HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Montreal. Show all posts
Showing posts with label Montreal. Show all posts

Thursday, February 27, 2014

Salute to Canada! Chuck Hughes' Duck Breasts with Red Wine Sauce on a bed of Duck-Fat Fried Fingerlings and Mushrooms

        

         As most of my readers know, I am Canadian by birth and mighty proud of it.  I am also mighty proud that Canada racked up a total of 10 Gold Medals at the Sochi Olympics.  This would be quite a feat no matter what country achieved it.  But to put it in context, Canada, a country of 35,000,000 people came in third in the medal count after Russia with 143,000,000 and these United States with a population of 317,000,000.    It was something I wanted to celebrate. So as Andrew headed off the morning the Canadian Women’s Hockey team won Gold, I told him to prepare for a Canadian dinner. 

Thursday, September 26, 2013

Since I'm on my way there today, a recipe for Quebec’s own Poutine (French Fries with Gravy and Cheese)

"Poutine", a fine "mess" and Quebec's gift to Gastronomy...
or Gluttony as in this version from Au Pied de Cochon topped with Foie Gras
Vieux Montreal, a perfect base to explore Old and New Montreal
         As New Yorkers, we’re inclined to feel that our city is superior to almost everywhere else on earth.  And as far food goes, we’re the ultimate snobs. After all, there are now over 24,000 restaurants here  Who can hold a candle to that?

Friday, December 30, 2011

Quebec’s Gift to the Holiday Table: Tourtiere du Porc Adapted from Martin Picard of Montreal’s Au Pied de Cochon



         In French Canada, Tourtiere, a wonderfully rich pork pie,  occupies a place of honor that’s likely unmatched by any other dish.  It is served ubiquitously on Christmas Eve. This holiday party even has its own name: "Reveillon".  In French the word means ‘awakening’. This midnight gathering is a feast of indulgent food and song.  In many families, a Christmas Eve nap is a must to prepare for the long night ahead. Then, after midnight mass, family and friends return home to a rich buffet of comfort food all laid out to welcome the cold and weary worshipers.  Helped along by a steady flow of mulled wine of cider, the end of the meal is often the point where everyone breaks into song singing Christmas Carols.   The other event that is often an occasion for a Reveillon is of course, New Year’s Eve itself. 
No Reveillon would be complete without
 Tourtiere,  and plenty of them
         Since our trip to Montreal last Fall, I’ve had a Reveillon of my own.  My interest in all things Quebecois has been awakened.  So I wanted to bring a traditional French Canadian Tourtiere to our table over the holidays.  Now a traditional Tourtiere is a pork pie consisting of both ground meat and pulled pork, its seasoning a unique blend of cinnamon and ground cloves.  But tourtiere is a very expansive recipe and the Quebecois make all manner of fillings depending on where they live (think seafood tourtiere) and what they have on hand (think wild game tourtiere).  Interestingly, the word ‘tourte’ means ‘passenger pigeon’ in French and folklorists believe that the earliest French Canadians first made pigeon pies. When the passenger pigeon was hunted out of existence, they turned to pork.  Because basically pork is the king of meats in Quebec.