Graham, I wonder if it would be a nuisance for you to post your recipe 
for tourtière for me?  It's been recommended to me as a good dish for a 
big supper party.  Would you mind doing that?  Oh - and what kind of 
dish do I need to cook it in?
-- 
Sacha

On 2009-10-02 23:14:20 +0100, Sacha  said:

> Graham, I wonder if it would be a nuisance for you to post your recipe 
> for tourtière for me?  It's been recommended to me as a good dish for a 
> big supper party.  Would you mind doing that?  Oh - and what kind of 
> dish do I need to cook it in?

Splutter!! PING Graham!
-- 
Sacha

"Sacha"  wrote in message 
news:7inc9sF32fppcU1@mid.individual.net...
> Graham, I wonder if it would be a nuisance for you to post your recipe for 
> tourtière for me?  It's been recommended to me as a good dish for a big 
> supper party.  Would you mind doing that?  Oh - and what kind of dish do I 
> need to cook it in?
> -- 
> Sacha
>

I could do with a drink!  Snow forecast tonight{:-(
The following is the one that I use every xmas/New Year and I generally 
follow the potato version but have some breadcrumbs on hand if the mix is a 
bit sloppy.
Just use a standard, ~8", pie plate/dish.  There's a photo in the link 
below.
It seems that there are as many recipes as there are cooks (and there are
also regional variations) but the following are a good start.  I suspect
that the recipes are originally from Mme Benoit, La doyenne de la cuisine du
Quebec.

Use a basic pastry and cut 2 rounds.  Line a pie plate with one and keep the
other for the top.
Oven temp. 400ºF/200ºC
Filling. (tsp=teaspoon, Tbsp=tablespoon)
1 lb (500g) minced, or finely chopped pork
1 small onion chopped finely
1 clove garlic, minced
1/2tsp salt
1/2tsp dried savory
1/4tsp celery salt
1/4tsp ground cloves
1/2 cup (125ml) water
1/4-1/2 cup bread crumbs

Put all the ingredients (except the breadcrumbs) in a saucepan and bring to
boil, stirring to break up the pork.  Simmer, uncovered, for about 20
minutes.  Remove from heat and stir in a couple of Tbsp breadcrumbs.  Leave
for 10 minutes to absorb the liquid.  If there is still some liquid left,
repeat.  Cool.
Pour mix into the pastry-lined pie plate and cover with the other circle of
pastry.  Brush with beaten egg, poke a small hole in the top and bake for
30-40 minutes until nicely golden.

Wayne Boatwright asked for one with grated potato.  Follow the above recipe
but add two grated, medium potatoes at the beginning and omit the
breadcrumbs. Cover and simmer for 30 minutes.

For a summary of the regional variations, visit

http://www.theworldwidegourmet.com/traditions/christmas-recipes/christmas-quebec/

I hope you enjoy it!  It's simple and, IMO, quite delicious!

Graham

On 2009-10-03 02:32:39 +0100, "graham"  said:

> 
> "Sacha"  wrote in message
> news:7inc9sF32fppcU1@mid.individual.net...
>> Graham, I wonder if it would be a nuisance for you to post your recipe for
>> tourtière for me?  It's been recommended to me as a good dish for a big
>> supper party.  Would you mind doing that?  Oh - and what kind of dish do I
>> need to cook it in?
>> --
>> Sacha
>> 
> 
> I could do with a drink!  Snow forecast tonight{:-(
> The following is the one that I use every xmas/New Year and I generally
> follow the potato version but have some breadcrumbs on hand if the mix is a
> bit sloppy.
> Just use a standard, ~8", pie plate/dish.  There's a photo in the link
> below.
> It seems that there are as many recipes as there are cooks (and there are
> also regional variations) but the following are a good start.  I suspect
> that the recipes are originally from Mme Benoit, La doyenne de la cuisine du
> Quebec.
> 
> Use a basic pastry and cut 2 rounds.  Line a pie plate with one and keep the
> other for the top.
> Oven temp. 400ºF/200ºC
> Filling. (tsp=teaspoon, Tbsp=tablespoon)
> 1 lb (500g) minced, or finely chopped pork
> 1 small onion chopped finely
> 1 clove garlic, minced
> 1/2tsp salt
> 1/2tsp dried savory
> 1/4tsp celery salt
> 1/4tsp ground cloves
> 1/2 cup (125ml) water
> 1/4-1/2 cup bread crumbs
> 
> Put all the ingredients (except the breadcrumbs) in a saucepan and bring to
> boil, stirring to break up the pork.  Simmer, uncovered, for about 20
> minutes.  Remove from heat and stir in a couple of Tbsp breadcrumbs.  Leave
> for 10 minutes to absorb the liquid.  If there is still some liquid left,
> repeat.  Cool.
> Pour mix into the pastry-lined pie plate and cover with the other circle of
> pastry.  Brush with beaten egg, poke a small hole in the top and bake for
> 30-40 minutes until nicely golden.
> 
> Wayne Boatwright asked for one with grated potato.  Follow the above recipe
> but add two grated, medium potatoes at the beginning and omit the
> breadcrumbs. Cover and simmer for 30 minutes.
> 
> For a summary of the regional variations, visit
> 
> http://www.theworldwidegourmet.com/traditions/christmas-recipes/christmas-quebec/

I 
> 
> hope you enjoy it!  It's simple and, IMO, quite delicious!
> 
> Graham

Thank you, Graham.  It does sound wonderful and just the sort of thing 
the family would love.  I'll try the potato version because I think my 
lot would prefer that, somehow.  It's the kind of really savoury thing 
that makes you drool when you smell it cooking!
-- 
Sacha

"Sacha"
> Splutter!! PING Graham!

I did wonder, as you do not usually uncover and publish our several 
weaknesses.

If Graham passes out from the shock and doesn't send you the recipe, let me 
know.  I saved it last autumn.

Following up to Sacha 

I had you down as a gin and tonic type, how do the rest of us get an offer?
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

On 2009-10-03 12:44:31 +0100, "Mike.. .  ." 
 said:

> Following up to Sacha
> 
> I had you down as a gin and tonic type, how do the rest of us get an offer?

A pint of gin?!  Even I'm not that bad!  ;-)
-- 
Sacha

On 2009-10-03 12:38:14 +0100, "Giusi"  said:

> 
> "Sacha"
>> Splutter!! PING Graham!
> 
> I did wonder, as you do not usually uncover and publish our several
> weaknesses.

I must have had a tactectomy yesterday!  Poor Graham, I was expecting 
to hear the gallop of hopeful feet!
> 
> If Graham passes out from the shock and doesn't send you the recipe, let me
> know.  I saved it last autumn.

Thanks but he did, though personal experiences and variations are 
always welcome.  ;-)
-- 
Sacha

The message <YQxxm.85840$u76.53372@newsfe10.iad>
from "graham"  contains these words:


> "Sacha"  wrote in message 
> news:7inc9sF32fppcU1@mid.individual.net...
> > Graham, I wonder if it would be a nuisance for you to post your
> > recipe for 
> > tourtière for me?  It's been recommended to me as a good dish for a big 
> > supper party.  Would you mind doing that?  Oh - and what kind of
> > dish do I 
> > need to cook it in?
> > -- 
> > Sacha
> >

> I could do with a drink!  Snow forecast tonight{:-(
> The following is the one that I use every xmas/New Year and I generally 
> follow the potato version but have some breadcrumbs on hand if the mix is a 
> bit sloppy.
> Just use a standard, ~8", pie plate/dish.  There's a photo in the link 
> below.
> It seems that there are as many recipes as there are cooks (and there are
> also regional variations) but the following are a good start.  I suspect
> that the recipes are originally from Mme Benoit, La doyenne de la cuisine du
> Quebec.

> Use a basic pastry and cut 2 rounds.  Line a pie plate with one and keep the
> other for the top.
> Oven temp. 400ºF/200ºC
> Filling. (tsp=teaspoon, Tbsp=tablespoon)
> 1 lb (500g) minced, or finely chopped pork
> 1 small onion chopped finely
> 1 clove garlic, minced
> 1/2tsp salt
> 1/2tsp dried savory
> 1/4tsp celery salt
> 1/4tsp ground cloves
> 1/2 cup (125ml) water
> 1/4-1/2 cup bread crumbs

> Put all the ingredients (except the breadcrumbs) in a saucepan and bring to
> boil, stirring to break up the pork.  Simmer, uncovered, for about 20
> minutes.  Remove from heat and stir in a couple of Tbsp breadcrumbs.  Leave
> for 10 minutes to absorb the liquid.  If there is still some liquid left,
> repeat.  Cool.
> Pour mix into the pastry-lined pie plate and cover with the other circle of
> pastry.  Brush with beaten egg, poke a small hole in the top and bake for
> 30-40 minutes until nicely golden.

