After a looooooong winter, our rhubarb is finally tall enough to pull,
so hubby went out and gathered enough for me to make my first pie of the
season today. It's in the oven and smells heavenly! <

His favorite is the one with fresh strained orange juice and a little
rind and mine is the rhubarb custard pie, as that's the one my mother
always made when I was growing up and is still my favorite.

Anybody else been making things out of rhubarb, or don't you care for
it? I can't imagine someone not liking it, but I know several that
don't. Heck, I even like plain ol' rhubarb sauce!

Judy

On Sunday, May 5, 2013 10:04:55 AM UTC-6, Judy Haffner wrote:
> After a looooooong winter, our rhubarb is finally tall enough to pull,
>
> so hubby went out and gathered enough for me to make my first pie of the
>
> season today. It's in the oven and smells heavenly! <
>
>
>
> His favorite is the one with fresh strained orange juice and a little
>
> rind and mine is the rhubarb custard pie, as that's the one my mother
>
> always made when I was growing up and is still my favorite.
>
>
>
> Anybody else been making things out of rhubarb, or don't you care for
>
> it? I can't imagine someone not liking it, but I know several that
>
> don't. Heck, I even like plain ol' rhubarb sauce!
>
>
>
> Judy

If you have an extra rhubarb custard pie I'll be right down.

My rhubarb just showed up yesterday as the big snowdrift finally melted.
Won't be harvesting any for six weeks or so. The first pies are
anticipated.

Cheers

On 5/5/2013 12:04 PM, Judy Haffner wrote:
>
> After a looooooong winter, our rhubarb is finally tall enough to pull,
> so hubby went out and gathered enough for me to make my first pie of the
> season today. It's in the oven and smells heavenly! <
>
> His favorite is the one with fresh strained orange juice and a little
> rind and mine is the rhubarb custard pie, as that's the one my mother
> always made when I was growing up and is still my favorite.
>
> Anybody else been making things out of rhubarb, or don't you care for
> it? I can't imagine someone not liking it, but I know several that
> don't. Heck, I even like plain ol' rhubarb sauce!
>
> Judy
>
I'll admit, I've never tasted rhubarb. But do enjoy your pies!

Jill

On 05/05/2013 12:04 PM, Judy Haffner wrote:
>
> After a looooooong winter, our rhubarb is finally tall enough to pull,
> so hubby went out and gathered enough for me to make my first pie of the
> season today. It's in the oven and smells heavenly! <
>
> His favorite is the one with fresh strained orange juice and a little
> rind and mine is the rhubarb custard pie, as that's the one my mother
> always made when I was growing up and is still my favorite.
>
> Anybody else been making things out of rhubarb, or don't you care for
> it? I can't imagine someone not liking it, but I know several that
> don't. Heck, I even like plain ol' rhubarb sauce!

Mine is about ready to start cutting. I would make a pie but we already
have a bunch of butter tarts to finish off.

I one made a rhubarb custard pie and served it to some friends who
dropped by. Every time I see the guy he raves about that pie. I lost the
recipe for it. It was a custardy filling with rhubarb added, not the one
with eggs and cream stirred in with the fruit. It was good. I will
have to experiment. It's hard to spoil rhubarb..... unless you mix it
with strawberry.... ;-)

On Sun, 5 May 2013 08:04:55 -0800, (Judy Haffner)
wrote:

>
> After a looooooong winter, our rhubarb is finally tall enough to pull,
> so hubby went out and gathered enough for me to make my first pie of the
> season today. It's in the oven and smells heavenly! <
>
> His favorite is the one with fresh strained orange juice and a little
> rind and mine is the rhubarb custard pie, as that's the one my mother
> always made when I was growing up and is still my favorite.
>
> Anybody else been making things out of rhubarb, or don't you care for
> it? I can't imagine someone not liking it, but I know several that
> don't. Heck, I even like plain ol' rhubarb sauce!
>
I love rhubarb, but no one else in the family does... so I don't cook
it. When I was a kid, stewed rhubarb and regular rhubarb pie (not
rhubarb something, rhubarb and sugar) were my favorites. Of course, a
scoop of vanilla ice cream was the perfect accompaniment.

