Sunday, December 20, 2009

Tourtière - a French Canadian Delicacy


Would you believe that Christmas at the Hum family dinner includes tourtière?

Well, this year we won't get to partake in my aunt's famous French Canadian delicacy as we're not back in Ottawa to celebrate, so I thought I would try my best and make my own here in New York. There are plenty of variations on tourtière (a meat pie originating in Quebec), but this one includes pork, beef and veal mixed with mashed potatoes and wrapped in a homemade flaky pie crust.

We're looking forward to digging in, but are going to wait until Christmas before we cut the first slice. The anticipation will make the pie taste better or build up our expectations too much. Either way, I'm looking forward to perfecting this recipe in the years to come. Here's to hoping this freezes well!

Meats (equal quantities):
(1) Ground Beef
(2) Ground Veal
(3) Ground Pork

Spices:
(1) sage
(2) savory
(3) nutmeg
(4) clove
(3) salt
(4) pepper

Other:
(1) one medium potato per pound of meat ; boiled until soft; drain & mash
(2) "some" chopped onion & garlic

Instructions:
(1) fry the onions
(2) add meat and fry until pink is gone
- add spices to taste .. i.e. add a bit at a time and try it.
- use only small amounts of nutmeg and clove
(3) add enough water to simmer (do not cover the meat)about 20 minutes
(4) remove any excess liquid and add potatoes which should help absorb remaining liquid.
(5) pour contents into pie crust bottom.
(6) cover with pie crust top
(7) brush crust with egg and milk mixture (1 egg + 2tsp milk)
(8) Bake for 10-15 mins at 450
(9) Brush with egg and milk mixture every 10-15 mins for the next 30 mins

WD-50

Wylie Dufresne takes molecular gastronomy at WD-50 to a level of fun and entertainment without the pretense you might expect in a restaurant that gets so much hype. We prepared our stomachs for a Friday night of experimentation at Wylie's standout restaurant in the Lower East Side.

Opting for the tasting menu, we took a journey with the chef through courses like a mini ice cream everything bagel made of ice cream milk that had been soaked with everything bagels and formed into mini bagel-shapes; perfect scrambled eggs wrapped in a cube of fine egg film, cold fried chicken and cocoa packets bursting with chocolate flavor. Everything was delicious and interesting, though we did find an 'unfortunate' hair in the cold fried chicken course. The staff was quick to replace the dish, but it did tarnish the overall meal slightly.

Despite the set-back in that one course, our meal at WD-50 was certainly memorable both for the food and the mishap. We booked a few weeks ahead in order to get a table, but if you don't mind an early 6pm or late 9pm meal, you should be able to find a table.

Keep on eating.

WD-50
50 Clinton Street (map)
tel: (212) 477-2900
online reservations at Opentable.com