Skip to main content

Canada: Cooking Around the World with Camilla

This is another dinner that we cooked while out of town last week: tabletop travel to Canada, our neighbor to the north.

When doing some research online, I picked two recipes that seemed simple but flavorful. I picked right. Now I am not sure how authentic these are, but they were hits.



Beef Stroganoff
The recipe that I found, unlike beef stroganoffs I've made before, was served over rice and not over egg noodles. A perfect modification since one of the kids is gluten-free.





 
1 onion, peeled and sliced
1 pound brown mushrooms, sliced
1 pound top sirloin, 2" wide, sliced thin
2 T brown rice flour
2 C organic chicken broth
1 C organic whole milk European-style yogurt
1/4 C beer
Cut sirloin and dredge in rice flour.


Melt butter in a heavy frying pan and add floured meat and saute until browned on all sides. Stir in onions and cook until just tender. Add mushroom and cook until they begin to soften. Add chicken bouillon, beer, stirring constanly, until thickened. Stir in the yogurt and heat through, but do not allow to boil. Serve on hot, fluffy rice. Probably not traditional, definitely not traditional since I just made it up on the fly with what I had, I served roasted carrots with a drizzle of melted butter and maple syrup. Delish.
 
Maple Mousse
4 C organic whole milk European-style yogurt1/2 C pure maple syrup
2 T pure vanilla extract
2 egg whites
2 t organic granulated sugar


Whisk together all ingredients except the last two. With an  electric mixer beat egg whites until frothy, then beat in sugar. Continue beating until egg whites hold soft peaks. Fold into yogurt mixture.


Spoon into glass dishes and chill for at least 30 minutes before serving.
Enjoy my tabletop travels. Join me in whipping up a dish or two. If you cook do cook a recipe from one of these countries, I'd love to hear about it. Feel free to comment on the posts themselves or email me at constantmotioncamilla at gmail dot com.


This Knight of the Global Table Adventure is signing off for now. We're moving through the 'C's now. Stay tuned for Cape Verde this week.

Comments

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce