Tourtiere

I'm sharing with you all tonight a traditional Christmas Eve French-Canadian dish, tourtiere.  Tourtiere is a spicy meat pie traditionally served in Quebec for Reveillon, which is a long dinner held on Christmas Eve and New Year's Eve.

I've never made a tourtiere before even though my ancestors were from Quebec.  There are many many different recipes, but I chose this particular one for a couple of reasons.  Number one, it's from King Arthur Flour and they have never let me down, and number two it's baked in a cast iron frying pan (or you can use a pie plate), and I'm always looking for excuses to use my cast iron frying pan, especially to bake in.

Tourtieres are usually made with minced pork and/or veal, or beef.  I made mine with half pork and half veal.  Some pies contain just pork and onions and some include potatoes and spices (like this one).

This pie can be eaten hot, warm, at room temperature, or even cold and for some reason tastes really good with ketchup!  It really doesn't need any sides.  We like ours room temperature or just slightly warm.

We all thought this pie was absolutely fantastic!  I just loved the spices.  It was so flavourful and a bit different than your typical meat pie.  A definite hit all around and I will not be waiting until next Christmas to make it again.  In fact, I'll probably be making it for New Year's Eve.  Delicious!

I want to wish all my fellow bloggers and readers a very Merry Christmas and a healthy and happy 2011.  I'll be taking a blog break next week, but will be back next weekend. 

MERRY CHRISTMAS AND HAPPY NEW YEAR!!!!

Tourtiere
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Crust

2 1/2 cups pastry or all-purpose flour
10 T cold butter
1/2 tsp. salt
1 tsp. baking powder
5 to 8 T ice water, enough to make a cohesive dough

Filling

1 tsp. salt
2 cups water
1 large potato (about 12 ounces), peeled and cut into 1/2" dice; about 2 cups diced potato
2 pounds ground pork, or a combination of ground pork and ground beef; or meatloaf mixture*
1 medium-to-large onion (about 8 ounces), diced; about 1 1/2 cups diced onion
1 to 2 large cloves garlic, chopped fine
1/2 tsp. ground clove
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
3/4 tsp. ground sage
1/2 tsp. dried thyme
1 tsp. ground black pepper
1/2 to 3/4 tsp. salt, to taste

*I used 1 lb. of ground pork and 1 lb. of ground veal.

To make the filling:  Put the salt, water, and potato in a medium saucepan, and bring the mixture to a boil over medium heat.

Boil until the potatoes are fork-tender, about 5 to 6 minutes.  Drain the potatoes, saving the water.  Mash about half the potatoes, leaving the other half in chunks.

In a large skillet, brown the meat, draining off any excess fat when finished.

Add the onion, garlic, spices, salt, and reserved potato water to the meat, stirring to combine.

Bring the mixture to a boil, then lower the heat to simmer.  Stirring occasionally, continue simmering the mixture for 35 minutes or so, until the liquid has evaporated and the onions are tender.

Add the mashed potatoes to the meat mixture, stirring until thoroughly combined.  Gently stir in the diced potatoes.  Set the mixture aside to cool.

To make the crust:  Combine the flour, salt, and baking powder in a bowl.  Add the butter, mixing it in thoroughly.  Unlike a typical American pie crust, this "short crust" shouldn't have any large pieces of butter remaining; the mixture should look like breadcrumbs.

Drizzle in the water, tossing as you go, until you've added enough water so that you can squeeze the dough together and it's cohesive.  It should hold together nicely; if it doesn't, add a bit more water.

Divide the dough into two pieces, making one slightly larger than the other.  The larger piece will be the bottom crust; the smaller piece, the top crust.  Shape each piece into a flattened ball, or wheel; they should look like big hockey pucks.  Wrap in plastic, and refrigerate for 30 minutes. Note:  make the dough ahead and refrigerate it overnight, if desired.  Next day, let it warm at room temperature for about 30 to 45 minutes before rolling it out.

Preheat the oven to 375°F.

Select a 9" cast iron skillet that's 2" deep; or a 9" pie pan that's at least 1 1/2" deep.  Roll the larger piece of dough into a 13" circle (for the skillet), or 12" circle (for the pie pan).  Let the dough rest for 10 minutes; this will help prevent it shrinking as it bakes.  Gently settle it into the pan, being careful not to pull or stretch it.

Spoon the filling into the crust, gently patting it flat.

Roll the other piece of dough into a 10" circle, and lay it atop the filling.  Tuck the overhanging bottom crust over the edge of the top crust, pinching and pressing to seal.  Crimp the edge of the crust, if you like.  Cut a circular hole, or four slashes in the center of the crust, for steam to escape.

Bake the pie for 45 minutes, until it's golden brown.  Remove it from the oven, and set it on a trivet or rack.

Allow the pie to cool for about 10 to 15 minutes before serving, or serve at room temperature.

Makes one pie, about 10 servings.

