Wednesday, November 17, 2010 at 12:59AM Allright, it's the holiday and you deserve a treat. It's not nearly as healthy as other things I have in this site but it's a big part of my heritage. Everyone in Quebec love these treats. A lot of people asked me to make a video of this and I will soon. It's been very busy lately and I barely find the time to keep my promise of one recipe a day. But im passionate for what I do and I am convinced that you will find this recipe really really quick and easy, it's pretty much impossible to miss if you have the right tools. You'll need a microwave and some glass bowl made for the microwave. I like to use the glass one because the plastic one are easy to melt with the high temperature and the sugar. Also don't go with a bowl that is too small, use the tallest one you have and leave ample room because the sugar will buble and you don't want it all over your microwave as it is a real pain in the b*** to clean after. Trust me i've been through all of this myself and I don't repeat the same mistake twice!
Here is the ingredients:
- 2 cups of brown sugar, packed
- 3/4 cup of butter
- 1 can of Eagle bran milk ( about 300 ml in a can)
- 1 1/2 cup of icing sugar
- 1 tablespoon of vanilla
Recipe
1- Mix well the first three ingredients together.
2- Cook in the microwave for 10 minutes, mixing really well every 2 minutes.
3- Add the icing sugar to the mixture and mix well with a mixer for 2 minutes.
4- Pour everything in a buttered square pan (about 2 inches)
5- Keep in the fridge for about 2-3 hours before serving. Cut into squares and serve !!
Best appetizer: The Seafood aspic/ Aspic aux fruits de mer
Monday, November 15, 2010 at 08:28PM In the spirit of the holidays, I am happy to introduce you to this recipe. My mom made it when I was very young. I remember in 5th grade, she made it for my graduation from the elementary school and I was so happy and glad she made it, it was the best. This recipe was found at multiple birthday and dinner party. There is also a shrimp version which I will share with you a some other time.
Dans l'esprit du temps des Fêtes, je veut vous introduire cette merveilleuse recette. Elle fait partie de la famille depuis très longtemps et ma mère la faisait depuis mon très jeune âge. Je me rappelle en 5ème année, ma mère l'avait fait pour ma fête des finissante de l'école élémentaire. Cette recette était servi avec des chip Bugles ou du pain baguette. Ce délice c'est retrouve a plusieurs fêtes et anniversaire. Elle sera toujours une de mes recettes préférée !
Ingredients/ Ingrédients
- 1 cup of celery/ 1 tasse de celeri
- 3 to 4 green onion/ 3- 4 echalotes
- 1 pound of crab meat/ 1 lb de chair de crabe
- 1 pound of shrimp/ 1 lb de crevettes
- 2 packet of Knox jelly/ 2 sachets de gélatine Knox
- 2 hard boiled egg/ 2 oeufs cuits dur
- 2 cup of mayo/ 2 tasses de mayonnaise
- salt, pepper, parsley/ sel, poivre, persil
Recipe/ recette:
1- Cut very finely the green onions, celery and eggs and the seafood
Couper finement les échalotes, céleri et œuf et les fruits de mer
2- In a pan, warm the mayonnaise
Dans un chaudron, chauffer la mayonnaise
3- Mix the jelly with 4 tablespoon of cold water and add to the mayonnaise
Mélanger la gélatine avec 4 c a table d'eau froide et ajouter a la mayonnaise
4- Add the vegetables, the eggs and the seafood and mix well. Pour in a mold. Set in the fridge for 4 hours before serving.
Ajouter les légumes, les œufs et les fruits de mers et bien mélanger. Verser le mélange dans un moule. Mettre au réfrigérateur quelques heures avant de servir.
