tag:blogger.com,1999:blog-367661532024-02-28T04:40:35.496-06:00Wild Serendipity WritingsWild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-36766153.post-39614157633142872882012-10-03T11:44:00.001-06:002012-10-03T18:42:59.686-06:00Macarons<div class="separator" style="clear: both; text-align: center;">
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I swore off ever writing about <a href="http://en.wikipedia.org/wiki/Macaron">macarons</a>, but I've had so many customers come to discuss the making of them, that I thought I'd share my experience and advice. I, myself, have struggled with them on and off, and just when I think I've worked out all the kinks, disaster unfolds! They have definitely been the most puzzling and often irritating products I've ever made. We had another humid summer here this here, which wreaks havoc with anything meringue - there was a point when I even questioned whether I knew how to make them at all, after nearly two years of producing them for sale. So why do I keep making the little devils? Well, I still smile at the sheer beauty of the finished beauties, and of course, to the delight of my ever-appreciative customers. <br />
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It all began with looking over the class offerings at <a href="http://www.lcbparis.com/index.cfm?fa=frontendmod.campushomepage&navigationid=44&setcampusid=1&setlangid=1">Le Cordon Bleu</a> in Paris for an upcoming trip - this was in 2010. One of the classes that fit in with my schedule was Sweet & Savoury Macarons. I'd seen them, of course, who hadn't, by that point? They were already en vogue in major cities across North America, reported to be 'the new cupcake'. I had never had one, yet I instinctly knew this would be a great new product for my booth at the <a href="http://www.saskatoonfarmersmarket.com/">Saskatoon Farmer's Market</a>. They were not really yet being done in Saskatoon and they just seemed like a great fit. So, take the class I did.<br />
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In the class, everything was premeasured out for us, but I found out a little about the ingredients. The almonds are from Spain, whereas ours are from California, and California almonds are known to be more oily. I put this in my memory bank for later when I would be experimenting with macarons at home. The egg whites, as it turns out, are aged for several days at room temperature (!). I immediately knew I wouldn't be following this step - I could see public health being all over that one. <br />
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My first batch turned out great - I see now that one of the insurances we were given was making very tiny macarons. One of the first secrets - the smaller the macaron, the greater your chances at success. It's just physics, with the strength of the batter vs. the diameter of the shell the legs have to support. Legs are the ruffly part of the macaron on the bottom - an essential characteristic of a good macaron. When I came home, I tried making them bigger, and soon found out that I was going to have to play with the recipe/technique. I ended up settling on a recipe that seems to work well for my climate and the materials available to me (ie. California almonds). The recipe, which should yield approximately 40 complete macarons, is: (and yes, you do really need to go by weight)<br />
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~215 grams of egg whites (the whites from 6 large/extra large eggs should yield this)<br />
250 grams of almond flakes (flakes are 'drier' than whole almonds, so best to use them)<br />
400 grams of icing sugar<br />
1/2 tsp cream of tartar (this is to help stabilize the egg whites)<br />
30 grams white sugar<br />
*Note - I have made chocolate here - decrease the icing sugar amount by 30 grams and replace it with cocoa. I have also used brown colouring. <br />
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As far as aging, I have altered my technique several times. Currently, I place the egg whites in an uncovered container and set in the freezer. I've been letting them sit there for a day or so, then thawing out at room temperature. With my routine, I then place them in the refrigerator and take them out a couple hours before using. This seems to age them enough. The freezing helps remove moisture from the egg whites, which is essentially what you want to do in the aging process. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxUs8IYf8adp3Zhdr6z7q_BCNjI5ieylYv8-Ef-iAT2I9fy2VpE77H-XzWDDrgeWYJyY7Q1Wc-yeTTmSfjtTe5Acrx8MkQ8Kt4TB8VOOeD3R56s3GmeoFYYVWR6jZeT4J7TrXu/s1600/finishing+sifting.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxUs8IYf8adp3Zhdr6z7q_BCNjI5ieylYv8-Ef-iAT2I9fy2VpE77H-XzWDDrgeWYJyY7Q1Wc-yeTTmSfjtTe5Acrx8MkQ8Kt4TB8VOOeD3R56s3GmeoFYYVWR6jZeT4J7TrXu/s320/finishing+sifting.jpg" width="320" /></a>To make my almond flour, I use a food processor. If you don't have one, you can buy almond meal already prepared, but it will cost you a bit more. I place the almonds with approx. half of the icing sugar, then process until it starts to stick on the bottom (the flour). I take a large serving spoon and scrape the mixture up from the bottom, then repeat. I do this approx. 7 times. Add the remaining icing sugar, then pass through a sieve. There should be very few almond pieces that are too big to pass through. If you find you do have a lot, then reprocess the remainder and re-sieve. Toss what doesn't go through the sieve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNKlCVcHJKl7DIIWKUSEblUzWhJn4MQHO0xSgfOsScgwfjrLblkmPtpU-9OB3fGD2U0PHsIHCSBm6gu3E82eTb0LLm5X7HoecpXnh4uulLU23HkPwKa_TQTpnlfyxDLCGowDP/s1600/beginning+of+mixing.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilMO3eH8JE32opfPXaxxzA3aRmwqPOTDqqd_vT2uX3yt3hFHciUGDmpnYwb-pvfb2agNhQqiR0nuDbypXAjawlQT46uOyErt57AUbkSxyEhY6TpOsEKGOuqdbASxkxVX3IUso9/s1600/ready+for+cream+of+tartar.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCtgGcv60PLLKp6yQwABc-puaJW_gvpm2AZHnjDagfz-DSwLpu4YpP-bAVTlPHx9sTB-FF7m2lwUXpvjPdpKdaxcRPca4wWBdYhZDjJmgAKiwsc9ggT-_ceUseSJieqmdvm5rK/s1600/ready+to+go.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCtgGcv60PLLKp6yQwABc-puaJW_gvpm2AZHnjDagfz-DSwLpu4YpP-bAVTlPHx9sTB-FF7m2lwUXpvjPdpKdaxcRPca4wWBdYhZDjJmgAKiwsc9ggT-_ceUseSJieqmdvm5rK/s320/ready+to+go.jpg" width="320" /></a>Now, the eggs. They should be at room temperature - if not, place in a microwave on defrost for 15 seconds and test with your finger. Repeat, if needed. Place in the mixture bowl and start on about medium. You want to do a gradual increasing of speed to allow for maximum volume. When the whites are frothy, add the cream of tartar.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilMO3eH8JE32opfPXaxxzA3aRmwqPOTDqqd_vT2uX3yt3hFHciUGDmpnYwb-pvfb2agNhQqiR0nuDbypXAjawlQT46uOyErt57AUbkSxyEhY6TpOsEKGOuqdbASxkxVX3IUso9/s1600/ready+for+cream+of+tartar.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilMO3eH8JE32opfPXaxxzA3aRmwqPOTDqqd_vT2uX3yt3hFHciUGDmpnYwb-pvfb2agNhQqiR0nuDbypXAjawlQT46uOyErt57AUbkSxyEhY6TpOsEKGOuqdbASxkxVX3IUso9/s320/ready+for+cream+of+tartar.jpg" width="320" /></a> <br />
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Once the whites are, well, 'white', and showing the beginning of shallow peaks, add the sugar in three increments. Increase the speed to med/high. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtaLSJCH6B34qG71EikjC02L4H9FcpOKj11ep4TE5Iqq5_vJFXT2cPhn0r5pnD-NIq30Dd5xNa6och6bw9VilWrkBiVUch7feBjtY_Xaa7eG3XvHnXINDFRp_6mB-5tfTDCEW/s1600/soft+peaks.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtaLSJCH6B34qG71EikjC02L4H9FcpOKj11ep4TE5Iqq5_vJFXT2cPhn0r5pnD-NIq30Dd5xNa6och6bw9VilWrkBiVUch7feBjtY_Xaa7eG3XvHnXINDFRp_6mB-5tfTDCEW/s320/soft+peaks.jpg" width="320" /></a>Once you have soft peaks (the 'beak' of the whites will droop, these are very soft whites shown here), increase the speed to high. Beat until the whites are a strong-looking white colour and the sides almost start to 'slide' on the bowl. Test by stopping the beater and checking that the beak of the whites stay completely upright when the beater is held upside down. The whites should also stay in the bowl if the bowl is inverted. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqUPpH10xEnDLUZYylvtunfST-55bENRUoz7QJ53DWAmjq7aQ7aiUc9cEc50OGP-uGkTIayMgBZE3Yg0JW3YUtalBZtShfZFdmPeW0J4OuMiTaHJh4Jy6iyAziag-E5n3FhOXH/s1600/upside+down.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqUPpH10xEnDLUZYylvtunfST-55bENRUoz7QJ53DWAmjq7aQ7aiUc9cEc50OGP-uGkTIayMgBZE3Yg0JW3YUtalBZtShfZFdmPeW0J4OuMiTaHJh4Jy6iyAziag-E5n3FhOXH/s320/upside+down.jpg" width="320" /></a><br />
This is the point where you add colouring - there is such a thing as powdered colour, which I have never seen around, so I use gel paste. You want to add the least liquid to the whites as possible. I add anywhere from 1/8 to 1/4 teaspoon, depending on the intensity you want. Beat until the colour is mostly incorportaed - you will finish mixing it in in the next step. You are now ready for the crucial step of mixing the almond flour with the whites!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNKlCVcHJKl7DIIWKUSEblUzWhJn4MQHO0xSgfOsScgwfjrLblkmPtpU-9OB3fGD2U0PHsIHCSBm6gu3E82eTb0LLm5X7HoecpXnh4uulLU23HkPwKa_TQTpnlfyxDLCGowDP/s1600/beginning+of+mixing.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNKlCVcHJKl7DIIWKUSEblUzWhJn4MQHO0xSgfOsScgwfjrLblkmPtpU-9OB3fGD2U0PHsIHCSBm6gu3E82eTb0LLm5X7HoecpXnh4uulLU23HkPwKa_TQTpnlfyxDLCGowDP/s320/beginning+of+mixing.jpg" width="320" /></a>Transfer the whites to a very large bowl. Sprinkle over about 1/2 of the almond flour. With a large spatula, gently fold the mixture. When it looks like the almond flour has been pretty much incorporated, add the rest of the flour. Continue to fold; once the flour is incorporated, use a spoon and scrape off the spatula. Using the back of the spatula (you are simulating a large bowl scraper), continue folding, working your way along the sides of the bowl. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZp43Xy3mM3NV6x8dV4lUtVhUWnYmU4Duui8xWZgfdkoxy_x9XDf5Z1aXXS5fadd4ieIhL-iNBw58FOSnHVGzKZ_v4D6JP4ClBkeC4pk9wvC1mGNT2YkbUfN8HyUtcnDIOHFU/s1600/start+of+macaronage.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZp43Xy3mM3NV6x8dV4lUtVhUWnYmU4Duui8xWZgfdkoxy_x9XDf5Z1aXXS5fadd4ieIhL-iNBw58FOSnHVGzKZ_v4D6JP4ClBkeC4pk9wvC1mGNT2YkbUfN8HyUtcnDIOHFU/s320/start+of+macaronage.jpg" width="320" /></a>Once the mixture looks cohesive and not streaky with egg white, do a 'flow' test. The mixture should flow like lava, as it is traditionally described. It should also begin to fall off the spatula in ribbons. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UWb-U_nvn85vardtxdANKj6rl81yi0LAzlCYlduQzrwuvKW8n66akffaDi9tGKAZ7M6CYQCZgozVb1XroUcSkWjNrrn3k7KLypw_Z0Gebyxouum0aAPfnolZRczw7dPPq8YT/s1600/ribboning.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UWb-U_nvn85vardtxdANKj6rl81yi0LAzlCYlduQzrwuvKW8n66akffaDi9tGKAZ7M6CYQCZgozVb1XroUcSkWjNrrn3k7KLypw_Z0Gebyxouum0aAPfnolZRczw7dPPq8YT/s320/ribboning.jpg" width="320" /></a>This is the point where you can overbeat the batter by even a couple of strokes and have your macarons not turn out. If they are flowing off the spatula in a quickly falling ribbon, you've gone too far. If this has happened, take my advice and make very tiny macarons. It's your best chance at success.<br />
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Scrape the mixture into a large piping bag fitted with a 1 cm tip. I use silpat baking liners because I get a near perfectly round macaron. I have yet to get roundness when using parchment - I think the parchment I have access to is very thin. The parchment we used in Paris was quite thick and very waxy. Pipe out small circles (about and inch to an inch and a half), allowing enough room between for spreading. I get rows of five across.<br />
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You now need to let them sit and develop a bit of a skin. I use the aid of a fan to speed this up because I make several batches at once, which only takes about 20 min per batch for the skin to form. Without a fan, it will take roughly 45 minutes. You should be able to lightly touch the surface of a macaron and not be sticky.<br />
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Oven temperature - this depends on your oven entirely. I use a commercial convection oven at 250F, which translates to 300F for regular ovens. I bake 9 minutes, then turn the pans (you may not need to do this in a regular oven) about bake another 9 minutes. At the end of the 18 minutes, I gently try to move the top of one of the macarons. If it gives, I bake another minute, then test again. If it is giving, they are not cooked all the way through and you will struggle to get them off the liners/parchment. Plus, the texture will be too wet for the final macaron.<br />
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When cool, remove them from the parchment/silpat, peeling from underneath if necessary (you place your index finger under the siplat/parchment and push along the surface of the macaron - the cookie should pop off. They are ready to ice now, or you can store them in the freezer until you're ready for that step. I fill them from frozen, they are less fragile and easier to deal with.<br />
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<span style="font-size: large;"><b><u>Honey Buttercream:</u></b></span><br />
Now you can fill them with whatever you like, but I use a honey butter cream. The beauty is I get to use up the 6 egg yolks from a batch of macarons!<br />
6 egg yolks<br />
2/3 cup honey, divided<br />
1 pound butter, softened<br />
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Beat the egg yolks in a mixer until light and thickened. Add 1/3 cup boiling honey, pouring slowly down the side on medium speed. Beat until the bowl has cooled completely. Add the butter in 1/8th of a pound increments. When combined, add the remaining 1/3 cup honey (room temperature). Beat until combined. Flavour as desired.<br />
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Place the macaron shells in pairs of similar size/shapes. Fill with the buttercream and gently sandwich together. Store in the refrigerator overnight to achieve the best flavour/texture, allowing to come to room temperature before eating. You can also store in the freezer (let the icing set up in the freezer first before stacking them sideways). From frozen, allow to thaw in the refrigerator overnight, allowing to come to room temperature before eating. The proper texture of a good macaron is a crisp outer shell and a soft, velvety interior.......overall, a little bit cloud-like.<br />
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There are many steps when, if not done quite correctly, can greatly affect the outcome of the macarons. It could be a combination of mis-steps, or just one. I am finally to the point where I have success almost all of the time, but there are still batches where half will come out funny (cracked, or the tops are 'tilted' with no foot on one side). Sometimes it's just one or two in a single row that don't turn out - pure mystery. They are the quintessential diva of the pastry world. Even the instructor in Paris said as much, which I found amazing. So Bonne Chance, if you attempt to take on the marvelous Macaron! Please feel free to comment on your experiments :)<br />
<br />Wild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.com0tag:blogger.com,1999:blog-36766153.post-700832819864413392012-05-02T11:59:00.000-06:002012-05-02T12:02:18.865-06:00Cinnamon & Apple Baked French Toast - for Mother's Day<span style="font-size: large;"><span><span style="background-color: #741b47;"></span></span>As seen on Global Morning Show:</span> <br />
A quick, make-ahead breakfast that's sure to please any mother (or anyone, for that matter)! This recipe feeds approx 8 people. For 4 to 5 portions, simply half the recipe and use and 8x8 inch baking dish.<br />
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1 loaf day-old french bread<br />
3 cups milk<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNuP54JXlAM0RxJpNKYQ9OUiXtDVhHzgHgjLCM0h7eLAcZ4tiI6Ieysd1fJXO8lkjgQ2X-2Abt2xEbe7M4Mu4fBv2JvWENDnAz226tPoeq-qgrOBoc6MB26yIPd9Putnv022vD/s1600/granny_smith_apple.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="142" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNuP54JXlAM0RxJpNKYQ9OUiXtDVhHzgHgjLCM0h7eLAcZ4tiI6Ieysd1fJXO8lkjgQ2X-2Abt2xEbe7M4Mu4fBv2JvWENDnAz226tPoeq-qgrOBoc6MB26yIPd9Putnv022vD/s200/granny_smith_apple.jpg" width="200" /></a></div>
1/2 cup sugar<br />
2 TSP vanilla<br />
6 eggs<br />
6 granny smith apples<br />
2 TBSP butter<br />
2 TSP cinnamon<br />
1/2 cup brown sugar<br />
1 TBSP cinnamon<br />
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Cut bread into one inch slices. Arrange, tightly, in a greased 9x13 inch baking dish (it may not all fit). Set aside.<br />
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Mix together the milk, sugar, vanilla & eggs. Set aside.<br />
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Peel, core & slice the apples. In a large pan (or two batches), saute the apples in the 2 TBSP butter until softened - approx. 5 minutes. Allow to cool slightly.<br />
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Pour half of the custard mixture evenly over the bread. Top with the apples, spreading evenly. Pour over the remaining custard mixture.
Wrap in plastic and place in refrigerator overnight.<br />
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Next Morning: Preheat oven to 350F.
