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Anita Stewart Recipes

Hearty Split Pea Soup with Smoked Sausage

Before they retired, Mary and Jack Klein were two of the finest bakers in my village.  Coming from Holland, they brought their food ways with them.  This is a great winter soup, the kind that Mary's mother would have served during the foggy days on the Atlantic coast and now one that Mary herself serves as winter closes in, in Southern Ontario.  This recipe is almost identical to one that Saskatchewan's Joan Heath shared with me last spring.  She and her husband, Corey, grow peas for drying. 
1 lean pork hock
8 cups (2 L) chicken stock 
1 ¼ cups (310 mL) split peas
2 bay leaves
Salt and freshly ground pepper, to taste
½ lb (225 g) mild, smoked sausage, diced
2 leeks, well washed and chopped
2 - 3 carrots, peeled and diced
In a large soup kettle, combine pork hocks and stock; bring to a boil. Cover and simmer slowly for 1 hour.  Add split peas and bay leaves.  Cook gently until meat is very tender and vegetables are cooked about 1 more hour, adding additional water or stock if needed. 
Remove hock and set aside till cool enough to handle.  Remove the lean meat from the bones and chop.  Discard the rest.  Skim the fat from the soup; season to taste with salt and lots of pepper.   Add smoked sausage, the leeks and carrots, simmer for another hour or until sausage is thoroughly cooked and vegetables are tender, 20 to 30 minutes.  Ladle into heated soup bowls.   
Makes 8  10 servings.       

Saskatchewan Wheat Berry and Wild Rice Salad

Another one of Joan Heath's excellent recipes, she says that it may be made ahead and refrigerated, without the nuts and sunflower seeds, for up to 3 days.  While the cooking of the various grains may seem a bit fussy, the results are worth it.   Serve the salad on a bed of spinach or baby salad greens. 
1 cup (250 mL)  wheat berries 
3/4 cup (175 mL) wild rice 
1 cup (250 mL) pot barley 
4 green onions, thinly sliced 
1 sweet red pepper, seeded and diced 
1/3 cup (75 mL) raisins 
1/2 cup (125 mL) roasted hazelnuts, chopped 
1/2 cup (125 mL) toasted sunflower seeds
Dressing:
1/4 cup (60 mL) canola oil 
1/4 cup (60 mL) soy sauce 
1/4 cup (60 mL) lemon juice 
1 Tbsp (15 mL) Dijon mustard 
2 cloves garlic, minced 
½ tsp (2 mL) salt 
¼ tsp (1 mL) freshly ground pepper
In saucepan of boiling salt water, cover and simmer wheat berries until tender but firm, about 1 1/4 hours. Drain. 
Meanwhile, in separate saucepan of boiling salt water, cover and simmer wild rice until tender and most grains will split, about 45 minutes. Drain. 
In a third saucepan of boiling salted water, cover and simmer barley, stirring occasionally, until tender about 20 minutes. Drain. 
Dressing: In large bowl, whisk together oil, soy sauce, lemon juice, mustard, garlic, salt and pepper. Add wheat berries, wild rice, barley, green onions, red pepper and raisins. Toss to combine. Stir in cashews and sunflower seeds. 
Makes 8 to 10 servings 

Warm Balsamic Lentils

Vancouverite Mark Mitchell creates terrific free form recipes.  He uses these fragrant balsamic lentils under grilled salmon fillets.  It's great with the balsamic-style cider vinegar from Nova Scotia, maple vinegar from Quebec, an off-dry wine vinegar from Niagara like Minus 8 or the fabulous, authentically-made, balsamic from Venturi-Schultz Vancouver Island.   
Lentils are very easy to cook but tinned lentils are the ultimate in convenience.  
3 tbsps (45 mL) canola oil
1 small onion, minced
2 garlic cloves, minced or crushed
1 carrot, peeled and finely diced
1/3 cup (75 mL) finely chopped celery
¼  cup (60 mL) diced sweet red pepper
1 tsp (5 mL) salt
¼ tsp (1 mL) crushed chili peppers (optional) 
1  19 oz (540 mL) tin lentils, drained or 2 cups (500 mL) cooked lentils
2 tbsps (30 mL) balsamic-style vinegar 

Heat the oil in a skillet and add onion, garlic, carrot, celery and pepper.  Sprinkle with salt and sauté for 3 to 4 minutes or till beginning to soften and brown.  Stir in chili peppers and drained lentils and heat through.  Add vinegar, mixing to combine.  Cover and keep warm till serving.  
Makes 3  4 servings. 

Great-Great-Grandma's Sour Cream Apple Pie 

My mother writes: "We always called this 'Dutch-apple pie'.  It was quite a favourite in my growing-up years.  I recall vividly my grandmother making it.  She was from Prussia.  The sour cream came, of course, from the cream can in the cellar.  That cream can held the makings of our home-churned butter, sour cream for mother's biscuits, etc.  What was left over was picked up by the creamery truck to be made into butter which eventually found its way into our local grocery stores."   
Northern Spys are often huge so if you use another, smaller variety like Cortlands or Gala, you will likely have to increase the number of apples to 4 or 6.   
One unbaked 9"(23 cm) unbaked pie shell 
3 or 4 large tart apples, such as Northern Spys 
1 cup (250 mL) granulated sugar
3 tbsps (45 mL) all purpose flour
½ tsp ( 2 mL) salt
1 cup (250 mL) sour cream
1 tsp (5 mL) cinnamon
1 tbsp (15 mL) granulated sugar (second amount) 
Peel and slice the apples into unbaked pie shell.  Reserve 1 tbsp (15 mL) of the sugar. Stir remaining sugar with the flour, salt and sour cream until smooth.  Spread over the apples.  
Sprinkle with cinnamon and reserved sugar. 
Bake in preheated 425'F( 220'C) oven for 10 minutes.  Reduce heat to 350'F (180'C) and continue baking until bubbling and lightly browned, about 35 - 40 minutes.  Let cool for 30 minutes to set before serving.  
Makes 6 to 8 servings.  

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Duncan McLaren

UVic Archaeologist Duncan McClaren describes the significance of the Sea Level Hinge in understanding west coast pre-history.


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Concert with Avan Yu

North by Northwest is happy to present an afternoon of music and conversation with the very talented pianist Avan Yu.  He'll be playing selections from Schumann and Debussy.

Avan lives in Germany now and performs around the world but he was home to Vancouver for the holidays and is looking forward to playing here again!

The concert begins at 3 pm on Sunday, January 11th at CBC in Vancouver (700 Hamilton Street)
It's a free event and there is no need to register.  We'll open the doors at 2:30 on the 11th.

Avan Yu