The Franco-American Centre (FAC)/ Alliance Française de Manchester’s RU-vid Cooking Channel. The series is hosted by Nathalie Hirte who is an avid home cook and baker, and the office manager of the FAC/AF
Franco Foods is dedicated to discovering the World of the French-inspired food and culture one bite at a time. From the foods we grew up with in North America, the foods of France and other European countries, to the lesser known connection with exotic countries such as Morocco, Lebanon, Senegal. To the surprising revelations from countries such as Vietnam and Mali.
Franco Foods strives to celebrate not simply the variety of foods, but also the culture, history and personal stories that go with the foods in our lives.
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What a great recipe! I’m looking forward to trying this - May West was always my go-to snack cake at the Provi-Soir (dépanneur) near home, and I didn’t get them often, so I’d nibble the chocolate shell off and then eat the cake after😅 They certainly beat Little Debbie and Hostess cakes hands down! Do you remember Pique? They were like May West but oblong, not sure what made them different, maybe the cake? Maybe a fluffier filling? Anyway, thank you for the recipe, and à la prochaine!🙋🏻♀️
Hello Nathalie. Your dish looks great! I'm Djiboutian and this is a solid 8/10. If you would like to try my way, add more tomato paste (we like it red over here), finely chop all the vegetables and just blend your tomatoes. Use Basmati rice to have long, fluffy rice. Have some vegetable soup and some green chutney on the side when serving. To enjoy it the Djiboutian way, take a big bowl of soup, add your rice and chutney. Yummy. Hope you'll give it a try 😉
This recipe is pretty close to my grandmothers. She’d simmer it in milk instead of water and told me to add more milk if it became too much like taco meat. She also used Panko instead of bread. I make it every year for the Grey Cup.
I have a French Canadian cookbook from the 60s. The cake batter used is called Pâte Type à Pouding. It has to be very thick so it won’t easily incorporate into the syrup. This batter is used for putting on top of fruit before baking. It’s not used as a stand alone cake. Yours looks nice and thick as it should be. My understanding of the name’s origin is called Unemployed Man’s Cake. I don’t know how true this is. Using maple syrup and heavy cream might be an updated version as it is more expensive. I encourage you and others to go to America’s Test Kitchen here on YT and check out their version, it’s a great episode. They explain the science of how it works and IMO, it’s also an improved version. Wonderful childhood memories of making and eating this cake. BTW, your French accent is perfect.
Merci! Indeed, there is also that unemployed connotation. Like so much about food history, it's quite difficult to pinpoint the origin of a story. As for my French, bien que je perd mon français après plus de 30 ans parmi les anglophones, je suis une fière francophone 😉 Bonne journée!
That's a great question, and I honestly do not know. That said, looking at the ingredients, I think you could try it. You'd have to adjust the temperature, maybe 250? Please let me know how it goes if you give it a go! Bonne chance!
*_Creton, when I was young (In the 80s) always came with a 1 inch thick layer of fat or lard; which some people, like my dad, would mix into the creton, while others like me would cut out. Nowadays, all the recipes I find have no layer of fat on it (Even store bought creton seems to have gone fatless). I would like to make that true old style creton with that thick layer of fat because I’d like to offer it as a gift to my dad one last time before he leaves us: Any idea as to how to achieve such a full fat creton?_*
Hi! Yes. I know exactly what you mean. This is just a theory. However, I believe it had to do with how lean the ground pork we find in the grocery store is today. This, again, my opinion only, why creton and tourtière are more dry than when I was a kid. What I've done at times is either a) get a fat cut of pork and adked the butcher to grind it for me. But, not all places will do that. Or, add some lard to the ground pork. That seems to work fairly well and adds a creamy texture as well. Hope this is helpful. Please let me know how it goes. À la prochaine!
Be sure to use whole milk. It will not hurt the recipe if you drown the pork(cover) with milk. It all reduces down in the time needed to simmer it. Can also get a good thickening with store bough bread crumbs. Either way, your dad is sure to love the treat as is. This stuff is like gold in the Franco household.
Ceux ci sont unpeu plus brayon (franco du nord ouest du nouveaux brunswick et du madawaska au maine) que Acadien. Mais très bonne recette, merci de faire rayonner la fraconphonie à travers la nouriture!
Poutine, prepared with fries, cheese curds, and gravy, is a Quebec dish. Over time, people have "played" with the basic Poutine to elevate it. Now, in Quebec and other regions, you can find Poutine on the menus of upscale restaurants, as well as at the corner diner.
I can't wait to try this! I want to say my grandmother made this, but I'll have to check with my Mom. I'll get back to you at the Beaujolais Nouveau dinner!
« Le pouding chômeur est l’un de ces plats peu connus à l’extérieur du Québec. Il est très doux et facile à faire, comme tant de recettes d’antan. Cette recette est celle que je mangeais en grandissant. Toujours une des préférées de la famille, qui avait généralement complètement disparu le lendemain. J’espère que vous apprécierez ce goût que j'ai eu dans mon enfance et partagerez votre propre version dans les commentaires, si vous en avez. » "Chômeur" means in french, jobless, unemployed, on the dole...
