24 responses

  1. Christina
    December 16, 2008

    That’s very interesting that Pascal’s mom’s Tourtiere doesn’t use potato to bind the meat!! Did you find it crumbly? My mom uses cubed potatoes in her Tourtiere and I remember the meat being crumbly and falling out of the pie (this was years ago and I can’t believe I actually remember that, I was probably 5 years old, I don’t think she’s made it since then!!). Anyhow, I love Tourtiere and am looking forward to it Christmas Eve to have it!
    I also think “Get out mine way” is too hillarious on many levels! My oldest son is going to be 3 next month and he’s now taught my 18 month old son to claim things as “MINE” so it’s a word of choice these days. The other maners we’re working on is “I need milk” and I have to ask … “How do you ask nicely?” but I’m actually thinking to myself “when will you start asking nice without me reminding you EVERYTIME?” Awww the joys! I luckly have my one month old daughter who is still a perfect sleeping angel among my 2 sweet terror boys … who I love dealy of course! The other thing I thought was funny was that they think they can demand things at such a young age! Our house is wild to say the least these days but I wouldn’t change a thing! Thanks for sharing Julie, it’s good to know my boys aren’t the only ones going through these things :)

  2. robyn
    December 16, 2008

    Yum!!! I definitely will try making a tourtiere over the holidays!

    Can you ask Pascal – or your readers – if it is traditional to drizzle maple syrup over the tourtiere? My friend Peter does that and I don’t believe him when he says it’s traditional!

  3. robyn
    December 16, 2008

    Ok – just saw Christina’s post as soon as my post went up……a one month old, an 18 month old and a 3 year old??? Christina, you are amazing!

  4. Erica Bell
    December 16, 2008

    ok I have to stop laughing so hard it’s making typing difficult! I did notice one thing though – you posted at a decent hour tonight bravo!

    The visual of W eating in the tub was just too much! Excellent way to shortcut the clean up nevermind the laundry! Too bad about M being sick – there seems to be something nasty going around I hope he’s on the mend quickly – also hoping he’s not quite as much of a drama king as dh is when he’s sick ;)

    Hey…it’s Tuesday isn’t it? Who won the fab french goodies?

  5. suz
    December 17, 2008

    I love that you kept your old family recipes, in the original handwriting. Those are treasures of family history – protect them well!

  6. Melanie
    December 17, 2008

    Beautiful, beautiful pictures – makes me want tourtiere for breakfast. (Did I mention I’m 6.5 months pregnant and can have whatever I want for breakfast? Including your turtle squares from the freezer?)

  7. Anonymous
    December 17, 2008

    Although my roots are Irish, my grandparents and parents grew up in Quebec and my “Pa”‘s tourtiere is just like that one except for allspice instead of the mixture of individual spices.
    We would make the pies early in Dec, freeze them and then pop one in the oven as we left for midnight mass on Christmas Eve. I will always remember coming home at 1:30 in the am, sleepy and usually snowy, to the smell of that meat pie in the oven. We’d eat and then go to bed to wait for Santa.

  8. JuneyB
    December 17, 2008

    OK it’s official! NOW you’ve really got my attention – not that you didn’t before.MMMM tourtiere. Rose’s turnover filling looks identical to my little Mommy’s recipe & she was from Mattawa, ON. Boy it brings back some great memories-guess what I’m making tonight? Thanks Julie! Last night I drove our illustrious Tucson,AZ neighbors nuts (especially their chocolate lab) & made sausage rolls to put in the freezer. Not much aroma to them cause I didn’t cook’em yet, but I just had to open the windows & doors & put on Ian Tyson’s “All the Good’uns” while I was cookin’ @ at fairly high decibel level I might add. Rah, rah, Can-a-da. Sure beats mariachi music – ha. Tonight…Celine & Tourtiere….mmmm…tomorrow suggestions please!

  9. Barb
    December 17, 2008

    I have always been intrigued by the idea of tourtiere also. Enought that I have a couple recipes tucked away and fully intend to try it sometime but “sometime” hasn’t happened yet. It might just be the timing that has put me off. Never enought time at Christmas. The suggestion to make them early in the month and freeze them until you want them is a good one.

  10. dl
    December 17, 2008

    One thing I would save in case of fire is a book of recipes my mother saved over the years, she had photocopied from newspapers, typed or written out her favourite recipes and put them in some ‘order’, some alpahbetized, some by course, etc. hard to follow that logic at times! but its so cool to see her writing ten years after she died, to see the old clippings, to remember old favourites and try to recreate them now…sometimes I just browse through it and remember.
    Yes, do treasure the recipes and thanks for sharing them here!

