New Recipe Tuesday – Baked Chicken and Gnocchi with Garlic Asiago Cream Sauce

Welcome to New Recipe Tuesday! I am continuing on my ‘no theme’ journey and tonight I took to my many stored recipes on Pinterest for inspiration. I like Pinterest for the fact that you can store endless links to pretty much anything and organize it the way you like it. But I have also found that it is like a big manila folder, stuffed with clippings from magazines and newspapers; recipes that never get made even though they look good and have a pretty picture attached.

So perhaps I need to dig into all these archived recipes and actually make some of them. Seems pretty reasonable to me. And so I hunted around and found this sort-of one pan dish called Baked Chicken and Gnocchi with Garlic Asiago Cream Sauce.

Baked Chicken and Gnocchi with Garlic Asiago Cream Sauce

The recipe touts itself as being one dish, but in reality that is only the baking dish you cook the final meal in. You have several stove top steps that use several pans, so do not be fooled! It isn’t a hard dish by any means, but you will end up with more cleanup than just a 13×9 pan.

But I digress. Even with the little bit of prep before assembly, this is a super easy meal that comes together fairly quickly. Although it boasts about being a ‘cream sauce’ I have to say I was a bit disappointed with the runniness of the liquid. Even as I was making it, my head was screaming to make a velouté sauce and I was right. I have modified the recipe from the original to include the critical addition of flour to the butter and garlic; making a roux before adding the stock. This will make the dish perfect.

So my version of this recipe will give it a solid A, although the dish I made (and is pictured) is at best a B+. Make it my way and you will love it. The sharpness of the cheese is a nice offset to the pillowy gnocchi and tender chicken. The addition of spinach gives you a whole meal in one pan and rounds out the flavor profile nicely.

I would definitely make this again, and I hope you give it a try. Thanks for stopping by. Enjoy and see you next week.

Baked Chicken and Gnocchi with Garlic Asiago Cream Sauce

  • Difficulty: fairly easy
  • Print

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter, divided
  • 1 – 6 oz. bag baby spinach, roughly chopped
  • 1 – 18 oz package fresh refrigerated gnocchi

For the garlic asiago cream sauce:

  • 8 bone-in, skin-on chicken thighs
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 ½ tablespoons flour
  • 1 cup chicken broth, or more, as needed
  • 1 tablespoon Italian seasoning
  • ½ cup half and half
  • ½ cup freshly grated Asiago cheese
  • Kosher salt and freshly ground black pepper, to taste

Directions

  1. Preheat your oven to 400°F and spray a 9×13 baking dish with cooking spray. Season chicken thighs with Italian seasoning, salt and pepper.
  2. Melt 1 tablespoon butter in a large skillet over medium heat. Sear chicken on both sides, starting skin-side down, until golden brown, about 2-3 minutes per side; drain and set aside. Drain off any excess oil from the pan.
  3. Melt remaining 1 tablespoon butter in the same skillet. Stir in chopped spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes. Remove from heat and set spinach aside.
  4. Cook gnocchi according to package directions. Drain in a colander and set aside.
  5. To make the garlic asiago cream sauce, melt butter in a saucepan over medium heat. Add the minced garlic, and cook until fragrant, about 1minute. Add the flour and whisk for about 1 minute. Gradually whisk in chicken broth and Italian seasoning. Cook, whisking constantly, 1-2 minutes or until slightly thickened. Remove from heat. Stir in the half and half and grated Asiago cheese and blend until the cheese melts. Adjust seasoning with salt and pepper, to taste.
  6. Arrange chicken thighs into the prepared baking dish. Top with cooked gnocchi, spinach and Asiago cream sauce. Roast in the oven until completely cooked through, about 25-30 minutes.

Baked Chicken and Gnocchi with  Garlic Asiago Cream Sauce

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New Recipe Tuesday – Really, it’s not political! – Obama’s Short Ribs

Welcome to New Recipe Tuesday! I am solidly planted in my no theme, theme, so my “anything goes” mentality is working for me and I hope you will continue to indulge me as I bounce around in my randomness. I am also deeply entrenched in a bit of procrastination, as I actually made a new recipe last week and never posted. And it was really good too! I am going to save that one for later in the week and I will post it for you all, because it is yummy and you need to make it.

