Why, hello there! I've been a bit derelict in my duties as a blogger as of late. To you, I apologize... I had such good intentions but the holidays being what they are and my "regular job" being what it is, I just couldn't squeeze in the time. That said, I have a great post for today... Tourtiere! Otherwise known as French Meat Pie.
I think I've mentioned before that my family (on both sides) is mostly of French-Canadian ancestry. Migrating from Canada, through Maine and New York during the Industrial Revolution, they settled in the areas surrounding Woonsocket, Rhode Island in the Blackstone Valley to work in the various woolen mills. That was back when immigrant folks stuck together and the Woonsocket area seemed as French as Quebec herself.
Today, the city still remembers its French Canadian roots with signs as you enter the city that welcome you with, "Bienvenue!", The Museum of Work and Culture, and the American-French Genealogical Society.
So what does all this have to do with Meat Pie? Well, it's tradition amongst Canadian-French folk to make Tourtiere (pronounced "Tor-tee-ear") around Christmastime and for New Year's Eve to celebrate the season and ring in the new year (usually served as part of a very late night party after Midnight mass and involving lots of festive beverages, but I digress). The dish, like many ground meat dishes of that time, was born of frugality but often contained spices that would have been saved for special times like the holidays. Like the American Meatloaf, every family has its own recipe for Tourtiere and each one is as different as the next.
I thought I'd share with you my favorite recipe for Tourtiere. This one is an adaptation of one that was given to me by a wonderful woman by the name of Claire who lives in the still quite French village of Manville, Rhode Island. The original recipe had many of those imprecise instructions that are characteristic of recipes from that era, so I've updated it a bit for the modern home cook (complete with measurements for the seasonings, which you were just supposed to know by taste, I guess). I hope you enjoy it!
Tourtiere
(aka French-Canadian Meat Pie or "Pork Pie")
Important Note: The original recipe calls for "3 to 4 Uneeda Biscuits" as a thickener and they were the secret weapon of this particular recipe. Uneedas are a very old-fashioned thick, dry unsalted cracker that were discontinued a couple of years ago by Kraft Foods when they needed to streamline their product line. Their closest cousin, the Crown Pilot Chowder Cracker, was given the boot as well. I've searched high and low and the closest match I've found thus far is a hefty cracker made by Goya. If you can find those, use them but reduce the salt. Otherwise, about a half sleeve of unsalted Saltines will do the trick. The recipe makes 2 pies but may be halved.
2 two-crust pie shells (4 rounds)
2 pounds ground pork
1 pound ground beef
1 cup boiling water
1 cup finely chopped onions
3 medium-sized russet potatoes ("baking potatoes")
2 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cloves
2 1/2 teaspoons ground cinnamon
1 tablespoon oil or butter
8 Goya Crackers or about 1/2 Sleeve of Saltine Crackers
1 egg (optional)
1) Wash potatoes and pierce skin several times with a fork. Bake potatoes in the microwave on high, beginning with 5 minutes. Microwave an additional 2 minutes at a time until a butter knife slides through easily or potatoes are soft to the touch. Set aside to cool.
2) When potatoes are cool, remove white flesh and discard the skins. Mash well or run through a potato ricer.
3) In a large pot or dutch oven, saute onions until soft but not brown. Add meat and boiling water. Cook, stirring until the meat has lost its red color. Add the spices and continue cooking for another minute or so.
4) Stir in the potatoes, mixing until almost all of the potatoes are no longer visible. Crush the crackers thoroughly and add a little at a time as needed until the mixture has thickened and most of the crackers have dissolved. Mixture should be pasty but not dry with no liquid in the bottom of the pot. Taste and adjust the seasonings to your preference. Allow to cool slightly so it won't melt the pie crust.
5) Prepare two bottom pie shells in pie plates. Divide the mixture equally between the pie shells and smooth-out the top.
6) Add the top crust and seal and crimp the edges as you would a fruit pie. Pierce several holes in the top of the crust with a knife. Optionally prepare an egg wash (1 egg beaten with 1 tablespoon of water) and brush the egg wash all over the crust. This will give it a glossy shine once it is baked.
