FRENCH CANADIAN RAGOûT DE BOULETTES (MEATBALL STEW)
The French Canadian Ragoût de Boulettes or Meatball Stew Recipe is a French Canadian traditional meal that you definitely have to make for Christmas!
Provided by Lyne
Categories Recipes
Time 2h15m
Number Of Ingredients 16
Steps:
- 1. Grind all three meats together in a food processor.
- 2. Place meat into a big bowl.
- 3. Add onion, parsley, ginger, cinnamon, ground cloves, dry mustard, and pepper.
- 4. In a small bowl, put the bread and milk together.
- 5. Blend together well with a spoon or your hands.
- 6. Add the bread mixture to the meat mixture.
- 7. Mix well with a spoon or your hands.
- 8. Shape and roll mixture into meatballs.
- 9. Heat 2 tbs of vegetable oil in a large skillet or saucepan over low heat.
- 10. Add about 25 meatballs to a large skillet or saucepan and cook until meatballs are cooked throughout and no longer pink, flipping a few times to cook evenly, about 12 to 15 minutes, depending on thickness. Repeat until they are all cooked.
- 11. Remove fat from skillet. Add 2 cups of warm water. Cover and cook at low heat for 30 minutes. Stir occasionally.
- 12. In a jar (Mason), add the warm cup of water and the browned flour. Close lid and shake or simply mix with a spoon until it's mixed.
- 13. Pour in the stew, stir regularly until the gravy has thicken (at least 15-30 minutes). If you find the gravy is not thick enough, add 4 more tablespoon of brown flour with 1/2 cup of warm water. Repeat as necessary.
- Enjoy!
Nutrition Facts : Calories 142 kcal, Carbohydrate 6 g, Protein 6 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 23 mg, Sodium 58 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
FRENCH CANADIAN RAGOUT
This recipe comes from my mother. She came from Quebec and if you want different, here it is. She use to make it to us in the winter. I know, PORK HOCKS yeck; but try it, it's something new and great! Now, my wife makes it and its just as great! Thanks hon!
Provided by Ray G
Categories Weeknight
Time 3h
Yield 4 people, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot, boil hocks and all all spices.
- Boil till all the meat is easily taken off the bones.
- Remove all meat and eliminate the fat and whatever you dont want to eat from the hocks, this should take 1 to 1 and a half hours.
- Discard bones and unwanted matter.
- Set aside.
- Stain liquid and hold till later.
- In a fry pan, brown dry flour till it starts smelling great and turns lightly beige (dont let the flour burn) Add liquid to flour stirring constantly till you get a good constistency. Your call.
- Pour everything in your large pot and cook till your potatoes are done adding more spices or water for your taste.
- If anything it makes for great glue in the morning. Joking aside its a great winters rib sticking meal. Try it its delicious. MERCI.
Nutrition Facts : Calories 268.2, Fat 0.6, SaturatedFat 0.1, Sodium 304.5, Carbohydrate 58, Fiber 4.6, Sugar 2.2, Protein 7.3
FRENCH CANADIAN "RAGOûT DE PATTES DE COCHON" (STEWED PIG'S FEET) RECIPE
The Ragoût de Pattes de Cochon (Stewed Pig's Feet) is a classic French Canadian meal served as a side dish with a turkey for Christmas dinner.
Provided by Lyne
Categories Recipes
Time 3h30m
Number Of Ingredients 12
Steps:
- Take the pork's feet and cut the skin from top to bottom with a kitchen scissor. Remove the meat from the feet with a knife and put in a medium bowl.
- Add salt, cinnamon, ground cloves and nutmeg, and mix.
- In a large saucepan over medium heat add oil. When oil is hot, add pork feet mixture, and cook until they meat is a dark brown colour.
- In a skillet at medium heat, add 1 tbs of vegetable oil. When oil is hot, add 1 cup of onions and cook until they are grilled- slightly brown.
- When the meat is nicely grilled, add the lukewarm water and roasted onions.
- Cover and let cook at low for about 2 hours.
- In a jar (Mason), add 1 cup of water and the browned flour. Close lid and shake until it's mixed.
- Pour in the stew, stir regularly until the gravy has thicken (15 -30 minutes). If you find the gravy is not thick enough, add 4 more tablespoon of brown flour with 1/2 cup of warm water. Repeat as necessary.
