Cook-and-Lunch session #99 (Québécois)

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Date(s) - 12/09/2018
09:30 - 13:00



The province of Quebec was one of the first provinces to be settled during the 17th century.  Its early cuisine was heavily influenced by French culinary traditions but settlers incorporated ingredients found in the wilderness of Quebec, along with lard or other fatty ingredients that kept them warm and satisfied in the cold Canadian winter.  After World War II, the culinary scene in Quebec flourished.  Québécois cuisine retains many hearty classic dishes, but it is also infused with many global influences.

When:  Wednesday, September 12th, starting at 9.30am till about 1.00pm thereabouts

Where:  Maria Luz’s home in Weinheim (address will be provided to those attending)

What:  For our main course, we will start with “Pâte Chinois“, a classic weekday dish in almost every Québécois family.  It is very much like shepherd’s pie: ground beef and onions layered with corn and topped with mashed potatoes.  Despite its translation, “Chinese pie,” it is not a Chinese dish, but probably a dish made for Chinese railway workers using inexpensive ingredients during the building of the North American railroads in the late 19th century.

Did you know that Quebec supplies 75% of the world’s maple syrup?  Naturally, we will be making a classic dessert with this sugary sap – “Grands-Père au Sirop d’èrable“.

Registration opens mid August.  There is space for 8 participants.

Venez nous rejoindre!

Faeimm Tang

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