Heritage TOURTIERE spice MEAT pie

The Tourtière, majesty of savoury pies.  Spiced just right and incredibly flavourful. 
Anticipated for the holidays, however enjoyed any time as a satisfactory meal.

Every Spring, we head out for our gluttonous meal at Sugar shacks across Quebec. 
I fondly remember the first time I had the iconic Quebecois Tourtière meat pie.
Very young at the time, I remember taking a mental note…
this was a pie I was going to be inquiring about.

Never did our Italian table come close to making this offering.
A whole new world was opened onto my inexperienced palate.
Emblematic of the Quebecois culture…
this meat pie is usually enjoyed at either Christmas or New Years.
However, as far as my desire for this pie is concerned…
I continue relating it to early Springtime and right before Easter.

My family never once made this pie and therefore…
I became curious to how this was made…especially from earlier recipes.
Many searches later, I've come up with a creation that I'm truly proud of.
 It blends all that I liked and eliminated what I didn't care for in the original recipes.
Pigeons (tourtes), moose or mutton anyone?

Spring is finally upon us. 
A resurgence of curiosity brings me to share another piece of Montreal history through food.

L'Île-de-la-Visitation, once a rural community called Sault-au-Récollet…
is set upon Montreal's Northern border of Rivière des Prairies. 

Today, its Nature park incorporates the ruins of Montreal's industrial past.

This distinctive small island lies between Montreal and Laval.
It holds a quaint neighbourhood which continues to retain its unique charm.

 Not known by many, this part of Montreal is considered a hidden treasure.
As Lachapelle noted, “It’s one of the few places in Montreal that explores the romantic side of ruins.”

Built by the Sulpicians, the (1726) Ruins of the Des Moulins Watermill was not only the site of a…
saw and paper mill, it later was utilised to process grain into flour right until the1960s.

During those times, many savoury pies were made, however, the Tourtière…
remained one of their favourites during special occasions.   

One of the first recipes of Tourtière to have been published was in the French cookbook:  
La cuisinière canadienne (1840).  Mainly pork, mutton, veal and potatoes were its ingredients.

The right blend of spices and balance of other main ingredients was key to its success.
Leaving the mix to rest increased the flavour profile.
The flaky crust is of course paramount to the overall bite. 
With all the effort and quality ingredients that go into the filling…
make sure you can count on your pie dough.
Should you not have time to make crusts, there are some good store bought alternatives.

Heritage TOUTIERE spice MEAT pie

serves  6-8

Printer version

INGREDIENTS:
(American / Metric measures)

MEAT mix:
. 2 Tbsps. (30ml) e.v.Olive oil
. 2 Tbsps. (30ml) grapeseed oil
. 2 thick slices of bacon, finely diced
. 1 lb. (454g) medium ground Pork
. 1 medium, sweet onion, finely diced
. 2 big garlic cloves, crushed
. 1 large carrot, finely diced
. 1 large, non-starchy potato, small dice
. 1 small bell pepper (red or orange), finely diced
. 15 small (340g) cremini mushrooms, finely chopped
. 1/4 cup (60ml) red wine or Port

Seasoning:
. 1 tsp. (5ml) sea salt
. 1 tsp. (5ml) granulated garlic powder
. 1/2 tsp. (2.5ml) mild Paprika
. 1/4 tsp. (1.25ml) dried Basil
. 1/4 tsp. (1.25ml) dried Marjoram
. 1/8 tsp. (.63ml) dried Sage
. 1/8 tsp. (.63ml) ground Rosemary
. 1/8 tsp. (.63ml) ground All Spice
. 1/8 tsp. (.63ml) ground Cinnamon
. pinch of freshly grated Nutmeg
…
. pastry for 2 (9inch/23cm) deep pie shells
. 3 Tbsps. (45g) dry bread crumbs
. Egg wash: 1 egg yolk + 1 Tbsp. (15ml) water

PREPARATION:

MEAT mix:

1. In a large, shallow skillet, heat the oils on MEDIUM-HIGH before adding in the bacon to cook until  slightly crispy.  Add in the ground meat.  Cook and break-up only to the point that the meat is slightly undercooked.

