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22 Independent & Free Press,Thursday, September 8, 2011 What's Cookin': Maritimes provides exciting culinary adventure Gerry is writing today... Cod tongues, lobster zuppa, toutons, bakeapples, lobster rolls, salt cod cakes, oatcakes, fresh mussels, pan fried cod and chips, lots of haddock and fisherman's breevies, yep, that's what I was eating last month! Can you guess where I was? In the Maritimes, of course! What an exciting new culinary adventure this was for us. I didn't like everything I tried, but in aid of research, I tried it all! As well as eating all the local fare, we sought out local seafood purveyors, processors and growers. I have never seen so many lobster traps! Although we spent time in P.E.I., Newfoundland and Nova Scotia, I couldn't say where the best lobster was (anywhere from $17 to $35). I did eat fresh whole lobster five times and lobster rolls three times. Yummy! McDonald's even has a McLobster roll, which I never did get around to trying. I didn't realize how huge this seafood industry was until we saw it in action. We drove by many mussel and oyster farms, watched a huge catch of some kind of fish being unloaded and iced and containerized for shipping and saw hundreds of fishing vessels in all Lori Gysel & Gerry Kentner the little fishing village harbours. We talked with some fishermen on the south shore of Nova Scotia who were unloading their catch of hake and pollock from the Bay of Fundy. They were out one week to fill their boat and were going to salt it before selling. We saw McCain foods and the huge Cavendish Farms in P.E.I. as well as Highliner's processing plant in Lunenburg, N.S. In Oxford, N.S. we came across North America's largest processor of wild CHURCHES & TEMPLES GEORGETOWN CHRISTIAN REFORMED CHURCH welcomes you! Lead Pastor: Rev. Gary vanLeeuwen Youth Pastor: Brian DeBoer Sunday Worship Services: 10:00 am & 6:00 pm blueberries (Oxford was the name of the company). As we were leaving the Annapolis valley in N.S., home of apple orchards, vegetable farms and vineyards, I stopped at a market and loaded up with the best of their crops, as we were going to be staying where we could cook in for a few days. Seeing and being close to the source of some of the foods we eat is a real sense of enjoyment and interest for us, having been in the food business. Kind of a Mother Earth type of feeling. Watch for another story or two on our Maritime experiences. Have fun and keep cooking! Email questions and comments to Lori and Gerry at whatscookin@theifp.ca 11611 Trafalgar Road (north of Maple Avenue) www.gcrc.on.ca 905-877-4322 KNOX PRESBYTERIAN CHURCH God's Word for Today's World. www.knoxgeorgetown.ca REV. DR. JAMES COOPER 116 Main St. S., Georgetown, ON 905-877-7585 Chair-lift access available. 'Sunday's Cool' youth ministry program for ages 4 & up. Service Dial-in: 905-702-1629 SUNDAY WORSHIP SERVICES: 11:00 A.M. SUNDAY SERVICES · Lord's Supper 10 A.M. · Ministry Meeting 11:00 A.M. · Fellowship Lunch 12:00 P.M. · Ministry Meeting 1:00 P.M. Meeting In: Georgetown Seniors Centre Address: 318 Guelph Street Phone: 905-873-1005 Website: www.haltonhillsbiblechapel.com ! g a J g a W e h DoT THESE DEALS STARTS TODAY! GET YOUR BUSINESS WAG-JAGGING! Call us at 905·873·0301 (Serves 10) Ingredients: · 2 tbsp olive oil · 2 med cooking onions, small dice · 3 cloves garlic, minced fine · 3 corn on the cob, corn cut off (save cobs) · 1yellow pepper, small dice · 1 red pepper, small dice · 8 cups vegetable stock · 1 chipotle pepper plus 1 tsp adobo sauce · 1 cup cooked, chopped spinach · One half cup chopped cilantro · Salt and pepper to taste Corn and Pepper Soup · 1 lime, cut in wedges · Asiago cheese, shredded Method: 1. Saute onions in olive oil until soft and transparent. Add garlic and continue to cook for 1 more minute. 2. Add corn and peppers. Cook until soft. 3. Add vegetable stock and corn cobs. Simmer for 30 minutes. 4. Add chipotle pepper and sauce. Add spinach. 5. Just before serving, remove the corn cobs, add the cilantro. Taste for salt and pepper. 6. Garnish each serving with asiago cheese and a lime wedge.