Being vegetarian doesn't mean you have to skip the traditional tourtiere. TVP, or textured vegetable protein, is a dried soy product available in granules or chunks that, when cooked, resemble the texture of ground meat. Look for it in the health food section of grocery stores. Serve this tourtiere with Tomato Pear Ketchup.
This classic is usually made with ground pork, often with the addition of potatoes for thickening. Mushrooms are unconventional, but tourtière fans will be happy with the extra flavour.
If ever there was a British national dish, this has to be it. Loved from John O’Groats to Land’s End, fish and chips is the perfect Friday night supper.
In mid-19th-century Britain, the worlds of Irish immigrants – with their potato dominated diet – and Jewish fried fish vendors collided, and a national dish was born, spawning countless chippies on high streets and seaside piers up and down the land. About a quarter of all white fish and 10 per cent of the potatoes now sold in Britain are sold in fish and chip shops. Not to mention the pickled onions and eggs, curry sauce and mushy peas that go with them.
Marina Keeping didn't need to ponder over which of her mother's recipes was her favourite: it's the layered coffee buttercream-filled cake that Janet Reeves, author of One Potato, Two Potato (Ragweed Press, 1987) always made for birthdays. It's rich and buttery, in the style of Eastern European cakes, and even a small slice is enough to satisfy. Reeves, an inveterate recipe collector since the age of eight, got this recipe when she helped out as a teenager in the home of a Polish-born doctor in her home town of Kensington, P.E.I.
This simplified version of a French- Canadian classic doesn't require mashed potatoes and has a super flaky crust that will have everyone asking for the recipe. For the lightest pastry, make sure you're working with cold butter and lard, and don't overwork the dough.
There is no flavour combination quite like that of earthy mushrooms, tangy cheese and sweet leeks. This savoury tart is a natural make-ahead option for an effortless brunch, but it's so versatile that you can also serve it for lunch or dinner with a nice crisp white wine and mixed tender greens.
Our classic recipe for hearty cabbage rolls is a labour of love that won't disappoint. Use two smaller cabbages rather than one large head, as the leaves will be more consistent in size. The best leaves for rolling are in the middle of the head, so save the outer ones for coleslaw or soup. Serve with a dollop of sour cream and a little fresh dill.
Featuring fresh, East Coast lobster, this delicious pasta is sure to warm any lobster lover's heart and make for an impressive feast for an intimate, special reunion.
Our classic recipe for hearty cabbage rolls is a labour of love that won’t disappoint. Use two smaller cabbages rather than one large head, as the leaves will be more consistent in size. The best leaves for rolling are in the middle of the head, so save the outer ones for coleslaw or soup. Serve with a dollop of sour cream and a little fresh dill.
