The dog has been patient and well-behaved despite the irresistible temptations of his favorite food paraded in front of him during the creation of this great meal. He deserves some of this meal too!
This is a gem of a video! If more people see this video you will be famous! This is the best tourtiere recipe I have found! I love French Canadian foods. I will look through your videos for pet de souer, cretons, and poutine. Excellent video! Great presentation!
Pet de soeur they are real good 😋 and so easy. You rolls out the left over pie dought as if you were to make a pie , once you have it rolled out you spread butter on it and then you spreed brun sugar on the butter . Then you roll it as if it was cinanon rolls and you cut as also as cinanon rolls 😅 lie them on the side so you see the rolls and put à little bit of heavy creme on top . Put in the pre heated oven 350 for about 30 minutes enjoy it is so good
Serge’s secret tourtiere recipe revealed! I always make my way to the ECC kitchen for a slice. Takes me to my youth visiting family in Quebec City. Bring on the ketchup! Thanks Boss.
Thank you soooooooooo much for the recipe! I’d love to have you in my house! Keep those delicious French recipes coming! Happy new year! Your the best!
I live in Saguenay, Quebec and my son-in-law's name is Serge. I have watched many tourtiere videos, but i think you made the best authentic one. I would definitely enjoy eating the dinner you prepared, given the opportunity.
Wow this is awesome..wow i wish I could make these..after I've done making Stuffed milkfish or Releyenong Bangus here in Philippines wow all I could say is that you could make ur best to cook even ur a beginner.thanks sir for sharing with us your great recipes
This recipe makes an amazing tourtiere . Made it as one of my Christmas dishes along with turkey and the tourtiere got demolished. I give it 2 thumbs up.
Greetings from Santa Fe, ARGENTINA 🇦🇷. I enjoyed very much watching you cooking your French Canadian tourtière. A dicho I don't know. I'll try to make it.
Caaaaalisse!! This totally brings me back to my childhood Christmases growing up in Montreal! Simply awesome! I'm definitely going to try adding the foie gras. Thanks for the vid✌️
Looks delicious! That tool you grabbed is called a pastry blender. I don’t have one so last year when I made my tourtière, I had to blend the butter and flour with two knives. It took so long. You’ve reminded me to buy a pastry blender before I made my tourtière this Christmas.
awesome my mother made them every year she used beef ,veal and pork she was Acadian from Shediac New Brunswick, my girlfriend tried to make some , never as good as my mothers were miss this part of Christmas
That looks so delicious!! I’m watching on Christmas Eve, got to the fois gras part and immediately dashed off to the deli at 4:30 in hopes of getting some but alas the store was closed:(.
I just love the herb/spice combination in your tourtière. My mom’s pie was barely spiced. We ate ours with an onion béchamel sauce on top when served. I’m going to try your recipe minus the foi gras.
I just made 8 mini tourtiere using grassfed ground beef and venison because I cannot eat pork. Both are quite lean, so I cooked in plenty of home rendered chicken fat. OH BOY!!! "Fat is your friend". You bet. My kinda guy!
you can definitely get it online, if you are from Edmonton you could sub it out for foie gras terrine from the Italian center. here is a link www.gourmetfoodstore.com/foie-gras-and-pate/canadian-foie-gras-01018
@@nicholasfish1570 yes, but keep in mind those are big Tourtière , but i a sure you could get away with it doing the recipe x3 . hope this help. do not hesitate to reach out for more input!!
tabarnac! Not de henglish way! OK. good! Me from de Quebec! bes 2 day me ce, from de u tube! me old man, grandmoder make dis! 100% 100 yer hago! FANTASTIK! de budder is de himportant!!!! u iz de real Quebecois!!!! or may-b, de nu-brunswic??🤣😂❤👍👍👍
Oh how I 'wish' there were measurements that did not have to be converted!! I watched your video which was excellent and was excited to try this recipe, but I can't do the conversions to cups, tsps, etc. Thanks anyway, I am sure your tourtiere is amazing but I will have to find a recipe that I can follow.
