Bubble-bursting pandemic recipes
It may be weeks, even months, before the Atlantic bubble is re-established. Until then, we can dream of crossing provincial borders by making dishes in honour of our neighbours.
I’ve created one for each Atlantic province that I feel reflects each province’s heritage and the spring season.
PEI LOBSTER ROLLS Serves 4
• 4 cups lobster meat*, chopped lemon aioli**
• 2 celery ribs, finely chopped
• 4 large hot dog buns, toasted
• Melted butter
• 4 tsp fresh dill
Directions: Place lobster meat, aioli and celery in a bowl. Mix well. Fill hot dog buns with lobster mixture. Brush buns with melted butter. Top with fresh dill.
* No self-respecting Islander would use anything but freshly boiled lobster.
** To make the aioli, place 2 cloves minced garlic, pinch of salt, 1 egg yolk, 2 teaspoons lemon juice and 1/4 teaspoon Dijon mustard in a bowl. Drop by drop, whisk in 1/4 cup of extra virgin olive oil. Be careful not to add the oil too quickly as the aioli won’t emulsify. The aioli should be rich and creamy.
FIDDLEHEAD SOUP Serves 4
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• 2 tbsp olive oil
2 tbsp butter
1 white onion, peeled and chopped 1 small leek (white part only), washed and chopped
1 large celery rib, chopped
6 new potatoes, chopped
1 garlic clove, peeled
1 tbsp fresh ginger, chopped
1 lb fresh fiddleheads, cleaned
1 cup dry white wine
1 litre chicken stock
1 bay leaf
1 cup cream
Salt to taste
Pepper to taste
Directions: Heat olive oil and butter in a large soup pot over medium heat until foamy. Then add onion, leek, celery, potato, garlic and ginger. Season with a pinch of salt and pepper. Cook for about 20 minutes until caramelized and very fragrant. Add the white wine and cook for 5 minutes until nearly evaporated, scraping up any browned bits off the bottom of the pot. Add the fiddleheads, stock and bay leaf, bring to a boil, lower the heat and simmer uncovered until the fiddleheads are tender – about 25 minutes. Remove the bay leaf and purée the soup using a blender. Strain the soup, return to a low heat to keep warm. Add cream if desired, then season with salt and pepper.
NEWFOUNDLAND FRIED COD
Serves 4
• Vegetable oil
• 1 1/2 cups all-purpose flour
• Pinch salt
• Pinch cracked pepper
• 2 tbsp cornstarch
• 1 tsp salt
• 1/2 tsp baking powder
• 1 cup lager
• 4 cod fillets
• 1 tbsp unsalted butter
• 1 tbsp olive oil
Directions: Preheat deeper fryer so oil reaches 350 F. Season 1 cup flour with a pinch each salt and pepper. Spread flour on a plate. In a bowl combine remaining flour with cornstarch, salt and baking powder. Slowly pour in beer while whisking. Dredge cod in the seasoned flour and shake off excess. Dip fish in batter. Carefully lower fish into hot oil and deep fry until golden brown. Remove from oil and set on paper towel to remove excess oil.
NOVA SCOTIA-STYLE SMOKY HAM-WRAPPED SCALLOPS
Serves 4 to 6
• 1/2 lb Westphalian ham*, thinly sliced
1 lb medium scallops
Pinch of salt & pepper
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Directions: Pat scallops dry with paper towel. Season with salt and pepper. Slice ham in half lengthwise. Wrap each scallop with a slice of ham and skewer with toothpicks. Place scallops on a baking sheet and broil for 5 to 6 minutes. Remove them from the oven and serve on a platter.
*If you can’t find Westphalian ham substitute with prosciutto or any other thinly sliced cured ham.
Mark DeWolf is currently the creative director of food and drink at the SaltWire Network, director of marketing and communications of the Association de la Sommellerie Internationale (ASI) and past-president of the Canadian Association of Professional Sommeliers (CAPS). He enjoys drinking, eating, writing and talking about wine, beer and food.