Monday, September 30, 2013


We went to the market in town is my favorite time of the year for the market..
We were closest to Jean-Talon that day..It's indoor/outdoor and sprawling..smack in Little you can also shop at specialty stores.
I wanted to get our bushel of peppers..
They are split.. seeded ,de~ stemmed and then charred on the BBQ..placed in a paper bag to help steam their charred coats off and then...
Placed in a  huge bowl prepared with garlic, evoo and basil ..I let them sit for about 1 hr.. then they are bagged and frozen.
I dislike the taste of brine.. so jarred roasted red peppers are not my fave..this gives a most falvorful topping for pizzas.. antipasto..sauces..
They are delicious..and the scent of them marinating in their flavored oil bath is heavenly~
The market was glowing with reds oranges.. greens yellows.. Montreal..their leaves seem more advanced than here in the country!
It was a gorgeous day.
I bought broccoli on stem..asparagus..cauliflower..many items..
It was very busy..I saw someone w/ a wicker trolley..
You guessed it..from France..I've been on the lookout since I left the one I wanted in Fance~

Made a good apple crisp..(s) 
My friend Linda sent it to me:) The recipe is perfect.
I will post at the end if I can copy and paste..
I did add some crushed Biscoff recommended by my recipe and liked the little edge it gives..
I know we all have many apple crisp recipes..but I like trying new things..:)

Alos ..who knew just adding little pieces of your pizza dough..sauce ,cheese ..could make such cute little pizza muffins in our parchment baking cups:)

Also taking the time for lovely fall walks..Our weather has been SUPERB.

Killer Apple Crisp courtesy of Linda~
(Serves 8-10)

7-8 Granny Smith apples, peeled and cut into large chunks
1 cup dried cranberries (optional, but good!)
2 T. lemon juice
1/3 to 1/2 cup sugar (to taste)

1 cup all-purpose flour
1 cup plus 2 T. light brown sugar, packed
3/4 cup old fashioned oats
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
10 T. cold butter, diced
Optional: 1 cup pecans (or walnuts), lightly toasted and coarsely chopped

Preheat oven to 375.

In a large bowl, toss the apples, lemon juice and sugar until mixture is well combined.

In a small bowl, stir together the flour, brown sugar, oats, salt, cinnamon and nutmeg. With food processor or pastry blender, cut in/pulse the butter until mixture resembles coarse meal. Stir in nuts.

Spread the apple mixture in greased baking dish. The fruit should be about 2 to 2 1/2 inches deep. 

Sprinkle the topping evenly over apples. Bake the crisp for about 55 minutes or until bubbling and top is golden.

So it worked..but  don't look at the white bars:)


  1. Ha, I was wondering how you did those white bars for emphasis. So beautiful. Wish I had a market to go to. I thought the little pizzas were some kind of popovers. And, love the apple dish and what was in it.

  2. I wish I could remove the bars:-)
    Going to see what you've been up to:-)

  3. My favorite kind of day! Nothing more delicious than a market in autumn--well, maybe the apple crisp!! Love the wee barefoot traveler.


  4. What a gorgeous day for shopping at your local market. Love that you char your peppers on the grill. That makes so much better sense than broiling them. Your apple crisp brought back the smell of apples from my mother's own kitchen when she made her apple crisp. I like the addition of the cranberries.

    Yes, autumn has definitely arrived.

    1. My Martha recipe..I add the Linda's I skipped them and it was just fine.. it's really good and the crumble is delicious..
      I think it will be my go-to now~
      It's easier for us to do such a big batch on the BBQ..and Sunday was birds..
      just great..

  5. what lovely are always yours posts Monique and love the pictures too, this Apple crip look amazing!!I love apples every time!!xo

  6. Love everything about this post; that market (I'd loose my brains for sure), the photos of the Romanesco look like they should be displayed in an art museum.they are so....... beautiful, your creative pizza dough muffins and that darling green apple dish with the yummy looking crumble. LOVE it all!
    Oh and I feel a bit like the Queen of Sheba, being mentioned in 2 of your recent posts, thanks so much, you are so kind! :)

  7. It all looks good to me. Did your boy grow over the summer? He looks bigger to me. Just darling.

    1. He has grown so much:)
      He's what looks best to me:)
      Thanks Madonna..:)

  8. I really love this time of year with all the beautiful colors from the leaves and fall plants. Your pictures are stunning. My son does the same thing with his peppers on the BBQ and then makes appetizers with french bread - they are delis.

  9. I love your method of roasting the peppers that way, then freezing ~ smart! It always is such a pleasure to admire your beautiful photography, I never, ever tire of it! xo

  10. What a great idea to roast the peppers and freeze them. I have never saved them like that. I love your addition of the Cookies to the apple crisp. I bet that was fabulous. Everything is so pretty and of course you have captured it so artistically. It all makes my mouth water.

  11. totally beautiful - and I LOVE the sentiment - and the crisp!
    Mary x

  12. totally beautiful - and I LOVE the sentiment - and the crisp!
    Mary x

  13. Une belle promenade en ouvrant la porte de ton blog ma chère Nana. Une balade de goût et de couleurs...
    Petite je ne supportais pas les poivrons. Je n'aimais pas ça du tout ! Aujourd'hui, j'adore ! J'en mets partout...
    Tu as fait de belles emplettes sur le marché. Tes photos sont merveilleuses comme toujours. l'automne s'installe doucement dehors comme sur la table.
    Je te fais de gros bisous.

