Tag Archives: onion

Grandma Rocheleau’s Tourtière

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When I was a young boy my Grandma would come out from Ottawa every second Christmas. She would spend lots of time cooking for us, she would make different holiday treats and one dish that we would always eat on Christmas Eve, Tourtière. A French Canadian meat pie that is made from ground pork, onions, and garlic. It can be made with various types of meats but we always made ours with pork. For my version I wanted to add my favorite vegetable to it: Leeks.

I did some research on Tourtière and found that after it had been originated in Quebec, it migrated to the New England States and in coastal areas it can be made with fish such as salmon or tuna, I kind of want to try it with salmon! I think that might be an interesting dish, so stay tuned for a different post. Now back to todays dish.

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1 White Onion

1 Leek

3 Cloves of Garlic

2 Pounds of Medium Ground Pork

1 1/4 Cup Water

2 Pie Crusts (I used pre made crusts)

Salt and Pepper to Taste.

photo 2Directions:

In a dutch oven, combine pork, onion, leek, garlic and water; I cut my garlic into thin slices I did not use my garlic press, I find that if you chop it gets distributed more evenly. Cook for about 10-15 minutes or until the meet is no longer pink and the veggies are cooked. Then add Salt and Pepper (about a teaspoon of each… or as always to taste.)

Then add the filling into one of your pie crusts. Make sure that you spread the filling evenly throughout the surface of the pie while ensuring enough liquid is added. Then use the second pie crust to cover the top of the filling and press the sides of pie crusts together and close the pie up, put a few fork marks into the top of the pie. Now put it into the freezer for one day.

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Now that its tomorrow, preheat your over to 275 degrees (F) and bake for about 3 hours. The reason why you need to freeze it first and then bake it, is that this locks in the flavors and allows for the pie to be juicy and much more flavorful. You can tell that its done when the crust is golden brown and when you can see some of the juices bubbling out of the top. Remove form oven and let sit for bit to cool before serving, can be eaten with Ketchup. Serves 6-8 people. 


This dish has so many fond memories. I remember when I was a kid, we would always eat Tourtière as our dinner on Christmas Eve. My mom and grandma would pre make them and put one in the oven, then we would go to church for Christmas Eve mass and come home and it would smell AMAZING in the house. We would sit and eat together and talk about Christmas and we would be filled with such joy from the season and the excitement of what was coming the next morning. Then we would open one Christmas Gift…. always Pajamas. We would change into our new PJ’s and watch National Lampoons Christmas Vacation. The BEST  traditions ever! I remember now as an adult how important those memories are to me and to our family. I think its incredible that our grandma passed down this and other recipes to our family. This recipe and post is a true homage to my amazing and wonderful Grandma, Corinne Rocheleau. I know that every member of my family has had this dish, some hate it some love it, but one thing is for sure, we all share this tradition that our Grandma passed down to us. Grandma, I love you!

-Matthew {Season to Taste}


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Heart Healthy Mushroom Soup

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Mushroom Soup is such a great comfort food. I always loved having a nice warm bowl of Cream of Mushroom Soup on a cold day. Today in Edmonton is snowed so much and was so cold out side, there was nothing I wanted to do more than come home from work and put on my PJs and eat something warm and watch a movie. I started playing around with mushroom soup a couple of months ago and have come up with a delicious take on this amazing comfort food. It hides a lot of heart healthy vegetables which is always a plus! For this recipe you will need use a pureer, so make sure you can get your hands on one.


2 Cups White Mushrooms

2 Celery Sticks

1 Leek

1 Medium Sized Onion

1 Teaspoon Salt

1 Teaspoon Pepper

1/2 Teaspoon Thymephoto 5

1/2 Teaspoon Oregano

1 Bay Leaf

5 Basil Leaves

2 Cups Vegetable Stock

1 Table Spoon Butter

1 Table Spoon Olive Oil

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In a large pot or dutch oven, melt butter and oil together until it starts to bubble. Add Onions, Leek, and Celery and sauté till they turn to a pale translucent color. Add Mushrooms and cook down again, once they seem fully sautéed add salt and pepper and stir. Now add Vegetable stock and spices stir and bring to a boil. Once your soup is boiling turn down the temperature and simmer on a low heat for about an hour.   Allow the for all the mushrooms to take on all the flavors and spices but stirring occasionally. Once the soup has been simmering for an hour, remove Bay Leave and puree the contents of the pot, make sure to get all edges of the pot with the pureer, feel free to use a spoon to make sure all the vegetables get pureed. As always, season to taste.

With using a pureer, this makes this soup creamy. I wanted to find an alternative to the ‘Cream’ in cream of mushroom soup. Adding more vegetables to the soup makes it easier to puree it in the end which gives it the rich taste and texture. Onions and Leeks are extremely heart healthy vegetables, they contain sulphur-containing phytochemical which helps reduce cholesterol and that helps prevents heart disease, and onions and leeks just taste so damn good! Now make some soup and bundle up in your PJs and put on your favorite movie!

-Matthew {Season to Taste}

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