As I scanned through the menu for Oliver and Bonacini’s restaurant Bannock, I realized that I needed to brush up on my food vocabulary, especially if there are ingredients that make up what Canadian comfort food is. Be the first to fully understand Bannock’s menu with my guide:
- BANNOCK (Also known as frybread)-Variety of quick flat bread and a staple for North American native cuisine. Check out the great Bannock recipe.
- BAGNA CÀUDA(Pronounced ‘Bahnya Cowda’) –Means “hot bath” in Italian and is a dish made of anchovies mixed and mashed with olive oil, butter and garlic. It is kept warm over a burner and normally served with veggies.
- CRUDITÉS-It is a traditional French appetizer with sliced or whole raw vegetables, which normally comes with a dipping sauce.
- ESPELETTE RÉMOULADE- Espellete is a town in France known for their dried red peppers. Remoulade is a popular condiment similar to a tartar sauce, often flavoured with curry. Put those two words together and you get an aioli type sauce that originated from France.
- GOCHUJANG-a pungent fermented Korean condiment that mainly consistent of red glutinous rice powder, fermented soy beans and salt.
- PASILLA CHILE (Pronounced ‘Pahseeyah’, meaning “little raisons” in Spanish)-dried form of the chile family called Capsicum Annum. It is known for its dark, wrinkled skin.
- ROOT CRUDITÉS- Root vegetables (i.e. celeriac) served raw, normally served with a dip.
- SQUASH MOSTARDA-Normally a butternut squash dish where squash is diced and mixed in with other veggies, with a mustard component added in. Check out Anne Burrell’s recipe.
- WHEATBERRY- Whole wheat kernels and looks similar to brown rice.
From what I see from the list, the restaurant is really about Canadian comfort food with a twist.
Incoming search terms:
- bannock dipping sauce