French Canadians have long been known for this traditional pie, which originates from the Normandy part of France. (Possibly other parts of France, and Belgium as well). My Dad used to make this pie often, since it was relatively cheap and easy to do. I was looking for recipes for 'Shoofly Pie' and realized it is very similar to sugar pie, but uses molasses rather than brown sugar, or maple sugar. As with Tourtière, every cook has a little twist. Some have eggs, or flour, or use whipping cream, but from my memories Dad did not.
What you need: 1 unbaked pie crust - 9"; about 2 cups of brown sugar -( I use Demerara); 1 can of evaporated milk -( not the sweetened condensed milk).
What you do: Pre heat your oven to 450*F. Fill the pie shell with the brown sugar, and then pour about half of the can of milk over in a circling pattern so all the sugar gets a little wet. Place into the oven and bake for 15 minutes. Reduce the heat to 350*F, and continue to bake for about 30 minutes more.
Allow to cool before cutting. Serve with whipped cream or ice cream.
Tuesday 23 February 2016
Sunday 21 February 2016
Shrimp and Cheese Tarts
Shrimp and Cheese Tarts. - Appetizers
These were an adaption of a quiche we used to buy frozen from the preschool where the boys went back in Mission, BC.
What you need: 45 tart shells - homemade or frozen. (If you buy frozen ones, make sure they are not the sweetened ones). 1 Tbs olive oil; 1 onion, finely chopped; 6 cloves garlic, minced; 1 bag, 300-400 gr., frozen uncooked shrimp, or a shrimp and scallop blend; 4 Tbs butter; 1 container 500gr. Of cream cheese, softened; 3 eggs; 2 cups grated Gouda cheese; 100 ml whipping cream; 1 Tbs dried parsley flakes; 1 tsp salt.
What you do: Heat olive oil in a nonstick frying pan, and cook onion and garlic for a few minutes until they are fragrant and softened. Meanwhile, in a large mixing bowl beat the softened cream cheese, and beat in eggs one at a time. Add the cooked onion and garlic. Add the butter to the frying pan, and over medium heat, cook the shrimp until the flesh is pink and just cooked through. While shrimp is cooking add whipping cream, salt, and cheese to the bowl. Stir in the cooked shrimp, and the parsley flakes.
Arrange the tart shells on a baking sheet. Fill 3/4 full with the shrimp and cheese mixture. Bake at 425* F for 25-30 minutes. Allow to cool 5 minutes before serving.
For people who are allergic to shell fish, or who just do not like it, this recipe can easily be changed to use chopped ham, chicken, or turkey in place of the shrimp. Just add butter and chopped cooked meat to the cooked onion a garlic in the pan, skipping the cooking part. Mix into the cheese as above.
These were an adaption of a quiche we used to buy frozen from the preschool where the boys went back in Mission, BC.
What you need: 45 tart shells - homemade or frozen. (If you buy frozen ones, make sure they are not the sweetened ones). 1 Tbs olive oil; 1 onion, finely chopped; 6 cloves garlic, minced; 1 bag, 300-400 gr., frozen uncooked shrimp, or a shrimp and scallop blend; 4 Tbs butter; 1 container 500gr. Of cream cheese, softened; 3 eggs; 2 cups grated Gouda cheese; 100 ml whipping cream; 1 Tbs dried parsley flakes; 1 tsp salt.
What you do: Heat olive oil in a nonstick frying pan, and cook onion and garlic for a few minutes until they are fragrant and softened. Meanwhile, in a large mixing bowl beat the softened cream cheese, and beat in eggs one at a time. Add the cooked onion and garlic. Add the butter to the frying pan, and over medium heat, cook the shrimp until the flesh is pink and just cooked through. While shrimp is cooking add whipping cream, salt, and cheese to the bowl. Stir in the cooked shrimp, and the parsley flakes.
Arrange the tart shells on a baking sheet. Fill 3/4 full with the shrimp and cheese mixture. Bake at 425* F for 25-30 minutes. Allow to cool 5 minutes before serving.
For people who are allergic to shell fish, or who just do not like it, this recipe can easily be changed to use chopped ham, chicken, or turkey in place of the shrimp. Just add butter and chopped cooked meat to the cooked onion a garlic in the pan, skipping the cooking part. Mix into the cheese as above.
Saturday 6 February 2016
Slavinken
Slavinken is a word which roughly translated could be 'butcher's finches'. No one is quite certain why they have this name, but one theory is that they reminded a butcher of the little song finches which used to be common in the markets around Holland. This is a traditional Dutch recipe. (you can use beef, pork, lamb, or a mixture). It can be served with boiled or mashed potatoes, rice or noodles, along with salad or steamed vegetables.
What you need: 500-600 grams ground meat; 1 egg; about 2 tsp Worcestershire sauce; salt; pepper; 2 tsp onion powder; 2 tsp garlic powder; about 1/2 cup bread crumbs; 1 tsp nutmeg; 12 slices bacon.
What you do: in a large mixing bowl, mix everything except the bacon, until well blended. Divide meat mixture into 12 equal portions and roll into small logs, about the size of your thumb. Wrap each log into a slice of bacon. Add to a frying pan, and cook over medium heat, turning often, until browned on all sides. Reduce heat and cover. Simmer for 20 minutes, or until meat is cooked through.
Serve hot with your favourite side dishes.
What you need: 500-600 grams ground meat; 1 egg; about 2 tsp Worcestershire sauce; salt; pepper; 2 tsp onion powder; 2 tsp garlic powder; about 1/2 cup bread crumbs; 1 tsp nutmeg; 12 slices bacon.
What you do: in a large mixing bowl, mix everything except the bacon, until well blended. Divide meat mixture into 12 equal portions and roll into small logs, about the size of your thumb. Wrap each log into a slice of bacon. Add to a frying pan, and cook over medium heat, turning often, until browned on all sides. Reduce heat and cover. Simmer for 20 minutes, or until meat is cooked through.
Serve hot with your favourite side dishes.
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