Salmon pie is a variation on a classic Canadian Christmas meat pie from Quebec called a ‘tourtiere’. Fundamentally, tourtiere is a pie that contains meat and spices baked in a flaky crust. The meat is generally diced or ground, including any or all of pork, veal, beef or wild game. No matter what the meats used, or the presence or absence of potato, bold seasoning is the rule for all varieties. The four original spices used in the classic tourtiere are cinnamon, cloves, allspice and nutmeg. Like so many of these recipes that have been ‘handed down’ over generations, each family alters it to suit their taste.
The salmon pie version takes the same meat pie concept, but uses flaked, cooked salmon that is seasoned and mixed with mashed potatoes.
I thought it would be nice to have some salmon pie before we get into all that Christmas turkey. The lemon dill sauce is such a nice condiment to go with it.
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Canadian Salmon Pie
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Ingredients
Lemon Dill Béchamel Sauce
Ingredients
Lemon Dill Béchamel Sauce
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Instructions
Pastry
In a large bowl, combine flour & salt. Cut in butter until mixture is an even crumbly texture. Add cold water a Tbsp at a time & mix until dough comes together. Shape the dough into a disc, wrap & chill in the refrigerator. While pastry is chilling prepare filling.
Salmon Filling
Wash & peel potatoes. Cut into chunks & boil in a medium size pot of water until tender, about 12 minutes. Drain, mash & set aside.
Melt butter in a large skillet over medium heat. Add the onions & sauté until they are softened, about 5 minutes. Add 1/2 cup water, thyme & Old Bay seasoning to skillet.
Season the salmon fillet with salt & pepper & place it into the skillet skin side down. Spoon liquid & onions over salmon, cover the skillet & cook until the salmon is opaque, about 5 minutes. Turn off the heat & let salmon cool slightly.
Remove the skin & break salmon into pieces. Add the salmon, onions & poaching liquid to the mashed potatoes & mix to combine. Taste & adjust salt & pepper if needed. While the salmon pie is baking, make the dill béchamel sauce.
Lemon Dill Béchamel Sauce
Melt the butter in a small saucepan over medium heat. Add flour & whisk until smooth. Gradually add milk, stirring constantly. When sauce begins to thicken, add the lemon juice, dill and salt & pepper to taste. Simmer for 2 minutes. Keep warm until ready to serve.
Serving
Remove pie from oven & let it cool for at least 10 minutes before serving. Cut pie into wedges & drizzle with lemon dill sauce. Serve warm.
Soup season is officially here! This satisfying, hearty vegetable dumpling soup truly creates the perfect cozy vibes this winter.
The exact origin of vegetable dumpling soup is difficult to pinpoint, as dumplings and soups have been staples in many cultures for centuries. Dumplings themselves have a long history, with early versions appearing in China when a physician named Zhang Zhongjing created them to help villagers with frostbite.
Vegetable dumpling soup, as we know it today, likely evolved from these early dumpling recipes, with variations appearing in different cuisines around the world. Here are a few notable examples:
- Wonton Soup: A Chinese classic, wontons are typically filled with pork, shrimp or vegetables and served in a clear broth.
- Mandu-guk: A Korean soup featuring mandu (dumplings) filled with meat or vegetables, often served in a beef or anchovy broth.
- Tortellini in Brodo: An Italian dish where tortellini, small ring-shaped pasta filled with meat or cheese, are served in a rich broth.
- Xiaolongbao: Also known as soup dumplings, these Chinese dumplings are filled with pork and a gelatinous broth that turns into soup when steamed.
- Matzo Ball Soup: A traditional Jewish soup with matzo balls (dumplings made from matzo meal) served in a chicken broth.
This vegetable dumpling soup has soft, fluffy, biscuit-like dumplings made with a mixture of flour, baking powder, salt & olive oil. The baking powder in these dumplings is what gives them their lift and results in a light and fluffy texture. The dough is cooked in the flavorful simmering soup, resulting in little balls of deliciousness.
