Acadian Poutine
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- Опубликовано: 20 окт 2024
- Acadian Poutine. This traditional Acadian food has been enjoyed for centuries by generations of Acadians. Please share this video with others to preserve this heritage recipe. The music is free to use for non-commercial purposes.
Thanks to: Dig the Uke by Stefan Kartenberg (c) 2016 Licensed under a Creative Commons Attribution Noncommercial (3.0) license. dig.ccmixter.or... Ft: Kara Square
Interesting note here that one person from Sweden viewed this video and said it was similar to pitepalt in Sweden. Here is a wiki about it: en.wikipedia.o...
Awesome video Andy! What type of potatoes did or can you use? The bag says Harvest Gold. Is that the variety or the name of the farm? I've read elsewhere that Russets are the best variety to use. Also, is it possible to freeze the poutine in the briny water?
I've been told Russets are the best. I believe the potatoes in the video were white potatoes. But Russets should be the best for texture and taste. Good luck making them!
i make these all the time.. my mother was from Shediac, New Brunswick, We are Acadian
What ratio do u use mashed /grated
I make these every winter using my gram's recipe. I do wrap them in cheesecloth to keep them together only out of nostalgia I suppose. My gram used to wrap them in her old nylons! Gram had 9 kids and she would hide a button in one, a dime in another, and one other thing I don't recall. If you got the dime you were going to be rich, if you got the button you were going to be poor...etc. Miss those days with her home made biscuits. Great video!
Looks absolutely delicious!
I wonder how you prevent the grated potetoes to turn brown? I made Norwegian raspeball today, and raspeball is almost the same as the poutine. But at the same time, not quite. We use the same amount of cooked and raw potatoes, but we add barley flour and a little bit of wheat flour. It is optional if you want to have a filling in them or not. For filling, we use something called flesk, and that is just non-smoked bacon. But the most common is without filling, and we serve them as a replacement for potatoes to boiled meat. And the raspeball are boiled not in salted water but in stock. If you cook meat, you use that stock, if not you use a cube or several of whatever meat stock.
In Sweden, they have pitepalt, and their version is without boiled potatoes, they add wheat flour, stuff them with non-smoked bacon and boil their pitepalt in salted water, not in stock. They serve theirs as a main dish, with butter and lingonberry jam, while we serve ours to accomplish a main dish of cooked, salted meat, and we drizzle them with molasses or golden syrup or what it is called in english. I like dark syrup. You can also fry non-smoked bacon cubes and add that on top along with a little of the fat.
The Acadian Poutine looks really good! But I don't understand how you get the "batter" to stay white while you shape them. My guess is that it is some American GMO potatoes that are designed to keep white, or you add a little lemon juice or citric acid. Or, does the addition of hot potatoes prevent them from turning brown? We use boiled potatoes too, but I'm not sure if they are supposed to be hot or cold, so I cooled them before I grated them. And my batter turned brownish before I managed to add the flour (I tried a new stand mixer attachment, and it did not go too well, so it took some time), which says shall stop the browning (the barley flour we use makes them grey in color).
What is your ratio boiled /grated
He says 1/3 of the peeled cut potatoes will be boiled and mashed and 2/3 will be raw and grated. So that's a ratio of 1:2
Toujours un délice quand j'ai la chance d'arrêter Chez L'Afiouk dans le bout de Saint Louis de Kent !
I might have to try this.....
I remembered the first time i tried it in Moncton, NB in 1997. I came into a corner store after seeing a board saying Poutine outside. Being a resident in Québec for many years, i expected to see the Quebecer's poutine but to my surprise the Acadian poutine is totally different..in a nice way, nonetheless.
So this is why mine broke apart. How do you know you have them shredded properly?
What is the name of the food processor your using
It's a Braun Food Processor. Be sure it has the grater blade as seen in the video. Enjoy the poutines!
In Louisiana the word is "poudéne" (often pronounced poo-dzén) and simply means 'pudding'.
The Acadians got pushed out of New Brunswick when the English started to take over Canada.
The funny thing is the loyal English got kicked out of the US during the revolution to move up North to Canada where the native and the French had to deal with them.
It was hard for them to live in Quebec as it was all French so they moved around the Grand Lakes witch is Ontario now known as upper Canada then where Quebec was lower Canada.
They still manage getting around Quebec to taking over the maritime where the Acadian colonies were and manage to push them out south toward Louisiana.
Hi Andy - I'm not sure if you check your comments, but would it be OK if I downloaded this and uploaded it to the Acadian Poutine Râpée Facebook group? I would give you credit, of course, and link to your channel, too. You can also contact me at brian@briancormier.com
Hi Brian, sure everyone is welcome to share the video. I hope it will encourage more people to give it a try!
That’s an awful lot of work. Nope, not gonna try and make these at home.