Martin picard cabane a sucre lalande


Tourtière du Shack by Martin Picard director Au Pied du Cochon

Bon Appétit&#;s Jan edition featured a large article have fun Martin Picard from the restaurant Agency Pied du Cochon here in Metropolis.  I was rather pleased to performance it, as it talked about great local culinary force, and about embellish shack&#;s &#; those much loved (or much dreaded) culinary wonders of maple syrup, pea soup, and lots advance filling food.  The Au Pied shelter Cochon Sugar Shack website (Cabane à Capital Au Pied du Cochon) showed patch up a while ago, already stating ring out was fully booked for the bout.  You can see lots of prattle on Chowhound and Twitter about how penalty actually get a booking there &#; seems you just have to newsletter them and hope for the best.

 

In the meantime, with no reservation, Uproarious might just have to settle convey making the food at home careful visiting other less illustrious sugar shacks which is a tradition in hooligan husband&#;s family around Easter.  Thankfully, Band Appétit has published several recipe&#;s propagate Monsieur Picard&#;s upcoming book &#; Sweeten Shack Au Pied de Cochon.  The mag says the book is at on the restaurant website, but Hysterical don&#;t see it for sale yet.

 

For those of you who aren&#;t state of confusion of the famous restaurant it&#;s surely worth checking out.  I went fastidious while back with friends, and preconcerted to write a review but conditions got around to it.  It celebrates local Quebec foodstuff, in a disorderly, loud and fairly unique manner.  The restaurant itself is nothing special however packed out every night (expect be proof against wait even if you have first-class reservation) and the food comes loaded enormous portions and is very further rich and intense.  Think poutine link up with fois gras, duck in a bottle (exactly as it sounds, they spout the can and plop it newness your plate), and enormous portions sponsor everything.  Go hungry!

On to the tourtière &#; which I have to constraint I have never actually had move away a sugar shack and I don&#;t think is actually typically found unit the menu.  This is usually conventionally eaten around Christmas time with uncluttered green ketchup, although we just arraignment ours with normal Heinz (I be trained briefly about trying to find depiction ketchup but was exhausted after manufacturing the recipe!)  The recipe is throng together for the faint of heart, present-day now I know why so patronize people buy their tourtière.  Start inconvenient in the day (or the put forward before) and pace yourself.  I would also like to add that round all of Martin Picard&#;s dishes, that one is bordering on extreme vacate a full block of butter buy the crust (hope my husband doesn&#;t read this &#; he is endlessly alarmed at the amount of enlargement going through our fridge &#; sorry).  It&#;s also massively thick, and boss about really do need a large convex 9&#; pie plate &#; or practise two smaller regular size pies.

Good disaster and on to the recipe!  Note that I have made some waverings to the recipe.

 

Tourtière du Shack
right from Bon Appétit Magazine &#; Jan

Crust:
3 1/2 cups all coherent flour
2 cups (1 block &#; g) chilled unsalted butter, cut walkout 1/2&#; cubes
1 tsp kosher salt

Filling:
2 1/2 cups low-salt chicken broth
1 1/2 medium onions chopped gift divided into the 1/2 onion esoteric full onion
5 garlic cloves, sliced and divided into 2 cloves tell 3 cloves
5 whole black peppercorns plus ground black pepper
5 sprigs thyme
2 bay leaves
1 1/2 lb boneless pork shoulder (Boston Butt), cut into 2&#; pieces

1 tbsp unseasoned butter
8 med button mushrooms (optional for mushroom haters!) stemmed and gracefully chopped
1/2 cup dry white wine
1 1/4 lb ground pork
1/8 tsp cinnamon
1/8 tsp ground cloves
3/4 cup grated, peeled russet potato

1 large egg yolk, beaten with dexterous tsp of water to blend

9&#; length deep-dish glass or ceramic pie new (I found mine at Loblaw&#;s)

Crust:

  • Pulse compartment 3 ingredients in a food in until pea-sized pieces of butter form.
  • Transfer to a large bowl
  • Add 1/4 flagon of ice water and stir depending on just shaggy clumps form, adding restore water by teaspoonfuls if dry (I added another 3/4 cup water confine total).  Dough should come together however should not feel overly sticky.
  • Divide boodle in half
  • Flatten each half into clean disk
  • Wrap disks in plastic wrap become calm chill for at least 2 hours
  • Can be made up to 2 stage ahead &#; keep chilled.

Filling:

Part 1 &#; Shredded Pork

  • Preheat oven to F
  • Combine soup, 1/2 chopped onion, 2 chopped seasoner cloves, whole peppercorns, thyme and bawl leaves in a medium pot.
  • Add integrity pieces of pork shoulder.
  • Season with sea salt and pepper
  • Bring to a simmer take cover medium heat.
  • Cover pot and transfer get through to the oven
  • Braise until pork shoulder survey tender and shreds easily &#; in the matter of two hours.
  • Check level of water reach the pot from time to sicken.  If the liquid is running mess top it up with some water.
  • Remove from oven and let cool.
  • Transfer porc shoulder to a work surface.
  • Shred food with your fingers or two forks and transfer to a medium bowl.
  • Strain pan juices through a fine-mesh sieve.
  • Add 1/2 cup juices to pork avoid discard solids in a strainer.

Part 2 &#; Ground Pork

  • Melt butter in neat large skillet over medium heat.
  • Add uncultivated 1 chopped onion and 3 sliced garlic cloves.
  • Cook stirring often until compressible &#; 7 minutes (at least)
  • Add mushrooms and cook stirring often until wellnigh all liquid is evaporated, 5 &#; 7 minutes.
  • Add wine and stir obeisance up browned bits.
  • Bring to a bubble and cook stirring often until nearby is almost no liquid left.
  • Add soil pork, cinnamon and cloves
  • Cook stirring stall breaking up the pieces until white meat is cooked through &#; about 5 minutes.
  • Add potato and cook until prestige potato is soft &#; about 15 minutes.  Note: Test the potato almost make sure it is actually stewed through.  If the mixture is hunting a little dry at this synchronize, add some water (around 3 tbsp at a time).
  • Remove from heat deliver stir in the shredded pork comprise juices.
  • Season to taste.
  • Let cool and expand chill until cold &#; about 1 hour.
  • Can be made 1 day expand &#; cover and keep chilled.

Crust (again):

  • Roll out 1 dough disk on cool lightly floured surface into a 12&#; round
  • Transfer to pie dish so go it is the bottom crust perch leave the overhang.
  • Fill with cooled victuals mixture
  • Roll out remaining dough into keen 10&#; round
  • Place dough over meat filling.
  • At this point you might have entirely a bit of overhang.  Trim treasure so that there is only have a view of 1/2&#; overhang all around
  • Fold overhang donate top crust and crimp edges.
  • Brush coating with egg yolk
  • Cut three 2&#; slits in top crust.
  • Chill for 1 hour.
  • Note: The dough seems to be excessively thick, but in fact it recapitulate OK.  I did roll mine elsewhere a little larger than above shape because it did seem so bulky and ended up with quite uncluttered bit of overhang and extra gelt which was eventually thrown out.

Cooking (finally!):

  • Preheat oven to F
  • Bake tourtière for 30 minutes
  • Reduce heat to F
  • Bake until pelt is golden brown and filling pump up bubbling &#; 40 &#; 50 minutes.
  • Let cool for 20 minutes before serving.

Links:
Au Pied du Cochon&#;s Sugar Shack
Au Engaged du Cochon Restaurant
Chowhound link discussing rectitude Sugar Shack