Canapes around the world

Back in November 2018, Whistler Multicultural Network was given an opportunity to showcase multicultural food at the annual Community Foundation of Whistler (CFOW) reception. Our chef Petr from the Czech Republic chose 6 types of canapes from 3 different countries: Japan, Spain and the Czech Republic.

The prep team and serving teams, made of our Whistler Multicultural Network members, worked very hard to make this catering opportunity a huge success. Everyone loved the colorful, tasty and diverse food! One event participant and community member was so impressed that he decided to donate to CFOW just because of the food we offered. Isn’t it amazing?!

Below you will find a recipes from the Spain.

Recipe for the Crostini with sun dried tomatoes jam (Spain)

Ingredients:

0,45 kg sun-dried tomatoes packed in oil, drained and chopped, oil reserved, 2 tablespoons of olive oil, 1 onion (thinly sliced), 2 cloves of garlic (minced), 3 tablespoons of sugar, 1 cup of red wine vinegar, 2 cups of water, 2 teaspoons of chopped fresh thyme leaves, 1 teaspoon of salt, 1 teaspoon of freshly ground black pepper

Method:

Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1/3 of tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside

Food Safe – level 1

Whistler Welcome Centre is organizing a special Food Safe course – level 1 for immigrants (ESL speakers) about safe food handling and sanitation.

The course is delivered by Caroline Bagnall, certified Food safe instructor, at a discounted rate.

Who is it for:

  • People working in a food services industry
  • People who like to get basic knowledge on safe food
    handling when shopping, cooking/baking

When: Saturday March 23, 2019: 9:30am -5:30pm

Where: Welcome Centre @ Whistler Public Library

Cost: $80pp. 8 participants minimum

Registration and payment information:

  • Email Barbora at barbora.vaneckova@sscs.ca
  • Your registration in the course will be confirmed once the payment (either cash or cheque) is received

Includes: Free study group on Friday March 22, 2019: 10am-12pm, Foodsafe book, certification card valid for 5 years

The course is part of the Multicultural Community Kitchen Program and partially funded by RMOW.

Slovak and Czech Christmas recipes

Christmas is just around the corner and if you are still thinking what to cook or bake, we would like to share two traditional Christmas recipes with you. In Slovakia, Kapustnica (Sauerkraut soup) is served as a first course on Christmas Eve. In both countries, Slovak and Czech Republic, Xmas are without Linzer (Linecke) cookies. 

Our chefs both Barbora and Barbora 🙂 taught us how to prepare their traditional meals/cookies at our cooking class, which is a part of the Multicultural Community Kitchen Program. https://welcomewhistler.com/programs-services/programs/multicultural-community-kitchen/

Kapustnica‘s main ingredients are sauerkraut, pork, sausages and mushrooms. The soup is prepared slightly differently in each country’s region. Some people add plums, apples or ham. On Christmas Eve, soup is then followed by schnitzel or fish with potato salad and then by cookies. 

Ingredients: (serves 4-6ppl)

• 500 g (3.5 cups) sauerkraut

• 500 g (2.25 cups) diced pork

• handful of dried mushrooms

• 1 sausage (Hungarian sausage is a good choice)

• 2 onions

• 2 cloves garlic

• 1 cup sour Cream

• 2 bay leaves

• pinch of nutmeg, caraway, black pepper, paprika, salt

Method:

1. Rinse sauerkraut under cold water, drain and put
into a large pot with 2.5litres water

2. Turn 2 cloves of garlic into a paste and add to sauerkraut

3. Add black pepper, caraway seeds, nutmeg, dried mushrooms
(previously soaked in water), bay leaves and sliced onions

4. Cut pork into smaller pieces and add them to the
pot

5. Add paprika and salt, cover the pot and simmer
for approximately 60 minutes. Slice sausage and add to the soup 15 minutes before
finishing. The longer you cook the soup, the better it tastes. I usually let it
cook for 90 minutes to achieve a great taste.

6. Typically, the soup is served with sour cream,but it is up to you, how you like it. It makes the soup more creamy and thicker.

Czech Barbora said about the Linzer cookies: ” These cookies are super popular around the Christmas tree with the family, and everyone has different opinion about how to make them right – different jam, different shapes, everyone thinks their cookies are the best…We make Linzer cookies every Christmas and my mum even makes special jam in summer to be ready for Christmas time.” ( quoted from Whistler’s Multicultural Cookbook 2017). https://welcomewhistler.com/our-cookbook/

Ingredients for Linzer cookies :(makes about 4 dozen small cookies)

2 cups (250 g) all purpose flour

1cup (125 g) icing sugar

1lemon for zest

3 egg yolks

1 stick and 6 tbsp (200 g) butter –cubed & at room temperature

Jam/jelly of your choice

Method:

1.Sift the flour and sugar onto a clean surface (use the biggest one you have). Make a well in the middle, add in the egg yolks, lemon zest and butter cubes. Knead the dough until soft, smooth and elastic. It takes around 10-15 minutes.

