OOLALA

Classic French blend known as “Quatre Epices” or four-spice. Savory-sweet mix of black and white pepper, ginger, nutmeg, allspice, cinnamon, and clove. The definitive spice for meat pies and spice breads. SALT FREE.

Traditional seasoning for the French Canadian classic meat pie, a Christmas Eve tradition, Tourtierre.

The secret spice in UP North Pasties.

Add a pinch to pates and spreads.

Add to dredging flour for beef, pork and chicken stews. Also wonderful with game meats like venison, rabbit, goose, etc.

Season layers of thinly sliced potatoes and other root vegetables for delicious gratins.

Sprinkle a pinch into sautéed or creamed greens like chard or spinach for an exotic twist.
 

Tourtierre Stew
~Serves 4-6~

1 ½ lbs cubed pork shoulder
1 TBSP Spicegrrrl® Oolala
1 ½ tsp salt
½ cup flour
2 TBSP olive oil, divided
1 large onion, chopped
2 cloves garlic, minced
8 oz dark beer (or pork or chicken stock)
2 medium carrots, sliced
2 medium parsnips, sliced
2 medium potatoes, cubed
3 cups pork or chicken stock
1 bay leaf
1 tsp dried thyme

1. Blend Oolala® with salt and flour. Toss with pork cubes to coat thoroughly. Preheat oven to 325° F.
2. Heat 1 TBSP oil in large, oven proof pot over medium heat. Add half of pork and brown well on all sides. Remove to plate and repeat with remaining pork, adding additional TBSP oil. Remove from pot.
3. Add onions to pan and cook on low until soft but not brown, about 5 minutes. Add garlic and cook another minute. Pour beer (or stock) in slowly, stirring to scrape up any browned bits.
4. Add carrots, parsnips, potatoes, and meat to pot. Stir in remaining stock with thyme and bay leaf. Bring to boil and cook another two minutes.
5. Cover and finish cooking in oven, about 2 hours.

SUNDAY CASSOULET
~serves 6-8, generously~

2 lb white beans, rinsed and soaked 8 hrs
2 TBSP duck fat (optional, but oh so good)
8 oz salt pork, cut into 3/4-inch cubes
8 pieces of bone-in chicken
1 lb garlicky sausage (like kielbasa)
1 large onion, chopped fine
1 large carrot, chopped fine
2 stalks celery, chopped fine
2 cloves garlic, minced fine
2 Tbsp fresh parsley, chopped
1 Tbsp OoLaLa®
1 quart chicken stock
2 bay leaves

1. Heat duck fat in a large heavy pot and add salt pork, cooking until crispy. Remove pork and set aside. In same pot cook chicken until well browned. Add to salt pork. Next cook sausage until browned and remove.
2. Drain all but 2 TBSP of fat from pan and add onions, carrot, and celery, cooking on low until soft but not brown. Add garlic, parsley, and OoLaLa® and cook for a minute. Stir in beans, stock, and bay leaves and bring to boil. Lower heat and cook, covered, 1 hour.
3. Remove bay leaves and add salt pork and sausage. Nestle chicken on top. Place in preheated 300 degree oven, uncovered, and cook 2 hours until a thin crust forms over the top. Break the crust and shake gently, return to oven and continuing to cook, breaking the crust and gently shaking every 30 minutes for another 2 hours. Return to oven and continue cooking undisturbed another hour. If beans start to dry out, carefully pour water down sides of pot, trying not to disturb crust forming in center.