Saturday, October 15, 2016
Canada Recipes
http://allrecipes.com/recipe/20752/french-canadian-tourtiere/print/?recipeType=Recipe&servings=8
French Canadian Tourtiere
Prep
40 m
Cook
40 m
Ready In
2 h
Recipe By:Rayna Jordan
"Traditional French Canadian Tourtiere (meat pie), served on Reveillon (Christmas Eve)."
Ingredients
1 pound lean ground pork
1/2 pound lean ground beef
1 onion, diced
1 clove garlic, minced
1/2 cup water
1 1/2 teaspoons salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground sage
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 recipe pastry for a 9 inch double crust pie
Directions
In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
Preheat oven to 425 degrees F (220 degrees C).
Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.
http://www.coffeeandquinoa.com/2013/04/roasted-vegetable-poutine/
ROASTED VEGETABLE POUTINE
APRIL 5, 2013 BY ERICA 22 COMMENTS
Roasted Vegetable Poutine
Can I convince you to turn on your oven just a few more times before it gets too warm?
Roasted Vegetable Poutine
If you’ve ever had poutine, I don’t think I’ll have to try too hard to convince you. If all you have are the visuals, on the other hand, I probably have my work cut out for me. (Do you remember the Modern Family clip where Mitch and Cam serve poutine and Jay says “Well it looks like vomit, and I’m not poutine it in my mouth.”? So grumpy… so funny.)
Roasted Vegetable PoutineRoasted Vegetable Poutine
Yes, poutine has a reputation for looking rather unappetizing. But didn’t your mama ever tell you not to judge a book by its cover? Potatoes, cheese curds, and gravy: Let’s think about those three ingredients, and how unbelievably hard it would be to go wrong with them. They make the ideal comfort food.
Roasted Vegetable Poutine
I first had this comforting Canadian dish a few years ago in Washington D.C. while visiting my friend Taryn. I had never even heard of poutine before, yet I swear it was on the menu of every restaurant and bar we went to that weekend. I’m not sure why, but D.C. seems to be the poutine capitol of the U.S…. in addition to being the actual capitol of the U.S. Hmmm. Needless to say, we ordered it several times over the course of the weekend.
Did I mention that it goes great with beer? Taryn and I met while studying abroad together in Munich, so when we get together (which is not often enough these days!) we like to drink a few beers for old time’s sake.
That weekend was around this same time of year, which I have to say is the perfect poutine-eating time. The weather is fluctuating between summer and winter; one day you break out the sandals and the next day you have to turn the heat back on. On those chillier April days, I recommend cranking up the oven and making this healthier, vegetarian version of Canadian poutine.
Roasted Vegetable Poutine
5.0 from 2 reviews
ROASTED VEGETABLE POUTINE
PRINT
HANDS-ON TIME
15 mins
COOK TIME
15 mins
TOTAL TIME
30 mins
A healthier version of the indulgent French-Canadian specialty.
Author: Erica
Yields: 2 as a snack
INGREDIENTS
For the roasted vegetables:
2 large carrots, peeled and cut into matchsticks
1 parsnip, peeled and cut into matchsticks
1 Yukon gold potato, scrubbed and cut into matchsticks
1/4 head cauliflower, chopped into bite-sized pieces
1/2 Tbsp olive oil
1/4 tsp salt
For the gravy:
2 Tbsp butter
2 Tbsp all-purpose flour
1 1/2 cups vegetable stock
sprinkle of dried oregano
1 tsp adobo sauce from a can of chipotle chilies in adobo (I omitted, but would recommend using)
salt and pepper to taste
To top:
1/2 cup cheese curds (or cubed cheddar cheese)
chopped fresh parsley
INSTRUCTIONS
Preheat oven to 450. Toss vegetables in olive oil and sprinkle with salt. Spread on a baking sheet or two lined with parchment paper. To ensure even roasting, make sure that they aren't touching. Roast for 20-25 minutes or until crispy, flipping once halfway through.
Heat butter in a small pan over medium heat. Whisk in flour and allow to cook for 1-2 minutes, bubbling and turning a golden color. Whisk in a tablespoon or two of vegetable stock at a time until you have a thick liquid. Pour in the rest of the stock and bring to a simmer. Simmer uncovered for 10-15 minutes, until thick and gravy-like. Add oregano, adobo sauce, and salt and pepper to taste.
