Tourtiere is a classic French Canadian meat pie traditionally served at Christmastime. In Past & Present, Calamity (Callie) Barnstable prepares a tourtiere for her friend and P&P team member, Shirley Harrington. Click on the photo to get the recipe.

And now, here’s a snippet from the book:

I went to the grocery store to pick up the fixings for a tossed salad and the ingredients for tomorrow’s lunch. If I made the tourtiere today, it would only require reheating tomorrow. Not to mention that the activity would keep my mind off of my dinner with Royce. I was as excited as a teenager going to her first prom.

My next stop was the liquor store to pick up a nice bottle of white wine. Royce had told me not to bring anything, but my father raised me right. You didn’t go to someone’s house for dinner without taking something for the host, and I would feel silly bringing him flowers. Taking food would imply I didn’t trust his cooking.

The errands done, I returned home, turned on the radio, and got to work. First, bake a potato, peel, and mash. Next, combine the lean ground pork with chopped onions, potato, spices, and water. Simmer until thick, about an hour. While that was going, I made the pastry and rolled it out, humming along to the songs on the radio as I did it. It was comforting to make comfort food.

 

You can find this recipe and others on my Food & Drink page.

From my house to yours, Happy Holidays, and thank you for following my journey. I’ll be back in the New Year.

Gibbs