French onion soup is known for its ooey-gooey goodness. With its simple ingredients and straightforward recipe, this dish is sure to be a crowd pleaser! This recipe makes enough soup for six bowls and it keeps well, so it works as a leftover.
In la Belle Province, maple syrup is a major industry and a frequent contributor to breakfasts in my family. Over time, this ingredient has migrated for use in other meals, and this recipe is a prime example.
This recipe is a delightful combination of Dijon mustard, maple syrup, sweet onions and garlic. Once baked, it creates a heavenly fusion of flavour. Sweet and tangy, every bite is different from the last. I love it!
A quiche for breakfast? Yes! This crustless quiche recipe combines three cheeses, sautéed mushrooms, and spinach to create a flavourful breakfast favourite! While this recipe bakes to perfection, add some bacon, toast, and cretons to make things interesting!
Crying lamb is said to have its origins from communities that used shared ovens. The meat is cooked above the vegetables absorbing any drippings which adds to this meal’s distinctive flavour.
This ready-to-serve recipe is sure to attract some attention during its preparation and cooking. It’s great for family gatherings and has a traditional feel that is sometimes missing from modern dishes.
For a fondue, cheese is one of the better known variants. White wine and cheese slowly melted into a thick dipping sauce. I prefer to use a french baguette to dip, since the hard crust will give you a surface for the forks to bite into.
Be careful not to let the cheese come to a boil, that will cause it to curdle. If your fondue is too thick add some wine. Alternatively add more cheese or cornstarch to thicken the fondue.
A French-Canadian cake-based dessert cooked in a maple syrup sauce. This dish is especially popular during the maple syrup harvest and is readily available at any Sugar Shack. Quick and easy to make this dish brings the sweet and distinct flavour of maple to one’s palate. Delicious!
This is a classic French-Canadian breakfast spread. Made with pork, onions, spices and served over toast, this dish can be readily found in any Québec kitchen. While this spread may be served straight, many will add some mustard.In English Canada this dish typically gets confused looks. However, cretons should be judged with your tastebuds!
A tasty marinade using molasses, cognac and balsamic vinegar This dish is typically grilled and then cut up into tender bite-sized pieces.
This recipe can also be frozen prior to cooking and later pulled out for use, so you don’t need to carry all of the individual ingredients. An excellent option when spending the weekend at a cabin; freeze and it’s ready to cook once thawed.
A recipe that combines potatoes, bacon, white wine and cheese to create a ready-to-serve meal or as a side. This dish is said to have its origin from the French Alps, and is traditionally prepared with Reblochon cheese.
Since I have difficulty finding Reblochon cheese in local stores, I opted to use Brie or Camembert instead. Make sure to remove the rind prior to slicing. It also helps if you freeze the cheese for thirty minutes or so to make rind removal easier.