Posts Tagged ‘fiddleheads’

Modern Native Feasts

native feast cover


Have you ever been asked to name a classic “Canadian” food? If so you will probably end up jumping on the poutine bandwagon, or half heatedly suggesting a butter tart, anything with maple syrup, a beaver tail, tortiere or molasses bread, or a Canadian re-invention of a traditional European dish that has been acclimatized by generations, influenced by local fare and adapted to fit the Canadian disposition.
Of course there is a cuisine that has been a part of this land for much, much longer, one that is finally getting its share of recognition and garnering unprecedented acclaim by the food cognoscenti; traditional Native Cuisine. Chefs like Aaron Joseph Bear Robe and his miraculous little Keriwa Café successfully married traditional native fare with high end flair and introduced thousands of Toronto diners to an amazing new world of regionally sourced cuisine that was at once rustic and sublime, local and exotic. Continue »

The Complete Leafy Greens Cookbook

“Your mother was right. You should eat your greens.” -The Complete Leafy Greens Cookbook           

We know this. We know we should eat our greens. We have been told this since we could understand the mother tongue, and just as soon we developed the craft of subterfuge and learned the time-honoured methodology-passed on from high chair to high chair- of not eating them.




Hidden under knife and fork, spread around on the plate, tucked into a rolled-up napkin or accidentally thrown into the air or onto the floor, the fine art of avoiding the green things on our plate is a right of passage and a skill that many of us are reluctant to give up. Even though we know greens are good for us, we stick to our old habits and our old belief systems. Continue »

Give Peas A Chance For Meat-Free Monday

Many of us of a certain age were brought up with canned vegetables. In the pantry sat can stacked on can of various veggies, from creamed corn to something called “niblets” to canned peas. Perhaps canned vegetables were popular because the can represented modern technology, could be stored at room temperature and locked away in a subterranean bunker while the family waited out a little black rain. Continue »

Chive Talkin’

At this time of year, the usual subjects congregate to debate the signs of spring. Maybe it’s the sight of the first red-breasted robin. Some don’t consider winter officially over until the arrival of wild leeks, while others practically burst into a jig at the sight of a fiddlehead. But for us it is the humble and irrepressible chive that truly means spring is here. Continue »