Midnight Mass

[Phemie]

And not to mention that waiting tourtière!

Northern New Brunswick meat pies are usually called pâtés and are quite different from tourtières both in the meat variety (beef & pork & chicken +any wild meat available vs ground pork & beef) and method of cooking said meat (stewing vs frying).

Maybe we should open a recipe thread.

 

[malphono]

Northern New Brunswick meat pies are usually called pâtés and are quite different from tourtières both in the meat variety (beef & pork & chicken +any wild meat available vs ground pork & beef) and method of cooking said meat (stewing vs frying).

Maybe we should open a recipe thread.

Not a bad idea … I actually found a recipe for the pâté and it really sounds interesting.

 

[daeve]

Lasagne isn’t Italian??? The more common styles seen in the US come from the South, but if I remember correctly, lasagne was originally Bolognese. As for the North, there’s a wonderful lasagne ala genovese which is meatless and absolutely wonderful!

Yep, it’s one of the few “red sauce” items my mother, grandmother and aunts ever made. In fact, when the other side came over, Mom made lasagne or spaghetti, because they expected it! Back in Bensonhurst Brooklyn, my neighbors would all serve lasagne right along side the Thanksgiving turkey or Easter ham.

We ate roasted chicken and ham and pork roasts and roast beef, just like everyone else around did. Our Italian specialities were risotto in the Milanese style with dried porcini mushrooms soaked in my grandfather’s home made chianti and loaded down with saffron, and polenta. Grandpa would stir the risotto and polenta because my grandmother was so tiny, about 4’7" tall, that she could barely reach. She always made some kind of stew with it because her children’s spouses who were not Italian didn’t really like them much. And lentils or white beans with ham. And the best thing was cassouela. It’s made with whatever pig parts you have available, but Grandma made it with spare ribs, so that’s what I do. It’s a stew of spare ribs, carrots, white potatoes and cabbage, in a thin tomato sauce, not like spaghetti sauce at all. We would have that for New Year’s Day, but the last time I made it, only my sisters and I ate it. The others mostly ate bologna sandwiches (or sangawiches as my grandmother would have said). My grandfather was a salumiria (I’m sorry but I can’t seem to spell that tonight) or sausage maker. His uncle started a salami company, and he and his cousin inherited it. My grandfather’s been gone for about 15 years, but his cousin is still in the store every day, even though he’s over 80.