--
Food is an important part of a balanced diet.

"Judy Haffner" > wrote in message
...
>
> After a looooooong winter, our rhubarb is finally tall enough to pull,
> so hubby went out and gathered enough for me to make my first pie of the
> season today. It's in the oven and smells heavenly! <
>
> His favorite is the one with fresh strained orange juice and a little
> rind and mine is the rhubarb custard pie, as that's the one my mother
> always made when I was growing up and is still my favorite.
>
> Anybody else been making things out of rhubarb, or don't you care for
> it? I can't imagine someone not liking it, but I know several that
> don't. Heck, I even like plain ol' rhubarb sauce!
>
> Judy
>


It's OK, but not something I really think about so I don't usually make
anything using it.

Cheri

Rhubarb always reminds me of Laura Ingalls forgetting to put sugar in the
pie plant (rhubarb) pie:

http://books.google.com/books?id=_Hq...=PA19&dq=laura
+ingalls+pie+plant+first+four+years&source=bl&ots= X9jJVJiKhq&sig=TpJTd8-
VLHz9MUXYUG_Edb0N3c0&hl=en&sa=X&ei=9K2GUafOMI6g8gS-
zIHQBQ&ved=0CFgQ6AEwBw#v=onepage&q&f=false

http://tinyurl.com/bt8vwuz

Tara

(Judy Haffner) wrote:

>
>After a looooooong winter, our rhubarb is finally tall enough to pull,
>so hubby went out and gathered enough for me to make my first pie of the
>season today. It's in the oven and smells heavenly! <

we had our first Rhubarb crisp of the season a couple days ago. I
don't know why I didn't just go with the old standby 'Fresh Fruit
Crisp' from Betty Crocker-- but thought I'd go for more 'crisp' and
saw this recipe;
http://wegottaeat.com/paula.mandel/r...-crisp-mothers

I never thought I'd say 'too much crisp' - but the rhubarb was
completely lost. Otherwise, I liked the recipe so next time I might
just triple the rhubarb. We've been 'choking it down' with a
generous dollop of stewed rhubarb in the dish before heating-- and
topping with vanilla ice cream.

>
>His favorite is the one with fresh strained orange juice and a little
>rind and mine is the rhubarb custard pie, as that's the one my mother
>always made when I was growing up and is still my favorite.

The 'Fresh Fruit crisp' recipe is still my favorite-- though I
generally double the amount of crisp.

>
>Anybody else been making things out of rhubarb, or don't you care for
>it? I can't imagine someone not liking it, but I know several that
>don't. Heck, I even like plain ol' rhubarb sauce!

I can imagine folks not liking it-- It isn't a subtle flavor.<g>
I always have a jar of stewed rhubarb in the refrigerator this time of
year. Topping for oatmeal, ice cream, shortcake, lentils, rice--
or just as is.

Last year we started doing a few savory rhubarb dishes.

Yesterday we had asparagus, rhubarb and horseradish from the garden.
Spring has sprung.

Jim

"Dave Smith" wrote in message ...

Mine is about ready to start cutting. I would make a pie but we already
have a bunch of butter tarts to finish off.

I one made a rhubarb custard pie and served it to some friends who
dropped by. Every time I see the guy he raves about that pie. I lost the
recipe for it. It was a custardy filling with rhubarb added, not the one
with eggs and cream stirred in with the fruit. It was good. I will
have to experiment. It's hard to spoil rhubarb..... unless you mix it
with strawberry.... ;-)

_________________________________

Amen....no strawberries in mine either. My patch is just starting. We're
near the lake and it's cooler here.....Sharon in SW Ontario

Dave Smith wrote:

>I one made a rhubarb custard pie and
> served it to some friends who dropped
> by. Every time I see the guy he raves
> about that pie. I lost the recipe for it. It
> was a custardy filling with rhubarb
> added, not the one with eggs and cream
> stirred in with the fruit. It was good. I
> will have to experiment. It's hard to spoil
> rhubarb..... unless you mix it with
> strawberry.... ;-)

My husband's friend (who will celebrate his 93rd birthday on the 30th of
this month) loves rhubarb-strawberry pie with fresh berries, so make him
one every year on his birthday.

