Heritage TOURTIERE spice MEAT pie

The Tourtière, majesty of savoury pies.  Spiced just right and incredibly flavourful. 
Anticipated for the holidays, however enjoyed any time as a satisfactory meal.

Every Spring, we head out for our gluttonous meal at Sugar shacks across Quebec. 
I fondly remember the first time I had the iconic Quebecois Tourtière meat pie.
Very young at the time, I remember taking a mental note…
this was a pie I was going to be inquiring about.

Never did our Italian table come close to making this offering.
A whole new world was opened onto my inexperienced palate.
Emblematic of the Quebecois culture…
this meat pie is usually enjoyed at either Christmas or New Years.
However, as far as my desire for this pie is concerned…
I continue relating it to early Springtime and right before Easter.

My family never once made this pie and therefore…
I became curious to how this was made…especially from earlier recipes.
Many searches later, I've come up with a creation that I'm truly proud of.
 It blends all that I liked and eliminated what I didn't care for in the original recipes.
Pigeons (tourtes), moose or mutton anyone?

Spring is finally upon us. 
A resurgence of curiosity brings me to share another piece of Montreal history through food.

L'Île-de-la-Visitation, once a rural community called Sault-au-Récollet…
is set upon Montreal's Northern border of Rivière des Prairies. 

Today, its Nature park incorporates the ruins of Montreal's industrial past.

This distinctive small island lies between Montreal and Laval.
It holds a quaint neighbourhood which continues to retain its unique charm.

 Not known by many, this part of Montreal is considered a hidden treasure.
As Lachapelle noted, “It’s one of the few places in Montreal that explores the romantic side of ruins.”

Built by the Sulpicians, the (1726) Ruins of the Des Moulins Watermill was not only the site of a…
saw and paper mill, it later was utilised to process grain into flour right until the1960s.

During those times, many savoury pies were made, however, the Tourtière…
remained one of their favourites during special occasions.   

One of the first recipes of Tourtière to have been published was in the French cookbook:  
La cuisinière canadienne (1840).  Mainly pork, mutton, veal and potatoes were its ingredients.

The right blend of spices and balance of other main ingredients was key to its success.
Leaving the mix to rest increased the flavour profile.
The flaky crust is of course paramount to the overall bite. 
With all the effort and quality ingredients that go into the filling…
make sure you can count on your pie dough.
Should you not have time to make crusts, there are some good store bought alternatives.

Heritage TOUTIERE spice MEAT pie

serves  6-8

Printer version

INGREDIENTS:
(American / Metric measures)

MEAT mix:
. 2 Tbsps. (30ml) e.v.Olive oil
. 2 Tbsps. (30ml) grapeseed oil
. 2 thick slices of bacon, finely diced
. 1 lb. (454g) medium ground Pork
. 1 medium, sweet onion, finely diced
. 2 big garlic cloves, crushed
. 1 large carrot, finely diced
. 1 large, non-starchy potato, small dice
. 1 small bell pepper (red or orange), finely diced
. 15 small (340g) cremini mushrooms, finely chopped
. 1/4 cup (60ml) red wine or Port

Seasoning:
. 1 tsp. (5ml) sea salt
. 1 tsp. (5ml) granulated garlic powder
. 1/2 tsp. (2.5ml) mild Paprika
. 1/4 tsp. (1.25ml) dried Basil
. 1/4 tsp. (1.25ml) dried Marjoram
. 1/8 tsp. (.63ml) dried Sage
. 1/8 tsp. (.63ml) ground Rosemary
. 1/8 tsp. (.63ml) ground All Spice
. 1/8 tsp. (.63ml) ground Cinnamon
. pinch of freshly grated Nutmeg
…
. pastry for 2 (9inch/23cm) deep pie shells
. 3 Tbsps. (45g) dry bread crumbs
. Egg wash: 1 egg yolk + 1 Tbsp. (15ml) water

PREPARATION:

MEAT mix:

1. In a large, shallow skillet, heat the oils on MEDIUM-HIGH before adding in the bacon to cook until  slightly crispy.  Add in the ground meat.  Cook and break-up only to the point that the meat is slightly undercooked.

