There is nothing like a HOME cooked meal.
No matter where we may roam, a HOME cooked meal will always bring us back to our roots. Whether it is a simple dish for lazy days, or an elaborate creation passed down through generations, your family’s secret recipes are treasures to be sure!
- 1 lb Lobster Meat (knuckle & claw)
- 1 lb Snow Crab Meat (leg)
- 1 cup Mayonnaise (NOT Miracle Whip)
- ¼ cup Grainy Mustard
- 1 tbsp White Truffle Oil
- 1 Lemon, zest only
- 1 tbsp Fresh Dill, chopped
- Salt & Pepper, to taste
Method: Mix all the ingredients and season to taste. Place mixture in a buttered & heated-up bun (brioche/hot dog) and serve.
The Original Donair
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 2 teaspoons cayenne pepper
- 1 teaspoon dried oregano
- 1 (12 ounce) can evaporated milk
- 1/2 cup white sugar
- 1/4 cup white vinegar, or to taste
- 6 large pita bread rounds
- In a bowl, thoroughly mix together the ground beef, black pepper, onion powder, garlic powder, salt, paprika, cayenne pepper, and oregano. Pack the spiced meat into a thick loaf shape, cover, and let rest in the refrigerator overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Place the meat loaf onto a baking sheet, and bake for 1 hour, flipping the loaf over halfway through cooking. Allow the meat loaf to cool so it holds together for slicing.
- Mix together the evaporated milk and white sugar in a bowl, stirring until the sugar is dissolved, and then add the vinegar by teaspoons, mixing together after each addition, to taste. Refrigerate the sauce until serving.
- Slice the meat loaf into 1/4-inch thick slices, and brown the slices in a skillet over medium heat until both sides are brown and crisp, about 5 minutes per side.
- Sprinkle the pita bread rounds with a little water, and press each onto a heated skillet to warm up.
- To serve, place several slices of meat into a warmed pita bread, and spoon about 2 tablespoons of sauce over the meat. Roll the pita bread into a cone shape, wrap in aluminum foil to keep the sauce from dripping out, and serve.
Acadian Fish Pancakes
- 1 pound (500 g) fresh or frozen fish fillets
- 3 eggs, beaten
- 2 cups (500 ml) raw potatoes, finely grated
- 1/8 cup (30 ml) flour
- 1/8 cup (30 ml) onion, grated
- 1 tbsp. (15 ml) parsley, chopped
- ½ tbsp. (8 ml) salt
- Pinch of nutmeg
- Pinch of pepper
Method: Thaw fillets if necessary. Chop very finely. Combine all ingredients except applesauce. Mix thoroughly. Heat cooking oil until very hot but not smoking. Drop 1/3 cup (80 ml) of mixture into pan and pat down with spatula. Fry 3 – 4 minutes or until golden brown. Turn carefully and fry another 3 – 4 minutes. Place on absorbent paper. Keep warm. Serve with applesauce.
Source: Acadie.net, recipe from Frenzada Mallet
Creamy Fiddlehead Soup
- 1-1/4 lb. (570 g) fiddleheads, cleaned well
- 4 cups (1 L) stock
- 1 cup (250 ml) evaporated milk
- 1 tbsp. (15 ml) garlic, minced
- ½ tsp. (3 ml) oregano
- ½ tsp. (3 ml) basil
- ½ cup (125 ml) celery, minced
- 1 tsp. (5 ml) parsley
- 1 cup (250 ml) applesauce
- 1-1/2 cups (375 ml) green tomatoes, chopped
- Salt and pepper to taste
Method: Purée all but ¼ cup (60 ml) of fiddleheads. Chop the remaining ¼ cup (60 ml) of fiddleheads into small pieces, set aside.
Place all the ingredients in a large pot, except for the milk. Simmer until the larger pieces of fiddleheads are tender, about 40 minutes on low heat. Add milk and simmer 20 more minutes. Serve piping hot with biscuits, bread or dumplings (see recipe below).
