A Canadian Favorite: Poutine


Poutine is a dish that includes french fries and cheese curds topped with a brown gravy. It originated in the Canadian province of Quebec and emerged in the late 1950s in the Centre-du-Québec area. It has long been associated with Quebec cuisine.

Annual poutine celebrations occur in MontrealQuebec City, and Drummondville, as well as TorontoOttawa, and Chicago. Today, it is often identified as a quintessential Canadian food. It has been called “Canada’s national dish“, though some believe this labelling represents a misappropriation of Québécois culture. Many variations on the original recipe are popular, leading some to suggest that poutine has emerged as a new dish classification in its own right, as with sandwiches and dumplings

Cuban Papas Rellenas Recipe

potato ball

Photo by Crystal Johnson, Multi Cultural Cooking Network.

Cuban Papas Rellenas are filled potato balls. It is often found in Cuban bakeries.  Here in Los Angeles, Porto’s Bakery is the popular spot in which to find this delicious treat.  If you seek to try a winning appetizer recipe then roll up you sleeves and let’s get in the kitchen.

Click to see Recipe

Shepherd’s Pie Recipe, a British Favorite

Cottage Pie (Shepherd’s Pie) A British or Irish meat pie made with beef mince and with a crust made from mashed potato. A variation on this dish is known as shepherd’s pie.The term cottage pie is known to have been in use in 1791,[ when the potato was being introduced as an edible crop affordable for the poor (cf. “cottage” meaning a modest dwelling for rural workers).
In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.

The term “shepherd’s pie” did not appear until the 1870s, and since then it has been used synonymously with “cottage pie”, regardless of whether the principal ingredient was beef or mutton.  Having a British roommate, this is a staple meal.


  • Ground Beef or Ground Turkey
  • 1 Onion
  • 1 Can of carrots
  • 1 can of peas
  • 1 Can of Beef Broth




Prepared Mashed potatos adding broth to the mixture for enhanced flavor.  Brown meat of choice with onion.  Season with and pepper to taste.  Turn off stove.  Add Carrots and Peas to the browned meat.  In a long glass pan layer mashed potatoes, the meat/vegetable mixture and add last layer of Mashed potatoes.  Baked at 350 for 50 Minutes.