Traditional Ethnic Recipes

[peapod]

I am thinking about food now, andem showed he a pic of the lunch he just made himself 8O I thought it was in a restaurant.
Do you have a recipe that expresses your ethnic roots/ heritage? Please share it.
Here is my papa's favorite


TOURTIÈRE

1-1/4 lbs. lean ground pork ¼ tsp. Ground cinnamon

¾ lbs. lean ground beef ¼ tsp. Ground cloves

1 onion, finely chopped ½ cup water

1 tsp. Salt

1/8 tsp. Pepper

Put all ingredients except pastry into a saucepan and cook covered slowly about 1 hour, until meat is tender and liquid cooked down.
Stir occasionally. Let meat mixture cool before putting in pie plate. Put bottom crust in pie plate, spread mixture evenly and put on top crust. Trim and crimp edges. Slash to let out steam.

Place in 400 degree oven until light brown , 25 to 30 minutes, depending on oven.

Hey martin, you must have some pretty good ones! lets hear them. 8)

 

[Ocean Breeze]

Andem might have some really good German ones ......as well.

(it is Germany ,isn't it?? )

Ethic delights.......!! what a delicious idea, !! :wink:

 

[peapod]

hey thats me ocean :idea: d-e-l-i-g-h-t-f-u-l.. grgrgrgrgr! I am looking for a good borsch recipe, I love the stuff, but its got to have cabbage in it to. I don't like beets, just the tops, but I like beets in this soup. I need a real ethnic one

 

[Ocean Breeze]

hey thats me ocean :idea: d-e-l-i-g-h-t-f-u-l.. grgrgrgrgr! I am looking for a good borsch recipe, I love the stuff, but its got to have cabbage in it to. I don't like beets, just the tops, but I like beets in this soup. I need a real ethnic one

something Russian?? Ukrainian??? Will check around..

******

found this one. Has cabbage in it. Seems authentic...

http://www.waytorussia.net/WhatIsRussia/RussianFood/Soups.html

is that close to what you were looking for????

 

[#juan]

Section twenty nine

This recipe dates back to the family farm in Saskatchewan during the nineteen twenties. The farm had three sections, but one section(section 29) was so hilly and rough that it was almost impossible to plant.

Ingredients

Three lb. boneless leg of lamb or beef chuck steak cut into 2 inch cubes

Two medium onions coarsely chopped

Two cloves garlic minced

One cup flour

Two teaspoons black pepper

One teaspoon salt

One and a half cups beef stock(one can Cambell's Beef Bullion plus a can of water)

One small turnip cut into one inch cubes

Six medium carrots quartered

One teaspoon dried basil

One half teaspoon paprika

Vegetable oil

One recipe of your favorite baking powder biscuits


Dredge meat in flour and salt and pepper and lightly brown in vegetable oil on all sides. Place browned meat, stock, and vegetables and spices in large Dutch oven and bake covered for one hour at 350 degrees.


Pour stew into large roasting pan.


Roll out biscuit dough to half inch thickness and use a 2 inch cookie cutter to cut out biscuits. Lay bicuits over top of stew and bake for twenty five minutes at 400 degrees.

Let it rest for fifteen minutes and serve.

Somebody remarked that it looked like section 29. The name stuck.

 

[peapod]

Hey thanks roomies for the recipes, they sound yummy, I am gonna try that one juan this week. Hey edgerunner, just told me she has many a hot and spicy recipes for canucks to try out. She should be coming by soon to tell us all about it...and she doean't mind if you lick your fingers! My kinda of mama 8)

 

[Reverend Blair]

RE: Traditional Ethnic Re

Blair's Stew. (You'll just have to assume I'm an ethnicity all by myself)

Brown 1 pound of stewing beef and 1 pound of venison.

Pour two cups of water and 1 bottle of beer (Two Rivers Red for best results), and two cans of tomato soup (if you have real tomatoes use about half a dozen of them instead) into a pot and bring to a boil. Reduce heat to between medium and low.

Add a couple of Oxo cubes (beef flavoured) and a few gloops of worceschsestestser sauce and simmer until the cubes dissolve.

Toss in the meat, some taters, onions, carrots, peas, corn and whatever random veggies you have laying around. Spice to taste (garlic...always use garlic).

Let it bubble for two or three hours, stirring about once a beer.

 

[edgerunner]

Here, in the cold, but long growing season of Western Washington State, there is a great supply of leeks that grow all summer and then, hang out in the ground during the chilly winter months and grow some more. You can keep them growing untill you are ready to go out and take a leek or two. Root crops are like that. In fact, this delightful and nourishing meal is called, by us natives, "Take a Leek and Potatoe Soup". No kidding.
First, you go out back to the leek and potatoe growing area and uproot 4-5 big leeks and the same amount of Potatoes.
Or, talk any friend with a back-yard in to growing them for you or get frriendly with some of the local leek guys around here and trade almost anything.....Almost, Peapod. for 5 big thick ones.
The most important part about leeks is the way tou must clean them. In between each leek leave is a bunch of dirt and mud from being in the ground so long. If you don't catch it, it will get you first.
cut each leek longitudinally and peek in between the green leaves. You will see any dirt hiding in there. Now cut all the leeks into about 1 1/2 inch piecec and toss into your soup-pot. Cut the potatoes into 1 inch squares and toss them ib, too.
Cover with enough water to cover Add a minimal amount of spices like salt and pepper. Cover and bring to boil without leaving the room and then reduce to a simmer. The cover will act as an energy saving device but might cause the pot to boil over.
Simmer on low for about 3/4 of an hhour untill the potatoes are firm, but kinda falling apart. Please leave the peels on, unless your picky Grandmother is coming for Supper.
That's it unless you care to take a blender to part of it and then put it back.
That part is rather hoity toity and I like mine chunky.
It can get a great family dispute going, if you need a reason which adds character and body.
Watch out for any flying fry pans and chomp it on down.

