Canadian | Saveur

Nova Scotian Griddled Fish Cakes

Valerie Mansour — Mon, 18 Mar 2019 22:26:59 +0000

Hannah Whitaker

Haddock is often used for these Canadian fish cakes, though any firm white fish will do. This recipe, which has been adapted from Nova Scotia Cookery, Then and Now, creates tender cakes with golden edges. If you like, the mixture may be shaped into patties a day ahead of time and refrigerated, but for the best texture don’t roll the cakes in bread crumbs until just before frying. Green tomato chow-chow is an excellent accompaniment; find the recipe here.

This recipe is featured in “The Underexplored Roots of Black Cooking in Nova Scotia.”

Yield: 8

Time: 1 hour 40 minutes

1 small Yukon Gold potato (5 oz.), peeled
2 lb. firm white fish fillets (haddock, cod, or hake)
1 ¹⁄₂ cup bread crumbs
¹⁄₄ cup finely chopped parsley
¹⁄₄ cup finely chopped scallion
¹⁄₄ cup sour cream
¹⁄₄ tsp. cayenne pepper
Fresh lemon juice
Kosher salt
Freshly ground black pepper
1 cup extra-virgin olive oil
Green tomato chow-chow, for serving (optional)

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
To a small pot, add the potato and enough cold water to cover; bring to a boil over high heat and cook until the potato is tender when pierced with a knife, 13–15 minutes. Drain, and let cool. When the potato is cool enough to touch, coarsely mash with a fork and set aside.
Meanwhile, cook the fish: Set the fillets on the baking sheet, transfer to the oven, and roast until the fish flakes easily, about 15 minutes.
Pour the bread crumbs onto a plate and set aside. Remove the fish from the oven and cool slightly. In a large bowl, break the fish into chunks. Add the mashed potato, parsley, scallion, sour cream, and cayenne; mix well, then season to taste with fresh lemon juice, kosher salt, and black pepper. Form the mixture into eight patties, then roll each in bread crumbs.
Line a platter with paper towels and set by the stove. To a heavy skillet over medium-high heat, add the oil. Once hot, add the fish cakes in batches and cook, turning once, until golden brown and heated through, 3–4 minutes per side. Transfer the cakes to the platter and serve hot, with green tomato chow-chow, if desired.

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Mussels with Pale Ale and Spicy Aïoli

Eli Sussman — Mon, 18 Mar 2019 22:50:11 +0000

Photography by Matt Taylor-Gross

While we highly recommend sourcing Montauk Brewing Co.‘s Driftwood Ale, any English-style pale ale will work for these herb-infused steamed mussles from Eli Sussman. Don’t forget plenty of crusty bread—as anyone who loves mussels will tell you, the best part of enjoying the dish is sopping up the heady, aromatic jus that collects at the bottom of the bowl.

Featured in: “Dispatches from Montauk: Discovering New York’s Easternmost Brewery.”

Yield: serves 4

Time: 25 minutes

¼ cups mayonnaise
5 tbsp. fresh lemon juice, divided
2 tsp. kosher salt, divided
1 tsp. cayenne pepper
1 tsp. Spanish paprika (pimentón)
½ tsp. freshly ground black pepper
2 tbsp. olive oil
2 shallots, thinly sliced
2 cloves garlic, thinly sliced
1 cup pale ale
1½ tbsp. Dijon mustard
2 lb. mussels, scrubbed and debearded
½ cups finely chopped parsley
½ cups tarragon leaves
Grilled or crusty bread

Instructions

In a small bowl, whisk together the mayonnaise with 1 tablespoon of the lemon juice, 1 teaspoon of the salt, and the cayenne, paprika, and black pepper. Cover and refrigerate.
To a large Dutch oven set over medium-high heat, add the olive oil, shallots, and garlic, and cook, stirring frequently, until the aromatics soften and begin to brown, about 6 minutes. Add the ale, bring to a boil, then stir in the mustard and remaining lemon juice and salt. Add the mussels, cover, and cook, undisturbed, until the shells open, about 5 minutes. Remove from heat and discard any mussels that remain shut. Garnish with the parsley and tarragon and serve with grilled or crusty bread for dipping, passing the reserved aïoli on the side.

