From cowdreyr@telusplanet.net Sun Dec 30 18:37:18 2001 Date: 24 Dec 2001 03:07:50 GMT From: Robin Cowdrey Newsgroups: rec.food.recipes Subject: Quebec Pork Pie (Tourtiere De Quebec) Followup-To: rec.food.cooking, rec.food.recipes > Scott Hale asked: > Looking for recipes for traditional French Canadian meat pies. Trying > to reproduce an old favourite we enjoy at Christmas time. Thanks.. Could this be what you are looking for..... Quebec Pork Pie (Tourtiere De Quebec) 1 1/2 pounds ground pork 1/2-3/4 cup cold water 1/2 cup finely chopped onion 1/4 cup finely chopped celery 1/2 teaspoon ground black pepper 1 bay leaf 1/2 teaspoon dried savoury 1/4 teaspoon dried rosemary 1/4 teaspoon grated nutmeg pinch cinnamon salt 1/4 cup old-fashioned rolled oats pastry for double-crust 9-inch pie This tourtiere recipe is the region's traditional pork and vegetable pie. It belongs to Kathleen Fiset Pineau of Quebec City and was one of the winners of a 1984 tourtiere contest conducted by the Gazette of Montreal. Mme Pineau originally obtained the recipe from an aunt who lived on the south shore of the St. Lawrence river. She considers it the Quebec style; the use of rolled oats instead of potatoes to thicken the filling shows a Scottish influence. In 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 1/4 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 as desired. Bake in preheated 425F oven for 15 minutes, then reduce heat to 375 F and bake another 25 minutes or until crust is golden. Serve with Fruit Vegetable Relish Contributor: A Taste of Quebec - Julian Armstrong Yield: 6 servings. Fruit Vegetable Relish (Confiture Aigre-Douce) 3 onions; chopped 1 stalk celery; chopped 2 green peppers; seeded,coarsely chopped 6 tomatoes; peeled and chopped 6 peaches; or 1 can (19 oz.) peaches; peeled, coarsely chopped 6 apples; cored, peeled, chopped 6 pears; cored, peeled, chopped 2 cups cider vinegar 1 1/2 cups granulated sugar 3 tablespoons coarse salt 4 teaspoons pickling spice; tied in a cheesecloth bag This colourful chutney-type relish is served with the tourtiere at L'Atre, the restaurant in St. Famille on Ile d'Orleans. Proprietress Suzanne Howard Demers makes a big batch at harvest time. Combine onions, celery, peppers, tomatoes, peaches, apples and pears in a large heavy saucepan with vinegar, sugar, salt and spice bag. Bring to a boil and simmer, uncovered, for about 1 hour or until thickened. Remove spice bag; ladle relish into sterilized jars. Seal and process in boiling-water bath to preserve. Serve with Quebec Pork Pie Contributor: A Taste of Quebec - Julian Armstrong Reply to cowdreyr at telusplanet dot net -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.