Memories And The Comforts Of Food
By Anne Lebrecht, Tue Jan 10th
Memories and the Comforts of Foods; By Anne Lebrecht. Growing older has many good points I suppose. Maturity brings alot of knowledge and experience one can share, with others butmainly with our children. Most are not in need or want of whatwe have learned in the past and prefer to experiment and learnfor themselves. With this in mind, it occurred to me that one thing mostaccepted and shared is a joy in food. Sharing the experience offoods enjoyed, cooking, and sharing tastes of the past arealways welcomed.
At this stage in my life after seventy one years I find thatmany happy memories seem to dwell on foods of my past. I thoughtI would share some of the more unusual ones with you. I was born in Montreal, Canada, and though I left when I wasonly sixteen I have to admit I left my heart in that beautifulcity of my past. I now live in California and no one would saythat we do not have good food. Our salads alone could fill anentire recipe book. The diversity of foods in this state isoverwhelming. Ah! but still, I dream and re visit my past only to find and eatthe foods I find comfort in. Every trip I make to Montrealconsists of meals I long for and every time I travel back thereI find it a bit harder to find. So I feel a need to documentsome that I would hate to see lost. A chocolate bar I simply adore is called "Cherry Blossom."Hershey, Canada makes this. It comes in a small square yellowbox. One bite is so delicious my words can hardly describe it.Milk chocolate, mixed with chopped nuts covering a small amountof liquid and a cherry in the middle. The right amount ofsweetness, not too much and the right size to consume withcomfort. When I bite into this candy my mouth is overwhelmed byits taste and how much pleasure this candy brings. I tasted thisbar over sixty five years ago and have loved it ever since. Howoften can you find a product unchanged in this much time? A sandwich called smoked meat is unique to Montreal. It is adelicatessen delight enjoyed by many visitors and Montrealer'sas well. This meat is similar to pastrami or corned beef, but Ihate to even mention those meats as smoked meat has a taste thatis unique and really cannot be compared. The best is that of adelicatessen called Schwartz's on The Main. The original withsome fat, sliced by hand served hot is what to eat. Heaven forsure. If comfort is what you want, there is nothing better thana hot corned beef sandwich. Can you imagine the agony I sufferknowing I can only have this on yet another trip to Montreal?The recipe is unknown and not shared so in California or anyother part of this world, no one has a clue. Montreal is home to French Canadian food. Some foods only servedat certain times of the year. Their foods are all delicious butI favor a few that I find irresistible. There is a meat piecalled Tourtiere Pie that is usually served at Christmas andafter the Midnight Mass. Good Lord, I could never wait to eatthis perfection once a year.
Luckily many restaurants offer thisdelight daily. Each restaurant along with every homemaker hastheir own proven recipe. I have yet to taste a Tourtiere pie Idid not love. In fact I searched for years to find and perfect arecipe which I shared in my second published novel, "Discoveriesof a Hidden Past." I will add my recipe at the end of thisarticle. The other French Canadian dish I love is a Maple Sugar pie. Thisdessert is very unique as it has the splendid taste of puremaple sugar. Canada has some of the best maple syrup producedtoday. Of course I must also mention the delightful and hardyPea Soup. This is made of yellow split peas and cooked to athick soup that can only be the best soup for a feeling ofcomplete comfort and satisfaction. There is a large Jewish population in Montreal and somewonderful tastes of the unhealthy foods; so we are told, can befound, and eaten to everyone's pure delight. Potato knishes,chopped liver, kasha varnishkes, potato varenikas, blintzes, andcheese begalla, and we all share in eating bagels, cream cheese,and lox. No bagels can compare with Montreal St Viateuer Bagels.They have a chewy texture and wonderful taste, almost worthvisiting for them alone. Most are found in local delicatessens. One food though that is unique is a Rib Steak at Moishe's on TheMain. This restaurant has been there since my childhood andstill remains a place for this unique steak and rare treat.Frequented by so many people you definitely need a reservation.Many of their extras include some of the Jewish style foods Imentioned above. Okay, I'm obsessed on food and all are for me comfort foods frommy past. I have shared them with you and I do hope the next timeyou visit Montreal you try some. Until then, my mouth will wateras I long for these delicacies and contemplate on how and when Imay take my next trip back to indulge once again. http://www.annelebrecht.com Tourtiére Pie 1-pound ground sirloin 1/4-pound ground pork 1/2 to 3/4 Cup ofcold water 1/2 cup of finely chopped onion 1/4 cup finelychopped celery 1/2teaspoon ground black pepper 1/2 teaspoondried savory 1/4 teaspoon grated nutmeg Pinch of cinnamon 1large potato cooked and mashed One double 9-inch pastry crust Ina large heavy frying pan, combine beef, pork, water and heat toboiling point. Add seasoning and spices then cover and simmerfor 1 ~ hours. Stir and check that mixture does not dry out, addwater if needed. Stir in the mashed potato and transfer themixture in to the bottom unbaked crust in a 9 inch pie plate.Place the top crust on top and seal. Cut slits to vent forsteam. Bake in a pre heated oven 400 degrees for 15 minutes thenreduce the heat to 375 degrees and bake an additional 25 minutesor until golden. This pie serves 6 and freezes well. Enjoy!
About the author:Anne Lebrecht is an author who lives in Southern California onBalboa Island. She has two published novels, "Memories of aForgotten Past" and "Discoveries of a Hidden Past." She alsowrites poetry, short stories and articles. Visit at her website: http://www/annelebrecht.com |
