Acadian Recipe Cookbook
3 lbs (1.5 L) chicken pieces, skin removed
10 cups (2.5 L) water
2 large onions, chopped
2 Tbsp (30 mL) butter
1 Tbsp (15 mL) flour
6 large potatoes peeled and cubed
2 medium carrots peeled and sliced
1 Tbsp (15 mL) salt
1 tsp (5 mL) pepper
1 Tbsp (15 mL) summer savory
1.In large pot simmer the chicken pieces in boiling water for 30 minutes.
2.Remove pieces, save the cooking water and let the chicken cool slightly. Sauté onions in butter for one minute.
3.Add the flour and stir for another 1-2 minutes.
4.Remove the bones from the chicken and cut the meat into bite size pieces.
5.Put all remaining ingredients into the saved cooking water and simmer for another 30 minutes. Taste and adjust seasoning.
1 cup (250 mL) flour
½ tsp (2 mL) salt
1 Tbsp (15 mL) baking powder
½ cup (125 mL) cold water
1.In a bowl mix flour, salt and baking powder.
2.Gradually add cold water.
3.Drop the mixture into the fricot, a spoonful at a time, 7 minutes before the fricot is ready to serve.
1 lb fatty salt pork
4 potatoes (cooked, mashed and seasoned with salt and pepper)
1. Soak the salted pork in cold water overnight to remove the excess salt.
2. Cut into cubes.
3. Grate the uncooked potatoes and extract the water from them by squeezing them in a cloth.
4. Mix the grated potatoes with the mashed, seasoned potatoes, adding more seasoning if necessary.
5. Make a hole in the centre of the potato ball with your thumb and add a tablespoon of the salted pork.
6. Close up the hole and roll the poutine in white flour and gently lower the poutine into a large pot of boiling,salted water.
7. Keep the water boiling and simmer the poutines for 2-3 hours.
8. Serve hot with butter, salt and pepper, or as a dessert with sugar and molasses.
2 lbs. (1 kg) pork
2 lbs. meat (1 kg) (hare, beef, chicken)
1 large onion, chopped
2 tbsp. (30 ml) onion, chopped
1 tbsp. (15 ml) flour
1 pie crust (see recipe below)
Salt and pepper
Summer savoury and powdered cloves, to taste
1. Cut half of the meat into ½-inch (15-mm) cubes.
2. Cut the rest of the meat into larger pieces, reserving the bones.
3. Put the meat and the bones in a pot with the onion, salt, pepper and just enough water to cover the ingredients.
4. Simmer for 1½ hours, adding more water if necessary.
5. After 1 hour, add the spices and the chopped onions.
6. Allow the mixture to cool and remove the meat from the bones, cutting it into small pieces. 7. Return the meat to the cooking liquid, thicken it with flour mixed with water and simmer the mixture for another 2 - 3 minutes. 8. Let the mixture cool.
9. Put the mixture into a pastry shell and cover with a crust pricked with holes to allow the steam to escape.
10. Bake at 400?F (200?C) for 30 minutes. Makes 3 or 4 meat pies.
In some areas of northern New Brunswick, diced potatoes are added to the mixture.
1 onion, chopped
1 - 2 tbsp. (15 - 30 ml) butter, lard or pork fat
2 cups (500 ml) potatoes, cooked and mashed
1 cup (250 ml) dried cod, cooked and broken into pieces
1 egg (optional)
Salt and pepper
1. Sauté the chopped onion in the butter, pork fat or lard until the onion are golden brown.
(Pork fat remaining from previous cooking usually produces the best results.)
2. Put the mashed potatoes in a large bowl.
3. Add the fish and the onions.
4. Season with salt and pepper and mix the ingredients. If desired, add an egg and blend the mixture together.
5. Roll the potato mixture into balls and flatten the balls into flat cakes.
6. Roll the cakes in flour and fry them in butter until they are golden brown on both sides.
1½ cup (375 ml) cooked clams
¾ cup (175 ml) potatoes, diced
1 onion, chopped
3 tbsp. (45 ml) butter
2 tbsp. (30 ml) flour
Salt and pepper
1 pie crust (see recipe below)
