Evelyn Chartres Author

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.

Lobster Melt

This dish that is said to have its origins in Nova Scotia’s South Shore, home of Acadians and several fishing communities. This recipe blends lobster with cream to create a delicious filling that can be served atop fresh tea biscuits or garlic bread. For an extra zing, add a bit of grated cheddar as a topping.

Ingredients

Lobster Melt

  • 5 ounces (140 ml) of cooked lobster meat
  • 3 tablespoons (45 g) of butter
  • ¼ cup (60 ml) of chopped fine onions
  • 2 tablespoons (30 g) of flour
  • ½ cup (120 ml) of milk
  • ½ cup (120 ml) of cream
  • ⅛ teaspoon (0.625 ml) of salt
  • ⅛ teaspoon (0.625 ml) of cayenne pepper

Tea Biscuits

  • 2 cups (470 ml) of all-purpose flour
  • 4 teaspoons (20 g) of baking powder
  • 1 teaspoon (5 g) of salt
  • ½ cup (120 ml) shortening
  • ¾ cup (180 ml) of milk

Preparation

Lobster Melt

  1. Dice lobster meat and set aside.
  2. In a medium saucepan melt butter on medium-high heat.  For an additional dose of flavour, substitute 1 tablespoon (15 g) of butter with garlic butter.
  3. Add onions and sauté for 1 minute.
  4. Add lobster and sauté for an additional 3 minutes.
  5. Mix in flour and stir until you have a consistent mixture.
  6. Add milk and cream and stir until sauce thickens.
  7. Add salt and pepper then stir.
  8. Can be in between two-halves of a fresh tea-biscuits. For that little extra top with cheese.

Tea Biscuits

  1. Pre-heat oven to 400°F (205°C).
  2. Add flour, baking powder and salt into a bowl.  Add shortening in cubes and mix.
  3. Add milk, mix and knead until you have a ball of dough.
  4. Roll out dough, and flatten to ¼ inch (0.6 cm).
  5. Cut into rounds using a cookie cutter or glass.  Place on a greased cookie sheet and allow to rest.
  6. Bake for 12 to 15 minutes.  Serve warm.

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.

Soupe Paysanne au Brocoli

featured_brocoli_soup_webThis recipe features a creamy finish without the need for cream or milk.  Cover with grated old cheddar to give the soup that extra kick!

Ingredients

  • 18 ounces (500-575 g) of chopped broccoli
  • 11 ounces (300 g) of chopped potatoes
  • 1 tablespoon (15 ml) of oil
  • 1 tablespoon (15 ml) of butter
  • 4 ounces (115 g) of onions
  • 1 clove (5-10 g) of garlic
  • 30 fluid ounces (900 ml) of chicken broth
  • ½ teaspoon (2.5 ml) of pepper
  • ½ teaspoon (2.5 ml) of cumin
  • ¼ cup (60 ml) of grated old cheddar (per person)

Preparation

  1. Over medium heat add oil and butter. Heat until the butter has melted.
  2. Add onions and garlic, sauté until the onions are transparent.
  3. Add broth, broccoli, potatoes, pepper and cumin then stir.
  4. Bring to a boil then drop to low heat to simmer.  Stir occasionally for about 25 minutes or until potatoes easily break apart.
  5. Remove from heat for 5 to 10 minutes to cool. Use a blender or mixer to break-down broccoli and potatoes until you have a creamy finish.
  6. Heat on low until soup is hot.
  7. Pour into a bowl, cover in grated cheese and ready to serve. Makes about six bowls.

Sautéed Mushrooms and Scallops

Featured_Sauteed_Mushrooms_and_ScallopsA recipe that came out while I was out roughing it at a cabin, when one of my guests brought some scallops. Since I had some mushrooms, onions and garlic, I combined the ingredients to create this dish.  This recipe is quick and easy to make and requires only one pan to complete.  Necessity really is the mother of invention!

Dish pictured on a bed of Knorr Sidekicks – Country Mushroom, which compliments the dish nicely.

Ingredients

  • 10 fluid ounces (295 ml) of canned mushrooms (drained)
  • 2 tablespoons (30 ml) of butter
  • ¼ teaspoon (1.25 ml) of cumin
  • ⅛ teaspoon (0.75 ml) of pepper
  • 1 small onion, approximately 1.5 ounces (45 g) finely chopped
  • 2 cloves of garlic (5 g) pressed
  • 9 ounces (250 g) of scallops

Preparation

  1. Place a medium-sized pan on medium heat then melt butter.
  2. Add mushrooms, cumin and pepper. Sauté mushrooms until they brown lightly.
  3. Add in onions and garlic, continue to sauté until onions are transparent.
  4. Add scallops and sauté until they are cooked throughout.
  5. Remove from heat and ready to serve.