The three hours in the oven required to bake Rappie Pie helped keep the house warm! In many ways it is quite a simple dish, requiring very few ingredient: basically a chicken and some potatoes. One of the most interesting things about Rappie Pie is the preparation. You juice the potatoes but only use the pulp. However, you measure the juice produced to determine how much hot chicken stock to add back to the potato pulp. The magic ratio is 7:10. (For every 7 cups of juice produced, you add 10 cups of boiling stock to the pulp.)
The timing is critical, as you don’t want the potato pulp to oxidize. The boiling chicken stock that you add to the potato pulp actually cooks the potatoes in the bowl – even before it goes in the oven. Then you add your herbs or spices (traditionally sautéed onion and salt and pepper; in our case onion and ground celery leaf) and layer the potato pulp mixture with chicken in a large casserole dish.
During the three hours of baking, the casserole absorbs the chicken stock, becomes firmer and develops a delicious crust. It’s not the kind of dish that looks great on the plate – the word ‘mush’ comes to mind. But it is delicious and filling and oozes comfort.
Traditionally, the potatoes would have been grated (hence the name ‘rappie’ from the French word “râpé” which means grated) and then the juice squeezed out. But juicers definitely make that process much more efficient.
One of the wonderful things about food is how it gathers people together and the memories we associate with certain foods. Listening to stories from Brian of Rappie Pie suppers past, reminded me of this and how important food is – not just to sustain us, but all the traditions, gatherings and memories that go with it. I’m not sure if this year of eating local will become one of those fond memories in future years for my kids or if it is scarring them for life. Some days it’s hard to tell. But I will keep my fingers crossed for the former.