You can ask alexa , she's pretty accurate for conversion.. also a scale is one of the most essential tools in the kitchen.. ask Santa for one this year
Absolutely, only beef works perfectly, to substitute the foie you could add little chunk of cook beef short rib or smoke meat, it's definitely not the same but it definitely upgrade the pie and you will end up with less fat from the foie gras..Let me know how it turns out!
looked great til you added the foie gras...yuk...to each its own i guess...i made the recipe without the foie gras ...was very good..great camera work and editing..great video Serge..merci!
I really think you are a delight when you cook and your tortiere is so delicious. This is my second year to make it. My queston is: I like to make it ahead of time so I completely bake it , freeze or refrigerate and then reheat in the oven on the day I am serving. Would you suggest refrigerating before baking and then simply baking at suggested temperature and time the day of family dinner OR baking completely and then reheating at a 300 F oven for about an hour? thanks! and Merry Christmas! Joyeux Noel!
Ma grand maman n’ajoutait jamais de pomme de terre. Im not doubting “Tourtiere” recipes w potato but I find it too similar to the “English Meat Pie” or other “Meat Pie” recipe variation. Seams like most colonized country have their own “Meat Pie” variation. (different seasoning, w peas, carrots, potatoes or not).
Serge , here is a trick for peoples that don't have a 200 $ kitchen robot to make flaky pastry dough. You take cold butter out of your fridge , you cut it like little towers, let's say , then you rub them against a cheese grinder , the cheap one in a pyramide shape with four faces. You " grind " the butter against the side with big holes . This willl give you butter shavings , the one you needs to insert in your flower for your pastry dough . I saw this trick on another channel . Serge keep your simplicity . We also have not high tech kitchen like yours . Be careful with your outside cooling. Once we did that and we saw a cat had pass by while we were away . We save what we could .
Very well done video, recipe, filming…what else…. A pleasant looking and sounding host, no background music……. Except the faux gras. Cruel. And then it just melted out and was wasted. Wow disappointing in so many ways.
The dog has been patient and well-behaved despite the irresistible temptations of his favorite food paraded in front of him during the creation of this great meal.
He deserves some of this meal too!
This is a gem of a video! If more people see this video you will be famous! This is the best tourtiere recipe I have found! I love French Canadian foods. I will look through your videos for pet de souer, cretons, and poutine. Excellent video! Great presentation!
Thanks for the kind words, fingers cross 🤞 to be famous..lol
Pet de soeur they are real good 😋 and so easy. You rolls out the left over pie dought as if you were to make a pie , once you have it rolled out you spread butter on it and then you spreed brun sugar on the butter . Then you roll it as if it was cinanon rolls and you cut as also as cinanon rolls 😅 lie them on the side so you see the rolls and put à little bit of heavy creme on top . Put in the pre heated oven 350 for about 30 minutes enjoy it is so good
Ketchup a must!! The realist Quebec tortiere recipe! Can't wait to make some
Yes chef!!!
I’m all in with Serge, tourtiere without ketchup is unthinkable.
Finally! The recipe is released! I've been waiting 4 years!
16:14 Adorable. Thanks for the recipe. 🌺❤️
Serge’s secret tourtiere recipe revealed! I always make my way to the ECC kitchen for a slice. Takes me to my youth visiting family in Quebec City. Bring on the ketchup! Thanks Boss.
We always used ketchup too! Ironically my pepere put ketchup on crepes and that's my favorite way to eat them!
Thank you for your happiness in cooking this dish and your love of Christmas!
I like you Serge❤great personality 😂❤😅
I made this with a sourdough crust and my husband about passed out from the goodness. Haha. Thank you for sharing this!! It’s a gem!!
Nice, I love the idea 💡. I will have to give it a try.. thanks
My mom said she was going to buy one of this. I’m going to make yours for Christmas dinner here in Brandon mb. Merry Christmas thanks for sharing!
Try it with mustard pickles. Yummm. Great video, thank you.
Such a great idea!! Thank you
Really enjoyed this , can’t believe you don’t have more followers, you should do. Well done
Thanks friend, you just made my day ❤️
Thank you soooooooooo much for the recipe! I’d love to have you in my house! Keep those delicious French recipes coming! Happy new year! Your the best!
Thank you for the great feedback.. bonne annee.... 💙
Toi aussi
Do you have recipe for Cretan?
