Archive for December, 2010

Pain Gumbo

Pain gumbo with homemade little salad breads

Recipe here for breads: 24 little salad breads, I had to make my little salad breads because here, they don’t have the ones I used to have in my hometown.  So up my recipe for little salad breads, it is actually very easy to make and fast also.

3 pounds of ground beef

soup gumbo

1 can chicken gumbo Campbell’s soup
1/4 cup ketchup
2 tablespoons of moutard
1 celery branch cut in small pieces
1 oinion cut in small pieces
2 garlics pieces cut up
2 tablespoons of olive oil

Heat up the oil, add celery, garlic, onion.  Add the meat and cook until the meat in done.  Add the ketchup, mustard and the soup. Mix well. Stuff the breads with this mix.  Freeze at this point if you want.  Bake 15 to 20 minutes at 350F if the breads were frozen.  Bake only few minutes if not frozen.  It will give a nice hard finish to the little breads before serving.

Pain gumbo with homade little salad breads

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Tourtière du lac St-Jean

Tourtière du lac st-jean

You will need a pie shell dough large enough to cover the inside of a big pan and to cover the top as well

10 pounds of potatoes (21 cups of cubed potatoes)

2 onions chopped

¾ cup of beef liquid, not diluted in water (Bovril)

4 teaspoons of salt

2 ½ teaspoons of pepper

1 pinch of cinnamon

Cold water

2 pounds of pork in cubes

2 pounds of beef in cubes

2 pounds of veal in cubes

Mix the meat together with salt, pepper, cinnamon, beef liquid and onions.  Put aside for a couple of hours.  Roll the dough and cover the bottom and sides of the pan with it, been careful not to leave any little holes in the process.  Mix the potatoes with the meat.

Deposit the meat mixture inside the pan, being extra careful not to damage the dough.  Cover the top with more dough and attach it to the side dough by folding the top dough over the side one.  Make a little opening on the top and pour water delicately inside the pan until you see the water barely to the surface.  Bake (with the lid on) at 350F for one hour, lower the heat to 250F and bake for an additional 7 hours. Uncover the pan for the last hour to give it a nice golden color.  Serve with warm beets.

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Sucre à la crème au micro-onde

sucre a la creme au micro-onde

Sucre à la crème au micro-onde

2 cups brown sugar

¾ cup of butter

1 can of condensed milk (eagle brand)

2 cups of icing sugar

1 teaspoon vanilla

Mix the brown sugar, butter and milk in a big bowl.  Heat at high power in the micro-ondes for 10 minutes, mixing every 2 minutes.  Add the icing sugar and vanilla.  Mix with a mixer.  Pour the mix into a well-greased pan.  Put in the fridge until set.

sucre a la creme micro-ondes

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buche de noel with mousse au chocolat


eggs, separated

3/4 cup sugar

¼ cup of cacao

1 tablespoon vanilla

3/4 cup cake flour, sifted

3/4 teaspoon baking powder

1/4 teaspoon salt


Confectioners’ sugar, for dusting, sifted

1 cup jam or jelly, stirred well

Whipped cream or mousse au chocolat (recipe below)

Preheat oven to 400 degrees F.  In a small bowl beat egg whites until stiff but not dry and set aside. In another bowl, beat the egg yolks until light. Gradually add the sugar, cacao and vanilla, and mix well. Sift together the flour, baking powder, and salt. Add the sifted flour mixture to the egg yolk mixture. Fold in the egg whites into the egg mixture and pour the batter into a 15 by 10 by 1-inch jelly roll pan lined with waxed paper. Bake for 8 to 10 minutes or until the cake is golden.

Loosen edges of cake, invert cake onto a towel dusted with confectioners’ sugar. Gently peel wax paper off cake. Trim 1/4-inch of hard crust off each long side of the jelly roll cake. Begin with the narrow side and roll the cake and towel up together. Cool cake on rack, seam side down, for 10 to 15 minutes.

Once cake has cooled, gently unroll and spread cake with jam or jelly and re-roll. Sprinkle with confectioners’ sugar or cover with whipped cream or mousse au chocolat.


mousse au chocolat

Mousse au chocolat

250 grams of chocolat (any kind will do, better quality will give better taste)

100 grams of cream 35%

3 eggs yolks

6 eggs whites

40 grams white sugar

1/2 of one lemon, about 2 tablespoons or to taste

Melt chocolate over low heat, with the cream.  Add the eggs yolks.  In a mixing bowl, mix the eggs whites until stiff, with the sugar and the lemon.  Add the chocolate mixture, gently.  Put in the fridge for 2 hours before serving.

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Tarte au sucre a la creme (sugar cream pie)

tarte au sucre a la creme

Pâte brisée

sucre a la creme style laura secord

Sucre à la crème style Laura Secord

1/2 pound butter

5 cups white sugar

30 big marhsmallows

1/2 cup of syrup (maple or others)

1 cup of milk

1/2 can of condensed milk (in Quebec, Eagle brand)

Melt butter in a big pan and add the others ingredients except the marhsmallows.  Bring to boil and let it be for 45 minutes mixing well, on a very low heat.  Remove from heat and add the marshmallows, stir with a wooden spoon to melt, about 20 minutes.  The mix will get harder.  Pour the mix in a well greased mold, 9×13’’.


For the tarte au sucre à la crème

Pre-heat oven at 400F, roll out the pâte brisée and deposit 2 cups of sucre à la crème Laura Secord.

Bake for 30 minutes, serve with vanilla ice cream.

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Tarte au sucre du Quebec

Tarte au sucre du Québec (for 6 pies)

1 pound of butter

8 cups of brown sugar

1 cup of white flour

5 cups of evaporated milk Carnation

Melt butter, add all the ingredients and mix well, until the mixture has thicken, about 20 min.  Turn the oven at 350F.  Pour the mixture in a prepared pie plate (pie crust), cover with a top crust and brush with a bit of milk.  Bake for 30 minutes.

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Tourtiere de ma mere

1 ½ pounds of ground beef

1 ½ pounds of ground pork

One onion, chopped finely

Salt and pepper

½ cup of water

1 or 2 potatoes

Pie crust

Mix the meats, onion, salt and pepper, water together.  Cook on medium, taking extra care to mix often.  When all the water has evaporated, lower the heat and let simmer for about one hour.  Cut the potatoes in pieces and add them at that moment to the meats.  They will cook slowly and absorb the extra fat in the meat.

Taste the mix and adjust the salt and pepper if needed.  Fill a pie plate with the mix and cover with another pie crust.  Make little openings to let the steam come out during the baking.  Bake at 400F for about 35 minutes or until the top crust is a nice golden color.

 Serve with a cranberry sauce

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