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Cast-Iron Squash Pudding

David McMillan & Frédéric Morin — Mon, 18 Mar 2019 22:24:01 +0000

Photography by Christina Holmes

This cakelike pudding from Frédéric Morin and David McMillan, co-owners of Montreal’s Joe Beef, rides the line between side dish and dessert. For an easy caramel sauce and squash topping, double or triple the quantities of delicata and granulated sugar; if you want to emphasize this dish’s savory nature, skip the caramel for grated cheddar when serving.

Featured in: “The Joe Beef Guide to Open-Fire Feasting.”

Yield: serves 8-10

Time: 1 hour 55 minutes

1 lb. butternut squash, peeled and cut into 1-in. chunks
3 cups whole milk
One 1-lb. delicata squash
¹⁄₂ cup granulated sugar
2¼ cups all-purpose flour
2 tsp. baking powder
¾ tsp. kosher salt
½ tsp. ground ginger
¼ tsp. ground nutmeg
4 tbsp. unsalted butter, softened, plus more for greasing
½ cups turbinado sugar
½ cups maple syrup, preferably grade B
3 large eggs
3 tbsp. apple cider

Instructions

To a 10-inch cast-iron skillet set over medium-high heat, add the butternut squash and milk. When the liquid begins to boil, turn the heat to medium-low and cook until soft, about 10 minutes. Drain the squash (discard the milk), then whisk it into a purée. Scrape the purée into a small bowl and set aside. Clean the skillet and return it to the stove.
Wash the delicata squash, cut it in half lengthwise, and discard the seeds, then slice it into ½-inch half-moons. To the empty skillet, add the sugar and ½ cup of water. Turn the heat to medium-high and cook, stirring occasionally, until the mixture begins to boil and is starting to brown, about 6 minutes. Stir in ¼ cup of water (the mixture will bubble vigorously), then arrange the delicata squash atop the caramel in one tight layer (reserve any pieces that don’t fit for another use). Cook the squash in the caramel, turning once and adding water by the ¼ cup if the pan looks dry, until tender and browned on both sides, 16–20 minutes. Lightly press the squash into a single layer, grease the sides of the pan with butter, and set aside.
Position a rack in the center of the oven and preheat to 350°F. Into a medium bowl, sift the flour, baking powder, salt, ginger, and nutmeg, and whisk to combine. In the bowl of a mixer fitted with the paddle attachment, beat the butter and turbinado sugar on medium-high until combined, about 1 minute. Beat in the maple syrup, followed by the eggs one by one, scraping down the bowl after each addition. Beat in the cider and squash purée, then add the flour mixture and beat on low speed until just combined.
Pour the batter over the squash, spreading it to the edge of the skillet. Bake until deep golden and a toothpick inserted in the center comes out clean, 40–45 minutes. Run the tip of a knife around the rim of the skillet, then carefully invert the pudding onto a large plate. Serve warm or at room temperature.

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Bacon-Beer Mussels with Fire Toast

Michael Smith — Tue, 31 Aug 2021 21:09:32 +0000

Photography by AL DOUGLAS

This campfire favorite is a spectacular way to show how tasty (and easy to cook) mussels are. Prince Edward Island is blessed with a thriving cultured-mussel fishery. Since this particular shellfish travels so well, about 99 percent of them head off-island, some no doubt to a store near you. Guests at the Inn at Bay Fortune enjoy the mussels that stay behind in big batches meant to be shared. Sop up the savory broth like they do, with delicious rustic bread transformed by fire-toasting. At the inn, chef Michael Smith steams these mussels in cast-iron cauldrons over a live fire, but the results are equally good over any heat source.

This recipe is adapted from Farm, Fire & Feast: Recipes from the Inn at Bay Fortune by Michael Smith. Copyright © 2021 Michael Smith. Photography by Al Douglas. Published by Penguin Canada®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Featured in: “This Canadian Chef’s Coastal Cooking Perfectly Distills Late Summer Flavor.”