You have no idea how happy your making me! I’m a recipe addict! If you haveNy recipes books to sell, I’ll buy!
Looks delicious, I can't wait to try it, especially the egg wash trick with the oil! Merci
Plaisir ❤️
You are adorable! Thank you for his recipe! Will make this meal this Christmas 2023!
Your so fun to watch thanks
Made this tonight- it was perfec! Minus the foie gras, hard to get it here in BC. Merci!
Right on, so glad that you loved it!!!
Beautiful pie ❤
Thank you 😋
I live in Saguenay, Quebec and my son-in-law's name is Serge. I have watched many tourtiere videos, but i think you made the best authentic one. I would definitely enjoy eating the dinner you prepared, given the opportunity.
Wow, thank you!, c'est la meilleur tourtiere , because it's my mama's...
Wow this is awesome..wow i wish I could make these..after I've done making Stuffed milkfish or Releyenong Bangus here in Philippines wow all I could say is that you could make ur best to cook even ur a beginner.thanks sir for sharing with us your great recipes
This recipe makes an amazing tourtiere . Made it as one of my Christmas dishes along with turkey and the tourtiere got demolished. I give it 2 thumbs up.
Happy holidays! Thank you
Omg what a delicious looking recipe all around! Trying very soon!
Greetings from Santa Fe, ARGENTINA 🇦🇷. I enjoyed very much watching you cooking your French Canadian tourtière. A dicho I don't know. I'll try to make it.
Merci !!!
the chutney is so beautiful with cinnamon, clove, nutmeg and allspice. I put some whole coriander in mine it was a dream.
Lovely idea!
Caaaaalisse!! This totally brings me back to my childhood Christmases growing up in Montreal! Simply awesome! I'm definitely going to try adding the foie gras. Thanks for the vid✌️
😂😅😂
Feel the love
Looks delicious! That tool you grabbed is called a pastry blender. I don’t have one so last year when I made my tourtière, I had to blend the butter and flour with two knives. It took so long. You’ve reminded me to buy a pastry blender before I made my tourtière this Christmas.
I made it twice and it was super tasty especially with ketchup. thank you ❤❤❤
Oh yum !!!
Je suis venu pour la tourtière et je repars avec les carottes!! De très bonnes recettes, merci!
Merci!!!
Love love your recipes! Thank you a million!
awesome my mother made them every year she used beef ,veal and pork she was Acadian from Shediac New Brunswick, my girlfriend tried to make some , never as good as my mothers were miss this part of Christmas
No one makes better tourtiere then mama.. for sure..
@@sergebelair8317 Thanks she learned from my Grandmother Quintin
Congratulations! You pronounced Tourtière correctly! With the french Canadian accent.
I made the ketchup to go with my vegan tourtière this year. It was amazing, thank you!
Right on!! Glad I help create new memories!!
Butter is our friend !
Yes and yes!!
That looks so delicious!! I’m watching on Christmas Eve, got to the fois gras part and immediately dashed off to the deli at 4:30 in hopes of getting some but alas the store was closed:(.
Still can make it without it, it's as good if not , even better!!😋
@@sergebelair8317 I’ll wait till I can get it!
@@marilynsmith7178 great decision!!👌
I just love the herb/spice combination in your tourtière. My mom’s pie was barely spiced. We ate ours with an onion béchamel sauce on top when served. I’m going to try your recipe minus the foi gras.
So good!
Can't wait to try this recipe!
The best..
Love this Joyeux Noel from Vermont!
You are just a funny, happy cook.
I was always told to save some of you potato water add that too
your bulldog has beautiful eyes
Thank you, we love him so much!!!
Please add more content to your channel I’d like to follow as my family came from ?Montreal!
Where is your content’s you are too cute and I’d like to see more of your videos! Qui
I just made 8 mini tourtiere using grassfed ground beef and venison because I cannot eat pork. Both are quite lean, so I cooked in plenty of home rendered chicken fat. OH BOY!!! "Fat is your friend". You bet. My kinda guy!
Sounds delicious!!
Where do you get your foie gras?
Love the videos!
you can definitely get it online, if you are from Edmonton you could sub it out for foie gras terrine from the Italian center. here is a link www.gourmetfoodstore.com/foie-gras-and-pate/canadian-foie-gras-01018
@@sergebelair8317 if you are making let say 4 tourtières, would you just quadruple everything or would you approach it differently?