7) Bake pies on a baking sheet at 375 degrees until the crust is golden brown and the meat filling is heated through (you can stick a probe thermometer through the vent holes if you wish).
8) Serve hot or lukewarm with ketchup on the side (this part is a personal preference). Pies may be made up to 2 days in advance, refrigerated and reheated. They also freeze very well. If planning to reheat, consider under-baking the crust slightly to prevent over-browning.
Showing posts with label Christmas. Show all posts
Showing posts with label Christmas. Show all posts
Sunday, January 9, 2011
Sunday, November 29, 2009
Thanksgiving - Storing Leftovers
Everyone seems ready to dole-out tips for using up those leftover bits from Thanksgiving. I don't know about you, but after a day or two, I get to that point where enough is enough. Turkey is delicious, but you can only eat so much at a time.
Thankfully, I discovered a really great technique for storing turkey to be used over time. If you're like me, you take leftover meat and put it all in a zip-top bag in the freezer. When you go to use it, you find you have a gallon-sized lump of meat that all has to be defrosted at once even if you need only a handful for the dish you're making. Never fear. There is a way to prevent this.
Move stuff around in your freezer so that a sheet pan will fit in it. I know this is difficult, but if you shuffle stuff around, you can often squeeze it in just between other stuff and ceiling of the freezer cavity. Chop the turkey into bite-sized pieces or pieces you feel you can use in recipes and scatter them loosely on the sheet pan. Freeze the pan uncovered for 1 to 2 hours or until the turkey has pretty much frozen solid. Remove the pan from the freezer and rap it sharply on the counter to loosen the pieces. Transfer them to a zip-top bag, remove as much air as you can, and return to the freezer.
What you've done here is created "Individually Quick Frozen" (IQF) chunks of turkey...roughly the same technique manufacturers use for frozen peas, corn, etc. By doing this, you can now remove only the amount of turkey you need and defrost it or add it directly to a dish for a quick meal. Be sure to store it at the back of the freezer if you can and remove as much air as you can every time you open the bag. This helps prevent ice crystals from forming around the meat.
Incidentally, this same technique will work for most of the other leftovers. Using a cookie scoop or large ice cream scoop with a mechanical sweep, portion-out other leftovers (potatoes, butternut squash, stuffing, etc.) on a sheet pan. Freeze 1-2 hours and move the individual scoops of leftovers into a large zip-top bag.
Thankfully, I discovered a really great technique for storing turkey to be used over time. If you're like me, you take leftover meat and put it all in a zip-top bag in the freezer. When you go to use it, you find you have a gallon-sized lump of meat that all has to be defrosted at once even if you need only a handful for the dish you're making. Never fear. There is a way to prevent this.
Move stuff around in your freezer so that a sheet pan will fit in it. I know this is difficult, but if you shuffle stuff around, you can often squeeze it in just between other stuff and ceiling of the freezer cavity. Chop the turkey into bite-sized pieces or pieces you feel you can use in recipes and scatter them loosely on the sheet pan. Freeze the pan uncovered for 1 to 2 hours or until the turkey has pretty much frozen solid. Remove the pan from the freezer and rap it sharply on the counter to loosen the pieces. Transfer them to a zip-top bag, remove as much air as you can, and return to the freezer.
What you've done here is created "Individually Quick Frozen" (IQF) chunks of turkey...roughly the same technique manufacturers use for frozen peas, corn, etc. By doing this, you can now remove only the amount of turkey you need and defrost it or add it directly to a dish for a quick meal. Be sure to store it at the back of the freezer if you can and remove as much air as you can every time you open the bag. This helps prevent ice crystals from forming around the meat.
Incidentally, this same technique will work for most of the other leftovers. Using a cookie scoop or large ice cream scoop with a mechanical sweep, portion-out other leftovers (potatoes, butternut squash, stuffing, etc.) on a sheet pan. Freeze 1-2 hours and move the individual scoops of leftovers into a large zip-top bag.
