The dog has been patient and well-behaved despite the irresistible temptations of his favorite food paraded in front of him during the creation of this great meal. He deserves some of this meal too!
tabarnac! Not de henglish way! OK. good! Me from de Quebec! bes 2 day me ce, from de u tube! me old man, grandmoder make dis! 100% 100 yer hago! FANTASTIK! de budder is de himportant!!!! u iz de real Quebecois!!!! or may-b, de nu-brunswic??🤣😂❤👍👍👍
Thank you soooooooooo much for the recipe! I’d love to have you in my house! Keep those delicious French recipes coming! Happy new year! Your the best!
This recipe makes an amazing tourtiere . Made it as one of my Christmas dishes along with turkey and the tourtiere got demolished. I give it 2 thumbs up.
I just made 8 mini tourtiere using grassfed ground beef and venison because I cannot eat pork. Both are quite lean, so I cooked in plenty of home rendered chicken fat. OH BOY!!! "Fat is your friend". You bet. My kinda guy!
Very well done video, recipe, filming…what else…. A pleasant looking and sounding host, no background music……. Except the faux gras. Cruel. And then it just melted out and was wasted. Wow disappointing in so many ways.
I really think you are a delight when you cook and your tortiere is so delicious. This is my second year to make it. My queston is: I like to make it ahead of time so I completely bake it , freeze or refrigerate and then reheat in the oven on the day I am serving. Would you suggest refrigerating before baking and then simply baking at suggested temperature and time the day of family dinner OR baking completely and then reheating at a 300 F oven for about an hour? thanks! and Merry Christmas! Joyeux Noel!
Oh how I 'wish' there were measurements that did not have to be converted!! I watched your video which was excellent and was excited to try this recipe, but I can't do the conversions to cups, tsps, etc. Thanks anyway, I am sure your tourtiere is amazing but I will have to find a recipe that I can follow.
You can ask alexa , she's pretty accurate for conversion.. also a scale is one of the most essential tools in the kitchen.. ask Santa for one this year
Ma grand maman n’ajoutait jamais de pomme de terre. Im not doubting “Tourtiere” recipes w potato but I find it too similar to the “English Meat Pie” or other “Meat Pie” recipe variation. Seams like most colonized country have their own “Meat Pie” variation. (different seasoning, w peas, carrots, potatoes or not).
Just seeing this for first time and looks great 👍 and I think I’m going to have to give this a try for sure 👍 & serge…. You …are the greatest!!! I thoroughly enjoy watching you in the kitchen… you make my day…&&&& I must say…. You keep the ….BEST…. Company 😅😂😊 great choice 👍
I live in Saguenay, Quebec and my son-in-law's name is Serge. I have watched many tourtiere videos, but i think you made the best authentic one. I would definitely enjoy eating the dinner you prepared, given the opportunity.
Caaaaalisse!! This totally brings me back to my childhood Christmases growing up in Montreal! Simply awesome! I'm definitely going to try adding the foie gras. Thanks for the vid✌️
I just love the herb/spice combination in your tourtière. My mom’s pie was barely spiced. We ate ours with an onion béchamel sauce on top when served. I’m going to try your recipe minus the foi gras.
You can certainly salt the carrot overnight, it may be very soft but it works anyway. I would suggest to not rinse the salt but maybe overnight it will be necessary just to make sure it's not too salty. I have never tried it, so best of luck and let me know how it turns out!! Bonne chance
Greetings from Santa Fe, ARGENTINA 🇦🇷. I enjoyed very much watching you cooking your French Canadian tourtière. A dicho I don't know. I'll try to make it.
Wow this is awesome..wow i wish I could make these..after I've done making Stuffed milkfish or Releyenong Bangus here in Philippines wow all I could say is that you could make ur best to cook even ur a beginner.thanks sir for sharing with us your great recipes
