Crazy For Italian In Canada
Cuckoo Trattoria and Pizzeria, Coombs, British Columbia, Canada Chelsey from The Ninja Gypsy
When I was in Qualicum Beach, Canada I made a special trip out to Coombs to eat at the Cuckoo Trattoria and Pizzeria. This is not your typical greasy pizza joint! Lofted ceilings combined with a romantic feeling in the air makes this restaurant the perfect scene for a romantic night out. This classy atmosphere does not come with fancy prices, though, with most meals ranging from 17-35 CAD.
The first time that I dined here I had the Linguine Creamy Pesto. Homemade noodles tossed with cream, pesto, and grilled chicken. It was so delicious that I came back wanting more and had the Maccheroni Ragu Bolognese the next time around. Made with slow braised ground beef, lush tomatoes, and red wine then topped with Parmesan cheese. These pastas are rich and filling, impossible to eat it all in one sitting so leftovers were a must. Finish it off with a handmade dessert from the bakery just up the road and you will have the perfect small-town meal.
Chelsey runs The Ninja Gypsy, a travel safety blog that gives you the best tips and tricks to keep you safe while on the road. She also founded a travel safety Facebook group for women which is now over 1,000 members strong!
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Authentic Natchitoches Meat Pie
If you can’t get to Louisiana fast enough, make these authentic Natchitoches Meat Pies in your own kitchen- baked or fried!
Once you make these savory French meat pies, you’ll understand why they’re so popular in Louisiana!
The town of Natchitoches is the original French colony, the oldest Parish in the Louisiana Purchase, home to the famous Natchitoches Hand Pies, and where the Southern classic movie “Steel Magnolias” was filmed!
Due to its French heritage, it is pronounced “Nack’-a-tish.” The lady on YouTube pronounces it “Nack-a-tosh” but that’s wrong, according to Ann and Kelly at the Official Natchitoches Convention and Visitors Bureau.
Lasyones Meat Pie Kitchen
James Lasyone remembers that a quarter century ago, if you wanted to buy a meat pie in Natchitoches , you needed to cozy up to one of the women who prepared the local delights in their home kitchens for sale. Unless you knew a pie maker, and were on her preferred customer list, you didn’t have a prayer. “She might take care of you if you were recommended by a regular patron,” Mr. Lasyone explains. “But those ladies didn’t make pies for just anyone who called on them.” This was a situation that deeply disturbed Mr. Lasyone, who grew up near the old Red River community in the 1940s and remembered meat pies as one of the fundamental foods of his youth. He tells of the days when they were sold on street corners from white buggies pushed by little boys who would chant to advertise the freshness and savoriness of their victuals and who kept their pies warm over small wood fires, perfuming the avenues with the fragrance of seasoned pork and beef in a fried pastry crust.
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Official State Meat Pie Of Louisiana
Louisiana recognized the Natchitoches meat pie as the official state meat pie in 2003.
The city of Natchitoches in northern Louisiana offers a regional delicacy popular since the late 1700s the Natchitoches meat pie. Activities at the annual Natchitoches Meat Pie Festival include a meat pie cooking contest and meat pie eating contest.
A mini Natchitoches meat pie is the appetizer of the official state meal of North Louisiana.
Lasyone’s Meat Pie Kitchen
Few places have the history that Natchitoches Louisiana has. When it comes to food, Lasyone’s is a step back in time. Food that will push you to a nap, food that is made with the best ingredients and with recipes that have been handed down for generations. Famous for their original “meat pie” that’s sold nationwide, has a Louisiana flair and is made with flavor, fresh herbs and spices. Lasyone’s established in 1967, is one of those landmark places that’s a must-visit destination. So the next time you’re in downtown Natchitoches, Louisiana…stop in and let Lasyone’s show you why they’re truly one of Louisiana’s best places to eat!!!
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Vitter Honors Internationally Recognized Natchitoches Meat Pie Kitchen As Small Business Of The Week
Today, U.S. Sen. David Vitter , Chairman of the Senate Committee on Small Business and Entrepreneurship , announced Lasyone’s Meat Pie Restaurant of Natchitoches, La. as Small Business of the Week, and will be submitting it into the official Congressional Record.
