Recipezaar: Quebec,Dinner Party recipes

Quebec-Style Roast Goose

Mon, 06 Mar 2000 16:27:00 -0500

Pumpkin Delight

Mon, 08 Apr 2002 15:34:30 -0400

Someone in my daughter's college speech class made this for their demonstration speech. My daughter loved it and got the recipe for me. I love it too. -- posted by Mysterygirl

Pork Tenderloin

Wed, 08 May 2002 16:29:44 -0400

The tenderness of the pork loin and the richness and velvety of the sauce served with asparagus or roasted cauliflower bouquet makes it a treat. From The Quebec Culinary Institute. -- posted by mozarth622

Campbell's Pasta Bake

Mon, 12 Aug 2002 19:16:09 -0400

This is a very good, filling and non-processed approached to pasta and cheese. Much better for you than Kraft Dinner, easier to make, and tastes way better too!! -- posted by krittylea21

Campbell's Green Bean Bake

Tue, 13 Aug 2002 17:50:54 -0400

Not the most attractive dish in the world but mmm-mmm good! -- posted by krittylea21

Impossible Broccoli Pie

Tue, 20 Aug 2002 17:15:01 -0400

This is delicious and very filling! This is the first recipe I made on my own, and has been a favourite of mine ever since! A classic that is guaranteed to be delicious. -- posted by krittylea21

Lemon Pepper Grilled Roast

Fri, 13 Sep 2002 14:20:57 -0400

This makes a less tender cut of meat very tender and tasty on the grill. It works well using the indirect grilling method or cooked on a rotisserie. Prep time includes marinating time. -- posted by Kate in Ontario

Broccoli Nicoise Salad

Tue, 24 Sep 2002 22:50:26 -0400

-- posted by *Pixie*

Sauteed Baby Carrots

Mon, 14 Oct 2002 22:05:23 -0400

This is a quick and delicious I adapted from Oprah magazine. It is great with a roast or poultry. -- posted by Kate in Ontario

Easy Roast Turkey with Apple Stuffing

Sun, 27 Oct 2002 22:17:32 -0500

This is a wonderful recipe I adapted from Julia Aitkin's Easy Entertaining. It gives a nice moist meat with the juices cooking into the upside down breast. -- posted by Kate in Ontario

Orzo & Spinach Stuffing

Mon, 04 Nov 2002 23:10:15 -0500

I have not made this but I think it would be a different change from the traditional cornbread stuffing we eat at Thanksgiving time. This was exported from Mastercook. I found it on Recipe Source. (enough for 8-10 lb turkey) -- posted by James Craig

Cowboy Potato Rounds

Sun, 17 Nov 2002 20:08:25 -0500

This is a recipe I adapted from the pampered chef. It makes a nice side dish or is a welcome addition to an appetizer tray. Easy to make and kid-friendly. -- posted by Kate in Ontario

California Cauliflower

Sun, 24 Nov 2002 20:05:31 -0500

Wonderful addition to almost any meal. Easy to prepare and full of flavour. -- posted by Kate in Ontario

Seafood Coquille St. Jacques

Tue, 07 Jan 2003 20:10:37 -0500

Pronounced (co-key-saint-jock) is a delicious appetizer or main course. It's easy to make and is simply a white sauce infused with seafood. You can add lobster or crab; serve in individual baking dishes or on a real scallop shell (sold in gourmet shops). It's fun and so good! -- posted by Gingerbee

Bread Pudding with Rum

Mon, 14 Apr 2003 20:34:53 -0400

This bread pudding always gets rave reviews, and you'll get cravings for it! Don't bring it to parties, because you'll never get a bite! The rum just adds that je-ne-sais-quoi. Scotch also makes a nice substitute, but it's not quite the same. -- posted by food girl

