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
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.
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...