Poutine Rapee, Canadian Maritimes Potato Dish, Recipe Please.
Danny Blue
Hello to all,
Poutine Rapee is a dish made from raw and boiled potatoes and salt pork.
It's common in the Canadian Maritimes and parts of New England. It tastes
much better than it sounds. Any info or recipes that anyone can provide
would be greatly appreciated. Thank You.
Danny Blue
rachel...@ns.sympatico.ca
Poutines Râpées
18 to 20 potatoes, uncooked, peeled
2 cups or more of cooked mashed potatoes
Salt & Pepper
1 small onion grated
1 pound salt fat pork, finely cubes
Cube fat pork, and freshen by placing several hours in fresh water.
Grate raw potatoes and drain through a cloth. Mix with the same
amount of mashed potatoes. Add salt, pepper and onion. Make into
balls with pieces of port in the centre. Simmer in a pot filled with
hot water over low heat about 2 hours. Serve hot with the liquid
remaining after cooking or with molasses.
from: Old New Brunswick Ketchen, compiled by Mildred Trueman.
R. Forbes
Valen
Ok, completely changing the topic, but still in the Maritimes, does
anyone know where I can get the seaweed that I used to love to chomp on
when I used to visit my grandmother in Nova Scotia?
I occasionally get these crazy cravings for it, I think it was called
Dulse, but anyway, it's the purple-black kind of flat seaweed that I used
to get in a paper bag at the open air market and chomp on instead of
other snackies like chips.
I recently saw David Rosengarten on In Food Today and he was interviewing
a woman from that area, and they spoke about it, which got my craving
going again. I emailed TVFN right away, but getting a question answered
from TVFN is about as likely as me asking my question out the window.
Maybe there is a place I can mail order it? Out here, all they have is
sushi-type seaweed available.
In article <6iovf5$h...@bgtnsc01.worldnet.att.net>, Dann...@Nowhere.com
says...
> Hello to all,
> Poutine Rapee is a dish made from raw and boiled potatoes and salt pork.
> It's common in the Canadian Maritimes and parts of New England. It tastes
> much better than it sounds. Any info or recipes that anyone can provide
> would be greatly appreciated. Thank You.
>
>
> Danny Blue
--
rls, <--not really the one--> adnohr at usa dot net
barenaked in san diego
http://www.concentric.net/~adnohr/
__________________________________<*>__________________________________
Leslie Paul Davies
Holy Potassium! Here it is:
[ Courtesy: M. D. Guiry ]
DILLISK SOURCES
Dillisk, also known as dulse or creathnach, is a seaweed found
commonly in the colder waters of the North Atlantic from New Jersey
north to Arctic Canada, Iceland, and from northern Russia south to
Portugal. It is eaten in the USA, Canada, Iceland, Norway, Ireland,
Scotland and France.
It may be collected at low tide and should be gently sun-dried before
use; the best kind grows on small mussels on exposed shores. Dried,
prepared dillisk can be found easily in health-food and other
specialist shops:
In the USA
Maine Coast Sea Vegetables
Shore Road, Franklin
Maine 04634 USA .
Tel. 207-565-2907
Fax. 207-565 2144
Shep Erhart & Carl Karush.
In Canada
Ocean Produce International
5 Lyngby Avenue,
Dartmouth, Nova Scotia B3A 3T5
Tel: 1-800-566-8773
902-465-4610
Fax: 902-461-0799
email: eca...@fox.nstn.ca
This company supplies "Sea Parsley "
In Europe
Carraig Fhada Seaweed and Cara Bay Seaweeds
Links to pages with dulse sources and information on Dulse/Dillisk
http://www.alcasoft.com:80/seaweed/
http://www.apete.nb.ca:80/slocum/index.html
http://www.herbsinfo.com/pages/bulkd4.htm
http://www.isisnet.com/opi/OPI/product-info.html
GL
--
Paul W2SYF/4 Ft Lauderdale
"Heisenberg may have slept here... "
Leslie Paul Davies
lpda...@bc.seflin.org
Danny Blue
rachel...@ns.sympatico.ca wrote in message
<355069d2....@news1.ns.sympatico.ca>...