2. Now, LOWER the heat substantially so to use a slotted spoon to remove the mix, leaving behind most of the fat in the pan.  Cover the bowl holding the meat.

3. Raise back the heat to MEDIUM-HIGH before adding in the onions.  Toss a few minutes before adding in the garlic to be followed by the carrots, potato and pepper.  Later, make a well in the center to cook the mushrooms.   Let the moisture evaporate before adding back in the cooked meat and bacon.   Combine and pour in the wine.  Cook a few minutes and finally add all the seasoning at once.  Combine well and cook a few more minutes.  Close the heat and cover this mix for 30 minutes.  Uncover and bring to room temperature.  Later, store this mix in the refrigerator for a minimum of 4 hours, however, overnight is best so that the flavours are enhanced.

... Later (probably the next day):

. Pre-heat the oven to 400F/200C/Gas6.   Position the oven rack at the 2nd level from the bottom.

1. Use a baking pan to place the greased 9 inch (23cm) pie plate.  Note: If frozen pie crusts are used...make sure to thaw them in the fridge a few hours ahead of time.

2. At the bottom of the unbaked pie, sprinkle the base with the bread crumb.  Then, spoon in the meat mix and brush the dough's edges with water. Very carefully top your decorated pie dough topper and join the edges.  Then, lightly brush the surface with the egg wash glaze.  Make sure to create steam vents with optional decor.

. BAKE for the initial 15 minutes.  Then LOWER the heat to 350F/175C/Gas4 and continue baking for another 45 minutes.  Remove the pie from the oven and place it onto a cooling rack to rest for about 30 minutes before serving.

Hopefully you'll have a chance to make this version of meat pie and adopt it.
Then, all you need to decide on is which event you'll serve it at :o)

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

FALL in COOKIE serenity

Autumn slows us down to appreciate striking colors and delectable cookies.
From simplicity to rustic to fancier cookies…each memorable bite delights.

Almond Cinnamon cookies
Middle Eastern inspired.
Aromatic spice mellowed within an embrace of Almond goodness.
A tender inside protected by a pleasant outer crunch. 

no electric beater required

Yields 20 small cookies

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INGREDIENTS:
American / Metric measures

. 2 xLarge (80ml) egg whites (room temp.)
. 6 Tbsps. (100g) granulated sugar
. pinch of sea salt
. 1-1/4 cup (130g) Almond flour
. 1 Tbsp. (15ml) ground Cinnamon

PREPARATION:
. Pre-heat the oven to 350F/180C/Gas4.
. Prepare a large parchment lined baking sheet.  
. Position the rack in the center of the oven.

1. In a medium bowl, mix ALL ingredients until a combined paste is well formed. 

2. Use a teaspoon or better yet...use a small #60 (melon ball size) ice-cream scoop to properly portion 20 cookies.    Press the paste into the scoop, level and release.

3. Place them onto a cookie sheet and place them evenly apart. Note: these cookies don't spread...they'll remain the same size. 

4. BAKE for 15 minutes.  Remove the cookies from the oven and let them completely cool on the pan before transferring them onto a rack. 

Serving and storing:

These cookies will be ready to eat within the hour.  They are best eaten in their crunchier state.

Leave them uncovered in a plate for up to 5 days or freeze them into their original baking paper and into an airtight plastic freezer bag.  They never freeze solid, therefore, get them out for about 15 minutes and they'll be ready to serve.  

MOLASSES and SQUASH spice cookies
No Eggs

Makes about 20 large chewy texture cookies

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INGREDIENTS:
American measures

WET mix:
. 1/2 cup roasted Squash (weight measured) (Ambercup or Buttercup or Pumpkin puree)
. 1/4 cup unsalted butter, room temperature
. 1/8 cup grape seed oil
. 3/4 cup granulated sugar
. 1/4 cup blackstrap molasses
DRY mix:
. 2 cups all-purpose flour
. 1/2 tsp. baking soda
. 1/2 tsp. sea salt
Spices:
. 3/4 tsp. ground ginger
. 1-1/2 tsps. ground cardamom spice
. 1-1/2 tsps. ground cinnamon spice
. 1/4 tsp. ground cloves
. 1/2 tsp. fresh nutmeg, finely grated
…
coating for rolling:
. 3 heaping Tbsps. fine or coarse Turbinado sugar

Note: If not using blackstrap molasses and only have fancy molasses: use 1/2 cup sugar plus 1/4 cup fancy molasses.

