Evelyn Chartres Author
Recipes – Page 12

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!

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.

Pouding Chômeur

Pogey Pudding

Pogey-PuddingPouding Chômeur is said to be a French Canadian dessert introduced during the Great Depression.  This dish is easy to make, requires few ingredients, and suits those with a sweet tooth and is excellent when served with a portion of vanilla ice cream.

Ingredients

Syrup

  • 1 cup (235 ml) of brown sugar
  • 1 cup (235 ml) of water
  • 1 teaspoon (5 ml) of butter

Pudding

  • ¾ cup (180 ml) of brown sugar
  • ½ cup (120 ml) of milk
  • ½ teaspoon (2.5 ml) of vanilla extract
  • 1 cup (235 ml) of all-purpose flour
  • ¼ teaspoon (1.25 ml) of salt
  • 1 teaspoon (5 ml) of baking powder

Preparation

  1. Pre-heat oven to 375°F (190°C).
  2. In a pot mix water, brown sugar, and butter then set heat to medium-high.  Stir on occasion until syrup comes to a boil.
  3. Concurrently, mix in a bowl the ingredients for the pudding until you have a smooth consistency.  If the pudding mix does not pour, add in a bit of milk.
  4. Once syrup boils, pour contents of the bowl in slowly. Pudding should float over the syrup base, so spread out to even out the pudding.
  5. Heat for 15 to 20 minutes in oven until the pudding is well cooked.  Poke the pudding with a toothpick to check if ready; when toothpick comes out out clean,  pudding is cooked.

Confitures a l’Oignon

Sweet Red Onion Jam

A jam made of sweet onions, wine and blackcurrant liqueur. This dish makes an excellent hors d’oeuvre when served with strong cheese and something crunchy, or served up on a toasted bagel.

I usually serve this up as a snack, mixing an aged cheddar, feta, or blue cheese and serving it atop a Grissol roasted baguettes (pictured).

Ingredients

  • 24 ounces (700 g) of minced red onions (approximately 3 large)
  • 3½ ounces (100 g) of butter
  • 5 ounces (150 g) of sugar
  • ½ teaspoon (2.5 ml) of salt
  • 1 teaspoon (5 ml) of pepper
  • ½ cup (100 ml) of red wine vinegar
  • 3 tablespoons (40 ml) of blackcurrant liqueur or port wine
  • 1 cup (200 ml) of red wine

Preparation

  1. Finely chop the onions. For speed use a food processor or for a smooth texture use a blender to get the desired consistency.
  2. In a deep pan, set stove on medium and melt butter.
  3. Reduce heat to low. Place onions in pan, mix and then allow the onions to sweat. Heat should just be below the point where the onions bubble over.
  4. Add salt, pepper and sugar to the pan. Stir until you have a consistent mixture.
  5. Moisten with red wine vinegar and blackcurrant liqueur. Mix thoroughly.
  6. Add in red wine and mix.
  7. Reduce near low heat and reduce the mixture until you have the desired consistency.  This step will take several hours, so remember to mix occasionally.
  8. Let cool then place contents in the fridge until ready to serve.