Evelyn Chartres Author

Nouilles Chinoise

Nouilles_ChinoiseApparently when the Chinese immigrated to North-America, they used the raw ingredients available to them.  Hence Chinese food that is often served here differs from what we find in China today.

This French Canadian meal is such a variant. This meal is easy make and an excellent way to change things up when you have leftover rotisserie chicken or pork.  Simply cook up, mix and you are done!

Ingredients

  • 1½ cup (355 ml) of fusilli
  • 4 oz (115 g) of broccoli
  • ¼ cup (60 ml) of chopped fine onions
  • 2 crushed garlic cloves
  • 5 oz (145 g) of coarse chopped chicken or pork
  • 2 tablespoons (30 ml) of soy sauce
  • ½ teaspoon (1.25 ml) of pepper

Preparation

  1. Cook pasta as per package directions, drain then set aside.
  2. Thaw broccoli (if required) then cut into smaller pieces.
  3. Oil saucepan then heat on medium-high.  Place onions and garlic and cook until the onions are ready.
  4. Add broccoli and chicken pieces until heated throughout.
  5. Add in the noodles then soy sauce.  Stir noodles have been consistently coated in soy sauce.  Keep stirring until heated throughout then ready to serve.

Coquilles Saint-Jacques

Coquille-St-JaquesA classic French dish made with scallops, prepared with creamy white sauce and traditionally served in a scallop shell.  This recipe features scallops, crab meat, sautéed mushrooms.  The entire dish is baked with a mozzarella cheese until it comes out golden brown.

Ingredients

  • 8 oz (225 g) of scallops
  • 8 oz (225 g) of crab meat
  • 10 fluid oz (285 ml) can of sliced mushrooms
  • 5 tablespoons (75 ml) of butter (divided)
  • 4 tablespoons (60 ml) of flour
  • 2 cups (470 ml) of milk
  • ⅓ cup (80 ml) of chopped onions
  • 2 to 6 cloves of garlic (approx. 9 g) crushed
  • ½ teaspoon (2.5 ml) of pepper (divided)
  • ¼ teaspoon (1.25 ml) of salt
  • ¼ teaspoon (1.25 ml) of cumin
  • 3 oz (90 g) of shredded mozzarella cheese

Preparation

  1. Pre-heat oven to 375°F (190°C).
  2. Melt 1 tablespoon (15 ml) of butter in a pan on medium heat.  Add scallops, salt, pepper and garlic then sauté until meat is white and tender.  When cooked, drain and set aside.
  3. Melt 2 tablespoons (30 ml) of butter in a pan on medium heat.  Add mushrooms and cumin then sauté until mushrooms begin to brown.  Add onions and continue to sauté until mushrooms are golden brown.  When done, drain then set aside.
  4. Melt 2 tablespoons (30 ml) in a saucepan on medium heat.  Pull from heat source, mix in flour.  Pour in cold milk and mix.
  5. Replace on heat source then stir constantly until the sauce is nice and thick.  This process will take approximately 8 – 10 minutes.
  6. Add in the scallops, mushrooms and crab meat.
  7. Pour into individual stoneware dishes (one for each portion) then cover in shredded mozzarella.  Place in the oven until the surface begins to brown (approximately 5 – 10 minutes).  Comes out ready to serve.
  8. Makes approximately six ¾ cup (180 ml) portions.

Pâté au Saumon

Salmon Pie

Pate_SaumonSalmon pie is variant of tourtière filled with salmon. In this Québec version, the pie is a preparation of cooked salmon and mashed potatoes. The mixture is then placed between pie crusts, and is otherwise prepared in the same manner as most other sweet and savoury pies.

This dish is excellent when served with an egg and Béchamel sauce.

Ingredients

Salmon Mash

  • 12 oz (350 g) of potatoes
  • 7½ oz (215 g) of canned Sockeye Salmon
  • ½ finely chopped onion (approx 35 g)
  • 2 cloves of crushed garlic (approx 10 g)
  • 2 tablespoon (30 g) of butter (halved)
  • ¼ teaspoon (1.25 g) of cumin
  • 1/3rd cup (80 ml) of milk
  • Salt to taste
  • Pepper to taste

Crust

  • Pie crust 9” (23cm)

Egg Béchamel Sauce

  • 4 large eggs
  • ½ onion (approx 35 g)
  • 3 tablespoons (45 g) of butter
  • 2 tablespoons (30 g) of flour
  • 2 cups (475 ml) of milk
  • Nutmeg to taste
  • Salt to taste
  • Pepper to taste

Preparation

Salmon Pie

  1. Pre-heat oven to 350°F (175°C)
  2. Peel and dice potatoes then boil until they break apart by pressing against the side.  Drain when ready.
  3. Sauté onions and garlic in butter and cumin.  Drain then set aside.
  4. Open can of salmon and debone (if necessary).
  5. Place potatoes, onions, garlic and salmon in a bowl.  Mash contents and add butter, milk, salt and pepper until mash is creamy and smooth.
  6. Place into pie crust then cover with crust.  Make sure you cut a small hole near the centre of the pie.
  7. Place in the oven for 25 to 30 minutes or until crust is a golden brown.

