Evelyn Chartres Author

Spaghetti Italien

Spaghetti and Meat Sauce

Featured_Spag_BowlIt seems that every major North-American city has an Italian district and the city of Montréal is no different.  This recipe has been in my family for generations and serves as a base for other recipes.
For example, I used this sauce with fries and cheese curds to make an Italian poutine. It also makes an excellent base for a Lasagne.

Ingredients

  • 38 fluid ounces (1125 ml) of stewed tomatoes coarsely chopped
  • 5½ fluid ounces (160 ml) of tomato paste
  • 1 pound (450g) of lean beef
  • 1 onion (approximately 50 g) finely chopped
  • 2 cloves (5 – 10 g) of minced garlic
  • 1 tablespoon (15 g) of butter
  • 1 tablespoon (15 g) of olive oil
  • 1 tablespoon (15 g) of sugar
  • 2 teaspoons (10 g) of salt
  • 1 teaspoon (5 g) of pepper
  • 1 teaspoon (5 g) of celery salt
  • ½ teaspoon (2.5 g) of crushed red pepper
  • ½ teaspoon (2.5 g) of Italian seasoning

Preparation

  1. On medium high in a large pan, melt butter and pour olive oil.
  2. Sauté onions and garlic until onions are transparent but not brown.
  3. Add beef and cook until meat is no longer pink.
  4. Sprinkle in salt, pepper, celery salt, crushed red pepper, Italian seasoning and sugar to the meat.  Stir contents to ensure an even mix.
  5. Reduce heat and add in stewed tomatoes.  Simmer for 10 to 15 minutes.
  6. Stir in the paste to thicken sauce.  Simmer while covered for another 15 to 25 minutes until the sauce is nice and thick.

Maple Syrup Cake

featured_maple_syrup_cakeMaple syrup is an institution in Québec and throughout the years it became a symbol of all things Canadian.  This cake is made from maple syrup, creating a moist and spongy cake that can be served by itself, with whipped cream or an optional glaze.

Ingredients

Maple Syrup Cake Mix

  • 1 and ⅔ cups (395 ml) of all-purpose flour
  • ½ cup (120 ml) of melted butter
  • ½ cup (120 ml) of brown sugar
  • 1 tablespoon (15 ml) of vanilla
  • 2 ½ teaspoons (25 ml) of baking powder
  • ½ teaspoon of salt
  • ¼ teaspoon of (1.25 ml) of baking soda
  • ¾ cup (180 ml) of maple syrup
  • ¼ cup (60 ml) of water
  • 2 large eggs

Maple Syrup Glaze

  • 2 tablespoons (30 ml) of butter
  • ¼ cup (60 ml) of maple syrup
  • 1 cup (235 ml) of confectioners or icing sugar

Preparation

Maple Syrup Cake

  1. Pre-heat oven to 375°F (190°C).
  2. Sift flour, baking powder, baking soda and salt.  Mix then set aside.
  3. Mix melted butter, brown sugar and eggs together.
  4. Add maple syrup, water and vanilla then stir contents.
  5. Incorporate dry ingredients from step 2 then mix until you have a creamy finish.
  6. Place in a greased 8 inch (20 cm) cake pan.  Place in the oven for 25 to 30 minutes.

Maple Syrup Glaze

  1. Melt butter in a saucepan then whisk in maple syrup.
  2. Gradually whisk in sugar until sugar is melted.
  3. Remove from heat and pour over the cake.  Allow to harden before serving.

Crêpes au Fruits de Mer

Features_Crepes_au_Fruits_de_Mer
A recipe which combines scallops, shrimp and crab meat with béchamel sauce and crêpes to create a tasty wrap. This dish can be prepared in part then assembled quickly in time for a meal.

Ingredients

Crêpes

  • 2 large eggs
  • ⅔ cup (160 ml) of milk
  • ½ cup (120 ml) of flour
  • 1 tablespoon (15ml) of melted butter
  • ½ teaspoon (2.5 ml) of salt

Béchamel Sauce

  • 2 cups (470 ml) of milk
  • ⅓ cup (80 ml) of butter
  • ⅓ cup (80ml) of all-purpose flour
  • ½ teaspoon (2.5 ml) of salt
  • ¼ teaspoon (1.25 ml) of pepper
  • ¼ teaspoon (1.25 ml) of Italian seasoning
  • 2 finely chopped chives

Seafood

  • 3 oz (90 g) of cooked Scallops
  • 3 oz (90 g) of cooked Shrimp
  • 8 oz (225g) of cooked Crab Meat

Preparation

Crêpes

  1. Mix ingredients for the crêpes into a medium-sized bowl until you have a smooth finish.
  2. Pour in approximately ⅓ cup (80 ml) of the batter onto an oiled pan on set on medium-low.
  3. Allow to heat until batter’s surface solidifies, flip and repeat until you have a golden finish.
  4. This recipe will make roughly 4 crêpes.  You will likely need to double this recipe to avoid leftovers.

Béchamel Sauce

  1. Melt butter at medium-high in a saucepan then sauté chives.
  2. Add in flour then whisk until you have a consistent finish.
  3. Pour in milk slowly while stirring.  Continue stirring until sauce thickens.

Crêpes au Fruits de Mer

  1. Pre-heat oven to 375°F (190°C).
  2. Add in scallops, shrimp and crab meat into the béchamel sauce.
  3. At the centre of every crêpe place a quantity of the seafood and béchamel sauce then wrap.
  4. Place on an oiled baking pan, then cover in shredded mozzarella cheese.  Optionally sprinkle with Paprika for a bit of extra kick.
  5. Place in oven for 10 to 15 minutes or until the cheese is a golden brown.  Comes out ready-to-serve.

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.