Time: 40 minutes

Ingredients

For the mussels:

4–6 thick bacon slices, cut crosswise into thin strips
1 large yellow onion, finely chopped
10 garlic cloves, thinly sliced
One 12-oz. bottle of your favorite beer or a large glass of red or white wine
A few sprigs fresh thyme, rosemary, tarragon, or oregano
1 tsp. hot sauce
5 lb. fresh mussels, rinsed well and beards removed
A handful of fresh chives or a few green onions, thinly sliced

For the fire toast:

1 loaf of your favorite rustic bread, cut into thick slices
¼ cups extra-virgin olive oil
1-2 garlic cloves, peeled

Instructions

Cook the mussels: Build and tend an aromatic fire in your backyard, or preheat a grill to cook with medium-high heat. (Alternatively, use your indoor stove.)
To a large pot over medium-high heat, add the bacon and a splash of water and cook, stirring frequently, until sizzling, brown, and crispy, 3–5 minutes. Add the onion and garlic and continue cooking, stirring occasionally, just until sizzling and fragrant, 2–4 minutes more. Add the beer, thyme, and hot sauce followed by the mussels. Cover tightly and steam until the mussels open their shells and release their rich, fragrant broth, about 10 minutes. Discard any mussels that did not open.
Meanwhile, make the fire toast: Lightly brush both sides of the bread slices with the olive oil and grill, turning once or twice, until lightly charred all over, 2–3 minutes per side. Firmly rub the surface with a whole garlic clove.
To serve, transfer the mussels and their broth to a deep serving platter. Sprinkle with chives and serve with fire toast on the side.

The post Bacon-Beer Mussels with Fire Toast appeared first on Saveur.

Ember-Roasted Oysters with Love Butter

Michael Smith — Tue, 31 Aug 2021 21:09:45 +0000

Al Douglas

Oysters are always the life of the party. To heat up an extra-special occasion, Canadian chef Michael Smith coaxes a hot wood fire into a warm bed of coals, then roasts local Prince Edward Island oysters directly in the embers. Lovage—a bright green, celery-like herb with sweet anise notes—is a striking addition to the “Love Butter” he adds to the simmering shellfish. If unavailable, substitute scallion greens, fresh tarragon, dill, or even parsley.

Featured in: “This Canadian Chef’s Coastal Cooking Perfectly Distills Late Summer Flavor.”

Time: 40 minutes

Ingredients

For the mussels:

4–6 thick bacon slices, cut crosswise into thin strips
1 large yellow onion, finely chopped
10 garlic cloves, thinly sliced
One 12-oz. bottle of your favorite beer or a large glass of red or white wine
A few sprigs fresh thyme, rosemary, tarragon, or oregano
1 tsp. hot sauce
5 lb. fresh mussels, rinsed well and beards removed
A handful of fresh chives or a few green onions, thinly sliced

For the fire toast:

1 loaf of your favorite rustic bread, cut into thick slices
¼ cups extra-virgin olive oil
1-2 garlic cloves, peeled

Instructions

Cook the mussels: Build and tend an aromatic fire in your backyard, or preheat a grill to cook with medium-high heat. (Alternatively, use your indoor stove.)
To a large pot over medium-high heat, add the bacon and a splash of water and cook, stirring frequently, until sizzling, brown, and crispy, 3–5 minutes. Add the onion and garlic and continue cooking, stirring occasionally, just until sizzling and fragrant, 2–4 minutes more. Add the beer, thyme, and hot sauce followed by the mussels. Cover tightly and steam until the mussels open their shells and release their rich, fragrant broth, about 10 minutes. Discard any mussels that did not open.
Meanwhile, make the fire toast: Lightly brush both sides of the bread slices with the olive oil and grill, turning once or twice, until lightly charred all over, 2–3 minutes per side. Firmly rub the surface with a whole garlic clove.
To serve, transfer the mussels and their broth to a deep serving platter. Sprinkle with chives and serve with fire toast on the side.

