I don’t go in much for food photography, but I make exceptions for exceptional food.
Today was bitterly cold. My mother and I went for a walk in the afternoon, and even though we were wearing multiple layers we still felt the cold. We didn’t stay out very long, and by the time we got back we needed something to warm us up from the inside out.
This is my mother’s tourtière, which she made for dinner on New Year’s Day.
Tourtière is a very old French-Canadian dish – a meat pie (usually made with ground pork or veal, sometimes with game added) seasoned with nutmeg, cloves, black pepper and herbs – usually served after Midnight Mass on Christmas Eve. It’s a rich, solid, stick-to-your-ribs kind of food, definitely meant for winter, not summer.
My mother made this one with her own pastry, not store-bought pie-crust, and glazed it with egg to give it that beautiful glossy golden-brown surface. She used her old glass pie-plate, which is ten inches across instead of the more usual eight or nine. It’s at least an inch and half deep. It’s massive.
It’s also delicious.
(I’m having some of the leftovers for lunch.)