Wednesday, November 25, 2009
Thanksgiving - Pot Luck Tips
Many of us attend family pot-luck parties throughout the holiday season. If you're bringing a dish to someone else's house, here are a few tips to help you out.
Serving Spoons
Never assume the host will have enough serving spoons for your dish and everyone else's. Often, they forget this too. Keep some inexpensive nylon spoons around just for pot-luck dinners and bring one along with the dish. Be sure to label your spoon and dishware so you get it back. If you're feeling generous, bring some spoons for others who will undoubtedly forget theirs.
Towels & Potholders
I always toss a few kitchen towels or even paper towels into the bag with the food in case I need to do a quick cleanup. You should also bring a couple of pot holders since this is another thing your host probably won't have enough of. Again, label them if you want them back.
Transportation
Pyrex makes a number of insulated bags that fit their various casserole dishes. They usually come in a set with the dish they're made to fit. However, I've been known to use them for any dish that will fit.
To keep a dish warm, cover tightly with plastic wrap and then place aluminum foil over the plastic. Place the whole thing into the insulated bag. The plastic will keep the food and moisture in the dish while you're driving and the foil and insulated bag will help keep it warm.
If you don't have Pyrex bags, the insulated reusable shopping bags available for about $3 at most grocery stores will do just fine. Flexible cooler bags work well too. I personally love to use my LL Bean canvas Boat 'n Totes to carry food. They don't keep it warm but they're heavy and do a good job at keeping things from falling over during travel.
One last travel tip: The foot well of the back seat is a great place to put a large pot or slow cooker as the seats can be pushed-up against them to prevent tipping. If the pot or bag is heavy enough, you can often place it on the back seat on top of a thick towel and buckle it in like a child. It sounds silly, but it works. The trunk is probably the worst place unless you can bungee the item down.
Heating On-Location
Heating can be a pain in the butt at a pot-luck, especially when everyone intends to heat their food in a single microwave oven. Always preheat your entree and attempt to keep it as warm as possible during travel to keep on-site reheating time to a minimum. If your contribution can be reheated in the oven, use an oven-safe dish so you have the option of using that while everyone else uses the microwave.
Slow Cookers
If your entree happens to serve well in a slow cooker, be sure to bring an extension cord and warn your host that you'll be needing an outlet near the buffet. The same goes for those new electric "steam tables". If you're serving something soupy, don't forget to bring a ladle and something to rest the ladle on to keep your host's tablecloth clean. To keep the food in place during transport, cover the ceramic pot firmly with plastic wrap and place the cover on top of the wrap. Use some string or a small bungee cord to hold the lid on. Slide it under the lid handle and hook it to both side handles.
Special Service Pieces
I often bring soup, stew, chowder, or chili in a slow cooker and the host doesn't usually think to buy disposable bowls or spoons. If you're bringing something that requires specialized service pieces, be sure to bring those pieces along as well. Toppings (such as crackers for soup) and sauces (ketchup, mayo, mustard, etc.) are also something you should bring along and have a serving bowl for them as well.
Instruction Card
If your food contribution is something not easily recognizable or a specific serving method is recommended, provide a small card in front of the dish that explains what it is, how to serve it, and how to eat it. For example, you may have a pot of gumbo that is intended to be served over white rice. Your card might indicate the name of the dish, "Chicken Gumbo," and say something like, "Serve over white rice with a sprinkle of chopped scallions." For spicy dishes, it may make sense to indicate whether it is mild, medium, or hot.
Special Diets
I've often been to pot-luck dinners where a guest brings a dish that caters to his or her own special diet so that he or she will have something to eat. Inevitably, that person ends-up last in line and the dish is empty by the time he or she gets there. If the dietary restriction is for medical reasons, consider putting a small portion aside and asking your host to hold it for you in another room. If you intend to simply share, make sure you make a double or triple batch so it won't run out by the time you get there.
Pre-Slicing
When bringing pies, cakes, lasagne's, or other items baked as a whole, pre-slice it before placing it on the table. I can't tell you how many times I've brought a French Meat Pie to a party and people cut such generous slices that only a half-dozen folks get to enjoy it. In the case of dessert, people seem very reluctant to be the first one to cut a cake or pie and they'll go for the brownies instead. Pre-slice these and remove one piece. It's a small, yet necessary subliminal message that it's okay to grab a slice for yourself.
