Although he now is settled into life in rural Nova Scotia, Chef Gilles Godin makes a return to his French roots to inspire this special At Home menu.

The holiday’s in Quebec is a time for indulgence. Food is everywhere. These are a few of my favourite Christmas recipes. The one close to my heart is the French Canadian Tourtière. Food inspires memories from celebrations past. This is a menu for your family gathering or you can make one dish and bring it to a Christmas pot luck. Add your own special garnishes and dig out the heirloom dishes and serving spoons. I am sure whatever you do you will make memories of your own.
Bon Appetit and Joyeux Noel!

Chocolate Raspberry Cake

INGREDIENTS:
• 6 (1 ounce) squares semi-sweet chocolate
• 6 (1 ounce) squares unsweetened chocolate
• 7 eggs, separated
• 1 cup all-purpose flour
• 1 cup soft butter
• 2 cups white sugar
• 1 1/2 teaspoons vanilla extract
• 6 (1 ounce) squares semi-sweet chocolate
• 3/4 cup heavy whipping cream
• 1 (4 ounce) package frozen raspberries, thawed
• 3 tablespoons seedless raspberry preserves

DIRECTIONS:
1) Preheat oven to 300o F (150o C). Line bottoms of two 9 inch cake pans with waxed paper.
2) To Make Cake: Melt 6 ounces of semi-sweet chocolate and
6 ounces of unsweetened chocolate in the top of a double boiler. Cool, and beat in egg yolks.
3) In a mixing bowl, beat butter, 1 1/2 cups sugar, and vanilla until light and fluffy. Add chocolate mixture, and continue beating until smooth. Stir in flour until just combined.
4) In a mixing bowl, beat egg whites until foamy. Gradually beat in 1/2-cup sugar, and continue beating until the whites hold soft peaks. Fold whites into chocolate batter, in three additions. Pour batter into prepared pans, and smooth tops.
5) Bake until a toothpick stuck into the centres of the cakes comes out with moist crumbs, about 45 minutes. Cool in pans.
6) To Make Frosting: In a saucepan, bring cream just to a boil. Chop 6 ounces semi-sweet chocolate, and stir into the cream. Remove saucepan from heat, and continue stirring until smooth. Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent formation of a skin. Refrigerate until thick enough to spread.
7. To Make Filling: Drain the thawed raspberries, if necessary, and combine with the jam. Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate frosting.

At-Home-On-The-North-Shore-02

French Canadian Tourtière

Prep Time: 25 Minutes
Cook Time: 40 Minutes    Ready In: 1 Hour 5 Minutes
Servings: 8

INGREDIENTS:
1 pound lean ground pork
1/2 pound lean ground beef
1 onion, diced
1 clove garlic, minced
1/2 cup water
1 1/2 teaspoons salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground sage
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 Pie crust

DIRECTIONS:
1) Preheat oven to 425 degrees F (220o C).
2) In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 10 minutes. Let the mixture cool.
3) Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
4) Bake in preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 15 to 20 minutes until golden brown. Let cool 10 minutes before slicing

Honey Roasted Red Potatoes

Prep Time: 10 Minutes
Cook Time: 35 Minutes
Ready In: 45 Minutes
Servings: 4

INGREDIENTS:
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

DIRECTIONS:
1. Preheat oven to 375o F (190 degrees C). Lightly coat an 11×7 inch baking dish with nonstick cooking spray.
2. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
3. Bake in the preheated 375 degrees F (190o C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Seafood Chowder

INGREDIENTS:
6 cups peeled and diced potatoes
1 cup diced carrots
1 cup diced onion
1 cup diced celery
1/2 cup butter
3/4 cup flour
1 litre milk 4%
1 Tbsp chopped garlic
Salt to taste
Pepper to taste
2 cups cheddar cheese
1/4 cup chopped parsley
1 can baby clams with juice
1 cup salad shrimp
1 cup scallops
1 cup of fresh or canned lobster meat

DIRECTIONS:
1) In a sauce pot, sweat carrots, celery, onions and garlic in butter for about
5 to 7 minutes. Add flour and whisk for another 5 minutes.
2) Gradually add the milk and stir, add the diced potatoes, simmer for approximately 15 to 20 minutes or until the potatoes are fully cooked.
3) Add all the seafood, bring chowder back to a simmer
4) Fill bowls with creamy chowder and garnish with grated cheddar cheese and chopped parsley.

Prime Rib Au Jus with Yorkshire Pudding

Prep Time: 20 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 4 Hours 20 Minutes
Yields: 6 servings

INGREDIENTS:
1 (5 pound) bone-in beef rib
roast
8 cloves garlic, quartered
3/4 teaspoon salt
freshly ground black pepper
2 cups eggs
2 cups milk
1 pinch salt
2 cups all-purpose flour
1/2 cup pan drippings from
prime rib
1/2 cup white wine
2 cups beef stock

DIRECTIONS:
1) Place the roast bone side down in a roasting pan, and use a sharp paring knife to poke 24 small holes 1 inch deep all over the roast. Stuff each hole with a sliver of garlic. Sprinkle with 3/4 teaspoon salt, and LOTS of black pepper. Allow the roast to stand at room temperature for 2 hours. This will take the chill off and allow the meat to cook more evenly.
2) Meanwhile, beat together the eggs and milk with a pinch of salt until smooth. Stir in flour until smooth. Cover the Yorkshire pudding batter and place in the refrigerator.
3) Preheat oven to 450o F (230o C).
4) Cook the roast in the preheated oven for 30 minutes, then lower the heat to   350o F (175o C), and continue roasting until a meat thermometer inserted in the centre of the meat reaches 140o F
60 o C), about 1 hour.
5) When the roast is done, remove it from the roasting pan, cover with aluminum

foil, and let rest in a warm spot while you make the Yorkshire pudding. Measure out 1/2 cup of the beef fat, and divide among 12 muffin tins; pour off the remaining fat, but save the roasting pan to make the jus.
6) Place the grease-filled muffin tins into the oven, and turn the temperature up to 425o F (220o C). Let the muffin tins preheat for 10 minutes, then fill 3/4 full with the refrigerated batter, and return to the oven. Bake 20 to 25 minutes until the puddings have risen tall and are golden brown.
7) While the Yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. Stir in the wine, and bring to a simmer while scraping to dissolve the pan drippings; pour in the beef stock and return to a simmer. Cook 10 minutes, then strain and serve with the roast and puddings.