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Canada (Canadian Recipes)

World Cuisine Recipes

Blueberry Butter Tarts
Makes 12 tarts

12 frozen tart shells, each about 3 inches (8 cm) in diameter
1 egg, lightly beaten
1/2 cup (125 mL) corn syrup
1 tsp (5 mL) lemon juice
3/4 tsp (3 mL) vanilla
1/3 cup (75 mL) brown sugar
1 tbsp (15 mL) all-purpose flour
3 tbsp (45 mL) melted butter
1 1/2 cups (375 mL) blueberries, preferably wild
Cooking Instructions:
Preheat oven to 375F (190C). Leave shells in foil cups and place on a baking sheet. In a large bowl, whisk egg with syrup, juice and vanilla. In another bowl, stir sugar with flour. Stir into egg mixture along with butter. Divide berries equally among shells. Pour in egg mixture, filling each shell right to top. Bake on bottom rack of 375F (190C) oven until bubbly and top is a bit crusty, from 18 to 23 min. Tarts will firm up when cool and can be refrigerated 2 days.
Brown Sugar Pie (Tarte Au Sucre Jaune)

1 c Brown sugar
4 tb Cream
1 tb Flour
Pie crust; uncooked
1 tb Butter
Cooking Instructions:
Mix the brown sugar, flour, butter and cream. Pour the mixture into an uncooked pie crust, covering the top with woven strips of pastry dough, if desired. Bake at 400F for about 30 minutes.
Cape Breton 'Pork Pies'
Tart Shells:
1 c Butter
2 c Flour
4 ts Icing sugar; confectioner's
2 c Dates; chopped
1 c Water
1 1/2 c Brown sugar
Lemon juice
Cooking Instructions:
Tart Shells: Cut the butter into the flour; add the sugar and knead until well blended. Press small amounts of dough into small muffin tins. Press small amounts of dough into small muffin tins. Bake in a 425F oven for 10 minutes. When cool fill with the following: Filling: Simmer the above ingredients until the dates are of soft consistency. Cool; then fill the tart shells. Ice with butter icing.
Chicken Breasts baked in Maple Syrup (Poitrine de Poulet au sirop)
4 bone-in chicken breasts
1/4 cup unbleached flour
salt and freshly ground black pepper
2 Tablespoons unsalted butter
1/2 cup maple syrup
1 teaspoon dried savory
1 teaspoon dried thyme
1 teaspoon dried sage
1 onion, peeled and thinly sliced
1/2 cup chicken stock
Cooking Instructions:
Mix some salt and pepper into the flour and pour the flower into a plastic bag. Place the chicken into the flour, one or two at a time, and shake to coat. In a large dutch oven, heat the butter over med-high heat. When it starts to bubble, add the chicken breasts and brown on both sides. Pour the maple syrup over the breasts and sprinkle in the herbs. Arrange the onion slices on the top; pour over the chicken broth and place in the oven. Bake, basting the chicken with the pan juices, for about 50 minutes (Preheat oven to 350F).
To serve: Place one breast on each of 4 plates, drizzle on some of the cooking juices and serve hot.
Layered Meat Pie (Cipaille or Cipâte)
Servings: 8-10
2 lbs. boneless chicken, use a combination of boneless breasts and thighs
2 lbs. lean stew beef
2 lbs. lean pork
4 onions, coarsely chopped
1/4 lb. salt pork, thinly sliced
2 cups peeled, cubed potatoes
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon mixed spices (use a combination of cloves, nutmeg, cinnamon and allspice)
2 cups chicken stock
Pstry for a double crust 9-inch pie
Cooking Instructions:
Cut all the meats into 1-inch chunks. Place in a large bowl along with the onions. Cover and refrigerate for at least 12 hours or overnight. Using a large casserole or cast iron dutch oven, layer the salt pork on the bottom. Preheat oven to 400F
3. Place 1/3 of the meat cubes on top of the salt pork, then top the meats with 1/3 of the cubed potatoes. Season with salt, pepper and spice mixture. Roll out the pastry into a circle large enough to cover the above layers. Place the pastry round on top of the potatoes and cut a small round hole in the center. Repeat with 2 more layers of meat, potatoes and seasonings. Cover with the remaining pastry, cutting a small hole in the center. Carefully and slowly pour the chicken stock into the hole. Place a cover on the dish. Place in the oven for 45 minutes or until the liquid is simmering. Reduce heat to 250F and bake, covered, for 5 to 6 hours.
Potato Bacon Pie
