The people at Canadian Beef are once again offering a scholarship to Eat Write Retreatthis year. I tried to win one last year, but sadly the random selection gods were not smiling on me. I’m giving it another shot this year with an extra beefy recipe.
This recipe for Tourtiere, a French Canadian meat pie, is adapted from this recipe by Martin Picard. If you’ve ever seen The Wild Chef you know Martin is a little special, and if you’ve seen this episode of The Layover you know he takes Celine Dion very seriously. But to really appreciate Martin Picard, you need to eat at Au Pied de Cochon, his restaurant where traditional French Canadian meals are turned extraordinary (mostly through the addition of copious amounts of foie gras). I managed to get reservations to the PDC Cabane a Sucre for this season and to get myself ready I decided to try this recipe.
The original recipe called for pork, but I swapped the pork shoulder for blade roast and the ground pork for beef. The results were very, very good. Using two kinds of beef creates a nice combination of textures, and the different cooking methods for each adds layers of flavour. This is not a recipe that can just be made on a whim, it’s really a two day affaire. I made the crust and the filling on Saturday, then assembled the pie on Sunday. I hope all the beefy goodness is enough for the random selection gods.
I’m finding the sugar-free/gluten-free challenge to be a little tougher this time. I’m having more sugar cravings than I did the first time around. My nutritionist would say I’m missing protein, but I think it’s because I don’t have the support group I had last time. Those of us doing the challenge would get together and compare notes, and since I was doing the challenge with Janice we had daily chats comparing menus and sharing ideas. This time it’s just me and my blog (although Janice is still hearing about, thanks for listening!)
So I decided to make myself some popcorn as a treat. Popping my own kernels made this totally within the rules, and to make it a little more interesting I added some curry powder and chili powder to the melted butter. The spice gave the popcorn a really nice kick. I could have eaten it all day.
Indian Spiced Popcorn
- 1/2 cup popcorn kernels
- 2 tbsp oil
- 2 tbsp butter, melted
- curry powder, chili powder and salt to taste
- Coat the bottom of a large pot (make sure you use one with a lid) with the oil. Add the kernels, cover and turn on heat to medium high.
- Let the pan heat till you start to hear kernels popping, then lower the temp to medium. Shake the pot occasionally until you don’t hear kernels popping anymore. The whole process takes 5 to 8 minutes.
- Transfer popcorn to a large bowl.
- Add spices to butter then drizzled over popcorn. I like the layering method to ensure even popcorn coverage.