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Table of contents
- Marcelle Bienvenu’s Cajun Chronicles - Southern Foodways Alliance
- Total Magic Giftpack with Louisiana Kitchen Cookbook
- NEW Mulate’s Cajun Cookbook
They supplemented their diet with wild game such as moose, bear, rabbit, partridge, geese, ducks, teal, plover, pigeons and marsh birds and they fished for cod, salmon, shad, bass, eel, smelt and a variety of shell fish. Staples of the Acadian diet included herring, cod, potatoes, pork mostly in the form of salt pork and local grains made into pancakes plogues , biscuits and bread. During the months of August, the Acadians harvested wheat, barley and rye… and transported their grain to local mills for grinding. Although the Acadians raised a lot of cattle, sheep and pigs, they did not eat a lot of meat, especially veal or any other young animal.
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In Autumn, the most surplus livestock were allocated for trade, or sold outright. They slaughtered their animals only when they were no longer fit to use as work animals or able to provide them with milk, eggs, wool etc.. When they did, the choicer cuts of meat were sold, Some beef and pork was consumed immediately, but most of the meat salted for use during the approaching Winter. The Acadians had an affinity for salt pork. Turnips and cabbages were staple of their Winter diet. The cabbages were allowed to remain in the snow-covered field until they were gathered in small amounts for immediate consumption.
The turnips were harvested and stored in cellars. A portion of the apple crop was made into cider. Alcohol was available both imported and smuggled rum and home-made wine and cider however, the beverage preferred by the Acadians, was spruce-sprout beer. Like in other areas of French Canada, some of the recipes brought to Acadia from France generations ago, are still made exactly as they were in Europe. Others were adapted to the foods and the way of life in Acadia, resulting in a combination of true French cuisine, Acadian-French alterations and many dishes that were born in Acadia and had never been served in any other country.
Following the expulsion of the Acadians, those who escaped the deportation and those who returned and resettled mostly along the coastal areas, found themselves in a completely different environment that they had been accustomed… isolated culturally, the Acadians had to respond to new and different circumstances, forcing them to make the most of what they had. Unlike their forebears who had continued agrarian traditions brought from France, the resettled Acadians living by the sea, lost their agricultural and culinary traditions and put new ones in their place. By necessity, they learned to tap the rich resources of the sea.
Over time, the struggle to put food on the table developed into a unique culinary tradition and imaginative response to the land and the sea. Unlike the staples of the Acadian diet, the gaspereau and shad which served as important secondary sources of protein, required less cooking but higher temperatures. Hence, fish were usually fried in oil… probably bear oil much to the chagrin of French travelers because butter was practically unknown in Acadia.
On the whole, Acadian cooking was uncomplicated, keeping the number of ingredients to a minimum and the method of preparation simple. Ordinary meals did not usually include a dessert and the main meal was often followed by bread and molasses, or included pancakes and dumplings called POUTINES.
Marcelle Bienvenu’s Cajun Chronicles - Southern Foodways Alliance
Age-old Acadian cooking techniques remained fundamentally unaltered throughout the late eighteenth century, despite radical changes in their diet. The Acadians utilized two main cooking techniques; boiling or frying in chaudrons black cast-iron pots. They are served with brown sugar or molasses and I have seen them eaten with mustard.
Soak the salted pork overnight to remove the excess salt. Cut into cubes.
Total Magic Giftpack with Louisiana Kitchen Cookbook
Grate the uncooked potatoes and extract the water from the grated potatoes by squeezing them in a cloth. Mix the grated dried potatoes with the mashed-seasoned potatoes. Add seasoning if necessary. Make a hole in the center of the potato ball with your thumb and add tablespoon of the cubed salted pork. Close the hole and roll the poutine in white flour and then gently lower them in a large pot filled with boiling salt water. Keep the water boiling and simmer the poutines for 2 to 3 hours.
Serve hot with butter, salt and pepper, or as a dessert with sugar a molasses. Makes 6 poutines. Potatoes had many uses in the kitchen of the early Acadian settlers. Potatoes were used to soathe headaches and to make yeast for bread; and small pieces made good corks for bottles. As a food, potatoes had no peer. During long winter evenings, slices were often cooked until brown over an open fire, as young folks today toast marshmallows. Grated raw potatoes, salted and cooked on the griddle, became potato pancakes.
NEW Mulate’s Cajun Cookbook
The chicken fricot is an ancestor to our chicken and dumplings and can also be made with fish, rabbit, beef, pork, game or no meat at all. Remove the chicken and all but about 3 tablespoons of oil or fat. Do not burn the onions.
Add the flour and let the mixture cook about 1 minute. Add the chicken and boiling water. Season to taste.
Simmer until chicken is tender. Add the diced potatoes and carrots and cook fricot for about 15 to 20 minutes longer. Combine the flour, salt and baking powder. Add the water and mix lightly until blended. Drop by tablespoon size onto the simmering fricot and steam tightly covered cover for about 7 minutes.
Add onions and pork and saute until onions are soft. Add ham, garlic, thyme and parsley and saute 5 minutes. Add rice, bay leaf and cayenne.
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Return to boil and cover. Simmer over very low heat 30 to 45 minutes, checking after 30 minutes to see if all liquid has been absorbed and rice is tender. Boil the diced potatoes in the salted water for 15 minutes. Apron Strings is a place where we share recipes and stories that celebrate how our families have nourished us, both in body and soul. All Rights Reserved. Site by Hypenotic. Cranberry Pudding. Weekly Flyer January 3rd—January 9th, The Weekly Flyer runs from Friday to Thursday. Flyers for the upcoming week will be available Thursday morning at 11am.
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