Evelyn Chartres Author
Recipes – Page 11

Fondue Chinoise

Featured_Fondue_ChinoiseA Fondue Chinoise is a French Canadian meal which features a communal pot filled with beef broth. Guests will place thinly sliced beef that is wrapped around a fondue fork.

Once cooked the meat is placed on the plate then dipped in various sauces covered below.  This allows guests to savour the meat while another slice is being cooked.

Ingredients

Fondue Chinoise

  • 1 quart (950 ml) of reduced sodium beef broth
  • 1 package (40 g) of French Onion soup mix
  • ½ pound (225 g) of thin (1/16” or 1.5 mm) sliced eye-round cut of beef (per person)

Sauce au Cognac

  • ½ cup (120 ml) of mayonnaise
  • 1 tablespoon (15 ml) of Cognac
  • 1 teaspoon (5 ml) of ketchup
  • 1 clove (5 – 10 g) of garlic

Sauce a L’Ail

  • ½ cup (120 ml) of mayonnaise
  • 5 cloves (15 to 20 g) of garlic
  • ⅛ teaspoon (0.75 ml) of Italian seasoning

Sauce Dijon au Miel

  • ½ cup (120 ml) of mayonnaise
  • 2 tablespoons (30 ml) of Dijon mustard
  • 2 tablespoons (30 ml) of honey
  • 2 teaspoons (10 ml) of Worcestershire sauce or Balsamic vinegar

Preparation

Fondue Chinoise

  1. Pour beef broth into fondue pot then mix in package of French Onion soup.
  2. Heat until broth comes to a boil then lower heat to maintain a slow boil.
  3. Cover a sheet of wax paper with sliced meat (make sure they do not touch).  Cover with a fresh sheet of wax paper continue covering with meat until stock depleted. This will make picking up individual slices easier.
  4. Using a fondue fork, pierce a slice of beef then wrap around the fork.  To avoid losing the slice, pierce the overlapping end back over the fork then submerge in the broth until cooked.

Sauce au Cognac

  1. Mix mayonnaise and ketchup together until sauce takes on a pinkish hue.
  2. Press one clove of garlic then stir into the sauce.
  3. Pour in Cognac and stir until you have a consistent finish.  Ready to serve.

Sauce a L’Ail

  1. In a pan sauté pressed garlic.
  2. Mix garlic, mayonnaise and Italian seasoning together.  Ready to serve.

Sauce Dijon au Miel

  1. Mix mayonnaise, Dijon mustard and honey in a bowl.
  2. Pour in Worcestershire or Balsamic vinegar for taste, then stir contents.  Ready to serve.

Ready to Serve Baked Potatoes

Featured_Ready_to_Serve_SpudsWhile not necessarily a French Canadian dish, it has been one of my go-to sides dishes for a while.  This dish combines all of the elements of baked potatoes into one dish (minus the sour cream and bacon).  The heat will melt the butter while it cooks the potatoes, onions and garlic to create this ready to eat dish.

Easy to prepare and cooks in the oven or barbecue while you work on the main dish.  You can also add in leftover chicken, pork or beef to make this a complete meal.

Ingredients

  • 12 oz (350 g) of potatoes
  • 2½ oz  (75 g) of minced onions
  • 2 cloves (7 g) of pressed garlic
  • 3 tablespoons (45 ml) of butter
  • ½ teaspoon (2.5 ml) of salt
  • ¼ teaspoon (1.25 ml) of pepper
  • ¼ teaspoon (1.25 ml) of Italian seasoning

Preparation

  1. Pre-heat oven to 375°F (190°C).
  2. Prepare two pieces of tin foil, approximately 12 x 15 inches (30 x 40 cm) in length.
  3. Scrub, rinse and cut up the potatoes into small cubes then place on the tin foil.
  4. Drop onions, garlic, salt, pepper and Italian seasoning atop potatoes.
  5. Top with butter and close up the first layer of tin foil.  Wrap in a second to prevent any leaks.
  6. Place in the oven and cook for 60 minutes.  Alternatively, place on an outdoor grill for the same amount of time.
  7. When done, pull from the oven, mix the contents and it is ready to serve.

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.

Galettes au Frigidaire

Refrigerator Biscuits

Biscuit_au_FrigoRefrigerator biscuits are made from a stiff dough that is refrigerated to become stiffer.  The dough is typically shaped into logs which are sliced into rounds before baking.

This treat is easy to make and can be prepared the night before.  Bake fresh when needed and can be easily doubled without re-adjusting ingredients.

Ingredients

  • ½ cup (180 ml) of butter
  • ½ cup (180 ml) of shortening
  • 1 teaspoon (5 ml) of baking powder
  • ½ teaspoon (2.5 ml) of baking soda
  • ¼ teaspoon (1.25 ml) of salt
  • ½ cup (180 ml) of sugar
  • ½ cup (180 ml) of brown sugar
  • 2 large eggs
  • ½ teaspoon of vanilla
  • 2½ cups (650 ml) of sifted flour
  • Parchment or wax paper

Preparation

  1. In a bowl mix melted butter, shortening, sugar, brown sugar and egg.
  2. Add flour, baking powder, baking soda and salt then mix.
  3. Add in vanilla then mix.
  4. Pull out a sheet of wax paper about the length of your ranges width.  Lay down the dough onto the paper, stretching it out then roll it into a log.
  5. Put the log in refrigerator for at least 4 hours (preferably overnight).
  6. Pre-heat oven to 350°F (175°C).
  7. Pull dough from refrigerator, cut up into ¼” (5 mm) slices then place on a oiled baking sheet.
  8. Bake for 10 to 15 minutes or until golden brown.
  9. Let cool and ready to eat!