"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-17-2004, 04:12 PM   #21
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
that's cuz my French is tres bad after all these years!
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 11-17-2004, 05:19 PM   #22
Assistant Cook
 
Selket's Avatar
 
Join Date: Sep 2004
Location: Albuqureque, NM
Posts: 24
You're welcome

You're welcome...I hope you try it, I haven't made this in years and plan to soon.
DG
__________________

FOOD LIKE BREATHING IS A FIRST BORN
EXPERIENCE.
DG

Selket is offline   Reply With Quote
Old 11-19-2004, 02:00 AM   #23
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
When I was a child, this was made whenever my Roy relatives got together for Christmas. Christmas Eve, my Roy uncles and aunts (known sometimes as weird words such as "mononk ee matant" (of course I now know mon oncle et ma tante) would get together and play musical instruments all evening. Then the children would be put to bed. Along about 1 a.m., bells would be rung and the children awakened (I now know the adults sans one or two, would go to midnight mass). We'd jump up, because it meant Santa just left. We'd open gifts, and musical instruments would be brought out again, and carols would prevail. We'd all eat tourtiere and beets and drink eggnog (OK, OK, the adults were sipping from a communal glass of Canadian).

Many years later I started experimenting with recipes I have for tourtiere (including a French language Quebecoise cookbook, a real challenge to my high school French), and came up with this one (trying to make it lighter than the packed pork pies of my youth):

1 tube Jimmy Dean Sage sausage (because I often find it hard to get good pork ground to order)
1 lb white meat ground turkey

1 rib celery, chopped fine
1/2 to 1 onion (depends on size)

1 T rubbed sage
1/2 tsp thyme
1 clove garlic

Off to the side have:

1 c chicken or turkey broth

1/4 c instant potato flakes

pie crust of your choice (I'm no baker, I leave it to the little dough boy. If you make it yourself, brava, bravo!!)

chop and sautee (sweat, not brown) the celery & onion, then add the meat and garlic. When the meat is almost done, add the herbs. I've seldom felt the need using the above mentioned meats, but if you are using ground pork or fresh sausage from your grocers,at this point you may need to drain off some fat.

gradually add some of the stock, until everything is a little more than moist, then sprinkle on some potato flakes. stir these together adding one and or the other until you get a consistency that holds together but isn't pastey.

TASTE AS YOU GO. I haven't even mentioned salt and pepper, which you should be doing all along; lots of both, to taste (as soon as the pork is cooked, start tasting)

Fill the pie crust with the almost-set meat mixture, and cover with the top crust. Bake until the crust is brown (a half hour or so at 350).

More tourtiere tales to follow!!!!
Claire is offline   Reply With Quote
Old 11-19-2004, 07:21 AM   #24
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
I am loving this. thanks, Claire!
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 11-19-2004, 07:31 AM   #25
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,904
Here in SSM, MI, my mother made a meat pie for dinner every once in a while. The difference is that she used diced, rather than mashed potato. We also had significant amounts of onion and carrot in there. It was yummy. When I had a full crew in my own house, I used to make meat pie fairly often. It is yummy. We also make the famous Upper Peninsula specialty, pasties.

As Emerald would say (sorry, couldn't resist ) you could wrap good pie crust around a car bumper and it would taste good.

Seeeeeya; Goodweed fo the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 11-21-2004, 09:56 AM   #26
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
Various kinds of meat (actually I should say savory) pies were staples in history, and had already gone out of favor when I was a child (many, many years ago!!!). Pasties are really the same as tourtiere, just in portable form. Do you know the reason for the thick part of the pastry on a pasty? Miners ate them with filthy, coal black hands. A part of the crust was made very thick, and (I assume in relatively good times) was simply thrown away. A handle.
Claire is offline   Reply With Quote
Old 11-21-2004, 10:07 AM   #27
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
Oh, someone is loving the tourtiere tales. Husband and I retired from the military, and tried to be good retirees in florida. We had a big house, a pool, a couple of hot tubs. Everything you are supposed to want in life. In those years (a decade ago), I started reallyworking on Christmas tourtiere. I think I got some brothers-in-law addicted. Then we sold everything we owned, and went on the road. My first priority, and husband agreed, was a holiday season in the desert of southern California, where much of my family lives, and where I remember spending many holidays. As is often the case, family traditions fell by the wayside. We were having a get togeher the day after CHristmas (boxing day for you Brits), and I brought tourtiere. My cousines, aunts, uncles went crazy.
Claire is offline   Reply With Quote
Old 11-21-2004, 02:38 PM   #28
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,904
Claire; your stories of family and get togethers warms my heart. I'm a fairly strong guy, lift weights, ride (or use to ride) dirt bikes, scuba dive, downhill ski, have been towed behind a seventy-five mph snowmobile on cursty snow, attached by a twenty foot rope tied to an aluminum flying saucer, and a host of crazy, life threatening activities. I have had a cracked rib from judo, have suffered 2nd degree burns on my entire right shin, and am generally very pain tolerant. Not much brings a tear to my eye. But I'm an absolute succer for happy family tales.