How do you make custard pie without the eggs in it? This is the recipe
my mother always made, so it's got to be over 70 years old. This makes a
large 10 inch pie, so need a recipe for plain pastry for that large of a
pie pan.

Mom's Rhubarb Pie

6 tbsp. flour
2 cups sugar
2 eggs, beaten
1/2 tsp. salt
4 cups rhubarb (cut in small pieces)
Butter - to dot on top of the fruit

Mix together flour, salt and sugar. Beat in egg and stir in cut up
rhubarb. Put into 10" pastry-lined pan. Dot with some butter. Cover with
top crust, sealing well and cutting some slits in the top to let steam
escape. Bake at 375º for 1 hour, covering rim with foil, if it starts
to get too brown.

Judy

On 05/05/2013 2:47 PM, sf wrote:

>> Anybody else been making things out of rhubarb, or don't you care for
>> it? I can't imagine someone not liking it, but I know several that
>> don't. Heck, I even like plain ol' rhubarb sauce!
>>
> I love rhubarb, but no one else in the family does... so I don't cook
> it. When I was a kid, stewed rhubarb and regular rhubarb pie (not
> rhubarb something, rhubarb and sugar) were my favorites. Of course, a
> scoop of vanilla ice cream was the perfect accompaniment.
>


I'm with you there sf. I love it. I would gladly sit down to a bowl of
stewed rhubarb, and a fresh rhubarb pie is near the top of my list of
favourite pastries. My wife does not appreciate it at all. It has only
been the last few years that she has started to have a piece of the
rhubarb pies I have made. I have to admit that I can understand that
the flavour might be a little too sharp for some people


Reminds me of an incident last year or the year before when my nephew
came to visit with his wife and kids. Nephew's wife is Hungarian and
according to her, cake and coffee is a very important part of life for
Hungarians, and there youngest son was really looking forward to the
coffee cake we had made. It was a rhubarb coffee cake. I thought it was
delicious. Everyone else seemed to enjoy it. Little Thomas dug right
in, but as soon as he tasted the rhubarb his face started doing funny
things. It was like some kind of a cruel trick to him.

On Sun, 05 May 2013 12:55:22 -0400, Dave Smith
> wrote:

> It's hard to spoil rhubarb..... unless you mix it
> with strawberry....

I want to try that combination. Hadn't heard of it before I started
reading rfc.

--
Food is an important part of a balanced diet.

On Sun, 05 May 2013 13:21:54 -0700, sf > wrote:

>On Sun, 05 May 2013 12:55:22 -0400, Dave Smith
> wrote:
>
>> It's hard to spoil rhubarb..... unless you mix it
>> with strawberry....
>
>I want to try that combination. Hadn't heard of it before I started
>reading rfc.

Really? In my part of the world you can't buy a rhubarb pie without
it being polluted with strawberries.

I'm with the nay-sayers-- They don't do anything for each other.

Jim

On Sun, 05 May 2013 16:40:53 -0400, Jim Elbrecht >
wrote:

> On Sun, 05 May 2013 13:21:54 -0700, sf > wrote:
>
> >On Sun, 05 May 2013 12:55:22 -0400, Dave Smith
> > wrote:
> >
> >> It's hard to spoil rhubarb..... unless you mix it
> >> with strawberry....
> >
> >I want to try that combination. Hadn't heard of it before I started
> >reading rfc.
>
> Really? In my part of the world you can't buy a rhubarb pie without
> it being polluted with strawberries.

Buy? I'd make it myself. I don't like purchased pies... even from a
bakery that's not attached to a grocery store.
>
> I'm with the nay-sayers-- They don't do anything for each other.
>
I still want to try it. I might stew the rhubarb first and then mix
in some uncooked strawberries while it's still hot.


