Recipes tagged with « Canadian »
Chunky Poutine Medallions
Thick-cut potatoes blanched in salted water, fried twice for crunch with tender centers. Cheese curds melt under a quick broil atop rich beef mushroom gravy. Uses Yukon golds swapped for russets, veal stock and rehydrated dried mushrooms added to gravy. Salt soak removes excess starch and firms edges. Oil temp managed for crisp without overbrowning. Broiler delivers gooey cheese but watch closely to avoid separation. A method heavy on recognizing visual cues and feel to nail texture every batch. Handled with kitchen wisdom—no shortcuts for soggy or greasy outcomes.
Maple Pear Pudding Cake
A lighter take on the classic maple pudding cake with reduced sugar and a fresh pear twist. The sauce blends ripe pears simmered with maple syrup thickened with arrowroot, offering a glossy, fruity base. The cake portion uses whole wheat flour swapped for some all-purpose, less butter, and honey instead of refined sugar. Once baked, the cake forms a tender crust floating atop the bubbling sweet fruit sauce. Serve warm or cold, textures contrast from saucy to soft crumb. Small batch, 7-9 servings. Aromas evolve, and syrup bubbles give timing hints. Suitable for vegetarian diets and nut-free kitchens.