Horror movies have no effect on me. I used to pick nighcrawlers in a nearby cemetary as a kid. I grew up in the woods and have lived in the heart of the big city. But put me in fromt of a well written story where family onflict is resolved by love, and the member grow close and inseperable, and I have a lump the size of a baseball in my throat.

When you can truly enjoy your family, and give them food that is grand, or comfortable, and appreciated, or bring them any other kind of true joy, then you are living life at its best.

Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 11-21-2004, 04:38 PM   #29
Head Chef
 
Audeo's Avatar
 
Join Date: Sep 2004
Location: USA,Texas
Posts: 1,871
Quote:
Originally Posted by Goodweed of the North
But put me in front of a well written story where family onflict is resolved by love, and the members grow close and inseperable, and I have a lump the size of a baseball in my throat.

When you can truly enjoy your family, and give them food that is grand, or comfortable, and appreciated, or bring them any other kind of true joy, then you are living life at its best.

Seeeeeya; Goodweed of the North
Truer words have never been written. Thank you, goodweed.
__________________
Pain is inevitable. Suffering is Optional.
Audeo is offline   Reply With Quote
Old 11-21-2004, 07:51 PM   #30
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
As I have for ages, enjoy 'tallking' about food with you! I do have a couple more tourtiere stories.

At the end of our last Hawaii assignment, we were invited to a local Christmas eve luau. Not a commercial affair, the real thing. I originally declined, citing two friends I was cooking for that night. We all went. We went late enough that we missed the slaughter of the pig, but otherwise all was perfect. The various children got up and spontaneously danced hulas. This was about 15 years ago, when I was just starting my quest to make the perfect tourtiere. Pork and Hawaii have a long history, but no one had seen a savory pie before. Once I moved the tourtiere to the right place on the buffet, it was a HUGE hit! I have another great story about this crowd, which I'll fit into something about fried rice. But this was great fun. Tourtiere is a perfect buffet food, a perfect picnic food, and is super for any kind of brunch. In this case the locals went crazy and the pie disappeared. It was one of my favorite Christmas Eves.
Claire is offline   Reply With Quote
Old 12-18-2004, 08:57 AM   #31
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
Is it considered bad manners to just add a post to bring something to the top of the heap? It is now PRIME TOURTIERE time. Anyone out there who does this, are you making it this year? I think we're waiting for New Years to make it this season.
Claire is offline   Reply With Quote
Old 12-18-2004, 09:01 AM   #32
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
of course it is ok claire. we often call that "bumping" a thread up so that it gets more exposure. sometimes, someone will just post the word "bump" for that exact reason...
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 12-18-2004, 09:07 AM   #33
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
Thanks, Bucky. I'm still a realative newbie on the internet. This (and before it the TV one) are the only ones I participate in regularly. I tried an old house forum, but it was too hard to use. So I don't know the protocol and various other ins & outs.
Claire is offline   Reply With Quote
Old 12-18-2004, 09:21 AM   #34
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
don't worry claire, post away and enjoy yourself. we are a relaxed and friendly group, and will help newbies get into the swim of things when we can.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 12-18-2004, 11:50 AM   #35
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Claire, you can bring this thread up anytime, as far as I'm concerned. Haven't decided when I'm going to make it over the next week or two, but it will definitely arrive on the table!
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 12-18-2004, 01:25 PM   #36
Sous Chef
 
Lugaru's Avatar
 
Join Date: Dec 2004
Location: Body: Boston Heart: Mexico
Posts: 857
Send a message via AIM to Lugaru
My roomate grew up thinking that every one had this for x-mass dinner and he is from Maine. Im really looking foward to him preparing it this year btw.
__________________
My english, she's not so good... I meant to say I did it with the malice of forethought.
THE CONNOISSEURS
Lugaru is offline   Reply With Quote
Old 12-19-2004, 03:27 PM   #37
Assistant Cook
 
Selket's Avatar
 
Join Date: Sep 2004
Location: Albuqureque, NM
Posts: 24
Meat Pie:

Happy Holidays To Everyone...

