So this year I decided to incorporate a délicatesse Québécois into our Riverdale Christmas. Oh, Pierre Trudeau as my witness, I will endeavour to make tourtiere every year henceforth.
I took my recipe from the most authentically Canadian restaurant I’ve been to, Au Pied du Cochon, but I adapted it to what I had on hand, and what I liked from other recipes. Please buy the Au Pied du Cochon cookbook (unless you’re vegetarian; that would be a major bummer). Their recipe is better than mine, but this is what I did.
- two small onions, chopped finely
- one potato, two carrots and three cloves garlic, grated
- 1.5 lbs ground meat (70% pork, 30% veal)
- one tablespoon ground, dried porcini mushrooms
- five ground cloves
- a pinch of allspice
- a large pinch (well, truthfully, two) of cinnamon
- a scrape or two of nutmeg wouldn’t hurt
- salt and pepper
- one cup white wine
- one recipe pie crust, NOT the trans-fat laden kind from the freezer section
- one egg-yolk
I think my shaggy crust would make most francophone Canadians cry (sorry, I tried), but I was instantly converted. We served it with lingonberry sauce (I am Wisconsinese), but I’m not trying to dilute the tradition.