Source: From the cookbook A Taste of New Brunswick, by Karen Powell
Prince Edward Island
World Famous PEI Potato Shellfish Chowder
- 2 cups Cavendish Farms® Chunky Diced Potatoes
- ¾ cup white onion, diced
- ¾ cup celery, diced
- ¼ cup butter
- ¾ cup milk
- 1 ½ cups 35% cream
- 1 ¼ lb(s) shellfish (lobster/crab/scallops/shrimp), prepared
- ¼ cup fish stock
- 2 Tbsp oyster sauce
- ¼ cup fresh parsley, finely chopped
- 2 Tbsp flour
- ½ tsp fresh thyme, finely chopped
- ¼ tsp each salt and pepper
- Place butter, onions, celery and Cavendish Farms® Chunky Diced Potatoes in a large non-stick skillet or frying pan on the stove top over medium heat and cook for 4-5 minutes. Note: Cook evenly, stirring frequently to cook the ingredients so as to not brown them. Reduce heat if necessary to avoid any browning.
- Transfer sautéed mixture to stock pot, add shellfish and season with salt and pepper.
- Place on stove top over medium heat and stir frequently allowing it to cook for 2-3 minutes.
- During that time slowly add fish stock to the pot to prevent browning. Note: add fish stock as needed to avoid browning and/or slightly reduce temperature.
- Add thyme and half of the parsley and cook for 1-2 minutes stirring frequently.
- Add milk, cream and oyster sauce and cook for 6-8 minutes stirring regularly.
- Add flour slowly, mixing well, and cook for another 3-4 minutes. Note: If a thicker consistency of soup is preferred, leave on the stove top until desired consistency is achieved.
- Garnish with the remaining parsley and serve. Note: Shellfish to be pre-cooked (deveined, shelled, etc.) and chopped into ½”- 1” pcs. Note: Canned, frozen (then thawed) or purchased pre-cooked shellfish can be substituted.
Newfoundland & Labrador
Newfoundland Flipper Pie
- 2 seal flippers
- 1 small turnip
- 3 carrots, sliced
- 2 onions, sliced
- 1 parsnip, sliced
- 2 1/2 cups water
- 1 1/2 ounce Newfoundland Screech
- 1/2 lb fat back pork
- 2 tbsp vinegar
- salt & pepper to taste
Dumpling Pastry – Ingredients:
- Cut all fat and slag from flippers.
- Place them in a deep dish with enough boiling water to cover.
- Add vinegar and set aside to cool, then wipe dry with paper towel and place in baking pan or large casserole dish.
- Add pepper and salt to taste.
- Cover with sliced onions and sliced fat pork.
- Dribble Newfoundland Screech over contents.
- Cover and bake in pre-heated oven at 375 degrees F for 2 hours.
- Boil turnip, carrots and parsnip in 2 1/2 cups of water for about 20 minutes.
- When vegetables are ready, place in baking dish with flippers.
- Use vegetable water for gravy and thicken with flour.
- Make dumpling pastry and pat over flippers and vegetables.
- Cover and bake gently until pastry is done. This should take approximately 15 minutes.
Source:Christopher C. Mitchelmore
Newfoundland Seal Flipper Pie Recipe
The Perfect Newfoundland Snowballs Recipe
- 3 cups sugar
- ¾ cup melted butter
- 1¼ cups milk
- 3 cups large rolled oats
- 1 cup unsweetened fine coconut
- 12 tbsp cocoa
- 1½ cups extra coconut extra coconut to roll the balls (approximately)
- In a large saucepan, combine the sugar, butter and milk. This mixture will foam up while boiling so a larger pot is recommended.)
- Boil together gently over medium heat for 5-6 minutes or until mixture reaches about 230 degrees F on a candy thermometer. (The 5 to 6 minutes cooking time is usually quite accurate for me but don’t start timing it until the mixture is fully at a rolling boil and don’t stir the mixture while it boils.)
- Mix together the oats, 1 cup coconut and cocoa.
- Add the boiled mixture to the dry ingredients until well combined and chill well in the fridge, until mixture is able to be shaped into 1½ inch balls. The mixture will be quite soft and sloppy while it is still hot. It will not firm up until it is very well chilled.
