Recipes from Jehane Benoit

Apple Pancakes From The Townships

(Crêpes aux pommes des Cantons)

* Mme Benoit, " Each year at the end of September, the whole family

would go to the Eastern Townships Apple Festival. And there, instead of

eggs in syrup as was the custom at sugaring parties, apples pancakes were

served with lots of butter and delicious Townships maple syrup."

2 c Flour all purpose

1 tbsp Baking powder

1 tsp Baking soda

2 tsp Salt

3 tbsp Sugar

1 tsp Cinnamon

2 1/4 c Sour milk buttermilk

2 Eggs

1 c Apples unpeeled,

cut in pieces

6 tbsp Butter melted

Sift together flour, baking powder (1 Tbsp amount is correct), baking

soda, salt sugar and cinnamon.

Beat sour milk and eggs in a small bowl. Add apples, unpeeled and cut into

small pieces and melted butter.

Add the sour milk mixture to the dry ingredients. Stir well. Cook as you

would ordinary pancakes in greased cast iron fry pan. Brown on both sides.

Serve plain or with butter and maple syrup.

Source: The Canadiana Cookbook, Jehane Benoit

Apple Pork Chops

* Mme. Benoit, "The apples keep the chops moist and tender. I

sometimes use 6 to 7 apples, then I use 1 Tablespoon sugar. Serve very

hot."

6 Pork chops

Pork chop fat or oil

2 tsp Butter

salt and pepper to taste

3 Apple unpeeled with cores

1 tsp Sugar

Cinnamon

Cook the chops using melted fat trimmed from the meat and 1 tsp butter.

(Note those concerned about their fat intake may chose to use corn oil or

some other vegetable oil rather than the pork fat). Season to taste and set

on hot platter. Keep warm. Slice the apples 1/2" thick and add to the pan

with 1 tsp butter, the sugar and a few pinches of cinnamon or cloves. Cook

over medium heat for about 10 minutes, turning once or twice until some of

apples are browned. Arrange them around the chops and serve. Serves: 46

Christmas Oyster Soup

(Soupe aux huîtres de Noël)

* Mme. Benoit, "This traditional Quebec dish is still very much

alive. My grandmother's recipe is, as far as I am concerned, the best

there is."

2 Carrots medium peeled & grated in long, thin shreds

1/2 c Celery finely diced

1/4 c Butter melted

4 c Milk or 1/2 milk, 1/2 cream

4 c Oysters

salt and pepper to taste

Peel and grate in long thin shreds, the carrots and add finely diced

celery. Melt butter in saucepan and add the vegetables. Stir. Cover and

simmer over very low heat for 20 minutes, without browning the vegetables.

Add milk (or use 1/2 milk, 1/2 cream) bring to a boil.

Heat oysters in enamelled cast iron pan over medium heat do not boil.

Pour into milk and serve. Use salt and pepper to taste.

The soup should be served as soon as ready, otherwise it tend to curdle.

The milk and vegetables can be prepared ahead of time and the oysters

heated and served at the last minute.

Green Tomato Soup

3 c Tomatoes green

peeled & chopped fine

1 Onion chopped

1/4 tsp Cinnamon

1/8 tsp Cloves ground

1 tsp Sugar

1/4 tsp Pepper

2 c Water

1/4 tsp Baking soda

3 tbsp Butter

3 tbsp Flour all purpose

4 c Milk

Place in the saucepan the tomatoes, onion, cinnamon, ground cloves, sugar,

pepper and water. Bring to a boil and boil for 30 minutes. Add the soda.

Melt the butter, add the flour. Mix and add the milk. Cook till creamy,

stirring constantly. Add green tomatoes to the cream. Mix thoroughly. Salt

to taste and serve.

Sugar House Ham

(Jambon de la cabane à sucre)

1 Ham 8 to 10 lbs

3 qt Apple juice or Maple sap

2 c Maple sugar

1 tsp Mustard hot dry

2 tsp Cloves ground

1/4 c Water

2 c Raisins

Bring the apple juice or maple sap to a boil and place ham into it. Cover

and simmer over low heat for 3 hours, or till the ham is tender. Remove

meat from liquid and trim off rind only. Place the sugar, mustard, cloves

and water in saucepan, and add one cup of the cooking juice and 2 cups of

the raisins. Simmer 5 minutes, and place ham in dripping pan and pour

sauce over it. Bake at 300F for 30 minutes.

Thicken the juice to taste with browned flour, blended with cold water.

Serve the delicious sauce with the warm ham (which is equally good cold).

Leftover Turkey Or Chicken Hash

(La fricassée fatiguée)

* Mme. Benoit, "In days that followed Christmas, every bit of the turkey

was used the bones for soup, the skin, diced and crisped in the oven till

browned, then served, instead of butter, on toasted homemade bread. So,

when it came time to make hash from all the little bits and pieces, the

children felt that the poor turkey must be tired (fatiguée), hence the

name.

2 tbsp Butter melted or chicken fat (up to 3T)

1 Onion thinly sliced

1/2 c Celery diced

2 c Turkey cooked, diced(up to 3 cups)

Sauce:

2 tbsp Turkey or chicken fat(I would use butter)

3 tbsp Flour

2 1/2 c Water

1/2 tsp Savory

1/2 tsp Salt

1/2 tsp Pepper

1/4 c Cream

Hot biscuits:

2 c Flour all purpose

1 tbsp Baking powder

1 tsp Salt

3/4 c Cream

2 Eggs beaten

Heat in frying pan 2-3 Tbsp melted butter or turkey or chicken fat. Add

thinly sliced onion and diced celery. Heat 58 minutes over low heat,

stirring often. Add 2-3 cups cooked turkey. Cook 5 minutes over low heat.