Getting Your Dish Back
If you're going to a party hosted by someone you don't see on a regular basis, consider purchasing an inexpensive yet elegant dish or platter to hold your contribution. Explain to the host that the platter or dish, once empty, is also a gift for him or her to keep. This tackles the problem of food and a hostess gift all in one shot.
Another option is to bring clean disposable plastic containers (Ziploc, Gladware, Etc.) to hold leftover food. At the end of the party, scoop the leftovers into the containers to leave with the host or give away to other guests and take your dirty serving piece home. Bringing a plastic grocery bag or two along to transport the dirty dishes is handy as well.
Serving Spoons
Never assume the host will have enough serving spoons for your dish and everyone else's. Often, they forget this too. Keep some inexpensive nylon spoons around just for pot-luck dinners and bring one along with the dish. Be sure to label your spoon and dishware so you get it back. If you're feeling generous, bring some spoons for others who will undoubtedly forget theirs.
Towels & Potholders
I always toss a few kitchen towels or even paper towels into the bag with the food in case I need to do a quick cleanup. You should also bring a couple of pot holders since this is another thing your host probably won't have enough of. Again, label them if you want them back.
Transportation
Pyrex makes a number of insulated bags that fit their various casserole dishes. They usually come in a set with the dish they're made to fit. However, I've been known to use them for any dish that will fit.
To keep a dish warm, cover tightly with plastic wrap and then place aluminum foil over the plastic. Place the whole thing into the insulated bag. The plastic will keep the food and moisture in the dish while you're driving and the foil and insulated bag will help keep it warm.
If you don't have Pyrex bags, the insulated reusable shopping bags available for about $3 at most grocery stores will do just fine. Flexible cooler bags work well too. I personally love to use my LL Bean canvas Boat 'n Totes to carry food. They don't keep it warm but they're heavy and do a good job at keeping things from falling over during travel.
One last travel tip: The foot well of the back seat is a great place to put a large pot or slow cooker as the seats can be pushed-up against them to prevent tipping. If the pot or bag is heavy enough, you can often place it on the back seat on top of a thick towel and buckle it in like a child. It sounds silly, but it works. The trunk is probably the worst place unless you can bungee the item down.
Heating On-Location
Heating can be a pain in the butt at a pot-luck, especially when everyone intends to heat their food in a single microwave oven. Always preheat your entree and attempt to keep it as warm as possible during travel to keep on-site reheating time to a minimum. If your contribution can be reheated in the oven, use an oven-safe dish so you have the option of using that while everyone else uses the microwave.
Slow Cookers
If your entree happens to serve well in a slow cooker, be sure to bring an extension cord and warn your host that you'll be needing an outlet near the buffet. The same goes for those new electric "steam tables". If you're serving something soupy, don't forget to bring a ladle and something to rest the ladle on to keep your host's tablecloth clean. To keep the food in place during transport, cover the ceramic pot firmly with plastic wrap and place the cover on top of the wrap. Use some string or a small bungee cord to hold the lid on. Slide it under the lid handle and hook it to both side handles.
Special Service Pieces
I often bring soup, stew, chowder, or chili in a slow cooker and the host doesn't usually think to buy disposable bowls or spoons. If you're bringing something that requires specialized service pieces, be sure to bring those pieces along as well. Toppings (such as crackers for soup) and sauces (ketchup, mayo, mustard, etc.) are also something you should bring along and have a serving bowl for them as well.
Instruction Card
If your food contribution is something not easily recognizable or a specific serving method is recommended, provide a small card in front of the dish that explains what it is, how to serve it, and how to eat it. For example, you may have a pot of gumbo that is intended to be served over white rice. Your card might indicate the name of the dish, "Chicken Gumbo," and say something like, "Serve over white rice with a sprinkle of chopped scallions." For spicy dishes, it may make sense to indicate whether it is mild, medium, or hot.
