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.

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Baked Salmon with a Sour Cream, Dijon and Dill Sauce

with Natalie

Today we are going to take a look at a recipe for baked salmon that uses a two-temperature method for cooking and that is served with a delicious sour cream, Dijon and dill sauce.

This is a very easy dish to make but it delivers a main that seems far more complex. Our favourite kind of cooking!

To begin you want to make the sauce that will go on the salmon at the end. It is good to make it a little bit before you start cooking the salmon to let the flavours blend. If you are making the sauce more than 30 minutes prior to cooking, however, you should refrigerate it and then bring it back to room temperature while the salmon cooks.

Sauce Ingredients:

1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 heaping teaspoon dried dill weed (If using fresh dill double the portions)
1 heaping tablespoon copped capers
Juice and zest of 1/2 lemon
dash or two (or to taste) of cayenne pepper
Salt and pepper to taste

Blend these ingredients thoroughly together in a bowl.

Once you have made the sauce take one large piece of skin-on salmon and place it in a shallow baking pan lined with aluminum foil. Season the salmon with salt, pepper and dried dill weed. Then drizzle some olive oil over the salmon. Let sit for 15 minutes.

Place the salmon in an oven preheated to 400 degrees and cook for 10 minutes. Then increase the temperature to 450 and cook for 5 or 10 minutes more depending on thickness and your desired doneness.

Serve cut into individual portions topped with the sauce and extra lemon wedges. This goes perfectly with a side of seasoned egg noodles or rice.

Enjoy.

Quick and Easy Pan-Fried Salmon Burgers

Today we are going to take a look at how to make salmon burgers that uses mayonnaise and Dijon mustard to deliver up very moist patties with a nice crunch. These are truly easy to prepare and are a terrific way to use canned salmon.

The ingredient amounts we are using here will make 5-6 large patties. I like to make salmon burger patties on the larger size as that way they will not dry out during cooking and, unlike with beef, lamb or chicken burgers, there are no concerns around the burgers being too rare.

Ingredients:

2 large cans pink salmon (400-500 grams each)
5 heaping tablespoons mayonnaise
1 heaping tablespoon Dijon mustard  (Use the extra hot variety if you like, I think it kicks the flavour up a notch!)
1 egg
juice of 1/2 a lemon
1/3 of a red onion, minced
2 tablespoons fresh parsley, chopped
2 tablespoons curry powder
1-2 teaspoons cayenne pepper (optional)
1 teaspoon mustard powder
1/2 cup breadcrumbs
salt and pepper to taste

To begin, drain your salmon cans of all liquid and put the salmon into a large mixing bowl. Add all the other ingredients blending as you go.

Once you have added everything use your hands to toss and mash it all together until it is thoroughly blended and thickened. If you are finding it will not hold together as much as you like you can add more breadcrumbs as necessary. Then shape the mix into patties that are your desired size.

Heat some olive oil in a large pan to medium high.

Add your patties so that they are not touching. Do in batches if necessary.

Fry the patties until they are crunchy and golden brown on each side as well as heated through. This usually takes 6-7 minutes a side (12-14 total) flipping once. Keep an eye on them as they cook as you want to make sure they do not burn. Reduce heat if needed.

Once they are done serve on a bun topped with whatever you like. I think the flavours go well with some more red onion and some tomato on top with maybe an extra squirt or two of lemon. I also like to mix some mayonnaise with a habanero style hot sauce as a sauce, though tartar sauce is also a terrific, classic topping.

Enjoy.

See also: Lamb & Chicken BBQ Burgers

See also: The best canned tuna or salmon salad sandwich recipe

See also: The Leviathan Sauerkraut & Horseradish Double Pork & Beef Burger!

St. John's Folk Choir Treasured Recipes w. Spanish Franks, Cranberry Cake, Molasses Pull Toffee & more -- Vintage Cookbook TBT

Vintage Cookbook: St. John's Folk Choir Treasured Recipes

Publication Details: Gateway Publishing, 1974

Published to raise money for the St. John the Apostle Anglican Church folk choir in Kingston, Ontario, this cookbook is similar in tone and layout to the last one we looked at on this feature Strathroy Middlesex General Hospital Women's Auxiliary Centennial Cook Book w. Fruit Cake, Captain's Casserole, Crabmeat Souffle & more -- Vintage Cookbook TBT. The choir was made up of teenagers who, of course, performed at the church, but who also performed at festivals and even, apparently, a local penitentiary.

The cookbook was divided into the expected sections from "Salads, Vegetables and Soups" to "Meat, Fish and Poultry" to "Desserts", etc. It also includes a lot of advertising from local businesses including one from a Datsun dealership.

Remember Datsuns?

The recipes are very 70s. "Oscar's Onion Soup" uses cheats but looks pretty tasty. Many of the desserts, cakes and pies use classic techniques and ingredients that would stand up very well. There are mains that look quite good, even some of the very simple ones like the "Oven Barbecued Chicken". 

Others, sometimes on the same pages, look...well...they look like what you would expect recipes with names like "Spanish Franks" and "Hawaiian Supper" to look.

The book also had the expected pages of tips. We have posted a couple here including one about the many uses of vinegar!

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