More Than Poutine is written by Marie Porter as a tribute to her homeland, Canada. Canada just celebrated a big 150th birthday so there’s no better time to release a book devoted to food that Canadians love to eat! There’s more than 120 recipes in this one covering everything from breakfast to lunch to dinner and everything in between. Get ready – I tried out a lobster roll and donair from this one!
Are you a Canadian that lives elsewhere and now miss some of your favourite foods? Maybe you aren’t a Canadian and want to know more about what we eat? It’s not just poutine, ya know, or, um, it’s more than poutine (though, poutine is AWESOME!) Read on – this one is for you!
What’s More Than Poutine All About?
More Than Poutine is the 6th recipe book written by Marie Porter and it’s packed with favourite Canadian recipes. It was released this week, October 2nd, so it’s hot off the press! After Marie had been living outside Canada for more than 11 years, and missing some of her favourite foods, she decided to develop recipes that she could easily make herself to satisfy that craving. I don’t know about you, but whenever I crave a specific food item, I have to have it or I won’t stop obsessing. You too?
Most of the recipes in this book are gluten free and if they are not, there are suggested substitutions to make them gluten free. That’s pretty great, if you ask me.
With each recipe, there’s a little ‘story’, if you will, about the recipe or what it means to Marie. Plus, all the recipes have pictures which were photographed by Marie’s husband, Michael. It’s certainly nice to have pics, especially if you aren’t sure what a finished product should look like.
The book leans to the sweet/dessert/comfort food side, but Marie acknowledged that in her Foreword. The stress of moving away from home and missing certain foods would certainly cause people to reach for comfort foods and things that are a little more indulgent.
Related to the sweet recipes, there are a fair number recipes for homemade candy bars – basically recipes for replicating store bought candy bars that you could make at home. Cool, huh? How awesome would it be to make a bunch to gift during the holidays?
I would have loved to see more wild game in the book, like moose or caribou. However, as Marie noted some of this is unavailable outside Canada. What I did love, though, is her recipes for Salt Meat (totally popular here in Newfoundland, where I’m from) and Montreal Smoked Meat (which, as Marie points out, is not the same as pastrami). I was amazed at the process of the smoked meat. It seems like a super fun project and Marie’s instructions are laid out very well. This would be a fun one to do and use the end result for Montreal smoked meat sandwiches or even put on poutine for an ultimate treat! Are ya hungry yet?
Some of the recipes yielded a lot! I’m looking at you French Canadian Pea Soup. Marie did acknowledge this in the recipe details and notes that it freezes well, so this may be a good one to make in the colder months or, perhaps, half the recipe. It’s definitely comfort in a bowl and will warm ya right up! My grandmother would make pea soup with dumplings often (hint hint, nan). I like mine with a touch of vinegar. May sound odd, but it’s so good! I get the love of vinegar from my mother – she is obsessed with the stuff!
More Than Poutine is organized as follows –
- Breakfast & Brunch
- Appetizers & Sides
- Snack Foods
- Main Dishes
- Jiggs Dinner
- Beverages & Condiments
Recipes Tested – Lobster Roll and Canadian Donair
I choose to make two sandwich style recipes from More Than Poutine – the Lobster Roll and Donair.
LOBSTER ROLLS on page 85
This lobster roll was super simple to make and it tasted delish! Hubby devoured the whole thing in .5 seconds flat, lol. I know how to cook lobster. However, the actual cooking instructions weren’t listed, only the time. If anyone was unfamiliar with the process, it may be confusing. Small thing, but important. Cook it by boiling in a big pot of salted water, by the way. Marie suggested serving with a pickle spear. I didn’t have on hand, buuuut I did have one of my fave sandwich sides – chips (salt and vinegar, to be exact)! I would definitely make this one again!
- 1 piece lobster tail meat 5 oz
- 1.5 tbsp mayonnaise
- 1/2 rib celery -sliced
- 1 green onion -white part, thinly sliced
- cracked mustard seed -sprinkle
- fresh lemon zest -pinch
- fresh dill -to taste
- salt -to taste
- pepper -to taste
- 1 roll or baquette -your fave
- Cook the lobster for no more than 10 minutes. Pick out all of the meat from the shell and allow to cool slightly.
- Toss lobster meat with remaining ingredients. Stuff into a roll. Serve with kettle chips and a pickle spear.
It doesn't specify this in the book, but how to cook the lobster is to place in a big pot of salted boiling water.
