Month: February 2010

Hamantashen

Published on by Dawn3 Comments

 

Purim stresses me out every year.  Years ago I made the perfect batch of hamantashen where almost all of them looked perfect – a perfect triangle that stayed put in the oven and didn’t flatten out like a pancake.  Unfortunately I seemed to have misplaced the recipe – and every since then, I haven’t been able to find that same recipe to make the perfect hamantashen. 

This year, I was on the quest once again.  First I asked my neighbor for her recipe – and it didn’t have cream cheese, so I set it aside (mistake #1).  For some reason I remember the recipe having cream cheese in them – so I searched the web for a hamantashen recipe with cream cheese.  Surprisingly enough, I found one on one of my favorite blogs – Smitten Kitchen – although she seemed to be having the same problem as me – nice pancake cookies.  Still – I am always up for a challenge – so I decided to use her recipe (mistake #2).  I have t0 say, the dough was fabulous – nice and silky – and so easy to roll out.  I put them into the oven with high hopes.  But, after a few minutes, most of them started unraveling – and pretty soon almost all of them were flat as a board, with a clump of jam in the middle.  I tried different methods of crimping them together – pinching, folding, even moistening the edges with water – nothing seemed to work.

I was able to salvage a few that seemed to stay together, but I have no idea what I did to those – and there were really just 3 out of the whole batch.  So – next year I will be trying my neighbor’s recipe, and I will forget about the cream cheese.  Still – they taste delicious – and isn’t that was this is really all about – taste?

Ingredients

  • 8 tablespoons unsalted butter, softened
  • 3 ounces cream cheese at room temperature
  • 3 tablespoons sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest
  • 1 1/3 cups plus 4 teaspoons flour
  • 1/4 teaspoon salt
  • Various jams (I used strawberry)

Preparation

Cream butter and cream cheese together until smooth. Add sugar and mix for one minute longer, then egg, vanilla extract, orange zest and salt, mixing until combined. Finally, add the flour. The mixture should come together and be a tad sticky. If it feels too wet, add an additional tablespoon of flour.

Form dough into a disc, wrap in plastic and refrigerate for at least an hour.

Preheat oven to 350°F.

To form the hamantaschen, roll out the dough on a well-floured surface until it is about 1/4-inch thick. Using a round cookie cutter (3 inches is traditional, but very large; I used one that was 2 1/2 inches), cut the dough into circles. Spoon a teaspoon of you filling of choice in the center. Fold the dough in from three sides and firmly crimp the corners. Leave the filling mostly open in the center. Bake on a cookie sheet lined with parchment paper and bake until golden brown, about 20 minutes.

Cool on racks.

Yield: About 22 2-inch cookies

For a printer-friendly version of this recipe, click here:  Hamantashen

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Bacon, Ranch, and Chicken Mac and Cheese

Published on by Dawn150 Comments

 

I hope that this is the first of many Mac-n-Cheese recipes on this blog.  I have certainly made my share over the years.  I am always looking for new unique Mac-n-Cheese recipes though – ones that are not just noodles and cheddar cheese.  I remember about a year ago I made a recipe for 4 kids that had 4 different types of cheese and bacon – and one of the kids (not one of mine) told me that it was the best Mac-n-Cheese he had ever had.  Now, I guess I can’t take that as a complete compliment, since my competition was probably just Annie’s – but still, it felt good. 

I saw this recipe in Cooking Light – and because I am not a fan of ranch dressing, it didn’t hit me as something I really longed to make.  My older daughter though likes to read over my shoulder – and there was another recipe right next to it that I was enthralled in…so she asked me when I was going to make the Mac-n-Cheese.  I had her look at the ingredients – and even though she is also not a huge ranch dressing fan, she wanted to try it.  I really think the bacon was clouding her judgement.  I can’t say this was my favorite recipe – but if you are looking for a different kind of Mac-n-Cheese – and you DO love ranch dressing – this is the ideal recipe for you.

Ingredients

  • 8  ounces  uncooked elbow macaroni
  • 1  slice applewood-smoked bacon
  • 8  ounces  skinless, boneless chicken breast, cut into 1/2-inch pieces
  • 1  tablespoon  butter
  • 1  tablespoon  all-purpose flour
  • 1 1/2  cups  fat-free milk
  • 1/3  cup  condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
  • 3/4  cup  (3 ounces) shredded six-cheese Italian blend (such as Sargento)
  • 1/2  teaspoon  onion powder
  • 1/2  teaspoon  garlic powder
  • 1/2  teaspoon  chopped fresh dill
  • 1/2  teaspoon  salt
  • Cooking spray
  • 1/2  cup  (2 ounces) shredded colby-Jack cheese

Preparation

Cook pasta according to package directions, omitting salt and fat; drain.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside. Increase heat to medium-high. Add chicken to drippings in pan; sauté 6 minutes or until done.

Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta and chicken.

Preheat broiler.

Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and colby-Jack cheese. Broil 3 minutes or until cheese melts.

For a printer-friendly version of this recipe, click here:  Bacon, Ranch, and Chicken Mac and Cheese

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Roasted Pork with Hoisin Shallots

Published on by Dawn5 Comments

I remember the first pork tenderloin I ever made – it was with a mustard cream sauce.  The pork came out of the oven, I let it rest (like the recipe said), and I thinly sliced it. I served it with the mustard sauce drizzled on top – and it was fantastic.  I felt like a gourmet cook – the plate looked professional.  I just couldn’t believe how easy it was to make such a delicious and wonderful meal.  From then on, pork tenderloin was my stand-by whenever I wanted to impress someone.  These days, I am usually just looking for something I can cook quickly after working all day – that tastes like I have been cooking for hours.  Pork tenderloin does it every time.  I found this recipe in Bon Appetit, but it wasn’t a recipe for pork – it was actually for steak.  I looked at the ingredients though, and I thought it would be a perfect marinade for pork – and I was right.  It was super easy, and the hoisin shallots were delicate yet flavorful.  As you can see, I served it with rice and broccoli, and it was a big hit – the four of us devoured this – fortunately I had dessert all ready.

Ingredients

  • 1 tablespoon olive oil
  • 4 medium shallots, thinly sliced
  • 1/4 cup coarsely chopped fresh cilantro
  • 3 garlic cloves, minced
  • 1 tablespoon finely grated peeled fresh ginger
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 cup low-salt chicken broth
  • 1/4 cup hoisin sauce
  • 3 tablespoons light soy sauce
  • 2 tablespoons honey
  • 1 pork tenderloin, approximately 1 pound

Preparation

Combine all the ingredients in a shallow dish and marinate the pork for at least 4 hours or overnight.  Preheat the oven to 400 degrees.  Transfer the pork to a shallow roasting dish and roast in the oven for approximately 25 minutes, or until an internal temperature registers 170 degrees.  While the pork is cooking, transfer the remaining marinade into a small saucepan and simmer for approximately 15 minutes, adding additional chicken broth if it gets to thick.  It is done when the shallot are nice and soft.

Let the pork rest for 10 minutes before slicing thinly – serve with rice.

For a printer-friendly version of this recipe, click here:  Roasted Pork with Hoisin Shallots

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Oven Crespella with Nutella Sauce

Published on by Dawn1 Comment

For many of us, our days are flanked by sweets on either side.  Along with morning tea or coffee, the first food many people put into their body in the morning is something sweet.  Then the last thing many people eat before going to bed, is also a sweet.  I know it definitely gets my kids going in the morning – even though we try to limit the syrup intake.  I saw this recipe in Gourmet a long time ago, and it was one that I knew I would get to eventually.  A pancake for dessert – sounds perfect!  I have always wanted to make a pancake in the oven – a big giant one, and this was my chance.  I told the girls that we were going to have a “special dessert” that was like a pancake – and they were so excited they ate up their dinner in record time.  When the crespella came out of the oven, it looked amazing.  I cut it up and drizzeled the Nutella sauce on top – and I just couldn’t wait to dig right in.  It was warm, sweet, tender, delicious – and the Nutella sauce on top was just perfect.  I had seconds, and then thirds…it was fabulous.

