Nunavut (Canada) 8 December 2024

Nunavut is located in the continent of North America and is one of the 13 Provinces. It has the Arctic Ocean to the north, Greenland to the northeast, the Labrador Sea to the east, the Hudson Bay to the southeast, Manitoba to the south, the Northwest Territories to the west, and the Arctic Ocean again to the northwest.

The capital is Iqaluit.

The official language is Inuktitut.

The climate is bitterly cold in the winter and cool to cold summers.

The staple foods are smoked char, caribou stew, roasted musk ox, Baffin berries, blueberries, blackberries, cranberries, mussels, clams, shrimp and so much more (https://www.worldtravelguide.net/guides/north-america/canada/nunavut/food-and-drink/#:~:text=Nunavut%20Food%20and%20Drink&text=Hearty%2C%20belly%2Dwarming%20food%20includes,%2C%20blueberries%2C%20blackberries%20and%20cranberries).

https://www.britannica.com/place/Nunavut

ARCTIC CHAR CHOWDER (https://www.tunngavik.com/files/2021/12/2021-Nunavut-Day-Cookbook-ENG.pdf):

• 1 can corn
• 4 potatoes, peeled and diced
• 1 C each carrot and celery, diced
• 1 onion, diced
• 1 side fillet Arctic char, diced
• 1 can mushroom soup
• 1 can cream
• Salt and pepper
• 4 C water

1. Brown onion, carrots, and celery in a pot.
2. Add water, mushroom soup, and canned cream and bring to a boil.
3. Add potatoes, corn and char.
4. Cook until potatoes are soft.

I could not find Arctic Char, so I used fresh Salmon instead. Still the flavor of this chowder is amazing!!!

EASY BANNOCK BREAD (https://anitalianinmykitchen.com/bannock/):

• 2 C all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 TBSP olive oil or vegetable oil
• ¾ C water
• Vegetable oil for frying

1. In a large bowl whisk together the flour, salt and baking powder.
2. Then add the olive oil and whisk together with a fork, gradually add water and stir until the dough almost holds together.
3. Move to a lightly floured flat surface and gently knead about 10 times just until the dough comes together (the dough will be sticky, do not over knead).
4. Divide into 5 balls and flatten with the palm of your hand.
5. Fry in hot oil (350F) on medium heat (enough to cover the bottom of a medium frying pan), until golden brown on both sides (and cooked on the inside).
6. Drain on a paper towel lined plate and eat warm or at room temperature.
7. Enjoy!

This for me was a really good side dish.

PAVLOVA (https://www.tunngavik.com/files/2021/12/2021-Nunavut-Day-Cookbook-ENG.pdf):

• 6 egg whites at room temperature
• 1-1/2 C caster sugar (sugar blended to superfine)
• 1 tsp cream of tartar
• 2 tsp cornstarch
• 1-1/2 + ½ tsp vanilla extract
• 1 C whipping cream
• 1 TBSP granulated sugar
• Strawberries, kiwi, blueberries, chocolate, lemon, cherries

1. Preheat oven to 350F.
2. Using a stand mixer, beat egg whites until soft peaks form.
3. Add half of the castor sugar, beat for 30 seconds.
4. Add remaining sugar and beat until stiff peaks form.
5. Add vanilla and beat for one more minute.
6. Fold in cream of tartar and cornstarch.
7. Place meringue in piping bag.
8. Pipe into 3 to 3-1/2- inches wide nests onto the parchment paper.
9. Indent the center with a spoon to allow room for cream.
10. Place the cookie sheet into the middle rack of the oven and immediately turn down the temperature to 200F.
11. Bake at this temperature for 90 minutes (do not open the oven during this time).
12. Let pavlovas rest in the warm oven 30 minutes before removing from the oven to ensure the exterior dries appropriately.
13. Whip the heavy cream and sugar.
14. Fill meringues with cream and decorate with sliced berries.
15. Makes 8 – 10 meringues.

First time making meringue and I think they turned out really good!!!