>Poutines Râpées
>
>18 to 20 potatoes, uncooked, peeled
>2 cups or more of cooked mashed potatoes
>Salt & Pepper
>1 small onion grated
>1 pound salt fat pork, finely cubes
>
>Cube fat pork, and freshen by placing several hours in fresh water.
>Grate raw potatoes and drain through a cloth. Mix with the same
>amount of mashed potatoes. Add salt, pepper and onion. Make into
>balls with pieces of port in the centre. Simmer in a pot filled with
>hot water over low heat about 2 hours. Serve hot with the liquid
>remaining after cooking or with molasses.
>
>from: Old New Brunswick Ketchen, compiled by Mildred Trueman.
>
>R. Forbes
>
>
>
>
>
Dear Rachel,
Thank you very much. My grandfather used to make this and both my mother
and I remember it as delicious. We had only the most basic idea about it's
preparation, though. We knew the basic ingredients and that it was a tedious
process. Thanks to you, we can again enjoy an old favorite.
Danny Blue
>>
>>
>>
>>
>
Jane Unit
Oh , I remember dulse... my mother used to munch it by the bagful. Full of
iodine too, she told me.Of course, what are the odds of finding it in
Southern California???
Now I really miss my homeland.
Jane
Valen <The...@Babylon.Four> wrote in article
<MPG.fba3012a...@news.concentric.net>...
Aquari
>Holy Potassium! Here it is:
>
> [ Courtesy: M. D. Guiry ]
>
> DILLISK SOURCES
>
That settles it! You really *can* find anything on the net!
Lib
----Elizabeth Dean Brooks aka Aqu...@aol.com
Valen
In article <6iq69r$h...@nntp.seflin.org>, lpda...@bc.seflin.org. says...
> Holy Potassium! Here it is:
Wow thanks!
I never had heard of the name Dillisk, so I was never able to find it on
line.
Now, if I can get some before the San Diego cook in, I will bring some to
share!
Liam
Valen wrote:
>
> In article <6iq69r$h...@nntp.seflin.org>, lpda...@bc.seflin.org. says...
> > Holy Potassium! Here it is:
> [snip]
>
> Wow thanks!
> I never had heard of the name Dillisk, so I was never able to find it on
> line.
>
> Now, if I can get some before the San Diego cook in, I will bring some to
> share!
Cool! I've had dulse in Ireland but it was a long
time ago. It would be interesting to try it again.
If you have any extra you can make:
STEWED DULCE
(no amounts - depends on how much dulce you can
harvest :> )
Wash the dried dulce well and put in a saucepan
with milk, butter, salt and pepper. Stew for three
to four hours or until tender.
Liam
Danny Blue
Dear Group,
The original posting of this thread was meant both to obtain information
and to demonstrate to my mother, in a manner which she could relate to, the
beauty and usefulness of the Usenet. After reading this thread she launched
into a reminiscence about her girlhood in Moncton, New Brunswick and how she
used to eat lobster and quahogs right on the boat. I'm so jealous and Sooooo
hungry!
She has now declared herself a Usenet convert and will begin checking in
with this group regularly. What she knows of cooking is varied and deep and
leaves me in the dust. So thank you to everyone for the inadvertant sales
job, I could not have done as good.
Danny Blue
******************************************
"You cannot enslave a free man,
the worst you can do is kill him"
John Lyle, hero of Robert Heinlein's
"Revolt in 2100"
******************************************
Jane Unit wrote in message <01bd7984$43931ac0$89ae...@doctech.exo.com>...
Laurie Z.
In article <01bd7984$43931ac0$89ae...@doctech.exo.com>, "Jane Unit"
<doc...@exo.com> wrote:
> >
> > Maybe there is a place I can mail order it?
Before you go to that trouble call up a few health food stores.
Laurie Z. MST #65818