Pouding Chômeur: Spongey Maple Syrup Cake

Any weekend my husband and I are free, I always suggest we head over to Montreal because it’s only a two and a half hour drive from us. This is funny because I went to McGill University for my Master’s and while I was studying there I wasn’t much of a fan of the city.  I guess you can say it was another point in my life-life as a student with deadlines and endlessly writing papers and stressing out about my thesis.  My friends and I would stick together in a corner of the Institute of Islamic Studies library typing frantically away about political and religious movements in British India.

We rarely ate out at “nice” places.  We stuck to student joints and areas in and around our student ghetto.  I wish we had done some further exploring.  Montreal is a gem of a city and the food is no less than spectacular.  I’m glad we were smart enough to try many of Montreal’s ethnic selections-Pakistani, Lebanese, Syrian, Turkish, Greek, Persian, Thai.

Some of the best Pakistani food is found in Montreal’s Parc Extension. The places are not exactly what we can call glamorous, but the food is superb. Whenever my parents would visit, my dad was eager to only eat Pakistani food–Lahori charga (steamed then fried chicken with spices), spicy fried fish, sarson ka saag (mustard greens/broccoli rabe), nihari (spicy slow-cooked beef stew), haleem (beef and lentil stew)…My mom and I would roll our eyes, as delicious as the Pakistani food was, we wanted “bistro” food.  Usually, we would just appease my dad because we are more easygoing when it comes to food. *hehe*

Now, when my husband and I make our weekend trips, we don’t know where to start.  It’s pure overload.  L’express or Lemeac…Alep or Daou, Le Local or Toque´, Au Cinquième Péché…Croissants, Poutine, Duck Confit, Montreal Smoked Meat, St. Viateur Bagels, Marche´ Jean Talon, Atwater market, chocolate, baguettes, and brioche.  See, it’s overload.  I could go on and on about Montreal’s food scene.  I don’t think I need to mention that Montreal is my favorite place in Canada.

Despite everything we’ve tried, we never made it to Au Pied de Cochon. After all, it is a Montreal landmark.  Anthony Bourdain loves it and even featured it on “No Reservations.”  I saw the episode where he took part in the APdC gluttony–tray after tray of foie gras and pork this and that.  We don’t eat pork, so that is why we never tried it out.  The menu is very pork heavy.  However, there are options for people who don’t eat pork.  We figured we had to try it once.

We indulged in foie gras and black truffle terrine, magret of duck, and instead of pork gluttony, we engaged in duck gluttony. Everything was good, but what was absolutely divine was the pouding chômeur. After a $50 slice of foie gras and black truffle terrine, we were wowed by the unassuming maple syrup, flour, and butter dessert.  You know something is good when my husband even utters that he might enjoy it as much as my vanilla bean cheesecake.  That is his dessert and to him nothing ever compares to it.  He absolutely loved the pouding chômeur, as did I.

If you are not a fan of maple syrup, don’t fret.  The maple syrup transforms into a nutty and delicious caramel, which soaks the cake. It’s spongey, warm, and gooey, the perfect winter dessert.  I never thought I would be saying this, but I am not heralding the coming of spring quite as much as I was before because I want to savour this dessert in the cold weather.  I wish I discovered it before.  Now, there are all the more reasons for us to visit Montreal.

Pouding Chômeur

makes 4-4 1/2″ ramekins (each ramekin will serve two, if you don’t mind sharing) or an 8″ by 8″ glass dish

recipe very slightly adapted from Gourmet Magazine

Ingredients

1 1/2 cup pure maple syrup, I use this one

1 1/4 cup heavy cream

2 teaspoons cider vinegar

pinch of kosher salt

6 tablespoons unsalted butter, softened

1/4 cup cane sugar

1 egg

1 teaspoon pure vanilla extract

1 cup cake flour

1 teaspoon baking powder

1/4 teaspoon kosher salt

crème fraîche, for serving

confectioners’ sugar, for dusting

Method

Preheat the oven to 350 degrees and make sure the rack is at the placed at the upper third of the oven.

In a small saucepan on medium heat, bring the maple syrup, heavy cream, and the pinch of salt to the boil, stirring the mixture until it boils. Once it begins to boil turn the heat off and set it aside.

Using an electric mixer, beat together the sugar and butter until creamy. Gently beat in the egg and add in the vanilla extract.

In another bowl sift together the flour, baking powder, and salt.  Fold the flour into the egg/butter mixture until just combined. The dough will be of the consistency of crumbly biscuit dough.

If you are using ramekins, pour in about 1 inch of the maple syrup mixture into each ramekin and then press in 1/4 of the dough and top with the remaining maple syrup mixture.  If you are using 1 baking dish then pour 1/3 of the maple syrup mixture into the bottom of the dish and divide the dough into  6 balls and place them into the dish and top with the rest of the maple syrup mixture.

It will be all soupy and won’t look right.  Don’t worry, it will come together in the oven. Place in the oven and bake the ramekins for 20-22 minutes, or until just set.  If you are using the 8″ by 8″ dish bake for 25-30 minutes.  Serve warm with a dusting of confectioners’ sugar and a dollop of crème fraîche.

