#9102 - Mar 1991

Digital Archiving Completed by the Ethnography Lab, A University of Toronto Anthropology Initiative
and Produced in Collaboration with David Perlman/Wholenote Media Inc between July-December 2015.
12
Services
continued from previous page
Central Guaranty
Trust
· 343 College,
961-8247
Mon closed. Tues-Thurs
1 0-5'
Fri 10-7, Sat 12-3.
Century 21
First Realty Inc.
377 Spadina,
340-8900
lonny Louie, broker.
Front Row Video
Centre
400 College,
927-1702
Great selection, great
popcorn.
Jenina's Unisex
Hair
368 College,
966-0830
Portuguese & Spanish
spoken.
K . F Editorial
24 Bellevue, 599-3786
Kim's Hair Fashion
280 Augusta,
924-5943
The hair salon for
women and men.
Lazerline Desktop
Publishing & Design
Inc.
317 College,
924-8726
Fax 924-3826
Newcomer's
Business Self-Help
Office
George Brown College
21 Nassau, 867-2370
Info and advice to new
business.
Samko Coin Laundry
150 Augusta,
595-5277
Clean and Friendly, 7
days a week.
Dry Cleaning Too!
Spadlna Retail Post
Outlet
~.i!l0'- !i:J
576-578 Dundas,
593-8885
Full service retail
postal outlet.
Sun King Cleaners
576-578 Dundas, r,-CI'7~-·
irJ,l\)\.
593-8885 ~~!1\LJ
Quality Dry Cleaning,
Repairs and Alterations
-Fast!
Sun One Hour Photo
Lab
310 Spadina,
591-9307
One hr. processing,
cameras,
accessories, passport
photos.
DON'T
FORGETI
DEADLINES
FOR
THE NEXT
EDITION
ARE
COMING UP
Call599-DRUM
for info
St. Stephen's
Community House
91 Bellevue
ESL, Daycare, Youth
Recreation,
925-2103;
Adult Services,
Senior Services,
Conflict Resolution,
926-8221;
Youth Employment
Centre, 531-4631;
A.I.D.E.S. 323-1498;
The Corner,
977-7223;
The Drug Free
Arcade, 920-8980;
King Edward
Daycare, 922-8705.
Holy Week and Easter
At the Church of
St. Stephen-In -The -Fields
(Anglican)
I AM ThE
RESLI RRfCTION
AND Thf LIFE
Saturdays (to May 18) - 7pm, Vespers
March 24 - Sundays of the Passion, with liturgy of the
Palms
8:30 am - Said Eucharist, 11:15 pm - Sung Eucharist
5:00 pm - The Gatherings: The Passion & Modern Dance
March 28 - Maundy Thursday
6:00pm Parish Supper, 7:30 pm - Sung Eucharist
March 29 - Good Friday, 12:00 noon - Solemn Liturgy
March 30 - Holy Saturday
9:00 pm - The Great Vigil of Easter
(continues all night until 6 am - Sung Eucharist)
March 31 - Sunday of the Resurrection - Easter Day
11 :15 am - Sung Eucharist
St. Stephen's is located on the south side of Coll~ge St. at
Bellevue, between Spadina & Bathurst. Further
information: 921-6350.
All are welcome
ST. PATRICK'S CHURCH
THE REDEMPTORISTS
141 McCaul Street
Toronto, Ont., Canada
MST 1W3
Telephone: (416) 598-3269
ST. PATRIC#KS PARISH COMMUNITY
WISHES YOU PEACE AT THIS
HOLY TIME
-COLLEGE STREET
UNITED CHURCH
CORNER OF COLLEGE AND BATHURST STREETS
WORSHIP · SUNDAY 10:30 A.M.
II ~1
ih • A caring _Christian
~~ ' · ~ commumty
. ~ •. 1 · ~ · , · •- (G il)' I t • Bible-based pre~chirg
-~ .. n JiYI~ . . • .. ~ ! I • Open to everyone
.)t:"r. :1 . :fLUt .• :il"oco
"·~~:£ . ~ · · • t~~
· ,ritil ·:-~,ill meaning In hie
~~lfJ·J·< ~~ ff..~1ffl~J·ffi! ~J A warm. welcome
awaits you
!.};if:'{; ~~%i~J .
