{"id":1124,"date":"2008-07-24T21:48:50","date_gmt":"2008-07-25T01:48:50","guid":{"rendered":"http:\/\/s265039441.onlinehome.us\/philpaine\/?p=1124"},"modified":"2018-08-13T03:37:00","modified_gmt":"2018-08-13T07:37:00","slug":"thursday-july-24-2008-rainbow-and-tourtiere","status":"publish","type":"post","link":"http:\/\/www.philpaine.com\/?p=1124","title":{"rendered":"Thursday, July 24, 2008 \u2014 Rainbow and Tourti\u00e8re"},"content":{"rendered":"

\"08-07-24<\/a>I took the dogs out after a late after\u00adnoon show\u00ader, and there was a quite spec\u00adtac\u00adu\u00adlar rain\u00adbow, con\u00adtrast\u00aded against the retreat\u00ading storm clouds. I let the crit\u00adters romp in the wet grass and clover while soak\u00ading in the sym\u00adphonie fan\u00adtas\u00adtique<\/em> of smells the rain had brought out.<\/span><\/p>\n

So when I returned to the house, I felt I deserved a feast. The prop\u00ader ingre\u00addi\u00adents were at hand. I put on some Haydn, and dined on steamed beets and cau\u00adli\u00adflower, and a fresh\u00adly made tour\u00adti\u00e8re<\/em>. Tour\u00adti\u00e8re is a meat pie, usu\u00adal\u00adly game or beef or pork, served by French Cana\u00addi\u00adan fam\u00adi\u00adlies through\u00adout through\u00adout the coun\u00adtry, and occa\u00adsion\u00adal\u00adly mak\u00ading an appear\u00adance in New Eng\u00adland or Min\u00adneso\u00adta. There are hun\u00addreds of vari\u00adants (that of the Sague\u00adnay region being par\u00adtic\u00adu\u00adlar\u00adly bizarre). In some places it is made \u201c\u00e0 l\u2019\u00e9\u00adcos\u00adsaise<\/em>\u201d, with oat\u00admeal added, and some\u00adtimes \u201c\u00e0 l\u2019ir\u00adlandaise<\/em>\u201d, with pota\u00adtoes added, where Scot\u00adtish and Irish influ\u00adence made their mark. It is wide\u00adly said to have been devised to cook pas\u00adsen\u00adger pigeons \u2014 which flew across North Amer\u00adi\u00adca in great black clouds of mil\u00adlions before they became extinct. How\u00adev\u00ader, I sus\u00adpect that this was mere\u00adly one con\u00adve\u00adnient fill\u00ading for an all-pur\u00adpose pie brought by Canada\u2019s ear\u00adli\u00adest Nor\u00adman and Bre\u00adton set\u00adtlers. In Cana\u00adda, meat and game were sta\u00adples for the inde\u00adpen\u00addent habi\u00adtants<\/em>, though back in France, such dish\u00ades would have been only for the rich. In France, today, the word tour\u00adti\u00e8re<\/em> means a shal\u00adlow pan for mak\u00ading pies, though I don\u2019t think any\u00adthing much like the Cana\u00addi\u00adan dish exists there now. It doubt\u00adless descends from the Mid\u00addle Ages, since the meat is slow\u00adly sim\u00admered with onions, sage, rose\u00admary, savory, nut\u00admeg, cin\u00adna\u00admon, cloves, all\u00adspice and plen\u00adty of black pep\u00adper before it is enclosed in a thick, flaky pie crust\u2026 a very medieval style of cook\u00ading. True to this archa\u00adic pat\u00adtern, it should be served with some\u00adthing sweet on the side: pick\u00adled beets, a sweet rel\u00adish, or even a chut\u00adney. In this case, I had some beets handy. At a Christ\u00admas r\u00e9veil\u00adlon<\/em>, it would be served as a desert course, com\u00adpet\u00ading with the apple and blue\u00adber\u00adry pies. A doc\u00adu\u00adment\u00aded recipe from the year 1611 is vir\u00adtu\u00adal\u00adly iden\u00adti\u00adcal to the one used in my family.<\/span><\/p>\n

Do not, under any cir\u00adcum\u00adstances, imag\u00adine that a frozen tour\u00adti\u00e8re pur\u00adchased in a super\u00admar\u00adket gives even a hint of this del\u00adi\u00adca\u00adcy. Those are fraudu\u00adlant abom\u00adi\u00adna\u00adtions, no mat\u00adter how folksy-look\u00ading the package.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

I took the dogs out after a late after\u00adnoon show\u00ader, and there was a quite spec\u00adtac\u00adu\u00adlar rain\u00adbow, con\u00adtrast\u00aded against the retreat\u00ading storm clouds. I let the crit\u00adters romp in the wet grass and clover while soak\u00ading in the sym\u00adphonie fantastique \u2026<\/p>\n

Read more \u00bb<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wp_typography_post_enhancements_disabled":false,"footnotes":""},"categories":[1,10],"tags":[],"class_list":["post-1124","post","type-post","status-publish","format-standard","hentry","category-a-blog","category-as-blog-2008"],"_links":{"self":[{"href":"http:\/\/www.philpaine.com\/index.php?rest_route=\/wp\/v2\/posts\/1124","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.philpaine.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.philpaine.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.philpaine.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.philpaine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1124"}],"version-history":[{"count":4,"href":"http:\/\/www.philpaine.com\/index.php?rest_route=\/wp\/v2\/posts\/1124\/revisions"}],"predecessor-version":[{"id":8440,"href":"http:\/\/www.philpaine.com\/index.php?rest_route=\/wp\/v2\/posts\/1124\/revisions\/8440"}],"wp:attachment":[{"href":"http:\/\/www.philpaine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.philpaine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1124"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.philpaine.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}