Evelyn Chartres Author

Cipaille

Sea Pie

featured_cipaille_webI saw an article about Quebe’c Secret Meat Pie. Cipaille is a recipe which hails from my mother’s side of the family.  After a bit of research and I was able to adjust my mother’s recipe to be more historically accurate.  Now this recipe features six layers and uses quatre épices which is popular in French Canadian cooking.

This recipe is said to have origins from within the British Navy. It features a deep-dish pie which features three meats and potatoes.  The cloves give it a distinctive flavour which really makes this unique among my recipes.

Ingredients

Crust

  • 2½ cups (590 ml) of sifted flour
  • 2 teaspoons (10 ml) of baking powder
  • 1 teaspoon (5 ml) of salt
  • 1 cup (235 ml) of milk

Cipaille

  • ½ pound (225 g) of porc
  • ½ pound (225 g) of beef
  • ½ pound (225 g) of chicken
  • 4 ounces (115 g) of onions
  • 3 cloves (9-15 g) of garlic
  • ¼ teaspoon (1.25 ml) of ground cinnamon
  • ¼ teaspoon (1.25 ml) of nutmeg
  • ¼ teaspoon (1.25 ml) of ground cloves
  • 1 teaspoon (5 ml) of ground pepper
  • 1 teaspoon (5 ml) of salt
  • 1½ pounds (700 g) of potatoes
  • 30 fluid ounces (900 ml) of chicken broth

Preparation

  1. Cut pork, beef and chicken into small ½ inch (125 mm) cubes.
  2. Mince onions and garlic.
  3. In a small bowl add pork, beef, chicken, onions are garlic. Add cinnamon, nutmeg, cloves, pepper and salt then knead until you have a consistent finish.
  4. Cover bowl then place in the fridge overnight.
  5. Preheat oven at 300°F (150°C).
  6. Cut potatoes into cubes then set aside.
  7. Except for ½ cup (120 ml) of flour, place ingredients for the crust into a medium-sized bowl.  Knead and add remaining flour until your dough is no longer sticky.
  8. In a 4 quart (3.7 l) pot, layer half of the meat mix, layer half of the potatoes and cover with half the dough.
  9. Repeat with the remaining half of meat, potatoes and dough.  Make a hole in the middle of the dough down to the bottom of the pot.  This will allow you to monitor fluid levels.
  10. Pour chicken broth into the hole until level with upper crust.
  11. Place in oven for 5 to 6 hours.  Check levels from time to time, adding remaining broth until ready.
  12. Remove from oven and meal is ready-to-serve.

Coffee Cake with a Creamy Nutmeg Sauce

featured_coffee_cake_with_sauce_webI have fond memories of visiting my grandmother and coming face to face with this cake. This recipe combines a delicious coffee cake with a creamy nutmeg sauce that really sells it!Interestingly enough, this recipe required a fair amount of deciphering.  For example, the original recipe called for 2 eggs of grease for the cake.

The sauce needs a consistent temperature to thicken reliably. If you can get an even flame then this will be no problem. However, for electric ranges I recommend using a cast iron or steel saucepan to compensate for the on-and-off cycle of the heating element.

Ingredients

Coffee Cake

  • 1 cup (235 ml) of sugar
  • 2 large eggs
  • 1/3 cup (80 ml) of shortening
  • 2 cups (470 ml) of sifted all-purpose flour
  • 1/4 cup (60 ml) of cocoa powder
  • 1 teaspoon (5 ml) of baking soda
  • 1 teaspoon (5 ml) of baking powder
  • 1 cup (235 ml) of brewed coffee

Creamy Nutmeg Sauce

  • 1/4 cup (60 ml) of sugar
  • 1 cup (235 ml) of milk
  • 1/8 teaspoon (0.625 ml) of nutmeg
  • 4 teaspoons (20 ml) of corn starch
  • 1/2 cup (120 ml) of water

Preparation

Coffee Cake

  1. Pre-heat oven to 350°F (180°C).
  2. In a large bowl mix ingredients until you have a smooth and consistent finish.
  3. Pour contents into a greased 9 inch (22 cm) pie tin.
  4. Cook for 25 to 30 minutes until ready.
  5. Let cool, remove from pie tin and serve with sauce.

Creamy Nutmeg Sauce

  1. Pour sugar, milk and nutmeg into a small saucepan then medium on medium.
  2. In a small bowl, mix water and cornstarch.  Stir until you have a smooth finish.
  3. When sauce begins to boil, lower temperature to medium-low or low to maintain a light boil.
  4. Add ¼ cup (60 ml) of the cornstarch and water mix then whisk contents vigorously until sauce thickens.  Add more cornstarch and water if necessary.
  5. When sauce is thick, pour over a slice of coffee cake and serve!

Fondue Bourguignonne

featured_fondue_bourguignonne_webA fondue bourguignonne is oil-based  and the oil is often infused flavour using ingredients such as bay leaves, garlic and rosemary.  Guests will then dip in bite-sized cubed beef into the pot to cook the meal.

Given the popularity of deep-fried pepperoni here at local pubs, I have taken to serving up sliced pepperettes in addition to beef and shrimp.  This addition adds some spice to the dish and is delicious with the honey-mustard dip.