Sauce:

Brown the chicken fat (I would use butter) and flour well before

adding water. Add savory, salt and pepper to taste. When sauce is smooth

and creamy, add 1/4 cup cream and any remaining turkey or chicken gravy.

Pour over turkey. Simmer 15 minutes, then serve with hot biscuit and

pickled beets.

Hot Biscuits:

Sift together in bowl, flour, baking powder (no error in

amount) and salt. Mix together cream with 2 beaten eggs. Add to flour and

mix just enough to moisten the dough is rather soft and should remain

lumpy. Stir as little as possible. Drop by spoonfuls on a greased cookie

sheet. Cook 16 minutes at 400F.

Maple Syrup Broilers

(Poussins au sirop d'érable pour la visite)

From Mme Benoit, "This was a dish for company and always a source of

discussion between my grandparents as they had to decide which of the

chickens were the most tender. I still have the earthenware dish and I

often (not just for company) make this delicious casserole.

2 Chicken, broilers , young, tender

Flour

Salt & pepper

4 tbsp Butter

2 Onions, large thinly sliced

1 pinch Aniseed

1 pinch Savory

8 tbsp Maple syrup or 1 Tbsp per/piece of chicken

1/2 c Cider or water

Quarter 2 very tender young broiler. Roll each piece in flour seasoned with

salt and pepper. Brown in 4 Tbsp butter. Place the chicken pieces, as they

are browned in an attractive ovenproof earthenware casserole. Add 2 large

thinly sliced onions to the fat in the fry pan, brown, and pour on top of

the chicken. Salt and pepper. Sprinkle with a pinch of aniseed and savory

and pour 1 Tbsp maple syrup over each piece of chicken. Deglaze the frying

pan with 1/2 cup cider or water and pour over the chicken. Bake 40 minutes,

uncovered, in a 350F oven.

Maple Upside Down Cake

(Tourlouche)

1 c Maple

1 tbsp Butter softened

3 tbsp Sugar

1 Egg

1 c Flour, all purpose

2 tsp Baking powder

1/8 tsp Salt

1/4 tsp Nutmeg or cinnamon

1/2 c Milk

1/4 c Nuts, finely chopped

Bring syrup to a boil and pour into a generously buttered 8 by 8 by 2

baking dish. Let stand in a warm place, With a large spoon beat butter,

sugar and egg together until creamy. Mix remaining dry ingredients and add

with the milk to the creamed mixture, stirring until well blended. Place

as four large balls into hot syrup, then stretch dough with two forks

until all are joined together. This is easy because the dough gets soft

when it comes in contact with the hot syrup. If using nut meats, add them

to the hot syrup. Bake at 350 degrees for 30 minutes. Tastes great with

ice cream or whipping cream, served warm.

Grated pie

(Pâté à la râpure )

* From Mme Benoit, "Râpé in French means grated, so in either case,

râpure or rappie" indicated that fact. A great deal of French and English

is mixed together in the Acadian language") (I had to leave out the French

accents.)

1 Chicken 56 lb boiling

5 lb Potatoes

2 Onions medium chopped

1 Celery stalk diced

1 Carrot grated

1/4 tsp Thyme or

1 bay leaf

Salt & pepper

Cut chicken into individual pieces. Place in saucepan. Cover with cold

water, bring to a boil. Add onions, celery, carrot, thyme or bay leaf, salt

and pepper to taste. Cover and simmer 1 1/2 to 2 hours or till chicken is

tender. Peel and grate potatoes over a bowl of cold water. When chicken is

cooked squeeze 1 or 2 cups potato at a time in a piece of cotton till

quite dry. Place in a saucepan. When potatoes are all squeezed dry add as

much boiling broth from the chicken as needed to almost cover potatoes.

Stir till thoroughly mixed. Salt lightly. Simmer over low heat about 10

minutes. Grease generously a 8" square baking dish. Spread half potatoes in

the bottom of the pan. Bone the hot chicken and spread over the potatoes,

cover with the half of the potatoes. Mince one small onion very finely, add

1/4 tsp pepper and 2 slices fat salt pork cut in very small dice. Bake 1/2

hour in 350F oven or till top is golden brown and crisp. Serve hot.

Caramel Apples

(Pommes caramel)

* From Mme Benoit, "Make these with the first fresh apples. In Quebec we

use the first ripe Melbas. Served hot or cold, they are superb on ice

cream."

1/3 c Butter

1 c Sugar Brown pref.

1 tsp Vanilla

6 Apples

Melt butter in fry pan and add sugar. Stir till sugar is dissolved or

softened and everything is well blended, then add vanilla.

Core unpeeled apples, cut them into quarters and add to hot sugar. Simmer

uncovered over medium heat, basting often with the syrup for 1520

minutes.

Pumpkin Potatoes

(Pommes de terre a la citrouille)

* To quote Mme. Benoit, "Grand-mere was a wizard with pumpkin. Her mashed

potatoes, pumpkin french fried, chips were super. It's amazing how most of

what we enjoyed in our youth remains a pleasure as we grow older.

In the autumn of 1959 I made these on my television show. The amount of

mail requesting the recipe was unbelievable!"

