“Donald Ployerie”

ployerie-web

(Menu A)

This pancake called “ploye”, which can be folded or rolled up, is prepared with tartarian buckwheat flour (black wheat) which originated in Central Asia, is gluten free and very rich in protein. It contains all the essential amino-acids for maintaining a good health as well as vitamins B1, B2, B3, B6, E and minerals salts, magnesium, potassium, calcium, copper, iron, phosphorus. This flour is highly nutritious, rich in soluble fibers and anti-oxidant compounds. So, it is an ideal health food for the preparation of this delicious buckwheat “ployes” with a taste of hazelnut you will certainly appreciate. However, due to the addition of other ingredients in its preparation, the "ploye" contains gluten. But I am in the process of developing a "ploye" without gluten which will be avalable soon. The “ploye” is unique to the Legendary Republic of Madawaska.

Here is a health menu where only purified water by osmosis or distilled water is used in preparing and cooking the “ployes”.

 

Breakfast

Crispy buttered “Ploye”

“Ployes”: butter, margarine, pure maple syrup, Grandma’s molasses, buckwheat honey, cretons

Egg and buckwheat bread toast without gluten, strawberry, raspberry, blueberry jam

and peanut butter

 

Egg Ploye

Scrambled egg in a delicious folded or rolled “ploye”

Extra: bacon

 

Soup of the day

Buckwheat, pea served with two “ployes”

 

Old Style Meals without gluten

Beef stew

Chicken stew

Rabbit stew

 Baked beans

 "Brayon" Meals

Salmon or hambergersteak béchamel sauce
served on mashed potatoes or vegetables couscous

“Brayon” sausages stuffed with buchwheat bran

Served with your choice of potatoes: mashed or oven-baked

All meals are served with two delicious “ployes” or buckwheat bread without gluten

 

Vegetable Ploye

Choices: mushroom, asparagus, broccoli, fiddleheads

Folded and served with béchamel or Alfredo sauce

Extra: au gratin

 

Seafood Ploye

Lobster, scallops, shrimps

Folded and served with béchamel or Alfredo sauce

Extra: au gratin

 

Combination

Seafood “ploye” and your choice of vegetables

Extra: au gratin

 

“Ployes-tasting”

Your choice of meat pâtés, pepper, cognac, fine herbs and different cream cheese

Served with three “ployes” per person

 

Dog Ploye

Beef sausage rolled in a “ploye”

Served with ketchup, mustard or cheese

 

Dessert Ploye

Choice of wild fruits: strawberry, raspberry, blueberry or fruit salad

Extra: whipped cream, pure maple syrup or sugar, brown sugar

 

Ploye Delight

Served with frozen yogurt and your choice of wild fruits in the center, seeping into the ploye giving it a delicious flavor you will appreciate

Extra: whipped cream or pure maple syrup

 

Beverages

Coffee, purified water, tea, herbal tea, milk, juice, soft drinks

 

Service: over the counter or table service

 

Donald G. Plourde

©All rights reserved

 

 


 

 

“Ploye” recipe

One day, through a happy set of circumstances, I found out that, since the beginning of the legendary Republic of Madawaska, “World Capital of the “Ploye”’s colonization, the millers, through ignorance, extract the bran from the flour during the buckwheat milling process. The bran, which is a major component of the buckwheat grain, is the seed coat inside the hull and is used as animal feed (pork). So, I learned from the Internet only a few years ago, that bran is recognized by some health specialists as a first quality ingredient in the maintenance of good health. Subsequently, I thought and decided to improve the nutritional value of this buckwheat flour, which is already known as a high quality ingredient, by adding a reasonable quantity of bran to the flour used in my recipe. You will have the opportunity to taste this recipe at the Donald Ployerie. Accordingly, following the elaboration of this menu and the new recipe, I have proclaimed myself, the “Republic King of the ploye”.