Egg Béchamel Sauce

  1. Hard boil 4 eggs, remove shell, chop then set aside.
  2. Melt butter at medium-high to sauté onions.
  3. Add in flour then whisk until you have a consistent finish.
  4. Pour in milk slowly while stirring.  Continue stirring for about 5 to 7 minutes or until sauce thickens.
  5. Add in seasoning to taste and eggs.  Sauce is ready to serve.

Pâté Chinois a l’Aile

Garlic Shepherds Pie

Pâté chinois is a French Canadian dish similar to Shepherd’s Pie. It is made from layered ground beef, canned cream corn, and mashed potatoes on top.  This recipe is a variation that infuses the dish with garlic, you can vary the amount of garlic in the dish if you prefer a more subtle effect.

Pâté chinois is not Chinese cuisine. One theory is that dish was introduced to railway workers by Chinese cooks while building the railroad.

Ingredients

Ground Beef Layer

  • 1 pound (450g) of lean ground beef
  • 1 tablespoon (15g) of butter
  • 1 small onion (50g) chopped
  • 3 to 6 cloves of garlic (5 – 10g) pressed
  • ½ teaspoon of Italian seasoning
  • ½ teaspoon of pepper
  • ¼ teaspoon of salt

Corn Layer

  • 19 fl oz (540 ml) of cream-style corn

Potato Mash

  • 1 pound (450g) of potatoes
  • 1-2 tablespoons (15 – 30g) of garlic butter
  • ¼ cup (60ml) of milk

Preparation

  1. Pre-heat oven to 325°F (165°C).
  2. Melt butter in a pan then place ground beef, onion, garlic, Italian seasoning, salt and pepper. Cook on medium-high until the meat is golden brown.  Drain meat then layer on the bottom of a baking dish, pack it down lightly until layer is uniform.
  3. Pour cream corn into baking dish, cover ground beef layer uniformly.  Be sure to leave a few tablespoons of cream corn for later.
  4. Peel and chop potatoes, then boil until they  break apart by pressing against the side of the pot.
  5. Drain water then add garlic butter and milk.  Mash until you have a smooth mixture.  Spoon mashed potatoes into the baking dish, adding the third and final layer to the dish.
  6. Use remaining cream corn to cover the mashed potatoes.  This will prevent the potatoes from drying up in the oven.
  7. Place in the oven for 25 to 30 minutes to heat up concerts.  Comes out ready to serve.

Tourtière du Lac-Saint-Jean

The tourtières hailing from the Lac-Saint-Jean region in Québec are slow-cooked deep-dish meat pies made with potatoes and various meats cut into small cubes or diced.  Some families will serve it as-is or topped with a hunter sauce gravy or ketchup.

Ingredients

Crust*

  • 3 cups (705 ml) all-purpose flour
  • ½ pounds (225 g) of vegetable shortening
  • 1 tablespoon (15 ml) of baking powder
  • 1 teaspoon (5 ml) of salt
  • Water as needed

Meat Pie

  • ½ pounds (225 g) pork minced**
  • ½ pounds (225 g) beef minced**
  • 1 large onion, chopped
  • 3 cloves of garlic, chopped
  • 3 lbs (1.3 kg) potatoes, peeled and diced
  • Salt and pepper

Preparation

  1. In a large bowl, combine the meat, onion, garlic, and potatoes. Season with salt and pepper.
  2. In second large bowl, combine flour, shortening, baking powder, and salt.  Hand knead the mixture until malleable, it should not break apart or be too sticky to handle.
  3. Sprinkle a light layer of flour on a flat surface then drop ball in the middle. Use a rolling pin to flatten crust to a consistent thickness.
  4. Use a pot large enough to accommodate meat and potatoes. Place on top of the crust then cut out an area larger than bottom by about 2 inches (5 cm).  Make cutout of crust and place in the bottom of the pot.  Place some of the meat and potatoes composition crust is nearly covered.
  5. Build up the walls with crust until the entire mixture of meat and potatoes transferred to the pot.  Use the remaining crust to cover the pie entirely then punch a thumb-sized hole through the centre of the pie.
  6. Through punched hole, fill the meat pie with water until just below crust. Place the pie in the fridge (covered) for 5 hours or until ready to place in the oven.
  7. Start the oven and set to 325°F (170°C). Place pie in oven for about 30 minutes, giving the crust time to dry out.
  8. Drop temperature to 275°F (135°C), cover with tin foil then let contents stew for approximately 12 hours.
  9. Periodically check the pie to maintain water level. At about the 6-hour mark, refill for the last time to let the pie dry out a bit prior to serving.  You can adjust this step as necessary based on how often you need to replenish the water.
  10. Pull from the oven and scoop contents with a large serving spoon on plates.

*     Pre-made pie crusts may be used instead of making the crust from scratch.
**     Meat may be processed through a large-bore grinder to save time.