When we think of the Bistro, we envision a roaring fireplace, conversations with neighbors, and delicious food and drink.
Of the many meals we’ve all shared in the Bistro, which would you like to try the most?
For a selection of recipes inspired by the series, download The Nature of the Feast.
34 replies on “A Return to Three Pines: The Brutal Telling”
[…] any vegetable we still get fresh. Last month I chose parsnips and a few days later I came across the selection of recipes inspired by the Gamache series. The parsnip and apple soup is served twice in the Nature of the Beast. First Reine-Marie eat it in […]
I heartily agree that the recipes are such a marvelous idea and a perfect continuation of the “after-read.”
Will “The Nature of the Feast” be updated with each new book? Sure hope so, and will say thanks in advance.
Fun to read your posts, I am 96 years old. I love to read Louise Penny and all that is related to her, so now I also have a broken hip, and I look forward to anything related to Three Pines. As I’m recovering, does any body have any good book recommendations for me? Wishing everyone well, Mary Joe.
If you haven’t, try Martha Grimes. Her Richard Jury and that eccentric group of friends are a delight, especially Melrose Plant. Another good series is by M.J. Lee, mysteries based on genealogy & history. Finally I love Anthony Horowitz, writer of Foyles War & Midsomer and more for tv, and some intriguing novels. Masterpiece Theater is currently showing Magpie Murders, great.
But Louise Penny and Gamache really are the most excellent.
I wish you well.
I love Canadian pea soup and make it several times a year. The best I ever had was in an inauspicious little roadside resto in Baie St. Paul. The yellow split peas are so much tastier! Longing to return and have a figurative lunch at Three Pines!
My French Canadien mother made an excellent toutierre which we had at Christmas and special occasions. We have her recipe. However the recipe printed above sounds really special. Maybe we have to tweak the family recipe!
My French Canadian grandma was married in January 1, 1910, and was a fabulous cook. For their annual New Year’s Day anniversary fete, her specialty was her Toutiere. Sadly, she never wrote down her recipe, and I have searched for years for a recipe that would replicate hers. Anyone know of a good French Canadian recipe for toutiere? Thanks! Penny
My family’s tourtierre recipe has never been written down either but my mamma swears that ground cloves are the secret seasoning. We use a half and half blend of ground pork and beef but I believe that a hundred years ago it was just pork. I actually have a small jar of “French Canadian Meat Pie Seasoning” that Mom found somewhere but she always adds extra clove! My husband likes it with gravy but I like it with strong mustard.
My grandmother, Mary Louise Tappa Harris was French Canadian and made this pie every Christmas. She passed away in 1969 without writing down the recipe. I practiced for a long time and got every cookbook that had a tortiere recipe until I could make one that tasted like hers. Here is our recipe.
Mary Louise Tappa Harris’s recipe for Tortiere de Noel
1 lb minced pork
½ lb minced beef
1 lb cooked potatoes, mashed or diced.
2 small onions diced.
¾ tsp salt
1 clove of garlic smashed.
½ tsp savory
½ tsp celery salt
½ tsp allspice
3/4 cup beef broth
Place all the ingredients (except the pie shells) in a Dutch oven or other heavy pot. Bring to a boil, reduce heat and cook uncovered for 20 minutes. Cook, stirring occasionally, until the mixture is damp but not watery. Pour into unbaked pie shell. Cover with the other pie shell and prick the top to allow steam to escape. Bake at 450 for ten minutes. Reduce heat to 350 and bake for ½ hour until crust is golden brown. (Grandma made her own pie shells but I use the ready made ones.
I wonder if there may have been some venison in the one your grandmother made. See: venison-and-pork-tourtiere
On peut avoir le livre de recette en francais. S.V.P.
Merci, Nicole
For me Three Pines and the world you have created there is one of the best things about the Gamache books. I am a Vermonter who has lived very near the Quebec border so I envision that village to be similar to some I know. Of course it would be a thrill to meet all your amazing characters when I stop by for a leisurely lunch.
What will I have? Definitely the duck, Brie and fig confit sandwich followed by the chocolate and raspberry mousse.
How wonderful! I’ve shared with friends (to whom I’ve introduced Three Pines). Is this recipe book available for purchase? If so, please send a link.
Excelsior.
It’s only available as a download, Sally.
But it is a free download. What a wonderful idea, Louise! Food is one of the big reasons I love your series!
Thank you!!!
Fabulous idea to write up the recipes… mine is Steak frites with mayo. We had it when we went to France on a cycling trip! Now my husband makes it regularly so we will try this recipe too.
Grilled Garlic Shrimp and Quinoa Mango Salad with Chocolate Strawberry Mousse if forced to choose between many intriguing recipes
Yes, yes, yes!
I will enjoy the hot summer weather and await the August book release with some cucumber soup with mint and melon.
Bien sur…. I live in Southern California now….but grew up in Harlem and spent my summers in Old Orchard Beach, Maine and other parts of Maine and Massachusetts..I adore the Gamache series…all the characters…Louise’s writing is amazing…a bien tout
I always imagine myself with a warm drink, ensconced in a big wing chair in a quiet corner, eavesdropping and people watching at the Bistro.
That’s what i imagine most often also !!!
Me, too! So comfy and cozy.
Yes, me too.
Love the recipes! I would have to pick the Pea soup and crusty bread with goat cheese and fig jam. A cold beer too!
My choices also!
Where can I find the recipes? I love split pea soup.
Thank you
Susan
Having visited the southern part of the province, I can attest to the incredible food made in the small villages and adore the Fall foliage. Can’t wait to try the sugar pie.
I would enjoy any dish Gabri creates especially f it contains chocolate and is accompanied by one of Ruth’s poems.
Love reading the recipes! Will be picking out a few to try. Would love a tiny taste of the Sugar Pie but what to do with the rest of the pie? It is so far out of the realm of foods allowed in my daily life. Too much fat and sugar, but learning what is in it certainly adds to the picture of Ruth, the ham sandwiches, etc.
I’ll start off with the French Canadian pea soup, which could probably be a meal in itself. For the entrée, please bring me the cheese and leek dish! Since I’m from the state of Maine, I’d like a side serving of baked beans and molasses, please. I will end my meal with a cup of decaf and the chocolate and raspberry mousse (Oh là là!).
I’m from Maine,too. Mom was came fro PEI. The Pea soup had to be yellow, thick and have ham in it. My Dad and I would be so excited to have ham for Sunday dinner, not because we loved ham so much, but we knew the next day my mom would make a pea soup!
I agree, ham dinner is good, but the split pea soup is the best! My husband didn’t like it until he tasted mine, now it’s a favorite!
My mom also made yellow pea soup with ham and I grew up in Maine with grandparents from farms outside Quebec. We also had French Canadian tourtiere at Thanksgiving and Christmas. Did Louise Penny feature ‘tourtiere’ in her books?