But let’s not dwell. I did go searching for a recipe this week, and this one actually fell onto my Facebook feed yesterday with a title that was enough for me to investigate further. I follow the New York Times Cooking page on Facebook, Pinterest, Twitter and Instagram; yes, extraordinarily over killed. But I often find things on their pages that look really delicious and I would hate to miss something because it wasn’t on the app that I happened to be perusing that day. And when this one popped up, I clicked through to see what it was all about.

Obamas Short Ribs
Marcus Samuelsson’s “Obama’s Short Ribs”

The reason this dish is called Obama’s Short Ribs is because famed chef Marcus Samuelsson made them for the President when he visited his Red Rooster restaurant in Harlem. There is nothing more to it than that, so please do not think I am somehow making a statement here. They are very easy to make and the end result is a hearty dish with deep flavors that are different than any rib dish I have ever made. You can call them whatever you want, as long as you call them wonderful.

I am going to give full credit for this recipe to NYT Cooking and Marcus Samuelsson. I made no changes to this recipe except that the fresh lemongrass didn’t look good so I used the kind that comes in the tube that you can get in the produce department (Gourmet Garden brand). It was perfect as written; I wouldn’t fool around with it; just make it and enjoy it.

Thanks for stopping by. Seriously, give this one a try. You will be so happy you did. Enjoy and see you next week.

Obama’s Short Ribs

Ingredients

  • 8 (6-ounce) English-cut short ribs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons grapeseed oil
  • 1 onion, chopped
  • 1 carrot, trimmed and chopped
  • 2 celery ribs, trimmed and chopped
  • 1 lemongrass stalk, trimmed, smashed and minced (or about 1 ½ tablespoon of lemongrass paste)
  • 3 garlic cloves, chopped
  • 1 (1-inch) piece ginger, peeled and minced (or about a tablespoon of ginger paste)
  • ½ cup dry red wine
  • 3 cups beef or chicken broth
  • ½ cup plum sauce
  • ¼ cup soy sauce
  • 2 sprigs thyme
  • 2 sprigs flat-leaf parsley
  • 2 bay leaves

Directions

  1. Heat oven to 325 degrees. Pat meat dry with paper towels and season all over with salt and pepper.
  2. Heat grapeseed oil in a large Dutch oven over medium-high heat. When oil shimmers, add short ribs and brown on all sides, about 2 minutes per side; transfer to a plate.
  3. Add onion, carrot, celery, lemongrass, garlic and ginger to the pot. Season with salt and cook, stirring often, until onion softens, about 5 minutes. Pour in wine and cook, stirring to dissolve any of the brown bits that may still be on the bottom of the pot. Add broth, plum sauce, soy sauce, thyme, parsley and bay leaves and bring to a simmer.
  4. Return short ribs to pot, along with any juices, cover and slide pot into oven. Braise until meat is fork-tender, about 2 hours.
  5. Transfer meat to a plate. Strain braising liquid into a fat separator. If you don’t have a fat separator, use a ladle to skim the fat off the top of the braising liquid; then strain through a fine mesh sieve.
  6. Discard bay leaves and thyme stems and transfer vegetables to a food processor. Process vegetables until smooth, then add 1 1/2 cups of the defatted braising liquid to the processor and pulse to combine.
  7. Return sauce to Dutch oven and season to taste with salt and pepper. Add short ribs and turn to coat in the sauce.

Obama's Short Ribs
Marcus Samuelsson’s “Obama’s Short Ribs”

 

New Recipe Tuesday – Snow Day! – North Indian Chicken Curry

Welcome to another week of no particular theme New Recipe Tuesday. We’ve been pretty busy around here the last couple of weeks. Last week my son was the lead in his high school’s production of “Gypsy”, taking on the role of Herbie and doing a great job. Add to that that it was also his senior show and I am prop master for all the shows…well you get idea.

And then today was a snow day. I am located to the south of Philadelphia and we were in the direct hit of this strange mid March blizzard. Everyone did the “French toast” run yesterday (you know…eggs, bread, milk…lol), but I am from Upstate New York, so no pre planning for me. When the storm fizzled early, I got out my snow blower, cleared the driveway and headed out to the store to gather my ingredients for tonight’s dinner. Call me crazy, but I am just not one to go all berserk over pending snow when I know some guy will be plowing within hours of the final flake. The strangest part was me being the only one at the market except the cashier and one stock boy. That was a bit creepy. Good thing I only needed yogurt, a jalapeño and cauliflower!


