Saturday, September 14, 2019

Pages of Grouped Recipe & Information Links


Sometimes you know you want something…
just not exactly what that something is.

The same thing can happen when you’re cooking.
You have an ingredient - or need to make something, like an appetizer - and could use an idea.

Well, here’s a list of pages that have links for grouped items or bits of information.
I’ll continue to add to these lists as the proper posts come along.

Hope the posts of links help you!



Holidays:

Saturday, August 17, 2019

Recipes from Folklorama 1980 - Margaret Ullrich


Folklorama50 is ending tonight!

It was a great success this year, as it has been over the past.
The pavilions were filled with happy visitors of all ages, enthusiastic and helpful volunteers, interesting and informative cultural displays, lively and varied entertainment, and delicious, authentic food.

On to the next 50 wonderful years, Folklorama!


If you’d like to sample some Folklorama dishes, here is a list of the posts I’ve done over the past months which have the recipes used during Folklorama in 1980.

Folklorama... Great then. Great now!


The Africa/Caribbean Pavilion      Salt Fish and Ackee

The Budapest-Hungarian Pavilion      Szekely Gulyas

The Canadien-Français Pavilion      Grand-pères

The Cari-Cana Pavilion      Stew Peas and Rice

The Cathay Pavilion (China)      Deep-Fried 5-Spice Chicken

The Croatian Pavilion "Zagreb"      Mramorni Kolas

The Dutch Pavilion      Meat Croquetten

The Emerald Isle Pavilion (Ireland)       Irish Stew 

The German Pavilion      Schweinshaxe vom Spiess

The Greek Pavilion      Pasticchio

The India Pavilion      Seekh Kababs

The Irish Pavilion      Irish Soda Bread

The Japan Pavilion      Chicken Teriyaki 

The Kiev Pavilion (Ukraine)      Walnut Torte 

The Krakow Pavilion (Poland)      Nalesniki

The Lebanon Pavilion      Khubz

The Lithuania Pavilion (Vilnius)      Virtiniai (meat dumplings) 

The Lviv Pavilion (Ukraine)      Khrustyky

The Mug Pug Pavilion (Great Britain)     Bakewell Tart 

The Native Canadian Pavilion      Bannock

The Pannonia Pavilion (Hungary)      Hungarian Goulash Soup

The Philippine Pavilion      Pancit

The Portuguese Pavilion      Codfish Cakes

The Roma Pavilion (Italy)      Italian Cheese Cake

The Romanian Pavilion      Cornitze

The Scandinavian Pavilion      Kjotkaker (Norwegian Meatballs and Gravy)

The Pavilion of Scotland      Scottish Shortbread

The Seoul Pavilion (Korea)      Bulkoki

The Serbian Pavilion      Gibanica

The Shalom Square Pavilion (Israeli)      Blintzes

The Slovakia Pavilion (Bratislava)      Slovak Poppy Seed Rolls 

The Slovenija Pavilion (Ljubljana)      Ćevapčići  

The Swedish Pavilion      Janson’s Temptation 

The Warsaw Pavilion (Poland)      Bigos  

Tuesday, August 6, 2019

Folklorama: Meat Croquetten and Khubz

Meat Croquetten
It’s been seven weeks since I started posting about Folklorama in 1980.
It’s interesting to see how the festival has grown and changed over the years, reflecting how Winnipeg has done the same.

Some of the pavilions, such as the Greek Pavilion, have been a popular regular presence over the years since the start.
Some countries which had been the focus of two pavilions, such as the Hungarian Pavilions, have continued that way, while other countries, such as China, had been represented by two pavilions and is now in one pavilion, sometimes with a totally new sponsor.

Some of the pavilions in the current Folklorama50 brochure are new additions, reflecting the new waves of immigration.
And some pavilions, such the Mennonite, the Slovakia and the Lithuania Pavilions are no longer with us.
The people are still here, but sometimes there aren’t enough volunteers to keep the pavilion going.
It does take a lot of work to setup and take down the exhibits, not to mention providing entertainment, and then there's all that’s involved in feeding the crowds who come every night for the shows.

Today we’ll look back at two pavilions which are now just a memory - the Lebanon and the Dutch Pavilions.
Both of them were popular in their day, with fun, family-oriented entertainment and delicious food.


The Lebanon Pavilion took place at Prince Charles School, 1075 Wellington Avenue.
Its sponsor, the Lebanese Association of Canada Incorporated, said in the brochure
Come to Lebanon and live the life of a Sultan.
Well, who could resist that?