 PREPARATION:
. Preheat the oven to 350F.
. Prepare 2 large, parchment lined baking pans.
. Position the rack in the center of the oven.

1.In a large bowl, on LOW-MED speed, beat the butter, oil, squash, sugar and molasses until combined and smooth.
2. In a medium bowl, whisk the flour, baking soda, salt and spices until blended.  Now, add this mix to the batter in three portions.  Keep scraping the bowl with a spatula.  Beat on medium speed only until all traces of flour have disappeared.  Do not over beat.  Refrigerate for about 1 hour.
Assembly:
3. Prepare a shallow pan and place the turbinado sugar for the coating.
4. Using a #30 (1-1/2 inch) medium ice-cream scoop and form packed and flattened portions to then release and hand roll.
5. Coat all the balls in the sugar and place 10 units per pan.  Gently flatten the balls with the bottom of a glass up to 1/2 inch high.
. BAKE for 16 minutes.  Cool the cookies for 5 minutes before transferring them to a rack to cool completely.
. Store them in an airtight cookie tin or freeze them into their parchment baking paper and into a  freezer bag.

 Squash Snickerdoodle shell cookies
No eggs

made about 30 cookies

Printer version

INGREDIENTS:
(American measures)

Part-1:
1-3/4 cups all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. cream of tartar
1/8 tsp. baking soda
1/8 tsp. sea salt
Part-2
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup mashed Squash or Pumpkin puree
1 tsp. pure vanilla extract
Coating:
6 Tbsps. granulated sugar
2 tsps. ground cinnamon spice

PREPARATION:

1. In a medium sized bowl, whisk together all the ingredients from Part-1.  Set aside.

2. In another medium bowl, using an electric mixer, beat the softened butter until creamy.  Add sugars and also beat until fluffy.  Add the mashed squash and vanilla and beat until well-combined.

3. Gradually put in the ingredients from Part-1, beating after each addition.  Transfer the dough to the freezer and chill for 30 minutes or refrigerate overnight.

. Preheat the oven to 375F.
. Line two large cookie sheets with parchment paper and set aside.
...Assembly:
4. In a medium, round pan, combine the coatings.
5. With the aid of a small melon ball size ice-cream scoop, form a few 1" balls and coat them very generously with the sugar-cinnamon blend.63. Place on prepared cookie sheet, then flatten slightly with the bottom a slotted spoon. 
Technique: At the start of the dough ball, press with the wider end of spoon.  As you flatten, rock and drop the cookie gently off the spoon.  Or, just flatten with a glass with a preferable patterned bottom.
7. BAKE for 8 minutes. Let them cool on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.  

Hopefully you'll have a chance to tear yourself away from the daily grind to...
enjoy what Mother Nature does best.  
Then, by all means go make those cookies and bake your heart out.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

SQUASH rustic pull apart BREAD buns

Butternut squash realizes down time with sweet, mild honey.

Elegant lines gave way to a more relaxed, rustic tug from enthusiastic hands.

A slight chill in the air and the carb addict in me just couldn't wait to make bread.

Not just any bread.  

An enticing pull apart bread which gifted us warm, delicious buns.

Throughout our Laurentian region in Quebec...

the colors have yet to shine their rainbow.

The unexpected warmer weather has dampened the picturesque scenery we're used to.

However, no matter, the Autumn has definitely started painting its palette.

Enjoy some photos of Val David, Laurentian.

Any starchy, baked Squash pulp will work wonderfully in these buns.
Don’t have Semolina flour...no worry...just replace it with plain flour.
This recipe is fairly forgiving.  Now, let's get baking.

