tag:blogger.com,1999:blog-7173052990851751381.post4041930121915935016..comments2024-03-27T07:08:12.012-04:00Comments on Food Wishes Video Recipes: Tourtière – A Meaty Holiday Main Course That’s Easy as Pie Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-7173052990851751381.post-56948223484782088442019-03-23T17:06:52.623-04:002019-03-23T17:06:52.623-04:00In going to be making this as I've been lookin...In going to be making this as I've been looking for a good French meat pie recipe. Here in Massachusetts we serve it with Heinz chili sauce, not ketchup.Maryhttps://www.blogger.com/profile/09190709335203893977noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29878847326061822262018-12-23T19:18:50.959-05:002018-12-23T19:18:50.959-05:00I just made this pie and HOLY SMOKES! It was the B...I just made this pie and HOLY SMOKES! It was the BEST tourtiere I've ever eaten! Better than the one I had in Montreal!<br /><br />As to the ketchup issue, I can only ask, "Why?"Cara Miahttps://www.blogger.com/profile/00813415252980036274noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61768291915437431862018-11-21T23:55:49.988-05:002018-11-21T23:55:49.988-05:00Hey I loved your site and much thanks for this val...Hey I loved your site and much thanks for this valuable information. I am highly obliged with the efforts. Kindly do share more and keep us updated. <a href="https://surveyforcustomers.com/panda-express-survey/" rel="nofollow">pandaexpress.com/feedback</a>Emma watsonhttps://www.blogger.com/profile/12786501109063880747noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58932105348244972922018-08-05T10:43:52.877-04:002018-08-05T10:43:52.877-04:00My family has adopted a leaner version of Tourtièr...My family has adopted a leaner version of Tourtière. The idea is to brown the veal and the pork in the pan where the onions where cooked but not add water. Once they are browned, we reserve the fat and juices in the pan in a heatproof jar and let it cool, then put it in the fridge so that the fat separates from the juices.<br /><br />We also use chicken thighs cut extremely fine (a bit bigger than if it was grinded) and brown it too in the same pan. Trasfer in the same bowl where your other meats are waiting.<br /><br />Add to the meats sautéed mushrooms.<br /><br />Season this mixture with only clove, nutmeg, cinnamon and pepper.<br /><br />Deglaze the pan with white wine and chicken stock. Take the grease out of the refrigerated jar (it should be thick and easy to remove) and add to the pan the remaining veal and pork juices. With the starch of your choice (i prefere tapioca or potato starch for it does not leave a bitter aftertaste as corn starch does), thicken this sauce and add it to the meat mixture. add salt to taste. It shoul not be runny, the sauce should be thick. I usually drain the juices that have accumulated in the cooked meats bowl back to the sauce to thicken them too.<br /><br />No mashed potatoes are needed.<br /><br />Fill in your crust and bake untill golden.<br /><br />Miam, miam, miam. Not greasy, not mushy, pure bliss!<br /><br />i make several tourtières at a time and freeze them. So easy to take one out of the freezer when unexpected guests come to wish you Merry Christmass.<br /><br />Hope you try it. If you do, let me know.<br /><br /><br /><br />Anonymoushttps://www.blogger.com/profile/16379448019182873249noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89183549429592401932018-02-19T01:39:25.937-05:002018-02-19T01:39:25.937-05:00I, too, was struck by John's pie plate. Appear...I, too, was struck by John's pie plate. Appears to be this one:<br /><br />https://www.amazon.com/gp/product/B00WRIJ306<br /><br />Just ordered it.<br /><br />LQ<br />Lou Quilliohttps://www.blogger.com/profile/03621618257523593699noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63002798864758998862018-01-01T19:09:47.886-05:002018-01-01T19:09:47.886-05:00Wonderful.
