Bon Ap­pétit

Passage Maker - - Seamanship -

Iam lucky to have spent years liv­ing in U.S./Cana­dian bor­der ci­ties— Buf­falo, Detroit, and Seat­tle—all gate­ways to the stun­ning nat­u­ral beauty of Canada’s wa­ter­ways. And though South­ern Cal­i­for­nia is now home, come spring­time we head north to Bri­tish Columbia to cruise and ab­sorb the beauty of our north­ern neigh­bor... and to in­dulge in some of Canada’s fa­vorite foods.

“PEI” MUS­SELS SERVES: 4

Prince Ed­ward Is­land (PEI) is one of three Cana­dian Mar­itime prov­inces. Lo­cated in the Gulf of St. Lawrence off the coasts of New Brunswick and Nova Sco­tia, PEI is the small­est prov­ince in terms of land area and pop­u­la­tion. But what is not small about PEI is its rep­u­ta­tion through­out North Amer­ica for out­stand­ing mus­sels. Its nu­tri­ent-rich wa­ters, unique cli­mate, and tidal pat­terns are chiefly re­spon­si­ble. pounds mus­sels 4 2 6 ta­ble­spoons olive oil cloves gar­lic, finely chopped 1 medium onion, finely chopped ¼ tea­spoon crushed red pep­per flakes (or to taste) 1½ cups dry white wine ¾ cup finely chopped flat-leaf pars­ley Crusty bread, sliced or torn into pieces Rinse the mus­sels un­der cold wa­ter. Pick them over, pulling off any beards and dis­card­ing any that are open or bro­ken. In a large, lid­ded pot, heat the oil over medium heat. Add the gar­lic, onions, and red pep­per flakes and cook un­til the onion is trans­par­ent (3 to 5 min­utes). Add the mus­sels, wine, and half of the pars­ley. In­crease the heat to high and cover the pan. Af­ter 2 min­utes, re­move the lid and, with a large spoon,

toss the mus­sels well. Cover the pot and cook un­til the mus­sels have opened (an­other 3 to 5 min­utes). Add the re­main­ing pars­ley, give the mus­sels a fi­nal toss and dis­card any un­opened ones. Di­vide the mus­sels and the broth among bowls. Serve the bread along­side. NANAIMO BARS This a coast-to-coast clas­sic Bri­tish fa­vorite, Columbia and treat it has is easy be­come to un­der­stand why, with their three de­li­cious lay­ers of chewy choco­latey co­conut, creamy cus­tard, and sweet choco­late. Named af­ter the Van­cou­ver Is­land city of Nanaimo, they are sur­pris­ingly sim­ple to make. No bak­ing re­quired! Yield: 16 to 24 bars, de­pend­ing on size. Bot­tom 1/2 cup Layer but­ter 1/3 cup sugar 1/3 cup co­coa pow­der 1 egg, lightly beaten 1 tsp vanilla ex­tract 1¾ cup gra­ham cracker crumbs—about 13 crack­ers will do the trick 1 cup sweet­ened shred­ded co­conut ½ cup finely chopped wal­nuts Mid­dle Layer 1/3 cup but­ter, soft­ened 1/4 cup heavy cream 2 ta­ble­spoons vanilla in­stant pud­ding mix 2 cups pow­dered sugar Top Layer 4 ounces semisweet choco­late, chopped 2 Tbs but­ter, cut into small chunks Bot­tom Layer Line the bot­tom and two sides of an 8- or 9-inch pan with foil or parch­ment pa­per, leav­ing a 3- to 4- inch over­hang on both sides. But­ter the foil or parch­ment pa­per and the sides of the pan. In a medium saucepan over medi­um­low heat, melt the but­ter. Re­move the pan from the heat and stir in the sugar and co­coa pow­der. While whisk­ing vig­or­ously, slowly pour in the beaten egg. Re­turn the mix­ture to the heat. Cook and stir for 1 to 2 min­utes un­til mix­ture has thick­ened. Re­move from the heat and stir in the vanilla. Then add the gra­ham cracker crumbs, co­conut, and wal­nuts. Stir un­til in­gre­di­ents are well com­bined. Press mix­ture into the pre­pared pan. Cover the pan with plas­tic wrap, place in freezer for 20 min­utes or re­frig­er­a­tor for 40 min­utes. Mid­dle Layer In a medium bowl, use a mixer set on medium speed to whip to­gether the but­ter, heavy cream, and in­stant pud­ding pow­der un­til smooth and fluffy (about 2 min­utes). Stir in the pow­dered sugar and blend for about 1 minute un­til the mix­ture is smooth and creamy. Spread the mix­ture in an even layer over the chilled gra­ham cracker base. Cover with plas­tic wrap and place in freezer for 15 min­utes or re­frig­er­a­tor for 30 min­utes. Top Layer In a heat­proof bowl over a pot of sim­mer­ing wa­ter, melt the semisweet choco­late and but­ter. Stir un­til smooth and well com­bined. Spread the mix­ture in an even layer over the mid­dle layer. Cover with plas­tic wrap and chill in the re­frig­er­a­tor for at least 20 min­utes un­til choco­late has set. Re­move the bars from the pan and cut into squares. Store in an air­tight con­tainer or cov­ered in the re­frig­er­a­tor. Cook’s Notes: • Tra­di­tion­ally the mid­dle (cus­tard) layer is made with a cus­tard pow­der that can be dif­fi­cult to find in U.S. mar­kets. If cus­tard pow­der is avail­able, use 2 ta­ble­spoons in place of the vanilla in­stant pud­ding. n POUTINE Poutine might just be Que­bec’s sig­na­ture food. In­vented more than a half cen­tury ago, th­ese messy and ad­dic­tive piles of fries, cheese curds, and gravy are now pop­u­lar across Canada and be­yond. Al­though vari­a­tions abound, the ba­sic recipe re­mains sim­ple: In the or­der listed, pile on a plate: • French fries (fresh and hot) • Cheese curds (if un­avail­able, substitute torn, full-fat chunks of moz­zarella cheese (not fresh moz­zarella). • Brown gravy Serve with a gen­er­ous sup­ply of nap­kins! n

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