Tuesday, December 14, 2010

Tasty Tuesday Tourtierre!

Today's recipes are courtesy of the Sextet's own Ginger O'Brien who was telling us about tourtierre when we got together last weekend. It sounds like just the thing for keeping warm on cold winter nights!



Pastry for double crust 9 in. pie.

1 1/2 lb. ground pork (you can also use a mixture of ground veal and pork, too)
1 onion, chopped
2 tsp. dried savory
1/4 tsp. ground cloves
1 tsp. freshly ground pepper
1 1/2 tsp. salt
1/4 cup water
pinch allspice
2 tsp. dried thyme
1 bay leaf
1 potato, cooked and mashed

Place all filling ingredients except potato in a pot. Mix well. Simmer covered for 45 min., stirring occasionally, until pork is cooked. Add the mashed potato and mix well to eliminate any lumps. Taste for seasoning, adding salt, pepper, or spices as needed. Cool.

Preheat oven to 375 deg. F.

Divide pastry in half. Roll out to fit a 9 in. pie plate. Add the filling. Cover with the remaining pastry. Make 3 or 4 incisions on top of the pastry to allow steam to escape.

Bake 45 min., or until the pastry is golden. Serve hot. Serves 6

We like it with a cheese sauce over the pie but if you have another favorite hot sauce recipe, it would probably work, too.


Layer on platter:

1 head of iceberg lettuce torn into bits.
2-3 stalks of celery, cut diagonally
sweet onion - cut into rings (as many as you like)

Mix together well for dressing and drizzle over the greens:

1/2 pint (1 cup) of sour cream
1/2 cup sugar

Mix together 1/2 cup mayonnaise thinned with 2 to 3 tbsps of white vinegar, and drizzle over preceding ingredients.

Sprinkle over salad: 1/2 cups chopped bacon bits (tastes best with real bacon)

Cover entire salad with finely grated Parmesan cheese (fresh is best).

Cover with saran wrap and refrigerate salad for 2 to 3 hours before serving to let flavors and dressing blend.


  1. Yes Tourtierre sounds good. With a platter salad and a big side of the big Chief. I'll be real warm. I need warmth. And a nice cowboy on the other side. Not that's cozy and toasty for a Tuesday.

  2. The Tourtierre does sound good, but I think I'll just have a plate full of cowboy. I just want to run my tongue over those abs! Mmmm tasty. :)

  3. Yeah, cowboy is good. You can't live on it, but you could certainly try...

  4. Sorry there must be something wrong with my eyes. Can't read & all I can see is tanned abs & obliques. No, I don't want to fix them.

  5. LOL! He is a bit distracting, isn't he Mary? Perhaps if you were to start at the bottom of the post and scroll up, you might be able to read better.

  6. No, wait. You did say you didn't want to fix them...

  7. Oh My! He is smokin' hot! He's my kinda man!
    I would like to take him for a ride or two... or three...
    His ab muscles, face and lips are mouthwatering!

    Speaking of mouthwatering, the recipes sound great too, Cheryl!

  8. Yup, that's a perfect male torso. Just gorgeous. Recipe sounds good. The salad sounds interesting. Kinda like a layered salad I've made before.

  9. I've had a couple of layered salads, but this one is a little different. Sounds good, though.

  10. First things first:) It's wicked cold here in VA...I mean only a minute or so outside and hurt my flesh cold SO I NEED this cowboy;)

    Barring that it would be like a four dog night cold! Unbelievable, actually. It's the wind chill thing.

    The recipe for the Tourtierre and the salad sounds good...thank you to Ginger:)

  11. I am willing to ride that all night long. *Clears throat* Recipe sounds tasty too...

  12. I can't wait for my ribs to heal so that I can feel some simple lust again!!! It's sad to look at such splendor and only get a mild appreciation for their beauty----I am feeling better, but any bend in the wrong direction, or a bump or exertion is still terribly painful...how long do ribs take to heal, anyway???

    The recipe (as usual) sounds yummy, but it's more work than I'm up for yet! This boring diet is losing me some weight, though---can't be all bad!!?!!

  13. I can't remember how long it took mine to heal up, Suzy, but six weeks is the average time for wearing a cast, so I'm guessing ribs would take 4 to 6 weeks. Wish it was faster!

    Looks like plenty of Yah-Yahs are ready to save a horse and RIDE THIS COWBOY! WHOO HOO!