Evelyn Chartres Author
Onion

Pilaf-Stuffed Pork Loin

A tasty pork loin, which vaguely resembles a jelly roll when complete. Combines onions, garlic, rice, marmalade, and salt to create an interesting meal!

I normally serve this meal with a hunter sauce and mashed potatoes.

Ingredients

  • 2 tablespoons (30 ml) of butter
  • ½ cup (120 ml) of fine chopped onions
  • 2 cloves (5-10 mg) of garlic pressed
  • 2 cups (470 ml) of chicken broth
  • 1 cup (235 ml) of uncooked rice
  • ½ cup (120 ml) of thin sliced almonds
  • 3 tablespoons (45 ml) of marmalade
  • 1 teaspoon (5 ml) of celery salt
  • 4 teaspoons (20 ml) of thyme leaves (divided)
  • ½ teaspoon (2.5 ml) of salt
  • ½ teaspoon (2.5 ml) of pepper
  • 2 pounds (900 g) of pork loin
  • 1 tablespoon (15 ml) of olive oil

Preparation

  1. Melt butter in a medium saucepan over medium heat. Stir in onion and garlic, cook until onion is transparent.
  2. Add broth and bring to a boil. Stir in rice, reduce heat, cover and simmer for 15 to 20 minutes.
  3. Remove from heat and let stand until liquid absorbed.
  4. Roast almonds, then chop into small pieces. Mix with marmalade, celery salt, 1 teaspoon (5 ml) of thyme, salt, pepper and rice.
  5. Pre-heat oven to  325°F (170°C).
  6. Butterfly roast and flatten. Cover roast with rice mix then roll the roast.  Use butcher string to tie up the roast. Should resemble a jelly roll when complete. Discard any remaining rice mixture.
  7. Place roast on a rack, brush with olive oil and cover with remaining thyme.
  8. Place in oven for 2 hours or until internal temperature reaches 170°F (77°C).
  9. Carve roast into slices and served with a hunter sauce.

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

A jam made of sweet onions, wine and blackcurrant liqueur. This dish makes an excellent hors d’oeuvre when served with strong cheese and something crunchy, or served up on a toasted bagel.

I usually serve this up as a snack, mixing an aged cheddar, feta, or blue cheese and serving it atop a Grissol roasted baguettes (pictured).

Ingredients

  • 24 ounces (700 g) of minced red onions (approximately 3 large)
  • 3½ ounces (100 g) of butter
  • 5 ounces (150 g) of sugar
  • ½ teaspoon (2.5 ml) of salt
  • 1 teaspoon (5 ml) of pepper
  • ½ cup (100 ml) of red wine vinegar
  • 3 tablespoons (40 ml) of blackcurrant liqueur or port wine
  • 1 cup (200 ml) of red wine

Preparation

  1. Finely chop the onions. For speed use a food processor or for a smooth texture use a blender to get the desired consistency.
  2. In a deep pan, set stove on medium and melt butter.
  3. Reduce heat to low. Place onions in pan, mix and then allow the onions to sweat. Heat should just be below the point where the onions bubble over.
  4. Add salt, pepper and sugar to the pan. Stir until you have a consistent mixture.
  5. Moisten with red wine vinegar and blackcurrant liqueur. Mix thoroughly.
  6. Add in red wine and mix.
  7. Reduce near low heat and reduce the mixture until you have the desired consistency.  This step will take several hours, so remember to mix occasionally.
  8. Let cool then place contents in the fridge until ready to serve.