Pork Torchière

Pork Torchière You can never underestimate what your followers ask for the most. Folks seem to enjoy my other retro recipes like French Torchière which is a traditional French-Canadian Meat Pie. If you happened to spend Thanksgiving in Quebec The feast is an old tradition from France called “Réveillon”. The torchière is a French-Canadian meat pie that originated in the province of Quebec in Canada as early as 1600. Most recipes for torchière include ground pork and other ground meats. The torchière is a traditional part of celebrations in Quebec, but the pie is also...

You Say Perogy’s, I Say Varenyky&#...

You Say Perogy’s, I Say Varenyky’s! Authentic Perogy’s A large solid wood table sat in the kitchen with my grandfather’s hand crafted homestead chair’s and well hued benches which could easily sit a dozen people. This vast table was used as the main preparation table that all my aunts and us kids sat at while hand prepping the many perogy’s, cabbage rolls, and other cultural delicacies from early homestead recipes. Easter and Christmas season meant lots of company to feed. My Ukrainian born mother and Romanian father had 21 siblings between them and about half...

Waterloo County Mennonite Summer Sausage...

Waterloo County Mennonite Summer Sausage. One of my main objectives was to get a good sampling of some Waterloo County Mennonite summer sausage directly from the source. I have tried several of the farmers market varieties like; original Recipe Schneider’s Summer Sausage in a cloth sock is still produced in small batches, Original recipe KW Fiedlermeat. Noah Martins, Kitchen Kutting’s, Heidelberg Foods, Stemmler’s and many more across the Canadian prairies still using original ingredients and seasoned smokers with …old age. Some of the sausage meisters use the...

Seafood and Chicken Paella

Seafood and Chicken Paella On the Mediterranean coast, Valencians used seafood instead of meat and beans to make paella. Valencians regard this recipe as authentic as well. In this recipe the seafood is served unshelled. A variant on this is paella del senyoret which utilizes shelled seafood. Later, however, Spaniards living outside of Valencia combined these two recipes and mixed paella was born. During the 20th century, paella’s popularity spread past Spain’s borders. As other cultures set out to make paella, the dish invariably acquired regional influences....

Wild Forest Mushroom Truffle Cream Soup.

Wild Forest Mushroom Truffle Cream Soup. While cleaning out my condiment pantry, I found some air dried wild forest mushrooms that I picked several years back. I didn’t realize how much I still had left. Beside that was also a small tin of imported Italian dried truffle flakes with lots of residue intact. With these ingredients I started to prepare some mushroom tarragon cream soup with some dehydrated garlic c crisps to intensify the flavours. A quick chop of diced celery, onion and shallot, some… unsalted butter into a sauté pan heat and stir while the...