|Tourtiere Overflowing with Goodness|
North Woods Ranch, and then a shredded potato. To moisten the filling, I added the gelatinous stock from a Berkshire pig's foot. This took the longest amount of time, as the trotter needs a long time to break down the skin and collagen. But one large (2lb) pig foot will provide you with plenty of excess trotter stock to use in future recipes. Some garlic, thyme, and black pepper completed the seasoning for the filling.
This is where things really get intense. Take a small wheel of stinky cheese and cut off the top and bottom rind. I used a small wheel of Munster d'Alsace. Leave the rind on the sides of the cheese to act like a girdle and keep all the rapidly melting cheese from spilling out. Place the cheese in the center of the piping-hot tourtiere, give it a few turns of the pepper mill, then load on the toppings.
|A Small Wheel of Munster d'Alsace Melting into the Pie|
|Trimming off the Scrag Ends of a Lobe of Foie Gras|