• Quebec pork spices

    From JIM WELLER@1:123/140 to MICHAEL LOO on Tuesday, May 14, 2019 21:40:00

    Quoting Michael Loo to Jim Weller <=-

    sweet spices in meat dishes were popular in Europe
    in the 1600s when the first Quebec settlers arrived. The custom
    remained popular here long after it died in the motherland.

    The question is whether these dishes were popular
    among the classes which manned the first settlements.

    Cinnamon and cloves were a luxury back then. And tourtieres were a
    part of Reveillon, the feast after Midnight Mass on Christmas Eve.
    Now it's a tradition and perhaps the average person doesn't even
    know why, just like British Christmas plum puddings and mincemeat
    pies. Certainly Christmas Eve tourtiere was a tradition in Roslind's
    family and mince pie after the turkey on Christmas Day was in mine.
    Our grandkids embrace both of those things along with Danish cookies
    (Roslind's first husband has Danish roots) and having second
    Christmas and New Years Eve celebrations based on the Julian
    calendar (Neekha's maternal grandfather is Russian).

    Kid's logic: more presents, more sweet treats, more parties. ("It's
    part of my culture you know.")

    And why garlic doesn't figure more prominently.

    That I don't know.


    Cheers

    Jim


    ... It has become traditional recently.

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  • From Dale Shipp@1:261/1466 to Jim Weller on Thursday, May 16, 2019 01:20:06
    On 05-14-19 21:40, Jim Weller <=-
    spoke to Michael Loo about Quebec pork spices <=-

    Cinnamon and cloves were a luxury back then. And tourtieres were a
    part of Reveillon, the feast after Midnight Mass on Christmas Eve.

    In New Orleans, for the entire month of December the various restaurants prepare special reveillon menus. I had not previously heard that origin
    of the term, thanks.


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: VEGETABLES WITH COCONUT CREAM
    Categories: Main dish, Vegetables, Indian
    Yield: 6 Servings

    1 md Eggplant (Aubergine)
    3 md Zucchini
    1 Red capsicum
    1 Green capsicum
    3 md Carrots
    250 g Green beans
    300 g Pce of pumpkin
    60 g Ghee
    2 T Oil
    2 Cloves garlic
    1 sm Red chilli, finely chopped
    2 ts Black mustard seeds
    2 ts Yellow mustard seeds
    2 ts Cummin seeds
    1 c Canned coconut cream
    1 c Plain yoghurt

    Cut all vegetables into thin 6cm strips. Heat ghee and oil in large
    pan, add garlic, chilli, mustard and cumin seeds, cook stirring 1
    minute. Add vegetables, cook, stirring a few minutes or until
    vegetables are just tender; add coconut cream and yoghurt, stir until
    heated through.

    Compiled: Imran C. Submitted By IMRAN CHAUDHARY On 05-25-94

    MMMMM


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  • From JIM WELLER@1:123/140 to DALE SHIPP on Saturday, May 18, 2019 19:10:00

    Quoting Dale Shipp to Jim Weller <=-

    Reveillon, the feast after Midnight Mass on Christmas Eve.

    In New Orleans, for the entire month of December the various
    restaurants prepare special reveillon menus.

    That is just so wrong and so commercial. Christmas Eve is supposed
    to be a family affair. New Year's Eve reveillon can be and often is
    a public party. And it's not just a long dinner, it's an all night
    drinking party.

    A grand tourtiere:

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Reveillon Cipate
    Categories: Holiday, Historical, Heirloom, Canadian, French
    Yield: 12 Servings

    4 lb Chicken
    1 c Thinly sliced carrots
    2 lb Boned pork shoulder
    1/2 lb Sliced mushrooms
    (optional - a modern
    Addition)
    2 lb Boneless stewing veal
    2 c Diced potatoes
    1 lb Boneless stewing beef
    2 ts Salt
    2 c Chopped onion
    1/2 ts Pepper
    1 1/2 c Diced celery
    1/2 ts Savory
    PASTRY:
    2 c Flour
    2/3 c Lard or shortening
    1 ts Salt
    1/2 c Cream or milk
    1 ts Baking powder

    Bone chicken, remove skin and cut meat in 3/4-inch cubes. Prepare a
    well-flavored stock with chicken bones. Remove fat from pork, dice
    fine and fry until crisp. Cut pork, veal and beef in 3/4-inch cubes
    and mix with chicken. Mix vegetables and seasonings. Scatter fried
    pork fat over bottom of large heavy casserole (18 cup) or Dutch
    oven. Fill dish with alternate layers of meat and vegetable
    mixtures.

    To make pastry: Mix flour, salt and baking powder. Cut in lard until
    mixture resembles coarse bread crumbs. Add enough cream to make a
    firm dough that can be easily rolled. Roll out to fill top of
    casserole. Seal pastry firmly to edges of dish and cut several steam
    vents. Refrigerate overnight to blend flavors.

    Next day, pour in enough chicken stock through steam vents to fill
    pie. Cover and bake at 300 F until meat is tender (about 2 1/2
    hours). After 2 hours cooking, if pie seems dry add a little more
    stock. Uncover for last 20 minutes to brown pastry.

    From: Roots.Ancestry.Com

    MMMMM

    Cheers

    Jim

    ... New Years happens only a limited number of times per year.

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