2.Wrap the dough in plastic wrap and refrigerate for 2 hours (I leave in the fridge overnight).

3. Cut dough into 4 pieces. Roll out each piece on a lightly floured surface to 1/8-inchthickness. Cut dough with desired cookie cutter shape. Make a large hole in thecenter of half of your cookie shapes. Place 1inchapart on a cookie sheet (I use baking paper instead of greasing the cookiesheets).

4. Bake at 355 °F for 7 to 10 minutes until edges are light golden brown.

5.When cool, spread each solid cookie with strawberry jam, put the cookie  with the hole in the middle on top, and sprinkle with sugar. 

Pierogi (Polish recipe)

Patryk and Ela from Poland were our chefs at the October Multicultural community kitchen. We’ve learned it takes many times to make a dough for pierogi to be perfect. Although Ela has made the dough at least 50 times before, she is still not a pro 🙂 Patryk used to watch his grandma doing it, but was never allowed to touch it. Pierogi are filled dumplings with a savoury of sweet filling, cooked in a boiling water.

Pierogi recipe (for 8 people)

 

  • 1kg of ricotta
  • 1kg of potatoes (they have to be peeled and precooked in salted water and have time to cool down)
  • 2 large or 4small onions
  • 900g of flour
  • 4 eggs
  • 80g of butter
  • salt and pepper

Method

Precook peeled potatoes in salted water a while before starting the pierogi so that they have time to cool off to room temperature.

Dough

Sieve flour into a bowl, add a pinch of salt. Combine 500ml of boiled water with 80g of butter. Gradually combine flour and water whilst mixing everything. Add eggs and combine. Knead the dough for about 10mins and set aside.

Filling

Mix the ricotta with potatoes and mash everything together. Dice onion and cook until translucent, add half to the filling. Season with salt and pepper. Divide the dough into 10 portions. Roll each portion out to about 2-3mm thickness. Cut into 5x5cm pieces (or cut out circles with a large glass). Then add the filling on top of the cut-outs, fold in half and glue together.

In a large pot boil salted water with a splash of oil or butter, when the water boils place around 15 pierogi and cook until all the pieces start floating to the top. After they float let them cook for another 2 mins and take them out into a large bowl. Place the next batch in the pot. Repeat until all pierogi are cooked . Add remaining onion to the bowl of pierogi, mix and serve.

Soy and sesame kale chips

Kale you either love or hate! Would you like to know how to eat the whole bunch of kale so all your family will enjoy it and it will be gone before you know it?

Izumi, originally from Japan, has taught us how to prepare soy and sesame kale chips at our Healthy snacks workshop. Yum! It’s a very easy and healthy substitute for regular chips. She prepares it for her daughters quite often and if there are any leftovers, Izumi leaves the chips and stores for later on as an ingredient to be added to rice, soups and other meals.

Recipe for 4 people:

Ingredients:

  • 1 bunch of kale
  • 1 tbsp soy sauce
  • 1 1/2 tbsp sesame oil
  • 1 tbsp sesame seeds

Method:

  1. Preheat oven to 250 F.
  2. Rinse kale and thoroughly blow dry with a kitchen towel. Tear leaves from ribs and discard the ribs. Tear leaves into 4-inch pieces.
  3. Pour sesame oil and soy sauce into a large bowl, add kale, and toss to coat evenly. Sprinkle with sesame seeds.
  4. Arrange leaves in a single layer on 2 rimmed baking sheets. Bake until leaves are crisp but not browned for about 20-25 min.
  5. Enjoy!

Pancakes around the world

This year’s Festival food theme was “Pancakes around the world”. People were watching our chefs preparing the pancakes in front of them. There are so many types of pancakes such as Polish, Chinese, French, Swedish, Thai, Indian etc. Our community got to try 3 kinds of pancakes from 3 countries nowhere else to be bought in Whistler. We chose Czech, Korean and Russian as we have people from these countries living in Whistler too.

Czech “Bramboraky “ or fried potato-garlic- marjoram pancakes are very popular either in Czech Republic or Slovakia (knows as “Zemiakove placky”). They’re served either at lunch time, dinner or during the day as a snack. Potato is one of the basic staples in Czech cuisine, commonly used in many dishes.

Korean Kimchi pancakes or “Kimchi Jeon” are savoury pancakes served with a lot’s of kimchi in it. Because kimchi is made of fermented veggies with its main ingredient cabbage, it’s also very healthy and therefore commonly eaten any time of the day. You can find them anywhere in Asia with slight variations.

