Evelyn Chartres Author
Potatoes – Page 2

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.

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.

Ready to Serve Baked Potatoes

Featured_Ready_to_Serve_SpudsWhile not necessarily a French Canadian dish, it has been one of my go-to sides dishes for a while.  This dish combines all of the elements of baked potatoes into one dish (minus the sour cream and bacon).  The heat will melt the butter while it cooks the potatoes, onions and garlic to create this ready to eat dish.

Easy to prepare and cooks in the oven or barbecue while you work on the main dish.  You can also add in leftover chicken, pork or beef to make this a complete meal.

Ingredients

  • 12 oz (350 g) of potatoes
  • 2½ oz  (75 g) of minced onions
  • 2 cloves (7 g) of pressed garlic
  • 3 tablespoons (45 ml) of butter
  • ½ teaspoon (2.5 ml) of salt
  • ¼ teaspoon (1.25 ml) of pepper
  • ¼ teaspoon (1.25 ml) of Italian seasoning

Preparation

  1. Pre-heat oven to 375°F (190°C).
  2. Prepare two pieces of tin foil, approximately 12 x 15 inches (30 x 40 cm) in length.
  3. Scrub, rinse and cut up the potatoes into small cubes then place on the tin foil.
  4. Drop onions, garlic, salt, pepper and Italian seasoning atop potatoes.
  5. Top with butter and close up the first layer of tin foil.  Wrap in a second to prevent any leaks.
  6. Place in the oven and cook for 60 minutes.  Alternatively, place on an outdoor grill for the same amount of time.
  7. When done, pull from the oven, mix the contents and it is ready to serve.

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.