Roasted Halibut With Tomato Cream Sauce

Tue, 06 May 2003 20:02:43 -0400

This lightly spice seafood dish with a delicious creamy herbal sauce is a specialty of Three Small Rooms, an elegant spot for fine dining in downtown Toronto.If you don't have "herbes de provence" in your pantry, make your own using one of the recipes posted on Zaar or use a mixture of your favourite herbs such as thyme, savoury, lavender & rosemary. Prep time doesn't include marinating. -- posted by CountryLady

Pouding Au Chomeur

Thu, 24 Jul 2003 20:03:16 -0400

This is VERY easy to make and absolutely wonderful. It disappears quickly!! I got the recipe from my friend in Quebec. The original was brought over from France when the first settlers arrived in "Nouvelle France" or Quebec. Somewhere over time it became "Grand-pere" when someone substituted maple syrup for the brown sugar/water mix. Both versions are INCREDIBLY DELICIOUS! It is wonderful served warm with vanilla ice cream or cool whip. It also good served cold or room temperature. -- posted by Alskann

Honey Butter

Fri, 26 Sep 2003 19:01:54 -0400

Try this special treat on hot rolls or toast. -- posted by MaeEast

Creamed Grouse on Toast

Tue, 30 Sep 2003 20:56:19 -0400

Serve over toast or rice; garnish with parsley if desired. Cook time is approx. -- posted by Iowahorse

Deep-Fried Wild Turkey

Tue, 30 Sep 2003 20:56:20 -0400

Better than you can Imagine! Cook Time varies.. -- posted by Iowahorse

Pheasant Braised in Gin and Juniper

Thu, 02 Oct 2003 19:59:49 -0400

-- posted by Iowahorse

Emu Stroganoff

Thu, 02 Oct 2003 20:00:01 -0400

Yes It Is! -- posted by Iowahorse

Tarte Au Sucre (French-Canadian Sugar Pie)

Wed, 08 Oct 2003 20:02:04 -0400

No holiday (read: Thanksgiving or Christmas) table would be complete for me without this pie. Yes, it is sweet. Yes, it is rich. Yes, it is wonderful. -- posted by evelyn/athens

Caribou Meatloaf- Asian Style

Sat, 01 Nov 2003 20:02:08 -0500

. -- posted by Iowahorse

Grouse with Pear Sauce

Sat, 01 Nov 2003 20:02:08 -0500

-- posted by Iowahorse

Oven-Braised Teal

Tue, 04 Nov 2003 20:00:12 -0500

Also for: Doves, quail, snipe, woodcock, grouse, pheasant & rabbit -- posted by Iowahorse

Dried Beef Cheese Ball 3

Wed, 10 Dec 2003 20:01:52 -0500

I had just made this for thanksgiving and my brother ate half of it LOL:) I love this and my family loves it too. I am looking foward to sharing this with you. Cook time includes chilling time. -- posted by Heather Beldin

Celery & Spinach Soup

Wed, 17 Mar 2004 19:59:18 -0500

A tasty (rather sweet) chowder from award winning Quebec Chef Anne Desjardins! Garnish with fresh goat cheese and virgin olive oil croutons. -- posted by CountryLady

Green Tomato Cake

Fri, 01 Apr 2005 15:12:27 -0500

Surprizing, my grandmother turned everything that grew in her garden into cakes. This is one of her recipes and you will just love it since it will allow you to transform your green tomatoes in something else than green ketchup!! The cake by itself is not so sweet; the icing makes it just right. -- posted by Louise in Montréal

Roast Chicken Quebecois

Fri, 06 May 2005 09:37:13 -0400

An incredibly crispy-skinned roast chicken technique from Quebec. -- posted by dksbook

French Glazed Carrots

Thu, 19 May 2005 12:45:52 -0400

My friend Marina found this recipe last year, and has making it ever since at least once a week. Its the only vegetable her son likes. -- posted by Dancer^

