Need Traditional French-Canadian Recipes!
Linda Rose
family and hierloom recipes, for an annual banquet (for 50 people) that I
prepare for a French & Indian War reeanactment group that I am a member
of. I am most interested in new ideas for meats/main dishes and desserts.
(Last year's menu follows)
This feast is a labor of love, with the membership paying me just enough
to cover the expenses of all the foods I prepare. The food I prepare is
"mostly" appropriate to the time period of our group (ca.1750-60). (I
draw the line at hearth cooking and take as many 20th century culinary
shortcuts as possible!) I serve a wide variety of dishes, because we all
enjoy tasting small portions of new and different types of foods. This
will be the 4th year I've prepared this feast.
I have stuffed and roasted a larger turkey every year. The 2 large geese
I served last year (along with a turkey, 3 large tortieres, a huge cold
smoked lake trout, a smoked goose, scalloped oysters and a 20 lb. pork
roast) were not enough for the crowd ! I made Chicken with Maple Syrup
for several years. I have tried farm-raised game, like venison and rabbit,
in the past, but they were NOT well-received. I'd love to try some
traditional eel dishes, but they probably would be poorly-received, as
well. I understand there are many versions of tortieres and ways of
preparing them, but I'm pretty happy with the recipes I'm using now.
Are there other Canadian meat dishes that anyone knows from their family
traditions that I might use?
Light cakes, and chocolate cakes, like Buche de Noel, are from a later
time-period than I need. (although I have made a culinary concession to
the chocolate lovers in our group by making a chocolate pie that is
similar to a pecan pie.) I have made salt pork cake (a type of fruit
cake) but the only person who loved it was my husband. I have made mostly
pies for desserts. Trifle is definately more British than French, but
it's a good change of pace from all the pies.
Are there other Canadian desserts that anyone knows from their family
traditions that I might use?
LINDA ROSE JJN...@prodigy.com
Sheboygan WI
Les Troupes de Levis a Ste. Foy 's 1995 Mid-Winter Banquet Menu
(Last Year's Menu)
Sagamite * Soupe a l'oignon (French Onion Soup)
Petites pain en panier de pain (Rolls in Basket of Bread)
Sally Lunn
Pain de citron a la mode "Red Lion" (Red Lion Lemon Bread)
Two-toned Anadama Corn Bread * Pumpkin Corn Bread
A Salamagundy with Williamsburg Inn Honey Dressing
Compote de pommes (Applesauce) * Ginger Marmalade
Dandelion Jelly * Chablis Wine jelly
Tourtiere (Canadian Pork Pie)
Oie fume froid (Cold Smoked Goose)
Truite fume (Smoked Trout )
Huitres Gratinees (Scalloped Oysters)
Oie roties avec Farce aux pain de mais et raisins de Corinthe
(Roast Goose with Currant Cornbread Stuffing)
Porc rotie avec choux rouge canadien
(Pork Roast with Canadian Raisin Red Cabbage)
Dinde rotie avec farce canadien
(Roast Turkey with French-Canadian Potato Stuffing)
Navets en creme (Creamed Turnips)
Carrotes au gingembre (Gingered Carrots)
Haricots verts avec lard (Green Beans and bacon)
Pouding a la ble d'inde (Corn Pudding)
Gateau de la sauvagesse (The Indian Woman's Cake )
Concord Grape Trifle * Indian Pudding
Southern Fudge Pies with whipped cream
Tarte aux Cerises (Deep Dish Cherry Pie)
Tarte aux hachis (Mince Pie)
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Bob Rich
>Are there other Canadian desserts that anyone knows from their family
>traditions that I might use?
(sort of a fudge). You may be interested to know that tourtiere, which you
refer to as pork pie, was actually traditionally made from the tourte
(passenger pigeon), which is now extinct, hence the substitution of more
readily available pork. It would be closer to the origial recipe to use
pigeon or some other wild fowl. I know the french still make pigeon pie,
because I've seen recipes for it.
Bob Rich
Sophie Laplante
<snip snip>
>Are there other Canadian meat dishes that anyone knows from their family
>traditions that I might use?
One thing that comes to mind which can be made ahead and in
large quantities is "ragout de pattes" (pigs feet stew) or
"ragout de boulettes" (meatball stew). Both are traditional
French-Canadian dishes, although I don't know how far back
they go.