Pumpkin equal parts of peeled Potatoes peeled

1 Onion finely chopped

Butter

Bacon

salt & pepper to taste

The directions for this recipe are very loose

Boil together equal parts of peeled potatoes and pumpkin. When cooked,

drain them, add 1 good sized onion, finely chopped and a piece of butter.

Mash all till creamy, season to taste and serve with golden sliced of

fried salt pork or bacon.

Apple Dumplings

* Mme Benoit, "In Quebec these were baked in deep brown

earthenware pudding dishes and served on a hot wooden board or tray

surrounded by autumn leaves or boughs cut from the Christmas tree. It was

a traditional in our family to serve these dumplings after we had finished

decorating the Christmas tree."

1 Pie dough (double batch)

1/4 c Cheddar cheese grated

12 Apples medium peeled &

cored

1/2 c Mincemeat

1/4 c Rum

Butter

3/4 c Sugar

1/4 c Sugar Brown

1/4 c Cream

Lemon rind 1/2 lemon

Preheat oven to 400F. Make enough pie enough to roll into 12 6"x6" squares

(about a double batch.) Sprinkle each square with 1 tsp grated cheddar.

Peel and core apples and place one on each square. Fill the centre of each

apple with 2 tsp (or 1 heaping tsp) of mincemeat, 1 tsp of rum, a dot of

butter and 1 Tablespoon sugar. Bring diagonally opposite corners of dough

over the apple to form ears at the top. Cover the 'ears' with aluminium

foil. Mix the brown sugar, cream and grated lemon rind. Brush the

dumplings with this mixture and bake 35 to 45 minutes in 400F oven. Remove

foil, brush ears with cream mixture and return to oven till 'ears' are

brown. Serve warm to plain cream or sweetened cream, flavoured with rum.

Poached Salmon

4 Salmon steaks 46

1 tbsp Oil salad

1 Lemon juice from 1 lemon

Lemon peel from 1/2 lemon

1 tbsp Salt

1 Onion small quartered

4 Parsley sprigs

6 Peppercorns crushed with back of spoon

Green sauce:

1/2 c Green onion tops or Chives

1/2 c Green pepper

1/4 c Parsley

1/2 c Spinach uncooked

2 tbsp Lemon juice

1 c Mayonnaise

Spread the oil in a fry pan or baking dish. Place the salmon steaks next to

one another, but not overlapping. Add the lemon juice and peel,

peppercorns, salt, onion and just enough hot water to cover the fish.

Cover and poach on top of the stove (if using fry pan) over low heat, for

1012 minutes or in 325F oven (in baking dish) for the same length of time

or until the salmon flakes.

Allow the fish to cool in the liquid. Drain well and remove the skin.

Arrange on platter, then cover completely with the following sauce. Serve

with a cucumber salad.

Sauce Verte:

Chop the vegetables coarsely and put in blender with lemon juice. Cover

and blend until it turns into a sort of mush with small bits of this and

that in it. Add the mayonnaise and blend.

If you don't have a blender, chop the ingredients very finely and blend

them into the mayonnaise with the lemon juice, crushing them as much as

possible to give color to the sauce.

From the author, "Use salmon steaks for this colourful and tasty dish. It

is then easy to make it for 2 or 10."

Veal Pot Roast

(Veau dans le chaudron)

3 tbsp Bacon fat or salad oil

2 Garlic cloves, cut in half

1 Veal 1/2 leg or 3 or 4 lb rolled shoulder of veal

1 tsp Salt

1/4 tsp Pepper

1/4 tsp Thyme or 1/2 tsp Savory

1 Bay leaf

6 Potatoes medium

6 Onions medium

Melt or heat bacon fat or oil in cast iron saucepan. Stuff the 2 cloves of

garlic, cut in two, into incisions made in the veal. Place the meat in the

hot fat and brown well on all sides. Don't rush this as the colour and

flavour of the finished gravy will depend on how well the meat has been

browned. Add the thyme or savory and the bay leaf. Place the potatoes and

onions, whole around the meat. Don't add any liquid. Cover tightly and cook

over medium heat till meat is tender, about 2 hours. The potatoes and

onions will not break as there is no liquid added. The veal will make its

own gravy. When cooked, remove the meat from the pan to a heated platter.

Place the pan over high heat and stir gently, so as not to break up the

vegetables. When they are well coated with gravy, boil another minutes or

so till the gravy has a nice consistency. This is a complete meal.

Onion Custard

(confit d’oignons)

1/4 cup butter or margarine

6 medium onions, diced

2 eggs, beaten

1 cup milk

1 teaspoon salt

Pinch of pepper

Pinch of nutmeg or curry powder

Melt butter or margarine in a saucepan and add onions. Stir until well coated with butter, then cook over medium heat until golden here and there.

Combine remaining ingredients. Add to onions and pour into a buttered 1quart casserole. Bake uncovered for 25 to 30 minutes at 275 degrees F or until set like a custard.

This is excellent with seafood, chicken, veal or turkey.

Mennonite German Summer Salad

2 cups raw spinach, finely chopped

1 thinly sliced peeled cucumber

4 green onions, chopped

1/2 cup sliced radishes

2 cups cottage cheese

1 cup sour cream

2 teaspoons fresh or bottled lemon juice

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Paprika, to taste

1/2 cup minced fresh parsley

Wash the spinach the day before, then wrap it in a cloth and refrigerate it overnight.

