Psst... We're working on the next generation of Chowhound! View >
i

ilinda's Profile

Title Last Reply

Need tips for whipping sour cream

Good suggestion. I think I may have been a little impatient and didn't wait for the full re-thickening for fear of over-whipping. I have a feeling the sour cream needs that longer and extra whipping.

May 30, 2015
ilinda in Home Cooking

Need tips for whipping sour cream

Thanks! Good to know about the Mexican.

May 30, 2015
ilinda in Home Cooking

Need tips for whipping sour cream

I have a recipe that uses sour cream and sweetened condensed milk as frosting, provided the sour cream has at least 20% milk fat. I have 30%. However, I have noticed that it does not whip like regular whipped cream. It first sort of thins out, then thickens again. However, does anyone have any tips or tricks on how to ensure the thickening happens just right? Last time it seemed a little too thin. Just wondering if there is something I must always do, or can do to improve my odds. For instance, with whipped cream you can over beat and get butter. Can you over beat sour cream? Help would be great! Thanks.

May 29, 2015
ilinda in Home Cooking

Marrowfat peas anyone?

You can also make fritters or balls. After soaking the kapucijners overnight and boiling them in salt water until they are soft, you can then mash them with some boiled potato, some fried onion, and any lightly fried smoked meat like bacon cut into small cubes. Roll into 2" balls, flatten slightly and fry. Kind of like falafel. You can eat them with an onion cream sauce or sour cream.

Jan 14, 2015
ilinda in General Topics

Duck Galantine - How long to roast?

Thanks both of you. In the end, even though I did not have a crust, I cooked it to her recommended temp of 180'F.

Dec 26, 2014
ilinda in Home Cooking

Duck Galantine - How long to roast?

I am thinking of using Julia Child's Pâté de Canard en Croûte recipe without the "Croûte", so as a roasted galantine. However, I'm not clear what would be the best adjusted time and temperature at which to roast it. The same as with the crust, just a little shorter time. Any suggestions?

Dec 22, 2014
ilinda in Home Cooking

Breakfast/Brunch during the week?

There is a new coffee roasting storefront at Bloor and Dundas West-ish called Outpost Coffee Roasters that specializes in their own coffee blends for taking home, but also looks like it has a display case for something to eat with it:
http://outpostcoffee.com
To be fair have not have gone in yet, but have been watching the renovations eagerly.

Oct 18, 2014
ilinda in Ontario (inc. Toronto)

Salad sauerkraut in Toronto

Thanks pearl3! Just got the fresh sauerkraut from Super Kolbassa next to Benna's. Really VERY good, and as close as possible to the Latvian kind I wanted to find in Toronto. Not as salty as sweeter! Refreshing. Thanks for the tiop!

Mar 16, 2014
ilinda in Ontario (inc. Toronto)

Salad sauerkraut in Toronto

Sounds delicious! Although a stewed traditional sauerkraut would be really nice too with yellow potatoes (boiled or fried). A good sausage likes a stewed and caramelized sauerkraut. When can I come over? ;-)

Mar 11, 2014
ilinda in Ontario (inc. Toronto)

Salad sauerkraut in Toronto

JUST got back from a weekend in Sudbury. Hope there is still some left!
L

Mar 09, 2014
ilinda in Ontario (inc. Toronto)

Salad sauerkraut in Toronto

Thanks PoppiYYZ!
Sounds like a great weekend project! I think the one I was looking had a bit of sugar added, but that is easily solved. Will have to look for a recipe from Latvia, and if I find it I will translate and post here.

Mar 09, 2014
ilinda in Ontario (inc. Toronto)

Breakfast/Brunch during the week?

Bloordale Pantry is now Whipoorwill, but haven't been there yet for brunch. However, they are great for dinner. Loved the apps and burger!

Jan 04, 2014
ilinda in Ontario (inc. Toronto)

Marrowfat peas with streaky bacon (Pelēkie zirņi)

My pleasure. Please post what you thought of them afterward!

Nov 26, 2013
ilinda in Home Cooking

Marrowfat peas anyone?

BTW, the Holland Store did have them canned, but we always c cook them from dried, so that's why I didn't feel like the order had come in. But if you want to try them, I suppose the canned might do. We just bought a can to see what we think but haven't tried it yet. Not sure if the texture will be as good as from dried. We'll see.

Nov 25, 2013
ilinda in General Topics

ISO bulk Marrowfat peas.

OK PoppiYYZ, I've posted the Latvian marrowfat pea recipe in Home Cooking.

Nov 25, 2013
ilinda in Ontario (inc. Toronto)

Marrowfat peas with streaky bacon (Pelēkie zirņi)

Someone on another board asked me to post this recipe for an Latvian Christmas dish made with marrowfat peas, unusual large brown-grey peas also enjoyed by the Dutch.

