Saveurs et traditions des fêtes – Holiday traditions and treats

The bacon mushroom roll-ups are ready.

The bacon mushroom roll-ups are ready.

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Après une longue pause me voici de retour.

Bien que je n’étais pas trop présent sur le blogue, la cuisine continuait à fourmiller d’activités. Au cours des dernières semaines, j’ai eu la chance de partager quelques recettes festives.

Il y a quelques semaines, à la chronique Bouchardises, j’ai partagé deux excellentes recettes. La première est un grand classique de famille : les bouchées bacon et au fromage à la crème. L’autre une découverte récente qui brille par sa simplicité : des bouchées aux biscuits et au chocolat.

Tous les détails sur le site web de Y a pas deux matins pareils d’ICI Radio-Canada Première à Toronto.

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Journée du terroir – Food Day Canada

Cornbread in a cast iron skillet

Pain au maïs au babeurre. Buttermilk cornbread

An English message will follow

Aujourd’hui, le 2 août marque la 12e édition de la Journée du terroir canadien. Cette journée pancandienne souligne la richesse et la diversité des produits locaux ainsi que l’apport des agriculteurs, pêcheurs, chef professionnels et amateurs. J’en ai parlé avec mes collègues de l’émission Y’a pas deux matins pareils de Radio-Canada Toronto. Vous pouvez écouter l’entrevue sur le site web de l’émission.

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Bacon mushroom roll-ups: a taste of the holidays

The bacon mushroom roll-ups are ready.

The bacon mushroom roll-ups are ready.

I only recently found out how this hors d’oeuvre had become part of my family’s holiday culinary traditions.

Flashback to 1979. At the time my mother, then a newlywed had a habit of exchanging recipes found in books and magazines with her sister. Apparently, her now famous roll-ups recipe originally came from Canadian Living. This homegrown magazine has been a rich source of recipes, crafts and fashion advice to Canadians since 1975. And ever since, the publication has accumulated an impressive amount of recipes, including this one.

Without further ado here’s the recipe.

Bacon mushroom roll-ups


  • 375 grams of chopped bacon
  • 1 pound of chopped mushrooms
  • 2 medium sized onions finely chopped
  • Half a pound of cream cheese (1 ½ cup)
  • A couple of sprigs of thyme
  • Salt and pepper to taste
  • 35 slices of white sandwich bread (yes you have read correctly)
Fill each slice of bread with a generous heaping of the bacon mushroom mixture and roll each slice,

Fill each slice of bread with a generous heaping of the bacon mushroom mixture and roll each slice,


The filling

  • Start off by finely chopping your onions, mushrooms and bacon.In a large skillet, melt a bit of butter and start browning the onions. Add in the bacon and mushrooms. Cook for about 10 minutes, mixing the blend regularly to ensue that the bacon is cooked.
  • Mix in the cream cheese, add salt pepper and thyme, and mix well. Let cool.

The bread

While your filling cools down, it’s time to tackle the bread. Usually, I wouldn’t ever prone the use of sliced bread, but in this case, there is nothing that can be said against it! It’s simply the perfect vessel for the creamy bacon and mushroom blend. Prepping the bread is actually the most time consuming part of the recipe.

  • Start off by cutting off the crust of all slices.
  • Flatten each slice with a rolling pin.
  • Scoop up generous heaping (an overflowing tablespoon) of the bacon and mushroom mixture.
  • Roll up each slice of bread making sure it is securely closed. Cut each roll in half.

Yields about 60 to 70 roll-ups.

To serve

  • Preheat oven at 350 ° F (177 ° C)
  • Place roll-ups on a baking sheet.
  • Brush a little melted butter on top of the roll-ups
  • Cook for about 15 minutes or until golden

Serve and enjoy!

The holidays are a great time to share some culinary traditions. What are your seasonal classics?