>Are there other Canadian desserts that anyone knows from their family
>traditions that I might use?
Yet another pie you can look out for is tarte a la ferlouche,
which is a very rich pie with raisins and molasses (as I recall).
Bob Rich mentioned tarte au sucre, and there is also tarte au
sirop d'erable, which is the same except it's made with maple
syrup instead of brown sugar. Strangely, I can't seem to think
of any non-pie desserts right now...
Good cookbooks to look at if you haven't already done so are
Jehanne Benoit's Encyclopedie de la cuisine canadienne and
also the one by Soeur Berthe (can't seem to recall the title,
but it's also a very good reference for traditional recipes.)
>Sagamite
What is Sagamite? I'm curious.
-- Sophie Laplante -- G: (shouts) Who do you think you are? --
-- Dept of Computer Science -- R: Rhetoric! Game and match! --
-- University of Chicago -- -- Tom Stoppard --
-- sop...@cs.uchicago.edu -- R. & G. are Dead --
Mylene Savard
> Do you have a recipe for "Pete de soeur"? I've never heard of
> it before.
>
Stripes of leftover pie dough with some butter on in and some brown sugar,
rolled like a cinnamon roll and cooked like a pie. At least that how my
mother makes it.
--
Millie Savard : WOW! They'll never show that
email: bt...@freenet.carleton.ca : again"
email: m...@phoque.info.uqam.ca : Krusty the clown.
Bob Rich
>Bob Rich <jrr...@aix1.uottawa.ca> wrote:
>This is intriguing because I had always assumed the name comes
>from "tourtiere" meaning pie dish (derived from tourte/tort/tart),
>not "tourte", the bird...
>
>I've heard the "tourte" theory several times on this group, but...
>well, I'm just not convinced. Bear with me for a moment: wouldn't
>it have made more sense if chicken or some other fowl or poultry
>had been substituted for the passenger pigeon? Then one would be
>left with something like chicken pot pie, or "Pate' au poulet" as
>we call it. And all the variations I know have ground pork/veal/beef
>in them, I've never seen one with any kind of poultry.
>
>Can someone shed some light on this linguistico-culinary mystery?
>Are there any old French recipes for tourtiere (or similar name)
>which actually use poultry? Bob, do you know what those French
>pigeon pies are called?
I can't find the cookbook that had that recipe in it. It was one of those
"Great Chef" ones. If memory serves, it was called "Pate aux Pigeon", but
don't quote me on that. As for the tourtiere, that's the (old wives?) tale
I got from my grandmother. The "Le Petit Robert" dictionary agrees with
your interpretation that it's "a pork pie", but that dictionary's comes
from Paris, so I'm not convinced that they're authorities either. The
pigeon, incidentally is actually called a "tourterelle". Learn something
new every day.
Bob Rich
Sophie Laplante
Linda Rose <JJN...@prodigy.com> wrote:
>>Good cookbooks to look at if you haven't already done so are
>>Jehanne Benoit's Encyclopedie de la cuisine canadienne and
>>also the one by Soeur Berthe (can't seem to recall the title,
>>but it's also a very good reference for traditional recipes.)
>
>I'm familiar with Benoit's books, but not Soeur Berthe's.
>Could you give me the title?
Unbelievable, but true, my very faulty memory has come
through with the title!!! It's "La Cuisine Raisonee".
Lenore Locken
"The traditional tourtieres of Quebec vary according to each region of
the province, and there are as many recipes as there are cooks (each of
whom is sure her recipe is the right one). Julian Armstrong's book, A
Taste of Quebec, gives eight different regional tourtiere
recipes....these pies can be thin or thick, and with or without diced
potatoes or a little mashed potato for thickening the filling. Some
versions use a mixture of ground pork and beef. Similar pies with fairly
shallow fillings from Saguenay-Lac St. Jean are often called Pate a la
viande. Other tourtieres from Saguenay and Charlevoix are made with pork,
beef and potatoes, all cut in small cubes."
Lennie
Bob Rich
variations to be found in eastern and northern Ontario, and
in Manitoba where there are a fair number of French
Canadians.
Bob Rich
