tag:blogger.com,1999:blog-8777096.post110982162634179125..comments2023-11-02T05:16:59.191-04:00Comments on Briques du Neige: La mystère de la tourtièreOlmanFeelyushttp://www.blogger.com/profile/17521657876810568251noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-8777096.post-48480700115284730242008-03-21T18:36:00.000-04:002008-03-21T18:36:00.000-04:00So, did you tried the Tourtière recipe in the book...So, did you tried the Tourtière recipe in the book I gave you at Xmas? Was it as good as the one I did for Xmas dinner?<BR/><BR/>MekhareAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8777096.post-51762714780786195392007-11-19T10:49:00.000-05:002007-11-19T10:49:00.000-05:00My Grandmothers recipe used broken bread to thicke...My Grandmothers recipe used broken bread to thicken the meat mixture. We always broke the bread into small pieces the night before to let it dry out - left it lightly covered with a cloth. <BR/><BR/>1 lb. ground pork, finely chopped onion, salt, pepper, cinnamon. Put the ground pork, onion, salt and pepper in large pot. Just barely cover with water and let simmer for about 45 minutes. Remove from heat and cool slightly. Add bread crumbs until thick but not too dry. Add cinnamon to taste. You really just want a hint of a taste of cinnamon. Place in pie crust, cover with top pie crust and bake @ 350 - 375 until golden brown.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8777096.post-1135271010274331792005-12-22T12:03:00.000-05:002005-12-22T12:03:00.000-05:00I can tell you how I make the recipe my father gav...I can tell you how I make the recipe my father gave to me. Put meat in a pot with the ratio of 1 pound coarse ground pork butt to 1/4 pound ground beef. I tend to make about 5-6 pies at one time and I use 8 pounds pork to 2 pounds beef. Add enough water to cover the meat and to be able to stir it. Also add salt and pepper, garlic powder and diced onion to your taste. Cook until the liquid is clear and the meat is brownish. Cool overnight. Next day remove fat on the top. Before making the pies, warm (to thin the liquid, which may be thick) and season with sage, to taste. Adjust any other seasonings.<BR/><BR/>We use a double crust for the pies. When filling, I scoop the meat with a slotted spoon, draining as I scoop but not draining until absolutely dry, otherwise the pie will be very dry. Then cover the pie with the cop crust and either freeze or bake. Bake at 375 to 400 until golden brown. If freezing, bake at a lower temperature, perhaps 350.<BR/><BR/>I have heard that some people use saltine crackers or potatoes in theirs, my Father did not. The directions are pretty minimal, but were passed down and this is what I got! It works, the pie is simple, but delicious. DebAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8777096.post-1109956474525267112005-03-04T12:14:00.000-05:002005-03-04T12:14:00.000-05:00Did you actually tap the Maples for the syrup? Ma...Did you actually tap the Maples for the syrup? Man, that would be so good over some nice French Vanilla Ice Cream.....Anonymousnoreply@blogger.com