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.
Inspired by the flavours of Vietnamese-style summer rolls, this satisfying dinner is built around a marinated flank steak that will stretch to feed a crowd. Marinating flank steak over several hours tenderizes a cut that starts out tougher than some others but can’t be beat for flavour. The marinade flavours of lemon grass, lime, mint, cilantro, and red chilies shine through and are topped off with a spicy mango dressing. Those enjoying this board can choose to eat salad-style or make lettuce wraps filled with slices of beef and a host of crunchy vegetables. Party perfect If you don’t have a board big enough to accommodate everything, split items between two smaller boards. If you’re serving over a few hours, you can also keep some of the ingredients back from the board, in the refrigerator. This will help you keep the board replenished and looking good as stocks are depleted. Leftover sauce makes a great marinade for coleslaw.
Give veggies and dip a punch of protein with this savoury white bean dip. Roasted garlic gives this dip a mellow but rich flavour. The vegetables can be changed up according to the season, but don’t skip the beautiful Belgian endives. Their slightly bitter flavour makes an excellent contrast to the slightly sweet dip, and they work as a built-in scoop. Make-ahead dip This is a great dip for making in advance. It can be stored in the refrigerator for up to 2 days. However, before serving, allow it to come up to room temperature. This will accentuate the rich flavour.
Arranging salads on a board is a great way to let people choose what they like and build their own bowls according to their tastes. Family and friends can arrange a super hearty grain bowl salad using the protein-packed, iron- and vitamin D-rich ingredients on this board. This salad board takes its cues from a classic Niçoise salad but leans on Asian ingredients and flavour inspirations. Jammy eggs For perfect “jammy” eggs, bring a pot of water to boil. Using slotted spoon, gently submerge eggs, cover, and set timer for 6 1/2 minutes. While eggs are boiling, fill medium-sized bowl with cold water and ice. The minute the time has elapsed, using slotted spoon, remove eggs and place in ice bath. Allow to cool for 3 minutes before serving.
This sweet and savoury brunch board has something for everyone and is tied together by go-anywhere, do-anything buckwheat pancakes flavoured with caraway seeds. These hearty little beauties make a great base for smoked salmon and a creamy caper and chive sauce. Those who fall firmly on the sweet side of things will be equally delighted when their pancakes are piled high with berries or bananas. Serving up Provide plenty of utensils for serving and plates and cutlery for eating to encourage guests to make up their own plates—forks or small tongs for pancakes or smoked salmon, spoons for serving up berries, and small dishes or ramekins (with spoons) for sauce and smaller items such as hempseeds.