October 2011
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I S S U E 4 V O L U M E 2 4 Midnight Sun October 2011 Measuring in Theme: the Kitchen Scandinavian Food Canada has been metric, more or less, Members’ Matters 2 since the 1970es, but President’s corner 3 most Canadians still seem to be more Editorial 3 familiar with the old, Imperial, measuring Theme articles 1, 3, 4, 5, 6, 7 system. Many Scandinavian recipes Scandinavian News 3, 4, 5 will come to us with Upcoming Events 8 metric measures, so the aspiring master of Scandinavian cuisine might as well acquire Scandinavian Food in a New Century suitable measuring tools - the sooner, the better. “Ethnic” cooking has for decades been known as “cuisine” of this or that country or region. This should not be looked upon as affected or foolish. Inspiration from their local chefs has brought new dishes to people in kitchens and around lunch and dinner tables of our Old Countries’ homes. A group of food professionals have behind this organization. Other chefs established ―New Nordic Kitchen‖, and are appearing in the TV show New here are excerpts from their Manifesto: Scandinavian Cooking, one being -To express the purity, Norwegian Andreas freshness, simplicity Viestad (picture). Books, TV show and ethics that we You’ll find show would like to associate information and lots of Stig Hansen: Cooking with our region. recipes online at the Danish: A Taste of -To base cooking on web address listed to Denmark raw materials with the left. The show is Sara La Fountain: Á la characteristics shot on location, the Sara especially excellent in cooking is done Tina Nordström: A our climate, landscape outdoors on a portable Culinary Tour of and waters. kitchen, and it is all about embracing Sweden -To combine the demand for good taste the ingredients of Scandinavia. Andreas Viestad: with modern knowledge about health and Any amateur cook knows that Kitchen of Light: The well-being. cooking can be about using what you New Scandinavian -To combine the best Nordic cooking have available. For inspiration, there procedures and culinary traditions with Cooking are several cook books on new impulses from outside. Völundur Snær Scandinavian cooking. You’ll find -To combine local self-sufficiency with Völundarson: Delicious references to a small selection in the regional exchange of high-quality goods. Iceland: Tales of Unique margin of this page. In this issue’s News from Denmark, Northern Delicacies Enjoy your cooking! www.newscancook.com we are presenting one of the founders /series-guide/ SCoR 1976-2011 35 years Members’ Matters Prayers and Roses for Norwegian Victims at the island of Utøya. 77 people were killed in the incidents. The Prayer Vigil at Our Saviour’s Lutheran Church on Massey Rd. was attended by many members and other Reginans who wished to pay their respects. SCoR President Kim Language Gillies’ short opening words were very much to the point, stressing how this Classes incident touched on every member of the Scandinavian community, not only those with Norwegian connections. Kjersten Hordern and Officiant of the prayer vigil was Mildred Ihlen have Pastor Jeff Tank. Consul Heather both started up their fall Quale Goranson quoted Norwegian semester of Norwegian Prime Minister Jens Stoltenberg’s Intermediate and words: ―- We will defend the values that Norwegian Advanced are Norwegian: Democracy, openness, language classes. solidarity.‖ Readings were performed Swedish Beginners will Roses in the baptismal font. by Pastor Tom Nilson (in Norwegian), start later this fall. Lorna Pederson, and John Nilson (in On July 28th SCoR members let Norwegian). Musicians were Sharon Information about roses and candles bear witness of their Solheim and Jonathan Achtzehner. language classes: compassion with the people of Norway People appreciated the opportunity of Kjersten Hordern, following the tragic events on 22 July spending some time together over 586-6839. when a deranged citizen blew up a car coffee in the church lobby after the bomb in Oslo and shot dead young ceremony. Many thanks to the SCoR people at a Labour Party youth camp Board for arranging the vigil! Family SCoR Corn Roast 2011 Notice The weather was Great! We had Donna and Mike approximately 66 adults and 9 children Holbrow are the proud come out to enjoy the beautiful grandparents of Fynn afternoon of fellowship and play. Our Darryn Holbrow, born club always has a large number of August 16, 2011 at volunteers to make our outdoor 10:30 AM, weighing in functions easy to organize. With the at 7 lbs. 9 oz. Happy able assistance of Kelly on the bar-b-q parents are Darryn and and Kim helping me cook the corn and Holly. all the other helpers at the food tables, it made for a great afternoon. I