Sprinkle the dish with the 1/2 cup brown sugar mixed with the 1 TBSP cinnamon. Bake for one hour. Allow to cool for 10 minutes before serving. Serve with maple syrup.Wild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.com0tag:blogger.com,1999:blog-36766153.post-2035004060347811312012-03-06T09:57:00.009-06:002012-03-06T11:18:13.225-06:00Guinness Fudge Brownies for St. Patrick's Day<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Xt7w7vLd9w8R5DocSjjRVvLakUofjmPjAs9OV19PFsQvpAGp6XfmXBAPTJuowk_os2NvwCBaxAVJ7xGFHd9nTcEsHZubNdrPFrzNAwuFJC-j1wYZGAzqMynsqS19r0v4gVF9/s1600/IMG-20120306-00015+%2528Medium%2529.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716830272011939954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Xt7w7vLd9w8R5DocSjjRVvLakUofjmPjAs9OV19PFsQvpAGp6XfmXBAPTJuowk_os2NvwCBaxAVJ7xGFHd9nTcEsHZubNdrPFrzNAwuFJC-j1wYZGAzqMynsqS19r0v4gVF9/s320/IMG-20120306-00015+%2528Medium%2529.jpg" /></a> Guinness creates a dense, but somehow light, fudgy brownie - perfect for any day of the year, but most especially on St. Patrick's Day. There is no 'beer' flavour that you can detect, but it somehow intensifies the chocolate and creates the most interesting texture I've ever tasted in a brownie. Give them a try, you'll love them!<br />Preheat oven to 375F.<br /><br /><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716828088460024738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPI1fCfcACAs5u36LKoujHH7Ak_6oFr_aiJR9MZhloP1M2IyUYlE5mZlemLp6aW8rbC5WqoRW-oijNDZUKe48yYQHM4D9blGmzBqaYFbzbV7gNyJSt9xS41XdtL85NUnZa71yS/s320/IMG-20120306-00012+%2528Medium%2529.jpg" /> 6 TBSP butter (85 grams), cut in cubes & softened<br /><br /><p>8 oz dark or bittersweet chocolate (~ 1 1/2 cups)<br /><br /><p>4 oz white chocolate (~3/4 cup)<br /><br /><p>Melt the chocolate and butter over a double boiler, or in the microwave checking at 30 second intervals - be careful not to burn it. Set aside to cool.<br /><br /><br /><p>1 1/4 cups Guinness<br />1 cup flour<br />3/4 cup cocoa <br />1/4 TSP salt<br />1 cup sugar<br />4 eggs<br />1 TSP vanilla<br />1/2 cup chocolate chips<br /><br /></p><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWzQZDQB4WE8aa50hnpT4CVg3tp7cYzg5FJUWME3hzVMgnr7Eufggust1YIrY5ac0fBRQyhJAmXO0-z1cDj1AZIRP4eeuwPL5Rg9eR5lJRgjl9YAIMQr9P7ZhlkCfIpuJknWuK/s1600/IMG-20120306-00013+%2528Medium%2529.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5716828438588208114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWzQZDQB4WE8aa50hnpT4CVg3tp7cYzg5FJUWME3hzVMgnr7Eufggust1YIrY5ac0fBRQyhJAmXO0-z1cDj1AZIRP4eeuwPL5Rg9eR5lJRgjl9YAIMQr9P7ZhlkCfIpuJknWuK/s320/IMG-20120306-00013+%2528Medium%2529.jpg" /></a><br /><br /><div>In a bowl, whisk together the flour, cocoa & salt; set aside. Using a mixer, or a bowl and whisk, whisk together the eggs, vanilla and sugar until light and frothy. Add the chocolate mixture in three additions. Add the flour/cocoa mixture in two additions. Finally, add the Guinness in three additions.</div><br /><br /><br /><div>Pour into a parchment-lined/greased 9x13 pan. Sprinkle evenly with the 1/2 cup chocolate chips.<br /><br />Bake for 25 minutes, or until a toothpick comes out clean (there may be moist crumbs).<br /><br />Allow to cool completely, then cut into squares . Garnish with icing sugar, if desired.</div>Wild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.com0tag:blogger.com,1999:blog-36766153.post-852480667816027622012-02-10T13:43:00.003-06:002012-02-10T13:57:01.943-06:00SHAWTV Recipe - Wild Rice Salad with Blueberry VinaigretteThis is a great, hearty salad which can also double as a side dish - either cold, or warmed up slightly. Saskatoon berries can be used in place of the blueberries.<br /><br /><span style="font-size:180%;">WILD RICE SALAD WITH BLUEBERRY VINAIGRETTE</span><br /><br />1 cup wild rice<br />1/2 TSP salt<br />1/2 cup cranraisins (or fresh blueberries/saskatoon berries, if in season)<br />1/2 cup dried apricots, chopped<br />1/4 cup pan-toasted pine nuts<br />1/4 cup pan-toasted pepitas (pumpkin seeds)<br />1 cup chopped snap peas<br />1/2 cup chopped, fresh parsley<br /><br />Vinaigrette:<br />2 TBSP balsamic vinaigrette (can use the raspberry flavoured variety)<br />1/4 cup extra virgin olive oil<br />~2 TSP honey<br />1/3 cup blueberries or Saskatoon berries (frozen is fine, thaw first)<br />1 small shallot, finely chopped<br />1 clove garlic (small), minced<br />salt (~1/4 TSP to 1/2 TSP), freshly-ground pepper, to taste<br /><br />To Cook Wild Rice:<br /><br />Rinse the rice in cold water, then drain in a sieve. Combine the rice, 4 cups water and 1/2 TSP salt. Bring to a boil; cover, then reduce heat to a simmer. Cook for 40 minutes. Remove from heat. Fluff, then allow to rest 5 minutes. In a sieve, drain excess water, then run cold water over to cool completely. All to continue draining in sieve while you prepare vinaigrette and remaining ingredients.<br /><br />Vinaigrette:<br />Place all vinaigrette ingredients in a food processor or blender. If you don't have a processor or blender, mash the berries into a paste and push through a coarse sieve. Taste, and adjust for seasoning if need be.<br /><br />In a large bowl, place the cooled rice, cranraisins, nuts, peas and parsley. Toss to combine. Drizzle the vinaigrette over top, tossing to combine. Garnish with additional fruite and/or parsley, if desired.Wild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.com0tag:blogger.com,1999:blog-36766153.post-89844847269721277962012-01-29T09:02:00.014-06:002012-01-30T11:50:34.156-06:00Dutch Baby for a Leisurely Sunday BreakfastToday was one<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcwtU-dTMUEK1A8r24fKFIwmkyi4civNfjP6_wzEO88Q9fl_TgMfM6drEfW0mzypnOeLVxgP484fn_z_IveW3RCxshW6kS8rPlF5KtDoMTI4Nk8P0ZvPfZJOOlejIWDxdrbLBs/s1600/ready+to+eat+%2528Medium%2529.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5703085915935609714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcwtU-dTMUEK1A8r24fKFIwmkyi4civNfjP6_wzEO88Q9fl_TgMfM6drEfW0mzypnOeLVxgP484fn_z_IveW3RCxshW6kS8rPlF5KtDoMTI4Nk8P0ZvPfZJOOlejIWDxdrbLBs/s200/ready+to+eat+%2528Medium%2529.JPG" /></a> of those Sundays where there was time for breakfast consisting of something more satisfying than cereal or toast (we're a soccer family). Flipping through my many 'must try' recipes in the Brunch folder, I had wanted to try Oatmeal Pancakes, then realized I had no old-fashioned oats - they all get used up for my granola at the Market. So, back to an oldie but a goodie: Dutch Baby, which is a cute name for a puffed apple pancake that gets baked in the oven.<br /><br />The apples I used were Pink Lady, by default, as that's all that was in my fridge. Granny Smith is another great choice, always the go-to apple for baking since they don't fall to pieces.<br /><br />Most recipes will talk about using an oven-proof skillet (such as cast iron) - I don't have an appropriate pan in my home kitchen, that one resides in the commercial kitchen where I teach classes. Don't despair, you can just as easily cook the apple mixture separately in a regular pan, preferably non-stick pan (to make sure you get all the gooey goodness in the baking dish). <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYykO2dmfGJB5ccmp4UGC5l2po-qcfPfNXsBHzaRS8S1WgJJkjIFVpGhe0rUBxcZy0yf-YeDyBbxi_yiWVV73gXGPAVUPs5NLuelggUwEk70h_-M8y1JTCeCH6TR72kKKsS2zS/s1600/apples.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5703088143024939170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYykO2dmfGJB5ccmp4UGC5l2po-qcfPfNXsBHzaRS8S1WgJJkjIFVpGhe0rUBxcZy0yf-YeDyBbxi_yiWVV73gXGPAVUPs5NLuelggUwEk70h_-M8y1JTCeCH6TR72kKKsS2zS/s200/apples.JPG" /></a><br /><br />I used a V-slicer to slice my apples to about 1/4 inch thickness, just 'cuz I felt like it. This is definitely not required - just cut them into thin slices. If you cut them a little thicker, just cook them a bit longer in the pan before transferring them to the baking dish.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgroCNIxnFK8UnCY5YFoAzx5KpMhj4-SfGwb31lYYAo2JcZb0cOgDjwWc1HBC6F90QUz3mWVu4q0uL-jsRhlEsev2c9eYa_J565_u9PDC88jwtUN_XiyoVcAutikDHaOWlQrai_/s1600/ready+for+the+oven.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5703090798101493522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgroCNIxnFK8UnCY5YFoAzx5KpMhj4-SfGwb31lYYAo2JcZb0cOgDjwWc1HBC6F90QUz3mWVu4q0uL-jsRhlEsev2c9eYa_J565_u9PDC88jwtUN_XiyoVcAutikDHaOWlQrai_/s320/ready+for+the+oven.JPG" /></a><br /><br /><br /><br /><br /><div><br /><br /><div><br /><br /><div><br /><br /><div>The baking dish - I have a lovely ceramic pie plate that's quite deep that is perfect for this. I have also used a rectangular glass dish, it is not required that the dish be ro<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdphIwtrbuMJCEbl9u3H-Li0uj95w3SQrKkFk-l6-uBdTZBSs1J0_7CGRZhw3SpwYzOxItF8SZD_WXwP1m0VpzosHWnRna3FaKN5K7l52H5oIdf79nEcCDggyQAnTglH7e1pOn/s1600/DSC_0016+%2528Medium%2529.JPG"></a>und. For a little added decadence, I also ad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3jhIpDK435Z9aZOTEeV71r95q7NDcH2yNtHOoVy_g5N1Yp5ANrxWc1fnc9SKeL35H_3z4Ea58YmP9sO9onm8CMvkhpkUFt9cZUCz6zLb-jauZQRJ1hbxrNVU0lPpRYIplWv5/s1600/DSC_0020.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5703089081581637842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3jhIpDK435Z9aZOTEeV71r95q7NDcH2yNtHOoVy_g5N1Yp5ANrxWc1fnc9SKeL35H_3z4Ea58YmP9sO9onm8CMvkhpkUFt9cZUCz6zLb-jauZQRJ1hbxrNVU0lPpRYIplWv5/s320/DSC_0020.JPG" /></a>ded about a tablespoon-ish of Canadian Maple Liqueur to the apples while they were cooking. What's not to love about that?!<br /><strong><span style="font-size:130%;"></span></strong></div><br /><br /><br /><div><strong><span style="font-size:130%;">DUTCH BABY</span></strong><br /><br />4 eggs<br />1/2 cup flour<br />1/2 TSP baking powder<br />dash salt<br />1 TSP vanilla<br />1/2 TSP cinnamon<br />pinch freshly-grated nutmeg<br />1 TBSP sugar<br />2 TBSP butter, melted<br />1 cup milk<br /><br />2 apples, peeled, cored & thinly sliced<br />1/4 cup butter<br />1 TSP (or more) cinnamon<br />1/2 cup brown sugar<br />optional - splash of your favourite liqueur<br /><br />In a large bowl or 8-cup measuring cup, whisk together the eggs, flour, baking powder, salt, vanilla, cinnamon, nutmeg & sugar. Whisk until no lumps remain. Gradually whisk in the melted butter & mix until completely smooth. Allow the batter to stand for at least 20 minutes, as long as overnight if you want to get a jump start on this the night before (keep in fridge).<br /><br />Preheat oven to 425F.<br /><br />Melt the 1/4 cup butter in a non-stick frying pan over medium heat. Sprinkle half the sugar and half the cinnamon over, swirling the pan to combine. Place the apples over the sugar/butter mixture. Sprinkle with remaining sugar and cinnamon. Over medium heat, cook apples until softened a bit - they will finish cooking in the oven. Either with a flipper, or just doing that little tilt& jerk motion with the pan, get the apples covered evenly in the mixture. Add the liqueur, if using, stirring to combine. Cook another minute or so.<br /></div><br /><br /><div>Pour the apple mixture in a lightly-greased 9" deep pie plate or any other appropriately-sized vessel. Carefully pour the pancake mixture over top. Place in preheated oven and bake for 15 minutes. Turn heat down to 375F and bake another 10 minutes.<br /></div><br /><br /><div>Serve immediately (it will begin to deflate as soon as you take it out of the oven). Serve with warm m-m-m-maple syrup!</div></div></div></div>Wild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.com0tag:blogger.com,1999:blog-36766153.post-35806170663280849462012-01-08T16:49:00.005-06:002012-01-10T22:55:17.368-06:00Scotch Eggs - Kicked up!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijcVBYz__nzje0mYAhPG_4x6VlOmmN7zErVj5Hkv3hvZwfCHXZ48J_mr9yqnZrcotPk_vwnnQKKJT80ddPUEGV6Mtkrettm2MmeINisrPZLuX6Kt1TaffSJ3qL8eGF7m9bXvrr/s1600/2012-01-09+006.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijcVBYz__nzje0mYAhPG_4x6VlOmmN7zErVj5Hkv3hvZwfCHXZ48J_mr9yqnZrcotPk_vwnnQKKJT80ddPUEGV6Mtkrettm2MmeINisrPZLuX6Kt1TaffSJ3qL8eGF7m9bXvrr/s200/2012-01-09+006.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5695397690996667058" /></a><br /><br />I've been wanting to try baked Scotch eggs for some time. If you're not familiar with these little delights, a Scotch egg is a hard-boiled egg, encased in sausage meat. Usually they are deep-fried, which I never do. A couple years ago I googled baked Scotch eggs, and sure enough, there were baked versions.<br /><br />At the Farmer's Market in Saskatoon, the annual <a href="http://potashcorpwintershines.ca/">WinterShines</a> festival, a celebration/embracing of winter is coming up and the Market vendors are being encouraged to remain open a little longer. People coming to WinterShines will presumably be looking for items to buy that can be carried about and eaten while mulling about. The Scotch eggs came to mind, and the chance to finally try them out was here! <br /><br />I opted to use a mild Italian sausage (hence, the 'kicked up' Scotch eggs) and seasoned breadcrumbs to coat, thinking the flavour would be excellent. Be daring & use hot Italian, if you prefer! I was right - they are like the regular Scotch eggs, only better. If you tend to get grey rings around your hard-boiled eggs, follow my recipe, you'll always get perfectly-done eggs with no rings.<br /><br />Here's the recipe:<br /><br />8 eggs<br />1 pkg (454 g) mild Italian sausage<br />1 egg, beaten with 1 TBSP milk<br />seasoned breadcrumbs, to coat (~ 1 cup)<br /><br />Place the eggs in a pot large enough to hold them in a single layer. Fill with cold water, up to an inch above the eggs. Bring to a boil over high heat; once they come to a boil, removed from heat immediately, cover, and allow to sit for 12 to 17 minutes (12 for smaller eggs, up to 17 for extra-large eggs). Drain pot and rinse eggs with cold water until they remain cool. Note: to make an egg white congeal should an egg crack while cooking, add a tablespoon of vinegar to the water prior to boiling.<br /><br />Divide the sausage into 6 portions - I was lucky, the package of sausage I used came with 4 sausages, so I just halved them, squeezing the meat out of the casing. In either the palm of your hand or a cutting board, press out the meat into a small patty, making it as flat as you can. Place an egg in the center and carefully wrap/press the meat around the egg, making sure no egg white is peaking through. Roll in the egg wash, then roll in breadcrumbs. Repeat with remaining eggs, then place in the refrigerator for 45 minutes to allow the meat to set up and the crumb mixture to dry a bit.<br /><br />Preheat oven to 400F. Baking on a parchment-lined sheet for 30 minutes, making sure meat is cooked through. Allow to cool, then serve. These are often served cold, making a great snack or a small lunch. Scotch eggs are eaten alone, or with a variety of sauces, often mustard-based. <br /><br />If you'd like to try them with a sauce: mix together 1/2 cup mayonnaise, 3 TBSP of a fine-grained mustard, 2 TSP honey and 2 TSP lemon juice (or to taste). Or, just plain mustard will do the trick, as well.<br /><br />As for a candidate for WinterShines, I've decided against it. I will make them for my family, but they are a bit too labour-intensive for what I would be able to charge for them. I am glad I finally tried them - they'll be making frequent appearances in our kitchen :)Wild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.com0tag:blogger.com,1999:blog-36766153.post-76908216200865276912011-12-11T09:18:00.005-06:002011-12-12T16:14:58.381-06:002011 Gifts from the Kitchen, as seen on SHAW TV2011 Gifts from the Kitchen, as seen on SHAW TV<br /><br /><strong>PUMPKIN PIE BISCOTTI</strong><br /><br />Perfect for gift-giving in a cellophane bag tied with ribbon!<br /><br />3 1/2 cups flour<br />1 1/2 cups brown sugar, packed<br />2 TSP baking powder<br />1/2 TSP salt<br />2 TSP dried ginger<br />2 TSP cinnamon<br />1/2 TSP cloves<br />1/4 TSP allspice<br /><br />1/2 cup canned pumpkin puree<br />2 large eggs, lightly beaten<br />1 TBSP vanilla extract<br />1/2 cup raw pumpkin seeds, dry-toasted in frying pan till puffed<br />1/2 cup chopped cranraisins<br /><br />chopped white (or dark) chocolate for garnish - ~1/3 cup if just doing a drizzle, about 2/3 cup or more if dipping<br /><br />Preheat oven to 350F.<br /><br />In a large bowl, mix together the dry ingredients, stirring with a whisk to completely combine. In a large glass measure, mix together the pumpkin and vanilla, whisking to combine. Slowly add the wet ingredients to the dry ingredients, stirring to combine. Add the pumpkin seeds and cranraisins, mix to combine.<br /><br />Divide the dough into four portions. Shape each portion (flour your hands, if necessary) into 15 inch long log, approx. 1 inch in height. Place the logs at least 3 inches apart on parchment-lined baking sheets. Bake for 25 minutes. Cool logs for 15 minutes. Reduce the oven temperature to 300F. Then, using a serrated knife, cut each log diagonally into 1/2 to 3/4 inch slices. Place the slices back on the baking sheets (they can be close to each other now) and bake for 15 minutes (20 minutes if they are a little thicker than 1/2 inch) Cool completely on a wire rack.<br /><br /><strong>White Chocolate Garnish:</strong>Fill a small pot 1/3 way with water; find a glass bowl that will sit nicely on top without the bottom actually touching the water (adjust water level as needed). Bring the water to a boil, then reduce to a bare simmer. Add the white chocoate, stirring until completely melted. Dip one end, or one side, of each biscotti into the chocolate, then place on parchment to set.<br />Alternatively, you can drizzle chocolate over the biscotti sitting on top of a cooling rack, with a cookie sheet or parchment beneath to catch the excess.<br /><br /><br /><br /><br /><strong>BAKED MAPLE POPCORN</strong><br /><br />This makes a ton, as it's designed for gift-giving. It stores perfectly in the freezer, or scale recipe accordingly. Pack in holiday tins, or cellophane bags, for a gift that's sure to be loved!<br /><br />1/2 cup maple syrup<br />1 cup butter<br />2 cups brown sugar, packed<br />1 TSP salt<br />1/2 TSP baking soda<br />2 TSP vanilla extract<br />Optional: few drops of pure Maple extract (Boyajian brand - contact me for info if you love maple flavour and would like to purchase some)<br />1 cup unpopped popcorn (if kernels are kept in freezer, they will pop bigger & fluffier)<br /><br />Heat oven to 250F. Cook the popcorn using method of your choice. Place the popped corn in lightly greased bowl(s).