SQUASH rustic pull apart bread buns

yields 15 medium buns

Printer Version

INGREDIENTS:
(American / Metric measures)

YEAST liquid:
. 1 Tbsp. (15ml) active dry yeast (aka 'Traditional')
. 2 tsps. (10ml) granulated sugar
. 1/2 cup (125ml) warm water (~110F/ 43C)

WET mix:
. 3 xLarge eggs
. 3 Tbsps. (45ml) mild honey
. 1 cup (250ml) roasted, Butternut squash, mashed
    
DRY mix:
. 3-1/2 cups (560g) A.P. flour
. 1 cup (165g) fine Semolina flour
. 1/4 cup (30g) ground flaxseed
. 1 Tbsp. (15ml) sea salt



PREPARATION:

. YEAST liquid:  

1. In a medium sized measuring cup, pour the  warm water (~110F/ 43C).    Add the sugar and yeast to the water.  Give it a good whisk to dissolve. Lightly cover with plastic wrap and place it into a draft-free area like a turned off oven.  Let the yeast properly foam and activate for about 10 minutes.

. WET mix:

2. In a large measuring cup, lightly whisk the eggs.  Add and whisk in the honey and squash.  Set aside.  

. DOUGH: 

3. Place the flour(s), flaxseed and salt into the mixing bowl of a food processor / mixer.  Use the dough attachment and adjust to a MEDIUM speed (#2 for most).

4. Start whirling the flour mix before very slowly pouring the yeast liquid through the top spout.

5. Now, gradually pour in the egg and squash mix.

6. The dough is ready pretty quickly as it pulls back from the sides of the bowl and forms a ball.  Let the machine run for another 3 minutes. 

. PROOF - DOUGH at REST: 

7. Turn the dough into a large and generously oiled bowl. Let it rise with a plastic wrap tightly covering the bowl, topped with a tea towel. Place it into a draft-free oven and let it rise to double for 1 hour. 

8. Take the dough out to "punch" it down in order to release its gases.  Place the covered bowl back into the oven to have it continue rising for another 15 minutes.  

. ASSEMBLY:  

9. Lightly oil a very large, rectangular pan. Then, lightly flour a parchment paper to place the risen dough.  Roll it into a log and slice it into 15 even pieces.  Roll each piece into rustic balls and place them in the pan with reasonable space in between.  Cover the pan with an oiled plastic wrap and then also add a towel over top. This time, give them a chance to rise on the counter.   A proper rising will take 1-1/2 hours.  

. BAKING:

. Position the rack at the bottom of the oven.  

. Pre-heat the oven to 350F/180C/Gas4.  

. BAKE for 30 minutes in a dark pan or 25 minutes in a lighter one.  The buns should have turned golden brown. 

. Remove pan and let the buns cool for about 15 minutes before flipping the whole pan onto a large metal rack.  Afterwards, re-flip the buns again.  About 15 minutes later, gently pull the bread buns apart.  Note: These buns freeze very well.

 After a little nature stretch...some kitchen time is awaiting...
especially with the Canadian Thanksgiving right around the corner.  

Warm bread out of the oven anyone? 
A great pull apart bread to kick in some fun at the table.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Seed Cheese Spice bites and Outremont - Montreal - Quebec

Cooked seeds like Quinoa and Wild Rice grab onto mixed cheeses with spices in tow.
Crispy on the outer shell with a moist interior bite.  Dips are optional.

Not long ago I re-visited the wonderful neighbourhood of Outremont next to our Mile-End.
Many who come to Montreal are mostly not aware of this jewel or just don’t have the time to visit.

In my humble opinion, I would pick this area over many others in a heartbeat.
It’s rich in history as well as charm and abundant nature is no stranger.

Lately, unexpected family preoccupations have come up...
thus, slightly keeping me out of my cucina.

The early Summer heat has barely hit the ground and yet...
Ms. lazy has set up shop in the kitchen.

We already started our run through salads and gourmet sandwiches...
however, once and a while I crave my little delectable bites.

As much as I don't want to be using the oven...
I can't help making these incredibly delicious and nutritional morsels.
Whether using cooked, red Quinoa or Wild Rice, the cheeses will tie the knot every time.
If I was really forced to pick one recipe...I’d try the Quinoa bite first.

Here, I’m showing you ones that were baked in mini muffin tins and ones that were...
individually packed with the aid of a medium ice-cream scoop.

In all honesty, although the first ones are adorable, smaller bites to present...
the latter ones are so much quicker to put together...you choose. 

I sometimes serve these with different dipping / spread sauces like:
light Greek-style tzatziki with lots of shredded cucumber or hummus with yogurt.
Use your imagination and concoct one of your own since these bites are welcoming indeed.