Our sweet version of pancakes was Russian “Blinis” and they got sold out almost immediately. Traditionally they’re prepared in a savoury way, filled with cottage cheese, sour cream, quark, butter, caviar (whitefish, salmon or sturgeon caviar) and other garnishes. They can be rolled as French crepes or served as a triangle.

See below Bramboraky recipe and pictures. Our chef Petr from the Czech Republic has been in the cooking industry for a long time and he’s so good that he even introduced this recipe to one of the Whistler’s restaurants he used to work at and they included it on the menu! We’re lucky to have him helping us at the Festival. It took a long time to peel and shred 15 kg of potatoes but it was worth it!

Bramboraky

Ingredients for 10 pancakes:

  • 1kg potatoes
  • 1 egg
  • 1 tsp of salt, 1 tsp of pepper
  • 1 tsp marjoram
  • 4 cloves garlic
  • 1/3 cup all-purpose flour
  • canola oil for frying

Method:

  1. Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, and marjoram.
  2. Add the eggs to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter.
  3. Heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.

“LUGAW” (Filipino Chicken Porridge)

At our December Multicultural Community Kitchen, Marie from the Philippines taught us how to prepare Lugaw – Chicken Porridge with Turmeric. Lugaw is a Filipino rice porridge, that works as an excellent base for any kind of meat or seasonings. This Filipino dish is traditionally thought of as a soft food for sick people. But Lugaw is enjoyed for breakfast, as a snack, when you’re sick, and even as a meal in itself. Meat is added to the rice for nutritional value, and ginger and turmeric are favorite ingredients also for their health benefits.


There are 3 steps in cooking Lugaw

Cooking the rice

INGREDIENTS (for 6 people)

  • 2 cups of sticky rice

INSTRUCTIONS

Cook rice in a steamer. If you don’t have a steamer, put 2 cups of rice and 3 cups of water in a pan. Bring to the boil, cover and cook for 20 minutes. Set aside.

At the same time, boil 4 eggs (for the garnish).

Cooking the chicken

INGREDIENTS (for 6 people)

  • 4 chicken breasts (boned) (or leave on the bone for more flavour)
  • 3 garlic cloves (chopped)
  • 1 piece ginger (how much), peeled and sliced lengthwise
  • 2 cups of chicken bouillon
  • 4 cups of water
  • 3 tsp turmeric
  • 5 tsp olive oil
  • 1 small onion chopped

INSTRUCTIONS

Heat 5 tsp of olive oil in a casserole. Sauté the onion, garlic, and ginger. Add chicken cut into pieces. Let the juice come out, then turn the chicken over. Season with salt and pepper to taste. Fry until golden brown. Add 4 cups of water, 2 cups of chicken bouillon and the steamed rice to the casserole. Add 3 tsp of turmeric. Mix all the ingredients. Cover for ten minutes or until thoroughly cooked. Simmer.

Serving and Garnishing

Serve chicken and rice in a bowl. Sprinkle some chopped scallions on top, add slices of boiled egg and squeeze some lemon over it.

Eat while hot. Enjoy!

OKONOMIYAKI (Savory Japanese pancakes)

We invited Rumi from Japan to teach us how to prepare Okonomiyaki at one of our Multicultural Community Kitchens. This dish is sometimes called Japanese pizza or Japanese pancakes. You can prepare your filling and toppings however you like it. This is also why it is translated from Japanese as “Grill as you like it”. Okonomi stands for “as you like” and yaki for “grill”.

Ingredients for 2 people: (2 different kinds – pork and seafood)

 

1 cup flour

15g cornstarch
1g salt
1g sugar
5g fish stock powder
¾ cup water
75g sliced lean pork

75g seafood (shrimp, octopus, squid)
¼ cabbage
10g green onion
2 eggs

Okonomi sauce

Japanese mayo

dried bonito flakes

 

Pork Okonomiyaki

  1. Chop the cabbage and onions (small)
  2. Put flour, water, cornstarch, salt, sugar, fish stock powder and eggs into a mixing bowl and mix well
  3. Add cabbage and onions
  4. Mix softly
  5. Medium heat frying pan – add vegetable oil –put in one layer of pork and add one scoop of mixture to cover the pork
  6. After 2- 3 minutes at medium heat turn over, then cover pan and cook for 4-5 minutes
  7. Top with dried bonito flakes, Okonomi sauce and Japanese mayo

Seafood Okonomiyaki

  1. Chop the cabbage
  2. Put into the mixing bowl
  3. Put in the water
  4. Put in the cabbage, green onions, egg.
  5.  Bake for 3 minutes at medium heat.
  6. Turn over, Lib and steam for 3 minutes
  7. Top with dried bonito flakes, Okonomi sauce and Japanese mayo

“PICANTE DE POLLO” (Bolivian Spicy Chicken)

At our November Multicultural Community Kitchen, Carla taught us how to prepare Picante de Pollo – the national dish of Bolivia. This chicken dish with green peas, onions and peppers, is eaten with rice and chuño; freeze-dried potatoes traditionally made in Bolivia and Peru. This pot dish is also healthy and quick to prepare.

