Text 28313, 112 rader
Skriven 2015-06-18 05:28:26 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1305
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tourti+¿re Du Shack
 Categories: Pies, Wine, Pork, Potatoes, Mushrooms
      Yield: 7 Servings

MMMMM---------------------------CRUST--------------------------------
  3 1/3 c  All-purpose flour
      2 c  Chilled unsalted butter; in
           - 1/2" cubes
      1 ts Kosher salt

MMMMM--------------------------FILLING-------------------------------
  1 1/2 c  Chicken broth
  1 1/2 md Onions; chopped, divided
      4 cl Garlic; chopped, divided
      5    Whole black peppercorns +
           - fresh ground pepper
      5    Sprigs thyme
      2    Bay leaves
  1 1/2 lb Boneless pork shoulder; in
           - 2" pieces
           Salt
      1 tb Unsalted butter
      8 md Button mushrooms; stemmed,
           - fine chopped
    1/2 c  Dry white wine
  1 1/4 lb Ground pork
    1/8 ts Cinnamon
    1/8 ts Ground cloves
    3/4 c  Grated, peeled russet
           - potato
           All-purpose flour (for
           - surface)
      1 lg Egg yolk; beaten to blend

  SPECIAL EQUIPMENT: A 9" diameter deep dish glass or
  ceramic pie dish

  FOR CRUST: Pulse flour, butter, and salt in a food
  processor until pea-size pieces of butter form. Transfer
  to a medium bowl. Add 1/4 cup ice water and stir just
  until shaggy clumps form, adding more water by
  teaspoonfuls if dry. Divide dough in half; flatten each
  half into a disk. Wrap disks in plastic wrap and chill for
  at least 2 hours.

  DO AHEAD: Dough can be made 2 days ahead. Keep chilled.

  FOR FILLING: Preheat oven to 325+.F/160+.C. Combine broth,
  1/2 chopped onion, 1 chopped garlic clove, whole
  peppercorns, thyme, and bay leaves in a medium pot. Add
  pork shoulder; season with salt and pepper. Bring to a
  simmer over medium heat.

  Cover pot. Transfer to oven; braise until pork shoulder is
  tender and shreds easily, about 2 hours. Remove from oven;
  let cool.

  Transfer pork shoulder to a work surface. Shred meat with
  your fingers and transfer to a medium bowl. Strain pan
  juices through a fine-mesh sieve; add 1/2 cup juices to
  pork; discard solids in strainer.

  Melt butter in a large skillet over medium heat. Add
  remaining 1 chopped onion and 3 chopped garlic cloves;
  cook, stirring often, until soft, 5-7 minutes. Add
  mushrooms; cook, stirring often, until almost all liquid
  is evaporated, 5-7 minutes. Add wine; stir, scraping up
  browned bits. Bring to a boil; cook, stirring often, until
  liquid is almost evaporated, about 5 minutes.

  Add ground pork, cinnamon, and cloves. Cook, stirring to
  break up into small pieces, until pork is cooked through,
  about 5 minutes. Add potato. Cook until potato is soft,
  about 10 minutes. Remove from heat. Stir in shredded pork
  with juices. Season to taste with salt and pepper; let
  cool slightly. Chill until cold, about 1 hour.

  DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.

  Roll out 1 dough disk on a lightly floured surface into a
  12" round. Transfer to pie dish, leaving overhang. Fill
  with cooled meat mixture. Roll out remaining dough disk
  into a 10" round. Place dough over meat filling. Fold
  overhang over top crust and crimp edges. Brush crust with
  egg yolk. Cut three 2" slits in top crust. Chill for 1
  hour.

  Preheat oven to 400+.F/205+.C. Bake tourti+¿re for 30
  minutes. Reduce heat to 350+.F/175+.C; bake until crust is
  golden brown and filling is bubbling, 40-50 minutes. Let
  cool for 20 minutes before serving.

  by Martin Picard

  Bon App+¬tit | January 2012

  Yield: Makes 6 to 8 servings

  MM Format by Dave Drum - 07 February 2012

  Uncle Dirty Dave's Archives

MMMMM

... There is no love sincerer than the love of food --  George Bernard Shaw

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)