2. Now, LOWER the heat substantially so to use a slotted spoon to remove the mix, leaving behind most of the fat in the pan.  Cover the bowl holding the meat.

3. Raise back the heat to MEDIUM-HIGH before adding in the onions.  Toss a few minutes before adding in the garlic to be followed by the carrots, potato and pepper.  Later, make a well in the center to cook the mushrooms.   Let the moisture evaporate before adding back in the cooked meat and bacon.   Combine and pour in the wine.  Cook a few minutes and finally add all the seasoning at once.  Combine well and cook a few more minutes.  Close the heat and cover this mix for 30 minutes.  Uncover and bring to room temperature.  Later, store this mix in the refrigerator for a minimum of 4 hours, however, overnight is best so that the flavours are enhanced.

... Later (probably the next day):

. Pre-heat the oven to 400F/200C/Gas6.   Position the oven rack at the 2nd level from the bottom.

1. Use a baking pan to place the greased 9 inch (23cm) pie plate.  Note: If frozen pie crusts are used...make sure to thaw them in the fridge a few hours ahead of time.

2. At the bottom of the unbaked pie, sprinkle the base with the bread crumb.  Then, spoon in the meat mix and brush the dough's edges with water. Very carefully top your decorated pie dough topper and join the edges.  Then, lightly brush the surface with the egg wash glaze.  Make sure to create steam vents with optional decor.

. BAKE for the initial 15 minutes.  Then LOWER the heat to 350F/175C/Gas4 and continue baking for another 45 minutes.  Remove the pie from the oven and place it onto a cooling rack to rest for about 30 minutes before serving.

Hopefully you'll have a chance to make this version of meat pie and adopt it.
Then, all you need to decide on is which event you'll serve it at :o)

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

ROOT Vegetable MASH Cheese PUFFS

A desired texture was achieved from root vegetables combined with crispy bacon.
Parmesan struck the right formula when whisked within fluffed eggs.

With Spring at the nearest corner…we still managed to get enough snow today.
Just had to share this lovely scenery with you. 
Peaceful and pristine…just the way I like to appreciate Winter.

I also thought of sharing this creation which is a twist on so many potato cheese puff recipes.
I had made these for last year's Easter brunch alongside our traditional 'Pastiera' and stuffed eggs.

They disappeared before I could utter the short list of ingredients. 
Actually, short, only if you're using some leftover mashed potatoes.  
For this particular puff I had decided to elevate it to another stage.

Since I always enjoy making rustic style mashes with a few root vegetables, I figured it in.
Truly a successful combination with the cheese and bacon.  Made it a few times since.
Enjoy this recipe as is or with your own additions and seasoning variations.

rustic Root Vegetable Mash Cheese PUFFS

Can also be made with any leftover mashed potato mix.

Makes 12 portions

PRINTER version

INGREDIENTS:

(American measures)

. 4 xLarge eggs

. 1 cup Parmesan cheese, packed

. handful of fresh, Italian parsley, chopped

. 1/2 cup cooked bacon (from 2 strips), chopped

. 3 cups seasoned 'rustic' root vegetable mash*

. vegetable oil (grapeseed preferred) for pan

* Root vegetable mash:

Boil together 4 medium Yukon potatoes, 2 medium carrots and 3 medium sweet potatoes.  Strain out of the pot into a large bowl.  Add 2 Tbsps. each of unsalted butter, olive oil, Dijon.  Season generously with a few favourite Italian dried herbs.  Add granulated garlic powder and salt to taste. Mash together into a 'rustic', non-smooth texture.

…
Variation combos can also be made:
. Cooked ham or sausage can replace the bacon.
. Cheddar cheese with some chives, sun-dried tomato or roasted pepper, finely chopped.
. Goat cheese, basil and other green vegetables (well strained).