*A Safety Note:
What could go wrong? Exploding shells! Forgotten in the fire by a distracted cook. A thicker oyster shell left for too long in a hot bed of coals will eventually dry out and may crack or explode. It’s not particularly dangerous, but it is sudden and surprising, and easily avoided by not overcooking the oysters.

The post Ember-Roasted Oysters with Love Butter appeared first on Saveur.

Seawater-Poached Beach Lobster with Lemon Brown Butter

Michael Smith — Tue, 31 Aug 2021 21:09:12 +0000

Photography by Al Douglas

There are many ways to enjoy lobster on Prince Edward Island—from the sea-splashed back deck of the boat that caught it to the crisp white tables of fine-dining restaurants. At the FireWorks Feast at The Inn at Bay Fortune chef Michael Smith and his cooks often poach the crustaceans restaurant-style—just enough to firm and release the near-raw meat from the shell before adding various creative flavors and flourishes to finish. It’s very labor intensive, so when Smith and his cooks take a day off from the crowds and head for the local beach, this is their favorite way to enjoy lobster: simply poached in fresh seawater, and served with lots of butter. And not just melted butter, but brown butter! They’re cooks, after all, and they know a few secrets. You will too after you share a lobster with someone you love on an uncrowded beach (easy to find on Prince Edward Island) on a cerulean-blue summer day. Just don’t forget to pack the beverages. If you happen to find yourself far from the seashore, this cooking method also works well on the stovetop.

Featured in: “This Canadian Chef’s Coastal Cooking Perfectly Distills Late Summer Flavor.”

Time: 40 minutes

Ingredients

For the mussels:

4–6 thick bacon slices, cut crosswise into thin strips
1 large yellow onion, finely chopped
10 garlic cloves, thinly sliced
One 12-oz. bottle of your favorite beer or a large glass of red or white wine
A few sprigs fresh thyme, rosemary, tarragon, or oregano
1 tsp. hot sauce
5 lb. fresh mussels, rinsed well and beards removed
A handful of fresh chives or a few green onions, thinly sliced

For the fire toast:

1 loaf of your favorite rustic bread, cut into thick slices
¼ cups extra-virgin olive oil
1-2 garlic cloves, peeled

Instructions

Cook the mussels: Build and tend an aromatic fire in your backyard, or preheat a grill to cook with medium-high heat. (Alternatively, use your indoor stove.)
To a large pot over medium-high heat, add the bacon and a splash of water and cook, stirring frequently, until sizzling, brown, and crispy, 3–5 minutes. Add the onion and garlic and continue cooking, stirring occasionally, just until sizzling and fragrant, 2–4 minutes more. Add the beer, thyme, and hot sauce followed by the mussels. Cover tightly and steam until the mussels open their shells and release their rich, fragrant broth, about 10 minutes. Discard any mussels that did not open.
Meanwhile, make the fire toast: Lightly brush both sides of the bread slices with the olive oil and grill, turning once or twice, until lightly charred all over, 2–3 minutes per side. Firmly rub the surface with a whole garlic clove.
To serve, transfer the mussels and their broth to a deep serving platter. Sprinkle with chives and serve with fire toast on the side.

The post Seawater-Poached Beach Lobster with Lemon Brown Butter appeared first on Saveur.

Green Tomato Chow Chow

Florence Jackson — Sat, 21 Aug 2021 01:57:00 +0000

Belle Morizio

This tangy relish from Nova Scotia native Florence Jackson makes use of shoulder-season produce. Serve it alongside meat and fish dishes to add a bright note of sweetness. While chow chow can be used immediately, consider making it ahead or canning a few jars as its flavor improves with time. If you still have tomatoes left from the harvest, be sure to check out all of our tomato recipes.

Featured in: “The Underexplored Roots of Black Cooking in Nova Scotia.”

