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    A Canadian Cookbook: Quebec Cuisine
    A Canadian Cookbook: Quebec Cuisine
    A Canadian Cookbook: Quebec Cuisine
    Ebook126 pages1 hour

    A Canadian Cookbook: Quebec Cuisine

    By James Newton

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    About this ebook

    Quebec cuisine brings together the distinct Quebec dishes and fine French dishes in a celebration of this unique Canadian City. Enjoy the cities famous dishes and the culinary delights of French cooking all wrapped up in this wonderful ecookbook.

    LanguageEnglish
    PublisherSpringwood Emedia
    Release dateApr 5, 2012
    ISBN9781476445489
    A Canadian Cookbook: Quebec Cuisine
    Author

    James Newton

    James Newton is a retired Chef who has had a great career catering for the rich and famous. He has worked all around the world in some of the most exotic locations. Now in his series of ecookbooks he brings together the know how of how to cook regional and international dishes from the places he has visited.From the USA, South American, the Caribbean, Morocco, Middle East, Greece, Italy, UK, Spain and many more discover traditional dishes like the ones you liked on vacation.

    Read more from James Newton

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      Book preview

      A Canadian Cookbook - James Newton

      QUEBEC

      CUISINE

      JAMES NEWTON

      © 2011 Springwood emedia

      About Quebec

      Quebec City, also known as Ville de Québec in French, is the capital city of Canada's Quebec province. Its 2006 population of 491,142 makes it Quebec's second most populous city after Montreal and the tenth most populous city in Canada. The city is known for its location on the Saint Lawrence River as well as its historic Old Quebec which features fortified city walls. These walls are the only ones left in northern North America and were made a UNESCO World Heritage Site in 1985.

      Quebec City, like most of the province of Quebec, is a predominantly French-speaking city. It is also known for its architecture, European feel and various annual festivals. One of the most popular is the Winter Carnival which has skiing, ice sculptures and an ice castle.

      Top ten facts about Quebec City, Canada:

      1) Quebec City was the first city in Canada to be established with goals of being a permanent settlement instead of a commercial outpost like St. John's, Newfoundland and Labrador or Port Royal Nova Scotia. In 1535 the French explorer Jacques Cartier built a fort.

      2) On July 3, 1608, Samuel de Champlain founded Quebec City in 1665, there were over 500 people living there. In 1759, Quebec City was taken over by the British who controlled it until 1760 when France was able to get back control. In 1763 however, France ceded New France, which included Quebec City, to Great Britain.

      3) During the American Revolution, the Battle of Quebec took place in an effort to liberate the city from British control. However, revolutionary troops were defeated, which led to the splitting of British North America, instead of having Canada join the Continental Congress to become a part of the United States. Around this same time, the U.S. began to annex some Canadian lands, so construction of the Citadel of Quebec began in 1820 to protect the city. In 1840, the Province of Canada was formed and the city served as its capital for several years. In 1867, Ottawa was chosen to be the capital of the Dominion of Canada.

      4) When Ottawa was chosen as the capital of Canada, Quebec City became the capital of the province of Quebec.

      5) As of 2006, Quebec City had a population of 491,142 and its census metropolitan area had a population of 715,515. Most of the city is French-speaking. Native English speakers represent only 1.5% of the city's population.

      6) Today, Quebec City is one of Canada's largest cities. Most of the economy is based on transportation, tourism, the service sector and defense. A large portion of the city's jobs are also through the provincial government since it is the capital city. The main industrial products from Quebec City are pulp and paper, food, metal and wood items, chemicals and electronics.

      7) Quebec City is located along Canada's Saint Lawrence River near where it meets the St. Charles River. Because it is located along these waterways, most of the city is flat and low lying. However, the Laurentian Mountains are north of the city.

      8) In 2002, Quebec City annexed several nearby towns and because of its large size, the city is divided into 34 districts and six boroughs (the districts are included also in the six boroughs).

      9) The climate of Quebec City is variable as it lies at the boundaries of several climate regions; however, most of the city is considered humid continental. The summers are warm and humid, while winters are very cold and often windy. The average July high temperature is 77°F (25°C) while the average January low temperature is 0.3°F (-17.6°C). Average yearly snowfall is about 124 inches (316 cm) - this is one of the highest amounts in Canada.

      10) Quebec City is known as being one of the most visited places in Canada due to its various festivals - the most popular of which is the Winter Carnival. There are also many historic sites like the Citadel of Quebec and several museums.

      QUEBEC CUISINE RECIPES

      Essential Sauces

      Garlic Aioli

      Serves 8

      Ingredients

      3/4 cup mayonnaise

      3 cloves garlic, minced

      2 1/2 tablespoons lemon juice

      3/4 teaspoon salt

      1/2 teaspoon ground black pepper

      Directions

      Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

      ******

      Campagnard Sauce

      Ingredients

      2 cloves garlic, minced

      1/2 cup goat cheese

      1 celery stalk, minced

      2 tablespoons balsamic vinegar

      1/2 cup olive oil

      salt and pepper to taste

      Directions

      In a bowl, stir together garlic, goat cheese, celery, balsamic vinegar, and olive oil. Season to taste with salt and pepper. Blend well until the sauce is smooth. Cover, and refrigerate. Serve chilled.

      ******

      Bearnaise Sauce

      Ingredients

      1/3 cup white vinegar

      1/4 cup minced shallots

      2 teaspoons dried tarragon

      4 egg yolks, beaten

      1/2 cup butter

      Method

      In a microwave safe dish combine vinegar, shallots and tarragon. Microwave on high until boiling. Allow to cool.

      Stir in egg yolks and butter. Microwave until thickened, about 1 minute.

      ******

      Beurre Blanc Sauce

      Ingredients

      1 1/2 tablespoons chopped shallot

      1 bay leaf

      6 black peppercorns

      1/4 cup white wine vinegar

      2 tablespoons dry white wine

      1/4 cup heavy cream

      1 1/2 cups cold butter, cut into 1/2 inch pieces

      Method

      Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.

      Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

      ******

      Bechamel Sauce

      Ingredients

      5 tablespoons butter

      1/4 cup all-purpose flour

      1 quart milk

      2 teaspoons salt

      1/4 teaspoon freshly grated nutmeg

      Method

      Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.

      Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.

      ******

      Hollandaise Sauce

      Ingredients

      3 egg yolks

      1/4 teaspoon Dijon mustard

      1 tablespoon lemon juice

      1 dash hot pepper sauce (Like Tabasco)

      1/2 cup butter

      Method

      In the container of a blender,

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