Chop the spinach, add the cucumber, onions and radishes, then toss lightly. Arrange in a wooden salad bowl and place a mound of cottage cheese in the middle.

Blend the sour cream with the lemon juice, salt and pepper and pour over the salad. Sprinkle the paprika in the middle and the parsley all around. Toss when ready to serve.

This is a very good meal in it self, but it's even better when served with thin slices of lightly buttered black bread.

My Roast Leg of Lamb

1 leg of lamb, 4 to 6 lbs.

1 clove garlic, crushed

2 tsp. fresh grated ginger

1 tsp. salt

1/4 tsp. pepper

1 tsp. paprika

2 tbsp. salad oil

juice and rind of 1 lemon

Sear 10 minutes at 500†F. Finish at 325†F. — on average 15 minutes per pound. With a meat thermometer, to your taste.

Place meat on platter. Make a paste with the remaining ingredients. Spread all over the leg of lamb. Cover with waxed paper, and let stand at room temperature for 2 to 4 hours.

To cook, place meat in shallow roasting pan. Insert thermometer into the meat, at the thickest part, making certain the bulb of the thermometer does not touch the fat or bone of lamb.

Roast the lamb uncovered 10 minutes in the oven preheated to 500†F. Then reduce heat to 325†F and roast about 12 to 15 minutes per pound or to taste on thermometer.

To make the gravy, remove leg to hot platter. Place roasting pan over direct heat. Pour 1 can undiluted consommé over the drippings, bring to a fast rolling boil, stirring and scraping pan to detach bits of roasting.

For a variation, at this point you can add 2 to 3 tablespoons of dry Madeira or Port wine. Strain in hot gravy bowl. Serve on very hot plate — a must for all lamb dishes.

Serves 6 to 8.

Curried Leg of Lamb

1 leg of lamb, 4 to 6 lbs

1 clove garlic, slivered

1 tbsp rosemary

1 tsp salt

1/2 tsp pepper

1 tbsp curry powder

1 cup dry cider or rosé wine

6 medium carrots, left whole

6 stalks of celery, cut in 2" lengths

8 to 10 small potatoes, left whole

10 small onions, left whole

Sensational when you are looking for a change — plus, it has its built-in vegetables — so, it is a meal in itself. Serve with a well chilled rosé wine or dry cider.

Preheat oven to 500†F. Place lamb on a rack smaller than the roasting pan. Cut 5 to 6 pockets in the lamb with a small pointed knife. Insert in each a small piece of garlic and a good pinch of rosemary sprigs. Sprinkle the roast with salt, pepper and curry powder. Pour the water and the cider or wine in the bottom of the roasting pan, place the vegetables around the meat in the bottom of the pan. Roast 15 minutes. Lower heat to 350†F and cook medium rare, using thermometer or 15 to 18 minutes to the pound. Turn and baste the vegetables 3 to 4 times during the cooking period.

Serves 6.

Honey Glazed Roasted Leg of Lamb

1 leg of lamb, 46 lbs

1 tsp basil

1 tsp salt

1/4 tsp pepper

1/4 cup Dijon or German mustard

1/4 cup honey

2 tbsp soft butter

Lamb takes to glazes and sauces as well as ham does, so do not hesitate to use them.

Rub the leg of lamb with the basil, salt and pepper. Place on rack in roasting pan. Roast in a preheated 325†F oven 15 to 18 minutes to the pound or at 155†F on thermometer.

Mix together the mustard, honey and soft butter. Spread on the meat about 18 to 20 minutes before it is done. Raise the heat to 400†F and continue to roast the meat until it is nicely glazed, basting 3 to 4 times. Make the gravy the same as for My Roast Leg of Lamb, using 1 cup cold water instead of consommé.

Serves 6 to 8.

Easter Leg of Lamb

1 leg of lamb, 56 lbs.

1 cup water

1 tbsp butter

1 onion, stuck with 3 cloves

1 large carrot, sliced

2 slices of unpeeled lemon

2 celery stalks, diced

810 parsley sprigs, chopped

1 tsp minced basil or oregano

1 tsp salt

1/2 tsp pepper

1 cup consommé (any type)

1/2 cup red wine

1/2 cup light or heavy cream

2 tbsp browned flour

Every Easter Sunday for many years we had dinner at the home of my maternal grand-mère. She had a very special way to braise a leg of lamb, which I have never found anywhere. Try it if you like a fat-free gravy and tender moist lamb.

Place the leg of lamb in a roasting pan with the water. Cover and cook over high heat on top of the stove until the water has evaporated.

Uncover, add the butter, and still over high heat, brown the meat all over. Remove the lamb from the pan and discard all the accumulated fat from the pan.

Place in the bottom of the pan the onion, carrot, lemon slices, celery, parsley, and basil or oregano. Stir until well mixed. Place the lamb on top of these vegetables. Add salt and pepper to taste. Add the consommé. Cover and simmer over very low heat for 1 1/2 hours.

Blend together the wine, cream and browned flour. Pour over lamb. Stir around until well mixed with all the ingredientsp. Cover and simmer for another 30 minutes.

Remove the meat to a hot platter. Strain the gravy and serve it separately.

Serves 6-8.

French Braised Shoulder

1 lamb shoulder, 3-4 lbs.

1/2 tsp pepper

1 tsp salt

1/2 tsp paprika

1/4 tsp nutmeg

1/2 tsp sugar

3 tbsp melted margarine or salad oil

2 onions, sliced

Use either a boned and rolled shoulder or an no-boned type. Serve with parsley and rice mixed with buttered green peas.

