Chef Tom, The Tourtière, and the Sonically Silky Bruno from Mars

For my neighbors to the North. Here’s something you might all be familiar with, but it’s a helluva idea for leftovers. Good on its own, too, of course. This is from one of my favorite food authors, Sam Sifton, from the New York Times. The recipe is an undertaking, but so worth the time. Pay attention to what Chef McMillan says below.