The event featured a stage show with 3 cooking demonstrations by Elizabeth Baird and Emily Richards, Brad Johner singing, one act of the play Dry Streak written by playwright Leann Minogue and host/comedian Bridgette Gall. After the event guest enjoyed a Saskatchewan made reception and marketplace.
Media Release for the Event:
Encore – Celebrating Home Grown Goodness
We love to watch people cook! The success of the Food Network and programs like Canadian Living Cooks is testament to this and the basis of a new culinary event. ENCORE - Saskatchewan’s Dinner Party to be held at the Centennial Auditorium in Saskatoon on Friday October 29, 2004 features an onstage cooking show and celebrates the food we produce.
As a warm up to the event, the entertainers agreed to share some of their favourite recipes using ingredients grown on the prairies.
Headliners Elizabeth Baird and Emily Richards from Canadian Living will cook on stage using local ingredients. The on stage recipes include appetizers, main course and dessert. As a bonus they are also sharing a favourite Lentil Salad recipe that also includes wild rice with Western Producer readers.
Brigitte Gall, prairie girl and comedian will host the event. Much of her funniest material is based on her years growing up in Creelman and Regina. Brigitte wanted to share some of her family favourites but joked about the backlash if she released secret family recipes. As a young woman on the family farm, she did her share of cooking during harvest, delivering the food to the workers in the field, and returning home to wash dishes before tackling her homework. She loves Saskatoon berry pie and ate a lot of perogies and cabbage rolls in her youth. She says, “You know you’re in a Saskatchewan grocery store when you see heads of pickled cabbage at the produce counter. You don’t see that in Toronto.”
Brad Johner adds musical flavour to the event. Brad now has a successful solo career after performing as one of the acclaimed Johner Brothers in the 90’s. Brad shares two of his family’s favourite comfort food recipes. He also likes to dabble in cooking and particularly enjoys eating Saskatchewan fish and wild game. Brad is excited about performing at ENCORE 2004 commenting that anytime you combine food with live entertainment, you will have a fun evening.”
Rounding out the stage show is an excerpt from the drama Dry Streak, written by Saskatchewan farm girl Leeann Minogue. Dry Streak’s plots how a farm family changes and copes when a son returns to the farm with his girlfriend, a city girl and vegetarian. Leeann shares two recipes
After the stage show, the event continues with a reception, Sask Made Market place and cooking demonstrations by up and coming Saskatchewan chefs.
Enjoy these recipes from our performers!
Hot off the success of their own show, Canadian Living Cooks, the team of Elizabeth Baird, food editor at Canadian Living Magazine and Emily Richards will cook onstage using locally produced ingredients. They also shared this Lentil Salad recipe as a warm up to the main event. It is one of their favourites.
1/2 cup(125 mL) WILD RICE
2/3 cup (150 mL) GREEN LENTILS
1/2 cup (125 mL) ORZO PASTA
1/2 cup (125 mL) CURRANTS
1/4 cup (50 mL) FINELY CHOPPED RED ONION
1/3 cup (75 mL) SLIVERED ALMONDS, TOASTED
1/4 cup (50 mL) WHITE WINE VINEGAR
1 tsp (5 mL) GROUND CUMIN
1 tsp (5 mL) DIJON MUSTARD
1/2 tsp (2 mL) EACH GRANULATED SUGAR, SALT AND GROUND CORIANDER
1/4 tsp (1 mL) EACH TURMERIC, PAPRIKA, NUTMEG AND GROUND CARDAMOM
Pinch EACH CINNAMON, GROUND CLOVES AND CAYENNE
1/3 cup (75 mL) CANOLA OIL
In large pot of boiling salted water, cover and cook wild rice until tender, about 35 minutes. In separate saucepan of boiling salted water, cover and cook lentils until tender, about 25 minutes. In third saucepan of boiling salted water, cook orzo until just tender, about 5 minutes. Drain rice, lentils and orzo; transfer to large bowl. Add currants and onion; set aside. Dressing: In small bowl, whisk together vinegar, cumin, mustard, sugar, salt and spices; whisk in oil. Pour over rice mixture and toss gently. Let salad cool completely; cover and refrigerate for up to 4 hours for flavours to blend. (Make-ahead: Refrigerate for up to 1 day.). To serve, sprinkle with almonds. Makes 6 servings.
