Evelyn Chartres Author

Kraft Dinner

Kraft Dinner seems to be a Canadian icon. This meal is often a favourite of children and often a survival tool for the starving university student. Quick and easy to make, it sometimes pays to have a few boxes handy in case you get inundated with children.

Ingredients

  • 8 ounce (225 g) box of Kraft Dinner
  • 1 tablespoon (15 ml) of butter
  • ⅓ cup (80 ml) of milk

Preparation

  1. Boil 6 cups (1.4 litres) of water in a saucepan.
  2. Cook for 7 or 8 minutes or until tender.
  3. Drain and return to saucepan.
  4. Add butter, milk and cheese sauce mix to noodles.
  5. Ready-to-serve.

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.

Tuscan Sausage

I am not too sure if this recipe has anything to do with dishes served in Tuscany. However, this dish combines Italian sausage, potatoes, mushrooms, peas and pasta sauce to create a ready-to-serve meal in less than an hour.

This recipe can be heavily varied based on the type of pasta sauce used.  I typically opt for a four-cheese or spinach pasta sauce, both variants are crowd pleasers!

Ingredients

  • 1 pound (450 g) of Italian Sausage
  • 1 pound (450 g) of potatoes
  • 1 tablespoon (15 ml) of garlic butter
  • 1 teaspoon (5 ml) of cumin
  • 10 fluid ounces (285 g) of sliced mushrooms
  • 3 ounces (85 g) of diced onions
  • 3 ounces (85 g) of diced red peppers
  • 22 fluid ounces (650 g) of pasta sauce
  • 6 ounces (170 g) of thawed snow peas

Preparation

  1. Cook and slice up the sausage.  I typically use an outdoor grill to enhance the flavour.
  2. Peel and cut the potatoes into ¼ inch cubes (0.6 cm). Rinse then heat in the microwave until the potatoes have begun to soften for approximately 3 minutes (halved).
  3. In a 8.75 inch skillet (22 cm) melt butter on medium heat.  Add sliced mushrooms and cumin. Sauté until mushrooms are a golden brown. When done set aside.
  4. In a well-oiled 3.5 quart (3.3 l) sauté pan, cook onions and red peppers until onions become transparent.
  5. Add potatoes and continue to cook for 2 to 3 minutes.
  6. Add sausage, mushrooms and pasta sausage. Reduce heat to low/medium-low and simmer for 20-30 minutes.
  7. Add snow peas then allow to heat.  Ready to serve.
  8. Optionally place individual portions into a pot of stoneware then cover in mozzarella cheese.  Heat in the oven for 15 to 20 minutes at 350°F (180°C).

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.

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.