Mix together the salt, pepper, paprika, nutmeg and sugar. Coat the meat. Brown over medium heat, turning until all the meat has a golden brown colour all over, then add the onions, stir in the fat for a few seconds. Cook 1 1/2 2 hours or until meat is tender.

To make the gravy, remove lamb, bring drippings to a boil over direct heat, until it has a nice consistency, stirring constantly.

Serves 6.

Mint Peppercorn Roast Shoulder

1 whole shoulder of lamb

8-10 peppercorns

1 tsp salt

1/4 cup salad oil or melted butter

1 bunch green onions, coarsely chopped

8 stalks fresh mint, coarsely chopped or 1 tbsp dried mint

1 cup broth, any type

I like to make the required cup of broth with bones removed from the shoulder. When available, use Malabar black peppercorns. They are the most perfumed and flavourful.

Preheat oven to 350F.

Place the peppercorns in a piece of cotton and crush them with a rolling pin or a potato masher. Place the meat in a dripping pan and rub it all over with the salt and 1/2 tsp of the crushed peppercorns.

Roast the meat uncovered for 20 minutes, then pour the oil or melted butter on top. Continue roasting uncovered for 20 minutes per pound. When 20 minutes remain, cover the meat with the onion and mint, then add the broth to the pan.

When the meat is done, remove it from the oven and baste for 12 minutes with the pan drippings. Place the roast on a hot platter and serve the gravy as is, or thicken it to taste with 1 tablespoon of flour.

Serves 8.

French Lamb Navarin

24 lbs. shoulder of lamb, in 1inch cubes

1 tsp salt

1/2 tsp pepper

1/4 tsp nutmeg

4 tbsp butter or fat

2 large onions, minced

3 tbsp all-purpose flour

3 cups water

1/2 cup carrots, diced

1/2 cup turnips, diced

1/2 cup potatoes, diced

A spring favourite in France.

Mix together the salt, pepper and nutmeg and roll the lamb in this mixture. Brown over medium heat in the butter or fat. Add the onions and continue cooking for 1 minute. Add the flour and water and, stirring constantly, bring the whole to a boil. Cover and simmer for 1 hour, then add the vegetables and simmer 1 1/2 hours more.

If you plan to reheat this, omit the potatoes from the recipe.

Serves 4 to 6.

Moroccan Tajin

1/4 cup olive or salad oil

2 1/2 lbs. lamb shoulder, cut in 1 inch squares

1 clove garlic, minced

1 onion, chopped

2 tsp salt

1/2 tsp freshly ground pepper

1 bay leaf

1 whole clove

3 tbsp chopped parsley

1 tsp ground ginger

pinch of saffron (optional)

2 chopped large tomatoes

1/2 cup water

2 large onions, cut in eight

1 cup seedless raisins

1 tbsp butter

1/3 cup blanched almonds

3-4 hard cooked eggs

Lamb is a meat of many moods. As we can see in this sort of braised lamb, some may say it is a stew, yet it is different from what we know as a stew, in its subtle and unusual flavour. Try it!

Heat the oil in a deep, heavy pan. Add the meat, garlic and chopped onion. Stir the whole over high heat, until meat has lost its rawness.

Add the salt, pepper, bay leaf, clove, parsley, ginger, saffron and tomatoes. Stir again over high heat for 3-4 minutes. Add the water. Cover and simmer over low heat, about 1 1/4 hours or until lamb is tender. Stir once or twice.

Meanwhile, sauté the cut onions in oil until golden in colour. Soak raisins in warm water 1/2 hour and drain. Brown the almonds in the butter. Then add it all to the cooked meat. Place in a preheated 400†F oven, for 15 minutes. To serve, top with hard cooked eggs cut in half. Serve with plain boiled rice or toasted bread.

Serves 6 to 8.

The Lamb Chops

There are five types of lamb chops.

The Loin Chops

These are the tenderest chops of all. They have a small T-bone that separates the tenderloin from the eye. They can also have the kidney inserted. In this case it fits neatly below the tenderloin and the tail is then curved around it and secured with a skewer.

When the same chop is boned and rolled, it becomes a "noisette". A "noisette" of lamb should be 2 inches thick.

The English Lamb Chops

These are used for special dinners, they are considered quite a delicacy.

The saddle (the two loins unseparated) is simply cut into individual double chops 1 1/2 inches thick, then the tails are tucked around to form a circle of meat, which then involves two T-bones, two tenderloins and two eyes.

The Rib Lamb Chops

These are the chops cut from the rack which follows the loin part. They have no tenderloin but are delicious. They can be cut into single, double or triple chops the best being the double, usually 2 inches thick.

The French rib chops are the same, except for the fat which is well trimmed and the end bone left bare. They are usually served with the bone dressed up in frilly paper this is done so they can be held in the fingers for eating.

The Blade Lamb Chops

These come from the beginning of the shoulder, right after the rack. Well cooked, they are tender and tasty and surely more economical than the rib chops.

The Arm Lamb Chops

These are cut from the lower part of the shoulder, near the shank, and they have a small round bone.

Cooking Methods for Lamb Chops

Broiled Lamb Chops

Loin chops, the "noisette", English lamb chops and rib lamb chops are tasty and perfect broiled.

Preheat the oven to broil. Sprinkle the chops with paprika. Brush with olive oil or half salad oil, half butter.

