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Home for Dinner: Familiar Flavours Far From Home: Shashlik

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Dedicated to fresh local food from Saskatchewan. Tuesday, July 21, 2015. Familiar Flavours Far From Home: Shashlik. Imagine if you had to solve a word puzzle before you could eat. But the puzzle is in a different language and a strange alphabet. That was the challenge of ordering dinner in Izmail, Ukraine, a small historic city on the Danube River near the border of Moldova. At the table beside us was a young couple on a date. Behind us, a group of clean cut young men (perhaps soldiers) with a bottle...

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Home for Dinner: The Farmland of my Roots and its Vinegret

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Dedicated to fresh local food from Saskatchewan. Saturday, June 06, 2015. The Farmland of my Roots and its Vinegret. My farming ancestors came to Canada from Russia in the 1890s and, ever since I was a child, I dreamed of visiting their village on the Dnieper River. That opportunity came in April. Despite the conflict between Ukraine and Russian separatists, which is unfolding east of the Dnieper, I made a trek to the little village once known as Klosterdorf. A century later, the port of Odessa handled 4...

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Home for Dinner: July 2015

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Dedicated to fresh local food from Saskatchewan. Tuesday, July 21, 2015. Familiar Flavours Far From Home: Shashlik. Imagine if you had to solve a word puzzle before you could eat. But the puzzle is in a different language and a strange alphabet. That was the challenge of ordering dinner in Izmail, Ukraine, a small historic city on the Danube River near the border of Moldova. At the table beside us was a young couple on a date. Behind us, a group of clean cut young men (perhaps soldiers) with a bottle...

homefordinner.blogspot.com

Home for Dinner: Prairie Kitchens - Candied Orange Peel

http://homefordinner.blogspot.com/2014/12/prairie-kitchens-candied-orange-peel.html

Dedicated to fresh local food from Saskatchewan. Monday, December 15, 2014. Prairie Kitchens - Candied Orange Peel. Back in the day, people made candy for Christmas. Bought candy was a luxury many of the pioneers could not afford, except perhaps a few pieces dropped into a child's stocking along with an orange. Common is the story of a farm wife butchering the turkeys in November and trading them at the general store for Christmas baking supplies, including the ingredients for making sweets. Her family C...

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Home for Dinner: Ancient legacy of the lentil - Lentil Cookies

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Dedicated to fresh local food from Saskatchewan. Wednesday, April 15, 2015. Ancient legacy of the lentil - Lentil Cookies. There’s an old adage in Greece about not adding “myrrh to the lentil soup” because myrrh is too fancy for a humble bowl of lentils. A culinary overkill. Ancient Greeks preferred more simple flavourings such as vinegar and sumac (which grew wild) or olive oil and salt. Eventually, due to global warming, the sea level rose until it covered their village and fields, which were discovere...

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Home for Dinner: Prairie Kitchens - Jelly Salad

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Dedicated to fresh local food from Saskatchewan. Monday, December 22, 2014. Prairie Kitchens - Jelly Salad. Almost ten years ago, in spring 2005, I began writing this food column in the Saskatoon Star-Phoenix. This is my last installment. It sparked two books, Prairie Feast. In 2010 and Out of Old Saskatchewan Kitchens. Looking back over the past ten years, I observe one significant gap in the subject matter of this column: jelly salad. Jelly salads are iconic in Saskatchewan, if not on the modern di...

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Home for Dinner: Variations on a Greek salad

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Dedicated to fresh local food from Saskatchewan. Friday, March 20, 2015. Variations on a Greek salad. What makes an authentic Greek salad? Tomato, cucumber, sweet pepper, onion, olives and. Of feta cheese sprinkled with dried oregano, bathed in olive oil and. When in Greece, do as the Greeks do:. Greek salad in a bun - capers instead of olives. This was lunch in Elefsina (near Athens) after visiting the ruins of the temple of Demeter/Ceres, Greek goddess of agriculture and everlasting life. Out of Old Sa...

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Home for Dinner: Rhubarb Pudding

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Dedicated to fresh local food from Saskatchewan. Wednesday, April 29, 2015. In 1893, Hans and Kristiane Lien immigrated from Norway to North Dakota. In 1903, they moved again - north to Canada in what would, two years later, become the province of Saskatchewan. They brought everything with them, including a root of "pie plant" from their garden. Rhubarb! Here is Kristiane's recipe for rhubarb pudding in the original Norwegian:. Bland godt 1 kop mel og 1/4 kop brunt sucker. Rub ind 1/2 kop smor. Out of Ol...