> Wayne Boatwright asked for one with grated potato.  Follow the above recipe
> but add two grated, medium potatoes at the beginning and omit the
> breadcrumbs. Cover and simmer for 30 minutes.

> For a summary of the regional variations, visit

> http://www.theworldwidegourmet.com/traditions/christmas-recipes/christmas-quebec/

> I hope you enjoy it!  It's simple and, IMO, quite delicious!

   I can confirm that :-)  
 I use your recipe, with breadcrumbs not potato. The butcher minces the
pork for me.
 I didn't have celery salt or dried  savory, so  I use finely chopped
celery and parsley.
  The crucial flavouring, is the ground  cloves.

   Janet

Following up to Sacha 

>> I had you down as a gin and tonic type, how do the rest of us get an offer?
> 
> A pint of gin?!  Even I'm not that bad!  ;-)

no, halves are enough! :-)
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

On 2009-10-03 14:19:57 +0100, "Mike.. .  ." 
 said:

> Following up to Sacha
> 
>>> I had you down as a gin and tonic type, how do the rest of us get an offer?
>> 
>> A pint of gin?!  Even I'm not that bad!  ;-)
> 
> no, halves are enough! :-)

Well, just as an aperitif, you understand.
-- 
Sacha

On Sat, 3 Oct 2009 14:19:57 +0100, "Mike.. .  ."
 wrote:

>Following up to Sacha 
>
>>> I had you down as a gin and tonic type, how do the rest of us get an offer?
>> 
>> A pint of gin?!  Even I'm not that bad!  ;-)
>
>no, halves are enough! :-)

Shut the fuck up you dirty old cunt.

"Sacha"  wrote in message 
news:7ior86F32qu1cU1@mid.individual.net...
> On 2009-10-03 02:32:39 +0100, "graham"  said:
>
>>
>> "Sacha"  wrote in message
>> news:7inc9sF32fppcU1@mid.individual.net...
>>> Graham, I wonder if it would be a nuisance for you to post your recipe 
>>> for
>>> tourtière for me?  It's been recommended to me as a good dish for a big
>>> supper party.  Would you mind doing that?  Oh - and what kind of dish do 
>>> I
>>> need to cook it in?
>>> --
>>> Sacha
>>>
>>
>> I could do with a drink!  Snow forecast tonight{:-(
>> The following is the one that I use every xmas/New Year and I generally
>> follow the potato version but have some breadcrumbs on hand if the mix is 
>> a
>> bit sloppy.
>> Just use a standard, ~8", pie plate/dish.  There's a photo in the link
>> below.
>> It seems that there are as many recipes as there are cooks (and there are
>> also regional variations) but the following are a good start.  I suspect
>> that the recipes are originally from Mme Benoit, La doyenne de la cuisine 
>> du
>> Quebec.
>>
>> Use a basic pastry and cut 2 rounds.  Line a pie plate with one and keep 
>> the
>> other for the top.
>> Oven temp. 400ºF/200ºC
>> Filling. (tsp=teaspoon, Tbsp=tablespoon)
>> 1 lb (500g) minced, or finely chopped pork
>> 1 small onion chopped finely
>> 1 clove garlic, minced
>> 1/2tsp salt
>> 1/2tsp dried savory
>> 1/4tsp celery salt
>> 1/4tsp ground cloves
>> 1/2 cup (125ml) water
>> 1/4-1/2 cup bread crumbs
>>
>> Put all the ingredients (except the breadcrumbs) in a saucepan and bring 
>> to
>> boil, stirring to break up the pork.  Simmer, uncovered, for about 20
>> minutes.  Remove from heat and stir in a couple of Tbsp breadcrumbs. 
>> Leave
>> for 10 minutes to absorb the liquid.  If there is still some liquid left,
>> repeat.  Cool.
>> Pour mix into the pastry-lined pie plate and cover with the other circle 
>> of
>> pastry.  Brush with beaten egg, poke a small hole in the top and bake for
>> 30-40 minutes until nicely golden.
>>
>> Wayne Boatwright asked for one with grated potato.  Follow the above 
>> recipe
>> but add two grated, medium potatoes at the beginning and omit the
>> breadcrumbs. Cover and simmer for 30 minutes.
>>
>> For a summary of the regional variations, visit
>>
>> http://www.theworldwidegourmet.com/traditions/christmas-recipes/christmas-quebec/
>
> I
>>
>> hope you enjoy it!  It's simple and, IMO, quite delicious!
>>
>> Graham
>
> Thank you, Graham.  It does sound wonderful and just the sort of thing the 
> family would love.  I'll try the potato version because I think my lot 
> would prefer that, somehow.  It's the kind of really savoury thing that 
> makes you drool when you smell it cooking!
> -- 
> Sacha
>
Just make sure that you have breadcrumbs to hand.  The shredded taters 
absorb most of the excess moisture but sometimes not enough.  I think the 
original recipe results in a firm texture when cold (when it's delicious as 
a snack).
Graham

"Janet Baraclough"  wrote in message 
news:31303030393032394AC7579336@zetnet.co.uk...
> The message <YQxxm.85840$u76.53372@newsfe10.iad>
> from "graham"  contains these words:
>
>
>> "Sacha"  wrote in message
>> news:7inc9sF32fppcU1@mid.individual.net...
>> > Graham, I wonder if it would be a nuisance for you to post your
>> > recipe for
>> > tourtière for me?  It's been recommended to me as a good dish for a big
>> > supper party.  Would you mind doing that?  Oh - and what kind of
>> > dish do I
>> > need to cook it in?
>> > -- 
>> > Sacha
>> >
>
>> I could do with a drink!  Snow forecast tonight{:-(
>> The following is the one that I use every xmas/New Year and I generally
>> follow the potato version but have some breadcrumbs on hand if the mix is 
>> a
>> bit sloppy.
>> Just use a standard, ~8", pie plate/dish.  There's a photo in the link
>> below.
>> It seems that there are as many recipes as there are cooks (and there are
>> also regional variations) but the following are a good start.  I suspect
>> that the recipes are originally from Mme Benoit, La doyenne de la cuisine 
>> du
>> Quebec.
>
>> Use a basic pastry and cut 2 rounds.  Line a pie plate with one and keep 
>> the
>> other for the top.
>> Oven temp. 400ºF/200ºC
>> Filling. (tsp=teaspoon, Tbsp=tablespoon)
>> 1 lb (500g) minced, or finely chopped pork
>> 1 small onion chopped finely
>> 1 clove garlic, minced
>> 1/2tsp salt
>> 1/2tsp dried savory
>> 1/4tsp celery salt
>> 1/4tsp ground cloves
>> 1/2 cup (125ml) water
>> 1/4-1/2 cup bread crumbs
>
>> Put all the ingredients (except the breadcrumbs) in a saucepan and bring 
>> to
>> boil, stirring to break up the pork.  Simmer, uncovered, for about 20
>> minutes.  Remove from heat and stir in a couple of Tbsp breadcrumbs. 
>> Leave
>> for 10 minutes to absorb the liquid.  If there is still some liquid left,
>> repeat.  Cool.
>> Pour mix into the pastry-lined pie plate and cover with the other circle 
>> of
>> pastry.  Brush with beaten egg, poke a small hole in the top and bake for
>> 30-40 minutes until nicely golden.
>
>> Wayne Boatwright asked for one with grated potato.  Follow the above 
>> recipe
>> but add two grated, medium potatoes at the beginning and omit the
>> breadcrumbs. Cover and simmer for 30 minutes.
>
>> For a summary of the regional variations, visit
>
>> http://www.theworldwidegourmet.com/traditions/christmas-recipes/christmas-quebec/
>
>> I hope you enjoy it!  It's simple and, IMO, quite delicious!
>
>   I can confirm that :-)
> I use your recipe, with breadcrumbs not potato. The butcher minces the
> pork for me.
> I didn't have celery salt or dried  savory, so  I use finely chopped
> celery and parsley.
>  The crucial flavouring, is the ground  cloves.
>
I'm glad you enjoy it!!
I somewhat agree about the cloves but I've found that the ground celery 
seeds in the C/salt also contribute significantly to the flavour.
Graham

