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Posts Tagged ‘MacKenzie River’

On our paddling trip, S&G brought along a magnificent cast iron camping pot.  We used it for everything from eggs and bacon to soups, cakes to stews.  Given we were carrying the majority of our food, our diet was heavy on the dried lentils, rice and beans.  We had planned a feast to celebrate Canada Day – aloo gobi with lemon cake.   While the day began promising with multiple sightings of loons and beavers, our dinner plans, however, were foiled by high winds and a thunderstorm prematurely pushing us off the lake.

Making our feast of Aloo Gobi and roasted Northern Pike.   It was a happy reunion for Sitelle and I - our first time cooking together in over a year!!

Making our feast of Aloo Gobi and roasted Northern Pike. It was a happy reunion for Sitelle and I – our first time cooking together in over a year!!

We ended up making the aloo gobi a few nights later.  We procured the cauliflower and potatoes from the bottom of our canoe barrel to make the curry. The curry is a perfect camp meal – relatively quick to make, filling, and tasty.   We feasted on the Aloo Gobi along with our roasted pike!

While we made this curry over a campfire, it is something both Sitelle and I have frequently made at home over a stove!

Aloo Gobi

Makes enough aloo gobi to serve 10
Aloo Gobi

Ingredients

Canola oil

2 onions, chopped

3 cloves garlic, diced

Spoonful of cumin seeds

Spoonful of tumeric

Spoonful of vegetable bouillon

Cardamom pod

5-6 potatoes, cut into 1 inch cubes

1 cauliflower head, cut into florets

1 green pepper, cut into ½ inch squares

1 yellow pepper, cut into ½ inch squares

1 cup frozen green peas

1 cup coconut milk

½ cup dried coconut flakes

Salt and pepper to taste

Directions

Over medium heat, saute onions and garlic in oil until lightly brown.  Add spices and cook until fragrant.  Stir in potatoes, cauliflower, peas and peppers.  Fill pot with water until all the veggies are barely covered.  Cover and simmer until vegetables are tender, about 40 minutes.  Stir occasionally while simmering.  Before serving, stir in the coconut milk and coconut flakes. Adjust seasoning to taste!

Delicious served on its own, with some naan bread,  or over a bowl of rice.

Bon appétit!
Catherine

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Roasted Northern Pike

As many of you know, for the past year Sitelle (chef extraordinaire and my partner in crime when it comes to writing Gourm(eh?)) and her partner have been living in Hayriver, a small community in the North West Territories.  After their year-long placement, they embraced the incredible opportunity of paddling the whole of the MacKenzie River, Canada’s longest.  It runs from Great Slave Lake up to the Arctic Ocean. 

 

Along with four other friends, I had the pleasure of joining S&G during the first leg of their journey.  Over 13 days, we paddled 80 km along the south shore of Great Slave Lake and 300 km down the Mackenzie River to Fort Simpson.  Our journey was special – despite the multitude of mosquitoes and bulldogs, we loved every second we spent in the North.

Image

Sun setting over the MacKenzie

 

Our paddling days were long – ranging from 30 to 55 km each day.  We thus needed ample delicious food to keep us going.  The menu was surprisingly varied, given we carried most of the food we needed for the 13 days (although we did have one opportunity in Fort Providence to bulk up on some fresh foods and GORP).  While we had not planned on catching fish, we were secretly hoping we would be lucky enough to supplement our meals.

 

Our first opportunity to fish came a few days into our journey.  After paddling until nearly 2am in the midnight sun, we stopped at Dog’s Island at the mouth of Mill’s Lake.  On the island, we wisely decided to take a rest day.  We caught four fish for the seven of us (including my first-ever fish!) – all beautiful Northern Pike ranging 16 to 24 inches.  

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Catching the Pike!

 

We served the fish in the simplest way possible.  Mere hours after catching the fish, they were grilled over the fire and served sprinkled with salt. We hungry paddlers quicly devoured all four of the succulent fish!

 

 Roasted Northern Pike  

Each fish serves 2 generous portions

Image

Roasting our beautiful Northern Pike over the campfire

 

Ingredients

1 whole fresh Northern Pike, gutted and cleaned (or any whole fish of your choosing)

Salt to taste

 

Directions

Cook on grill over campfire.  Flip after 10-15 minutes depending on strength of flames.  Remove from fire when fish is cooked through and skin is charred.

 Serve hot, sprinkled with salt to taste.  A delicious camp meal 🙂

 Bon appétit!

 

Catherine

 

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