swamp
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Post by swamp on Dec 26, 2013 13:16:01 GMT -5
I'm sitting here eating my tourtière. French meat pie. I only get it once a year. What holiday food do you look forward to?
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sarcasticgirl
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Post by sarcasticgirl on Dec 26, 2013 13:16:49 GMT -5
chicken and dumplings and coconut cream pie
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Deleted
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Post by Deleted on Dec 26, 2013 13:17:18 GMT -5
yule log
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geenamercile
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Post by geenamercile on Dec 26, 2013 13:18:25 GMT -5
My aunt gave me a basket of foods, like salted herring a dark Russian bread and other stuff that I just don't have very often anymore. They are not left overs but I'm looking forward to getting home and eating them.
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Post by The Walk of the Penguin Mich on Dec 26, 2013 13:20:55 GMT -5
UGH! We have NO leftovers. TD and I have had turkey 3 times the last 3 months and nary a leftover turkey sandwich to be had.
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sarcasticgirl
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Post by sarcasticgirl on Dec 26, 2013 13:26:13 GMT -5
chicken and dumplings and coconut cream pie it should be clear that I have no leftovers of either of these things. my sister uses my granny's recipe for coconut cream pie and it is amazing (i cannot make it to save my life) I had a slice with dinner when we celebrated a few weeks ago... then a slice for breakfast the next morning before flying home. I make no apologies.
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sarcasticgirl
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Post by sarcasticgirl on Dec 26, 2013 14:06:25 GMT -5
it should be clear that I have no leftovers of either of these things. my sister uses my granny's recipe for coconut cream pie and it is amazing (i cannot make it to save my life) I had a slice with dinner when we celebrated a few weeks ago... then a slice for breakfast the next morning before flying home. I make no apologies. Please post coconut cream pie recipe! I'll have to find my sisters "translation" at home. The recipe my granny had written was very unclear in the directions. It said something like "Cook over low heat until thickened" but it didn't specify which ingredients to cook?
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Gardening Grandma
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Post by Gardening Grandma on Dec 26, 2013 14:08:29 GMT -5
Pecan pie!
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NancysSummerSip
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Post by NancysSummerSip on Dec 26, 2013 14:13:20 GMT -5
We were guests, but the hostess did gift me some of her stuffing. Gawd, I could snarf it cold. I like my stuffing, but I use a mix of white, whole wheat and cornbread, plus sauteed veggies and apple. She uses dark bread (rye, pumpernickel) and celery only. It's still all good.
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swamp
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Post by swamp on Dec 26, 2013 14:15:03 GMT -5
Stuffing is one dish I can't get right.
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chiver78
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Post by chiver78 on Dec 26, 2013 14:16:36 GMT -5
"mess" this is a menu item at a local restaurant - it's the prior day's leftover eggplant and broken pasta pieces with sauce and ricotta mixed in and baked. there's other items that get added, like chicken parm, sausage, etc to order, but the basic is vegetarian. I make a huge batch of this after Christmas with the leftover eggplant parm and extra/broken unused shells from making my stuffed shells for the party that's always the Sunday before the holiday. I'm craving chicken parm now, so I'm going to make some and add the leftovers to the mess batch tomorrow. to hear my dad tell it, mine's better than the local place.
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sarcasticgirl
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Post by sarcasticgirl on Dec 26, 2013 14:23:22 GMT -5
"mess" this is a menu item at a local restaurant - it's the prior day's leftover eggplant and broken pasta pieces with sauce and ricotta mixed in and baked. there's other items that get added, like chicken parm, sausage, etc to order, but the basic is vegetarian. I make a huge batch of this after Christmas with the leftover eggplant parm and extra/broken unused shells from making my stuffed shells for the party that's always the Sunday before the holiday. I'm craving chicken parm now, so I'm going to make some and add the leftovers to the mess batch tomorrow. to hear my dad tell it, mine's better than the local place. what was your address again?!?!
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Deleted
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Post by Deleted on Dec 26, 2013 14:24:51 GMT -5
Pies. Definitely pies, all kinds. For some reason we don't make them except on holidays. I need to change that...
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Gardening Grandma
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Post by Gardening Grandma on Dec 26, 2013 14:28:51 GMT -5
Stuffing is one dish I can't get right. This is my best dish. (I use an old Betty Crocker recipe)
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Gardening Grandma
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Post by Gardening Grandma on Dec 26, 2013 14:29:43 GMT -5
chiver, Care to share the recipe?
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chiver78
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Post by chiver78 on Dec 26, 2013 14:34:50 GMT -5
sarcasticgirl - if I could mail you some, I would! Gardening Grandma - no recipe, just throw it all in a bowl. cut up the eggplant/chicken or whatever other big stuff into small pieces. add ricotta and sauce and stir. I bake it at 350 until the shredded mozzarella on top melts.
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milee
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Post by milee on Dec 26, 2013 14:35:10 GMT -5
We all ate leftover Beef Wellington for breakfast.
Pie is my favorite leftover, but that was all gone.
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Timberwolf
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Post by Timberwolf on Dec 26, 2013 14:45:51 GMT -5
I'm sitting here eating my tourtière. French meat pie. I only get it once a year. What holiday food do you look forward to? Swamp, that sounds really good. What's in a meat pie? My DH is French and we're not too far from Canada ourselves, but he has no clue about meat pie!
