Tourtière is a dish that I really only have once or twice a year, but it's one of my favorite meals. There are lots of ways to make this, but here's my favorite: www.meredithla...
Well; You made my mouth water for the last time !!!! I followed your receipt and all I can say is YUM YUM YUM !!!! I lived in upstate New York among the French Canadian community and ate lots of meat pie during the holidays , BUT yours is the best !!!!
You are a very easily understood and extremely articulate teacher... hence I subscribed! And your Tourtiere looks magnificent... the best looking crust I have seen in any pie recipe yet on youtube.
Beef, pork, chicken and moose are absolutely needed in my family. Deer meat will do in a pinch. I put both in this year. Onions and garlic are the only vegetables that end up in the pie, but carrots and celery are added in the roasting stage. We also don't use ground meat. It's slow cooked in the oven for 6-8 hours so it just falls apart. It's interesting to see how each family does it differently.
When I crush tomatoes like this, I hold it like you but, I poke my thumb into it from the bottom first, and squeeze. This pokes a hole into the bottom allowing the juice to squirt straight down into the pan. Then I continue to crush the tomato like you did. I makes for a far less messy adventure. 😂 I’ve worn so much tomato juice that this was my way of changing it just a bit. ♥️
I have to say it all what you make it's nice I love the way you cook I will miss you on qvc but it's ok I wish you the best always thank you for all the videos and the cooking.
I was always told not to put a very cold pie into a preheated oven. So I always make them in foil pie pans. Do I have the wrong information? I can't wait to try your piecrust.
So far your video is the best that I have watched. I have watched 10 since I heard of this pie this morning ... What is the flour dusting tool that you used I don't bake but, I am going to try my best since the crust looks so fantastic
This looks amazing. At the end, you mention that it looks brown because of the cheddar cheese. Did I miss something? I didn't see you top it with cheddar.
You got it all wrong. Tourtiere is poor people's food. Working class, farmers, etc. Whatever meat is available, potatoes and some filler. You can make it good with some care, but don't act like it's high cuisine. My late mother is from Beauce. She was born in 1923. She made tourtiere and ragout de patte and pea soup. Later in life, she could actually choose what she would put in there and make it for special occasions.
This has nothing to do with a french canadian tourtière, never ever seen tomato in a tourtière. ''Je vous le dis'' since I am french canadian. (out of a 5 this is a 0) Just call it a meat pie but do not associate with a tourtière..... this is an insult