"Giusi"  wrote in message 
news:7iordbF31obcgU1@mid.individual.net...
>
> "Sacha"
>> Splutter!! PING Graham!
>
> I did wonder, as you do not usually uncover and publish our several 
> weaknesses.
>
> If Graham passes out from the shock and doesn't send you the recipe, let 
> me know.  I saved it last autumn.
Glad you saved it!  Now some nostalgia for you: as I started to reply, two 
little girls came to the door selling Girl Guide Cookies. (And it's 
snowing!).
Graham

On 2009-10-03 17:22:30 +0100, "graham"  said:

> 
> "Sacha"  wrote in message
> news:7ior86F32qu1cU1@mid.individual.net...
>> On 2009-10-03 02:32:39 +0100, "graham"  said:
>> 
>>> 
>>> "Sacha"  wrote in message
>>> news:7inc9sF32fppcU1@mid.individual.net...
>>>> Graham, I wonder if it would be a nuisance for you to post your recipe
>>>> for
>>>> tourtière for me?  It's been recommended to me as a good dish for a big
>>>> supper party.  Would you mind doing that?  Oh - and what kind of dish do
>>>> I
>>>> need to cook it in?
>>>> --
>>>> Sacha
>>>> 
>>> 
>>> I could do with a drink!  Snow forecast tonight{:-(
>>> The following is the one that I use every xmas/New Year and I generally
>>> follow the potato version but have some breadcrumbs on hand if the mix is
>>> a
>>> bit sloppy.
>>> Just use a standard, ~8", pie plate/dish.  There's a photo in the link
>>> below.
>>> It seems that there are as many recipes as there are cooks (and there are
>>> also regional variations) but the following are a good start.  I suspect
>>> that the recipes are originally from Mme Benoit, La doyenne de la cuisine
>>> du
>>> Quebec.
>>> 
>>> Use a basic pastry and cut 2 rounds.  Line a pie plate with one and keep
>>> the
>>> other for the top.
>>> Oven temp. 400ºF/200ºC
>>> Filling. (tsp=teaspoon, Tbsp=tablespoon)
>>> 1 lb (500g) minced, or finely chopped pork
>>> 1 small onion chopped finely
>>> 1 clove garlic, minced
>>> 1/2tsp salt
>>> 1/2tsp dried savory
>>> 1/4tsp celery salt
>>> 1/4tsp ground cloves
>>> 1/2 cup (125ml) water
>>> 1/4-1/2 cup bread crumbs
>>> 
>>> Put all the ingredients (except the breadcrumbs) in a saucepan and bring
>>> to
>>> boil, stirring to break up the pork.  Simmer, uncovered, for about 20
>>> minutes.  Remove from heat and stir in a couple of Tbsp breadcrumbs.
>>> Leave
>>> for 10 minutes to absorb the liquid.  If there is still some liquid left,
>>> repeat.  Cool.
>>> Pour mix into the pastry-lined pie plate and cover with the other circle
>>> of
>>> pastry.  Brush with beaten egg, poke a small hole in the top and bake for
>>> 30-40 minutes until nicely golden.
>>> 
>>> Wayne Boatwright asked for one with grated potato.  Follow the above
>>> recipe
>>> but add two grated, medium potatoes at the beginning and omit the
>>> breadcrumbs. Cover and simmer for 30 minutes.
>>> 
>>> For a summary of the regional variations, visit
>>> 
>>> http://www.theworldwidegourmet.com/traditions/christmas-recipes/christmas-quebec/

I

hope 
>>> 
>>> you enjoy it!  It's simple and, IMO, quite delicious!
>>> 
>>> Graham
>> 
>> Thank you, Graham.  It does sound wonderful and just the sort of thing the
>> family would love.  I'll try the potato version because I think my lot
>> would prefer that, somehow.  It's the kind of really savoury thing that
>> makes you drool when you smell it cooking!
>> --
>> Sacha
>> 
> Just make sure that you have breadcrumbs to hand.  The shredded taters
> absorb most of the excess moisture but sometimes not enough.  I think the
> original recipe results in a firm texture when cold (when it's delicious as
> a snack).
> Graham

Thank you - will do.  I'll try that next week when the house is 
(comparatively) empty and things are a bit quieter.  It really does 
seem to be just our sort of thing.
-- 
Sacha

In message , Sacha 
 writes
>On 2009-10-02 23:14:20 +0100, Sacha  said:
>
>> Graham, I wonder if it would be a nuisance for you to post your 
>>recipe for tourtière for me?  It's been recommended to me as a good 
>>dish for a big supper party.  Would you mind doing that?  Oh - and 
>>what kind of dish do I need to cook it in?
>
>Splutter!! PING Graham!

<G>  i wondered what you meant, Sacha :)
-- 
June Hughes

On Sat, 3 Oct 2009 10:32:49 -0600, graham wrote in post :
<news:S0Lxm.39061$6f4.37217@newsfe08.iad> :

> wo 
> little girls came to the door selling Girl Guide Cookies. 

Gawd, those were the days!

>...(And it's snowing!).

We haven't our first frost yet! 

-- 
Tim C.

In message <0XKxm.39057$6f4.941@newsfe08.iad>, graham  
writes
>
>"Janet Baraclough"  wrote in message
>news:31303030393032394AC7579336@zetnet.co.uk...
>> The message <YQxxm.85840$u76.53372@newsfe10.iad>
>> from "graham"  contains these words:
>>
>>
>>> "Sacha"  wrote in message
>>> news:7inc9sF32fppcU1@mid.individual.net...
>>> > Graham, I wonder if it would be a nuisance for you to post your
>>> > recipe for
>>> > tourtière for me?  It's been recommended to me as a good dish for a big
>>> > supper party.  Would you mind doing that?  Oh - and what kind of
>>> > dish do I
>>> > need to cook it in?
>>> > --
>>> > Sacha
>>> >
>>
>>> I could do with a drink!  Snow forecast tonight{:-(
>>> The following is the one that I use every xmas/New Year and I generally
>>> follow the potato version but have some breadcrumbs on hand if the mix is
>>> a
>>> bit sloppy.
>>> Just use a standard, ~8", pie plate/dish.  There's a photo in the link
>>> below.
>>> It seems that there are as many recipes as there are cooks (and there are
>>> also regional variations) but the following are a good start.  I suspect
>>> that the recipes are originally from Mme Benoit, La doyenne de la cuisine
>>> du
>>> Quebec.
>>
>>> Use a basic pastry and cut 2 rounds.  Line a pie plate with one and keep
>>> the
>>> other for the top.
>>> Oven temp. 400ºF/200ºC
>>> Filling. (tsp=teaspoon, Tbsp=tablespoon)
>>> 1 lb (500g) minced, or finely chopped pork
>>> 1 small onion chopped finely
>>> 1 clove garlic, minced
>>> 1/2tsp salt
>>> 1/2tsp dried savory
>>> 1/4tsp celery salt
>>> 1/4tsp ground cloves
>>> 1/2 cup (125ml) water
>>> 1/4-1/2 cup bread crumbs
>>
>>> Put all the ingredients (except the breadcrumbs) in a saucepan and bring
>>> to
>>> boil, stirring to break up the pork.  Simmer, uncovered, for about 20
>>> minutes.  Remove from heat and stir in a couple of Tbsp breadcrumbs.
>>> Leave
>>> for 10 minutes to absorb the liquid.  If there is still some liquid left,
>>> repeat.  Cool.
>>> Pour mix into the pastry-lined pie plate and cover with the other circle
>>> of
>>> pastry.  Brush with beaten egg, poke a small hole in the top and bake for
>>> 30-40 minutes until nicely golden.
>>
>>> Wayne Boatwright asked for one with grated potato.  Follow the above
>>> recipe
>>> but add two grated, medium potatoes at the beginning and omit the
>>> breadcrumbs. Cover and simmer for 30 minutes.
>>
>>> For a summary of the regional variations, visit
>>
>>> 
>>>http://www.theworldwidegourmet.com/traditions/christmas-recipes/christ
>>>mas-quebec/
>>
>>> I hope you enjoy it!  It's simple and, IMO, quite delicious!
>>
>>   I can confirm that :-)
>> I use your recipe, with breadcrumbs not potato. The butcher minces the
>> pork for me.
>> I didn't have celery salt or dried  savory, so  I use finely chopped
>> celery and parsley.
>>  The crucial flavouring, is the ground  cloves.
>>
>I'm glad you enjoy it!!
>I somewhat agree about the cloves but I've found that the ground celery
>seeds in the C/salt also contribute significantly to the flavour.
>Graham
>
>
I had to do it without the celery because Barry hates it but it still 
tasted good.
-- 
June Hughes

"graham"  wrote in message
news:0XKxm.39057$6f4.941@newsfe08.iad...
>
> "Janet Baraclough"  wrote in message
> news:31303030393032394AC7579336@zetnet.co.uk...
> > The message <YQxxm.85840$u76.53372@newsfe10.iad>
> > from "graham"  contains these words:
> >
> >
> >> "Sacha"  wrote in message
> >> news:7inc9sF32fppcU1@mid.individual.net...
> >> > Graham, I wonder if it would be a nuisance for you to post your
> >> > recipe for
> >> > tourtière for me?  It's been recommended to me as a good dish for a
big
> >> > supper party.  Would you mind doing that?  Oh - and what kind of
> >> > dish do I
> >> > need to cook it in?
> >> > -- 
> >> > Sacha
> >> >
> >
> >> I could do with a drink!  Snow forecast tonight{:-(
> >> The following is the one that I use every xmas/New Year and I generally
> >> follow the potato version but have some breadcrumbs on hand if the mix
is
> >> a
> >> bit sloppy.
> >> Just use a standard, ~8", pie plate/dish.  There's a photo in the link
> >> below.
> >> It seems that there are as many recipes as there are cooks (and there
are
> >> also regional variations) but the following are a good start.  I
suspect
> >> that the recipes are originally from Mme Benoit, La doyenne de la
cuisine
> >> du
> >> Quebec.
> >
> >> Use a basic pastry and cut 2 rounds.  Line a pie plate with one and
keep
> >> the
> >> other for the top.
> >> Oven temp. 400ºF/200ºC
> >> Filling. (tsp=teaspoon, Tbsp=tablespoon)
> >> 1 lb (500g) minced, or finely chopped pork
> >> 1 small onion chopped finely
> >> 1 clove garlic, minced
> >> 1/2tsp salt
> >> 1/2tsp dried savory
> >> 1/4tsp celery salt
> >> 1/4tsp ground cloves
> >> 1/2 cup (125ml) water
> >> 1/4-1/2 cup bread crumbs
> >
> >> Put all the ingredients (except the breadcrumbs) in a saucepan and
bring
> >> to
> >> boil, stirring to break up the pork.  Simmer, uncovered, for about 20
> >> minutes.  Remove from heat and stir in a couple of Tbsp breadcrumbs.
> >> Leave
> >> for 10 minutes to absorb the liquid.  If there is still some liquid
left,
> >> repeat.  Cool.
> >> Pour mix into the pastry-lined pie plate and cover with the other
circle
> >> of
> >> pastry.  Brush with beaten egg, poke a small hole in the top and bake
for
> >> 30-40 minutes until nicely golden.
> >
> >> Wayne Boatwright asked for one with grated potato.  Follow the above
> >> recipe
> >> but add two grated, medium potatoes at the beginning and omit the
> >> breadcrumbs. Cover and simmer for 30 minutes.
> >
> >> For a summary of the regional variations, visit
> >
> >>
http://www.theworldwidegourmet.com/traditions/christmas-recipes/christmas-quebec/
> >
> >> I hope you enjoy it!  It's simple and, IMO, quite delicious!
> >
> >   I can confirm that :-)
> > I use your recipe, with breadcrumbs not potato. The butcher minces the
> > pork for me.
> > I didn't have celery salt or dried  savory, so  I use finely chopped
> > celery and parsley.
> >  The crucial flavouring, is the ground  cloves.
> >
> I'm glad you enjoy it!!
> I somewhat agree about the cloves but I've found that the ground celery
> seeds in the C/salt also contribute significantly to the flavour.
> Graham
>

The following was made for the French Ambassador when he was in tow [twice]

A traditional French Canadian Recipe

[the below makes about 24 - 9 inch pies]

15 lbs pork leg ground
9 lbs veal [I use beef]
6 lbs 1/2 inch diced onions
Spices:
36 grm cinnamon
45 grm cloves
40 grm allspice
170 grm salt
10 grm white pepper
40 grm nutmeg
4 lb mashed potato

Sweat off onions until transparent in a little oil, once onions are
caramised add the meat cook until all the blood has gone. Drain off excess
liquid and then mix in the spices.

Cook and make up 4 lbs of mashed potatoes, once done mix into the meat.

Place mixture into a nine inch pastry shell, cover with nine inch pastry
lid. egg wash and place in preheated oven [325 degrees] for 40 - 45 minuets.

Can be served hot or cold, my preference is cold.

Robert

In message <lWhym.93279$nQ6.27743@newsfe07.iad>, Robert Goodrick 
 writes
>
>"graham"  wrote in message
>news:0XKxm.39057$6f4.941@newsfe08.iad...
>>
>> "Janet Baraclough"  wrote in message
>> news:31303030393032394AC7579336@zetnet.co.uk...
>> > The message <YQxxm.85840$u76.53372@newsfe10.iad>
>> > from "graham"  contains these words:
>> >
>> >
>> >> "Sacha"  wrote in message
>> >> news:7inc9sF32fppcU1@mid.individual.net...
>> >> > Graham, I wonder if it would be a nuisance for you to post your
>> >> > recipe for
>> >> > tourtière for me?  It's been recommended to me as a good dish for a
>big
>> >> > supper party.  Would you mind doing that?  Oh - and what kind of
>> >> > dish do I
>> >> > need to cook it in?
>> >> > --
>> >> > Sacha
>> >> >
>> >
>> >> I could do with a drink!  Snow forecast tonight{:-(
>> >> The following is the one that I use every xmas/New Year and I generally
>> >> follow the potato version but have some breadcrumbs on hand if the mix
>is
>> >> a
>> >> bit sloppy.
>> >> Just use a standard, ~8", pie plate/dish.  There's a photo in the link
>> >> below.
>> >> It seems that there are as many recipes as there are cooks (and there
>are
>> >> also regional variations) but the following are a good start.  I
>suspect
>> >> that the recipes are originally from Mme Benoit, La doyenne de la
>cuisine
>> >> du
>> >> Quebec.
>> >
>> >> Use a basic pastry and cut 2 rounds.  Line a pie plate with one and
>keep
>> >> the
>> >> other for the top.
>> >> Oven temp. 400ºF/200ºC
>> >> Filling. (tsp=teaspoon, Tbsp=tablespoon)
>> >> 1 lb (500g) minced, or finely chopped pork
>> >> 1 small onion chopped finely
>> >> 1 clove garlic, minced
>> >> 1/2tsp salt
>> >> 1/2tsp dried savory
>> >> 1/4tsp celery salt
>> >> 1/4tsp ground cloves
>> >> 1/2 cup (125ml) water
>> >> 1/4-1/2 cup bread crumbs
>> >
>> >> Put all the ingredients (except the breadcrumbs) in a saucepan and
>bring
>> >> to
>> >> boil, stirring to break up the pork.  Simmer, uncovered, for about 20
>> >> minutes.  Remove from heat and stir in a couple of Tbsp breadcrumbs.
>> >> Leave
>> >> for 10 minutes to absorb the liquid.  If there is still some liquid
>left,
>> >> repeat.  Cool.
>> >> Pour mix into the pastry-lined pie plate and cover with the other
>circle
>> >> of
>> >> pastry.  Brush with beaten egg, poke a small hole in the top and bake
>for
>> >> 30-40 minutes until nicely golden.
>> >
>> >> Wayne Boatwright asked for one with grated potato.  Follow the above
>> >> recipe
>> >> but add two grated, medium potatoes at the beginning and omit the
>> >> breadcrumbs. Cover and simmer for 30 minutes.
>> >
>> >> For a summary of the regional variations, visit
>> >
>> >>
>http://www.theworldwidegourmet.com/traditions/christmas-recipes/christma
>s-quebec/
>> >
>> >> I hope you enjoy it!  It's simple and, IMO, quite delicious!
>> >
>> >   I can confirm that :-)
>> > I use your recipe, with breadcrumbs not potato. The butcher minces the
>> > pork for me.
>> > I didn't have celery salt or dried  savory, so  I use finely chopped
>> > celery and parsley.
>> >  The crucial flavouring, is the ground  cloves.
>> >
>> I'm glad you enjoy it!!
>> I somewhat agree about the cloves but I've found that the ground celery
>> seeds in the C/salt also contribute significantly to the flavour.
>> Graham
>>
>
>The following was made for the French Ambassador when he was in tow [twice]
>
>A traditional French Canadian Recipe
>
>[the below makes about 24 - 9 inch pies]
>
>15 lbs pork leg ground
>9 lbs veal [I use beef]
>6 lbs 1/2 inch diced onions
>Spices:
>36 grm cinnamon
>45 grm cloves
>40 grm allspice
>170 grm salt
>10 grm white pepper
>40 grm nutmeg
>4 lb mashed potato
>
>Sweat off onions until transparent in a little oil, once onions are
>caramised add the meat cook until all the blood has gone. Drain off excess
>liquid and then mix in the spices.
>
>Cook and make up 4 lbs of mashed potatoes, once done mix into the meat.
>
>Place mixture into a nine inch pastry shell, cover with nine inch pastry
>lid. egg wash and place in preheated oven [325 degrees] for 40 - 45 minuets.
>
>Can be served hot or cold, my preference is cold.
>
Hi Robert.  Great to see you.  Lovely recipe too.  Thanks.
-- 
June Hughes