<br /><br />In a small pot, melt together the butter, maple syrup, brown sugar and salt. Bring to a boil, then allow to boil for 5 minutes without stirring. Remove from mheat & stir in the baking soda, vanilla extract and maple extract (if using). Pour the mixture over the popcorn, mixing well to combine. Turn into a large roasting pan(s).<br /><br />Bake for one hour, stirring every 15 minutes. Remove from oven and cool, stirring every so often to keep popcorn from clumping.Wild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.com0tag:blogger.com,1999:blog-36766153.post-34227948724737329392011-04-08T13:45:00.005-06:002011-04-08T14:52:47.289-06:00Spring 2011 Recipes as Seen on Shaw TV<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRM0UGeqIBIxbOfxmPn91dlRJc2exluB_Q1cKb6MxPqq4uhADj7NNUTsgtvOBiPFNX7kPWNTHj1KFIG-joPS0fZjTsxCe2odgkerNXyXrKEbpa1hF1oNQz2j5A6dezI70A_VlP/s1600/220px-LocationWesternAfrica.png"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 183px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRM0UGeqIBIxbOfxmPn91dlRJc2exluB_Q1cKb6MxPqq4uhADj7NNUTsgtvOBiPFNX7kPWNTHj1KFIG-joPS0fZjTsxCe2odgkerNXyXrKEbpa1hF1oNQz2j5A6dezI70A_VlP/s200/220px-LocationWesternAfrica.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5593317427929037682" /></a><br /><span style="font-size:180%;color:#990000;">Caakiri - a West African Dessert</span> <br /><br />Typically made with couscous (a durum semolina product), this rice-pudding-like dessert would have originally been made with a grain similar to millet. If you love rice pudding, but the idea of standing at the stove for half an hour is unappealing, this recipe is for you. Light versions of one or both of the yoghurt and sour cream can easily be used in this recipe, as they do not get cooked. I don't add any additional sugar to the mixture, as I find the caakiri sweet enough with the condensed milk and the sweetened vanilla. <br /><br />2 cups uncooked couscous <br />4 cups water <br />1 TBSP sugar <br />1/2 TSP salt <br />1 TBSP butter <br />1 can sweetened condensed milk <br />1 TSP vanilla <br />2 cups yoghurt (vanilla-flavoured, preferably) <br />3/4 cup sour cream <br />1 TSP cinnamon <br />1/4 TSP freshly grated nutmeg <br />sugar, to taste <br />cinnamon (for garnish) <br />any combination of fruit/seeds/chopped nuts for garnish <br /><br />Bring the water, sugar & salt to a boil. Place the uncooked couscous in a large bowl. Pour the boiling water mixture over the couscous, stirring briefly to make sure there are no lumps. Cover with saran wrap and allow to sit for 10 minutes.<br /><br />Remove the plastic wrap and fluff with a fork. The couscous will be wetter than normal couscous recipes, where the ratio is closer to 1:1. If the couscous is too dry at this stage, the pudding will eventually solidify. Add the butter, fluffing with fork until melted. Set aside. <br /><br />In another bowl, mix together the condensed milk, vanilla, yoghurt, cinnamon, nutmeg and sour cream. Pour over the couscous, mixing to combine. At this point, taste for sweetness. Add additional sugar, if desired. Pour the mixture, or part of the mixture, into a serving platter. <br /><br />Garnish elaborately (think strips, swirls, etc). Leave some space(s) for sprinkled cinnamon (or sprinkle cinnamon over the entire dish before garnishing so it can be seen through the garnish) Serve warm, or chilled. Store in the refrigerator.Wild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.com0tag:blogger.com,1999:blog-36766153.post-69287971334325342552010-12-15T23:31:00.010-06:002010-12-16T00:08:15.015-06:00Final Paris Moments - it was FrigorifiqueJust a few pics and description from our last evening in Paris. <div><div><div><div><div><div><div><div><div></div><div> </div><div>Our last meal was the 'one' meal we wanted to have while we were in Paris - traditional, (somewhat) formal, but not requiring a small loan.</div><div><br /></div><div></div><div>I did a fair bit<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvcSJNo53bG3UHcPzoAvu4NDL0c5Sbn8cpBlnRc-7GwAMv_p9oXlFliXaFqnntoIiTtOnjl302XJgGe1aAyxiq0NjNXDmnK1UjsnRuWFHhfdmjPEGJqldKee4scjzfBYbn6fqe/s1600/IMG_1096+%2528Medium%2529.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 184px; FLOAT: left; HEIGHT: 235px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5551153142519508338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvcSJNo53bG3UHcPzoAvu4NDL0c5Sbn8cpBlnRc-7GwAMv_p9oXlFliXaFqnntoIiTtOnjl302XJgGe1aAyxiq0NjNXDmnK1UjsnRuWFHhfdmjPEGJqldKee4scjzfBYbn6fqe/s200/IMG_1096+%2528Medium%2529.JPG" /></a> of research on picking a place, and then picking a place that had seats available. I settled on <a href="http://www.lereminet.com/">Le Reminet </a>(rooster). Successfully making a reservation over the phone in french was my single biggest accomplishment, language-wise. When we arrived, they were expecting us.......all was good! Open up the link, you'll have soft jazz in the background (the restaurant is located in St. Germain des Pres - home of nu jazz). It completely lived up to the reviews - very quaint, old-style traditional, exceptional service, and most importantly, really wonderful food.</div><div> </div><div>Here was my meal:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgHIPP0vPextgEsgKgy_FyX-JuY3b8WAEoAaIlNG6RkiNmuhTH7z3Z3NmcvEebwIRD6WxEAruHvnAPegoOuq8RHsRz93N0gZ84px9h9EfNur1tgCl9qpC8ZtYcp4UvoSkdPso/s1600/IMG_1097+%2528Medium%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 199px; FLOAT: right; HEIGHT: 183px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5551153027643953826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgHIPP0vPextgEsgKgy_FyX-JuY3b8WAEoAaIlNG6RkiNmuhTH7z3Z3NmcvEebwIRD6WxEAruHvnAPegoOuq8RHsRz93N0gZ84px9h9EfNur1tgCl9qpC8ZtYcp4UvoSkdPso/s200/IMG_1097+%2528Medium%2529.JPG" /></a></div><div> </div><div> </div><div>Carpaccio de betteraves rouges et jaunes en marinade exotique, beignet de langoustine 16e (right)</div><div> </div><div> </div><div></div><div> </div><div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgHIPP0vPextgEsgKgy_FyX-JuY3b8WAEoAaIlNG6RkiNmuhTH7z3Z3NmcvEebwIRD6WxEAruHvnAPegoOuq8RHsRz93N0gZ84px9h9EfNur1tgCl9qpC8ZtYcp4UvoSkdPso/s1600/IMG_1097+%2528Medium%2529.JPG"></a> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg20D7G88jmxkOsNMBrQP1KKbeTraBcwuzqFtbsgapaO7YdXGKwsSfQ7QQYfrrL78LED7Gz35fCL5Qn3TTcfLa-aag4uwGVFZTPI-ZSwkxCmeBovlG1vpMkpU8dfNtQPcBsS8Ue/s1600/IMG_1099+%2528Medium%2529.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 196px; FLOAT: left; HEIGHT: 161px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5551152846151748450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg20D7G88jmxkOsNMBrQP1KKbeTraBcwuzqFtbsgapaO7YdXGKwsSfQ7QQYfrrL78LED7Gz35fCL5Qn3TTcfLa-aag4uwGVFZTPI-ZSwkxCmeBovlG1vpMkpU8dfNtQPcBsS8Ue/s200/IMG_1099+%2528Medium%2529.JPG" /></a></div><div> </div><div> </div><div>Filet de boeuf au poivre (didn't i say it was traditional?), pulpe de pommes rattes monte au beurre frais 28e (left)</div><div><br /></div><div></div><div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgHIPP0vPextgEsgKgy_FyX-JuY3b8WAEoAaIlNG6RkiNmuhTH7z3Z3NmcvEebwIRD6WxEAruHvnAPegoOuq8RHsRz93N0gZ84px9h9EfNur1tgCl9qpC8ZtYcp4UvoSkdPso/s1600/IMG_1097+%2528Medium%2529.JPG"></a> </div><div> </div><div> </div><div> </div><div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8VWWVYC0CTNXKC8sof3YeoG8Lp48KYU_IiL1bNV16XpNO0gUmotHG2spluHI2vB723eRHBaID5AjDveM0QGn8nTLLgDZeRejg3hmtaibCa35y20hSfa345M1yhV0NlEuLS8aA/s1600/IMG_1101+%2528Medium%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 248px; FLOAT: right; HEIGHT: 195px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5551152303376391570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8VWWVYC0CTNXKC8sof3YeoG8Lp48KYU_IiL1bNV16XpNO0gUmotHG2spluHI2vB723eRHBaID5AjDveM0QGn8nTLLgDZeRejg3hmtaibCa35y20hSfa345M1yhV0NlEuLS8aA/s200/IMG_1101+%2528Medium%2529.JPG" /></a></div><div>And for dessert: Tube au chocolat a la mousse malibu (!)-coco fressinettes (baby bananas) flambees au rhum 9e</div><div><br /><br /><br /><br /><br /><br /><br /><br /><br />Heading back to the metro, we walked by this alley/lane, called, as depicted: rue du chat qui peche.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbnlR8IUNArPxbD6PIquhCXa3W6zXdi0vksXXpUoi8S_XG_3mAORfWnBVNZzArZOss9h-ZXtmuiJq3DhYUyuJ7IFnUjPOnHiyyCr4XaMAz4VPAFSzcqEYBZVjBK4geDfyZ3IhM/s1600/IMG_1105+%2528Large%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 263px; FLOAT: right; HEIGHT: 208px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5551154542583785394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbnlR8IUNArPxbD6PIquhCXa3W6zXdi0vksXXpUoi8S_XG_3mAORfWnBVNZzArZOss9h-ZXtmuiJq3DhYUyuJ7IFnUjPOnHiyyCr4XaMAz4VPAFSzcqEYBZVjBK4geDfyZ3IhM/s200/IMG_1105+%2528Large%2529.JPG" /></a></div><div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></div><div></div><div><br /></div><div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB95DusuKgcGGqC5v5HGnh7cHeI58LPtgT7AJS-L5zJL2PpagcZWXyvWyfZV4VIz-WohWCaSpoGEUZvtRi_d7BXCVQgBEpEodyDbmo4hlFUuYqJO5r7tBCgfe2vRvkKlytuq0Q/s1600/IMG_1103+%2528Medium%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 253px; FLOAT: right; HEIGHT: 218px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5551152287853345218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB95DusuKgcGGqC5v5HGnh7cHeI58LPtgT7AJS-L5zJL2PpagcZWXyvWyfZV4VIz-WohWCaSpoGEUZvtRi_d7BXCVQgBEpEodyDbmo4hlFUuYqJO5r7tBCgfe2vRvkKlytuq0Q/s200/IMG_1103+%2528Medium%2529.JPG" /></a></div><div>And, to sum up the entire Paris experience, my new favourite word:</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB95DusuKgcGGqC5v5HGnh7cHeI58LPtgT7AJS-L5zJL2PpagcZWXyvWyfZV4VIz-WohWCaSpoGEUZvtRi_d7BXCVQgBEpEodyDbmo4hlFUuYqJO5r7tBCgfe2vRvkKlytuq0Q/s1600/IMG_1103+%2528Medium%2529.JPG"></a> </div><div><br /><br /><br /><br /><br /><br /><br /><br /><br /></div><div></div><div><br /> </div></div></div></div></div></div></div></div></div>Wild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.com0tag:blogger.com,1999:blog-36766153.post-69585338098307370342010-11-29T20:51:00.013-06:002010-12-06T23:09:08.721-06:00Le Cordon Bleu Experience (finally)Well, thank god for journals!! I can't believe it's been nearly two months since I took the class at Cordon Bleu, and I'm just now beginning to blog about it!<br /><br /><div><div><div><div><div><div><div><div><div></div><div></div><div>For the original Paris trip in the Spring (postponed due to the Iceland volcano) I was booked in the French Pastry class. For this trip, a Sweet & Savoury Macaron class was offered. I've been rather intrigued by these little beauties - they really are quite adorable. I thought this might be the 'new' product I've been looking to add to my Market repertoire. So, sign myself up I did. </div><br /><br /><div>Taking a class at Le Cordon Bleu started out being a surprise 'add on' to the Paris trip. In the months leading up to the trip, it somehow (not surprisingly, in hindsight) became the pinnacle of the entire purpose in going! The thought of walking those halls, where so many of great culinary significance have also walked, made me heart flutter.</div><br /><div></div><div>The evening before the class I quadruple-checked my alarm setting. Having barely slept through the night due to the constant checking of the alarm clock (damn these OCD tendencies!!! ), I was a little worse for wear the morning of the class. We'd mapped out the <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6XGX5ewVnwoL_18e3nq9DgJbA4hVvSOm0cWw0ynpOjBTOf7UIG4TKGcxfvUniKfvTG-UKaMhOk_-8zNIus6cAbmF6med6xPkooZ61aTvnAyEDOdctMQ8JpBldYqc1oSMfzV3t/s1600/DSC_0842+%2528Small%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 224px; FLOAT: right; HEIGHT: 174px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5547420360262440162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6XGX5ewVnwoL_18e3nq9DgJbA4hVvSOm0cWw0ynpOjBTOf7UIG4TKGcxfvUniKfvTG-UKaMhOk_-8zNIus6cAbmF6med6xPkooZ61aTvnAyEDOdctMQ8JpBldYqc1oSMfzV3t/s200/DSC_0842+%2528Small%2529.JPG" /></a>subway trip the night before, so we knew (roughly) where we were headed. Once we found the stree<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMvGGT6ZACrUmEPovjiwYK_khZjJ5ej4U0caEpm153cln2yIw8VuqoYJidiEs1_MVNpju_C3dPF0EggxhU5mJ3JH_fweNd2llFg4FeYjx3ZmcBVJB-OhsL9atacM11U9KGgbL/s1600/IMG_1066+%2528Small%2529.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 213px; FLOAT: left; HEIGHT: 186px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5547421417441087506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMvGGT6ZACrUmEPovjiwYK_khZjJ5ej4U0caEpm153cln2yIw8VuqoYJidiEs1_MVNpju_C3dPF0EggxhU5mJ3JH_fweNd2llFg4FeYjx3ZmcBVJB-OhsL9atacM11U9KGgbL/s200/IMG_1066+%2528Small%2529.JPG" /></a>t, I was surprised at what a quiet little area the school was located in. I'm not sure what I expected, but it really is a little gem, hidden on a tiny residential street. I arrived just past 8:30. The class was set to start at 9, with a light breakfast available before that. Once I checked in, I was presented with a package containing a Cordon Blue-emblazed apron and dishtowel, and a class package. Very<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BNVxvks4_LePFTUCsqcthOzlevj1zKXK3476-6rb7sm6SFeqwLpmhSceo1vmZEzII2IvaMh6eOo9arD48tqqc1LWvAO5SL6LPgmMOg4CxpKTAYkdexuzMtO5iCDFMS480oqe/s1600/IMG_1052+%2528Small%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 176px; FLOAT: right; HEIGHT: 124px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5547420971754507346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BNVxvks4_LePFTUCsqcthOzlevj1zKXK3476-6rb7sm6SFeqwLpmhSceo1vmZEzII2IvaMh6eOo9arD48tqqc1LWvAO5SL6LPgmMOg4CxpKTAYkdexuzMtO5iCDFMS480oqe/s200/IMG_1052+%2528Small%2529.JPG" /></a> excited about the apron!! The dining area was already buzzing with students for the Sat<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXdY_HgUaYQ0tXCISIU6RnChj0__ecvhqwOxLiY4HDxv9clQ-jfvWwADc5YC2G_TmfgAt5LxsLlhwmM8neugIb_MYqOZovvLxp1928d7hyYMJp-WJGMoXGaTlCXCTFz-lkx5B6/s1600/IMG_1054+%2528Small%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 205px; FLOAT: right; HEIGHT: 151px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5547420982671841394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXdY_HgUaYQ0tXCISIU6RnChj0__ecvhqwOxLiY4HDxv9clQ-jfvWwADc5YC2G_TmfgAt5LxsLlhwmM8neugIb_MYqOZovvLxp1928d7hyYMJp-WJGMoXGaTlCXCTFz-lkx5B6/s200/IMG_1054+%2528Small%2529.JPG" /></a>urday classes, as wells as some of the full-time culinary students. When 9:00 approached, we were led up the stairs to the pastry kitchen on the 4eme floor (ie. 5th floor), we wa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU0dgpi4cs1dRcU8H_bpLhMjxMC9eOfjlpm8_U7wnmvgJ1F_gSScAY9wOCmMQFy1k4hfIBSgyLVcZj81cCiEPS9Ym4qe1xHlr9_R07Yq1mUACz_lSpv-E8qUeUDpW9eAMO9sYp/s1600/IMG_1053+%2528Small%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 233px; FLOAT: right; HEIGHT: 168px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5547420978353473698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU0dgpi4cs1dRcU8H_bpLhMjxMC9eOfjlpm8_U7wnmvgJ1F_gSScAY9wOCmMQFy1k4hfIBSgyLVcZj81cCiEPS9Ym4qe1xHlr9_R07Yq1mUACz_lSpv-E8qUeUDpW9eAMO9sYp/s200/IMG_1053+%2528Small%2529.JPG" /></a>lked by a display of Julia Child memorabilia, which also included a photo of Meryl Streep taken at the school during the filming of Julie & Julia. This really was it - walking in the footsteps of culinary giants.</div><br /><br /><div></div><br /><div>Once upstairs, we sorted ourselves out around the huge granite worktable (it housed 18 of us, plus the instructor and translator); a rough estimate of its size would be 20 ft x 5 ft. We were introduced to our instructor, Chef Daniel Walter. Immediately you felt<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsV-wy53Saun3zwbzWwAINLTTmswvVj8FaaU5bYh87-PDyfZ2ZZhxW927mb9J1dBgInMkdI-JcflySkOSPMEzuFWsaS972y9M4Z70-UClahLAx7BcCXH-9SlGLtjDMcfU2hN2Y/s1600/IMG_1055+%2528Small%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 275px; FLOAT: right; HEIGHT: 199px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5547421162857317730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsV-wy53Saun3zwbzWwAINLTTmswvVj8FaaU5bYh87-PDyfZ2ZZhxW927mb9J1dBgInMkdI-JcflySkOSPMEzuFWsaS972y9M4Z70-UClahLAx7BcCXH-9SlGLtjDMcfU2hN2Y/s200/IMG_1055+%2528Small%2529.JPG" /></a> at ease with this man, he has such a warm, pleasant way about him. Reading through his bio, he has been a consultant chef with Le Cordon Bleu since 2005. Prior to that, one of his significant career highlights was having his business awarded "Best Pastry Shop in Paris" in 1999 (in Paris!). Talk about learning from the best! How humbling...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7wVOzpaaeuQBXBl0GE4aXWIqh-2_Iz_LubGKh4PEJ45PIKIZr9I5vi8mjHd2FLyZnaIJIhvl8kCt6mXg76fRF2luFMQN5Nqx4lzu8ZUUsl1Z6YI2SAhcnessM3WeN-EM-OkXE/s1600/IMG_1038+%2528Small%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 268px; FLOAT: right; HEIGHT: 206px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5547420564926219522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7wVOzpaaeuQBXBl0GE4aXWIqh-2_Iz_LubGKh4PEJ45PIKIZr9I5vi8mjHd2FLyZnaIJIhvl8kCt6mXg76fRF2luFMQN5Nqx4lzu8ZUUsl1Z6YI2SAhcnessM3WeN-EM-OkXE/s200/IMG_1038+%2528Small%2529.JPG" /></a>. He did not speak English - everything he said was translated directly by a lovely woman who stood at his side throughout the class. I was surprised at how much I understood, given my less than stellar accomplishments in Paris thus far (how silly I had been to think that 'it would all come back<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR8iLzz0_64dtaYqutw8Cbq_Lv2HH-6mjnGUqxczKhuJUbcYDcZDbEFpHd-tke-Wiz5pSOKgFaIi4WCHo3owFKsvPioxJt4tcQZtLuLgmgBB9yojR1LD_ELe0ZLKY35Nf17bmv/s1600/IMG_1035+%2528Small%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 286px; FLOAT: right; HEIGHT: 199px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5547420558330560114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR8iLzz0_64dtaYqutw8Cbq_Lv2HH-6mjnGUqxczKhuJUbcYDcZDbEFpHd-tke-Wiz5pSOKgFaIi4WCHo3owFKsvPioxJt4tcQZtLuLgmgBB9yojR1LD_ELe0ZLKY35Nf17bmv/s200/IMG_1035+%2528Small%2529.JPG" /></a>'!) Likely my comprehension was aided by the fact that he was talking about what I do/know/care about.........cooking! ;) </div><div></div><br /><div>We were to do three Macaron recipes - chocolate, raspberry and a savoury one - olive tapenade (blechh!). He demonstrated the basic macaron recipe, comprised of just five ingredients: egg whites, almond flour, icing sugar, white sugar and creme of tartar. The basic recipe looked simple enough - it is all in the technique. If you are unfamiliar with macarons, you probably won't be for long, they've been sweeping our nation of late. Macarons, which look a little like a pastel hamburger, consist of two cookies, sandwiched together with buttercream/ganache/curd/jam. The cookie is an almond meringue, with a crisp, thin top layer, and airy middle, and a soft, chewy base. The base has a 'foot', a frilly edge, that should not extend past the edge of the round part of the cookie.