  14. Beautiful...your crisp, your peppers, your sweet boy, the pizza muffins...genius!
    I am glad you enjoyed it...i keep a container of the crisp topping in the freezer ready to go at a moments know, when you have an apple crisp emergency! Lol...
    It looks so lovely there...
    Bisous xo

    1. The crisp part is the best I have had Linda! Thanks to u:)
      It's lovely having a personal chef at the end of my fingertips:)x

  15. Il est beau, ton début d'automne ! C'est vrai que les poivrons sont meilleurs quand on les grille à la maison plutôt qu'en bocaux ...

    1. Ils doivent être meilleurs en France:) je le sais!..J'ai fait parvenir ton nouveau billet à Jacques et deux copines..:)

  16. A bounty ! Oh, how I wish we had an Italian market here - your pictures are enticing. Especially loving your pizza muffins and freezable red peppers - merci! Such a gift, this walking weather, isn't it? 7am and about to run up the hill, because I can:)

    1. Good for you!! Enjoy this day..and every other!

  17. Love the idea of freezing the peppers! Would you explain that a bit more? I get the slicing and deseeding and destemming and charring ... I know the amount of evoo depends on the number of peppers, but are we just wetting or a little more than that? do you freeze them in the evoo? I have some peppers coming in from the garden and Ireally would love to do this! Thanks!

    1. Hi Andrea..we use that large bowl..and before roasting the peppers..I added EVOO.. best quality that you have.. it doesn't take a whole lot but enough.. I used maybe 1/3 of the bottle..lots of fresh basil..and many garlic cloves.. and let that the oil becomes infused w/ the basil and garlic.. what you want is to put your charred and skinned peppers in that oil bath..and every batch..(I use plastic gloves..and have 2 clean tea towels handy)..I stir them in that oil with my hnads.. I add the next batch and next..they will all glisten and the warmth of the peppers makes the oil even more flavorful and the peppers are receptive to it all:) I let sit ap one more hr and we bag them with simple baggies..there is enough oil on them w/out adding..we try and take the air out as much as possible( We don't use the food saver)..and freeze like that..My bushel made 15 bags. sandwich baggies and not full..I put what I think we will you can judge ..
      I take them out when I need them..the leftover oil the bowl..I keep for pepper salads etc..
      It is ap a 2 hr project and worth every moment..
      So nice to do outside..
      I hope I explained the method a bit better..?If you have any more questions just ask:)
      And from your garden? Even better.. get a good char.. as the skin that is not..will not peel..

      There is no correct amount of oil.. it's the amount that you see will work with your peppers..not to want glisten.. and scent:) some oil of course stays on the peppers in the baggies..

    2. Thanks! Makes perfect sense. Can't wait to try it!

  18. First of all, the photos are so scrumptious. They are a feast in themselves. Oh, that glorious Romanesco. So sculptural.

    I will give the crisp a try. I have company coming tomorrow for an old fashioned beef brisket dinner prepared in a new sweet and sour way.

    Thanks for your sharing,


    1. My daughter is making this version too she said for Friday night with her girlfriends.
      I hope you enjoy it..
      I am sure you will cozy..:)And the perfect match for your sweet and sour comfort brisket..hope you let us know how the brisket was:)
      You are right Romanesco is a work of art.I just like string at it:)

  19. Your photos of the market and your purchases are so beautiful! What is the green? I am thinking, at the risk of sounding silly, that it is broccoli. Whatever it is it is stunning. Joni

    1. You are right..

      or some call it Roman cauliflower:)
      It would be nice to have all yr long!

  20. Who would have known the roasted peppers would be such a hit!~Di

    1. I'll never forget the first time..!:)
      It was a glorious day too..
      Except I think we had a glass of wine too:)
      Not when just J and I do them in the day:)

  21. I clicked on the link to the market. I would be happy to shop at Jean-Talon ;o) Nothing better than having some roasted red peppers on the ready. xo

  22. I love this time of the year. What a beautiful Fall foliage on your photos. Please post more photos of leaves turning colors! And you got quite a bounty at the market - so lucky!

  23. It is that apple-oatmeal-cranberry time of year, isn't it? Lovely recipe for new cool nights and fall colors.

  24. What extraordinary pictures, Monique! So enjoyed this post and I love, love your apple dish!

  25. Love this post. Your apple pie looks delicious and those mini muffin pizzas.
    Love your photos of the market and the colours of the autumn and of course those barefeet <3

  26. Gorgeous photos and lovely post! Those roasted peppers reminded me of my mom's cooking. Fall is always about roasting peppers, the smell that fill the kitchen are the best aroma. Love that dish! Thanks you for such a beautiful post!

  27. It's been the most gorgeous fall so far:)
    Just never ever know!
    Thank you~

  28. I must try that strange brocalli sometime

  29. I love your Fall pictures. They are simply gorgeous. :) It's that time of the year to bake up some apple crisp! Can't wait to give this a try.

  30. Les beaux légumes de l'Automne... Les légumes automnaux sont ce que sont les fleurs au Printemps...
    Le chou romanesco est toujours d'une beauté... Si délicat qu'on oserait le manger.

    Et ce crumble réconfortant... Ne me donnes qu'une envie, m'asseoir dans un canapé moelleux et le savourer.

    Bonne fin de semaine ma chère Nana ~

  31. Your grandson is getting so tall! They grow up far too quickly don't they? I love the idea of freezing your peppers. I, too, dislike the taste of brine in the jarred ones. Your idea is the perfect solution! Now I will be looking for peppers! all of your photos look wonderful and that crisp looks pretty tasty too. I may make one for Todd this weekend. He does so love apple desserts. Happy Autumn Monique! You are enjoying it splendidly! Thankyou for sharing yours with us. Tis beautiful..... xxoo

  32. Gorgeous pictures, lovely mood-) Thank you as always for such positive vibe!