so tasty and I'm intrigued, especially after seeing the tomato-apple chutney recipe recommended to accompany a tourtiere, in GayR's link to Hummingbird Hill recipes. Is it traditional to serve something on the side with the tourtiere? Anyone have a good tourtiere recipe for me to start with?http://hummingbirdhillfarm.net/recipes
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO a recipe and info about tourtieres. Have never had it but it sounds
- Thread starter pat-nocal
- Start date
In Search Of:
a jumping off point.....
As you most likely know tourtiere's are a traditional French Canadian dish, typically served on Christmas Eve. I've copied by Mom's but I would just use it as a reference. This dish is usually adapted to ones' preference. Some prefer more pork some more beef. They can be a little dry and I do recommend serving with a chutney. We liked rhubarb chutney. This pie freezes well. Good luck.
TOURTIERE
Bake 35 – 40 minutes at 375.
½ pound of lean ground beef
½ pound of ground pork
1 small onion finely chopped
1 – 2 cloves garlic, chopped
¾ cup water
1 celery stalk finely chopped
1 large carrot finely chopped
2 bay leaf
1 potato finely grated
3 oxo chicken boullion packets
¼ tsp. cinnamon
¼ tsp. pepper
dash cloves and nutmeg
Double pie crust.
Brown meat with onion and garlic. Drain fat. Stir in water, celery, carrot, oxo packets, bay leaf. Bring to a boil – reduce heat and simmer about 30 minutes. Chill mixture in fridge.
Spoon meat into pie crust.
Mix 1 egg yolk with 1 tablespoon water.
Brush mixture lightly on edge of pie crust, place on top crust and flute edges. Make slits in top of pie.
One pie should serve about 6.
Serve with rhubarb chutney.
As you most likely know tourtiere's are a traditional French Canadian dish, typically served on Christmas Eve. I've copied by Mom's but I would just use it as a reference. This dish is usually adapted to ones' preference. Some prefer more pork some more beef. They can be a little dry and I do recommend serving with a chutney. We liked rhubarb chutney. This pie freezes well. Good luck.
TOURTIERE
Bake 35 – 40 minutes at 375.
½ pound of lean ground beef
½ pound of ground pork
1 small onion finely chopped
1 – 2 cloves garlic, chopped
¾ cup water
1 celery stalk finely chopped
1 large carrot finely chopped
2 bay leaf
1 potato finely grated
3 oxo chicken boullion packets
¼ tsp. cinnamon
¼ tsp. pepper
dash cloves and nutmeg
Double pie crust.
Brown meat with onion and garlic. Drain fat. Stir in water, celery, carrot, oxo packets, bay leaf. Bring to a boil – reduce heat and simmer about 30 minutes. Chill mixture in fridge.
Spoon meat into pie crust.
Mix 1 egg yolk with 1 tablespoon water.
Brush mixture lightly on edge of pie crust, place on top crust and flute edges. Make slits in top of pie.
One pie should serve about 6.
Serve with rhubarb chutney.
Pat-NoCal - Think you will enjoy this article on Meat Tourtiere Traditions
http://holidays.canoe.ca/Recipes/2008/12/17/7779331-sun.html
http://holidays.canoe.ca/Recipes/2008/12/17/7779331-sun.html
Pat, Here is Canadian Livng's Touirtiere Recipe and photos for your perusal.
http://www.canadianliving.com/food/cooking_school/tourtiere_recipe_and_instructions.php
http://www.canadianliving.com/food/cooking_school/tourtiere_recipe_and_instructions.php
I have the real thing to accompany. This recipe was graciously provided by a centuries-old farmhous
e restaurant in old Quebec City. It was a wonderful and quaint little spot that one got to by horse-driven buggy. All stone construction with headroom only for those under 6', but a delight.
I can this relish every second year and love it. It is traditional with tourtiere (as they served it) but I love it also with roast chicken and pork.
And by the way, if you can get a PC ...President's Choice....frozen tourtiere, they are very good and so much easier than making ones own.
Fruit & Vegetable Relish - L’Atre
2 apples
2 peaches
2 pears
2 ripe tomatoes
2 medium green peppers
1 large onion
2 stalks celery
2/3 c. white vinegar
1 t. pickling salt
1/3 c. white sugar
1 T. pickling spices in cheesecloth
Chop fruit and veg finely. Bring to a boil with remaining ingredients. Simmer uncovered until thick.
Makes almost 2 pints.
e restaurant in old Quebec City. It was a wonderful and quaint little spot that one got to by horse-driven buggy. All stone construction with headroom only for those under 6', but a delight.
I can this relish every second year and love it. It is traditional with tourtiere (as they served it) but I love it also with roast chicken and pork.
And by the way, if you can get a PC ...President's Choice....frozen tourtiere, they are very good and so much easier than making ones own.
Fruit & Vegetable Relish - L’Atre
2 apples
2 peaches
2 pears
2 ripe tomatoes
2 medium green peppers
1 large onion
2 stalks celery
2/3 c. white vinegar
1 t. pickling salt
1/3 c. white sugar
1 T. pickling spices in cheesecloth
Chop fruit and veg finely. Bring to a boil with remaining ingredients. Simmer uncovered until thick.
Makes almost 2 pints.