This is a *very* moist tourtiere; especially a treat if you splurge and use butter in the crust. Granted, it is not a traditional tourtiere, especially with the celery, mushroom and bread crumbs — thus, we call it Montreal-style.
A classic Acadian potato dish.
The problem with cooking ribs is that everyone is so competitive that they never really enjoy anyone else’s ribs, because while eating them they’re so busy thinking about how yours are different from theirs, and what yours are missing. They barely notice t
You’ve got to see this recipe in action to believe it. It’s actually very good, especially when you glaze it.
A great winter pot roast recipe that makes its own gravy.