Fricot Acadien au Poulet and Pale Ale Oat Bread, hearty food from Nova Scotia

The Acadians are an incredible group of people who have lived in Nova Scotia for over 400 years, some families, even longer. They are the northern face of the group of people that Americans call "Cajuns". This long history of fishing and farming traditions, an old French dialect as well as a heavy intermingling with the Miqmac First Nations have created one of the richest culinary traditions of our land. So it is very appropriate that we start our blog with two of their dishes, Fricot acadien au poulet and Atlantic Style Pale Ale Oat Bread.
Poulet Fricot is a hearty and simple, though unique, stew that is popular all over the Atlantic coast. Much beloved by Acadian people for it's simplicity you will find that it is much nicer than thick English style stews when you do not desire that warm rock in your belly feeling (winter stews always make me feel like this). The broth thin, until you stir in the potato, and the veggies ought have a light snap to them (don't over cook until they break down). The secret ingredient that really gives this dish it's kick is the Summer Savoury. Don't skimp on this, in fact grow it yourself! Also try to use heirloom carrots instead of simple commercial ones to give a sweeter background though the regular old market carrot will suffice. I also think you should add
This dish will take about 20 minutes prep, and about 1 hour to cook.

Ingredients!

• 1 and a half tablespoons butter
• 1 (2 to 3 pound) whole chicken cut into pieces (deboned and separated, keep the fatty portions, do not forget to brown the chicken before adding to stew!) The best idea though is to use left over Turkey or just start with Turkey to begin with!
  
• 1 large white onion, chopped
• 1 large white onion, scored
  
• 5 large heirloom carrots, diced
• 6 potatoes, cubed
• 2 and a half teaspoons dried savory
• 1 tsp ground ginger
  
• Sea salt to taste
• Fresh ground black pepper to taste.

How to Cook it.

• 1. In a medium pot melt butter, brown chicken and fatty portions with some chopped onion.
  2. In another pot (very large pot) combine sufficient water (enough to make 8 bowls), scored whole onion, chicken carcass (bones), and 1Tbsp Summer Savory Add water to cover. Simmer for 30 minutes. (Though the longer you go the more flavourful it will be)
  3. Let cool slightly then remove and discard whole onion, chicken carcass & fat. (If you find the stock is too oily allow it to cool and skim the floating oils.)
  4. Add carrots to the broth and bring to a boil for 10 minutes or until carrots are soft.
  5. Add potatoes, meat from roasting chicken, 1Tbsp Summer Savory and ginger, rbring to the brink of a boil, then simmer for a minimum of 20 minutes. (If adding doughboys, add at this stage.) Simmer until vegetables are cooked. Then add salt and pepper to taste.
  6. Spoon into bowls with a doughboy in each one (if you like them, if you don't just dont include). The recipe for them is at the end of this article.
     

  
  

One must eat this dish with fresh baked bread, and why not have some Acadian style Oat Bread? So here it is, an Atlantic Pale Ale Oat Bread

Ingredients

• 4 cups (1 L) Large flake rolled oats
• 5 cups (1.25 L) Whole wheat flour
• 1-1/2 cups (375 mL) Warm water
• 2 tbsp (25 mL) Active dried yeast
• 1 bottle (341 ml) Pale Ale
• 1/2 cup (125 mL) Skim milk powder
• 1/2 cup (125 mL) Packed brown cane sugar (nice and dark is best)
  
• 1 tbsp (15 mL) Sea salt

How to cook it?!?

• Reserve 1/4 cup (50 mL) of the oats for topping. In food processor, grind 2 cups (500 mL) of the remaining oats until fine. Set aside.

  Sprinkle remaining oats evenly over rimmed baking sheet; toast in 350°F (180°C) oven for 20 minutes, stirring once. Let cool slightly.

  Meanwhile, in small bowl, whisk together 1 cup (250 mL) of the flour, the warm water and yeast; let stand until frothy, about 15 minutes.

  In large bowl, whisk together ale, skim milk powder, sugar and salt. Whisk in yeast mixture. Stir in 3 cups (750 mL) of the flour and ground and toasted oats. Stir in enough of the remaining flour to make slightly sticky dough. Turn out onto lightly floured surface; knead until smooth and elastic, about 5 minutes, adding any remaining flour if dough is sticking, Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 1 to 1-1/2 hours.

  Punch down dough; cut in half. Pat each half into 11 x 8-inch (28 cm x 20 cm) rectangle. Starting at narrow end, roll up into cylinder; pinch along bottom to smooth and seal. Fit into 2 greased 8 x 4-inch (1.5 L) loaf pans. Cover and let rise until doubled in bulk, about 1 hour. Brush loaves lightly with water; sprinkle with reserved oats.

  Bake in centre of 375°F (190°C) oven until golden and loaves sound hollow when tapped on bottom, about 40 minutes.

And if you want to do it a little differently...

• Beer and Oat Rolls: Follow first 4 paragraphs. Punch down dough; cut into 18 portions. Shape each into ball, stretching and pinching dough underneath to make tops smooth. Place œ inch (5 mm) apart on greased rimmed baking sheet. Cover and let rise in warm draft-free place until doubled in bulk, 30 to 45 minutes. Brush buns lightly with water; sprinkle with reserved oats. Bake in centre of 375°F (190°C) oven until buns sound hollow when tapped on bottoms, about 30 minutes. Makes 18 buns.

So there you have it a great meal from the old-timey Acadians, I know it is a lot to take in but try it out and see if you enjoy these simple yet healthy and locally sourced dishes, then write in to let us know how you liked our introduction to Canadian food.

Doughboys (Dumplings)

These dumplings may be cooked in the pot of pea soup before serving.

Ingredients

• 1½ cups flour
• 1 Tablespoon baking powder
• ½ teaspoon
• ¾ cup water or milk

Procedure

1. Combine flour, baking powder, and salt. Gradually add the liquid until a soft dough forms.
2. Drop the dough by large spoonfuls into simmering soup, usually pea soup. Cover the pot tightly and simmer for about 15 minutes.
3. Serve bowls of soup with one doughboy floating in each bowl.

Makes 8 to 10 servings.