Tourtière

Last week, I told you that I made pie crust with my sister D. with her great Bosch mixer.  This weekend, I made tourtière or pâté à la viande, a great holiday staple of my childhood.  In fact, tourtière, a spiced pork pie sometimes including cubed potatoes,  is a favorite French Canadian dish.

Needless to say, the crust was nearly perfect.  Light and tasty, I roll it up on the thin side and it is a perfect complement to the lean pork with onions, sage, savoury and garlic flavorings.  The red stuff beside is is our mother's own ketchup recipe.  It contains large pieces of tomato and sliced onions and is slightly sweet, an excellent companion to the tourtière.

If you are ever in Québec city, THE place to eat typical French Canadian dishes is at Aux Anciens Canadiens.

I made cretons too, I know, it the same word as the unsavoury character, but this is another delicious French Canadian treat that I will talk to you about on another day.

Have a good one!

Stella