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Livre de recettes Déjeuners et collations

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Livre de recettes Déjeuners et collations

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CSSSPNQL

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CSSSPNQL

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Nunavik Regional Board of Health and Social Services

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Mamaqtut - Inuit Healthy Living Cookbook

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Mamaqtut - Inuit Healthy Living Cookbook

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Bakeapple Jam a.k.a. Cloudberry Jam. A 2 ingredient Newfoundland fave!!

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Bakeapple Jam. Known elsewhere as Cloudberry Jam, this uniquely flavoured Newfoundland berry makes the most prized and coveted jam in only 2 ingredients.

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Step One: Extract berry juice
Combine eight cups crowberries and one cup water. Crush berries with potato masher or similar tool. Bring mixture just to a boil and simmer ten minutes, watching carefully. Strain cooked berries through a jelly bag (or several layers of cheesecloth, available in the canning section of most stores) and in a colander. Let the juice drip into a large bowl. For clear juice, do not twist or squeeze bag or cheesecloth.
Step Two: Make syrup
Combine bery juice, sugar, and lemon juice in a saucepan. Using a candy thermometer, heat ingredients to 160o F but do not allow the mixture to boil. Serve right from the stove to top off pancakes, waffles, or ice cream, or store in a jar with tight-fitting lid for up to six months in the refrigerator.
For long term storage; fill sterilized jars with hot syrup leaving ¼ inch headspace. Wipe rims and add prepared two-piece lids. Process five minutes in boiling water bath.

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Héritage culinaire des Anicinabek de Lac Simon

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Héritage culinaire des Anicinabek de Lac Simon

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Anicinabezekwan - Héritage culinaire des Anicinabek de Lac Simon de La Communauté Anicinabe De Lac | Essais | Sciences sociales | Librairie Hannenorak | Acheter des livres papier et numériques en ligne

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Ce livre n’est pas un livre de recette. Il s’agit d’une incursion dans l’héritage culinaire de familles anicinabek de la communauté de Lac Simon. Les Anicinabek cuisinent surtout « à l’œil,…

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Conseil des Abénakis d'Odanak

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Nd’adbokwa / Je cuisine | | Librairie Hannenorak | Acheter des livres papier et numériques en ligne

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Un réseau de plus de 100 librairies, plus de 500 000 livres papier ou numérique, une expertise inégalée. Acheter local sur le Web, c’est possible!

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Pikoodinigan, the way kokom used to make | CBC News

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Kitigan Zibi chef Cezin Nottaway, co-host of the new culinary documentary series Red Chef Revival, shows us how to make granny’s maple toffee.

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Share your videos with friends, family, and the world

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New web series explores path to reconciliation through Indigenous cuisine

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A travel web series that explores how Indigenous cuisine can be a path to reconciliation across Canada has its premiere tonight.

Red Chef Revival features three chefs, each travelling to different Indigenous communities across the country, to learn about the culinary methods unique to each community's traditions.

Filmmakers of the series say it's styled after the programs hosted by the late Anthony Bourdain, mixed with samplings of Chef's Table, a Netflix documentary style series, which profiles world renowned chefs and their unique culinary styles.

"When sharing food you're inviting people to sit down and have conversations where there's no judgments," Algonquin chef Cezin Nottaway told CBC.

Nottaway joins Rich Francis and Shane Chartrand as co-hosts of the series. Each will be featured in two episodes as they travel to Indigenous communities across Canada to experience traditional cuisine.

Beaver tail, seal and cougar are just some of the ingredients to be sampled as the chefs explore and share their own discoveries and traditional stories with viewers.

'We've always lived off the land'

Nottaway grew up cooking in the bush of Parc de la Verendrye, Que., snaring rabbits, hunting moose and fishing with her family until she was about 13 years old.

She says she was lucky to grow up with traditional knowledge and knowledge of the land she came from, which helped her gain perspective as to who she was as an Anishinaabe person.

After seeing Nottaway being featured in the New York Times for her culinary prowess, flimmaker Ryan Mah reached out to her to pitch the idea for Red Chef Revival and ask whether she was interested in joining the team.

She agreed and says that filming the series was a life-changing experience because it came at a point in her career where she was questioning whether she wanted to remain in the culinary world.

The pressure of running her business, Wawatay Catering, was weighing on her both physically and mentally, but travelling to the west side of the country gave Nottaway time to reflect on her choices. She soon realized she was right on track.

"I've experienced some situations where people were offended about me eating like a beaver, and I'm like, 'Dude, my ancestors lived off this,'" Nottaway said.

"I hope that viewers will learn that we as Anishinaabe people, we live off the land we've always lived off the land and will always live off of it."

