In this time when people are staying at home and cooking more, Connecting Albert County will share recipes from The Albert County Museum cookbook, Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes. To get your own copy, order it from www.albertcountymuseum.com/giftshoponline/fiddleheads-fricot-frittata-a-hodgepodge-of-atlantic-canadian-recipes and pick it up from the Albert County Museum once it opens. Only $8 including tax for more than 200 recipes, as well as many stories about the people and foods of Atlantic Canada. Learn more about the cookbook at www.connectingalbertcounty.org/food-farming--fishing/fiddleheads-fricot-frittata-a-hodgepodge-of-atlantic-canadian-recipes-order-your-copy-now
Enjoy Dawne McLean's recipe for oatmeal brown bread.
In this time when people are staying at home and cooking more, Connecting Albert County will share recipes from The Albert County Museum cookbook, Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes. To get your own copy, order it from www.albertcountymuseum.com/giftshoponline/fiddleheads-fricot-frittata-a-hodgepodge-of-atlantic-canadian-recipes and pick it up from the Albert County Museum once it opens. Only $8 including tax for more than 200 recipes, as well as many stories about the people and foods of Atlantic Canada. Learn more about the cookbook at www.connectingalbertcounty.org/food-farming--fishing/fiddleheads-fricot-frittata-a-hodgepodge-of-atlantic-canadian-recipes-order-your-copy-now
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“I am lucky enough to live by the Bay of Fundy and scallop season usually falls in August or my birthday month,” says Jennifer McKenzie. “As scallops are my favourite, they are the perfect birthday treat. If I am very lucky, I can sometimes get them straight off the boats as they come into the harbour. I like them pan-fried with butter in an old cast iron frying pan with all the flavours soaking up into them from the pan. I hope you enjoy them too!
“Scallops are best fresh, or second-best flash-frozen, and then thawed at room temperature just before cooking. Pat them dry with a towel before you cook them.” One of my favourite dishes is spanakopita—phyllo turnovers filled with spinach and feta cheese. I like wild greens so I started replacing spinach with stinging nettles, and then adding dandelions, lamb’s quarters and mustard greens. The result is delicious and healthy. I later realized that the dish I thought I had ‘invented’ is actually a Greek dish called “hortapitta.” In Greek, “pitta” means pie, “spana” means spinach and “horta” refers to an assortment of wild greens. The recipe is flexible and forgiving. Phyllo is easy to work with once you understand that it doesn’t really matter if it's wrinkled or even rips a bit. It will still taste and look great in the end. “As I turned the faded pages of the recipe notebooks handwritten by my Grandmother Wright (née West), many memories came back to me of special meals together when our family would enjoy a specific cake or dessert made only for that occasion. It is so true that ‘heritage recipes’ connect you to your family and its traditions. Such is the recipe for the Christmas dessert known to our family as ‘Strawberry Sponge,’ passed down through the years from my great grandmother, to my grandmother, to my mother, and now to me and my siblings. It wouldn't be Christmas without a dish of Strawberry Sponge,” says Dawne (Wright) McLean.
Dawne adds that "if freshly picked strawberries were stewed with a bit of sugar, it would make fresh preserves and would be delicious for the sponge." “In my younger days, it was a family affair to go collect goosetongue greens,” recounts Jocelyne Gauvin of Cocagne. “My grandparents, my parents and the kids—we all loaded up in a small vehicle all sitting on each other's knees— no seat belts back then. We would go out to the salt marshes.” “The goosetongue greens were used in boiled dinner. First, we would cook the goosetongue greens. We would put them in a pot of water, let it come to a boil, and then drain the water, add new water, and bring it to a boil again. In total, the water was changed three times. We did this with both fresh and salted goosetongue greens. This way, they wouldn't taste as strong. My parents would add a bit of baking soda, perhaps to sweeten them or to help keep the green colour.” Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes - order your copy now!17/3/2018 The Albert County Museum cookbook, Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes, will soon be published. Order your copy now! Only $8 including tax for more than 200 recipes, as well as many stories about the people and foods of Atlantic Canada. Order ten copies and get one free! Click HERE to order |
Food, Farming & Fishing
Connecting Albert County would like to thank the following supporters & advertisers: Platinum supporters - Bennett and Albert County Health Care (BACH) Foundation - Albert County Pharmacy - Hon. Rob Moore, MP for Fundy Royal Gold supporters - CBDC Westmorland Albert - Albert County Funeral Home - Friends of Fundy Silver supporters - Crooked Creek Convenience - Hon. Mike Holland, Minister, MLA-Albert - Fundy Highlands Motel and Chalets Bronze supporters - Chipoudy Communities Revitalization Committee (CCRC) - Jeff MacDougall, SouthEastern Mutual Insurance If you would like to support Connecting Albert County, visit our Advertising page or Donation page. With your support, we can continue to share the news of rural Albert County. Comments We welcome comments to our blog postings. Please provide your email address and name with your comment, and respect our content guidelines. Archives
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