Yield: one 9 - inch (23 Cm) pie, 8 portions
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork.
Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture.
Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
Preheat your oven to 425°F (220°C), with the rack in the centre position.
In a large pot on medium heat, melt the butter. Sauté the onion and garlic, stirring often, for 4 minutes. Add the mushrooms and cook, stirring often, until all of the liquid has evaporated, about 5 minutes. Stir in the red wine and drink your glass while letting it cook off completely, about 10 minutes. Add the venison, salt, and épices à tourtière, and cook for 5 minutes, stirring to break up the chunks of meat.
Using your hands, squeeze all the water out of the grated potato. Stir it into the pot, along with the back fat, and cook for 20 minutes. Taste for seasoning. Remove from the heat and let cool at room temperature.
Divide the pâte brisée in half. On a lightly floured work surface, roll out each half into a 1/16-inch thick (2 mm) circle that fits into the pie plate. Lay one circle in the bottom and up the sides of the pie plate. Fill it with the venison mixture. Cover with the other dough circle. Trim off the excess dough and pinch or decoratively flute the edges with your fingers to seal. Brush the top with the egg wash. Using a paring knife, poke a few holes in the top crust in a design that pleases you—you’re the artist.
Bake the tourtière for 15 minutes. Lower the temperature to 375°F (190°C) and bake for 45 to 55 minutes, until the pastry is a nice golden brown. Transfer to a wire rack and let cool for 30 minutes at room temperature before serving.
In a small bowl, combine all the ingredients. Transfer to an airtight container and store in a cool, dark place for up to 6 months; after that, the spices will start to lose their potency.
In a large mixing bowl, combine the flour and salt. Using a pastry cutter, cut in half the butter until the mixture resembles coarse cornmeal. Cut in the remaining butter just until the biggest pieces are the size of green peas. Gradually dribble in ice water, tossing and mixing until the dough just holds together. Don’t overwork it, as this will make it tough. If it looks like there are dry patches, add another 1 tablespoon (15 mL) water and mix until the dough comes together.
Divide the dough in half. Firmly press each half into a 4-inch (10 cm) disc and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes before rolling out.
When you’re ready to roll out the dough, remove one disc from the fridge at a time. Let it soften slightly so that it’s malleable but still cold. Unwrap the dough and press the edges of the disc so that there are no cracks. On a lightly floured work surface, roll out the dough as directed in your recipe. Brush off any excess flour from both sides with a dry pastry brush. Line a baking sheet with parchment paper, transfer the dough to the pan, and refrigerate for at least 1 hour before use.
Crunchy, with sharp and satisfying flavour, this hearty salad is a great accompaniment to tacos (including the ones in the next recipe). Cabbage is high in fibre and vitamins C and K. Higher consumption of cruciferous vegetables such as radishes and cabbage is linked to lower rates of cancer. Make ahead Unlike a typical green salad, this one can stand up to an hour or two in the fridge, so if you want to make it ahead of time, go for it. The cabbage will soften up and some water will be released; just drain any excess before serving.
These taco-inspired lettuce wraps are full of vibrant flavour tempered by subtle heat, all topped off with a zingy tomatillo salsa. Shredding the chicken helps to make a small quantity of chicken feed a crowd, and the texture pairs well with the light wrapper. The bright salsa features heart-healthy tomatillos, which contain phytochemicals called withanolides, which studies have found can help inhibit cancer cell growth. Quick shred If you have a kitchen mixer with a paddle attachment, you can use it to quickly and easily shred chicken for taco lettuce wraps. After chicken has rested, add it to the bowl of a stand mixer with a paddle attachment. Reserve any pan juices that may have accumulated in the baking dish. Turn mixer on to a low-to-medium speed and process the chicken for 30 seconds to 1 minute, so that chicken is just separated, being careful not to overprocess. Add in cooking juices and mix through with spoon. To shred chicken by hand, use two forks to gently pull meat apart before combining with pan juices.
This rich bean dip is delicious warm or cold. It’s also a good source of protein, iron, and potassium. A single serving of this dip will help Dad get 19 percent of the recommended daily value of dietary fibre. Dried pasilla peppers impart a smoky, earthy fruitiness balanced with mild spice from a hint of hot paprika and cayenne. And those canned tomatoes add a nice hit of lycopene to an already healthy dish. Epazote (Eh-pah-zo-tay) Epazote has a history of use as a medicinal herb throughout Latin America and is a frequent ingredient in bean dishes because of its antiflatulent properties as well as its pleasant aromatic taste. Its flavour has no direct comparison but is reminiscent of oregano, tarragon, or licorice. There is a pungency to the scent, which some have described as having notes of kerosene, but it imparts a pleasing, earthy, and herbal quality to dishes. Dried epazote added to beans can help reduce their gas-causing properties. Epazote contains saponins, which can be toxic in copious quantities, so sparing use is recommended. Look out for it at specialty culinary stores. If you can’t find it, try cilantro, fennel, or oregano.
Lime juice and ginger add a tropical whiff to this French-Japanese mashup, where seaweed tendrils and Dijon mustard bring out the umami flavours in mushrooms and eggplant. The ingredients might seem to be strange bedfellows, but they work. The result is somewhere between a quiche and a soufflé, with a gluten-free eggplant crust featuring punchy mustard and citrus. This makes for a hearty vegetarian main for brunch, lunch, or dinner with a side salad, or a filling side dish. Fresh or dried If you don’t have fresh thyme and parsley, use 1 tsp (5 mL) dried thyme (divided) and 1 Tbsp (15 mL) dried parsley. The flavours won’t be as pungent, but a little flavour is better than none.