Tourtière (French Canadian Meat Pie)

The strangest thing happened today.  I woke up and was dead set on making tourtière, for no apparent reason.  One of my mom's best friends is French Canadian (although she has always lived in the States) and every year for Christmas she makes the most delicious meat pie, called tourtière, that her family made growing up.  She knows I love it, so she always makes an extra and has us for dinner sometime the following week so that I can enjoy it.  It's become something I look forward to each winter.



A couple years ago, I decided I wanted to make it myself.  I dug around looking at recipes online and emailed my mom's friend for the recipe.  I had it sitting in my inbox for almost 2 years, but I never got around to making it!  So this morning, I dug it up and decided I just had to make it.  The Monkey Scientist thought I was crazy (Canadian food?) but he couldn't say no to meat and pie.



So I went to the store, and got everything I needed, and made two pies (one to eat, one to freeze for another night this winter).  We ate and enjoyed them and the Monkey Scientist went back to studying.  Then I was online and realized that - by total coincidence - it is Canadian Thanksgiving tomorrow.  Although I've always known this to be a Christmas dish, it appears that it is also eaten on Thanksgiving in Canada.  The Monkey Scientist told me he thinks I have a 6th sense for Canadian holidays - what do you think?



As far as the recipe goes, this one is something I will keep around.  It is the perfect meal for a cold day because it's so warm - both in temperature and from the cinnamon, all spice, nutmeg and cloves.  It just tastes like a Christmas night by the fire in New Hampshire to me.  The Monkey Scientist and I liked it with a little Chulula on top, but it is just great on it's own as part of a holiday meal - whether it's Canadian Thanksgiving, US Thanksgiving, Christmas, New Years, or just a winter's night with the family.

Happy Canadian Thanksgiving to everyone celebrating!



Tourtière (French Canadian Meat Pie)
adapted from Yankee Magazine, All Recipes, and LB
makes 2 pies

Ingredients
filling
2 small potatoes, chopped
2 finely chopped onions
2 lbs ground pork
2 lbs ground beef
1 1/2 c water
1 tbsp salt
1/2 tsp pepper
2 tsp allspice
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
crust
4 c unbleached AP flour (plus more for the rolling surface)
1 tsp salt
1 3/4 c shortening
1 large egg, lightly beaten
1 tbsp vinegar
1/2 c ice water
to assemble
1/4 c milk

Instructions
1. Preheat the oven to 400F (you can wait to do this until you begin assembling the pies).
2. In a very large pot, bring several cups of water to a boil, then add the potatoes and onions.  Cook about 20 minutes, or until potatoes can be easily pierced with a knife.
3. Drain the water, and return the potatoes and onions to the pot.  Add the pork, beef, 1 1/2 c water, salt, pepper, allspice, cinnamon, nutmeg, and ground cloves to the pot.  Bring to a boil, then reduce heat and simmer, covered, for 1 hour.
4. When the meat is done cooking, drain the liquid into a bowl and place the meat into a separate bowl. Put both bowls in the refrigerator and chill for at least an hour.
5.   In a large bowl, combine the flour and salt.  Add in the shortening and cut with a pastry cutter until you have pea-sized clumps.
6.  Add the egg, vinegar, and ice water to the flour and shortening mixture.  Work into a soft, cohesive dough ball. Cut the dough into quarters.  On a well-floured surface, roll out each quarter of the dough ball into rounds for the bottoms and tops of each pie.  Transfer one pie crust into each of your your two pie dishes.
7.  Remove the liquid and meat from the fridge.  Scrape the solidified fat off the top of the liquid and discard.  Fill each of your pie dishes with half of the meat mixture.  Top with one tablespoon of the liquid in each pie.  Top your pies off with your last two pie crusts and pinch edges to seal.  Cut slits in the top of each crust so that steam can escape.
8. Brush the tops of the pies with milk.  Bake in the preheated oven for 50 minutes or until golden brown.  Serve immediately or freeze until you're ready to serve.

Picadillo and Eggplant Soup

After I made Stuffed Pepper Soup, I wanted to keep turning my favorite recipes into soup.  So where better to turn next than to one of my favorites - Picadillo Eggplant Boats?  So that's exactly where I headed.