--
Food is an important part of a balanced diet.

Jim wrote:

>Really? * In my part of the world you
> can't buy a rhubarb pie without it being
> polluted with strawberries.

That's the only kind of rhubarb pies I see here at the stores for sale,
but actually I rather like it...I put a little nutmeg in it, and it
really is a good "finishing touch", I think

>I'm with the nay-sayers-- They don't do
> anything for each other.

I've tried many fruit combinations with rhubarb and they have all been
good...rhubarb-raspberry, rhubarb-cherry, rhubarb-blueberry and of
course with strawberries, but my favorite still remains the rhubarb
custard pie with no other fruit, or berries.

Judy

I agree, strawberries (horrors-strawberry jello) pollute a rhubarb pie.

My mom makes hers like your Mom and it developes during baking an
interesting lacy "crust" on top. Always served cold.

If you have never tried rhubarb you should start with a cold rhubarb
cream pie which is less tart-in addition to the eggs and sugar you use
cream. Single standard pie crust. Spices seem to vary amongst cooks. A
tiny bit of nutmeg? A nearby german community puts a meringue on top.
One of these days I want to try making the pie using eggs and a can of
sweetened condensed milk.

I don't care for a hard cold lump of ice cream on a cold pie (don't like
hot pie and hate apple pie) but sweetened liquid cream blended just a
little drizzled over can be quite good. I bet that Bailey's all natural
dairy creamer would be good too. Otherwise, I usually use the Extra
Creamy Cool Whip.

Most crisps have an oatmeal topping which I prefer-Mom's was more
cakelike:

4 c chopped rhubarb mixed with 3/4 cup sugar-put in square baking pan.
Sprinkle 2 Tbsp flour over top. Add a dash of salt and nutmeg.

Separate bowl 1/2 cup butter, 1 cup flour, 1 cup brown sugar-cut/mix
slightly lumpy. Put over top of rhubarb mixture.

10-15 minutes 450 degrees then 20-30 minutes 350 degrees. Remove when
color looks right to you.

On 05/05/2013 4:40 PM, Jim Elbrecht wrote:

>
> Really? In my part of the world you can't buy a rhubarb pie without
> it being polluted with strawberries.
>
> I'm with the nay-sayers-- They don't do anything for each other.


That's my view on them. I can't day that I hate strawberry rhubarb pie.
It is better than no rhubarb pie at all. I am not particularly fond of
cooked strawberries. I suppose it is a way of dealing with strawberries
that have been frozen or canned. It is a damned shame to waste good
strawberries by cooking at all. It is a waste of good rhubarb to try to
tone it down with the berries.

Judy Haffner wrote:
> After a looooooong winter, our rhubarb is finally tall enough to pull,
> so hubby went out and gathered enough for me to make my first pie of
> the season today. It's in the oven and smells heavenly! <
>
> His favorite is the one with fresh strained orange juice and a little
> rind and mine is the rhubarb custard pie, as that's the one my mother
> always made when I was growing up and is still my favorite.
>
> Anybody else been making things out of rhubarb, or don't you care for
> it? I can't imagine someone not liking it, but I know several that
> don't. Heck, I even like plain ol' rhubarb sauce!

I just chop it and cook it lightly with a little Splenda.

sf wrote:
> On Sun, 05 May 2013 12:55:22 -0400, Dave Smith
> > wrote:
>
>> It's hard to spoil rhubarb..... unless you mix it
>> with strawberry....
>
> I want to try that combination. Hadn't heard of it before I started
> reading rfc.

It's excellent.

In article >,
(Judy Haffner) wrote:

> After a looooooong winter, our rhubarb is finally tall enough to pull,
> so hubby went out and gathered enough for me to make my first pie of the
> season today. It's in the oven and smells heavenly! <
>
> His favorite is the one with fresh strained orange juice and a little
> rind and mine is the rhubarb custard pie, as that's the one my mother
> always made when I was growing up and is still my favorite.
>
> Anybody else been making things out of rhubarb, or don't you care for
> it? I can't imagine someone not liking it, but I know several that
> don't. Heck, I even like plain ol' rhubarb sauce!
>
> Judy

I love rhubarb pie and rhubarb crumble! I am one who loves both plain
rhubarb pie and one with a mix of fresh strawberries and rhubarb. I
think they're both wonderful.

