Classic French Canadian Tourtière

Christmas Eve is one of the most important dates on the Christian calendar, as it celebrates the birth of Christ. In Quebec, many people eat tourtière on this important day. Tourtière is a spiced meat pie, traditionally made with wild meat hunted from Quebec’s thick forests. Today, it’s made with beef, pork or veal. In the old days, tourtière was…

Cipaille… Sea Pie… Cipâtes… Six Pâtes…

Cipaille… Sea Pie… Cipâtes… Six Pâtes… whatever you want to call it – and everyone in Quebec seems to call it something different – this multi-layered meat pie is the ultimate comfort food. In the old days, cipaille was made with wild meat and fowl and slow cooked in a giant cast iron pot. But if…

Chili Sauce for Tourtiere

Tourtière is always served with a condiment in Quebec. It’s almost inedible without something to balance the rich, meaty flavour. Commercial ketchup will do in a pinch, but tourtiere is best served with homemade chili tomato sauce, which adds a tangy brightness to every bite. 14 large ripe tomatoes (or 5 to 7 pounds) 3 1/2 cups brown sugar…

Tourtiere & Sweet Crepes for Mardi Gras

In the old days in La Belle Province, Quebec, Mardi Gras was one last blow out before the 40 long days of Lent, a time to eat, drink and party. There was no set menu for Mardi Gras, but many would people eat tourtiere and sweet crepes, so here another tourtiere recipe to try. This…