Unfortunately this is the only Métis cookbook I own. I am a bit surprised that there aren't more Métis, Aboriginal or Canadian cookbooks. There are many things we can learn from ancestral, regional, provincial cuisine. Food history... or the history of food is important to culture, identity and acceptance. Not only "you are what you eat", you are what you cook and bake. It is our first memories of food and the home kitchen that carry us through holiday seasons, special get togethers, and daily life. Passed down from generation to generation. The sharing of food, stories and laughter and the most powerful... smell. Those strong culinary memories, whether homemade or pre-made, gives us our culinary inhibitions to go forward with positive energy to create and re-create inside our kitchen. To feed our families and friends.
This cookbook was created by the National Aboriginal Health Organization and the recipes are more modern with a traditional flair. This book is a testament to the Métis mothers of the past who always found a way to throw together a great meal. Who chose ingredients solely based on the seasons and what was at hand. They relied on hunting, gathering, farming, and fishing and in harsh winter conditions canning preserves were their staple. They had a more practical way of looking at food.
The Métis cookbook has great information, helpful tips and the recipes are broad so there is something for everyone. Under the Teas and Home Remedies chapter there is a sub chapter called Aboriginal Healing which I really like. I wanted to share these two recipes from the cookbook:
Tangy Coleslaw
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In a bowl place:
1/2 cup light mayonnaise
1/2 cup apple cider vinegar
1 to 2 teaspoons white sugar
4 teaspoons dill seed
salt and pepper to taste
1/2 head of shredded cabbage
1 each green, red, and yellow pepper, diced to thinly julienned
3 green onions, sliced
- Whisk together mayonnaise, vinegar, sugar, dill, salt and pepper.
- Mix together shredded cabbage, peppers and green onions.
- Toss with dressing.
- Refrigerate until ready to serve.
This recipe is quite unique so I wanted to share it too...
Dandelion Syrup
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Makes 4 cups
50 Dandelion flower heads, untreated with chemical spray
1 lemon
8 cups water
5 cups white sugar
-Put dandelion flower heads in a large sauce pan.
-Squeeze in the juice out of the lemon and add water. Bring to a boil.
Cover and simmer for 1 hour.
- Remove from the heat and let stand over night, covered.
- Strain, return the liquid to a clean saucepan, and add white sugar.
Stir well and bring to a boil.
- Reduce heat and simmer for 1 and 1/2 hours or until it reaches the consistency of maple syrup.
-Store in a sealed, sterile jars in the refrigerator. Serve over waffles or pancakes.