Source:  King Arthur Flour

Chocolate Chip Snowballs

I make these cookies every year at Christmas.  They're my son's favourite.  They take literally minutes to make and they're so good!  They just melt in your mouth.  The slight almond flavour from the almond extract make these a little bit special, and pairs so well with the semi-sweet chocolate.

The recipe calls for mini chocolate chips but for some reason the stores around my house don't carry mini chips so I just used regular semi-sweet chocolate chips.  They work just as well so use whatever you have - mini or regular-sized chips. 

I've been making this recipe for years and years and these cookies will always be one of our favourites.

Enjoy!

Chocolate Chip Snowballs
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3/4 cup butter
1/2 cup sugar
1/4 tsp. baking powder
1 egg yolk
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1 3/4 cups flour
1/2 cup mini or regular-sized semi-sweet chocolate chips
icing sugar

Beat butter in mixing bowl on medium speed for 30 seconds.  Add sugar and baking powder.  Mix well.  Beat in egg yolk, vanilla and almond extracts.  Beat in as much flour as you can with mixer.  Stir in any remaining flour and chocolate chips by hand.  Shape dough into 1-inch balls.  Place balls 1 inch apart on cookie sheet. 

Bake at 325F 15 - 17 minutes or until edges are firm and bottoms are very lightly browned.  Remove cookies and cool slightly.  In paper bag, gently shake a few warm cookies at a time in icing/powdered sugar.  Cool completely.  Sift additional icing sugar on top of cookies.

Makes about 2 dozen (more or less depending on how big/small you make them).

Southwest King Ranch Casserole

I feel like I should be putting a Christmas recipe up, but as my friend Rhondi from Big Mama's Home Kitchen says, Christmas may be coming, but we still have to put dinner on the table every night.  She's right.  We can't live on Christmas cookies and candies (as much as we might like to).  To be honest I've been eating too many cookies and candies and I am craving REAL food right now, real as in anything that's not sweet.

I had my eye on this recipe since the day I bought this cookbook.  I knew without a doubt we would love it and love it we did.  The pictures cannot do this dish justice.  Layers of chicken and spices, sour cream, corn tortillas, tomatillo sauce and cheeses.  It was superb!  Really fantastic.

Before starting this blog I had never heard of this casserole before, but I've seen it quite a few times now on various blogs and each time it's made differently.  It seems to be quite a popular casserole in the Southwest part of the States.

I can't say enough about this cookbook either.  I've used it more than any other since I bought it a few months ago and I still have so many recipes bookmarked.  I'm definitely getting my money's worth from it and I wholeheartedly recommend it.

Enjoy!

Southwest King Ranch Casserole
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The Mexican Chicken Filling:

3 T canola oil
1½ cups diced yellow onions
2 cloves garlic, minced (1 tsp)
2 tsp paprika
1 tsp cumin
1/2 tsp black pepper
1 tsp salt
3 cups shredded cooked boneless chicken (I used a rotisserie chicken)
½ cup chopped fresh cilantro

The Casserole:

2 cups grated Monterey Jack cheese
1 cup grated cheddar cheese
2 cups bottled tomatillo sauce
8 corn tortillas
1 ½ cups sour cream
4-oz can chopped green chilies, drained

Preheat oven to 350F degrees.

Heat the canola oil over medium-high heat in a large sauté pan. Add onions and cook until translucent, 2 to 3 minutes.  Blend in the garlic, paprika, cumin, black pepper, and salt.  Add chicken and heat through.  Remove the pan from the heat; stir in the cilantro.

In a small bowl, combine the cheeses.

On bottom of an 8 x 8 1/2-inch pan (I used a casserole dish) spread 1 cup of tomatillo sauce.  Top with 4 tortillas, overlapping as necessary.  Spread half the sour cream evenly over tortillas.  Add ½ cup of remaining tomatillo sauce, 1 ½ cups of the chicken filling, 1 cup of the cheese mixture and one half of the green chilies.

Top with 4 more tortillas, the remainder of the sour cream, tomatillo sauce, and chicken filling, 1 cup of the cheese mixture, and the remaining green chilies.  End with 1 cup of the cheese mixture sprinkled on top.  Bake for about 25 minutes, or until hot and bubbly on the surface.

Serves 8

NOTE:  Even though this recipe states you can use an 8 x 8 1/2-inch pan, I suggest using a DEEP pan.  I ended up using my 3-quart corning casserole dish.  I'm pretty sure there are too many layers for a standard 8 x 8 square pan. 

Source:  The Whole Foods Market Cookbook

Vanillekipferl (Austrian Vanilla Crescents)

I found this wonderful cookie recipe in the latest issue of Saveur magazine (love, love, love that magazine).  These cookies originate from Vienna, Austria.  They're traditionally sold throughout central Europe in the weeks leading up to Christmas, although they can be found year-round in Viennese coffee shops.

They are very similar to Greek kourabiedes and Mexican wedding cookies if you've ever had either or both of those.   