Grilled Salmon Tournedos With Fennel, Corn and Blueberry Salsa

Mon, 08 Aug 2005 21:18:55 -0400

This recipe was prepared by Mario Martel with Carl Murray of L'Astral Restaurant in the Loews Le Concorde Hotel in Québec City. Don't overcook the salmon. Cooking it slightly rare will give it a softer, more tender texture.The salsa can be served warm or cold and used with any fish. If salmon is too expensive, simply replace it with halibut. The salmon tournedos are placed on wild rice and vegetables and served with salsa and green asparagus which can be stood up by fixing them with a small skewer. -- posted by NcMysteryShopper

Maple Syrup Chicken - Poulet a L' Érable

Mon, 22 Aug 2005 17:18:39 -0400

This is a Quebec recipe, usually served in the spring or for Easter holiday. You can serve this of course anytime of year and no doubt if you serve this to your guests they will want this recipe :) -- posted by Sangrita - Chef #234231

Maple Syrup Glazed Ham - Jambon Glacé a L ' Érable

Mon, 22 Aug 2005 17:30:54 -0400

This is a Quebec recipe, we make for Easter, Thanksgiving or Christmas. It is a recipe which has been passed down for my great great grandmother, my grandmother made this, my mom, my aunties, now I am sharing this family recipe with you all. Soon to be in my new cookbook at Cafepress :) -- posted by Sangrita - Chef #234231

Lac-St-Jean Pie - Cipâte - Tourtière Du Lac-St-Jean

Mon, 22 Aug 2005 21:29:00 -0400

This is the basic recipe for cipâte, the English call it Lake St. Jean Pie :) It is a traditional French Canadian pie served all year round made with veal, pork, chicken, and beef. In old days they made it with deer meat, rabbit, hare, duck or whatever meat the man brought home from hunting. Some pronounce it "cipaille" making the "T" silent. English pronounce it "sip-ale" :) It is pronounced "Sea-pout". I do hope you will try it some cold winter night. This is a long recipe but worth the making :) -- posted by Sangrita - Chef #234231

Quebecois Crab Custard With Lemon Butter Sauce

Tue, 23 Aug 2005 23:51:52 -0400

Quebec snow crab is combined with broccoli, oven-poached and served on a sauce, nouveau cuisine fashion. This appetizer is the creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary French restaurant located in an old stone mill in the village of St. Laurent on Ile d'Orleans. Ramekins can be filled ahead and oven poached at the last minute, or you can reheat the cooked flan in a microwave oven for about 2 minutes at Medium (50 percent). -- posted by Elmotoo

Potage De Ble ( Corn Soup)

Thu, 15 Jun 2006 23:21:46 -0400

This recipe originally appeared in the cookbook, A Taste of Quebec, and attributed to Renard Jacques, chef at Auberge Benedict Arnold in St. Georges. Although I am presenting it with it's original ingredients, when I made this I replaced the heavy cream with nonfat plain yogurt thinned a bit with low fat milk. The yogurt adds a slight tangy flavor to the soup. -- posted by justcallmetoni

Baked Fresh Pears

Thu, 26 Oct 2006 17:39:48 -0400

A recipe that is simply done, and cobines different ingredients to an excellent result. Found in "French Cooking in the New World" I use Moselle Valley Reisling; likewise its important that you use pure maple syrup, as corn syrup doesn't get it done! -- posted by John DOH

Swiss Chard and Pasta Soup With Turkey Meatballs

Thu, 26 Apr 2007 16:32:04 -0400

A wonderful way to use swiss chard and ground turkey. I love to serve with hot crusty French bread. This recipe was copied from Yankee Magazine, April 2007. -- posted by NewEnglandCook

Garlicky Veggie Pâté

Mon, 24 Sep 2007 19:17:34 -0400

Good on bread with red onion confit, hot mustard, olives and cheez. or a good sandwich filler. Freeze well. Translated from french from Le Guide cuisine Vol 6 Numéro 4. -- posted by Mad Maryno

Vegan Crème Au Café (Vegan Coffee Blancmange)

Fri, 19 Oct 2007 17:42:13 -0400

Really economical dessert that is veganized from La Cuisine Raisonnée, the most valued cookbook in Quebec's pop culture. -- posted by Mad Maryno

