Borrowed traditions

She says:
 
When it's cold, comfort food always seems to be the right thing you need something that sticks to your ribs, as my Gramps used to say. Interestingly enough, comfort food seems to transcend traditional and cultural boundaries. You don't have to be Quebcois to love split pea soup, or Russian to love borscht, or English to enjoy shepherd's pie. There is in fact something doubly comforting when you have the chance to enjoy another culture's comforts. I liken it to being made an honorary club member. I remember feeling that way the first time I was in the local Jewish deli as a kid, and even now when Martin makes corned beef sandwiches it makes me think of the cozy diner and my impressions of how friendly the kosher family place was. I even thought that is what kosher meant - friendly. Maybe that was in part because of the diner.

Have you ever been to an old-fashioned diner? I am talking about the kind with a "lunch counter' and a row of swivel stools, a menu listed high on the wall behind the counter, and servers that look like they have been there forever but are still laughing (albeit sometimes ruefully). The menu items are often such delicacies as liver and onions, lemon meringue pie and bacon and egg sandwiches. Okay, so maybe they are not houses of fine cuisine, but the comfort level you feel is one that can get you through the rainiest of days. I don't know if it's the old-fashioned style of the place or the food or both, but I think there should be more places like that if people are not eating like that at home.

I don't think we have a diner in Kelowna, but if someone knows of one, please send us an e-mail! In the meantime, I think I might just have to look for a couple of swivel stools...

He says:

I thought I would give you a traditional diner recipe from most Quebec truck stops. It’s simple, it’s all natural and therefore it is healthy and it is very "kids" friendly. It’s very long to write it down and then to actually make it! This would be the perfect dinner to make ahead and freeze unbaked to take to Big White for the weekend.

Sauce aux oeufs pour pâte au saumon (Salmon Pie with Egg Sauce)

Serve 4 to 6 hungry people.

3/4 cup chopped onions

3/4 cup chopped celery

1/4 cup of butter

1-lb of cooked salmon chunk – canned is fine

3 large potatoes, cooked, and mashed – keep warm

2 hard boiled eggs, sliced

a touch of chopped fresh parsley

Salt & pepper

Cook your onions and celery in the butter. In a large bowl mix the onions with your warm mashed potatoes, chunk salmon, and seasoning and add the hard boiled eggs. Place inside your pie with a top crust.

Cook at 425F for 20 minutes then reduce the heat to 350F for another 45 minutes. Some people like to place the eggs to cover the bottom of the pie, I like them in it! Also some diners will use puff pastry, but it is much trickier to cook to perfection and not end up with soggy dough.

Simple Crust:

1/2 cup of shortening

2 cups of flour

pinch of salt

1/3 cup of very cold water

Make the dough and let it rest 30 minutes. Roll down 2 circles a bit bigger than your pie plate.

SAUCE AUX OEUFS (Egg Sauce)

1 small onion chopped

2 cups of milk

4 TBSP butter

4 TBSP flour

4 hard boiled eggs, sliced (not too small)

Salt & pepper

Cook the onions in the butter, add the flour to make a ROUX. Then add the milk while stirring vigorously. Cook for 10 minutes at medium heat and watch so it does not burn at the bottom. Once it is thick add your eggs and season to taste. Do not over cook this sauce.

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