Red Quinoa Cheese Spice bites

makes 20 small mound portions (my preference)
onto a Silicone mat lined baking pan
OR...
makes 24 mini muffin tin portions 

PRINTER VERSION

INGREDIENTS:
(American measures)

. 2 cups cooked, Red Quinoa*, packed
. 2 xLarge eggs

Seasoning:
    . 1/2 tsp. sea Salt
    . 1/2 tsp. granulated Garlic powder
    . 1/2 tsp. ground Cumin
    . 1/2 tsp. ground (mild or smoked) Paprika

. small handful fresh herbs, finely chopped
. 1/2 cup Mozzarella, shredded
. 1/4 cup aged Cheddar, shredded
. 1/4 cup Parmesan cheese, grated
. 1/2 cup breadcrumb, packed

* Rule of thumb: ea heaping 1/2 cup of uncooked Quinoa renders about 2 cups cooked.
.  Cooking method: Thoroughly rinse the quinoa and drain.  Then, in a small saucepan, boil 1-1/2 cups of water.  Add in the Quinoa seeds.  When there is a surface boil, lower the heat to LOW-MEDIUM and cook for 12 minutes.  The water will have mostly evaporated by now.  Shut the heat.  Cover and let it rest for 10 minutes.  Then, fluff with a fork.  Let it come to room temperature or refrigerate if making recipe later.

PREPARATION:

1. In a medium bowl, whisk the eggs. 

2. Add and whisk in the seasoning and parsley.

3. Add the Quinoa and stir enough for all of it to be very well combined. 

4. Add the cheeses and breadcrumb last.  Combine fully and pat down.  Cover with a plastic wrap and refrigerate for a minimum of 1 hour up to overnight.

...Later:

. Pre-heat the oven at 450F.

. Position the rack in the center of the oven.

. Prepare a large, Silicone mat lined baking pan or simply line with parchment paper.

5. With the aid of a medium (#30) ice-cream scoop, make packed and leveled portions.  Gently, extract onto the pan.

6. BAKE for 23 minutes.  Remove them from the oven and let them rest on the pan for about 5 minutes before serving.

. Serve as is or with your sauce of choice.  These can be frozen and then re-warmed at very low heat.

..............
OR bake in a Mini muffin pan:

. Generously oil a mini-muffin pan**.

. Distribute the mix evenly among the cavities and lightly press down the mix to compact portions.

. BAKE for 15 minutes.  Remove them from the oven onto a rack.  Wait 20 minutes before gently nudging them out of the cavities.

. Serve as is or with your sauce of choice.

. These can be frozen and then re-warmed at very low heat.  Enjoy.

Wild Rice Cheese Spice bites
makes 16 small portions

PRINTER VERSION

INGREDIENTS:
(American measures)

. 2 cups cooked, Wild rice*, packed
. 3/4 cup Friulano cheese, shredded
            (or other mild, melting cheese)
. 1/4 cup Parmesan cheese, grated
. 2 xLarge eggs

Seasoning:
    . 1/2 tsp. sea Salt
    . 1/2 tsp. granulated Garlic powder
    . 1/2 tsp. ground (mild or smoked)  Paprika
    . 1/2 tsp. dried Marjoram
    . 1/2 tsp. dried Tarragon

. small handful fresh herbs, finely chopped
. 1/2 cup breadcrumb, packed

* Rule of thumb: a heaping 1/2 cup of uncooked Wild rice renders about 2 cups cooked.
.  Cooking method: Rinse the rice.  Then, in a small saucepan, boil 2-1/2 cups of water.  Add in the rice.  When there is a surface boil, lower the heat to LOW-MEDIUM and cook for 25 minutes.  Shut the heat.  Cover and let it rest for a little while.  Drain and fluff with a fork.

PREPARATION:

1. In a medium bowl, whisk the eggs. 

2. Add and whisk in the seasoning and parsley.

3. Add in the rice and stir enough for all of it to be well combined. 

4. Add the cheeses and breadcrumb last.  Combine fully and pat down into the bowl.  Cover with a plastic wrap and refrigerate for a minimum of 1 hour up to overnight.

...Later:

. Pre-heat the oven at 450F.

. Position the rack in the center of the oven.