Even though I hate tomato soup, I loved the tomato base of the Stuffed Pepper Soup.  Since the original recipe called for tomato paste, I figured it wouldn't be too far of a stretch to use the same liquid base as in the stuffed pepper soup, while keeping everything else nearly identical to the Picadillo Eggplant Boats.  I also used the same general methods of the Stuffed Pepper Soup, since it was super simple and came out so great.



As for the eggplant, I suppose I could have served the soup in boats - but I felt like that'd be a bit messy.  Instead, I chopped them up... OK, the Monkey Scientist chopped them up... and we threw them in to cook down and add more substance to the soup.  I was nervous at first that they wouldn't cook enough, but they turned out pretty close to perfect.



I was nervous about how this soup would be, but we both ended up loving it!  It was hearty, despite it's lack of a grain, and loaded with a unique flavor.  I would never think to add raisins to soup, but they added the perfect bit of sweetness and puffed up so they actually looked like beans.  The balance of sweet, spicy, and umami made this soup a perfect winner for a winter soup.



Picadillo and Eggplant Soup
adapted from recipes I posted for Picadillo Eggplant Boats and Stuffed Pepper Soup

Ingredients
2 tbsp olive oil
1 lb ground pork
1/2 tsp cinnamon
1/2 tsp oregano
1 tsp crushed red pepper flakes
1 tsp ground allspice
1/4 tsp salt
1/4 tsp garlic powder
1 medium sized yellow onion, diced
2 cloves garlic, minced
1 small graffiti eggplant, diced
2 cans (14.5 oz each) cans petite diced tomatoes
2 cups tomato sauce (I used one 14.5-oz can and 8-oz can of Hunt's)
2 cups reduced sodium, fat-free chicken broth (I used Cottage Inn)
2 tbsp apple cider vinegar
1 tsp molasses (it helps to spray the measuring spoon with Pam)
1/4 c raisins

Instructions
1. Heat olive oil in a dutch oven or large, heavy pot over medium-high to high heat. Add ground pork and cook until brown, seasoning with cinnamon, oregano, red pepper flakes, allspice, salt, and garlic powder.
2. Reduce heat to medium or medium-low and add onion, garlic, and eggplant. Cook for 5-8 minutes until beginning to soften.
3. Add tomatoes, tomato sauce, chicken broth, apple cider vinegar, molasses, and raisins. Cover and simmer on medium-low to low heat for 30 minutes. Serve immediately.

Roasted Pumpkin and Lentil Soup with Chorizo

Finally the fall is here!

You know how I know?




I made soup!  I haven't made soup in months!  And my soup, it has PUMPKIN it in!  It truly is October, even if it feels like April outside.  (Although I'm sure when I'm in Minneapolis in a little over a week, I'll freeze my little tushy off!)




I came up with this soup on my own, though I consulted all sorts of recipes for ways to roast pumpkin as well as techniques for preparing lentils, meats, or squash in soup.  Everyone has their own ways of doing it - roasting the pumpkin or not roasting, pureeing or leaving everything whole, and even timing varied widely.  In the end, I just did what worked best for me.



I really enjoyed making my own recipe for this soup. I had a vision of exactly what I wanted, and I accomplished it.  I was hoping for a soup that was spicy and savory, yet sweet, and full of protein so that it would be filling.  I love lentils, but I'd never tried to use them in soup and I'm so happy with my results!




If you're interested in making your own soup recipe, check out this guide on Simple Bites.  It's definitely a skill worth learning.  Homemade soup is so much tastier and healthier than anything out of a can!  Almost any seasonal produce can go right in!  I love any excuse to use my immersion blender, so squash in the fall makes my favorite soups.



This soup came out so amazing.  I brought some leftovers to work and everyone was wandering towards me, asking what they smelled.  It was very filling and the flavors were complex.  I'm not sure how I feel about the pureed meat (that sounds disgusting) but honestly it didn't bother me in the final soup.  I actually love the texture of the blended soup.  If you're not into that sort of thing, you can probably just add it in at the end, after you blend the lentils and squash, or leave it out all together (although in that case, I'd add some chiles to increase the spice level).  I thought it was just perfect as is though!




