beautydigger said:
La Binerie Mont-Royal
367, ave. du Mont-Royal E (corner of Drolet)
Montréal, Québec
H2T 1R1 Le Plateau
Tél.: 514.285.9078
I don't believe I wrote that......
New Montreal Restaurant Thread
- Thread starter EagerBeaver
- Start date
La Binerie Mont-Royal
367, ave. du Mont-Royal E (corner of Drolet)
Montréal, Québec
H2T 1R1 Le Plateau
Tél.: 514.285.9078
I don't believe I wrote that......
Techman said:
I don't know what a tourtiere is, but Atwater Market has a terrific bakery and the last time I was there they were also selling some apple pies of which I bought one. It was an all natural applie pie, unsweetened and very tasty. They also had sugar pie or something like that. These were being sold at a kiosk outside the main bakery.
The bakery also has a deli on one side where you can get prepared foods and salads. It's a very neat place.
Bakery + deli
That's a bakery chain and you can find it all over montreal.
I also know a Polish deli place at monkland, they make everything in house or in port from easten Eroupe, great stuff at even better price.
EagerBeaver said:
That's a bakery chain and you can find it all over montreal.
I also know a Polish deli place at monkland, they make everything in house or in port from easten Eroupe, great stuff at even better price.
I am not a fan of tourtiere as I generally find it tasteless; to date I have not come across one I have liked. I have not tried the one from Lac-Saint-Jean, but it sounds a lot more interesting, especially since it contains game. Now include some organ meats, and we are talking, but then it is no longer tourtiere.EagerBeaver said:
From Wikipedia:
A tourtière is a meat pie originating from Quebec, usually made with ground pork and/or veal, or beef. It is a traditional Christmas and New Year's Eve dish in Quebec, but is also enjoyed and sold in grocery stores all year long. This kind of pie is known as pâté à la viande (literally, meat pie) in the Saguenay-Lac-Saint-Jean region. Tourtière is not exclusive to the province of Québec. Tourtière is a traditional French-Canadian dish served by generations of French-Canadian families throughout Canada. In the U.S. states of Vermont, New Hampshire, and Maine, citizens of Québécois ancestry have introduced the recipe to the states' culture, and it is traditionally eaten on Christmas Eve.
Saguenay-Lac-Saint-Jean
The tourtières of the Saguenay-Lac-Saint-Jean area are deep-dish meat pies made with potatoes and various meats (often including game), which are cut into small cubes. In Quebec and elsewhere in Canada, this variety of tourtière is sometimes referred to in French and in English as tourtière du Lac Saint-Jean to distinguish it from the varieties of tourtière with ground meat.
Chef,
Now that you mention it, I have had tourtiere this past December. Except it was not presented to me as "tourtiere"; it was presented to me as "Canadian meat pie" by some friends. It made me sick. It sat in my stomach like an anvil and when I drove back to Montreal, I had to buy a roll of tums and I had to eat the whole roll in order to control my roiling gut. That tourtiere was spicy and way too heavy. It was served for breakfast and basically ruined my whole day.
It's called "Canadian meat pie" in the USA.
Now that you mention it, I have had tourtiere this past December. Except it was not presented to me as "tourtiere"; it was presented to me as "Canadian meat pie" by some friends. It made me sick. It sat in my stomach like an anvil and when I drove back to Montreal, I had to buy a roll of tums and I had to eat the whole roll in order to control my roiling gut. That tourtiere was spicy and way too heavy. It was served for breakfast and basically ruined my whole day.
It's called "Canadian meat pie" in the USA.
MG-Mtl,
They are my friends for life. But I told them to never serve "Canadian meat pie" again.
They are my friends for life. But I told them to never serve "Canadian meat pie" again.
forever newbi said:
What is the name of this place? I want to send a friend to check it out for me.
A well made tourtiere is neither heavy or over spiced. The pastry should be light and flaky and the meat should be boiled to remove most of the fat making a moist, light filling. Unfortunately, most of the commercial pies that are sold have a heavy pastry and over spiced filling. There are probably as many different recipes as there are people who make it. The challenge is in finding the one you enjoy, and then getting your hands on the recipe! But finding that perfect pie in either a restaurant or bakery, where they tend to be mass produced, would be very difficult indeed. If you come across someone who serves you a homemade meat pie that you truly enjoy, you could always ask them to make you a couple. They freeze really well.