The next morning when I woke up – I went right to the refrigerator, and what did I eat?  The leftovers…

Ingredients

  • 3/4 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups plus 3 tablespoons whole milk, divided
  • 2 tablespoons unsalted butter
  • 1/2 cup chocolate-hazelnut spread such as Nutella
  • Confectioners sugar

Preparation

Put a 12-inch ovenproof heavy skillet in middle of oven and preheat oven to 450°F.

Whisk together flour, eggs, sugar, vanilla, salt, and 1 1/2 cups milk in a bowl.

Add butter to skillet and heat in oven until golden, about 1 minute. Pour batter into skillet and bake until puffed, set, and golden, 20 to 25 minutes.

Meanwhile, whisk together Nutella and remaining 3 tablespoons milk until smooth. Thin sauce with additional milk if necessary.

Cool pancake in skillet on a rack 5 minutes (it will sink). Dust with confectioners sugar and drizzle with sauce.

For a printer-friendly version of this recipe, click here:  Oven Crespella with Nutella Sauce

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Roasted Red Pepper Spread

Published on by Dawn8 Comments

What do you do with a bunch of already roasted red peppers and left over baguette from the meatball grinders?  All I could think about were appetizers – maybe because I was thinking finger food, or maybe because I was hungry and I was looking for something quick to make.  I also had some left over cream cheese in the refrigerator that had to be used as well – so it was decided, a spread.  I guess I could have just made my life even easier and spread some cream cheese on bread, then top it with the roasted red peppers, but then I wouldn’t have been able to try this recipe I had my eye on.  Basically I made in about 5 minutes what they charge $4 at the fancy bagel stores – and I have to say that mine was pretty delicious.  I saw this recipe in Maryanna Vollstedt’s book titled, The Big Book of Potluck.  You really just need to have a blender or food processor to make this quick – and seriously you are finished in a blink of an eye.  If you are not starting with already roasted peppers, then it may take you a little more time…but it is worth it – freshly roasted peppers are delicious and add a smokey flavor to this already flavorful spread.

Ingredients

  • 1 large roasted red pepper
  • 2 garlic cloves, coarsely chopped
  • 3 ounces cream cheese at room temperature, cut into chunks
  • 2 parsley sprigs
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 2 drops of Tabasco sauce

Preparation

Put all ingredients in a food processor or blender and blend until smooth.  Transfer to a bowl, cover, and refrigerate several hours or until well chilled.  Or if you were like me and didn’t have a few hours, just stick it in the freezer for a 1/2 hour, and call it good.

For a printer-friendly version of this recipe, click here:  Roasted Red Pepper Spread

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Meatball Grinder

Published on by Dawn9 Comments

 

I grew up calling these grinders.  When I went to college, half the people called them hoagies, half the people call them subs.  Where I live now, everyone just calls them sandwiches – although to me, they will always be grinders.  I crave meatball grinders – with lots of fresh mozzarella melted on top surrounded by a fresh white roll that is crisp on the outside and soft on the inside.  There are a few places where I can get something similar, but they just don’t have that same overall end result.  In Bon Appetit last month they had a whole section on different types of meatballs – and as I was reading the recipe for the traditional spaghetti and meatballs – all I could think about were those meatball grinders I grew up with.  I adapted the recipe slightly below, and decided instead of serving them over pasta, I would melt cheese on top and put them between a wonderful baguette.  The meatballs were fabulous – the combination of the bacon and roasted red peppers were just amazing – so wonderfully flavorful.  They were so good that when the grinders were finished, we went back for more meatballs – and just ate them with sauce.

