Lindsay Anderson and Dana VanVeller are the co-creators of a recent and beautiful collection of insights, recipes and images, Feast: An Edible Roadtrip
I missed Mark’s birthday celebration last evening. Happy birthday, Mark and I’m sorry I wasn’t there to share the brilliant conversations that are so typical of your backyard gatherings and the culinary treats that always seem to surface.
I registered some time ago for a session at the Alexander Calhoun branch of the Calgary Public Library, a book talk with Julie Van Rosendaal. I was pretty pumped about the experience. My friend, Pat, and I were very impressed with the beauty of the blooming Mayday Trees that edged the park-like grounds of the Alexander Calhoun. We were greeted at the door…a lovely touch. Immediately, we were offered our choice of tea or coffee and a selection of cookies…one with its origins in Cape Breton and the other Grandma Woodall’s Oatmeal Marmalade Cookies.
I liked the idea that we were invited to share a memory of ‘Canadian’ food that we enjoyed from our childhood. This brought to mind a dish prepared by my Great Grandmother (Mamie) in Summerside, PEI. I decided that I would go on a search for that recipe so that I might prepare it.
Julie Van Rosendaal was not able to present…apologies were given…and very quickly, we were introduced to Julie’s replacement for the evening, Gwendolyn Richards, writer of Pucker: A Cookbook for Citrus Lovers. She was fantastic…very much fun, spontaneous and capable. A great presentation, interview and conversation ensued. I am very excited, as a result, to have a whole list of new resources in my repertoire, as well as an interest in exploring recipes from across the country, beginning with a quest for a recipe for Acadian Rauper (my recollected title for the recipe based on family pronunciations), a comforting potato based treat that attendees, last evening, described as Rappie Pie. (and based on the image on this particular link…it is obvious there are regional distinctions) For my reader’s information, my Mamie’s recipe was spelled Rapture and pronounced raw-purr.
More on that later…
I enjoyed the fact that the session included places to purchase ingredients locally…ways to incorporate some of these ingredients…and a bit of the background on the FEAST source book.
Here are a few recommended titles and such…
Vegetarian Cooking for all by Deborah Madison
Spilling The Beans: Cooking And Baking With Beans Everyday by Julie Van Rosendaahl
THE FLAVOR BIBLE:
The Essential Guide to Culinary Creativity,
Based on the Wisdom of America’s Most Imaginative Chefs
by Karen Page and Andrew Dornenburg
Photography by Barry Salzman
Looneyspoons :Low-Fat Food Made Fun! & Crazy Plates By Janet & Greta Podleski
Patent and Pantry, a blog by Gwendolyn Richards
A wonderful evening and another successful program.
What foods and recipes connect you with family memories?
On my paternal side, my Gramma Moors always put a huge Blade Roast in the morning and it cooked on very low all day long. For a treat at the kitchen table, it was a simple matter of dipping white bread into molasses or sprinkling white sugar onto a slice of buttered bread.
My mother, having come from the Arsenault/Gallant lineage, prepared beautiful boiled dinners…whether that was with fish, corned beef or pork hocks. She also made the most amazing clam chowder. My daughter, Cayley, just prepared her first pot of clam chowder the other day. ;0)
This morning, while drinking my morning coffee, I fired off an e mail to my Auntie who lives in Quebec. She makes large batches of our family dish to this day and responded very quickly with the recipe. I’m going to try it. I think it’s an important practice to share our family recipes with our children. I hope that my kids will make this one with me.
Hi, nice to hear from you… yes I make it on a fairly regular basis for Paul, your lady was somewhat right. Yes it is quite a job, but so worth it for us. As for recipe, it is kind of this and that. That saying I do have an official recipe from Canadian Living magazine. It is not what mom did, at least exactly. For us and for you it depends on how many people you are feeding. I made a lot of extra so Paul can take it home, he really loves it. If you want send me your address and I will copy the official one to you too.
So here it goes. I peel 30 pounds of potatoes
I cook about 3-5 pounds , when cooked I mash them.
This is the long part, grate with a machine the rest of the raw ones.
Once done, squeeze as much of the starch juice out with your hands as possible
Put in a container that you can easily mix after. Fairly large
For the meat we always use pork, I cut a large roast uncooked into small pieces.
Understand that I use a roast pork loin, a large one, can’t tell you the weight
Also you must use at least 4 cups of onions chopped in small pieces, I grind them in my
Once this is all done, mix all ingredients together, this is when the special touch comes
into play. Mix and mix and mix again. Everything must be mixed evenly.
While you are doing this in the oven should be your pans with pork fat, to coat the pans
For the grease like Pam. I do this in the beginning of everything, the oven is at 300° until I
I put everything in the pans, and cook at 275 the first hour, then raise to 325 for at least
another 2-3 hours.
Don’t forget salt and pepper, more salt than pepper because the pepper taste is strong
for some reason
If you remember correctly, this is a mushy kind of meal somewhat like a casserole. As many say a little bland. Joan’s husband uses creamed corn, Ray uses ketchup, but we Thompson eat it just as is.
This seems complicated, but it just about feelings, I wish I could be there to show you, I love to carry this tradition for mom,
Call me if you need more explanation…. I would be more than happy to help.
Should this be enough, let me know how it goes. By the way, I peel my potatoes the night before, put in cold water until the next day, also I cut my meat, put fat in one bowl, and meat in another. This is the fat I use for my pans. I have a large black spotted spaghetti pot I use for my potatoes. Something like what you would use for a corn roast.
Hope this is enough, thanks for wanting to carry on this tradition, it’s a good one.