  11. Lee Anne
    December 17, 2008

    Tourtiere, yummy! Takes me back to my childhood. It was what you ate for dinner before midnight mass, Christmas Eve. My mom always makes a pork and beef pie, and grates a raw russet potato or two into the mix to bind it. It’s heaven to me. My spouse, on the other hand, despises it. I guess you have to be French to truly appreciate it.

  12. Christina
    December 17, 2008

    Thanks for the kind words Robyn … I mostly hear “Christina you are crazy” HA HA HA!

  13. Avery
    December 17, 2008

    A little off-topic… although the tortiere sounds delicious, but I’ve always wondered this: why are they called “Chinese Chews”? Is there anything remotely Chinese about them? This has been pulled from the file with the questions “How come you never see baby pigeons?” and “Do cats have belly buttons?”

  14. JulieVR
    December 17, 2008

    So many questions to answer!

    Robyn: I haven’t heard of the maple syrup drizzle, but makes sense as both are from Quebec… I did have a listener call the CBC studio on Tuesday and tell me his family drizzled some into their filling, but just a tad – not too much!

    Erica: yes it was a miracle that I posted at a decent hour last night. The only reason being that the final edit for my revised version of Grazing was due to the publisher yesterday, and I was procrastinating. Guess what I was up after midnight working on?

    Avery: No idea why they are called Chinese Chews. I always wondered the same thing! And apparently cats, and dogs, have belly buttons. http://www.straightdope.com/columns/read/1/do-cats-have-belly-buttons

  15. Lana
    December 18, 2008

    BTW, the anonymous comment was actually from me! (in case you cared)

  16. margo
    December 19, 2008

    Don’t rule out that old Canadian Living recipe; I’ve been making it for 15 years, and my kids have gone from calling it “torture” to tourtiere!! The smell is so Christmas, and while the flavors are fabulous (I make it with beef and pork), I also really like the texture, and that it isn’t so crumbly as many. It is bound with broth and fresh bread crumbs, and we absolutely love it. Making it this weekend for Christmas Eve, and no we aren’t French, (actually I’m Scottish), but we are Canadian and we love tourtiere.

  17. Doréus
    December 19, 2008

    Topical… as I’m about to embark on my yearly ritual of tourtière-baking (generally 15 of them every Christmas season; they get given around). My recipe (well, my mom’s) is slightly different from this one and requires two types of meat (generally ground pork mixed with ground beef). This year, for a little Alberta flavour, I’ll try making some with bison meat and something else (possibly boar if I can find it in Red Deer). For my friends at Bacon Saturdays I’ll probably try one with bacon in it too… Just ’cause!

    And yes, Robyn, maple syrup with tourtière is delicious. It tends to be done more at sugar camp than at Christmas (when many people drizzle ketchup (yech!) on top of tourtière). I have a friend who puts mustard on his. Personally, I’ll only put something on my tourtière if it’s too dry or the taste’s off.

  18. Elise
    December 27, 2008

    I stumbled across your blog while searching for the Canadian living recipe- I love this recipe. I haven’t made it in years, but began craving it yesterday.

    I can imagine the little one parked in the tub eating his pie. LOL.

    I had my first taste of tourtiere when I was 20- what a treat. It is definitely one of those foods that symbolizes Canada. Happy cooking and Happy New Year everyone.

  19. Julie
    January 16, 2009

    I’m originally from Quebec City and for me, real tourtière MUST have cubed meat, potatoes and practically no spices.
    I just posted my mother’s recipe on my blog, which I just made for the first time this Christmas. It was fabulous!

    I think I might try your chutney next time I served it.


  20. Christine
    May 13, 2009

    My kids played in a baseball tournament in Edmonton this past weekend. I wanted to bring something sweet for the adults and spend very little time preparing. Julie had the most amazing Hello Dollies, a sure hit, everyone was fighting for the last one. I decided to make more and brought them to work, one of my co-workers commented they were frickin fabulous. These took literally no time preparing, and no mess. Love It!!

  21. sharon
    September 7, 2010

    I learned to make it as Rose’s recipe shows, with some potato to absorb the juices. We also used a mix of ground meats rather than pork alone, since the traditional Tourt didn’t use pork at all, but a wild bird. I’ve eaten it with wild meat mixed in too.

    Did you check Madame Benoit’s recipe? I still think of her as the source for French Canadian recipes, as much as I am grateful to Rose, you and others. She was our first Canadian woman chef. She cooked much like you do.

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