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I mean sugar, not suger. Sorry! red face

You can get most things English in Ireland, Coleman's is a famous Brand, as is Lea and Perrin's Worcestershire sauce- Bob - - - - - - - - - - - - - Spanish Jam

Pendeli's Pizza, in Montreal, has been using anise in their sauce for years! They are the most popular pizza joint in Montreal, BTW. Their pizza's are to die for! "Pendeli’s was next – my choice. A friend had raved about it and others had confirmed his opinion. This one, another delivery, was an awesome beast: the “Pendeli’s Special”, all dressed plus onions, olives, anchovies and bacon. My countertop positively groaned. “This is more like it,” Adrian said finally, having “taste-tested” two eighth-sized slices." - www.montrealfood.com/restos/junk.pizza.htm

TigerLilly, Thanks for the pizza sauce recipe. I love a good home-made pizza! I also love Pendeli's Pizzas, so that recipe is particularly interesting to me!

One summer when I was a kid my father tried to make blackberry jam with berries we had picked. He boiled them up but they never jelled, so we made vanilla yogurt, mixed in the blackberry soup, and froze it. It was delicious.

He forgot to add pectin. Pectin makes it gel up.

OMG Ed that looks amazing. I always loved eating in Montreal when I used to visit my ex's sister & family there in the 80's...

mmmm...depends on the situation..right now....toast with marmite yum!

Don't get me started! Montreal truly is an amazing place for food. Even Steve Shaw, one of the NY Times food editor's agrees! He raved about Montreal's food in a NY Times article a few years ago, and on his website. Sadly his site no longer exists, but I did save page captures.Never mind. What with a Romanian-Jewish culinary tradition, mixed in with Greek restaurant ownership for the last 40 years (the Greeks have an excellent culinary history BTW), plus good ol' Gallic love of food - what's not to love? But never mind the high-end restaurants (of which Montreal has legion), I'm really raving about the "casse-croutes", snack-bars, steamed hot-dog joints, Greek souvlaki joints, (both of which are ubiquitous), Montreal style steak subs (to die for), and Montreal pizzas - you have a plethora of cheap, but good eats all over town. I'm getting hungry for a Dilallo's Hamburger, right now! ;-)

is Schwartz's still there? mmmmmm. meat.

Is still there and as popular as ever. But Ben's over on de Maisonneuve has closed, due to labor strife. St. Laurent Blvd has become so hip and chi-chi, don't you know!

Does anyone have a tasty recipe for Kind Veggie Burritos? I want to make them tonight but I don't have a recipe to follow.

Should be a recipe in there waiting for you. Betty Crocker I ain't, and there's no way I'm posting it for all to see and suffering the richly deserved round of abuse that no doubt would ensue, but it should get you closer to dinner.

Thank you very much!

I have the recipe for Veggie Tacos but now I need the kind veggie burritos recipe!

try one of these http://www.cooks.com/rec/search/0,1-0,veggie_burrito,FF.html Bob - - - - - - - - - - - - - Spanish Jam

anyone tried any of the recipes, feedback would be appreciated, any suggestions for improving Bob - - - - - - - - - - - - - - Spanish Jam

Did your tuna tip, minus the kosher salt which I cannot get here, and had to wing it with the "balsamic glaze" as have no idea what that is. Anyhow, was great, and the sesame seeds were a MAJOR hit. Am never making fresh tuna without them again! Even roasted them myself before adding them. YUM!

Just made my first attempt at Bagels, they haven't come out too bad, but i need to fine tune Bob - - - - - - - - - - - - - - Spanish Jam

Bagels in Montreal 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. Montreal Bagels 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

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!

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.....Thanks again. The Dude Abides!

I got mine from (and is their label as well) Trader Joe's. The Dude Abides!

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 Bob - - - - - - - - - - - - - - Spanish Jam

aka rapeseed oil. Correct me if I am wrong, Ed.

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.

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 Bob - - - - - - - - - - - - - - Spanish Jam

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.

I smoked a 9 pound piece of Pork Shoulder for 8 hours using hickory. Melts in your mouth.