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Vegetable Dumpling Soup
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Instructions
Soup
Add all ingredients to a stock pot. Cover & simmer until the vegetables are tender, approximately 2 hours. Stir periodically during cooking time.
During the last ½ hour of the cooking time prepare dumpling dough.
Dumplings
In a small mixing bowl, combine flour, baking powder & salt with a spatula. Form a well in the middle of the dry mixture & add olive oil & warm water. Mix until dough forms into a sticky ball. Cover with a dish towel & set aside for about 10 minutes.
During the last 10 minutes of the soup’s cooking time carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
Ladle soup into serving bowls & top with dumplings. Serve hot.
Pears are the unsung heroes of autumn and winter! They might not get as much fanfare as apples or pumpkins, but they definitely deserve a moment in the spotlight. Pears and caramel are such a wonderful duo! Pears are naturally sweet, and caramel—well, it’s the golden champion of sweetness. The pear’s subtle sweetness balances out the intense caramel, creating a harmonious blend. They say opposites attract, right? Pears bring a touch of freshness and mildness, while caramel brings depth and complexity.
Pears are like the introverts of fruit—they’re quiet, unassuming and know how to make the most of fall and winter spices. Cinnamon, ginger, cardamom—they all work well.
These bars are like a dessert bar and fruit crisp all in one. Thinly sliced pears nestled between layers of soft brown sugar crust drizzled with caramel sauce, then more crumbly goodness sprinkled on top. What’s not to love!
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Salted Caramel Pear Crumble Bars
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Instructions
Preheat oven to 350 F. Line a 9 X 13-inch baking pan with parchment paper. Set aside.
Crust/Topping
Soften the butter in the microwave for about 20 seconds. Add brown sugar & mix until creamed. Add the flour, baking soda, cinnamon, cardamom, & salt. Mix until a crumbly dough forms. Set aside a cup full of the mixture for the topping. Press the rest of the mixture into prepared pan. Bake for 10-12 minutes.
Filling
Thinly slice the pears. Combine brown sugar, butter & milk in a saucepan over medium heat; bring to a boil. Lower heat & cook until thickened, about 3-4 minutes. Remove from heat.
When the crust is done baking, lay the pear slices over the crust in an even layer (overlapping if necessary). Pour the caramel over the pears, and sprinkle the reserved topping mixture over the top.
Baking
Bake for 22-25 minutes, until lightly golden brown. Remove from oven & sprinkle with more sea salt to taste. Let cool slightly before slicing & serving.
Recipe Notes
- These bars are best eaten the day they are baked as they do soften after they sit a while. Nevertheless, they are still good in a softer form.
In the beginning, there was kale. From it arose the others, cauliflower, Brussels sprouts, cabbage, broccoli, collard greens, mustard, kohlrabi, rutabaga, turnips and Bok choy.
Kale is an ancient vegetable that has been enjoyed by humans for centuries. It is thought to have originated in Asia Minor and was brought to Europe by traders and travelers. Kale was a popular crop in medieval times and was often grown in monastery gardens.
In the 18th century, kale became even more popular after it was introduced to North America. There are several different types of kale, each with its own unique flavor and texture. Curly kale is the most common type, and it has a slightly bitter taste. Tuscan kale is a bit sweeter and more tender than curly kale, while Russian kale is the most robust and flavorful of all the varieties.
Kale holds its texture well when cooked, and it can be steamed, stir-fried, roasted, or eaten raw. You can blend it into smoothies, roast it to make kale chips, wilt it into soup, mash it with potatoes or turn it into pesto. You may want to remove the middle rib by hand or with kitchen shears because it can be tough, fibrous and taste bitter.
North Americans know kale well, along with being eaten it is often used to adorn the self-service salad bars across the land, displacing other green adornments because of its resistance to wilting.
Brion & I enjoyed this cheesy kale and mushroom strata with some roasted sausage.
