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Franco Foods
United States
Приєднався 16 лют 2021
Welcome to Franco Foods!
The Franco-American Centre (FAC)/ Alliance Française de Manchester’s UA-cam Cooking Channel. The series is hosted by Nathalie Hirte who is an avid home cook and baker, and the office manager of the FAC/AF
Franco Foods is dedicated to discovering the World of the French-inspired food and culture one bite at a time. From the foods we grew up with in North America, the foods of France and other European countries, to the lesser known connection with exotic countries such as Morocco, Lebanon, Senegal. To the surprising revelations from countries such as Vietnam and Mali.
Franco Foods strives to celebrate not simply the variety of foods, but also the culture, history and personal stories that go with the foods in our lives.
Show your love with our Merch at rb.gy/8ops04
Like our episodes? Remember to hit the subscribe icon
Follow us on Instagram - franco_foods
Email: francofoods@facnh.com
Merci et bon appétit!
The Franco-American Centre (FAC)/ Alliance Française de Manchester’s UA-cam Cooking Channel. The series is hosted by Nathalie Hirte who is an avid home cook and baker, and the office manager of the FAC/AF
Franco Foods is dedicated to discovering the World of the French-inspired food and culture one bite at a time. From the foods we grew up with in North America, the foods of France and other European countries, to the lesser known connection with exotic countries such as Morocco, Lebanon, Senegal. To the surprising revelations from countries such as Vietnam and Mali.
Franco Foods strives to celebrate not simply the variety of foods, but also the culture, history and personal stories that go with the foods in our lives.
Show your love with our Merch at rb.gy/8ops04
Like our episodes? Remember to hit the subscribe icon
Follow us on Instagram - franco_foods
Email: francofoods@facnh.com
Merci et bon appétit!
Taste of my childhood - Pouding chômeur
Pouding chômeur is one of those foods that is not widely known outside of Quebec. It is very sweet and easy to make, like so many recipes of yesteryears. This recipe is the one I grew up eating. Always a family favorite, and was usually completely gone by the next day. I hope you enjoy this taste of my childhood and share in the comments if you have your own version.
Special thanks to the Québec Government Office in Boston for your continued support of franco Foods !
Merci et à la prochaine!
Subscribe to Franco Foods to keep up with our newest releases!
ua-cam.com/channels/TGHwLWMdqY7tThgwHSE5qw.html
Find us on:
Facebook centrefrancoamerican
Instagram facnh_official
Twitter facnh_official
Vocabulary :
Cake batter - la pâte à gâteau
Aroma - l’arôme (masculin)
Ingredients - les ingrédients
To pour - verser
Look forward to seeing you again - Au plaisir de vous revoir
Recipe:
Syrup:
2 1 2 Cups of Brown Sugar
1 1 2 Cups of water
Vanilla
- Combine in a small saucepan
- Boil for 5 minutes
- Cool
- Add vanilla (optional)
-Set aside until needed
Cake:
2/3 cup vegetable shortening
1 cup of sugar
2 eggs
2 cups of flour
2/3 cup of milk
4 tsp baking powder
1 teaspoon of salt
Vanilla
- Heat oven to 350F
- Beat fat and sugar
- Add eggs
- Combine flour, baking powder and salt
- Gradually add flour mixture and milk, alternating between
- Add flour
- Mix until batter is smooth
- Pour cake batte into a rectangle pan
- Pour cooled syrup over cake batter - do so gently
- Bake (at 350F) until sauce is not visible on top and cake is golden.
- Serve warm
History link : www.thecanadianencyclopedia.ca/en/article/pouding-chomeur
Interested in learning French? Visit FACNH.com
Franco Foods is filmed and edited by Oskar Hirte
Special thanks to the Québec Government Office in Boston for your continued support of franco Foods !
Merci et à la prochaine!
Subscribe to Franco Foods to keep up with our newest releases!
ua-cam.com/channels/TGHwLWMdqY7tThgwHSE5qw.html
Find us on:
Facebook centrefrancoamerican
Instagram facnh_official
Twitter facnh_official
Vocabulary :
Cake batter - la pâte à gâteau
Aroma - l’arôme (masculin)
Ingredients - les ingrédients
To pour - verser
Look forward to seeing you again - Au plaisir de vous revoir
Recipe:
Syrup:
2 1 2 Cups of Brown Sugar
1 1 2 Cups of water
Vanilla
- Combine in a small saucepan
- Boil for 5 minutes
- Cool
- Add vanilla (optional)
-Set aside until needed
Cake:
2/3 cup vegetable shortening
1 cup of sugar
2 eggs
2 cups of flour
2/3 cup of milk
4 tsp baking powder
1 teaspoon of salt
Vanilla
- Heat oven to 350F
- Beat fat and sugar
- Add eggs
- Combine flour, baking powder and salt
- Gradually add flour mixture and milk, alternating between
- Add flour
- Mix until batter is smooth
- Pour cake batte into a rectangle pan
- Pour cooled syrup over cake batter - do so gently
- Bake (at 350F) until sauce is not visible on top and cake is golden.
- Serve warm
History link : www.thecanadianencyclopedia.ca/en/article/pouding-chomeur
Interested in learning French? Visit FACNH.com
Franco Foods is filmed and edited by Oskar Hirte
Переглядів: 406
Відео
Baked Beans ~ A Taste of Quebec
Переглядів 1,2 тис.Рік тому
Whether you call them Baked Beans, des fèves au lard, or des bines, like many Quebeckers and Franco-Americans, bakes beans were common on the dinning table. Be it with breakfast or as a filling and inexpensive meal. Enjoy this simple recipe and share yours in the comment! the world with Franco Foods by subscribing : ua-cam.com/channels/TGHwLWMdqY7tThgwHSE5qw.html Enjoy Franco Foods? Check out o...
Butternut Squash Bisque
Переглядів 242Рік тому
Who says soup can't be fancy? Bisque is a creamy smooth soup that is perfect for a special meal or a comforting rustic dish on a cold day. Either way,it's deliciously easy to make! Taste the world with Franco Foods by subscribing : ua-cam.com/channels/TGHwLWMdqY7tThgwHSE5qw.html Enjoy Franco Foods? Check out our Merch at rb.gy/8ops04 Merci et à la prochaine! Find us on: Facebook: c...
Taste of Quebec: Tourtiere extravaganza! (3 types of pork pies!)
Переглядів 3,4 тис.Рік тому
Joyeuses Fêtes! As a Quebecker, and now Franco-American of New England, nothing says the Holidays like a good ole Tourtière, known as Pork Pie in the US. Like so many old recipes, there are different versions depending where you live. No matter which version you enjoy, Tourtières are a delicious addition to any holiday table. Thank you to our special guest, Marie-Josée Duquette from the Quebec ...
Tartiflette (Potato, bacon & cheese casserole) ~ Taste of France
Переглядів 431Рік тому
Who doesn't like potatoes and bacon? Top that with cheese and you have magic! Tartiflette is an easy French dish that is a great side dish - would go great with brunch - or as a stick to your ribs winter meal after a cold day on the slopes. However, or whenever you eat it, it's a delicious gooey treat. Taste the world with Franco Foods by subscribing : ua-cam.com/channels/TGHwLWMdqY7tThgwHSE5qw...
Taste of Acadia ~ Poutine à trou! (Acadian baked apple dumplings)
Переглядів 1,4 тис.Рік тому
Who doesn't enjoy a delicious Poutine? But Poutine for dessert? You bet! Poutine à trou is an Acadian dessert popular in New Brunswick, Canada. Join me as I make my own by following an old family recipe and discover my Acadian roots. Enjoy Franco Foods? Check out our Merch at rb.gy/8ops04 Like our episodes? Remember to subscribe to our Channel! rb.gy/t9caio Merci et à la prochaine! Find us on: ...