PREPARATION:

1. In a large bowl, whisk the eggs until frothy.
2. Add 3/4 cup of the cheese, the parsley and bacon.  Last, add in the mashed potato mix.
...
. Pre-heat the oven to 400F.
. Position the rack in the center of the oven.
. Generously oil the cavities of the muffin or other similar pan.

3. With the aid of a large ice-cream scoop, fill each cavity with a heaping portion for each.  Then, with light finger taps, even out the potato mix within the cavities.

4. BAKE for 34-36 minutes in a dark pan (a few minutes more in a lighter pan) or until they slightly pull away from the cavity and show a golden brown surface.

5. Remove the pan from the oven and then place it onto a rack to cool for 15 minutes before VERY gently removing the potato puffs with a thin spatula or knife.

. These can be served at room temperature.  They can also be refrigerated up to 4 days and then slowly re-heated on LOW for about 10 minutes or so.   Enjoy.

As anxious as I am to kick into Spring, I also admit that rushing into it no longer interests me. 
Still behind in so many Winter projects, I think I can stand a few more flecks of pristine, white snow.

Soon, I'll hopefully get to share another of my Easter holiday favourites. 
Until then, I wish you all a great week.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

eggless DULCE de LECHE nut ice cream

Light, eggless and decadent DULCE de LECHE and NUT ice cream.
Also embrace a nature park adjacent to an enchanting heritage village.

Lately I've been trying a few ice-cream delicacies where Dulce de Leche figured prominently. 
One soon became memorable, as others became quickly...
disappointing not to mention extremely caloric.

Through a few try outs of my own, I came up with a practically guilt-free...
ice-cream by using none other than my go-to evaporated milk technique.
No one could tell the difference from the high fat as well as egg custard based ice-creams.
After two tries, success met my lips...now success can meet yours as well.

Just don’t forget to get a little exercise before you head back for your frozen treat.

Bordering Montreal's Rivière des Prairies, the borough of Ahuntsic holds a real gem in its fold.
The embracing nature park Île-de-la-Visitation is adjacent to...
the enchanting heritage village of du Sault-au-Récollet.

 

Way back in the early 18th century, this district was bustling with activity and the community was tight.
Today, some ancient homes have either been completely transformed to be...
unrecognizable or unfortunately destroyed through mostly accidental fires.
Fortunately for us, many still stand in all their glory as several remaining structures...
have been nursed back to health and captive beauty.

Here's a simple, very few ingredients and deliciously smooth ice-cream treat.
No real need for an ice-cream machine...just follow the instructions and your almost there.

DULCE de LECHE and NUT ice-cream
Eggless custard base

No ice-cream machine required

yields about 4 cups (1L) 

Printer version

INGREDIENTS:
(American / Metric measures)
Note: 1 can (354ml/scant 1-1/2 cups) of evaporated milk will be needed

...Custard Cream- Part-1 to be made ahead of time
. 1/2 cup (125ml) 2% milk
. 1/2 cup (125ml) 2% evaporated milk
. 1 cup (250ml) Dulce de Leche
. 1/4 tsp. (1.25ml) sea salt

...Custard Cream - continued - Part-2 ...to later place into freezer  

. 1 scant cup (~250ml) 2% evaporated milk
 

Add-in (optional):
1 cup (85g) chopped nuts:
     (like Pecans or roasted Almonds)









 



PREPARATION:

. Part-1 - Cream custard:  

1. In a small saucepan, heat the milk(s) and Dulce de Leche on LOW-MEDIUM heat.  
. Whisk intermitingly the water slowly evaporates and custard thickens (about 20 minutes).  At this point, dip a spoon to rub a line through the coating.  The custard is done when the edges stay put.
Close the heat and remove it to set it aside.  Last, whisk in the salt.
2. After, transfer the custard into a medium size heat-proof bowl.  Cover it with a plastic wrap touching the surface while leaving a tiny opening.  Leave it rest for about 45 minutes before refrigerating it for a minimum of 4 hours to overnight is preferred. 