Special Diets
I've often been to pot-luck dinners where a guest brings a dish that caters to his or her own special diet so that he or she will have something to eat. Inevitably, that person ends-up last in line and the dish is empty by the time he or she gets there. If the dietary restriction is for medical reasons, consider putting a small portion aside and asking your host to hold it for you in another room. If you intend to simply share, make sure you make a double or triple batch so it won't run out by the time you get there.
Pre-Slicing
When bringing pies, cakes, lasagne's, or other items baked as a whole, pre-slice it before placing it on the table. I can't tell you how many times I've brought a French Meat Pie to a party and people cut such generous slices that only a half-dozen folks get to enjoy it. In the case of dessert, people seem very reluctant to be the first one to cut a cake or pie and they'll go for the brownies instead. Pre-slice these and remove one piece. It's a small, yet necessary subliminal message that it's okay to grab a slice for yourself.
Getting Your Dish Back
If you're going to a party hosted by someone you don't see on a regular basis, consider purchasing an inexpensive yet elegant dish or platter to hold your contribution. Explain to the host that the platter or dish, once empty, is also a gift for him or her to keep. This tackles the problem of food and a hostess gift all in one shot.
Another option is to bring clean disposable plastic containers (Ziploc, Gladware, Etc.) to hold leftover food. At the end of the party, scoop the leftovers into the containers to leave with the host or give away to other guests and take your dirty serving piece home. Bringing a plastic grocery bag or two along to transport the dirty dishes is handy as well.
Tuesday, November 24, 2009
Thanksgiving - The "Wow" Factor
I'm one of those people who truly enjoys entertaining. As such, I often take the time to do the little extras and make things from scratch. However, there are some extras that are so easy to do that anyone can do them and you'll end-up looking like Martha Stewart. Here are a few:
Whipped Honey Butter
This is great dotted on rolls fresh out of the oven or even on veggies. Serve in place of regular butter at the table.
1) In a large mixing bowl, combine 1 stick of softened unsalted butter, 1/4 teaspoon salt, and 1 tablespoon of honey.
2) Using a stand or handheld mixer, whip the butter on high until light and fluffy.
3) If you're handy with a piping bag (I'm not), pipe butter with a large star tip into custard cups. Otherwise, mound into custard cups using a small cookie scoup or whatever you have handy.
Extra Salt & Pepper Shakers
I dunno about yo, but there's always someone in the family who hogs the salt shaker. When you're seated at a long table, this can be problematic. Consider purchasing extra inexpensive salt and pepper shakers at a discount store. Make sure there's a pair for every 4 to 6 people. If you really want to be fancy, they sell individual mini shakers so that each guest can have his or her own.
Linen Napkins
Linen napkins are a big part of what makes an elegant affair elegant. Most discount clubs (Sam's, BJ's, Costco, etc.) sell plain white linen napkins in 6-packs for a very reasonable price (about a dollar per napkin). These are a great buy not only for the price but because they're all white. White goes with anything, they can all go into a single laundry batch, and you can bleach them if you have stubborn stains. It's a small investment that will last a long time.
Homemade Chips & Dip
Homemade chips are easy when you have pita pockets around. Combine with your favorite dip recipe (typically with a base of sour cream or mayo), and you have a fancy treat that took no effort.
1) Heat your oven to 350 degrees.
2) Open a package of pita pockets. Slice each around the edge so that you have two discs. Cut each into 6 or 8 wedges, about the size of a potato chip.
3) Place pita wedges on a large sheet pan. Drizzle with olive oil, sprinkle with salt, and toss to coat. Spread into a single layer.
4) Bake at 350, checking and turning them every 3-5 minutes. Chips are done when all are crispy and starting to brown along the edges.
Extra Serving Spoons
We all have a set of flatware, but did you ever notice that it comes with only one serving spoon? That just won't cut it for a big family-style dinner like Thanksgiving. Purchase additional serving spoons from a kitchen store or restaurant supply warehouse and store them with your china. It beats trying to serve with tablespoons.