Taste of my childhood ~ Date squares
Переглядів 2492 роки тому
Whenever there’s a holiday, I feel quite sentimental about my childhood in Châteauguay Québec. La fête nationale - La St-Jean Baptiste, is no exception. One of my favorite treats growing up was my mom’s Date Squares. So many memories! A special thank you to our sponsors, The Québec Government/ The Québec Government Office in Boston - international.gouv.qc.ca/en/Boston Enjoy Franco Foods? Check ...
Taste of the Caribbean ~ Green Figs and Saltfish
Переглядів 1742 роки тому
When I think about the Caribbean, I think about white sandy beaches, clear blue water, swaying palm trees and fresh bananas from the tree. But have you ever thought about green bananas and how to cook with them? Well, Saint-Lucians have. In fact, green bananas - or green figs as they are called on Saint Lucia - are part of the Saint-Lucian national dish : Green figs and Saltfish! Don't judge un...
Taste of the US ~ Louisiana - King Cake
Переглядів 1612 роки тому
Laissez les bons temps rouler - Let the good times roll - can be heard throughout New Orleans during Mardi Gras. The celebration starts on epiphany and closes on the day of Mardi Gras. Masks, costumes, music and glorious food! At the center of it all is the King Cake! To learn more about the King Cake, check out the article from the FAC’s intern: facnh.com/king-cake/ Nous Foundation - www.nous-...
Taste of the world ~ Skoudehkaris (Djibouti lamb stew)
Переглядів 7162 роки тому
Cold winter days beckons the warmth and comfort of a hearty stew. Come discover with me an aromatic and flavorful twist of this most tasty lamb stew. Skoudehkaris is the Djiboutian national dish and definitely worth a try. Enjoy Franco Foods? Check out our Merch at rb.gy/8ops04 Like our episodes? Remember to subscribe to our Channel! rb.gy/t9caio Merci et à la prochaine! Find us on: Instagram: ...
Taste of Quebec ~ Sucre à la crème (Quebec Maple "Fudge")
Переглядів 3 тис.2 роки тому
Sweets! Quebeckers are known for their love of sweets. Nothing better exemplifies that than Sucre à la crème. It is incredibly sweet with a melt in your mouth texture that will satisfy even the most ardent sweets lover. Don’t believe me? Scroll down to the recipe and try it yourself! Enjoy Franco Foods? Check out our Merch at rb.gy/8ops04 Like our episodes? Remember to subscribe to our Channel!...
Taste of France ~ Financiers (French tea cakes)
Переглядів 5812 роки тому
I love having afternoon tea, especially on the weekend with my family. With it, there’s always a sweet little something. Recently, I’ve discovered the French tea cakes - Financiers! I knew I just had to share this with you all. Hope you like them. Please share in the comments if you make them, or try the recipe below. Enjoy Franco Foods? Check out our Merch at rb.gy/8ops04 Like our episodes? Re...
Taste of Quebec ~ Cretons (Quebec pork spread)
Переглядів 11 тис.2 роки тому
Looking to add a little Quebec/ Franco-American tradition to your Holiday table? Try this easy and simple Cretons recipe! (Recipe below) Cretons are a breakfast staple throughout Quebec and found on many Franco tables. They are an easy to make and delicious pork based spread that are amazing on buttered toast. Joining me is Melissa Gray who is sharing her grand-mother’s recipe for velvety and d...
Taste of the Holidays ~ [Vegan & Gluten Free] Tourtière w/Mélody Desjardins
Переглядів 7032 роки тому
Christmas is around the corner and, like most Quebeckers and Franco-Americans, the Tourtière figures prominently on the holiday menu. However, in the last few years, I have noticed that many in my family are straying away from meat. Whether for health or ethical reasons, the demand for tourtiere is dwindling. As it is such a huge part of the North American Franco tradition, I wanted to find a w...
