Sucre à la crème

This is a very basic recipe that all families share. The ratio is pretty much always the same, but you may add vanilla or nuts. Sucre à la crème is a magical thing and the cooking time is difficult to explain, you get used to the look and size of the bubbles that pop to the surface, then you know it is ready. You may use a candy thermometer and react quickly as soon as it reaches temperature.

1 cup brown sugar
1 cup sugar
1 cup whipping cream
a pinch of salt
1 teaspoon of vanilla extract

Before you start cooking the sucre à la crème, have a large metal container or bowl ready with a bit of water and some ice to create an ice bath large enough for the pot you will be using.

Mix the first three ingredients in a deep pot, on medium heat, bring to a boil whisking gently. Lower the heat and attach a candy thermometer, do not stir for 5 minutes. Carefully monitor the temperature until it reaches 234F. Take it off the heat immediately and place it in the ice bath.

Add the vanilla and stir very gently.

Leave to cool about 15 minutes until it reaches 112F. Meanwhile, prepare a 8-inch-square baking dish with parchment paper. Set aside.

With a whisk (and a very strong arm), beat the sucre à la crème until it has a matte look, about 3 minutes. Quickly pour into the baking dish and leave to cool at room temperature (or in the refrigerator if you are impatient). Cut into pieces and enjoy.

Sucre à la crème and wild blueberry scones

2½ cups flour
2 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon sugar
2/3 cup chilled butter, cubed
½ cup whipping cream
½ cup full fat yogurt or sour cream
2 eggs (one for egg wash)
¾ cup wild blueberries
1 cup sucre à la crème, broken into pieces
Raw sugar to top

Preheat your oven to 350F.

With a wooden spoon, mix the dry ingredients in a big bowl. In a separate smaller bowl, mix the cream, yogurt and egg. Set aside.

With your fingers, work the butter into the flour mixture until pea-sized.

Incorporate the wet ingredients delicately with a wooden spoon or spatula. Mix only until it starts to hold together.

Turn the bowl over on a work surface. Press down the dough, folding in threefolds until flour is fully incorporated. The less you manipulate, the better. For the last fold, add the blueberries and sucre à la crème pieces. Do not over-manipulate as your dough will turn green once it cooks.

Finish the dough with a rolling pin on a nice flat surface and 11/2 to 2 inches thickness. Cut into circles with a cookie cutter. Brush with egg wash and sprinkle with a bit of raw sugar. Arrange on a parchment-lined baking sheet.

Cook at 350F for about 18 minutes until lightly golden and fully cooked through.

Cipaille

8 lbs of cubed meat, fat on (a mix of beef, pork, chicken, rabbit, game meats or fish)
3 lbs yukon gold potatoes, cubed
2 large onions, sliced
1 leek, rinced, sliced
1 litre of veal stock (or chicken)
1/4 cup red wine
1 tablespoon of Herbes Salées du Bas St-Laurent (in the herb section of grocery stores in Québec)
2 teaspoons minced garlic
1 teaspoon cloves
1 teaspoon allspice
1/2 teaspoon cinnamon
1 tablespoon freshly picked thyme leaves
Pinch of pepper

Use your favourite savoury dough recipe or visit edibleottawa. co/recipes for Foucault's basic dough recipe.

The day before cooking, marinate the cubed meats with the wine, spices and onion. Cover and refrigerate. To assemble, allow about one hour for all steps.

Cube potatoes and leave in water until ready to use. Mix the meats with the potatoes, leek, Herbes Salées, garlic, thyme leaves and a pinch of salt and pepper. Set aside.

On a lightly floured surface, roll out a large enough circle of dough to fit a cocotte (or Dutch oven) and cover the sides a bit. Grease the cocotte and gently tuck in the dough. Fill the bottom with one third of the meat.

Roll out a second piece of dough, fit atop the meat, poke a hole in the middle. Lay a second row of meat. Repeat a third time and finish with a nice circle of dough, again, with a hole in the middle — this will be your chimney to check if there is enough stock throughout the cooking process.

Heat the oven to 275F.

Using the chimney, fill the cipaille with stock just up to the last layer of dough. Check after 3 hours of cooking to see if it needs refilling, you should always see liquid through the centre chimney. Cook, covered, for 6 to 7 hours until the meat is very tender and the top golden brown. The juices around the cocotte should be dark brown.

Cretons

1 lb ground pork
2 tablespoons duck fat
1/2 onion, finely diced
1 tablespoon Herbes Salées du Bas St-Laurent
1 cup whole milk
1 cup day-old bread
3 branches of thyme, leaves only
1 tablespoon grainy mustard
Freshly ground pepper

In a medium-sized pot, cook the diced onion, duck fat and ground pork together until the meat is cooked through. Lower the heat and leave to simmer with the Herbes Salées, milk and bread for about 45 minutes.

Turn off the heat. With a potato masher, mash the preparation until it is smooth. Add the thyme, grainy mustard and season with pepper.

Taste, add salt if necessary.

Refrigerate before serving. Enjoy with a nice country bread, add more mustard, if desired.

Basic Pie Dough

Mix the egg, vinegar and one cup iced water in a small bowl.

Make a well in the center of the flour mixture.

Add the egg/water mixture and mix gently with your hands.

Add just enough water for the dough to barely hold together.