Place 4 inches from the broiler heat and leave the oven door ajar. For 1 1/2 – inch chops, broil 8 minutes for rare, then turn for 1 minute. Broil 14 minutes or medium, turn for 2 minutes. Well done chops will take 18 minutes on one side, 2 minutes on the other. For well browned chops, place them 2 inches from the direct heat for the last 2 minutes of cooking before turning. Salt and pepper when ready to serve.

Pan Fried Lamb Chops (with fat)

For the best flavour, melt 1 tablespoon of the lamb chop fat in a frying pan. You may instead use 1 tablespoon of salad oil, or half oil, half butter. Place the chops in the hot fat and cook 4 minutes over medium high heat. Then turn them and set the heat too high for the chops to simmer, but not so high that they will burn. Cook 4-5 minutes according to your taste and the thickness of the chops. Season to taste and serve on hot plates.

Pan Fried Lamb Chops (without fat)

Place a square of newspaper in the bottom of a cast iron frying pan and heat until the paper starts to brown. Remove it, then place the chops next to one another without overlapping.

Cover the pan and cook the chops 3 minutes over high heat. Then turn them and cook, uncovered, 4 5 minutes over medium heat. The heat can vary slightly according to the thickness and fat content of the chops. Season to taste and serve on hot plates.

Greek Lamb Chops

6 lamb chops

juice and grated peel of 1 lemon

salt and pepper, to taste

Lemon and lamb are the best of friends.

Make incisions in the lean part of the chops. Stuff with the lemon peel and sprinkle the chops with the lemon juice.

Season to taste and let stand 3 to 4 hours at room temperature.

Broil or pan fry with or without fat, according previous instructions, and serve on hot plates immediately.

Italian Lamb Chops

6 loin or rib lamb chops

1 tbsp salad oil

1/2 tsp salt

1/2 tsp pepper

1/2 tsp basil or oregano

1 garlic clove, crushed

juice of 1 lemon

1/2 tsp French or German mustard

Try these on the barbecue.

Remove excess fat from the chops. Mix the salad oil, salt, pepper, basil or oregano, and garlic and roll the chops in the mixture. Let them marinate in the liquid for 2 hours at room temperature.

Broil or pan fry, with or without fat. When ready to serve, set the chops on a hot platter and pour over the lemon juice mixed with the mustard.

Turkish Broiled Lamb Steak

1 teaspoon prepared mustard

1 teaspoon honey

a pinch of thyme

Ovenbroil or panbroil a lamb steak of your choice. Do not marinate.

Five minutes before the end of the cooking period, brush with the following mixture:

1 teaspoon prepared mustard

1 teaspoon honey

a pinch thyme

Serve with puréed lentils.

Curried Shoulder Lamb Chops

8 shoulder lamb chops, 1 inch thick

2 tbsp butter

1 clove garlic, crushed

1/2 tsp ground ginger

1 large onion, sliced

1 tsp turmeric

1 tbsp curry powder

2 tbsp flour

1 cup dry red wine or hard cider

1 cup water

1 large apple, sliced and cored

1/2 cup seedless raisins

These reheat beautifully. Cool, refrigerate. Reheat, covered, in a 350†F oven until bubbling. Serve with boiled rice.

Melt butter, brown chops on both sides over high heat, then remove from frying pan. To the fat remaining in the pan, add the garlic, ginger and onion, stir over high heat until onions are soft. Add the turmeric and curry powder, stir until the whole is well blended. Add the flour, mix well and add the wine, water, apple and raisins. Bring to boil, while stirring. Lower heat and simmer, uncovered, about 1 hour or until chops are tender.

Serves 6.

Creamy Tomato Soup

1 (20 ounce) can tomatoes

1 medium onion, grated

1 carrot, grated

1/2 cup celery leaves

1 teaspoon sugar

3 whole cloves

1/4 teaspoon basil

2 cups medium white sauce

1/2 cup mild cheese, grated

salt and pepper

4 servings Change size or US/metric

Change to: servings US Metric

1 hour 5 minutes 30 min prep

]

Boil together for 25 minutes, the tomatoes, grated onions, carrots, chopped celery leaves, sugar, cloves and basil.

Force through a sieve.

Add the medium white sauce.

Add the grated cheese.

Salt& pepper to taste.

Place over heat to warm up.

Beat a few minutes with a hand beater.

French Canadian Tourte De Noël

The pastry for the tourte is very special, and different from the tourtiere type. It is rich, flaky, light and always flavored with savory.

2 to 3 pounds very lean pork, finely diced

4 small onions, chopped

4 cooked potatoes, diced

1 1/2 to 2 teaspoons sage

1 Tablespoon savory

1 Tablespoon salt

1/2 teaspoon pepper

2 Tablespoons butter

3 Tablespoons flour

Place the meat and onion in saucepan, with just enough water to barely cover the meat. Cover and simmer 1 hour. Add the cooked potatoes, sage, savory, salt and pepper. simmer together 20 minutes.

Make a ball of the butter and flour. Add to meat juice and cook until sauce is creamy. Taste for seasoning, then col. Pour into pastry lined baking dish and cover with a top crust (recipe follows). Bake at 400 F until golden brown. This tourte also freezes well.