They have a light, delicate flavour and they're deliciously crumbly.  5 ounces of ground walnuts go into the dough and although the nut flavour is there, it is very subtle, so I think even someone who isn't fond of nuts would enjoy these cookies.  They're not too sweet either, even with the powdered sugar, so they're a good tea cookie. 

We really enjoyed these and I'm so glad I decided to try them.  I can easily see Vanillekipferl becoming a Christmas tradition at our house.

Enjoy!

NOTE:  I just had to add that these cookies actually taste better with 'age'.  I read that last night and it's true.  I liked these cookies last night but they are truly amazing today.  They taste more buttery, even more delicious.  Their simple looks belie just how scrumptious they really are!  I will definitely be making these again before Christmas.

Vanillekipferl (Austrian Vanilla Crescents)
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1 cup icing/confectioners' sugar, plus more for finishing cookies
16 T unsalted butter, softened (1 cup or 2 sticks)
2 tsp. vanilla extract
5 oz. walnuts, finely ground in food processor
2 1/2 cups flour, plus more for rolling

Heat oven to 325°. Beat together sugar, butter, and vanilla in a bowl; mix in nuts and flour. Flour and roll into a cylinder; divide into 48 pieces. Roll each into a sausage shape. Taper ends; bend into a crescent. Transfer to parchment paper-lined baking sheets, spacing cookies 1" apart. Bake until golden, 12–15 minutes. Sift with confectioners' sugar. Let cool.

Makes 4 dozen cookies.

Source:  Saveur - December 2010

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Chocolate Cookie Bark

This bark is one of my favourite Christmas treats I make each year.  I don't know why I only make it at Christmas as it's not necessarily Christmasy (i.e., peppermint, etc.), but it seems to only get made each December.  Maybe that's why we love it so much, it's a once a year treat.

It couldn't be easier.  Melt chocolate, mix in broken up Oreos, drop onto waxed paper lined baking sheet, swirl with knife, refrigerate and shortly after you have delicious crunchy Oreo cookie bark. 

This gets devoured in no time at our house.  I'm not a huge candy lover but I admit to helping myself to too many pieces of bark last weekend when I made it.  

This bark is fabulous, quick and easy!

Enjoy!

Chocolate Cookie Bark
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1 pkg. (8 squares) semi-sweet chocolate
1 pkg. (6 squares) white chocolate
2 T smooth peanut butter
10 Oreo cookies

Place semi-sweet chocolate and white chocolate in separate medium microwaveable bowls. Microwave until completely melted, stirring every 10 to 15 seconds - making sure it doesn't burn. Add peanut butter to white chocolate; stir until well blended. Crumble half the cookies over chocolate in each bowl; mix well.

Drop spoonfuls of the chocolate mixtures onto waxed paper-covered baking sheet, alternating the colours of the chocolates. Swirl gently with knife.

Refrigerate 1 hour or until firm. Break up into pieces, as big or small as you want. Store in airtight container in refrigerator.

Source: Kraft Canada

Olive Garden Chicken and Gnocchi Soup

Here we have yet another copycat recipe where I have no clue if it tastes anything like the original.  What else is new!?  One of these days I'll have to make a copycat recipe where I actually have tried what I'm copying.

Whether or not this soup tastes like the original matters not one bit to me.  All I know and all that matters is that we loved it.  It's creamy and comforting and incredibly delicious.  Half-and-half, chicken, fresh veggies, and gnocchi.  Perfection!

I used a rotisserie chicken so had more than 1 cup of chicken.  I highly recommend using more than the 1 cup of chicken the recipe calls for (whether or not you use a rotisserie chicken).  Whatever amount of chicken I got from that rotisserie chicken was perfect.  Also, next time I'll add more fresh spinach.  I just loved the spinach in this soup.  I also recommend using the half-and-half, as the recipe states, instead of milk.  I think this soup probably does taste better creamy.  And last but not least, definitely add the Parmesan cheese.  It's optional but it adds so much flavour.

This soup is just wonderful.  Perfect for the cold winter months ahead.

Enjoy!

Olive Garden Chicken and Gnocchi Soup
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4 T butter
1 T extra-virgin olive oil
1 cup onion, finely diced
1/2 cup celery, finely diced
2 garlic cloves, minced
4 T flour
1 quart/litre half and half
1 cup carrots, finely shredded
1 cup chicken breasts cooked and diced (you can use a rotisserie chicken)
1 14-ounce can chicken broth
1 pound potato gnocchi
1 cup fresh spinach, coarsely chopped
1/2 tsp. thyme
1/2 tsp. parsley
Freshly grated parmesan cheese – optional

Sauté the onion, celery, and garlic in the butter and olive oil over medium heat.  When the onion becomes translucent, add the flour, and make a roux.  Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux add the carrots and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings.  Simmer until soup is heated through.

Makes 8 servings.

Source:  Copykat