Louisianians are known far and wide for our unique culture and cuisine, and that couldnt be more true than of Lasyones Meat Pie Restaurant in Natchitoches, said Vitter. For nearly fifty years, James Lasyone and his team have shared Louisiana Cajun and Creole cuisine with their community and folks across the worldincluding their handmade meat pies for which Natchitoches is so well known. Congratulations to the Lasyone family and Lasyone’s Meat Pie Restaurant for being selected as Small Business of the Week, and I look forward to your continued growth and success.
As SBC Chairman, Vitter continues the tradition of honoring Americas small businesses and entrepreneurs.
Natchitoches Meat Pie To Be Featured In New Tv Series
- Clay Kirby
The famous Lasyone’s Meat Pie Kitchen in Natchitoches, Louisiana will be featured on a new syndicated show airing this fall. “Flip My Food with Chef Jeff” was in Natchitoches on Tuesday filming with Chef Angela Lasyone, owner of Lasyone’s Meat Pie Kitchen, to feature her family’s famous Natchitoches Meat Pie.
Chef Jeff is known for re-creating dishes across the country, but what will he do with the Natchitoches Meat Pie? Folks will have to watch in September to find out when the episode airs.
In each episode, Chef Jeff meets up with newscasters, local celebrities and everyday people from cities across the country, to show them how to “flip” their favorite dishes into dining experiences that are more appetizing and measurably healthier. “Flip My Food” premieres in fall 2014 in syndication.
Louisiana’s oldest city is known for the Natchitoches Meat Pie, a recipe refined in the 1950’s by James Lasyone, a local butcher and restaurant owner. After grinding the meat for the pies for the women in the community, who made them in their homes for many years, James Lasyone started experimenting with a recipe of his own. In 1967, James opened Lasyone’s Meat Pie Kitchen and Restaurant. The restaurant has received international recognition, and it’s still a favorite among foodies around the world!
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What Are Plate Lunches Where Is The Best Place To Eat One
The handheld nature of the dish made it an easy snack, as well as affordable to all income levels. In a state that loves to celebrate, the pies are the perfect festival food.
You can walk around and eat one and have something to drink in the other hand, so theyre very versatile, says Lasyone.
According to the official Natchitoches meat pie recipe, the pies contain beef, pork, garlic and part of the holy trinity of Louisiana cooking: bell pepper and onion. But you’ll also find versions with crawfish or the vegetarian-friendly mushroom pie.
A 2003 bill made the Natchitoches meat pie the official meat pie of Louisiana. There’s even a meat pie festival in the North Louisiana town.
Downtown Natchitoches Photo courtesy of Caroline Eubanks
Not all Natchitoches meat pies are the same. Lasyones Restaurant is considered to be the original in town, open since 1967. James Lasyone made the pies in his butcher shop before expanding into a full restaurant, and the restaurants big break came when it was featured in House Beautiful magazine in the 1970s.
We were the first ones to really sell the meat pies commercially in a restaurant type setting. Everybody would come to Natchitoches and come to Lasyones to get a meat pie. Thats kind of how the Natchitoches meat pie ordeal began.
Other companies popped up, offering their version of the pie, including one company that made them using a piece of machinery. But Lasyones still makes them the authentic way.
How To Make In Advance
The best way to make this ahead of time is to cook the meat pie filling and prepare the pastry dough and store them separately in the fridge. Cover dough securely with plastic wrap.
When you’re ready to assemble them, roll out the dough to ¼ ” inch thickness and form the discs.
Place about cup of cold meat on pastry and cook
If you want to assemble the meat pies in advance, follow the instructions above and place covered hand pies in the refrigerator until ready to cook.
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Natchitoches Is The Official Meat Pie Capital Of Louisiana Like So Many Louisiana Dishes The Meat Pie Is A Blend Of Various Cultures The Recipe Has Evolved Over The Last 300+ Years
Introduced in Louisiana in the 1700s by Native Americans and later improved by the Spanish. Meat pies are featured at annual events in the Isle Brevelle area and St. Augustine Catholic Church. The recipes are handed down from generation to generation.
James Lasyone opened his Meat Pie Kitchen over 50 years ago, and it remains a popular place to enjoy the spicy, filled pastries. Meat pies originally were sold from home kitchens or from carts by street vendors.
The Natchitoches Meat Pie Festival was formed in 2002 to celebrate our notable culinary staple. Its always been a no admission required event. Individual activities are available that charge small fees.
