On 07/05/2013 5:41 PM, sf wrote:
> On Tue, 07 May 2013 16:20:03 -0400, Dave Smith
> > wrote:
>
>> On 07/05/2013 2:38 PM, sf wrote:
>>
>>>
>>> I'm interested in a tourtiere recipe. Is there one on the internet
>>> that you particularly like? The first one I saw called for baking a
>>> potato and then simmering it with ground pork for an hour... wouldn't
>>> a raw baking potato cook and break down in that amount of time anyway?
>>> Obviously, I have no idea what to be looking for.
>>>
>>
>>
>> I used a finely diced raw potato when I do it. It cooks up with the
>> meat, which is pre-cooked before it goes into the pastry.
>
> That sounds much more reasonable to me, thanks.
>


Have you ever had tourtiere? It is really good. I first had it at a
friend's house. He was French Canadian and his mother always served it
on Christmas Eve. That it a tradition that my wife and I have adopted,
though it we sometimes have a steak and mushroom pie instead. It is hard
to mess up a tourtierre. It is one dish that, regardless how I rate the
results of my efforts, that the people eating it rave about. The basics
are..... lard pastry, ground pork.,, or a mix of pork beef and veal
<??> some onion and garlic... and some ground cloves. The diced
potatoes give it substance. Since there is pork you need to salt it
liberally. Sautee the meat, add onion garlic and cloves, then toss in
potatoes and some water, season with salt and pepper and let it simmer a
while. Then put in on the pastry and bake it.



We typically serve it with roasted potatoes and a salad.