Salmon Pie
Salmon pie is a variant of tourtière filled with a potato and salmon filling. Otherwise prepared in the same manner as most other sweet and savory pies.
This dish is excellent when served with an egg and béchamel sauce.
Salmon pie is a variant of tourtière filled with a potato and salmon filling. Otherwise prepared in the same manner as most other sweet and savory pies.
This dish is excellent when served with an egg and béchamel sauce.
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 infuses the dish with garlic.
Pâté chinois is not Chinese cuisine. One theory is that the dish was introduced to railway workers by Chinese cooks while they built the railroads.
Pouding 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. It’s excellent when served with a portion of vanilla ice cream.
A jam made of sweet onions, wine and blackcurrant liqueur. This recipe makes an excellent hors d’oeuvre when served with strong cheese and something crunchy, or served on a toasted bagel.
I usually serve this as a snack, mixing an aged cheddar, feta, or blue cheese and serving it atop a Grissol or roasted baguettes (pictured).
Sugar cream pie is a single-crust pie filled with a mixture similar in consistency to caramel. Other names that are common to this desert are Sugar Cream Pie and Butter Tarts. This dessert is delicious when served with vanilla ice cream or whipped cream.
The tourtières that hail from the Lac-Saint-Jean region 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 or ketchup.