Hi All Foodies ! Today I have a special treat as we travel and explore Nova Scotia and learn how to prepare Acadian Comfort Food called “ Rappie Pie”. Included in our feature travelling segment I will introduce you to the Yarmouth Region of Southern Nova Scotia with some cool historical events and facts.
Note : Once you try Rappie Pie you will either like it or not. It’s 50/50 for tourists that have tried it. I noticed one tourist couple (while we were visiting Acadian House Museum / L’Acadie de Chezzetcook in 77 Hill Rd, West Chezzetcook , Nova Scotia) who apparently were quite surprised what they had ordered , on their plate, from La Cuisine de Brigitte Tea Room. If you’re not use to this traditional local Acadian comfort food dish, you just might not like it. But — like I said; it’s 50/50 . We enjoyed it.
If you’re in Nova Scotia be sure you visit the French Acadian community, “The Acadian House Museum/ L’Acadie de Chezzetcook ; it’s indeed an unique treasure of the Acadian historical farm-type museum with interactive buildings and farm animals. It even includes a workshop where they actually are making boats by hand. Of course! Try out the La Cuisine de Brigitte Tea Room with host Chef Donna Goldsworthy ; everyone is so friendly you won’t want to leave 🥰 .
Please enjoy my vlog video and see the recipe for “ Rappie Pie” below.
The Traditional Acadian Rappie Pie Recipe
Ingredients:
2 medium onions, minced
1 bunch of green onions
4 Tbsp butter
2 Tbsp salted onions ( optional)
1 whole chicken, preferably a stewing hen
12 cups cold water (or enough to cover chicken in the pot)
2 cups of broth ( optional/ adds even more flavour)
1 bay leaves
3 sticks of celery roughly chopped
3 large carrots, diced
1 onion quartered
10 pounds potatoes, peeled or buy the mixture already made up ( see my video )
Salt and course Black Pepper to taste pinch salt, or to taste
1/2 cup,Salt Pork ( if you like use bacon )
Method:
1. It’s a good idea to make the chicken stock a day ahead, so your preparing isn’t overwhelming. Place a whole into 12 cups of water and two cups of chicken broth ( buy it at Costco) . Place in diced carrots, celery, quartered onion, bay leaf and salt & pepper into water bath. Bring to a boil and let simmer for 2 hours.
2. Drain liquid into a container and remove whole ; begin shredding into pieces. Place the strained chicken stock into the fridge until the next day.
3. Put the shredded chicken and minced onions and green onions into a frying pan with a couple good portions of butter. Sauté it until it’s piping hot. Remove from the heat and let cool. After it cools, place in the fridge until the next day.
4. NOW – you can either buy the potato mixer all ready prepared or be the task of grating your potatoes by hand.
NEXT DAY – Preheat Oven to 425 degrees F
1. Grate and rinse the potatoes and begin squeezing out as much of the water and starch as possible ( This is the key ; removing the starch ) Use a cloth will help squeeze out all the moisture.
2. Bring your chicken stock into large pot and bring to a rapid boil .
3. Now add your shredded potatoes and the idea here is to scald the potatoes ( keep your stock as hot as possible for scalding the potatoes.)
4. Remove potatoes from stock and place into mixer. Break up the potatoes as shown in video and then begin adding the hot stock.
5. Mix in half of the hot stock using a hand mixer and stir it all together, making sure to moisten the potatoes as much as possible. Mix in the rest of the hot stock and keep stirring. The mixture will thicken, but keep stirring for about 2-3 minutes after adding the last of the stock. Taste for seasoning, adding salt, pepper and the salted green onions
6. Bring out your shredded chicken mixture and warm it up.
BEGIN ASSEMBLING IN CASSEROLE DISHES
1. Butter the casserole dishes as shown in video
2. Begin adding the potato mixture as shown in video
3. Now layer with shredded chicken mixture and continue the process like you would layer lasagna ; for example. See video
4. Now place the Rappie Pies into the 425 degree oven for 30 minutes and after that, turn down to 375 degrees F and let cook for another 1 1/2 hours.
5. Bring out the Rappie Pies and drizzle butter on top as shown in video.
6. Place back into oven and let bake until a nice golden brown colour.
OPTIONAL: You can add Salt Pork on top before baking or place chopped cooked bacon pieces on top after baking.
As well, this is just my suggestion, but it would also be nice if you added shredded cheese after the drizzled butter step. However, that wouldn’t be the Traditional Acadian dish if you did. I’m just thinking outside the box to add flavour to those that may not like Rappie Pie.
Cheers !
Please take a minute to purchase my cookbook “ Canadian Recipes of the Great White North “ – it truly is all Canadian with Great White North recipes and dishes.
chefbari 