Category Archives: Cuisine

Rabbit Soup on Saturday

Apr 9

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Wild Rabbit Soup

The utilities company noted they would be doing some upgrades to the main power line, leaving local residents from Castor River to Eddies Cove without electricity until 11:00 AM. This delayed my traditional lunch at grandma’s house.
 
 Early in the morning, I lit a fire. The heat from locally cut wood, provided much warmth. I did some chores and brought out some light trash. I dropped in to visit my grandmother, who faithfully had the pot on the stove and noted she was cooking “Rabbit Soup”, but it would not be ready until about 1:30 PM. We chatted for a bit  and she had also proudly showed me all her knitting. She certainly keeps quite busy.

Rabbit

The table was prepared, with homemade bread, the salt & pepper shakers, the rabbit had been taken from the pot and soup ready to be poured into each bowl. The rabbit was delicious. My grandmother and I always have a good chat, whether it is about the hockey game, curling, gardening, weather or past times. I had told her I was looking at old photos earlier, some of which included my grandfather, father and of  course my childhood.RabbitMany good memories.
 
I enjoy traditional recipes of rural Newfoundland. My grandmother and I discussed how traditions are dying as far fewer people of the younger generations are cooking with wild game. Modernization and the convenience of pre-packaged food is having an impact on the dishes that have been served on Newfoundland tables for centuries.
 

 

RECIPE FOR NEWFOUNDLAND RABBIT SOUP
 
 1 lb. Salt beef
2 qts of cold water
1 Wild game rabbit (cleaned and cut up)
3 carrots
1 lb turnip
4 med. Potatoes
1 med. Onion
few drips of gravy browning
3 ½ – 4 qts. Cold water
 
Cut salt beef into small pieces. Place in large saucepan and add 2 qts. cold water. Bring to a boil. Place salt beef, rabbit and remaining 3 ½ qts (cook 1 ½ hours). Add vegetables  and browning. Cook 30 minutes.
 
Bon Apetit!
 
Live Rural NL 0
Christopher Mitchelmore
 
 
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Fisherman’s Brewis for Sunday Dinner

Apr 3

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Cod fish soaking

The fish has been soaking the night prior. Whenever a Newfoundlander says “fish” he is referring to cod fish. If he is talking about other types of fish, he will call it by name.

Today for dinner, I was able to enjoy a great meal of Fisherman’s Brewis.

Brewis, Fish, Potatoes and Fried Pork and Onions

The recipe is simple, yet big on delivery. You need hard tack (Famous Purity Hard Bread). This should be soaked in cold water until soft. We used three cakes for our meal. We had some already filleted cod, so we did not need to be as worried about the bones. One must fry fat port until a little brown.

Preparing Fisherman’s Brewis

Cook fish, add the hard bread and mash it all together and served. This meal can be cooked within a short 20 minutes.

 
We had a side of boiled potatoes, homemade pickles and buttered or Crosbie Molasses “Lassie” bread. 
 
Fisherman’s Brewis Spread

This is a treat to the standard brewis on Sunday, when hot dinner is not being served.

 
The conversation was around how we should have this heritage meal more often.
 
After the meal, I steeped a cup of Screech tea made locally by The Dark Tickle Company, St. Lunaire-Griquet on the Great Northern Peninsula.
Screech Tea from Dark Tickle Company

There is truly something great about Living Rural and enjoying traditional recipes that have been mainstays of Rural Life for centuries.

 
Live Rural NL 0
Christopher Mitchelmore

Posted in Newfoundland Recipes, Tradition

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NL Moose Soup on Saturday

Apr 3

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Saturday in Rural Newfoundland, has long been known as Soup Saturday. In September 2009, I returned to my community on the island of Newfoundland. Since that time, I continue my previous tradition of visiting my grandmother who makes soup every Saturday to enjoy a drop.

Moose Soup from Grandma's Kitchen

She makes traditional split pea soup, turkey neck, rabbit, partridge and my favourite – Moose Soup.

I love the flavour of the all the garden vegetables mixed with salt meat (beef) and of course the moose. I also love the fact that she adds macaroni noodles. Those who know me well, know I enjoy macaroni in my soup. In fact, my Aunt Viola always added extra to her soup when she knew I was coming over.

