What a day for Canada
From the 49th parallel to the 83rd in Cape Columbia, today is an internationally mandated day of celebration. For, today is Canada Day. It all started on July 1, 1867 when Queen Victoria and her representatives passed the British North American Act. And, the Canadian Articles of Confederation bound together 4 provinces which would eventually become 10, plus three territories. But, unlike The United States’ Independence day, These documents didn’t result in Canada’s independence. They became the first “dominion” of the British empire. In fact, July 1 was dominion day until 1982, when the familiar Canada Day replaced that name. This year marks 156 years since the provinces of Ontario, Quebec, New Brunswick, and Nova Scotia signed a pact on Prince Edward Island (Which wasn’t even part of the confederation at the time). What a day for Canada.
The country flourished over the years. Mostly for sport, scenery, Drinking, and Maple Syrup. But, most of us think of Canada as a Hockey country. Ironically, hockey was not the national sport, officially, until 1994 when the government passed Bill c-121. This piece of legislation named hockey as the official winter sport, and, lacrosse as the summer sport of Canada. This bill was decades late. In 1867, Prime Minister John A McDonald declared Cricket as the national Sport. First off, Cricket is a British sport (if you can call it a sport). And, really? Canada gets pretty cold. Good luck playing Cricket in 6 feet of snow. Despite having A strong identity as the nicest Hockey playing people, though, they are still tied to the British Commonwealth. Heck, Queen Elizabeth II is still on their money.
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If they were to declare Independence, What a day for Canada
If you have ever been to Canada, you know that there is a heavy French influence. In fact, Quebec has threatened seceding from the nation repeatedly. Canada, similarly to the United States, is a nation of immigrants. So, having a British identity feels wrong. While Canada doesn’t directly pay the British government, there are a lot of costs associated with their connection to the house of Windsor. Recent estimates show that Canada spends upwards of $50 million dollars on things associated with the royal family. This includes upkeep and maintenance of Regal buildings and state visits by the royals and state visits to the royals. When Prince Harry and his father, who is now the king, visit, it costs over a million dollars in security alone. And, the cost to send a delegation to the queens funeral cost just as much.
Long before the Brits took over Canada, French settlers claimed the land. In the 1600’s, French explorer, Pierre de Monts and Samuel de Champlain entrenched his people all the way from Florida through Nova Scotia, including a fortress in Quebec. So, that explains the heavy French influence on the country. But, the British came and forced out a lot of the French settlers like the Acadians. And, of course, all these European settlers really did a number on the indigenous tribes, like the Mi’kMaq. Recently, Pope Francis came to Canada to officially apologize to the tribes who faced tyranny under the banner of Christian civilization. And, the Canadian government has a policy of reparations for members of the indigenous tribes.
So, is it time for a 1776 moment?
The United states declared independence from Britain because of taxation without representation. Perhaps it’s time for Canada to follow suit. But, maybe not as violently. The US fought the British for 7 years to gain independence. 90 years later, Canada simply signed a document pledging allegiance without taxation, and no tea was spilled. And, as the tee-shirt says, they have been living the American dream without the violence since 1867. Of course, if you ask the first nation tribes, they may differ with this opinion. But, most Canadians save the violence for the ice. You may be familiar with the saying that I went to a fight the other night and a hockey game broke out. And, that’s where they want their violence.
But, the hallmark of Canadians is their niceness. There will never be a 1776 moment because they are such an agreeable confederation of people. In the USA, we have almost 10 times the number of guns as Canada. And, they treat them with respect (mostly for hunting). While the USA think they are an inalienable right, and, people carry them everywhere they can. Do we really need all these guns in urban and suburban areas? Most Canadians are also too polite to secede. And, they are respectful of the ancestry that brought them into existence. That’s why they have French and English all across the Country. While the USA was born from violence, Canada sprung from a desire to unite. Je me souviens is the motto of Quebec. It translates to Remember. And, that is what keeps them together. They remember their lessons, misfortunes, and glories from their history.
If we can Follow Prince Edward Island, What a day for Canada
Prince Edward Island has a Zero Murder rate for at least the last 3 years. Compare that to Montreal with about 1 per 100,000. Some cities have rates between 2 and 5. Meanwhile, back in the states, St Louis, MO comes in around 69, and Kansas City, MO also lands in the top 10 cities with a rate of about 31. So, we clearly see the peaceful tendencies in Canada. Violence is a last resort. So, an armed revolution isn’t really in the cards. Canadians settle differences by conversing. And, that’s something Prince Edward Island is famous for. Heck, one of the major draws is Anne of Green Gables. It’s about really nice people doing really nice things. And, what makes this province special? It’s an agricultural community with some of the most beautiful and peaceful vistas surround by ocean waters and red sand.
