I found a place that sells Tortiere in 3 sizes at the Currie Barracks Farmers market - actually 2 places Simple Simon probably not the best choice and Jack Horner Pies which seems to be like the traditional Tortiere from Quebec. They are located near the bagel place.
THANKS for stopping by, I do my best to acknowledge when someone leaves a comment,you do not have to be a member here & everyone is welcome. Ps: This site is monitored but not actively posting on a regular basis. Mostly these are stories & some photos saved from a defunct site known as Verdun Connections which was on MSN Groups initially then on a social network called Multiply.
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Thank you Shirley! I'm going to get there tomorrow!
OK so I tried my tortiere from Jack Horner pies in Currie Barracks - too dry and a bit flat - pastry was very flaky but the filling was missing something. I am not the best pastry maker but I have to say my tortiere is better and my husband tried the Molton Mawbry pie which is usually eaten cold with mustard and pickles - he said that usually the pie has a layer of jelly over the meat this one had just a smidgeon of jelly - so the verdict is - we are still looking.
I found out that he makes the tortieres every few week and freezes them. I suspect that they are not wrapped peoperly as mine was dry too. I'm going to break down and bake some at work next week. Let me know if you want me to make you one then.
Thanks John - making tortiers is on my things to do this weekend. I got a great deal on a large George Forman grill at Linens and Things and happened to spot a nifty Belgium Waffle maker - not on sale but I had 20% off coupon so it was only $80. My plan was to build a bed & breakfast on some land we bought in Eastern Townships overlooking Lake Memphremagog - I may end up starting up one out of our current place in Calgary so breakfast might feature waffles. I noticed that belgium waffle place in Currie Barracks and pointed out to my husband that they featured Grand Marnier Crepes - years ago I started making Grand Marnier Crepe Syrup. Seems like I make crepes for breakfast at least 2-3 times a month especially on a long weekend - normally I fill them with berries top with berry syrup and roll up and top with whipped cream. But sometimes I cant get berries or their are like $5 a small 4 ounce carton so I use drained canned mandarin oranges and Grand Marnier syrup. Saw a booth selling Quebec stuff - guy had maple syrup and also St Hubert BBQ sauce packets. I usually bring back 6 or so cans - the guy we bought the land from runs a Sugar Shack and used the money to build a huge stainless steel operation and new building - he makes the best Apple Pies - he is in Knowlton Landing if anyone is in the area and of course his name is Ralph Knowlton - what else. I was disappointed to see that the bagel place did their sandwiches on bagels not rye bread so gave it a pass.
Shirley, I order berries every week at work from Sysco, a restaurant food supply house. Just let me know if you ever need any. I try to order whatever is the least expensive, as I only use them for garnish mostly. Lately, I've been "homesick" for Verdun and Montreal. For the price I can get for my place here, I could buy a nice home there and start a diner style restaurant. I'm thinking...
I had great tortiere tonight. It was one of the tortiere's I made this week.
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