Loading...
Townsman, 1991-09, Page 334 1 ©L?7 ©©E\ A taste of Quebec Summer holidays are a very special part of ones life particularly when we look back on this past summer's ideal weather. It is also very special when one has the opportunity to visit the part of the country where one has grown up. This was the case with me as I got back to Charlevoix County, in la belle province this past August. The scenery at La Malbaie (100 miles east of Quebec City on the north shore) is magnificent and locally caught seafood, wild blueberries, raspberries, excellent restaurants and the sea air makes one wish that this part of the country were just a little bit closer. My recipes are taken from "A Taste of Quebec" by Julian Armstrong and published by MacMillan of Cana- da. Ounaniche are landlocked salmon found in Lac St. Jean in Charlevoix County. Persons born in this section of the province are known as "bluets" because of the wild blueberries which are so prevalent and of course the Ile d'Orleans is well known for its straw- berries and agricultural produce. BAKED STUFFED OUNANICHE 1 whole 3 lbs. ounaniche - salmon or trout may be substituted salt and ground white pepper 2 tbsp. butter 1/4 cup finely chopped onion 1/4 cup finely chopped celery 1 small garlic clove minced 1 cup sliced mushrooms 2 tbsp. chopped fresh parsley 1 cup fresh bread crumbs melted butter or oil 1/2 cup white wine Clean fish, rinse under cold, running water. Remove head and tail. Pat dry with paper towels. Season cavity with salt and pepper. Melt butter in frying pan and saute onion, celery, garlic until soft. Add mushrooms and pars- ley and continue cooking for one minute longer. Stir in bread crumbs, season with salt and pepper. Stuff fish with bread mixture, close opening with skewers, and lace up with string. Brush fish lightly with melted butter or oil. Arrange in large butter or oiled baking pan. Pour wine over fish and bake in a preheated 400°F. oven for 25 to 35 minutes, basting often until fish flakes when tested with a folk. Serves six to eight. BLUEBERRY UPSIDEDOWN PUDDING CAKE 2 cups fresh wild blueberries 3/4 cups granulated sugar 1 tsp. grated lemon rind 1 1/4 cups all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1/4 cup shortening 1 egg beaten 1 tsp. vanilla 2/3 cup milk Whipped cream or ice cream (optional) Combine blueberries, 1/4 cup of the sugar and lemon rind in a buttered 8" baking pan. In a bowl, cream shorten- ing with remaining 1/2 cup of sugar until fluffy. Beat in egg, and vanilla. Add dry ingredients alternately with milk, blending well after each addi- tion and finishing with dry ingredi- ents. Pour batter over fruit in pan and bake in a preheated 350°F. oven for about 40 minutes. Let cool slightly, turn out on a serving plate. Cut in squares, and serve warm with whipped cream or ice cream. Serves 6 to 8. STRAWBERRY SPINACH SALAD 1/2 cup raspberry vinegar 1/2 cup vegetable oil 1 cup water 3 dry shallots, finely chopped Freshly ground black pepper 2 pint boxes fresh strawberries, sliced 1 Ib. trimmed fresh spinach Make salad dressing by combining vinegar, oil and water. Add shallots and pepper to taste. Arrange spinach leaves on Targe platter. Arrange sliced strawberries in a spiral formation on the spinach and drizzle with the dress- ing. Makes six servings. ND ABC Investments 19 Bainton's OId Mill (Back Cover) Book Shop, The 10 Campbell's Cameras & Photography CJCS Radio Cliff's Plumbing & Heating (Inside Front Cover) 11 20 Dig It 16 Hessenland Country Inn 28 Hotel Bedford 27 Huron County Museum 14 Huron Woodcraft 17 Little Inn, The Townsman 6 M. C. Smith (Inside Back Cover) M. W. Motors 9 Middaugh's Collectibles 7 Moonlighting Photography 8 OId Mill Powell Printing Stoddart Jewellers Village Collectibles Websters Clothing & Footwear Wm. Wallace Garden Furniture Zehrs Markets (Back Cover) 30 17 15 3 22 26 TOWNSMAN/SEPTEMBER-OCTOBER 1991 31