Last year I tried roasting some rhubarb in the oven with a vanilla bean
and some sugar (I cannot remember where I saw that recipe). It was
lovely and I enjoyed it over yogurt for breakfast.

My former sister in law used to make a rhubarb relish by cooking it with
onions and spices. She served it along side tourtieres and that was
also delicious.

marcella

On 5/5/2013 3:12 PM, Tara wrote:
> Rhubarb always reminds me of Laura Ingalls forgetting to put sugar in the
> pie plant (rhubarb) pie:
>
> http://books.google.com/books?id=_Hq...=PA19&dq=laura
> +ingalls+pie+plant+first+four+years&source=bl&ots= X9jJVJiKhq&sig=TpJTd8-
> VLHz9MUXYUG_Edb0N3c0&hl=en&sa=X&ei=9K2GUafOMI6g8gS-
> zIHQBQ&ved=0CFgQ6AEwBw#v=onepage&q&f=false
>
> http://tinyurl.com/bt8vwuz
>
> Tara
>
I never read those books. Being a teacher of younger folks I can
appreciate why you have.

Cooking that first meal without "Ma" around can certainly be traumatic.
When my mom went out of town to attend her father's funeral I was
stuck cooking dinner for my dad and one of my brothers. I did *not*
know how to cook. And Mom didn't *like* to cook so I didn't have much
to go on. I'd get home from school around 3:00 and start dinner.

I did just fine with creamed chicken spooned over drop biscuits (made
from Bisquik). Mom always called it "chicken on a biscuit." Then I
tried to broil some hamburgers (Mom always broiled them). Oh, sure,
they looked great! But they were completely raw in the middle. I was
mortified. They gamely tried to eat them, saying they were just fine.
No, they weren't. I like med-rare burgers but these were a far cry from
med-rare! I made them give them back and put them back under the
broiler. This time I realized I should have lowered the oven rack as
well as cook them longer. It was a confounding time, being thrown into
cooking without much more than a clue.

Jill

(Judy Haffner) wrote:

-snip-
>Anybody else been making things out of rhubarb, or don't you care for
>it? I can't imagine someone not liking it, but I know several that
>don't. Heck, I even like plain ol' rhubarb sauce!
>

So today, I open the refrigerator and the stewed rhubarb, chunked
watermelon and green lentils are all lined up on one shelf.

So I tossed them together and lunch was born.

I was afraid the watermelon would be like strawberries and not
complement the rhubarb--- but the texture [and lack of cooking] keeps
is separate and contrasty.

The lentils were originally from this recipe [more or less-- I used
Old Bay instead of jerk seasoning]
http://www.florafoodie.com/2013/04/p...d-lentils.html

Not bad. . .

Jim

marcella wrote:

>My former sister in law used to make a
> rhubarb relish by cooking it with onions
> and spices. She served it along side
> tourtieres and that was also delicious.

That sounds really good...too bad you couldn't have gotten the recipe
from her. I don't think I've ever tasted anything made out of rhubarb
that I didn't care for.

Judy

On Mon, 6 May 2013 09:14:43 -0800, (Judy Haffner)
wrote:

>
>marcella wrote:
>
>>My former sister in law used to make a
>> rhubarb relish by cooking it with onions
>> and spices. She served it along side
>> tourtieres and that was also delicious.
>
>That sounds really good...too bad you couldn't have gotten the recipe
>from her. I don't think I've ever tasted anything made out of rhubarb
>that I didn't care for.