- Roll the balls in additional coconut.
- Makes about 4 dozen. These should be stored in the fridge. These freeze very well (my kids eat them frozen all the time, just like my siblings and I did as kids)
The 2 hour total time for preparation is an estimate and includes chilling time before the snowballs are rolled in the coconut.
It is not recommended to double this recipe, as the boiling time will not be long enough. You can use a candy thermometer though when doubling the recipe.
Source: Author: Barry C. Parsons
Traditional Quebec Poutine
1L of beef, chicken or veal stock
1 red onion
2 cloves of garlic
¼ cup AP flour
¼ cup butter
1 tsp worcestershire sauce
1 tsp dark balsamic
1 tsp black pepper
2 tsp salt
In a pot bring the stock to a boil. In a sauce pan sautee the onions until caramelized than sautee the garlic until brown. Then combine the fat and flour and stir to form a pale roux. Then slowly whisk in the roux in to the stock and add the remainder of the ingredients. Reduce until consistency of gravy is reached, up to an hour if necessary.
5 large Yukon gold potatoes. Use a French fry cutter to process them or cut them to your desired size, I also leave the peel on however you can remove if you prefer. Store cut fries in cold water for an hour up to 24 hrs to achieve very crispy fries. Drain water and pat dry fries, deep fry them at 250F for 3-4 minutes and remove onto paper towel to absorb excess oil. After they are rested for 5-10 minutes, deep fry at 330F until golden brown.
To plate poutine place hot fries in a a shallow bowl, top with a ¼ cup of cheese curds followed by a generous lade of thick gravy. To add an extra flare top with crisp bacon, sprinkled blue cheese and fresh chives.
- 2 ½ cup all purpose flour
- ½ tsp fine salt
- ½ cup unsalted butter
- ½ cup vegetable shortening
- 2 Tbsp lemon juice
- 6 tbsp to 10 tbsp cold water as needed
- 1 ½ cup diced, peeled potatoes
- 1 ½ lb(s) ground pork, veal, beef or combination
- 2 onions, diced
- 1 medium carrot, peeled and finely diced
- 2 clove garlic, minced
- 2 bay leaves
- ¾ tsp fine salt
- ¼ tsp ground black pepper
- ½ tsp crushed celery seed
- dash allspice
- dash ground cloves
- 1 cup apple cider
- ½ cup water
- 1 egg mixed with 2 Tbsp (25 mL) water for glazing
Pastry1. Combine flour with salt. Cut in butter and shortening until mixture is a roughly even crumbly texture. Add lemon juice and water and blend just until dough comes together.
2. Shape into a disc, wrap and chill for 30 minutes. While pastry is chilling, prepare filling.
Filling1. Cook potatoes in an uncovered pot of salted water until tender and drain. Roughly mash potatoes and set aside to cool.
2. In a large sauté pan or skillet, sauté beef, pork and/or veal over medium heat until no longer pink. Drain off excess fat, add onions, carrots and seasonings and sauté until tender, about 10 minutes.
3. Add cider and water and bring up to a simmer. Let mixture simmer for about 15 minutes, until most of liquid is absorbed. Remove from heat, stir in potatoes and cool to room temperature. This can be prepared a day in advance.
4. Preheat oven to 375 °F.
5. On a lightly floured surface, cut dough in half, roll out to just less than ¼-inch (.5 cm) thickness and line an 8-inch (20 cm) springform pan. Fill with tourtière filling.
6. Roll out remaining dough, cut a hole in center (for steam to escape) and place on top of filling. Pinch edges of crust together and brush with eggwash. Bake for 40 to 45 minutes, until pastry is a rich golden brown. Let cool 5 minutes, then remove from pan and serve.
7. Tourtière can be made up to 2 days in advance and reheated in a 300 °F oven.
- In a large mixing bowl, stir together the yeast, warm water and pinch of sugar.
- Allow to stand a couple of minutes to allow yeast to swell or dissolve.