Braised Swiss Chard1 bunch Swiss chard 3 tablespoons virgin olive oil 3 cloves garlic, minced 1 small can of Delmonte tomato sauce salt and pepper to taste Clean Swiss chard with water. Cut off stems. Do not dry leaves; allow moisture to remain after washing. In a skillet, braise the garlic in the olive oil until golden. Add Swiss chard, braised until wilted. Add tomato sauce. Cook for 10 minutes over low heat. Salt and pepper to taste. SWISS CHARD WRAPS 9-10 Swiss chard leaves, at least 9 inches 1 lg. tomato, sliced and cut in half 1/2 c. Mozzarella cheese, grated 2 tbsp. olive oil 1 tbsp. onion flakes Salt and pepper Steam Swiss chard for a few minutes. Do not overcook. Open leaves and brush on olive oil lightly. Put tomato slice in center of leaf - top with pinch onion - salt and pepper and one tablespoon cheese. fold leaf around tomato - this will hold together well. Put on grill until hot - can turn once. Works best if you use a 2 sided grill that holds food in place. This can also be cooked in oven at 400 degrees for 10 minutes on a cookie sheet. SWISS CHARD 2 lb. Swiss chard 2 cloves garlic, chopped 1 c. chopped green onion 1/4 c. butter or olive oil 1/4 c. & 1 tbsp. lemon juice 1/4 tsp. salt 1/4 tsp. black pepper 1/4 tsp. celery salt Pinch of nutmeg Wash Swiss chard thoroughly; drain. Remove leaves from stalks. Tear leaves into small pieces. Set aside. Cut stalks into inch size pieces. In large saucepan saute cut up stalks, onion, garlic in butter or olive oil. Add salt, pepper, celery salt, nutmeg and lemon juice to pan. Reduce heat. Add Swiss chard leaves. Cover. Simmer 15 minutes, stirring occasionally. (To this may be added 1 tablespoon capers, 1 1/2 cups chopped tomatoes and sprinkled with cheese before serving.) Are all pasted from the internet, seem slightly similar, but sound good. Perhaps gives you a creative start about what to do with your swiss chard, marye?

The spice for these is sold everywhere in AndaluciaThe box has a Red Turbaned Moor with a white beard 100 g small cubes of Pork 2 cloves of Garlic ( finely Chopped) 2 Teaspoons salt 5 teaspoons Pinchos seasoning 3 tablespoons Olive Oil 1 tablespoon Lemon Juice Crush the garlic and salt in mortar and add the spice, oil and lemon juice skewer the pork and turn the pieces in the marinade in a shallow dish making sure they are completely coated. Leave to marinade for 2 hours or longer if possible heat grill and cover the grid with foil spread the kebabs out and grill for 2 minutes on each side , flipping with tongs Bob - - - - - - - - - - - - - - Spanish Jam

Spanish Omelettes are very different from French, they are thick like a cake. It is possible to buy them ready made in all supermarkets Spanish fast food 500g potatoes diced and peeled 6 large eggs 125ml Olive oil salt and freshly ground black pepper use a 9 inch frying pan and heat the oil until very hot add the potatoes and stir until they are covered with oil. Reduce the heat and cook the potatoes turning regularly so they do not colour. remove the potatoes with a slotted spoon and put into a boil lined with kitchen paper to absob the oil. Drain the oil from the pan into a cup and clean the pan with kitchen paper if there are any sticky patches. strain 2 tablespoons of oil back into pan and reheat Beat together the eggs and seasoning. Pull the paper from under the potatoes and pour the egg mixture over coating the potatoes well Pour this mixture into the hot oil, give it about a minute in the hot oil then turn the heat down. with a spatula pull the tortilla off the edge of the pan and shake the pan occasionally to make sure it doesn't stick. when the top has ceased to be liquid put under a hot grill to cook top for another 2 minutes until browned. turn out onto upside down onto a plate ( in Spain you can buy a special plate for this) it can be eaten hot or cold, just cut a wedge Bob - - - - - - - - - - - - - - Spanish Jam

Thanks Bob! Had always wondered why Spanish tortilla's are so firm and non-scrambled eggy, and now you have solved the mystery for me. Must be the potatos. Feel sooo much better now! And what is the red stuff that you get on tortilla sandwiches? Is that just tomatos? Peppers? Tastes more like tomatos, but as was spread so thin, I wasn't sure. No onions then? Thought I tasted onions, but perhaps was mistaken. You can continue on this theme, if you want. Both recipes so far I will make a.s.a.p. Wonder whether I should get a little grill for my balcony?

