40th Anniversary Celebration: TTCS International Cookbook Published!

The TTCS 40th Anniversary "Cookbook Crew." (l to r) Athena Kamarudin, Gillian Bracking, Janka Safar, Wendy Kimmel, Kay Love, Cat Peever, Zina Moltgen. (not pictured: Grace Chan, Doreen Taylor, Nan Curtis, Pat Salvaggio, John Huang)

The Etobicoke location of the Toronto Branch is excited to announce the publication of the Taoist Tai Chi Society of Canada 40th Anniversary cookbook. With 240 recipes from members in 17 countries, the cookbook gives a truly international taste of the Society’s global community.

Maybe you are craving a French blanquette de veau (veal stew). Or an Italian sfincione palermitano (tomato foccacia). Perhaps you are in the mood for a Dutch hotchpotch (a cheesy mashed potato casserole). Want something sweeter? How about a real Florida key lime pie or a Welsh teisen lap (a sort of cakey scone)? Hint: there’s a recipe for a Spanish tapas delicacy at the end of this blog post!

Even if you don’t cook or bake, the cookbook is a wonderful memento, a real collector’s item that represents the diverse cultures that make up our Society.

The cookbook will be released at the Central Region’s annual Mother’s Day Banquet on May 1 at the new Toronto Center on Ohio Road. Orders can be placed through your regular merchandise channels or you can pick up copies at 40th anniversary events throughout the year.

But why wait? Here’s a recipe for the Spanish national dish, a tortilla de patata, that is, a giant potato omelette, popular at tapas bars around the country and at home.

Tortilla de Patate (Photo from bbcgoodfood.com)

Tortilla de Patata (Spanish Omelette)
Contributed by Jesús María from Madrid, Spain

1 kg (2 pounds) potatoes

1 medium onion

2 glasses (about 1 1/2 cups) extra virgin olive oil

7 large eggs


Peel the potatoes and the onion and slice thinly. Add the oil to a large frying pan and heat over medium heat. Add the potatoes and onions and cook slowly, periodically seasoning with salt, until the potatoes are tender and very lightly browned. Meanwhile, beat the eggs in a large bowl. Using a slotted spoon, lift the cooked potatoes out of the oil and add to the beaten eggs. Pour off all but about 1/3 cup of the oil from the pan. Return the pan to the heat with the remaining oil. Add the egg and potato mixture and, stirring often, cook until firm. Invert a large plate on top of the pan, flip the omelette, and slide it back into the pan to cook the second side. Serve with a smile.



Filed under 40th Anniversary, Cultural Exchange, Society News

2 responses to “40th Anniversary Celebration: TTCS International Cookbook Published!

  1. Mats Hellberg

    Greetings from TTC Stockholm Sweden.
    A favorite Swedish dish of mine is”Biff Rydberg”
    For four persons:
    ½ Kilo Beef Tenderloin
    2 – 3 yellow onions
    8 medium potatoes
    Butter or margarine to fry in
    About 1 tbsp of salt
    Newly grinded black or white pepper
    4 egg Yorks

    1 Cut the meat in about ½ inch cubes. Peel and mince the onions
    Peel the potatoes and cut them into small dice.
    Rinse them and let them dry on a towel.

    2 Heat up the fat in a frying pan and fry the unions soft and transparent. Heat the potatoes, in several rounds if needed and cook on lower heat until soft.
    Season with salt and put aside and keep warm.

    3 Fry the meat under high temperature whilst stirring in some more fat. The meat should get a nice color but still have a red center. Ad salt and Pepper.
    4 Serve the ingredients separately on warm dishes, garnish with chopped parsley and serve with an egg York. Mustard or HP sauce is also excellent accessories

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