taste french resipe?

Question

when i mean french i mean quebec, montreal french

Answer 1

Poutine #1 dish
French fries
cheese curds
gravy
salt/pepper to taste.

Tourtière
(French Canadian Meat Pie)

Ingredients
500 g ground pork
500 g ground veal
500 g ground beef
1½ cups boiling water
2 cloves garlic, crushed
3 onions, finely chopped
3 potatoes, grated
¼ tsp cinnamon
½ tsp ground cloves
2 tsp allspice
salt and pepper
1 egg
½ cup milk
frozen pastry sheets

Method
This amount of ingredients will make three pies.
Proportionally reduce the amount of ingredients if you want to make only one pie.

Brown the meat and onions. Add the crushed garlic, boiling water, grated potatoes and seasoning. Cover and cook over a low heat for approximately 1 hour. Set aside and allow to go cold. Remove any excess fat that may have congealed on the surface.

Grease the pie dishes, and then line with pastry (thawed frozen pastry is acceptable). Divide the meat mixture into 3 portions and fill the pastry-lined dishes. Cover with pastry, seal well, and make two small vents on the top of each pie. Brush the pastry with one beaten egg in ½ a cup of milk. Bake at 375° F for 45 minutes, or until the pie crusts are golden brown.

Answer 2

What are you asking? if you are asking for a french recipe look up crepes. they are delicious. My dad is born in quebec and he is great with crepes. we have them for either breakfast, lunch or dinner. Breakfast: nutella with fruit and whiped cream. Lunch: ham and cheese. Dinner: i think any meat is yummy.

Answer 3

here is my world recipes by country link list. Plug in Canada and see what you get.

World Recipes by country
http://www.ivu.org/recipes/
http://www.cliffordawright.com/recipes.html
http://www.pbs.org/home/home_cooking.html
http://www.johnrussell.name/recipes/index-en.htm
http://www.africa.upenn.edu/Cookbook/about_cb_wh.html
http://www.fatfreevegan.com/includes/ethnicity.shtml
http://fooddownunder.com/
http://fitdv.myrecipefriends.com/
http://dmoz.org/Home/Cooking/World_Cuisines/
http://foodgeeks.com/recipes/cat/10,ethnic__international.phtml (countries and ethnic)
http://about.com/food/bSrch.htm
http://asiarecipe.com/ (asia by country)
http://recipes.howstuffworks.com/ethnic-recipes.htm (ethnic recipes)

Answer 4

Potato and Cream Casserole
Pronounced: grah tah(n) / doh fee nwah
INGREDIENTS:
4-1/2 lbs. potatoes, peeled & cut in half
8 cups milk
1 bay leaf
2 Tablespoons unsalted butter
2 cups cream
coarse sea salt
freshly grated nutmeg
PREPARATION:
1. Put the potatoes in a large saucepan with the milk and bay leaf. Bring to a boil, lower heat and cook 5-10 minutes.

2. Drain the potatoes and when cool enough to handle, cut into thin slices.

Preheat oven to 350°F.
3. Coat a baking dish with the butter. Arrange half of the potato slices in the dish and sprinkle with the salt.

4. Add the remaining potatoes and more salt. Pour the cream over them and sprinkle with the nutmeg.

5. Bake about 45 minutes. The potatoes should be golden and the cream almost all absorbed.
To serve:
Serve immediately. Serves 6.



MUSHROOM-SHALLOT QUICHE
Crust
1 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon cold water

1 large egg white, lightly beaten

Filling
1 1/2 tablespoons unsalted butter
1/3 cup chopped shallots (about 2 medium)
1/2 pound mushrooms, cut into 1/4-inch slices
5 teaspoons chopped fresh thyme, divided

3/4 cup whipping cream
2 large eggs
Pinch of salt
Pinch of ground black pepper
2 green onions (white and pale green parts only), thinly sliced
2 tablespoons finely grated Gruyère cheese




For crust: Blend flour, salt, and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. Do ahead Dough can be made 1 day ahead. Keep chilled.

Butter 9 1/2-inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Chill 1 hour.

Preheat oven to 400°F. Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Do ahead Can be baked 6 hours ahead. Let stand at room temperature.

For filling:
Melt butter in large nonstick skillet over medium heat. Add shallots; sauté until soft, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 2 1/2 teaspoons thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.

Preheat oven to 350°F. Place cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Drain mushrooms, if needed. Scatter mushrooms over thyme. Whisk cream, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms. Sprinkle with green onions and cheese.

Bake quiche until custard is set, about 25 minutes. Cool 15 minutes. Serve warm or at room temperature.

Makes 6 servings.