Well; You made my mouth water for the last time !!!! I followed your receipt and all I can say is YUM YUM YUM !!!! I lived in upstate New York among the French Canadian community and ate lots of meat pie during the holidays , BUT yours is the best !!!!
You are a very easily understood and extremely articulate teacher... hence I subscribed! And your Tourtiere looks magnificent... the best looking crust I have seen in any pie recipe yet on youtube.
Beef, pork, chicken and moose are absolutely needed in my family. Deer meat will do in a pinch. I put both in this year. Onions and garlic are the only vegetables that end up in the pie, but carrots and celery are added in the roasting stage. We also don't use ground meat. It's slow cooked in the oven for 6-8 hours so it just falls apart. It's interesting to see how each family does it differently.
I have to say it all what you make it's nice I love the way you cook I will miss you on qvc but it's ok I wish you the best always thank you for all the videos and the cooking.
When I crush tomatoes like this, I hold it like you but, I poke my thumb into it from the bottom first, and squeeze. This pokes a hole into the bottom allowing the juice to squirt straight down into the pan. Then I continue to crush the tomato like you did. I makes for a far less messy adventure. 😂 I’ve worn so much tomato juice that this was my way of changing it just a bit. ♥️
I was always told not to put a very cold pie into a preheated oven. So I always make them in foil pie pans. Do I have the wrong information? I can't wait to try your piecrust.
So far your video is the best that I have watched. I have watched 10 since I heard of this pie this morning ... What is the flour dusting tool that you used I don't bake but, I am going to try my best since the crust looks so fantastic
This looks amazing. At the end, you mention that it looks brown because of the cheddar cheese. Did I miss something? I didn't see you top it with cheddar.
You got it all wrong. Tourtiere is poor people's food. Working class, farmers, etc. Whatever meat is available, potatoes and some filler. You can make it good with some care, but don't act like it's high cuisine. My late mother is from Beauce. She was born in 1923. She made tourtiere and ragout de patte and pea soup. Later in life, she could actually choose what she would put in there and make it for special occasions.
J'ai 73 ans, habite au Québec depuis ma naissance, et pour en avoir mangé à maintes reprises et à une multitude d'endroits, je n'ai jamais vu, pas même aperçu de tomates dans les garnitures de tourtières. Ce que vous proposez à vos auditeurs est pure HÉRÉSIE.....à moins que vous nommiez votre plat autrement: "pâté à la viande aux tomates en boîte". Rien à voir avec la tradition. Cette fois-ci, je crois que vous êtes carrément champs gauche.
This has nothing to do with a french canadian tourtière, never ever seen tomato in a tourtière. ''Je vous le dis'' since I am french canadian. (out of a 5 this is a 0) Just call it a meat pie but do not associate with a tourtière..... this is an insult
I have never even seen a tourtiere pie with tomatoes
Well; You made my mouth water for the last time !!!! I followed your receipt and all I can say is YUM YUM YUM !!!! I lived in upstate New York among the French Canadian community and ate lots of meat pie during the holidays , BUT yours is the best !!!!
You are a very easily understood and extremely articulate teacher... hence I subscribed! And your Tourtiere looks magnificent... the best looking crust I have seen in any pie recipe yet on youtube.
Your recipe is my taste, for sure I'll do it some day soon I hope.
Looks amazing! Never had this. I will give it a try!
Beef, pork, chicken and moose are absolutely needed in my family. Deer meat will do in a pinch. I put both in this year. Onions and garlic are the only vegetables that end up in the pie, but carrots and celery are added in the roasting stage. We also don't use ground meat. It's slow cooked in the oven for 6-8 hours so it just falls apart. It's interesting to see how each family does it differently.
Yummy! My family always put potato with half beef half pork. Never saw with tomato. Maybe will try that sometime.
I have to say it all what you make it's nice I love the way you cook I will miss you on qvc but it's ok I wish you the best always thank you for all the videos and the cooking.
Thanks, Sam!
That looks yummy, I am going to make that , thank you for the video u always make yummy food and I live your cookbooks the recipe r easy to make
Thanks, Margaret.
Looks yummy delicious! Thank you.🥧😋💟
You got my mouth watering.......YUM.
Looks Delish!! I am going to miss you on QVC, I have several of your cook books!
Thank you so much!
When I crush tomatoes like this, I hold it like you but, I poke my thumb into it from the bottom first, and squeeze. This pokes a hole into the bottom allowing the juice to squirt straight down into the pan. Then I continue to crush the tomato like you did. I makes for a far less messy adventure. 😂 I’ve worn so much tomato juice that this was my way of changing it just a bit. ♥️
Thanks, Ane. Good tip! My shirt thanks you! 😉
I was always told not to put a very cold pie into a preheated oven. So I always make them in foil pie pans. Do I have the wrong information? I can't wait to try your piecrust.
So far your video is the best that I have watched. I have watched 10 since I heard of this pie this morning ... What is the flour dusting tool that you used I don't bake but, I am going to try my best since the crust looks so fantastic
Thanks, Karen! That is a flour dusting wand. It has really only one use, but it does that one thing so well. :)
@@bluejeanchef ty very much
Tomatoes????...yah NO
Excellence.
In the recipe, the amount of veal says "1 veal ground veal". Is that supposed to be one pound?
Yes! Thanks for catching that typo. I've updated the recipe now. 1 pound.
This looks amazing. At the end, you mention that it looks brown because of the cheddar cheese. Did I miss something? I didn't see you top it with cheddar.
Not sure what this is, but it's definitely NOT tourtiere.
Tomato????Sacrilege....then it is not a tourtiere!
I'm sure its good but not traditional ingredients
Definitely true! My recipe adds tomatoes which does veer from tradition, but this is a hand-me-down recipe and I think they keep the filling moist!
Looks delish but its not tourtiere.
You got it all wrong. Tourtiere is poor people's food. Working class, farmers, etc. Whatever meat is available, potatoes and some filler. You can make it good with some care, but don't act like it's high cuisine. My late mother is from Beauce. She was born in 1923. She made tourtiere and ragout de patte and pea soup. Later in life, she could actually choose what she would put in there and make it for special occasions.
J'ai 73 ans, habite au Québec depuis ma naissance, et pour en avoir mangé à maintes reprises et à une multitude d'endroits, je n'ai jamais vu, pas même aperçu de tomates dans les garnitures de tourtières. Ce que vous proposez à vos auditeurs est pure HÉRÉSIE.....à moins que vous nommiez votre plat autrement: "pâté à la viande aux tomates en boîte". Rien à voir avec la tradition. Cette fois-ci, je crois que vous êtes carrément champs gauche.
This has nothing to do with a french canadian tourtière, never ever seen tomato in a tourtière. ''Je vous le dis'' since I am french canadian. (out of a 5 this is a 0) Just call it a meat pie but do not associate with a tourtière..... this is an insult