Moose Meat from the Soup

When I enter my grandmother’s kitchen on Saturday, she had the moose meat placed on the table, salt & pepper shakers are always in the same location, homemade bread is sliced and strawberry flavoured drink mix readily available.  One has to dig in and can not simply stop at one bowl.

Freshly Sliced Homemade Bread

Soup is a great dinnertime meal (we do not call it lunch in Rural Newfoundland), especially when it is complimented by some of grandma’s freshly baked bread.

 
Over the cooling of the soup, we usually share memories of the past, talk about my grandfather, family and days from my grandmother’s childhood.
 
Tetley Tea & Biscuits

We continue the conversation over a cup of Tetley Tea after our meal and marshmallow biscuits that I’ve enjoyed at grandma’s ever since I can remember.

 
I just called asking for the recipe, which all spoken like a true Newfoundland cook, not with exact measurements.
 
She uses moose meat, with some bone (if possible), a handful of salt beef in a 4 qrt. pot adding water and letting simmer for a couple of hours. She dices carrot, turnip and potatoes (about 3 or 4 handfuls) and adds to the pot for about 45 minutes. A chopped onion is added. She adds 1/4 cup of rice and macaroni for about 20 minutes. She adds a can of tomato soup and beef oxo cup for additional flavour. Grandma’s secret recipe is out! I’ll still prefer her pot to mine any day.
 
This is one tradition, I am happy to continue as I live in Rural Newfoundland and will cherish always.
 
Live Rural NL 0
Christopher Mitchelmore

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Culinary Cork – Strasbourg Goose Restaurant

Mar 20

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Steamed Mussels in White Wine Sauce & Fresh roll

Strasbourg Goose Restaurant – Culinary Cork, Ireland 
 
After arriving and getting settled at Sheila’s we decided to walk the streets of Cork. The night was warm and the lights and decor of festive season had dressed and connected the main streets. There appeared to be lots of places to shop and great places to eat. We walked passed the Town Square passed the Christmas tree to find the Strasbourg Goose Restaurant, neatly tucked away.Steamed Mussels in White Wine Sauce & Fresh roll
 
 
It was a more than delightful experience with the most hospitable service and fine culinary cuisine.
To start I had Steamed Mussels with a White Wine Sauce with a fresh roll.
 
My mother had the bruschetta, which also looked quite delicious.

Bruschetta

 
The presentation of food was very appealing. I think much can be learned from others in terms of creating a culinary experience.
 
My mother had a salmon dish for her main, while I had the duck, which was served with potatoes au gratin and a side of green vegetables.
 
 
 
 
 
 
 
 

Salmon Dish, Duck w/Potatoes au Gratin and Vegetables

Chocolate Cake and Hot Chocolate Sauce

 
The restaurant was small with some tables with chairs and others semi-private booths. The atmosphere depicted black and white images of well-known people throughout time. There was a fireplace lit that was giving it some rural charm.
 
 

Dessert included a chocolate cake with hot chocolate sauce and cream. I have to say it felt like a little piece of heaven.

 
My mom had a trifle, which she claims was very delectable.
 
Throughout the meal we were able to talk about the next leg of our Irish journey and where next we would go in Cork.
 

Mom's Trifle

Murphy's Beer

Our tummies were stuffed. To our pleasure this fine dining meal only cost us 42 Euros, which is equivalent to less than $60 CDN.

 

 
I almost forgot to mention that included a glass of Murphy’s beer, Ireland’s Own.
 
I highly recommend the Strasbourg Goose Restaurant to anyone visiting Cork. It certainly was a culinary experience.
 
Live Rural NL 0
Christopher Mitchelmore
 
 

 

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Cuisine – Paris France

Mar 19

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Enjoying a glass of wine in Paris

 
French cuisine is world renown and absolutely delicious. My mom and I couldn’t help but have multiple courses, especially desserts. I’m posting a sample of some of the meals and dishes we tried during our stay.
 

