French canadian head cheese recipes

French Fridays with Dorie: Cheesecake Tart

French Fridays with Dorie: Cheesecake Tart

You see, making your own pastry is not that big of a deal… Dorie has taught me how, with her soothing, encouraging voice that I hear in my head every time I cook from her books

The Big Cheese Poutinerie or The Freedom of the Fries

"I'm not sure why Chicago looked at a pile of French fries and cheese curds covered in gravy and decided that was appropriate breakfast fair," Brandy has said, "But I'm not going to complain either
Happy Hearted Kitchen: French Market Vegetable + Lentil Stew

Happy Hearted Kitchen: French Market Vegetable + Lentil Stew

A Canadian girl born and raised now living in the French Alps. To help get us through the holiday craziness, Canadian food blogger Jodi from Happy Hearted Kitchen is sharing one of her favorite hearty vegan dishes for the winter

11 Great Canadian Road Trips

Whatever direction you’re coming in from, stop in a few francophone villages on your way into the old city to soak up the culture, food and French
Ham and Cheese Strata

Ham and Cheese Strata

Meanwhile, I have one kid who won’t even eat french fries and not one of my boys would touch mac and cheese let alone kale
Promenade Cafe and Wine

Promenade Cafe and Wine

The piping hot gravy (the high temperature is a must so that the cheese melts), includes a taste of red wine and a variety of French herbs
Summer reads: My Paris Kitchen by David Lebovitz

Summer reads: My Paris Kitchen by David Lebovitz

French. A My Paris Kitchen giveaway for Canadian readers. I entertained a lot, however, and the foods I would serve would be simple – many salads (I discovered couscous and quinoa during my time there), lots of cheese and baguette and, of course, pastries

Food from 20,000 Leagues Under The Sea | Jules Verne

“saddle shells that diners in the French province of Languedoc are said to like better than oysters, some of those cockleshells so dear to the citizens of Marseilles, fat white venus shells that are among the clams so abundant off the coasts of North America and eaten in such quantities by New Yorkers, variously colored comb shells with gill covers, burrowing date mussels with a peppery flavor I relish…”
Join me in Paris (March 2015)

Join me in Paris (March 2015)

How appropriate – Win a copy of Samantha Vérant’s Seven Letters from Paris (Canadian, US and French addresses only)