- Stir in remaining sugar, milk, vanilla, eggs, oil, salt, and most of flour to make soft dough.
- Knead 5-8 minutes (by hand or with a dough hook), adding flour as needed to form a firm, smooth, elastic dough.
- Place in a greased bowl. Place bowl in a plastic bag and seal. (If not using right away, you can refrigerate the dough at this point).
- Let rise in a covered, lightly greased bowl; about 30-40 minutes.
- Gently deflate dough. (If dough is coming out of the fridge, allow to warm up for about 40 minutes before proceeding).
- Pinch off a golfball-sized piece of dough. Roll out into an oval and let rest, covered with a tea towel, while you are preparing the remaining dough.
- Heat about 4 inches of oil in fryer (a wok works best, but you can use a Dutch oven or whatever you usually use for frying). Temperature of the oil should be about 385°F.
- Add the dough pieces to the hot oil, about 1-2 at a time.
- BUT — before you do, stretch the ovals into a tail shape, like a beaver’s tail – thinning them out and enlarging them as you do.
- Turn once to fry until the undersides are deep brown.
- Lift the tails out with tongs and drain on paper towels.
- Fill a large bowl with a few cups of white sugar.
- Toss the tails in sugar (with a little cinnamon if you wish) and shake off excess.
- Divine with a bit of jam or apple pie filling!
1 liter (or quart) of water
1/2 cup brown sugar
1/2 cup of apple juice
1/4 cup pickling salt
1/2 cup light soy sauce
a dash of black pepper
a dash of onion powder
a dash of garlic powder
1/2 teaspoon Hy’s seasoning salt (some people use Lawry’s)
a few dashes of Worcestershire sauce
4 Fresh Gold Eye
Wood Chips Soaked in Water
Marinade in Brine
Prepare barbecue by removing half the grill and placing a metal insert filled with the wood chips directly over low flame
(do not pre-heat barbecue). Place the fish on the part of the grill not removed with no heat directly below it and let smoke for approximately 1-1/2 hours. Check for doneness and increase cooking time if necessary. A small ball of tin foil may be used to hold open the fish.
Source: Kelly Wing, Sous Chef with the Congregation Shaarey Zedek Catering Department
Saskatoon Berry Jam- The Traditional Recipe
- 4 cups (480g) Saskatoons
- 3 cups (540g) sugar
- ¼ cup (50g ) water
- Juice and grated peel of ½ lemon
- Crush Saskatoon berries in a Dutch oven; heat gently until juice starts to flow
- Add sugar and water and bring to a boil, stirring constantly
- Add lemon juice and peel; bring to a boil and cook, stirring frequently until thick, about 15 minutes
- Pour into hot sterilized jars, leaving ¼ inch (6 mm) head space; wipe jar rims thoroughly
- Seal and process in a boiling water bath for 10 minutes
- Scale Saskatoons in TM bowl; purée until desired consistency (i like to leave mine whole)
- Cook for 15 minutes at V, Reverse Speed 3
- Add water and sugar through hole in the lid when berries start to boil (after about 10 minutes)
- Bring back to a boil (about 5 more minutes at V, speed 3
- Add lemon juice and peel; bring to a boil and cook until thick at V, speed 3 for 15 minutes
- Pour into hot sterilized jars, leaving ¼ inch (6 mm) head space; wipe jar rims thoroughly
- Seal and process in a boiling water bath for 10 minutes
I tripped this batch which is topping out the capacity of the TM bowl:
1500g sugar (with a bigger batch, it is fine to add a little less sugar)
100g water (with a bigger batch, this is enough water)
The times changed, too:
It took 20 minutes to get hot enough to add the sugar
Then 20 minutes after the sugar and water was added to cook and thicken
Source: Valerie Lugonja
Rosemary Grilled Steak
- ½ cup Kikkoman Soy Sauce
- ¼ cup balsamic vinegar
- 3 Tbsp olive oil
- ½ cup fresh rosemary, finely chopped
- 1 tsp coarsely ground black pepper
- 2 lb(s) porterhouse steaks, 3 inches thick
1. In a resealable plastic bag, combine the soy sauce, vinegar, olive oil and rosemary. Add the steaks, seal the bag and refrigerate overnight, turning the bag several times.