4 c. cooked potatoes, grated or mashed into bits
Lots of coarsely ground black pepper
Salt to taste
1/2 c. milk
12 slices bacon, fried, patted dry of fat, and crumbled
Cooking Instructions:
The next time you bake or boil potatoes, make extra so that you will have enough left over to make this pie. Preheat oven to 350 degrees. Butter an 8-inch pie pan. Put the potato, pepper, salt, milk and bacon in a bowl, and mix well. Spread the potato mixture evenly into the pie pan. Bake for about 40 minutes, or until the top has become lightly browned. This can be prepared in advance, kept refrigerated overnight, and baked in the morning.
Potatoes Nicoise
Servings: 6
1 clove garlic
3 medium potatoes, about 1 lb (450 g)
3 large fresh tomatoes, about 1 1/2 lb (675 g)
3 fresh parsley sprigs
1 tsp (5 mL) salt
1/4 tsp (1 mL) dried basil, crumbled
1/4 tsp (1 mL) nutmeg
1/4 tsp (1 mL) dried tarragon, crumbled
3 medium red onions, about 1 lb (450 g)
2 tbsp (30 mL) butter OR margarine
1/2 cup (125 mL) shredded cheddar cheese
Cooking Instructions:
Preheat oven to 400 F (200 C). Cut garlic clove in half lengthwise and rub the cut surface on inside of a shallow baking dish. Cut peeled potatoes into 1/4-inch (0.6 m) slices. Place potatoes in bowl of cold water and set aside. Peel and core tomatoes and cut into 1/2-inch (1.2 m) slices. Chop parsley, and in a small bowl combine parsley with 1/2 tsp (2 mL) salt, basil, nutmeg and tarragon. Peel and thinly slice the onions. Drain the potatoes and pat dry. Place half the potatoes in prepared baking dish; sprinkle with half the parsley mixture. Top with half the onions and half the tomatoes. Sprinkle tomatoes with 1/4 tsp (1 mL) salt. Repeat layering with potatoes, parsley mixture, onions, tomatoes and salt. Cut butter in small pieces and dot top of casserole. Cover casserole tightly with aluminum foil. Bake for 45 minutes or until potatoes are fork tender. Sprinkle top of casserole with cheese; bake, uncovered, until lightly browned.
Potent Maple Baked Beans
Servings: 6
8 cups (2 L) water
2 1/2 cups (625 mL) small dried white beans
6 slices side bacon, cut in 2-inch strips
1 cooking onion, chopped
1 tsp (5 mL) salt
1/2 tsp (2 mL) dry mustard
1/2 cup (125 mL) real maple syrup
1/2 cup (125 mL) dark rum
2 tbsp (30 mL) dark brown sugar
2 tbsp (30 mL) melted butter
Cooking Instructions:
Wash and pick over beans. Put beans and water in saucepan, cover. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand, covered, for an hour. Return to heat, bring back to a boil, lower heat and simmer, covered, for 40 minutes. Drain beans through a colander set over a bowl. Reserve 2 1/2 cups (625 mL) of the cooking liquid and set aside. Put bacon in ovenproof casserole or bean pot. Cover with cooked beans. In a bowl combine onion, salt, mustard, syrup, rum and 2 cups (500 mL) of reserved cooking liquid. Pour mixture over beans. Cover and bake in 325 F (165 C) oven for 3 hours, adding last 1/2 cup (125 mL) of cooking liquid during last 30 minutes of cooking. Remove from oven. Combine brown sugar, melted butter. Drizzle over beans. Bake, uncovered, for another hour or until liquid has evaporated.
Quebec Pork Pie (Tourtiere De Quebec)
Servings: 6
1 1/4 lb Ground pork
1/2 To 3/4 cup cold water
1/2 c Onion, finely chopped
1/4 c Celery, finely chopped
1/2 ts Ground black pepper
1 Bay leaf
1/2 ts Dried savoury
1/4 ts Dried rosemary
1/4 ts Grated nutmeg
Pinch cinnamon
1/4 c Old-fashioned rolled oats
Pastry for double crust pie
Cooking Instructions:
In a large, heavy frying pan, combine pork with cold water and heat to boiling point. Add onion, celery, pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/2 hours, adding more water if mixture dries out. Halfway through cooking time, season with salt to taste. Stir in rolled oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf. Meanwhile, line a 9-inch pie plate with pastry. When meat mixture is lukewarm, spoon into pie shell and cover with remaining pastry. Trim pastry, seal edges and cut steam vents in top crust. Decorate with pastry cutouts as desired. Bake in preheated 425 deg F oven for 15 minutes, then reduce heat to 375 deg F and bake another 25 minutes or until crust is golden.

