As a tribute to Canadian food, we celebrate the traditional dishes that Canadian families have grown up with, and grown to love.
Marie Myra Fougere from Nova Scotia, is a talented outdoors woman, who hunts, fishes, and knows how to clean and skillfully cook everything from rabbit, fish, deer to moose meat.
She shares a recipe (and photos) of her recent catch of bass, that she deliciously deep fried with sliced potatoes.
It doesn’t get more Canadian, fresh or local than this!
Marie is never short of company on fish & chip night at her house.
Marie’s recipe will make between 15 and 30 pieces, depending on the size of the fillets.
Combine 1 cup of flour, 3 tablespoons baking powder, 1 egg yolk, 1 tablespoon vinegar, half teaspoon salt, add enough water to create a nice thickness, then mix and let stand one-half hour. Coat bass or haddock pieces, and fry in vegetable oil in a deep fryer.
Serve with deep fried hand-cut potatoes and enjoy!
As a writer, photographer who has interviewed and photographed a number of families who grow potatoes in PEI, I challenge anyone to find a better tasting spud or a more beautiful environment to work in. Red soil, gorgeous beaches, and the warm smiling faces of families who produce more potatoes than any other province in Canada… what’s not to love!
When I received Chef Ilona Daniel’s “Swedish Potato Casserole” recipe as a contribution to The Love of Food, I knew it was a perfect dedication to PEI’s farmers and an appropriate representation for the collective of stories exploring Canadian regional food. Thank you Chef Ilona! We hope you enjoy this recipe and the others here on The Love of Food and at A Canadian Foodie: (participants)
Swedish Potato Casserole
3 tbsp fresh thyme
2 tsp mace (or nutmeg)
6 eggs, beaten
3 cups Whipping Cream
½ cup flour
1 tbsp kosher salt
2 lb grated Yukon Gold Potatoes
2 cups Cows Aged Cheddar, grated
As you preheat your oven to 375 (use convection baking if you have that option), preheat your 4-6 quart baking dish with 4-6 tbsp butter in the oven.
Whisk thoroughly, the first 6 ingredients together (approximately 3 minutes). Stir in the potatoes. Pour mixture into the hot casserole dish. QUICKLY top with cheese, and place back into oven immediately.
Bake for 45 minutes.
Chef Ilona Daniel’s is Executive Chef of the Holland College Culinary Boot Camp Program at the Culinary Institute of Canada. When she is done for the day at her day job, Chef Ilona is also the Resident Foodie Writer for G! Magazine http://www.theg.ca/ Connecting, teaching and inspiring others to cook nutritious flavourful food at home is part of her life’s purpose, and she reaches wide audiences with her cooking classes and demonstrations. You can also find Chef Ilona on twitter, at @chef_ilona , or on her Facebook Buisness Page “Chef Ilona Daniel”