"Where else would you go when you have an ax to grind?"

Sunday, January 01, 2006

The President said "We do not tortiere"
Which is his tough luck really. Here in the Woodshed, we tortiere every New Year's. You can take the hoser out of Canada, but you can't take the Canuck out of the hoser, or something like that.

My recipie for this typical French Canadien holiday dish is pretty simple.

750 grams/1.5 pounds of ground pork or ground pork and beef
One large onion diced
ground cloves one teaspoon
two or three dashes cinnamon and nutmeg and red pepper
worstershire sauce one teaspoon
two small potatoes, mashed
Bisto gravy starch, one teaspoon
garlic, one piece, chopped fine or crushed
salt and pepper

Brown the meat, onion and garlic in a pan on medium heat. Add spices, potato and three quarters of a cup of water, bring to a boil. Add gravy starch premixed with a quarter cup of water. Reduce on low heat until most of the gravy is very thick.

follow the recipie on a crisco shortening can to make a pie using the above mixture for filling. Bake for about 40 minutes at 425 F or 220 C
Serve with steak sauce or gravy.

Goes well with heavy ales or a hearty burgundy. Great as leftovers

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