Quebec Salmon Pie
Servings: 6
1 can (15 1/2-oz) salmon
2 1/2 to 3 cups (625 to 750 mL) mashed potatoes
1/2 cup (125 mL) finely chopped onion
3 tbsp (45 mL) butter
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) savory
Pinch of pepper
Single pastry for 9-inch pie
Cooking Instructions:
Grease individual casseroles or a nine-inch deep pie plate. preheat the oven to 400F. Drain, flake and crush bones from can of salmon. Bones are loaded with calcium and should never be discarded. Combine potatoes and all other ingredients except salmon. Place half the potato mixture in bottom of prepared casseroles or pie plate. Cover with salmon. Top with remaining potato mixture. Prepare sufficient pastry, roll out and cover casserole or pie plate. Cut vents for steam to escape. Bake in 400 F oven for 25 to 30 minutes or until bubbly hot and crust is golden brown. Hint: Serve with chili sauce or chutney.

Spicy Fish
Servings: 6
3 garlic cloves, minced, or 3/4 tsp (4 mL) powder
3 small hot chili peppers, seeds removed
1 tbsp (15 mL) brown sugar, packed
3/4 tsp (4 mL) finely grated lime zest
1/4 cup (60 mL) fish sauce
6 firm fish fillets (or steaks), about 1 1/2 lb (680 g)
1/3 cup (75 mL) sliced green onion
3/4 cup (175 mL) prepared chicken broth
3 tbsp (45 mL) lime juice
1 tbsp (15 mL) chopped fresh cilantro (or fresh parsley), optional
Cooking Instructions:
In blender, process garlic, chili peppers, brown sugar, lime zest and fish sauce until smooth. Brush fillets with half of garlic mixture. Set in large bamboo steamer or on rack over rapidly boiling water in wok or Dutch oven. Sprinkle with green onion. Cover. Steam for 4 to 8 minutes, until fish flakes easily when tested with fork. Remove to serving plate. Keep warm. Combine remaining garlic mixture and broth in small saucepan. Bring to a boil on medium. Boil, uncovered for about 5 minutes until sauce is slightly reduced. Stir in lime juice and cilantro. Makes 1/2 cup (125 mL) sauce. Drizzle over fish.
Stuffed Meat-Loaf Roll
Servings: 4
10-oz (284 g) pkg frozen chopped broccoli
2 lb (900 g) hamburger
2 eggs
3/4 cup (180 mL) soft bread crumbs
1/4 cup (60 mL) ketchup
1/4 cup (60 mL) milk
1 1/2 tsp (7 mL) salt, divided
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) dried oregano
3 oz (90 g) sliced smoked ham
3 slices mozzarella cheese, each 3 inches (8 cm) square, cut diagonally into halves (optional)
Cooking Instructions:
Rinse frozen broccoli under cold running water to separate pieces; drain well. Mix hamburger, eggs, bread crumbs, ketchup, milk, 1/2 tsp (2 mL) salt, pepper and oregano. Place mixture on a large sheet of aluminum foil and shape into a rectangle 12 by 10 inches (30 by 25 cm). Arrange broccoli on hamburger mixture to within 1/2 inch (1.2 cm) of edges. Sprinkle with 1 tsp (5 mL) salt. Arrange ham on top of the broccoli. Roll up the rectangle carefully, beginning at the short side and using foil to lift. Press edges and ends of roll to seal. Place on a rack in shallow roasting pan. Cook uncovered in a preheated 350 F (180 C) oven for 75 minutes. Overlap cheese on top; cook just until cheese begins to melt, about 1 minute longer. The centre of the meat-loaf roll may look pink due to the ham. Do-ahead tip: After rolling, cover and refrigerate meat-loaf roll no longer than 24 hours. Cook as directed, but increase cooking time to 90 minutes.

World Cuisine Recipes


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