FROM THE MARITIMES TO BC
DOWN EAST FISH CHOWDER
Maritimers pride themselves on their fish chowder. Everybody seems to have their own recipe (the "if they told you how to make it, they’d have to kill ya" kind of recipes!!) but here’s a good “non-secret” one that will serve a crowd & it only gets better if you serve it the next day
4 ounces bacon, diced
2 tablespoons unsalted butter
2 medium onions diced
6 to 8 sprigs fresh thyme, chopped (1 tablespoon)
2 dried bay leaves
2 pounds Yukon Gold diced
5 cups fish or chicken stock
Salt & pepper
3 pounds skinless halibut and/or cod fillets, preferably over 1 inch thick,
2 cups heavy cream
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives
Heat a large heavy pot over low heat, add the diced bacon & fry until crisp. Drain on paper towel, (leaving the fat in the pot) & set aside.
Add the butter, onions, thyme, and bay leaves to the pot and sauté, stirring occasionally, for about 8 minutes, until the onions are soft but not brown.
Add the potatoes and enough stock to cover, adding more stock or water if necessary. Bring to a boil, cover, and simmer for about 10 minutes, If the stock hasn’t thickened slightly, smash a few of the potato against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season with salt and pepper Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
Gently stir in the cream and more salt and pepper if needed.
Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of warm soup bowls, then ladle the creamy broth around. Scatter the bacon on top & garnish with parsley & chives
TOURTIERRE
This meat pie from Quebec is traditionally served at Christmas but it’s good any time of year
pastry (see below)
1 lb ground beef
1 lb ground pork
1 large onion, diced
3 cloves garlic, minced
2 vegetable oil
1 1/2 tsp allspice
1/4 tsp ground cloves
1 c beef stock
3 medium potatoes, peeled and quartered
salt and pepper to taste
1 egg
1 tsp milk
Make pastry as directed below and refrigerate
Cook potatoes in salted water until just fork tender. Drain and cool.
In a large sauté pan, heat oil over medium high heat, add beef, pork, onion, and garlic, salt, pepper, cloves, and allspice. Cook for 5 minutes, stirring to brown evenly. Add beef stock, reduce heat, cover, and simmer 10 minutes. Cool. Drain liquid and reserve.
Heat oven to 400F.
In a bowl, coarsely crumble potatoes with a fork and stir the stir in meat mixture. Add enough of the reserved liquid to thoroughly moisten mixture.
Whisk together egg and milk.
Remove pastry disks from refrigerator & roll out to fit your pie pan. Put bottom crust in pan & fill with meat mixture to within 1/2" of top. Moisten edges with egg wash and top with pastry, folding down the edges and pressing to seal. Brush pastry with egg wash. Cut several slits in top and bake in middle of oven for 40 minutes or until top is golden brown.
Pastry
2 1/2 c flour
1 tsp salt
3/4 c cold shortening
1/2 c cold butter
5 tbsp ice water
Thoroughly mix flour and salt in a food processor.
Add approximately 1/2 the shortening and pulse quickly a couple of times. Add remaining shortening and pulse quickly a couple of times. Add butter, and pulse for 8 - 10 one-second bursts until the mixture is the consistency of a coarse corn meal.
Add water gradually until mixture forms a ball & comes away from the edges of the bowl
Form into 2 disks, cover with plastic wrap & refrigerate.
5 tbsp ice water
Thoroughly mix flour and salt in a food processor.
Add approximately 1/2 the shortening and pulse quickly a couple of times. Add remaining shortening and pulse quickly a couple of times. Add butter, and pulse for 8 - 10 one-second bursts until the mixture is the consistency of a coarse corn meal.
Add water gradually until mixture forms a ball & comes away from the edges of the bowl
Form into 2 disks, cover with plastic wrap & refrigerate.
RIB EYE STEAKS WITH GORGONZOLA BUTTER
Ok, Gorgonzola isn’t exactly a Canadian food but as any Albertan will tell you, Rib Eye Steaks sure are.
Gorgonzola butter
2 heads of garlic, top 3/4 inch cut off to expose cloves
2 tablespoons olive oil
1/2 cup unsalted butter, room temperature
1/3 cup crumbled Gorgonzola cheese (about 2 ounces)
2 tablespoons chopped fresh parsley
Steaks
4 thick cut rib-eye steaks
2 tablespoons olive oil
Gorgonzola butter:
Preheat oven to 350°F. Drizzle garlic with olive oil & wrap in foil Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl & mash with fork. Mix in butter, cheese, and parsley. Season with salt and pepper. Transfer to a sheet of plastic wrap & using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.)
Preheat oven to 350°F. Drizzle garlic with olive oil & wrap in foil Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl & mash with fork. Mix in butter, cheese, and parsley. Season with salt and pepper. Transfer to a sheet of plastic wrap & using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.)
Steaks:
Preheat grill to high. Brush steaks with olive oil; sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Cover & let rest for about 5 minutes to allow the juices to redistribute throughout meat. Serve topped with rounds of Gorgonzola butter
GRILLED SALMON W/HORSERADISH SAUCE
If we are talking Canadian food, we gotta talk salmon. Try & buy it right from the fisherman if you can
Sauce:
3/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared white horseradish
2 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice
1 teaspoon soy sauce
Salmon:
3 tablespoons vegetable oil
1 tablespoon prepared white horseradish
1 tablespoon soy sauce
1 small garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
6 1-inch-thick salmon fillets (each about 6 ounces)
For sauce:
Mix all ingredients in small bowl. Season with salt and pepper. Cover and chill
Mix all ingredients in small bowl. Season with salt and pepper. Cover and chill
For salmon:
Oil grill & pre heat to medium high. Whisk oil, horseradish, soy sauce, garlic, salt, and pepper in another small bowl. Brush oil mixture over both sides of salmon fillets. Grill salmon just until opaque in center, about 4 minutes per side. Serve with sauce.
Oil grill & pre heat to medium high. Whisk oil, horseradish, soy sauce, garlic, salt, and pepper in another small bowl. Brush oil mixture over both sides of salmon fillets. Grill salmon just until opaque in center, about 4 minutes per side. Serve with sauce.