Ingredients

Meatballs

  • 6 ounces uncured applewood-smoked bacon (about 6 slices), diced
  • 2 large garlic cloves, peeled
  • 1 pound ground turkey thighs
  • 1 pound ground turkey breast
  • 2/3 cup chopped drained roasted red peppers from jar
  • 2/3 cup panko (Japanese breadcrumbs)
  • 2 large eggs
  • 1/2 cup coarsely grated onion
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon minced fresh marjoram
  • 2 teaspoons dried crushed red pepper
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper

Sauce

  • 1 tablespoon (or more) extra-virgin olive oil
  • 1 cup finely chopped onions
  • 2 large garlic cloves, peeled
  • 1 28-ounce can crushed tomatoes
  • 1 1/2 teaspoons dried crushed red pepper
  • 1/2 teaspoon salt
  • 1 tablespoon minced fresh marjoram

Sandwich

  • Fresh baguette or Italian bread
  • Grated mozzarella cheese

Preparation

Meatballs

Pre-heat the oven to 400 degrees.  Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in turkey and all remaining ingredients. Let stand 15 minutes.

Line large rimmed baking sheet with foil. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD Can be made 1 day ahead. Cover with plastic wrap; chill.

Put meatballs into the oven and cook for approximately 15-20 minutes or until slightly browned and cooked through.

Sauce

Put 1 tablespoon olive oil in a large saucepan over medium high heat and sauté onions until soft.  Add garlic and sauté for 1 minute or until brown.  Add tomatoes, red pepper, salt and marjoram.  Cover and simmer and for 30 minutes or until flavors combine.

Assemble the sandwich

Preheat the oven to 400 degrees.  Cut the bread into 6-inch long sections, then slice in half.  Place meatballs on top of bread, cover with sauce, then sprinkle with mozzarella cheese.   Place the other piece of bread next to the one with the meatballs and sauce on the baking sheet.  Put into the oven and bake for approximately 10 minutes, or until mozzarella is nicely melted.  Put the other slice of the bread on top of the meatballs and serve.

For a printer-friendly version of this recipe, click here:  Meatball Grinders

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Coconut Cake with Chocolate Chunks and Coconut Drizzle

Published on by Dawn3 Comments

The other day I was talking to someone about coffee cake – and my daughter asked me, “What makes a cake, a coffee cake?”  I thought about it for a minute, and decided it was all about the crumb topping.  Cakes that have a crumb topping are often called coffee cake – and for some reason that gives you permission to eat it in the morning with a cup of coffee.  I guess the crumb topping is usually in place of a sweet creamy frosting, but I have to say, a lot of coffee cakes have a nice sweet glaze on top that to me is even better than frosting.  I saw this recipe in Bon Appetit, and I love coconut, so I had to give it a try.  With my newly formed definition of coffee cake, this definitely fits the bill.  This moist cake was absolutely delicious – the coconut flavor paired perfectly with the chocolate chunks – and I have to say that the glaze was so good, I was licking the bowl after I finished drizzling it over the cake.  The only change I made to the recipe was to use unsweetened coconut on top as well as in the batter – sweetened coconut can sometimes be too much, and there was plenty of sweetness with the chocolate and glaze.

Ingredients

Cake:

  • 1 3/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 1 cup unsweetened shredded coconut
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 teaspoons (packed) finely grated orange peel
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned unsweetened coconut milk
  • 6 ounces bittersweet chocolate bars (do not exceed 61% cacao), broken into 1/2-inch irregular pieces, divided
  • 1/2 cup sweetened flaked coconut

Coconut Drizzle:

  • 3/4 cup powdered sugar
  • 2 tablespoons (or more) canned unsweetened coconut milk
  • 1/2 teaspoon vanilla extract

Preparation

Cake:
Preheat oven to 350°F. Generously butter 9-inch-diameter cake pan with 2-inch-high sides; dust pan with flour, shaking out excess. Sift 1 3/4 cups flour, baking powder, and sea salt into medium bowl. Stir in unsweetened shredded coconut and set aside. Using electric mixer, beat sugar, butter, and orange peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating just until blended after each addition. Fold in half of bittersweet chocolate pieces. Spread batter evenly in prepared cake pan. Sprinkle remaining chocolate pieces over batter, then sprinkle with sweetened flaked coconut.