don’t This is their first think anyone left with an empty grandchild!! stomach! Thanks to all for your Congratulations from support and attendance. Most important job at the Corn Roast! all SCoR members! Larry Bristol More photos on SCoR website 2 SCoR Website http://www.scandinavianclubregina.com/ Iceland President’s Corner Calorie Count in Restaurants? It is hard to believe that autumn is here, but the club has had a wonderful summer. We had great weather for both the Midsummer Picnic and the It would be desirable if the Icelandic government Corn Roast. The Club will be holding the Salmon forced restaurant owners Supper on October 30th. The change in date is to to include a calorie count ensure that the salmon is the best quality. The in their menus for each club will have an event in February. We are dish. So says Dr. Sturla B. thinking a bowling party, perhaps not Johnsen, of the Reykjavik Scandinavian in flavour, but it will be fun. Health Protection Department. ―This is a As President I am amazed at the amount of massively important issue work that our club members put into events and for public health in the support we have for events. It doesn’t matter Iceland,‖ Johnsen states. what’s happening, there are always people willing He says his idea is not an to help out and for that I say thank you! dynamic club. I’m very attack on restaurants and excited about where our club would not damage them. I’ve been a part of the club for about four years is going, and I encourage In fact those restaurants and I have seen more members at events and everyone to think about what which already count have watched our club grow. Larry Bristol, we could do to create a calories are praised by Director on the Board for Membership, says we vibrant club for the future. If customers for caring about have more paid members than we have had for you have any ideas please public health, he adds. many years. This is great news, our club is share them and we will do all IceNews growing. We now have a thriving language class we can to support you. taught by Kjersten Hordern, and the beginnings of Food = Culture a cooking class spearheaded by Greg Swanson. Have a wonderful autumn everyone, see you soon. These are all wonderful ways our members are Language and food are giving back to the club and creating a more Kim Gillies two strong cultural expressions, and SCoR members are interested in Editorial both. Initiated by Greg Swanson, a group from Cooking and eating constitute an meals. Today’s Scandinavian cuisine Kjersten Hordern’s important part of any culture, and all would be almost unrecognisable to our language class want to SCoR members’ events involve food. foremothers. Still, the tendency goes test out a format for a cooking class which they When there’s a potluck, the towards using locally grown and will later present to the Scandinavian origins of the cooks are produced ingredients, but that does not SCoR Board of Directors quite apparent. Many of the dishes seem to restrict the creativity of as a possible cultural presented are still popular in the Old professional as well as amateur cooks. activity for club members. Countries, but some have been almost The recipes presented in this Midnight Matters to take into forgotten as decades and even Sun issue, for the most part, fall into consideration are group centuries have passed since our the more traditional category. One size, venue(s), suitable ancestors brought their traditional limitation has been the actual space recipes, available recipes over the ocean. Thus the available on our pages. But we have ingredients, teachers, immigrants’ descendants play a role in received loads of recipes that can go duration of each session and of the total course etc. preserving Scandinavian food culture. into the new SCoR Cook Book, and we Starting this month, with 5- However, with increasing globalisation want more! Thank you so far, all of 6 ”test students” they hope and a shrinking world new impulses you who have contributed. Now is the to come up with a are entering into cooking, adding new time to challenge a friend to share conclusion within half a and exciting tastes and colours to her/his best recipes — old or new! year’s time. 3 http://www.facebook.com/scandinavianclubregina Scandinavian Recipes Finnish Cream Stewed Red Mushroom Salad Cabbage and Onion (for Old Fashioned Meat Balls) You will need a metric measuring cup. Serves 4 400 ml forest Denmark mushrooms, 4 ½ cups red cabbage (roughly diced) chopped 1 large red onion (chopped) Celebrity chef 1 onion, peeled and 1 garlic clove (pressed) chopped Rene Redzepi 1 ½ cups cream Dressing: 1-2 tsp. salt of Copenhagen 200 ml cream 1-2 tsp lemon juice or vinegar white pepper (ground) ½ tsp sugar 1-2 tsp.