From the Highlands and the Sea w. Cape Breton Casserole, Hogmanay Rich Biscuits, Aspy Bay Fried Smelts & more -- Vintage Cookbook TBT

Vintage Cookbook: From the Highlands and the Sea

Publication Details: McCurdy Printing, 1973

This wonderful cookbook that was compiled by the Ingonish Women's Hospital Auxiliary in 1973 is a look at recipes from Cape Breton, Nova Scotia.

Done in a classic community cookbook bare bones, ringed style, there are dozens of recipes grouped into sections like Soup & Chowder, Breads, Desserts, etc. There is also, needless to say, a fish section and a lot of seafood based dishes in every applicable section. Lobster, scallops, shrimp, cod (and codfish tongues), smelts, salmon and others are all represented in the book. The Festive Oyster Pie below is quite spectacular.

A lot of this is very hearty, old-school Eastern North American fare. The book even opens with a section devoted to porridge and gruel! There are recipes for rabbit, beef tongue, seal, baked beans, turnips, etc. as well as a wide array of casseroles and stews and recipes like Mother's Corn Fritters and Jessie's Old Fashioned Molasses Cookies.

Here we have included a real cross-section of what the book has to offer as well as highlighting many that had local place names like Aspy Bay or Englishtown attached to them. We have also added a biscuit recipe meant to help celebrate Hogmanay (Scottish New Year).

For fans of the drink there are also a couple of those, including the delightful sounding, whiskey based Aberdeen Welcome.

(click on images to enlarge)

Good Housekeeping's Fish and Shellfish Book w. Tuna Chowder, Broiled Swordfish Steaks, Clams Casino & more -- Vintage Cookbook TBT

Vintage Cookbook: Good Housekeeping's Fish and Shellfish Book 

Publication Details: Consolidated Book Publishers, 1958

Published in 1958 from the folks at Good Housekeeping Magazine this cookbook is entirely dedicated to fish and shellfish, the various methods of cooking them and the sauces, stuffings and sides that best accompany them.

As is generally the case of cookbooks from the 50s some of the recipes will seem quite dated to today's tastes, but there are many classics here as well that will appeal to fans of seafood. In some cases where the recipe is not bad, such as the Tuna Chowder, the accompanying photo is hilariously off-putting.

The book has some colour photos as well as many little whimsical illustrations. Here we are sharing the recipes and sauces for the dishes that had photos as well as a recipe for Clams (or Oyster) Casino because I love Clams Casino.

(click on scans to enlarge)

Tuna Chowder

Baked Stuffed Striped Bass w. Rice and Olive Stuffing

Broiled Swordfish Steaks w. Pineapple Chunks

Broiled Perch Fillets w. Tomato Halves and Cheese Sauce

Poached White Fish in a Spicy Tomato Pepper Sauce - Simple and Delicious

Today we are going to take a look at a technique for making fish fillets that is simple, delicious and perfect for the busy or beginner home cook.

This method works for any white fish like cod, tilapia, etc, though we used basa. You have to use skinless fillets. Basa, which we have featured before several times, is especially good as it absorbs flavors very well.

Here we poach the fish fillets over a tomato based, spicy sauce that you then serve with the fish when it is done. There is no searing, frying or flipping involved but timed right it will come out perfectly cooked.

You can even make this using frozen fillets though, of course, you have to increase the cooking time.

First you prepare the base poaching sauce.

Ingredients:

1 white onion chopped
1 medium red onion chopped
4 cloves of garlic minced
1 yellow hot pepper chopped
1-2 teaspoons red pepper flakes
1 large can diced tomatoes
1 cup dry white wine
salt and black pepper to taste

First, add some olive oil to a large saucepan and heat to medium high. Add the onions, garlic and yellow pepper and saute for 4-6 minutes.

Then add the full can of tomatoes, the red pepper flakes (to taste), the white wine and the salt and pepper. Bring to boil, then reduce the heat and simmer gently for around 10 minutes.

While you are simmering the poaching sauce, take out your fish fillets and season them. You can use a lemon-herb seasoning, Herbes de Provence or any number of variations. Or you can simply use salt, pepper and paprika. I used Cool Running Caribbean Spice and Garlic Seasoning with a few dashes of cayenne pepper.

