Canapes around the world

i Feb 19th No Comments by

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.

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.

Fish en Papillote (French fish recipe)

At our April Multicultural Community Kitchen, Rose, from France, taught us how to prepare  Fish en Papillote (French for ‘in parchment’). It is a method of cooking when the food is put into a folded parchment paper and then baked. This recipe is very healthy, juicy, light and easy to prepare. There are many variations of preparing fish. The presentation of the dish is very special – it looks like your guests are opening a gift on their plates.

Ingredients (for 4 people)

  • 10 bunches of fresh thyme
  • 10 bunches of fresh parsley
  • 5 leaves of fresh basil
  • 5 bunches of fresh tarragon
  • 90 g peeled unsalted pistachios
  • 120 g cream cheese
  • 6 pinches of turmeric
  • 300 g fresh spinach leaves
  • 4 white fish (preferably boneless)
  • pinch of salt and pepper
  • 1 lemon
  • 50 g crème fraiche
  • 800 g carrots

Method

  1. Peel and cut carrots into small pieces. Boil some water and cook carrots until it is soft to puree.
  2. Mix the thyme, parsley, basil and tarragon in your blender.  Put aside.
  3. Add pistachios and then mix again with the herbs.
  4. In a bowl mix cream cheese with 2 pinches of turmeric.
  5. Add herbs and pistachios mixture and mix again.
  6. Cut aluminium paper into pieces so you can fit a piece of fish and spinach in it and still be able to roll the paper.
  7. Firstly put some spinach on the bottom and then place a fish on the top. Salt and pepper the fish.
  8. Put the cream cheese mixture on top of the fish. Squeze lemon on top of the fish.
  9. Finish pure by adding crème fraiche in.

“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!

FOOD SAFE – LEVEL 1

Whistler Welcome Centre is organizing a special Food Safe – Level 1 course  for ESL speakers delivered by Caroline Bagnall, certified FOOD SAFE instructor.

Take advantage of this unique opportunity to learn new skills valuable in work & home environment and a special lower price (usually around $149)

 

When: Saturday March 17, 2018: 9:30am -5:30pm

Where: Welcome Centre @ Whistler Public Library

Cost: $74 (incl. tax) if 6 participants. Price will drop with more participants enrolled. The price difference will be reimbursed the week after the course.

Includes: Free study group on  Friday March 9, 2018: 9:30am-12pm,  take home materials: Food Safe books, certificate valid for 5 years

For registration please fill the registration form below. Deadline: March 15, 2018

Registration form – Food Safe

Part of the Multicultural Community Kitchen Program. Partially funded by RMOW. Thank you!

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

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