DONAIRS on page 99
I have no idea why donairs are particularly popular in Canada, especially eastern Canada, but they are….and for good reason! The instructions for this recipe were clear and concise and it was actually kinda fun to make. You may think that the sauce is a little odd with the sweetened condensed milk/vinegar/garlic combo, but it works! So much so, that you may want extra sauce 😉
The instructions said to cut the meat into 1/4 inch slices and I think traditionally it is cut into longer strips. I, however, cut crossways because I found it easier to do so. Plus, my pita bread was on the smaller side. Still tastes the same no matter what way you cut it, right?
This one does require prep time so if you want to have on a specific day like Saturday for dinner, do your prep work on Friday like I did.
- 1 medium onion
- 3 lbs lean ground beef
- 1 tbsp corn starch
- 1 tbsp garlic powder
- 2 tsp ground black pepper
- 2 tsp oregano
- 1.5 tsp cayenne powder
- 1.5 tsp salt
- 1 tsp paprika
- 1 can sweetened condensed milk -300 ml
- 1/3 cup white vinegar
- 1 tsp garlic powder
- 6-8 pitas
- 1 onion -thinly sliced
- 1 tomato -chopped
- Preheat oven to 325 F (160 C). Peel and chop onion, pulse in a food processor until pureed. Dump onion into the middle of 2-3 layers of paper towels or cheesecloth; gather the edges and squeeze all of the liquid from the onions. Return onion solids to the food processor, discard liquid.
- Add about 1 lb of the ground beef, the corn starch, spices and salt to the food processor, process until it's a creamy paste. Add another 1 lb of beef, process again until smooth. Add remaining beef, process once again until smooth, scraping down the sides of the food processor to ensure that everything is smooth. Form meat mixture into a large log shape, place onto a broiling pan/rack. Bake for 2 hours, flipping loaf over at the halfway point.
- Once 2 hours are up, remove from oven, allow to cool to room temperature. Wrap cooled beef in plastic wrap, chill for at least 8 hours, or overnight.
- In a medium mixing bowl, combined sweetened condensed milk, vinegar, and garlic powder. Use a whisk to mix together the sauce ingredients - it'll take some time, but it will eventually come together. Once well combined and thick, transfer to a covered container, chill unti use.
- To assemble: Brush pitas with a little water, heat in a hot frying pan until warmed through.
- Heat a little vegetable oil in a frying pan. Slice donair meat into 1/4" thick slices, add to pan and reheat until desired texture (if you like the crispy edges, cook a little longer than you would if you don't!). Pile reheated meat on warm pita, drizzle generously with sauce, top with onions and tomatoes. Wrap in wax paper, parchment paper, or foil to hold it together while eating, serve immediately.
Other Noteworthy Recipes I’d Love to Try
- Bannock on page 11
- Montreal Smoked Meat on page 33
- Ginger Beef on page 103
- Tarte au Sucre on page 200
Should More Than Poutine Be on Your Bookshelf?
I would have liked to see a few more recipes that I, personally, consider to be a good representation of foodie dishes in this wonderful country. Mussels, for instance, is one of those dishes and are particularly popular in eastern Canada.
It also would have been nice to see a snap shot of prep and cook times for each recipe at the top rather than have it mixed in throughout the instructions. It definitely would have come handy when skimming through the book and picking out something to make, ya know?
Having said that, what I did enjoy about this book is that it truly opened my eyes to recipes popular in other provinces that I have yet to try. For example, Bannock (on page 11), which is a First Nations bread recipe, and Tarte au Sucre (on page 200) which is popular Quebec dessert.
Being from Newfoundland (and being on an island) we are the most easterly part of Canada (and North America). It is unbelievably expensive to travel, particularly fly, anywhere within our home province, let alone the rest of Canada. Therefore, More Than Poutine gives me an opportunity to try a bunch of dishes without having to pay for the expensive airfare.
You can really feel the love that Marie has for her homeland through her recipes and the descriptions of each and she should be proud of that. If you are looking to experience more of Canada, I totally recommend More Than Poutine
Giveaway – What are the Deets?
The author, Marie Porter of Celebration Generation has been generous enough to give away a copy of More Than Poutine to one of you guys! It’s open to anyone in Canada, US, or UK.
All you have to do to enter is comment below telling me what is your favourite Canadian recipe or ingredient or just comment in general about the post and fill in the Rafflecopter form.
The winner will be drawn at random and the book will be sent directly to you from the author.
Hope you’ve enjoyed More Than Poutine Book Review! Until next time, take care and chit chat again soon.
Title: More Than Poutine
Author: Marie Porter
Paperback: 242 pages
Publisher: Celebration Generation, LLC
Recipes excerpted from –
More Than Poutine
Copyright © 2017 Marie Porter
Celebration Generation, LLC
Reproduced by arrangement with the Publisher. All rights reserved.
Disclosure: I received a review copy of More than Poutine from Marie Porter, but was not otherwise compensated. All opinions, as usual, are my own.