I am wondering if there is a lineage. ...Wonderful.<br /><br />I am wondering if there is a lineage. Seems the consensus is a derivation of and empanada, certainly in the form, but perhaps a blending os something familiar mixed with something new? <br />https://en.wikipedia.org/wiki/Natchitoches_meat_pie<br /><br />Anyway, added juice of half a lemon to the meat...and I am in Louisiana, so a lot more Cayenne, 50% more spice. ghackhttps://www.blogger.com/profile/05774140662454935942noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85891083303520879432017-12-21T22:48:45.477-05:002017-12-21T22:48:45.477-05:00Just finished putting this together, another 1/2 h...Just finished putting this together, another 1/2 hour to go in the oven.<br />Anonymoushttps://www.blogger.com/profile/15664855735972611075noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57342762771995936112017-12-17T17:13:21.704-05:002017-12-17T17:13:21.704-05:00I have only one question-why vinegar in the crust?...I have only one question-why vinegar in the crust? I have been meaning to ask this for a while.Tracyhttps://www.blogger.com/profile/15660533035352214194noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49542346545349572332017-12-17T12:44:35.978-05:002017-12-17T12:44:35.978-05:00Chef, thank you!!! Since moving away from Montreal...Chef, thank you!!! Since moving away from Montreal I have missed a proper tourtière. Quick question (as the meat is simmering on the stove). At what point in the process can we freeze it? I am making the dough right now and wondering whether I should freeze the meat and dough separately and assemble for Christmas, or can I put it all together up to the edge crimping phase and then freeze? That probably adds some baking time at the end but that's fine. I just don't want the pie bottom to get soggy while it freezes?<br />Beatrice Lawsonhttps://www.blogger.com/profile/02898269929890235274noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75918014279201285672017-12-15T20:03:09.485-05:002017-12-15T20:03:09.485-05:00Greetings, Chef. I made this today and had a great...Greetings, Chef. I made this today and had a great time doing it. The steps dovetail into one another nicely and I got the dough and the filling done at about the same time - about an hour all-in. Then chilled the dough and let the filling cool. Rolled out the dough and assembled the pie in a 10" cast iron skillet. it took about 10 minutes, mostly due to timidity - next time I will be "the Rambo of my dough". Baking took a full hour and I did not achieve the beautiful brownness you got in your video - need to check my oven temp, I think. As I write, it is cooling on a rack and smelling delicious. We will have it for supper tonight, without gravy. perhaps tomorrow. Thanks for a great recipe. I have tasted all the parts, so I know this is going to be fantastic. So unless there is some problem, no news is good news.Dave ....https://www.blogger.com/profile/06340206720526412975noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30848026165219601812017-12-15T17:02:21.803-05:002017-12-15T17:02:21.803-05:00I made this the other night but I cheated by using...I made this the other night but I cheated by using a store bought crust. It was yummy. Robertohttps://www.blogger.com/profile/06011557734566610137noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20818788645637632202017-12-13T11:01:59.727-05:002017-12-13T11:01:59.727-05:00Thanks again for the great recipes and videos! Fee...Thanks again for the great recipes and videos! Feeling a bit sorry that no one had commented on this post. I made this a couple of days ago and it turned out great, despite having a food processor that was too small. Instead of your filling, I experimented and made it like a chinese pastry I love that is usually something like a flaky turnover but filled with a curry beef mixture. Why not a pie version? So I used your combo of beef and pork with the onions, celery, garlic and potato combined with about 1 1/2 tablespoons of curry powder. I liked the way you used the potato water to hep break up the meat. I used a potato masher instead of the wooden spoon and that seemed to help. Hate seeing the cooked ground meat looking like little noodles! Anyway the result was a very delicious curry beef/pork pie that even my wife enjoyed!Wayhttps://www.blogger.com/profile/03184826018672850985noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84225268368494890642017-12-12T20:32:54.134-05:002017-12-12T20:32:54.134-05:00Looks great. Can’t wait to attempt this. Did it kn...Looks great. Can’t wait to attempt this. Did it know where to ask this question but can you make a tamales video?NanKohttps://www.blogger.com/profile/12722387009019044437noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23261096172358020892017-12-12T20:31:27.323-05:002017-12-12T20:31:27.323-05:00Looks great. Can’t wait to try it. Not sure where ...Looks great. Can’t wait to try it. Not sure where to ask this but can you do a video for tamales?NanKohttps://www.blogger.com/profile/12722387009019044437noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6750787829778269202017-12-12T11:35:24.518-05:002017-12-12T11:35:24.518-05:00You can eat this at room temperature?