In addition to the costumes, there were exhibits of Lebanese-made cutlery and musical instruments, such as argil pipes.
Entertainment was provided by folk dancers - yes, they were belly dancers - performing to taped music while guests dined on national dishes, such as Lahm Mishwi in Khubz, Kibbi, followed by Ahwi or a Lebanese cocktail.
For dessert there were pastries, including Qras-bil-ajwi, Baqlawa and amardeen.

Along with the usual souvenirs, there were Lebanese cookbooks (in English) on sale.
I still have a copy and the recipes are excellent.


The Dutch Pavilion was at another school, Kelvin High School, 155 Kingsway Avenue.
The Dutch Canadian Society of Manitoba Inc., always put on an excellent show.
The highlight for the kiddies was eating the hot and fresh from the oven Speculass cookies which had been rolled out and baked while they watched.
The classrooms were filled with displays of folk art and crafts, historical items of the Netherlands, and windmills.
There was also a man carving wooden shoes in one classroom.

Along with many beautiful Delft items, there were boxes of chocolates, some shaped like wooden shoes, available for purchase.
In addition to eating the cookies, children enjoyed watching a puppet show and snacking on hot dogs and french fries, while we adults ate Dutch sausages on a bun, croquettes, Gouda cheese and Olie bolen, washed down with Dutch Citroen Jenever, Dutch Advocat brandy, Boere Jongens, Heineken beer, and Orange Boom beer.

There was no problem with the extra calories.
The Klompen Dancers, as well as Dutch Folk Singers and Dancers, invited everyone to participate in their activities.
In addition, during the final show, everyone was asked to join in their huge conga line and dance out of the building.

I do miss the sights and sounds of the Dutch Pavilion and will always remember the warm Welkome they gave to everyone.


Folklorama is happening now!
Be sure to visit a pavilion or two or twenty!!


Hints:

Don't have yeast cakes for the bread, Khubz
Substitute 1/4 ounce (2 1/4 teaspoons) dry yeast for every ounce (or cake) of compressed yeast.
While kneading the bread dough occasionally dip your hands in a bowl of water to give it a smooth, elastic finish.
The Khubz freezes well.


About the Meat Croquetten
They can also be shaped into small round balls, deep fried, and served with cocktails.
Chicken can be used instead of beef.

The Maggi seasoning can be replaced by any bouillon concentrate powder or seasoning sauce you prefer.


                        Khubz

Yields 7 to 9 loaves

Place in a measuring cup
1/2 Cup lukewarm water
1 package or cake of yeast
1 Tablespoon sugar
let stand 5 to 10 minutes.

Place in a large bowl
6 Cups flour
2 teaspoons salt
Make a depression in the centre.

Combine in a medium bowl
1 1/2 Cups lukewarm water
1/3 Cup milk
the dissolved yeast / water mixture
Pour the mixture into the flour depression.
Mix flour with liquid, making sure all the batter is worked into the dough.
Knead until a smooth dough results and the sides of the bowl are clean.

Cover the bowl with a towel.
Let rise in a warm place until it doubles in size, about 2 to 4 hours.
Grab orange-size balls from edge of dough and form into smooth balls.
Place on a cloth, cover, and let rise 30 minutes.

Heat oven to 475º F.
Place dough directly on racks in oven.
As soon as the dough rises into a mound (2 to 5 minutes) place them under a broiler for a few seconds until lightly browned.


                        Meat Croquetten

Serves 4

Place in a saucepan
3/4 pound stewing beef
enough water to barely cover the meat
1 bay leaf
Bring to a boil, then reduce heat.
Add
1 large onion, chopped
Simmer until the meat is well done.
Turn off the heat. 
With a slotted spoon take the meat out and place it on a cutting board.
Chop the meat very finely and set aside.

Pour the broth into a measuring cup.
You’ll need 2 Cups liquid.
Add water if you don’t have enough broth.

Place in a large pot
7 Tablespoons butter
Melt over medium heat and add, stirring constantly
1 cup flour
Continue cooking and stirring until the mixture is golden.
Stir in the broth and continue stirring until the mixture is thick.
Add
1 teaspoon Maggi seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 Tablespoon parsley flakes
Remove from head and add the finely chopped meat.
Cool and place mixture into a pan.
Cover and place in refrigerator until cold.
When thoroughly chilled, shape mixture into rolls, about 1 x 4 inches.

Place in a small bowl
bread crumbs, finely ground

Place in another small bowl
2 eggs
Beat well.

Roll the meat rolls in bread crumbs, then in the beaten eggs, then again in the crumbs.
Put the rolls in the refrigerator for an hour or more.

In a large pot heat to 400º F
enough oil for deep frying
Fry the rolls, a few at a time, until brown.
Drain on absorbent paper towels.