[Winter Skies, Kitchen Aglow] Tourtiere
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Shaun
Jun 25, 2008, 5:03:26 AM6/25/08
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Dearest Jasmine at Confesssions of a Cardamom Addict is co-hosting a food blog event that captures the essence of Canadian food: Mmmm....Canada. Jasmine is hosting the savoury entries, and Jennifer the sweet ones.
Tourtiere is a Quebecois pork pie. According to Jim Cummings article at Quilter Muse, the origin of tortiere lies in France, whereby pigeons and other game birds were cooked in a deep baking dish that was originally named for the big game birds, tourtes, which were cooked in them until they became extinct. In early Canadian life, this came to be a fowl or game bird pate, and now it is a pie that principally forgoes fowl for pork. Typical with meat pies of Western Europe provenance, the pies have many a spice to lift and complement the meat, such as allspice, cinnamon, cloves or nutmeg, in addition to onion and garlic.
It is a favourite dish at Christmas, and that is fitting given that it is almost time to celebrate mid-Winter Christmas here in New Zealand.
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Posted By Shaun to Winter Skies, Kitchen Aglow at 6/25/2008 08:26:00 PM
Tourtiere is a Quebecois pork pie. According to Jim Cummings article at Quilter Muse, the origin of tortiere lies in France, whereby pigeons and other game birds were cooked in a deep baking dish that was originally named for the big game birds, tourtes, which were cooked in them until they became extinct. In early Canadian life, this came to be a fowl or game bird pate, and now it is a pie that principally forgoes fowl for pork. Typical with meat pies of Western Europe provenance, the pies have many a spice to lift and complement the meat, such as allspice, cinnamon, cloves or nutmeg, in addition to onion and garlic.
It is a favourite dish at Christmas, and that is fitting given that it is almost time to celebrate mid-Winter Christmas here in New Zealand.
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Posted By Shaun to Winter Skies, Kitchen Aglow at 6/25/2008 08:26:00 PM
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