When vegetables are done, remove from oven and place in a serving dish. Top with cheese curds and pour gravy over the top. (You may not use all the gravy.) Sprinkle with chopped parsley and serve immediately.
Dig in. I recommend a fork!
http://www.food.com/recipe/canadian-beaver-tail-fried-pastries-119576
Canadian Beaver Tail Fried Pastries
SAVE RECIPE
Ingredients Nutrition
YIELD
20-30 pastries
UNITS
US
1⁄2 cup warm water
5 teaspoons dry yeast
1 pinch sugar
1 cup warm milk
1⁄3 cup sugar
1 1⁄2 teaspoons salt
1 teaspoon vanilla
2 eggs
1⁄3 cup oil
4 1⁄4-5 cups unbleached all-purpose flour
oil (for frying)
granulated sugar (for dusting)
cinnamon
On Sale Near You
See what's on sale in recipes and in your Grocery List.
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Directions
In a large mixing bowl, stir together the yeast, warm water and pinch of sugar.
Allow to stand a couple of minutes to allow yeast to swell or dissolve.
Stir in remaining sugar, milk, vanilla, eggs, oil, salt, and most of flour to make soft dough.
Knead 5-8 minutes (by hand or with a dough hook), adding flour as needed to form a firm, smooth, elastic dough.
Place in a greased bowl. Place bowl in a plastic bag and seal. (If not using right away, you can refrigerate the dough at this point).
Let rise in a covered, lightly greased bowl; about 30-40 minutes.
Gently deflate dough. (If dough is coming out of the fridge, allow to warm up for about 40 minutes before proceeding).
Pinch off a golfball-sized piece of dough. Roll out into an oval and let rest, covered with a tea towel, while you are preparing the remaining dough.
Heat about 4 inches of oil in fryer (a wok works best, but you can use a Dutch oven or whatever you usually use for frying). Temperature of the oil should be about 385°F.
Add the dough pieces to the hot oil, about 1-2 at a time.
BUT -- before you do, stretch the ovals into a tail shape, like a beaver's tail - thinning them out and enlarging them as you do.
Turn once to fry until the undersides are deep brown.
Lift the tails out with tongs and drain on paper towels.
Fill a large bowl with a few cups of white sugar.
Toss the tails in sugar (with a little cinnamon if you wish) and shake off excess.
Divine with a bit of jam or apple pie filling!
http://allrecipes.com/recipe/42688/fluffy-canadian-pancakes/print/?recipeType=Recipe&servings=4
Fluffy Canadian Pancakes
Prep
10 m
Cook
10 m
Ready In
20 m
Recipe By:W King
"Fluffy pancakes that melt in your mouth. Separating the eggs and folding the whipped whites into the batter, nothing is better. Grills up to a golden brown."
Ingredients
1 cup all-purpose flour
1 tablespoon baking powder
1 cup milk
3 egg yolks
3 egg whites
Directions
In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
http://allrecipes.com/recipe/233521/classic-canadian-caesar/
Classic Canadian Caesar
Recipe by: ambibambi "This drink is very popular in Canada. Take a lick of the celery salt and then a drink of the Caesar through the straw for the proper Caesar experience."
Ingredients
5 m 1 servings 204 cals
On Sale
What's on sale near you.
Food Lion
2217 Fleming Rd
GREENSBORO, NC 27410
Harris Teeter
701 Francis King St
GREENSBORO, NC 27410
1 lime wedge
Limes Large
3 For $1.00 - expires in 4 hours
1 tablespoon celery salt, or as needed ice cubes, as needed 1 fluid ounce vodka 1 dash Worcestershire sauce, or to taste 1 dash hot pepper sauce (such as Tabasco®), or to taste 8 fluid ounces tomato and clam juice cocktail (such as Clamato®) 1 celery stick Add all ingredients to list
Directions
Print
Prep
5 m
Ready In
5 m
Wet the rim of a cocktail glass with the lime wedge; set aside for garnish. Place celery salt in a small dish, and press the rim of the glass into the salt to coat. Add ice to the glass.
Pour vodka, Worcestershire sauce, and hot pepper sauce over the ice; top with tomato-clam juice. Garnish with lime wedge and celery stick. Serve with a straw.
