Grand-Maman's Recipes

By Yves Patrick Beaulieu

Recipes from Quebec that include everything from breakfast delights to stews, fish, and savory appetizers. Highlights include Quebec-style ratatouille, casserole surprise (Jecréquoui) and ouananiche, a type of Atlantic salmon. "Grand-Maman" offers her own dishes and also adds family recipes such as ribs in maple syrup, meringue cake, and peanut butter cookies!

• Language: English
• Publisher: BadPress
• Release date: Dec 19, 2020
• ISBN: 9781071580455

Book preview

Grand-Maman's Recipes

Yves Patrick Beaulieu

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Translated by Tegan Raleigh 

Grand-Maman's Recipes

Written By Yves Patrick Beaulieu

Copyright © 2020 Yves Patrick Beaulieu

All rights reserved

Distributed by Babelcube, Inc.

www.babelcube.com

Translated by Tegan Raleigh

Babelcube Books and Babelcube are trademarks of Babelcube Inc.

Grand-Maman’s Recipes

TRADITIONAL RECIPES FROM QUEBEC

Yves Patrick Beaulieu

ISBN: 978-0-9947641-1-9

Simple pancakes

1 ½ cups flour

1 to 2 teaspoons sugar

3 teaspoons baking powder

½ teaspoon salt

Mix:

1 beaten egg

1 ¾ cups milk

2 tablespoons melted butter or oil.

Add the liquids to the dry ingredients. Beat just to mix.

Quebecois pancakes

Beat four (4) eggs until frothy; while beating continuously, gradually add:

2 cups sifted flour

3 teaspoons baking powder

½ teaspoon salt

Gradually add cold water until the batter is smooth and runny. Pour by the teaspoon into a pan that is greased on the bottom with at least 1 cm of hot fat.

Preferably served with maple syrup.

Supreme pancakes

¾ cup flour

2 tablespoons sugar

1 ½ teaspoons baking powder

¼ teaspoon salt

Mix:

1 beaten egg

¾ cup milk

1 tablespoon melted butter

Add the liquids to the dry ingredients. Beat just to mix.

For the two pancake recipes - simple and supreme:

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Heat a griddle to 380oF.

Lightly grease the griddle with oil. Pour ¼ cup batter for each pancake.

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Keep warm until the grape sauce is prepared.

Grape sauce

Melt over low heat:

¾ cup butter

Mix in:

½ cup raisins

½ teaspoon cinnamon

½ cup finely chopped walnuts

Add and gently mix:

1 cup sugar

Remove from the heat immediately; the sugar should not have the time to dissolve.

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To serve:

Tear the pancakes into pieces and mix them into the grape sauce.

It is ready to serve; you may also add whipped cream.

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Makes 5 to 6 servings

Potato salad

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6 cups potatoes, cooked and diced

2 tablespoons chopped onion or chives

½ cup celery chopped into fine slices

¼ cup chopped parsley

2 tablespoons relish

(Relish is a preparation of cooked or marinated vegetables and is usually used as a condiment.)

½ teaspoon caraway seeds

1 teaspoon salt

½ teaspoon pepper

Vinaigrette

½ cup mayonnaise

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To prepare:

Mix all the ingredients with the vinaigrette and the mayonnaise.

Leave to soak together until serving.

Decorate your dish with a preparation of chopped parsley and parsley sprigs, green olives, and slices of quartered fresh tomato.

Italian-style beef

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In a pan, heat:

1 tablespoon butter

Add and lightly brown:

1 pound ground beef

½ cup chopped onion

1 cup finely sliced green chilli

Lower the heat and add:

2 cups drained canned tomatoes

1 can (14 oz.) drained corn kernels

1 can (10 oz.) tomato soup

1 teaspoon salt

¼ teaspoon oregano

¼ teaspoon garlic powder

A little cayenne pepper

Mix and simmer gently for 20 minutes.

When serving, fold in ¾ cup shredded cheddar and heat until the cheese is melted.

Swiss steak

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Mix:

½ cup flour

1 teaspoon salt

Sprinkle this mixture over:

2 lbs ground round beef

With a mallet or the edge of a plate, work in the flour by pounding the slice of meat on both sides. Cut into 6 or 8 slices. In a large pan, heat:

3 tablespoons butter

Brown the meat on both sides. Lower the heat and add:

1 can (10 oz.) beef bouillon

½ cup water

¼ cup of ketchup

1 teaspoon prepared mustard

1 medium onion, minced

Cover the pan tightly and simmer gently for 1 and half hours until the meat is tender.

Around 20 minutes before the end of the cooking time, add a ½ lb of sliced mushrooms.

Braised beef with vegetables

Rub:

3 to 3 ½ lbs braised beef (round, chuck, or rump)

With this mixture:

¼ cup flour

1 teaspoon salt

¼ teaspoon pepper

½ teaspoon sodium glutamate (Accent)

In a heavy saucepan or casserole dish, heat:

3 tablespoons butter

Brown the meat well on all sides in the hot fat. Lower the heat and insert mesh for the piece of meat.

Add:

1 can (28 oz.) tomatoes

2 onions, quartered

1 teaspoon salt

6 medium carrots

4 potatoes

Cover and cook for 30 minutes.

Place the meat on a dish, arrange the vegetables around it, and serve hot. Season the sauce to taste, then bind with the mixture of flour and water.

Pour the sauce over everything.

Beef stew

Cut one pound of boiling beef into 1" pieces. Dredge with ¼ cup flour.

Heat 2 tablespoons butter in a heavy saucepan, casserole dish, or a heavy pot. Add the pieces of meat and brown well.

Add:

½ cup chopped onion   1 teaspoon pepper

1 cup tomato