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Tourtiere (French-Canadian meat pie) |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 09 December 2011 at 03:28 |
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Shame on me again...I thought for sure that I had already posted this recipe here, but I was mistaken.
This is a traditional French-Canadian meat pie made around the holidays. If you have trouble finding Bell's seasoning, it is available online. It's a mixture of powdered poultry spices that is a bit heavy on sage. We make a bunch of these every Christmas and serve with piccalily, but our version of piccalily is a green tomato and pepper relish, not the cauliflower-mustard you are probably used to. Tourtière Traditional French Canadian meat pie, from my mother-in-law Terry. Serve this with a nice chilled piccalilli. Makes three 9 inch pies. ***2 lb ground beef ***2 lb ground pork ***1 large onion , minced ***3 tsp kosher salt ***1/2 tsp freshly ground black pepper ***2 tsp Bell's seasoning ***2 cups Crushed Ritz crackers ***1 cup bread crumbs ***3 packages ready-made pie crust Heat oven to 375° Place meats and onion in a large pot and add water to cover. Bring to a boil, Add Bell's seasoning, salt and pepper and reduce heat to simmer and cook for two hours, breaking the meat up to a fine consistency. Add Ritz cracker and bread crumbs. Divide mixture between the pie shells and bake for 45 minutes, or until golden brown. |
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Go ahead...play with your food!
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Is Bell's seasoning something unique to Canada?
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Nope! We have it in Albany, NY. To me it smells like Thanksgiving. :)
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Bell's is unique to the New England area...but they do have a web page and will be happy to ship you some, or I'll be happy to send you some if you'd like...we could work out a swap in the farmer's market. |
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Go ahead...play with your food!
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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I glad this got bumped, I'm going to make it.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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andy, it sure looks good to me ~ let us know how you like it and give us some step-by-step!
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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I did find a recipe on the web for Bell's type seasoning. I'm going to give it a try and see what I think. Thank you for the offer though.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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@ Hoser, Interesting savoury tart Hoser ... Thanks for posting ...
It is a Tapas Bar Trend too; having seen several Catalan and Andalusian Chefs using Ritz Crackers around the Iberian Peninsula ... In otherwords, they are employing the Crackers as a Crust for tarts verses, corn or wheat flour, pasta dough for Focaccia or Cookies ...
Have nice day.
Margi.
Kind regards.
Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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Thanks i am glad 2 that it was bumped . it is gone in to the to do list
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Ahron
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Since interest has renewed in this thread, here is a link to the step-by-step process.
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Go ahead...play with your food!
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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This is a recipe from issue #47 of Saveur magazine;
(Tourtière) SERVES 8 Tourtière is a French-Canadian Réveillon staple. FOR THE CRUST: FOR THE FILLING: 2. For the filling: Heat oil in a skillet over medium heat. Add meat and onions, and cook, breaking up meat with a wooden spoon, until juices have evaporated, about 15 minutes. Add milk, and cook until evaporated, about 15 minutes. Remove from heat; add potato and quatre-épices, and season to taste with 3. Preheat oven to 400º. Roll out dough on a lightly floured surface into two 11'' rounds. Fit 1 round into a 9'' glass pie plate. Fill pastry bottom with meat filling. Cover with remaining pastry round. Fold edges of dough under, and crimp edges. Brush top with cream. Make several slits in top of pastry to allow steam to escape. Bake until pie is golden brown, about 30 minutes. Set aside to cool for at least 10 minutes before serving. This is the link; http://www.saveur.com/article/Recipes/Pork-Pie |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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looks pretty darn good, darko - i really need to try this because it's one of those dishes that is right up my alley. this fall, a melding of these two recipes will be on my list....
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