Hot Tourtière Nibbles

Thu, 15 Nov 2007 20:23:13 -0500

Réveillon pie needn't only be served after midnight mass-or even in the form of a pie. Here crunchy toast cups are filled ahead with traditional spicy pork and heated when needed. For more spicy heat, use Dijon mustard prepared with green peppercorns or horseradish. These are wonderful served as an appetizer, especially during the Holidays, don't let the many steps scare you, this is actually very easy and can be made ahead. From Food and Drink Magazine. -- posted by ~Leslie~

Tofu & Porc Sausages (Italian Style)

Tue, 05 Feb 2008 22:58:48 -0500

A healthier sausage made with tofu and lean porc with a blend of spices & herbs that reminds of regular italian sausages. Enjoy! -- posted by Peach01

Quebec Maple Pork Skewers

Tue, 26 Feb 2008 23:58:31 -0500

This is one of my favorite pork marinade! It tastes so good, everyone will want this recipe! You can also try this one with chicken. Enjoy! Note : the preparation time does not include the marinating time. -- posted by Peach01

Mousse Au Chocolat

Fri, 13 Jun 2008 19:49:20 -0400

From "Fast, Fancy Desserts", Good Food Magazine, May 1987. Prep time does not include 3 hours to chill. -- posted by JackieOhNo!

Almond Peach Clafouti

Tue, 17 Jun 2008 17:19:04 -0400

This French pudding is equally nice served at brunch or as dessert on your dinner table. However, it is imperative that you serve this warm. Adapted from Good Food Magazine, August 1987. -- posted by JackieOhNo!

Rum Pudding

Sun, 01 Mar 2009 18:41:23 -0500

This is an old family recipe & tradition. I hate alcohol & cherries, but come Christmas-time, I just can't not have this pudding. I've been gobbling it up every year since I was a child. It's just not the holidays without it. I would make it year round, but I doubt my figure would appreciate it :) Preparation time does not include cooling. -- posted by Génial Génie

Apple and Chocolate Pie

Fri, 08 May 2009 12:45:10 -0400

The ultimate comfort food! Apple pie and chocolate... what more can you ask for? Serve warm with a scoop of ice cream, for a sublime experience. -- posted by Génial Génie

French Onion Tartlets

Mon, 25 May 2009 11:31:17 -0400

Great little appetizers that will get rave reviews! This is a Rachael Ray recipe from her episode:30 Minute Passport to Quebec! Enjoy! I changed these up a little :8 -- posted by Sharon123

Colourful Potato Salad

Tue, 21 Jul 2009 13:24:32 -0400

This is a beautiful, fresh summer salad packed with only good stuff. It has just the right amount of 'zing' and a nice crunch. It can be served as a meal in itself, or to add some colour to a plate. -- posted by Génial Génie

Delicious Unique Salad, You Will Love!

Tue, 04 Aug 2009 01:39:54 -0400

Again, this is a recipe from a community cookbook-- can't take credit! But it is so good! Either cold or at room temp, you know, when it's been sitting out for a while at a family dinner/gathering. I always finish the bowl whenever we make this! This recipe is great tripled for crowds! -- posted by Chef #1325519

Lemon Mushroom Chicken

Tue, 04 Aug 2009 01:45:54 -0400

Yummy lemony-dijony chicken recipe sure to satisfy your taste buds! =) -- posted by Chef #1325519

Lemon-Rosemary Oatmeal Cookies

Wed, 12 Aug 2009 10:22:54 -0400

These cookies have a different but lovely flavour and are not overly sweet. -- posted by Génial Génie

Rosemary Rice Roll-Ups

Wed, 02 Sep 2009 23:57:34 -0400

Tofu sheets (also known as yuba or bean-curd/tofu skin) can be easily found in most Asian markets, in the refrigerated section - usually next to the tofu. They could probably be replaced by won-ton wrappers or other similar sheet. I recommend cooking the rice in advance, so you don't have to wait for it to cool. Very nice with a yogourt or sour cream based dip (ex. tzatziki). -- posted by Génial Génie