What You Will Need

Yield: makes 2 Cups

Time: 7 hours 10 minutes

1 ¹⁄₄ lb. green (unripened) tomatoes, cored and finely chopped (3 cups)
¹⁄₃ lb. yellow onion, finely chopped (1 cup)
¹⁄₄ cup finely chopped green or red bell pepper
1 tbsp. kosher salt
¹⁄₄ tsp. brown mustard seed
¹⁄₄ tsp. coriander seeds
3 allspice berries
3 black peppercorns
1 bay leaf
1 whole clove
¹⁄₂ small cinnamon stick
Pinch ground cardamom
Pinch powdered ginger
²⁄₃ cup white vinegar
2 tbsp. light brown sugar
3 tbsp. sugar

Instructions

In a large bowl, combine the tomatoes, onion, bell pepper, and salt. Cover the bowl with a plate and let stand at room temperature for at least 6 hours, and up to overnight.
Set a fine mesh strainer over the sink and drain the tomato mixture, gently pressing to extract as much liquid as possible. Discard the liquid.
In a small bowl, combine the mustard seeds, coriander, allspice berries, black peppercorns, bay leaf, clove, cinnamon stick, cardamom, and ginger. Transfer the mixture to a sachet made from a double layer of cheesecloth, and tie to seal.
Transfer the tomato mixture to a medium pot. Add the vinegar, sugars, and the spice sachet, and bring to a boil over medium heat. Lower the heat to maintain a gentle simmer, then cook, stirring occasionally, until the chow-chow has reduced to a fragrant, dry relish, 40–50 minutes. Chill, then serve immediately, or refrigerate in a covered jar for up to one month.

The post Green Tomato Chow Chow appeared first on Saveur.

Poutine (French Fries with Gravy and Cheese Curds)

SAVEUR Editors — Wed, 22 Apr 2020 14:07:11 +0000

Maxime Iattoni

Montreal’s gastronomic achievements may have reached dizzying heights, but the province of Quebec will forever be known as the place where poutine fries began. An unabashedly hearty mixture of French-fried potatoes, beef gravy, and squeaky-fresh cheese curds, this Canadian french fries dish (similar to New Jersey’s “disco fries”) is the ultimate late-night party snack.

Our poutine recipe comes from former Saveur Test Kitchen assistant, and Toronto native, Anne-Marie White, whose addition of green peppercorns and Worcestershire sauce brings a layer of spicy depth to the gravy.

Get seasonal recipes, methods and techniques sent right to your inbox—sign up here to receive Saveur newsletters. And don’t forget to follow us on Instagram at @SaveurMag.

Equipment

Yield: serves 4-6

Time: 3 hours 45 minutes

4 lb. russet potatoes, skin-on, washed and dried
4 Tbsp. unsalted butter
¹⁄₄ cup flour
1 shallot, minced
1 clove garlic, minced
4 cups beef stock
2 Tbsp. ketchup
1 Tbsp. cider vinegar
1 Tbsp. whole green peppercorns
¹⁄₂ tsp. Worcestershire sauce
Kosher salt and freshly ground black pepper
Canola oil, for frying
2 cups cheddar cheese curds

Instructions

Cut potatoes into lengths of about 1⁄4″ x 1⁄4″ x 4″. Place in a large bowl, cover with cold water, and refrigerate for about 2 hours.
Meanwhile, heat butter in a 2-qt. saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add shallot and garlic, and cook, until soft, about 2 minutes. Add stock, ketchup, vinegar, peppercorns, Worcestershire, and salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Remove from heat, and keep gravy warm.
Pour oil to a depth of 3″ in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 325°. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes.
Drain on paper towels, and let cool for 20 minutes. Increase temperature to medium-high, and heat oil until it reads 375°. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2 minutes. Transfer fries to paper towels to drain briefly, and then divide among serving bowls. Pour gravy over each serving of fries, and top with cheese curds; serve immediately.

See all 150 classic recipes featured in our 150th issue »

The post Poutine (French Fries with Gravy and Cheese Curds) appeared first on Saveur.