Techman said:
The one I ate did not have a moist and light filling, it was very, very heavy, the pastry was heavy, and the meat was overspiced and made me very sick. It was actually the sickest I have felt after eating food since getting food poisoning from a supermarket-prepared antipasto salad a few years ago, when I vomited myself into unconsciousness. I am not really eager to try it again. The tourtiere I ate wasn't homemade, it was purchased by my friends at a local deli in the town where they live.
EB, I totally understand what you mean. It's very difficult to try something a second time when the first time was a disaster. I was like that after the first time I had a souvlaki pita which had to have been dressed with the worst tzatziki sauce in the world. It took me years to decide to try it again and now I love souvlaki. But the memory still lingers on.
One thing I will absolutely never eat again under any circumstances is tripe. I had a Polish GF and her mother often made this dish and it was, for lack of a better word, disgusting. Totally bad in every way from the texture to the taste. But then what would you expect from cow's stomach? I wondered at the time if she made this deliberately just to get rid of me.
But she did make the most amazing cabbage rolls and lasagna that I have ever eaten!
One thing I will absolutely never eat again under any circumstances is tripe. I had a Polish GF and her mother often made this dish and it was, for lack of a better word, disgusting. Totally bad in every way from the texture to the taste. But then what would you expect from cow's stomach? I wondered at the time if she made this deliberately just to get rid of me.
But she did make the most amazing cabbage rolls and lasagna that I have ever eaten!EB, what probably didn't agree with you, and doesn't agree with me either, is "clou de girofle" (clove?). I resorted to make my own "tourtiere" without it and got no problems. The burning is hell and only way out for me is baking soda in hot water. Tums don't help at all!
Sheperd's Pie
Today to honor St. Patrick, I went to a local Irish pub and had something called Sheperd's pie which is a certain type of meat pie made by the Irish in their pubs. I realize it is Lent and I am not supposed to be eating meats, but what we have here is a conflict of holidays, St. Patrick's Day and Lent, and I decided to go with St. Patrick's Day traditions since there were only two fish dishes on the menu, and they were both fried fish.
Sheperd's pie is different than "tourtiere" a/k/a "Canadian meat pie" in that in addition to ground meat it also has vegetables, in this case mashed potatoes, peas, carrots and onions. It was light, mild, very good and very tasty.
Today to honor St. Patrick, I went to a local Irish pub and had something called Sheperd's pie which is a certain type of meat pie made by the Irish in their pubs. I realize it is Lent and I am not supposed to be eating meats, but what we have here is a conflict of holidays, St. Patrick's Day and Lent, and I decided to go with St. Patrick's Day traditions since there were only two fish dishes on the menu, and they were both fried fish.
Sheperd's pie is different than "tourtiere" a/k/a "Canadian meat pie" in that in addition to ground meat it also has vegetables, in this case mashed potatoes, peas, carrots and onions. It was light, mild, very good and very tasty.
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In Quebec, you'll have to try "paté chinois", it's different from sheperd's pie, even if most english peoples confuse them. A bit like the "corned beef/smoked meat" discussion of about 1 year ago!
Nothing to do with China or Chinese peoples!
A bit like the "corned beef/smoked meat" discussion of about 1 year ago! Nothing to do with China or Chinese peoples!
TssTssTss... Steak haché!! And you need some onions mixed with the steak haché, it taste better! Add salt-pepper to your taste.
Plus, never do more than 1 level of each ingredients or it gets all mushy!
So, ground steak at bottom (pre-cooked with onions), corn (2/3 grains and 1/3 corn cream) and mashed potatoes on top. Then in oven! Careful not to forget a few minutes at "broil" close to the end, to get the top to a golden brown. Some add cheeze before the "broil" but it's a deviation from the original. And Heinz ketchup is a must when eating!
Plus, never do more than 1 level of each ingredients or it gets all mushy!
So, ground steak at bottom (pre-cooked with onions), corn (2/3 grains and 1/3 corn cream) and mashed potatoes on top. Then in oven! Careful not to forget a few minutes at "broil" close to the end, to get the top to a golden brown. Some add cheeze before the "broil" but it's a deviation from the original. And Heinz ketchup is a must when eating!
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