Pulla (Finnish Coffee Bread)
Apr06

Pulla (Finnish Coffee Bread)

This recipe comes from the Finnish community of Sointula on Malcolm Island in north coastal B.C.  The Finns settled there to build a ‘place of harmony’ in the early part of the last century. Tuula Lewis, one of the community’s beloved matriarchs, often provided many loaves of this delicious sweet bread for the local museum. When I visited the museum, before I was even allowed into the collection of Malcolm Island...

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Madeleines
Feb18

Madeleines

Good eggs and butter are really the basis for the classic French pastries called Madeleines. Sift the flour, then measure it. If you don’t have a sifter, a large sieve will suffice.  The molds are available at kitchen supply stores or on line.  1 ¾ cups (425 mL) sifted cake flour 1 cup granulated sugar ½ tsp (2 mL) salt Grated zest of two lemons 4 eggs, well beaten 6 tbsps (90 mL) butter, melted and cooled Butter the Madeleine molds...

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Maple Pouding Chomeur
Feb12

Maple Pouding Chomeur

Maple sugar-making was an important social activity for the indigenous peoples. Families and small groups gathered in temporary camps in early March, staying for about a month in order to make their yearly supply. Diagonal cuts were made in the base of the sugar maple trees (Acer saccharum) with an axe and the sap that flowed out was gathered in shallow containers.   Originally the syrup was boiled by plunging hot stones into the sap...

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Pasta with Beans (Pasta e fagioli)
Feb10

Pasta with Beans (Pasta e fagioli)

This is classic vegetarian Italian pasta. Fresh beans are best but the dish is easily made with dried beans in the winter time.  Many Italian families grow their Romano beans, garlic, basil and tomatoes. To use fresh beans, shell them and freeze them with no additional processing. To use the fresh or frozen beans, barely cover them with water, bring to a boil and simmer till tender, about 10 minutes. Then proceed with the recipe by...

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Latvian Bacon & Onion-stuffed Rolls (Piradzini)
Feb09

Latvian Bacon & Onion-stuffed Rolls (Piradzini)

A celebration in the scattered Latvian communities of Canada often include these bacon-filled buns. They are fabulous with a salad for a quick lunch or, if you make them smaller, are great cocktail appetizers.This recipe was one of those that the late Tanya Barsevski shared with me years ago while she still lived in the farm town of Mount Forest and cooked at the local high school…a time when secondary schools had real kitchens.  ...

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