Agree--
Unless I get sidetracked I'll let you know tomorrow what I think of
this one-
http://edithadams.com/recipe-index-c...rhubarbrelish/

[I'm starting with Granny's-- but there are links to 4 more on that
page]

Jim

Judy Haffner > wrote:

> Anybody else been making things out of rhubarb,

A repost:

Rhubarb kvas (a fermented drink)

800 g (28 oz) rhubarb
5 l (5.3 US quarts) water
500 g (1.1 pounds) sugar
25 g (0.9 oz) yeast

Rinse and peel rhubarb stalks and cut them in 2-3 cm (0.8-1.2 in) dice.
Put them into boling water and cook for 5-7 minutes. Strain the liquid
through a fine sieve or cheesecloth and let cool. Add the sugar and
yeast to the liquid and put in a warm place for 8-10 hours. Pour the
kvas into glass containers and refrigerate.


Rhubarb kisel (a fool-like concoction)

300 g (10.6 oz) rhubarb
3/4 cup sugar
2 tablespoons potato starch

Rinse, peel and finely dice the rhubarb. Put to soak in cold water for
10-15 minutes. Put the suagr in 2 cups of water and bring to the boil.
Add the squeezed-out pieces of rhubarb and cook for 5-10 minutes.
Strain the liquid (optional). Dissolve the starch in a cup of cold
water and stir until it reaches a milk-like consistency. Now add the
starch to the vigorously boiling liquid, all at once, stirring fast for
15-25 seconds, while bringing it to the boil again. Take from heat and
continue to stir vigorously until the liquid thickens. Let cool and
regrigerate.

Notice: Depending on how thick the result you want, you can reduce or
increase the amount of starch.

Victor

On Mon, 06 May 2013 11:12:45 -0400, jmcquown wrote:

> I never read those books. Being a teacher of younger folks I can
> appreciate why you have.

I think you might enjoy them even now! The Little House books are full
of descriptions of historic cooking and preserving, churning butter,
slaughtering livestock, etc. The book I quoted, The First Four Years,
really doesn't belong in the series. The first eight books are magical.
>
> Cooking that first meal without "Ma" around can certainly be traumatic.
> When my mom went out of town to attend her father's funeral I was
> stuck cooking dinner for my dad and one of my brothers. I did *not*
> know how to cook. And Mom didn't *like* to cook so I didn't have much
> to go on. I'd get home from school around 3:00 and start dinner.
>
> I did just fine with creamed chicken spooned over drop biscuits (made
> from Bisquik). Mom always called it "chicken on a biscuit." Then I
> tried to broil some hamburgers (Mom always broiled them). Oh, sure,
> they looked great! But they were completely raw in the middle. I was
> mortified. They gamely tried to eat them, saying they were just fine.
> No, they weren't. I like med-rare burgers but these were a far cry from
> med-rare! I made them give them back and put them back under the
> broiler. This time I realized I should have lowered the oven rack as
> well as cook them longer. It was a confounding time, being thrown into
> cooking without much more than a clue.
>

The chicken on a biscuit sounds good to me! That was nice of your family
to try to eat the raw burgers.

Tara

In article >,
(Judy Haffner) wrote:

> marcella wrote:
>
> >My former sister in law used to make a
> > rhubarb relish by cooking it with onions
> > and spices. She served it along side
> > tourtieres and that was also delicious.
>
> That sounds really good...too bad you couldn't have gotten the recipe
> from her. I don't think I've ever tasted anything made out of rhubarb
> that I didn't care for.
>
> Judy

I use this recipe I found. It's close to what she made.

Rhubarb Relish
2 C chopped rhubarb
2 C chopped onions
2 1/2 C brown sugar
1 C vinegar
1 t salt
1/2 t cinnamon
1/2 t allspice
1/4 t cloves
1/4 t pepper

Combine everything in a sauce pan and cook over medium heat for half an
hour or until thickened - give it a stir now and then.

Serve along side meats like a chutney.

- - - -

marcella

marcella wrote:

>I use this recipe I found. It's close to
> what she made.

>Rhubarb Relish

<snipped for length>

Thanks for posting the recipe....it really does sound SO good!

