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Old 12/08/2010, 02:18 AM   #1
GT/CS S Code
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Location: Victoria, B.C., Canada
Joined: Dec 07
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Thumbs up Everybody's favorite recipes?

OK, it seems like we needed to start a "favorite recipes" thread so that we can share a few culinary delights (especially this time of year), so here are a few to start things off.

My wife Laurie is originally from Selkirk, Manitoba and is Metis, so I have a few native Metis recipes that we like to cook from time to time. The traditional Metis "fry bread" or Bannock was a staple on the frontier in the 1800's. This is the best version that I have found to date (even though it is baked and not fried), and I usually make a double batch (2 loaves) or there isn't enough to go around!

Best Métis Bannock

Preheat your oven to 375 or 400 degrees (ovens vary), and while you're waiting assemble the following ingredients.

Dry ingredients

2 1/2 cups of white flour

6 tsp of baking powder

1/2 tsp salt

2 tbsp sugar

1/3 cup of any suitable shortening (lard, bacon fat, margarine, etc.)

Wet ingredients

2 large eggs

1 cup of sweet milk

Combine first four dry ingredients and mix very well. Add whichever shortening you'll be using to the dry mix and use a pastry blender to blend until the mix forms fine well mixed crumbs. Combine the 2 eggs with the milk and mix well (I do it right in the measuring cup), then add to the flour mixture. Stir with a spatula to form a soft dough, and kneed as little as possible after placing the dough on a hard surface dusted with bench flour. Add a bit more bench flour if needed to form a soft or "satin" looking and feeling dough that is no longer sticky to the touch. Form the dough into a rough square or rectangular loaf and place on a baking sheet or in a suitable size baking pan. Parchment paper placed underneath the loaf will help to prevent scorching on the bottom. Using a fork, prick holes onto the entire top of the loaf. Bake on an upper rack, well off the oven element, for about 20 minutes or until lightly browned on top.

Best Metis Cinnamon Rolls

To make Cinnamon Rolls, use the same dough recipe as above, but add an extra two tbsp of sugar to the dry mix. Roll out the finished dough to about 1/4" thick to form a large rectangle. Dust the surface with cinnamon, brown sugar, raisins or currents. (I sometimes add Nutmeg as well.) Drizzle a bit of corn syrup or honey back and forth across the top of the dough, and then roll up the dough, sealing the end "flaps" shut. Using a sharp knife, cut slices about 1 ˝” to 2” thick from the rolled up dough and place them onto parchment paper on a cookie sheet or in a baking pan. Again, baking for 20 to 25 minutes at 375 to 400 degrees yields a batch of tasty home made cake style cinnamon buns.

Note: When I use currants with this recipe, I soak them in warm water to swell them up, then add the flavoured drained water to the milk/egg mix for a bit of extra flavour in the dough. I also add a Tablespoon of vanilla for extra flavour. Just keep adding bench flour to the wet mix until the dough is no longer sticky and has a "satin" look and feel to it before you roll it out and add the inside ingredients.

Best Metis Double Chocolate Rolls

To make Double Chocolate Rolls, add 4 heaping Tablespoons of Fry’s Cocoa powder to the dry mixture, roll out as normal, drizzle with corn syrup or honey, and substitute a layer of chocolate chips instead of the cinnamon and raisins

... another favorite French Metis food dish is "Tortiere", which is a spiced meat pie, and it's often made during the Christmas holidays when friends come to visit.


3/4 lb ground pork (or substitute ground bear)
3/4 lb ground venison (moose or deer)
Small minced onion
2 large potatoes (grated)
2 large carrots (grated)
1/2 cup boiling water
1 clove garlic chopped
1.5 tsp salt
1/4 tsp nutmeg
1/4 tsp ground black pepper
1/4 tsp sage
1/4 tsp cloves

Brown meat, add water and spices. Simmer. Add potatos and carrots,
and cook about 45 minutes. Pour into pie crust with top and bake for 10 min at 450 degrees F, then reduce the temperature to 350 degrees and bake for 30-40 minutes.

Tourtiere (version #2)

Pastry: 5 cups of flour, 2 teaspoons of salt, 4 teaspoons of baking powder, 1 lb of lard, 1 cup of hot water, 4 teaspoons of vinegar, 1 well-beaten egg.

Measure flour, salt and baking powder into large bowl. Stir together to distribute all ingredients. Add lard. Cut into pieces with knife. With pastry cutter, cut in lard until whole mixture is crumbly. Mix hot water, vinegar and well-beaten egg together. Pour slowly over flour mixture stirring with fork to distribute. With your hands, work until it holds nicely together.

Filling: 5 lbs of ground pork, 2 lbs of lean ground beef, 6 medium onions, salt and pepper to taste, and 3 garlic cloves Place all ingredients into extra large saucepan. Add water to cover about 3/4 of the meat mixture. Bring to a boil and simmer for approximately 30 minutes. Stir occasionally. Cool slightly.

Line pie plates with pastry. Fill with meat mixture. Dampen outer edge with water. Cover with pastry top (make slits in top crust). Press edges to seal. Bake in 350 F oven until golden brown. These freeze well and may be left in the freezer for 4-5 months. This recipe makes approximately 7 pies.

... and a great condiment for Tortiere pies would be ...

Indian Relish

12 large tomatoes, 12 large apples, 9 medium onions, 3 cups sugar, 1 pint vinegar, 1 tsp. Pepper, ˝ tsp. Celery salt, ˝ tsp. Cloves, 1 tsp cinnamon, (and any other spices you prefer) and ˝ cup of salt. Blend all ingredients. Cook until thick. Seal in sterile jars.

Best of the Christmas season to everyone! Start cooking and be happy! (The rest of your families will be ...)

So how about you post your favorite recipes here to share with the rest of us?

I may have passed my "best before" date, but I haven't reached my "expiry" date!
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