Traditional Quebec recipes
I just made a post in the Quebec board and I thought it might interest you too.
I made a list of quebec recipes and translated them for others to try.
Keep in mind however:
*This list is not meant to be exhaustive
*Its a list of classics, so there will be a million different versions
*When faced between a more fancy version and a version that felt more authentic, I chose authenticity
*"Authentic" is my own feeling based on my own memory. Your distance will vary.
*When available, I included a martin picard variation. if you enjoy, you should look for his cookbooks
*Yep, I used my tumblr account... its faster for me to update. I included links to all recipes in posts however.
*You might have the same exact recipe at home, or a variation. It happens! I preferred not to take any chance (maybe there could be interesting differences?). Those are classics from my childhood but maybe they are classic from the childhood of someone born in New England too.
Traditional Quebec Pea Soup
Martin Picard foie gras pea soup
Martin Picard Quebec Cretons
Tourtière (one variation amongst thousands
Quebec Sheperd's pie
Martin Picard Shepherd's pie
Martin Picard Meatball stew
Pork Trotters Stew
Pineapple and maple syrup ham
Martin Picard baked beans
Martin Picard homemade ketchup
Chicken Pot Pie
Martin Picard unemployed pudding
Grandfathers in syrup
Sucre à la crème
Poutine is at the same time simple and complicated. You need good fries (double fried!), gravy and cheese curds.
Good fries are pretty much available everywhere.
Everyone will have their favorite gravy (usually we buy it pre-made here). Here's a basic gravy recipe that might do it for you (although I'd add a bit more spices like paprika and dried mustard and maybe a splash of worcestershire sauce and season it with salt and freshly ground pepper):
Cheese curds are complicated. You cannot do without and its really hard to make in house (I've never met anyone who did). There is no substitute and a poutine without cheese curds is just a "frite sauce". Some people will suggest replacing the gravy with spaghetti sauce and cheese curds with grated cheese but they are anarchist who would like nothing better than to see the world burn.
I guess this looks like a recipe you can try at home but who has calcium chloride, thermophilic culture c-201 and rennet just lying around?
Lol I grew up in Eastern Ontario and went to school in Montreal/L'Estrie. My family is primarily anglo, except for my now departed very catholic french canadian Grandmother. Some of the first french words I learned were in her kitchen - and a few were the ones you described.
I wish I spent a little more time in that kitchen - she made the best pies.
I wanted to focus on more traditional french canadian recipes, which is what I am more comfortable with since I'm french canadian myself (i.e.: I don't have a meat smoking tradition in my family... unfortunately!).
Smoke meat is typically montreal based and is more traditionally anchored in the culture of our wonderful east european jewish diaspora of yesteryears. Same thing with bagels or our portuguese chicken, our "shish taouk (lebanese style shawarma), Even poutine is pretty modern!
I'm not aware of this dish. Its not in my reference books either.
It might have been a dish that got lost in time, a variation on another recipe or a dish from another repertoire I'm not knowledgeable about (i.e.: Acadians are french canadians too and have their own classic repertoire that haven't fully bled in Quebecois traditions)
What is also interesting about French Canadian cooking is the regional dishes and plates that vary in preparation across this big province. My MIL family was from the Granby area and she certainly had some dishes that I have never seen. One of them a concoction with iceberg lettuce, green peas, and tomatoes. She claimed it was a recipe that her Mom used to make.(Not my most favorite recipe of hers) As mentioned she made a white bean soup and many types of ragouts.
As well I find that most French Canadians practice conviviality and our exceptional hosts and cooks