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.
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 😊
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 😊
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?
Damn. I would have enjoyed this channel if it wasn't for the aggravating music.
Sorry it annoyed you. Have a great day.