Beijing Mansion Hosts Chinese Restaurant Awards New Wave 2023 Dinner
A Guide to the City’s Best Omakase
5 Croissants to Try at the 2023 Vancouver Croissant Crawl
The Best Drinks to Bring to a Holiday Party (and Their Zero-Proof Alternatives)
The Wine List: 6 Wines for Every Holiday Wine Drinker on Your List
Nightcap: Spiked Horchata
5 Things to Do in Vancouver This Week (December 4-10)
Protected: Your dream smile, just in time for wedding season
5 Things to Do in Vancouver This Week (November 27-December 3)
Escape to Osoyoos: Your Winter Wonderland Awaits
Your 2023/2024 Ultimate Local Winter Getaway Guide
Kamloops Unscripted: The Most Intriguing Fall Destination of 2023
2023 Gift Guide: 8 Gorgeous Gifts from Vancouver Jewellery Designers
Local Gift Guide 2023: For Everyone on Your Holiday Shopping List
Local Gift Guide 2023: For the Pets
Tourtière is a French Canadian tradition served during winter. The Gaudreault family always serves this dish at Christmas time with their mom’s (Germaine’s) Tomato Fruit Ketchup. Christian’s sister André recently remindedme that when they were kids, because their family was so large – 10 children – they would make five tourtières at one time. Every Christmas Eve, the whole family would come over to celebrate, and the tourtières would be servedeither before the turkey dinner or alone with vegetables and a salad as a meal in itself. Here is the Gaudreaultfamily version of French Canadian Tourtière.
• Preheat oven to 350°F (180°C).• Prepare the pastry, place in pie shell, and chill. • In a frying pan on medium heat, sauté the onions in oil for 2 minutes.• In a large bowl, mix the remaining ingredients together except the bread crumbs.• Add the meat mixture to the onions. Reduce heat to low and cook for 20 minutes.Remove from heat.• Add the bread crumbs and allow to rest for 10 minutes to absorb the moisture.• Place the cooled mixture into the pastry shell. Cover the top with another layer of pastry and cut slits in the top to let steam out.• Bake for 40 to 45 minutes, until the crust is golden brown.• Serve with Germaine’s Tomato Fruit Ketchup.
Cookbook available at Barbara Jo’s Books to Cooks.