Use the Good China for Dessert
A lot of people drag-out the good dishware for dinner but default to paper or plastic for dessert. Dessert will seem so much more elegant if you serve it on real plates, even if you're serving buffet style. You've already committed to the dishes for dinner, you might as well go the extra step with dessert.
Mixed Drink Pitchers
Bottles of soda, wine, and beer are a must, of course, but it's always nice to serve something homemade. Purchase an inexpensive glass pitcher from a discount box store (Target, Walmart, etc.) and do some sort of mixed drink, be it alcoholic or non-alcoholic. Some ideas:
Whipped Honey Butter
This is great dotted on rolls fresh out of the oven or even on veggies. Serve in place of regular butter at the table.
1) In a large mixing bowl, combine 1 stick of softened unsalted butter, 1/4 teaspoon salt, and 1 tablespoon of honey.
2) Using a stand or handheld mixer, whip the butter on high until light and fluffy.
3) If you're handy with a piping bag (I'm not), pipe butter with a large star tip into custard cups. Otherwise, mound into custard cups using a small cookie scoup or whatever you have handy.
Extra Salt & Pepper Shakers
I dunno about yo, but there's always someone in the family who hogs the salt shaker. When you're seated at a long table, this can be problematic. Consider purchasing extra inexpensive salt and pepper shakers at a discount store. Make sure there's a pair for every 4 to 6 people. If you really want to be fancy, they sell individual mini shakers so that each guest can have his or her own.
Linen Napkins
Linen napkins are a big part of what makes an elegant affair elegant. Most discount clubs (Sam's, BJ's, Costco, etc.) sell plain white linen napkins in 6-packs for a very reasonable price (about a dollar per napkin). These are a great buy not only for the price but because they're all white. White goes with anything, they can all go into a single laundry batch, and you can bleach them if you have stubborn stains. It's a small investment that will last a long time.
Homemade Chips & Dip
Homemade chips are easy when you have pita pockets around. Combine with your favorite dip recipe (typically with a base of sour cream or mayo), and you have a fancy treat that took no effort.
1) Heat your oven to 350 degrees.
2) Open a package of pita pockets. Slice each around the edge so that you have two discs. Cut each into 6 or 8 wedges, about the size of a potato chip.
3) Place pita wedges on a large sheet pan. Drizzle with olive oil, sprinkle with salt, and toss to coat. Spread into a single layer.
4) Bake at 350, checking and turning them every 3-5 minutes. Chips are done when all are crispy and starting to brown along the edges.
Extra Serving Spoons
We all have a set of flatware, but did you ever notice that it comes with only one serving spoon? That just won't cut it for a big family-style dinner like Thanksgiving. Purchase additional serving spoons from a kitchen store or restaurant supply warehouse and store them with your china. It beats trying to serve with tablespoons.
Use the Good China for Dessert
A lot of people drag-out the good dishware for dinner but default to paper or plastic for dessert. Dessert will seem so much more elegant if you serve it on real plates, even if you're serving buffet style. You've already committed to the dishes for dinner, you might as well go the extra step with dessert.
Mixed Drink Pitchers
Bottles of soda, wine, and beer are a must, of course, but it's always nice to serve something homemade. Purchase an inexpensive glass pitcher from a discount box store (Target, Walmart, etc.) and do some sort of mixed drink, be it alcoholic or non-alcoholic. Some ideas:
- Red or White Sangria (A delicious cross between wine and fruit punch)
- Lemon Iced Tea (Kool-Aid packets add great lemon flavor to freshly brewed iced tea)
- A Mixed Alcoholic Beverage - Many mixed drinks can be made by the gallon. It saves you from playing bartender all evening.
- Hot Cocoa - Believe it or not, this one is always popular. Instead of using a glass pitcher, use a thermos-style coffee carafe or pump pot. Want to go fancy? Add a tablespoon or two of mint extract, available near the vanilla extract in the grocery store.
- Shirley Temples - Lots of kids coming? Mix-up a batch of Shirley Temples (grenadine syrup and ginger ale). Provide inexpensive wine glasses and sliced orange halves so they can feel like a grown-up.
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