Canadian East Coast Recipes

Eats coast menu

The Maritimes (east Coast )

The East Coast region of Canada has some unique foods; the region has foodstuffs that are indigenous to the area and cultural phenomena has brought non-native foods to the area. . On the East coast, the Maritimes as some of the cuisine has its origins in the foods of the indigenous peoples .

The traditional aboriginal cuisine of Canada was based on a mixture of wild game, foraged foods, and farmed agricultural products. Each region of Canada with its First Nation and Inuit people used their local resources and own food preparation techniques for their cuisine.

When we think of east coast we always think of seafood but here are some favourites that are not seafood as the following

Hodge Podge soup true East Coasters

Oxtail Stew very popular East Coast of Canada

Caramelized Onion Scalloped Red Potatoes

Boiled ham dinner

Atlantic Sticky Toffee Pudding

Hodge Podge soup (serves 6)

250 gr new small potatoes
250 gr new tender small carrots
250 gr peas from the garden
250 gr green beans
few samll pearl onion
75 gr blend of margarine or butter
Water enough to cover

Method

1.You can use any combination of garden vegetables you would like for a Hodge Podge, fresh from the garden are the best.

2.Prepare the vegetables, add salt and put in big pot with just enough water to cook them without burning. Start with the vegetables that will take the longest to cook and add the others accordingly so they are all done about the same time.

3.Drain most of the water off now. Add the blend margarine or butter, salt and pepper to taste and heat just to the boiling point. Serve hot.
4. This makes a complete meal with lots of vitamins and nutrition and taste so good.
5. Could serve with tea biscuts

Oxtail Stew East Coast of Canada ( serve 6 )

Ingredients

1.3kg oxtails with separated joints bone in
Salt and pepper
Olive oil
1 medium yellow onion, chopped
1 celery rib, chopped
1 large carrot, chopped
475 ml stock beef
475 ml of red wine
3 whole cloves garlic, peel still on
One bay leaf
Pinch of thyme
Parsley

2 carrots, cut into 3 cm segments, large pieces also cut lengthwise
2 parsnips, cut into 3 cm segments, large pieces also cut lengthwise
2 turnips or rutabagas, cut into 3 cm pieces
Olive oil
Salt and pepper

Method

1. Brown the oxtails ,Pat dry oxtails with paper towels. Sprinkle oxtails all over with salt and pepper. Heat 1 15 ml of olive oil on medium to high heat in a Dutch oven. Working in batches, and not crowding the pan, sear the oxtails in hot pan on all sides until golden brown. Use tongs to remove oxtails to a plate, setting aside.

Saute add chopped Sauté onions, carrots, celery:add the chopped onion, carrot, and celery to the pan.

3.Cook for a few minutes until onions are translucent.Add oxtails, garlic, bay leaf, thyme, salt, stock, wine, then simmer:Add the oxtails back to the pan. Add the whole garlic cloves, the stock and wine. Add bay leaf, thyme, and half a teaspoon of salt. Bring to simmer. Reduce heat to low. Cover and cook for 3 hours, until meat is fork tender.

4 Roast root vegetables:One hour before the meat is done, heat oven to175°C. Toss carrots, parsnips, and turnips in olive oil in a roasting pan. Sprinkle well with salt and pepper. Roast vegetables for 1 hour, or until lightly browned and cooked through.

5 Skim fat:When meat is tender, remove oxtails from the cooking liquid. Either skim the fat off the top with a spoon, use a fat separator to remove the fat, or chill the cooking liquid for several hours so that the fat solidifies, making it easier to remove. If you are making ahead, at this point you can just put the stew in the refrigerator (let come to room temp first), with the oxtails still in it, and let it chill over night. The next day, scrape off the fat, reheat and then remove the meat from the dish.

6 Strain solids from cooking liquid, reduce liquid:Pour the cooking liquid through a mesh strainer into a bowl, using a rubber spatula to press against the vegetable solids caught in the strainer. Discard the solids. Return the liquid to the pan and simmer until reduced by half.

7 Add back oxtails, roasted vegetables:Then add back in the oxtails, and add the roasted vegetables to the pan. Heat on low heat for half an hour for the flavors to meld.

Add some chopped parsley before serving.

TOTAL TIME: Prep: 10 min. Cook: 25 min.

MAKES: 4 servings

Boiled ham

Ingredients

• 1 piece boneless fully cooked ham (16 ounces)
• 6 medium carrots, halved lengthwise and cut into thirds
• 4 medium red potatoes, quartered
• 2 medium onions, cut into wedges
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon peppercorns
• 1 garlic clove, halved
• 1/2 teaspoon whole allspice
• 1/2 medium head cabbage, cut into wedges

Directions

1. Place the ham, carrots, potatoes and onions in a Dutch oven. Place the bay leaf, thyme, peppercorns, garlic and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string.
2. Add to pan. Add water just to cover the ham and vegetables; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage; cover and simmer 15-20 minutes longer or until vegetables are tender; drain. Discard spice bag. Yield: 4 servings.

Caramelized Onion Scalloped Red Potatoes

Ingredients

10 large red potatoes, thinly sliced
6 large spanish or vidalia onions, sliced
15 ml canola oil
15 ml flour
15 ml butter
540 ml cream
500 ml milk
500 ml gruyere cheese, divided
30 ml dijon mustard
3 sprigs fresh thyme
sprinkle salt and pepper

Preparation

1. Wash potatoes.
2. Keeping skin on, slice thinly into 2 cm thick slices.
3. Store in tub of water so they do not brown.

Caramelized Onions

1. Thinly slice onions.
2. Add 15 mlcanola oil to a pan on medium heat.
3. Cook onions for rougly 45 minutes-1 hour until brown and caramelized, stirring frequently.

Sauce

4. Melt butter in a medium pot, add flour and stir until slightly browned
5. Slowly add in milk whisking constantly.

6.Add in cream, mustard, thyme and salt and pepper and cook over medium heat until it thickens (about 8-10 minutes).
7 Add 1/2 cheese and stir until melted.
8.Pour cream sauce over top, sprinkle remaining cheese over top.
9.Grease deep 9 by 9 inch baking dish, layer potatoes and caramelized onions, seasoning each layer with salt and pepper.
10Bake at 190 C for 1 hour.

Perfect Atlantci Sticky Toffee Pudding

Ingredients

25 gr chopped pitted dried dates
325 ml cups water
90 ml butter
250 ml firmly packed brown sugar
10 ml vanilla extract
2 extra large eggs
50 ml molasses
30 ml golden syrup (or substitute dark corn syrup)
325 ml all purpose flour
3ml baking powder
5 ml baking soda

For the toffee sauce

125 ml whipping cream
60 ml butter
75 ml firmly packed brown sugar
15 ml molasses
30 ml golden syrup
10 ml vanilla extract

Method

1. Add the dates and water to a small saucepan.
2.Bring to a boil and simmer over low heat for only a couple of minutes. Let stand for a few minutes while preparing the rest of the batter.
3.Cream together the butter brown sugar and vanilla.
4.Add the eggs, one at a time, beating well after each addition.
5.Add the molasses and golden syrup and beat well.6.Sift together the flour and baking powder.
6.Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
7.Puree the date mixture in a food processor or blender before mixing in the baking soda.
8.Add this hot mixture immediately to the batter and mix until smooth.
9.Pour batter into well greased and floured muffin tins and bake for about 18 – 20 minutes at190 C until; the center is just firm.
10 .Serve warm with Toffee Sauce.

To make the toffee sauce

1.Bring all of the ingredients to a slow rolling boil for about 2 min before serving over the baked puddings.