Substitution: You can replace that long list of spices: coriander, turmeric,
paprika, nutmeg, cardamom, cinnamon, cloves and cayenne with 2 tsp (10 mL)
or up to 1 tbsp (15 mL) mild curry paste. Add the cumin as indicated in the
A family favourite from Brad Johner.
1 BEEF ROAST
1/2 cup (125 mL) SOYA SAUCE
1 CLOVE OF GARLIC
1 tsp (5 mL) DRY GINGER
1 tsp (5 mL) CANOLA OIL
1/4 cup (50 mL) BROWN SUGAR
1 cup (250 mL) PINEAPPLE BITS (SAVE JUICE FOR SAUCE )
1 tsp (5 mL) CORNSTARCH
Cut roast into 2”X 3”X 1” pieces (roughly). Combine soya sauce, garlic, ginger, canola oil, brown sugar and pineapple bits. Marinade for two hours in the refrigerator. Bake for two hours at 325 F (160 C). About 20 minutes before done, add cornstarch to juice from pineapple bits. Add to pan. Serve with rice.
Spaghetti Cheese Bake
A family favourite from Brad Johner.
1/2 lb. (250 g) SPAGHETTI
1 cup (250 mL) CHOPPED ONION
1 lb. (500 g) HAMBURGER
1 Tbsp. (15 mL) CANOLA OIL
1 CAN CREAM OF MUSHROOM SOUP
1 CAN TOMATO SOUP SOUP
1/2 cup (125 mL) WATER
1 tsp. (5 mL) SEASONED SALT
1/4 tsp. (5 mL) PEPPER
2 cup (250 mL) GRATED CHEDDAR
1/2 cup (125 mL) BREAD CRUMBS
2 Tbsp. (25 mL) BUTTER
1/4 cup (50 mL) GRATED CHEDDAR
Cook spaghetti. Scramble fry onion and hamburger in canola oil. Add mushroom soup, tomato soup, water, seasoned salt and pepper. Simmer slowly, uncovered for 10 to 15 minutes. Add first amount of cheese. Stir to melt. Mix with cooked spaghetti. Put into greased casserole. Mix bread crumbs with melted butter. Stir in remaining cheese. Sprinkle over top. Bake uncovered at 350 F (180 C) for 20 - 30 minutes or until hot and browned. This recipe can easily be doubled and frozen.
This recipe can be non-alcoholic or alcoholic depending on your tastes.
8 cups (2 L) UNCOOKED RHUBARB
8 cups (2 L) WATER
4 cups (1 L) SUGAR
1 CAN FROZEN CONCENTRATED LEMONADE
1 CAN FROZEN CONCENTRATED ORANGE JUICE
Bring water and rhubarb to a boil. Stir for 5 to 10 minutes until the rhubarb is mushy, then strain the mixture through a cheesecloth. Add the sugar and frozen concentrates to the liquid. Add alcohol if you like – vodka or cherry brandy work well. Freeze solid. To serve, mix in glasses with club soda or Seven-up. The leftover rhubarb can be used in place of apple sauce in your favorite low-fat cake recipe.
Karen’s Mom’s Apple Slices
Leann’s husband loves this recipe for “flat pie” because he can eat it with his hands while he’s in the tractor.
2 1/2 cups (625 mL) FLOUR
1 Tbsp. (15 mL) SUGAR
1 tsp. (5 mL) SALT
1 cup (250 mL) LARD
2/3 cup (150 mL) MILK
1 CAN APPLE PIE FILLING
1 EGG YOLK
Mix together flour, sugar, salt, lard, and milk. Roll out half of the dough to fit a small cookie sheet. Cover with apple pie filling and sprinkle with cinnamon. Roll out the rest of the dough to cover. Brush the top with the egg white and sprinkle with sugar. Bake at 400F (200 C) for 30 minutes. Cool, and cut into slices to serve.