• 2.5 cups quinoa
• 1/4 cup oil
• 3 cloves of garlic, chopped
• 1/2 red onion, chopped
• salt
• 3.5 cups water

Heat the oil and fry the garlic.  Add the quinoa.  Fry carefully for 10 minutes.  Add the onion and fry for 5 more minutes. Add the water and salt.  Cover the pot and boil over a low flame for 25 minutes until the quinoa is granular and dry.

• 1 cup cooked white rice
• eggs
• breadcrumbs
• cooking oil
• 1.5 tbsp. butter
• 1.5 tbsp. flour
• 1-1.5 cup milk

Heat butter over medium heat.  When the foam begins to subside, stir in the flour.  Turn heat to low and cook, stirring constantly with a whisk, until the mixture darkens (about 3 minutes).  Stir in the milk a little at a time using the whisk until the mixture is a little thinner then you would like, then cook over low heat until it thickens to desired texture.

Gradually add 1 egg to the sauce.  Combine with the rice and mix well.  Chill covered until firm.

Shape by hand into egg-sized balls.  Keep prepared balls cold.  Dip each croquette into beaten egg then roll in breadcrumbs.

Deep fry in oil a few at at time at 375-400 until “a lovely brown”.  This should be quick.  Serve immediately or keep warm in 375 oven.

• 1 cup flour
• scant 1/2 cup sugar
• 1 tbsp. salt
• 3/4 cup shortening
• 1 potato, cooked and mashed
• 2 eggs, beaten
• 1 cup scalded milk
• 1 pkg. yeast, dissolved in 1/2 cup lukewarm potato water
• approximately 3 cups of flour
• lots of melted butter

Stir flour together with sugar and salt.  Add shortening and potato. Add eggs and mix. Add cooled milk and yeast mixture.  Blend. Slowly add 3 cups of flour.

Cover and chill overnight. (Dough keeps in fridge up to six days).

Roll out on floured surface. Cut into 3 inch circles using a biscuit cutter. Dip in melted butter.  Fold over and place snugly in heavily buttered pie pan. Paint tops with butter.

Refrigerate if desired.  Let rise 1.5 to 2.25 hours.

Preheat oven to 425 F.  Bake until golden brown (9-14 minutes).

A map of all the venues is here.

UPDATED 16 November

Spatula&Barcode will bring a dozen performers to Montreal to stage table-top performances at cafes around the city. Participating artists include: Andrew Salyer, Cecilia Leon, Dale Kaminski, Erin Briddick, Erin Hood, James Burling, Jamie Landry, Katrina Schaag, Marina Kelly, Megan Marsh-McGlone, Nicole Roerick, Megwyn Sanders-Andrews, Nicole Roerick, and others.

By appointment, city residents and attendees at the 2011 American Society for Theatre Research conference are invited to have coffee with an artist and encounter a short performance. Performances run Friday and Saturday, November 18 and 19. All performances are primarily in English.

As part of Café Allongé, Spatula&Barcode will also convene a working group at the ASTR conference Friday evening, honoring and interrogating the role of jobs in the service economy in sustaining theatrical production.

adapted from Ottolenghi: The Cookbook.  The original version of this recipe can be seen at this link.

• 1 lb. firm tofu, cut into 1/2″ cubes
• 6 tbsp. tamari
• 8 tbsp. garlic chilli sauce
• 4 tbsp. sesame oil
• 2 bunches broccolini or rapini, coarsely choppe
• 1 tbsp. sesame seed
• 1 tbsp. peanut oil
• 3 tbsp. cilantro

1/4 cup peanut oil

1 lb. fresh okra, tops and tails removed, cut crosswise in 1/4 inch thick rounds

3 medium tomatoes, chopped

2 medium garlic cloves, peeled and chopped

2 tbsp. fresh lime juice

1/2 tsp. ground coriander

1/2 tsp. ground cumim

1/4 tsp. tumeric

3/4 tsp. salt

fresh ground black pepper

Stir fry okra in oil 7-10 minutes.  When the okra starts to brown, turn heat down and stir fry 3-4 more minutes.  Turn heat down again and stir fry 2-3 additional minutes or until okra is almost tender.

Add all the remaining ingredients and cook gently on low heat 4-5 minutes until the flavors have merged and the tomatoes have dried a bit.