You might also like
Editor's Note:
The nutrition data for this recipe includes the full amount of sodium for the celery salt. The actual amount of celery salt consumed will vary.
French Canadian Tourtiere
Prep
40 m
Cook
40 m
Ready In
2 h
Recipe By:Rayna Jordan
"Traditional French Canadian Tourtiere (meat pie), served on Reveillon (Christmas Eve)."
Ingredients
1 pound lean ground pork
1/2 pound lean ground beef
1 onion, diced
1 clove garlic, minced
1/2 cup water
1 1/2 teaspoons salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground sage
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 recipe pastry for a 9 inch double crust pie
Directions
In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
Preheat oven to 425 degrees F (220 degrees C).
Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.
http://www.coffeeandquinoa.com/2013/04/roasted-vegetable-poutine/
ROASTED VEGETABLE POUTINE
APRIL 5, 2013 BY ERICA 22 COMMENTS
Roasted Vegetable Poutine
Can I convince you to turn on your oven just a few more times before it gets too warm?
Roasted Vegetable Poutine
If you’ve ever had poutine, I don’t think I’ll have to try too hard to convince you. If all you have are the visuals, on the other hand, I probably have my work cut out for me. (Do you remember the Modern Family clip where Mitch and Cam serve poutine and Jay says “Well it looks like vomit, and I’m not poutine it in my mouth.”? So grumpy… so funny.)
Roasted Vegetable PoutineRoasted Vegetable Poutine
Yes, poutine has a reputation for looking rather unappetizing. But didn’t your mama ever tell you not to judge a book by its cover? Potatoes, cheese curds, and gravy: Let’s think about those three ingredients, and how unbelievably hard it would be to go wrong with them. They make the ideal comfort food.
Roasted Vegetable Poutine
I first had this comforting Canadian dish a few years ago in Washington D.C. while visiting my friend Taryn. I had never even heard of poutine before, yet I swear it was on the menu of every restaurant and bar we went to that weekend. I’m not sure why, but D.C. seems to be the poutine capitol of the U.S…. in addition to being the actual capitol of the U.S. Hmmm. Needless to say, we ordered it several times over the course of the weekend.
Did I mention that it goes great with beer? Taryn and I met while studying abroad together in Munich, so when we get together (which is not often enough these days!) we like to drink a few beers for old time’s sake.
That weekend was around this same time of year, which I have to say is the perfect poutine-eating time. The weather is fluctuating between summer and winter; one day you break out the sandals and the next day you have to turn the heat back on. On those chillier April days, I recommend cranking up the oven and making this healthier, vegetarian version of Canadian poutine.
Roasted Vegetable Poutine
5.0 from 2 reviews
ROASTED VEGETABLE POUTINE
HANDS-ON TIME
15 mins
COOK TIME
15 mins
TOTAL TIME
30 mins
A healthier version of the indulgent French-Canadian specialty.
Author: Erica
Yields: 2 as a snack
INGREDIENTS
For the roasted vegetables:
2 large carrots, peeled and cut into matchsticks
1 parsnip, peeled and cut into matchsticks
1 Yukon gold potato, scrubbed and cut into matchsticks
1/4 head cauliflower, chopped into bite-sized pieces
1/2 Tbsp olive oil
1/4 tsp salt
For the gravy:
2 Tbsp butter
2 Tbsp all-purpose flour
1 1/2 cups vegetable stock
sprinkle of dried oregano
1 tsp adobo sauce from a can of chipotle chilies in adobo (I omitted, but would recommend using)
salt and pepper to taste
To top:
1/2 cup cheese curds (or cubed cheddar cheese)
chopped fresh parsley
INSTRUCTIONS
Preheat oven to 450. Toss vegetables in olive oil and sprinkle with salt. Spread on a baking sheet or two lined with parchment paper. To ensure even roasting, make sure that they aren't touching. Roast for 20-25 minutes or until crispy, flipping once halfway through.
Heat butter in a small pan over medium heat. Whisk in flour and allow to cook for 1-2 minutes, bubbling and turning a golden color. Whisk in a tablespoon or two of vegetable stock at a time until you have a thick liquid. Pour in the rest of the stock and bring to a simmer. Simmer uncovered for 10-15 minutes, until thick and gravy-like. Add oregano, adobo sauce, and salt and pepper to taste.