With no theme, I opted to go for a Pinterest recipe that seemed like it had full flavor and some heat on this cold day. What I settled on was North Indian Chicken Curry. What I liked about this dish was that it didn’t take the quick course of just adding curry powder. It used a variety of spices, allowing you to adjust if you wanted. It also comes together in one large pan. Very easy and delicious. Everyone loved it and I would make it again. Served with some roasted cauliflower and simple couscous; perfect.

I give this one a solid A grade and hope you give it a try. Very yummy. 

Thanks for stopping by. See you next week!


North Indian Chicken Curry

Ingredients

  • 2 tbsp. canola oil
  • 2 cups onions, finely chopped (about 2 medium onions)
  • 1 cup plain yogurt, room temperature
  • 1 tsp. cornstarch
  • 1 tbsp. ginger, minced
  • 1 tbsp. garlic, minced
  • 1 to 2 fresh serrano chiles, minced (use a jalapeño as a substitute)
  • 4 lb. bone-in chicken thights, skin and excess fat removed
  • 1 tbsp ground coriander
  • 1½ tsp. ground cumin
  • ¾ tsp. turmeric
  • ¾ tsp. cayenne
  • 1 28-oz. can crushed tomatoes
  • ½ cup fresh cilantro, chopped, more for garnish
  • Kosher Salt
  • 1½ tsp. garam masala

Directions

  1. Heat the oil in a deep Dutch oven or wide saucepan over medium-high heat.
  2. Add the onion and cook for about 4 minutes, stirring often. Reduce the heat to medium and cook until the onions are golden brown, stirring often, about 10 to 12 minutes (be careful not to burn them, lower the heat if necessary).
  3. Put the yogurt in a bowl and add the cornstarch, mix well.
  4. Add to the onions the ginger, garlic, chiles and cook for 2 minutes, stirring often.
  5. Add chicken thighs and cook until they begin to brown, 5 to 6 minutes, stirring occasionally. Remove the thighs to a platter.
  6. Turn the heat down to medium-low and add the spices; the coriander, turmeric and cayenne. Stir often and cook for 2 minutes.
  7. Add the tomatoes and their juices, the yogurt, the cilantro and about 2 tsp. of salt. Add the chicken pieces back into the pan. Stir well, cover and bring to a boil.
  8. Lower the heat and simmer for 20-25 minutes or until chicken is cooked through.
  9. Add the garam masala and stir well. Cook for another 2 minutes to blend flavor.
  10. When serving, garnish with more cilantro, if desired.


New Recipe Tuesday – Another TV Week – Meatball Curry

Welcome to week two of New Recipe Tuesday, No Theme! I still have not settled on any particular weekly theme, and I actually like the “anything goes” freedom of not having to search endlessly to find a dish that fits into a specific mold. I’m not in a real hurry to settle into a new path, so I hope you don’t mind a little randomness.

I am amused with myself that I am making another TV recipe this week. But I was really tired yesterday and needed something simple so Food Network came to my rescue. There really is nothing on that website that is complicated. There is one person on the network that I find interesting and that is Aarti Sequeira; a winner of Next Food Network Star several seasons ago. She is Indian and her recipes for curry dishes are usually pretty tasty. So that is where I went.

meatballcurry
Meatball Curry

I found a super simple recipe called Meatball Curry; a one pan dinner that comes together quick and has the coconut curry blend that I just love. The sauce in this dish is great. It is full of flavor, but not heavy with a nice balance of tomato and coconut. The meatballs were actually my least favorite part of the dish. Because they are just meat without a binder or breadcrumb, they are a bit lacking in texture and the 20 minute cooking time is too long and made them tough. They had decent flavor, but I would bump them up with even more heat and I might add a handful of fresh breadcrumbs and a little milk or egg to bolster them up.

Overall, I liked the dish, served with some rice. Since I liked the sauce, I would probably make it again, but perhaps play with the meatballs or even sub them out for some chicken. A good weeknight option.