</div><br /><div></div><div>As with an Artisan bread class I took at Dubrulle in Vancouver, everything was already mise en place for us, so all we had to do was the actual making of the recipe. The recipe starts off with whisking egg whites until they're frothy, then adding the white sugar and creme of tartar in three additions. The whites are then beaten until thick & glossy. Did I mention we were whisking by hand? I laughed to myself at this, since I get the participants in my class to whisk whites or cream by hand, and now here I was! I was able to get my whites done first, thanks to my popeye forearms (kneading out all those thousands of batches of scones has finally paid off!!!). Chef Walter came by during the process to add some brown colouring. He took this moment to talk about the relatively recent increase in the intensity of the macaron colours. Although food colouring is not the most "traditional" of ingredients, macarons in all colours under the rainbow have become fashionable, and anything pale would be, well....pale. Apparently chocolate macarons with cocoa powder are the trickiest to prepare. </div><br /><div></div><div>Once the whites were beaten to stiff peaks, the almond flour/icing sugar mixture was added, also in three additions. After mixing in the dry ingredients, the most important step, the 'macaronage' is done - this is the mixing/folding motion done until the batter is of the correct "flowing like lava<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJLVSgbYEi5wAuZF_pJ6s95rZdtw86pfRJmVKzLDMwnqLSBZYvsLda9Xb3mX4XpW-R2y2vb2gFfcIvsG8hGqPRqC7IOObAdTouwIFfPcf5S9JLZ3OJ6qbaTnUoRJxxw3kGIW6/s1600/IMG_1039+%2528Small%2529.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 298px; FLOAT: left; HEIGHT: 232px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5547420762501434754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJLVSgbYEi5wAuZF_pJ6s95rZdtw86pfRJmVKzLDMwnqLSBZYvsLda9Xb3mX4XpW-R2y2vb2gFfcIvsG8hGqPRqC7IOObAdTouwIFfPcf5S9JLZ3OJ6qbaTnUoRJxxw3kGIW6/s200/IMG_1039+%2528Small%2529.JPG" /></a>" consistency. The batter is then piped out onto parchment-lined baking sheets. Being the mecca of macarons, the parchment paper they had was marked with a grid, just for making them! We made very tiny macarons, piping out maybe a teaspoon and a half of batter each. Once piped out, the batter settled out into a relatively flat pool. We finished the tops with a few flakes of Fleurs de Sel. At this point, the batter is left to rest to allow a crust to form on top. This, apparently, aids in forming the 'foot', the cute little frill you see on the bottom of the cookie.</div><div></div><br /><div>While the chocolate batter was setting up, we started on the second recipe, raspberry. The basic recipe was the same. The forearms were a little fatigued the second time around. For this recipe, we were also doing a couple large macarons, along with the tiny ones. During this time, our first batch of macarons were out of the oven. I was both thrilled and relieved to see that mine looked pr<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglcswf2A3bOwYS8Q138FVylJ3Ake4lQWXkfmxMRffVFf7Uy1TACOkCOq3D8xmGKYtPlr-rvqaabIt-Y2Mo7NE9ATKjfWJ2ZkL9AjQrP_rL4d51k6Lb0SN8-m7wTIQ3gkBzlkp6/s1600/IMG_1048+%2528Small%2529.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 260px; FLOAT: left; HEIGHT: 202px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5547420768244140050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglcswf2A3bOwYS8Q138FVylJ3Ake4lQWXkfmxMRffVFf7Uy1TACOkCOq3D8xmGKYtPlr-rvqaabIt-Y2Mo7NE9ATKjfWJ2ZkL9AjQrP_rL4d51k6Lb0SN8-m7wTIQ3gkBzlkp6/s200/IMG_1048+%2528Small%2529.JPG" /></a>etty darned perfect - relieved because I have to say, I put a lot of pressure on myself for this class, since part of my living is made teaching people cooking classes! After peeling them off the parchment and placing them on a cooling rack, they were ready to be assembled with the chocolate ganache that Chef Walter had prepared for us. Looking at my completed macarons, I was so happy with how they turned out, looking just as they should. I was, however, about to discover the meaning of the term "don't rest on your laurels".</div><br /><div></div><div>At this point, we took a break for lunch. There was an assortment of breads, shrimp salad, pates and crudites. Along with wine, of course - which I did not partake in, as this class is serious business! After chatting amongst ourselves once we were done with lunch, we were led back to the pastry kitchen. Our raspberry macarons had already been pulled from the oven. I took one look at my sheet and knew something had gone amiss - my large macarons had definitely not cooked long enough (they were cooking all the trays at once, so most were going to be either over- or under-baked). I'd have preferred over-baked, because under-baked, they're quite the disaster. The large ones were a write-off - there was simply no saving them. Again, my small ones looked perfect, just as they should. And thus began my macaron mystery obsession.......much more on that later.</div><br /><div></div><div>As we started the third, savoury batch, I was trying to go over in my head what I did differently between the first and second batch. I just carried on, hoping that I'd figure it out somewhere along the way. The forearms were definitely feeling it at this point, I don't think I could have whipped them as stiff as the first time without the assistance of my old friend, Sir Kitchen Aid. For the savoury macaron, Chef Walter was quick to point out that the only reason we were doing this recipe was that it was listed on the class description; he didn't like the recent trend in making macarons savoury. When he prepared the olive tapenade, he made the most sour of faces, and then gave a half-smile and proclaimed, 'ah, c'est bon!'. He explained that he's a pastry chef, and savoury (esp tart, vinegary) is just not his thing. I mentioned that I had done a fig and olive tapenade in my classes and everyone seemed quite intrigued by that - sweetening the mixture does make it more palatable to some (like me). </div><br /><div></div><br /><div>We then began the assembly of the raspberry macarons. It turns out that the macaron we were preparing was inspired by the one made famous by Pierre Herme, the Rose Lychee Raspberry Macaron. Chef Walter made a white chocolate raspberry (chambord) ganache, and th<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Muw4QiWLmM2kOPrMNu_WFaW2xnUoNCH1SNoUJVDd4Y0xn9A0H5_2a8MGDpaK3dMN2l2IpMZesL9_Gx2dk0MAwgbT4QHuMglzb6Ihg_4FNvwFZRxBK9adyOwSJsbIqVFRCneu/s1600/IMG_1057+%2528Small%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 293px; FLOAT: right; HEIGHT: 197px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5547421166250462898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Muw4QiWLmM2kOPrMNu_WFaW2xnUoNCH1SNoUJVDd4Y0xn9A0H5_2a8MGDpaK3dMN2l2IpMZesL9_Gx2dk0MAwgbT4QHuMglzb6Ihg_4FNvwFZRxBK9adyOwSJsbIqVFRCneu/s200/IMG_1057+%2528Small%2529.JPG" /></a>en a rose-flavoured french buttercream. We used both to fill the raspberry macarons, along with a canned lychee and fresh raspberries. Because my large macarons were a complete washout, I made a couple of the smaller ones into a lychee-free version (there was not enough room for one). They were still pretty cute. </div><br /><div></div><div>Chef Walter then prepared a second filling for the savoury macaron - he decided to do a foie gras mousse. Foie gras is also not one of my favourite things. I have issues with organ meats in general, whether or not they are coveted in the culinary world (I've studied biology - given the processes that these things are designed to do......they're not particularly appetizing to me..........plus, I don't care for the organ-meat taste). By this time our savoury macarons were out of the oven - these were definitely the best batch yet. Not really caring to use either of the two savoury fillings, I used both. Of course, these macarons turned out the best out of the three, and I knew they were pretty much going to go to waste!<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL78siO9TrkwWo5TsgwwYSYY_zr0uCPryUnvCQka5whGm1eRfn25cZFhVOTigiLBH6DVORsk5GQhKc0K_bK7i2OsfMwjX9E4twgVQ94JX3H4ZfMlASrOOFVCMTyC4Xz_hKr3N6/s1600/IMG_1060+%2528Small%2529.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 281px; FLOAT: left; HEIGHT: 187px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5547421399706497682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL78siO9TrkwWo5TsgwwYSYY_zr0uCPryUnvCQka5whGm1eRfn25cZFhVOTigiLBH6DVORsk5GQhKc0K_bK7i2OsfMwjX9E4twgVQ94JX3H4ZfMlASrOOFVCMTyC4Xz_hKr3N6/s200/IMG_1060+%2528Small%2529.JPG" /></a><br /><div>And that concluded my Cordon Bleu culinary experience! We were all presented with certificates of completion (which they had pre-printed with our names on them - nice touch!) and Chef Walter was available for photo ops. We were provided with Cordon Bleu cake boxes to pack up our little beauties. I purchased an insulated bag (with the Cordon Bleu logo, of course) to carry the boxes in - figured that would make for easier transport on the subway. As much as I was thrilled to take this one class, talking to those around me duri<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilodrJFnwIBQgP0FqhZxed-le05sNrphgwx9KtaHCQbCLhhQ3OnOCB_ONKAHzfH2qc7DR6sBxzQU0gdp21inWfhDQKZZ3LL_VRkS_hXh7ZMBc1uAQmFVq0KgAOIVSbcHPKT_DF/s1600/michelle_cordon_bleu_certificate_colour001.jpg"></a>ng the day, found out that most of the people there had/were taking several classes. The classes were basically the reason they came<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghkT3GcJOPXe6spgW2Yi_bTZtKfFkBqZAJZoAB0uUTI6CmWFsyClyqn5HU19NZzwfGnhL-Nsje_0qwPMTi4_b2C8hXcD80ntTg0ovaMLLzvwIymzw3d9qdofwk-Jy8L6BeBhOa/s1600/IMG_1062+%2528Small%2529.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 241px; FLOAT: left; HEIGHT: 182px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5547421404149496946" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghkT3GcJOPXe6spgW2Yi_bTZtKfFkBqZAJZoAB0uUTI6CmWFsyClyqn5HU19NZzwfGnhL-Nsje_0qwPMTi4_b2C8hXcD80ntTg0ovaMLLzvwIymzw3d9qdofwk-Jy8L6BeBhOa/s200/IMG_1062+%2528Small%2529.JPG" /></a> to Paris. The next time I take classes at Le Cordon Bleu P<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-keDMpZaYt-yFtbwE4BzoKFUh3bMbzUue0BhpETow0-M84XOcVAnlQSravpiNDpKxSZOtLzTHWL4XlBLnRet_a1K87fmzXx5iyhDWstymnaoWL8jWvbYtejVIoWBTtR1_9aD/s1600/cordon+bleu+certificate.jpg"></a>aris, it will be for a one month intensive course. I'd always struggled with choosing between cuisine and patisserie. After the Macaron class, and the obsession that ensued, my decision has been made.</div></div></div></div></div></div></div></div></div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWl_iRsfZcTNmQO94Su4jw8Kt_1KoR40NTLThKF6Cwn9TBwRrJVXWBZwDYaXFOC20k1-O_U8OJHhEVfstUv2iEjcywJA8k_hxmu_RXIBk3OB3zxHUPTcxMrrkLBAXUcJ45ypo5/s1600/michelle_cordon_bleu_certificate_colour001.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 207px; FLOAT: right; HEIGHT: 271px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5547802106732845106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWl_iRsfZcTNmQO94Su4jw8Kt_1KoR40NTLThKF6Cwn9TBwRrJVXWBZwDYaXFOC20k1-O_U8OJHhEVfstUv2iEjcywJA8k_hxmu_RXIBk3OB3zxHUPTcxMrrkLBAXUcJ45ypo5/s200/michelle_cordon_bleu_certificate_colour001.jpg" /></a>Wild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.com2tag:blogger.com,1999:blog-36766153.post-30906680169794421272010-11-16T19:56:00.015-06:002010-11-16T21:22:21.652-06:00La Grande Epicerie (oh how grande it was............)<div><div>After the Eiffel Tower visit, we were off to the next destination, <a href="http://www.lagrandeepicerie.fr/#en-GB/home">La Grande Epicerie</a>, located on the ground level of the Bon Marche.<br /><br />I had heard tales of wonder and amazement.............and oh, the rumours were true! Truly, I was nearly rendered speechless as I walked into the store. I was expecting something smaller, I guess - the space was massive, the size of a good-<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Bl8U2qXH09iJXI4R7El5-FnRCLtM_0-yR1aSiO56UuCKLdDgDg59exVACkV_ez7HXKXWgx2Pl8E7c3QbKbK75ynWKUato35EyWyPa34xjr-uXeZsdhizbzRQmRLZb5kBrUFN/s1600/IMG_0990+%2528Small%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 190px; FLOAT: right; HEIGHT: 145px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540346318111879122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Bl8U2qXH09iJXI4R7El5-FnRCLtM_0-yR1aSiO56UuCKLdDgDg59exVACkV_ez7HXKXWgx2Pl8E7c3QbKbK75ynWKUato35EyWyPa34xjr-uXeZsdhizbzRQmRLZb5kBrUFN/s200/IMG_0990+%2528Small%2529.JPG" /></a>sized grocery store. Wall to wall shelves of beautiful, high-end, eye candy..........in the form of food and food items. It was difficult to know where to start. We made our way towards the back of the<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8GWfVZ68PHExPOM_i0r1kwIeei9BA83oJzdllDoDXNZLc1d32cF3vtk2jwzo5INm08pz1ut1Vlb6yRnClWNQ3fvwvcAXd9ZMjkYobKfQFx-YPFFESbT_JTwUnRon1XiCs-IFK/s1600/IMG_1023+%2528Small%2529.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 194px; FLOAT: left; HEIGHT: 142px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540343643812990706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8GWfVZ68PHExPOM_i0r1kwIeei9BA83oJzdllDoDXNZLc1d32cF3vtk2jwzo5INm08pz1ut1Vlb6yRnClWNQ3fvwvcAXd9ZMjkYobKfQFx-YPFFESbT_JTwUnRon1XiCs-IFK/s200/IMG_1023+%2528Small%2529.JPG" /></a> store, the dairy section. The selection, the interesting products and packaging............amazing. Grabbed a container of banoff<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcjhJFyzjVNnWQ8JwjgaT1ZCeSBxf0FgI9pDuy7c48LTraX4tCVNShZfu8G1cK1oLR8H431ZldQTvueEYhT5W71gdUNrFQt9dFCR1rxj9lqH1k09wOKgYTgnuZ30FPg1jjGmK/s1600/IMG_1027+%2528Small%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 156px; FLOAT: right; HEIGHT: 118px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540343439787437426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcjhJFyzjVNnWQ8JwjgaT1ZCeSBxf0FgI9pDuy7c48LTraX4tCVNShZfu8G1cK1oLR8H431ZldQTvueEYhT5W71gdUNrFQt9dFCR1rxj9lqH1k09wOKgYTgnuZ30FPg1jjGmK/s200/IMG_1027+%2528Small%2529.JPG" /></a>ee pie, for starters. Saw egg cartons in easter colours, a section of baby vegetables, <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MIcL-ZvLCOOUV5MKHiQ97gf_njd2bkeD1piVrEPNKcVBc5B53NvgEzDw7us5HyIEgl1NWntPUHsMcX9_hWm4HZ-T8UrHbiSIT6bFS1sWGhgj3e68YGRAk81x3UweNNt-qpwt/s1600/IMG_1022+%2528Small%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 167px; FLOAT: right; HEIGHT: 132px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540344604424750962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MIcL-ZvLCOOUV5MKHiQ97gf_njd2bkeD1piVrEPNKcVBc5B53NvgEzDw7us5HyIEgl1NWntPUHsMcX9_hWm4HZ-T8UrHbiSIT6bFS1sWGhgj3e68YGRAk81x3UweNNt-qpwt/s200/IMG_1022+%2528Small%2529.JPG" /></a>edible flowers, and stir fry veg kits that looked like works of art. And, Jones soda!!<br /><br /><br />The clientele of La Grande Epicerie are clearly foodies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZaTuIyiUhHejWyQZrYTw67SN279lMBUM6M7VYjYEuCwueT8BakzpPIF0TjlivxwCgPeMREz3IClo8suNjyhC9hoNGmEu42qDj-7xvzQWw7eM4qrLOXFCOqOiuW0gtECWM_eml/s1600/IMG_0996+%2528Small%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 188px; FLOAT: right; HEIGHT: 127px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540346297274606370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZaTuIyiUhHejWyQZrYTw67SN279lMBUM6M7VYjYEuCwueT8BakzpPIF0TjlivxwCgPeMREz3IClo8suNjyhC9hoNGmEu42qDj-7xvzQWw7eM4qrLOXFCOqOiuW0gtECWM_eml/s200/IMG_0996+%2528Small%2529.JPG" /></a> - this is no run-of-the-mill corner grocery store. Picture an olive display the size of entire deli section in one of our grocery stores - just olives! The ready-to-heat deli display was huge, with an amazing assortment of tantalizing dishe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrk7zsyO6sKQTVf5kkbd0JgbdzoXwiBb79n_BNshvxfv6mtvJlM7B8RCDSQ4lUVmSpGhC2VFCgCUesCBg0lE4oUl9WjaWLCtOtvmylDWClck_4SN-MPSnFuMMfvNexHxMAo3D5/s1600/IMG_1021+%2528Small%2529.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 191px; FLOAT: left; HEIGHT: 130px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540345336435216178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrk7zsyO6sKQTVf5kkbd0JgbdzoXwiBb79n_BNshvxfv6mtvJlM7B8RCDSQ4lUVmSpGhC2VFCgCUesCBg0lE4oUl9WjaWLCtOtvmylDWClck_4SN-MPSnFuMMfvNexHxMAo3D5/s200/IMG_1021+%2528Small%2529.JPG" /></a>s ready to take home and eat. Food from all over the world was represented - Asian potstickers, tandoori chicken, Turkish eggpl<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiX3YAs1VleNqkxll1vPozQap5DJ31soLIbnq-ZaxppXAWWqSX4NsrlyzBoFn0NwoQQeobjgDj_AQZxPU1LKZkqPbK28tOAo28DcseuzvjuBVUAm5PtSwOI7auqgrUitoPyfag/s1600/IMG_0997+%2528Small%2529.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 197px; FLOAT: left; HEIGHT: 140px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540351566075655794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiX3YAs1VleNqkxll1vPozQap5DJ31soLIbnq-ZaxppXAWWqSX4NsrlyzBoFn0NwoQQeobjgDj_AQZxPU1LKZkqPbK28tOAo28DcseuzvjuBVUAm5PtSwOI7auqgrUitoPyfag/s200/IMG_0997+%2528Small%2529.JPG" /></a>ant, honey-drenched Kataifi pastries.......it just never ended. We picked a container of eggplant caviar, a red pepper feta dip and a cous cous salad with yoghurt and chicken (so good!). We were given a sample of proscuitto that melted in your mouth......of course, we bought some.<br /><br /><br />There was a fabulous spice section, with many spices offered in bulk. One, of note, <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQMBsDqPUzEI9YhqBuSz1aXlSoYtQ8FPecCZ9TjtJ3qJJsPaMQ1NaOrwpY4WEWfJOcnfKQWYKfhsGuMDE-zvpnmg-5wjIzVs76qFwgtQOzOUaPznwSrVo6T_DFeg2JAPGYsIOH/s1600/IMG_1018+%2528Small%2529.