SEVEN Very Canadian Recipes for Canada Day

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Check out THE MARK, a Canadian news website as they break down the seven very best recipes for a very authentic and Canadian celebration.

From the exotic curried goat burger to the more traditional quiche canadienne, prominent Canadian chefs propose seven ways to make your Canada Day delicious.

Basic Bannock – What could be more Canadian than this traditional First Nations bread?

3 cups flour
3 tablespoons baking powder
3 tablespoons sugar
¼ cup vegetable oil
Pinch of salt

Mix flour, baking powder, salt, and sugar together. Add some vegetable oil (this is a modern adaptation, to replace the traditional rendered animal fat), stirring until well combined. Then add enough water to bring the dough together. Form the dough into a rounded ball and bake it away, preferably over an open flame.

Quiche Canadienne – This light, creamy dish is quick to prepare and can be made with ingredients from Canadian farms

Equipment Needed:
9-inch spring form pan
Butter or pan spray
Pie weights (beans)
Parchment paper
Food processor/blender/food mill

Pâte Brisée:

2 cups all-purpose flour
8 tablespoons softened butter, previously cut into small squares
2 pieces cooked bacon, chopped fine
1 large egg
2 1/2 tablespoons heavy cream
1 tablespoon kosher salt

Prepare pie pan by tracing a circle around the pan with a pencil. Cut a circle out of the paper an inch larger than the pencil outline. Set aside paper cutout. Butter or spray the pan generously.

Combine the egg and cream, whisk until smooth. Sift flour onto work surface, make a hollow in the middle, and add egg-and-cream mixture, salt, cold bacon fat, bacon bits, and softened butter.

Knead the mixture together, pushing down hard with the palm of your hand to completely incorporate the flour. Add a little water if necessary.

Place dough in the fridge for at least one hour to allow the dough to relax.

Roll out pie dough, leaving one inch of height in the spring form pan.

Blind-bake for 15 minutes, with the parchment circle on top and pie weighs inside parchment paper.

Filling:

170 grams (two handfuls) garlic scapes, chopped (alternatively, leeks can be used) 1 tablespoon olive oil 1 cup homogenized milk 1/2 cup cream 1 whole egg 2 egg yolks 85 grams soft goat cheese 8 cherry tomatoes, halved Salt and pepper to taste Baby greens such as arugula, watercress, baby spinach

Preheat oven to 350 degrees. Sauté garlic scapes on medium-low heat in olive oil. Add 1/4 cup of water, reduce heat to low and cover with a lid for 20 to 30 minutes. Cook until soft.

Pour milk into a pot and heat until boiling. Crack and separate eggs into the same bowl. When milk has boiled, add to eggs in a slow stream, simultaneously whisking (tempering). The rate of stream should be about one tablespoon of milk for every five stirs around the bowl.

Puree cooked garlic scapes in food processor with a bit of liquid from the egg-and-milk mixture. Combine scape mixture and remaining scape purée. Add salt and pepper, set aside mixture.

Place custard mixture into the pie shell. Sprinkle with halved cherry tomatoes and shredded cheese. Bake at 350 degrees for 45 minutes.

To warm up after refrigerated, put into a 300-degree oven for 10 to 15 minutes.

Read about the rest of these great recipes at www.themarknews.com

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