Thanks for stopping by. I am thinking about my next theme (honestly) and am hoping to start up with something new next week. Maybe I will start pulling my many cookbooks off the shelf and make some of the recipes from all of them. That could be fun.  Stay tuned!

Meatball Curry

Ingredients

Meatballs:
  • 1 pound ground beef
  • 1 green Serrano chile, minced
  • 2 teaspoons minced fresh ginger
  • 2 tablespoons minced fresh cilantro
  • Kosher salt
Curry:
  • 3 tablespoons coconut oil or canola oil
  • 1/2 teaspoon brown or black mustard seeds
  • 4 shallots, thinly sliced (about 1 cup)
  • 5 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 (14.5 oz can) petite diced tomatoes, preferably no salt added
  • 1 (14-ounce can) full-fat coconut milk
  • Kosher salt
  • 2 tablespoons minced fresh cilantro
  • 2 teaspoons lime juice (about half a lime)

Directions

  1. For the meatballs: In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined. Roll into 16 meat balls (I use my 2 Tbsp cookie dough scoop and it gave me exactly 16 meatballs) Set aside.
  2. For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don’t get popping seeds all over you.
  3. When the spluttering subsides, add the shallots, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they start to break down, about 5 minutes.
  4. Add the coconut milk, 1/2 cup of water, 1/2 teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, about 10 minutes, giving them a flip part way through for even cooking.
  5. To finish, add the cilantro and lime juice. Mix gently, and then taste for seasoning.
  6. Serve over rice.

meatball-curry
Meatball Curry

New Recipe Tuesday, TV week – Arugula Pesto Farfalle with Chicken

Welcome to another week of New Recipe Tuesday. Alas, we are here for another new culinary creation, but I have no new theme. So I am going to call this my TV week.

I like to watch cooking shows and often catch The Chew while home eating lunch. Sometimes I think they work these shows like ‘cooking for dummies’ and it is incredible to think there are people out there that don’t know to salt their pasta water or cook their mushrooms without salt. Am I being some kind of cooking snob? I mean, seriously, some of these shows have been on for years and they are still giving the same ‘tips’! Most of the time they become background noise and I rarely find anything interesting enough to consider.

So I was surprised today to watch Clinton Kelly make a really simple pasta dish that sounded good enough for me to try. It was logical. It didn’t contain anything weird. It was simple and contained ingredients that made sense. The dish is Arugula Pesto Farfalle with Chicken. The whole dish comes together in about 30 minutes.

Arugula Pesto Farfalle with Chicken

The TV recipe can be found on The Chew website, but I did make some changes to it so I will give you my version. I am a big fan of pine nuts so I used them instead of the walnuts in the original. I also baked my chicken like I always do instead of broiling it.

The overall result was very good. I liked the addition of raisins to give a surprise sweetness. I personally am not a fan of raw garlic and even as I write this I have the aftertaste in my mouth. If I made this again I might roast the garlic or even just use garlic powder instead of the cloves of fresh garlic.

So for all my disdain about TV cooking shows, I actually found a good recipe and encourage you to give it a try. Maybe I will see what’s on the Cooking Channel for next week!

Thanks for stopping by. Not sure where we will go next week. Stay tuned, or better yet, offer up a suggestion!

Arugula Pesto Farfalle with Chicken

Ingredients

ARUGULA PESTO :

  • ⅓ cup pine nuts
  • 3 cloves garlic (peeled), personally I would roast it
  • 1 container baby arugula (5 ounces)
  • ½ cup Parmigiano-Reggiano (finely grated)
  • ¾ cup olive oil
  • Kosher salt (to taste)

PASTA :

  • 1 pound farfalle
  • 2 tablespoons olive oil
  • 4 boneless skinless chicken thighs
  • 1/2 cup golden raisins (plumped in hot water)
  • 3/4 cup ricotta cheese (to garnish)
  • red pepper flakes (to garnish)
  • Kosher salt and freshly ground black pepper (to taste)


Directions

  1. In the bowl of a food processor add the garlic and pulse until finely chopped. Add the arugula and parmesan and pulse until finely chopped. While the machine is running, slowly stream in the olive oil. Pulse in the pine nuts. Remove to a bowl, season with salt and set aside.
  2. Preheat oven to 375F. Line a baking sheet with foil. Place the chicken thighs on the baking sheet, drizzle with olive oil and season with salt and pepper. Place in the oven on the middle rack and bake until cooked through, about 7 minutes per side, flipping halfway through. Remove from the oven and thinly slice.
  3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
  4. Once the pasta is al dente, drain and toss with the arugula pesto. Add the raisins and toss to combine. Divide between bowls, top with sliced chicken, dollops of ricotta and red pepper flakes.