Taste of France ~ Sablé Breton (French Butter Cookies)
Переглядів 2732 роки тому
Taste of France ~ Sablé Breton (French Butter Cookies)
Taste of Acadia ~ Ployes (Acadian Buckwheat Pancakes)
Переглядів 2,9 тис.2 роки тому
Taste of Acadia ~ Ployes (Acadian Buckwheat Pancakes)
Taste of the world ~ New Caledonia : Bougna
Переглядів 1,2 тис.3 роки тому
Taste of the world ~ New Caledonia : Bougna
Taste of the World ~ Pastitsio (Greek Lasagna)
Переглядів 1,2 тис.3 роки тому
Taste of the World ~ Pastitsio (Greek Lasagna)
Taste of Quebec ~ Strawberry Cream Tart
Переглядів 2983 роки тому
Taste of Quebec ~ Strawberry Cream Tart
Basics ~ La pâte à brioche (Brioche dough)
Переглядів 2223 роки тому
Basics ~ La pâte à brioche (Brioche dough)
Taste of Haiti ~ Haitian Patties & Banan Peze
Переглядів 9333 роки тому
Taste of Haiti ~ Haitian Patties & Banan Peze
Taste of Luxembourg ~ Bouchée à la Reine (Vol-au-Vent)
Переглядів 1,2 тис.3 роки тому
Taste of Luxembourg ~ Bouchée à la Reine (Vol-au-Vent)
Basics ~ Puff Pastry (Pâte feuilletée)
Переглядів 3543 роки тому
Basics ~ Puff Pastry (Pâte feuilletée)
I like your video of your DJbouti. I will try it. Thank you.
Glad you enjoyed it! Please let me know what you think of it 😊
What a great recipe! I’m looking forward to trying this - May West was always my go-to snack cake at the Provi-Soir (dépanneur) near home, and I didn’t get them often, so I’d nibble the chocolate shell off and then eat the cake after😅 They certainly beat Little Debbie and Hostess cakes hands down! Do you remember Pique? They were like May West but oblong, not sure what made them different, maybe the cake? Maybe a fluffier filling? Anyway, thank you for the recipe, and à la prochaine!🙋🏻♀️
My corner store was a Perette! It became a Provi-Soir later. I don't remember Pique, I'll have to look it up. À la prochaine!
Little bit zoom in would improve the video 📸 much
Thank you for your feedback
Hello Nathalie. Your dish looks great! I'm Djiboutian and this is a solid 8/10. If you would like to try my way, add more tomato paste (we like it red over here), finely chop all the vegetables and just blend your tomatoes. Use Basmati rice to have long, fluffy rice. Have some vegetable soup and some green chutney on the side when serving. To enjoy it the Djiboutian way, take a big bowl of soup, add your rice and chutney. Yummy. Hope you'll give it a try 😉
Wow! Thank you so much! Will definitely have to try that. Thanks for watching and for the feedback. Bon appétit!
🍁 ua-cam.com/play/PLS7p93GY7VtW7_RZQYwcvob9zqKuYxza8.html&si=FSo1q5_IWCST_maW
This recipe is pretty close to my grandmothers. She’d simmer it in milk instead of water and told me to add more milk if it became too much like taco meat. She also used Panko instead of bread. I make it every year for the Grey Cup.
Wow! The Grey Cup! That takes me back! I'll have to try it with Panko. I'd be curious to see the texture difference, if any. Cheers!
I have a French Canadian cookbook from the 60s. The cake batter used is called Pâte Type à Pouding. It has to be very thick so it won’t easily incorporate into the syrup. This batter is used for putting on top of fruit before baking. It’s not used as a stand alone cake. Yours looks nice and thick as it should be. My understanding of the name’s origin is called Unemployed Man’s Cake. I don’t know how true this is. Using maple syrup and heavy cream might be an updated version as it is more expensive. I encourage you and others to go to America’s Test Kitchen here on YT and check out their version, it’s a great episode. They explain the science of how it works and IMO, it’s also an improved version. Wonderful childhood memories of making and eating this cake. BTW, your French accent is perfect.
