The trek across Canada continues as travellers try various food items grown in each area. This journey will conclude prior to July 1 in celebration of Canada Day.
This week’s food travels include British Columbia, Alberta, Saskatchewan and Manitoba
• • •
B.C. Fish Chowder
- 1 tbsp. butter
- 1 cup diced yellow onion
- 1 cup peeled and diced carrot
- 1/4 tsp. salt
- 2 tbsps. all-purpose flour
- 1 tsp. dried thyme
- 3 cups peeled and diced potatoes
- 1/2 cup smoked, candied salmon nuggets
- 4 cups fish or vegetable stock
- 10 oz. firm white fish, cubed
- 1/2 cup heavy cream
- 1 1/2 oz. white wine
In a large pot, melt butter. Add onion, carrots and salt. Cook for 5 minutes to soften, stirring frequently.
Stir in flour and thyme to coat vegetables. Add potatoes and candied salmon. Pour in stock. Turn heat to high and bring to a boil.
Reduce heat to medium low, cover and simmer for 20 minutes, stirring occasionally.
Stir in white fish and cream. Increase heat to medium high and cook, uncovered, for 10 more minutes. Stir frequently.
Remove from heat and stir in wine. Serve while hot.
• • •
Alberta Beef Short Ribs
- 5 lbs. bone-in beef short ribs, cut 1 1/2 inches wide
- 2 cups red wine
- 2 cups beef stock
- 1 head garlic, crushed
- 1 large Spanish onion, peeled and chopped
- 1 large carrot, peeled and diced
- 1 tbsp. tomato paste
- fresh thyme and rosemary to taste
- 1 bay leaf
- salt and pepper to taste
Sear ribs in hot oil until golden brown on both sides. Transfer to roasting pan. Add chopped vegetables. Mix other ingredients together, bring to a boil, then pour over ribs. Stir to coat.
Cover roaster tightly and roast for 2 1/2 hours at 325 degrees F. Check at 2 hours to ensure meat will fall off bones when done.
Serve with rice or noodles.
• • •
Saskatchewan Saskatoon Berry Slice
- 2 cups graham wafer crumbs
- 1/2 cup rolled oats
- 1/2 cup butter or margarine
- 1/2 cup sugar
- 3 oz. pkg. fruit glaze
- 1 1/2 cups sugar
- 2 cups hot water
- 8 cups saskatoon berries, fresh, or frozen and thawed
Combine crumbs, oats, butter and 1/2 cup sugar. Reserve 1/2 cup crumbs to sprinkle over the cake. Pack the rest firmly into a 9x13 inch pan. Bake at 350 degrees F for 10 minutes. Remove from oven and cool.
Meanwhile, stir glaze into 1 1/2 cups sugar and mix well. Gradually add hot water then whisk with a wire whisk until smooth.
Stir in saskatoons. Stir then pour over the base. Sprinkle with reserved crumbs. Chill in refrigerator for at least one hour. Serve with whipped cream. Makes 12 servings.
• • •
Manitoba Strawberry Chicken Salad
- 1/2 cup mayonnaise
- 2 tbsps. chopped sweet pickle
- 1 tbsp. lemon juice
- 1 tsp. grated lemon zest
- 1 tsp. salt
- 1 tsp. curry powder
- 2 cups cooked chicken, diced into small cubes
- 1 cup sliced celery
- 1/2 cup chopped onion
- 1 cup fresh strawberries, sliced
Combine mayonnaise, pickle, lemon zest, lemon juice, salt and curry powder.
Add chicken, celery and onion. Toss, cover and refrigerate.
Just before serving add sliced strawberries and toss lightly to combine.
Serve on lettuce leaves and topped with more strawberries.
Joyce Walter can be reached at ronjoy@sasktel.net