Ten Canadian Provinces of New Recipe Tuesday – Week Ten – New Brunswick – Acadian Fish Cakes

Welcome to Week Ten of the Ten Canadian Provinces of New Recipe Tuesday! This is the final week for our friends to the north and I am actually glad to be done with this. As challenging as the US was, at least we are many and varied and spread out, which gave me the opportunity to explore some stuff about our great nation that was interesting and (at times) very different. Canada was kind of odd, in that it was more regional than province-centric, with lots of seafood on the coasts and grains and such in the middle. And although I did this in alphabetical order, I actually skipped New Brunswick. Not because it was special or unique in any way. In truth, I made the recipe and just never did the blog post. I know, totally lame. But I am back to make it right and finish Canada (because I am no quitter!).

New Brunswick is one of the three Maritime provinces (along with Nova Scotia and Prince Edward Island), again showing you how Canada is regional in nature (remember the prairie provinces?). Surprisingly, it is the only province that is constitutionally bilingual; both English and French are spoken and accepted. More than a  third of the population is French speaking, which is a direct tie to the Acadian population; those people who descend from the earliest French settlers.

Some fun facts. New Brunswick has the highest tides in the world at the Bay of Fundy. They also have the world’s longest covered bridge. The Hartland Covered Bridge in Hartland NB is 1282 feet long and was considered an engineering marvel when it was built in 1901. New Brunswick also boasts that it is the creator of the ice cream cone. Legend has it that baker Walter Donnelly of Sussex Corner had created a bad batch of pastry that was too hard and crunchy. He took it next door to the local ice cream shop to see if they could use it, and the rest is history.

When I went looking for a recipe, I found that the Acadian people, the original French settlers are still very influence in the food of New Brunswick. One dish that I found along my journey, having ties to all the maritime provinces was for a dish called Acadian Fish Cakes. They are quite simple to make, and are basically a latke with some white fish added. They are served with applesauce.

acadian-fish-cake
New Brunswick Acadian Fish Cakes

I liked them, but no one else did. My son said they were ‘meh’ in flavor, which I expected since he is neither a potato nor a fish eater. I seriously wonder if any of my Irish blood runs through his veins! I did find that they lacked a whole lot of flavor, and that after cooking, they must be salted or they just taste bland. The applesauce is actually the perfect accompaniment as it adds a gentle sweetness and cuts through the heaviness of the potato. I can’t say that I would make them again, mostly because no one else would eat them, but I did think they were interesting and give the recipe an A for overall tastiness.

Thanks for stopping by. I will admit I am a little battle weary from the demands of a specific theme dish. I may go back to my random new recipes for a while and then float back to a theme. Either way, I will continue the journey and I hope you stick with me.

See you next time! Enjoy.

Acadian Fish Cakes

Ingredients

  • 1 pound fresh or frozen fish fillets (something white and flaky like sole or tilapia)
  • 3 eggs, beaten
  • 2 cups raw potatoes, finely grated
  • 1/8 cup flour
  • 1/8 cup onion, grated
  • 1 tbsp. fresh parsley, chopped
  • ½ tbsp. salt
  • Pinch of nutmeg
  • Pinch of pepper
  • Cooking oil
  • Applesauce

Directions

  1. Thaw fillets if necessary. Chop very finely.
  2. Combine all ingredients except oil and applesauce. Mix thoroughly.
  3. Heat ½” cooking oil in a large fry pan until very hot but not smoking. Drop 1/3 cup of mixture into pan and pat down with spatula. Fry 3 – 4 minutes or until golden brown. Turn carefully and fry another 3 – 4 minutes.
  4. Place on absorbent paper. Sprinkle with salt. Keep warm. Continue with remaining patties, adding more oil if needed.
  5. Serve with applesauce.

acadian-fish-cake2
New Bruswick Acadian Fish Cakes with Applesauce

Ten Canadian Provinces of New Recipe Tuesday – Week Eight – Quebec – Tourtière

Welcome to Week Eight of the Ten Canadian Provinces of New Recipe Tuesday! This week we explore the province of Quebec, the second largest province after Ontario. Quebec is the only province to have a predominantly French speaking population. The majority of people live in its two largest cities, Montreal and Quebec City.

