Tourtière
French Manitoba, and New England (US) | |
Serving temperature | Hot |
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Main ingredients | pork, veal, beef, or fish; game meat; potatoes |
Other information | Eaten: New Year's Eve, Christmas, Christmas Eve, Thanksgiving |
Cuisine of Quebec |
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Part of a series on |
Canadian cuisine |
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Tourtière (French pronunciation:
Tourtière is not
There is no one correct filling; the meat depends on what is regionally available. In coastal areas, fish such as salmon is commonly used, whereas pork, beef,
During the 18th century, "sea pie" became popular among French and British colonists, and it seems to be "the direct forerunner of the tourtière of Lac-Saint-Jean".[9]
Tourtière has been called "an example of 'the cuisine of the occupied,' food that is French by way of the British, who took Quebec in 1759."[10]
Types of tourtière
Saguenay-Lac-Saint-Jean and Eastern Quebec
The tourtières of the
Elsewhere in Quebec and the rest of Canada, this variety of tourtière is sometimes referred to, in French and in English, as Tourtière du Lac-Saint-Jean or tourtière saguenéenne to distinguish it from the varieties of tourtière with ground meat. In the Saguenay-Lac-Saint-Jean area, however, the varieties of tourtière with ground meat are typically referred to as "pâté à la viande" ("meat pie"), while the name "tourtière" is reserved exclusively for their local variety.
Montreal
Tourtière in Montreal is made with finely ground pork only (which can be hard to find as the meat is often ground too coarsely elsewhere). Water is added to the meat after browning, and cinnamon and cloves give it a distinctive flavour. Many people use ketchup as a condiment, though the tourtière is also often eaten with maple syrup or molasses, or cranberry preserves.
Although it is less popular than the original tourtière and the tourtière du Lac-Saint-Jean, this version can also be commonly found throughout Canada and its surrounding areas.
Manitoba
Tourtière is an integral part of holiday-time meals for
Acadia
See also
- Food portal
- Canadian cuisine
- List of pies, tarts and flans
- List of Canadian inventions and discoveries
References
- ISBN 978-1-4985-7444-0. Retrieved June 9, 2019.
- ^ Waverman, Lucy (2011-12-20). "Tourtière". Globe and Mail.
- ^ Clark, Edie (January 2010). "Best Cook: Meat Pie French Canadian meat pies are a family legacy". Yankee Magazine.
- ^ "Pleins feux sur... la tourte voyageuse, une espèce disparue, et la tourtière, un mets bien connu!". Ministère des Forêts, de la Faune et des Parcs (in French). Retrieved 2023-09-14.
- ISBN 9781558327573.
- ^ "Tourtière". Cook's Info. 2010-03-12. Retrieved 11 September 2012.
- ^ Casselman, William G. "Tourtiere & Omelette: Foods Named After Their Cooking Utensils". Bill Casselman's Canadian Word of the Day. Archived from the original on 29 January 2013. Retrieved 10 November 2012.
- ISBN 978-1-44342-531-5.
- ^ Jean-Pierre Lemasson in Cooke, Nathalie, editor. What's to Eat?: Entrées in Canadian Food History. McGill-Queen's University Press, 2009, p. 109
- ^ Sifton, Sam (Dec 7, 2016). "A French-Canadian Christmas Carol". The New York Times Magazine. Retrieved June 27, 2020.
- ^ Jorghnasse, Ms. C, An Authentic Saguenay-Lac-Saint-Jean Tourtière Recipe
- ^ a b "What are the traditional Acadian dishes?". Acadian Museum of Prince Edward Island. Retrieved 7 January 2022.
External links
- "The tourtière debate" at the CBC archive (audio)
- Tourtière Recipe Recipe for traditional tourtière