. Prepare a large, Silicone mat lined baking pan or simply line with parchment paper.

5. With the aid of a medium (#30) ice-cream scoop, make packed and leveled portions.  Gently, extract onto the pan.

6. BAKE for 20 minutes.  Remove them from the oven and let them rest on the pan for about 5 minutes before serving.

. Serve as is or with your sauce of choice.  These can be frozen and then re-warmed at very low heat.  Enjoy.

These appetizers are very adaptable. 
Go ahead and tweak them with other cooked seeds or grains. 
Let me know what you come up with.

I also recommend eating these warm. 
Yet, re-warmed becomes twice the pleasure.

So...there's probably my last oven-baked appetizer for the season...or maybe not?!?

If ever you have a chance, do make the time to promanade through this...
attractive neighbourhood of Outremont and you’ll be charmed for sure.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Asian style SPRING rolls into WAKEFIELD Quebec

The versatile spring roll depends on its reliable rice paper wrapper to maintain a perfect bite.
Any smooth dipping sauce is welcomed, however, creamy peanut butter sauce is devoured.

During a past Spring getaway...
Mom and I went to a place that had once caught my attention while leafing a magazine.

For the longest time, Wakefield had been on my bucket list of places to visit in Quebec.

    On the western shore of the Gatineau River, this small gem of a village is...

located within the municipality of La Pêche in the Outaouais region of Quebec.

A truly postcard setting along the calm river awaits visitors to join in with their friendly locals.

One of the main reasons we headed out there was to be charmed by...
its captivating historical Wakefield Mill Inn and Spa.      

Located right above a jaw dropping scenic splendour...
the 'Chutes MacLaren' offer eye candy for the nature lover in you.  

Utilized as a flour mill in 1838, the rushing waters of the MacLaren Falls powered it full force.

Today's railway that has now been converted to the Hull-Chelsea-Wakefield steam train...
was then utilized to transport the mill's grains and other products to Ottawa by train.

Later, the site was expanded to include a sawmill, woolen mill, and a general store.

Devastatingly, in 1910, the mill was ravaged by a horrible fire, later to be re-built.

Much later, the Gatineau Historical Society turned into a heritage museum in 1980.

In 2000, an extensive conversion was to take place and the Inn and Spa was born.
They painstakingly succeeded at maintaining the historic integrity as well as...
the magnificence of the original building and its surroundings.

Peaceful serenity warmed our souls and got us ready to head back and confront our daily routines.

Since I shared this place with Mom, I'll share with you one of her favourite non-Italian dishes...
Asian style spring rolls served with cooked creamy peanut butter sauce.

Although, I have not perfected the technique of rolling these delicious roll varieties...
it never stops me from making them when ever I have a chance.
Just give them a try, have fun and above all enjoy every bite.

Asian style Spring rolls
...with creamy Peanut Butter dipping sauce
makes 6 rolls
(serves 3 entrées or 2 meals)

PRINTER VERSION

INGREDIENTS:

(American measures)

Note: only a weight measuring cup was used in this recipe

. 1/2 (6oz./ 170g) pkg. Mung bean thread vermicelli or Rice noodle vermicelli

Preparation: Simply pour boiling water over the dried noodles and cover them for 10 minutes until pliable.  Once done, rinse and strain them very well.  Set aside.

...

. 6 x (8 inch) round Rice papers

Pick any 4 to 5 ingredients to go into a roll:

. Fresh herb leaves of choice: Basil, Coriander, Mint or flat Parsley

. Cooked protein of choice: chicken, crab, lobster, salmon, shrimp, tofu

. Vegetables of choice: small, delicate lettuce, sliced avocado.  Julienned cucumber or bell peppers.  Carrot juliennes, peels or shreds.

. Pickled vegetables: bamboo shoots, carrots, ginger

. Fruit: mango, peach, strawberry, orange.

PREPARATION:

1. Prepare the noodles and your choice of dipping sauce.  Set aside.

2. Set up a station to assemble the rolls: all other prepared ingredients,  a clean, damp cloth stretched out onto the counter as well as a large bowl of warm, kettle boiled water.

3. Soak one rice paper at the time, just until pliable, but not too soft (not more then 10 seconds).  Carefully place it flat onto the damp cloth.