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swamp
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Post by swamp on Dec 26, 2013 14:49:27 GMT -5
I'm sitting here eating my tourtière. French meat pie. I only get it once a year. What holiday food do you look forward to? Swamp, that sounds really good. What's in a meat pie? My DH is French and we're not too far from Canada ourselves, but he has no clue about meat pie! 1/2 pound ground beef and 1/2 pound ground pork ground together. Cinnamon. Nutmeg. Salt. Pepper. Brown together. Put in pie crust. Put on top crust. Bake. I think it's 350 for an hour. I'd have to check. Serve with gravy. ETA: some people make them just with ground pork I believe that's the traditional way to do it. I think it's too greasy.
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Timberwolf
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Post by Timberwolf on Dec 26, 2013 14:52:28 GMT -5
Swamp, that sounds really good. What's in a meat pie? My DH is French and we're not too far from Canada ourselves, but he has no clue about meat pie! 1/2 pound ground beef and 1/2 pound ground pork ground together. Cinnamon. Nutmeg. Salt. Pepper. Brown together. Put in pie crust. Put on top crust. Bake. I think it's 350 for an hour. I'd have to check. Serve with gravy. ETA: some people make them just with ground pork I believe that's the traditional way to do it. I think it's too greasy. OMG, that sounds so easy! I'll definitely have to try that.
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violagirl
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Post by violagirl on Dec 26, 2013 14:54:24 GMT -5
I thought tortiere had rabbit in it too?
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swamp
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Post by swamp on Dec 26, 2013 15:15:08 GMT -5
I thought tortiere had rabbit in it too? I'm sure some recipes do.
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violagirl
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Post by violagirl on Dec 26, 2013 15:55:14 GMT -5
I looked it up - and got a lesson in different types of tourtiere. Montreal tourtiere sounds like the recipe you use. I suppose since I live in a poor rural area, the traditional tourtiere would include more game meat. Do you eat poutine too? Not the fries/curds/gravy, but poutine rapee? You might have to be local to enjoy it.
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swamp
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Post by swamp on Dec 26, 2013 15:57:40 GMT -5
I looked it up - and got a lesson in different types of tourtiere. Montreal tourtiere sounds like the recipe you use. I suppose since I live in a poor rural area, the traditional tourtiere would include more game meat. Do you eat poutine too? Not the fries/curds/gravy, but poutine rapee? You might have to be local to enjoy it. The only poutine I've had is the fries curds and gravy. ETA: since my fathers family came from the Montreal area, that would explain the recipe we use.
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chiver78
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Post by chiver78 on Dec 26, 2013 16:05:03 GMT -5
I looked it up - and got a lesson in different types of tourtiere. Montreal tourtiere sounds like the recipe you use. I suppose since I live in a poor rural area, the traditional tourtiere would include more game meat. Do you eat poutine too? Not the fries/curds/gravy, but poutine rapee? You might have to be local to enjoy it. that must be the problem. that shit's nasty sorry if you like it, my dad swoons when he goes home and someone's made some. I can't get past how it all just looks like dirty snowballs. ick.
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Blonde Granny
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Post by Blonde Granny on Dec 26, 2013 16:23:50 GMT -5
I looked it up - and got a lesson in different types of tourtiere. Montreal tourtiere sounds like the recipe you use. I suppose since I live in a poor rural area, the traditional tourtiere would include more game meat. Do you eat poutine too? Not the fries/curds/gravy, but poutine rapee? You might have to be local to enjoy it. that must be the problem. that shit's nasty sorry if you like it, my dad swoons when he goes home and someone's made some. I can't get past how it all just looks like dirty snowballs. ick. Now there's a description of yummy food ...".looks like dirty snowballs!!!"
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chiver78
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Post by chiver78 on Dec 26, 2013 16:29:51 GMT -5
that must be the problem. that shit's nasty sorry if you like it, my dad swoons when he goes home and someone's made some. I can't get past how it all just looks like dirty snowballs. ick. Now there's a description of yummy food ...".looks like dirty snowballs!!!"you'd be nauseous to know how accurate a description that is. poutine rapee is made by taking salt pork and wrapping a blend of shredded raw and plain boiled/mashed (no butter/dairy in the mash) potatoes around the pork and just boiling the whole thing. the boil water turns gray, and it's all just gross. again, sorry to anyone that actually likes these things. I just can't.
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violagirl
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Post by violagirl on Dec 26, 2013 17:08:12 GMT -5
It was the only food we were allowed to coat in white sugar to eat as kids. We loved it. And yes, the texture on the outside is kind of slimy grey potato matter. I shudder to think how many calories are in one. Especially once you add all the sugar. It is kind of a weird combination, I guess people made food out of what they had. Plus my Dad talks about eating lard sandwiches for his school lunch. That was back in the day when only the poor kids brought lobster to school for lunch.
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chiver78
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Post by chiver78 on Dec 26, 2013 18:08:52 GMT -5
people totally made do with what they had....that's why the pork was salted in the first place. gotta be honest though, as much as the smell of boiling poutine turns my stomach, I really can't wrap my brain around coating one in sugar. let's just say that if we're in the same place when those are being served, you can have mine. so if you're near enough to the Maritimes to know that flavor of poutine, do you know fricot? I make that all winter long. that shit fixes all that ails you!
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Blonde Granny
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Post by Blonde Granny on Dec 26, 2013 19:58:03 GMT -5
We're going to the Maritime provinces next fall....please give me a list of what NOT to eat. I do however love pierogies (sp) served dripping in butter and sprinkled with bacon.
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