montreal is an absolutely vibrant city welcome to hungry for travel t v i'm carol yelverton no matter what time of the year you visit there's always tons to do montrealers love food that's why this quebec city is known as canada's foodie capital french roots and a diverse qatari sensibility set the city apart some of her most beloved dishes come from montreal's jewish community you'll find killer bagels and smoked you know that they're not like any other salt you had have had before my family started using this when i was a child after our jewish friends turned us onto it and i just love cooking with the these are flakes are somewhere between table salt and heart of sea salt or light and they dissolve really really beautifully into food all right let's finish up with two teaspoons seeds and i have six all spice berries that are going to go we have these are all available on line by the way as you can  what we want to do is we want to break these up but we don't want to grind them really really finally so you can use a couple of things if you have a grinder perfect or pop them in a ziploc bag and use a rolling pin and just grind it up that way i like to use a blender because it's really colors and textures here give you a sense of the intense the romas were getting in the studio the coriander until seeds are really bright in the red pepper and peppercorns drill some heat into the spice blend the mustard seeds offer a deep savory element and that all spice had just has the soft sense of cloves and cinnamon it's a total package so just store it in an airtight container and you going to be all set and good to go with it so when you get to montreal you're going to want to see and do so many things where to start this right well they call this stuff montreal steak seasoning for a reason it is so unbelievably good on beef well i mean all kinds of things but on a steak you really have to try it so you can season the meat directly i have a nice cut of sorrel line right here and certainly you can just take these seeds and spices and put them directly on and then just let it sit for a little while always let your steak kind of come to room temperature or let it sit before you cook it because you're going to end up with something that's a whole lot more juicy and delicious now people also like to use the spices in a marriage made to what i like to use it that way so what i do is i have a quarter a cup of olive oil and balsamic while some are going to grow together and then i add a bally to it again that kind of goes back to that old idea of the pickling spices and the kind of spices that you use and then i take three nice because this is a big flavor and when you when you put it in this mix it just goes in really well and it doesn't taste overwhelming when it's going to it's all finished we do that and then we just drop it on top of our steak and then she let us refrigerator you know for a while i mean you could cook at you know within a half hour or so but again like any marinate the longer you put it on the better it's going to take a taste so i just have this on and then i grill or boil the steak up and i shot a picture of it right on the grill because this looked too good for me not to you can already see how tasty now some of the seeds are on the meat and so one of the things i really love is when you're eating the steak and you bite into them oh my gosh you get this great like bright little flavor of the deal or the coriander is really fantastic montreal nightlife is on fire that city never sleeps and where everything go it all seems to and in protein a dish of fries gravy and cheese curds that canadians can't get enough of really here's how a montral girls night out went for two toronto tourists some of the protein elements we're going to create layers of potatoes eggs holidays and maple bacon because canada so i'm back to six strips about four hundred twenty five degrees and then when they are just crispy on the top side all i do is and the cup now but all i'd have done is to turn them over and then i take the maple syrup and i brush each side each one and then i turn it over again and brush it so it's brushed on both sides and then i cut them into a kind  so the other thing of course is holidays and don't you love it lemonade buttery creamy i think it's one of the best sauces in the world i use julia child's blender method why mess with perfect so you can find that on line too ok so let's let the so right now we're going to start with her beautiful hash brown nose nicely fried up all brown and crunchy and soft on the inside then i have some poached eggs here and i'm just going to very carefully it's one poached egg and then let's get another one on and moving these is always interesting but i think we have succeeded in not breaking the poached eggs so i'm super excited about that and then we're going to  day so you're not going to lose any of its goodness you can see that i cut the bacon into those bigger pieces too and doesn't that look nice and really looks like you can dig into it and that's the idea that you know i love the play of sweet salty bacon with the lemon in the holidays i mean this is just a total winner of a brunch you might recall has such a cool scene with its culture its activities and its amazingly incredible food i hope you can visit soon thanks so much for being with us i'm carol  see you again stay hungry for travel