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 142px; FLOAT: left; HEIGHT: 153px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540345340241310338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQMBsDqPUzEI9YhqBuSz1aXlSoYtQ8FPecCZ9TjtJ3qJJsPaMQ1NaOrwpY4WEWfJOcnfKQWYKfhsGuMDE-zvpnmg-5wjIzVs76qFwgtQOzOUaPznwSrVo6T_DFeg2JAPGYsIOH/s200/IMG_1018+%2528Small%2529.JPG" /></a>was mustard seeds for $25/kg. This is a crazy high price, for those not from the prairies where the seed is grown. For that price, the mustard wasn't even cleaned, as there were visible bits of debris.<br /><br /><br />The candy section was, not surprisingly, displayed elaborately.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxqkZHUMmRxYJH0cEnnCavPRgkgpDEymFJ4K50w-74-tpdmae8vhXdTYxg2yL9nVNZNMls_ooDFISbCpM0xG60nK9x7wLdRI7caI2Jr5cXD0KmC2_hFpOjUmvIFV5bjT8JXrr/s1600/IMG_1000+%2528Small%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 149px; FLOAT: right; HEIGHT: 174px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540353394433366754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxqkZHUMmRxYJH0cEnnCavPRgkgpDEymFJ4K50w-74-tpdmae8vhXdTYxg2yL9nVNZNMls_ooDFISbCpM0xG60nK9x7wLdRI7caI2Jr5cXD0KmC2_hFpOjUmvIFV5bjT8JXrr/s200/IMG_1000+%2528Small%2529.JPG" /></a> The cheese section contained so many treats for the eye, not just for the cheeses themselves, but for<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNnsOjQh4OuS7TTszNP4GpX9cYPUrVu4pgWjNzPiKqAWsfRVCJ-EIO3SrGSisiVNVVbnzdE-YgVmgPfbnhYw3fpsVXPr9pSHhNilE5wx412xZoB_NLbDYyLGX-26NAlD4Hqm8k/s1600/IMG_0994+%2528Small%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 206px; FLOAT: right; HEIGHT: 145px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540346309324318834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNnsOjQh4OuS7TTszNP4GpX9cYPUrVu4pgWjNzPiKqAWsfRVCJ-EIO3SrGSisiVNVVbnzdE-YgVmgPfbnhYw3fpsVXPr9pSHhNilE5wx412xZoB_NLbDYyLGX-26NAlD4Hqm8k/s200/IMG_0994+%2528Small%2529.JPG" /></a> the packaging and decoration (I chose two goat che<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhreiHW-IRl_0E7f8YByTYWExecgr4GAH8Ym6IFwsXg0_ABhvaK2APEQ-vip_vn-IXLhfoOhwb1usF1HeU7N_yEUy3xkiLzfWzr84_tIK2EB2uIsHO3AVU02c075caUIY46TvrA/s1600/IMG_1004+%2528Small%2529.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 147px; FLOAT: left; HEIGHT: 127px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540345864690034802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhreiHW-IRl_0E7f8YByTYWExecgr4GAH8Ym6IFwsXg0_ABhvaK2APEQ-vip_vn-IXLhfoOhwb1usF1HeU7N_yEUy3xkiLzfWzr84_tIK2EB2uIsHO3AVU02c075caUIY46TvrA/s200/IMG_1004+%2528Small%2529.JPG" /></a>eses). The produce displays looked like they came to life from a food photography shoot. A mushroom section to die for - with a massive section o<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPXjVWl5WIWG2XROXZ9Ri7IpXSoySZTsKgJX7gqVqxsHf9i01FxT-mCG1DYsEOCJ-J1TdU4ksZc7lz1TuRJbDyVf_yi_kqcvVDrxaV49wJG7Vblb7HFye-OjndE50tDdy2lvV/s1600/IMG_1002+%2528Small%2529.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 176px; FLOAT: left; HEIGHT: 131px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540345876634048930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPXjVWl5WIWG2XROXZ9Ri7IpXSoySZTsKgJX7gqVqxsHf9i01FxT-mCG1DYsEOCJ-J1TdU4ksZc7lz1TuRJbDyVf_yi_kqcvVDrxaV49wJG7Vblb7HFye-OjndE50tDdy2lvV/s200/IMG_1002+%2528Small%2529.JPG" /></a>f beautiful chanterelles. We picked up some fresh figs and strawberries to go with the rest of our 'picnic' supper. I also snagged a container of marzipan cherries - complete with stems :)<br /><br /><br />For gifts, I <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKl9uam8w9ksfedljjFeulnFPz1aJOVT3MSJjC0UR1I9sdvAf9H9PGsfF1FZUozzhPejZIyEz6iJmunqoxJwO9I-WpQKdxE3_q2Cn0N25FyjrqLcx7XZZhjWfNPBjPY7SkEsGe/s1600/IMG_1029+%2528Small%2529.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 223px; FLOAT: left; HEIGHT: 152px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540351534413103618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKl9uam8w9ksfedljjFeulnFPz1aJOVT3MSJjC0UR1I9sdvAf9H9PGsfF1FZUozzhPejZIyEz6iJmunqoxJwO9I-WpQKdxE3_q2Cn0N25FyjrqLcx7XZZhjWfNPBjPY7SkEsGe/s200/IMG_1029+%2528Small%2529.JPG" /></a>picked up a couple jars of two-toned jam, raspberry on the bottom and peach on top. There were several items created just for picnics - a condiment set (which I bought) that had a tin<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBWKKDknLdZl1AJE0_-4oAmYjXLVJUbED57Rfojg1ZwlLN-zEF-5aoTwPACrn5Fh-lwEZD4ZG-qchLDFqCRQnSERHQdYP6Y-vvdLYX4Er0SIaEEkz3CEDLF5-_JDs9inoBRbiO/s1600/IMG_1017+%2528Small%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 71px; FLOAT: right; HEIGHT: 53px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540353397499105378" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBWKKDknLdZl1AJE0_-4oAmYjXLVJUbED57Rfojg1ZwlLN-zEF-5aoTwPACrn5Fh-lwEZD4ZG-qchLDFqCRQnSERHQdYP6Y-vvdLYX4Er0SIaEEkz3CEDLF5-_JDs9inoBRbiO/s200/IMG_1017+%2528Small%2529.JPG" /></a>y olive oil, balsamic, ketchup, mustard, salt & pepper. I also picked up a couple dozen tiny vinaigrettes, also for picnics. T<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1jys6oR_KlkIRCLXEYKf3-G5CMtg19vD9tgOWJt0kKGpxcutZsRjRWeomJSvfTCM1LUfmDEBbAnPJ584su1ZX8FP6dM7M4O-ev0q0CSqdvJ8oVHQQ4EYAhqifsOoJI9MGuSeg/s1600/IMG_1008+%2528Small%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 177px; FLOAT: right; HEIGHT: 117px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540345623684306290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1jys6oR_KlkIRCLXEYKf3-G5CMtg19vD9tgOWJt0kKGpxcutZsRjRWeomJSvfTCM1LUfmDEBbAnPJ584su1ZX8FP6dM7M4O-ev0q0CSqdvJ8oVHQQ4EYAhqifsOoJI9MGuSeg/s200/IMG_1008+%2528Small%2529.JPG" /></a>oo cute to pass up. Bought some crazy bowtie pasta, all from natural dyes (squid ink, tomato, turmer<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivpa68Hd7QzisoFjvnAc5n94qGW6XXPfSwaMMaNji_VIZQ4p7cKci56JnKdGgUBsZ9CAQhPkkKdP9tTNSLqr04tlCLH02vF1TvdyRsZoZFgNycYBKtALcfN5hBUMqgVwT6-myZ/s1600/IMG_1011+%2528Small%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 181px; FLOAT: right; HEIGHT: 124px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540345582327794050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivpa68Hd7QzisoFjvnAc5n94qGW6XXPfSwaMMaNji_VIZQ4p7cKci56JnKdGgUBsZ9CAQhPkkKdP9tTNSLqr04tlCLH02vF1TvdyRsZoZFgNycYBKtALcfN5hBUMqgVwT6-myZ/s200/IMG_1011+%2528Small%2529.JPG" /></a>ic, spinach), one that looked like licorice all sorts and one with pastel stripes. Knowing, full well, they were going to be a nightmare to transport back home. But, I could not resist.<br /><br /><br />I stopped by the patisserie section - the cakes (in small portion sizes) were works of art, everything looked absolutely perfect, many adorned with elaborate garnishes. I <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifMTL2AQlTmz-UF_Gw3ZYqwnyWnxBp1E2jfmEz0ZYhtHZjJpNQbqZ4zwxhlTXJnmrZoJKLmWtKBfcB_tBlIDBMJ9l80RfUXrQJAOrm-AvNoaGHyxX3JGMCZR7EtNNplsAouiJc/s1600/IMG_1014+%2528Small%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 191px; FLOAT: right; HEIGHT: 120px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540345560152817554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifMTL2AQlTmz-UF_Gw3ZYqwnyWnxBp1E2jfmEz0ZYhtHZjJpNQbqZ4zwxhlTXJnmrZoJKLmWtKBfcB_tBlIDBMJ9l80RfUXrQJAOrm-AvNoaGHyxX3JGMCZR7EtNNplsAouiJc/s200/IMG_1014+%2528Small%2529.JPG" /></a>chose a mini Opera cake, a fruit/mousse cake that had a baby persimmon on top, and a chocolate cake f<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBKRjuNGwAIjEEMQ48ntPI3fh4bp9hhQJ8HxiAJtu7obC5CY-zjL8cplxwcFrg-OsjQB_TP246ab49GKoyxGvKazb6rtlIQVDX4LyfVr-09amcFz64ppEbHCEzG1kLAq3ZhfI7/s1600/IMG_1001+%2528Small%2529.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 185px; FLOAT: left; HEIGHT: 131px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540345882241072546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBKRjuNGwAIjEEMQ48ntPI3fh4bp9hhQJ8HxiAJtu7obC5CY-zjL8cplxwcFrg-OsjQB_TP246ab49GKoyxGvKazb6rtlIQVDX4LyfVr-09amcFz64ppEbHCEzG1kLAq3ZhfI7/s200/IMG_1001+%2528Small%2529.JPG" /></a>or Dana. Macarons (lots, of course) and cupcakes were also there. Nearby the patisserie is the bakery - a myriad of artisan breads, baguettes, croissants.........<br /><br /><br /><br /><br /><br />I picked up (had to, of course) yet another reusable shopping bag - it was <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3S-Nwgqmx5qKyeju1GTjGKtIkr4_tbB-pyGDYCojhi6ZLh9vDjnkbzWCBg7_OkLWwqoh-aAL0Qq3POkHyDUBF6ArmDKIuuFsSk-NSGj3zZcsQ2UtJNXQo4Mhep7SsiSjOjAVz/s1600/IMG_1031+%2528Small%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 185px; FLOAT: right; HEIGHT: 129px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540342876706563218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3S-Nwgqmx5qKyeju1GTjGKtIkr4_tbB-pyGDYCojhi6ZLh9vDjnkbzWCBg7_OkLWwqoh-aAL0Qq3POkHyDUBF6ArmDKIuuFsSk-NSGj3zZcsQ2UtJNXQo4Mhep7SsiSjOjAVz/s200/IMG_1031+%2528Small%2529.JPG" /></a>only 15euros, I had to! In total we spent 14<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHtU4CkrGtvg12p4lzFjR-gYKACICJs4tQG7k9QrVsDVJ9N_BpYNxYyLnUootBB_uwQG-bqsG7L6Zw8KdMmnxv-GMEysjYHGsU53OQA8z7uVm86YQam86JW_WCheqIBFixh4UO/s1600/IMG_1032+%2528Small%2529.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 179px; FLOAT: left; HEIGHT: 131px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540342784903999282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHtU4CkrGtvg12p4lzFjR-gYKACICJs4tQG7k9QrVsDVJ9N_BpYNxYyLnUootBB_uwQG-bqsG7L6Zw8KdMmnxv-GMEysjYHGsU53OQA8z7uVm86YQam86JW_WCheqIBFixh4UO/s200/IMG_1032+%2528Small%2529.JPG" /></a>2 euros..............my memories of La Grande Epicerie........priceless. This was my favourite experience of the trip (pre Le Cordon Bleu).</div></div>Wild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.com1tag:blogger.com,1999:blog-36766153.post-91194135348653277682010-11-16T19:06:00.002-06:002010-11-16T19:17:12.153-06:00Mango Buffalo Chicken Wings as seen on SHAW<strong><span style="font-size:130%;">Mango Buffalo Chicken Wings with Mango Lime Dipping Sauce</span></strong><br /><br />The drummettes could be replaced with boneless, skinless chicken thighs, or chicken breast strips; cooking time will be approximately half.<br /><br />If the eastern spices don't appeal to you, leave them out - the wings will still be amazing!<br /><br />1 large package chicken drummettes (~30)<br />1 cup flour<br />1/2 TSP garlic powder<br />1/2 TSP garam masala<br />1/4 TSP ground cardamom<br />1/4 TSP cumin<br />1/2 cup plus 2 TBSP mango puree (comes in 32oz can, middle eastern section of grocery)<br />1/2 cup plus 2 TBSP hot sauce (I use Frank's)<br />1/4 cup melted butter<br /><br />In a large Ziploc bag, combine the flour and dry spices. Add the chicken, a few pieces at a time, tossing to coat with flour. Shake off excess flour from each piece. Place the pieces on a baking sheet and refrigerate for 30 minutes.<br /><br />Preheat oven to 400F.<br /><br />In a small pot (or microwave) melt the butter, mango puree and hot sauce.<br /><br />Dip each chicken piece in the sauce, turning to coat, tapping off excess sauce. Place on a parchment or foil-line baking sheet(s). Bake for ~40 minutes, turning halfway. If you would like a crisper coating, broil for a few minutes at the end of the cooking time. If possible, allow to cool on a cooling rack to keep the chicken crispy. Serve hot with the mango lime dipping sauce.<br /><br /><strong>Mango Lime Dipping Sauce:</strong><br /><br />1/4 cup mango puree<br />1 cup sour cream (can subst. yoghurt)<br />zest of one lime<br />juice of half a lime<br />2 TSP honey<br />1/4 TSP ground cardamom<br />Mix the sauce ingredients together until combined.Wild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.com0tag:blogger.com,1999:blog-36766153.post-76649745527918730162010-11-11T07:35:00.019-06:002010-11-14T17:56:01.379-06:00Paris' Most Identifiable LandmarkThis was supposed to be just part of a blog post, but it turned out to be a big 'aside' post. I really do love the thing, as cliche as many think of it. Of course, I'm referring to the Eiffel Tower.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnfPxCXEp3PhJjiUg2SM9nZY-7R4CAIKFM6kIJk6B_UcSQpugd93UGUkYtrf_c6Vy23nF1j64NBkiOPqAYkY-nfC2sxknNRfzh69piXsSmWDa5hX3mjYPajCzaI3FKVdetI-le/s1600/IMG_0989+%2528Small%2529.JPG"><img id="BLOGGER_PHOTO_ID_5539439193384272466" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 137px; CURSOR: hand; HEIGHT: 186px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnfPxCXEp3PhJjiUg2SM9nZY-7R4CAIKFM6kIJk6B_UcSQpugd93UGUkYtrf_c6Vy23nF1j64NBkiOPqAYkY-nfC2sxknNRfzh69piXsSmWDa5hX3mjYPajCzaI3FKVdetI-le/s200/IMG_0989+%2528Small%2529.JPG" border="0" /></a><br />Our Batobus tickets were going to expire that day, so we took one last trip on it to the Eiffel Tower. The sky was clear blue and quite warm (~24 deg C), so a little smoggy, as well. The entran<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWUZdtEcMvfWTS4CTuX1vqGkx1w2ZOSE6Ah7B2wJRAKuj3iUaOLWlQQKvQs2vSaE_IdiLvEvlxg7k-ynGtrgxt9T9ghW9RLWszKAgugNQSTKmzluSNnOnFtD0VVE0yym9UNcZ/s1600/DSC_0821+%2528Small%2529.JPG"><img id="BLOGGER_PHOTO_ID_5539438817637841538" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 188px; CURSOR: hand; HEIGHT: 145px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWUZdtEcMvfWTS4CTuX1vqGkx1w2ZOSE6Ah7B2wJRAKuj3iUaOLWlQQKvQs2vSaE_IdiLvEvlxg7k-ynGtrgxt9T9ghW9RLWszKAgugNQSTKmzluSNnOnFtD0VVE0yym9UNcZ/s200/DSC_0821+%2528Small%2529.JPG" border="0" /></a>ce line was quite small, actually. Once inside, however, the line to take the elevator up was LONG. Eventually, we landed on the 2nd level (128 metres) and there seemed to be confusion as to where to go the wait for the 2nd level elevator. Then, sirens went off and red lights were flashing, accompanied by an announcement saying (one the English translation could be heard) "we are evacuating the tower, we apologize for the inconvenience" (inconvenience!!??)<br /><br />Anyone reading this around the time we went would know that, over the month leading up to <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDCLnwWpvzs9PEsuU595guaeiPpTzAaRkYp37EgtI2hIQ-PYjacHMqEUMvW8nppwPWhw-9SrDYQPYZ9iKUeLA5u5Mc0ZesH0In54RIcCxt7sEmkvgixqFbvnVCVOpCV-UwjPw_/s1600/DSC_0825+%2528Small%2529.JPG"><img id="BLOGGER_PHOTO_ID_5539439605797465810" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 173px; CURSOR: hand; HEIGHT: 111px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDCLnwWpvzs9PEsuU595guaeiPpTzAaRkYp37EgtI2hIQ-PYjacHMqEUMvW8nppwPWhw-9SrDYQPYZ9iKUeLA5u5Mc0ZesH0In54RIcCxt7sEmkvgixqFbvnVCVOpCV-UwjPw_/s200/DSC_0825+%2528Small%2529.JPG" border="0" /></a>our trip there had bee<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6wx10au3ZnPZQ79WhIQDNT4P5YdkDRzYK9AadWQ3HgG5M2Yrw29AAu5abTalILA3c_M-n72nmRhZfxMQ3IUJvs8oSMPbYDPxrPIPOoU9MDYnIjVcvaWHDxUEFfUig8TAAbUxo/s1600/DSC_0821+%2528Small%2529.JPG"></a>n several evacuations of the tower due to terror threats. Several arrests were made the week we were there during the raid of a suspected terror cell (with evidence of planned attacks) so the threat really was, real. The 'chatter' that security dept's were hearing is that a bombing was not being planned, but a shooting massacre (comforting, no?). Hence, the high security at all the tourist spots. I didn't mention it previously, but everywhere you went there were soldiers with machine guns mulling about.<br /><br />Anyway, back to the story at hand, we waited with all the other people (by this time, a line had formed) while the people from the upper level were evacuated, probably 15 min or so. Then, the red lights and siren shut off - apparently the threat had been cleared, so we were able to go <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-RuKogHfBTmzv2WK8Tn4ouAwZSJN7-fetQRnf7gdajWWk2QJsiPthF-uTc9e-j97N2f5IdBoSFGENJq6oKoFChlg4HJaR29fQ4N8SPw5F0loRPz8hlgJOEyYhU31gqgxqqku/s1600/DSC_0811+%2528Small%2529.JPG"><img id="BLOGGER_PHOTO_ID_5539439918125682866" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 175px; CURSOR: hand; HEIGHT: 121px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-RuKogHfBTmzv2WK8Tn4ouAwZSJN7-fetQRnf7gdajWWk2QJsiPthF-uTc9e-j97N2f5IdBoSFGENJq6oKoFChlg4HJaR29fQ4N8SPw5F0loRPz8hlgJOEyYhU31gqgxqqku/s200/DSC_0811+%2528Small%2529.JPG" border="0" /></a>up. The line was LONG at it was hot, standing in the direct sun. But, eventually, we made it up to the summit and took in all the amazing views of Paris a<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl-nkZIOz33d9_6ere2unhr0Xo-K8nX5g0Lupd9a60ZoiuD-IGBbUMhyphenhyphencOkYWUyrqhOiFlNncDmNxUNnRTafLe6A2k98nO1JILcAEgPitq4q2Hg4CAsRnEv5IQpoxzlD-pKYfl/s1600/DSC_0811+%2528Small%2529.JPG"></a>t 276 metres.<br /><br /><div></div><div></div><div>After descending the tower, we took a stroll through the Champs de Mars, one of the larger greenspaces in Paris, adjacent to the Eiffel Tower. While sitting on a bench, we noticed something that looked like a <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhWcMLvqDHLy829O6qrhalPJJrlxU5ZCMnU5nHdHAZ1HZws-Y8PbQL3Y84YIi6yPPxKQ7je09u4spsA5KLC9C-CtSpM__q1PgagKaFie7c1Tv0NfcU3VUmoEhYg49oFqDnilT/s1600/DSC_0830+%2528Small%2529.JPG"><img id="BLOGGER_PHOTO_ID_5539440498771202306" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 198px; CURSOR: hand; HEIGHT: 151px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhWcMLvqDHLy829O6qrhalPJJrlxU5ZCMnU5nHdHAZ1HZws-Y8PbQL3Y84YIi6yPPxKQ7je09u4spsA5KLC9C-CtSpM__q1PgagKaFie7c1Tv0NfcU3VUmoEhYg49oFqDnilT/s200/DSC_0830+%2528Small%2529.JPG" border="0" /></a>bright green ball, but then realized they were all over the place. They were some sort of tree fruit, but neither of us had a clue what they were. They were about the size of a grapefruit and smelled faintly of an orange/frankincence sort of odour. Upon returning home, I found out that they were osage oranges (but no<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjFReq8sbP_jDSdhLZIZNMU5BnnTN_kFZNccicuJUB98VA4_NUiRHC31Xo8VI1Ac8dL7l7i9kUw7cn4VCVaFBDvtobdYoD-H1T1ev-FHxNspxLYcqrk9yKO978go4GS8E4WbFq/s1600/DSC_0831+%2528Small%2529.JPG"><img id="BLOGGER_PHOTO_ID_5539440631251549186" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 133px; CURSOR: hand; HEIGHT: 83px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjFReq8sbP_jDSdhLZIZNMU5BnnTN_kFZNccicuJUB98VA4_NUiRHC31Xo8VI1Ac8dL7l7i9kUw7cn4VCVaFBDvtobdYoD-H1T1ev-FHxNspxLYcqrk9yKO978go4GS8E4WbFq/s200/DSC_0831+%2528Small%2529.JPG" border="0" /></a>t for eating) - you can reat more about them on <a href="http://en.wikipedia.org/wiki/Maclura_pomifera">wiki</a>.