Photos and words by Ola Mazzuca
Give’er!
Genocide Yellow Pea Soup
By Mark Bouffard of DISSECTION
This ain’t no can of Habitant! With fresh, shredded carrot, yellow peas and pancetta, this Quebecois original is the best comfort food for a snowy evening in. The peas had to soak in water overnight, but once you get this soup going, it’s a one-pot deal that can simmer all day.
The result is an embracing bowl of protein-rich, pronounced flavour. The smokiness of the pancetta, a European pork belly, and simple yellow peas are a balanced blend of legume and meat. Carrots are bright and colourful amidst the turmeric-tinged dish.
Serve with a crispy piece of garlic toast and Thornbury Premium Cider.
Here’s a thrashy message on eating well, brought to you by (the Canadian) Dissection:
Misanthrope’s Last Supper
By Deathlord of Abomination and War Apocalypse of BLASPHEMY
I wouldn’t choose this as my last meal, but I can see why a misanthrope would. Sure, oven-roasted chicken breast, green beans and mash are great, but it’s not too vibrant, precisely why it’s fitting for a solitary night in.
This dish was super easy to make. I sprinkled black pepper, dried red chili and paprika on lean chicken breast, covered and set in the oven to roast. I steamed green beans and made a mash with garlic butter. For a dipping sauce, I blended three with a few drops of Frank’s Red Hot.
Check out “Nocturnal Slayer,” from Blasphemy’s 1984 release, Blood Upon The Altar. PRIMITIVE.
Maple Syrup Pudding Cake
By Patrick Pageau of BASTARDATOR
Ahhhh, Chômeur! Quel goût!
Patrick Pageau’s Maple Syrup Pudding Cake is a definitive Canadian dessert. It’s so versatile that it could be the only dessert on a restaurant menu. Do you enjoy the tease of a small ramekin of crème brulee or do you go full throttle and opt for a dense piece of cake? It doesn’t matter – have some Chômeur! You won’t be sorry.
The baking process, however, is not tricky, but messy. I heated up maple syrup and water in a large pot, while preparing vanilla pound cake batter from scratch. When the liquid heated through, I poured it in a medium baking tin that would be used for meat loaf. Once the batter was smooth, I poured it in the pan, covered it with foil and placed it on the top rack of our gas oven at 375 degrees F.
As I was upstairs checking emails, I began to smell burning sugar.
Don’t worry – I already know it was a stupid move.
I didn’t put the pan on a baking sheet, so as the maple syrup was boiling it spilled on to the floor of the oven, turning black and crispy.
After the spill was cleaned up, I continued to bake until the toothpick came out clean.
The result? A warm, rich vanilla cake soaked with 100% pure Canadian maple syrup. The bottom of the pan had the consistency of bread pudding, so I cut a piece and placed a spoonful on top! Tabernac!
It’s not complete until it’s á la mode with a scoop of French Vanilla ice cream and a graham cracker. Definitely worth the mess.
Entrenched… in maple goodness.