You can put anything in a tortilla, as there is not more filling than egg. Peppers tomatoes Jamon, Chorizo as long as the filling is not too wet then the tortilla does not set properly Bob - - - - - - - - - - - - - - Spanish Jam

any fans of Malt out there I love Islay Malts there is a discussion going on on The yahoo Eurotraders group about Malts at the moment any fav Malts Bob - - - - - - - - - - - - - - Spanish Jam

Migas is really a base for a dish, like Pasta and Couscous Spanish Bread is mostly like French Baguettes Cut the crusts from the bread, cut into cubes sprinkle with water and season with salt and pepper and wrap in a cloth overnight. half an hour before serving heat olive oil in a pan with 2 garlic cloves that have been bruised with a knife. When this smokes discard the garlic and add the crumbs from your cloth. cook for 15 mins stirring constantly. Serve Migas very hot which whatever you want as you would potatoes or Pasta Bob - - - - - - - - - - - - - - Spanish Jam

Have old bread that was soaking, so will make una migas hoy. Usually I made stuffing for a chicken from old bread, but will try something different. As for your question about whisky, am not such a knowledgeable person myself, but my best friend Martin here is a real connisseur (sp?). For our mutual 40th birthday party in April we got a bottle of 16 year old Lagavulin, which is an Islay single malt, and according to the box, Lagavulin COULD be "one of the oldest distillery sites in Scotland". Am finding the flavor quite nice, but as I said am no specialist. Do enjoy that this one tastes dark and peaty though.

funny you should mention that ...my wife and I fell into eachothers arms for the first time many years ago after sharing much of a bottle of Lagavulin on hot tropical night in Java Indonesia (this is true I promise)! She says the stuff was her downfall, but we drank toasts with it at our subsequent wedding and we always have a bottle stashed somewhere for special occasions!

What a wonderful and romantic whisky adventure! But Martin would NOT like this story, as he keeps telling me that fine whisky is to be sipped delicately and enjoyed, and not for getting schockered on! We will probably have our bottle for the next 5 years or so, as he promised only to drink it when we are together.

are my favorite I like Caol Ila and Bunnahabain I don't like whisky in warm weather, much better in front of a fire in the winter, listening to good music Bob - - - - - - - - - - - - - - Spanish Jam

I like it too, though the last time I had any was over a decade ago at the funeral of a friend who was something of a connoisseur (with the attitude to match). His friends, several of whom appeared to have brought bottles to pass around, consumed vast quantities of the stuff in his honor.

Did the Migas turn out OK ? Bob - - - - - - - - - - - - - - Spanish Jam

At least (having not tried Migas in Spain yet) plates were emptied, 2nds were eaten, and my children said was a welcome change from pasta. My daughter said she will stop giving most of our old bread to the horse she rides (a sign of HUGE approval, as she adores that horse), and make migas more often. We ate it w/chicken pieces, tomatos, and onions.

A little chilly here in Erie, Pa. today. A reminder that winter is just around the corner. Anyhow that means it's stew time!!!! Cube up some potatoes, about 1/2 the crockpot. then add a small bag of baby carrots, one big onion sliced, 4 bay leaves, 3 cloves garlic minced, 1/4to1/2 cup red wine. Add 1 can cream of celery soup, 1 can cream of mushroom soup. Brown both sides of a 3lb beef roast in olive oil season roast to your taste, on bothsides. Put roast in crockpot on top of everything, and pour drippings over it and add 1 can of french onion soup, close lid. Set crockpot on low and let cook for about 8 hrs. Dinner is served!!!!

...to the grocery store, Steve O. Perfect timing and a great recipe! The Dude Abides!

Let me know how it turns out!!! Besides for my sauce and meatballs, that is my wife and daughter's favorite dish.

A glass of fine English Ale, a glass of Bowmore cask strength Scotch to chase it down and a pipe of Alpujarran hierba and disc 4 Steppin out on the stereo Perfecta on a warm evening to - - - - - - - - - - - - - - Spanish Jam

You're on you're own for the sauce.Makes 24 good sized meatballs. 2lbs. ground chuck,3eggs, 1cup breadcrumbs, 2 slices stale bread broken into small pieces, sprinkle with oregano and basil to your liking, 1/4 cup parmesan and romano cheese, and at least 3 cloaves garlic minced. Mix all together thuroughly and make your balls. Bake on 350 for 20 to 30 minutes or brown in a frying pan. Throw into YOUR sauce. My wife likes a hunk of pork in there and I like sweet Italian Sausage, so those get added also. My sauce is my Mom's and if I told ya I'd have to kill ya HA! HA!