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Cheesy Kale & Mushroom Strata
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Ingredients
- 370 gm (about 7 cups) sourdough or country style bread cut into 1 1/2-inch pieces
- 250 gm cremini mushrooms, sliced 1/4-inch thick
- 2 Tbsp butter, divided
- 2 cloves garlic, minced
- salt & pepper
- 3 leeks, white & pale green parts only, halved lengthwise, sliced crosswise 1/4-inch thick
- 1 bunch curly kale, ribs & stems removed: leaves torn into 2-inch pieces
- 8 large eggs
- 2 Tbsp Dijon whole grain mustard
- 2 1/2 cups milk
- 160 gm Gruyere or Comte cheese, coarsely grated, divided
- 60 gm Parmesan, finely grated, divided
Ingredients
- 370 gm (about 7 cups) sourdough or country style bread cut into 1 1/2-inch pieces
- 250 gm cremini mushrooms, sliced 1/4-inch thick
- 2 Tbsp butter, divided
- 2 cloves garlic, minced
- salt & pepper
- 3 leeks, white & pale green parts only, halved lengthwise, sliced crosswise 1/4-inch thick
- 1 bunch curly kale, ribs & stems removed: leaves torn into 2-inch pieces
- 8 large eggs
- 2 Tbsp Dijon whole grain mustard
- 2 1/2 cups milk
- 160 gm Gruyere or Comte cheese, coarsely grated, divided
- 60 gm Parmesan, finely grated, divided
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Instructions
The day before, prepare the strata so it can refrigerate over night. Preheat the oven to 300ºF. Tear the bread into 1 1/2-inch pieces and spread them out over a large baking sheet. Bake the bread chunks in the oven for 8-10 minutes, stirring once half-way through, to partially dry the bread.
Meanwhile, slice the mushrooms, then add them to a large skillet with the butter, minced garlic, some salt and pepper. Sauté the mushrooms over medium heat until they release all their moisture and begin to brown (about 5-7 minutes).
Remove the cooked mushrooms from the skillet and add the kale & leeks along with a couple tablespoons of water (this helps the kale wilt). Sauté the leeks & kale with some salt & pepper (2-3 minutes).
Coat the inside of a 12 cup (10 x 10-inch) casserole dish with butter or non-stick spray. Layer half of the dry bread chunks in the bottom of the dish, then top with half of the mushrooms, half of the kale, and half of the Gruyere. Wiggle the ingredients down between the bread chunks a bit, then repeat all the layers a second time.
In a large bowl, whisk together the eggs, milk, Dijon and 1/4 tsp each salt & pepper. Pour the egg mixture over the prepared strata, making sure to drizzle over every surface of the strata, rather than just pouring in one spot. Sprinkle with parmesan cheese. Cover the strata and refrigerate for 8-24 hours.
The next day, allow the strata to sit at room temperature for 30 minutes. Preheat the oven to 350ºF. Bake the casserole for 50 minutes, or until the internal temperature reaches 160 F. and the top is deeply golden brown.
Let the strata rest for 10 minutes, then slice into six pieces and serve!
Fall is here and its pumpkin season! It’s like a pumpkin explosion in the stores this time of year with pumpkin spice latte, pumpkin spice candles, pumpkin spice Oreos, pumpkin spice M&Ms, pumpkin spice Ramen noodles, Doritos and so many others.
Unlike pumpkins, however, blueberries have a flavor that knows no season or food type. They pair well with just about anything, and pumpkins are no exception. Blueberries have just enough sweetness to complement pumpkin-y flavors and stay juicy during the baking process.
These pumpkin blueberry muffins make for an ideal autumn indulgence.
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Pumpkin Blueberry Muffins
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Instructions
Muffins
Preheat oven to 350 F. Line an 8 cup large muffin tin with parchment papers/cups
In a large bowl, whisk together 1 2/3 cups flour, baking soda, baking powder, salt, cinnamon & allspice. In a small bowl, combine pumpkin puree with milk.