On Oct 3, 2:32 am, "graham"  wrote:
> "Sacha"  wrote in message
>
> news:7inc9sF32fppcU1@mid.individual.net...
>
> > Graham, I wonder if it would be a nuisance for you to post your recipe for
> > tourtière for me?  It's been recommended to me as a good dish for a big
> > supper party.  Would you mind doing that?  Oh - and what kind of dish do I
> > need to cook it in?
> > --
> > Sacha
>
> I could do with a drink!  Snow forecast tonight{:-(
> The following is the one that I use every xmas/New Year and I generally
> follow the potato version but have some breadcrumbs on hand if the mix is a
> bit sloppy.
> Just use a standard, ~8", pie plate/dish.  There's a photo in the link
> below.
> It seems that there are as many recipes as there are cooks (and there are
> also regional variations) but the following are a good start.  I suspect
> that the recipes are originally from Mme Benoit, La doyenne de la cuisine du
> Quebec.
>
> Use a basic pastry and cut 2 rounds.  Line a pie plate with one and keep the
> other for the top.
> Oven temp. 400ºF/200ºC
> Filling. (tsp=teaspoon, Tbsp=tablespoon)
> 1 lb (500g) minced, or finely chopped pork
> 1 small onion chopped finely
> 1 clove garlic, minced
> 1/2tsp salt
> 1/2tsp dried savory
> 1/4tsp celery salt
> 1/4tsp ground cloves
> 1/2 cup (125ml) water
> 1/4-1/2 cup bread crumbs
>
> Put all the ingredients (except the breadcrumbs) in a saucepan and bring to
> boil, stirring to break up the pork.  Simmer, uncovered, for about 20
> minutes.  Remove from heat and stir in a couple of Tbsp breadcrumbs.  Leave
> for 10 minutes to absorb the liquid.  If there is still some liquid left,
> repeat.  Cool.
> Pour mix into the pastry-lined pie plate and cover with the other circle of
> pastry.  Brush with beaten egg, poke a small hole in the top and bake for
> 30-40 minutes until nicely golden.
>
> Wayne Boatwright asked for one with grated potato.  Follow the above recipe
> but add two grated, medium potatoes at the beginning and omit the
> breadcrumbs. Cover and simmer for 30 minutes.
>
> For a summary of the regional variations, visit
>
> http://www.theworldwidegourmet.com/traditions/christmas-recipes/chris...
>
> I hope you enjoy it!  It's simple and, IMO, quite delicious!
>
> Graham

I cooked a variation of that last week Graham with a glass of port,
potatoes and chestnuts.  I minced up lean pork and I was disappointed
as I thought it had little taste.  I'm going to make it again,
probably next weekend when friends are coming to supper, I wonder if I
could make the same thing with finely diced beef?

Judith

On Oct 5, 9:15 am, "Robert Goodrick"  wrote:
> "graham"  wrote in message
>
> news:0XKxm.39057$6f4.941@newsfe08.iad...
>
>
>
> > "Janet Baraclough"  wrote in message
> >news:31303030393032394AC7579336@zetnet.co.uk...
> > > The message <YQxxm.85840$u76.53...@newsfe10.iad>
> > > from "graham"  contains these words:
>
> > >> "Sacha"  wrote in message
> > >>news:7inc9sF32fppcU1@mid.individual.net...
> > >> > Graham, I wonder if it would be a nuisance for you to post your
> > >> > recipe for
> > >> > tourtière for me?  It's been recommended to me as a good dish for a
> big
> > >> > supper party.  Would you mind doing that?  Oh - and what kind of
> > >> > dish do I
> > >> > need to cook it in?
> > >> > --
> > >> > Sacha
>
> > >> I could do with a drink!  Snow forecast tonight{:-(
> > >> The following is the one that I use every xmas/New Year and I generally
> > >> follow the potato version but have some breadcrumbs on hand if the mix
> is
> > >> a
> > >> bit sloppy.
> > >> Just use a standard, ~8", pie plate/dish.  There's a photo in the link
> > >> below.
> > >> It seems that there are as many recipes as there are cooks (and there
> are
> > >> also regional variations) but the following are a good start.  I
> suspect
> > >> that the recipes are originally from Mme Benoit, La doyenne de la
> cuisine
> > >> du
> > >> Quebec.
>
> > >> Use a basic pastry and cut 2 rounds.  Line a pie plate with one and
> keep
> > >> the
> > >> other for the top.
> > >> Oven temp. 400ºF/200ºC
> > >> Filling. (tsp=teaspoon, Tbsp=tablespoon)
> > >> 1 lb (500g) minced, or finely chopped pork
> > >> 1 small onion chopped finely
> > >> 1 clove garlic, minced
> > >> 1/2tsp salt
> > >> 1/2tsp dried savory
> > >> 1/4tsp celery salt
> > >> 1/4tsp ground cloves
> > >> 1/2 cup (125ml) water
> > >> 1/4-1/2 cup bread crumbs
>
> > >> Put all the ingredients (except the breadcrumbs) in a saucepan and
> bring
> > >> to
> > >> boil, stirring to break up the pork.  Simmer, uncovered, for about 20
> > >> minutes.  Remove from heat and stir in a couple of Tbsp breadcrumbs.
> > >> Leave
> > >> for 10 minutes to absorb the liquid.  If there is still some liquid
> left,
> > >> repeat.  Cool.
> > >> Pour mix into the pastry-lined pie plate and cover with the other
> circle
> > >> of
> > >> pastry.  Brush with beaten egg, poke a small hole in the top and bake
> for
> > >> 30-40 minutes until nicely golden.
>
> > >> Wayne Boatwright asked for one with grated potato.  Follow the above
> > >> recipe
> > >> but add two grated, medium potatoes at the beginning and omit the
> > >> breadcrumbs. Cover and simmer for 30 minutes.
>
> > >> For a summary of the regional variations, visit
>
> http://www.theworldwidegourmet.com/traditions/christmas-recipes/chris...
>
>
>
> > >> I hope you enjoy it!  It's simple and, IMO, quite delicious!
>
> > >   I can confirm that :-)
> > > I use your recipe, with breadcrumbs not potato. The butcher minces the
> > > pork for me.
> > > I didn't have celery salt or dried  savory, so  I use finely chopped
> > > celery and parsley.
> > >  The crucial flavouring, is the ground  cloves.
>
> > I'm glad you enjoy it!!
> > I somewhat agree about the cloves but I've found that the ground celery
> > seeds in the C/salt also contribute significantly to the flavour.
> > Graham
>
> The following was made for the French Ambassador when he was in tow [twice]
>
> A traditional French Canadian Recipe
>
> [the below makes about 24 - 9 inch pies]
>
> 15 lbs pork leg ground
> 9 lbs veal [I use beef]
> 6 lbs 1/2 inch diced onions
> Spices:
> 36 grm cinnamon
> 45 grm cloves
> 40 grm allspice
> 170 grm salt
> 10 grm white pepper
> 40 grm nutmeg
> 4 lb mashed potato
>
> Sweat off onions until transparent in a little oil, once onions are
> caramised add the meat cook until all the blood has gone. Drain off excess
> liquid and then mix in the spices.
>
> Cook and make up 4 lbs of mashed potatoes, once done mix into the meat.
>
> Place mixture into a nine inch pastry shell, cover with nine inch pastry
> lid. egg wash and place in preheated oven [325 degrees] for 40 - 45 minuets.
>
> Can be served hot or cold, my preference is cold.
>
> Robert

Hang on whilst I get my calculator out and divide it by 9.  I like the
look of that recipe.

