Posts Tagged ‘Belcarra’

Last night I attended a St. Patrick’s Day party in Belcarra. The host is Irish so authenticity in my contribution to the dinner was requisite. I remembered a recipe from about 1982, obtained when I taught in Fort Saint James, that had always been well received. I even remembered (and names are HARD!) the name of the original cook, Marisa.

This recipe became a standard when, with my friend, Lynn, we catered retreats and other events for the BCTF (British Columbia Teachers’ Federation) Status of Women Committee (circa 1984). Lynn had always been the great cook and I was absolutely willing to do anything. So with this recipe…memories…lots of them…and all with smiles and strong women and world-changing ideas.

So determined to find this recipe was I. Failing fingers and eyesight not as sharp as it once was…I left the task to friend and employee, Joan. Being Irish she could hopefully both find and vet the recipe for veracity. And, of course, being Joan…calm, thorough and efficient, she found it, approved it and even noted the needed ingredients. She pointed out that it required bran – knowing my kitchen did not have that ingredient on hand. “I don’t think you need it,”  she said.  Now the intervening 30+ years made me reluctant to alter the recipe, but the thought of a trip to the grocery store was even worse so I took Joan’s advice and substituted some ingredients on hand (see notes).

IRISHbreadonPORTMEIRIONThis bread turned out great. I had made a sample loaf for the family knowing already that hosts, artists Des and Adrienne , were great cooks and I was anxious to bring something “perfect”.

It was a great evening with superb food, stimulating conversation and live music – thank you Rick and Amy! And, it turns out, that although the Village of Belcarra has fewer than 800 residents, this is my third BLOG POST with people from Belcarra featured.

 

Irish Soda Bread

2 cups flour

4 T brown sugar (I used raw sugar)

1 tsp each baking soda & baking powder

1/2 cup bran (I used 1/4 c fine oats & 1/4 c buckwheat flour

1/2 tsp salt (I used kosher)

1/2 cup Red River Cereal (In the distant past used 7-grain cereal)

1.5 cups buttermilk

(I added a handful of currants).

Method:

Preheat oven to 400°

Grease pie plate

Sift (Joan says she still does this-dates back to being taught to cook by nuns) flour, soda, baking powder and salt. I DID NOT SIFT and DO NOT OWN A SIFTER. Stir in sugar, bran and Red River Cereal (and currents if you use them). Pour buttermilk into well in dry ingredients and stir. Flour surface and knead about 6 times. Shape into a large round, place in greased pie plate and prick through deeply with a fork. (Instructions say to brush the top with milk. I did not but it would make the crust a bit softer.)

Bake 20 minutes @ 400°, then 20 minutes @ 350°

 

 

 

Advertisements

I brought this rice salad down to Mossom Creek Hatchery for the hungry volunteers to eatsaladuseit last week. Patty and her kids, Miranda and Griff, have been volunteering at Mossom Creek Hatchery for many, many years. Miranda’s initial film inspiration came from her work at Mossom so I was happy to provide a dish that appealed to her vegetarian palate. I actually decided to make the Rice Salad as an alternative to the Quinoa Salad that has become my standard for potluck gatherings.

Many years ago my friend, Lynn Hardy, made a rice salad that was delicious and economical. Since then, I think this version emerged as a fusion of a memory of Lynn’s delicious salad, a tribute to my friend Gevin who introduced me to Tony Chachere’s Creole Seasoning, and of course all the Korean ingredients in my kitchen.

Voilà.

Cook:

2 CUPS Korean RICE (sometimes called YELLOW or SWEET RICE)salad4ingred

In 3 CUPS unsalted WATER (I use a rice cooker)

Let cool in large glass bowl

Combine cooled rice with:

2 bunches chopped green onions (finely chopped)

1 ½ or 1 very large long English Cucumber chopped bite size

1/4 cup fresh basil (chopped fine) we use kitchen shears

1 drained can chick peas or grated cheddar cheese (optional – for protein)

1/3 cup olive oil oil

1/4 cup brown rice vinegar heated w. 1 T. sugar until dissolved (or use sushi vinegar )

1 T sesame oil

(optional: chopped red/yellow peppers, grape tomatoes – be creative)

Tony Chachere’s Creole Seasoning and pepper to taste

MIX gently

Sprinkle with smoked paprika & garnish with basil leaves as shown

Serve promptly

Store tightly covered and eat soon after preparation. This rice, like sticky rice, dries out quickly. To serve next day add a little more oil and vinegar and stir well.