Nutrition Facts : Calories 564 kcal, Carbohydrate 10 g, Protein 44 g, Fat 37 g, SaturatedFat 15 g, Cholesterol 165 mg, Sodium 767 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 20 g, ServingSize 1 serving
FRENCH CANADIAN RAGOUT (FRICOT)
This is another must dish for French Canadian families at Christmas time. In the old days, when country people had to work outside in the cold Canadian winters and needed an extra inch (or two) of fat to keep warm, they didn't bother defatting the dish. They would eat the pork with skin and fat. I don't recommend doing this unless you need to put on a lot of weight. This dish should be made ahead of time. It freezes very well and is better reheated.
Provided by Olha7397
Categories Canadian
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- HOME MADE BROWNED FLOUR: Turn oven on to broil.
- In a large skillet put about 3 cups of all purpose flour.
- Place in the oven on the middle rack.
- Let the flour brown for about 5-6 minutes.
- Remove and stir well.
- Repeat, mixing every 5-6 minutes.
- Be careful not to burn.
- This may require 4-6 times.
- Brown and mix until flour is a nice light caramel colour.
- In a large pot put the pork pieces, the studded onion, bay leaves, salt and pepper.
- Cover with water about two inches above.
- Bring to boil.
- Reduce heat and simmer for 2 to 2 1/2 hour.
- The meat should be well done.
- Remove the meat and let cool so you can handle it.
- Remove the skin and most of the fat, leaving the meat in chunks.
- Refrigerate.
- Meanwhile let the broth cool overnight so the fat comes to the top and congeals so it can be removed.
- FOR THE MEATBALLS: Mix all the other ingredients, (except browned flour) in a bowl.
- Mix well and form meatballs about one inch in diameter.
- Cover a baking pan with foil and cook the meatballs in a 350°F oven for approx 15 minutes.
- Refrigerate.
- The next day put the reserved pork meat in the pot and pour enough of the degreased broth to cover by about 3 inches.
- Bring to a light boil.
- Meanwhile, Mix the flour with cold water a bit at a time until you get a medium thick paste.
- Pour one large spoonful at a time in the broth and let simmer a few minutes.
- Repeat until the sauce is thickened to your taste (not too thick).
- Add the meatballs and cook another 7-10 minutes.
- Serve with boiled or mashed potatoes.
- If you want to be traditional, also serve with the tourtiere.
Nutrition Facts : Calories 835.3, Fat 42.8, SaturatedFat 16, Cholesterol 236.7, Sodium 555, Carbohydrate 49.9, Fiber 2.8, Sugar 3.6, Protein 58.4
SUGAR PIE - FRENCH CANADIAN COOKING
French Canadian sugar pie - delicious, decadent, but also incredibly easy to make. You might already have the ingredients in your pantry.
Provided by Marie Beausoleil
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Mix sugar and molasses together. Mix in milk, then beat in eggs, melted butter and flour.
- Divide between two uncooked pie crusts that have been dusted with flour.
- Place the pies on cookie sheets in case they bubble over (although they shouldn't unless you put all the filling in one crust.) Bake at 400F for about half an hour.
- Let cool completely before eating.
Nutrition Facts : Calories 378 calories, Sugar 38, Sodium 153, SaturatedFat 8, Carbohydrate 53, Protein 3, Cholesterol 59
FRENCH CANADIAN MEATBALL STEW
This is a traditional meal in the homes of the French Canadians that will leave your home smelling of warm spices and your belly full.
Provided by Nancy Carreiro
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
- Roast the flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove the flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool.
- Melt butter in a large, heavy pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Transfer the onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir the spice mix into the onion. Place ground pork, parsley, egg, and bread crumbs into the bowl, and mix to combine thoroughly. Form the meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour.
- Pour the chicken broth into the pot, bring to a boil over medium heat, and carefully drop in the meatballs, a few at a time, stirring to keep them from sticking on the bottom. Drop in the bay leaf. Simmer the meatballs for 20 minutes; mix in the potatoes, and simmer until potatoes are tender and the broth has reduced, an additional 20 minutes. Transfer the meatballs into a bowl with a slotted spoon.
- Remove and discard bay leaf. Mix remaining roasted flour with cold water in a cup, and gradually whisk the flour mixture into the simmering broth to thicken. Bring the gravy to a full boil, and cook, stirring constantly, until the gravy thickens, about 5 minutes. Return the meatballs to the stew, and serve.
Nutrition Facts : Calories 445.3 calories, Carbohydrate 35.6 g, Cholesterol 107.5 mg, Fat 20.9 g, Fiber 3.7 g, Protein 27.9 g, SaturatedFat 8.6 g, Sodium 230.2 mg, Sugar 2.9 g
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