Judith

Following up to Sacha 

>>> A pint of gin?!  Even I'm not that bad!  ;-)
>> 
>> no, halves are enough! :-)
> 
> Well, just as an aperitif, you understand.

of course, the proper drinking comes later :*)

Did you know G&T isnt universally popular, even in so called civilised
english speaking countries, hard to believe.
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

On Mon, 5 Oct 2009 11:22:34 +0100, "Mike.. .  ."
 wrote:

>Following up to Sacha 
>
>>>> A pint of gin?!  Even I'm not that bad!  ;-)
>>> 
>>> no, halves are enough! :-)
>> 
>> Well, just as an aperitif, you understand.
>
>of course, the proper drinking comes later :*)

You'd know all about drinking. You fucking pisshead, loser cunt.

Following up to Tim C. 

> We haven't our first frost yet!

we have rain here, bit of a novelty.
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

On Mon, 5 Oct 2009 11:32:09 +0100, "Mike.. .  ."
 wrote:

>Following up to Tim C. 
>
>> We haven't our first frost yet!
>
>we have rain here, bit of a novelty.

Managed to pull yourself off the floor for long enough to look out of
the window? Pisshead.

On Mon, 5 Oct 2009 03:21:09 -0700 (PDT), Judith in France wrote in post :
<news:6eced5ce-8b84-472f-9d89-199fa5e5da0e@l35g2000vba.googlegroups.com> :

> On Oct 5, 9:15 am, "Robert Goodrick"  wrote:
>> "graham"  wrote in message
>>
>> news:0XKxm.39057$6f4.941@newsfe08.iad...
>>
>>
>>
>>> "Janet Baraclough"  wrote in message
>>>news:31303030393032394AC7579336@zetnet.co.uk...
>>> > The message <YQxxm.85840$u76.53...@newsfe10.iad>
>>> > from "graham"  contains these words:
>>
>>> >> "Sacha"  wrote in message
>>> >>news:7inc9sF32fppcU1@mid.individual.net...
>>> >> > Graham, I wonder if it would be a nuisance for you to post your
>>> >> > recipe for
>>> >> > tourtière for me?  It's been recommended to me as a good dish for a
>> big
>>> >> > supper party.  Would you mind doing that?  Oh - and what kind of
>>> >> > dish do I
>>> >> > need to cook it in?
>>> >> > --
>>> >> > Sacha
>>
>>> >> I could do with a drink!  Snow forecast tonight{:-(
>>> >> The following is the one that I use every xmas/New Year and I generally
>>> >> follow the potato version but have some breadcrumbs on hand if the mix
>> is
>>> >> a
>>> >> bit sloppy.
>>> >> Just use a standard, ~8", pie plate/dish.  There's a photo in the link
>>> >> below.
>>> >> It seems that there are as many recipes as there are cooks (and there
>> are
>>> >> also regional variations) but the following are a good start.  I
>> suspect
>>> >> that the recipes are originally from Mme Benoit, La doyenne de la
>> cuisine
>>> >> du
>>> >> Quebec.
>>
>>> >> Use a basic pastry and cut 2 rounds.  Line a pie plate with one and
>> keep
>>> >> the
>>> >> other for the top.
>>> >> Oven temp. 400ºF/200ºC
>>> >> Filling. (tsp=teaspoon, Tbsp=tablespoon)
>>> >> 1 lb (500g) minced, or finely chopped pork
>>> >> 1 small onion chopped finely
>>> >> 1 clove garlic, minced
>>> >> 1/2tsp salt
>>> >> 1/2tsp dried savory
>>> >> 1/4tsp celery salt
>>> >> 1/4tsp ground cloves
>>> >> 1/2 cup (125ml) water
>>> >> 1/4-1/2 cup bread crumbs
>>
>>> >> Put all the ingredients (except the breadcrumbs) in a saucepan and
>> bring
>>> >> to
>>> >> boil, stirring to break up the pork.  Simmer, uncovered, for about 20
>>> >> minutes.  Remove from heat and stir in a couple of Tbsp breadcrumbs.
>>> >> Leave
>>> >> for 10 minutes to absorb the liquid.  If there is still some liquid
>> left,
>>> >> repeat.  Cool.
>>> >> Pour mix into the pastry-lined pie plate and cover with the other
>> circle
>>> >> of
>>> >> pastry.  Brush with beaten egg, poke a small hole in the top and bake
>> for
>>> >> 30-40 minutes until nicely golden.
>>
>>> >> Wayne Boatwright asked for one with grated potato.  Follow the above
>>> >> recipe
>>> >> but add two grated, medium potatoes at the beginning and omit the
>>> >> breadcrumbs. Cover and simmer for 30 minutes.
>>
>>> >> For a summary of the regional variations, visit
>>
>> http://www.theworldwidegourmet.com/traditions/christmas-recipes/chris...
>>
>>
>>
>>> >> I hope you enjoy it!  It's simple and, IMO, quite delicious!
>>
>>> >   I can confirm that :-)
>>> > I use your recipe, with breadcrumbs not potato. The butcher minces the
>>> > pork for me.
>>> > I didn't have celery salt or dried  savory, so  I use finely chopped
>>> > celery and parsley.
>>> >  The crucial flavouring, is the ground  cloves.
>>
>>> I'm glad you enjoy it!!
>>> I somewhat agree about the cloves but I've found that the ground celery
>>> seeds in the C/salt also contribute significantly to the flavour.
>>> Graham
>>
>> The following was made for the French Ambassador when he was in tow [twice]
>>
>> A traditional French Canadian Recipe
>>
>> [the below makes about 24 - 9 inch pies]
>>
>> 15 lbs pork leg ground
>> 9 lbs veal [I use beef]
>> 6 lbs 1/2 inch diced onions
>> Spices:
>> 36 grm cinnamon
>> 45 grm cloves
>> 40 grm allspice
>> 170 grm salt
>> 10 grm white pepper
>> 40 grm nutmeg
>> 4 lb mashed potato
>>
>> Sweat off onions until transparent in a little oil, once onions are
>> caramised add the meat cook until all the blood has gone. Drain off excess
>> liquid and then mix in the spices.
>>
>> Cook and make up 4 lbs of mashed potatoes, once done mix into the meat.
>>
>> Place mixture into a nine inch pastry shell, cover with nine inch pastry
>> lid. egg wash and place in preheated oven [325 degrees] for 40 - 45 minuets.
>>
>> Can be served hot or cold, my preference is cold.
>>
>> Robert
> 
> Hang on whilst I get my calculator out and divide it by 9.  I like the
> look of that recipe.
> 
> Judith

You've got a 1" pie dish???  

-- 
Tim C.

In message , Tim C. 
 writes
>On Mon, 5 Oct 2009 03:21:09 -0700 (PDT), Judith in France wrote in post :
><news:6eced5ce-8b84-472f-9d89-199fa5e5da0e@l35g2000vba.googlegroups.com> :
>
>>
>> Hang on whilst I get my calculator out and divide it by 9.  I like the
>> look of that recipe.
>>
>> Judith
>
>You've got a 1" pie dish???
>
<G>  Rather like a 12" pianist :)

I'll get my coat.
-- 
June Hughes

On Mon, 5 Oct 2009 12:14:32 +0100, June Hughes wrote in post :
<news:fIZ5XcMYUdyKFwRz@theacct.demon.co.uk> :

> In message , Tim C. 
>  writes
>>On Mon, 5 Oct 2009 03:21:09 -0700 (PDT), Judith in France wrote in post :
>><news:6eced5ce-8b84-472f-9d89-199fa5e5da0e@l35g2000vba.googlegroups.com> :
>>
>>>
>>> Hang on whilst I get my calculator out and divide it by 9.  I like the
>>> look of that recipe.
>>>
>>> Judith
>>
>>You've got a 1" pie dish???
>>
> <G>  Rather like a 12" pianist :)
> 
> I'll get my coat.

lol! 
-- 
Tim C.

