Here is a great recipe from my Soulful Helpings cookbook (now available at Calgary Co-op stores). A savory sensation that is sure to warm your heart as well as your tummy. Serve with carrots and green beans. Tourtiere 2 Tbsp. Butter 1 Small onion chopped 1 Clove crushed garlic 1/2 Lb. Lean ground veal 1 Lb. Lean ground pork 2 Tbsp. Chopped fresh thyme 2 Tbsp. Chopped fresh sage 2 Tbsp. Chopped fresh parsley 1 Tbsp. Chopped fresh rose-mary 1 Tsp. Poultry seasoning 1 Tsp. Salt
Smoked Salmon Cheese Quiche with Dill 1- 9-inch refrigerated pie crust, thawed 6 oz. wild sockeye Co-op Gold smoked salmon shredded 4 oz. cream cheese 2 cloves garlic crushed 3 tbsp. grated white onion 1 cup shredded Swiss cheese 3 large size Co-op Gold d’or eggs 1½ cups half and half cream 3 tbsp. fresh dill finely chopped Zest of ½ lemon Preheat oven 350°F. Press the thawed piecrust into a 9-inch pie dish. Place the shredded smoked salmon evenly in the bottom of the piecrus
Cherry Pie One recipe for a double piecrust 2 -14 oz. cans of Co-op pitted Bing Cherries in heavy syrup drained with ⅓ cup of the syrup reserved and set aside ¾ cup white sugar 3 tbsp. quick cooking tapioca ⅛ tsp. salt 1 tbsp. fresh lemon juice ¼ tsp. almond extract ½ tsp. vanilla extract 2 tbsp. butter Prepare the pie pastry in advance and divide into two equal sized disks. Preheat oven to 425°F Roll out 1 pastry disk on a well-floured surface to a 12-inch round. Transfer t
Pie is a must this holiday season. I double dare you to be stressed out with a piece of delectable pie in front of you waiting to be devoured.
I am certain Pi would have enjoyed a slice of pie while ship wrecked in the Pacific ocean for 227 days with a Bengal tiger as his only companion. Today nouvelle cuisine has taken pie to a new level of fusions and complex ingredients, but it is my belief that the humble pies are still our favorites.
Everything is better in a crust.