When vegetables are done, remove from oven and place in a serving dish. Top with cheese curds and pour gravy over the top. (You may not use all the gravy.) Sprinkle with chopped parsley and serve immediately.
Dig in. I recommend a fork!
http://www.food.com/recipe/canadian-beaver-tail-fried-pastries-119576
Canadian Beaver Tail Fried Pastries
SAVE RECIPE
Ingredients Nutrition
YIELD
20-30 pastries
UNITS
US
1⁄2 cup warm water
5 teaspoons dry yeast
1 pinch sugar
1 cup warm milk
1⁄3 cup sugar
1 1⁄2 teaspoons salt
1 teaspoon vanilla
2 eggs
1⁄3 cup oil
4 1⁄4-5 cups unbleached all-purpose flour
oil (for frying)
granulated sugar (for dusting)
cinnamon
On Sale Near You
See what's on sale in recipes and in your Grocery List.
Find stores
Directions
In a large mixing bowl, stir together the yeast, warm water and pinch of sugar.
Allow to stand a couple of minutes to allow yeast to swell or dissolve.
Stir in remaining sugar, milk, vanilla, eggs, oil, salt, and most of flour to make soft dough.
Knead 5-8 minutes (by hand or with a dough hook), adding flour as needed to form a firm, smooth, elastic dough.
Place in a greased bowl. Place bowl in a plastic bag and seal. (If not using right away, you can refrigerate the dough at this point).
Let rise in a covered, lightly greased bowl; about 30-40 minutes.
Gently deflate dough. (If dough is coming out of the fridge, allow to warm up for about 40 minutes before proceeding).
Pinch off a golfball-sized piece of dough. Roll out into an oval and let rest, covered with a tea towel, while you are preparing the remaining dough.
Heat about 4 inches of oil in fryer (a wok works best, but you can use a Dutch oven or whatever you usually use for frying). Temperature of the oil should be about 385°F.
Add the dough pieces to the hot oil, about 1-2 at a time.
BUT -- before you do, stretch the ovals into a tail shape, like a beaver's tail - thinning them out and enlarging them as you do.
Turn once to fry until the undersides are deep brown.
Lift the tails out with tongs and drain on paper towels.
Fill a large bowl with a few cups of white sugar.
Toss the tails in sugar (with a little cinnamon if you wish) and shake off excess.
Divine with a bit of jam or apple pie filling!
http://allrecipes.com/recipe/42688/fluffy-canadian-pancakes/print/?recipeType=Recipe&servings=4
Fluffy Canadian Pancakes
Prep
10 m
Cook
10 m
Ready In
20 m
Recipe By:W King
"Fluffy pancakes that melt in your mouth. Separating the eggs and folding the whipped whites into the batter, nothing is better. Grills up to a golden brown."
Ingredients
1 cup all-purpose flour
1 tablespoon baking powder
1 cup milk
3 egg yolks
3 egg whites
Directions
In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
http://allrecipes.com/recipe/233521/classic-canadian-caesar/
Classic Canadian Caesar
Recipe by: ambibambi "This drink is very popular in Canada. Take a lick of the celery salt and then a drink of the Caesar through the straw for the proper Caesar experience."
Ingredients
5 m 1 servings 204 cals
On Sale
What's on sale near you.
Food Lion
2217 Fleming Rd
GREENSBORO, NC 27410
Harris Teeter
701 Francis King St
GREENSBORO, NC 27410
1 lime wedge
Limes Large
3 For $1.00 - expires in 4 hours
1 tablespoon celery salt, or as needed ice cubes, as needed 1 fluid ounce vodka 1 dash Worcestershire sauce, or to taste 1 dash hot pepper sauce (such as Tabasco®), or to taste 8 fluid ounces tomato and clam juice cocktail (such as Clamato®) 1 celery stick Add all ingredients to list
Directions
Prep
5 m
Ready In
5 m
Wet the rim of a cocktail glass with the lime wedge; set aside for garnish. Place celery salt in a small dish, and press the rim of the glass into the salt to coat. Add ice to the glass.
Pour vodka, Worcestershire sauce, and hot pepper sauce over the ice; top with tomato-clam juice. Garnish with lime wedge and celery stick. Serve with a straw.
You might also like
Editor's Note:
The nutrition data for this recipe includes the full amount of sodium for the celery salt. The actual amount of celery salt consumed will vary.
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