"Judith in France"  wrote in message 
news:5fc1e08e-aa26-4a51-99dd-ed803e10a8af@r31g2000vbi.googlegroups.com...
On Oct 3, 2:32 am, "graham"  wrote:
> "Sacha"  wrote in message
>
> news:7inc9sF32fppcU1@mid.individual.net...
>
> > Graham, I wonder if it would be a nuisance for you to post your recipe 
> > for
> > tourtière for me? It's been recommended to me as a good dish for a big
> > supper party. Would you mind doing that? Oh - and what kind of dish do I
> > need to cook it in?
> > --
> > Sacha
>
> I could do with a drink! Snow forecast tonight{:-(
> The following is the one that I use every xmas/New Year and I generally
> follow the potato version but have some breadcrumbs on hand if the mix is 
> a
> bit sloppy.
> Just use a standard, ~8", pie plate/dish. There's a photo in the link
> below.
> It seems that there are as many recipes as there are cooks (and there are
> also regional variations) but the following are a good start. I suspect
> that the recipes are originally from Mme Benoit, La doyenne de la cuisine 
> du
> Quebec.
>
> Use a basic pastry and cut 2 rounds. Line a pie plate with one and keep 
> the
> other for the top.
> Oven temp. 400ºF/200ºC
> Filling. (tsp=teaspoon, Tbsp=tablespoon)
> 1 lb (500g) minced, or finely chopped pork
> 1 small onion chopped finely
> 1 clove garlic, minced
> 1/2tsp salt
> 1/2tsp dried savory
> 1/4tsp celery salt
> 1/4tsp ground cloves
> 1/2 cup (125ml) water
> 1/4-1/2 cup bread crumbs
>
> Put all the ingredients (except the breadcrumbs) in a saucepan and bring 
> to
> boil, stirring to break up the pork. Simmer, uncovered, for about 20
> minutes. Remove from heat and stir in a couple of Tbsp breadcrumbs. Leave
> for 10 minutes to absorb the liquid. If there is still some liquid left,
> repeat. Cool.
> Pour mix into the pastry-lined pie plate and cover with the other circle 
> of
> pastry. Brush with beaten egg, poke a small hole in the top and bake for
> 30-40 minutes until nicely golden.
>
> Wayne Boatwright asked for one with grated potato. Follow the above recipe
> but add two grated, medium potatoes at the beginning and omit the
> breadcrumbs. Cover and simmer for 30 minutes.
>
> For a summary of the regional variations, visit
>
> http://www.theworldwidegourmet.com/traditions/christmas-recipes/chris...
>
> I hope you enjoy it! It's simple and, IMO, quite delicious!
>
> Graham

I cooked a variation of that last week Graham with a glass of port,
potatoes and chestnuts.  I minced up lean pork and I was disappointed
as I thought it had little taste.  I'm going to make it again,
probably next weekend when friends are coming to supper, I wonder if I
could make the same thing with finely diced beef?
____________________________________________
Where did you get the recipe?  Pork is the classic and I have made it with 
the addition of minced veal (like Robert) but only when I could find it at a 
reasonable price.  I suppose that you could make a beef version, the overall 
cooking method could be addapted to any minced meat, but possibly with 
different spices.
Graham

"Robert Goodrick"  wrote in message 
news:lWhym.93279$nQ6.27743@newsfe07.iad...

>
> The following was made for the French Ambassador when he was in tow 
> [twice]
>
> A traditional French Canadian Recipe
>
> [the below makes about 24 - 9 inch pies]
>
> 15 lbs pork leg ground
> 9 lbs veal [I use beef]
> 6 lbs 1/2 inch diced onions
> Spices:
> 36 grm cinnamon
> 45 grm cloves
> 40 grm allspice
> 170 grm salt
> 10 grm white pepper
> 40 grm nutmeg
> 4 lb mashed potato
>
> Sweat off onions until transparent in a little oil, once onions are
> caramised add the meat cook until all the blood has gone. Drain off excess
> liquid and then mix in the spices.
>
> Cook and make up 4 lbs of mashed potatoes, once done mix into the meat.
>
> Place mixture into a nine inch pastry shell, cover with nine inch pastry
> lid. egg wash and place in preheated oven [325 degrees] for 40 - 45 
> minuets.
>
> Can be served hot or cold, my preference is cold.
>
> Robert
>
Hi Robert:
I have added veal to the mix but only when I've found it at a reasonable 
price and it's not seen that often in our supermarkets.  There should be 
more at the moment as the ranchers usually slughter excess calves at this 
time of the year to avoid having to feed them over winter.
I like your recipe but would leave out the cinnamon as I try to avoid the 
spice when possible.
Graham

On 2009-10-05 07:55:00 +0100, June Hughes 
 said:

> In message , Sacha 
>  writes
>> On 2009-10-02 23:14:20 +0100, Sacha  said:
>> 
>>> Graham, I wonder if it would be a nuisance for you to post your recipe 
>>> for tourtière for me?  It's been recommended to me as a good dish for a 
>>> big supper party.  Would you mind doing that?  Oh - and what kind of 
>>> dish do I need to cook it in?
>> 
>> Splutter!! PING Graham!
> 
> <G>  i wondered what you meant, Sacha :)

I'm sure he'd be very welcome to a pint with us but that wasn't what I 
had in mind at the time!
-- 
Sacha

On 2009-10-05 11:22:34 +0100, "Mike.. .  ." 
 said:

> Following up to Sacha
> 
>>>> A pint of gin?!  Even I'm not that bad!  ;-)
>>> 
>>> no, halves are enough! :-)
>> 
>> Well, just as an aperitif, you understand.
> 
> of course, the proper drinking comes later :*)
> 
> Did you know G&T isnt universally popular, even in so called civilised
> english speaking countries, hard to believe.

Well, of course, then you'd have to have a Horse's Neck.
-- 
Sacha

"Tim C."

> You've got a 1" pie dish???

No, she has a 24" pie dish, silly!

The message <CMmym.51108$j34.32359@newsfe01.iad>
from "graham"  contains these words:

> I like your recipe but would leave out the cinnamon as I try to avoid the 
> spice when possible.
> Graham 

  Is that just personal taste or some other reason? 

  Janet

"Janet Baraclough"  wrote in message 
news:31303030393032394ACA1EF339@zetnet.co.uk...
> The message <CMmym.51108$j34.32359@newsfe01.iad>
> from "graham"  contains these words:
>
>> I like your recipe but would leave out the cinnamon as I try to avoid the
>> spice when possible.
>> Graham
>
>  Is that just personal taste or some other reason?
>
Personal taste.  When one goes into a shopping mall here, there are always 
places in or near the food court that make cinnamon buns/rolls that are over 
sweet and spiced (probably false cinnamon as well).  The intense, sugary 
smell that wafts out of these places that others find pleasant, and even 
appetising, is nauseating to me.
I used to detest the cloves in the apple pie at school after a bottle of 
clove oil was spilled in the lab.
I don't mind minor amounts in, say, curry but I avoid it when it becomes too 
prominent.
Graham

Following up to Sacha 

>> Did you know G&T isnt universally popular, even in so called civilised
>> english speaking countries, hard to believe.
> 
> Well, of course, then you'd have to have a Horse's Neck.

dunno that one, the places I have been told about have that terquila drink
with salt, the name escapes me at the moment.
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

In message <1dxzdkah73sm7$.1v44whdycz08c.dlg@40tude.net>, Mike.. . . 
 writes
>Following up to Sacha
>
>>> Did you know G&T isnt universally popular, even in so called civilised
>>> english speaking countries, hard to believe.
>>
>> Well, of course, then you'd have to have a Horse's Neck.
>
>dunno that one, the places I have been told about have that terquila drink
>with salt, the name escapes me at the moment.

When you have tequila you put salt round the rim of the glass, pour a 
shot of tequila, bang the glass hard on the table, shout 'Yeeee-haaaaa' 
and knock it back in one go.  I have done it once :)  Bleurgh!

