Recipe Box

At Gannaiden events food is an essential ingredient. The Gannaiden recipe box is an online collection of recipes requested by guests.

Inevitably, when Marcel and Elaine tell stories, recall events or people and places, the conversation always embraces a reference to food. They are not unique. Food is central to mankind. Family foods are central to heritage. Recipes of food evoke powerful memories.

At Gannaiden, Marcel and Elaine share the farmhouse kitchen. It is a studio of sorts for their diverse forms of creativity. The kitchen is where Elaine transforms garden edibles into palates of colour and tastes - with or without a recipe. It is also the place where Marcel spends time cooking and baking when not in his studio welding sculptures.

Sarah Steinberg Roly Poly by Jean Sasso

Seen here is Jean Sasso in Gannaiden's kitchen preparing the Roly Poly recipe while her assistant Marcel Braitstein opens a yeast package

Dough

6 eggs
1 1/2 cup sugar
3/4 cup oil
6 tsp baking powder
3 tsp vanilla
3 tbsp honey
Grated rind of 1 orange
6 1/2 cup flour (approximately)

Combine all ingredients to make a soft dough firm enough to roll, like cookie dough. Place dough on floured surface and shape into an oblong. Using a bench knife or knife, cut dough into 8 equal pieces. Roll out each piece on a lightly floured surface to 1/4” thickness to form a rectangle.

Filling

Strawberry jam, mashed with a fork (approx. 800 gm)
Raisins
Brown sugar
Walnuts, chopped
Coconut (optional)
Turkish delight (squares thinly sliced)

Note: Elaine found Turkish delight at the Bulk Barn.

Spread thin layer of jam to within 1/2” of edges. Sprinkle with raisins, brown sugar, walnuts and coconut. Place Turkish delight in a row along the long edge of the dough. Roll up dough and pinch the ends. Place on baking sheet lined with parchment paper. Bake in 350*F oven for 30 mins. Cool. If serving immediately cut into slices (9 or 10) . Can be wrapped whole and sliced later or can be frozen whole and sliced when serving.

Sarah Steinberg’s Roly Poly recipe as it was written by her is impossible to follow unless you had first-hand experience in the kitchen with her. Sarah’s measurements came in handfuls, sprinkles and quotes- ‘till it feels right’.

Special thanks to Jean Sasso for clarifying and adding Sarah’s Roly Poly baking on our menu.

Lemon cake served to volunteers who packaged ‘Yellow Wave Daffodils’ at the Colour our Gardens Yellow event, Oct. 26, 2017

Marcel Braitstein’s Yellow Lemon Cake Loaf

Marcel Braitstein learned to cook and bake out of necessity. In the seventies when Braitstein’s late wife Diane Farrar broke her leg, he took over the task of feeding the family. The Lemon Loaf recipe is from Diane’s Recipe Binder; it carries the memories of those times. Retitled ‘Yellow Wave Lemon Cake’, it serves to acknowledge and update the story for a new generation.

Bake @ 350F (175C) for 55 minutes the following:

1/2 cup butter
1 cup granulated sugar
2 eggs
grated rind of one lemon
1 1/2 cups flour
1 tsp baking powder
1/2 cup milk

Beat well for at least 3 minutes.

After baking and while still hot, pour over a mixture of 1/2 cup sugar and the juice of one lemon.

INGA CROOKE LAWSON'S TRINIDAD PELAU

Serves 6

1 chicken, cut into pieces and seasoned. You can use thighs, legs already cut. Seasoning consists of onions, chives, black pepper, garlic, ....

1 pot spoon sugar... about 2-3 tablespoons

In a large pot (dutch, oven-size) heat the sugar until it is dark brown. Add the chicken and cook for about 10 minutes, stirring occasionally.

When the chicken is cooked, add:

1 cup of rice to the pot
2 or 3 carrots diced
1 can pigeon peas (hard to find but optional)
1 packet of dried coconut powder
3 cups boiling water

Stir and salt to taste.

Cover and DO NOT OPEN LID for 15 minutes. The rice will cook in this time.

A quick and easy meal. You can serve with a salad or coleslaw.

Watch the video here. Enjoy.

Inga Crooke Lawson in her Vaudreuil-Dorion kitchen serves up Trinidad Pelau

Tuky Treitel's Pickled Salmon recipe
(made by Miriam Katz Tabori)

Served at Gannaiden’s Grand Opening luncheon, Aug. 27, 2017

Pickled salmon is a typical Jewish dish found on the menu of both daily meals and festive ones. There are many different variations, each one defined by family traditions, country of origin and the personal adaptations.

Born in Hungary during the Holocaust, Treitel is a child survivor. Her remarkable story is captured in the children’s book 'Tuky: The story of a Hidden Child', Shterni Rosenfeld (author). Treitel lives in Montreal, Quebec, Canada.

Born in Israel, Hudson resident Miriam Katz Tabori adapted Tuky Treitel’s delicious Pickled Salmon to taste. Tabori’s culinary version resulted in new bookings for the following summer.

Ingredients

1 cup water
1 cup vinegar
1cup ketchup
1/2 cup sugar
1handful pickling spice
1 sliced onion

Instructions

Pickling quantities are for one whole salmon filet.

Slice salmon in individual portions, place on a baking sheet sprayed with non-stick cooking spray (PAM). Broil at high 2-3 minutes on each side turning once only until fish is flaky all around.

Place in pickling marinade with slice onions on top (I use sweet onions).

Leave for 24-48 hours minimum.

Make sure that both salmon and onions are covered with marinate, baste if necessary.

Bon appétit!

Miri Katz Tabori