Monkfish & PastaStuffed Mussels

 

Tiramisu

 
 
 
 
 
 
 
 
 
 
 
 
 

Chicken dish with frites

 
 
 
 
 
 
 
 
 
 
 
 
 
 

Fish dish with salad

 
 
 
 
 
 
 
 
 
 
 
 
 

Creme Brulee

 
 
 
 
 
 
 
 
 
 
 
 
 

Chocolate Mousse

 
 
 
 
 
 
 
 
 
 
 
 
 

My mini espresso and mom's larger latte

 
 
 
 
 
 
 
 
 
 
 
 
 

Plum dessert

 
 
 
 
 
 
 
 
 
 
 
 
 

Trifle Dessert

 
 
 
 
 
 
 
 
 
 
 
 
 
 
I enjoy trying the different foods of other cultures. It is quite easy to see there are many differences to our own staples of rural Newfoundland & Labrador. We have so many unique recipes that I certainly wouldn’t trade for any cuisine. In a few minutes I will go to my grandmothers for a pot of moose soup. It should be delicious as always. I encourage all to try other foods, but certainly not forget to prepare and enjoy the traditional recipes that are proudly rural Newfoundland & Labrador.
 
Bon A petit -
 
Live Rural NL -
Christopher Mitchelmore

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Fish Chowder with Hard Bread

Dec 17

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  • 1 small cod-fish
  • 3 or 4 potatoes
  • salt pork, diced
  • 1 small onion, finely chopped
  • 2 cakes of hard bread
  • 2 cups of milk
  • 4 cups of water
  • 1/2 tsp mixed herbs
  • salt & pepper

Wash and dry fish and cut into small pieces. Place the fish, potatoes and pork in stewing pan in alternate layers, sprinkling each layer with onion, herbs, salt and pepper. Add the water, cover closely and cook for about 40 minutes. Then add the hard bread which has been soaking in water for about 3 or 4 hours, or until soft. Strain off water, add warm milk. Cook 10 minutes after adding hard bread. Serve with a fresh roll.

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A Moose Recipe for Slow Cookers – Crock Pot Moose Soup

Dec 8

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Ingredients

  • 3 cups chopped, cooked moose
  • 3 stalks of celery chopped
  • 3 carrots, sliced
  • 2 small onions, chopped
  • 1  16 oz can of tomatoes
  • 1 package of frozen mixed vegetables
  • 1 package of chili seasoning mix
  • 1-1/2 qts beef stock
  • 1/3 cup margarine
  • 1/2 cup flour

Combine all ingredients except the margarine and flour. Cover and cook on low for 8-10 hours. One hour before serving turn the crock pot on high. Blend margarine and flour until smooth and add slowly to he soup. Continue to cook and stir until soup becomes thicker. Serve with bread.

Enjoy!

Live Rural NL – CCM

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Patridgeberry Pie Recipe

Sep 25

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It is that time of year to enjoy a freshly made patridgeberry pie.

  • 2 cups all purpose flour
  • 1 cup margarine
  • 1/3 cup milk
  • 1 tsp. vinegar, added to milk
  • 1 1/2- 2 cups patridgeberry berries
  • sugar and butter

Pastry:

Mix flour and margarine with pastry blender until it resembles crumbs, add the milk mixture, a little at a time, stirring with a fork or knife.

Roll out on slightly floured board and cut to fit pie plate. Put in amount of berries required and sprinkle with sugar to taste. Add a few pieces of margarine. Cover wwith strips or full-size layer of pastry. Bake at hot oven. Makes 2 small double pies or one large one.

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Partridge Berry Picking….A Family Affair

Sep 16

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Lingonberry or Patridgeberry

It is that time of year again, when a lot of rural Newfoundlanders and Labradorians gear up with jugs, buckets and other containers to the barren fields in search of the red ruby berries, known to us as the “partridge-berry” and internationally as the “Lingonberry”.

The following information has been taken directly from the Dark Tickle Company’s, St. Lunaire-Griquet, NL website. Partridge berry (Vaccinium vitis-idaea). Internationally known as the lingonberry this relative of the cranberry family is a low mat forming evergreen shrub with tiny rounded leaves. These berries grow in the dry, acidic soils of Newfoundland and Labrador’s barrens and coastal headlands. Their twin flowers have a pinkish hue in bud then turn white as they bloom in mid-June to mid-July. The fusing of the two flower ovaries gives rise to a single dark red berry ripening through September’s frost. Tart in flavour they are high in vitamin C, tannin, anthocyanin, and antioxidants. These agents are attributed to the prevention of high blood pressure, urinary tract infections, cardiovascular disease, cataracts, slowing such aging processes as memory loss and the deterioration of motor skill, improving circulation, as well as the prevention of certain forms of cancer.