A lady in another group once sent me 'Knock your socks of Marguerita 
mix' all the way from Texas.
-- 
June Hughes

On Mon, 5 Oct 2009 11:22:34 +0100, Mike.. .  . wrote in post :
<news:1cuazxh35bb1v.9yp4eiug35h2.dlg@40tude.net> :

> Following up to Sacha 
> 
>>>> A pint of gin?!  Even I'm not that bad!  ;-)
>>> 
>>> no, halves are enough! :-)
>> 
>> Well, just as an aperitif, you understand.
> 
> of course, the proper drinking comes later :*)
> 
> Did you know G&T isnt universally popular, even in so called civilised
> english speaking countries, hard to believe.

It is a curious fact, and one to which no one knows quite how much
importance to attach, that something like 85% of all known worlds in the
Galaxy, be they primitive or highly advanced, have invented a drink called
jynnan tonnyx, or gee-N’N-T’N-ix, or jinond-o-nicks, or any one of a
thousand or more variations on the same phonetic theme. The drinks
themselves are not the same, and vary between the Sivolvian
“chinanto/mnigs” which is ordinary water served at slightly above room
temperature, and the Gagrakackan “tzjin-anthony-ks” which kills cows at a
hundred paces; and in fact the one common factor between all of them,
beyond the fact that the names sound the same, is that they were all
invented and named before the worlds concerned made contact with any other
worlds.

What can be made of this fact? It exists in total isolation. As far as any
theory of structural linguistics is concerned it is right off the graph,
and yet it persists. Old structural linguists get very angry when young
structural linguists go on about it. Young structural linguists get deeply
excited about it and stay up late at night convinced that they are very
close to something of profound importance, and end up becoming old
structural linguists before their time, getting very angry with the young
ones. Structural linguistics is a bitterly divided and unhappy discipline,
and a large number of its practitioners spend too many nights drowning
their problems in Ouisghian Zodahs.





(Douglas Adams, The Restaurant at the End of the Universe)
-- 
Tim C.

On 2009-10-06 11:55:07 +0100, congokid  said:

> In article , Sacha 
>  writes
>> On 2009-10-03 12:44:31 +0100, "Mike.. .  ." 
>>  said:
>> 
>>> Following up to Sacha
>>>  I had you down as a gin and tonic type, how do the rest of us get an offer?
>> 
>> A pint of gin?!  Even I'm not that bad!  ;-)
> 
> It made me think of the beer we had in Mallorca in August - San Miguel 
> served in 'Big Pints'.
> 
> It was brought to the table, looking great in thick glasses ice cold 
> from the freezer, and for Spanish beer tasted OK, but it wouldn't have 
> passed the trades descriptions act - it was actually a 500 ml measure, 
> and therefore smaller than a proper 'pint'.

Osborne make gin in Spain.  It's so good and so close to Gordon's that 
it takes a cultivated palate like mine to spot the difference.  ;-)))
-- 
Sacha

Following up to June Hughes 

> Marguerita

thats it
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

Following up to congokid 

>  it was actually a 500 ml measure, 
> and therefore smaller than a proper 'pint'.

when I was a yoof we found a place that did litre glasses, we thought
ourselves flash till some other yoofs got 2 litre glasses, we of course had
to copy. Damn hard to hold in one hand.
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

Following up to Sacha 

> Osborne make gin in Spain.  It's so good and so close to Gordon's that 
> it takes a cultivated palate like mine to spot the difference.  ;-)))

Larios is cheaper? Osbourne make some good brandy.
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

On 2009-10-06 14:48:39 +0100, "Mike.. .  ." 
 said:

> Following up to Sacha
> 
>> Osborne make gin in Spain.  It's so good and so close to Gordon's that
>> it takes a cultivated palate like mine to spot the difference.  ;-)))
> 
> Larios is cheaper? Osbourne make some good brandy.

You're absolutely right - I was muddling the two.  Larios is the 
'almost-Gordon's' gin and Osborne is the good brandy.
-- 
Sacha

In article , Mike.. .  . 
 writes
>Following up to June Hughes
>
>> Marguerita
>
>thats it

Nearly - it's margarita.
-- 
congokid
Eating out in London? Read my tips...
http://congokid.com

Following up to congokid 

>>> Marguerita
>>
>>thats it
> 
> Nearly - it's margarita.

even better.
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

In message <$zEQHpex20yKFwGB@congokid.demon.co.uk>, congokid 
 writes
>In article , Mike.. .  . 
> writes
>>Following up to June Hughes
>>
>>> Marguerita
>>
>>thats it
>
>Nearly - it's margarita.

So it is :)
-- 
June Hughes
.

On Oct 5, 2:41 pm, "graham"  wrote:
> "Judith in France"  wrote in messagenews:5fc1e08e-aa26-4a51-99dd-ed803e10a8af@r31g2000vbi.googlegroups.com...
> On Oct 3, 2:32 am, "graham"  wrote:
>
>
>
> > "Sacha"  wrote in message
>
> >news:7inc9sF32fppcU1@mid.individual.net...
>
> > > Graham, I wonder if it would be a nuisance for you to post your recipe
> > > for
> > > tourtière for me? It's been recommended to me as a good dish for a big
> > > supper party. Would you mind doing that? Oh - and what kind of dish do I
> > > need to cook it in?
> > > --
> > > Sacha
>
> > I could do with a drink! Snow forecast tonight{:-(
> > The following is the one that I use every xmas/New Year and I generally
> > follow the potato version but have some breadcrumbs on hand if the mix is
> > a
> > bit sloppy.
> > Just use a standard, ~8", pie plate/dish. There's a photo in the link
> > below.
> > It seems that there are as many recipes as there are cooks (and there are
> > also regional variations) but the following are a good start. I suspect
> > that the recipes are originally from Mme Benoit, La doyenne de la cuisine
> > du
> > Quebec.
>
> > Use a basic pastry and cut 2 rounds. Line a pie plate with one and keep
> > the
> > other for the top.
> > Oven temp. 400ºF/200ºC
> > Filling. (tsp=teaspoon, Tbsp=tablespoon)
> > 1 lb (500g) minced, or finely chopped pork
> > 1 small onion chopped finely
> > 1 clove garlic, minced
> > 1/2tsp salt
> > 1/2tsp dried savory
> > 1/4tsp celery salt
> > 1/4tsp ground cloves
> > 1/2 cup (125ml) water
> > 1/4-1/2 cup bread crumbs
>
> > Put all the ingredients (except the breadcrumbs) in a saucepan and bring
> > to
> > boil, stirring to break up the pork. Simmer, uncovered, for about 20
> > minutes. Remove from heat and stir in a couple of Tbsp breadcrumbs. Leave
> > for 10 minutes to absorb the liquid. If there is still some liquid left> > repeat. Cool.
> > Pour mix into the pastry-lined pie plate and cover with the other circle
> > of
> > pastry. Brush with beaten egg, poke a small hole in the top and bake for
> > 30-40 minutes until nicely golden.
>
> > Wayne Boatwright asked for one with grated potato. Follow the above recipe
> > but add two grated, medium potatoes at the beginning and omit the
> > breadcrumbs. Cover and simmer for 30 minutes.
>
> > For a summary of the regional variations, visit
>
> >http://www.theworldwidegourmet.com/traditions/christmas-recipes/chris...
>
> > I hope you enjoy it! It's simple and, IMO, quite delicious!
>
> > Graham
>
> I cooked a variation of that last week Graham with a glass of port,
> potatoes and chestnuts.  I minced up lean pork and I was disappointed
> as I thought it had little taste.  I'm going to make it again,
> probably next weekend when friends are coming to supper, I wonder if I
> could make the same thing with finely diced beef?
> ____________________________________________
> Where did you get the recipe?  Pork is the classic and I have made it with
> the addition of minced veal (like Robert) but only when I could find it at a
> reasonable price.  I suppose that you could make a beef version, the overall
> cooking method could be addapted to any minced meat, but possibly with
> different spices.
> Graham

Sorry to be late in replying, I was away trying the gastronomy of the
Lyonnais:-)

The recipe came from Tartes et Tourtes, salees et sucres by Charlotte
Cortinovis and Josiane Syren.  For a simple supper with friends next
week, I am going to make La Tourte de Saumon from the same book.

Judith