Tourtiere Question
Woodswun
OK, so I have a recipe for Tourtiere that I got off the net, and I
managed to get all of the ingredients. Now, is this supposed to be
made ahead of time and seved cold? served hot (warmed up in oven or
microwave)? Or is this supposed to be served shortly after you take
it out of the oven?
thanks!!
Woods
Jane
It is best served fresh, i.e. hot out of the oven. It is okay cold or
heated in the oven. Microwaving makes the pastry a bit soft, like
microwaving any pastry, but I will eat it that way, too.
I hope you found a good recipe, because good tourtiere is absolutely
delicious! Mine is a heart attack on a plate, tough, so I only make
once a year on Xmas Eve.
Woodswun
Thanks! I've never tried microwaving pastry, so it's good to know
that it makes the pastry soft. (You probably use lard? I wish I
could roll a pie crust - I'm relegated to using the premade ones in
the store, and they don't use lard).
I don't know if my recips is a good one, or not. It doesn't seem to
be a heart attack on a plate, since I drain the fat.
This is the recipe:
http://frenchfood.about.com/od/maindishes/r/tourtiere.htm
I had a heck of a time finding ground pork, and it seemed ridiculous
to buy even a small bottle of cognac for 2 teaspoons, but I'm very big
on making sure I follow recipe instructions to the letter the first
time I try them. Once I know how it's supposed to taste, then I can
be a little more loose with the ingredients.
If I like it, I want to play around with the recipe to see if I can
come up with a vegetarian version using tvp and lentils (or something
similar, soaked in skim milk instead of water to form a complete
protein). I don't know if it would lend itself to that. I'm
currently waiting for the simmering part to be done, and it's smelling
goooooood. :-) (I decided to eat it when it comes out of the oven,
for a midday meal).
Maybe we should start up a running recipe thread in APN ... :-)
Woods
Jane
Looks like a good recipe. Mine is an old one from Madame Jeanne Benoit
(a Quebecois cookbook author). I probably should update it (you cook
ground pork with (some water) onions, garlic and seasonings and then
just keep adding breadcrumbs until all the fat is soaked up (!)), but
I only make it once a year, as I mentioned. The French in Quebec are
as bad as those in France for fat consumption.
Yes, I use lard.
Let us know how it tastes. There are a million different versions in
Quebec, just like any ethnic food. My French uncle always put
moosemeat and pork in his.
A recipe thread sounds awesome, actually. I know Marvin and I would be
all over it, :)!
Woodswun
OK, I'll dig up an apple pie recipe I've got that everyone raves over
to start it, if it doesn't get started before I find it.
Woods
Claude Latremouille
[...]
> Maybe we should start up a running recipe thread in APN ... :-)
>
> Woods
*
It would be something useful, for a change... :-)
Claude Latr�mouille
November 23, 2009
=== cla...@torfree.net ===
=== CLAUDE LATR�MOUILLE ===
===========================
Marvin The Paranoid Android
:-)
I pulled out my book 'PHP & MySQL Web Development' book -- it'd be
great to have them online in a searchable database. The free
5gigs.net account I have for the Unofficial Official APN Chatroom
(marvin.5gigs.net) allows me a 50 Mbyte MySQL database. Go figure.
So I've installed WAMP Server on my Vista machine to try to relearn
some basic PHP (the ultimate goal being OOP with the PHP).
Cheers!
Woodswun
Why not just go with java? Just curious ...
But yeah, I was thinking something like that would be good, only I'm
way too lazy to bother. ;-)
Woods
Woodswun
Oh, did you get the email? ;-)
Woods
Marvin The Paranoid Android
:-D
Yes! Loved the song -- lyrics were spot-on!
Thanks!!
Woodswun
Hahahaha! Thought you would like it! (and I agree!!)
Woods