Thursday, February 14, 2013

Mom's Tourtière Recipe


Kam, a reader,  requested my Mom's recipe for Tourtière.  Here it is with a pinch in my heart because Mom is no longer here to enjoy her reputation for making best Tourtière ever,  hands down.


For three good size Tourtières:

3 lbs ground pork browned
Add 2 large chopped onions and 3-4 cloves of garlic minced, all softened with the meat
Salt and pepper to taste
Add 1 cup water and boil down breaking down large lumps for a smooth mixture

Add 1 tsp sage
Add 1 tsp savoury
Add 1 1/2 cups bread crumbs

Let cool

Make pie crust in a standard pie tin and fill with pork.  Bake at 375 F for 45 minutes or until golden brown.  Tourtière may be partially baked and frozen and kept for several months in the freezer.


Ketchup

In a medium saucepan:

1 can cubed tomatoes
2 chopped onions
1 cup sugar
1 tablespoon vinegar
1 teaspoon salt
1/2 teaspoon each of nutmeg, cinnamon and allspice

Bring to a gentle boil for 45 minutes.  Thicken with a bit of cornstarch in water.  (This is how her recipe is written.  I would go with 1 tablespoon of cornstarch, if you think it should be a little thicker, add a little!)  Put into jars or plastic containers and keep in the fridge.

Love and hugs on this Valentine's Day!

Kiss kiss Mom...

Stella


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