Have you tried boniato? Round, reddish brown root-food near the yucca and malanga. To me it has the flavor and texture of roasted chestnuts. Drier and more starchy than a potato, but so nice. Be sure to buy them only when they're fresh though. Yesterday I found a new one in WD. Breadfruit "nuts", in a can. Never saw these before. Very interesting snack food. They do have a thin shell on them that was a little bitter. Once I removed the shells I found them quite good. A little different for the American palette, but unique. I just rinsed them and ate them like boiled peanuts. I imagine they'd be good added to some cooked dishes too. Veronika, the galanga has put up a couple new shoots. I repotted it into a larger pot. It's doing great! I will definitely try malanga soon too.

I am another who just loves Sharon's Salmon Quiche! Yum! And I adore Deborah's Paella Salad, too! I wouldn't have hurt feelings if someone wasn't too crazy about a recipe I posted as long as they don't "bash" it and just nicely state that it wasn't for them. We all have different tastes as is so obvious by this thread alone! But I do see Sherry's point, too. There are a couple of recipes I've tried that many of you rave about and I just scratch my head and go "huh?", but we'll leave those be. I tried lots of new recipes this year, and just some that made my "keeper" file: Pear & Candied Walnut Salad....Rachel Ray Stuffed Pork Chops...The Neely's Chicken Alfredo Pizza....Cooking Light Great Lakes Salmon Chowder....Midwest Living Magazine Ultimate Shrimp Scampi....from allrecipes Roasted Carrots with Thyme & Garlic....rosemarythyme Capuccino Mousse....Midwest Living Magazine Peppermint Bark....Sharon (Chase) Pork Saltimbocca with Polenta....Cooking Light The only bomb I can remember was a knock off recipe that really tasted nothing like it's namesake, Boston Market Meat Loaf. But I try lots of new things and if we don't like them I simply toss the recipe so I don't remember most of the others. Linda

I'm still here and drooling over everyone's delicious looking dinners. I've been posting, although probably not quite as often. I started a blog Thibeault's Table and it has taken up much more time than I expected it too. It is a work in progress. I didn't realize that it had been so long since I posted on the WFD thread. We are still eating well. Here are a few of the meals we have had in the past few weeks . Lori's Parmesan Crusted Halibut Clams steamed with white wine and garlic with homemade bread for dipping. Chicken and Dumplings (Southern Style) Homemade Donuts. Made three different neighbours very happy with fresh warm donuts. Wings with homemade Potato Chips Tex Mex - Pork Chili Verde with homemade flour tortillas Greek Ribs - Grilled Roast Leg of Pork Saucisson Au Chocolate et aux Figues (Chocolate Salami) I made crepes one night and we had them for dinner and dessert. The main course was crepes were filled with chicken and mushroom in a cream sauce and the dessert crepes will filled with goat cheese and dulce de leche. A recreation of Matthew's favourite dessert from a little Mexican restaurant that we use to go to in Toronto. Panfried Breaded Pork chops Nigella's Chocolate Chip Muffins Roast Chicken again. Matthew and Dana came up for dinner one night and we had Grilled Prime Rib steaks. Dessert was Blackberry cobbler. I'm still baking bread on a regular basis, and I'm trying to keep Bagels in the freezer. Moe loves them toasted for breakfast. Chicken Kung Pao Spaghetti with bolognese sauce. We usually have pasta of some sort once a week or at least every 10 days. Made Pancakes for breakfast one morning and yesterday's breakfast was a bacon, mushroom and potato hash with poached eggs and hollandaise sauce. Pizza Anna Olson's Ultimate Chocolate Cake. I drizzled it with caramel sauce although that wasn't part of the recipe. And last night we had a Corned beef and Cabbage dinner.

Julier - Here's what I believe is the original recipe. It includes the missing steps. It appears that Ann uses the pastry but makes different filling. Maple Crisp Pie Anna Olson / foodtv.ca Yield: 6 I like this dough so much because it can be rolled and re-rolled without toughening up or shrinking once baked. Ingredients: Dough 2 cups all purpose flour 2 tbsp oats 1/2 tsp baking powder 1/2 tsp salt 1 cup unsalted butter, cut into pieces and chilled 2 tbsp sour cream 2 tbsp maple syrup Filling 5 Mutsu (Crispin) or Granny Smith apples 4 tbsp maple syrup 1/2 tsp cinnamon 1 tbsp butter 1 egg, mixed with 2 tbsp cold water, for brushing Directions: Dough 1. Preheat oven to 350 F. 2. Combine flour, oats, baking powder and salt in a bowl. Cut in butter the texture of coarse meal. Stir sour cream and maple syrup and add to dough, mixing until it just comes together. Chill dough for 15 minutes. Filling 1. Peel and slice apples. Toss with maple syrup and cinnamon. 2. On a lightly floured surface, roll out dough to 1/4-inch thick. Slide dough onto a parchment-lined baking sheet. Place apples and all the syrup into the center of the pastry. Dot with butter. To Assemble Fold crust over apples in 5 folds, leaving some of the filling visible. Brush with egg wash and bake for 30-40 minutes, until crust is brown and filling is bubbling.