Cooking fun the Cajun way

CANADIANS HAVE a special reason for interest
in Cajun styles of cookery, as it was the earliest set-
tlers of Nova Scotia, then called ‘‘Acadia’”’, who

generated the name.

Say “Acadian” in a soft
sticky way and what do you
get? Right.

CES
the kitchen
ranger

by Eleanor
Godley

When the British roared
over them they headed for the
sympathetic citizens of their
own tongue in Louisiana.
There are still pockets of true
Cajuns living in the bayous, —

Ect September 1st, 1985

We are moving one block south to:

1655 Capilano Road .
North Vancouver, B.C.
V7P 3B3

| (Entrance to Ranch Motor Hotel on Capilano Road)

Same Phone Number: 985-0441.

Capilano Travel Lid.

fishing from their pirogues
and living free.

They've lacked the refine-
ment of refrigeration, so the
cardinal rule has always cten
“‘fresh’’. They dig it and cook
it, or catch it and cook it, and
use for seasoning what grows
in their woods.

Cajun recipes I’ve scen call
often for ‘‘file’’, which turns
out to be ground sassafras
leaves. And they're big on hot
peppers, and use ladles of
Tabasco.

Reading Chef Pau.
Prudhomme's book gives you
all sorts of interesting ideas.
things like ‘“‘Cracklin’ Bread’’,
which is a loaf made in ¢
skillet after a couple of pound:
of pork fatback has beer
chopped up and crisped in it.

Fatback? [’d suppose it’s
what we'd call salt pork, used
in baked beans. And look at
his candied yams! Gee, ! roll
them in melted butter and
brown sugar and bake them
till they’re gummy. Chef Paul
boils his in butter and water
along with slices of orange,
unpeeled, lemon, the same,
mace and vanilla and two
sticks of cinnamon!

Take his Court Bouillon
(which Cajuns call COO-bee-

15 - Sundsy, August 18, 1985 - North Shore News

on). It's rampant with season- (best) er oil (tSmL) % cup of finely chopped pepper (125mL)
ings, whereas the classic recipe 42 cup of finely chopped celery (125mL) See Word
we have always respected con- onion (125mL) = cup of finely chopped green Page 16

sists of wine or vinegar sim-
mered with carrot, onion, bay
leaf, parsley, shailots and
thyme.

His has bay leaves, oregano,
cayenne, paprika, thyme,
basil, butter, tomato, onion,
celery, green pepper, garlic,
Tabasco, oi! and sugar. I can't
wait to try his Roast Pork:
For a 4-pound boneless pork
loin:

Put all the following into a
skillet and saute:

3 Tbsp. unsalted butter(45mL)
1 Tbsp. lard or chicken fat

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Net a ‘close-out’ —

We are open duri
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all Summer Sportswear he :

:

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1

a

Watch for our
FALL arrivals!

SHR

Capilano Mail .
98 -6817

‘Call for Details

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. Call ahead for an appointment.

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276-2606

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922-9650