Pets de Soeur or Nun’s Farts

Literally translated, Pets-de-Soeur mean’s “Nun’s Farts.” I mean, wow. Best name for a recipe ever. It’s also a great way to use up loose bits of dough after making tourtière, galette des rois, etc. Ingredients Leftover pie dough, puff pastry dough, etc. Soft butter Brown sugar Cinnamon Directions Roll dough into a  rectangle about 1/4 inch thick….

Galette des Rois or King’s Cake

Many people of French descent eat Galette des Rois (King Cake) every year on January 6. This date is known as the Epiphany on the Christian calendar and celebrates the arrival of the Three Wise Men in Bethlehem to see Jesus Christ, the newborn king. Galette des Rois is a cake made of puff pastry…

Pattes de Cochon or Stewed Pig’s Feet

Pattes de Cochon or Stewed Pig’s Feet is a dish traditionally served on Christmas Eve in Quebec. “Pig’s feet” sounds alarming, I know, but you can use pork hocks instead, which are which are tender and juicy when slow-cooked over low heat, as they are in this recipe. Ragoût de Pattes de Cochon Ingredients 2 lbs…

Ragoût de boulettes or Meatball Stew

Ragoût de boulettes is another traditional Christmas Eve dish in Quebec. It requires many steps and has a long, slow cooking time, but is not difficult to make. Do it on cold winter’s day where you’re home poking around the house, and you’ll be rewarded by the warm, rich smells all day long. Ragoût de…

Classic French Canadian Tourtière

Christmas Eve is one of the most important dates on the Christian calendar, as it celebrates the birth of Christ. In Quebec, many people eat tourtière on this important day. Tourtière is a spiced meat pie, traditionally made with wild meat hunted from Quebec’s thick forests. Today, it’s made with beef, pork or veal. In the old days, tourtière was…

Cipaille… Sea Pie… Cipâtes… Six Pâtes…

Cipaille… Sea Pie… Cipâtes… Six Pâtes… whatever you want to call it – and everyone in Quebec seems to call it something different – this multi-layered meat pie is the ultimate comfort food. In the old days, cipaille was made with wild meat and fowl and slow cooked in a giant cast iron pot. But if…

Chili Sauce for Tourtiere

Tourtière is always served with a condiment in Quebec. It’s almost inedible without something to balance the rich, meaty flavour. Commercial ketchup will do in a pinch, but tourtiere is best served with homemade chili tomato sauce, which adds a tangy brightness to every bite. 14 large ripe tomatoes (or 5 to 7 pounds) 3 1/2 cups brown sugar…

Tourtiere & Sweet Crepes for Mardi Gras

In the old days in La Belle Province, Quebec, Mardi Gras was one last blow out before the 40 long days of Lent, a time to eat, drink and party. There was no set menu for Mardi Gras, but many would people eat tourtiere and sweet crepes, so here another tourtiere recipe to try. This…