Quebecois-Style Mixed Meat Pie (Cipaille)

Organic — Mon, 18 Mar 2019 22:20:41 +0000

You'll need a deep, oven-safe dish to bake a proper cipaille. We scored this vintage Le Creuset cassoulet dish on eBay, but any tall casserole will get the job done. Look for one with handles or a wide lip to easily transport the heavy pie from oven to table. Grant Cornett

The exposed marrow bone isn’t just carnivore bravado: It’s also a chimney that allows steam to escape past the pastry from the juicy filling within. Grant Cornett

From the coastal town of Gaspé and Quebec’s Lower North Shore, this generous pie is typically filled with a combination of viandes des bois (meat from the woods) and viandes de boucherie (meat from the butcher). Adapted from Au Pied de Cochon La Cabane d’à Côté, in St. Benoît de Mirabel, this recipe includes a marrow bone to release steam during cooking and to enrich the filling. Use meats available in your area, focusing on tougher, bone-in braising cuts and a mix of both lean and fatty pieces.

Featured in: How To Make the Meat-Filled Canadian Pie of Your Dreams »

What You Will Need

Yield: serves 8

Time: 17 hours

Ingredients

For the crust:

4 ¹⁄₂ cups all-purpose flour
2 tbsp. sugar
2 tsp. kosher salt
3 sticks 12 oz.) cold, unsalted butter, cut into small cubes

For the pie:

12 oz. bone-in rabbit, cut into serving-size pieces
11 oz. unsmoked, salted pork belly (such as pancetta or ventrèche), cut into 1-inch cubes, poached for 5 minutes in simmering water, then drained
9 oz. veal, venison, or moose stew meat (such as boneless shoulder, collar, or neck), cut into 1½-inch pieces
8 oz. lamb shank, cut across the bone by your butcher into 1½-inch pieces
2 Cornish hen legs (6 oz.), skin on
2 duck legs (1 lb. 8 oz.), skin on, excess fat removed, thighs and drumsticks separated
1 ¹⁄₂ medium white onions, sliced ¼ inch thick (3 cups)
¹⁄₄ cup minced fresh garlic (from 1 medium head)
2 tbsp. plus 2 tsp. dried savory, divided
2 ¹⁄₂ tsp. ground cinnamon, divided
2 ¹⁄₂ tsp. ground clove, divided
Kosher salt and freshly ground black pepper
1 cup dry white wine
Butter, for greasing the pan
3 medium russet potatoes (1 lb. 2 oz.), peeled and cut into 1-inch cubes
3 ¹⁄₂ cups chicken stock
2 large egg yolks
1 tbsp. heavy cream
1 beef marrow bone (1½ lb.), about 9 inches long, soaked in cold water in the fridge for 5 hours

