Braitstein recipe binder and Steinberg recipe box sit on the kitchen counter between a Braitstein sculpture and a cupboard door handle.

Braitstein recipe binder and Steinberg recipe box sit on the kitchen counter between a Braitstein sculpture and a cupboard door handle.

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.

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

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

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


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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