| Tourtiere De Quebec (quebec Pork Pie)
, Pork pie
Posted: 13-Dec-2003, 07:50 PM
Reader of souls, vision seeker, TROLL
Group: Super Moderator
Realm: The frontier of Penn's Woods
Recipe Name: TOURTIERE DE QUEBEC (QUEBEC PORK PIE)
1 1/4 Pound Ground pork
1/4 ts Dried rosemary
1/2 Each To 3/4 cup cold water
1/4 ts Grated nutmeg
1/2 Cup Onion, finely chopped
1/4 Cup Celery, finely chopped
1/2 ts Ground black pepper
1/4 Cup Old-fashioned rolled oats
1 Each Bay leaf
1/2 ts Dried savoury
This is considered Quebec style, using rolled oats instead of potatoes to
thicken the filling shows a Scottish influence.
In a large, heavy frying pan, combine pork with cold water and heat to
boiling point. Add onion, celery, pepper, bay leaf, savoury, rosemary,
nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/2 hours,
adding more water if mixture dries out. Halfway through cooking time,
season with salt to taste. Stir in rolled oats and cook, stirring, for 1
to 2 minutes. Remove bay leaf.
Meanwhile, line a 9-inch pie plate with pastry. When meat mixture is
lukewarm, spoon into pie shell and cover with remaining pastry. Trim
pastry, seal edges and cut steam vents in top crust. Decorate with pastry
cutouts as desired. Bake in preheated 425 deg F oven for 15 minutes, then
reduce heat to 375 deg F and bake another 25 minutes or until crust is
Source: A Taste of Quebec by Julian Armstrong
I support the separation of church and hate!
IMAGINATION - the freest and largest nation in the world!
One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.
Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh.
He that keeps not his arms in time of peace will have none in time of war.
"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.
“Beasts feed; man eats; only the man of intellect knows how to eat well.”
"Without food we are nothing, without history we are lost." - SHADOWS
Is iomadh duine laghach a mhill an Creideamh.
Religion has spoiled many a good man.
The clan MacEwen
Posted: 26-Apr-2010, 01:32 PM
Group: Celtic Nation
Realm: New York
| Beautiful. This is the one thing of my French-Canadian heritage, beyond the language among the elders that I didn't understand, that I remember from my Rhode Island childhood.
This is the way my mother's older sister made it -- except she did use the potatoes. Oats would be delicious. It's the sharp herbs of rosemary and bay, together with the nutmeg, that makes the flavor so intense and distinctive. Tante Paule-Renee ("Pauline") made all the pies every Christmas -- she used to come with armloads of them to our house.
They freeze well too, if you make up lots of pies and put them in deep freeze after you fill with the cooked meat and seal them, but before you bake them. You don't even need to thaw before baking.
My brother, the little savage, used to put a ton of ketchup on his. Tante Pauline could not bear to look at him eating it that way.
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