Well I'm definitely making tourtiere but I'm going to substitute a few things in the pie. Not using any red meat or pork. I will be using ground turkey and gimme lean soy meat. I made up this gimme lean stuff with onions and garlic and it tasted like pork so I'll use that. I'm going to use organic all purpose flour for the crust and have it with some cranberries on the side. I'm serving this for Christmas Eve dinner and on Christmas Day will have the organic duck and trimmings. I can't wait, I just love duck, will serve it with an orange cornbread stuffing and orange flavoured cranberries on the side. Maybe make some hasselback potatoes and a salad too. Of course if there's any tourtiere left we can indulge in that too. Not sure about desert, have to think on that one...maybe we won't have room left for it.
__________________

FOOD LIKE BREATHING IS A FIRST BORN
EXPERIENCE.
DG

Selket is offline   Reply With Quote
Old 12-19-2004, 04:33 PM   #38
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
You'll notice that my recipe calls for half lean white turkey meat. When I was a kid, the tourtiere was so heavy, and of course the adults who ate it were half-crocked. Not a good combination! Another great ingredient to lighten it up is to chop some mushrooms very, very finely and saute in olive oil, then add the meat. Traditionally, tourtiere was pork, and I'll never give that up in mine. But I'm a huge fan of taking an old tradition and making a new one from it. Turn it into something that works for you. the big tradition I've let go of is that tourtiere was meant to be eaten as a midnight meal -- or at least in the wee hours -- after a night of celebration and love. I think my freinds would think I was insane if I said, OK, we're through drinking for the night, how about some pork pie? Haha! I still haven't found a source for the beets tradition that was absolutely a part of it when I was growing up. No one else has heard of it!!
Claire is offline   Reply With Quote
Old 12-30-2004, 07:22 AM   #39
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,417
I made it for Christmas Eve this year. I used all LEAN ground pork. I made my filling a day ahead, refrigerated it, and removed any fat off the top. It was delicious and not at all heavy.
I tend to go with the traditional recipes for the holiday and my family loves it.
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 05-19-2005, 03:20 AM   #40
Assistant Cook
 
Join Date: May 2005
Location: Clearwater, Fl & Chilly MI
Posts: 2
Tourtiere History

Hello to everyone. I was so intrigued by this post that I had to do a little research online and learn more about the history of this dish. I'm the type of fanatic that enjoys having international cuisine dinner parties based on a specific culture, and serving the traditional meal, from soup to nuts!

I've found some interesting references to it and thought I would share them with those who are interested in it.

There are several pages that refer to a pickled beet sidedish, Claire.

So here are the links to the sites that I found interesting. They contain recipes and a basic history. There are many more out there.


http://www.leveillee.net/roots/tourtiere.htm

More history
http://www.quiltersmuse.com/Tourtiere2.htm

Exploring Tourtiere
http://www.ealdormere.sca.org/vestyorvik/tortiere.html

J'aime la Tourtiere 2:00 to 4:00 p.m. - River Island Park, Woonsocket. A classic taste. A Franco tradition. Take part in our Annual Juried Tourtiere contest and see who makes the best in the Valley! Open call to participate. Contact Marilyn Bouchard at (401) 766-7983 for more information. Free Admission. - Rhode Island
http://www.film-festival.org/flickers/cal1999.htm

Quote:
"I didn't claw my way to the top of the food chain to eat vegetables...."
SouthernComfort is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
History of sauces Leaf Storm Sauces 6 09-27-2014 10:14 AM
A "sort of" recipe challenge kitchenelf General Cooking 65 06-25-2008 04:58 PM
Need venison recipes nicole Wild Game 40 06-03-2005 08:05 PM
TOURTIERE (Canadian French Meat Pie) RAYT721 Beef, Pork, Lamb & Venison 0 09-20-2004 05:00 AM
Tourtiere mudbug Beef, Pork, Lamb & Venison 0 09-19-2004 01:56 PM



All times are GMT -5. The time now is 06:08 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.