. Part-2:  (next day or just later in the same day)

3. Pour the remaining evaporated milk into a deep, large stainless steel bowl and place it into the freezer. Leave it undisturbed for 60 minutes.

. ASSEMBLY: (do these next steps with urgency...keeping ingredients always as cold as possible.)

4. Remove the bowl from the freezer.  With an electric beater, whip the partially frozen milk until fluffy and doubled in volume as it shows a ribbon pattern.  Then, gently beat in the cold custard until combined.   Note: Here's where an ice-cream machine can be used.   Otherwise, place this mix (covered) at the back of the freezer for the initial 30 minutes. 
5. Afterwards, very quickly beat the ice-cream mix at high speed for no more than 15 seconds.
Again, place the bowl back in the freezer and REPEAT the same process within the next 30 minutes. 
6. Freeze again for a last 30 minutes.  Then, at the very end, BEAT one last time by adding in the optional nuts.   Then, immediately pour the mix into a freezer proof container. 
Note: Place a piece of parchment paper touching the surface before covering it.

This enchanting village surrounded by kilometers of nature park paths has...
captured my curiosity as well as my heart.

If you have a chance, please do make it out here for some promenades and...
then for some ice-cream of course ;o)

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.


 

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Pinwheel Star of the cookie box

Sumptuous dough gets the star treatment and joins the holiday cookie box.

A variety of delicious fillings are as limitless as your imagination.

How time has been flying lately and how a few things get left by the wayside.

This scene I’m fortunate to have nearby keeps reminding me of what’s important.

I do however stay clear on my path of nature walking whenever the weather permits.

Sometimes I also need to grasp onto the latest hour shaving sunset to complete my day.

Holiday cheer and baking goodies have a tendency to reach the child in me.

I love trying new recipes, however, I do make sure to have a few standbys just in case.

For the longest time I’ve been manipulating this particular dough to my heart’s content.

I’ve used it in so many ways that I now baptized it as my all-in-one holiday cookie dough.

PINWHEEL pastry STAR cookie

makes 40 pastry cookies

Printer version

INGREDIENTS:
(American / Metric measures)

Pastry Dough: 
. 2 cups (284g) All Purpose flour
. 3/4 cup (72g) confectioners' sugar
. 2 Tbsps. (27g) granulated sugar
. 1/2 tsp. (2.5ml) sea salt
. 1 cup (220g) cold, unsalted butter, cubed
. 4 oz (114g) cold, cream cheese, cubed

FILLING ideas for Pinwheels:  
Make about 1 cup (250ml) of filling.  Choose from some of the choices mentioned below or any other variation from ingredients that go well together:
- Dulce de Leche, a sprinkle of instant coffee, as well as a few crushed pecans.
- Chestnut puree, a few Chocolate shavings and roasted, crushed nuts
- Macerated prunes, chocolate shaving, roasted, crushed nuts
- Small cubes of cold cream cheese and berry jam
- Jam and a small portion of nuts

Garnish: candy sprinkles of choice.  (optional)

PREPARATION:

...Pastry Dough:

1. In a food processor, on LOW speed, whirl together the flour, sugar(s) and salt.  Add the butter and cream cheese.  Immediately, start the PULSE action about 5 times before whirling on MEDIUM speed just until dough is combined and detaching from sides.  Do not over mix.   
2. Divide and form the dough into 2 flat rectangles. Then, wrap it with a plastic and refrigerate until firm for at least 1 hour or up to 1 week.  Afterwards: Remove the dough from the refrigerator and let it stand at room temperature to soften enough for easy rolling, about 30-45 minutes depending on room temperature.

. Pre-heat the oven to 350F/180C/Gas4. 

. Position the rack in the center of the oven.

. Line 4 large baking pans with parchment paper. 

