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Canadian food
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Every time there is a F1 GP on, I try and cook traditional food from that area. Please could I have some ideas for a Canadian meal (Montreal area). Many thanks
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Montreal Steak Seasoning
4 tablespoons salt
1 tablespoon black pepper
1 tablespoon dehydrated onion
1/2 tablespoon dehydrated garlic
1/2 tablespoon crushed red pepper
1/2 tablespoon dried thyme
1/2 tablespoon dried rosemary
1/2 tablespoon dried fennel
Mix together and store in a shaker. Shake or rub 1 tablespoon seasoning onto 1 pound steaks, pork chops and hamburgers before grilling or broiling.
This recipe for McCormick Montreal Steak Seasoning serves/makes .5 cups
4 tablespoons salt
1 tablespoon black pepper
1 tablespoon dehydrated onion
1/2 tablespoon dehydrated garlic
1/2 tablespoon crushed red pepper
1/2 tablespoon dried thyme
1/2 tablespoon dried rosemary
1/2 tablespoon dried fennel
Mix together and store in a shaker. Shake or rub 1 tablespoon seasoning onto 1 pound steaks, pork chops and hamburgers before grilling or broiling.
This recipe for McCormick Montreal Steak Seasoning serves/makes .5 cups
POUTINE
There are few foods which will clunk more satisfyingly to the bottom of your gut or stick more to your ribs: poutine, the quintessential pig-out dish from Qu�bec. Pronounced poo-TEEN, the classical version is a heap of crispy golden fries piled
in a disposable bowl, mixed with cheese curds, then smothered in piping hot beef gravy. The stuff has in the past been hard to come by outside of Canada, but it is catching on as desperate French-Canadians export it to places like Florida, California, New York, France, and other poutine-bereft areas where they find themselves stranded.
Although scores of different versions now exist, this artery-clogging junk food was invented in the early 195Os, when a customer walked into a restaurant in Warwick, Qu�bec, called "The Laughing Goblin" [Le Lutin Qui Rit], and special-ordered a pile of "frites" with brown gravy and cheese. The chef remarked, "That's a real mess", using the Qu�becois slang word for mess, which is "poutine", and dished it up. It was incorporated into his menu, and the rest is history.
There seems to be general agreement as to the original and optimum method of preparation:
Homemade fries, not frozen but ones actually cut off of potatoes in fat sticks, are fried golden, and placed in a bowl containing a handful of a particular type of cheese curd called "fromage en grain". It is not surprisingly a cheese named Kingsley, native to the Warwick area, mild, stringy and white, but not mozzarella or cheddar, similar perhaps to Monterey Jack, but shaped in many small lumps. More of this cheese is dumped on top of the fries, and then the entire melting mass is covered with preferably homemade and extremely hot brown beef gravy. The pile as it cools quickly coagulates into something resembling
cement, and must be scarfed in haste, but not so soon that you burn the roof of your mouth.
There are few foods which will clunk more satisfyingly to the bottom of your gut or stick more to your ribs: poutine, the quintessential pig-out dish from Qu�bec. Pronounced poo-TEEN, the classical version is a heap of crispy golden fries piled
in a disposable bowl, mixed with cheese curds, then smothered in piping hot beef gravy. The stuff has in the past been hard to come by outside of Canada, but it is catching on as desperate French-Canadians export it to places like Florida, California, New York, France, and other poutine-bereft areas where they find themselves stranded.
Although scores of different versions now exist, this artery-clogging junk food was invented in the early 195Os, when a customer walked into a restaurant in Warwick, Qu�bec, called "The Laughing Goblin" [Le Lutin Qui Rit], and special-ordered a pile of "frites" with brown gravy and cheese. The chef remarked, "That's a real mess", using the Qu�becois slang word for mess, which is "poutine", and dished it up. It was incorporated into his menu, and the rest is history.
There seems to be general agreement as to the original and optimum method of preparation:
Homemade fries, not frozen but ones actually cut off of potatoes in fat sticks, are fried golden, and placed in a bowl containing a handful of a particular type of cheese curd called "fromage en grain". It is not surprisingly a cheese named Kingsley, native to the Warwick area, mild, stringy and white, but not mozzarella or cheddar, similar perhaps to Monterey Jack, but shaped in many small lumps. More of this cheese is dumped on top of the fries, and then the entire melting mass is covered with preferably homemade and extremely hot brown beef gravy. The pile as it cools quickly coagulates into something resembling
cement, and must be scarfed in haste, but not so soon that you burn the roof of your mouth.
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