Bake cake until golden and tester inserted into center comes out clean, tenting with sheet of foil if coconut atop cake is browning too quickly, 60 to 70 minutes. Transfer cake to rack and cool in pan 45 minutes.

Coconut Drizzle
Whisk powdered sugar, 2 tablespoons unsweetened coconut milk, and vanilla in small bowl to blend well, adding more coconut milk by 1/2 teaspoonfuls until mixture is thin enough to drizzle over cake.

Carefully run small knife around sides of cake to loosen. Invert cake onto platter, then carefully invert again onto another platter, coconut side up. Using small spoon, drizzle powdered sugar mixture decoratively over cake. Cool cake completely on platter. DO AHEAD Cake can be made up to 1 day ahead. Cover cake and let stand at room temperature.

For a printer-friendly version of this recipe, click here:  Coconut Cake with Chocolate Chunks and Coconut Drizzle

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Radish Toasts

Published on by Dawn3 Comments

I feel like radishes are one of those vegetables that people either love or hate.  I fall into the love category.  My favorite radishes are those that are pickled – what I consider to be the “japanese way.”  Adding vinegar and salt to radishes basically turns them into crunchy matter (in a way like cucumbers) that can take on any flavor.  I recently read Molly Wizenberg’s book,  A Homemade Life and there was a recipe for radishes made the “french way.”  I was very intrigued by this recipe – first of all because you don’t see a lot of recipes with radishes as the main ingredient, but also, because I basically love anything french.  We had some friends coming over for dinner, so I decided to make them as an appetizer – these friends love fresh vegetables, so I was sure they would be a hit.  As it turns out, I was the only one of all of us (8 including kids) that liked radishes – but let me tell you – even my husband that wouldn’t eat one if I paid him, loved this preparation.  The sea salt just melts into the radishes and the butter just gives them an incredible flavor – they were amazing, and we ate them all up.  So – for all of you that are not so keen on radishes, you have not tried them the “french way.”

Ingredients

  • 1 bunch of fresh radishes
  • 1 loaf of french bread (baguette)
  • Unsalted butter, room temperature 
  • Fine sea salt

Preparation

Preheat the oven to 350 degrees.  Slice the baguette into thin slices – a little less than 1/2″ thick.  Place them on a cookie sheet and bake them in the oven until crisp on the outside.  I do this in 3 minute increments to make sure they don’t get too brown – it should take about 10 minutes total depending on your oven.

While the bread is cooling, thinly slice the radishes – almost like a wafer.  Take a piece of bread and spread a thin layer of butter.  Layer some radishes on top in a single layer (overlapping slightly) and sprinkle with some sea salt.

For a printer-friendly version of this recipe, click here:  Radish Toasts

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Curry Dip for Vegetables

Published on by Dawn2 Comments

I have two kids – one that likes dip, and one that doesn’t.  The one that likes dip cannot fathom eating vegetables without it.  So, the other day as I was scraping the last of the Ranch Dressing out of the bottle – just to get enough out so she would eat 3 measly carrot sticks, I starting thinking about how I was going to stop the madness.  For her – a carrot stick is just a means to get more dip into her mouth.  I decided that I was going to try and create my own dip for her  – a healthier one, and one that even I would eat.  I searched my cookbooks, and found one that I thought might just do it – and also, if I could start her liking curry flavor, it would open up a whole new taste world.  It was worth a try anyway.  I have been using this cookbook a lot lately, but I have to say, there are a lot of good recipes – I have only had success so far.  I found this in Marayana Volltedt’s cookbook, The Big Book of Potluck – and I gave it a try.  I thought it was delicious – not just for vegetables, but on a turkey burger, or grilled chicken, etc…  My daughter – well, she ate it, but I think she prefers her good old-fashioned Ranch Dressing.  What kid doesn’t?

