Cookbook author, Anita Stewart, appointed the Right Honourable David Johnston the Order of Canada
We live in such a vast country with diversity of land, people and food. In Manitoba, agriculture supplies 1-9 jobs in the province, we are part of the bread basket of the world, Manitoba canola farmers grow annually 2.6 million acres and each year that goes up.
We have more ethnic restaurants then one can imagine. If you want to try it, you can in Winnipeg and Manitoba. Our soil, water, and land create some of the best tomatoes, strawberries, apples, potatoes and that list goes on.
We have people from all over the world that brings their expertise, their ingredients and their techniques. This inspires grocery stores to carry new ingredients and farmers to grow new products.
But what defines us as so many countries is our food. What we grow, cook and eat has created a nation of uniqueness. I don’t think Canada cuisine would have not been called to the attention of us if it wasn’t for Anita Stewart, foodie, cookbook author, Ambassador.
Its been her work defining Canadian Cuisine and she has done an amazing job at it. So well in fact that this past December she was appointed by the Governor General of Canada, the Right Honourable David Johnston the Order of Canada. You can also view a great article from the Globe and Mail here.
I had the pleasure of meeting Anita and working with her. Her passion is infectious, her knowledge is vast and her experience in creating menu, meals and bring people together to unite in one common thread is unique. Anita has passion about farmers, farming and food. She sees the connection between the soil and the table. She creates positive change in an environment that can be hostile.
In Anita’s book Flavours of Canada, she summarizes everything that I believe in food and how Canada continues to grow. She says “Canadian cuisine is about celebrating our magnificent differences, our roots, our ethnicity. It’s about creating the best from our local ingredients, then selling it to the world.”
Anita has done this in her many books and her work creating awareness of our local farmers and our great Canadian cuisine. Congrats Anita! Keep up the good work.
Another one of Anita’s accomplishments is Food Day Canada. Watch for Food Day Canada – coming this August.
Food Day Canada / Journée des terroirs is a mid summer celebration of Canada’s northern bounty and the talent that serves it forth. With chefs and restaurants participating from all across the nation, it is the largest ‘locavore’ event in Canada.
Her celebration across Canada where everyone can join in to celebrate what’s local and Canadian to you. Even though, its months away, I can’t start but get excited about spring and the planning season for our farmers.
Share with me what you think of as Manitoba cuisine and you can be enter to win one of Anita’s Flavour of Canada cookbooks.
Manitoba cuisine for me is pork, local apples, maple syrup, canola oil, asparagus, Chinese green vegetables and garlic! We grow the very best here. OH, I can’t forget to mention tomatoes and raspberries.
My favourite recipe that includes all things Manitobian is Apple Chutney for the Ultimate Grilled Cheese Sandwich. Of course it can be made with local apples, the best bread from my local bakery or from Chef MJ Feeke at her store Benjamin’s Gourmet Foods, Bothwell cheese and greens from the garden.
Eat Well…Ellen
Apple Chutney and Grilled Cheese Sandwich (printer friendly version)
Ingredients:
- 2 Tbsp canola oil (30 mL)
- 1 small onion, diced (1 )
- 2 Each Granny Smith, Gala apples, peeled, cored, 1/4 inch (0.5 cm) pieces (2 )
- 3/4 cup apple cider vinegar (175 mL)
- 3/4 cup brown sugar (175 mL)
- 1/4 tsp red pepper flakes (1 mL)
- 1 Tbsp lemon juice (15 mL)
- 1 Tbsp fresh ginger, finely chopped (15 mL)
- 1/2 cup golden raisins (125 mL)
- 8 slices artesian raisin country bread (8 )
- 4 slices medium cheedar cheese (4 )
- 1 cup arugula leaves (250 mL)
Directions:
Chutney: In a medium saucepan, heat canola oil over medium-high heat. Add onion and sauté 3-4 minutes until onion has softened. Add apples and continue to cook 1-2 minutes. Add vinegar, sugar, pepper flakes, ginger, lemon juice and raisins. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until apples are tender, about 1 hour. Refrigerate chutney for future use.
Assembly: Take 2 slices of the bread. Brush one side of each slice with canola oil. Place one slice with oil side down and lay cheese slice, handful of arugula leaves and 2 -3 Tbsp (30-45 mL) of chutney. Top with remaining bread slice, oil side up. Grill on Panini press. Cook until golden brown and cheese is melted. Cut and serve.
Well, it’s Shrove Tuesday better known to many as Pancake Tuesday. This day is linked to Easter and the date changes each year. This year it is today, Feb 21. Whether you are celebrating Pancake Tuesday in the traditional sense or just want to join in on the pancake fun we have a recipe for you!
Supplies you need:
