Soupe aux Gourgane

  • 2 tablespoons vegetable oil
  • 2 onions, finely chopped
  • 7 cups chicken stock
  • 5 cups water
  • 2- 3 cups fava beans
  • 7 ounces  salt pork or bacon, cut in pieces
  • 1 tablespoon dried savoury
  • Pepper to taste
  • 1/3 cup pearl barley, rinsed
  • 1/2 cup chopped parsley
  • 1/2 cup chopped carrots
  • 1/2 cup fresh green or yellow beans, cut into 1/2 inch pieces
  • Finely chopped parsley and green onion for garnish

Saute onions in the bottom of a large soup pot until translucent about 2-3 minutes.

Add the stock and bring to a boil. Add fava beans, salt pork (or bacon), savoury, and pepper. Reduce to low and simmer for one hour.

Add barley and simmer for another 30 minutes. Add celery and carrots, and continue simmering another 30 minutes. Add the green beans at the end, and cook until tender, about 5 minutes,

Add salt and pepper to taste. Serve in soup bowls garnished with parsley and green onions.

Homemade Maple Jerky

  • 1 pound lean beef
  • ½ cup pure maple syrup
  • 3 tablespoons molasses
  • 2 cloves garlic, minced
  • ½ cup soya sauce
  • ¼ cup Worcestershire sauce
  • ½ tsp cayenne
  • 1 teaspoon liquid smoke (optional)
  • Pepper to taste

Trim all the fat from the beef. The fat is what makes the meat go rancid, so be careful with this step.

Once you’ve cleaned the meat, put in the freezer for an hour or two to harden up. It will be easier to slice.

While the meat is in the freezer, combine the marinade ingredients in a medium bowl.

Remove the meat from the freezer and slice ¼” strips against the grain. Cut with the grain for a chewier jerky.

Put meat slices in a large Ziploc and pour the marinade over top. Massage the marinade into the meat through the bag to make sure it’s evenly distributed. If you don’t want leaks in the fridge, put a second Ziploc over top. Place the Ziploc on a plate and refrigerate for 24 hours. Turn the bag over every time you remember – at least 7-8 times.

After the meat has finished marinating, remove the racks from your oven. Wash one rack and set the other one aside.

Place the clean rack back in the oven at its highest mount. Cover the bottom of the oven with tinfoil. You can also put a few sheets of tinfoil on the inside of the oven door to protect it when you’re hanging the meat.

Preheat oven to its lowest setting (for me, that’s 170).

While the oven is heating up, thread 6-8 slices of meat from the end of the slices onto long skewers, spacing them evenly on the skewer.

When the oven has finished preheating, slide the oven rack halfway out, and hang the skewers between the rung of the oven rack.

Close the oven door, but leave it open a crack to allow the moisture escape by jamming the handle of a wooden spoon in the gap.

Bake 6-7 hours until done, depending on the thickness of your slices.

The jerky is finished when it bends but doesn’t break in half.

Store in the fridge. It will keep 1-2 months – but if your family is anything like mine, it will gone in a few days, guaranteed!

Traditional Quebec Pea Soup in the Slow Cooker

  • 2 cups whole yellow dry peas (do not use split peas – the soup will turn to mush)
  • 1 large carrot, chopped
  • 2 celery stalks, chopped
  • 1 leek, chopped
  • 1 large onion, chopped
  • 3 Tbsp butter
  • 8 cups chicken or vegetable broth (or water, or half-half)
  • 1 pork hock or ham bone
  • 1 bay leaf
  • Salt and pepper

Soak peas overnight, then cook in slow cooker with 8 cups of stock (or water), the ham bone or pork hock and the bay leaf for 6-8 hours.

The next day, put the peas in a large soup pot. Add 3-4 cups of water, or enough liquid for a soup-like consistency.

In a large fry pan, sauté the carrots, celery, leek and onion until soft, about 5 minutes.

Add the vegetables to the peas. Bring to a boil, then reduce the heat and simmer, partially covered, for 45-60 minutes. Add more water while cooking if needed. The soup should be quite thick.

Remove ham hock, cut the meat off the bone and then discard the bone and add the meat back to the soup.

Season to taste and serve.

Maple Cream


  • 3 cups pure maple syrup
  • ¼ teaspoon oil
  • Pinch of salt

How To

Boil maple syrup over medium heat until it reaches 235 degrees F, about 15-20 minutes.

Stir the syrup as little as possible while cooking but watch the pot constantly in case it boils over, in which case you should stir the syrup down. Don’t worry if it smells slightly of burn sugar while cooking – it won’t affect the taste.

A few minutes before the syrup reaches the desired temperature, fill a large pot with ice, then nestle a smaller pot (or stainless steel bowl) down into the ice. The smaller pot needs to be large enough to hold your 3 cups of hot maple syrup.

Once the syrup reaches 235 degrees F, pour it into the smaller pot sitting in the ice cubes, then let cool to 100 degrees F, about 5-8 minutes.

Remove the syrup from the ice and start stirring the hot maple syrup with a wooden spoon. You don’t have to stir fast, but you do have to stir constantly. Think tortoise, not hare – slow and steady wins the race.

It takes about 15 minutes of constant stirring to make maple cream. It’s fun at first, then less fun, then not fun at all when your arm starts to ache. Best thing to do is make maple cream with another person so you can take turns stirring.

And resist the temptation to use your stand mixer. The maple cream gets quite stiff and you risk burning out the motor on the machine.

When the syrup starts to lighten and resembles thick peanut butter, the maple cream is done.

Immediately pour it into a jar and cover. You have about 30 seconds to get the maple cream into the jar before it hardens up, so don’t delay.

Makes one 500 ml Mason jar.

Slow Braised Maple Carrots

6-8 carrots, peeled and sliced in 2″ lengths

Approximately 1 cup water

3 tablespoons butter

1/2 cup maple syrup

1 teaspoon. salt

Chopped fresh thyme or parsley for garnish



Melt the butter in a pan with a lid, then add carrots, syrup, salt and pepper.

Pour water over the carrots so that they are half underwater.

Cover carrots and bring to a boil, then reduce heat and simmer for 5 minutes.

Remove the lid, stir turn the heat up a bit, then cook until the water is almost gone and the carrots start to caramelize and get a nice, golden sheen, about 15-20  minutes.

Add more salt if necessary, then serve.

Maple Syrup Pie with Apple Cider Vinegar

Maple Filling

Makes enough filling for 1 9″ pie.

1 3/4 cups maple syrup
2/3 cup heavy cream
1/4 teaspoon salt
1/3 cup butter
2 tablespoons cornstarch
3 large eggs plus 2 large yolks
1 tablespoon apple cider vinegar

Crisco No Fail Pie Crust

Makes enough filling for four 9″ pies or two 9″ deep dish pies.

5 cups flour (635 gm)
1 ½ tsp. salt
2 ½ cups shortening (320 gm)
1 egg
½ cup cold water
1 tbsp. white vinegar


Making the Maple Filling

Put maple syrup, cream and salt in a medium saucepan and bring to a boil. Add butter and whisk until melted.

Reduce heat to medium, then take a ½ cup of maple syrup out of the pot and whisk the cornstarch into it. When the mixture is completely smooth, pour the cornstarch mixture back into the pot of maple syrup. If you can’t get the lumps out, pour it back into the maple syrup through a sieve.

Simmer cornstarch and maple syrup mixture for 1 minute, whisking frequently. Transfer to large bowl and let cool for at least 30 minutes.

Beat eggs and yolks together in small bowl, add the vinegar, then add to the maple syrup and whisk until smooth. The filling can be refrigerated for up to 24 hours. just remove the filling from the fridge at least 1 hour before baking and whisk to recombine.

Making the Pie Dough 

Combine the flour and salt in a mixing bowl. Add room-temperature shortening. Cut the shortening into the flour mixture until rough crumbs.

Beat egg, water and vinegar together, then pour over flour mixture.

Stir mixture together with a fork until moistened.

Divide dough in half. Set one aside for your pie and wrap the other in plastic wrap and store in the fridge for later.

Roll out the pie dough then place it in a 9” pie plate. Trip the overhang ½ beyond the edge of pie plate, tuck the excess under, then crimp around the edges with your fingers or a fork. Refrigerate until firm, about 30 minutes.

Adjust oven rack to lowest position then preheat oven to 425 degrees.

Line chilled pie shell with aluminium foil then fill with pie weights. Make sure the edge is covered, or it will get too dark.

Bake 15 minutes, then remove foil and weights and continue baking 4-7 minutes, or until crust is light golden brown.

remove from oven and allow to cool for 10-15 minutes.

Reduce heat to 350 degrees.


Cooking the Pie

Place pie plate on a rimmed baking sheet. Pour the filling into the crust.

Bake until set, 45-60 minutes, rotating sheet a few times during baking. Let pie cool completely on wire rack, about 2 hours.

Refrigerate pie until fully set, at least 2 hours or up to 24 hours. Serve cold or at room temperature.

Serving Suggestion

Slice and serve as is, or with a dollop of whipped cream or crème fraîche.



Maple Syrup Poached Eggs


  • 4 eggs
  • 1 cup maple syrup
  • 1/2 cup water



Add maple syrup and water to a medium saucepan, or enough liquid to make 1/2 ” in the bottom of the pan. Bring the water and syrup to a boil, then reduce heat to medium so the liquid is at a gentle boil.

Gently crack the eggs into the syrup, one by one, leaving plenty of space between the eggs. Don’t worry if the top of the eggs are not covered by the syrup. Cook eggs, without touching them, until the whites firm up and turn white about 3 minutes. Flip over and cook 1-2 minutes more.

Serve immediately with fresh bread or pancakes. Also delicious cold.


Cabane à Sucre Maple Omelette

Preheat oven to 375 F


  • 12 large eggs
  • 1 cup milk
  • 1 1/2 tsp. all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon onion salt
  • Salt and pepper to taste

Butter a large rectangular baking dish no larger than 9x12x2.

Whisk the eggs and the milk together in a large mixing bowl.

Combine the dry ingredients together (flour, baking powder, onion salt, salt & pepper), then add the dry mixture to the egg and milk mixture.

Beat everything together for 30-60 seconds until blended, then pour the mixture into the prepared pan and cook uncovered for about 30 minutes, or until the omelette is lightly browned. It should puff up nicely and nearly double in size during the cooking time.

When serving, slide the omelette onto a warm serving dish and drizzle maple syrup over top.



Slow Cooker Maple Baked Beans

  • 3 1/2 cups (460 g) dried white or Navy beans, dried and soaked
  • 1 onion, peeled and chopped (1 cup)
  • ½ cup maple syrup
  • 1/2 lb (225 g) salt pork, rind removed and diced
  • ¼ cup tomato paste (half of a small can)
  • ¼ cup molasses
  • ¼ cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons paprika
  • Salt and pepper to taste


Soak beans in water overnight.

The next day, drain the beans, put them in a pot and cover with clean water.

Bring beans to a boil, then reduce heat and simmer for about 30 minutes, or until the skin on the beans split when you blow on it.

Reserve 2 cups of the cooking water and set aside, then drain the beans and put them in the slow cooker with chopped onion, maple syrup, salt pork, tomato paste, molasses, apple cider vinegar, mustard, paprika and reserved cooking water.

Cover slow cooker and cook 6-7 hours on low, or 4-5 on high, depending on the power of your slow cooker.

Serve beans with a loaf of homemade  Crusty No Knead Bread, or pick up some freshly-baked bread from one of Quebec’s fantastic artisan bakeries.


Chez Clo Tourtiere

Tourtière Filling

  • 2 lb. ground beef
  • 1 lb. lean ground pork
  • 2 large onions, diced
  • 1 cup diced celery stalks with leaves
  • 1 cup chopped parsley
  • 2 1/2 – 3 cups water
  • 2 tsp. savory, sage or thyme
  • 1 tsp. cinnamon
  • 1 tsp. cloves
  • 1/2 tsp.nutmeg
  • 2 tsp. salt
  • 1 tsp. pepper
  • 3/4 cup (175 ml) large-flake rolled oats

Saute onions over medium heat for 2-3 minutes, then add celery and cook another 2-3 minutes together, then empty vegetables into a large pot.

Saute beef and pork until meat loses its pinkness, then transfer meat into a large pot with the onions, water, parsley, savory, cinnamon, cloves, nutmeg, salt and pepper.

Bring meat mixture to boil over medium-high heat, then reduce heat and simmer, stirring occasionally, until the liquid has almost evaporated, approximately 30 minutes.

Remove from heat, stir in rolled oats. Let cool for 30 minutes. While the meat is cooling down, you can make the pie crust.

Preheat oven to 425.

Crisco No-Fail Pie Crust

  • 5 cups flour (635 grams)
  • 1½ tsp. salt
  • 2 ½ cups shortening (320 grams)
  • 1 egg
  • ½ cup cold water
  • 1 tbsp. white vinegar

Combine flour and salt in a mixing bowl. Add room temperature shortening. Cut the shortening into the flour mixture until rough crumbs.

Beat egg, water, and vinegar together, then pour over flour mixture.

Stir mixture together with a fork until moistened.

Divide dough into four equal size balls, roughly 300 gm each. Flatten balls into 4-inch disks, wrap with plastic wrap and store in the fridge. Can be stored up to 3 days in the fridge, or 3 weeks in the freezer.

Roll out pie dough, then put it in a deep 9″ pie plate (Pyrex is best).

Fill with half the meat mixture. Roll out another 10″ circle of pastry and put it on top. Crimp edges of pie with a fork then trim the overhang. Cut vents into the top for steam to escape.

Repeat for the second pie, then mix in a cup and brush over both pies:

  • 1 large egg yolk
  • 1 Tbsp. (15 ml) milk

To Bake

Preheat oven to 425F. Bake first 15 minutes at 425F to make the bottom crispy, then reduce heat to 350 until pastry is golden and filling piping hot, about 40 to 45 minutes.) Let stand for about 5 minutes before serving.

Serve tourtière with pickled beets, chili sauce or salsa.

Slow Cooker French Onion Soup


  • 4 medium onions, sliced
  • 3 tablespoons melted butter
  • Salt and pepper to taste
  • 9 cups low sodium beef broth (two 900ml boxes)
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons sherry or brandy (optional)
  • 8 slices sliced baguette or French bread
  • Olive oil
  • 1 cup grated Gruyère cheese (1/4 cup per bowl)

Put the sliced onions, melted butter, salt and pepper into the slow cooker and cook on LOW for 12 hours (or overnight) until onions are dark, golden brown

Stir in the broth and balsamic vinegar, then cover and cook for LOW for another 6 to 8 hours. Put a towel over the lid if too much steam escapes.

45 Minutes Before Serving

Preheat oven to 350°F.  Arrange the sliced baguette or French bread on a baking sheet. Drizzle olive oil over the bread slices, then flip them over and drizzle more oil on the other side. Toast bread 15 minutes, then turn over and bake the other side for another 15 minutes.

Taste the soup. Season with more salt and pepper if needed, then stir in sherry or brandy if using.

Ladle the soup and onions into oven-safe soup bowls and place the bowls on a baking sheet. Top each bowl with toasted bread and shredded cheese, about ¼ cup per bowl.

If you don’t have individual bowls, put the soup in a casserole dish or attractive-looking pot, and put all the bread and cheese and top. When it comes time to serve, just put the pot on the table, and serve the soup into individual bowls.

Bake for 20 to 30 minutes, until the cheese is almost melted, then broil for 2-3 minutes more to make the cheese brown and bubbly.

Remove from the oven, let cool for a few minutes, then serve.

Crusty No Knead Bread

Yield: 1 large loaf

  • 6 cups flour (800 grams)
  • 1 teaspoon instant yeast (6 grams)
  • 3 teaspoons salt (16 grams)
  • 3 cups cool water (600 grams)
  • Cornmeal and sesame seeds as needed

In a large bowl, stir flour, yeast, and salt together. Add the water, and stir until you have a wet, shaggy dough, about 30-45 seconds.  Cover bowl and let rise 12-18 hours at room temperature. The dough is ready when the surface is bubbly and has doubled in size.

Lightly flour a work surface and place dough on it. Don’t be alarmed if the dough is super runny. It will firm up. Sprinkle dough with a little flour and fold it over on itself once or twice.

Return the dough to the bowl, cover, and let rise another 2 hours. The dough is ready when it has doubled in size again.

A half-hour before dough is ready, heat oven to 450 degrees and put a heavy pot with the lid on inside the oven. (Cast iron or enamel pots work best, but the high heat will ruin the look of your enamel pot over time).

Carefully remove pot after 30 minutes, cover the bottom of the pot in a layer of cornmeal (so the bread doesn’t stick), then pour the dough into the pot and finally – sprinkle the top of the dough with sesame seeds.

Cover with lid and bake 30 minutes, then remove the lid and bake another 20-30 minutes, until loaf is dark, golden brown. Cool on a rack, then cut a huge slice, slather it with homemade apple butter, maple syrup or strawberry jam, and be transported straight to heaven.

Pets des Soeurs or Nun’s Farts


  • Leftover pie dough, puff pastry dough, etc.
  • Soft butter
  • Brown sugar
  • Cinnamon


Roll dough into a  rectangle about 1/4 inch thick.

Spread a layer of butter over the dough

Sprinkle brown sugar over the butter until the square is well covered, then cinnamon to taste.

Roll dough tightly into a log shape then slice into 1/2 inch pieces.

Place the rolls on a cookie sheet and bake at 400F for 20 minutes or until golden brown.