Serve the chicken with some chilli sauce on top, adding chuño and rice. Eat with a tomato and onion salad.

INGREDIENTS (for 8 portions)

  • 1 chicken
  • 250 grams of green peas (fresh, peeled or frozen)
  • 8 dehydrated cayenne peppers
  • 2 onions
  • 2 tbsp vegetable oil
  • 2 cloves of garlic
  • half a head of celery
  • 2 tbsp salt

INSTRUCTIONS

First, cut the chicken into large portions and place in a cooking pot. Add a little salt, 1 whole onion (you can halve it), celery, 1 whole clove of garlic and enough water to cover the chicken. Boil for 20 minutes until the chicken is soft. Stir occasionally. When the chicken is ready, take it out of the water and leave it aside. Do not throw out the water where the chicken was cooked as you will use that for preparing your rice.

Lightly boil the peas and drain.

Then, we need to get ready the spicy sauce for the chicken. (It is really easy and simple to make. I recommend having it ready in advance, so it saves you some time since you can freeze this spicy sauce.)

Cut the heads of the dry red cayenne peppers, remove the stems and seeds. (Red peppers can be very spicy so we need to take the seeds out and leave them very clean.) Put them into hot water for about 10 – 15 minutes. When you see the skins of the peppers start getting loose, you know they are ready.

Drain, and put them in the blender with two cups of water (you can use the water the chicken was cooked in) for about 2 minutes until it is very smooth. Set this sauce aside.

Meanwhile, chop 1 onion really small and put it in a large pot with 2 tbsp of salt and 2 tbsp of oil. Fry the onion for about 5 min until the onion crystalizes.

Once that is dry, add the blended spicy cayenne peppers sauce with the chicken. Let it cook for about 15 mins on a low heat until the chicken is tender, stirring from time to time so it doesn’t get burned on the bottom.

It is very important that the sauce doesn’t dry too much and the chicken is not too overcooked. The sauce is thick enough, and the onions are well cooked if you can barely see them in the sauce.

Sprinkle the green peas over the chicken sauce when serving.

Cooking the Rice

  • 4 cups of rice
  • 1 clove garlic
  • 2 tbsp of oil
  • 8 cups water
  • 1 tbsp salt

Fry the rice in 2 tablespoons of oil, add salt, and diced garlic, stirring continuously for about 5 minutes. When the rice is golden brown, add enough water to cover the rice and let it boil on low heat, without stirring, until it becomes soft – about 20 minutes.

Cooking the Chuño (Freeze dried potatoes)

Chuño is really hard to find here in Canada, but as an alternative, you can use mashed potatoes. Basically, Chuño is frozen potato that has been dried in the sun. If you find chuño, it will be dry. You need to let it soak all night and next day, and then break it into pieces with your hands. Once the chuño is in small pieces, wash it one time.

  • 4 cups chuño
  • ½ cup regular milk
  • 1 small onion (chopped)
  • 1 garlic (chopped)
  • water
  • 3 tsp salt
  • 2 tbsp oil
  • 1/2 kg shredded cheese (Mozzarella)

Boil some water, add the chuño and some salt. Cook for about 20 mins. Rinse and set aside. You will see that the colour of the chuño changes from milky white to clear and dark.

While the chuño is cooking, dice the onion and garlic. Cook the onion and garlic with the oil and salt until the onion looks wrinkly. Add the chuño and the milk. Stir for about 1 minute, and then add the shredded cheese until the cheese melts.

Serve the spicy chicken and sprinkle the green peas over it, add chuño and rice and now you are ready to serve the Bolivian spicy dish.

Japanese Multicultural Community Kitchen

Would you like to learn how to prepare a traditional Japanese dish? Then why not come and join us on Thursday, October 12th….

 

Our Japanese chef Rumi, will teach us how to prepare Miso Soup, that is one of the main items in the Japanese kitchen, then Okonomiyaki, Japanese savory pancakes, containing a variety of ingredients, and as a dessert she will serve Shiratama Dango, sweet glutinous rice dumplings.

Space is limited to the first 10 participants, so be quick! Let me know who is interested in coming by email info@welcomewhistler.com or call me on 604.388.5511

$10 by Donation

Children welcome!