Once you have seasoned the fish take your seasoned fillets and lay them down atop the sauce.

Turn up the heat and bring the sauce to a boil, then reduce heat, cover the saucepan (this is essential) and simmer for around 10 minutes for a fresh fillet or around 20 minutes for frozen.

When cooked, plate with rice and lemon wedges. Spoon the sauce over top of the fish and rice.

It is really that easy!

Enjoy.

See also: Basa Fish Seasoned, Pan-Fried and in a White Wine Shallot Sauce

See also: Fiery Veracruz Style Basa Fish

Basa Fillets in Spicy Tomato Sauce

We have already looked at a few recipes for Basa on this blog -- a mild and inexpensive Asian catfish that works with a wide array of sauces and flavours.


Today we are going to make basa by simmering it in a delicious and slightly spicy tomato and vegetable sauce.


To begin you want to chop up both 1 onion (medium to large) and one yellow bell pepper into slices. Heat some olive oil to medium-high heat and saute the onion and pepper slices, adding 2 cloves of minced garlic, in a large saucepan for around 4 minutes.

To this add 1 teaspoon of grated ginger, 1 teaspoon of freshly ground black pepper, 1/2 a teaspoon of cinnamon powder and half of a cinnamon stick, and salt to taste, stirring it all together for about a minute. Then add 1 can of whole plum or San Marzano tomatoes with the liquid. Blend this into the saucepan's contents, stirring constantly, for around 2 minutes.

Then add 1-2 scotch bonnet peppers that have been sliced down the middle. Do not slice the pepper in half. Simply cut it lengthwise on one side with a knife so that the inside seeds are exposed. Add the pepper to the mix. 1 pepper will make for a mildly spicy dish, while 2 will be that much more intense!

Finally, add 1/4 cup of V8 vegetable cocktail and stir in. Bring it all to a boil and then reduce heat and gently simmer for 10 minutes stirring occasionally.

Meanwhile, take 3- 4 medium sized basa fillets and slice them into 2-3 inch pieces. 

Add the basa pieces to the tomato sauce in the saucepan along with around 1/4 cup of white wine. You want enough liquid and sauce to just cover the basa pieces. Bring to a boil again and again reduce the heat and simmer for around 10-12 minutes or until the basa is cooked to your liking. 

When done, remove the cinnamon stick and the peppers from the pan and serve the fish in the sauce atop rice. The dish goes perfectly with a squirt or two of lemon, a Greek style salad and some white wine. It is one of my truly favourite fish dishes! 

Enjoy. 

See also: Lemon Baked Basa Fillets

See also: Basa Fish Seasoned, Pan-Fried and in a White Wine Shallot Sauce

Lemon Baked Basa Fillets

Previously on the blog we took a look at how to pan-fry the delightfully mild yet flavorful and versatile Asian catfish Basa. Basa has seen increasing popularity and availability of late thanks in part to the fact that it is remarkably affordable.

Today we are going to revisit basa, only this time we will be baking it.

Basa lends itself to a number of different seasoning blends or baking methods, but today ours will be tart and lemony, as well as slightly spicy. This recipe is for fresh boneless and skinless fillets.

The first step is to lay out your basa fillets on a aluminum foil lined shallow baking pan. Brush each evenly with around a teaspoon of olive oil.

Then sprinkle over the fish paprika, garlic powder and cayenne pepper. Finally season with salt. I like to season rather liberally with all of these seasonings, but you can adjust each according to your whims and tastes.

After you have seasoned them, squirt over each fillet the juice of one half lemon. If you have smaller pieces than those pictured, you may want to use slightly less.

Place the fish in an oven preheated to 425 and cook for 12-15 minutes depending on thickness and taste. As with all fish, avoid overcooking to avoid a dry plate of fish!

I like to serve these with extra lemon wedges, rice and a chilled white wine.

Watch for a future return to basa with both an Asian inspired sauce and a breaded option soon to be on the menu!

Enjoy.

See also: Basa Fish Seasoned, Pan-Fried and in a White Wine Shallot Sauce

See also: Montreal Steak Spice Salmon Fillets