Curried Yellow Beet Bisque

Mon, 21 Sep 2009 12:30:34 -0400

This warm and creamy soup is delicious with chapatis and raita, or with a cool cucumber and mint salad. It's yummy, cheap and vegan! And it can take a little heat, don't be scared to use hot sauce if you like it hot! -- posted by Mad Maryno

Deluxe Mac and Cheese

Mon, 28 Sep 2009 02:12:06 -0400

A more refined, adult-flavoured mac and cheese with greens. -- posted by Génial Génie

Mme Benoit's Tourtière

Thu, 05 Nov 2009 11:06:48 -0500

Tourtière is a French Canadian meat pie which is traditionally served at Christmas. It may be made from pork, beef or a combination of meats sometimes including veal. Different regions in Quebec have their own traditional recipes. Some regions use game such as hare or duck rather than beef and pork. The pies should not have too much filling as they are just a part of the whole traditional Christmas dinner. It's usually served with tomato ketchup. This recipe is the creation of Mme Jehane Benoit, a famous Quebec cooking expert who received the Order of Canada for her contributions to Canadian cuisine. I found this recipe on recipesource.com and on blogger.com where it was posted by Lizzy Ferland. It is originally from the Canadiana Cookbook. -- posted by Dreamer in Ontario

Ragoût De Pattes De Cochon (Pork Stew With Meatballs)

Sat, 07 Nov 2009 13:04:21 -0500

This is a traditional Quebecois stew made from pork hocks. I'm looking for recipes that DH remembers from childhood. This one was found on bitsnbites.wordpress.com and grouprecipes.com .The stew is a modification of one by Jehane Benoit, a famous Quebec cook. For a richer stock, caramelize you onions and hocks until dark brown. You can use Recipe #356677 . NOTE: The cooking time doesn't include the optional (but recommended to reduce fat content) overnight refrigeration time. -- posted by Dreamer in Ontario

Chocolate-Raspberry Marble Cake

Mon, 07 Dec 2009 17:09:07 -0500

This beautiful and decadent cake is actually low in fat and sugar and is made with whole-wheat flour... but nobody'll ever know! -- posted by Génial Génie

Curried Cauliflower

Tue, 08 Dec 2009 16:40:06 -0500

So easy yet so tasty! Feel free to sub the cauliflower for other vegetables (I love this on broccoli)! You could also make into a casserole by sprinkling shredded cheese and breadcrumbs over top then broiling. It's also a wonderful accompaniment for a quiche or omelet. -- posted by Génial Génie

Vegetarian Tourtiere

Mon, 28 Dec 2009 07:01:28 -0500

Vegetarian Tourtiere By The Canadian Living Test Kitchen I was serving tourtiere for Christmas this year and didn't want DD to be left out. This is the version I made for her. I've included the recipe for a delicious sounding crust but I cheated and used a commercial pie crust. It uses TVP, or textured vegetable protein, which is a dried soy product available in granules or chunks that, when cooked, resemble the texture of ground meat. Look for it in the health food section of grocery stores. -- posted by Dreamer in Ontario

Citrus-Spiced Tapioca

Thu, 21 Jan 2010 23:00:50 -0500

On my quest for a simple tapioca dessert that didn't involve milk, eggs, or sugar, I finally decided to concoct this.It can be drunk bubble-tea style or you can lower de amount of water to make it thicker, more pudding or jelly-ish. -- posted by Génial Génie

Healthy Biscotti

Wed, 03 Feb 2010 20:15:13 -0500

These are very versatile, feel free to mix and match flavours. Here are a few ideas: coffee liqueur/hazelnut/dark chocolate chips, cranberry/orange/pistachio, orange/walnut, date/hazelnut, pineapple/coconut, vanilla/white chocolate chips/Macadamia nuts, etc. etc. Cooling time is included in cooking time. -- posted by Génial Génie