Modern cuisine, old traditions

The idea for Red Chef Revival came while filmmakers Ryan Mah and Dan Berish were filming a segment for Indigenous tourism with chef Rich Francis.

Francis was telling them about his passion to rediscover Indigenous cuisine, and that idea became the impetus for the series.

"There's not a whole lot online about what defines what Indigenous cuisine. I think that's why we fell in love with Rich's story," Mah said.

The focus on farm-to-table cuisine is trending in the food scene, Berish said, but he recognizes the roots of that go back to older traditions.

"When you think about it, Indigenous cuisine is all of those things," Berish said. "So for us it's really just about giving Indigenous cuisine its proper place in the Canadian food scene."

Red Chef Revival, created in partnership with Telus STORYHIVE, will be available on the STORYHIVE YouTube page after the premiere, with a new episode being posted each week.

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Path to reconciliation through Indigenous cuisine explored in new web series | CBC News

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Red Chef Revival explores the relationship between food and reconciliation through the experiences of three Indigenous chefs who travel across Canada to discover traditional cooking.

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Gastronomie des Premières Nations — Librairie Hannenorak

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La cuisine de Martin Gagné, chef exécutif du restaurant La Traite de l’Hôtel-Musée Premières Nations de Wendake, se veut un hommage à la culture des Premières Nations et à leurs traditions culinaires. La démarche professionnelle de ce chef consiste principalement à adapter au goût du jour le garde-manger traditionnel provenant d’une culture méconnue, mais faisant …

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Micah Arreak, Annie Désilets, Lucy Kappianaq, Glenda Kripanik, Kanadaise Uyarasuk

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“Food is life. Food is the key to vitality, goodness, happiness, and a strong body and mind.”
Compiled by five women living in Igloolik, Nunavut, this collection of recipes brings together healthy traditional country foods—like seal, Arctic char, and caribou—with store-bought produce to create delicious meals that can be an alternative to pre-packaged foods. With details on food safety and storage, as well as information on how to build a healthy, nutritious diet, this book will help even novice cooks feel empowered to begin cooking from scratch at home. With tasty recipes from the land and sea—from Arctic char pizza to caribou chili—this beautifully photographed cookbook provides wholesome, hearty meals that will become family favourites for years to come.

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Disponible en Français/Inuktitut

Available in English/Inuktitut

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Livre de recettes familial / ᓄᓇᕕᒻᒥ ᐃᓚᒌᓄᑦ ᓂᕐᓯᐅᑏᑦ – Publications Nunavik

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From Eeyou Istchee

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Northern Flavours - Cookbook (English Version) - Books - Product - Online Shop - Useful information - Discover the true north in Eeyou Istchee Baie-James

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Northern Flavours - Cookbook (English Version) - Books - Product - Online Shop - Useful information - Come explore the vast expanses of land. Meet friendly people who invite you to escape from it all. Lots to do: festivals, hiking, fishing, events, hydroelectric facilities to name a fe

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Par Lysanne O'Bomsawin

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Essayez cette succulente recette de sagamité de Lysanne O’Bomsawin.

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Toolkit

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Indigenous-owned catering to provide food services at Espresso Hotel in Montreal

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In a move to improve quality and cultural safety of food services for our clients in Montreal, Indigenous-owned catering companies are taking over the operation of La Perle Bleue, the restaurant at Espresso Hotel in Montreal.

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PachaMama - Cuisine des Premières Nations

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PachaMama - Cuisine des Premières Nations

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Bien plus qu’un livre de recettes, PachaMama - Cuisine des Premières Nations traite d’échanges, de reconnaissance, de culture, de traditions, à travers un prisme bien particulier, celui de l’alimentation et des habitudes culinaires des peuples autochtones. Parce que c’est autour de la table, en partageant le repas de quelqu’un, qu’on peut vraiment échanger avec lui et ainsi apprendre à mieux le connaître.

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Les techniques et méthodes de conservation alimentaire

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Les techniques et méthodes de conservation alimentaire

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Vivre en ville

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Lysanne O’Bomsawin, la chef qui fait revivre les traditions culinaires autochtones

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Les Fêtes et rien d’autre! | Depuis plus de 10 ans, dans la communauté abénaquise d’Odanak, en Mauricie, la chef cuisinière Lysanne O’Bomsawin perpétue les traditions culinaires de son peuple. La tâche n’est pas mince, même pour une femme qui baigne depuis sa plus tendre enfance dans la culture abénaquise.

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Nunavut Healthy Eating

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Nunavut Healthy Eating

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Nunavik Regional Board of Health and Social Services