Acadian, Cajun and French-Canadian recipes
- rworange Jan 5, 2007 10:28 PM
Someone mentioned cretons (pork pate) which I had not heard of before.
While looking for information I came across this site which has lots of Acadian, Cajun and French-Canadian recipes, many family recipes, some with a little history behind them.
So if you are interested in ploughes (buckwheat griddle cakes with no egg or milk), pot-en-pot (mega meat pie), poutine avec sauce noir (potato dumplings, not fries), tourtiere (meat or salmon pies), cush-cush (cornmeal mush), tarte au sucre (brown sugar pie) or lots more, this seems like a great place to look.
Like I needed to know there was such a thing as pork fat and molasses pie.
Interesting potato chowder recipe using red, gold, blue and sweet potatoes. Do ask what it is if someone offers a plate of mock oysters (calf brains cut into oyster-sized pieces).
Kind of interesting about those poutine potato dumplings. Maybe that was the origin of the better known version with fries ... someone just switched out the dumplings with fries and added gravy instead of sauce noir.
Interesting article about Acadian food in Maine
It mentions the local version of beignets ...
"Beignets are made from pieces of fruit (usually apples) cooked in a sweetened batter. While beignets are normally fried in deep fat, the local version is cooked in maple syrup"
Ah, tarte au sucre...and who knew that what my daughter always insisted I make for her when she was little is called pets de soeur? What a great find! Though I don't think I'll be cooking beignets in maple syrup any time soon...
Tortiere is one of the greatest inventions ever! Supremely delicious! I make mine with Pork, Veal and Beef. Not really traditional, but I love the different levels of meatiness. I try and use veal stock, but often (90% of the time) settle for store bought beef stock when making the filling. Anyway, I know people often make the filling with maple syrup as well, but...