Bolas De Fraile
Executive Chef
- Joined
- Oct 28, 2010
- Messages
- 3,191
Good morning ladies, I hate a soggy bottom so when you say "pie shells" does this mean a blind baked bottom?
Good morning ladies, I hate a soggy bottom so when you say "pie shells" does this mean a blind baked bottom?
Well, I'm sitting here in the after-glow of a good holiday season, just after sending my inexperienced guests home with full bellies of tourtiere.My sisters picked up the torch, to re-visit an old tradition, and to introduce the younger generations to it. For me the one ingredient all of you have told me about is savory, and every year I swear I'm going to grow some or buy some, but find myself cooking and ... well, you know how it goes. My husband just went back to have a big slice before going to bed. In my family, this dish was always accompanied by beets of some sort. Does anyone know the tradition behind that, or, for that matter, even heard of it? Since I was fitting a Canuk dish around a diverse ethnic group, I made a large plate of pickled vegetables for the main side. That went over like gang-busters as well, they just loved it. As you all know, tourtiere isn't exactly a "lite" dish. But if anyone else has heard of beets as a side to tourtiere, let me know. I'm just assuming that it is when you're freezing your tootie off, and don't have stuff like lettuce and tomatoes going around, root veggies work!
Not sure about the beets, but I think they are traditional. They certainly go well with it. You are probably right that it's cause fresh leafy veg is hard to come by in winter. Home made ketchup is also traditional with tourtière. I'll ask on LiveJournal Montreal.
Please do get a recipe for the homemade ketchup! An ex-boyfriend's mom used to make tourtiere with the best homemade ketchup. She grew up in the Gaspe area.
Oh, I meant I would ask what was traditional to serve with tourtière. I forgot to ask. Thanks for the reminder.
I could post the recipe I use. My Québecois friends really liked it, as do I.
Oh, I meant I would ask what was traditional to serve with tourtière. I forgot to ask. Thanks for the reminder.
I could post the recipe I use. My Québecois friends really liked it, as do I.
She always had the ketchup on the side. I don't recall but vaguely think she also served gherkins...I remember a topnote of clove in her ketchup.
While you're asking--a C-pie recipe?
And, I'd be interested in your catsup recipe.
Popular with the French Canadians too! I wonder if the Acadians brought it down there....Chow Chow is a must in the southern states during canning season. My friends in North Carolina and Tennessee can alot of it. It's a great condiment. I make a relish from green tomatoes when I have too many in the garden. Tastes similar.
My DH calls this green tomato relish and MUST have it on mac and cheese. I'm not partial to it, but he MUST make some each year specifically for mac and cheese...We always have green chow chow, which is a green tomato relish. Sweet and tangy with thinly sliced onions in there. My mother still makes it.
This is basically the recipe but my mother never put ginger in it. Google Image Result for http://3.bp.blogspot.com/_E5OZqFOd2Qg/SrqHHanhcRI/AAAAAAAADcs/vKFsWmZJZSo/s400/IMG_0015.jpg