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Post by lagatta on Dec 11, 2009 14:10:10 GMT
I found this Ottawa Citizen article in English: tinyurl.com/tourtieres It has recipes for several tourtières. As the article states, these are the shallower, "pâté à la viande" (ou poisson) type - there are also deep-dish tourtières typically with small cubes of game, potatoes, onions etc. tinyurl.com/tourtieresThe venison one is not unlike the one I made last year, though I just used venison and a bit of pork to add some fat as venison is so lean, but it is still not a very fatty version. The tourtière can also be adapted as a vegetarian dish, and some vegetarian tourtières are surprisingly good if there are a lot of yummy mushrooms and other meaty (sorry) vegetables. I've made them several times when there were vegetarian guests. Some vegetarian tourtières are based on seitan, a traditional wheat gluten (protein) preparation, others on grains such as millet. The Ottawa Citizen article mentions Les Fougères, a very good restaurant in an Ottawa Valley town on the Québec side that does indeed make exceptionally good tourtières to takeaway. www.fougeres.ca/ |
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Post by bixaorellana on Dec 11, 2009 15:42:04 GMT
I had to read the article to know that tourtières = meat/fish/vegetable pie.  Tourtière is certainly a nicer name for that delicious food! I never make them anymore, since I live alone, but should work on turning out a few now and then. Mmmm ~~ pasties! empanadas! Nachitoches meat pies! |
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Post by lagatta on Dec 11, 2009 16:10:46 GMT
Yes, it is a specific type of meat pie (though there were always similar fish and seafood pies in the Gaspé and Acadia). Originally it was made with "tourtes" (passenger pigeons) though we know what became of them. When people had access to game, they were made with game meat (often combined with a bit of pork or some other fat) but urban ones were often merely a mix of beef, veal, pork, onions, often a thickening agent, spices).
I rarely make them outside "les Fêtes" (the Christmas-New Year holiday period) and only for company.
What are Nachitoches meat pies? Do they eat empanadas in Mexico?
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Post by bixaorellana on Dec 11, 2009 16:29:53 GMT
Oh gosh, LaGatta -- empanadas are a ubiquitous food here. They are of the flaky pastry variety, and come filled with tuna, or chicken with mole, or poblano strips in cream sauce, or mushrooms and vegetables. "Empanadas de Corpus" is a terrible name for the turnovers special to the feast of Corpus Christi, but they don't belong in this thread, as they are sweet. (filled with pineapple or coconut or "lechecilla" -- thick custard).
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Post by lagatta on Dec 11, 2009 16:41:48 GMT
There is an even worse food name here "oreilles du Christ" are deep-fried pork rinds. I do admit that "Empanadas de Corpus" gave me a laugh - Sweeny Todd and all that.
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Post by bixaorellana on Dec 11, 2009 16:53:31 GMT
;D I am mentally photoshopping every picture I've ever seen of Jesus to give him very big ears!
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Post by Deleted on Dec 11, 2009 19:40:37 GMT
In France, they are just a "tourte." I wonder why they became "tourtières" in Québec.
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Post by lagatta on Dec 11, 2009 19:59:08 GMT
The same way "niais" became "niaiseux"... Actually "niaiseux" is like niais on stupidity steroids...  Well, words change as they wander. Edited to add: here is a French wiktionary about the suffix "-eux" fr.wiktionary.org/wiki/-eux it is often disparaging in Québec. |
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Post by traveler63 on Dec 11, 2009 23:31:26 GMT
Would these be comparable to pasties. I have probably spelled it incorrectly? I know them by pot pies.
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Post by Don Cuevas on Dec 12, 2009 16:14:31 GMT
A friend in Murcia, Spain, sent me a link yesterday to a recipe and video of how to make Pastel de Carne Murciano. www.regmurcia.com/servlet/s.Sl?sit=c,543,a,0,m,264&r=ReP-11042-DETALLE_REPORTAJES I admit to having some difficulty in understanding the Español Castellano, but the video is clear. |
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Post by lagatta on Dec 12, 2009 17:27:15 GMT
I doubt the following ingredients attest to the raíces árabes:
100 gr. de jamón
100 gr. de chorizo
100 gr. de panceta
More to the Reconquista, when Spaniards ate piggy bits to prove they weren't "secret" Muslims or Jews.
Moroccans do make a lovely, elaborate pie with squab or chicken called a bastilla or pastilla (obviously a Spanish word, sometimes spelled with a b as there is no p sound in Arabic), with a many-layered flaky pastry similar to filo or brik layers.
What don't you understand, Don Cuevas, the video? (I'm not even going to attempt to view it here).
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Post by Deleted on Dec 13, 2009 18:47:42 GMT
Pot pies are probably as close as you get in much of North America to a tourte. It is indeed a savory item baked completely inside a pie crust.
I think at one period of his life, my brother's sole nourishment was turkey pot pies.
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Post by Don Cuevas on Dec 13, 2009 21:49:35 GMT
"What don't you understand, Don Cuevas, the video?"
No, the Spanish with ceceos.
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Tourtière is certainly a nicer name for that delicious food!