Well, we have experienced the first September’s frost this past Saturday on the Northern Peninsula making it the opportune time to get your berries. I remember picking with my family near the barrens near the St. Anthony airport. There would be patches of red, where you could pick to your heart’s delight. I’m not the biggest fan of this berry, it is a little tart for my taste. I prefer the bakeapple (cloudberry), however this was a fun activity for the whole family to participate and enjoy.

Partridge berry’s are loved by many people. The berries find themselves in many jams, jellies, fillings of pies, side dishes or garnishes. However, there is an opportunity to diversify these agri-food products and add greater value. The Dark Tickle Company has done an exceptional job of creating chocolates and teas using these berry products.

Rodriguez Winery in the province produces many speciality wines and liqueurs from fruit and berry products. Check them out at: http://www.rodrigueswinery.com.

While visiting the Norsemen Restaurant & Gaia Art Gallery, L’Anse Aux Meadows (http://www.valhalla-lodge.com/restaurant.htm) I had the opportunity to sample a drink called the “Partridgrini”. I don’t know the recipe, but did find one from “Occasions Magazine”, which is distributed by the Newfoundland & Labrador Liquor Corporation.

PARTRIDGE & APPLE MARTINI

  • 1/2 ounce of partridge berries
  • 1 oz Pulukka lingonberry Lapponia
  • 1 oz Phillips Butterscotch Ripple Schnapps
  • 3 oz apple juice
  • Apple wedges

Preparation:

  1. Drop the partridge berries in the bottom of the martini glass
  2. Shake apple juice, schnapps and lingonberry lapponia with ice and strain over berries using cocktail shaker
  3. Garnish with partridge berries and apple wedges

Opportunities exist to diversify as consumer tastes broadened in rural communities to appeal to both locals and tourists. We are not limited to local markets, as exporting is readily available. Don’t get me wrong, there will always be a special place in our hearts for Grandma’s Partridge berry pie or Mom’s jam. However, we can be creative and find additional uses for this renewable natural resource that grows in abundance on the Northern Peninsula of Newfoundland & Labrador.

Enjoy your experience with the Partidge-tini!

Live Rural NL – CCM

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Got to Get Me Moose by’

Sep 12

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Moose

September 11, 2010  marks the start of moose hunting season for most areas across the province of Newfoundland & Labrador. It is a time of year that is highly anticipated by many local residents and visitors from out of province to partake in such an important traditional and cultural activity. 

“The traditions and culture associated with hunting and trapping are quite significant in our province, and I encourage everyone to take advantage of the many wonderful opportunities that exist,” said Minister Johnson. “As a public resource, wildlife must be managed so that it benefits the diverse interests of all stakeholders, while ensuring that populations of animals and their habitats can be sustained for future generations” (Click for more info on the 2010-11 Hunting and Trapping Guide and Big Game Licence Applications). 

Hunting presents an economic boom for outfitting lodges and many small local businesses for supplies, transportation needs, accommodations and meat processors. We must use extreme caution on our highways and watch out for our brightly orange dressed companions in the wilderness as we spend time with our buddies in search of delicious moose meat. At the bottom, I’ve included a Moose Stew Recipe. 

The activity has been popularized through song written and performed by Kevin Blackmore and Ray Johnson of Buddy Wasisname and the Other Fellers. Lyrics below: 

 

Like to go a-moose hunting, hunting in the fall,
Like to go a-moose hunting, answer the hunting call:
“Gotta get me moose, b’y!” 

Well first to get a moose licence you apply for six whole years,
At thirty-five dollars a crack, old man, with a partner for half shares;
And when you get the licence, “cock” ’tis area twenty-eight,
Nowhere near civ-il-i-zation, three hundred miles away.
But I gotta get me moose, b’y!! 

Like to go a-moose hunting, hunting in the fall,
Like to go a-moose hunting, answer the hunting call:
“Gotta get me moose, b’y!” 

To get ya where you’re going it’s a Hilton on four wheels,
Gets easily stuck, and the gas tank leaks and something up front squeals;
We met four fellas on a trip and we got on the beer,
They were on their way to our back yards and we was off to theirs.
Gotta get me moose b’y!! 

Like to go a-moose hunting, hunting in the fall,
Like to go a-moose hunting, answer the hunting call:
“Gotta get me moose, b’y!” 