Merci! Indeed, there is also that unemployed connotation. Like so much about food history, it's quite difficult to pinpoint the origin of a story. As for my French, bien que je perd mon français après plus de 30 ans parmi les anglophones, je suis une fière francophone 😉 Bonne journée!
Watching a video which is straight up French Canadian………. and digging the bagpipe music in the background👍🏾🇮🇪☘️☘️☘️
Glad your digging the vibes! Hope you enjoy our other videos. À la prochaine!
Thanks for the recipe 😊
Hope you enjoy it!
Love this cold bread spread. My breakfast is chilling in the refrigerator for tomorrow morning. So many mustard's to decide from.
Bon appétit!!
this was my breakfast this morning...I eat mine with mustard and a side of pickles
Are you from New England? Mustard on cretons seems very common in NE. I'd never heard of it before. 😊 Thanks for watching!
J'aime beaucoup les po' boys, ceux avec des huîtres frites et pannées sont délicieux et très rares à trouver dans le reste du Monde.
Très Louisiannais!
Can you slow cook this over 8 hours?
That's a great question, and I honestly do not know. That said, looking at the ingredients, I think you could try it. You'd have to adjust the temperature, maybe 250? Please let me know how it goes if you give it a go! Bonne chance!
@francofoods8075 I did it last night, eating tomorrow for dinner will let you know how it is !
*_It's not a raisin tart: It's a butter tart! NO RAISINS!_*
Although I tend to agree with you, some do love it with them 🤷♀️
*_Creton, when I was young (In the 80s) always came with a 1 inch thick layer of fat or lard; which some people, like my dad, would mix into the creton, while others like me would cut out. Nowadays, all the recipes I find have no layer of fat on it (Even store bought creton seems to have gone fatless). I would like to make that true old style creton with that thick layer of fat because I’d like to offer it as a gift to my dad one last time before he leaves us: Any idea as to how to achieve such a full fat creton?_*
Hi! Yes. I know exactly what you mean. This is just a theory. However, I believe it had to do with how lean the ground pork we find in the grocery store is today. This, again, my opinion only, why creton and tourtière are more dry than when I was a kid. What I've done at times is either a) get a fat cut of pork and adked the butcher to grind it for me. But, not all places will do that. Or, add some lard to the ground pork. That seems to work fairly well and adds a creamy texture as well. Hope this is helpful. Please let me know how it goes. À la prochaine!
Be sure to use whole milk. It will not hurt the recipe if you drown the pork(cover) with milk. It all reduces down in the time needed to simmer it. Can also get a good thickening with store bough bread crumbs. Either way, your dad is sure to love the treat as is. This stuff is like gold in the Franco household.
Ceux ci sont unpeu plus brayon (franco du nord ouest du nouveaux brunswick et du madawaska au maine) que Acadien. Mais très bonne recette, merci de faire rayonner la fraconphonie à travers la nouriture!
Avec plaisir. Rien de plus facile qu'éduquer via l'estomac 😉
FFS Americans do not understand what poutine is. Those things that they showed in this video are not poutine
Poutine, prepared with fries, cheese curds, and gravy, is a Quebec dish. Over time, people have "played" with the basic Poutine to elevate it. Now, in Quebec and other regions, you can find Poutine on the menus of upscale restaurants, as well as at the corner diner.
How much water you put in
For which tourtière please?
I can't wait to try this! I want to say my grandmother made this, but I'll have to check with my Mom. I'll get back to you at the Beaujolais Nouveau dinner!
Can't wait!
Very nice video❤❤❤❤ but your SEO score is 19.6 out of 100
Thanks for the love and the tip.
Your channel looks amazing, it deserves more recognition for sure. Keep going.
Thanks! We're working on it!!
Ou est la recette?????????
Elle est dans la description. Vous devez descendre un sur la page.