In our ho...You can eat this at room temperature? <br /><br />In our house the pie was baking as we opened our presents Christmas morning. My memories of which include heartburn and a burnt tongue. Great times. <br /><br />Mom used breadcrumbs and pork and allspice. That was it. Thanks for the recipe, Chef John. Looking forward to making this for Christmas and eating it at room temp. Estoy_Listohttps://www.blogger.com/profile/09535132933228608287noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10981839582020937542017-12-11T16:08:52.735-05:002017-12-11T16:08:52.735-05:00Would love to know if it's Diamond Crstal or M...Would love to know if it's Diamond Crstal or Morton's, particularly in the crust. Significant amount difference.Matt Ohttps://www.blogger.com/profile/05181721363687458943noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46824503664545415482017-12-11T16:05:11.081-05:002017-12-11T16:05:11.081-05:00Chef if I want to serve the dish warm how long do ...Chef if I want to serve the dish warm how long do I must wait to cut the pie when it is out of the oven 😊Anonymoushttps://www.blogger.com/profile/09013302082588492671noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42966776429389913462017-12-11T08:50:56.300-05:002017-12-11T08:50:56.300-05:00Hi Chef Jon,
Thanks so much for doing a French Me...Hi Chef Jon, <br />Thanks so much for doing a French Meat pie video! Before she passed my mother made sure that I knew her recipe. At the time I didn’t really care for meat pie, but now I love it. I like to have it with horseradish and ketchup. Not traditional, but very delicious. Another delicious dish in our family was pork roast with brown potatoes, which Is probably more of a technique.<br />I love your pie plate! Can you tell me where you got it?<br />Thanks for representin’ us French Canadians! We all love your videos and humor in our house! And we learn alot , too!<br /><br />Anonymoushttps://www.blogger.com/profile/01063609734505901743noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14008860168454020132017-12-10T18:59:56.992-05:002017-12-10T18:59:56.992-05:00Hey Chef John, can you recommend some dimensions o...Hey Chef John, can you recommend some dimensions on the pie pan? Thanks.Jafohttps://www.blogger.com/profile/17499216516043695554noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20590521506903335752017-12-10T14:01:18.589-05:002017-12-10T14:01:18.589-05:00Beautiful !Beautiful !Carlhttps://www.blogger.com/profile/06486517933940116373noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20286358126522937812017-12-10T12:38:03.594-05:002017-12-10T12:38:03.594-05:00Chef John, I've been eating Tourtière every Ch...Chef John, I've been eating Tourtière every Christmas and New Years since I was a boy. Even after moving to China I still make it, to truly experience the holidays while living in a nontraditional Christmas environment. I haven't even watched the video yet, but I scanned the ingredients for some key items; cloves, dry mustard and sage. Merveilleux. Anonymoushttps://www.blogger.com/profile/06140408187738274336noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40114835032126622862017-12-10T11:06:08.426-05:002017-12-10T11:06:08.426-05:00Hi Chef John! Is it possible to make the dough wit...Hi Chef John! Is it possible to make the dough with a blender. Since i don't have a food processor that big, i'd like to know if it's possible to make the dough using other tools. <br /><br />Awesome video, as usual.<br /><br />Greetings from Brazil!<br /><br />Anonymoushttps://www.blogger.com/profile/16803114258867513963noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13041493452113253522017-12-10T10:55:45.969-05:002017-12-10T10:55:45.969-05:00This comment has been removed by the author.Jmdfromqchttps://www.blogger.com/profile/07585989523710103953noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72849053450929728612017-12-10T10:51:51.337-05:002017-12-10T10:51:51.337-05:00Merci Chef! My father used to eat is with maple sy...Merci Chef! My father used to eat is with maple syrup. No surprise there! And we enjoy it with fruit ketchup (something like chutney). Your crust is amazing! Happy to see this family classic on your blogl <br /><br />Je la ferai c'est certain! <br />Jeanne de Blainville, QuébecJmdfromqchttps://www.blogger.com/profile/07585989523710103953noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16438502858565373112017-12-10T09:45:52.150-05:002017-12-10T09:45:52.150-05:00Looks good....pretty authentic ...except up here i...Looks good....pretty authentic ...except up here in Canada we use beef stock instead of potato water....also homemade chili sauce is the condiment of choice....thanks for the Canadian nod!Jay B.https://www.blogger.com/profile/15540161951175078386noreply@blogger.com