4. Leave a small space on the side bands along with the band nearest you.  On the lower third and right after the initial band, place and make a small row of the herb leaves and/or lettuce topped by a small amount of protein, then the noodles, vegetable and/or fruit.  Tip: try finishing with a vivid color ingredient to top it.  This pile should not be over-done, otherwise, it will fall apart.

5. Flap over the band nearest to you and snuggle the ingredients together as you roll once.  Hold while flapping over the side bands. Continue to tightly roll to the end.  Place sealed side down.  Set on a serving platter.  REPEAT.

. Either serve the rolls whole or diagonally slice them in two units.  Serve with accompanying sauce of choice.

Peanut Butter Dipping sauce
(cooking required right before preparing the Spring rolls)
Note: only a weight measuring cup was used in this recipe

yields about 1 cup

INGREDIENTS:
. 1/4 cup coconut sugar (or brown sugar), lightly packed
. 1/4 cup smooth Peanut butter
. 1/2 cup water
. 1 Tbsp. Rice vinegar
. 1 Tbsp. fresh Ginger, finely grated
. 2 Tbsps. low-sodium Soy sauce
. 1/8 tsp. sea salt
slurry:
. 1/2 tsp. arrowroot (or cornstarch)
. 3 Tbsps. water





PREPARATION: 

1. In a small pot, whisk together ALL the ingredients and bring it to a boil on MEDIUM-HIGH heat.  Whisk once and a while.  Meanwhile, in a small bowl, whisk together the arrowroot and water to make the slurry.

2. Once the mix has come to a boil, immediately add the 'slurry' and lower the heat to LOW-MEDIUM for no more than 1 minute.  Close the heat and remove the pot to have it come to room temperature.  Whisk once and a while before pouring the sauce into the serving containers.

***

other delicious Dipping SAUCE choices

No-cook Sweet and Sour dipping sauce

(also great with lettuce wraps)

Note: only a weight measuring cup was used in this recipe

yields a little more than 1/2 cup

. 1 Tbsp. coconut sugar (or brown sugar), lightly packed

. 1 Tbsp. grapeseed oil

. 1/8 tsp. sea salt

. 1/4 cup low-sodium Soy sauce

. 1/4 cup Rice vinegar

PREPARATION: 

In a small-medium bowl, whisk ALL the ingredients and set aside until ready to serve.  

This sauce can also be made ahead and refrigerated.

***

No-cook Peanut Butter Dipping sauce

(also great with lettuce wraps)

Note: only a weight measuring cup was used in this recipe

yields about 1/2 cup

. 1/4 cup smooth Peanut butter

. 1/8 cup boiled water (use only when warm)

. 1-1/2 tsps. low-sodium Soy sauce

. 1-1/2 tsps. Rice vinegar

. 1 tsp. toasted sesame oil

. an inch piece fresh ginger, grated

. 1/2 tsp. granulated sugar

. pinch of sea salt

. pinch of Cayenne pepper

PREPARATION: 

In a small-medium bowl, whisk ALL the ingredients and set aside until ready to serve.  

This sauce can also be made ahead and refrigerated.

***

No-cook Orange Peanut Butter sauce

(also great with lettuce wraps)

Note: only a weight measuring cup was used in this recipe

yields about 1/2 cup

. 1/4 cup smooth Peanut butter

. 2 Tbsps. frozen Orange concentrate, thawed

. 1/8 cup boiled water (use only when warm)

. 1 tsp. Maple syrup

. 1 tsp. low-sodium Soy sauce

. 1 tsp. Rice vinegar

. pinch of sea salt

PREPARATION: 

In a small-medium bowl, whisk ALL the ingredients and set aside until ready to serve.  

This sauce can also be made ahead and refrigerated.

Hopefully, the enthusiasm about sharing my version of Asian style spring rolls will capture your curiousity.  
Let your creativity spring into action and get those rolls dip to your tummy's contentment.

Wakefield captures a wonderful setting which gives access to a variety of activities.

Shop for unique items to satisfy the sweet tooth to the art lover in you.

Watch the steam train being turned around right in front of restaurants and cafes.

Walk their trails and don't miss out on its eye-catching red colored, covered bridge.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.