I make for all of them and grand kids too. Do you really simmer the pork 4 hrs? From hedge-laying to charcoal-making and mouse-charming, Hugh describes the rural skills he has learned, and the bizarre local antics he took part in. Guy Fieri gets a taste of international flavours. It does make more than filling one 9 inch pie. She passed away never giving the recipe to anyone. The poultry seasoning that is historically used by many families in New England is Bells Poultry Seasoning and is still made today. I’ve heard it pronounced many different ways except interestingly, I’ve never heard it called a well accented tourtiere. Brenda and Alisha make a giant edible figure skating rink for a skating team and their coach. We sure don’t have it in Texas. I now make it for my boss and daughter, they ask every year. Everything else remains the same. Allow the pie to cool for about 10 to 15 minutes before serving. Then, the bakers have to merge chocolate with unusual ingredients. Paul is in Antwerp to learn about Belgian baking. While it’s customary to begin most recipes with pre-heating the oven, you’re right that in this case (with 4 hours of simmering before the baking), it makes sense to wait before turning it on! She serves up a Thanksgiving breakfast casserole and her favourite dessert pumpkin tiramisu. My Meme was French Canadian. Place the pastry into the pie plate and add the meat filling. It is to die for and a much anticipated tradition. In fact, it is common for families to gather and make up multiple meat pies at once and then freeze extra for later. I re-established the tradition; its like reconnecting with my roots. Memere is what I called my grandmother.. My Mom was a Memere now I carry on that wonderful name with my grandchildren. Step 4: Turn off the heat and stir in the mashed potatoes. Make the filling and let it cool. It is so interesting to see a Memere Rousseau in a New England magazine. We’ll update the recipe with a note in case anyone else notices the same inconsistency. We use allspice instead of cinnamon and clove. 5. My pork is always too lean and seams dry. In a large skillet, brown the meat, draining off any excess fat when finished. Assemble the pie and bake in a preheated oven (400°F/205°C) for 30 to 35 minutes or until the pastry is golden brown and the filling is hot. Can’t wait to try it. thank you. Yours may be closer to what she had growing up. It’s not Christmas morning without a piece of meat pie! There was a bakery in New Bedford that sold the most delicious French meat pies, and when I grew up and moved to Cape Cod, would travel to the bakery in nearby New Bedford to buy the pies. Hugh recalls the development of his horticultural skills over his 3 years in Dorset, from running the gauntlet of pests, to harvesting bumper crops. I just love it! Your email address will not be published. In her version, she used pork, and Bells Seasonings- which was probably not available when she first began cooking as a young mother in rural Quebec. The beach is a great party venue, and can even make a practical contribution to the smallholding, as Hugh discovers when he makes seaweed fertiliser. Unlike a typical American pie crust, this "short crust" shouldn't have any large pieces of butter remaining; the mixture should look like breadcrumbs. Use less water! So surprised to see this! You see mother was Irish-German, but her family too came from Canada. I am French and my neighbors were originally from Québec. Fill the crust with meat filling and top with remaining pie crust. Paul rekindles his baking roots as he travels the globe in search of the family bakeries and corner delis which have created the baking heritage of entire cities. Every one I’ve seen online doesn’t taste quite the same. The recipe I use is also my Memere’s. Can’t decide now! The pie was made with chunks of beef and pork, with poultry seasoning, bay leaves, garlic and baked in a bread dough crust. 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Almost every family had a tante or mémère (aunt or grandmother) who had a tourtière recipe with a secret ingredient or two. Country music star and best-selling cookbook author Trisha Yearwood provides access to her kitchen. Hi Connie, I have made this recipe every New Years since it first appeared in 2010. 3. Reading this I could almost swear we are from the same home town I grew up in Berlin, NH and tourtiere is a yearly tradition I plan to continue for the rest of my life! Stir frequently until slightly thickened. Refrigerate leftovers. I have taken up this tradition as well, only I don’t use as much onion and use cinnamon, clove and nutmeg. Dorval, long gone, used to make them for the holidays. Then they're tasked with making impressive cakes that look like an igloo. I love reading the comments on the tourtiere recipe. No cinnamon either. My late father, Norbert Jean Belanger LaSalle, from Nashua, New Hampshire, made Tookay for after Midnight mass our entire lives. We want to try and recreate this lovely pie. I also carry on my families tradition by making black-eyed peas and greens to complete the meal. I’m making this tonight. Paige Davis challenges three bakers to use their sense of humour and make their best gingerbread creations while envisioning the worst Christmas ever. My grandmother was a Racicot. I have tried To replicate it but hit the mark. This is the way you can get a taste of 1950’s Christmas in New England,only thing missing is some of Mr Rochette’s beans my family is also from Nashua/Lowell by way of France and Canada (Cup de Medliene)Memere Boisvert would’ve loved this recipe. This celebration meal was an adaptation of réveillon de Noël of rural Québec. We must have that for after Midnight Mass and Christmas breakfast. It’s worth the extra work in first cooking the meat, then grinding it (back in the 60s and 70s, we used a hand crank grinder), putting it back in the extra large pot with the water, then cooking and stirring the meat until there is absolutely no more water. Sign up for the free Grow a Good Life Newsletter and we'll send you an email with all the new articles posted on the website: I grew up having this filling with slight variations (without the pie crust). DeMoulas Market Basket carries them…single serve and regular size pies. I’ve tried tourtiere (and creton) with ground port and it definitely is not as good as the butt. Hugh Fearnley-Whittingstall returns to River Cottage to harvest the best that winter has to offer with the definitive guide to locally produced, seasonal food. It has always been a big hit! I too would love to have your recipe for Tourtierre. I’d love an answer soon if anyone knows. I just read all these recipes,my mother-law taught me hers.she said it came from Quebec Canada,family relatives.As of today I have not come upon a recipe. • 25 medium green tomatoes, chopped On a work surface dusted with flour, roll out the bottom and top crusts. In California, an Italian joint stays true to a family ravioli recipe. We grew up with mother making the Tourtiere pies but with dad, the Frenchman, overseeing and tasting. Wish my mom were still alive to ask , but I will inquire of other relatives to verify.