1 kg marrowfat peas
Salt

200 g streaky bacon, chopped into 1-cm dice
1 onion, peeled and chopped into 1-cm dice
Freshly ground pepper
Salt

Wash peas and leave to soak in cold water overnight.
Drain peas. Put into pot and cover with fresh cold water. Boil peas until soft, adding salt only few minutes before peas are ready.
In meantime, saute bacon and onion together in pan over medium-high heat to render fat and make bacon a little crispy. Add pepper and additional salt to taste. Reserve and keep warm.
When soft, drain cooked peas. While they are still warm put a few spoonfuls of peas into individual bowls and spoon over bacon and onion mixture together with a good serving of the bacon fat. The bacon fat is essential to balance the somewhat floury texture of the large peas.
Very filling, so serve in small portions. Traditionally served as part of a Christmas or New Year's feast that might have black pudding and hunter sausages, and other traditional foods like pīrāgi (bacon rolls - yes, we like our bacon). Often eaten with a spoon and large glass of kefir or buttermilk.

Nov 25, 2013
ilinda in Home Cooking

Anybody seen tinned sprats around the GTA?

Of course, you can always get them and a selection of brands and quality priced accordingly at Starsky's:

http://www.starskycanada.com/aboutus.php

You can get just about any good northern seafood product there.

Nov 25, 2013
ilinda in Ontario (inc. Toronto)

Anybody seen tinned sprats around the GTA?

Too good for cats!! :-)

Nov 25, 2013
ilinda in Ontario (inc. Toronto)

ISO bulk Marrowfat peas.

I love your posts PoppiYYZ. You are so knowledgeable. You turned me on to Bintjes potatoes.

Nov 25, 2013
ilinda in Ontario (inc. Toronto)

ISO bulk Marrowfat peas.

I really am wondering if these peas have a doppelganger, because these brown peas are usually much larger than a regular pea and brown. In Toronto I buy them dry by the package at the Holland Store (2542 Weston Rd), as Dutch people also really enjoy them and import them. However, I just checked today and their order isn't in yet.
We Latvians eat them for Christmas in a bacon and onion sauce. You can't eat a lot as they are very filling, but they have a very specific earthy flavour.

Nov 21, 2013
ilinda in Ontario (inc. Toronto)

ISO bulk Marrowfat peas.

I think you are making a mistake here. Marrowfat peas are not the same as green split peas. They have a brown to grey skin and they are larger. We call them "pelekie zirni" in Latvian and they are a very specific texture and taste.

Marrowfat peas anyone?

I am Latvian and my people are crazy about them. We call them "pelekie zirni" or grey peas. We usually try to buy them in Dutch stores here in Toronto. Was just looking for them yesterday, where you can usually get them at the Holland Store, but apparently the order has still not come in.
We like to eat them mostly in winter just boiled in salt water by the handful, or at Christmas smothered in a generous helping of finely chopped and fried bacon (or speck "spekis") and onions. The warm fat with the nuggets of bacon and onion give the peas a real something more.

Nov 21, 2013
ilinda in General Topics

Best Crabs in Annapolis

BTW, was just in Annapolis one month ago in October 2013. We ate crabs in two places.

Mike's Restaurant & Crab House
3030 Riva Rd, Riva, MD

Buddy's Crabs & Ribs
100 Main St, Annapolis, MD 21401

Mike's was not near the main drag, was a bit outside town but also on a lovely bay and was amazing. Lots of locals and top notch. They tasted made to order in goold Old Bay and came with a free salad bar.
Buddy's had a beautiful view of the harbor but it couldn't begin to compare to Mike's quality. The crabs tasted like they had been pre-cooked and were covered in dry Old Bay that we had to shake off the rubbery beasts.

Best Crabs in Annapolis

Better and better!

Where to get northern European potato varieties in Toronto?

Thanks, I do have my seed potatoes planted in pretty clay-like soil enriched with sand. Apparently there has been over 50% success with sprouting, but the soil isn't ideal. We'll see.

Jul 14, 2013
ilinda in Ontario (inc. Toronto)

Salad sauerkraut in Toronto

BTW, in the end the closest I could find was a sauerkraut from Starsky's which I believed is called "Healthy". It has the freshest texture and is not over-salted. I add a little sugar and get close but not quite. But not bad.
Thanks for everyone's help!

Jul 14, 2013
ilinda in Ontario (inc. Toronto)

Yuba, beancurd or tofu skin... where can you get it in Toronto?

BTW, in the end I went to T&T, and had a very helpful employee take me to both the dried version and the fresh version in the freezer. I chose fresh-frozen and the sheets were large and plentiful, had lots left over, enough for at least triple or quadruple the recipe.
The mock duck turned out great as well and my guests were impressed. The texture was very meat-like. If anyone is interested here is the recipe for Bryanna’s Buddha’s Roast Duck: http://veganfeastkitchen.blogspot.ca/...

Jul 14, 2013
ilinda in Ontario (inc. Toronto)

Where to get northern European potato varieties in Toronto?

Sorry, no idea.

Jul 14, 2013
ilinda in Ontario (inc. Toronto)

Best Crabs in Annapolis

Can you just let me when crab season is? We will be there the second week of October...

Where to get northern European potato varieties in Toronto?

My problem is that I wanted a variety like Laimdota or Vita from Latvia, but was realistic in not being able to get it here. SO, I had to settle for something similar: yellow-fleshed, waxy and firm, earthier flavour. I know that potatoes in Germany were good too in a similar fashion so I went for these same characteristics but Dutch.
This was my own VERY scientific method!! ;-)

Jun 12, 2013
ilinda in Ontario (inc. Toronto)