45 french canadian recipes

Fresh spinach topped with spirals of sliced strawberries and drizzled with a tangy raspberry vinegar and shallot dressing. A bright, simple salad ready in 15 minutes.

Layered salmon pie is a French Canadian classic with salt pork, fresh salmon, potatoes, and onions tucked between flaky pastry crusts. Quebecois comfort food, baked low and slow.

Mozzarella wrapped in Canadian bacon, threaded on skewers with toasted French bread and fresh tomato, then baked in tomato sauce with Parmesan until bubbly and golden.

Beef boulette burgers fold sour cream, mushrooms, and parsley into ground beef for tender French-Canadian-style patties. Juicier than standard burgers, broiler or grill ready.

A variation of the classic french canadian pea soup.

A delicious French-Canadian dish made with boneless pork, veal and white wine.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

Tourtiere is a classic French-Canadian pork pie with seasoned ground pork, mashed potatoes, nutmeg, and allspice baked in a flaky double crust.

Ragout de boulettes: Quebec-style pork meatball stew with cinnamon, cloves, and nutmeg in a browned flour gravy. A traditional French-Canadian holiday dish.

Tourtiere, a traditional French-Canadian pork pie seasoned with sage, thyme, cloves, and dry mustard. Ground pork and mashed potato filling in a double-crust pastry.

Tourte de Noel: French Canadian Christmas pork pie with diced pork, potato, sage, and savory in a savory-herbed lard and butter pastry. Quebec holiday tradition.

Special lard-based pastry dough for tourtieres (French-Canadian meat pies). A flaky, tender crust that rolls out easily and handles beautifully. Makes enough for multiple pies.

Veau dans le chaudron, a French-Canadian veal pot roast browned in bacon fat with garlic, then braised with whole potatoes and onions. No added liquid needed.

Traditional Quebec tourtiere with spiced pork filling, mashed potatoes, and a homemade hot-water crust, served with a mushroom and herb gravy. A French-Canadian meat pie classic.

Pets de soeur: traditional Québécois cinnamon rolls made with lard pastry, brown sugar, and butter. No yeast, no rise time, ready in an hour. A French-Canadian classic.

Classic French-Canadian tourtière with ground pork, grated potato, raisins, mace, and sage baked in a flaky double-crust pie. Rustic, warming, and built for cold-weather gatherings.