- February gives me a taste for...
- It’s fish season!
- 2010 seasonal fish arrivals
- Post cards
- Drawings: numerous prizes to be won and a special thank you to our winners
- Culinary Presentations: recipes from Nicole-Anne Gagnon
- Dogs at the public markets...
Apple upside-down cake with flower-scented sugar
Serves 10 to 12
- 250 ml (1 cup) of diced apples
- 400 ml (1 ½ cups) of whole wheat pastry flour
- 5 ml (1 tsp.) of baking powder
- 60 ml (1/4 cup) of unsalted butter, softened
- 180 ml (2/3 cup) of flower-scented sugar
- 250 ml (1 cup) of milk
- 100 ml (1/3 cup) of flower-scented sugar
- 125 ml (1/2 cup) of water
- 60 ml (1/4 cup) of butter
1. Preheat oven to 180°C (365°F.)
2. Grease cake moulds* and divide the diced apples among them.
3. Mix the flour and baking powder, set aside.
4. Beat the butter and the flower-scented sugar, and mix with the flour and milk alternating between them.
5. Roll out the dough and spread over the apples.
6. Heat the ingredients for the sauce (flower-scented sugar, water and butter) and pour over the cakes.
7. Bake for about 25 minutes.
8. Serve turned over (upside down) with a touch flower-scented whipped cream.
* ramekins work especially well for this creamy upside-down dessert.
Flower-scented whipped cream
100 ml (1/3 cup) of whipping cream (35%)
25 ml (1 tbsp. + 2 tsp.) of flower-scented sugar
1. Using a whisk, beat the whipping cream and flower-scented sugar until it forms into soft peaks.
2. Refrigerate until ready to serve.
February gives me a taste for ...
By Isabelle Létourneau, Director of Communications
Corporation de Gestion des Marchés Publics de Montréal
We’ve already survived four months of cold weather and snow, and relished the sweet smells that have filled our kitchens. Four beautiful, cold and crisp months, however February has arrived just at the right time! February is a month that always makes me feel like spoiling my family on Valentine’s Day, by preparing special and delicious meals as well as chocolaty treats that my sweetheart and children love so much!
February also makes me want to discover the unique handcrafted and homemade products made by the artisans from the Eastern Townships, who will be exhibiting at the Jean-Talon Market on February 20th and 21st, as part of the activities organized by The Montreal Highlights Festival.
February makes me want to discover more of the great local products, winter fruits and vegetables, meats, fish, and cheeses that are sold right at our public markets. These delicious locally produced choices support our public markets, show our solidarity and demonstrate the principles of sustainable development.
Speaking of solidarity, we recently welcomed volunteers from the Center for International Studies and Cooperation, with open arms, in support of the Haitian relief effort. Without a doubt, we will have other charitable efforts for Haiti throughout the year, so be on the lookout for announcements.
Here’s to the end of winter!
The arrival of Shrove Tuesday is the historic reminder of the passage from meat to fish that’s associated with Ash Wednesday. This is the time of year to reflect upon the importance of fish historically.
Years ago when winter arrived, the Algonquins, ancestors for many of us, stocked hefty reserves of fish to last through the tough winter storms and blizzards when they couldn’t leave their homes. They smoked the fish, then put them in large bark baskets and buried them in hiding places that had been dug in the ground. Eel, whitefish, and lake trout made up the principal species that they fished using nets that extended across the mouths of the rivers. Once fish was smoked, it was called “bucan”.
The French, upon their arrival to the country, didn’t have any trouble adapting to this diet because most of them came from the western coastal regions of France where eel was an esteemed fish. They also had a definitive culinary background, since the High Middle Ages, using fish during Lent. The most sought after fish included cod and herring that they preserved in salt for lean days.
Fish, for both cultures, was connected to a time of self-reflection, meditation, and silence; and it also had a reputation for increasing intelligence.
Ironically, fish has once again moved to the forefront with our increased interest in our health. We’re getting back in shape, watching our fat intake and health specialists are the new “preachers” who strongly recommend that we include more fish in our diets.
Our history simply tells us that, faith aside, fish is good for us. It’s an excellent, natural super food.
The Seattle community is more than proud of its public market, a real “North American souk” with all sorts of products from all over the world - Greece, Mexico, Italy, India, Thailand, France, Morocco, Italy, Turkey, Poland, Vietnam, England, Japan, etc.
It’s the Jean-Talon Market only ten times more intense! You’ll find hundreds of boutiques, bakeries, cheese shops, butchers, fine grocers, restaurants, cafés and others. The stalls and boutiques are varied and the list is long and certainly complete! The smells, sounds, sights, sensations and tastes are never ending…you’ll find it all here.
As the market overlooks Elliott Bay, the fishmonger’s shops play a vital role in creating the atmosphere of the market. Their shops are alive with overflowing displays of fish of all varieties. The employees chime in and sing like choirs…the show has become part of their business! Tourists love getting their pictures taken with them and are left with a warm and friendly feeling as well as a sense of appreciation for the experience...
Seattle’s Pike Place Market was founded 1908 and is the property of the city. It’s a community business supported by local producers, vendors, farmers, residents, artisans, and visitors alike, as well as the many cultural groups that have contributed to its development. On the west coast, it’s simply known as “THE SOUL OF SEATTLE”.
Jean Gagnon Doré, February 14, 2010.
Many of you participated in our December 2009 contest. The prizes included four recent cookbooks that are closely tied to our markets:
- Spice Hunters, Recipe and Travel Notebook, Ethné and Philippe de Vienne, Les éditions du Trécarré (2009)
- Tout ce que vous avez toujours voulu savoir sur la cuisson des viandes sans oser le demander, by Yves Baudry, from la Boucherie de Tours (Atwater)
- Le Guide Debeur, édition 2010, Thierry Debeur, Editor
- 2009 Recipes from CGMPM from our resident chef Nicole-Anne Gagnon
Our winners: Nicole Lavoie of Rimouski, Sébastien Bergeron of Montreal, Marie-France Longpré of Montreal, Lakhlili Zakia of Montreal and Marie-Michèle Nahas of Chambly. Our prizes seemed to be well-liked so please keep reading and sending your comments. And, most of all, don’t forget to sign up five friends to receive our Fresh News newsletter. It’s free and full of great recipes and valuable information!
Dogs in grocery stores and at the public markets?
Where dogs are concerned, did you know that the public markets aren’t any different than other food retailers such as grocery stores and restaurants? Just as in these places, dogs are not allowed for reasons of public health. We have been asked to apply this rule, and offer our apologies for any inconvenience that it may present. Thank you for your cooperation
des Marchés Publics de Montréal
155 Greene Avenue, 3rd Floor
Montreal, Quebec H4C 2H6
Director of Communications: Isabelle Létourneau
Website: Jean Gagnon Doré
Photographs : Yves Laberge, JGD © CGMPM
Graphic design: Sad Dog Design
English translation: Shrenk Communications
© CGMPM 2010. Reproduction authorized.
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