La cuisine de chez nous

Quebecois Country Cooking Without Vegetable Oil

Discover the hearty classics of the French-Canadian countryside, made with churned butter, traditional lard, and pure maple syrup. Honest ingredients and generous portions, the way Quebec farm kitchens have always cooked.

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Les recettes de la ferme

Quebecois Countryside Recipes

Six beloved dishes from the farmhouses and sugar shacks of rural Quebec, from the pea soup pot on the woodstove to the maple pudding in the oven, each made with honest fats that let real ingredients shine.

Tourtiere, Quebec meat pie Viande

Tourtière

⏱ 2 hr 30 min🍽 8 servings🔥 Medium

The celebrated Quebec meat pie, spiced pork and beef baked in a flaky lard pastry. The centerpiece of every reveillon table since the days of New France.

Ingredients

  • 500g ground pork
  • 500g ground beef
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 medium potato, boiled and mashed
  • 250ml beef or chicken broth
  • 1/2 tsp ground cinnamon and 1/4 tsp ground cloves
  • 1 tsp dried savory, plus salt and black pepper
  • 400g flour and 200g cold lard, for the pastry
  • 1 egg, beaten, for glazing

Instructions

  1. Cut the cold lard into the flour with a pinch of salt, add just enough ice water to bring it together, and chill the pastry for 30 minutes.
  2. Brown the pork and beef in a heavy pot with the onion and garlic, breaking the meat up as it cooks.
  3. Add the broth, cinnamon, cloves, savory, salt, and pepper, then simmer gently for 30 minutes until most of the liquid is absorbed.
  4. Stir in the mashed potato to bind the filling and let it cool completely.
  5. Roll out two rounds of pastry, line a deep pie dish with one, fill it, and cover with the second, crimping the edges shut.
  6. Brush with beaten egg, cut a vent in the center, and bake at 190C (375F) for 45 to 50 minutes until deep golden.
  7. Rest 15 minutes before slicing, and serve with pickled beets or green tomato ketchup.
Maple butter trout fillet Poisson

Truite à l'Érable

⏱ 25 min🍽 4 servings🔥 Easy

Lake trout fillets seared in foaming butter and glazed with dark maple syrup and Dijon. A supper straight from the rivers and sugar bushes of the Laurentians.

Ingredients

  • 4 trout fillets, skin on (about 170g each)
  • 4 tbsp butter
  • 4 tbsp pure maple syrup
  • 1 tbsp Dijon mustard
  • 1 garlic clove, finely grated
  • 1 tbsp fresh lemon juice
  • 2 sprigs fresh thyme
  • 2 tbsp chopped chives
  • Salt and black pepper
  • Lemon wedges, to serve

Instructions

  1. Pat the fillets dry and season both sides with salt and pepper.
  2. Whisk the maple syrup, Dijon, garlic, and lemon juice together in a small bowl.
  3. Melt the butter in a heavy skillet over medium high heat until it foams, then lay in the fillets skin side down.
  4. Cook 3 to 4 minutes until the skin is crisp, then turn gently and add the thyme.
  5. Pour in the maple mixture and spoon it over the fish for 1 to 2 minutes as it bubbles into a glaze.
  6. Slide onto warm plates, scatter with chives, and serve with lemon wedges and buttered potatoes.
Maple roasted root vegetables Légumes

Légumes Racines à l'Érable

⏱ 55 min🍽 6 servings🔥 Easy

Carrots, parsnips, and turnip from the root cellar, roasted in butter and lacquered with maple syrup until their edges caramelize. Winter eating at its sweetest.

Ingredients

  • 4 carrots, peeled and cut into thick batons
  • 3 parsnips, peeled and cut into thick batons
  • 1/2 rutabaga (yellow turnip), cut into wedges
  • 2 red onions, cut into quarters
  • 5 tbsp butter, melted
  • 3 tbsp pure maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp dried savory or thyme
  • Coarse salt and black pepper
  • Chopped parsley, to finish

Instructions

  1. Heat the oven to 200C (400F) and set a large roasting pan inside to warm.
  2. Toss the vegetables with the melted butter, savory, salt, and pepper until well coated.
  3. Spread them in a single layer in the hot pan and roast 30 minutes, turning once.
  4. Whisk the maple syrup with the cider vinegar and pour it over the vegetables.
  5. Roast another 12 to 15 minutes until the edges are burnished and sticky.
  6. Scatter with parsley and serve straight from the pan.
Soupe aux pois, yellow split pea soup Soupe

Soupe aux Pois

⏱ 2 hr 30 min🍽 8 servings🔥 Easy

The habitant yellow split pea soup that simmered on every farmhouse woodstove, thick with salt pork, savory, and slow patience. Quebec in a bowl.

