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 Canada: With Glowing Hearts We See These Fries

Tourtière (Traditional Quebec Meat Pie)

Ingredients:

• 1 lb ground pork (you can mix pork + beef if you like)

• 1 small onion, finely chopped

• 1 clove garlic, minced

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp ground cinnamon

• 1/4 tsp ground cloves

• 1/2 tsp ground allspice (optional)

• 1/4 cup water or beef broth

• 1 small potato, peeled and grated

• 1 double pie crust (for top and bottom)

• 1 egg, beaten, and mixed with a splash of water (for egg wash)

Instructions:

1. In a large skillet over medium heat, cook the ground pork (and beef, if using) with the onion and garlic until the meat is no longer pink.

2. Add salt, pepper, cinnamon, cloves, and allspice. Stir to combine.

3. Stir in the water/broth and the grated potato. Simmer for about 10–15 minutes, stirring often, until thickened slightly. Let cool.

4. Preheat the oven to 375°F (190°C).

5. Line a pie plate with one crust. Fill with the cooled meat mixture. Cover with the second crust, seal the edges, and cut a few small slits in the top to let steam escape.

6. Brush the top crust evenly with the beaten egg wash.

7. Bake for about 40–45 minutes, or until the crust is golden brown.

8. Let it rest a few minutes before slicing. Best served warm with ketchup, relish, or pickles!

Sweet Bannock Recipe

Ingredients (Serves 4–6):

• 2 cups all-purpose flour

• 1 tbsp baking powder

• ½ tsp salt

• 1 tsp ground cinnamon

• ¼ cup sugar

• 2 tbsp butter, melted

• ¾ cup water or milk

• ½ cup dried cranberries

• Vegetable oil for frying

Instructions:

1. In a large bowl, whisk flour, baking powder, salt, cinnamon, and sugar until combined.

2. Stir in melted lard or butter, then gradually add water or milk, mixing until a soft dough forms. Fold in dried cranberries.

3. On a floured surface, knead dough lightly (about 30 seconds), then shape into ½-inch thick patties, roughly 3–4 inches wide.

4. Heat ¼ inch oil in a skillet over medium heat until shimmering. Fry patties 3–4 minutes per side, until golden and crisp, with a cinnamon-warmed aroma.

5. Drain on paper towels. Serve warm with butter, honey, or wojapi (Indigenous berry sauce).

Maple Butter Tarts Recipe

Ingredients (Makes 12 tarts):

For the Pastry:

• 1 ½ cups all-purpose flour

• ½ tsp salt

• ½ cup cold unsalted butter, cubed

• 3–5 tbsp ice water

For the Filling:

• ½ cup packed light brown sugar

• ⅓ cup pure maple syrup

• ¼ cup unsalted butter, melted

• 1 large egg, lightly beaten

• 1 tsp vanilla extract

• Pinch of salt

• ½ cup raisins or chopped walnuts (optional)

Instructions:

1. Make the Pastry: Whisk flour and salt in a bowl. Cut in cold butter with a pastry blender or fork until pea-sized crumbs form. Add ice water, 1 tbsp at a time, mixing until dough just holds together (do not overmix). Form into a disc, wrap in plastic, and chill for 30 minutes.

2. Prepare the Filling: Whisk brown sugar, salt, melted butter, and maple syrup until smooth. Stir in egg and vanilla (avoid overmixing). Add raisins or walnuts, if using.

3. Assemble Tarts: Preheat oven to 400°F (200°C). Roll chilled pastry to ⅛-inch thickness on a floured surface. Cut 12 (4-inch) circles, re-rolling scraps as needed. Press circles into a 12-cup muffin tin, forming shells. Spoon filling into shells, filling ⅔ full to prevent overflow.

4. Bake: Bake at 400°F for 10 minutes. Reduce to 350°F (175°C) and bake 10–15 minutes more, until pastry is golden and filling is set with a slightly jiggly center. Cool in tin for 5 minutes, then transfer to a rack. The filling firms as it cools, keeping the center gooey.

5. Serve: Enjoy warm or at room temperature, with a maple syrup drizzle for prairie swagger.

Montreal Smoked Meat Recipe

Ingredients (Serves 8–10):

• 5 lb beef brisket

• ¼ cup coriander seeds

• ¼ cup black peppercorns

• 2 tbsp mustard seeds

• 2 tbsp paprika

• 1 tbsp garlic powder

• 3 tbsp kosher salt

• 1 tbsp brown sugar

• Rye bread, sliced

• Yellow mustard

Instructions:

1. Cure: Mix coriander, peppercorns, mustard seeds, paprika, garlic powder, salt, and brown sugar. Rub evenly over brisket. Wrap tightly and refrigerate for 24 hours.

2. Smoke: Rinse brisket, pat dry, and let sit at room temperature for 1 hour. Smoke at 225°F (110°C) for 18 hours, until internal temperature reaches 195°F (90°C).

3. Steam: Wrap smoked brisket in foil and steam in a 250°F (120°C) oven (Or Steam pot/basket) for 2 hours, until fork-tender.

4. Slice and Serve: Slice thinly against the grain. Pile high on rye bread with mustard.

5. Enjoy: Serve with pickles.

Classic Poutine

Ingredients:

• 4 large russet potatoes

• Vegetable oil, for frying

• 1 cup fresh cheese curds (crucial for that squeaky texture!)

• 2 cups hot beef gravy (see recipe below or use a good quality store-bought)

• Salt and pepper to taste

For a Simple Beef Gravy (Optional):

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 cup beef broth

• 1 cup chicken broth

• 1 teaspoon Worcestershire sauce (optional)

• Salt and pepper to taste

Instructions:

1. Prepare the Fries:

• Wash and peel the potatoes. Cut them into thick-cut fries (about 1/2 inch thick).

• Rinse the fries under cold water to remove excess starch. This helps them get crispier.

• Pat the fries very thoroughly dry with paper towels.

2. First Fry (Blanching):

• Heat about 3 inches of vegetable oil in a deep pot or Dutch oven to medium-high

• Reduce heat to medium. Fry the potatoes in batches (don't overcrowd the pot) for 3-5 minutes. They should be slightly softened but not browned.

• Remove the fries with a slotted spoon and drain them on paper towels.

• Let the fries rest for at least 10 minutes. This cooling period is important for achieving crispy fries.

3. Second Fry (Crisping):

• Increase the oil temperature back up to medium-high.

• Reduce temp to medium-high. Fry the potatoes again in batches for another 2-4 minutes, or until they are golden brown and crispy.

• Remove the fries with a slotted spoon and drain them on fresh paper towels.

• Season immediately with salt and pepper to taste.

4. Make the Gravy (if making from scratch):

• In a saucepan over medium heat, melt the butter.

• Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. It should be a light golden color.

• Gradually whisk in the beef broth, making sure to smooth out any lumps.

• Add the Worcestershire sauce (if using), salt, and pepper.

• Bring the gravy to a simmer and cook, stirring occasionally, until it thickens to your desired consistency. Keep it warm.

5. Assemble the Poutine:

• Place a generous portion of the hot, crispy fries in a bowl or on a plate.

• Scatter the cheese curds evenly over the hot fries.

• Ladle the hot gravy generously over the cheese curds and fries. The heat of the fries and gravy will slightly melt the cheese, giving it that wonderful gooey and squeaky texture.

6. Serve Immediately:

• Poutine is best enjoyed right away while the fries are still crispy and the gravy is hot!