So, here is the King of the “ploye's” recipe used at the Donald Ployerie”

1  cup of buckwheat flour

1/2 cup unbleached-enriched flour

A certain quantity of buckwheat bran

1/2 teaspoon of salt

Mix in 1 1/2 cups of warm water

Add 1 1/2 cups of hot (not boiling) water. Mix well.

Add 1 heaping teaspoon of baking powder and stir.

Let stand 15 minutes.

Pour approximately 1/3 cup of the mixture without spreading, into a pre-heated (350o C - 3750o F) cast iron or Teflon pan.

This “ploye” is cooked 2 to 3 minutes and it’s not flipped.

Stir the mixture once in a while.

This recipe will produce approximately 12 delicious 7 inches “ployes”

 

Enjoy!

 

Author, Donald G. Plourde

®All rights reserved

 

 


 

Donald Ployerie

(Menu B- Kosher)

 

This pancake called “ploye”, which can be folded or rolled up, is prepared with tartarian buckwheat flour (black wheat) which originated in Central Asia, is gluten free and very rich in protein. It contains all the essential amino-acids for maintaining a good health as well as vitamins B1, B2, B3, B6, E and minerals salts, magnesium, potassium, calcium, copper, iron, phosphorus. This flour is highly nutritious, rich in soluble fibers and anti-oxidant compounds. So, it is an ideal health food for the preparation of this delicious buckwheat “ployes” with a taste of hazelnut you will certainly appreciate. The “ploye” is unique to the Legendary Republic of Madawaska.

Here is a health menu where only purified water by osmosis or distilled water is used in preparing and cooking the “ployes” as well as the lamb meat, member of the ruminant family and having split hooves as recommended by God in Leviticus 11: 1-3, “ 1And the LORD spoke unto Moses and to Aaron, saying unto them, 2"Speak unto the children of Israel, saying, `These are the beasts which ye shall eat among all the beasts that are on the earth. 3Whatsoever parteth the hoof and is cloven-footed and cheweth the cud among the beasts, that shall ye eat.”

According to the Minister of Agriculture, this meat is of superior quality.

 

Breakfast

Crispy buttered “Ploye”

“Ployes”: butter, margarine, pure maple syrup, Grandma’s molasses, buckwheat honey, lamb cretons

Egg and buckwheat bread toast, strawberry, raspberry, blueberry jam

and peanut butter

 

Egg Ploye

Scrambled egg in a delicious folded or rolled “ploye”

Extra: au gratin

 

Soup of the day

Buckwheat, pea or barley served with two “ployes”

 

Kosher Meals

Big Chief: lamb stew

Sky Chief: cubes of lamb filet stew

*Shepherd: lamb dorsal

*Sheep: lamb chops

*Easter: lamb sausages

 

All meals* are served with your choice of potatoes: mashed or oven-baked

Accompanied by two delicious “ployes” or buckwheat bread without gluten

Pioneer meal: baked beans with lamb (Saturday special)

 

Vegetable Ploye

Choices: mushroom, asparagus, broccoli, fiddleheads

Folded and served with béchamel sauce

Extra: au gratin

 

Seafood Ploye

Lobster, scallops, shrimps

Folded and served with béchamel sauce

Extra: au gratin

 

Combination

Seafood “ploye” and your choice of vegetables

Extra: au gratin

 

“Ploye-tasting”

Lamb meat pâtés, cream cheese

Served with three “ployes” per person

 

Dog Ploye

Lamb sausage rolled in a “ploye”

Served with ketchup, mustard or cheese

 

Dessert Ploye

Choice of wild fruits: strawberry, raspberry, blueberry or fruit salad

Extra: whipped cream, pure maple syrup or sugar, brown sugar

 

Ploye Delight

Served with frozen yogurt and your choice of wild fruits in the center, seeping into the ploye giving it a delicious flavor you will appreciate

Extra: whipped cream or pure maple syrup

 

Beverages

Coffee, purified water, tea, herbal tea, milk, juice, soft drinks

 

Service: over the counter or table service

 

Donald G. Plourde

©All rights reserved