While this recipe recommends grapeseed oil,  my fondue pot manual recommends the use of peanut oil instead.

Ingredients

Fondue Bourguignonne

  • 25 fluid ounces  (750 ml) grapeseed oil
  • 1 teaspoon (5 ml) of thyme
  • 1 teaspoon (5 ml) of rosemary
  • 1 teaspoon (5 ml) of oregano
  • ½ teaspoon (2.5 ml) of coarse sea salt
  • ½ teaspoon (2.5 ml) of coarsely crushed peppercorn
  • 3 cloves (20-30 g) of garlic
  • 1/4 pound (125 g) of cubed eye-round cut of beef (per person)
  • 1 ounce (30 g) of sliced pepperoni sticks
  • 2 ounces (60 g) of thawed shrimp (optional)

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

Sauce au Peanut

  • ⅓ cup (80 ml) of peanut butter
  • ⅓ cup (80 ml) of Dijon mustard
  • ⅓ cup (80 ml) of orange juice
  • 1 tablespoon (15 ml) of fresh ginger
  • 1 tablespoon (15 ml) of honey
  • 1 tablespoon (15 ml) of hot sauce
  • 2 cloves (10-15 g) of garlic minced

Preparation

Fondue Bourguignonne

  1. Pour oil into a pot then place on medium-low heat.
  2. Add thyme, rosemary, oregano, sea salt, peppercorn and garlic to the pot.
  3. Heat oil and allow aromatic ingredients to permeate into the oil. Remove when the garlic is a light brown.
  4. Pour oil through a strainer into the fondue pot.
  5. Guests cook the meat in oil at their leisure.

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 the 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.

Sauce au Peanut

  1. Combine above ingredients into a large bowl.
  2. Refrigerate until ready to serve.

French Chicken with Mushrooms

Featured_French_Chicken_With_MushroomsThere are a myriad of variations on this recipe.  Also known as Chicken à la King this recipe sometimes sports sherry, peppers and a mix of vegetables.  This is one of my go-to recipes, since I can cobble it  together in under 45 minutes.

While this meal is traditionally served on toasted garlic bread, I often serve it atop some rice as shown.

Ingredients

  • 1 pound (450 g) of boneless chicken breast
  • ⅓ cup (80 ml) of butter
  • 10 fluid ounces (285 ml) of sliced mushrooms
  • ½ teaspoon (2.5 ml) of cumin
  • ¼ cup (60 ml) of flour
  • ½ teaspoon (2.5 ml) of salt
  • ⅛ teaspoon (0.625 ml) of pepper
  • 14 fluid ounces (435 ml) of chicken broth
  • ½ cup (120 ml) of cream
  • 1 cup (235 ml) of peas

Preparation

  1. Cook chicken according to taste, I use and outdoor grill and sprinkle with a light seasoning like Mrs Dash.  When cooked, cut chicken into approximately ½ inch (1.25 cm) cubes.
  2. Melt butter in a large saucepan (1.4 quarts or 1.3 litres) over medium heat.
  3. Add mushrooms and cumin then sauté until browned.
  4. Stir in flour, salt and pepper.
  5. Add in chicken broth and cream then stir constantly until sauce thickens.
  6. Add chicken and peas, heat throughout.
  7. Ready to serve on rice or toasted garlic bread.

Tire Saint-Catherine à L’Erable

Tire Saint-Catherine à L’Erable

Featured_Saint_Catherines_TaffyA French-Canadian tradition that began when Saint Marguerite Bourgeoys made these sweet candies each year on Saint Catherine’s Day (November 25th) to attract young students to school. Later on, marriage-age girls would make taffy for eligible boys on that day. This taffy is made from molasses, maple syrup and sugar and can be a great deal of fun if children are involved.

Ingredients

  • 1 cup (235 ml) of molasses
  • 1 cup (235 ml) of maple syrup
  • 1 cup (235 ml) of white sugar
  • ½ cup of (120 ml) of water
  • 2 tablespoons (30 ml) of butter
  • 2 teaspoons (10 ml) of baking soda
  • ½ teaspoon (2.5 ml) of cream

Preparation

  1. Combine all ingredients except for the baking soda into a large pot (approximately 3 liters).
  2. On high-heat bring the mixture to a boil.  Attach a candy-thermometer to the side of the pot and boil until liquid temperature reaches 255°F (125°C).
  3. Remove from heat then add baking soda.  Mixture will expand while changing to a lighter tone of brown.  Mix vigorously then pour into a greased cookie sheet.
  4. Allow mixture cool for a few minutes.  On occasion fold the poured mixture onto itself using greased utensils.
  5. When safe to handle, butter hands then grab a fistful.  Roll into a cylinder, stretch, fold onto itself, twist and repeat as necessary. If taffy becomes too hard to handle, toss in the microwave and reheat to soften.
  6. Taffy will lighten in shade (golden brown)  with the above process.  When ready form to appropriate size then cut into smaller pieces using a knife or scissors.
  7. Individually wrap in waxed paper so they do not stick to one another.  This recipe makes between 100 and 150 pieces depending on size and consistency.