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Having been around the world and back for our cooking adventures, we decided it was time to try and represent the essence of our home and native cuisine. Trying to work from coats to coast, we began in the Maritimes and finished in B.C., with the centre of Canada represented by one the most popular of French Canadian dishes. This allowed us to work with some ingredients essential to the Canadian experience: fish (specifically Atlantic salmon), maple syrup and rum. Oh, and of course, poutine - just a small starter portion to kick things off.
For this meal we tried to pair each region-representative course with a true Canadian potable. Jamal had never tried rum and coke before, so one greeted him, and all, at the door. For our salad course, what better than a champagne cocktail? This time we tried blueberry juice, in honour of Jenny's having grown up next to Oxford, N.S., the self-proclaimed blueberry capital of the world. A smattering of Sleeman's Honey Brown lager accompanied the tourtiere. And finally, courtesy of Andy's sister and brother-in-law in Niagara-on-the-Lake, we shared some Inniskillin ice wine with dessert.
We observed traditional, everyday Canadian table setting.
Starter: Maple-Galzed Salmon Skewers.
We were also careful to observe traditional Maritime Salmon Skewer placing technique.
A while later, everyone gathered in anticipation...
... as Matt revealed...
... the Main Course: Tourtiere. Maple Leaf design courtesy of Jenny.
The Recipe.
The Driections, courtesy of Canadian Living magazine. Our version also included a side dish of cabbage boiled in reduced white wine.
Dessert: Nanaimo Bars. This recipe is the definitive winner of the official 1986 Nanaimo Bar recipe contest.
Despite Canada's humiliation at the hands of Mexico in our only World Cup appearance in 1986, it was off to the land of tomato-based sauces and pre-Spanish human sacrifice! Ok, so our night featured human sacrifice as a very low priority on the list of "Mexican things to try." Also, gunfights were right out. However, salsa, tequila-based drinks, and an experimental pie gave us all the green, white and red we needed to have a bang up Cinquo de Mayo on January 25.
It's a well known fact that 3 out of every 5 peasants are revolting. Well, a little-known fact is that salsa is good. So as a pre-starter starter, to keep the peasants from being revolting, Matt & Mariah whipped up this homemade salsa the night before.
What goes perfectly with homemade salsa? Matt's margaritas, of course.
Everybody, enjoying Matt's margaritas.
Starter: Spicy Tortilla Soup
Main dish: Enchiladas!
According to most psychologists, Jamal's ability to make a perfect circle (flour tortilla) means he's craaazy.
Side dish: Refried black beans.
Two pages of pi... excuse me, creamy lime pie.
Observe the pie crust placing action.
Now, please, sing this song!
Never ones to shy away from challenges cuisinaires, this week we embarked upon another adventure. With the patron saint of French cuisine, St. Cantessa of the Barefooted Kitchen, we tried our hands at cheese puffs, spinach gratin, and The Chicken of 40 Garlic Cloves.The scent filled the apartment, the building, our noses and our clotheses.
In keeping with our newest "rule", Nikki supplied us with Chambord to create the Raspberry Royale, a fitting beginning to a wonderful meal. In keeping with the theme of fruit innovation and due to a disappointing lack of diversite de fruits, the Cherry Pithiviers for dessrt became Blueberry Pithiviers. Not to worry, however. They were magnifique!
Tasty beginnings.
Vampire's delight.
Chicken directions and spinach dreams.
Finishing touches.
Fini.
