28 June 2007

Eat Your Way Across Canada....Quebec...**Tourtiere**


Tourtiere
When I think of Quebec I think of French-inspired cuisine. Quebec is Canada's largest province and about 9/10ths of the population are French speaking. They joined Confederation in 1867.

Living in Canada I have had Tourtiere, a pork pie for Christmas Eve, French Canadian Split Pea Soup, Oka cheese (first produced more than 100 years ago by Trappist monks in Oka, near Montreal); and Poutine, french fries with cheese curd and slathered with gravy. These are the foods that I think of as being distinctly French Canadian and have become staples all across Canada. At least in my home!! They have many more sophisticated recipes in the many chic restaurants, but these recipes embody French home cooking to me.
So give me a slice of Tortiere with a side of Poutine with vinegar and a Buttertart or Nanaimo Bar for dessert and you will know I am in Canada!!!

**Tourtiere**
  • 1 teaspoon butter
  • 1-1/2 cups chopped carrots (about 3)
  • 1-1/4 teaspoonn salt
  • 1/2 teaspoon pepper
  • 1-12 lbs lean ground pork
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground savoury
  • 1/4 teaspoon cloves (optional)
  • 1 bay leaf
  • 1 large potato, cubed, boiled and mashed
  • 1 tablespoon chopped fresh parsley
  • Pastry for a 9-inch double crust pie
  • 1 egg yolk
  • 1 tablespoon milk 
In a large heavy saucepan, melt butter over medium heat; cook carrots and 1/4 tsp each salt and pepper for 5 minutes. Add 2 T water and cook 2 minutes or until tender-crisp. Remove from pan and set aside.

Increase heat to medium-high; brown pork in batches and stirring often, for about 4 minutes or until no longer pink. Add 1/2 cup water, onion, garlic, savory, cloves, bay leaf and remaining salt and pepper; bring to a boil. Cover, reduce heat and simmer for 15 minutes, stirring occasionally. Uncover and simmer for 5 minutes longer or until still moist yet most of the liquid is absorbed. Discard bay leaf. Stir in potato and parsley. Let cool to lukewarm.

On lightly floured surface, roll out half of the pastry to fit into a 9-inch pie plate. Spoon in half of the filling; layer carrots over top. Cover with remaining filling, spreading evenly. Roll out remaining pastry. Moisten edge of bottom crust; cover with pastry top. Combine egg yolk with milk; brush over pastry.

Bake in 425F oven for 30 minutes or until golden brown.

Serves 6 - 8.

Bon Appetit!!

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