For whatever reason, today my email box contained two references to Canadian cusine.
One was from a foodie friend here on the island (he's even written a cookbook) that gives me a hard time about (a) being of Scandahoovian descent and supposedly only eating white-colored food and (b) being a Closet Canuck.
He sent me a recipe for Grout Buns that he found in an unnamed Canadian publication. Grout buns? The description says it's "a traditional recipe from Newfoundland and is often taken for lunches while fishing. Good warm or cold." So here ya go!
Grout BunsAnd just in time to wash it all down, Cookin' Canuck to the rescue! I subscribe to this fun food blog since after all, we have the same last name.
3 c. flour
1 t. salt
3 T. sugar
1 c. butter
2 beaten eggs
6 T. sour cream
1 pkg. yeast
1/4 c. water
1 t. sugar
Mix as you would pie dough and place in fridge for 2 hours or overnight. Roll dough 1/4" or less thick. Cut into 2-3" squares and fill with meat mixture. Make into a ball and let rise for 1/2 hour. Bake at 350F for 20 minutes or until lightly brown.
1 lb. hamburger meat
1 onion chopped
1/3 head cabbage chopped
1/3 stalk celery
Salt and pepper to taste
Fry all together, drain and cool thoroughly before putting in dough.
Dara Michalski is the author of Cookin' Canuck, and her latest recipe is for a Kamikaze Cocktail or Shot. Let the weekend begin, one shot at a time!
FRANK is the restaurant at Toronto's Art Gallery of Ontario where I enjoyed a Waldorf Salad, Pommes Frites and Rose Wine. Sue Frause photo.