Judy

Marcella Peek > wrote:
-snip-
>
>I use this recipe I found. It's close to what she made.
>
>Rhubarb Relish
>2 C chopped rhubarb
>2 C chopped onions
>2 1/2 C brown sugar
>1 C vinegar
>1 t salt
>1/2 t cinnamon
>1/2 t allspice
>1/4 t cloves
>1/4 t pepper
>
>Combine everything in a sauce pan and cook over medium heat for half an
>hour or until thickened - give it a stir now and then.

That's a 1/2 batch of the one I linked to labeled 'Granny's Relish'. I
just got done with mine. I suspect 'Granny' was using a canning
pot on a wood stove. I grabbed a 10qt wide pan. Next time I'll do
1/2 as much.

I cooked mine to 220F before I thought it was thick enough-- took a
lot longer and a lot more tending than I like.

I like the flavor, but next time I'm adding some celery for texture. .
.. . and maybe either ginger or cardamom. . . or both.

Good stuff, though--
Jim

On Tue, 07 May 2013 07:54:18 -0700, Marcella Peek
> wrote:

> In article >,
> (Judy Haffner) wrote:
>
> > marcella wrote:
> >
> > >My former sister in law used to make a
> > > rhubarb relish by cooking it with onions
> > > and spices. She served it along side
> > > tourtieres and that was also delicious.
> >
> > That sounds really good...too bad you couldn't have gotten the recipe
> > from her. I don't think I've ever tasted anything made out of rhubarb
> > that I didn't care for.
> >
> > Judy
>
> I use this recipe I found. It's close to what she made.
>
> Rhubarb Relish
> 2 C chopped rhubarb
> 2 C chopped onions
> 2 1/2 C brown sugar
> 1 C vinegar
> 1 t salt
> 1/2 t cinnamon
> 1/2 t allspice
> 1/4 t cloves
> 1/4 t pepper
>
> Combine everything in a sauce pan and cook over medium heat for half an
> hour or until thickened - give it a stir now and then.
>
> Serve along side meats like a chutney.
>

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.

--
Food is an important part of a balanced diet.

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.

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.

--
Food is an important part of a balanced diet.

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.

On Tue, 07 May 2013 18:30:22 -0400, Dave Smith
> wrote:

> 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?

No. That's why I said I don't have any idea what I should be looking
for in a recipe. The closest I've come to them is pictures.

> 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.
>
I imagine the mixture should be pretty dry before putting it into the
pastry or else the pastry bottom will be soggy. I also imagine that
potato is why the ground meat doesn't crumble when the pie is cut. Am
I correct?
>
>
> We typically serve it with roasted potatoes and a salad.

Do you still eat it after your heart surgery?

--
Food is an important part of a balanced diet.

On Sunday, May 5, 2013 11:04:55 AM UTC-5, Judy Haffner wrote:
> After a looooooong winter, our rhubarb is finally tall enough to pull,
> so hubby went out and gathered enough for me to make my first pie of the
> season today. It's in the oven and smells heavenly! <
>
> His favorite is the one with fresh strained orange juice and a little
> rind and mine is the rhubarb custard pie, as that's the one my mother
> always made when I was growing up and is still my favorite.
>
> Anybody else been making things out of rhubarb, or don't you care for
> it? I can't imagine someone not liking it, but I know several that
> don't. Heck, I even like plain ol' rhubarb sauce!
>
> Judy

Some advice for any of you who are thinking of eating rhubarb leaves, rather
than the usual rhubarb stems:

http://en.wikipedia.org/wiki/Rhubarb

Scroll down to the Toxicity section and read it before you eat any of the leaves.

On 07/05/2013 8:05 PM, sf wrote:

>> 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.
>>
> I imagine the mixture should be pretty dry before putting it into the
> pastry or else the pastry bottom will be soggy. I also imagine that
> potato is why the ground meat doesn't crumble when the pie is cut. Am
> I correct?


I put it in hot. The oven is all heated up and ready to go.
>>
>>
>> We typically serve it with roasted potatoes and a salad.
>
> Do you still eat it after your heart surgery?
>
Mea Culpla..... but.... I only have it once or twice a year.

