Folklorama: Grand-pères and Bannock

Grand-pères

Happy Canada Day!!

In honour of the occasion I thought we should take a look at the two Canadian pavilions which were held in 1980: the Canadien-Français Pavilion and the Native Canadian Pavilion.

The Canadien-Français Pavilion was held at 340 Boul Provencher in St-Boniface, the French section of Winnipeg.

That’s 340 Provencher Boulevard, if you’re not familiar with the area.

The pavilion was sponsored by Les Danseurs de la Riviére-Rouge, who also performed the gigues.

There were displays of the traditions, crafts, literature, music and history of the French-Canadian community.

Le Beau Temps, “special instruments”, and fiddlers also appeared on stage. 

There was plenty of food: traditional pea soup, six pâtes (composed of meat and pastry), meat ball stew, farmer’s bread, pâte, and corn on the cob, to be enjoyed with the drink, Caribou, along with domestic beers and liquors, juices and soft drinks.

In addition to Grand-pères, there were generous servings of tart au sucre (sugar pie), raisin tarts, and apple and maple syrup pie for dessert.

The show was always lively and the atmosphere filled with the spirit of Bienvenue!

Tansi! The Native Canadian Pavilion, at 465 Alexander Avenue, was sponsored by the Indian and Metis Friendship Centre.

The entertainment there was also energetic, featuring Pow-wow, jigging, and square dancing.

The menu wasn’t as extensive as other pavilions, but it was hearty: buffalo meat and wild rice served with bannock, a flat bread made with oat or barley flour. 

The program noted that: 

“Alcoholic beverages will not be served during the Pow-Wow or after 11:30 p.m.”

This year’s Folklorama has three Canadian pavilions:

Pavillon canadien-français

First Nations Pavilion

Metis Pavilion

Be sure to come by and visit, eh!

Hints:

Here’s the English translation for the Grand-pères (Grandparents) recipe:

Syrup

3 Cups of water

2 Cups brown sugar

1 Tablespoon butter

1 Tablespoon maple essence

Dough

1/2 Cup white sugar

1 Tablespoon butter 

1/2 Cup milk

1 1/2 Cup flour

2 teaspoons baking powder

pinch of salt

1 teaspoon vanilla 

Mix in a large saucepan the first 4 ingredients to make the syrup. 

Bring to the boil.

Mix together the ingredients for the dough. 

Using a large spoon, place scoops of batter in the syrup.

Cook 14 minutes.

You’re welcome!

                        Grand-pères 

Syrop

3 tasses d’eau

2 tasses sucre brun

1 c. table beurre

1 c. table essence d’erable

Pâte

1/2 tasse sucre blanc

1 c. table beurre

1/2 tasse lait

1 1/2 tasse farine

2 c. thé poudre à pâte

pincée de sel

1 c. thé vanilla

Mélange dans une grande casserole les 4 premiers ingrédients pour faire le syrop. Emmener à l’ébullition.

Mélanger ensemble les ingrédients pour la pâte. Déposer par grand cuillère dans le sirop.

Cuire 14 minutes.

                        Bannock  

Sift together in a large bowl

3 Cups flour

1/2 teaspoon salt

3 Tablespoons baking powder

Melt in a small pot 

1/2 pound lard or shortening

Add to the dry ingredients.

Stir in

1 1/2 Cups cold water

1 1/2 Cups cold milk

Stir until the flour is doughy.

Keep adding flour until the dough does not stick to your hands.

Pat it down into a square pan.

Bake in 400º F oven for 40-45 minutes.

Safeway French Bread and Sirius, the Dog Star

During the past months our southern neighbours have been in a tizzy over the various things that their president, Donald Trump, has been saying and doing.

Well, here in Canada we’ve have a bit of bad news to deal with, too.

Last December Loblaw Co., and its parent company George Weston Ltd., confirmed that they had told the Competition Bureau about an alleged industry-wide bread price-fixing scheme that had lasted from 2001 to 2015. 

In other words, for 14 years grocery retailers have been coordinating bread price increases.

Some estimate that Loblaw alone got $1 billion in extra profit from the bread price-fixing.

Canadians have a reputation for being calm, polite folks.

Yeah, well, that only goes so far and nobody here is calm about having been robbed every time he or she bought a loaf of bread.

We’re not talking booze or cigarettes, an optional item that one should cut back on buying anyway.

Bread’s a basic, the staff of life, the thing we need to make the kids’ lunch sandwiches.

Some folks have gone so far as to swear off buying bread.

We folks of a certain age can remember when we were big on making things ourselves.

Ah, the seventies, when we made our own candles, yogurt, pasta and bread.

We did it then and we can do it now!

I got an email asking if I had the French bread recipe that was on the Safeway all purpose flour bag.