Pumpkin and Lentil Soup with Chorizo


Ingredients
1 small pie pumpkin
1 1/2 tbsp butter, melted
1 tbsp maple syrup
1 tbsp cinnamon sugar
1 tbsp olive oil
1 lb chorizo, casings removed and crumbled
1 large onion, diced
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp all spice
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 1/2 cups lentils, rinsed and sorted
7 cups vegetable or chicken stock

Instructions
1. Preheat oven to 400 degrees F.  Line a baking sheet with tin foil.
2. Cut pumpkin in half and remove seeds and stringy insides.  Slice into 2-inch wide crescents.
3. Spread butter, maple syrup, and cinnamon sugar over the foil on the baking sheet.  Rub the pumpkin on both sides in the butter mixture.  Arrange in a single layer and bake 20-30 minutes, turning them over halfway through cooking time.  When they're cooked, remove and discard skin and chop pumpkin.
4. Heat the oil in a dutch oven over medium heat.  Add the chorizo and cook thoroughly. Remove to a separate bowl with a slotted spoon.
5. Add the onions, garlic, and ginger to the pan.  Season with salt, pepper, allspice, cinnamon, nutmeg, and ground cloves.  Allow to cook until soft, about 10 minutes.
6.  Add pumpkin, then lentils, then stock.  Bring to a boil, then turn heat down to low and simmer until lentil are tender, about 30 minutes (may take more or less time depending on the type of lentils used).
7. Puree using an immersion blender.  Serve immediately (just don't burn your tongue!)

Kibbee-style Bulgar Salad

I have been literally itching to make kibbee for weeks.  Mom and I went out for lunch back home in NH, where the fattoush salad is out of this world.  I live for it.  We went to a restaurant where I'd never been before, and I was about to top my salad with lamb kabob when saw a strange new meat option - Kibbee. I'd never heard of it before, but I'm always one to try new things.  Especially when the waitress described it as "kind of like meatloaf, but with pine nuts, and better..."



I died.  It was like a pine nutty, lamby, flat, baked slice of heaven.  It was so savory I nearly forgot about the citrusy, sumac-covered, crunchy salad below.  As soon as it was gone from my plate, I was on my phone, googling recipes.  I picked up some bulgar at the Christmas Tree Shop (yes, I do just love a bargain) to drag back to DC with me.



And then, I forgot about it.  Until one morning, while digging in the back of my cabinet, I saw the bulgar and remembered.  The urge was back - I had to have kibbee.  Tonight.



Again, I scoured the web for recipes.  There were all sorts of variations - some with tons of spices like allspice, fresh mint, cumin, cinnamon or even hot sauce, others had feta, some mixed the bulgar with the meat and some layered them.  I decided I would combine them all and see what worked best for me.



Unfortunately, it really didn't work out for me.  It became a big mess instead of a nice slice.  Regardless, the taste was really fantastic and it made a great salad.  I like using bulgar in "pasta" salad because it is so healthy, so this seemed like the obvious route to me.  Regardless, this is not my last try making kibee!!



Kibbee-style Bulgar Salad


Ingredients
1/4 cup olive oil
1 large Vidalia onion, chopped
1 clove garlic, minced
1 lb ground lamb
1/4 c fresh chopped mint
1/4 tsp ground cinnamon
1/2 tsp all spice
1/4 tsp ground nutmeg
1 1/2 c bulgar
1/2 c pine nuts
salt and pepper to taste

Instructions
1. Heat olive oil in a large skillet over medium high heat.  Saute garlic and onion until soft, about 8 minutes.
2. Add ground lamb, mint, cinnamon, all spice, and nutmeg and cook until brown (doesn't need to be cooked through).
3. Meanwhile, soak bulgar in warm water 15-20 minutes.  Drain and squeeze out excess water.
4. Combine bulgar, lamb, and pine nuts in a bowl.  Grease a baking pan well with oil.  Press mixture into pan.
5.  Bake at 350 degrees F for 30 minutes or until cooked through. Serve on its own with roasted squash or over baby spinach.

Majestic and Moist Honey Cake

L'Shana Tova!



It's Rosh Hashana, the Jewish New Year!  I'm very excited to let my readers know that I am collaborating with Gather the Jews, another DC based blog, to bring you this delicious Honey Cake recipe.

Honey is sweet, and symbolizes bringing in a sweet new year.  We typically dip our apples in honey, but I figured a little extra honey couldn't hurt at dessert time.  Especially when laced with a little booze, just the way my Mimi would have made it.



I am spending the holiday with my friend in Baltimore this year, and I'll bring a dessert up to her family as a big thank you for welcoming me in.  I also brought 2 of these cakes up to my family in New York this weekend, where they were met with much approval.  It keeps well enough for up to 3 days, so it's a great dessert to make ahead of time and bring to your Rosh Hashana host.