So excited to try and make this at home. I can't find it anywhere store bought here!
Please share how it turned out! If you send a picture, I'll share on our Instagram Email: francofoods@facnh.com
Merveilleuse! :)
Merci ❤️
« Le pouding chômeur est l’un de ces plats peu connus à l’extérieur du Québec. Il est très doux et facile à faire, comme tant de recettes d’antan. Cette recette est celle que je mangeais en grandissant. Toujours une des préférées de la famille, qui avait généralement complètement disparu le lendemain. J’espère que vous apprécierez ce goût que j'ai eu dans mon enfance et partagerez votre propre version dans les commentaires, si vous en avez. » "Chômeur" means in french, jobless, unemployed, on the dole...
Never heard the expression "on the dole" before. Merci
@@francofoods8075 UK claiming unemployment benefit...
Can you make pea soup? 🙏🏼😊
I promise that I will. Perfect fall fare 😊
Love this! Might try it out!
Merci! J’ai hâte à faire ça!
Bon appétit!!
I make mine with Jacob's Cattle Beans and maple syrup. So good!
I don't know those beans. Will have to check that out 😊
@@francofoods8075 They're super yummy - heirloom bean. They have a LOT of protein, essential minerals and fiber but low in fats. They're also a good source for magnesium (which I struggle with!) and potassium and a decent source of calcium and vitamin C. They also hold their form when baked for a long time, so that helps if you forget it or need to cook it longer than you normally would like. (I can't comment on the "toot" factor! 🤣🤣)
🤣🤣
They're the BEST
Share if you make your own 😄
⚜️
Moisten the knife between cuts on the onion - Not sure why but it cuts down the irritants.
Thanks! I'll give that a try. I wonder if it's because it cleans off the "acid" of the onion?🤷♀️
Can’t wait to try this recipe, Nathalie! ❤
The bisque looks awesome, Nathalie. I am sure it tastes as good as it looks. I love the little hotplate you are using, too!
Thanks so much! 😊
Pour un Français, une bisque est un potage fait avec un coulis d'écrevisses ou de tout autre crustacé. For a Frenchman, a bisque is a soup made with crayfish coulis or any other crustacean (shellfish). p-s : I liked when you used to explain french (culinary) vocabulary and translated it... Will the good old time roll ?
Selon mes recherches, un potager comme celui-ci est reconnu en tant que bisque assez recemment. Thanks for the feedback about the vocabulary. We weren't certain if people liked it, so we tried something different. I have been thinking of bringing it back. Your encouragement might very well have tipped the scale. Merci!
@@francofoods8075 "Selon mes recherches, un p̶o̶t̶a̶g̶e̶r̶ comme celui-ci est reconnu en tant que bisque assez r̶e̶c̶e̶m̶m̶e̶n̶t̶.̶ " "un potage" "récemment" I'm following you since the beggining ! Don't give up, it's a really good idea !
Oh yes! I loved the vocab part! My students love it too!
Damn. I would have enjoyed this channel if it wasn't for the aggravating music.
Sorry it annoyed you. Have a great day.
Needs garlic. We had this on saltines or as a side with beans on Saturday night. I don't think my mom put the cinnamon and nutmeg in. If she did, it was scant. I prefer it without those two spices when I make it.
This is what is nice about these types of recipes; adaptable to every taste! Bon appétit!
I love garlic, but mais non pour gorton!
I learned how to make this from my mother. Being French Canadian this item was always in the house. The first time I made it my wife fell in love with it. We now live in British Columbia and all the French guys I know are always asking when I will make more Creton so they can have a taste of home.
Wonderful! The great thing about food is that it's an easy way to share a culture with everyone. Bon appétit!
My husband went to the butcher’s there was no creton. I have ground pork. I am trying this recipe now. Thanks 😊
Awesome! Once you make your own, you'll have trouble with buying again 😉. Let me know how they turn out!