...Dough rolling and assembly of SQUARE pieces:

3. On a lightly floured surface and also using a floured rolling pin, spread out a 1/8inch (25mm) thick rectangle measuring 12x15inches (30.5x38cm).
4. With a knife (or ribbed pastry wheel), cut or roll through the rectangle piece into 5x4 rows giving 20 square units measuring 3x3 inches (7.5x7.5cm) each.  Place 10 squares evenly apart onto the prepared baking pan.  REPEAT with the rest.

...To form the star (Pinwheel): 

7. Make a 1-1/4-inch (3cm) cut from each corner towards the center (do not cut through the center).
8. Place a scant teaspoon of filling in the center of each square.  Fold every other point toward the center, overlapping pieces and covering most of the filling.  Press lightly to seal.  Decorate with any candy sprinkles of choice.  Note: While preparing the next pan, if time permits…it's best to refrigerate the pastries 30 minutes before baking.  Add them in the oven straight from the fridge and add a few minutes to the baking time.  REPEAT.
9. BAKE them for about 10-12 minutes or until golden.  Transfer them to a rack to cool completely.  REPEAT. 

Holidays are crazy busy for us all and baking treats should hopefully not feel like a chore.

I really hope you all take pleasure not only eating treats but creating them as well ;o)

Here’s wishing you all wonderful times with your family and friends during this festive season.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here are a few more holiday treats that may be of interest:

- ALMOND intense RICCIARELLI orange cookie 
- Chocolate crinkle COOKIE crackle color CHUCKLES
- Chocolate TRUFFLES with SPIRIT and much more
- Chocolate Torrone Ganache truffles
- stuffed Roll pastry cookie with Chocolate, nuts, raisin and citrus

Wine MUSHROOM tapenade and MUSHROOM pattie burger

Mushroom tapenade with a touch of white wine and brown sugar gets polished in minutes.

Meaty patties were combined from mushrooms, Port wine, breadcrumbs and parmesan.

Endless To-Do lists finally get a revision and a serious shake down in November.

This also seems to be the month where I think of ingredient challenging times.

Our fresh produce is slowly depleting as we become creative in using the season's offering.

Mushrooms get selected and scooped up to create some very tasty, savoury bites.

Besides how mushrooms lend themselves to be very adaptable in cooking...I love them.

I have cooked with mushrooms many times without giving them too much thought.

Their textures and flavours impart a touch of uniqueness to every dish they integrate themselves to.

Having the chance to journal about food has definitely changed my way of thinking.

Appreciating every ingredient for their qualities is what has truly helped enhance my cooking.

The mushroom's immune fighting capability is ultimately what entices me to keep using them.

How to ... buy -- store -- cook ... mushrooms:
. The tight gills within the under cap signifies that the mushroom is younger.  
. Opened gills will indicate older mushrooms, however, more flavour can be captured.
. More than any other produce, mushrooms are difficult to keep fresh.  
By placing them into a paper bag and into the refrigerator...
you'll extend their freshness by a few more days.
. Cook mushrooms slowly so that you can capture more of their intense flavours.

Mushroom variety galore, however, the easily accessible and best adaptable is...

 my preferred tan colored  'cremini' which is in reality the immature 'portobello' mushroom.

Here are two of my latest shared at my table.  

Hope you enjoy making them as well as adopting them as favourites.

wine MUSHROOM tapenade

yields about 1 cup (250ml)

Print version

INGREDIENTS:
(American / Metric measures)

1st part - cooking:
. 4 cups (300g) cremini mushrooms, sliced
. 1 tsp. (5ml) unsalted butter
. 1 Tbsp. (15ml) e.v.Olive oil
. 4 small French shallots, sliced
. 2 small garlic cloves, minced
. 1 Tbsp. (15ml) brown sugar
. 1/2 cup (125ml) dry white wine

2nd part - processing:
. 1 Tbsp. (15ml) e.v.Olive oil
seasonings:
. 1/2 tsp. (2.5ml) sea salt
. 1/4 tsp. (1.75ml) granulated garlic powder
. 1/4 tsp. (1.75ml) each of dried herbs: basil, marjoram, tarragon


PREPARATION:

1.  In a medium size pan, on MEDIUM heat, melt the butter and oil.  Sauté the sliced shallots.  Add the garlic about 1 minute before adding the mushrooms. 

