Pantry and Palate - Simon Thibault

In the process of writing Pantry and Palate: Remembering and Rediscovering Acadian Food, Simon Thibault explored his roots and scoured old family recipes, ladies' auxiliary cookbooks, and folk wisdom to locate 50 of the best-loved recipes of Acadians past and present.

Recipes range from the art of pickling beets to old-fashioned foodways such as rendering lard and cooking with head cheese (this brings back memories of my grandmother and her butchering days), to staples like Classic French Canadian tourtière and Seafood chowder, along with a delicious assortment of desserts from Rhubarb custard pie to Acadian panna cotta. 

While this book is packed with lovely recipes the preserving chapter is my favorite - Salted green onions - who knew you could preserve green onions for up to a year. Thank you, Simon, for that technique! Pantry and Palate has an heirloom quality to it.  The chapters on preserving and homemade breads gives off a homespun feeling and the importance of family and traditions shines throughout its pages.

Including essays celebrating the stories behind the recipes, a foreword by bestselling author Naomi Duguid (Taste of Persia), and photos by noted food photographer Noah Fecks, this title is a lovely glimpse into Acadian cuisine. 

Special thanks to Nimbus for sharing a classic dish with our members today as well as providing two copies of this title in our contest open to members in the US and Canada. Scroll to the bottom of this post to enter. 


Les Dames Patronesses tourtiére
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Makes one pie - Serves 4 to 6

The first recipe is another of those I found in the Les Dames Patronesses collection. It is attributed to Mrs. Robert Belliveau and is a no-nonsense recipe. I've changed a little bit of the wording to make the directions a bit more clear. I'm somewhat surprised that it asks for veal, which isn't always the easiest meat to gain access to - let alone in 1960s rural Nova Scotia - but it adds much in terms of lusciousness to the finished pie.

For the filling:

  • 1 pound diced pork shoulder
  • 1/4 pound ground veal (or diced)
  • 3 tablespoons chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup warm water
  • 1 tablespoon butter
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • pinch of summer savoury
  • pinch of thyme

In a skillet over medium heat, melt the butter. Add the pork, veal, and onions and cook about 25 minutes, stirring often. Season the mixture with with cloves, thyme, summer savoury, salt, and cinnamon. Taste for seasoning, and adjust if necessary. Allow to cool completely-preferably overnight-in the fridge before preparing the dough.

For the pastry:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup shortening
  • 4 tablespoons ice-cold water

To make the pastry, measure the flour into a large bowl, then sift in the salt. Cut in shortening finely until pea-sized. Blend in cold water and mix with fork until the dough comes together. Wrap the dough in wax paper and refrigerate for 20 minutes. Divide the dough in two and roll each portion to 1/8-inch thickness. Place 1 layer on a 9-inch pie plate, fill with meat mixture, then cover with other layer of dough with cut eyelets.

Cook 10 minutes at 450˚F and then for 25 minutes at 350˚F.

Allow to cool slightly, about 30 minutes, before serving.

  • 1/4 pound butter, divided
  • 1 large onion, minced
  • 2 pounds of potatoes, diced into 1/4-inch cubes
  • at least one pound haddock, cut or shredded into pieces
  • at least one pound scallops
  • at least one pound lobster meat, shredded
  • 1/2 pound crab meat (optional)
  • 1 1/2 teaspoons seafood seasoning/old bay seasoning
  • 1/2 teaspoon paprika
  • 2 bay leaves
  • 1/4 teaspoon salted onions
  • 500 ml blend cream (10%)
  • 2 tablespoons finely chopped chives (optional)

In a large saucepan, melt 1/4 cup of the butter over medium-low heat. Add the onion, and cook until softened.  In a large pot, just barely cover the potatoes with cold water. Bring to a simmer and cook until they are about two-thirds done. You should be able to pierce them with a fork, but not all the way through.

In another skillet, warm up the shredded lobster in the remaining 1/4 cup of butter. Add a touch of paprika for colour, the seasoning, and then the cream. Bring the potatoes down to a gentle simmer, and add the haddock. Cook for 1 minute. Then add the lobster and cream.

Add the scallops, crab meat if available, and the salted onions. Bring the temperature to low, just enough to keep it warm.

Serve immediately, garnished with fresh chives. And don't forget to have buttered rolls or bread on the table.

Excerpted from Pantry and Palate by Simon Thibault © 2017, Text by Simon Thibault. ©2017, Photographs by Noah Fecks. All rights reserved. Published by Nimbus Publishing


The publisher is offering three copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on November 19th, 2017.


  • Kristjudy  on  10/12/2017 at 6:27 PM

    Rhubarb chutney

  • stef  on  10/12/2017 at 6:40 PM

    Rhubarb custard pie

  • LeighF  on  10/12/2017 at 6:46 PM

    Mustard Pickles !

  • ravensfan  on  10/12/2017 at 6:54 PM

    Pickled beets

  • lgroom  on  10/12/2017 at 7:25 PM

    Mmmm -- scalloped cabbage.

  • Cmgitan  on  10/12/2017 at 7:38 PM

    salted green onions

  • motherofpearl81  on  10/12/2017 at 7:43 PM

    Clam pie

  • kmn4  on  10/12/2017 at 7:50 PM

    Date cake

  • ebs  on  10/12/2017 at 7:52 PM

    Cornmeal sandwich bread

  • heyjude  on  10/12/2017 at 7:56 PM

    Good White Bread

  • Siegal  on  10/12/2017 at 9:23 PM

    Molasses cake!

  • trudys_person  on  10/12/2017 at 10:48 PM

    Cornmeal Sandwich Bread, sounds delightful! But I'm skipping Headcheese - scarred by that in childhood!

  • annieski  on  10/13/2017 at 5:53 AM

    I'll need to wait until rhubarb season returns, but Rhubarb custard pie sounds mighty good!

  • lpatterson412  on  10/13/2017 at 12:17 PM

    Seafood Chowder a Mame!

  • patioweather  on  10/13/2017 at 3:01 PM

    Molasses cookies

  • SnarkyLarane  on  10/13/2017 at 3:54 PM

    Marion Boutes meat pie sounds really good.

  • sgump  on  10/13/2017 at 5:20 PM

    Mmm--dried apple cake!

  • Eidetiker  on  10/14/2017 at 7:41 AM

    Rhubarb custard pie, I've never cooked with Rhubarb before but I am interested in trying. Adding it to something I'm familiar with (custard pie) sounds like a good start!

  • ktwalla  on  10/14/2017 at 10:30 AM

    Cajun Fricot

  • lisaevanoff  on  10/14/2017 at 11:58 AM

    Cajun fricot

  • Kelos  on  10/14/2017 at 12:38 PM

    I think I'd like to try the Bran bread :)

  • rachael_mc  on  10/14/2017 at 2:20 PM

    clam pie!

  • Dmartin997  on  10/14/2017 at 2:36 PM

    Scalloped cabbage.

  • Scotsman61  on  10/14/2017 at 11:29 PM

    Rhubarb custard pie & Rhubarb chutney I love Rhubarb!

  • skichick  on  10/15/2017 at 12:16 AM

    Rhubarb custard pie

  • Karla123  on  10/15/2017 at 8:48 AM

    Oat bread with homemade soup is a perfect fall meal for me.

  • PennyG  on  10/15/2017 at 12:41 PM

    I'm not much on baking, but Molasses Cake sounds good!

  • ladybrooke  on  10/15/2017 at 1:23 PM

    Baked apple pudding

  • Shelley.b  on  10/15/2017 at 7:56 PM

    Cajun fricot

  • lindaeatsherbooks  on  10/16/2017 at 1:03 AM

    I would like to try making the Meat pie (Pâté à la viande).

  • sarahawker  on  10/16/2017 at 10:52 AM

    Rappie pie (Râpure)

  • skipeterson  on  10/16/2017 at 4:18 PM

    Cornmeal and molasses sandwich bread

  • rchesser  on  10/17/2017 at 8:08 PM

    Cornmeal and molasses sandwich bread.

  • LaurenE  on  10/17/2017 at 10:27 PM

    Rhubarb custard pie

  • hibeez  on  10/19/2017 at 8:37 AM

    I know its the first recipe when sorting alphabetically -- but! -- I'd try the acadian pannacotta, primarily because it does not call for gelatin. I am curious, however, as to where I'd get irish moss.

