Apple Scrap Jelly

In the old days, French Canadians really didn’t like throwing food out. They tried making  use of every scrap of food, including the peels and cores of apples to make apple jelly. So the next time you make apple pie or apple crumble, save all the scraps and make this fun and frugal recipe. Apple…

Cranberry Cornmeal Porridge

A warm and comforting porridge that likely comes from Canada’s First Nations people, whose diet consisted of corn, wild berries, squash, beans, fish and wild meat. Cranberry Cornmeal Porridge 5 cups water 1 1/2 cups sweetened dried cranberries 1  cup cornmeal 1 tsp. salt Put cranberries in a pot with 1 cup of water and…

Slow Cooker Apple Butter

Most school kids go apple picking in Quebec in the Fall. Kids pile into school busses as the weather turns crisp and cold, then run through the orchards pelting apples at each other, screaming and laughing, and eating as many apples as their little bodies will hold. One year, my kid ate 15 apples and came…

Pickled Beets or Betteraves Marinées

Pickled beets are easy to make and add a pretty spash of colour to the dinner table. Great in sandwitches, salads, as a pizza topping, or just drain, slice, drizzle with vinegar and serve. Pickled Beets Recipe adapted from The Summer Kitchen by Lorene Rose Sinclair 1 10 pound bag of beets Rinse beets thoroughly.  Do…

Ketchup Vert or Green Tomato Chutney

If you’ve still got green tomatos in the garden at the end of the summer, why not make some green tomato chutney? This delectible condiment goes with just about anything, but is especially tasty with  tourtière, omlettes and adds a spirted zing to any sandwitch. Ketchup Vert or Green Tomato Chutney Recipe adapted from L’encyclopédie de…

Sweet Chili Sauce with Apples and Peppers

Homemade chili sauce is the perfect accompaniment for tourtière, or spiced meat pie. Store bought ketchup will work in a pinch, but nothing beats the old fashioned flavour of this sweet, tangy sauce. Chili Sauce with Apples and Peppers Adapted from The Summer Kitchen by Lorene Sinclair Makes 7-8 prints 40 ripe tomatoes, peeled and…

Nine Day Pickles

This recipe is called Nine Day Pickles – but it actually takes 11 days (go figure) but the long curing time is worth the effort, because you end up with a melt-in-your-mouth pickle with a tangy sweet and sour bite. The recipe is from a wonderful homemade spiral bound cookbook called “The Summer Kitchen: 40…

Warm Potato Salad with Crispy Bacon

An old-fashioned warm potato salad recipe, with a distinctive sweet and sour bite. This salad goes great with barbecued burgers on a hot, summer night and is a welcome change from regular old potato salad with mayonnaise. Warm Potato Salad with Crispy Bacon 6 slices bacon, sliced into 1/4 strips 4 potatoes, peeled and diced…

Homemade Marshmallows

Two extremely weird things about Quebec: the first is, everyone moves on July 1. Literally, thousands of renters pack everything up and switch apartments. There is a collective flurry of unpacking then, the second weird thing:  everyone goes on vacation together during the two-week construction holiday at the end of July. Most people head to…

Homemade Blueberry Jam

Ahhhh… it’s truly summer now – wild blueberries have finally arrived at Quebec’s farmer’s markets. Why not buy a basket or two and make some blueberry jam? If you can’t find wild berries, cultivated blueberries will do just fine. If you’ve never make jam before, blueberry jam is a good one to try. Blueberries are…

Radish Greens Soup

Radishes are a crisp and sharp in the mouth, especially the first radishes of spring, which are especially zingy. You can eat the radish greens well. They have a powerful taste when fresh (throw some in a salad for some added punch) and full of mellow goodness when cooked, as with this simple and hearty soup….

Farmhouse Zucchini Bread

A simple and classic recipe for farmhouse zucchini bread. Farmhouse Zucchini Bread 3 eggs 1 cup vegetable oil 1 ½ cups granulated sugar (320 grams) 3 teaspoons vanilla extract 1 tablespoon ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 cups flour (500 grams) 2 cups grated zucchini, packed and not…

Garlic Scape Pesto

Garlic scapes are a rare delicacy, and are only available for a few weeks a year, around Saint Jean Baptiste Day at the end of June. Look for them at your local farmer’s market. Garlic scapes (fleur de l’ail in French) are the long, curly stalk that grows out of a garlic plant. The scapes get…

Peppery Arugula Pesto

For me, nothing beats basil pesto, but arugula pesto comes a close second.  Plus, farmer’s markets are bursting with fresh spring greens this time of year, so it’s a great time to try this recipe. It’s also an interesting way to use arugula in something other than just salads. Arugula’s peppery tang mixes beautifully with…

Asparagus with Poached Eggs

Farmer’s markets in Quebec are full of field-grown asparagus this time of year, so it’s a great time to try this dish. You hardly need a recipe for this one. Simply steam the asparagus, make the vinaigrette, poach the eggs, and then assemble everything together. This recipe is great with boiled new potatoes, which you…

Quebec Seasonal Produce Calendar with Recipes

Use the Quebec Seasonal Produce & Recipe Calendar find out what fruit and vegetable are available month-by-month, and also recipe suggestions.   April Fiddleheads Fiddleheads Pan-fried in Butter MAY   Asparagus  Asparagus with Poached Eggs (My French Canadian Year) New Potatoes Parsley Radishes Radish, Apple and Cucumber Salad (Seasonal Ontario Food Blog) Cream of Radish and…

Homemade Rhubarb Strawberry Jam

Rhubarb strawberry jam is a brightly-coloured, wonderfully tart jam. It’s one of the first jam you can make in the spring in Quebec using local, homegrown products. If you don’t have any rhubarb growing in your garden, check your local farmer’s market or grocery store. If you’ve never tried making jam, try this recipe! It’s…

Spring Rhubarb Pie

I always feel like a capable farm girl when I head into the garden with a long knife and start hacking at the rhubarb. It’s one of the first things to pop up in the spring. The lush green leaves grow so fast that some people say you can actually hear it sing. Pie is…

Fiddleheads Pan-Fried in Butter

Goodbye, winter! No more root vegetables. No more pickles. No more maple syrup poured out on the snow — fiddleheads are popping up in bogs and forests all over Quebec, ready to be eaten. Fiddleheads (also known as têtes de violon or les crosses de fougères)  are a kind of fern that are wild harvested in the early spring when they…

Soupe aux Gourgane or Fava Bean Soup

This rich and filling bean and barley soup recipe is from the Saguenay / Lac St. Jean region of Quebec. Known in Quebec as soupe aux gourgane, the recipe was adapted from a recipe from Julian Armstrong’s Made in Quebec cookbook, a wonderful compendium of French-Canadian recipes. Ideally, you would make this in August when…