1. Steam the clams and reserve the liquid (see instructions below).
2. Strain the liquid through a cheesecloth to remove the sand and pour it into a large pot.
3. Add enough water to make 2 cups (500 ml).
4. Add the potatoes, bring the liquid to a boil and simmer for 15 minutes.
5. Remove the potatoes from the pot and reserve the cooking liquid.
6. Sauté onion in butter until transparent.
7. Add the flour and sauté for 2 - 3 minutes.
8. Add the cooking liquid and simmer for another 2 - 3 minutes.
9. Add the clams and the potatoes.
10. Season to taste.
11. Place the clam-and-potato mixture in a pie shell and cover with a second crust.
12. Bake at 400?F (200?C) until the crust is golden brown.
Pâté aux palourdes ou grosses coques (Quahog Pie): Use the same method as above but do not cook the quahogs before adding them to the sauce. Simply open the quahogs with a knife, cut the flesh into pieces and add them to the pie with the potatoes. Pâté aux moules (Mussel Pie) may be made using the same procedure.
Steamed Clams (coques à la vapeur)
One of the most popular ways of preparing fresh clams is to steam them. To prepare the clams in the traditional way, wash them with sea water, if possible. If there appears to be a lot of sand in them, soak the clams in salt water for a couple of hours. Put the clams in a large pot without water and cover. Heat at medium heat for about 15 minutes or until all the clams are open. Serve the clams in soup bowls with the juice extracted during cooking. To eat the clams, take them from their shells, removing the brown membrane covering the neck. Dip the clams in the juice and eat them with bread and butter.
3½ cups (875 ml) flour
1 tsp. (5 ml) salt
2 tsp. (10 ml) baking powder
1¼ cup (310 ml) lard
¾ cup (175 ml) liquid (cold water + 1 tbsp. (15 ml) white vinegar)
1. Sift the dry ingredients together.
2. Blend the lard into the flour mixture.
3. Gradually add the liquid, kneading the dough with a fork.
4. When the dough has attained the desired consistency, set it aside for about 20 minutes.
5. Roll the dough as thin as you would for a pie crust.
6. Put the shell on a pie plate and fill it with the meat mixture, including the cooking liquid.
7. Cover with a second crust, pricking the top crust to allow the steam to escape.
8. Bake at 400◦F (200◦C) for 20 - 25 minutes. Makes 2 pies.
Mainly made in southeastern New Brunswick, where they are sometimes called Poutines routies (Roasted Poutines) because they are baked in the oven. Poutines à trou are considered to be the most delectable of Acadian desserts.
2½ cups (625 ml) flour
4 tsp. (20 ml) baking powder
½ tsp. (2.5 ml) salt
2 tbsp. (30 ml) sugar
¼ cup (60 ml) fat (butter or lard)
¾ cup (175 ml) milk
½ cup (125 ml) seedless raisins
½ cup (125 ml) cranberries
1 cup (250 ml) brown sugar
¾ cup (175 ml) water
1. Sift together the flour, baking powder, salt and sugar.
2. Blend in the lard to form a coarse mixture.
3. Add the milk and mix the dough well.
4. Divide the dough into twelve pieces.
5. Roll each piece until it is 5 - 6 inches (12 - 15 cm) in diameter.
6. Peel the apples and cut them into small pieces.
7. Place the apple pieces, raisins and cranberries in the centre of each circle of dough.
8. Moisten the edge of the dough with milk or water, and roll the dough around the ingredients so as to form a ball.
9. Carefully close the opening and place the poutine upside down on a pan.
10. Make a hole about ½ inch (15 mm) in diameter on the top of each poutine. Bake at 375?F (190?C) for 30 minutes.
11. Prepare the syrup by mixing the sugar and water. Boil for 5 minutes.
12. When the poutines are ready, remove them from the oven and pour the syrup into the hole on the top of each poutine.
Serve cold or hot. Makes 12 poutines.
cooked French fries
cheese curds (farmer cheese or "squeaky cheese")
1. Mix French fries and cheese curds.
2. Pour the gravy over top and wait until the cheese begins to melt.
3. Then dig in.
1 quart vegetable oil (for frying)
1 (10 1/4 ounce) can beef gravy
5 medium potatoes, cut into fries
2 cups cheese curds
1. Heat oil in a deep fryer or deep heavy skillet to 365°F (185°C).
2. Warm gravy in saucepan or microwave.
3. Place the fries into the hot oil, and cook until light brown, about 5 minutes.
4. Remove to a paper towel lined plate to drain.
5. Place the fries on a serving platter, and sprinkle the cheese over them.
6. Ladle gravy over the fries and cheese, and serve immediately.