</div><div></div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZ6wC8Ka4VdhJNplMGTVT1mfjgyAzZ4UEqhotbnsedDwYSG6ZI2yOSNqS3NiLAwG8Kc2qKbfGDambz9T_vZURRQEZSZVBw9ixbG3aT8KG5Ppnsvg-SIx1uxC7xgH1csgGXMbQ/s1600/DSC_0831+%2528Small%2529.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxllgpbR8iQEiDi-c7zW9nEmCq8rQzBUY2NJP79AkjwQ1TdOm4QnrcrEFNTYyI29dhxb2D1pYkNz10KkhXv64KqaELNSppySGflTV9EbBDo4qYkDWOglcBk-06767ZNn9g4g3M/s1600/DSC_0830+%2528Small%2529.JPG"></a></div><div></div><div></div><div><br /><br /><br /></div><div></div>Wild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.com0tag:blogger.com,1999:blog-36766153.post-37109377033998560862010-11-09T22:49:00.008-06:002010-11-09T23:37:18.341-06:00The Sights (well, two), at Night<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbaCaDsE8F-_vQN7zGpRSmkLN4uogyX1vEqg94VA-febyCyDgLWbbS7kuzL-awe8ojR8xVm_huCJ0pIQXZ23W3ZPgqPu62Yjs0X82jKSraZnEZlInA_OZEziLAj3Yi9-VcqRCZ/s1600/IMG_0983+%2528Small%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 150px; FLOAT: right; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5537790465665490322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbaCaDsE8F-_vQN7zGpRSmkLN4uogyX1vEqg94VA-febyCyDgLWbbS7kuzL-awe8ojR8xVm_huCJ0pIQXZ23W3ZPgqPu62Yjs0X82jKSraZnEZlInA_OZEziLAj3Yi9-VcqRCZ/s200/IMG_0983+%2528Small%2529.JPG" /></a><br /><div>Post-Fa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEIF8ND5627vZU9QP61ikILuGna5TzVZbwSo3wUnsrtTF17DVxoFBmrW7ZhRWbw-R7ZJzsJbJH4nYVbvPHQAokxWI3DpcuWpMlJU3-Kv6cAfHGHiu9xYKqW-MkGTgxIyykG6VI/s1600/IMG_0964+%2528Small%2529.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 170px; FLOAT: left; HEIGHT: 156px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5537782808839156258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEIF8ND5627vZU9QP61ikILuGna5TzVZbwSo3wUnsrtTF17DVxoFBmrW7ZhRWbw-R7ZJzsJbJH4nYVbvPHQAokxWI3DpcuWpMlJU3-Kv6cAfHGHiu9xYKqW-MkGTgxIyykG6VI/s200/IMG_0964+%2528Small%2529.JPG" /></a>uchon, we had a quick dinner at the apartment, scavenging from our previous purchases (plus a cured sausage and a goat milk brie filled with chevre and figs from a cheese shop near Le Marche des Enfants Rouge). Dana bought a bottle of Riesling from the little confectionary across the stree for 4 euro - no wonder t<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjka6vZmVWlTB9xt9Vs6SSC-8Ncszic_MB-v9dyjHem2TgMhrwV3t4BiPxnpntbhWskYW_Y_wDJUcXVJLDOwsT_bJdCL9QaY-iAAy5SS70Kcgp72ZMTJCk7CFp2PlfdcKWY6eEE/s1600/IMG_0965+%2528Small%2529.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 186px; FLOAT: left; HEIGHT: 145px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5537782809848582754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjka6vZmVWlTB9xt9Vs6SSC-8Ncszic_MB-v9dyjHem2TgMhrwV3t4BiPxnpntbhWskYW_Y_wDJUcXVJLDOwsT_bJdCL9QaY-iAAy5SS70Kcgp72ZMTJCk7CFp2PlfdcKWY6eEE/s200/IMG_0965+%2528Small%2529.JPG" /></a>hey drink so much wine here!!</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl8v-sXrR25zCo46Rdaxx6getiUdHgeUe-t29EOxmkZfm53yo6_t-jii2cOteUYaaTRMe4xCpcbevj-hkVm3Ci8PF-0a_t2ksU5kGbbQ5q2K6HB3a728B5nFQ-c-MGlJnI0aN7/s1600/DSC_0729+%2528Small%2529.JPG"></a><br /><br /><br /><br /><br /><br /><div></div><br /><div>After dinner we took a stroll up the Champs d'Elysees to the Arc de Triomphe. It was a warm, clear evening and <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASUaS3Tgbu1hqEldgKeI3xxyMbuBPIn6smEcCig0YN873Wf9PbEohdrVjBsZuvF49kTcOsmmVjvv8qavJBDHXkA4OFDtuJcmLGqWXhww7cf5R7L2XEn9baQLcZdKyg2lmmmk0/s1600/DSC_0747+%2528Small%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 258px; FLOAT: right; HEIGHT: 174px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5537781284596249842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASUaS3Tgbu1hqEldgKeI3xxyMbuBPIn6smEcCig0YN873Wf9PbEohdrVjBsZuvF49kTcOsmmVjvv8qavJBDHXkA4OFDtuJcmLGqWXhww7cf5R7L2XEn9baQLcZdKyg2lmmmk0/s200/DSC_0747+%2528Small%2529.JPG" /></a>the Arc truly was a sight to behold. All the postcard pics that you see of it at night are exactly what it looks like - just like this photo we took, it's not a postcard :) We sat and watched the traffic manoeuvering around it, including two pedestrians, a couple (not young!) who suddenly darted out across the circle to go right up to it. Crazy tourists.</div><br /><div></div><div></div><div></div><div></div><br /><div>We kept walking south towards the Seine, not really with a destination in mind, but as we neared the river, the Eiffel tower, lit up in all its glory, appeared. Again, truly a sight to see. There is a blue beacon light and the tower, itself, is lit up. This was imressive enough, until the entire tower suddenly bec<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh77OJSXfu12UGsSkZYl4V6iMdKK-A6FEgf79j-s4TTdxHS28bDSvRjh5A4MK8E35pkLIW-fWhyN3qIR2VztDqbkj2QzgEEAAswE90Ak4bqQNF293dgSMXl9teMz_dsTbbkg39O/s1600/DSC_0777+%2528Small%2529.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 148px; FLOAT: right; HEIGHT: 206px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5537783547515665522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh77OJSXfu12UGsSkZYl4V6iMdKK-A6FEgf79j-s4TTdxHS28bDSvRjh5A4MK8E35pkLIW-fWhyN3qIR2VztDqbkj2QzgEEAAswE90Ak4bqQNF293dgSMXl9teMz_dsTbbkg39O/s200/DSC_0777+%2528Small%2529.JPG" /></a>ame a shimmering jewel. Unbeknownst to us, every hou<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ArL63wEDId9yMTFIGVkz63LqIS_89uoldnDcj0D-tI78kIlk7ahATWJgIe4msMHWJo4JYXUt5KCrrg4OfWY3gbwI4mVavd0nDutpT1C5ysEqVSPxfmro3OsTVgTUhuuRPP-f/s1600/DSC_0766+%2528Small%2529.JPG"></a>r the tower shimmers like this for ten minutes, some 20,000 bulbs creating the show. I found a <a href="http://www.youtube.com/watch?v=oI-jxICu1cs&feature=related">video</a> on youtube that gives you a good idea of what it was like.</div><br /><div></div><br /><div>That evening in Paris was the kind I think many people envision when they imagine what it would be like there - truly memorable.</div><br /><div></div><div></div><div></div><div></div><div></div><div> </div>Wild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.com0tag:blogger.com,1999:blog-36766153.post-81978220951967608712010-11-02T22:30:00.010-06:002010-11-07T08:08:14.079-06:00Fauchon!!<img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 167px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5535185543978415042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrbKxtILfbXF86dVxt6GDKKUkCRrowzsBeykkDfkr3-zODE0Nke5fWKuqSrWV_b6IGHluTnRn_6gdX42pzmdxBR_rEfGQIviqXefu6Huy9DoIhcb7EQq-timNEwqlMCnlZa4f1/s200/fauchon+storefront.jpg" />At 24-26 Place de la Madeleine lies <a href="http://www.fauchon.com/en/en#/buy-online">Fauchon</a>, a culinary merchant of historical significance in Paris, known for upscale fine food items. How to describe it as you walk through the doors..........this is a food store with bling!, a sumptuous feast for the eyes, causing an immediate increase in heart rate (really). Everything, from the packaging to the store decor and displays was pure eye candy. I calmed myself down and began exploring.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiz-i6oWVNpIObBF1KX4fgPahbAIeg22QXwCzGh6MKu47o-l3CHES61_JGRLeLlX0ucNs4NqwOUnE2itvykx55_aZMid9fhJACJPVSv5k8YU4Nmdgm5NQGKv0JsuQ1ta7jwFaB/s1600/fauchon.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 167px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5535187724883091522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiz-i6oWVNpIObBF1KX4fgPahbAIeg22QXwCzGh6MKu47o-l3CHES61_JGRLeLlX0ucNs4NqwOUnE2itvykx55_aZMid9fhJACJPVSv5k8YU4Nmdgm5NQGKv0JsuQ1ta7jwFaB/s200/fauchon.jpg" /></a><br /><div></div><br /><div>I did a prelimary 'sweep' of the store to get the lay of the land, so to speak. </div><br /><div>At the front of the store lies a sweeter portion of the epicerie section (exotic jams, honeys); further towads the back of the store is the tea and coffee section. It should be noted that Fauchon opened Paris' first Salon de The in 1898 (!). Tea is the obvious star in this section. We were taken in by the Fall seasonal tea (one new one for each season), an amazing spiced rooibis, with a strong scent of orange. We scooped up several tins for our tea lovers back home.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxdBsTYrL0tn0mQvG-Cw9YdEVgluBMpNy8w3zpAx_xfyv1glGNBfKp4Zdu3MTdFuswtSd5R8RqxG6FMEWnYCr5TZCb-IaePXZfr6iwwC1ukBS1SZu7GtLFfwkM2FrVLBVzia3B/s1600/DSC_0728+(Small).JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 163px; FLOAT: left; HEIGHT: 122px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5535184133356212242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxdBsTYrL0tn0mQvG-Cw9YdEVgluBMpNy8w3zpAx_xfyv1glGNBfKp4Zdu3MTdFuswtSd5R8RqxG6FMEWnYCr5TZCb-IaePXZfr6iwwC1ukBS1SZu7GtLFfwkM2FrVLBVzia3B/s200/DSC_0728+(Small).JPG" /></a></div><div>The other part of the back portion contained a myriad of spices, salts, peppercorns, a HUGE selection of foie gras, pasta, oils, cheese,..................it goes on & on. Returning to the front of the store, you find the patisserie section, with a large glass display of fine chocolates, plus numerous assortments of packaged chocolates.<br /><br />We came away with this lovely assortment of chocolates (the middle row has Fauchon emblazene<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEpFLV6k-PKZ1QZbaEHtNbqVXi5yUoSIP-69-vaKlPyUkYrV_IS5tSu3BpgaiH4t6iQDpEA2T_q68PZbtBC7nwhj5vUOYAL5VKvEcPCeDY-Md4nzYqw74PN2-U1-yAtNXE6vUw/s1600/fauchon+bag.jpg"></a>d in gold), the many tins of tea and a sampler set of exotic honeys. Oh, and a black & white vinyl Fauchon shopping bag!<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 107px; DISPLAY: block; HEIGHT: 92px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5535187382639787858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3vw8JEYrm2KO_Zi0qhShfaE_sAClmp6_wf6ODboGxezxdHCrir4XvuMB9GU8zx4oYQy-Fhrj7RBJDngDM424aXUFp5s7UyHtrAkOjLsnTb34U9_iV74ke6gzCrDlAGw71DY60/s200/fauchon+bag.jpg" /></div>Down<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkvvgD3P6pgV1fGRwi5w37On6FRon-8zK4fvx5YP0tm-zRcY8XfVdTHMAa-PvR2rX3u8uWLITUveUyCym0qvc3N82S1EoVkBS3NKXfNEnkgTR1gysrFOWphGPHzWy3uz3FiINp/s1600/DSC_0722+(Small)+(2).JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 225px; FLOAT: left; HEIGHT: 138px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5535184127803532642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkvvgD3P6pgV1fGRwi5w37On6FRon-8zK4fvx5YP0tm-zRcY8XfVdTHMAa-PvR2rX3u8uWLITUveUyCym0qvc3N82S1EoVkBS3NKXfNEnkgTR1gysrFOWphGPHzWy3uz3FiINp/s200/DSC_0722+(Small)+(2).JPG" /></a>stairs houses the wine store, with a huge bar table with seating for wine tasting classes. How fun would that be?!<br /><br /></div><div>Upstairs houses their Salon de The - sadly, I have to report that I did not venture upstairs (this, of course, means that I must return immediately!). </div><br /><br /><div></div>Wild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.com0tag:blogger.com,1999:blog-36766153.post-29782628306349246872010-10-21T22:32:00.009-06:002010-10-22T18:54:50.122-06:00Oldest Covered Market and the La Boutique Maille<div>There were specific food destinations that I had mapped out prior to our trip: namely the Maille store, Fauchon and La Grande Epicerie. These are their stories :)</div><br /><br /><div>The day started with an excursion to the oldest covered market in Paris - Marche des Enfants Rouges, dating back to 1612 (1612!!!!!). It was named for an orphange nearby the original market where the children wore red uniforms. Similar to our Saskatoon Farmer's Market, the weekdays are typically slower than the more bustling weekend markets, and fewer vendors - we were there on a Thursday. The entrance to the market (39 Rue de Bretagne, 3eme) was inconspicuous, we walked right by it the first time - just a narrow space between two buildings. You are greeted with fresh produce stands, all of excellent quality. There were several ethnic food vendors (mainly Middle Eastern), who were likely tenants, as they had commercial kitchen setups in their space. Ready-to-eat foods were available for purchase, in addition to packaged food and grocery items. It was early in the day and nowhere near lunch, so we decided to keep moving, but not without buying a perfectly-ripened mango.</div><br /><div></div><div>Destination two, the Maille store (6 Place de Madeleine, 8eme), founded by Antoine Maille in 1747. The notably cute storefront was inviting, with interesting window displays. U<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNjWSvMt0cyMOg_iwdGiY2bRQXtWp857zjeMWXDJMQtBJSeIHViCHbbP5RFYtGXIpW9Y3CdeJgTNbh37bZRLPWHoRzasdvhyi7fKkhkZgP_RlIVKKgTZ070C4ujLj2gWnS3A2/s1600/IMG_0968+(Small).JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 195px; FLOAT: right; HEIGHT: 158px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5531038040443805346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNjWSvMt0cyMOg_iwdGiY2bRQXtWp857zjeMWXDJMQtBJSeIHViCHbbP5RFYtGXIpW9Y3CdeJgTNbh37bZRLPWHoRzasdvhyi7fKkhkZgP_RlIVKKgTZ070C4ujLj2gWnS3A2/s200/IMG_0968+(Small).JPG" /></a>pon entering the store, it was a feast for the eyes. The walls were completely lined with perfectly-arranged jars and bottles. Doing a preliminary scan, there were M<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_9JoKZsZRBX4gqIsyJX4yjzul-9J-09L8o3cknCl4pSU_ToLOlTUpm3zfRq7D9LrlQj6v6gyfAzHM6rRfpclNR86lWK18jmExIgsTsqT3ErWEWtJv3Ghu27vczp_E9KAb4zz/s1600/IMG_0970+(Small).JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 172px; FLOAT: left; HEIGHT: 145px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5531034724905285634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_9JoKZsZRBX4gqIsyJX4yjzul-9J-09L8o3cknCl4pSU_ToLOlTUpm3zfRq7D9LrlQj6v6gyfAzHM6rRfpclNR86lWK18jmExIgsTsqT3ErWEWtJv3Ghu27vczp_E9KAb4zz/s200/IMG_0970+(Small).JPG" /></a>ANY more varieties than we will ever see on this continent. </div><br /><div></div><br /><div>I bought a wooden crate that contained 9 small jars (108g); I chose the crate because it would almost guarantee a safe journey hom<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwNNEFNqrkU6O2y7dJw_djBUN8OWo-mHADQ4cXkPBMhkDGYxAoyddvpNSAS4hFZm13rh8rpWT5GYQVOdB8PIe-J8KUNR2NqTr_oehywNoQsyJTAazmhyiTS5mJ0RhFEsoAA14M/s1600/DSC_0718+(Small).JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 225px; FLOAT: right; HEIGHT: 164px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5531034205153803250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwNNEFNqrkU6O2y7dJw_djBUN8OWo-mHADQ4cXkPBMhkDGYxAoyddvpNSAS4hFZm13rh8rpWT5GYQVOdB8PIe-J8KUNR2NqTr_oehywNoQsyJTAazmhyiTS5mJ0RhFEsoAA14M/s200/DSC_0718+(Small).JPG" /></a>e without having to pack each jar individually. The varieties in the crate were: bleu cheese, hazelnut and nutmeg, coconut with Colum<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Ef4ZJhreGkNI-glqpF4xHZgLdR-htHlEeBIeqOZgcezCsDnl-8ta5rIOBFUOy-BHRXsflfAtLfDmJRUNJENhehytcvQXCjC_huFGNp5SJp49O0Rvy0KaD26Q2atCYyyWijk4/s1600/IMG_0981+(Small).JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 157px; FLOAT: left; HEIGHT: 118px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5531034730569602818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Ef4ZJhreGkNI-glqpF4xHZgLdR-htHlEeBIeqOZgcezCsDnl-8ta5rIOBFUOy-BHRXsflfAtLfDmJRUNJENhehytcvQXCjC_huFGNp5SJp49O0Rvy0KaD26Q2atCYyyWijk4/s200/IMG_0981+(Small).JPG" /></a>bian spices, Chablis with Morels, Pesto with Rocket, Red Berry, Cognac, Sundried Tomatoes with Espelette Pepper (a French pepper variety) and Parmesan Basil. Crazy!!! They look so adorable in their little crate that I cringe at the thought of opening them. I'll let the visual honeymoon fade and then I'll start sampling :) </div><br /><div></div><div>On the front desk, there were three ceramic 'taps' (at first glance, you might think they were beer taps) that contained mustard that could be poured into customer's containers - mustard on tap, who would have thought?! While making my purchase, I attempted to explain that I make mustard for our Farmer's Market. Eventually, I got that across. He asked if I start <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMa1ndCscqfOotwmaNwnpfTmGOmClX0AQdae52leNiPLcvddN6UV_Dixb0JT9pAoeOg11nw2oW81MgRgckoZ2YuQM5QMBGicgw_9eCHnASqjGRj9FrhrbXIaBL_TdtkgdKs_mL/s1600/IMG_0974+(Small).JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 180px; FLOAT: left; HEIGHT: 129px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5531034735986672834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMa1ndCscqfOotwmaNwnpfTmGOmClX0AQdae52leNiPLcvddN6UV_Dixb0JT9pAoeOg11nw2oW81MgRgckoZ2YuQM5QMBGicgw_9eCHnASqjGRj9FrhrbXIaBL_TdtkgdKs_mL/s200/IMG_0974+(Small).JPG" /></a>using the seed, and I said yes. I was about to try to explain that the seeds that they use for their mustard come from Saskatchewan, but quickly realized that might take the rest of the afternoon. So, I just asked where Fauchon was.</div><br /><div></div><div></div><div></div><div></div><br /><div></div>Wild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.com0tag:blogger.com,1999:blog-36766153.post-66063793448237366822010-10-17T16:49:00.008-06:002010-10-17T18:15:16.749-06:00The Adventures Begin<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidijU7OszEee4PQYJBPkSAUmIP4d3O7yBXu1PimWiXlrY-OMjQu2e5AwgaFGakC21SeVaD4OAUOLvY4Es_r3MldfgfmjVRSWvWrelqxxo0VvUBz1R5FGZ6v38CeWOTXZMzFlZo/s1600/DSC_0599+(Small).JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529158657798886946" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidijU7OszEee4PQYJBPkSAUmIP4d3O7yBXu1PimWiXlrY-OMjQu2e5AwgaFGakC21SeVaD4OAUOLvY4Es_r3MldfgfmjVRSWvWrelqxxo0VvUBz1R5FGZ6v38CeWOTXZMzFlZo/s200/DSC_0599+(Small).JPG" /></a>The next morning we started off the day with a traditional breakfast of croissants from the Boulangerie across the street with a lovely cherry jam that we had picked up at Monoprix the night before. Amazing - oh how I've dreamt of being back in Paris having these most amazing crispy clouds of buttery goodness!