我马上要到哪里度假,这两天在研究那里有什麽好吃的,先分享一下吧:还没吃上哪,不要问到底好吃不好吃。
干酪浇肉汁土豆条:
乾酪澆肉汁馬鈴薯條(Poutine),是加拿大魁北克特有的小吃之一,原料有油炸土豆条,颗粒型乾酪块以及肉汁,有时候还会加入火腿,热狗肠或者鮭鱼。通常用作配餐。奶酪浇肉汁土豆条非常著名的餐馆有: 魁北克市的CHEZ ASHTON 蒙特利尔的Restaurant Lafleur。
煙肉三明治:
是加拿大魁北克省的特色食品,法語稱sandwich à la viande fumée,或簡單地稱un smoked meat(煙肉)。
這種肉是蒙特利爾樣式的煙肉,它類似五香熏牛肉 pastrami的樣式和味道。它受到東歐影響,很大數量的猶太人從東歐遷居安定到蒙特利爾。這並且適用於蒙特利爾百吉捲 Montreal style bagel。蒙特利爾四周都有煙肉專門店,專門店橫跨北美洲。
Cipaille---Sea Pie
似乎,魁北克是一个在吃上非常实惠的地方。这里只提到了一种当地食物, 叫做Cipaille,类似于中国的馅饼,里面有牛肉,鸡肉,和熏肉,还有菜,包在面里,在烤箱里烤熟。
A sturdy meat pie with a historic flavor.
The history of this dish goes back to at least 1747, when Hannah Glasse's cookbook gave the recipe for a 'Cheshire Pork Pie for Sea' consisting of layers of salt pork, meat, and potatoes. The recipe, with a myriad of variations, shows up in American cookbooks from 1796 and 1824 as well.
There is a traditional Quebec layered meat pie called cipaille (pronounced 'sea pie'). The similarity between the two meat pies probably is no coincidence! There are also very similar pies are called cipâtes and six-pâtes.
The recipe below takes a lot of preparation and baking time (two days in total, including six hours of baking), but if you use pre-cubed pork & beef stew meat and boneless chicken breasts, and instant biscuit mix for the pastry, you can really cut down on the time you spend in the kitchen. If you have game, then by all means substitute duck, goose, moose, deer, elk, &c. for the other meats. This recipe is quite large, so I have included ingredient lists for two versions, one to serve six or seven, the other to serve twelve to fourteen. Be warned : you will need one or two very large casseroles to cook this dish, even if you're doing the smaller recipe.
If you'd rather not spend time at a rendezvous doing the cooking, you can make cipaille in advance and take it with you to serve at room temperature. I understand that some Dutch ovens can be used as a casserole dish inside your home oven. Pre-baked meat pies are also handy if you have the bad luck to be under a ban on outdoor campfires, which was the situation in many parts of the country at various times this year.
Six-Pâtes
To serve 6-7 :
1 lb. (454g) pork, cubed
1 lb. (454g) beef, cubed
1 rabbit or 1 turkey drumstick
1 chicken leg
2 chicken breasts
1 tsp. salt
1/4 tsp. pepper
1 large onion, chopped
1/4 tsp. summer savoury
2-3 slices salt pork
To serve 12-14 :
2 lb. (900g) pork, cubed
2 lb. (900g) beef, cubed
2 rabbits or 2 turkey drumsticks
2-3 chicken legs
4 chicken breasts
2 tsp. salt
1/2 tsp. pepper
2 lg. onions, chopped
1/2 tsp. summer savoury
4-5 slices salt pork
The day before : Remove bones from chicken, rabbits, turkey. Reserve bones, and cube meat. Mix meat, onions, salt, pepper, and savoury; cover, & refrigerate for 12 hours. Place bones in small pot; add 1 chopped onion, salt, pepper, & cold water to cover. Simmer for two hours. Strain stock, and refrigerate until needed.
The same day : Make pastry. Combine 3 cups flour, 2-3 1 tbsp. baking powder, & 1/2 tsp. salt. Cut in 2-3 tbsp. butter, margarine, shortening, or lard. Stir in 1/2 cup milk; mix thoroughly. Divide pastry dough in half. Roll out half of pastry on lightly floured surface. Cut into 1-inch squares. Roll out remaining pastry for top crust.
At last, you're ready to make the pie. Fry salt pork slices in oven-proof casserole dish (or put dish in 400°F oven for 5-10 minutes, to cook salt pork). Remove pork slices; put a layer of meat in the hot fat, and pour in half the stock. Cover with a layer of pastry squares, leaving a little space between the squares. Add remaining meat, pour in the rest of the stock. Cover completely with top crust; cut one or two 1" wide circles in the center of the top crust to let steam out. (If you have any leftover crust, put it in the fridge until the final half hour of baking; roll it out, cut in squares & bake with cipaille for the last 10-20 minutes). Bake at 400°F for 45 minutes, then reduce heat to 350°F and bake for five more hours. Keep a close eye on the level of liquid in the casserole ; if it seems to be drying out (no steam coming through the top crust), add water, beef broth, or chicken broth through the hole in the top of the pastry.
- Re: 加拿大,魁北克的食物posted on 07/19/2007
七月不要报过分希望,法式浓汤喝下肠去,肯定写不出诗的。 - Re: 加拿大,魁北克的食物posted on 07/20/2007
听说今年时兴古镇,给你介绍一个。
魁北克市往北一个多小时,大山里头,有个小镇叫 Baie-St-Paul。小镇风景如画不用说,奇的是镇上有很多画廊,其中画和其他艺术品的价格高得离谱。据说镇里藏龙卧虎,住了不少世界级的艺术家。Cirque de Soleil 的两位奠基人当年就在哪儿的街上练摊儿。 - Re: 加拿大,魁北克的食物posted on 07/20/2007
好,这次我要去看看Baie-圣-Paul :-)
行人 wrote:
听说今年时兴古镇,给你介绍一个。
魁北克市往北一个多小时,大山里头,有个小镇叫 Baie-St-Paul。小镇风景如画不用说,奇的是镇上有很多画廊,其中画和其他艺术品的价格高得离谱。据说镇里藏龙卧虎,住了不少世界级的艺术家。Cirque de Soleil 的两位奠基人当年就在哪儿的街上练摊儿。 - Re: 加拿大,魁北克的食物posted on 07/20/2007
一般说,法国的食物,美国的做事方式,英国的品味
加拿大是:英国的食物,美国的品味,法国的做事方式 - Re: 加拿大,魁北克的食物posted on 07/20/2007
七月不要报过分希望,法式浓汤喝下肠去,肯定写不出诗的
真的吗?俺不想写诗了!
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