Baking

A French Canadian Tourtière Recipe

December 6, 2019 by Sylvia Rose 4 Comments

This French Canadian tourtière is the taste of the holidays for many Quebecers. A flavourful beef and pork filling wrapped in a flaky pâte brisée pie crust, how can anyone go wrong?

There’s a region in Québec that’s a couple of hundred kilometres north of the famous St. Lawrence River, up the Saguenay River, called Lac St-Jean. I have family who live there and if they hear someone call a meat pie that isn’t from Lac St-Jean a tourtière, they are quick to disparage it.

There are tourtière recipes out there that are branded as Lac St-Jean style, but really, everyone’s recipes are so different that it’s hard for me to understand what makes that a tourtière, and my tourtière a meat pie.

By the way, here’s some food history for you. The name tourtière comes from the cooking dish these pies used to be prepared in, and the dish itself is of French origin.

Oh, and just so you know, this is not a tourtière from Lac St-Jean, nor is it in that style. It’s a French Canadian tourtière. The family can flay me later.

RELATED: Bacon and Sauerkraut Quiche

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The Best Holiday Gingerbread Cookies (a stand mixer recipe)

November 22, 2019 by Sylvia Rose 9 Comments

Seriously the best gingerbread cookies ever. Bring out your stand mixer to make these bakery perfect holiday treats. Soft, spicy, and decorated with royal icing, everyone will be clamouring for them!

pink gingerbread christmas trees with sprinkles

Do you know those cookies you see packaged up in cellophane with gorgeous icing work?

The ones that can keep fresh for a month and still taste amazing?

Maybe yes, maybe no?

Well, this is one of those types of cookies, and we’re talking pure ingredients.

A month before the holidays hit, these bakeries are cranking thousands of cookies to prepare for the holiday season. Large batches of dough are made and are manually cut out. They’re baked, they’re iced, and they’re packaged, ready to sell to customers throughout the month of December.

You’ve struck gold, my friend.

These are the best gingerbread cookies ever, and you’re going to love them.

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Buttery Shortcrust Pastry Recipe (Pâte Brisée)

November 1, 2019 by Sylvia Rose 2 Comments

This buttery pie dough recipe calls for just four ingredients: flour, butter, salt, and water. Embrace the butter and learn how to make this simple pie dough for your sweet and savoury pies!

When I was in high school, I worked at a pizza shop after school taking orders, slinging pizzas, washing dishes, and greasing pizza pans with lard. After two years of smelling like lard after my shifts, I swore it off. But maybe that isn’t fair. Maybe quality lard is better than the stuff that came in those big white buckets at the pizza shop, but I need some convincing.

Do you know what else I won’t use?

Shortening.

The ingredients list will tell you the story of why I won’t use it. I know some folks swear by shortening for the world’s flakiest pie crust, and maybe that’s true, but I don’t want the flakiest pie crust. I want the best tasting pie crust.

I want flavour, purity, and simplicity. Bring on the butter!

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Update: Quality lard is better than the stuff that came in those big white buckets at the pizza shop. Reading Sally Fallon’s Nourishing Traditions changed my mind.

RELATED: Epic Maple Bourbon Pumpkin Pie

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Easy Fall Puff Pastry Apple Turnovers Two Ways

September 16, 2019 by Sylvia Rose 4 Comments

When the cricket song gets louder and the first apples are ripe for picking, it’s time to make these early fall apple turnovers. Learn how to make these easy puff pastry turnovers and two different, yet delicious autumn fillings.

rhubarb ginger early fall apple turnovers — `Rhubarb Ginger Apple Turnovers`

This post may contain affiliate links, which means I make a small commission at no cost to you.

APPLE TURNOVERS FOR WHEN AUTUMN TUGS AT YOUR HEART

Few things get me as excited as the change in seasons.

Whether it’s the first dusting of snow; the budding trees in spring; or the heady fragrance of lilac; the transition into autumn has its own magic.

It’s when the garden is bursting with good things to eat and preserve.

Dusk comes earlier, the grasshoppers fly, and the crickets give their last encore.

When the calendar flips open to September and school is back in session, the apple orchards start opening for business.

The time has come to get cozy.

The candles come out, the tea kettle sees more action, and you have a yearning to bake.

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Rustic Puff Pastry Tomato Tart with Pesto and Kale

August 23, 2019 by Sylvia Rose 1 Comment

This lemony rustic tomato tart with pesto and kale is bursting with flavour and oozing with fresh mozzarella cheese. Made with a puff pastry base, it’s easy to put together for a weekday meal, all you need is a salad!

rustic tomato tart puff pastry pesto kale

A SUMMERY PUFF PASTRY TOMATO TART

This is my first year growing tomatoes and getting a crop that doesn’t disappear overnight thanks to a pesky neighbourhood squirrel. This is also my first year having kale in my backyard. Slipping into the backyard to snip off kale leaves has been a joy, but I planted a lot, and I know my tomatoes are only getting started. Soon there’s going to be a canning party in my kitchen, but for now, I can keep up with the bounty. I can go outside and my full tomato harvest is enough for a small salad or for a rustic tomato tart. I went with the latter.

TOMATO TART RECIPE VIDEO

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Flaky Kefir Milk Biscuits With Cheddar and Thyme (an easy skillet recipe)

August 20, 2019 by Sylvia Rose 7 Comments

These kefir milk biscuits are wonderfully flaky. Made with cheddar and thyme, this easy skillet biscuit recipe is sure to be a hit!

I like carbs. Give me a crusty loaf of sourdough bread or a rustic rye and I’m a happy gal. The local bakery is one of my happy places, and that’s what usually sits on the kitchen counter if I haven’t baked a loaf myself.

On weekends, bread plays an important part at the breakfast table, which is why I was distressed one Friday evening when I realized we were going into the weekend bread-less.

“It’s fine,” my husband reassured me, waving his hand. “I’m going to make biscuits in the morning,”.

“You’re going to make biscuits?” I echoed, dumbfounded. I couldn’t believe what I was hearing. “That’s ambitious of you.”

“Nah, it’s fine,” he insisted, waving his hand nonchalantly.

To my shock and awe, he set about to work the following morning and whipped up a batch of breakfast biscuits.

So I decided to make them better.

With kefir.

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