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQS9-587uocyFhBrZXkY1pEvBk0IRJbRPVIM9gf9HQhaF9WgCxL9lNefwlhSgV93M2GYNW-qzxtBV1jLn12yFUfmNZhIlf_ImEzvsCAeDENK8Yoo1gEwl74MNaBlotT4P0ZVU/s1600/IMG_0884+(Small).JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529158663710229746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQS9-587uocyFhBrZXkY1pEvBk0IRJbRPVIM9gf9HQhaF9WgCxL9lNefwlhSgV93M2GYNW-qzxtBV1jLn12yFUfmNZhIlf_ImEzvsCAeDENK8Yoo1gEwl74MNaBlotT4P0ZVU/s200/IMG_0884+(Small).JPG" /></a><br /><div>After spending spending the morning at Notre Dame and wandering around St.Germain, we ventured on over to Ile St. Louis, the tiny little island just east of Ile de la Cite (where Notre Dame is located). I had heard that there were a lot of interesting shops there, and had I heard right! It was such a cute neighbourhood (I decided I would live there if I ever HAD to live in Paris - when/if I eventually take the one month intensive course at Le Cordon Bleu, I shall!) with tiny streets lined with really interesting stores.</div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4qcAVkBDUIHpCu-g4rW625mdWZtKp5go5NFK6m03hTbKPHxrXNY7M_whHhGq0PYWuMzcNGupZoQERQuryU63N_VSNmw2QLGe-bvJpIwXyeHvTMq2_s5T7lBs1QXtny3vEL5k/s1600/DSC_0692+(Small).JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529158178511146802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4qcAVkBDUIHpCu-g4rW625mdWZtKp5go5NFK6m03hTbKPHxrXNY7M_whHhGq0PYWuMzcNGupZoQERQuryU63N_VSNmw2QLGe-bvJpIwXyeHvTMq2_s5T7lBs1QXtny3vEL5k/s200/DSC_0692+(Small).JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPoxg1iXfM_JoZY5oUzeOmfLCyHauS8sLtAp4PCgvp4WBHvBB09a2pDLE3bEtk2RImhYMts8wAoeAAXZPWcOHuAHnIRJB-IcMRsY37aTt42PJKmJolgc8cGHSt3dHqDOMGoUdv/s1600/DSC_0693+(Small).JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529158183783771922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPoxg1iXfM_JoZY5oUzeOmfLCyHauS8sLtAp4PCgvp4WBHvBB09a2pDLE3bEtk2RImhYMts8wAoeAAXZPWcOHuAHnIRJB-IcMRsY37aTt42PJKmJolgc8cGHSt3dHqDOMGoUdv/s200/DSC_0693+(Small).JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2957SMHUeLthLkqiZ_w67M4Oe-dPgsJYE3jeroN-sByhX3Q4mmidL61HBa-fVopSwTUPTaYzPyb9btIE9TyeintVfDOLEXqWAjvPXO1cg2_KNf63yI7vwsc1eho2nfOGQBWXv/s1600/IMG_0958+(Small).JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 150px; FLOAT: left; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529162723116138418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2957SMHUeLthLkqiZ_w67M4Oe-dPgsJYE3jeroN-sByhX3Q4mmidL61HBa-fVopSwTUPTaYzPyb9btIE9TyeintVfDOLEXqWAjvPXO1cg2_KNf63yI7vwsc1eho2nfOGQBWXv/s200/IMG_0958+(Small).JPG" /></a><br />La Cure Gourmand was this little gem of sunshine, filled with brightly coloured tins and hand-crafted candies, including chocolated-covered olives that looked liked black and green olives, but were actually almonds - so cute!<br /><br />The patisserie, Calixte, shown here, had a beautiful display of pastries, cakes and, of course, macarons. They had seven flavours, so sadly, I had to buy seven macarons.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDP2cWiKUhsz50KYVL5XK-5XmtJS_3yWquVCUMdYxtNccNgXKG3yt3kabTwScRkei-NmRCwzemQjjvyhzHz1a_gVfk5QcqTqtqs2cRY2CXjYffDBpnWU9oCh9IhkvJXacgpxFe/s1600/IMG_0961+(Small).JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529157467011147346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDP2cWiKUhsz50KYVL5XK-5XmtJS_3yWquVCUMdYxtNccNgXKG3yt3kabTwScRkei-NmRCwzemQjjvyhzHz1a_gVfk5QcqTqtqs2cRY2CXjYffDBpnWU9oCh9IhkvJXacgpxFe/s200/IMG_0961+(Small).JPG" /></a></div><div></div><div></div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDP2cWiKUhsz50KYVL5XK-5XmtJS_3yWquVCUMdYxtNccNgXKG3yt3kabTwScRkei-NmRCwzemQjjvyhzHz1a_gVfk5QcqTqtqs2cRY2CXjYffDBpnWU9oCh9IhkvJXacgpxFe/s1600/IMG_0961+(Small).JPG"></a></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>After that satisfying purchase, we found THE gelato shop in Ile St<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSmM0FyWu6lCeCk5d9nvJ6Ul744UKK-Ly_IiK1hfsXmZx6LeEjl2NCVsCLNADVWKQ7pcJOUEs2XOB_C-A6mWAN9B0IdlE4IyIbU1aQGUY9dSaJiQ-9bKuzb9KQ6SIrSOCCvCWP/s1600/IMG_0959+(Small).JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 150px; FLOAT: right; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529157235946478882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSmM0FyWu6lCeCk5d9nvJ6Ul744UKK-Ly_IiK1hfsXmZx6LeEjl2NCVsCLNADVWKQ7pcJOUEs2XOB_C-A6mWAN9B0IdlE4IyIbU1aQGUY9dSaJiQ-9bKuzb9KQ6SIrSOCCvCWP/s200/IMG_0959+(Small).JPG" /></a>. Louis - Amorino . I ordered a dish of coconut (amazing), and my husband got this flowery creation, created from two flavours of gelato - mango and lemon. Could anyone have a more look of pure glee? They formed the petals from some little special scoop - really cool.<br /></div><div></div><div>After doing a drop & dash of our treasures at the apartment, we headed out for dinner. I had chosen a little restaurant called Chez Leon (5 Rue Isly, 8eme), having researched decent restaurants in Paris for a good price. It was crazy inside - loud, bustling, very tiny, but we spotted an empty table & grabbed it. This would be the equivalent of a diner kind of place with simple food cooked well, visited by locals. I'm pretty sure we were the only tourists there, ergo, English was not spoken. We waited about 20 - 30 minutes to be spoken to at all - the place was being entirely run by one woman, presumably the owner. Eventually we ordered - I chose the rosbif with frites, my husband chosen veal, and after about another 20 or so minutes, we were told they were out :) Roast chicken it was - at this point, it appeared there was not a lot left in the kitchen to serve. When the food finally came it was presented very simply - no fancy garnishes here. The food itself was great - good quality ingredients (the potatoes really do taste different there........all in the soil, so they say) with excellent flavours. </div>Wild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.com0tag:blogger.com,1999:blog-36766153.post-24462849013382818832010-10-14T05:47:00.010-06:002010-10-17T18:15:41.335-06:00My Adventures in ParisBefore the memories fade.....................where to start? I'll do a trip summary in a series of posts - there's just too much to talk about in one super lengthy one :)<br /><br /><br />To begin at the beginning, the entire flight to Paris, my intrepidation at speaking French was increasing exponentially. It was 25 years ago that I was last there. At that time I was hinging on being completely bilingual. Just from what I've helping my sons out with their homework, etc (they're in French Immersion), I knew I had lost a LOT, if not most, of my comprehension. Can you say "Babelfish"?!<br /><br /><br />Once we landed, we took a shuttle bus from CDG to the Opera area. From there, in the middle of the beyond-traffic-congested area, we were left to fend for ourselves and begin the journey. Somehow we had to get a taxi - did I mention it was rush hour, and this area in Paris is likely the most congested in the city? When I say congested, picture several angled streets, merging together into an open circle. There is no concept of lanes and barely any direction provided by traffic lights, or lack thereof. Envision hundreds of cars, all of which have converged into the circle, driving in every direction possible, all clustered together and literally,bumper to bumper. Like, literally. It was the most insane cluster**** I have witnessed - somehow, our taxi driver got us out of there and to our apartment, located in the 8th arrondissement about 2 blocks southeast of the Arc de Triomphe and a block and a half north of the Champs d'Elysees. Upon arriving there, we waited for the rep from the apartment rental company to let us in.<br /><br /><br />The apartment was situated on the 4eme level, which, if you know how things go in France, is actually the 5th floor. After hauling up our luggage up the 5 flights of stairs, up a teeny, narrow wooden spiral staircase (being coached by our rep who said "you only have to do this once") and pleading with my heart not to go into full arrest before our trip had even begun, we were in. There were no surprises, everything was just as it had been <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJMa5Qnkj-TgPKgsyW65TUP3Wih2q7JpDCYQjOeBAmTGOAHqZ2zrkK_fiKDS2nxHdqIcAj32dn8-o6ndpMmPXTJccPKr3xsjspvJNZwR3fwkikF4gvf61AIknz1HzapDtKZA3/s1600/IMG_0881+(Small).JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5527883906959617666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJMa5Qnkj-TgPKgsyW65TUP3Wih2q7JpDCYQjOeBAmTGOAHqZ2zrkK_fiKDS2nxHdqIcAj32dn8-o6ndpMmPXTJccPKr3xsjspvJNZwR3fwkikF4gvf61AIknz1HzapDtKZA3/s200/IMG_0881+(Small).JPG" /></a>depicted in the website photos. High end kitchen (complete with a Nespresso machine) and crazy funky design with blood red walls. Once we settled in we immediately headed out to the nearest grocery store, Monoprix, to get some basic supplies.<br /><br /><br />After a lovely stroll down the Champs d'Elysees, we found the store. The package left for us by the apartment people contained all sorts of useful information about the area, including this store location. The store was busy - at this time is was about 9pm; like any big city I've seen, dinner is eaten later than around these parts. I beelined for the yoghurt aisle, knowing that I would find lots to choose from. The selection was awe-inspiring. Grocery stores there have relatively little selection of everything, compared to what we see here (for example, the sugar section consisted of about 8 tiny items), but the yoghurt, well, that's entirely another story. The French LOVE their yoghurt, and it shows. So many brands, so many flavours, and the section blended into the next se<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0SaR3Fbpa4q5gZtYsNIWixBM37HRpRk7Vi62b4_jOLcHKYacK8pI-saCo2_-d5lo43PVLDaMFuk5JtT_mv49ahAP3__p2Qo_mIeq6Ei5xEuc0LVB1F7ZmpgUPLlSRYzX3nvuu/s1600/IMG_0879+(Small).JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5527883914514448402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0SaR3Fbpa4q5gZtYsNIWixBM37HRpRk7Vi62b4_jOLcHKYacK8pI-saCo2_-d5lo43PVLDaMFuk5JtT_mv49ahAP3__p2Qo_mIeq6Ei5xEuc0LVB1F7ZmpgUPLlSRYzX3nvuu/s200/IMG_0879+(Small).JPG" /></a>ction, puddings/desserts, and not like the Jello brand things you find here. I chose two yoghurts, coconut and black currant. My husband chose a pkg of 4 pots de creme, which came in actual glass jars rimmed with gold foil; you'd think they'd be $$, but the set was something like 1.4euros, so just under $2. This section blended intot eh cheese section, also an enormous selection - I had to buy thes fun little 'aperitif" cheese tray, comes complete with the serving tray and little party picks :) Spent about 1/2 hours just perusing the aisles, taking it all in. This is one of my favourite parts about visiting other countries........it's a job hazard :) Chose a lovely jar of cherry confiture to go with our breakfast croissants, which I was eagerly anticipating. There's also interesting 'takes' on things we see here, like these smoked ham chips - not so far off from smoky bacon, but they d<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihRJK5XU1hXVU-E2LaJhaXUks5qTSdKh_3V-_MA1Ci2buafWKOXC6Ehrrx3AWahx4pdOaTIPPk3HKL5XxE0Qo1Gt32MdxInX-1-KbIrrFheiWqq1fa0pZFY6u68-uHarQhLeFH/s1600/IMG_0876+(Small).JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 150px; FLOAT: right; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5527883911091128594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihRJK5XU1hXVU-E2LaJhaXUks5qTSdKh_3V-_MA1Ci2buafWKOXC6Ehrrx3AWahx4pdOaTIPPk3HKL5XxE0Qo1Gt32MdxInX-1-KbIrrFheiWqq1fa0pZFY6u68-uHarQhLeFH/s200/IMG_0876+(Small).JPG" /></a>efinitely taste like ham. We discovered, at the till, unfortunately, that produce is weighed out and labelled by the customer, not punched in with codes at the till. So, with the long line behind us, we abandoned the fresh figs (lovely, supple and plump..........) and apples we had bagged up for that day.<br /><br /><br />Sauntered back to the apartment, packed our purchases away, and started drafting a plan of action for the following day.Wild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.com0tag:blogger.com,1999:blog-36766153.post-6076927183225846792010-09-27T16:36:00.002-06:002010-09-27T16:45:33.849-06:00The Countdown has Begun!<a href="http://thedestinationcenter.com/images/tourimages/25973500_1204639522.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 300px; CURSOR: hand" border="0" alt="" src="http://thedestinationcenter.com/images/tourimages/25973500_1204639522.jpg" /></a><br /><div>The countdown to Paris has begun- it seems like forever since the trip was originally cancelled because of the Iceland volcanic eruption (yes, I still hate Iceland).</div><div> </div><div>Our apartment is about 3 blocks east and 1 block north of the Champs d'Elysees. I didn't know, until recently, that you can actually go up inside the Arc de Triomphe - didn't do that in 1985, but will this time! I've mapped out several day trips, most of which are centered around food in some way :) </div><div> </div><div>Penny McKinlay, a local writer, wrote an article about me and the story of Wild Serendipity. If you'd care to peruse, it's on her <a href="http://wanderlustandwords.blogspot.com/2010/09/wild-serendipity-foods-michelle-zimmer.html">blog</a>.</div><div> </div>Wild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.com0tag:blogger.com,1999:blog-36766153.post-17725011240473166602010-09-16T22:09:00.002-06:002010-09-16T22:17:56.629-06:00I've just placed my first order with <a href="http://www.facebook.com/#!/group.php?gid=185361072251">The Better Bread Box</a>, run by Carmen Dyck and Keith Jorgenson (who are also vendors at the Saskatoon Farmer's Market - business name "Fruition").<br /><br />This week's selection features peach and blueberry baking (fruity muffins, granola, granola bars or fruit crisp), and hearty sandwich or artisan bread. <br /><br />There are several pick-up locations in the, or the orders can be delivered for a nominal fee.<br /><br />Check it out - fresh, local baking for $20 without messin' up your own kithen! :)<br /><br />Call for frost tonight (-3 deg C) - Fall is definitely around the corner......Wild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.com0tag:blogger.com,1999:blog-36766153.post-45075042819255894962010-09-05T12:51:00.008-06:002010-09-06T16:40:34.709-06:00Happy Birthday to MEEEEE! and a New Product<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwlKBH56EWcKqjFhqNpqM26fFf-oIuD7ZJqpAuwPAbbXnE3tB0FDyg5-eRwI98WiWYo8QSsjCEcVl1ZFWNMrZqwth7u_lou_lhlEMAUTVcjwBrG6ElBwn9LVGDrdexwy3Be_r/s1600/DSC_0544+(Medium).JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 134px; FLOAT: left; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5513504190281776466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwlKBH56EWcKqjFhqNpqM26fFf-oIuD7ZJqpAuwPAbbXnE3tB0FDyg5-eRwI98WiWYo8QSsjCEcVl1ZFWNMrZqwth7u_lou_lhlEMAUTVcjwBrG6ElBwn9LVGDrdexwy3Be_r/s200/DSC_0544+(Medium).JPG" /></a><br /><div>This week marked my 43rd birthday, and I spent most of it making scones. I truly do apparently love what I do, because my personal tradition is to never work on my birthday. And I didn't even feel bad about it. I did, however, ensure that I frequented eating establishments that we do not normally go to with our boys. It was E.E. Burritos for lunch - Horchata (I love saying that word), which is kind of like cinnamon rice pudding in beverage form, if you've never had it, and a chicken enchilada - love their enchilada sauce! I had the song "Horchata" by Vampire Weekend running through my head the whole time - check it out on <a href="http://www.youtube.com/watch?v=bkUQ-OBazbc">YouTube</a></div><div>For dinner it was Amigo's - chicken chimichanga (yep, it was a mexican-themed kind of day).</div><div></div><div></div><div>The highpoint was the cake, shown above, created by my lovely friend and kitchen-mate, Sherry Sawatzky of <a href="http://www.sliceddecadence.com/">Sliced Decadence</a>. For the base she made my favourite, maple pecan (with extra maple) and for the topper, my second favourite, chai. The mehndi design was inspired by a wedding cake she recently did - also, I was supposed to have received a permanent mehndi tattoo on my left hand/arm. Long story as to why that never happened. It goes without saying - the cake was fabulous.</div><div></div><div></div><div></div><div>This week I also introduced a new product to my Farmer's Market booth. Cathy Langdon, from In Our Handz, sold focaccia and cheesecakes at her booth at the Saskatoon Farmer's Market. She is launching her new business as a private practice dietician - the <a href="http://www.thefoodmentor.ca/">Food Mentor</a> Knowing she would not have time to do both, she kindly asked me if I would be interested in taking on her focaccia product. I was happy to take it on, as it complemented my current product line, which also included European flatbread pizzas. It is sold by the pan (baked, ready to warm up) and slices, ready-to-eat, at the Market. It is made using a traditional Ciabatta dough - it is a fairly labour-intensive process, beginning the night before and much of the following day. The result is a dense and chewy texture - the flavous will be varied, and as always, ever-changing.</div><div></div><div></div>Wild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.com0tag:blogger.com,1999:blog-36766153.post-82992336516413323422010-08-30T21:16:00.003-06:002010-08-30T21:43:03.776-06:00Fall - My Renewal Time of Year<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUUDL-Hhr2yb4hO25BZVqo88S38m0pTv2JApEoUX36ofP1WHSYxh8AFJzo90S-JZmXkOzpb8jMwQ4Q1HgNDVrvlVyHZxLqOzQAtICgHPA6jbHcJ5r6Rq8UZ58C044l4t-6u4n/s1600/2003_10_25+14+(Medium).jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 150px; FLOAT: right; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5511413858202163634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUUDL-Hhr2yb4hO25BZVqo88S38m0pTv2JApEoUX36ofP1WHSYxh8AFJzo90S-JZmXkOzpb8jMwQ4Q1HgNDVrvlVyHZxLqOzQAtICgHPA6jbHcJ5r6Rq8UZ58C044l4t-6u4n/s200/2003_10_25+14+(Medium).jpg" /></a><br /><div>September is (nearly) here, already. It seems like the the previous school year just ended, and now here we are gearing up for another year. Fall has always felt like a time of renewal for me. I always looked forward to the beginning of a new school year - a time to see old friends, and how much they'd changed over the summer, new classroom, new teacher, new clothes and brand new school supplies. It really <strong>felt</strong> like the beginning of a new year, more so than the calendar New Year.</div><div> </div><div>I had to sneak in this pic of my oldest son when he was one, taken at Kitsilano Beach (where we lived at the time............sigh).