This month's My Kitchen, My World selection for world cuisine was Canada. When
the country was first assigned, I immediately thought of my blogging
friend, Jerry from Jerry's Thoughts, Musings, and Rants as he is
Canadian and has wonderful food posts on his blog. Actually, his blog
is wonderful for lots of reasons: he writes often, he travels constantly
and blogs about his trips including fabulous photos, he reviews books,
movies, plays, restaurants, and it is always worth a drop by to see
what's up over there. Check it out, you won't be disappointed.
When I
emailed him to ask for some suggestions, Jerry sent me an email with
five different Canadian recipes...I was hoping to get to more than one,
but what can I say, it's summer and too often I choose the pool over the
kitchen. I will keep them handy, however, and try them in the future
as they all looked interesting, fun, and delicious.
The one I chose to
make was a meat pie, called Tourtiere, as I knew the guys would probably
love it...meat in a pastry like a pie, of course they are going to love
it. They did.
The recipe calls for making it in an 8" springform pan,
so it makes a huge amount as I don't have a small springform pan to try
to halve it or anything. Fortunately, I know a family who has four boy
swimmers, three of them teenagers, so I figured we would eat what we
could and maybe they could help out with the rest. (Thank you, Sue.)
The meat filling had an interesting taste, some of the spicing was
different than what I am used to, but it was pleasant. The pastry dough
was absolutely delightful. It had lemon juice in it (yes, it was in
the recipe, I didn't just add it in) and it gave it such a wonderful
taste. I will use that savory pastry dough recipe again for certain. I used a little Maple Leaf cookie cutter for the center cutout, but it doesn't quite look like I imagined...I tried...a little salute to Canada. Thanks for the recipe, Jerry, it was hit!
If you would like the recipe, and to read Jerry's description of the dish, including the note that Canadians like to serve this on Christmas Eve, check it out here.