  • JenJoLa  on  10/20/2017 at 10:11 AM

    Potato pancakes (Fring frangs)

  • RSW  on  10/20/2017 at 6:31 PM

    Pickled beets

  • contest718  on  10/22/2017 at 9:59 AM

    Wow a lot of expensive ingredients to cook with this book. Some of the meat pies look great though.

  • SheenaSharp  on  10/22/2017 at 10:45 AM

    "Aube Giroux's classic French Canadian tourtière " looks like my aunt Marie Seguin's recipe. but i already have that one. So The art of canning.

  • Jenamarie  on  10/22/2017 at 3:04 PM

    Chicken fricot with potato dumplings (Fricot aux poutines râpées)

  • LeighF  on  10/23/2017 at 11:35 AM

    Salted green onions

  • rglo820  on  10/23/2017 at 12:01 PM

    I'd love to try Les Dames Patronesses tourtière to see how it compares to my mémère's!

  • Shelley.b  on  10/23/2017 at 4:44 PM

    Baked apple pudding

  • VeryVigario  on  10/23/2017 at 6:25 PM

    I would try the seafood chowder! All the recipes look great though, being from northern New England it's neat to see regional cuisine!

  • ennsee  on  10/24/2017 at 10:36 PM

    I would love to try the Johnny cakes first.

  • Julia  on  10/25/2017 at 8:54 PM

    Date cake.

  • t.t  on  10/25/2017 at 11:18 PM

    Agnès's doughnuts

  • kennethjohngilmour  on  10/26/2017 at 8:06 AM

    love me some Pickled Beets found on page 37

  • kaitk  on  10/27/2017 at 9:57 PM

    Rhubarb chutney

  • OldbearandHoneycookin  on  10/28/2017 at 12:04 AM

    Cornmeal and molasses sandwich bread sounds wonderful!

  • LJStubbs  on  10/28/2017 at 7:58 AM

    I would try Potato pancakes (Fring frangs) first.

  • bbh50  on  10/28/2017 at 8:55 AM

    Head cheese.

  • brogan  on  10/28/2017 at 10:28 AM

    I would definitely with Les Dames Patronesses tourtiére. I have enjoyed Tourtieres since I was a child and I am always ready to try new recipes.

  • Kduncan  on  10/29/2017 at 3:47 PM

    Molasses Cookies

  • omegabeth  on  10/29/2017 at 7:02 PM

    salted green onions!!

  • thecharlah  on  10/29/2017 at 7:38 PM

    Clam pie sounds amazing. This and the other savory pie recipes are very intriguing.

  • RickPearson54  on  10/30/2017 at 9:45 AM

    date cake

  • fbrunetti  on  10/31/2017 at 8:56 AM

    Seafood chowder à Mame

  • bibliophile02  on  10/31/2017 at 9:08 AM

    Oat bread

  • fiarose  on  10/31/2017 at 8:42 PM

    oh man, anything pickled--or molasses cake!

  • tararr  on  11/1/2017 at 12:54 PM

    Pickled beets

  • Katiefayhutson  on  11/4/2017 at 8:22 AM

    Rhubarb custard pie

  • RoseMGenuine  on  11/4/2017 at 9:41 PM

    Cornmeal and molasses sandwich bread!

  • dna  on  11/6/2017 at 7:03 AM

    corn meal and molasses sandwich bread

  • Anno  on  11/6/2017 at 5:56 PM

    Cajun chicken fricot. I make fricot but its the Acadian recipe- this looks marvellous!

  • madelainelc  on  11/6/2017 at 10:40 PM

    The seafood chowder a Mame. I looooove chowder.

  • KarenDel  on  11/8/2017 at 8:13 AM

    I would make the Cornmeal and molasses sandwich bread

  • Amandaspamanda  on  11/11/2017 at 8:48 PM

    Johnny cakes - easy and fun!

  • orchidlady01  on  11/17/2017 at 6:51 AM

    Potato pancakes (Fring frangs) and Pickled beets

  • jmay42066  on  11/19/2017 at 7:11 PM

    Johnny cakes. I love them, but this recipe is different than mine so I would love to try it.

  • AnnaZed  on  11/20/2017 at 1:15 AM

    Tamarind spread

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