Tag Archives: camping

The Family Sweet Marie Bar recipe (you will love me so much)

Pic 1 Final

When I say “family” I don’t mean this is some sort of East European treat– this I claim as my own though it is truly a Seaborn classic.  I feel that I have eaten enough of them over 17 years to have some ownership.

We are going camping this weekend and I made a batch of these.  The step-by-step is posted her at the foodnetwork.ca blog but here’s the basic recipe.   Takes no time.  You must make it.  Trust me on this one.  (and also– just go with the corn syrup and margarine, don’t screw with perfection.)

SWEET MARIE BARS

makes about 20-25
Ingredients:
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup corn syrup
1 tbsp. butter or margarine
2 cups Rice Krispies
1 cup salted peanuts
1 package real chocolate chips

Directions:

  1. Heat peanut butter, sugar, corn syrup and butter over low heat until mixture starts to boil.
  2. Remove from heat and add Rice Krispies and peanuts. Mix well.
  3. Press into a greased 8- or 9-inch square pan.
  4. Cover with chocolate chips while hot. As chips melt (give it a couple minutes) spread over the top.
  5. Let cool until chocolate solidifies and cut into squares.  If the chocolate is a little soft it’s ok, but if cut when still melted you will have quite a mess on your hands! (my mother-in law pops the pan into the freezer for 10-15 minutes to speed up the process)
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Curds and Eh: Episode 3- Our Home and Native Cow

Who says Canadians aren’t beautiful?

Nestled amongst large rocky mountains (hills to some) in Baie-Saint-Paul lies Laiterie Charlevoix, a cheese factory owned by the 7 Labbé brothers. One of their most popular cheeses is Le 1608, a washed rind cheese that was launched in 2008 to coincide with Quebec City’s 400th anniversary. This cheese is aged 4-6months, has a pleasant pungency and is one of only two cheeses that I know that is made solely from the milk of the Vache Canadienne, a rare breed of cow (Pied-de-Vent is the other).

1608 at rest.

The ancestors of this breed were introduced to Canada from Brittany and Normandy in the early 17th century by Samuel de Champlain. I met with Mario Duchesne, a biologist and leading expert on the Vache Canadienne, who explained that the cows originally weren’t a distinct breed but a population with a variety of genetic traits. At their peak there were 300,000 Vache Canadienne but now only around 1000 are left in the world. Mario, the farmers, and Laiterie Charlevoix are fighting to protect this rare breed and ensure they don’t disappear forever.

Inside the leading edge waste water treatment plant

Besides delicious cheese, and a rare breed of cow, one of the most interesting parts of Laiterie Charlevoix is their wastewater treatment system. I know that’s generally not something to get excited about but things are different here. The Labbé family actually created an environmentally friendly system for disposing of their whey and wash water. Basically, bacteria cultures are added to the wastewater to ferment it. Methane gas is produced then collected and burned to heat water for cleaning, heat-treating the milk and warming the cheese vats. The remaining grey water is then cycled through a series of ‘ponds’ with plants such as canna, papyrus and elephant ears which act as filters removing Nitrogen and Phosphorus. At the end of this system, the clean water flows into a pond with koi fish to demonstrate its cleanliness and then into the nearby river.

Cabins on the Laiterie Charlevoix campground–walking distance to fresh Pain au Chocolat. Now that’s roughing it.

The Labbé family also produces a line of ice cream and preserves, has a dairy museum and runs a campground near the dairy.

It’s easy for travelers and curd nerds alike to spend several hours at Laiterie Charlevoix. It’s definitely worth a visit!

This post is part of a guest blog series by Kelsie Parsons.    For Eps 1, click here and Eps 2, Click Here.

(Kelsie will be blogging from the East Coast in the next installment, stay tuned!)

Sue’s Note:  I visited the Charlevoix region last year and other than beautiful scenery there is a whole Flavour Trail of delicious aritisanal foods to try; from the local cheese to traditionally made foie gras to the famous local lamb chops, sausages and smoked salmon.  Here is the Charlevoix travel piece I wrote about the adventure.

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Filed under Cheese/Cheese Related, Curds and Eh, Travel and Food, Uncategorized

Toast Post: Let’s call it “camping Brie”

Strangely enticing.

Have jug o’ wine, need cheese pairing?  This was my first thought when I received a little package of new products from Agropur the other day.  Three of their fine cheeses have been packed into spreadable format.

OKA, Brie L’Extra and Champfleury can now be scooped out of little 100g, recyclable plastic containers and straight onto you baguette.  It is suggested they can also be used as dips or easily melted into sauces.  To be perfectly honest it was hard to get beyond “spreadable” without jumping to Cheez Whiz conclusions.

You may be licking your lips if you’re one of “those” that doesn’t eat the rind of a Brie.  Yet, even as I disapprove of such antics, I must assume that you actually like the taste of a “Brie” that is not also referred to as a “processed fine cheese spread” and does not list “cheddar” as an ingredient.  Which is what you’re getting here.  It tastes kind of fake.   Not horribly bad–I enjoy a Kraft singles in a grilled cheese afterall-but, it’s not fine cheese.

I spread “the spread” on my toast, topped it with pear and have an surprisingly enjoyable lunch.   Fast and tidy it was.  If someone melted this into a silken sauce over my broccoli I’d probably think it was awesome.  It would also fair brilliantly packed in a camping cooler.

But while it might be OK to call Katy Perry “fine cheese”,  it just ain’t gonna fly with these guys.  But if you’re looking for an upscale take on Laughing Cow, dig in and see what you think.

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Filed under Cheese/Cheese Related, Restaurants and Products, Toast Posts

Camping = Bacon

Yes, we just threw 2 packs into the pan. Bacon loves company.

Sometimes processed food is OK.  More than OK.  Perfect in fact.  Between this and the sour cream and onion crinkle chips.  I was feeling alright.

Don’t tell me your mouth is not watering just a little bit.

Let me inspire you:

*Bacon and ripe August tomato sandwich (with mayo)

*Bacon and scallops

*Bacon and peas

*Deviled eggs with crispy bacon

*Crisp Salad, blue cheese dressing, bacon

*Bacon in Meatloaf

*Bacon Cheeseburger

*Bacon and caramelized onion quiche

*Roasted Brussel Sprouts and Bacon

*Bacon in your hand at the kitchen counter before the eggs are finished

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Filed under Ruminations on the Edible, Travel and Food, Uncategorized