@@nicholasfish1570 yes, but keep in mind those are big Tourtière , but i a sure you could get away with it doing the recipe x3 . hope this help. do not hesitate to reach out for more input!!
I’m plant based, BUT, this sure looks good! You’re going to draw an audience, keep up the fun of creative cooking. 🥕🌶️🫛🌽
Wow, thank you, you can sub the ground meat with faux ground meat.. Or TVP
tabarnac! Not de henglish way! OK. good! Me from de Quebec! bes 2 day me ce, from de u tube! me old man, grandmoder make dis! 100% 100 yer hago! FANTASTIK! de budder is de himportant!!!! u iz de real Quebecois!!!! or may-b, de nu-brunswic??🤣😂❤👍👍👍
Caline de bine.... 😂
Oh how I 'wish' there were measurements that did not have to be converted!! I watched your video which was excellent and was excited to try this recipe, but I can't do the conversions to cups, tsps, etc. Thanks anyway, I am sure your tourtiere is amazing but I will have to find a recipe that I can follow.
You can ask alexa , she's pretty accurate for conversion.. also a scale is one of the most essential tools in the kitchen.. ask Santa for one this year
You are great! Thank you! Regarding the "pomme de terre", Masher est difficile à trouver aux États-Unis. Où l'avez-vous trouvé, Serge ?
Merci pour le support, vous pouver trouver un potato ricer sur Amazon..❤
Merci mon ami@@sergebelair8317
Hi Chef, I have a few questions..
Can we use only beef instead of beef and pork? Can you suggest something?
Any other substitute for foie gras?
Absolutely, only beef works perfectly, to substitute the foie you could add little chunk of cook beef short rib or smoke meat, it's definitely not the same but it definitely upgrade the pie and you will end up with less fat from the foie gras..Let me know how it turns out!
Chow chow
looked great til you added the foie gras...yuk...to each its own i guess...i made the recipe without the foie gras ...was very good..great camera work and editing..great video Serge..merci!
Also, don't you serve tortiere warm?
I really think you are a delight when you cook and your tortiere is so delicious. This is my second year to make it. My queston is: I like to make it ahead of time so I completely bake it , freeze or refrigerate and then reheat in the oven on the day I am serving. Would you suggest refrigerating before baking and then simply baking at suggested temperature and time the day of family dinner OR baking completely and then reheating at a 300 F oven for about an hour? thanks! and Merry Christmas! Joyeux Noel!
Definitely, a day old tourtiere taste event better.. 300 re-heat is perfect for like 25 minutes
I would have probably seared the foie gras first.
Agreed. Next time.. Promise
Tes le fun toi 😅😅😅
Ma grand maman n’ajoutait jamais de pomme de terre.
Im not doubting “Tourtiere” recipes w potato but I find it too similar to the “English Meat Pie” or other “Meat Pie” recipe variation. Seams like most colonized country have their own “Meat Pie” variation. (different seasoning, w peas, carrots, potatoes or not).
Pastry cutter
Serge , here is a trick for peoples that don't have a 200 $ kitchen robot to make flaky pastry dough. You take cold butter out of your fridge , you cut it like little towers, let's say , then you rub them against a cheese grinder , the cheap one in a pyramide shape with four faces. You " grind " the butter against the side with big holes . This willl give you butter shavings , the one you needs to insert in your flower for your pastry dough . I saw this trick on another channel .
Serge keep your simplicity . We also have not high tech kitchen like yours . Be careful with your outside cooling. Once we did that and we saw a cat had pass by while we were away . We save what we could .
I love it!!
You stated the ketchup didn’t have to be cooked, yet you pour it in a pot on stove! What is what?
Umm, no you have to cook it.. its not a ketchup if you don't.
merci!
Very well done video, recipe, filming…what else…. A pleasant looking and sounding host, no background music…….
Except the faux gras. Cruel. And then it just melted out and was wasted. Wow disappointing in so many ways.
@sergebelair8317 Have you ever tried tourtiere avec de la mélasse instead of ketchup? Sounds crazy I know, but try it!
Gor to try that!!💙