In a large bowl, using an electric mixer, beat butter & brown sugar until creamy. Add egg; beat until fluffy.
Alternately add flour & pumpkin mixtures to butter mixture, stirring just until blended. Combine blueberries with 1 Tbsp flour in a small dish. Fold gently into mixture. Spoon batter carefully into prepared muffin cups.
Topping
In a small bowl, combine oats, flour, brown sugar, cinnamon & salt. Using a fork, cut in butter until mixture is crumbly. Add pepitas & combine. Divide evenly over muffin batter.
Baking
Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, cool in pan for a few minutes then remove to a rack to finish cooling. Store muffins in a covered container.
Recipe Notes
- If you would prefer smaller muffins, divide batter between 12 paper lined standard muffin cups. Bake for about 30-35 minutes or until a wooden pick inserted in center comes out clean.
Wine is not just a beverage with dinner, but can also be a key ingredient in dinner. Madeira wines are known for their versatility. Madeira perfectly complements all sorts of ingredients because of its vast range of wines. It not only adds flavors, but also dimension to the dishes. From soups to stews to desserts, it packs quite a punch and has an intense impact on the final product.
Madeira wine evolved on the island of the same name on the coast of Portugal. It presents different characteristics to all other types of fortified wine due to its specific winemaking process, since it is obtained by intentional heating, and characterized by a distinct ‘baked’ bouquet.
Madeira is classified according to several designations, including vintage, grapes used, and sweetness. There are a few variations on the production method, but Madeira must be oxidized and heated (a process called “maderization,” named after the wine). This makes for a fortified wine that can last for centuries.
Madeira has several taste profiles, but most will have flavors of caramel, walnut oil, peach, hazelnut, orange peel, and burnt sugar.
The first thing to check before cooking a Madeira based dish is what kind of wine does the dish require? It is always safe to use an average blended Madeira. Choose the safest- Finest or Rainwater type. These are packed with flavors and aromas and are typically inexpensive.
A good example is Sandeman Madeira Rainwater. It is light in body but full of flavor. It has a light amber color with golden highlights, as well as clean, nutty aromas. Its flavor is nutty and lightly complex, with a clean finish. This Madeira makes a wonderful accompaniment to a variety of foods and is also a fabulous cooking wine that can be used in various traditional dishes. ‘Rainwater Madeira’ was so named in the 18th century because it is as soft as rainwater and the color of straw, glistening after a shower of rain.
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Chicken Madeira
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Instructions
In a large saucepan melt 2 tablespoons of butter. Add 1 tablespoon of oil then add the mushrooms to the pan. Cook the mushrooms for about 5 minutes until they become soft.
Add the onions to the pan & cook them along with the mushrooms for about 2-3 minutes. Add garlic & parsley to the pan & sauté them for a minute or two. Then, transfer this mixture to a plate.
Slice the chicken breast in lengthwise strips. Season with garlic powder, Italian seasonings, paprika, salt & pepper.
In the saucepan, melt a tablespoon of butter. Add a tablespoon of oil as well & let the butter foam. Add the chicken breast to the pan & cook it on both sides for 3-4 minutes each until golden brown. When it is cooked, transfer it to the plate with the mushrooms.
In the same pan, pour in the Madeira wine & bring it to a boil. When it has reduced to almost half its volume, add the beef stock & boil it for about 10 minutes until only ¼ of the original volume remains.
Add the heavy cream to the pan & simmer it for 2-3 minutes until it thickens. Sprinkle a pinch of salt & pepper into the pan to add flavor & stir.
Return the cooked chicken to the pan along with the mushrooms. Top it with the shredded mozzarella cheese. Place the pan in the oven broiler and broil it for 2-3 minutes until the cheese has completely melted.
Remove the pan from the oven. Place chicken on a serving platter & garnish with some parsley. Nice served with mashed potatoes.
