Mmmmmm Christmas food!!

[Nataly 38]

OMG I have cipaille in the oven and homemade mincemeat I already prepared for the mince pies I will bake and I am SOOOOO looking forward to sharing this meal with my other expat friends!!!
For those of you that aren't Acadian, cipaille is an all-in-one dish with individual layers of beef, pork, chicken and moose, layers of potatoes and oignons and layers of crust in between each layer of different meat. The seasoning is cinamon, nutmeg, cloves and allspice (and salt + pepper) with some water to keep it all moist.. The whole thing cooks at low temperature for six or seven hours.. Couldn't find moose meat (the butcher didn't even know what the hell that was!) but managed to get deer instead. YUM!!!!!

Really smells good

Now if only I could find eggnog...

"There is no problem so bad you can't make it worse."
- Chris Hadfield
« Sors le martinet et flagelle toi indigne contrôleuse de gestion. »
- my boss

[1969912 0]

Cipaille sounds yummy. Please post a recipe sometime.

"Once we got to the point where twenty/something's needed a place on the corner that changed the oil in their cars we were doomed . . ."
-NickDG

[wolfriverjoe 1,523]

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... Couldn't find moose meat (the butcher didn't even know what the hell that was!) but managed to get deer instead. YUM!!!!!

Really smells good

Now if only I could find eggnog...

Moose meat.

You can take the girl out of Canada, but you can't take the Canada out of the girl.

It does sound delicious though, I'd love to give it a try.

Multiple meats, slow cooked (really sloooooow cooked) along with the veggies and spices built in.

Mmmmmmmmmmmmmmmm

"There are NO situations which do not call for a French Maid outfit." Lucky McSwervy

"~ya don't GET old by being weak & stupid!" - Airtwardo

[JohnMitchell 16]

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The whole thing cooks at low temperature for six or seven hours.. Couldn't find moose meat (the butcher didn't even know what the hell that was!)

Should have shown him this pic.
Sounds delicious. It's a quarter after 8 am over here and I'm the only one up. All our kids are home, the presents are under the tree, and the giant rib roast awaits the oven. Just like your recipe, we'll roast it low and slow for 5-6 hours, rare and tender. We've got skydivers coming over to help us eat it later.

Merry Christmas, N@ and everyone else, too.
Vskydiver and I realised this might be the last Christmas we can get all the kids together. They're quickly going out into the big world on their own. It's a very bittersweet day for me. I'd better savor this one.

[JohnRich 4]

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Couldn't find moose meat (the butcher didn't even know what the hell that was!)

They don't have moose in France!

But I'm sure you could get horse meat as a substitute.

[The_Don 0]

Oh YA! The prime rib this year was perfect! YUMMMMMMMMMMMMMMMMMMMMMMMMMMMY!

I am NOT being loud.
I'm being enthusiastic!

[warpedskydiver 0]

Three French customs Nataly probably will abstain from
horse meat
perfume instead of bathing
not shaving the goods

[mutumbo 0]

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Three French customs Nataly HOPEFULLY will abstain from
horse meat
perfume instead of bathing
not shaving the goods

ive heard rumor the county has provided us food, but since im working at the waaay up north station im not sure. if not itll be cereal and canned ravioli for me. lol.

Thanatos340(on landing rounds)--
Landing procedure: Hand all the way up, Feet and Knees Together and PLF soon as you get bitch slapped by a planet.

[Nataly 38]

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Moose meat.

You can take the girl out of Canada, but you can't take the Canada out of the girl.

Darned right!!!

As for the three customs, horse meat is delicious although not pc.. And apparently the average frenchman/woman showers twice per day.. Probably to wash away all that stinky perfume!!! And I promise you that the women over here *do* shave

"There is no problem so bad you can't make it worse."
- Chris Hadfield
« Sors le martinet et flagelle toi indigne contrôleuse de gestion. »
- my boss

[Nataly 38]

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Cipaille sounds yummy. Please post a recipe sometime.