The Meat Pie Festival is operated by a group of volunteers and additional volunteers assist on the weekend of the event.
The festival works very close with the Creole community, Fort St Jean Baptiste & the Caddo Adai tribe. Their involvement enhances our event and brings additional cultural layers to the event.
The culinary history of Natchitoches Parish and the Creole community is a cultural legacy. Our festival works very close with many entities and their involvement enhances our event.
Everyone can learn about the history of meat pies, enjoy the various meat pie recipes and the importance of culinary and musical history with local and regional entertainment in a positive, family friendly environment that is admission free.
HOW IT ALL BEGAN:
Eating Louisiana: Lasyones Meat Pies
December 25, 2018 By Hangry Backpacker
Eating in Louisiana is a pastime. Secret recipes are family heirlooms. Food is a significant part of the culture, but the locals dont see it that way. For Louisianians, food is a celebrated part of life. And if it is going to be such a big part of life, why waste time eating food that sucks? Food in the Bayou State is world-renowned for a reason.
With such importance placed on good eating from an early age, the outcome is an abundance of great food and places to dine. Choosing where to eat is the hard part.
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How To Make Natchitoches Meat Pies
At first glance, this meat pie recipe looks difficult, but it’s easy if you break it down into 4 -easy steps:
Make the filling
Assemble the pies refrigerate for 15 minutes
Before you get started, read the recipe and notes 3 times.
Brown the beef and sausage drain and set aside saute onion and bell pepper
Add cooked meats back into the skillet with the cooked onion and bell pepper
Add remaining ingredients and slurry cook 5-7 minutes, or until mixture thickens remove from heat set aside
Freezing And Reheating Meat Pies
You can freeze the meat pies before OR after you cook them.
If uncooked, place in an airtight container and freeze for up to three months. When ready to cook, allow pies to thaw, then fry or bake.
For pies that you’ve already cooked, allow pies to thaw a bit, then reheat in a 350ºF oven, uncovered, until the center is warm
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Johns Steak & Seafood
If you’re looking for a restaurant with great food and atmosphere, 2 Johns is that place! Amazing food from great appetizers to steaks and seafood to some really good pasta dishes. Two Johns just might be the best place in Shreveport/Bossier! Fine dining with live entertainment and a dessert menu that’s off the chart. Located at 2151 Airline Dr. Suite 1500 in Bossier City. So for your next celebration book a reservation at 2 Johns and enjoy one of the best meals you’ll ever have. For reservations call 318-841-5646 or go to 2johnsrestaurant.com to book online.
What Is A Natchitoches Meat Pie
As Louisianas oldest city, Natchitoches has a number of influences in its cuisine, including French, Spanish and Creole. The Natchitoches meat pie brings them all together, resembling an empanada like those found in Spain and Latin American countries, or even a Cornish pasty, made with a meat filling and deep-fried pastry shell.
The meat pies exact origins are unclear, but researchers have made connections to the Spanish soldiers stationed nearby in the 1700s. By the late 1800s, these meat pies were served at the plantations that lined the Cane River and on street corners, making them the states original street food. The African American community in particular carried on the pie-making tradition.
My father, James Lasyone, he remembers when he was a little boy, the African American men peddling them in carts on the sidewalks. They were selling them for a nickel, says Angela Lasyone, the second-generation owner of Lasyone’s Meat Pie Restaurant.
Mini meat pies at Maglieaux’s
At first, it was a matter of who you knew. If you didn’t catch the street vendor in time or didn’t know someone that made them, you didn’t get any meat pies. But in the following century, they became a staple at community events like the circus and church fairs, eventually making their way onto the plates of traditional restaurants.
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A Note About Making The Pastry
When you add the cold bits of butter to the pastry, you can combine it by hand or give it a quick pulse in the food processor.
I always combine it by hand because the food processor isn’t big enough to mix the entire amount of flour and butter together at once and I’m afraid if I pulse it in batches, it won’t combine properly.
The dough should be grainy, but after you knead it a few times, it begins to stick together. Do Not Overwork the Dough.
While this mixture is cooling, make the pastry place dough on lightly floured surface and roll out to ¼” thickness
Once the dough is rolled out, cut out circles .
Place about cup of cold meat onto the cold pastry disc. Fold top over meat, forming a half-moon. Press edges together with a drop of water on your fingertip.
Score edges with fork trim with pizza cutter or knife and cook.