Canada’s rich ethnic diversity also focuses on foods from many countries and a newly published cookbook celebrates this treasured mosaic.
“Canadian Living: The International Collection: Home-Cooked Meals From Around the World” by the magazine’s test kitchen staff (Transcontinental Books, $27.95, paperback) is a delicious culinary journey.
“This whole country is made up of immigrants and it just makes sense whether you are first generation or otherwise it is great to show how diverse we are,” says Annabelle Waugh, food director of the magazine.
The recipes have been drawn from Canadian Living’s massive database, she says.
“We have about 220 recipes in the book, but even getting it down to that was a chore, but we managed,” says Waugh. “We didn’t want to be too heavy on one cuisine.”
She says that the growing number of ethnic restaurants popping up all across Canada is a good indication that “The International Collection” will resonate with those who want to replicate the dishes they have sampled when dining out.
The book uses common ingredients, easy-to-find substitutes and regular household cooking methods.
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“So if you are making a Mexican mole and you don’t have anchos or poblano peppers we want readers to know that they have the freedom to substitute jalapenos which can be found in most supermarkets,” says Waugh.
Ethnic festivals also are a growing phenomenon in Canadian communities where everything from Caribbean and Greek to Thai cuisine, to name a few, can be enjoyed.
“This gives those who attend an opportunity to try so many different foods which they can then cook at home,” says Waugh. “This book will give them a chance to introduce different flavours to their families.”
She suggests trying a new flavour every month or “a new spice so that way you widen your own repertoire.”
Here from the book is a Spanish tapas recipe using shrimp scented with rosemary and sherry.
Rosemary Shrimp in Sherry
30 ml (2 tbsp) extra-virgin olive oil
2 cloves garlic, minced
500 g (1 lb) raw colossal shrimp (size 12 to 15), peeled and deveined (tails intact)
15 ml (1 tbsp) fresh rosemary leaves
50 ml (1/4 cup) dry sherry or semi-dry sherry
2 ml (1/2 tsp) each salt and pepper
1 ml (1/4 tsp) hot pepper sauce
In a large skillet, heat oil over medium-high heat; saute garlic until light golden and fragrant, about 10 seconds.
Add shrimp and rosemary; saute just until shrimp are pink, about 1 minute. Add sherry, salt, pepper and hot pepper sauce; saute until liquid is reduced by half, about 3 minutes.
Makes 4 servings.
Nutritional information per serving: 168 calories; 17 g protein; 8 g total fat (1 g saturated fat); 2 g carbohydrate; 129 mg cholesterol; 417 mg sodium.
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