but my friend Tom made it. boy was it good!
I don't normally eat Swiss chard. What should I do with it? Also, got tomatoes and beans. Quite the eventful dog walk.
Anyway, ideas welcome, especially re the Swiss chard. I've got eggs. I've got cheese. I've got onions. I was thinking of doing a fritatta type thing but I've never actually made one.
Thanks for that
Rape seed oil is pretty common in England also so i should be able to get it.
It is mostly Olive oil here
i put cinnamon in the batch i made yesterday, they were nice but obviously no authentic
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is indeed rapes-seed oil. I guess rape-seed growers were concerned about the name "rape-seed" and decided to change it to Canola. Since most rape-seed is grown up here in the Canadian prairies, they named it Canadian Oley (ola), "oley" being a botanical name for natural oils.
I prefer to use Sunflower Oil when I'm not using olive oil. I undersatnd from some people that canola causes certain alergic reactions.
aka rapeseed oil. Correct me if I am wrong, Ed.
Thanks for the recipe i will give it a try.
only question what is Canela oil, i assume it is something to do with Cinnamon, as canela is Spanish for Cinnamon
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I got mine from (and is their label as well) Trader Joe's.
The Dude Abides!
I'm truely honored, TigerLilly and even more delighted you enjoyed the meal. I'll get the info off the bottle of balsamic glaze and perhaps you can send for some from the manufactuer /company. As for the sesame seeds, I agree they're best when you toast them yourself in a hot pan. I can get them here already toasted which is nice for garnish and salads but it does lack that beautiful aroma that comes from the release of the natural oils and proteins via a sizzling wok. My mouth is watering now.....
The Dude Abides!
This is a good appetizer, dessert, or snack! My cousin in Puerto Rico taught me this one.
Will feed 2
1 ripe plantain
1 tablespoon butter
1/2 tablespoon balsamic vinegar
1/2 tablespoon brown sugar
cinnamon to taste
Slit plantain and put on a cookie sheet. Preheat oven to 400 degrees. Bake plantain for 40 min.
meanwhile, melt butter in a saucepan and add vinegar and sugar to it. Peel plantains and place on a plate. Drizzle the butter/balsamic/sugar mixture on top of the plantain. sprinkle with cinnamon. yum!
Yo Soy Boricua!
December 4, 1999
Jewish-food authority Matthew Goodman says forget about finding good bagels in America these days. You have to go to Montreal to find the real thing small, handmade, flavorful buns with a crisp crust and the essential hole in the middle. Matthew says the premier bagel bakery in Montreal is St. Viateur Bagel Shop. You can also get a St. Viateur bagel at Beauty’s, Montreal’s legendary old-time Jewish luncheonette.
Adapted from A Treasury of Jewish Holiday Baking, by Marcy Goldman.
Makes 12 bagels
1 1/2 cups warm water
5 tablespoons sugar
3 tablespoons canola oil
1 package dry yeast
1 tablespoon beaten egg
1 tablespoon malt powder or syrup
* 4 1/2 to 5 cups unbleached white bread flour
1 teaspoon Kosher salt
1/2 cup poppy seeds or sesame seeds
6 quarts water
1/3 cup honey
1. In a large bowl stir together warm water, sugar, oil, yeast, egg and malt until yeast dissolves. Stir in salt and 1 cup flour. Fold in enough flour to make a soft dough, about 3 cups.
2. Knead dough for 10-12 minutes, incorporating additional flour as needed, until dough is firm and smooth. Cover with inverted bowl and let sit 10 minutes.
3. Divide dough into 12 pieces. Roll into 10-inch ropes. Curve each rope around hand, pressing together ends to make a bagel shape. If necessary, apply drops of water to help ends stay together. Let bagels rise for 30 minutes.
4. Fill a large kettle with 6 quarts water and honey. Bring to a boil. Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper.
5. Boil bagels in honey-sweetened water for 1 1/2 minutes, turning once. Drain on dish towels and place on baking sheets.
6. Generously sprinkle both sides of bagels with seeds.
7. Place bagels in oven and bake until golden, about 20 minutes, turning once.
*Available in homebrew stores, some health food stores, or from King Arthur Flour (800-827-6836).
About the Recipe Author
Marcy Goldman is a professional baker and pastry chef from Montreal. She authored the Julia Child First Book-nominated A Treasury of Jewish Holiday Baking (l998, Doubleday), now in its third printing. Goldman, a regular contributor to the Washington Post, La Times Syndicate, and the Detroit Free Press as well as many other American and Canadian food magazines and newspapers, also hosts the award-winning Baker Boulanger Web site, where more than 900 of her original recipes are available. Her second book, The Coffee Bistro Baking Book, is coming on in 2001. Goldman lives with her three incredible sons, those fabulous baker boys! in Montreal, Canada.
There are also several Montreal Bagel recipes on Google:
Montreal Bagel Recipes