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Supper-In-The-Field 2010 – for Aug. 26, 2010

A taste of the Parklands

I seldom turn down a dinner invitation, but it’s taken Parkland Tourism all of seven years to find me seated under their big white tent in Riding Mountain National Park for a very special meal.

That’s how many years they’ve been serving a “Supper-in-the-Field,” a sumptuous late-summer event established to honour the tradition of fall suppers and feature the local foods farmers grow prepared by Manitoba chefs.

This year’s menu was created around the Homecoming 2010 theme, featuring down-home tastes spiffed up with a chef’s flourish. We ate bison meatballs and wild mushroom gravy last weekend, and buckwheat cabbage rolls with raisin sauce, and tourtiére and roasted veggie terrine, then sampled from a dessert table laden with homemade pies. The meal was served on the front lawn, out of the rain under a tent, of the Wasagaming superintendent’s house near the Golf Club at the east end of Clear Lake.

I tell you most sincerely, this was the kind of meal you tend to fall silent while eating, so as to entirely focus and savour every delectable bite.

This year they had a cookbook on offer too, so you can replicate some of the fine dishes eaten here (and in Parkland family homes and special events). I picked up a copy ($20) of theSupper-In-the-Field Cookbook,an elegant 84-page collection of recipes from both the chefs who have contributed to these dinners over the years, plus the trademark favourites of communities of the region.

Supper-in-the-Field honours the people who grow, cook and bake good food too. The cooks and chefs and growers aren’t “behind the scenes” but are introduced and applauded.

There are too many to list, but I did have the pleasure of meeting the Sunshine Club of Dauphin, whose substantial skills as home cooks and bakers are regularly sought to cater events in the Dauphin area and who fundraise for community beautification. The beautiful fruit pies were their contribution this year.

I also met Kelly Ditz, an organic farmer and chef-at-large, who spends half a year in the Oakburn area growing a large organic vegetable garden from which he supplies Winnipeg markets. Kelly had a variety of his vegetables on the menu. He’s helped every year since 2005. This dinner raises awareness about food and where it comes from and that’s why he wanted to support it, he said. “It puts a face to our food, ” he said.

Here’s a small sampling of the kinds of recipes you’ll find in theSupper-in-the-Field Cookbook.There were limited copies available but if you’d like to order your own copy please contact Parkland Tourism by email at[email protected] or telephone 1-888-528-6484.

SEND RECIPES OR RECIPE REQUESTS TO:

Manitoba Co-operatorRecipe Swap

Box 1794, Carman, Man. R0G 0J0

or email

[email protected]

Contributed by Chef Tim Taylor

Tim is the chef at Dandelion Deli in Winnipeg and has been a supporter of the Supper-in-the-Field since it began in 2004.

HAM HOCK FLECKED POTATO SALAD

2 c. sliced ham hock meat

3 lbs. waxy potatoes such

as thin-skinned

red or white

1/2 c. red onion,

finely chopped

1/3 c. chopped fresh herbs

such as basil, parsley,

chives and rosemary

2 tbsp. butter

2 tbsp. all-purpose flour

1/2 tsp. dry mustard

3 tbsp. white wine vinegar

1 tbsp. sugar

1 c. beer

1/2 tsp. hot pepper sauce,

such as Tabasco

2 tbsp. chopped

fresh parsley

Salt and pepper to taste

3 large eggs hard cooked,

peeled and sliced

In a large pot, cook the potatoes in lightly salted water until tender but not mushy. Drain, cool slightly and slice (not peeled) into thick rounds. Return to the empty pot. While the potatoes are still warm, gently mix in the ham hock meat, onions and herbs. Set aside. In a large bowl, mix up the mustard sauce by combining all the sauce ingredients. Add the potato-bacon-herb mixture while gently stirring. Season to taste with salt and pepper, garnish with the eggs and serve warm.

BEET LEAF HOLOPTSI

Contributed by Kay Slobodzian of Dauphin, Man.

Use prepared basic bread dough recipe. Wash young beet leaves in warm water and pat to dry on paper towels. Remove any large stems. Cut small portions of dough. Roll dough pieces with leaves and arrange on a baking sheet. Cover and let rise 30 minutes. Bake in a 350 F oven for 40 minutes. Let cool, then separate, cut into smaller pieces and serve with creamed dill sauce, or cool and freeze.

DILL CREAM SAUCE

for beet leaf holoptsi

2 medium onions chopped

or use onion greens

2 c. whipping cream

3 tbsp. butter or

margarine

2 tbsp. flour

1/4 c. chopped green dill

Salt and pepper to taste

Sauté onion in butter for a few minutes until soft. Mix in flour, stir well and set aside. In separate pot bring cream to a boil and add seasoning, onion mixture and dill. Simmer until slightly thick.Contributed by Dauphin-area Ladies of the Fort (now known as the Sunshine Club of Dauphin.)

Fresh Strawberry Pie

9-inch baked pie crust

1 c. sugar

1-1/4 c. water

1/4 tsp. salt

4 tbsp. cornstarch

1 tbsp. lemon juice

Fed food colouring

(optional)

4 to 5 c. fresh sliced

strawberries (reserve a

few whole for decoration)

Dissolve sugar in 1/2 cup water and bring to a boil. Add remaining water and other ingredients, except colouring and strawberries. When thick, remove from heat and add colouring. Arrange cutup berries in the bottom of the prepared crust and cover with thickened syrup. Cool. Decorate with whole berries if desired. Serve with vanilla ice cream.

BEEF AND BARLEY SOUP

Contributed by the Town of Russell

6 c. water

6 beef bouillon cubes

(1/5 oz. 6 g size)

28 oz. canned

tomatoes, mashed

10 oz. condensed

tomato soup

2 c. shredded carrot

2 c. shredded potato

1-1/2 c. chopped onion

1 c. chopped celery

1/2 c. pearl or pot barley

6 c. water

1 tbsp. parsley flakes

1 tsp. granulated sugar

1 tsp. salt

1/4 tsp. pepper

1/4 tsp. thyme

3 c. cooked roast

beef, chopped

Heat first amount of water and bouillon cubes in large pot. Stir to dissolve. Add remaining ingredients except beef. Bring to boil. Cover and simmer slowly for about 1-1/2 hours. Add beef and simmer 1/2 hour more. Makes about 22 cups.

Contact us!

We enjoy receiving your recipes or recipe requests. Please contact us at:

Manitoba Co-operatorRecipe Swap

Box 1794 Carman, Man. R0G 0J0 or email:[email protected]

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RECIPESWAP

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