Canadian Cooking
Linda Richards
maple syrup? Is there such a thing as Canadian cooking?
Jayne Gordon Groll
A long time ago, a friend's mother gave me this recipe for Tourtiere
(supposedly a French-Canadian meat pie). It is great served with red wine
and a tossed green salad.
TOURTIERE (CANADIAN MEAT PIE)
-------------------------------
INGREDIENTS:
------------
Crust: Filling:
------ --------
2 2/3 cup flour 2 Tb butter 1/4 tsp pepper
2 tsps. salt 3/4 cup minced onion 3/4 cup water
1 cup shortening 1/2 tsp thyme 1/4 cup parsley
6 TB ice water 1/2 tsp allspice 1 egg beaten with
1 1/2 lbs ground beef 1 TB water
or pork 6 slices Swiss Cheese
1 tsp salt
PREPARATION:
------------
Crust:
------
In a large mixing bowl, combine flour and salt. With a
pastry blender (or two knives), cut in shortening until
mixture resembles coarse meal. Sprinkle with ice water
and pat into a ball. Halve dough and shape each half
into a ball. Cover with wax paper and refrigerate for
one hour.
Filling:
--------
Melt butter in a medium skillet over a medium heat.
Add onion and cook for two minutes, stirring often.
Add thyme and allspice and cook for two minutes longer,
stirring constantly. Add ground beef, salt, pepper and
water. Simmer for 30 minutes, stirring often. Remove
pan from heat and refrigerate for one hour.
Preheat oven to 425 degrees. Line a 9 inch pie pan
with one-half of the pie crust. Stir parsley into
cooled meat mixture and spoon evenly into the crust.
Brush crust edge with egg mixture. Roll out top crust
and fit loosely over filling, pressing edges together.
Brush top crust with egg mixture. Puncture top crust
with a fork to vent.
Bake pie at 425 degrees for 10 minutes. Reduce oven to
350 degrees and bake for 40 minutes or until crust is
golden. Top with swiss cheese and bake for 5 addi-
tional minutes. Remove from oven and wait 5 minutes
before slicing. Serves 6.
roger campbell
>Anyone have any gen-u-ine Canadian recipes? Something besides moose steak and
>maple syrup? Is there such a thing as Canadian cooking?
I actually have a "Canadian" cookbook. It's a cookbook put out by
the Canadian government (either Lands and Forests, or Indian Affairs, or
some such - I can give the correct references tomorrow if someone is
interested). This cookbook was for native Canadians who relied heavily
on game for their meat supply. It was a complete cookbook, with sections
for appetizers, soups,salads, vegetables,deserts, etc. but the main
section concentrated on ways to prepare wild game. Off the top of my head
I remember recipes for bear steak, various ways to prepare muskrat, fried
beaver tail, and my all-time favorite - "Jellied Moose Nose". I kid you not.
Someday I'd like to try that recipe. If any of you cookbook collectors
are interested, I'll post the particulars for the cookbook.
Cheers,
Rog.
------------------------------------------------------
..There is no indigestion worse than that which comes
from having to eat your own words.
Roger Campbell State Univ. of New York at Buffalo
(716) 636-3547
BITNET: CAMPBELL@UBVM
INTERNET: camp...@acsu.buffalo.edu
David Haynes
>Anyone have any gen-u-ine Canadian recipes? Something besides moose steak and
>maple syrup? Is there such a thing as Canadian cooking?
Yes, there is such a thing as Canadian cooking...but do you want:
Maritime Canadian Cooking (cods tongue)
French-Canadian Canadian Cooking (tourtiere)
Ontario Canadian Cooking (concord grape pie)
Western Canadian Cooking (prairie oysters)
Northern Canadian Cooking (bannock)
or
BC Canadian Cooking? (barbecued salmon steaks)
(Sort of like why they can't make a Chicago deep dish pizza in LA ;-) )
A good place to start is "The Canadian Living Cookbook" by Carol Ferguson.
Random House, (c) 1987, ISBN-0-394-22017-X
-david-
"In my opinion, its still Meech ado about nothing!" -- Canadian Joke
--
David Haynes
Sequent Computer Systems (Canada) Ltd.
uunet!utai!torsqnt!david -or- da...@torsqnt.UUCP
I finally figured what AIX is...it's a contraction of AIn't uniX.
Jonathan Berger
>In article <21...@mindlink.UUCP> a1...@mindlink.UUCP (Linda Richards) writes:
>>Anyone have any gen-u-ine Canadian recipes? Something besides moose steak and
>>maple syrup? Is there such a thing as Canadian cooking?
> -------------------------------------------------------
> I actually have a "Canadian" cookbook. It's a cookbook put out by
>the Canadian government (either Lands and Forests, or Indian Affairs, or
>some such - I can give the correct references tomorrow if someone is
>interested).
My God! You actually have a copy of the "Great Northern Cookbook"!
A friend of mine has this little gem, and she's always doing stirring
recitations of the recipes for her answering machine message. About half
of the recipes seem to end "This is good served with blubber." Honest.
--------------------------------------------------------------------------
Jon Berger jo...@ingres.com {mtxinu,sun,amdahl,pyramid}!ingres!jonb
"Gentlemen, I regret to inform you that we're all drawings." -- B. Kliban
Rob C. Aitken
I dug out my copy of The Northern Cookbook, in case people really want to
make Jellied Moose Nose (There are also legitimate recipes for venison etc.,
plus suggested substitutions of more conventional foods). Anyhow, the
details of the book are:
The Northern Cookbook, by Eleanor A. Ellis
- Published by Hurtig Publishing (Edmonton) in conjunction with
the Ministry of Indian and Northern Affairs
My copy says that copies are available from Supply and Services Canada, and
you can order it from Coles books in Canada. You can occassionally find
them in tourist shops as well -- I bought my sister one at a place selling
Inuit carvings in Victoria, B.C.
Rob Aitken,
Design Technology Lab,
Hewlett-Packard, Palo Alto CA
ait...@hplra.hpl.hp.com
james peterson
at home and upon examination of *my* Canadian cookbook "food -- a la canadienne"
I discover that it was obtained from the Food Advisory Services of the
Canada Dept. of Agriculture. If you write to these people in Ottawa, I'll
bet they send you a book (perhaps for a nominal fee).
--
james lee peterson pete...@handel.cs.colostate.edu
dept. of computer science
colorado state university "Some ignorance is invincible."
ft. collins, colorado 80523
bruce bowser
Jeff
Gary
>
> I know its been a long time but, I guess you can use any pie crust from a grocery's freezer section.
I always make homemade crusts for pies. A bit of a pain, but well worth
the time and effort.