Evelyn Chartres Author

Beef Stroganoff

I make sure keep these ingredients readily available to make this recipe. It takes no time at all to pull this meal together which makes a good 6 to 8 portions. While Beef Stroganoff is not French Canadian in origin, it is nonetheless a family favourite!

Ingredients

  • 12 ounces (340 g) of egg noodles
  • 8 ½ fluid ounces (250 ml) of sour cream
  • 10 fluid ounces (295 ml) of cream of mushroom soup
  • 1 package (40 g) of onion soup mix
  • 1 tablespoon (15 ml) of garlic butter
  • 1 tablespoon (15 ml) of butter
  • 1 pound (450 g) of ground beef
  • 3 ounces (85 g) of onions (optional)
  • 10 ounces (285 g) of snow peas

Preparation

  1. Prepare egg noodles according to package instructions.
  2. In a large bowl, mix cream of mushroom soup, sour cream and onion soup mix.
  3. On medium heat, melt garlic butter and butter in a skillet.
  4. Add ground beef, onions and cook until the meat is no longer pink.
  5. Drain, set heat to low and add contents of bowl.
  6. Stir until contents bubble then add peas.  Heat throughout and ready-to-serve.

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.

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.

Confitures a l’Oignon

Sweet Red Onion Jam

Red-Onion-JamJams are usually made from pulp and juice of fruits or vegetable. Good jam has a soft even consistency without distinct pieces, a bright colour, a good flavour and a semi-jellied texture that is easy to spread but has no free liquid.  This makes an excellent hors d’oeuvre when served with strong cheese and crackers or on a toasted bagel.

Ingredients

  • 24 oz (700-720 g*) of minced red onions (approximately 3 large)
  • 3½ oz (100-105 g*) of butter
  • 5 oz (150 g) of sugar
  • ½ cup (100-120 ml*) of red wine vinegar
  • 3 tablespoons (40-45 ml*) of blackcurrant liqueur**
  • 1 cup (200-235 ml*) of red wine
  • ½ teaspoon (2.5 ml) of salt
  • 1 teaspoon (5 ml) of pepper

Preparation

  1. Set stove to low to melt butter in a deep pan.
  2. Place onions in pan and allow onions to sweat.
  3. Add salt, pepper and sugar to the pan then stir until you have a consistent mixture.
  4. Moisten with red wine vinegar and blackcurrant liqueur.
  5. Add in red wine.
  6. Cook slowly while stirring to reduce liquid to the desired consistency.***
  7. Let cool then place contents in the fridge until ready to serve.

*Original measurements were made in metric.  Ranges for ingredients indicate the original measurement followed by one which best translates to imperial.
** Also known as Creme de Cassis, if unavailable use Port Wine as a substitute.
*** This step takes several hours to achieve.

Tourtière du Lac-Saint-Jean

The tourtières hailing from the Lac-Saint-Jean region in Québec 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 gravy or ketchup.

Ingredients

Crust*

  • 3 cups (705 ml) all-purpose flour
  • ½ pounds (225 g) of vegetable shortening
  • 1 tablespoon (15 ml) of baking powder
  • 1 teaspoon (5 ml) of salt
  • Water as needed

Meat Pie

  • ½ pounds (225 g) pork minced**
  • ½ pounds (225 g) beef minced**
  • 1 large onion, chopped
  • 3 cloves of garlic, chopped
  • 3 lbs (1.3 kg) potatoes, peeled and diced
  • Salt and pepper

Preparation

  1. In a large bowl, combine the meat, onion, garlic, and potatoes. Season with salt and pepper.
  2. In second large bowl, combine flour, shortening, baking powder, and salt.  Hand knead the mixture until malleable, it should not break apart or be too sticky to handle.
  3. Sprinkle a light layer of flour on a flat surface then drop ball in the middle. Use a rolling pin to flatten crust to a consistent thickness.
  4. Use a pot large enough to accommodate meat and potatoes. Place on top of the crust then cut out an area larger than bottom by about 2 inches (5 cm).  Make cutout of crust and place in the bottom of the pot.  Place some of the meat and potatoes composition crust is nearly covered.
  5. Build up the walls with crust until the entire mixture of meat and potatoes transferred to the pot.  Use the remaining crust to cover the pie entirely then punch a thumb-sized hole through the centre of the pie.
  6. Through punched hole, fill the meat pie with water until just below crust. Place the pie in the fridge (covered) for 5 hours or until ready to place in the oven.
  7. Start the oven and set to 325°F (170°C). Place pie in oven for about 30 minutes, giving the crust time to dry out.
  8. Drop temperature to 275°F (135°C), cover with tin foil then let contents stew for approximately 12 hours.
  9. Periodically check the pie to maintain water level. At about the 6-hour mark, refill for the last time to let the pie dry out a bit prior to serving.  You can adjust this step as necessary based on how often you need to replenish the water.
  10. Pull from the oven and scoop contents with a large serving spoon on plates.

*     Pre-made pie crusts may be used instead of making the crust from scratch.
**     Meat may be processed through a large-bore grinder to save time.