Of course I do.

I’ve got my method in the hints section, since I don’t use my mixer for bread making.

Suit yourself.

If Italian is more your thing, here’s the recipe for Ma’s crusty Italian bread.

And for the kiddies’ lunches, here’s Ma’s recipe for white bread.

Hints:

This is how I adapted Safeway’s recipe to do it by hand:

Makes 2 loaves

Grease 2 baking sheets or 1 large sheet

Sprinkle pan(s) lightly with corn meal  

Place in a small bowl

2 1/2 Cups warm water (about 120ºF) 

2 Tablespoons granulated sugar

2 Tablespoons active dry yeast

Let stand about 5 minutes, then stir to dissolve.

While the yeast mixture is standing, place in a large bowl 

3 Cups flour

After the yeast mixture has been allowed to stand 5 minutes add it to the flour.

Add

1 Tablespoon oil

Stir to combine well.

Stir in 

2 1/2 Cups flour

1 Tablespoon salt

Stir until a soft dough has formed.

Turn the dough out on a floured surface.

Knead in

About 1 - 1 1/2 Cups flour

Knead until it is smooth and elastic, about 15 minutes.

Shape the dough into a ball and place in a greased bowl.

Turn to cover all sides.

Cover and let rise in a warm place, about 1 1/2 hours.

It should be about doubled in bulk.

Punch down the dough and let rest 10 minutes.

Turn the dough out on a floured surface.

Cut it into 2 even pieces.

Roll one piece into a rectangle, about 10 x 15 inches.

Starting on a long side, roll up tightly, pressing dough at each turn.

Pinch the ends and loose edge to seal.

Roll ends between hands to taper them and tuck under.

Place diagonally, seam side down, on prepared pan.

Repeat with the remaining dough.

In a measuring cup combine

1 egg white

1 Tablespoon water

With a sharp knife, lightly gash tops diagonally every 2 1/2 inches. 

Brush with the egg white mixture.

Cover, let rise in a warm place until double, about 1 hour. 

Brush again with egg white mixture.

Preheat oven 375ºF

Bake for 20 minutes, then brush loaves again with egg white mixture.

Bake 20 minutes longer.

Remove loaves from sheets, cool on wire racks.

                        Safeway French Bread

Makes 2 loaves

Grease 2 baking sheets or 1 large sheet

Sprinkle pan(s) lightly with corn meal        

In a large mixer bowl combine

3 Cups flour

2 Tablespoons active dry yeast

Heat

2 1/2 Cups warm water 

2 Tablespoons granulated sugar

1 Tablespoon salt

1 Tablespoon shortening

just until warm (45º-50º C / 115º-120º F), stirring constantly until shortening almost melts. Add to flour and yeast mixture and beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed.

By hand stir in enough flour to make a soft dough (approximately 2 1/2 cups).

Turn the dough out onto lightly floured surface and gradually knead rest of flour (approximately 1 cup) into dough until dough is smooth and satiny (about 10 minutes). Do not under knead. Shape into ball.

Place in lightly greased bowl, turning once to grease surface.

Cover and let rise in a warm place 25ºC (80ºF) until double, about 1 1/2 hours.

Punch down; divide in half. 

Cover and let rest 10 minutes.

Roll each half into a 38 x 30 cm rectangle.

Starting with long edge, roll up tightly, seal well.

Taper ends and tuck under.

Place each loaf diagonally, seam down, on prepared baking sheet(s).

Gash tops diagonally every 6 cm, 1/4 to 1/2 cm deep.

Brush with egg white mixed with 1 tablespoon water.

Cover, let rise in a warm place until double, about 1 hour. 

Brush with egg white mixture and sprinkle sesame seed (optional) on top of each loaf.

Bake in 190ºC (375ºF) oven for 20 minutes, then brush again with egg white.

Bake 20 minutes longer.

Remove loaves from sheets, cool on wire racks.

About the sky, thanks to the folks at The Farmers' Almanac…

January 15 - This week the star Mira — the first-ever variable star to be discovered — is expected to peak at its maximum brightness.

January 16 - New Moon at 7:07 p.m. In this phase, the Moon is not illuminated by direct sunlight and is completely invisible to the naked eye.

January 22 - The brightest of all stars shines prominently this week at around 10:30 p.m. local time over toward the south. Sirius, the “Dog Star,” is the brightest star of the constellation which bears the Latin name Canis Major — the Greater Dog.

January 24 - First Quarter Moon at 5:20 p.m. In this phase, the Moon looks like a half-Moon in the sky.

Enjoy BeaverTails during Canada’s 150th Birthday / Watch the Delta Aquarids Meteor Shower

I first tried BeaverTails when we went to Ottawa for our fortieth anniversary back in 2012. 