Other blogs/sites featuring Pouding Chômeur:

Let Her Bake Cake

Lottie and Doof

Feisty Chef

food 52

A Real Treat: Sweet Potato and Herb Poutine

I have been thinking about making sweet potato poutine for some time now.  I love, adore, (basically insert any positive word here) poutine.  Imagine, I had no idea it existed until I was 22 years old!  How did I survive all those years without it?  When, I moved to Montreal for grad school, I discovered this Quebecois delight and have been a die-hard fan ever since.  There is a tiny place on St. Laurent and Rachel called Patati Patata that makes delicious poutine.  When my husband and I spent my birthday weekend in Montreal, despite overeating to no end, we HAD to make a stop there to get some poutine.

Let me tell you, poutine is an indulgence!  Fries slathered in gravy and covered with ooey gooey stringy cheese curds is not exactly classified as a health food.   So, when you are able to eat poutine, enjoy it, enjoy every last bite.  Because you will most certainly be in food euphoria.  It is an absolute street food, nothing fancy or pretentious, though many have tried escalating it to haute cuisine.  If you are interested in foie gras poutine then definitely make a stop at Au Pied Du Cochon or with lobster at Garde Manger.  That is all well and good but there is just something about the street version that is on its own level.

Listen to me lecturing about authentic street poutine, when I myself have adulterated the original version here.  I mean, there are no special occasions for me at least until Valentines day.  Thus, I have to hone in the indulgences, just a bit.  Not to say that I have made diet-friendly poutine.  This is still a treat, but just slightly better for your health.  I bake the sweet potatoes in olive oil and herbs and make a chicken stock based gravy.  There is no compromise on the cheese curds.  I was so happy I found them this week because I see them very sporadically at my grocer.  I wanted to get the white curds, but they only had orange.  I guess beggars can not be choosers.  The cheese curds have an almost squeaky, rubbery texture but when they fully melt with the fries and gravy they become absolutely divine.  Once you have poutine once you will surely be hooked.

Sweet Potato Poutine

No Recipes has a version here

Serves 2 (by itself or 3 as a side)

Ingredients

2 sweet potatoes, cut into fries (soaked in ice-cold water and then dried with a paper towel)

2 tablespoons olive oil

kosher salt, to taste

fresh black pepper, to taste

1 sprig rosemary, chopped

1 sprig thyme, chopped

Handful of cheese curds (as much as you like)

chives, for garnish

For the gravy:

1 tablespoon of butter

1 tablespoon of olive oil

1 shallot, minced

2 cloves garlic, minced

1 sprig of rosemary, chopped

2 sprigs of thyme, chopped

1 tablespoon cornstarch (or flour)

2 cups of chicken stock (homemade is best, if you are vegetarian you can use vegetable stock)

1 teaspoon Worcestershire Sauce

1/2 teaspoon fleur de sel, or to taste

freshly ground black pepper, to taste

Method

Preheat the oven to 425 degrees with the sheet tray in the oven.  Toss the sweet potatoes with the olive oil, rosemary, thyme, salt, and pepper.  When the oven is ready put the sweet potatoes on the preheated sheet tray and cook for about 10-15 minutes.  For the last 2-3 minutes put the oven on broil so they can get crispy.

Make the gravy by heating a small saucepan with the olive oil and then adding half the butter and shallots.  Allow to sweat for a few minutes and then add the garlic and the thyme and rosemary.  Mix the cornstarch or flour with one cup of the chicken stock and pour into the sauce pan.  Mix it all together and add the remaining chicken stock and Worcestershire sauce.  Bring to boil and allow to thicken.  Turn to low heat and cook for 15 minutes.  Strain the gravy through a sieve, twice.  Add in the remaining butter so that the gravy glistens.

It is nice to use a cylindrical shape serving vessel for the poutine.  Assemble it by putting some sweet potatoes on the bottom and putting half the cheese over them and pouring half the gravy on top and then layering the rest of the sweet potatoes and cheese curds and then the rest of the gravy on top.  Sprinkle with some fleur de sel and chives.  Serve hot.

Feasting in Montreal

My husband took me to Montreal for my birthday this past weekend.  Too bad we had only two days!  My mind wanted to eat more than my stomach could handle.  Montreal is a true food city and I miss living there.  I love how restaurants are so bustling and the locals are true food enthusiasts.  Here are some memorable food shots of our weekend!  (Sorry for the quality, I feel conscious taking pics at restaurants hahahaha).

Birthday Dinner at Laloux

Salad of Brussels sprouts, rosette, green apple, fresh chèvre (minus the rosette)

Steak tartare

Halibut Prepared like a paella with a saffron sauce Poulette

Braised lamb shoulder, vegetables with cumin and lemon confit jus

Chocolate pot-de-crème, caramel and Maldon salt

Almond Biscotti gift from the restaurant for my birthday

Lunch at Olive et Gourmando (sorry about some of the pics being out of focus, was trying to be incognito 🙂 )

Sweet Potato Soup

My husband and I did our usually half and half (he took half my mango, chicken, guacamole, sandwich and i took half his chevre and caramelized onion sandwich with the most delicious homemade ketchup on the side)

Premiere Moisson bakery

Dinner at 786 Halal, my favorite Pakistani restaurant but unfortunately my camera ran out of battery.  So you will have to see pics from our leftovers the next day :).  We also ordered the half a Lahori Chicken Charga (pictured on the top right corner of the link), but finished it at the restaurant :).

Maash ki Daal (Lentils) sounds simple but this dish is so yummmm and Mattar Keema (Ground beef with peas).  My husband had to order the ground beef even though I make it  at least once a week.

Mutton Biryani

Naan and Nihari (Stewed Beef)