I am making Fèves au Lard (baked beans with maple and pork) tonight.
Martin Picard’s Fèves au Lard
Ricardo’s Fèves au Lard.
I used most of the ingredients in Picard’s recipe. I substituted roast pork shoulder for the bacon, shallots for the onions, cut back from 5 cloves of garlic to 2, and used less ketchup. Also, I did this on the stovetop with a low simmer in 3 hours instead of baking for 6.hours. So, quite different but inspired by Picard
Deffo want to see more of this Quebecoise home cooking!
probably Tourtière next!
Well, close enough. I am making Tourtière meatballs tonight. An adaptation of this recipe. I am omitting the celery salt, and adding an egg and a grated raw potato in lieu of mashed potato.
Some Cypriot meatball recipes I have made call for grated raw potato.
I served these Tourtière meatballs with a peach habanero jam.
Pâté Chinois is the French Canadian pie that is translated to Shepherd’s Pie in English in English speaking Canada.
Shepherd’s Pie is almost always made with beef in Canada. Lamb Shepherd’s Pie is relatively uncommon in Canada.
In the UK and Ireland, Shepherd’s Pie is made with ground lamb, and Cottage Pie is made with ground beef.
One thing that makes Pâté Chinois distinct from other Canadian Beef Shepherd’s Pies in is the corn and creamed corn layer that appears in most recipes.
………………………..
Pâté Chinois Tourtière hybrids
This is my take on the BBQ and Baking Tourtière Shepherd’s Pie above, using ground pork. I omitted peas and garlic. I added sauteed leeks. I cut back on the allspice to a half tsp. I would cut back on the thyme or omit the thyme next time. I also used roasted diced potatoes instead of mashed.
