Country Cooking

Country Cooking

Our own 50 states are home to an amazing array of superb home cooks (present company included), but there’s a large land mass up North filled with kitchen experts who can turn out a Buttermilk Pot Roast or Black Bean Soup with Ham that will make you beg for more. Country Cooking brings together thousands of recipes from inspired cooks like you, kitchen-tested by the editors of Harrowsmith magazine, Canada’s premier magazine on the country life. With classic food photography and 2,151 recipes peppered with contributors’ reminiscences and tips, there’s plenty to love:
• Breakfast & Snacks
• Eggs & Cheeses
• Soups & Chowders
• Salads & Vegetables
• Beans & Grains
• Fish & Seafood
• Poultry & Game
• Meat (Ritta Wright’s Favorite Pork Spare Ribs are such a hit with her family that all of her married children have requested the recipe.)
• Pasta
• Baking (When Alice O‘Connell was a girl, she took notes when her grandma cooked to preserve her recipes. Now everyone can enjoy her perfect brownies.)
• Preserves
• Desserts
• Beverages
• Holiday (Michelle Solohub’s grandparents brought the recipe for the rich, filled cookie called Calsengel with them when they moved to America from northern Italy in 1910.)


TRY THIS SAMPLE RECIPE FROM COUNTRY COOKING

Sweet & Sour Pork with Peaches
1 ½ lbs boneless pork, cut into one-inch pieces
2 Tbsp soy sauce
3 Tbsp oil
1 clove garlic
2 onions, cut into eighths
1 green pepper, chopped
½ cup sugar
2 Tbsp cornstarch
¼ tsp salt
1/3 cup vinegar
2 Tbsp tomato paste
2 cups sliced peaches
1 large tomato, cut into wedges

Toss pork cubes in mixture of soy sauce and one tablespoon of oil, then marinate for 15 minutes. In large skillet, brown garlic in 2 tablespoons of oil over medium heat. Remove garlic. Brown pork cubes in garlic-flavored oil, then reduce heat and cook for 15 to 20 minutes longer, stirring often. Sprinkle with pepper. Add onions and green pepper and stir-fry for 2 to 3 minutes.

While meat and vegetables are cooking, make the sauce in a small saucepan. Mix together sugar, cornstarch and salt. Stir in vinegar, 1 cup water and tomato paste. Bring to a boil, stirring, until smooth and clear. Drain any excess fat from the frying pan, add sauce to pork mixture, simmer for a minute, taste and adjust seasoning. Add peaches and tomato, cover pan and cook gently just until heated through.

Hardcover: 616 pages

Publisher: Firefly Books ( February 01, 2009 )

Item #: 72-0893

ISBN: 1554074681

Product Dimensions: 8.125 x 10.875 x 0.0 inches

Product Weight: 67.0 ounces