@@francofoods8075 They're super yummy - heirloom bean. They have a LOT of protein, essential minerals and fiber but low in fats. They're also a good source for magnesium (which I struggle with!) and potassium and a decent source of calcium and vitamin C. They also hold their form when baked for a long time, so that helps if you forget it or need to cook it longer than you normally would like. (I can't comment on the "toot" factor! 🤣🤣)
Pour un Français, une bisque est un potage fait avec un coulis d'écrevisses ou de tout autre crustacé. For a Frenchman, a bisque is a soup made with crayfish coulis or any other crustacean (shellfish). p-s : I liked when you used to explain french (culinary) vocabulary and translated it... Will the good old time roll ?
Selon mes recherches, un potager comme celui-ci est reconnu en tant que bisque assez recemment. Thanks for the feedback about the vocabulary. We weren't certain if people liked it, so we tried something different. I have been thinking of bringing it back. Your encouragement might very well have tipped the scale. Merci!
@@francofoods8075 "Selon mes recherches, un p̶o̶t̶a̶g̶e̶r̶ comme celui-ci est reconnu en tant que bisque assez r̶e̶c̶e̶m̶m̶e̶n̶t̶.̶ " "un potage" "récemment" I'm following you since the beggining ! Don't give up, it's a really good idea !
Needs garlic. We had this on saltines or as a side with beans on Saturday night. I don't think my mom put the cinnamon and nutmeg in. If she did, it was scant. I prefer it without those two spices when I make it.
I learned how to make this from my mother. Being French Canadian this item was always in the house. The first time I made it my wife fell in love with it. We now live in British Columbia and all the French guys I know are always asking when I will make more Creton so they can have a taste of home.
I am hoping to have this for Epiphanie this weekend! We used to make ours - with a few saltines, no potatoes at all! Now, we buy them from Sully's in Allenstown. The woman who makes it - as well as amazing gorton/creton/corton, uses her family's recipe. Worth the trip from Laconia to pick these treats up!!
I make tortiere at Christmas as it is tradition. 3lbs ground pork, 2 medium onions, bell's poultry seasoning, cinnamon, allspice, clove, salt, pepper and 3-4 potatoes, boiled and mashed (no butter or milk). This is a Brunelle family recipe and they hailed from Old Quebec City.
In Manchester NH My memeres both made pork pies, they were similar but not the same. The recipe I use is more like my memere Boissonneault's (from the Thetford area) recipe she use cinamon, clove and ginger 1/4 tsp to 2 pounds of pork and finely diced potatoes. My memere Gingras used allspice (she was from Lacolle). Side note we called it toute que (toot k) not sure of the spelling.
I do love the variety when it comes to tourtière. I've heard others call it tookay or the like. I am also in the Manchester area. Make sure to check out FACNH.com. We love meeting new people 😊
Just tried this recipe. Didn't work! Need to let the mixture cool down before beating. For the sugar to crystalize a little. In your video, looks like it did, but you shouldn't beat as soon as you take it off the heat.
Sorry it did not work. I've always beat right away, as did my mother. I know it can be tricky. Did it reach the correct temperature? I've had times where it was either too hot or not enough, so did not turn out. Upside, it still tasted delicious. Let me know if you try again. Cheers!
@@fatlazycabs1688 I have had trouble in the past. I found that getting a good thermometer helps. Since I tend to overcook, that might be a redeaming grace in this case. LOL
I grew up in NB in a little place called cap-ele. I now live in alberta and I think these are what I miss most about home. I'm going to try and make them I think
Bonjour de la Nouvelle-Zélande! Cool de trouvé une foodie ex-pat. Je cherchais une recette traditionelle et voilà j'ai trouvé- merci de partager ta technique et recette. Wow Sr Angèle, comme çà me rapelle mon enfance - j'ai aussi plusieurs recettes de Jeanne Benoît passée à travers les générations.
Salut! Wiw, Nouvelle-Zélande! J'y rêve ❤️. Ma mère avait l'encyclopédie de Jeanne Benoit (avec les fleurs vertes et oranges). Contente que tu aimes les recettes. C'est vraiment le fun de les partager et d'en découvrir des nouvelles d'à travers le monde. Joyeuses Fêtes!
I am also Acadian (Thibodeau). I live in Faribault. MN. This recipe is awesome. Pierre Thibodeau was my 9x Great Grandpa but he was one of the originals to Acadia Grande-Pre.
I remember making this as a kid decades ago. We didn't use ground pork but pork shoulder braised on the stove which when cooked we would cool it slightly and cut it up into chunks and put through the meat grinder attachment on our stand mixer. (My job.) We didn't use bread, but saltine crackers got ground in as the thickener, then spiced the meat in the bowl and put it up in pound containers. Cretons is the best thing that ever happened to toast.