2.  Toss the mushrooms for about 5 minutes before adding the brown sugar and seconds later, the wine. 

3. Once the wine is added, let the liquid cook out.  This will take about 8-10 minutes.  

4. Remove the mix from the pan and cool for about 1 hour or so.
5. In a food processor, place the mushroom mix and add the olive oil as well as the seasonings.  Process by pulsating first and then whirl around at medium speed.  Keep in mind to retain a slightly chunky texture.
. Serve right away or store in an airtight glass jar and refrigerate for up to a week.

***

MUSHROOM pattie burgers

Veggie mushroom burger 

makes 10 medium patties

Print version

INGREDIENTS:
(American / Metric measures)
. 1 Tbsp. (15ml) each olive oil and grape seed oil 
. 1 medium, sweet onion*,  finely minced
. 1 large garlic clove, finely minced
. 4 cups (300g) 'cremini' Mushroom, finely minced
. 2 Tbsp. (30ml) Port wine
...
. 1 large egg
. 1/2 tsp. (2.5ml) sea salt
. 1 tsp. (5ml) Dijon Mustard
. pinch each of dried Basil, Marjoram, Sage
note: fresh herbs (double up quantity)
. 1/2 cup (40g) Parmesan cheese,  grated, packed
. 1-1/2 cup (90g) breadcrumbs, finely ground 

* About 3 medium sized 'French' scallions can be finely minced to replace the sweet onion.

PREPARATION:

. Prepare the finely minced ingredients preferably in a food processor.

1. In a large skillet, heat the oils and sauté the minced onions on medium heat.  Cook for about 10 minutes until lightly caramelized.   

2. Add the minced Mushrooms and garlic to cook down before adding the Port wine.  Continue cooking for a few more minutes.

3. Place this mix onto a large plate in order to set aside and cool.  Or, this part can be made ahead and refrigerated over night.

4. In the meantime, prepare the rest of the ingredients into a medium bowl.  Add the mushroom mix and combine until completely integrated.  

5. Cover with plastic wrap and refrigerate for as little as 1 hour or as late as overnight if desired.

6. Make the patties with the aid of a large ice-cream scoop.  Pack the mix into the scoop and release onto a plate.  When balls are made, gently handle each and flatten lightly into patties.

. Bake the patties:

7. Pre-heat the oven at 350F/180C/Gas4.  Position rack at the bottom.  Prepare a parchment lined baking sheet.

8. Bake 20 minutes for the first side.  Once they are taken out of the oven and the patties are flipped, bake for a final 10 minutes.  Serve and enjoy.

Variation -- Frying the patties:

.  Heat a little oil and butter in a large skillet on medium heat.   

. Place each pattie and cook them for about 3 minutes per side or until they turn golden brown.   Note: these are a little fragile...use a gentle touch.

. Place on a rack or absorbing paper lined pan.  They are ready to serve either right away or also at room temperature.  Buon appetito.

***

Today I want to leave you with a special thought.  

Let's please remember why we are so fortunate.  

Remember how we got to live the way we do.

Many have sacrificed their lives so that we can keep living ours.  

On our Remembrance Day of November 11th...

let's take a moment to truly understand what our veterans did for us.  

We cannot take our freedom lightly.

Have a lovely week everyone.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here are other recipes that may be of interest:

Spreads:

- EDAMAME yogurt spread 

- medi Sweet Potato Yogu Chickpea Dip Spread

Pattie burgers:

- baked CHICK PEA and CHEESE pattie cakes

- FISH cakes CROQUETTES and SAUCES

Other:

- Israeli COUSCOUS stuffed 'cremini' MUSHROOMS