Each week on The Skinny Pear’s Facebook page I have a chopped challenge based on my favorite show, Chopped. Fans on Facebook pick 3 ingredients for me to use in one dish. Tortiere is a classic French dish which has been reinvented in this weeks’ chopped challenge.
I absolutely love doing this; it really gives me a boost of creativity and makes me try new ingredients in different ways. One of my favorite chopped challenges was my Bacon Bison Burger’s with Pomegranate BBQ sauce, simply delicious and I would have never thought of making a pomegranate BBQ sauce if I hadn’t been “forced” to! If you’re not a burger lover then you should definitely check out the Ground Chicken Teriyaki and Spinach salad with Crispy chickpea’s, the crunch from the chickpea’s makes this salad a favorite! Making it family style also makes it perfect for serving at large gatherings.
This week’s challenge the fans decided to give me Nori (sheets of seaweed), ground pork and eggplant. I thought to myself, “Uh, oh, they may have me on this one” Oh how wrong I was!
Nori “tortiere” Mini Pies
1 lb. ground pork (preferably grass-fed and local)
½ tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp allspice
1 onion (diced)
4 or 5 small potatoes
This recipe is pretty easy. Start off by boiling potatoes and half of the eggplant (I boiled separately in two pots. Once those are started fill a large pot with water. Add in ground pork and onion. Bring to a boil, cook until pork is done and no longer pink. Using a skimmer spoon (like the one here) spoon out about half the ground pork mixture into a bowl. Next add the spices to the ground pork. When you potatoes and eggplant are done boiling, put them through a potato ricer (like the one here) the eggplant doesn’t go as through as easily as the potato, but should still go through.
This is the tricky part, you need to eyeball this part, and you want more ground pork than potatoes. Say about 2/3 should be ground pork, 1/3 potato/eggplant. If the mixture looks dry, add a little bit of potato water.
Take your Nori sheets and cut them into 4’s. Place the Nori sheets on a muffin tin. Scoop the ground pork mixture onto the Nori sheets. Bake in a 375F oven for about 15-20 minutes. Remove from muffin tin and serve with homemade dill pickles. Don’t disregard the pickles as an embellishment to the dish, they are an integral part of tortiere, they make this dish what it is….a modern twist on a French classic!
Joyce is a wife to a wonderful husband and mother to two adorable kids. She is currently studying to become a Registered Holistic Nutritionist and is a full time baby photographer. When she’s not busy cooking, studying or taking photo’s she’s hanging at the beach with her family. She is the author of theskinnypear.com.