Cayuga (Iroquois)
It sure looked like a language that had had
more than a casual brush with Froggish.
Most Metis Creoles generally do. The one called Michif is a French-
Cree mix. Cree is similar to Atlantic Canada Mi'gmaq (or Mic Mac),
Algonquin (from where I grew up), Salteaux (that's where Roslind's
little bit of Native ancestry comes from), Objibwe (Chippewa) and
Dane-zaa (Beaver Tribe) from where Roslind grew up near Fort
Vermilion in northern Alberta. (They are all in the Algonkian family
of languages. So is Dakota/Lakota/Nakota for that matter.) She
Maketh sense, as one generally had to communicate
with those within a number of weeks' march of one's
own territory. And one of course had to deal with the
French or other sources of currency and technology.
learned the Beaver dialect/language there as a child but could still understand the young Algonquin woman who was the curator of the
little museum on the Golden Lake Reserve near Cobden, Ontario, 3000
miles away and 45 years later.
wow, 3000 miles, that's a ways. But language A blends
into language B blends into language C, so there is
probably a bit of bleedthrough.
Title: Les Petoncles a la Nage (Scallop Soup)
Claude Cyr, chef-proprietor of Au Coin de la Baie in Metis Sur
Mer, makes a simple soup from scallops and vegetables.
SOURCE: A Taste of Quebec by Julian Armstrong
A nice simple recipe, whose only obvious Canadianness
is the serving size. If this were a French recipe, the
same ingredients would serve 4.
I tried to find a Serge Cyr recipe, but this will have
to do.
Eliopulos Stew
Recipe By :
Serving Size : 6 Preparation Time :2:30
Categories : Main Course Make-Ahead Dishes
Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons oil
3 large onions -- thinly sliced
16 ounces canned tomatoes -- undrained
1 cup dry red wine
6 ounces tomato paste
3 teaspoons brown sugar
1/4 cup dried currants
2 bay leaves
3/4 teaspoon ground cinnamon -- or to taste
3/4 teaspoon ground cumin
1 pinch ground cloves
4 1/4 pounds lean beef -- cut into 1-inch cube
salt and freshly ground pepper -- to taste
1/2 pound Muenster or jack cheese -- cut into 1/2" cubes
1 cup broken walnut pieces -- toasted
1. In a large, flame proof casserole over medium heat, heat oil. Saute
onions in oil over medium heat until soft, about 5 minutes.
2. Break up tomatoes into small pieces. Stir together tomatoes and their
juice, wine, tomato paste, brown sugar, currants, bay leaves, cinnamon,
cumin, and cloves; add to casserole.
3. Add beef and simmer, covered, about 2 hours, or until meat is fork-
tender. Season to taste with salt and pepper, and adjust other seasonings
to taste. If stew is too liquid, uncover pan the last 30 minutes of
cooking so that excess liquid will evaporate.
4. To serve immediately: Preheat oven to 350 degrees F. Remove casserole
from heat and scatter cheese and nuts over top. Bake at 350 degrees F
until cheese melts (about 5 minutes).
* Timesaver Tip: Stew can be made up to 2 days ahead. Cool to room
temperature, cover, and refrigerate or freeze. If you plan to defrost and reheat it in microwave oven, prepare stew in microwave-safe casserole or individual serving dishes. Wrap in heavy-duty foil; seal with freezer
tape. Label; freeze at 0 degrees F up to 3 months. To serve, remove foil
and cover loosely with waxed paper. Microwave 15 to 20 minutes on Defrost setting. Reheat on 50% power until hot, 3 to 5 minutes. If you plan to
defrost and reheat stew in the oven, prepare recipe in an ovenproof
casserole or individual heat-and-serve dishes. Wrap in heavy-duty foil;
seal with freezer tape. Label; freeze up to 3 months. Remove tape, but
not foil. Place dish in cold oven. Turn oven to 375 degrees F and heat 30
to 60 minutes, until mixture is hot.
NOTES : You can use the food processor to slice the onions, and also to
combine the tomatoes, wine, tomato paste, and brown sugar.
Posted by George Elting
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