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Showing posts with label Sugar Shack. Show all posts

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.

Pouding chômeur a la Bosc Pear cake

Poor man's pudding cake soaked generously in sweetly robust syrup.
Bosc pears were a perfect pairing to this delectable simple dessert.

Dessert was in my thoughts and the popular...

‘Pouding chômeur’ was going into the oven.

'Le temps des sucres' had opened my appetite...
for not only seeking out the next sugar shack 'Cabane a Sucre'...
but give another whirl at replicating some of their traditional recipes.

So, off we went to visit one of the few authentic sugar shacks left in the...
Saint Benoit-Mirabel, Lower Laurentians, Quebec region.
The owners are lovely and generously welcoming.

Not surprising, the service was slightly rushed.
What we have somewhat become accustomed to in these places has become a little annoying.
It does take away from the overall experience and I wish this will be adjusted with time.
No matter...we definitely made the best of it.

Every time I venture out towards the unknown, I'm always hoping to uncover a real gem.
I'm starting to think that in these times this may be wishful thinking on my part.
Some may say that I'm a little too exigent. Anything wrong with that?
Mom could also be blamed...she wasn't impressed either. Hubby wasn't too far behind.

The place itself was as authentic as they get with a charm that unfortunately surpassed their meal offering.

Yes, there was an effort to place a slight variation of what's usually offered in...
typically commercialized sugar shacks, however, we decided it certainly was not a repeatable occasion.
The company we happened to meet at the communal table were...
exceptionally pleasant and made the occasion memorable.

Sadly, the dessert portion of the meal was lacking in substance as well as variety.
Thankfully, I just got through making my version of Quebec's historic poor man's pudding cake.
Of course, not perfection yet, however pretty darn close with the addition of Bosc pears.

A dessert originated from the 1929 economic crisis in our Quebec region.
Only water, flour and brown sugar could be afforded during those very challenging times.
Although, I would have wanted to stay true to the original recipe...I just had to make it my own.

Here's my newest version of this luscious treat along with pears begging to be used.

Maple Syrup pudding cake
Pouding chômeur a la Bosc Pear
Poor Man's Pudding (aka French ‘Pouding Chômeur‘)

A square or round 8 inch OR larger 8x11inch baking dish.
Also, 8 large, shallow ramekins can be used.

serves between (6-8 portions) 10-12 portions

PRINTER VERSION

INGREDIENTS:
(American measures)

Note: the numbers on the side are for a smaller recipe to fit into an 8" square or round baking dish.

Maple Syrup sauce:
. (3/4 c.) 1-1/2 cups Maple syrup
. (1/2 c.) 1 cup brown sugar, packed
. (1/2 c.) 1 cup water
. (1 Tbsp.) 2 Tbsps. unsalted butter

Cake batter:
. (2/3 c.) 1-3/4 cups All Purpose flour
. (1 tsp.) 2 tsps. baking powder
. (1/8 tsp.) 1/4 tsp. sea salt
. (1/4 c.) 1/2 cup unsalted butter, softened
. (1/4 c.) 1/2 cup granulated sugar
. (1 tsp.) 2 tsps. pure vanilla extract
. (1) 2 xLarge eggs
. (1/2 c.) 1 cup milk

. (2) 4 Bosc pears, peeled, cored and diced

PREPARATION:

. Pre-heat the oven to 350F.

. Butter your chosen oven-proof dish or ramekins.

. Prepare to use a baking pan to hold the dish.

SYRUP:

1. In a medium saucepan, mix the maple syrup, sugar and water together. Bring it to a boil on MEDIUM-HIGH heat. Then, immediately lower the heat to MEDIUM-LOW for no more than 5 minutes. Remove the pot from the heat. Add the small portion of butter. Set aside.

CAKE batter:

2. In a medium bowl, mix the flour, baking powder and salt. Set aside.

3. In a large bowl, cream together the butter, sugar and vanilla until fluffy.

4. Add the eggs and mix well.

5. Add the dry ingredients alternating with the milk and ending with the flour. Do not over mix.

ASSEMBLY:

6. Place the diced pears in a single layer at the bottom of the prepared dish. Then, spoon the cake batter over top.

7. With the aid of a ladle, slowly pour the syrup sauce over the batter. Place the dish on top of a baking pan.

. BAKE for about 45-50 minutes (35-40 minutes for the ramekins) or when the cake becomes golden brown.

. Let the cake rest 30 minutes before serving warm. Can be left at room temperature for up to 3 days. Does not freeze well. Bon appetit.

Here's to satisfying some childhood memories and contenting my sweet tooth.

I do hope you are tempted to give this very rustic Quebecois treat a try.

Have a wonderful start to our Spring as we look forward to witnessing blooms to be upon us soon.

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.

Artichoke white Bean Maple Syrup spread dip

Marinated artichokes find a perfect relationship with White Navy beans.

A sweet spot was achieved with just the right touch of Quebec Maple syrup.

Still taking advantage of a necessary blanket of white snow for a walk in the woods.

We managed to avoid the early Spring's mucky, muddy trails.

Most years we seem to miss that sweet nature's spot...but not this year.

Mom was the one selected to accompany me in this yearly ritual...after all, she did introduce me to it.

Thanks Mom...my hips have been grateful ever since!

After having stuffed our tummies with Sugar shack delicacies...

I could only think of relinquishing myself with some fibre.

Artichokes, especially the marinated variety...
established themselves quite elegantly with buttery white beans.

Of course, how could I not give this spread the special kick it needed.

Maple syrup indeed!

Artichoke white Bean Maple Syrup

spread dip

A buttery, smooth taste with a slight tang.

Delicious and satisfying.

makes about 2-1/2 cups / 625g (about 3 small jars)

Printer version

INGREDIENTS:
(American / Metric measures)

. 1 medium (7.5oz./375ml jar) marinated artichokes, lightly strained
. 2 cups (500ml) cooked White 'Navy' beans
. 1/4 cup (50ml) e.v.Olive oil
. 1/4 cup (40g) roasted almonds
. 2 tsps. (10ml) Dijon mustard
. 2 tsps. (10ml) grain mustard
. 2 tsps. (10ml) Balsamic vinegar
. 1 Tbsp. (15ml) Maple syrup
Seasoning:
. 1/2 tsp. (2.5ml) sea salt
. 1/2 tsp. (2.5ml) granulated garlic powder
. 1/4 tsp. (1.75ml) dried basil
. 1/4 tsp. (1.75ml) dried marjoram
. 1/4 tsp. (1.75ml) dried tarragon

. some olive oil and roasted almonds for garnish

PREPARATION:

1. Place ALL ingredients in a food processor.

2. Pulsate a few times before continual whirling at a medium-high speed. It should be buttery smooth at this point.

3. Serve with toasted crusty bread or crackers. Many raw vegetable slices lend themselves perfectly with this dip/spread.

Suggestion:

. If not planning to use it all, spoon the spread into small, glass mason jars and freeze. Then, when ready to serve, thaw in the refrigerator for a few hours. Enjoy.

Do not for one moment think I’ve forgotten about dessert.

I’ve just tried my hand at making a Maple syrup pudding cake ‘Pouding chômeur’.

Before sharing my recipe, I would like to try tweaking it one more time...stay tuned ;o)

Have a lovely week everyone,

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.