Tourtiere and Braised Red Cabbage

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(Jeanne Benoit) Serves 6-8

½ lb ground beef
½ lb ground pork
1 small onion, finely chopped
1 garlic clove, minced
1 potato, peeled and grated
½ tsp salt
¼ tsp ground cloves
1/8 tsp ground allspice
1/8 tsp ground nutmeg
½ tsp fresh thyme and savory
½ cup water
½ cup breadcrumbs

1 pie crust
1 egg
1 Tbsp water

Preheat over to 400F
Place all ingredients except breadcrumbs and pastry in a saucepan.
Bring to a boil and cook, uncovered, over medium heat for 20 minutes.
Remove from heat and add 3 or 4 spoonfuls of breadcrumbs.
Let mixture stand for 10 minutes.
If the fat is sufficiently absorbed by the breadcrumbs, do not add more. If not, add more crumbs in the same manner.
Cool mixture and spoon into a pastry-lined pie plate and cover with additional crust.
Mix egg and water in a bowl and brush over top of crust.
Cut several slits in top of crust and bake at 400F until golden brown. Serve hot.

NOTE: Cooked tourtière may be frozen for 4 to 5 months and does not need to be thawed before reheating.

To reheat, place your frozen tourtière (covered in foil) in a 350F oven and bake until a knife inserted in the center is hot when you pull it out.


Braised Red Cabbage

(Food & Drink, Holiday 2009)
Serves 6-8


2 Tbsp butter
2 Tbsp vegetable oil
1  chopped red onion
1 red cabbage(about 2 lbs), cored and thinly sliced
1 bay leaf
3 cloves
Pinch allspice
Salt and freshly ground pepper
¼ cup red wine vinegar
2 Tbsp brown sugar
½ cup grated apple
¼ cup redcurrant jelly

Heat butter and oil in a large heavy saucepan over medium-high heat.
Add onions and sauté until softened, about 2 minutes.
Add red cabbage and sauté until coated with oil.
Add bay leaf, cloves and allspice and season with salt and pepper.
Pour in and vinegar and sprinkle in brown sugar.
Toss together and bring to boil, stirring occasionally.
Turn heat to low, add apples, cover and cook for 1 hour, stirring occasionally, or until tender.
Add water if cabbage is sticking.
Stir in redcurrant jelly and cook another 20 minutes covered.
Taste for seasoning, adjusting as needed, remove bay leaf.