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Tourtière (French:, Quebec French: [tuʁt͡sjaɛ̯ʁ]) is a French Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is sometimes used. [1] It is a traditional part of the Christmas réveillon and New Year's Eve meal in Quebec.
This variant originates from the Saguenay-Lac-Saint-Jean region of Quebec. The tourtière du Lac-Saint-Jean differs from a regular tourtière by having thicker crust, cubes of potatoes, meats and broth (instead of only minced meat), as well as being placed in a much larger and deeper container.
Tourtiere is basically a prettier way of saying “meat pie.” Originally from Quebec, the pie is traditionally made in a “tourtiere” dish and eaten during Christmas .
The cuisine of Québec (also called "French Canadian cuisine" or "cuisine québécoise") is a national cuisine in the Canadian province of Québec. It is also cooked by Franco-Ontarians . Québec's cuisine descended from 17th-century French cuisine and began to develop in New France from the labour-intensive nature of colonial life, the ...
Réveillons in Quebec will often include some variety of tourtière. Dessert may consist of a Yule log , known as a bûche de Noël . In Provence , the tradition of the thirteen desserts is followed: 13 desserts are served, almost invariably including pompe à l'huile (a flavoured bread), dates , etc.
In Quebec cuisine, cretons (sometimes gorton or corton, especially among New Englanders of French-Canadian origin) is a forcemeat-style pork spread containing onions and spices. Due to its fatty texture and taste, it resembles French rillettes. Cretons are usually served on toast as part of a traditional Quebec breakfast.
Note 1 Acadian cuisine has been influenced by the Deportation of the Acadians, proximity to the ocean, the Canadian winter, bad soil fertility, the cuisine of Quebec, American cuisine, and English cuisine, among other factors. Acadian cuisine is not very well known in Canada or internationally.
Cuisine of Quebec. Subcategories. This category has the following 2 subcategories, out of 2 total. A. Acadian cuisine (7 P) M. Montreal cuisine (1 C, 12 P)