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View Diary: The Perfect Target (16 comments)

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  •  Tourtiere (5+ / 0-)

    My other half has both Franco-American and First Nations blood and loves this traditional Quebecquois pork pie recipe. In fact, we just made it the other day and it brought just the right amount of liberal guilt to the table, so I thought I would share it in this "diary":

    1.5 lb ground pork
    1/4 lb thinly sliced quality ham (not traditional, but I like this variation)
    1 small, strong onion
    1 large stalk celery
    1 clove garlic
    1 cup water
    2 tblsp sherry or madiera
    2 tsp corn starch
    1 tsp pepper, salt
    1/2 tsp each thyme and marjoram
    2 tblsp chopped parsley
    1/4 tsp each cloves, nutmeg and cinnamon

    Brown pork, onion and celery. Add garlic, chopped. Drain excess fat and return to pan. Add spices, herbs, corn starch, water, wine and simmer, covered, for about 15 to 20 minutes. Allow to cool.

    When cooled, line a deep-dish pie pan with pastry. Add a layer of the ground pork, top with a layer of sliced ham, and then the remainder of the pork. Top with second pie crust. Vent. Bake in a 450 degree oven for ten minutes, reducing heat to 350 for about 30 minutes. During the last 10 minutes brush with egg wash. Serves 6 with a vegetable or salad.

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