Pastry:

4 Tablespoons butter

4 Tablespoons lard

1 egg, well beaten

1/4 teaspoon salt

1/2 teaspoon dry savory

2 cups all purpose flour

6 to 8 Tablespoons ice water

Cream together the butter and the lard. Stir in the eggs, salt and sage. Mix well and work in the flour with your hands. Sprinkle half the water on top and blend then add the rest of the water, enough to make the dough cling together. Do not overwork the pastry nor make it too wet. Roll out as thinly as possible on a floured board and line the bottom and sides of a round baking dish. Refrigerate until ready to use.

Authentic English Trifle

First, make a soft, rich custard: beat 4 egg yolks until light and pale yellow. Heat 2 cups light cream with 1/4 cup sugar and 1 tablespoon orange flower water or vanilla. Add beaten egg yolks, while beating very hard.

Then cook without boiling, stirring continuously until custard coat the spoon. Remove to a bowl. Cover and refrigerate until well chilled. Cut a two-layer sponge cake (that you bake or buy) into finger-length pieces.

Spread each one on one side with raspberry jam and quickly dip in 1/2 cup sherry. Place half these sponge fingers in the bottom of a deep cut-glass bowl. Cover with half the custard. Whip 2 cups cream. Sweeten with 1/2 cup icing sugar and vanilla to taste. Cover custard with half the whipped cream. Make a second layer on top of all this. Top with a dozen or so toasted almonds, standing them upright in the cream, add a few slivers of angelica or use small roses instead of almonds and angelica. Refrigerate at least 12 hours. This beautiful dessert never fails to create a sensation, yet is easy to prepare.

Source: The Best of Mme Jehane Benoit

Apple omelette

4 servings

2 apples

1 tbsp rum or lemon juice

4 tbsp fine granulated sugar

6 eggs

1 tbsp sugar

3 tbsp cold water

Peel and core apples and slice paper-thin (the thinness of the apples is important as they barely cook). Add the rum or lemon juice and sugar. Mix well and let stand until ready to use. Beat eggs with the sugar and cold water, then, add the apple mixture. Cook in the oven, covered or in a skillet, using a spatula and dish to turn the omelette. Must be cooked on both sides. To flame the omelette, sprinkle top with 2 tablespoons of sugar and pour 34 tablespoons of hot rum over it. Set the rum afire and keep pouring it over the flaming omelette until the fire dies out.

This spectacular dish is excellent for a brunch.

Honey Cinnamon Butter

Cream 1/4 cup butter and blend in 1/4 cup honey and

1/2 teaspoon cinnamon. Spread on hot toast.

Honey Butter Sauce

Heat until blended, 3/4 cup honey and 3 tablespoons

butter. Cool and add 1 teaspoon lemon juice and 1/4 teaspoon vanilla. Serve

with pancakes or waffles.

Honey Nut Sauce

Dissolve 1 tablespoon of instant coffee in 2 tablespoons

boiling water. Combine with 1 cup liquid honey and 1/4 cup toasted almonds.

Serve over ice cream.

Sugar Pudding

(Pouding au Sucre)

Serves 6

* Mme. Benoit, "In Québec in the spring this pudding is made with

soft maple sugar in the winter this is replaced by

dark brown sugar. The pudding is the top layer,

the bottom is a clear delicious syrup that is poured

over the pudding when served."

1/2 cup butter

4 cups bread cubes

1 tsp cinnamon

1/2 cup granulated sugar

grated rind of 1/2 an orange or lemon

2 cups scalded milk

2 eggs, beaten

1 cup maple sugar or dark brown sugar

3 Tbsp apple juice or water

Melt the butter until nutty brown. Place the bread

in a bowl, pour the melted butter on top and add

the cinnamon, the 1/2 cup sugar, and the grated rind.

Mix together thoroughly.

Place in the bottom of a thickly buttered pudding

dish the maple or brown sugar and the apple juice

or water.

Pour the bread mixture on top. Beat together the

eggs and hot milk and pour over the bread. Do not

mix. Place the dish in a pan of hot water. Bake in a

350° oven for 40-45 minutes. Serve hot or warm, plain

or with cream or ice cream.

Enjoying the Art of Canadian Cooking ,Mme Jehane Benoit

Berry Cobbler

1 qt fresh berries

1/2 cup sugar

A few drops of rosewater

1 cup cornmeal

1/4 cup sugar

1 tsp baking powder

1 tsp salt

1/2 cup sour milk or buttermilk

2 tbsp melted butter

1/4 cup Saskatchewan or Manitoba honey

1 tbsp melted butter juice of 1/2 a lemon

Clean the berries, place them in a 2qt. baking dish, sprinkle with sugar and rosewater.

Mix together the cornmeal, sugar, baking powder and salt. Quickly stir in the buttermilk and the melted butter (2 tbsp). Mix gently.

Drop this batter by tablespoons on top of the sweetened berries forming a design of rounds.

Mix together the honey, butter (1 tbsp) and lemon juice. Pour over the berries and biscuits. Bake in a 375 degree F oven 40 to 45 minutes. Serve tepid with rich cream.

Pickled Pumpkins

* Mme. Benoit, “Pumpkin makes an interesting sweet pickle, particularly good with tasty New Brunswick pork and poultry dishes or as a garnish for fruit salad”

5-6lbs.Pumpkin,pared

1 tablespoon cinnamon sticks, broken

1 pint of cider vinegar

I teaspoon whole cloves

3 lbs. sugar

2 pieces crystallized ginger

Cut the pumpkin into 1inch cubes. Combine the vinegar and sugar, bring to a boil and simmer until the sugar is dissolved. Place the cloves, cinnamon and ginger in a J-cloth and tie shut.