Trottin’ on the bogs for miles with a pack sack on your back,
And you know he’s always just ahead, the fresh buttons in his tracks;
Well maybe he can hear us, b’ys, or maybe it’s his snout…
I allow it’s not hard to get a whiff of we after five or six days out!
Hah! Gotta get me moose, b’y!! 

Like to go a-moose hunting, hunting in the fall,
Like to go a-moose hunting, answer the hunting call:
“Gotta get me moose, b’y!” 

At last we saw a great big bull and oh my, what a fuss!
Fired ten shots and had to run! He started chasing us. Hah!
But when we got him killed, me lads, I had to panch his gut!
Me manly hunting instinct left and me supper all heaved up.
Whoop! Gotta get me moose b’y!! 

Like to go a-moose hunting, hunting in the fall,
Like to go a-moose hunting, answer the hunting call:
“Gotta get me moose, b’y!” 

Jack, we got to lug ‘im out, you were fine to have along,
But my next partner will be a wrestler, twice as big and strong;
And never again will I go out across the bog so far,
I’ll wait till I sees one on the road and I’ll wing ‘im with me car!!
Hah! That’s how I’ll get me moose, b’y!! 

Like to go a-moose hunting, hunting in the fall,
Like to go a-moose hunting, answer the hunting call:
“Gotta get me moose, b’y!” 

I highly recommend if you are coming from a way and want a superior hunting and guiding experience, you will want to stay at the Tuckamore Lodge at Main Brook, NL. Check it out for yourself http://www.tuckamorelodge.com/ 

 

Moose Stew

MOOSE STEW 

  • 3 lbs moose, cut into small pieces
  • 1/4 lb butter
  • salt and pepper

Brow moose meat in hot butter. Add water, salt and pepper. Let simmer, adding chopped onion after about an hour of cooking. Cook for another hour. 

Then chop and add: 

  • 2 carrots
  • 1 small turnip
  • 5-10 potatoes

Cook for 30 minutes or until vegetables are tender. Make dumplings if you wish. 

Public safety is off the utmost importance. Although the government has increased moose hunting licences and noted they have purchased groomers and will be grooming parts of the province, are they doing enough? There have already been a number of moose vehicle collisions this year, as with any year. How many more do we need to have before the government steps up to the plate and follows other provinces, like New Brunswick and implements appropriate animal fencing?  

Safe and happy hunting in rural NL – CCM 

  

 

Posted in Cuisine, Heritage, Newfoundland Recipes, Tradition

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Mushroom Foray – St. Anthony this weekend

Sep 10

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The Mushroom Foray of Newfoundland & Labrador will be at the St. Anthony Campus of the College of the North Atlantic this weekend, September 10-12, 2010.

Scholars and environmentalists from all over the world will be at the campus starting this afternoon according to Campus Administrator, Mr. Fred Russell. They will be collecting mushrooms native to the area. They will be studying, categorizing, displaying and cooking them at the campus this weekend.

There is a public session for the local people who are interested in viewing demonstrations on Sunday from 2:30 PM to 4:00 PM. There are more than 70 people from all over the world registered for this event.

If you are interested please contact:

Fred Russell, Campus Administrator by Tel: 709-454-2884 or email: frederick.russell@cna.nl.ca.

There are potential business opportunities from cultivating mushrooms. “In China, more than 20 million people engage in the cultivation process and generate more than $20 billion per annum. As far as Nigeria is concerned, the country has a favorable environment and clement weather for their easy cultivation. One estimate says that about one million people in the country work to generate over $3 billion per year from the process.”
Read more: http://www.articlesbase.com/business-opportunities-articles/how-to-make-money-from-mushroom-cultivation-1540447.html#ixzz0z9IM65li

Exciting things happen in Rural NL  – CCM

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Figgy Duff

Sep 6

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Figgy Duff

Figgy Duff had its origins since the first settlers came to Newfoundland & Labrador. Simply put, figgy duff is a raisin pudding which is traditionally boiled in a cloth bag and served steaming hot.

A “figgy” refers to the raisins in the mixture. The “duff” refers to the dough mixture Most families enjoy this special tasty treat on special days known as “duff days” in many parts of the island.

I enjoy having a Sunday dinner, especially at grandma’s when she makes her own figgy duff. I’ve tasted none that can compare.