I also appreciate that this makes 2 cakes - perfect for each night of Rosh Hashana.  Growing up, we'd often celebrate with family one night and friends the next.  With this recipe, you can share the sweet honey love with everyone you love!



Please take a minute to head over to my post at Gather the Jews, where I share more about my Rosh Hashana traditions.  If you are Jewish and live in the DC area, this website is a great resource for Jewish News and Events here in the District, so definitely poke around.

Have a sweet New Year!



Majestic and Moist Honey Cake
from Smitten Kitchen

Ingredients:
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice
1/4 cup rye or whiskey (optional)
1/2 cup slivered or sliced almonds (optional)

Instructions:
1. Preheat oven to 350°F. Generously grease 2 9-inch round cake pans with non-stick cooking spray. (For extra protection, you can put a piece of lightly greased parchment at the bottom, too.)
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using. (If you measure your oil before the honey, it will be easier to get all of the honey out.)
3. Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.
4. Spoon batter into the prepared cake pans. Sprinkle top of cakes evenly with almonds, if using. Place cake pan(s) on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top).
5. Bake until cake tests done, that is, it springs back when you gently touch the cake center, 40-75 minutes.
6. Let cake stand fifteen minutes before removing from pan.

Picadillo filled Eggplant Boats

The Monkey Scientist and his roommate came over to my apartment for dinner this week and I wanted to make something that had a great presentation and was super flavorful.  I stumbled across this recipe and it peaked my interest - I'm on a huge eggplant kick lately, and ground pork is just loaded with flavor.  Plus the spice combination was so different than my usual Asian palate that I use for pork.



I had just never seen such a flavor combo! Allspice cinnamon, and molasses are usually reserved for baking.  Oregano and garlic powder I'd throw on pizza.  Well, red pepper flakes I put in everything (of course I doubled the proportion in this recipe) so maybe that was a given.  It was incredible how well these spices worked together and were sweetened by the raisins.



I also just adore the adorableness of these eggplant boats.  How cute are these?  You can serve up all kinds of fillings in eggplant, squash, or any other oblong veggie.  A big thanks to my handsome boyfriend for buying me a paring knife to make these boats.



Of course, I had all this eggplant leftover from hollowing out the boats.  I covered it in salt, pepper, and a little olive oil and roasted at 425 degrees F for about 30-40 minutes, then ate it for lunch the next day.  yumyumyum  I love finding ways to add some veggie to my now usual lunch of homemade PB and jelly.



So, did I mention this recipe was awesome?  It totally filled my eggplant craving (which is endless) while filling me up with flavor.  I tried to eat only 2 halves and give each of the boys 3 halves, but I could not stop picking at the filling off of the Monkey Scientist's plate.  Ok and his roommate's plate too.  It's warm and hearty, just delicious.  Plus the presentation is really pretty.  I'd definitely recommend making this next time you want to impress a new date or a dinner party (it would be easy to multiply!)



Picadillo filled Eggplant Boats
slightly adjusted from Healthy Delish on tablespoon

Ingredients
1 medium sized yellow onion, diced
2 tbsp olive oil
1 lb ground pork
1/2 tsp cinnamon
1/2 tsp oregano
1 tsp crushed red pepper flakes
1 tsp ground allspice
1/4 tsp salt
1/4 tsp garlic powder
1 c water
2 tbsp tomato paste
2 tbsp apple cider vinegar
1 tsp molasses (it helps to spray the measuring spoon with Pam)
1/4 c raisins
3 small graffiti/Japanese eggplants

Instructions
1. Heat oil in a large skillet over medium heat.  Add the onions and cook until just softened, about 4 minutes.

2. Add the ground pork and spices.  Mix well and break up the pork with the side of your wooden spoon.  Cook until golden brown, about 6 minutes.

3. Add the water, tomato paste, vinegar, molasses, and raisins.  Reduce heat to medium-low and cook until the liquid has evaporated (you may need to turn it back up to medium) and the flavors come together, about 5 minutes.

4. Cut the eggplants in half, lengthwise.  Use a sharp pairing knife to carefully hollow out the center of each eggplant half, creating the boats. (Save the extra eggplant to roast for lunch!)  Fill each eggplant half with picadillo (the meat filling).  Bake at 350 degrees F for 15-30 minutes, or until eggplant is cooked through.