Tasting Diversity
A Celebration of Immigrant Women And Their Cooking
The following collection of cherished recipes was shared by a diverse group of immigrant women and published in a very attractive book Tasting Diversity. It was provided to me by the Working Women Community Centre. Order your copy by contacting them at 416 532-2824 Toronto.
“Immigrant women in our country have often faced greater challenges than most; yet with focused determination, the support of others, and by following their own hearts, they have succeeded personally and professionally. It is an honour to meet them through this book and share in their eye-opening and heart-warming stories . . . and their favourite meals are heart-warming too!” Marcie Ponte, Executive Director, Working Women Community Centre.
This is a tribute to the immigrant women of diverse cultural backgrounds living in our community. I hope that all Canadian women will enjoy preparing these most cherished and delicious recipes offered by these immigrant women. Please send me your comments and even include your own favorite family dish.
Senator Vivienne Poy first came to Canada on a student visa in 1959 from her native Hong Kong. Throughout the years, and the many twists and turns of her career, Vivienne has remained active in the community, serving on the boards of a number of cultural organizations and educational institutions. In 1996, Vivienne was the recipient of an International Women’s Day Award.
Vegetable Beef Shank
11/2 lbs./750 g beef shank, cut in 1-inch/2.5-cm cubes
vegetable oil for frying
2 large Spanish onions, cut up in large pieces
1 medium ginger root, cut in large chunks
3 large cloves garlic, crushed
4 Tbsp./50 mL dark soy sauce
3 cups/750 mL white wine
10 carrots, peeled and cut in large chunks
8 medium red-skinned potatoes, cut in large chunks
5 stalks celery, cut in large chunks
6 bay leaves
salt and pepper to taste
2 Tbsp./25 mL cornstarch
Prepare the oven to 350F/180C. In a large ovenproof casserole, saute the beef shank on high heat in vegetable oil with onions and ginger root. When the beef has browned, add crushed garlic, soy sauce, and white wine. Add the carrots, potatoes and celery. Add water so that liquid is 11/2 inches/4 cm from the top edge of the casserole. Add the bay leaves and salt and pepper to taste. Cover the casserole and place in over for approximately 3 hours, or until meat is tender. Check frequently and add water if necessary. When cooking has finished, mix the cornstarch in 1 cup/250 mL water and stir into the casserole to thicken the juice.
Serve with crusty bread.