They are a Canadian treat, a flattened piece of dough that’s fried then sprinkled with cinnamon sugar. 

That’s the classic version.

But they’ve gone very creative withe the toppings and you can enjoy yours topped with anything from chocolate or caramel sauce to fresh fruit.

We also enjoyed BeaverTails when we vacationed in Quebec City last Fall and here in Winnipeg during Festival du Voyageur last February.

BeaverTails are truly a Canadian favourite!

Angel Wing Cookies - Polish Chrusciki - is another doughnut recipe. 

They are delicate, perfect with a cup of tea, and were a great favourite at gatherings at St. Fidelis Church. When Ma saw us going for seconds - and thirds - she asked a neighbour for the recipe.

A Maltese doughnut recipe - Imqaret (Deep-fried Date Slices) - has a bit of heft to it, more like a jelly doughnut. Imqaret is fried with the filling, made from dates, already in it. There isn't any yeast in the dough.

Speaking of Jelly doughnuts, they were pretty popular when I was a kid in College Point. My German friends had plenty of jelly- or custard-filled doughnuts. They called the doughnuts bismarks, or Berliners, or long johns.

In Manitoba jelly doughnuts are called jam busters, while in Nova Scotia they are called Burlington buns.

Ah, doughnuts! who doesn’t love them!

Hints:

If you’re using a mixer you’ll need the dough hooks. 

If you don’t have the hooks, use a wooden spoon.

If you don't have a deep-frying thermometer, test the oil by slipping a bit of the dough into the oil.  It should sizzle and float to the surface in 1 minute.

You don’t want the oil too hot. If you see it smoking, take the pot off the heat to cool the oil before frying.

If you don’t want to deep fry, you can cook as you would pancakes, in a lightly greased pan. They will be a bit different, with a bumpy surface and unevenly brown colour, but you can add toppings to hide that.

If you want a bit of variety, you can also top with lemon and sugar, Nutella, maple syrup, melted chocolate, caramel sauce, toasted nuts, or jams or anything else that strikes your fancy.

                        BeaverTails

Makes 8 doughnuts

In a large mixer bowl place

1/4 cup warm water

1/2 Cup warm milk

1 teaspoon sugar

2 1/2 teaspoons active dry yeast

Let stand about 10 minutes, until the mixture is foamy.

While the mixture is standing, melt

2 Tablespoons butter

Add

the melted butter

2 Tablespoons sugar

1/2 teaspoon salt

1/2 teaspoons vanilla

1 large egg

Beat at medium speed until just mixed.

Add

1 Cup flour

Mix the flour in - you’ll need the dough hook at this point.

Mix until the dough comes together and no longer sticks to the sides of the bowl.

Knead for about 6 minutes in the mixer

Turn out and knead the dough by hand for 10 minutes.

Use extra flour if the dough is sticky. You want it to be smooth, but not dry.

Lightly oil a bowl, then place the dough in it and cover with a damp towel.

Let the dough rest in a warm place for 1 hour, until doubled in size. 

Punch down the dough and it place on a lightly floured flat surface.

Cut the dough into eight equal sized pieces.

Using a rolling pin, roll out each piece of dough into an oval shape, about 1/4 inch thick.

Place the oval on a lightly floured baking sheet.

Repeat with remaining dough pieces.

Cover with a tea towel, until all the pieces have been rolled.

Keep the rolled out dough covered and leave to rise for 30 minutes or until doubled in size.

While the ovals are rising, make the Cinnamon Sugar Topping

Place in a medium bowl

1 Cup sugar

1 Tablespoon cinnamon

Mix well.

In a deep saucepan or deep fryer pour

2 inches vegetable oil

Heat to 350º F on a deep-fry thermometer or test with dough (see above).

Carefully slide 1 to 3 doughnuts into the hot oil.

You don’t want to crowd them and you want to be able to remove them as soon as they are done.

Fry on each side for 1 to 2 minutes, until each side is a light golden brown.

Remove the doughnut with a slotted spoon or a pair of tongs and drain on paper towels.

Dunk them in the cinnamon sugar topping and toss to coat (or see above)

Just before serving, sprinkle them with lemon juice (optional)

Best when fresh and warm.

About the sky this week and next, thanks to the folks at The Farmers' Almanac…

July 5 - Tonight, look to the south in the evening to spot star Antares and Saturn. You’ll be able to see them even though the Moon is nearly full. Antares is a star, so it will twinkle with a reddish hue, while Saturn, a planet, will glow with a steady golden light.

July 6 - The waxing gibbous Moon is at apogee, its farthest point from Earth in its orbit. An easy way to remember: Apogee has an “A” = Away.