Being an agricultural community, Food is central. And, at some point, everybody sits at a communal table or Ceilidh, and focuses on what unites us all instead of what divides us. That’s the magic of food. Whether it’s Produce like potatoes, corn, and canola, or, Seafood like Oysters, mussels, lobster, or fish, you’re guaranteed a fresh bounty. And, they export a lot. So, maybe more tables across the country will fill with people of diverse backgrounds focused on what binds us together. So, let’s be more like the Islanders today and celebrate Canada Day with the bounty of this vast, beautiful country. And, maybe even share some oysters and IPA.
To that end, here are your recipes:
Truffled Potato latkes with Wild mushroom Relish and Creme Fraiche
Ingredients
- 1 Lb Yukon Gold Potatoes
- 1 Oz Chopped Black Truffles
- 1/2 tsp truffle oil
- 2 Large Eggs
- 1 oz Sour Cream
- 1/4 Cup Flour
- 2 Tbsp Corn Starch
- 2 Tbsp Chopped Fresh Chives
- Kosher Salt and Pepper to taste
- Butter to cook the Latkes
- 1/4 Cup Creme Fraiche
- For the Mushroom relish
- 2 Cups Diced assorted wild mushrooms
- 1/2 cup Diced Sweet Onion
- 1 tsp Chopped Fresh Garlic
- 1 Tsp Chopped Fresh Thyme
- 1/4 cup Sherry Wine
- Kosher Salt and Pepper to taste
- olive oil for cooking
Instructions
- Make the relish: Saute onion and garlic in olive oil over medium high heat. Add the mushrooms and cook until soft. Add the wine and reduce it until it becomes a glaze. Add the thyme and seasoning. Set aside.
- In a large mixing bowl, Whisk the eggs. Add in the Sour cream and continue whisking. Fold in the flour and cornstarch.
- Peel and Shred the potatoes onto the egg mixture. Add in the chopped chives, truffle, and truffle oil. Season and mix well.
- Melt butter in a saute pan until it almost turns brown. Use a number 40 scoop or a teaspoon to put the latke mix in the pan. You want the latkes to be about the size of a quarter, no bigger than a silver dollar. Press the mix down to make flat. Cook about 1 to 2 minutes per side. They should have a golden brown hue. You want them crisp, not burnt. Fit as many latkes in the pan as you feel comfortable keeping an eye on.
- When done, top each latke with Creme fraiche and Mushroom relish. Serve while they are still hot. This makes a great appetizer or side dish.
Turbinado and Anise Crusted Sea Bass with Pernod Scented Fennel Relish
Ingredients
- 4 Each 6 ounce Boneless, skinless Sea Bass fillets
- 1/4 Cup Turbinado Sugar
- 2 Tbsp Anise Seed
- 2 Tbsp Chopped Fresh Thyme
- 2 Tbsp Chopped Fresh Chives
- Kosher Salt and Pepper to taste
- olive oil for cooking
- For Relish
- 1 Cup Shaved Fresh Fennel, plus chop some of the fronds to add at the end.
- 1/4 Cup Shave Fresh Leeks
- 1 Tbsp Fresh Chopped Ginger
- 1 Tsp Sugar
- 1 Oz pernod
- 1/8 cup 1 inch long thin slices of red pepper
- 1 Oz Lemon Juice
Instructions
- Mix The turbinado sugar, anise, herbs and salt to make a rub for the fish. Dredge each fish filet in this mix, coating both sides evenly. Allow to sit for about an hour so the flavors penetrate.
- make the relish: Heat olive oil over medium high heat in a saute pan. Lightly saute the leeks and ginger until translucent. Add the sugar and melt. Add in the Fennel and cook until al dente. Then de-glaze with pernod. Add the lemon juice. Then cut the heat and fold in the peppers, salt, pepper, and fennel frond for color. Set aside.
- Preheat oven to 350.
- Heat Oil in a saute pan over medium high heat. Add in the fish (top side down). Brown one side. Then flip to the other to create a bottom crust. Spray a sheet pan with pan spray and transfer the fish to the pan and put in the oven. Cook about 10 minutes until it is fully cooked. If you don't feel comfortable with knowing when it is done, use a meat thermometer. Stick it into the center of the fish. You want an internal temperature of 145 degrees.
- Serve the fish hot, top with the relish (make sure the juices drip over the fish. Accompany with fresh roasted or sauteed vegetables and a starch like our truffled latkes.
Truffle Roasted Oyster
Ingredients
- 12 large Oysters
- 1/4 cup Truffle Butter Available at specialty stores or make your own with truffle shavings
- Olive oil
- 2 Tbsp Chopped Fresh Shallots
- 1 Tbsp Chopped Fresh Garlic
- 2 cups Fresh Arugula
- 1 oz White wine
- 1 tsp Chopped fresh Thyme
- 1/4 cup Shaved Reggiano Parmesan
- Salt and Pepper to taste
- Aged balsamic or balsamic reduction to drizzle
Instructions
- Clean and open the oysters. Remove the mussel from the shell and place back. Lay the oysters out on a sheet pan.
