Celebrate the country's sesquicentennial with quintessentially Canadian fare and libation.

Eat

A French-Canadian classic, tourtière is—as chef Simon Thibault describes it—"wonderfully filling and festive." From his new book, Pantry and Palate: Remembering and Rediscovering Acadian Food, is Thibault's take on this comfort food favourite.

Tourtière
Filling
1 tbsp butter
1 lb diced pork shoulder
1/4 lb ground veal (or diced)
3 tbsp chopped onion
1 tsp salt
1/4 tsp pepper
1/4 tsp cloves
1/4 tsp cinnamon
Pinch summer savoury
Pinch thyme
1/2 cup warm water

In a skillet over medium heat, melt the butter. Add pork, veal and onion and cook for about 25 minutes, stirring often.

Season with salt, pepper, cloves, cinnamon, savoury and thyme. Stir in water. Taste for seasoning and adjust if necessary. Allow to cool completely – preferably overnight – in the fridge before preparing the dough.

Pastry
2 cups all-purpose flour
1/2 tsp salt
1 cup shortening
4 tbsp ice-cold water

Measure flour into a large bowl, then sift in the salt. Cut in shortening finely until pea-sized. Blend in cold water and mix with fork until the dough comes together.

Wrap the dough in waxed paper and refrigerate for 20 minutes. Divide dough in two and roll each portion to 1/8-inch thickness.
Place 1 layer on a 9-inch pie plate, fill with meat mixture, then cover with other
layer of dough with cut eyelets.

Bake in 450 F oven for 10 minutes, then reduce heat to 350 F for 25 minutes

Allow to cool slightly, about 30 minutes, before serving.

Next: The Caesar

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