhealthgourmet...you rock! I follow your logs and always appreciate your imput on different questions here. Thank-You
Best Black Bean Burger Recipe.....Please
Thanks Valerie, this recipe looks very interesting!
Best Black Bean Burger Recipe.....Please
wyogal: I just mashed the beans and added some chipotle and dried oregano. Used the same toppings I would with a bison burger.....onion, tomato,pickles, mayo, dijon mustard and ketchup. I realize there are endless ingredients you could put into the burger or toppings and I was interested to see what other people do. Thanks for your reply.
Best Black Bean Burger Recipe.....Please
Threw together some black bean burgers the other night and we really enjoyed them. I am looking for ideas for different ingredients to mix in with the black beans and also some interesting toppings to serve with them. Thanks.
Elbows On The Table & Other Bad Habits - A Poll...
Both elbows on the table....after you have eaten.....with fingers clasped is not considered bad manners. It's when you have one elbow on the table and shoveling food with the opposite hand that it is considered bad manners.
Monsieur B......Food or Mood?
Negotiated a reservation for a Saturday night. 6:00pm too early....9:00pm too late. We were allowed 6:30pm reservation as long as we knew we had to vacate our table by 8:45pm. Totally fair. We were seated at a table for two near the entrance. The room is long and narrow and there isn't much choice for seating. The noise level was extremely high. There were two long tables of young adults very much enjoying their time together. Throughout our dinner, there was a stream of diners filing out the door to smoke. So, the constant stream of people filing past our table...going and coming was unpleasant and the noise level was at a point that we couldn't comfortably converse.
We really did enjoy our meal. The dishes we had were quite innovative....and we appreciated the presentation.
The menu prices were amazingly cheap.
We were amused that we weren't paying attention.....would you like an amuse? Two small bites for $8.00. Would you like a "Trou Normand" $10.00. Our fault!
We are from Gatineau/Ottawa and visit Montreal on a regular basis. As much as we enjoyed our meal at Monsieur B there were too many negatives...non, unfortunately, to do with food.
Leaving for Ottawa Friday morning....where to go???
A really excellent restaurant in Hull....very good food....very reasonable prices on food and wine....and nice atmosphere is Bistro St.Jacques on Rue St.Jacques. The Bistro was reviewed by the Citizen (Ottawa's newspaper) again....in the last 2 months and they raved about it. It is just over the river from Ottawa and very easy to get to and the staff is very welcoming. My husband and I discovered this restaurant a couple of years ago and go often. If it is warm enough, they have a nice outdoor patio but dining inside is lovely too.
Loved Pintxo and Au 5e peche....now what??
Thought Monsieur B (BYOB) looked interesting....but their seatings are 6:00pm and 9:00pm....too early and too late for us. We do like BYOB but don't really care. Any suggestions? We are in Montreal over a Sat. in early Sept. Would appreciate any suggestions. Thanks.
Please recommend a great lunch spot between Montreal and Quebec City
We travel on the 20 between Montreal and Quebec City. Really, there aren't any great restaurants that we know of along the drive. My suggestion is leave Montreal early morning and you will be in Quebec City for lunch.
My Mistake! Not King Edward! Small Plates Restaurant....Victoria and King Street Vicinity
Staying in this area but don't mind a short cab ride. Any suggestions for restaurants that encourage sharing? Thanks!
Small Plates Restaurants in area of Victoria and King Edward Sts.
Yes you are right bytepusher...my mistake! Have been reading about Origin on different sites and their reviews are mixed. While the food sounds like fun, the service has been questioned. Thanks though for your suggestion. I am tempted!
Small Plates Restaurants in area of Victoria and King Edward Sts.
Staying in this vicinity of Toronto. Love sharing small plates. Are there any good small plates restaurants within walking distance or a short cab ride? Thanks so much.
Breakfast that knocks your socks off
newfie29: also love poached eggs.....my favourite is a base of wilted spinach, layered with a spicy vegetable lentil mixture and a perfectly cooked poached egg on top.
Help! My tzatziki sucks!!
smutcker....I forgot to say I did use garlic! 3 cloves.....we like our tzatziki garlicky.
Help! My tzatziki sucks!!
Isolda and Smtucker. You were right about the sugar. It made a vast difference in the taste of my tzatziki! I used the 0% Skotidakis Greek Yogurt and I decided to try the sugar before I added some other ingredients, such as sour cream, that were suggested. I didn't need anything more. Just the yogurt, cucumber, sugar, dill and a little acid. (I used a little Champagne vinegar but could use lemon or red wine vinegar). We are finding the tzatziki is tasting delicious and we use it on everything. Thanks!
It's raining cucumbers!
Sauteed cucumbers. Peel and seed cucumbers and julienne into 1-inch strips. Use butter or olive oil to cook the cucumbers. Saute on medium heat until they are limp. Throw in a good handful of minced fresh dill. Really these are delicious. Sometimes, I braise up whole small radishes or slice larger ones and braise in a little chicken stock. Once cooked throw them into the pan of cucumbers.
Porcini Mushrooms
Godslamb: Porcini mushrooms don't have gills. Their underside looks like sponges. There are many varieties. We pick them, slice them, and dry them on screens outside in the sun. Once dried we store them in paper bags. They add great flavour to many dishes.
Lisbon and Porto
syoung: We were in Porto about 3 years ago. We had a great time going to different bars that advertised serving assorted ports. We got our information from a few guide books and off the web and we were amazed with the vast amount of information we gleamed from these tastings. You are in for a real treat!
Help! My tzatziki sucks!!
Fage is raved about....I'm not sure if I can get it in Ottawa, Ontario. But, I am starting to realize that a little fat in the Greek yogurt might very well improve the tzatziki.
Help! My tzatziki sucks!!
Using lovely Lebanese cucumbers from the farmer's market and making sure there are no seeds.