Instructions

Make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, and salt. Add the cold butter, and mix on medium-low speed until the butter has broken down into pea-size crumbles. Turn down the mixer to low speed and drizzle in ¾ cup very cold water; continue mixing until the dough just comes together.
Turn out the dough and separate out one-third from the rest; press the 2 resulting uneven pieces of dough into 1-inch-thick disks. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour or overnight.
In a large bowl, combine the rabbit, pork belly, stew meat, lamb, hen legs, duck legs, onions, and garlic. Add half each of the savory, cinnamon, and clove, and season with salt to taste. (For homemade stock, use about 1 tablespoon kosher salt and 1 teaspoon black pepper; use less for store-bought stock depending on its salt level.) Add the wine and mix well to coat the meat evenly with the marinade. Cover and refrigerate at least 8 hours, or overnight.
About 8 hours before you plan to serve the cipaille, assemble the pie. Retrieve the dough and let soften at room temperature for 10–15 minutes. Meanwhile, preheat the oven to 400°F and set a rack near the bottom with no other racks above it. Place a rimmed baking sheet or a large roasting pan on the floor of the oven to catch any drips.
Grease the bottom and sides of a deep, 3½-quart ovenproof casserole with butter. In a medium bowl, add the potatoes, remaining spices, and some kosher salt and pepper; toss and set aside. Retrieve the marinated meat from the fridge and set the duck drumsticks and hen legs aside. In a small bowl, whisk the yolks and heavy cream, and set aside.
On a lightly floured work surface, using a lightly floured rolling pin, roll out the larger disk of dough to a 16-inch circle about ⅛ inch thick. Gently lift and settle the sheet into the casserole, pressing it to fill the corners and line the sides of the dish with about 1 inch overhang around the top edges of the pot. Place the marrow bone upright in the center of the casserole. Next, cover the bottom of the casserole with a layer of mixed meats and onions. Add half of the potatoes, followed by another layer of meats. Add the remaining potatoes, followed by any remaining meats; arrange the reserved hen legs and duck drumsticks so that the bones stick up over the surface of the dish, then add enough stock to just cover the filling. (Reserve the remaining stock for basting.)
Lightly flour a work surface again, and roll out the remaining dough disk to an 11-inch circle. Use a paring knife to cut 5 small Xs in the dough where the bones will poke through. Lift and place the dough onto the top of the pie, carefully settling the openings around the bones. Pinch the seam all the way around the rim of the pot to seal, trimming away any excess dough. Brush all over with the yolk wash.
Bake for 20 minutes, then lower the temperature to 300°F and continue baking. Once the top layer of dough no longer looks raw (after about 1 hour of cooking), baste the top of the pie with the remaining stock every 30 minutes. Continue baking until the duck legs are very tender and break apart when prodded with a fork, 5–6 hours. The crust should be very dark, but if it starts to burn before the meat is tender, cover the surface with foil and finish cooking. If the drips on the tray at the bottom of the oven start smoking, swap out for a clean tray.
Let the cipaille rest at room temperature for about 1 hour before serving to allow the meats to absorb some of the juices. (The pie will be soupy inside.) Serve scooped into bowls.

The post Quebecois-Style Mixed Meat Pie (Cipaille) appeared first on Saveur.

Salt Cod and Pork Scraps

Organic — Mon, 18 Mar 2019 22:30:48 +0000

Salt cod and pork scraps is a comforting dish that many black Nova Scotians grew up with. Get the recipe for Salt Cod and Pork Scraps ». Hannah Whitaker

African Nova Scotian teacher and artist Wendie Poitras recalls her mother making this simple potato hash often. This version uses small, red potatoes, but peeled, cubed russets can be substituted. The savory dish is flavored with salt cod and pork scraps—unsmoked, salted, fatty pork. The hash makes a thrifty, satisfying supper. Reheat any leftovers in a skillet and top with one or two fried eggs for a hearty breakfast.

What You Will Need

Yield: serves 4-6

Time: 13 hours

1 lb. salt cod
4 small red or Yukon Gold potatoes (12 oz.), quartered
¹⁄₄ lb. skinned salt pork, diced
2 large yellow onions (11/2 lb.), sliced
Freshly ground black pepper

Instructions

One day before you plan to serve the dish, soak the salt cod: In a large bowl, add the cod and enough cold water to cover by 4 inches. Refrigerate for at least 12 hours, draining the cod completely and adding fresh water 3 times during the soaking to draw out the salt.
In a medium saucepan, add the drained cod (discard the soaking water) and enough fresh water to cover by 3 inches. Bring to a boil over medium heat, then lower the heat to simmer. Cook until the fish is tender but not falling apart, 10–12 minutes. Use a slotted spoon to transfer the cod to a small bowl and discard the cooking liquid.
Rinse out the pot, then add the potatoes and enough cold water to cover by 3 inches. Bring to a boil over medium-high heat, then lower the heat to simmer. Cook until the potatoes are tender, 6–8 minutes, then drain and discard the cooking liquid. Set the cooked potatoes aside.
In a large cast-iron skillet over high heat, add the pork. Cook until golden brown and crispy, 5–6 minutes. Add the onions and cook them in the pork fat until they are fully translucent and beginning to caramelize, about 10 minutes. Add the potatoes and salt cod to the pan, flaking the fish gently but still leaving large, bite-size chunks as you stir to combine. Season with freshly ground black pepper and serve hot.

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