What can I include for a French Canadian menu?

I'm trying to put together a Montreal/Quebec/French Canadian themed menu. So far I've got smoked meat sandwiches, bagels (St. Viateur or Fairmount), creton, tourtiere, poutine, cheesecake (Dunn's ???), and Pizza (A Montreal-Style pizza is a thick crust pizza, with lots of sauce and cheese. The standard toppings are pepperoni, mushroom and green pepper. This combination is known as all-dressed. One thing that makes Montreal-style pizza different from other styles is that the pepperoni sits under the cheese with the other toppings going on top).

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  • 1 decade ago
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    Gratineed Onion Soup

    •5 tablespoons butter

    •2 tablespoons olive oil

    •2 pound yellow onions, peeled, halved, and cut into 1/4-inch slices

    •3/4 teaspoon granulated sugar

    •1/2 teaspoon dried thyme

    •1/2 teaspoon salt

    •1/4 teaspoon ground black pepper

    •1 tablespoon plus 1 teaspoon all-purpose flour

    •10 cups good-quality beef stock

    •2/3 cup dry white wine

    •Croutons and Cheese Topping:

    •12 (1/2-inch thick) slices baguette,

    •1 large clove garlic, halved

    •2 tablespoons olive oil

    •2 cups grated Gruyere cheese

    •6 ovenproof soup crocks

    Preparation:

    In a large saucepan over medium heat, melt the butter and oil together. Add the onion slices, sugar, thyme, salt, and black pepper. Cook the onions, stirring occasionally, for 30-35 minutes. The onions will turn medium golden brown. Add the flour to the onions and stir it through, allowing it to cook for about 90 seconds.

    Turn the heat to medium-high and add the beef broth and wine. Bring the soup to a quick simmer, and then reduce the heat to low and continue simmering it, covered, for 30 minutes.

    To make the croutons, broil the bread slices on low for about 3 minutes on each side. Don’t allow the bread to brown yet, just dry it out enough to give the surface a rough texture. Rub the dried bread on both sides with the cut side of the raw garlic clove, and then brush evenly with the oil. Return the bread to the broiler and toast it for 2 minutes on each side, until it turns golden brown.

    Preheat the oven to 450F. Place the ovenproof soup crocks on a baking sheet for safety and easy handling. Ladle the onion soup into the crocks and place 2 croutons onto the surface of the soup in each bowl. Divide the cheese between the bowls, evenly sprinkling it on top of the croutons. Bake the soup, on the baking sheet, for 12-15 minutes, until the cheese becomes hot, slightly browned, and bubbly. Serve hot.

    This French onion soup recipe makes 6 servings.

    Pork Chops with Apples and Maple Syrup

    Ingredients :

    This is a traditional Canadian recipe.

    Recipe for 6 people:

    6 thick cut pork chops

    3 golden apples

    3 table spoons of Canadian maple syrup

    3 dl creme fraiche

    30g sultanas

    salt an pepper

    a hint of nutmeg

    vegetable oil and butter

    Direction :

    1) About half an hour before cooking your chops, take them out of the fridge and season them well.

    2)Start your oven at 200C/ 392F.

    3) In a cast iron pot, heat up 30g of butter along with a table spoon of vegetable oil. When it reaches a nice golden color, sear your chops for 3 minutes, on both sides.

    4) Meanwhile, peel, core and half your apples. Brush them with some lemon juice to avoid that they oxidize.

    5) Place an apple half on each pork chops and coat them with some maple syrup.

    6) Pour the creme fraiche around the chops and sprinkle the sultanas all over. Season well with salt, pepper and nutmeg.

    7) Cook in the oven for 40 minutes.

    Arrangements:

    On a hot plate, place the chop on the middle and pour a bit of the sauce all around.

    French Butter Cakes (Madeleines)

    Makes 48 cakes

    Ingredients

    8 eggs

    1 tablespoon vanilla extract

    1/2 teaspoon salt

    1-1/3 cups white sugar

    2 cups all-purpose flour

    1/4 cup lemon zest

    1 cup butter

    1-1/3 cups granulated sugar for decoration

    1.Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.

    2.Melt butter and let cool to room temperature.

    3.In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.

    4.Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.

    5.Sift flour into egg mixture 1/3 at a time, gently folding after each addition.

    6.Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.

    7.Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.

    8.Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.

    9.Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.

    I hope this helps

  • 1 decade ago

    Pork Hocks and Meatballs, Sugar Pie, Smoked Meat Fried Rice or sauce for Spaghetti made with it, Baked Beans with bacon, maple syrup and mustard, I worked at the Q.E in Montreal for 6 month when with C.P Hotels in the 1980's, my friend was the sous chef at the Beaver Club for 5 years he is the chef at the Royal York here in Toronto, at the Lafleur Hot Dog shops they sell H.D with a unique Montreal based sauce, called Michigan sauce it is a sloppy burger sauce sweet with chili sauce and loads of veggies, and if you can get Lafleur H.D or Olymel then add them to your menu, just remembering like the pizza, Montreal H.D are steamed both H.D and bun to keep them soft and not crisp.

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