Galette des Rois

Preheat oven to 375


  • 1 box puff pastry


  • 13/4 cups almond meal
  • 1/2 cup flour
  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup icing sugar
  • 1/2 teaspoon salt
  • 2 teaspoons almond extract
  • 1 teaspoon rose water
  • zest from 1/2 an organic orange
  • 2 eggs
  • 1 whole almond or bean


  • 1 egg yolk
  • 1 teaspoon milk

Preheat oven to 375. Lightly grease a baking sheet or line with parchment.

Roll out one piece of puff pastry and cut into a 10 circle using a pot lid or plate as a template. Place dough on the baking sheet and cover with plastic wrap. Roll out the second piece of dough to the same size, place on top of the first circle, then chill both together for thirty minutes.

To make the almond filling, mix together the almond meal, the two sugars, the salt and the orange zest. Add butter and beat until smooth. Stir in the eggs yolks, one at a time, then the almond extract and rose water.

Remove the almond filling from the refrigerator. Remove one of the circles of dough, set aside. Spread the almond filling on the circle of dough still on the baking sheet, stopping 1-inch from the edge.

Place an almond or bean somewhere in the almond filling.

Brush water generously around the exposed perimeter of the dough, then place the other circle of dough on top. Press down firmly to seal the edges.

Decorating Galette

Flute the sides of the galette by planting two fingers a ½ inch apart on the edge of the galette, then pulling the dough in between the fingers with the tip of an upside down paring knife to create a scalloped edge. Continue all the way around the galette.

To decorate the top of the galette, cut 5-6 lines in the top of the cake, from top to bottom. Between these lines, cut a series of diagonal lines, half up, half down (like veins on a leaf), ½ apart, from top to bottom.

Stir together the egg yolk and milk and brush evenly over the top. Avoid getting the glaze on the sides, as it will stop the pastry from rising at the edges.

Use a paring knife to poke 5 holes in the top, to allow steam escape while baking. If the galette puffs up too much while baking, poke a few more holes in it to release the steam.

Bake for 30 minutes, until golden brown. Remove from heat, and cool on a rack. The galette will deflate as it cools. Serve warm or at room temperature.


Classic French Canadian Tourtière

Prepare 3-4 hours ahead of baking time

  • 11/2 pounds ground pork or veal
  • 11/2 pounds ground beef
  • 2-3 onions, finely chopped
  • 2 tablespoons oil
  • 6 potatoes, cooked them mashed
  • 1-2 cups beef or vegetable broth (or just water)
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • Salt and pepper to taste

Pie Crust Ingredients

Makes 2 covered pies or 4 single pies

  • 5 cups flour (635 grams)
  • 1½ tsp. salt
  • 2 ½ cups shortening (320 grams)
  • 1 egg
  • ½ cup cold water
  • 1 tbsp. white vinegar

Egg Wash

  • 1 egg
  • 1 teaspoon cold milk



Start by making the tourtiere filling. Heat large skillet, add oil, then saute chopped onions for about 10 minutes on medium heat, until onions are soft and golden.

Mix the ground pork and beef together in a bowl with your hands. Add the fried onions, then return the meat and onions to the fry pan and cook for another 10 minutes, chopping up the meat as it cooks.

Add the broth, mashed potatoes and spices to the meat, mix well, then cook over medium-low heat with the lid ajar, for 30-40 minutes, stirring occasionally, until most of the liquid is absorbed.

Remove from heat. Taste the meat mixture and add more salt, pepper or spices if needed. Cool in the fridge for about 2 hours, until completely chilled.

Making Pie Crusts 

Combine flour and salt in a mixing bowl. Add room temperature shortening. Cut the shortening into the flour mixture until rough crumbs.

Beat egg, water, and vinegar together, then pour over flour mixture. Stir mixture together with a fork until moistened. Divide dough into four equal size balls, roughly 275 gm each.

Roll out out one of the 275 gram balls of dough, and put it in the bottom of a 9-inch pie plate. Spoon in half of the meat filling, patting it down lightly to compress it a bit. Brush the pie rim with water and place the second circle of dough on top, pressing the edges together to seal. Trim edges and decorate the top.

Repeat to make the second pie.

Egg Wash

The egg wash will give your tourtière a golden glow, so don’t be tempted to skip this step.  Beat the egg and milk together and brush the mixture over the top of the crust and around the edges.

Cut steam vents on top of both pies to let moisture escape.

With the rack in the bottom third of the oven, bake at 375F for about 50 minutes or until the pies are golden brown.

Yield: Makes 2 meat pies