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.

Crème Brûlée

Crème brûlée is not a dish that I grew up with, nor was it readily available in English Canada. Though over the years Tim Hortons and Starbucks have offered themed drinks and goodies based on this dessert.

This dish features a chilled creamy base with a caramelized top. While easy to make, it requires timing since you have to refrigerate the dish prior to serving. It also gives you a reason to go out and get a culinary torch!

Ingredients

  • 5 large egg yolks
  • 3½ ounces (100 g) of sugar
  • 17 fluid ounces (500 ml) of whipping cream
  • 1 teaspoon (5 ml) of vanilla extract
  • 4 teaspoons (20 ml) of brown sugar

Preparation

  1. Pre-heat oven to 215°F (100°C).
  2. In a bowl whisk egg yolks and sugar until mixture whitens and is frothy.
  3. Add vanilla extract and cream to the bowl while whisking contents vigorously.
  4. Pour the cream into 4 stoneware cups. Bake in oven for about an hour.
  5. Let stoneware cool to room temperature then place in the fridge. Leave for 2 hours or however long it takes for contents to gel.
  6. When ready to serve, pull from fridge, cover with approximately 1 teaspoon (5 ml) of brown sugar then caramelize top using a butane torch.

Pouding Chômeur

Pogey Pudding

Pogey-PuddingPouding Chômeur is said to be a French Canadian dessert introduced during the Great Depression.  This dish is easy to make, requires few ingredients, and suits those with a sweet tooth and is excellent when served with a portion of vanilla ice cream.

Ingredients

Syrup

  • 1 cup (235 ml) of brown sugar
  • 1 cup (235 ml) of water
  • 1 teaspoon (5 ml) of butter

Pudding

  • ¾ cup (180 ml) of brown sugar
  • ½ cup (120 ml) of milk
  • ½ teaspoon (2.5 ml) of vanilla extract
  • 1 cup (235 ml) of all-purpose flour
  • ¼ teaspoon (1.25 ml) of salt
  • 1 teaspoon (5 ml) of baking powder

Preparation

  1. Pre-heat oven to 375°F (190°C).
  2. In a pot mix water, brown sugar, and butter then set heat to medium-high.  Stir on occasion until syrup comes to a boil.
  3. Concurrently, mix in a bowl the ingredients for the pudding until you have a smooth consistency.  If the pudding mix does not pour, add in a bit of milk.
  4. Once syrup boils, pour contents of the bowl in slowly. Pudding should float over the syrup base, so spread out to even out the pudding.
  5. Heat for 15 to 20 minutes in oven until the pudding is well cooked.  Poke the pudding with a toothpick to check if ready; when toothpick comes out out clean,  pudding is cooked.

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.

French Canadian Sugar Cream Pie

Sugar cream pieSugar cream pie is a single-crust pie filled with a homogeneous mixture similar to caramel.  Other names that are common to this desert are Sugar Cream Pie and Butter Tarts.  This dessert is delicious when served with vanilla ice cream or whipped cream.

Ingredients

  • 1½  cups (350 ml) of brown sugar
  • 2 teaspoons (10 ml) of all-purpose flour
  • 1 cup (230 ml) of milk
  • 1 tablespoon (15 ml) of butter
  • 1 large egg
  • 2 x 8 inch (20 cm) pie crusts

Preparation

  1. Pre-heat oven to 400°F (205°C).
  2. In a pot mix brown sugar, flour, milk and butter.
  3. Heat on medium until mixture begins to boil then reduce heat.  Cook for an additional five minutes while stirring.
  4. Once time has elapsed, remove and let cool for 10 to 15 minutes.
  5. Lightly whip the egg then mix with the cooled brown sugar mixture.
  6. Divide then pour mixture into pie crusts.
  7. Place in the oven for 15 to 25 minutes or until the crust is lightly browned and mixture is bubbling.