The trek across Canada continues as travellers try various food items grown in each area. This week’s stops are in Ontario, Quebec, Maritime provinces and Newfoundland and Labrador.
In our Canadian travels, I might not remember what we viewed in some of the museums, but I do remember the people we met and all the wonderful food we ate.
Happy Canada Day on July 1.
• • •
Ontario Peach Salsa
- 3 ripe peaches, peeled and diced
- 1/2 sweet red pepper, diced
- 4 green onions, sliced
- 1-2 small hot peppers, diced
- 3 tbsps. chopped fresh parsley
- 3 tbsps. lime juice
- 1 tbsp. vegetable oil
- 1 clove garlic, minced
- 1 tbsp. grated fresh ginger root
- salt and pepper to taste
Blanch the peaches in boiling water for 30-60 seconds. Transfer to cold water for 1 minute. Peel, pit and dice.
In a bowl combine the peaches and all other prepared ingredients. Season to taste with salt and pepper.
Cover and refrigerate for up to 2 days before serving. Stir occasionally. Serve cool or at room temperature rather than ice cold. Serve with cold ham plates or with roast pork or lamb. Store leftovers in a sealed container in refrigerator.
• • •
Quebec Crepes
- 2 cups milk
- 1 cup all-purpose flour
- 1 large egg
- 1 tbsp. unsalted butter, melted, and more for the pan
In a large bowl whisk ingredients vigorously until batter is smooth. Place in refrigerator and allow to rest for 20 minutes.
Melt the butter in a crepe pan or large skillet over medium-low heat.
Add 3 tbsps. of batter to the pan and swirl until bottom of pan is completely covered. Cook for 1 minute or until slightly moist on top and golden underneath.
Using a spatula, loosen the edges of the crepe, slide spatula underneath and gently flip it, trying to have it lay flat.
Cook 1 more minute until edges start to crisp. Transfer to a warm plate and cook the remaining batter. Add more butter if the pan is dry.
Serve crepes with berries and whipped cream. Roll if desired. Sprinkle with powdered sugar or cinnamon sugar.
• • •
P.E.I., Nova Scotia, New Brunswick Mussel Soup
- 2-3 lbs. fresh mussels
- 1 stalk lemongrass
- 2 tbsps. olive oil
- 1/2 cup thinly sliced shallots
- 3 cloves garlic, minced
- 1 tbsp. finely grated fresh ginger
- 1/4 tsp. each pepper and salt
- 3 medium tomatoes diced evenly
- 1/4 cup parsley, chopped
- 3 cups water
- 1/2 cup hot sauce
- 1 tbsp. fish sauce
- 2 cups lightly packed spinach
- 3 tbsps. lime juice
In a large saucepan, sauté shallots in olive oil until golden. Add garlic and fry until golden. Cut lemongrass into 2 inch pieces and along with diced tomatoes, and parsley add to the saucepan. Sauté until softened, about 2 minutes.
Stir in water, hot sauce and fish sauce. Bring to a boil. Add mussels and cook until they pop open.
Remove from heat, stir in lime juice and spinach, salt and pepper. Eat while hot.
• • •
Newfoundland/Labrador Fish Cakes
- 1 1/2 lbs. salt dried cod
- 1/4 cup butter
- 1 small onion, chopped
- 6 cups mashed potatoes, cooled slightly
- 1 egg, beaten
- 2 tbsps. dried savoury
- 1/2 tsp. black pepper
Soak salt cod in cold water overnight. Simmer in boiling water for about 15 minutes. Drain off the water and allow fish to cool to at least room temperature.
When fish is cool, flake it apart into small pieces with a fork.
In a sauté pan, melt butter over medium heat. Add the onions and cook until softened. Add the flaked fish, mashed potatoes, egg, pepper and savoury. Mix until well combined.
Remove from heat. Form into small round cakes and roll in flour. Flatten slightly between sheets of waxed paper. Chill in refrigerator about 10 minutes.
Fry in canola oil over medium heat until golden brown on both sides.
Note: if savoury is unavailable, parsley or dill may be substituted.
Joyce Walter can be reached at ronjoy@sasktel.net