 

[peapod]

Woo hoooooooo! darn I missed ya I love both potatoes and leeks...yummy!

 

[Reverend Blair]

RE: Traditional Ethnic Re

Blair's Fired Hamburger Thingy.

Slice up some potatoes and onions and put them in a frying pan. Toss a pound of hamburger in too. Add about a half bottle of beer (Two Rivers Red always works best), a few gloops of worschestestestestester, some garlic powder, pepper and so on. Toss in some non-red hot sauce (red is red foods...there are other colours) Fry it all up.

When you think it's done, add a can of cream of mushroom soup.

 

[peapod]

Rev I cannot understand why you are still alive 8O :lol: :lol: :lol:

 

[Ocean Breeze]

Re: RE: Traditional Ethnic Re

Blair's Fired Hamburger Thingy.

Slice up some potatoes and onions and put them in a frying pan. Toss a pound of hamburger in too. Add about a half bottle of beer (Two Rivers Red always works best), a few gloops of worschestestestestester, some garlic powder, pepper and so on. Toss in some non-red hot sauce (red is red foods...there are other colours) Fry it all up.

When you think it's done, add a can of cream of mushroom soup.

A Hoot!! (gotta try this one) gosh, you should write for a recipe website. YOUR recipes , one can understand....(like everyone knows what a gloop is :wink:

 

[Reverend Blair]

RE: Traditional Ethnic Re

I'm guessing it's likely the garlic, Peapod. Or maybe the onions. I like those big red onions.

 

[Ocean Breeze]

Rev I cannot understand why you are still alive 8O :lol: :lol: :lol:

heck , I CAN. He is well "preserved " by his main and not so secret ingredient.. :wink:

(for that matter.......he could be well mumified by now and not know the difference) :wink:

 

[Reverend Blair]

A Hoot!! (gotta try this one) gosh, you should write for a recipe website. YOUR recipes , one can understand....(like everyone knows what a gloop is

Yeah, I kind of stand against the tyranny of the measuring utensil. Who the hell are "they" to decide how much a cup is or much a spoonful is?

 

[Martin Le Acadien]

I am thinking about food now,

Do you have a recipe that expresses your ethnic roots/ heritage? Please share it.
Hey martin, you must have some pretty good ones! lets hear them. 8)

After speaking with La Madam Acadienne, I may reveal some of our culinary secrets, however some of the ingredients are usually not found North of I-10!

A Monday tradition:

Red Beans and rice:

Use 4 cups of kidney beans to be added to simmering water then bring to boil (add a pinch of salt) until beans are soft and pliable, slow to simmer once more and let sauce thicken to desired texture. Usually three Beers and 2 Loads of Laundry (More on this later).

While simmering, add sausage, cut meat or diced meat in any manner you seem fit, however a kilo of sausage cut in small bit is usaully used. (A great way to get rid of left over meat (More on this later).

Unless you are using a spicey sausage like an andoullie (Very hot), add spice (Usually Tony Chachere's or Tabasco) to taste. Everybody's is different so you be the judge on how spicey and peppery you want it! (Cajun partical joke later).

Serve over rice.

The reason this dish called the Monday Tradition is that every Acadian Lady had an affair with Monsieur Laundry (Landry being a common last name in Louisiana et les maritimes) and the weekly chore was done as well as a meal cooked with what was left over especially as the meat was cooked with the beans and then the dish was served over rice! You spice it how you want.

A simple practical joke some Cajun Ladies have mastered is to put the HOT HOT CHAUD CHAUD spices either on thier lips or toungue 8) then look for their unspecting male to foist their trap upon. Nothing like to find out your SO has just given you a kiss so hot that not even the beer will kill it!

A mouthful of Habaneros Peppers will certainly awake your day if not your hemerroids!

AAIIEEEEEEE!

 

[Jo Canadian]

It's not what I'd call a recipe, but it's something that was cooked alot when I used to live in nunavut.

Inuit Camping Soup

Take one animal (Goose, Duck, Ptarmigan, seal, hare, Hiq Hiq)
Take off skin/feathers
take out guts (keep blood)
Boil in water
add soup base.

:lol: Some white people when confronted the first time with the dish don't know how to react because their food is staring back at them. (The head is usually left on and cooked too)

 

[peapod]

yum! martins rice and red beans sound very good. I am not fussy about your meal Jo canadian Hey juan, I have bought all the ingredients necessary to make your borsch. I will give some to cosmos.
Heya folks I talked to juan on the phone when I was in nanaimo, we did not meet up for java, but next time we will...details to follow

 

[Twila]

RE: Traditional Ethnic Re

Pea, you only looking for ethnic meals? Cause I can probably scrounge up some good fattening norwegian desert recipes.......

What about a good Chicken Madras recipe?

 

[Jo Canadian]

yum! martins rice and red beans sound very good. I am not fussy about your meal Jo canadian

You're typical tree squirrel pretty much tastes like rabbit. I'm sure they're crawling all over your area, but you'd have to throw 3-4 in a pot to get a good meal out of them.