Just translated this into English for y'all
Cipaille

Prepare this crust and refrigerate one day: 
3/4 cups of lard (ie crisco)
4 cups of flour
1 1/4 cups cold water + 1 egg yolk (beaten)
1/4 cup vegetable oil

The next day:
Cut following meats into pieces of about 1 inch cube (do not mix meats): pork, beef, chicken, moose. Instead of moose you can use a gamey meet like boar, deer or cariboo. Instead of chicken you can use feasant, pigeon or partrige depending on whether you like darker/ stronger meats. Equal quantities of each for a total of about 7 lbs of meat. (Note you will need a large and very deep dish.)

***Add these spices to each meat (generous quantities of each spice):
·         Nutmeg
·         Ground cloves
·         Cinamon
·         Allspice

***Or, for the less adventurous, replace by the below spices but definitely not as good:
·         Summer savoury
·         Salt and pepper
·         Mixed herbs
·         Garlic powder
·         Onion powder

In a deep and very large dish (ideally with a lid) assemble as follows:
1.      A layer of one of the meats (all of it)
2.      A layer of potatoes (cubes about the same size as the pieces of meat-the potatoe/meat ratio shoukd be roughly equal)
3.      A layer of oignons (chopped roughly)
4.      Salt and pepper
5.      A layer of crust cut into strips about 1 inch wide

Continue this layering process until all meats used and cover with a whole crust, perforating it a bit. The crust is slightly thicker than a normal pie as it doesn't rise.

Lift a corner of the crust and pour water in until it covers everything.

Cover with the lid and cook in the oven at 250 º F for 3 or 4 hours.

Lower the temperature to 200 º F for 3 more hours - remove the lid for the last hour of cooking.

**IMPORTANT: keep checking there is a lot of water and keep topping it up right to the edge otherwise it will be overcooked and very dry. Probably worth checking every hour.

Hope someone tries it - it's delicious and makes even better leftovers

"There is no problem so bad you can't make it worse."
- Chris Hadfield
« Sors le martinet et flagelle toi indigne contrôleuse de gestion. »
- my boss

[JohnMitchell 16]

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Oh YA! The prime rib this year was perfect! YUMMMMMMMMMMMMMMMMMMMMMMMMMMMY!

So was ours, light apple smoke on the outside, nice and rare on the inside. I had one and a half pieces. I'm Stuffed.

[mutumbo 0]

Wait. That thing takes 2 DAYS to make!?? Seesh. I fuck up recipies that take 5 MINS. Like rice. Stilant figure out how to make it not taste like crap. Eithrr its over cooked or still soggy and crunchy. Bleh. Stupid cooking.


Who wants to make me the fancy thing Nataly is talking about??

Thanatos340(on landing rounds)--
Landing procedure: Hand all the way up, Feet and Knees Together and PLF soon as you get bitch slapped by a planet.

[1969912 0]

Thanks for the recipe. I'll try it in the next couple months.

"Once we got to the point where twenty/something's needed a place on the corner that changed the oil in their cars we were doomed . . ."
-NickDG

[Nataly 38]

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Wait. That thing takes 2 DAYS to make!?? Seesh. I fuck up recipies that take 5 MINS. Like rice. Stilant figure out how to make it not taste like crap. Eithrr its over cooked or still soggy and crunchy. Bleh. Stupid cooking.


Who wants to make me the fancy thing Nataly is talking about??

Well, one way to look at it is that it's 30 minutes of work, just spread over two days!!

"There is no problem so bad you can't make it worse."
- Chris Hadfield
« Sors le martinet et flagelle toi indigne contrôleuse de gestion. »
- my boss

[mutumbo 0]

Lmao!! either way it looks far to complicated for my dumb ass.

Thanatos340(on landing rounds)--
Landing procedure: Hand all the way up, Feet and Knees Together and PLF soon as you get bitch slapped by a planet.