Comments on: Day 351: Tourtière with Apple-Plum Chutney http://dinnerwithjulie.com/2008/12/16/day-351-tourtiere/?utm_source=rss&utm_medium=rss&utm_campaign=day-351-tourtiere A year in my kitchen Thu, 24 May 2012 04:39:04 +0000 hourly 1 http://wordpress.org/?v=3.3 By: sharon http://dinnerwithjulie.com/2008/12/16/day-351-tourtiere/comment-page-1/#comment-18014 sharon Tue, 07 Sep 2010 15:15:33 +0000 http://dinnerwithjulie.com/2008/12/16/day-351-tourtiere/#comment-18014 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. 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.

]]> By: Christine http://dinnerwithjulie.com/2008/12/16/day-351-tourtiere/comment-page-1/#comment-7142 Christine Wed, 13 May 2009 20:02:24 +0000 http://dinnerwithjulie.com/2008/12/16/day-351-tourtiere/#comment-7142 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!! 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!!

]]> By: Julie http://dinnerwithjulie.com/2008/12/16/day-351-tourtiere/comment-page-1/#comment-4385 Julie Fri, 16 Jan 2009 16:47:56 +0000 http://dinnerwithjulie.com/2008/12/16/day-351-tourtiere/#comment-4385 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. http://julieandsteve.multiply.com/recipes/item/24/24?replies_read=7 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.

http://julieandsteve.multiply.com/recipes/item/24/24?replies_read=7

]]> By: Elise http://dinnerwithjulie.com/2008/12/16/day-351-tourtiere/comment-page-1/#comment-3892 Elise Sun, 28 Dec 2008 03:09:02 +0000 http://dinnerwithjulie.com/2008/12/16/day-351-tourtiere/#comment-3892 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. 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.

]]> By: margo http://dinnerwithjulie.com/2008/12/16/day-351-tourtiere/comment-page-1/#comment-3760 margo Sat, 20 Dec 2008 06:54:25 +0000 http://dinnerwithjulie.com/2008/12/16/day-351-tourtiere/#comment-3760 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. 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.

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