The Ploye is an Acadian dish and can be eaten at breakfast, lunch or dinner – in a sweet or savory context. It’s similar to a pancake, but traditionally you do not flip a ploye when cooking.
Yield: 16 ployes
1 cup all-purpose flour
1 cup buckwheat flour
4 teaspoons baking powder
1 teaspoon kosher salt
1½ cups water (room temperature)
½ cup boiling water
Add flours, baking powder and salt to a medium bowl. Whisk to combine. Add room temperature water. Whisk to combine. Let sit for 5 minutes.
Add boiling water, whisk vigorously to combine and let sit for 5 minutes.
Place a medium nonstick pan over medium low heat. Once pan is hot, pour a ¼ cup of the batter in the pan. Swirl pan to distribute batter. As the ploye cooks, it will form bubbles. Cook until no light portions of the batter remain, approximately 45 seconds to 1 minute. Do not flip.
Serve with your favorite toppings, sweet or savory, or as is. Traditionally, the ploye is eaten by rolling it up into a tube-like shape and then taking a bite (no forks or knives needed)!
Last day in Maine means enjoying all that this beautiful state has to offer to the fullest:
Wild Maine Blueberries
enjoying all the leftovers from this week’s cooking!
This week in Maine, Super-sous and I have been cooking for ourselves plus Super-sous’ two sisters and two nephews.
It’s been wonderful to seek out the seasonal produce on offer (read: corn, blueberries, green beans, zucchini and did I mention blueberries?) and cook it up for the family, all the while, teaching/cooking with one of Super-sous’ nephews (14 years old) and sharing how to prepare each dish.
Last night was local mussels with a garlic, white wine butter sauce (sopped up with local sourdough bread), the night before was hamburgers with homemade barbecue sauce and a romaine lettuce bun (aka “protein style”) alongside a local corn and green been salad. (Many of these recipes are from my cookbook!)
What’s on the menu tonight? None other than my 4 cheese macaroni and cheese with sage brown butter breadcrumbs. Sure to be a big hit with the kids.
Best part of it all? When it’s too hot in the kitchen, we’re thrilled. It means a jump in the lake and quick swim to cool off.
Yes, Latte and I could get used to this.
In the local Latte shop in the small town in Maine where Super-sous and I are spending the week, things run at a different speed in their own unique way in a different language (or at least a different pronunciation and spelling).
Super-sous and I (and Latte) have headed to Maine this week for the Lobster Festival and for a little r&r.
This will be our view for the week! Pure peacefulness.