Merci ! Je suis de Montréal, mais j'ai demeuré au large depuis longtemps. Je me rappelle des tourtières et des creton à Noël. Je vais essayer votre recette.
I make tortiere at Christmas as it is tradition. 3lbs ground pork, 2 medium onions, bell's poultry seasoning, cinnamon, allspice, clove, salt, pepper and 3-4 potatoes, boiled and mashed (no butter or milk). This is a Brunelle family recipe and they hailed from Old Quebec City.
My Memere Duval made hers with equal amounts pork and beef, onions, celery, bells seasoning, and saltine crackers. Everything was ground up together in an old meat grinder. I have fond memories of being the person who got to do the grinding for her! I never knew that other families put theirs in a pie until I was an adult. My memere stuffed a turkey with the filling. I definitely like the pie version and brought it back into our family cookbook!
I am hoping to have this for Epiphanie this weekend! We used to make ours - with a few saltines, no potatoes at all! Now, we buy them from Sully's in Allenstown. The woman who makes it - as well as amazing gorton/creton/corton, uses her family's recipe. Worth the trip from Laconia to pick these treats up!!
In Manchester NH My memeres both made pork pies, they were similar but not the same. The recipe I use is more like my memere Boissonneault's (from the Thetford area) recipe she use cinamon, clove and ginger 1/4 tsp to 2 pounds of pork and finely diced potatoes. My memere Gingras used allspice (she was from Lacolle). Side note we called it toute que (toot k) not sure of the spelling.
I do love the variety when it comes to tourtière. I've heard others call it tookay or the like. I am also in the Manchester area. Make sure to check out FACNH.com. We love meeting new people 😊
Merci ! Je suis de Montréal, mais j'ai demeuré au large depuis longtemps. Je me rappelle des tourtières et des creton à Noël. Je vais essayer votre recette.
I make tortiere at Christmas as it is tradition. 3lbs ground pork, 2 medium onions, bell's poultry seasoning, cinnamon, allspice, clove, salt, pepper and 3-4 potatoes, boiled and mashed (no butter or milk). This is a Brunelle family recipe and they hailed from Old Quebec City.
Sounds delicious! Thanks for sharing 😊
My Memere Duval made hers with equal amounts pork and beef, onions, celery, bells seasoning, and saltine crackers. Everything was ground up together in an old meat grinder. I have fond memories of being the person who got to do the grinding for her! I never knew that other families put theirs in a pie until I was an adult. My memere stuffed a turkey with the filling. I definitely like the pie version and brought it back into our family cookbook!
Looks delicious
Thanks! Let me know if you try it😊
I am hoping to have this for Epiphanie this weekend! We used to make ours - with a few saltines, no potatoes at all! Now, we buy them from Sully's in Allenstown. The woman who makes it - as well as amazing gorton/creton/corton, uses her family's recipe. Worth the trip from Laconia to pick these treats up!!
Sounds great! Saltines? That's a new way on me! Gotta love people's spin on such a simple dish. Enjoy a great Epiphanie!
In Manchester NH My memeres both made pork pies, they were similar but not the same. The recipe I use is more like my memere Boissonneault's (from the Thetford area) recipe she use cinamon, clove and ginger 1/4 tsp to 2 pounds of pork and finely diced potatoes. My memere Gingras used allspice (she was from Lacolle). Side note we called it toute que (toot k) not sure of the spelling.
I do love the variety when it comes to tourtière. I've heard others call it tookay or the like. I am also in the Manchester area. Make sure to check out FACNH.com. We love meeting new people 😊
How much water you put in
For which tourtière please?
Ground lamb
Damn. I would have enjoyed this channel if it wasn't for the aggravating music.
Sorry it annoyed you. Have a great day.
right on!