July 7 - Look to the south right after sunset to see the waxing gibbous Moon, the planet Saturn and the Antares. They will be remain visible until well past midnight.

July 9 - Full Buck Moon at 12:07 a.m. The visible Moon is fully illuminated by direct sunlight. Learn how this Moon got its names.

July 12 to mid-August - Delta Aquarids meteor shower. On July 28-29 it peaks. Best viewing is looking to the south, after midnight until 3 a.m. This is a good year to view them at their peak as there won’t be any glare of the Moon! There’s a possibility of 10-15 meteors per hour. These showers cross paths with August’s Perseids.  

French Canadian Tourtiere Pie by Margaret Ullrich

Summer is just zipping along.

On June 24, folks in Quebec will be celebrating the holiday Saint Jean Baptiste Day.

According to the Jesuits, the first celebrations occurred on the banks of the Saint Lawrence River in 1636, with a bonfire and five cannon shots.

It’s now celebrated with parades, bonfires, fireworks, feasting, drinking, musical concerts, flag waving, patriotic speeches and contests.

And Tourtiere Pie.

Winnipeg has a very strong French community across the river in St. Boniface.

So, when we moved to Winnipeg in 1975, we heard about  Saint Jean Baptiste Day.

One of our new neighbours gave me a Tourtiere Pie recipe.

Wanting to take part in the local festivities - and, as any other Maltese, eager to learn a new meat pie recipe - I decided to try it.

I invited some friends to come and celebrate.

And that’s a nice Canadian thing to do.

                        Tourtiere Pie

In a dutch oven combine

1 pound lean ground beef

1/2 pound lean ground pork

1 onion, diced

1 clove garlic, minced

1/2 Cup water

1/2 teaspoon salt

1/8 teaspoon ground cloves

1/2 teaspoon thyme

1/4 teaspoon pepper

1/4 teaspoon sage

Cook, stirring occasionally, over medium heat until mixture boils. 

Reduce heat and simmer until meat is cooked, about 5 minutes.

When the meat is almost done cooking, preheat oven to 425º F

Roll out

400 g flaky or puff pastry

Line the bottom and sides of a baking dish with 3/4 of the pastry.

Pour in the meat mixture.

Cover the top with the remaining pastry.

Brush the top of the pastry with

1 beaten egg (or milk)

Prick the top pastry with a fork so steam can escape. 

Cover edges of pie with strips of aluminum foil.

Bake for 20 minutes. 

Remove foil and return to oven. 

Bake an additional 20 minutes until golden brown. 

Let cool for about 10 minutes before slicing.

Tourtiere Pie is a delicious meat pie recipe.

But to be honest, I prefer Ma’s Timpana recipe.

As I once said

Maltese cooking is heavy on simple carbs. 
Maltese go beyond simple into downright retarded.

Well, I’m Maltese, not French.

Preparing Dried Beans l Sausage and Beans Cassoulet by Margaret Ullrich

We've got snow.

And it's staying.

Forget the light salads.

Time to make a casserole.

Lately the stores have been having sales on sausages.

They freeze well, so stock up.

Get a nice variety.

While you're in the store pick up a few bags of dried beans.

Yes, I know they also come in cans, ready to cook.

But dried is cheaper.

And you can control the salt content.

Dried beans are so easy to prepare.

Really.

Worried about 'the gas' factor?

Draining the cooking water will help prevent that.

No, I don't know why.

                        Preparing Dried Beans 

In a large pot place

  6 Cups beans

18 Cups water

Bring to a boil.

Simmer for 20 minutes.

Remove the pot from heat and let stand 1 hour.

Drain the cooking water.

Rinse beans and use in a recipe.

Okay... time to enjoy some home prepared beans.

If you don't have time - or want to use some canned beans you've bought -

Substitute 

1 19 ounce can of beans for 2 Cups of home prepared beans.

But first drain the can's liquid, rinse the beans and drain the water.

Equal parts of kidney, black and romano beans go well in this casserole.

But, if you only have 2 out of 3, or other beans, no problem.

Even using one type of beans would be fine.

The variety just gives extra flavor and color.

You can also use beef broth or water instead of the wine.

                        Sausage and Beans Cassoulet 

Serves 8

Preheat oven 375º

In a large ovenproof pot place

1 pound smoked sausage, cut into 1-inch pieces

6 Cups prepared beans 

2 Cups chopped onions

2 cloves garlic, minced

1 1/2 Cups sliced carrots

1 Cup fresh mushrooms, halved

2 Tablespoons brown sugar

1 1/2 teaspoons thyme

1 19 ounce can of tomatoes, chopped, with its juice

Combine the ingredients.

Add

1/2 Cup red wine

Cover and bake 1 1/2 hours.

While baking, stir the mixture 3 or 4 times.

Serve with crusty bread.