On Tue, 07 May 2013 21:04:10 -0400, Dave Smith
> wrote:

> >> We typically serve it with roasted potatoes and a salad.
> >
> > Do you still eat it after your heart surgery?
> >
> Mea Culpla..... but.... I only have it once or twice a year.

So, do you two actually eat equal portions (spread out over a couple
of meals) or do you limit yourself to just one piece and let someone
else eat the rest? I have a 7 inch pie pan, so I'm thinking that
might be the right size for my first tourtiere.

--
Food is an important part of a balanced diet.

On 08/05/2013 2:02 AM, sf wrote:
> On Tue, 07 May 2013 21:04:10 -0400, Dave Smith
> > wrote:
>
>>>> We typically serve it with roasted potatoes and a salad.
>>>
>>> Do you still eat it after your heart surgery?
>>>
>> Mea Culpla..... but.... I only have it once or twice a year.
>
> So, do you two actually eat equal portions (spread out over a couple
> of meals) or do you limit yourself to just one piece and let someone
> else eat the rest? I have a 7 inch pie pan, so I'm thinking that
> might be the right size for my first tourtiere.
>

We usually have 5-6 people here when we have it. I have only one serving
at a time and there may be leftovers for one more meal.

In article >,
says...
>
> On 2013-05-07, sf > wrote:
>
> > I'm interested in a tourtiere recipe. Is there one on the internet
> > that you particularly like?

This delicious one came from Graham in Canada. I've made it many times
as any guest who's tasted it once always asks to have it again :-). The
spices are essential and the celery salt reayy makes a difference.

quote, from Graham

> It seems that there are as many recipes as there are cooks (and there
are
> also regional variations) but the following are a good start. *I suspect
> that the recipes are originally from Mme Benoit, La doyenne de la cuisinedu
> Quebec.
> Use a basic pastry and cut 2 rounds. *Line a pie plate with one and keep the
> other for the top.
> Oven temp. 400ºF/200ºC
> Filling. (tsp=teaspoon, Tbsp=tablespoon)
> 1 lb (500g) minced, or finely chopped pork
> 1 small onion chopped finely
> 1 clove garlic, minced
> 1/2tsp salt
> 1/2tsp dried savory
> 1/4tsp celery salt
> 1/4tsp ground cloves
> 1/2 cup (125ml) water
> 1/4-1/2 cup bread crumbs
>
> Put all the ingredients (except the breadcrumbs) in a saucepan and bring to
> boil, stirring to break up the pork. *Simmer, uncovered, for about 20
> minutes. *Remove from heat and stir in a couple of Tbsp breadcrumbs. *Leave
> for 10 minutes to absorb the liquid. *If there is still some liquid left,
> repeat. *Cool.
> Pour mix into the pastry-lined pie plate and cover with the other circle of
> pastry. *Brush with beaten egg, poke a small hole in the top and bake for
> 30-40 minutes until nicely golden.

end quote

He had a variant with mashed potato, tried both but we prefer the
breadcrumb version. Don't be put off by how bad "boiling pork with
water" sounds, or looks in the pan....it cooks like heaven and is a
great pie.


Janet UK

On Wed, 08 May 2013 07:37:12 -0400, Dave Smith
> wrote:

> On 08/05/2013 2:02 AM, sf wrote:
> > On Tue, 07 May 2013 21:04:10 -0400, Dave Smith
> > > wrote:
> >
> >>>> We typically serve it with roasted potatoes and a salad.
> >>>
> >>> Do you still eat it after your heart surgery?
> >>>
> >> Mea Culpla..... but.... I only have it once or twice a year.
> >
> > So, do you two actually eat equal portions (spread out over a couple
> > of meals) or do you limit yourself to just one piece and let someone
> > else eat the rest? I have a 7 inch pie pan, so I'm thinking that
> > might be the right size for my first tourtiere.
> >
>
> We usually have 5-6 people here when we have it. I have only one serving
> at a time and there may be leftovers for one more meal.

Aha. Thanks. That gives me a better idea of portions. What
temperature is it served at - room temperature, warm, hot?

--
Food is an important part of a balanced diet.