~fu~te; ·s ~~ices March 31, 1991 ~
The Kensington Market Drum, March 1991
The· Market· GOtirmet
During Passover and Easter- visiting friends to cook with them,
or sharing a festive meal at home has reminded me once again how the
best fish recipes arc the ones that waste nothing. This is a measure
born out of thrift, and out of respect for the bounty of the sea, but one
which is also the secret to some of the most delicious meals I have ever
eaten.
Both of the recipes that follow were acquired from people who
"didn't have a recipe". Capturing the flavour of the cook is part ofthe
fun.
by Popular Demond
yfish
BOUILLABAISSE
·A chowder made of several
varieties of fish and crustaceans,
flavoured with wine [Provencalfrom
boui (boil) and abaisso (to
settle, go down]
The classiest dishes are of-
. ten the simplest. This Good Friday
classic makes a hearty and
delicious supper. Serve it with
plenty of garlic bread or polenta
to soak up all the wonderful juice,
and a green salad afterwards. And
the rest of the wine.
(courtesy of Ida Carnevali)
"Go and buy fish with easy,
big bones. Not little bones. Like
cod and some bass. Or grouper.
And get some shrimps, some
squid, anything you like. Clams
(but you have to soak them in
water and cornmeal overnight to
GEFILTE FISH
A Passover tradition.
Every year in the spring
Sally's family and mine get together
just before Passover to
make gefilte fish. As our little
children get older the necessary
fish shopping becomes more and
_ more interesting for them, and
making the fish balls is a wonderful
excuse for a fun cooking/social
event.
Neither Sally nor I have
Jewish mothers (our husbands
do), so Sally got this recipe from
the woman in the fish store.
"You buy whitefish and pike,
or pickerel, enough so it's a pound
of each kind once it's cleaned.
Ask for all the heads and bones
and skin in another bag.
Put the skins and heads and
bones in a big pot with at least a
quart of water. 2 sliced onions, a
couple of stalks of celery with the
leaves on, a teaspoon of salt,
pepper, and 3 teaspoons of sugar.
Boil it and then let it simmer for
a long time with the lid on. The
soup is ready when the heads fall
apart and the bones look clean
after you stir. When it's ready,
strain it carefully, and keep it hot.
Grind the fish into a big bowl
(or get it ground in the fish store).
Add 2 teaspoons salt, a little
pepper, a grated onion (or you
by Masha Buell
clean the grit away) or octopus,
scallops or mussels. And fish head
for broth - one big one.
So you cut the fish into
chunks, and you shell the shrimp
and clean the squid. Then you put
an onion and the fish head, salt,
pepper, parsiey and water to boil
for about half an hour.
So put the fish - the white
fish- with some butter, olive oil,
beat it up with fine garlic, onion,
maybe some coriander or tarragon,
and saute it all. As the oil
absorbs, add the broth in little
bits but you have to strain it off
first Open the wine and put some
in.
After the fish is looking almost
done you add the seafood
because it doesn't take long to
cook."
can put the onion through the
grinder with the fish) 2 tablespoons
of matzo meal. In a smaller
bowl beat 2 eggs with 1 tablespoon
of water and 2 tablespoons
of oil. Mix this thoroughly into
the fish. Taste- it should be saltY,
and peppery.
With wet hands shape the
fish into balls about the size of a
lemon. This recipe should make
about 15 pieces.
Drop the balls into the soup
which should be simmering but
not boiling hard. Then take a big ·
carrot and make slices. Put them
on top of the fish to help hold
them down in the soup. Cover the
pot and simmer for about2 hours.
Check the soup and add hot water
if necessary.
Remove the fish from the
soup with a slotted spoon. Remove
the carrots as well. Cover
and refrigerate. They are best if
they stand for a whole day and
night before you serve them.
Use the carrots for
garnish,and serve the fish with
horseradish and beetroot sauce.
Keep the soup and make
chowder with it or freeze it for
another time. It is delicious and
nourishing.
(Fish by Matyas)