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November newsletter

We’ve just finished a busy month. We teamed up this month with Cowichan Greens Community for the Culinary Festival on October 4th at our Cob Oven/Kitchen in Centennial Park. The event was made possible by a grant from the Koerner Foundation. This grant also made it possible for staff and clients to attend three workshops this month conducted by Chef Zak Zorisky.

Zak also prepared 500 servings of Chicken Cheese Tortillas and Roast Tomato, Zucchini and Kale Salad for the Culinary Festival. Community Kitchens prepared and served three soups : Bessie’s Winter Soup; Beans and Greens Soup; and Squash Soup. We dished out 150 – 300 servings of soup and approximately 400 servings of Apple Crisp for dessert.
We also served bread and sweets from True Grain Bakery in Cowichan Bay.

Nelly Pardo from Cowichan Greens did a magnificent job coordinating the entire event.

CCK would like to thank Guy Johnston of Community Supported Fisheries for the wonderful donation of salmon for our kitchens.

Since it is salmon season I am going to include a salmon recipe, and even though it calls for canned salmon we have substituted for fresh.
Approximately 1 ½ cups of fresh salmon should equal two tins.

(Makes 1 Loaf)
2 Cans Salmon
2 Eggs
½ Cup Celery, Finely Chopped
1/2 Cup Onion, Finely Chopped
Dash Salt and Pepper
Dash of Worchestershire sauce, if desired
1 Cup Soft Bread Crumbs (torn from 2-3 slices of bread)

1.Mash Salmon, Liquid and bones in a bowl.
2.Add everything else and blend well.
3.Put into a lightly greased casserole or loaf pan.
4.Bake in oven at 350F for 40-45 minutes or until top is browned.

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