Recipezaar: Western European,Quebec recipes

Broccoli Nicoise Salad

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

-- posted by *Pixie*

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

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

Braised Woodcock

Tue, 30 Sep 2003 20:56:16 -0400

Very easy and tasty! -- posted by Iowahorse

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

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

Seitan Bourguignon

Sat, 29 Sep 2007 12:41:21 -0400

It's a yummy red wine and seitan stew best served over mashed potatoes... Adapted from Ricardo vol 2 no 2. Pretty fancy. Seems like there is a lot of steps, but once you do the prep work, it goes like a charm. -- posted by Mad Maryno

Coeurs De Palmier En Vinaigrette (Marinated Hearts of Palm)

Wed, 17 Oct 2007 00:14:37 -0400

Veganized from a old family recipe. It's a really yummy and creamy appetizer. Cooking time is chilling time. -- posted by Mad Maryno

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!

A Perfect Salade Nicoise

Wed, 18 Jun 2008 01:20:50 -0400

Tuna fish gets a French accent in this refreshing classic! (Make it even more refreshing with a nice glass of Chardonnay.) -- posted by JackieOhNo!

Low Carb Crepes

Tue, 06 Jan 2009 02:15:29 -0500

I love crepes, and I got very tired of eggs for breakfast after going low-carb. These are best with savory ingredients (because of the buckwheat), but you could fill with berries and sugar-free whipped cream instead. -- posted by archi-meg

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