QUEBEC-RESEARCH-L ArchivesArchiver > QUEBEC-RESEARCH > 2007-12 > 1198535221
Subject: Re: [Q-R] Tourtiere - A Variation from the St. John Valley
Date: Mon, 24 Dec 2007 17:27:01 EST
Duh! I didn't read it thoroughly. I read it only has putting cheesecloth
in the pot. This pie sounds rather bland to me.
The whole spices, like peppercorns and whole cloves are often cooked in
cheesecloth so that the meat gets the flavor but the woody bits can be
removed before the final assembly. Some people object to finding twigs
in their tourtière...go figure... ;-)
> I just found this on the internet. Does anyone have any idea why the
> cheesecloth is included and cooked?
> Tourtiere (Quebec Meat Pie)
> This recipe was given to me by the Chef of the "Aux Anciens Canadiens
> Restaurant", 34 Rue St.Louis, Succursale Haute-Ville,Quebec
> * 3 lb lean pork
> * 1/2 tsp savory
> * small pinch of cinnamon
> * small pinch ground cloves
> * 3 Tbsp salt
> * 1/3 cup water
> * 1 cup onions chopped
> * 1 cup potatoes, cubed
> * 6 uncooked pie shells
> * 1 tsp whole pepper & 1 tsp whole cloves (wrapped in a
> 1. In a heavy large pan add ground pork, cheesecloth, onion,
> spices and water.
> 2. Cook for 20 minutes covered (add more water if mixture drys out).
> 3. Remove the cheesecloth. Pour mixture between two pie crusts and
> in a 350° oven for about 1 hour.
> This was the best Tourtiere that I have ever eaten. I have several other
> Tourtiere recipes if you are interested.
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