Ingredients/ Ingrédients
- 1 cup of celery/ 1 tasse de celeri
- 3 to 4 green onion/ 3- 4 echalotes
- 1 pound of crab meat/ 1 lb de chair de crabe
- 1 pound of shrimp/ 1 lb de crevettes
- 2 packet of Knox jelly/ 2 sachets de gélatine Knox
- 2 hard boiled egg/ 2 oeufs cuits dur
- 2 cup of mayo/ 2 tasses de mayonnaise
- salt, pepper, parsley/ sel, poivre, persil
Recipe/ recette:
1- Cut very finely the green onions, celery and eggs and the seafood
Couper finement les échalotes, céleri et œuf et les fruits de mer
2- In a pan, warm the mayonnaise
Dans un chaudron, chauffer la mayonnaise
3- Mix the jelly with 4 tablespoon of cold water and add to the mayonnaise
Mélanger la gélatine avec 4 c a table d'eau froide et ajouter a la mayonnaise
4- Add the vegetables, the eggs and the seafood and mix well. Pour in a mold. Set in the fridge for 4 hours before serving.
Ajouter les légumes, les œufs et les fruits de mers et bien mélanger. Verser le mélange dans un moule. Mettre au réfrigérateur quelques heures avant de servir.
Get ready for the holidays the French Canadian way !
Saturday, November 13, 2010 at 06:47PM I decided I would do a French Canadian Holidays special until the end of the season. The Christmas Holidays for me is the best time of the year. I personally enjoy the cooking part of it. I remember in my young age, my mom, uncles and aunts would all get together and cook all these delicious meals and treats. My family on both side are well known for hosting the best dinners and for the abondance of food. You would never go hungry there. Two table stick together would be covered with 3 different kind of salads, veggie and dips, cheeses, cold cuts, little sausages rolled in bacon, prawns cocktail, artichoke appetizer, mini savory tart, peas soup, beans, Wellington beef, shrimp aspic and cretons. Then we had the main meal, meats pies, cipailles, beats in vinegar, pickles, ham with pineapple and maple syrup. The best was the dessert for me. On a table you could find sugar pie, fudge and sucre a la creme, peanut butter balls, rice Krispie-toffee balls, log, fruit cake, rocky mountain, doughnut, shortbread cookies. We had a lot of food and a lot of fun too, listen to French Canadian Reels such as La bottine souriante, which I am happy to share with you.
Wednesday, October 27, 2010 at 12:29AM I thought that it would be great to make a count of our really famous recipe. I decided I would make my own list of the 10 greatest French Canadian recipe. I did not choose on a wimp. I decided to evaluate each recipe on the highest rank in these categories; French canadian culture and influence, history of the recipe, years of introduction in the French Canadian culture, popularity among French Canadian and the fact that is labelled as " French Canadian" It is not just about taste but also about history.
1- Peas soup
The most traditional peas soup is made from yellow split peas. It is made with salted pork and herbs. The idea of the pea soup come from the first world war. The French-Canadian regiment came with the idea of feeding the troop with this recipe since it was the most consistent food available and it was easy to make.
2- Feve au sirop d'erable
Originally from the 1900, this recipe came from the American wood worker came to work in region of Bois-Franc. Some writing has also shown that this recipe existed in the 1800 in Acadia. The French Canadian population added a twist by mixing maple syrup to the traditional bean recipe.
3- Tourtiere
It seem the tourtiere came from "tourte" which is a bird, that was present by millions in Quebec. The Quebecer use to make pie with this bird meat and gave the name "tourtiere" to this dish. Later on it was adapted to more common meat such as beef, veal or pork. In some region you will find that the tourtiere is the cipaille that we called in Sept-Iles which is two different type of dish.
4- Cretons
The translation would say piece of fat coming from pork but it is actually more than that. It is usually made from ground pork or veal and mixed with spices such as nutmeg, clove and cinnamon. This typical French Canadian recipe get serve on bread with sometimes mustard on it.
5- Ragout de boulette
It's another typical French Canadian meal made from meat balls of pork and beef, potatoes, carrots, celery and turnip. The other option which is also very popular is the "Ragout de pattes" which is made from pork feet and spices such as cinnamon and clove. This is not my favorite thought. It seem these two meals exists since the XXe century.
6- Cipaille
It was originally created by the Montagnais population in Quebec by was later claimed by the first colons in Lac-St-Jean. It seem that the cipaille recipe was published as early has 1747 but they called it Sea pie and later called Cipaille. This meal consist of multiple layer of meat cube, potatoes, gravy and a layer of dough.