- Heat olive oil in a saute pan over high heat. Saute the shallots and garlic. Add in the white wine and reduce. Stir in the truffle butter, keep it from breaking by constantly stirring. Then add in the arugula and thyme. Continue stirring until wilted. Then fold in 1/2 of the cheese and season.
- Place the arugula mixture in each of the oysters. Top with the remaining cheese. Bake at 400 degrees until the cheese melts and browns. Serve hot and drizzle with the Balsamic at service time.
Herbed Corn fritters with Cranberry Maple Chutney
Ingredients
- 2 cups corn meal
- 1 cup Buttermilk
- 1 cup flour
- 1 tsp Baking soda
- 2 Tbsp sugar
- 2 each Large eggs
- 1/4 cup Assorted chopped fresh herbs
- 1/4 cup Chopped fresh Scallion
- Salt and Pepper to taste
- For chutney:
- 1/4 Cup Diced Fresh Sweet Onion
- 1 cup Fresh or frozen cranberries
- 1/2 cup Sugar
- 1/2 cup maple Syrup
- 1 each Cinnamon Stick
- 1 cup Apple, cranberry, or orange juice
- Oil for cooking and frying.
Instructions
- In a heavy pot, heat a coating of neutral oil over medium high heat. Saute onions until translucent. Add in the cranberries and cinnamon, and stir. Add The sugar and melt that down. Then add the juice and Syrup. Bring to a boil, then taper to a simmer. Allow to cook until the cranberries break down. Taste it. Add more sugar if needed. Set aside to cool.
- Mix The Corn meal, flour, baking soda, salt, and pepper in a bowl.
- In a separate bowl, Whisk the eggs. Then add in the Buttermilk, herbs, scallions, and seasoning.
- Fold the dry ingredients into the wet until the form a smooth batter.
- Heat oil in a heavy pot or fryer to about 350 degrees. Scoop the Fritter mix and gently drop in the oil. Cook until golden brown. If They aren't cooking all the way through, turn down the heat a little bit and/or use a smaller scoop.
- Remove fritters from the oil with a basket or slotted spoon. Drain on paper towels. Serve hot with cranberry chutney
Maple Bourbon Glazed Scallops with Celery Root and Yam Puree and Apple Slaw
Ingredients
- 1.5 # Large Scallops, muscle removed
- 1 Tbsp Chopped Fresh Thyme
- 1 Tbsp Chopped Fresh Parsley
- 1 Tbsp Chopped Fresh Ginger
- 1/2 Cup Bourbon or other type of Whiskey
- 2 Tbsp Lemon Juice
- 1 Cup Maple Syrup
- 1/4 Cup Unsalted Butter
- For Apple Slaw:
- 1 Large Gala Apple
- 1/4 Cup Shaved Red Onion
- 1/4 Cup Julienne Red Pepper
- 2 Tbsp Chives Cut into 1 inch Strips
- 1/4 Cup Maple Syrup
- 1/2 Cup Cider Vinegar
- 1 tsp Dijon Mustard
- 1/4 Cup Vegetable oil (Neutral)
- For Puree:
- 1 Lb Peeled Yams or sweet Potatoes
- 1 Lb Peeled Celery Root
- 1/4 Lb Butter, unsalted
- 1/4 Cup Honey
- Oil for Cooking
- Salt and Pepper to taste
Instructions
- Mix Ginger, Herbs, Maple, bourbon, lemon juice, and a little oil, salt and pepper. Marinate the scallops in this mix for about an hour.
- Peel and Cut Celery Root and Yams into 1 inch Pieces. Boil in salted water, in separate pans until soft (They cook at different rates). Drain both well. Place celery root in food processor. Pulse and mix until smooth, scraping down sides as needed. Add in the yams, continue processing until smooth and mixed well. Add in honey, butter, salt, and pepper. Place in a pan to reheat when needed.
- Make the slaw: Julienne the vegetables and apples into 1 inch strips. Mix the cider vinegar, dijon, maple, salt and pepper, drizzle in the oil while whisking until the dressing becomes emulsified. Mix all ingredients together. Set aside until needed.
- Heat a little oil in a saute pan over medium high heat. Remove the scallops from the marinade. Save the marinade. Sear the scallops about 2 minutes per side until golden brown. Add the marinade to the pan and cook another minute or two until the scallops are completely cooked. Remove the scallops and continue reducing the marinade until it becomes a glaze.
- Reheat the yam/celery root mix. Place on a plate. Top with the scallops. Brush or drizzle the glaze over the scallops. Then top with the slaw. Serve immediately.