So… I have a functional kitchen now! The cabinets are built, the countertops installed, backsplash set, everything grouted, and the sink, dishwasher, and stove are all hooked up! *CANNOT* tell you how god it feels to have some culinary autonomy back.

We haven’t had the use of the dishwasher since May’s tornado – it’s been used to store the glassware ever since! We’ve been living off takeout. While my access to the kitchen has been sporadic at best, my brain hasn’t taken a break, so I’ve had this LONG list of ideas and theoretical recipes brewing, with no ability to do anything about it, short of write them down. I tell you, working through those ideas on paper, while being stuck with months crappy fast food? Torture.

One of the things I wanted to make this whole time was a proper tourtiere (“tortiere”, for some). It’s a French Canadian meat pie, and it’s soooo good when made properly. Also, as part of the planning process, I worked on a gluten free pastry crust that wouldn’t make me grieve for my inability to eat wheat.

I did it! Yesterday was my first day with the new kitchen, so I rolled out of bed and almost immediately went to buy groceries. With 3 items I wanted to make, Tourtiere was to be made in the afternoon, closer to suppertime. Couldn’t handle it, dug in to the preparation right away! I tell ya, the filling, as it’s cooking, smells amazing on the best of days. All those fresh veggies, herbs… yum. To someone who’s eaten more Wendy’s takeout in the past few months than anyone should have to in a lifetime? Absolutely amazing.

The crust also turned out extremely well – you’d never peg it as being a gluten free crust. Very rich and flaky! Oh, so good. I just had some leftovers for breakfast – this recipe is definitely a winner!

Oh, and if you want to make a regular, non-gluten free version? Just swap out the crust for your favorite double-crust recipe, or premade dough.
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