Tuesday, April 12, 2011

Tourtiere-The Canadians are genius

Sunday night I had alot of cooking to do. Dinner for Sunday, meals for P during the week, and cookies. The dinner was a disaster, since I thought I had a flank steak, but instead had a strip steak (which, as it turns out, is NOT the same as flank steak despite what the cattleman at the farmer's market told me). Strip steak is fatty and tough when broiled like a flank steak. Pretty much not edible, so I had to make a 2nd dinner.

But, the meal I sent with P for the week turned out well! I have made this recipe several times, I highly recommend it!

A tourtière is a meat pie originating from Quebec. It is a traditional holiday food item in Canada. They are often made with minced or cubed pork, veal, or beef. They are spiced in a variety of ways, depending on the region. Mine is spiced with cinnamon and cloves.

Recipe adapted from Cooking Light:

1 pound ground pork
1 teaspoon salt, divided
1/2 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1/8 teaspoon ground cloves
1 tablespoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/3 cup finely chopped celery
1 (1-pound) russet potato, peeled and cut into 1/4-inch cubes
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 1/2 cups fat-free, less-sodium chicken broth
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

 Preheat oven to 400°.

Heat a large skillet over medium-high heat, and coat pan with cooking spray. Add pork to pan. Sprinkle pork with 1/2 teaspoon salt, cinnamon, 1/8 teaspoon red pepper, and cloves; sauté for 5 minutes or until browned, stirring to crumble. Using a slotted spoon, remove pork from pan.

Add olive oil to pan, and swirl to coat. Add 1 cup onion, carrot, celery, and potato; sauté for 5 minutes, stirring frequently. Add garlic, and sauté for 1 minute, stirring constantly.

Return pork to pan. Stir in flour, and cook for 1 minute, stirring constantly.
Add broth, scraping pan to loosen browned bits; bring to a boil. Cook 2 minutes or until slightly thick. Remove from heat.
Add to ungreased piepan.

Top with refrigerated pie crust.

Bake at 400° for 40 minutes or until golden and bubbly.


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