I am hoping to have this for Epiphanie this weekend! We used to make ours - with a few saltines, no potatoes at all! Now, we buy them from Sully's in Allenstown. The woman who makes it - as well as amazing gorton/creton/corton, uses her family's recipe. Worth the trip from Laconia to pick these treats up!!
Sounds great! Saltines? That's a new way on me! Gotta love people's spin on such a simple dish. Enjoy a great Epiphanie!
I make tortiere at Christmas as it is tradition. 3lbs ground pork, 2 medium onions, bell's poultry seasoning, cinnamon, allspice, clove, salt, pepper and 3-4 potatoes, boiled and mashed (no butter or milk). This is a Brunelle family recipe and they hailed from Old Quebec City.
Sounds delicious! Thanks for sharing 😊
Looks delicious
Thanks! Let me know if you try it😊
In Manchester NH My memeres both made pork pies, they were similar but not the same. The recipe I use is more like my memere Boissonneault's (from the Thetford area) recipe she use cinamon, clove and ginger 1/4 tsp to 2 pounds of pork and finely diced potatoes. My memere Gingras used allspice (she was from Lacolle). Side note we called it toute que (toot k) not sure of the spelling.
I do love the variety when it comes to tourtière. I've heard others call it tookay or the like. I am also in the Manchester area. Make sure to check out FACNH.com. We love meeting new people 😊
Just tried this recipe. Didn't work! Need to let the mixture cool down before beating. For the sugar to crystalize a little. In your video, looks like it did, but you shouldn't beat as soon as you take it off the heat.
Sorry it did not work. I've always beat right away, as did my mother. I know it can be tricky. Did it reach the correct temperature? I've had times where it was either too hot or not enough, so did not turn out. Upside, it still tasted delicious. Let me know if you try again. Cheers!
@@francofoods8075 The taste is awesome. But it never really set. Feels more like a caramel. I will try different temperature next time!
@@fatlazycabs1688 I have had trouble in the past. I found that getting a good thermometer helps. Since I tend to overcook, that might be a redeaming grace in this case. LOL
Thank you for the informative video - Cheers from Montreal 😊
Glad you liked it. Joyeuses Fêtes!🎄
et la poutine rapée ... elle ? J'ose pas dire son nom commun...
Ça s'en vient en 2023. 😉
I grew up in NB in a little place called cap-ele. I now live in alberta and I think these are what I miss most about home. I'm going to try and make them I think
Thanks for watching. Please let me know how they turn out. Joyeux Noël!
Bonjour de la Nouvelle-Zélande! Cool de trouvé une foodie ex-pat. Je cherchais une recette traditionelle et voilà j'ai trouvé- merci de partager ta technique et recette. Wow Sr Angèle, comme çà me rapelle mon enfance - j'ai aussi plusieurs recettes de Jeanne Benoît passée à travers les générations.
Salut! Wiw, Nouvelle-Zélande! J'y rêve ❤️. Ma mère avait l'encyclopédie de Jeanne Benoit (avec les fleurs vertes et oranges). Contente que tu aimes les recettes. C'est vraiment le fun de les partager et d'en découvrir des nouvelles d'à travers le monde. Joyeuses Fêtes!
I am also Acadian (Thibodeau). I live in Faribault. MN. This recipe is awesome. Pierre Thibodeau was my 9x Great Grandpa but he was one of the originals to Acadia Grande-Pre.
Bonjour! Small world. Proud Acadians are all around. Glad you enjoyed the episode! Let me know if you make your own ployes!
I remember making this as a kid decades ago. We didn't use ground pork but pork shoulder braised on the stove which when cooked we would cool it slightly and cut it up into chunks and put through the meat grinder attachment on our stand mixer. (My job.) We didn't use bread, but saltine crackers got ground in as the thickener, then spiced the meat in the bowl and put it up in pound containers. Cretons is the best thing that ever happened to toast.
That sounds great! I do love these types of dishes that can very according to families and regions. 😊