Tourtiere – French Canadian Meat Pie

Serves 6 to 8 as a main course.  In some circles there is considerable dispute over whether this dish is a Tourtiere, or a pâté à la viande. Regardless of how many or what kinds of meat are used, or whether they are ground or shredded, this is a delicious choice for a winter evening.

Ingredients

  1. Crust:
    • 3 1/3 cups all-purpose flour
    • 2 cups (4 sticks) chilled unsalted butter, cut into 1/2″ cubes
    • 1 teaspoon salt
  2. Filling:
    • 1 1/2 pounds lean ground (or shredded) pork
    • 1 1/2 pounds lean ground (or shredded) beef
    • 1 medium onion, diced
    • 2 garlic cloves, minced
    • 1/2 cup dry white wine
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon crushed thyme
    • 1 tsp salt
    • 1/2 teaspoon crushed sage
    • 1 tablespoon unsalted butter
    • 8 medium button mushrooms, stemmed and finely chopped
    • 1/4 teaspoon cinnamon
    • 1/4 teaspoon ground cloves
    • 1 1/2 cups grated, peeled russet potato
    • 1 large egg yolk, beaten

Preparation

  1. For crust:
    1. Cut flour, butter, and salt together until pea-size pieces of butter form.  Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry. Divide dough in half; flatten each half into a disk. Wrap in plastic wrap and chill for at least 2 hours.
    2. Roll out 1 dough disk on a lightly floured surface into a 12″ round. Transfer to pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10″ round. Place dough over meat filling. Fold overhang over top crust and crimp edges. Brush crust with egg yolk. Cut three 2″ slits in top crust. Chill for 1 hour.
  2. For filling:
    1. Melt butter in a large skillet over medium heat. Add pork, beef, onion, garlic, wine, spices and herbs.  Cook, stirring occasionally.  Reduce heat to low and simmer until meat is cooked, and liquid is almost evaporated, about 5 minutes.
    2. Preheat oven to 400°F. Bake tourtière for 30 minutes. Reduce heat to 350°F; bake until crust is golden brown and filling is bubbling, 40-50 minutes. Let cool for 20 minutes before serving.

Swedish Meatballs

The cold weather is here and it’s time for comfort food. Whether you’re cooking a cozy dinner for two, or preparing for a neighborhood pot luck, these Swedish Meatballs will make you a star!

Meatballs

  • 2 Tbsp butter
  • 1 large yellow or white onion, peeled, grated or finely diced
  • 2/3 cup milk
  • 4-5 slices of bread, torn or cut into pieces
  • 2 eggs
  • 1 pound ground pork
  • 1 1/2 pounds ground beef
  • 2 teaspoons salt, more or less to taste
  • 1 teaspoon freshly ground nutmeg
  • 1 teaspoon ground cardamom
  • 2 teaspoons black pepper

Sauce

  • 6 Tbsp butter
  • 1/3 cup flour
  • 1 quart beef stock
  • 1/2 to 3/4 cup sour cream
  • Salt
  • 2 to 4 Tbsp of Lingonberry, red currant, raspberry or cranberry jelly, (option: serve at the side)

Steps

  1. Sauté grated onion
  2. Soak bread in milk
  3. Mix bread, onions, eggs, meat, & spices
  4. Shape meatballs
  5. Brown meatballs on all sides
  6. Stir flour into melted butter to make roux
  7. Add stock to thin roux for sauce
  8. Add meatballs to sauce
  9. Stir in sour cream and jelly

Strawberry & Feta Salad with Shredded Chicken

Salad

1 head romaine lettuce, bite size
1-2 cups baby spinach, packed
2 cups chicken breast meat, shredded,
1 pint fresh strawberries, sliced
1 cup feta cheese, crumbled

Dressing

1 cup slivered, toasted almonds
2 cloves garlic, minced
1 teaspoon Dijon mustard
¼ cup balsamic vinegar
1 cup olive oil

Directions

Combine garlic, mustard, vinegar, and oil. Whisk briskly, and adjust to taste as necessary.

Toss together the romaine & spinach leaves, chicken and strawberries.

Cover salad with dressing mixture, and toss to combine thoroughly. Sprinkle toasted almonds and crumbled feta over top and serve.

Variations

Lemon juice provides a similar acidic balance, with a lighter taste.
Coconut oil may be used in place of olive oil for a milder taste.
Minced shallots can take the place of garlic for a brighter dressing.