Here are some interesting facts about Quebec. Montreal is named for Mount Royal, the triple-peaked hill in the center of the city. Quebec almost voted for independence in 1995. The referendum failed by less than one percentage point. Montreal used to be the largest city in Canada, but was surpassed by Toronto in the 1970s. Montreal is home to Cirque de Soleil. The Algonquin word ‘Kebec’ means “where the river narrows”. And founded in 1786, the Molson Coors Canada Brewery in Montreal is the oldest brewery in North America and is still located at its original site.

When I went looking for a recipe, I actually took the advice of my friend Richard, who is a Québécois. He told me that I should make a Tourtière, so I figured it was worth investigating. What I discovered is that this pork pie is a very traditional dish that is served on Christmas Eve after midnight mass. Since it can be prepared ahead and eaten warm or cold, it was easy to put out after everyone returns from services.

tourtiere-whole
Quebec Tourtiere

Like many regional recipes, there are as many variations as there are cooks! I decided to go with a version that was fairly straight forward but still used a hearty combination of spices. Some recipes use celery and onion, but I opted for one that used onion and potato. I think you could probably use all three ingredients and no one would say you did it wrong.

Overall, everyone seemed to enjoy it, but the consensus was it needed something. I think it is a texture thing, as the whole dish is very soft and (dare I say) one note. Some recipes I saw mentioned a green tomato relish, although I never found a recipe for it, but I can see how the acidity of a tomato or something similar would brighten the dish.

I am going to give this one an A-. The family ate it up and said it was a decent dish. I think I need to go find that relish recipe to make it even better next time.

Thanks for stopping by. See you next time in Saskatchewan!

<strong> Tourtière</strong>

Ingredients

  • 1 teaspoon salt
  • 2 cups water
  • 1 large potato (about 12 ounces), peeled and cut into 1/2″ dice; about 2 cups diced potato
  • 2 pounds ground pork, or a combination of ground pork and ground beef; or meatloaf mixture
  • 1 medium-to-large onion (about 8 ounces), diced; about 1 1/2 cups diced onion
  • 1 to 2 large cloves garlic, chopped fine
  • 1/2 teaspoon ground clove
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 3/4 teaspoon ground sage
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon ground black pepper
  • 1/2 to 3/4 teaspoon salt, to taste
  • 1 package refrigerated pie crusts, softened as directed on box (or make your own pie crust, using a recipe for a double crust)
  • 1 egg yolk, beaten

Directions

  1. Put the salt, water, and potato in a medium saucepan, and bring the mixture to a boil over medium heat.  Boil until the potatoes are fork-tender, about 5 to 6 minutes. Drain the potatoes, saving the water. Mash about half the potatoes, leaving the other half in chunks. Set all aside.
  2. In a large skillet, brown the meat, draining off any excess fat when finished.
  3. Add the onion, garlic, spices, salt, and reserved potato water to the meat, stirring to combine.
  4. Bring the mixture to a boil, and then lower the heat to simmer. Stirring occasionally, continue simmering the mixture for 35 minutes, until the liquid has evaporated and the onions are tender.
  5. Add the mashed potatoes to the meat mixture, stirring until thoroughly combined. Gently stir in the diced potatoes. Remove the bay leaf. Set the mixture aside and allow it to cool.
  6. Preheat the oven to 375°F.
  7. Line a 9-inch pie dish with pastry. When the meat mixture has cooled to lukewarm, spoon the filling into the crust, gently patting it flat.
  8. Brush the edge of the pastry with water. Place the top pastry on the pie and press gently to seal the edge. Trim the pastry, crimp the edges and cut steam vents in the top crust.
  9. Bake the pie for 45 minutes, until it is golden brown. Remove it from the oven, and set it on a trivet or rack.
  10. Allow the pie to cool for about 10 to 15 minutes before serving.

tourtiere-slice
A slice of Quebec Tourtiere