Ingredients

  • 4 ounces cream cheese, cut into chunks
  • 1/4 cup plain nonfat yogurt
  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1 green onion, including some tender green tops, cut up
  • 2 parsley sprigs
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 to 1 teaspoon curry powder, or more to taste
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried tarragon

Preparation

Put all ingredients in a food processor and process until well blended.  Transfer to a bowl or a decorative dish and refrigerator several hours.

For a printer-friendly version of this recipe, please click here:  Curry Dip for Vegetables

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Tourtière

Published on by Dawn1 Comment

Meat pies – I love them.  I used to have to save them for a weekend though – the recipes just seemed like there were too many steps for a weeknight dinner.  Then, I found puff pastry sheets.  Now homemade is definitely better – and on a Saturday or Sunday, there is nothing I like more than feeling that homemade crust in my hands – but if you want a meat pie after you have worked all day – and you have two starving children – frozen puff pastry sheets are your best friend.  I came home, took one sheet out of the freezer and set it on the counter. By the time the filling was ready, the pastry had thawed perfectly, and within 5 minutes the pies were in the oven.  I saw this recipe in Cooking Light, and it called for refrigerated pie crust – but I couldn’t do that to these pies – they deserved better – so I substituted the puff pastry for the crust.  Homemade crust is one thing, but that refrigerated stuff is no good.  I also didn’t have ground pork in the house, so I used lean ground beef instead.  These were delicious pies – a recipe that I will definitely keep for my weeknight repertoire.

Ingredients

  • Cooking spray
  • 1  pound extra lean ground beef
  • 1  teaspoon  salt, divided
  • 1/2  teaspoon  ground cinnamon
  • 1/8  teaspoon  ground red pepper
  • 1/8  teaspoon  ground cloves
  • 1  tablespoon  olive oil
  • 1  cup  finely chopped onion
  • 1/2  cup  finely chopped carrot
  • 1/3  cup  finely chopped celery
  • 1  (1-pound) russet potato, peeled and cut into 1/4-inch cubes
  • 3  garlic cloves, minced
  • 2  tablespoons  all-purpose flour
  • 1 1/2  cups  fat-free, less-sodium chicken broth
  • 3  tablespoons  finely chopped chives
  • 1 sheet frozen puffed pastry, thawed according to package

Preparation

Preheat oven to 400°.

Heat a large skillet over medium-high heat, and coat pan with cooking spray. Add ground beef to pan. Sprinkle beef with 1/2 teaspoon salt, cinnamon, 1/8 teaspoon red pepper, and cloves; sauté for 5 minutes or until browned, stirring to crumble. Using a slotted spoon, remove beef from pan. Add olive oil to pan, and swirl to coat. Add 1 cup onion, carrot, celery, and potato; sauté for 5 minutes, stirring frequently. Add garlic, and sauté for 1 minute, stirring constantly. Return beef to pan. Stir in flour, and cook for 1 minute, stirring constantly. Add broth, scraping pan to loosen browned bits; bring to a boil. Cook 2 minutes or until slightly thick. Remove from heat; stir in chives.

Place 1 cup pork mixture into each of 6 (8-ounce) ramekins. Take puffed pastry and cut 6 (5-inch) dough circles. Place 1 dough circle on each ramekin, tucking edges inside. Cut an X in the top of each circle; coat lightly with cooking spray. Place ramekins on a baking sheet. Bake at 400° for 40 minutes or until golden and bubbly.

For a printer-friendly version of this recipe, please click here:  Tourtière

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