Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, La Presse suggests a recipe that will make your mouth water.
Every year, the meatball and paw stew is found on Suzanne Duchesneau’s table during one of her holiday meals. And to prolong the pleasure, the provincial president of the Cercle des fermières prepares her dish in large quantities, then freezes part of it. She eats it like this throughout the winter.
“It’s comfort food,” notes the 73-year-old. For as long as she can remember, stew has always been part of her menu. His mother made it too. The latter, however, cooked it only with the pig’s feet, without the meatballs. “We ate it during the holidays, but also throughout the winter,” she remembers.
And if her recipe differs a little from her mother’s, because she adds ground pork, Ms. Duchesneau assures that the broth, thickened with toasted flour, has the taste of her childhood. Moreover, although most stews contain cinnamon, the president of the Cercle des fermières literally shuns this spice. “My mother didn’t like cinnamon, so she didn’t use it. I should try it one day…”
Those who would like to prepare Suzanne Duchesneau’s stew will, however, have to resolve to simmer it alongside her, taking notes, since she does not follow any recipe… For inspiration, there is always a way to fall back on that published in the book Recipes from Farmers of Quebec, published in 1978.
Source: recipe taken from the book: Recipes from Farmers of Quebec.
Published on lapresse.ca on December 11, 2017.