Ingredients

  • 500g dried yellow split peas, rinsed
  • 200g salt pork or a smoked ham hock
  • 2 tbsp lard or butter
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 bay leaf
  • 1 tsp dried savory
  • 2.5 liters water
  • Salt and black pepper

Instructions

  1. Soak the split peas in cold water overnight, then drain.
  2. Melt the lard in a large pot and soften the onion, carrots, and celery for 8 minutes.
  3. Add the peas, salt pork, bay leaf, savory, and water, then bring to a gentle boil.
  4. Skim any foam, lower the heat, and simmer partly covered for about 2 hours, stirring now and then.
  5. Lift out the pork, shred the meat, and return it to the pot, discarding the bay leaf.
  6. Season with salt and pepper, thinning with a little water if the soup is thicker than you like.
  7. Serve steaming with thick slices of buttered homestead bread.
Pain de menage, homestead bread loaves Pain

Pain de Ménage

⏱ 3 hr 30 min (mostly rising)🍽 2 loaves🔥 Medium

The soft, tall homestead loaf that Quebec grandmothers baked twice a week, enriched with butter and a spoonful of maple. Best sliced thick and toasted by the fire.

Ingredients

  • 1kg strong white flour
  • 500ml warm whole milk
  • 10g dried yeast
  • 2 tbsp pure maple syrup
  • 60g butter, softened, plus extra for the pans
  • 12g fine salt
  • 1 egg
  • A little lard, for greasing the bowl
  • 2 tbsp melted butter, for brushing the crust
  • A pinch of flour, for dusting

Instructions

  1. Whisk the yeast and maple syrup into the warm milk and let it foam for 10 minutes.
  2. Mix the flour and salt, then work in the milk, egg, and softened butter to a soft dough.
  3. Knead 10 minutes until smooth and springy, then rise in a lard greased bowl, covered, for about 90 minutes until doubled.
  4. Punch down, divide in two, and shape into loaves in buttered pans.
  5. Prove a further 45 minutes until the dough crowns over the rim.
  6. Bake at 190C (375F) for 30 to 35 minutes until golden and hollow sounding.
  7. Brush the hot crusts with melted butter and cool on a rack before slicing.
Pouding chomeur, maple pudding cake Dessert

Pouding Chômeur

⏱ 1 hr🍽 8 servings🔥 Easy

A humble butter cake batter baked over a pool of hot maple syrup and cream, which sinks into a molten golden sauce. Quebec's most comforting dessert, born of hard times.

Ingredients

  • 125g butter, softened, plus extra for the dish
  • 150g sugar
  • 2 eggs
  • 250g flour
  • 2 tsp baking powder
  • 180ml whole milk
  • 1 tsp vanilla
  • 375ml pure maple syrup
  • 250ml heavy cream (35%)
  • A pinch of salt

Instructions

  1. Heat the oven to 180C (350F) and butter a deep baking dish.
  2. Bring the maple syrup, cream, and salt to a boil in a saucepan, then pour into the dish.
  3. Cream the butter and sugar until pale, then beat in the eggs and vanilla.
  4. Fold in the flour and baking powder alternately with the milk to make a thick batter.
  5. Drop spoonfuls of batter gently over the hot syrup without stirring.
  6. Bake 35 to 40 minutes until the top is golden and the syrup bubbles up around the edges.
  7. Rest 10 minutes and serve warm, spooning the maple sauce from the bottom over each portion.
Flour, butter, and baking tools on a countryside kitchen table
Notre cuisine de campagne

A Kitchen Warmed by the Sugar Shack

Basvex Cuisine grew from a love of the food that fills a Quebec farmhouse, the kind simmered all afternoon on the woodstove and shared at a long table when the snow piles up outside. From the sugar bushes of the Beauce to the dairy farms along the St. Lawrence, our cooking leans on the honest ingredients and good fats that country kitchens have always kept close.

Every dish we share is built on churned butter, traditional lard, and pure maple syrup, never refined vegetable or seed oils. We cook each recipe until it tastes like something worth setting on the table, then write it down plainly so it travels easily into your own kitchen.

This is unhurried food. A tourtiere resting under its golden crust, a pot of pea soup murmuring for hours, syrup boiled slowly until it turns to gold. We invite you to slow down, pour a cup of something warm, and taste what patience and good ingredients can do.

🧈 Real Fats Only 🍁 Pure Maple Tradition 📖 Tested Recipes 🌲 No Seed Oils
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