7- Pouding chomeur au sirop d'erable
It was created by female factory worker in 1929 during the great depression. This dessert was perfect considering the conditions; high in sugar and calories and inexpensive. It is created from ingredient that was readily available at the time such as flour, sugar, maple syrup and water.
8- Poutine
This dish was originally created in the 1950. There is multiple debate about where the first poutine come from. Certain state it came from a man named Fernand Lachance of Warwick, Quebec some claim it is from Drummonville.There can be more than 100 variety of poutine, the most popular being the regular gravy and cheese, the hotdog sausage, cheese, gravy and the "Italian" made with spaghetti sauce.
9- Pate chinois
It is a similar dish as the traditional shepherd's pie. It is not a Chinese recipe but came from the fact it was introduce to the Chinese railway worker back in the early 20th century. This recipe is very easy and consist of layer of meat, can of corn (creamed is better) and mashed potatoes.
10- Buche de Noel
Best known as Yule log. It's a traditional dessert served during the holiday in Quebec. It could be found in the ancient Celtic tradition of the celebration of the winter solstice. It is also very popular in France and seem it was then introduce to French Canadian with the first colonies.
1- Peas soup
The most traditional peas soup is made from yellow split peas. It is made with salted pork and herbs. The idea of the pea soup come from the first world war. The French-Canadian regiment came with the idea of feeding the troop with this recipe since it was the most consistent food available and it was easy to make.
2- Feve au sirop d'erable
Originally from the 1900, this recipe came from the American wood worker came to work in region of Bois-Franc. Some writing has also shown that this recipe existed in the 1800 in Acadia. The French Canadian population added a twist by mixing maple syrup to the traditional bean recipe.
3- Tourtiere
It seem the tourtiere came from "tourte" which is a bird, that was present by millions in Quebec. The Quebecer use to make pie with this bird meat and gave the name "tourtiere" to this dish. Later on it was adapted to more common meat such as beef, veal or pork. In some region you will find that the tourtiere is the cipaille that we called in Sept-Iles which is two different type of dish.
4- Cretons
The translation would say piece of fat coming from pork but it is actually more than that. It is usually made from ground pork or veal and mixed with spices such as nutmeg, clove and cinnamon. This typical French Canadian recipe get serve on bread with sometimes mustard on it.
5- Ragout de boulette
It's another typical French Canadian meal made from meat balls of pork and beef, potatoes, carrots, celery and turnip. The other option which is also very popular is the "Ragout de pattes" which is made from pork feet and spices such as cinnamon and clove. This is not my favorite thought. It seem these two meals exists since the XXe century.
6- Cipaille
It was originally created by the Montagnais population in Quebec by was later claimed by the first colons in Lac-St-Jean. It seem that the cipaille recipe was published as early has 1747 but they called it Sea pie and later called Cipaille. This meal consist of multiple layer of meat cube, potatoes, gravy and a layer of dough.
7- Pouding chomeur au sirop d'erable
It was created by female factory worker in 1929 during the great depression. This dessert was perfect considering the conditions; high in sugar and calories and inexpensive. It is created from ingredient that was readily available at the time such as flour, sugar, maple syrup and water.
8- Poutine
This dish was originally created in the 1950. There is multiple debate about where the first poutine come from. Certain state it came from a man named Fernand Lachance of Warwick, Quebec some claim it is from Drummonville.There can be more than 100 variety of poutine, the most popular being the regular gravy and cheese, the hotdog sausage, cheese, gravy and the "Italian" made with spaghetti sauce.
9- Pate chinois
It is a similar dish as the traditional shepherd's pie. It is not a Chinese recipe but came from the fact it was introduce to the Chinese railway worker back in the early 20th century. This recipe is very easy and consist of layer of meat, can of corn (creamed is better) and mashed potatoes.
10- Buche de Noel
Best known as Yule log. It's a traditional dessert served during the holiday in Quebec. It could be found in the ancient Celtic tradition of the celebration of the winter solstice. It is also very popular in France and seem it was then introduce to French Canadian with the first colonies.
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