Subject: Pork Tourtiere
From: Unicorn (unicorn@indenial.com)
Date: Thu Feb 28 2002 - 07:38:12 EST
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F O O D F U N N Y
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Here's a true one from reader Mary Catherine Rentz:
My brother Paul recently planted a garden which includes tomato
plants. He was checking the garden with his 6-year-old daughter,
Olivia, when he commented that he should have bought stakes for
the
plants. Olivia's eyes got big and she exclaimed "we can grow
steaks
in the garden?"
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T O D A Y ' S R E C I P E
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The word "tourtiere" in French actually means a round dish for
making
"tourtes," or pies. Somehow it came to represent the pies
themselves
in French-speaking Canada, but this ezine is about food and not
lexicography, so who cares.
Pork Tourtiere
1 1/2 lbs (675 g) ground lean pork
1/2 cup (125 ml) white wine or water
1 medium onion, finely chopped
1 - 3 cloves garlic, finely chopped
1 tsp (5 ml) celery seeds
1/2 tsp (2 ml) dried sage
A pinch of ground cloves
Salt and freshly ground pepper to taste
3 medium potatoes, boiled and mashed
Pastry dough for a 2-crust, 9-inch (23 cm) pie,
packaged or your favorite recipe
Combine all ingredients except the potatoes and pastry dough in a
large saucepan over moderate heat and cook until the meat is
lightly
browned. Cover and simmer for 45 minutes. Stir in the mashed
potatoes and let cool. Line a 9-inch (23 cm) pie plate with half
the
pastry dough and fill with the cooled pork mixture. Top with the
remaining pastry dough and crimp the edges. Cut 2 or 3 vents in
the
top of the pie and bake in a preheated 450F (230C) oven for 10
minutes. Reduce the heat to 350F (180C) and bake an additional
30
minutes. Serves 6 to 8.
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