</div><br /><div></div><br /><div>Now, Fall marks the beginning of the new set of cooking classes after taking a reprieve over the summer. If you haven't seen the <a href="http://www.wildserendipity.com/">new schedule </a>, you will see a few changes. There is less of me in the schedule, and the addition of classes taught by two Red Seal Chefs, <a href="http://simplechef.ca/">Chef Brent Lloyd </a>and <a href="http://www.simonsfinefoods.com/">Chef Simon Reynolds</a>. My personal life (ie. my children's lives) has become busier and it has become increasingly difficult to 'meet the demand'. Both Simon and Brent bring their own style, both personal and cooking, to the mix. On my homepage, you will see a <a href="http://www.wildserendipity.com/calendar/descriptions.pdf">Class Description</a> page. You will find the overview of all the classes being offered this term - of course, if you have any questions, just ask! There are a few dates left for custom (private groups) cooking classes - if you are interested in booking something, I recommend you do so soon!</div><br /><div></div>So I hope you all have had a wonderful summer, and I look forward to seeing you in an upcoming class or at the Market! :)<br /><div></div>Wild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.com0tag:blogger.com,1999:blog-36766153.post-36913116482952062962010-08-11T21:01:00.008-06:002010-08-11T22:58:48.701-06:00Saltspring, At Last!<div>Part Deux of my vacation post - our excursion to Saltspring Island, to take in the Farmer's Market<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh362QCS43xKP3xji4SaPBrNUF9HROlY5Hh9oeI7ngVW0pV7HJH9h5tbJZT-Q5cG2_POZct2lrdeE_rSkk5yNxDIy628P9itnpG4_eoAEwf9lnj74f67A1bs8VcDDozmurrk9u5/s1600/market.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5504382269728724338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh362QCS43xKP3xji4SaPBrNUF9HROlY5Hh9oeI7ngVW0pV7HJH9h5tbJZT-Q5cG2_POZct2lrdeE_rSkk5yNxDIy628P9itnpG4_eoAEwf9lnj74f67A1bs8VcDDozmurrk9u5/s200/market.jpg" /></a>.<br /><div><div></div><br /><div>Galiano Island (where we were staying) does have its own Farmer's Market, albeit smaller. The <a href="http://www.saltspringmarket.com/">Saltspring Farmer's Market </a>is, I believe, amongst the biggest/best known in British Columbia. To not go there, whilst in such close proximity, would be just pure silliness. </div><div></div><br /><div>There is only one possible <a href="http://www.saltspring.com/watertaxi/">water taxi</a> to take to the Market, and only one to get you back, so ta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Xqgqz1y6KS5enfSgKtt07o1xJhm9A_HnTHZjnVWiz973ttdJXK78bgXvfkrSajWo6hfvT50EE3tvKHOSlvIwhvZsL49gzNVWmyDArKWg4CoqyzUmMmfviJl6f53YAx5lvbct/s1600/water+taxi.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 52px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5504383091145068722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Xqgqz1y6KS5enfSgKtt07o1xJhm9A_HnTHZjnVWiz973ttdJXK78bgXvfkrSajWo6hfvT50EE3tvKHOSlvIwhvZsL49gzNVWmyDArKWg4CoqyzUmMmfviJl6f53YAx5lvbct/s200/water+taxi.jpg" /></a>rdiness is not an option. We arrived about 20 minutes early, as advised by the owners. There was already a good handful of other people waiting around. I had no idea how many seats the 'taxi' would have - I knew it is used as the school taxi during the school year, so I was thinking 15, maybe 20? When it arrived, I was relieved to see that it sat ~50. It first stopped at Mayne Island, and then it was off to Saltspring. The trip there took a little over one hour. It seemed like a long time to spend getting to school, but then I realized that thousands of kids all over Saskatchewan spent that muc time (or more) on a bus each day. As we were approaching Ganges Harbour, we all couldn't help but gawk at a yacht that begged to be gawked at. I don't know enough about boats to talk specifics - but this is what you would envision when you think of the ultra-rich. It had a helicopter - a HELICOPTER!! crazy</div><br /><div></div><div>Once we docked, we scrambled up to the Market - we were all hungry, so we stopped at the first place that looked good. It turned out to be a little wagon run by two elderly ladies - their fare consisted of all things fried - we got a potato on a stick (the potato was sliced into spirals using an attachment on an electric drill - ingenius! The slices were then put on a skewer) They had the equivalent of what we call elephant ears. And then there was the Dog on a Stick. I was thinking something along the lines of corndog, but that was naive. It was a wiener, wrapped in dough (like elephant ear dough), and then deep fried. Bad, bad...........but oh, so good! </div><br /><div></div><div>Assured that our hearts were still pumping, we ventured on. We took a quick walkabout. Lots of artisans, not surprisingly - everything from children with craft-art, hand-crafted soaps, professional artists to all the fine (fine!) foods. Fresh produce was noticeably absent - we saw one vendor who had organic microgreens, but really, that was about it. The attendees were a little more reminiscent of the 60's (some of which lived through them, most of which would not have yet been a twinkle in their daddy's eye ;)</div><br /><div></div><div></div><div>The <a href="http://www.saltspringcheese.com/">Saltspring Island Cheese Company</a> was a beehive of activity - so many varieties! We chose chevre topped with truffles. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidag5RLdu1oHA_ktNboK5ddWxzLD5mQ3tWq4SPunT_kwmyFIUC77CGbLKW0kGTo3YUhOTzkxcs3MxiW_Uf9SRZ8v17zjBqnALa6PawQKF_6Y0bNcQWMfhQ7lhhbMel0bX_EenH/s1600/salt_spring_cheese.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 91px; FLOAT: left; HEIGHT: 117px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5504374416530312898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidag5RLdu1oHA_ktNboK5ddWxzLD5mQ3tWq4SPunT_kwmyFIUC77CGbLKW0kGTo3YUhOTzkxcs3MxiW_Uf9SRZ8v17zjBqnALa6PawQKF_6Y0bNcQWMfhQ7lhhbMel0bX_EenH/s200/salt_spring_cheese.jpg" /></a></div><br /><div></div><div>I had to check out the Mustard vendor (of course), Joy and Alan Coupland - she had about a dozen or more varieties - I selected Herbed, and Lemon. Aside: We had a wonderful time trying to get through security with the two jars (they were taken from me - mustard does not equal mustard gas....................don't get me started) - just as I was beginning to create an 'incident', my husband unhappily volunteered to go back through security & check the two little terrorist threats. About 20 minutes later, he reappeared, and they did end up coming home with us.</div><br /><div></div><div>I bought a lovely sunflower print, painted by Sherren MacLeod. Turns out she also runs a B&B on Saltspring (the running of which is where I'm heading, in about a decade, give or take a few years, and most likely on Galiano). </div><br /><div></div><div>My boys were entranced with <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb0ETVwzQzJ8mOCKrZfGw5IOrrWX-XhCDkfZExf53FFo5gXR7MFw8Or4zcIKXajFOdPQ3eYdRwG8AtvUj3t2BRyy6X9__UdWtNzDAbpNk4hs5y1Mzp2EhC-zSCYYtTD55HpJUo/s1600/IMG00098+(Medium).jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5504381301515816482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb0ETVwzQzJ8mOCKrZfGw5IOrrWX-XhCDkfZExf53FFo5gXR7MFw8Or4zcIKXajFOdPQ3eYdRwG8AtvUj3t2BRyy6X9__UdWtNzDAbpNk4hs5y1Mzp2EhC-zSCYYtTD55HpJUo/s200/IMG00098+(Medium).jpg" /></a>a guy performing with 'devil sticks'. I ended up buying them each a set to play with (there's good margins in tape-covered sticks). As I was walking through the park area to find my family, I heard music coming from the bandshell, it was 'oh mister sun, sun, mister golden sun, please shine down on me'. I thought, isn't that nice, someone is singing Raffi. As I made through the crowd, I could see the stage, & it WAS Raffi!! How cool is that?!</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOZLm3nmzFRi5GJw9Y_M8_A-XbQuxW3G2fyeS5v1u5bxW3smOtgZCHKAF02hlTgpe6UJio5y15chAWDtVMJercUTmCxbVuI7PxMDVMW_psaxeVdy58HD-IoVoUk0zBOJJ51c_/s1600/IMG_0853+(Medium).JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 236px; FLOAT: left; HEIGHT: 126px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5504372504715411970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOZLm3nmzFRi5GJw9Y_M8_A-XbQuxW3G2fyeS5v1u5bxW3smOtgZCHKAF02hlTgpe6UJio5y15chAWDtVMJercUTmCxbVuI7PxMDVMW_psaxeVdy58HD-IoVoUk0zBOJJ51c_/s200/IMG_0853+(Medium).JPG" /></a><br /><br /><br /><br /><br /><br /><div></div><br /><br /><div>We had the opportunity to sample the food from a new vendor at the Market - a Japanese rice ball vendor. If you are unfamiliar with rice balls, they are a pizza-pocket style version of sushi (different filli<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWy4ZNlgyEWdXPsFRBXxtiGjiwe6Ffj6o-PO6o-Cnzx1TG9KJH9mHJD-Hrze3AvNpoFEdF5sWPm0DVSDT8tsOD_OTpwIImiLiH6Rm96Oi8gII6BvPvWBsCIHgOBuGbYRiKxMQ9/s1600/rice+ball.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 201px; FLOAT: left; HEIGHT: 159px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5504370558856901298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWy4ZNlgyEWdXPsFRBXxtiGjiwe6Ffj6o-PO6o-Cnzx1TG9KJH9mHJD-Hrze3AvNpoFEdF5sWPm0DVSDT8tsOD_OTpwIImiLiH6Rm96Oi8gII6BvPvWBsCIHgOBuGbYRiKxMQ9/s200/rice+ball.jpg" /></a>ngs), packaged in the most clever way to keep the nori from getty soggy. </div><br /><div></div><br /><div>It truly was a great Market experience. We saw it all - the people, the products, the music and the wonderful foods made for wondeful memories. I'm so glad we took the time to get there - I was worried my boys would not feel the same, but they really had a blast. </div><div></div><br /><div>With those happy memories in my head, while on our way back to the Harbour to take the water taxi back to Galiano, I took an unfortunate tumble down a couple of split-stone steps and sprained my ankle (which is still swollen to this day!) I'm just glad it happened at the end of the day, and at the end of our trip. Now I need to get it better before heading off to Paris in October!</div><br /><br /><br /><br /><br /><br /><br /><div></div><br /><br /><br /><br /><br /><br /><br /><div></div></div></div><br /><div></div><br /><div></div><br /><div></div>Wild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.com1tag:blogger.com,1999:blog-36766153.post-50737304077506760892010-07-20T19:04:00.010-06:002010-07-20T20:19:45.866-06:00My Summer, So FarSummer got off to a great start - we left for the West Coast right after the Saturday June 26th Farmer's Market. Specifically, Galiano Island was our destination. If you're not familiar with the Southern Gulf Coast Islands, they are located in the Juan de Fuca Strait, between the Lower Mainland and Vancouver Island:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFvLKtGQuYFTkOfYL4L4dZSkNP-tqS0EiQQWMi-YWaaW37IaAvEjHynQkUV4BINiRgH964KxdkTjEUeiJSMIlsPLY1zdFYZFGb20FUwHQachg5wdEsKX5nh9N6m-aUR8iTUrCg/s1600/map+of+galiano.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 196px; FLOAT: left; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5496160706446500658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFvLKtGQuYFTkOfYL4L4dZSkNP-tqS0EiQQWMi-YWaaW37IaAvEjHynQkUV4BINiRgH964KxdkTjEUeiJSMIlsPLY1zdFYZFGb20FUwHQachg5wdEsKX5nh9N6m-aUR8iTUrCg/s200/map+of+galiano.jpg" /></a>Galiano is the long, thin island, the second-largest of the southern gulf coas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGurcYaEq75xgRuyn0hs4FhMBeelB1dP49oi9e2JUAte6a3330__Z4k_KOldJjIVBd7GYTH51xPjQppBJP7FHJCrP2IRC4EjeSwsofjTGtZZp4pYLtk3YnmrjavvS_WjR01L1C/s1600/DSC_0150+(Small).JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5496178050889633570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGurcYaEq75xgRuyn0hs4FhMBeelB1dP49oi9e2JUAte6a3330__Z4k_KOldJjIVBd7GYTH51xPjQppBJP7FHJCrP2IRC4EjeSwsofjTGtZZp4pYLtk3YnmrjavvS_WjR01L1C/s200/DSC_0150+(Small).JPG" /></a>t islands, Saltspring being the largest. It is also the second largest by population, which is sitting at around 1,200 right now.<br /><br />This was a trip a couple of years in the making. My father rented a fully-equipped cabin right on the water for a week, and we all stayed together. The <a href="http://www.vrbo.com/206219"><span style="color:#cc0000;">cabin</span></a> was located on Whaler Bay, just a few minutes' walk from the Sturdies Bay Ferry Dock. "Downtown" Galiano is in between the two.<br /><br />You instantly knew you had been transported to "Island Time" when, at 3pm (if you're lucky) everything except the little gas station/grocery has closed down for the day. On one day, we were looking for somewhere to eat lunch, and we were pointed to a painted camper trailer (The Flying Black Dog) across the street - we were advised that they had great food, if they were still open (this was about 1:45) . There were people there, so we thought we were in the clear. As we placed our order, I noticed a sign that said "sorry, closed at 2 today - going golfing". Our order was the last one put through. It was excellent food - I had a curried chickpea roti on rice, really fresh flavours.<br /><br />The food stores were stocked a wee bit better than most cabin-type grocery stores - you could find pretty much anything you'd expect in a high end food store. You could literally cook any type of cuisine while staying there. The prices were surprisingly not sky high. In town there is the Sturdies Bay Bakery & Cafe - lovely little spot, great coffee and artisan breads.<br /><br />The highlight of the week was unexpected - it was the Canada Day Jamboree. We missed the parade since we assumed the community hall where it was being held was n<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfydeh-0wAZcXH4m8KtCxx5Tq-qgZBwioTHw0TqvSy5UMNr11tOVeviEYNwIzFtyb-5hJjdx_aZlO9MCoeWBNPkemlm7GjY2R5OYmu6KRypB7ShSMrLF7k85g0AMj0KJWlZZR8/s1600/IMG_0766+(Small).JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5496169370737164978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfydeh-0wAZcXH4m8KtCxx5Tq-qgZBwioTHw0TqvSy5UMNr11tOVeviEYNwIzFtyb-5hJjdx_aZlO9MCoeWBNPkemlm7GjY2R5OYmu6KRypB7ShSMrLF7k85g0AMj0KJWlZZR8/s200/IMG_0766+(Small).JPG" /></a>earby. Turns out Galiano Island is so long that they have two community halls. After about a 25 minute ride to the north end of the island, we joined in the celebration already underway.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWGnoEO57Phb8Iv1KPrpqDWTlTgZYvNkAPQX4WaYyOClcoHJ82reeTe2DXfEnoJIcQ2YD0sADZjCycLqd_r_5Hp3io8o5yCXehYmF_8DU4E4ozrtDCxOk8VuX5_1c6wO18ELze/s1600/IMG_0769+(Small).JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 150px; FLOAT: left; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5496169741455297874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWGnoEO57Phb8Iv1KPrpqDWTlTgZYvNkAPQX4WaYyOClcoHJ82reeTe2DXfEnoJIcQ2YD0sADZjCycLqd_r_5Hp3io8o5yCXehYmF_8DU4E4ozrtDCxOk8VuX5_1c6wO18ELze/s200/IMG_0769+(Small).JPG" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk6bGQ8Wz0fBKW8uNwBEOraLegYq-zse_32-ZuUeWQS0tSQlfFQLWcZeSW_YplmRdOW98sYjgasyBDuRmRQKVrLno4FbWNAunJZFQmsSZiq_BbVngAiQIv6njjMrSaoKPfJnzV/s1600/IMG_0771+(Small).JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5496169749423488658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk6bGQ8Wz0fBKW8uNwBEOraLegYq-zse_32-ZuUeWQS0tSQlfFQLWcZeSW_YplmRdOW98sYjgasyBDuRmRQKVrLno4FbWNAunJZFQmsSZiq_BbVngAiQIv6njjMrSaoKPfJnzV/s200/IMG_0771+(Small).JPG" /></a>The whole thing was so well-organized, even the food venue. There were salmon burgers (my choice), meat & veggie burgers, smokies/hot dogs. Coffee was served in real ceramic cups (did I mention there is no landfill on Galiano Island? We had to take all our our garbage from the cabin back with us on the ferry), as recycling is huge on the island (any island). There was a huge selection of from-scratch pies, ice cream.<br /><br />After lunch, there were several carnival type games set up for the kids, including some of the old fashioned ones like 3 legged and potato sack race. One of the kids activities was purchasing a cake for $2 and decorating it. Live music was played throughout the festivities - at one point, Hallelujah could be heard. Where else, but a remote(ish) island, kind of stuck in the 60's, would you hear that at a Canada Day Celebration? :)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjADQpOyYSz0wfFc2PB_KAtjZeLFuwjFzA_CUz5xmtzjJDOGiSggqud54kNMmuq9esZaqVAL6O78Qd4zqy94d7OQP2nuRJ0qh8pLjfkfEgk67ULtAnBUEMuRp3mSgGGRH2qGR35/s1600/IMG_0828+(Small).JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 150px; FLOAT: left; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5496172916084581346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjADQpOyYSz0wfFc2PB_KAtjZeLFuwjFzA_CUz5xmtzjJDOGiSggqud54kNMmuq9esZaqVAL6O78Qd4zqy94d7OQP2nuRJ0qh8pLjfkfEgk67ULtAnBUEMuRp3mSgGGRH2qGR35/s200/IMG_0828+(Small).JPG" /></a>At the end of the day, people were allowed to take flowers from the big cart (shown above) that was part of the parade.<br /><br />Apparently there are occasionally fireworks in the evening, but a fireban was currently in effect.<br /><br />This was my favourite Canada Day to date. It was such a wholesome, not-cheezy, fun event. There was such a good spirit that could be felt. We've already booked the same cabin for 2011, & will continue to do so, all planned around Canada Day. So there will be many more Galiano Jamboree Canada Day celebrations in our future!<br /><br />Next up - Saltspring Island Farmer's Market!!Wild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.com0tag:blogger.com,1999:blog-36766153.post-55475330763662566082010-06-03T21:22:00.002-06:002010-06-03T21:29:07.885-06:00Summer Cooking Classes!There is an exciting lineup of classes being offered at the kitchen of Wild Serendipity Foods over the summer months!<br />Two chefs, Brent Lloyd and Simon Reynolds are running a series of classes over July and into August.<br /><br />Click <a href="http://www.wildserendipity.com/documents/simon_summer_2010.pdf">here</a> for Simon's schedule<br /> and<br /> <a href="http://www.wildserendipity.com/calendar/summer2010.html">here</a> for Brent Lloyd's schedule<br /><br />Please direct any inquiries and/or registration for the classes to each chef directly - contact information is provided on the schedule sheet.<br /><br />Have a great summer!Wild Serendipity Foodshttp://www.blogger.com/profile/18427913123647161648noreply@blogger.com0