Roosevelt Chicken
Prefer chicken to beef? We still have a meat+banana dish for you to try!
Tag: maritimes
Creamed Carrots and Peas
While I’m sure Normandy Beef Hash would be a satisfying meal on it’s own, I wanted some more veggies on my plate, so I made this recipe from Wartime Recipes from the Maritimes to go along with it.
I changed the instructions a bit, so as to not cook the heck out of the vegetables …
Ingredients
4 carrots, peeled and sliced 1 cup fresh peas (alas, I used frozen) 2 tsp sugar 3 tbsp butter 3 tbsp flour 1.5 cups milk Salt and pepper
Instructions
Bring a pot of water and carrots to a boil. When carrots are almost cooked (5-10 mins of boiling), add peas for the last minute or so. Drain and set aside. Melt butter in the pot. Stir in the flour and cook for 1 minute. Gradually add the milk, stirring/whisking until smooth. Bring to a simmer, stirring until thickened. Season with salt and pepper. Add the drained vegetables, reheat gently (if needed) and serve hot.
This was a pretty straightforward veggies-in-white sauce (or as Cook Away calls it, “All-Purpose Sauce” (always capitalized)) dish.
Cooking carrots 
Melting butter 
Whisking sauce
The peas were in the water for so little time I didn’t get a photo of that!
The final product is quite attractive.
The verdict
A delicious alternative to veggies with butter, or similar. We ate this with the Normandy Beef Hash, and then basically mixed both dished together for lunch the next day – easy, fast, delicious. I’d definitely make this again.
What other veggies would work well in a white sauce? Tell us in the comments!
Lobster Newburg
Super easy to make, this dish features in two historic cookbooks, but I’ve given my family recipe for it here!
Hurry Up Rhubarb Pudding
This dish, from Wartime Recipes from the Maritimes, was a last minute weeknight effort to use up some of the rhubarb in our garden (which was suffering a bit from the frost).
This is a chômeur pudding, where a hot, sweet liquid is poured over the batter just prior to going in the oven, and the dish ends up with a cake-like part on top and a sweet sauce on the bottom of the pan.
As far as I can tell, this dish is suitable to make under rationing partly because there is no fat in it (except for the greasing of the dish). Fat was used in the making of explosives during the war, and was both rationed (butter) and collected by citizens (as drippings).
(By the way, there is no explanation for the name of this dish in the book – one imagines that it’s a quick dessert for a hungry crowd!)
Ingredients
1 cup flour 2 tsp baking powder 2 tsp sugar 1/8 tsp salt 2/3 cups milk 2 cups chopped rhubarb 2/3 cups brown sugar 3/4 cup boiling water
Instructions
Preheat oven to 375F. Grease a baking dish. Mix flour, sugar, salt, and baking powder in a bowl. Add milk and beat until smooth. Make a layer of rhubarb in the bottom of the dish. Spread batter over the top of the rhubarb. Dissolve brown sugar in the boiling water, then pore it over the batter in the baking dish. Bake for 30 minutes.
The verdict
Definitely a tasty dessert, and very quick to make! I will make this again for sure.
Ever made a chômeur? Did you try this one? Let us know what you think in the comments!