2. Preheat a grill or grill pan to high heat. Remove the steaks from the plastic bag and place the steaks directly on the grill. Cook for about 5 minutes on both sides for medium-rare, or until desired doneness.
3. Remove from the grill, sprinkle with black pepper and allow to rest under loosely fitted aluminum foil for 10 minutes.
Crispy Ginger Beef- The Authentic Calgary Recipe
- 1 pound flank steak, sliced thinly against the grain
- oil for deep frying
- 1 egg
- 1 cup water
- 1¼ cup corn starch
- 3 tablespoons flour
- ½ tablespoon white pepper
- 2-3 cups oil for frying the beef in
- 1 large carrot, finely julienned
- 1 sweet red bell pepper, finely julienned
- 1 green bell pepper, finely julienned
- 6 cloves garlic, finely julienned
- hefty chunk of ginger, size of two thumbs, depending upon taste, finely julienned
- ¼ cup light soy sauce
- 2 tablespoons white vinegar
- 3 tablespoons mushroom soy sauce (dark soy sauce will substitute)
- 1 tablespoon Chinese cooking wine (or dry sherry)
- ½ cup water
- ¼ cup sugar (or ½ cup if you like it sweet)
- ½ tablespoon or more crushed chilies
- Combine all ingredients, toss beef in batter
- Deep-fry strips of beef, a few at a time, until crispy; set aside
- Stir fry vegetables until crispy; add sauce
- Bring to boil for 1 to 2 minutes; remove from heat
- Add beef; stir to coat with sauce
- For the authentic original Calgary Crispy Ginger Beef keep warm for 1-2 hours until the dark deep flavour and colour has permeated the entire dish; the sauce will thicken during this time
I have added this recipe to my Minute Steak Series, as I made this with Minute Steak or Cube Steak, and it was exceptional!
Source: Valerie Lugonja- Original authentic recipe from the Silver Inn.
Broiled Sockeye Salmon with Citrus Glaze
- 1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
- 1/3 cup dark brown sugar
- 2 tablespoons lemon zest
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.
Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.
Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.
Source: Alton Brown, 2009
- 1 kombu seaweed
- 1 L water
- 50 g dried shiitake mushrooms
- 20 g bonito flakes
Sablefish & Assembly
- 2 piece baby leeks
- 1 small watermelon radish, cut into 1 cm square cubes
- 1 medium shiitake mushroom
- 40 g chicken
- 1 egg white
- 100 g panko breadcrumbs
- 1 whole egg
- 2 Tbsp all-purpose flour
- 1 piece (150 g) sablefish
Dashi1. Combine kombu, water and mushroom in a pot and start heating it up. When it comes to a boil, turn down the heat and simmer for 20 mins.
2. After turning off the heat add the bonito flakes and put a lid or wrap the pot with plastic wrap. Strain after 30 minutes. Add sea salt to taste.
Sablefish & Assembly1. Put the chicken and egg white in a food processor and mix until smooth. Pass the chicken mousse trough a fine tamis and season. Hollow out the shiitake mushroom and place a spoon fool of the chicken mousse inside the shiitake mushroom. Cool down.
2. Whisk one egg in a bowl, have the flour and panko in 2 separate bowls. Roll the shiitake in flour first and shake off the excess. Roll in egg second and in panko to finish.
3. Season the sablefish and roast in the oven.
4. Cook baby leeks, watermelon and jade radish in Dashi broth until tender.
5. Fry off the stuffed shiitake mushroom in canola oil and set aside on a tray.
6. Thinly slice some of the cooked Kombu seaweed.
7. Place the piece of sablefish in a shallow bowl. Garnish with the cooked leek and watermelon radishes. Add some of the sliced Kombu. Pour the broth table-side and garnish with stonecrop and other herbs from the garden.
ENJOY! Let us know any of your favourite HOME recipes!
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