Savoury, Spicy Goulash inspired by Winnipeg

The food arrived, the hot steaming fragrance of it filling the room, savoury and varied and as spicy as an adventure, rich with the treasured cooking-lore of the whole of Europe . . . Soup came first. But this was merely to prepare the guests for the more serious business of eating. Immediately after, there appeared an enormous bowl of chicken goulash, steaming hot in its red sauce of paprika, with great fat globules floating on the surface. As a side dish for soaking up the gravy there was a mound of home-made noodles, accompanied by small green gherkins with flesh clear as glass from their long immersion in brine, with the pungent aroma of dill and garlic and the young tender leaves of horse-radish.

John Marlyn’s Under the Ribs of Death, 99

Recipe Notes (by Alexia Moyer)

This passage from John Marlyn’s Under the Ribs of Death – set in Winnipeg’s North End – is a favourite of mine.

Those moments in which protagonist Sandor Hunyadi takes pride in his community’s output are few. This is one of them. There is no embarrassment or dissimulation here. This table of delicacies the result of the skill, generousity and ingenuity of Frau Hunyadi and her neighbours – is not found wanting. There is only pleasure and satiety.

Admittedly, I also chose this passage because I wanted to make goulash. Or, more precisely, eat it.

I started with 3 peppers, chopped.

5 cloves of garlic, minced.

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Kanadian Eggs, Fried Sunny Side Up


This is Gwendolyn MacEwen’s recipe for eggs. And she is adamant that these eggs be Kanadian “not Zeus or Easter Bunny” (31). Why Kanadian eggs? Margaret Atwood, who collected MacEwen’s recipe for The CanLit Foodbook: A Collection of Tasty Literary Fare, provides a helpful editorial note.

This is an “anti-mythological variety of egg, which, however, can cross the line and become a REAL or mythic egg if you can manage to achieve the right frame of mind”(31).

This is a lot to take in before breakfast. I say, eat the egg while it’s hot and then we’ll talk about it.
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Capital Meals: Sampling Canada

Introducing our new series of blog posts on Capital Meals. The first post in the series is called Entrées through Ottawaand is set to come out on January 26, 2015. Follow our RSS Feed, or add us on Twitter @canlitfare, Like Us on Facebook, or Google+ to keep up to date with the Capital Meals: Sampling Canada Project.

Photo Credit: Shelley Boyd


Written By: Robyn Clarke


Oeufs Carême

I stick as closely as possible to Maman’s French menus, but I can’t say that I haven’t experimented with a few new concoctions, like Escoffier’s newly invented Pêche Melba and another highlight of French cuisine, a dish called Oeufs Carême. It was canonized by Marie-Antoine Carême, who cooked for Talleyrand, George IV and for Czar Alexander I. Maman always said that Carême’s five-volume encyclopedia was her Bible, but to my knowledge she never tried stuffing an artichoke with an egg and spreading sweetbreads and pickled tongue overtop.

From Joyce Wayne’s The Cook’s Temptation

Recipe Notes (by Alexia Moyer)

Stuffing an artichoke with an egg and spreading sweetbreads and pickled tongue over top is not as easy as it sounds.

There are artichokes to denude

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