User:Mathieugp/drafts/Cuisine of Quebec
From Wikipedia, the free encyclopedia
Quebec's traditional cuisine is today being rediscovered and is as rich and diverse as Quebec itself. The historical context of 'traditional' Quebec cuisine is from the fur trade period; thus many dishes have a high fat or lard content. This gives good energy in the middle of the cold winter.
Contents |
[edit] Food
[edit] Vegetables
- corn
- gourgane
- Fiddlehead fern
[edit] Fruits
[edit] Game
[edit] Freshwater fish
[edit] Sea food
[edit] Cheese
- cheddar
- cheese curds
- Oka
- Cantonnier
- Le Douanier
- Migneron de Charlevoix
- Mont Saint-Benoît
- Saint-paulin
[edit] Alcohols
[edit] Maple
[edit] Cooked meals
[edit] Entrée
[edit] Main course
- tourtière
- pâté chinois
- ragoût de boulettes
- ragoût de pattes
- rôti de porc
- maple ham
- baked beans
[edit] Dessert
- pouding chômeur
- bread pudding
- beaver tail
- St. Catherine's taffy
- Sugar pie
- pets de sœurs
- bûche de Noël
- sucre à la crème
[edit] Regional specialities
- Brome Lake Duck (Montérégie)
- Charlevoix Lamb (Québec)
- tourtière du Lac-St-Jean (Saguenay–Lac-Saint-Jean)
- Matane's shrimps (Bas-Saint-Laurent)
- cipaille (Bas-Saint-Laurent et Gaspésie)
- bagel (Montréal)
- gibelotte (Montérégie)
- smoked meat (Montréal)
[edit] Fast food
- poutine
- guédille
[edit] Traditional cuisine
Quebec is most famous for its meat pies (tourtières), pea soup, baked beans, cretons, ham dishes, stew of pig legs, maple desserts and St. Catherine's taffy.
The sugar season (temps des sucres) is one of the oldest of Quebec culinary traditions. During springtime, many Quebecers go to sugar shacks (cabanes à sucre) for a traditional meal that features eggs, baked beans, ham, oreilles de crisse, and bacon, which they then cover in maple syrup. Associated activities are a horse-drawn sleigh ride in the woods and sugar on snow (tire sur la neige) — boiled maple syrup dribbled over snow, which then hardens, and is eaten as a treat.
Many traditional dishes are intrinsic to holidays. Réveillon, the Christmas Eve (or New Year's Eve) feast, usually features items like a Yule log (bûche de Noël) and tourtière.
[edit] Contemporary cuisine
Contemporary Quebec cuisine is characterized by an innovative use of all things native to the land which are then prepared following all contemporary trends of the world.
Products of contemporary Quebec cuisine include poutine, Le Riopelle de l'Isle cheese, and whippet cookies. The Jewish community of Montreal has contributed Montreal-style bagels and smoked meat which is similar to pastrami.
[edit] References
- Mongrain-Dontigny, Micheline (2003) A Taste of Maple : History and Recipes, Saint-Irénée: Éditions La Bonne recette, 127 pages ISBN 2-9804058-9-2
- Couillard, Suzette and Normand, Roseline (2002) Best Quebec Recipes of Bygone Days , L'Islet: Éditions Suzette Couillard, 367 pages ISBN 2-920368-06-0
- Armstrong, Julian (2001) A Taste of Quebec. Second Edition, Toronto: Macmillan, 214 pages ISBN 1-55335-005-7
- Mongrain-Dontigny, Micheline (1995) Traditional Quebec Cooking : A Treasure of Heirloom Recipes, La Tuque : Éditions La Bonne recette, 156 pages ISBN 2-9804058-2-5
[edit] External links
- Quebec is Cooking!
- The Worldwide Gourmet presents the flavors of Quebec
- Traditional Québec Cuisine
- Do More With Maple!
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