Add to the syrup and boil for 5 minutes.

Add the pumpkin and bring the mixture back to a fast boil.

Boil over low heat exactly 25 minutes, stirring often.

Remove the spice bag.

Put the pumpkin into sterilized jars, pour the vinegar syrup on top to completely cover and seal.

This yields 5 to 6 pints of pickles.

Store for 2 months before using.

Boiled Corn Pudding

4 c Chicken or fish broth

2 tbsp Butter

1 c Oatmeal

1/2 c All-purpose flour

2 tbsp Baking powder

1 tbsp Sugar

1 tsp Salt

1 can Corn niblet or lye corn

1 Egg

Milk

Bring the chicken or fish broth to boil with the butter. Stir together the

cornmeal, flour, baking powder, sugar and salt.

Stir together the undrained corn niblet or lye corn, egg and milk. Add all

at once to the flour mixture. Mix well. Pour by spoonfuls into the boiling

broth. Lower the heat. Cover and simmer 15 to 18 minutes. Uncover and serve

the thick pudding to replace potatoes.

Honey carrot custard

* Mme. Benoit, “ As a rule, few can guess what this intriguing dessert is made of. The color is beautiful and, if you would like a sauce with it, use a tart lemon sauce.”

4 Eggs

1/2 Cup Honey

1/4 tsp Salt

3 Cup Hot Milk

3/4 Cup Finely Grated Raw Carrots

2 Tbsp Sherry

Grated Peel Of 1 Orange

1/4 tsp Cinnamon

Beat the eggs with honey and salt until frothy and light, then stir in milk. Add carrots, sherry, orange peel, and blend well. Pour mixture into individual buttered custard cups and sprinkle each with a dash of cinnamon. Set cups in baking pan, then add water to pan until it is halfway up the cups. Bake at 325 degrees F for 45-60 minutes, or until custard is firm.

L'Encyclopédie de la Cuisine Canadienne, Jehane Benoit'

Pig feet stew

(Ragoût de pattes)

2 to 3 lbs of pig's feet, cut up

1 tsp salt

1/4 tsp pepper

1/4 tsp cinnamon

1/4 tsp ground cloves

1/2 cup water

1/8 tsp nutmeg

2 T fat

4 to 6 cups warm water

1 cup chopped onions, sautéed

4 T. browned flour

Mix together salt, cinnamon, cloves and nutmeg. Coat pig's feet with mixture.

Melt fat in Dutch oven. Brown meat until dark brown (this is the secret to a successful stew). When meat is well grilled, add warm water and onions. Cover and simmer until meat is tender, about 2 hours. Remove meat.

Mix together grilled flour and 1/2 cup water. Pour into broth, stir until sauce thickens.

To make browned flour: Spread a thin layer of flour in heavy pan and place over low heat or in oven (350° to 400° F). Stir occasionally until flour takes on an even tan color. Or you can find it at the supermarket.

Sweet Creamed Lobster Stew

* Mme. Benoit, “ This makes a delicious meal to serve in the garden, with a

basketful of hot buttered crackers, and followed by strawberries, thick

cream and maple sugar.”

2 one pound live lobsters or up to 3

3 tbsp butter

4 c milk

1/2 pt whipping cream

Steam the lobsters. Remove the meat from the shell. Cover and cool.

Melt the butter in an enamelled cast-iron saucepan or a flame-ware saucepan.

Add the lobster meat and simmer over low heat for a few minutes, add the

milk and stir most of the time until hot, add the cream and keep on

stirring. When hot, simmer for a few minutes, but do not boil. Cool. Cover

and refrigerate 12 to 24 hours before serving, to develop the full flavor

of the lobster. Reheat, without boiling, and, just before serving, season

to taste with salt and pepper.

L'Encyclopédie de la Cuisine Canadienne, Jehane Benoit

Turkey Tetrazzini

16 ounces spaghetti

1 1/2 cups celery, diced

1 cup green pepper, diced

1 large onion, thinly sliced

1/2 lb mushrooms, thinly sliced

3/4 cup butter or grease

1/4 cup flour

2 cups milk

1/2 lb grated cheese

2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon marjoram

1 1/2 to 2 cups cooked turkey

1/4 cup sherry

3/4 cup Parmesan cheese

Cook spaghetti according to the indications given on the box. Drain.

Cook celery, green pepper, onion and mushrooms in butter, until tender. Add milk. Cook and stir, over medium heat, until sauce is creamy.

Add grated cheese, salt, pepper, marjoram, turkey and the sherry. Cook over low heat until cheese is melted.

Pour sauce over cooked spaghetti. Mix well. Put in a pyrex dish. Sprinkle with Parmesan. Bake at 350° F for 20 to 25 minutes.

Raspberry Vinegar

4 to 8 quarts of raspberries, white or cider vinegar, 1 cup white sugar

per cup of juice.

Wash and crush berries in a glass or earthenware bowl pour enough

vinegar on top to cover the berries put a cloth on top and let stand 2

days in a cool place (do not refrigerate,) it will not spoil.

Strain the juice through a double thickness of cheesecloth measure and

add 1 cup sugar for each cup of juice. Place in sauce pan and boil 15

minutes, stirring until the sugar is disolved. Pour into sterilized

bottles seal and keep in a cool place.

To serve, put 2 to 4 tablespoons on top of ice cubes, fill glass with

soda water, stir and serve.

Yield 3 pints