Evelyn Chartres Author

Cheese and Tourtiere Stuffed Pierogies

This is an amalgamation of dishes from different cultures. This recipe combines tourtières which is typically French Canadian and pierogies which are of Eastern European origin. What you end up with a bite-sized cheesy meat pie served as a main meal or as a side in large family gatherings.

Ingredients

  • 2 cups (470 ml) of all-purpose flour
  • 1 teaspoon (5 ml) of salt
  • 1 large egg beaten
  • ⅔ cup of ice-cold water
  • 1 cup (235 ml) of tourtiere meat
  • ⅓ cup (80 ml) of shredded cheddar cheese

Preparation

  1. In a medium-sized bowl mix first four ingredients. Knead the dough, adding flour as necessary until dough can be handled.
  2. On a floured surface, place dough, flatten and cut into 4 inch (10 cm) diameter circles.
  3. On each piece add 1 teaspoon (5 ml) of cheddar and 1 tablespoon (15 ml) of tourtiere meat. Fold in half and pinch edges to seal in contents.
  4. In a well-oiled pan fry on medium until pierogies are golden brown.
  5. Makes roughly 16 perogies in all. Serve with fried onions, shredded cheese and sour cream.

French Onion Marinade

A tasty way to prepare chicken by marinating the meat in onions, garlic, beef broth and balsamic vinegar. This dish is typically grilled, cut into tender bite-sized pieces of chicken. This is certainly a family favourite!

Chicken and marinade can be prepared ahead of time and frozen. I use this when going out to a cabin for the week, permitting me to quickly get a meal ready once I get there.

Ingredients

  • ¼ cup (60 ml) of finely chopped onions
  • 2 cloves (5-10 mg) of garlic pressed
  • 4 teaspoons (20 ml) of powdered beef broth
  • ⅓ cup (80 ml) of water
  • ¼ cup (60 ml) of olive oil
  • 1 teaspoon (5 ml) of balsamic vinegar
  • 1 pound (450 g) of chicken breasts

Preparation

  1. In a freezer bag, add all ingredients and mix thoroughly.
  2. Use a straw take out any excess air then seal bag.
  3. Place in the fridge for at least three (3) hours or overnight.  Mix contents of bag occasionally.
  4. Grill chicken, dabbing with marinade occasionally, until meat is cooked throughout.
  5. Cut up chicken breasts into bite-sized pieces. Ready to serve.

Sucre à la Crème Moelleux

Soft Sugar Fudge

A soft sugary fudge which is also an easy to make desert. Prepare in less than fifteen minutes, let cool and ready to serve. Goes well with a glass of milk!

Ingredients

  • 1 can (300 ml) of sweetened condensed milk
  • 2 cups (470 ml) of brown sugar
  • 1 cup (235 ml) of melted butter
  • 2 cups (470 ml) of icing sugar

Preparation

  1. In a saucepan mix milk, brown sugar and butter.
  2. On medium-high heat, bring to a boil and maintain at a low boil for five minutes.
  3. Add in icing sugar. Using a hand mixer, stir for five minutes.
  4. Pour fudge onto a greased plate. Let cool for an hour.
  5. Refrigerate for an hour, or until plate and contents firm up.

Tourtière

Meat Pie

There are many variants of tourtières and this one is the most iconic version. Filled with ground beef and pork, covered in crust and baked in the oven, this dish is often enjoyed with hunter sauce or ketchup.

For an added kick, add some grated cheddar cheese before the top layer of crust is added. Stuff crust tourtière?

Ingredients

  • 1½ pounds (680 g) of ground pork
  • 1 pound of (450 g) of ground beef
  • 4 cups (940 ml) of chicken broth
  • 1 tablespoon (15 ml) of butter
  • 2 cloves garlic (5-10 g) pressed
  • ½ cup (125 ml) of diced onions
  • ½ teaspoon (2.5 ml) of Italian seasoning
  • ¼ teaspoon (1.25 ml) of ground nutmeg
  • ¼ teaspoon (1.25 ml) of ground cinnamon
  • Salt and pepper

Preparation

  1. Pre-heat oven to 350°F (180°C).
  2. Using a 3 quart (2.8 litre) saucepan pour in chicken broth followed by ground meat.
  3. Heat on medium-high and stir occasionally until cooked.
  4. Remove from heat, drain then set aside.
  5. Melt butter in a pan. Sauté onions and garlic until onions are transparent.
  6. Mix onions and garlic with the ground meat. Halve the meat mixture then fill two 9 inch (23 cm) pie crusts. Cover with crust, cut some slits so vapours can escape.
  7. Bake in oven for 30 to 40 minutes or until crust is a golden brown.
  8. Remove from oven and let cool for five minutes before cutting into slices and serving.

Sucre à la Crème

Sugar Fudge

Sugar fudge is a sugary dessert which can be tricky to master. Recipes online offer various methods, including the use of thermometers or precise timings.

This recipe covers the method my mother uses to make this dish a reality.  She occasionally checks to see if the fudge is ready before she pours it onto the plate.  This is likely the traditional way of making this recipe come to life!

Ingredients

  • 1 cup (235 ml) of whipping cream
  • 1½ cups of (355 ml) of brown sugar
  • 1 tablespoon (15 ml) of butter

Preparation

  1. Grease a dinner plate.
  2. Add cream, sugar and butter into a large saucepan over medium-high heat.
  3. Stir constantly until mixture begins to boil over.
  4. Reduce heat as necessary to maintain boiling level without it boiling over.  Over time, the mixture will begin to thicken and reduce in size.  Keep stirring from time to time.
  5. To confirm that fudge is ready, dab a bit on a plate while saucepan is removed from heat.  Use a spoon and stir vigorously, if ready fudge will thicken and then harden.  If this does not occur, return saucepan to heating element continue reducing mixture.
  6. When mixture is ready, remove from heat and stir frequently with a spoon until it starts to harden.  When nearly ready, pour onto the plate and allow to cool.
  7. Refrigerate for about an hour, then cut it into bite sized pieces.