FIGGY DUFF

  • 1/2 cup butter
  • 2 cups flour
  • 1 egg
  • 3/4 cup sugar
  • 2 tsp. baking powder
  • 1/2 cup milk or water
  • 1 cup of raisins (I’d probably put in more)
  • Pinch of salt

Combine dry ingredients and add milk and egg. Place in cloth bag and broil for 1 hour in a pot of water. Ingredients can be steamed in a pudding mold. To make a plain duff, follow the same recipe but omit raisins.

Live Rural NL - Christopher C. Mitchelmore

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Brigus Blueberry Festival

Aug 31

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Beautiful Brigus

Newfoundland & Labrador is well-known for a summer of events, activities and festivals.

The Brigus Blueberry Festival is Award Winning and in its 23rd year! I dropped by this summer along with the other 17,000 plus visitors during August 12-15, 2010. It was my first time in historic Brigus on this lovely Sunday afternoon. The event coordinators expected a large crowd and had made the main streets one way to help with the flow of traffic. It took a little while to get a packing space, as it seemed everyone was arriving at the same time.  After safely parking in a large field, I was not disappointed as I walked through the streets of this quaint town that boasts beautiful vernacular heritage architecture. There were large crowds and great photo opportunities.

The festival activities include: A Royal Shag Up” – comedy dinner theatre, Steps Through Time - walking tour, Newfie night with Screech Ins, community breakfasts, dinners, and suppers, a two-day Folk Festival with well-known Newfoundland talent, visits by Miss Teen Newfoundland and Labrador and Miss Newfoundland and Labrador, the Missed Blueberry Pageant, raffles, craft stalls, baked goods, a pie eating contest, games of chance, mooseburgers, cash bar, children’s games, dances, and fireworks at the Brigus Waterfront. (http://www.brigus.net/blue.htm)

The waterfront

We stopped to have a mooseburger and beer, which went down very nicely! It was followed by a good drop of moose soup. It was good, but not comparable to my grandmothers…she makes the world’s best! There was a large queue to enter. The toll was $2.00 for the complete weekend pass. A number of booths and stands were set-up with local artisans, organizations and entrepreneurs selling their wares. We made our way pass the many games of chance and listened to some traditional Newfoundland music.

We decided to drive through Cupids, celebrating 400 years as the oldest Town in English North America! As well as visit Carbonear and Harbour Grace. The SS Kyle still remains aground as you enter this town.

It was a wonderful day, filled with lots of fun, food, sounds and sights! I recommend you to put the Brigus Blueberry Festival on your list of things to do. So make sure you mark your calendars for the 24th annual in August 2011!

Live Rural NL – CCM

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Island Adventures to Miquelon-Langlade…(Part II)

Aug 29

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Traversing through the sea caves

The tour began at 8:30 AM at the docks in St. Pierre. We previously purchased our tickets at the Tourist Information Office the previous day for just 60.50 Euro (~$80.00 CDN). At the docks we were greeted by the “tour opérateur” Monsieur Jean Cloony and handed life preservers; then took our seats on a large zodiac with two powerful motors. The sky was a little grey, but the rain held and we had a very nice ride to a sea cave formation, where we crept inside and once beyond we saw a group of harp seals resting on the rocks of the island. It was quite a treat, to see these white coats watch as we passed on. Some decided to plunge into the ocean, maybe they were startled by the sound of our engines or just hungry. It has been a long time since I’ve been so close to such an animal.

Seals on rocks

The Great Seal Hunt has historical significance and plays a role even today as we continue to live our rural heritage. In winter I proudly wear a pair of seal skin boots. The leather was prepared, barked and tanned by my father. They are the last pair I will ever own that have his talent and craftsmanship. Although they are more than 11 years old, I hope to have them for the rest of my days. A future article will be dedicated to the Great Seal Hunt.

The zodiac ride was 40 minutes. We passed a few fisherman’s camps that were strategically placed between the cliffs, well sheltered from weather and perfect for launching a boat. We landed in Langlade to be met by friendly locals ready to pull our boat to shore. It was time for breakfast at “Chez Janot”, the only restaurant in town!

Chez Janot

After a cup of coffee and croissant we boarded an air-conditioned bus with seating capacity for 20 and bilingual audio. We visited Langlade, which has beautiful sites and is basically untouched and uninhabited (excepted during summer months). The population goes from 0 – 200 people. Some of these people have summer houses, but most are like Newfoundlander‘s, they enjoy camping! Our first stop was a lovely French garden. My grandmother certainly would have smiled seeing all the love gone into caring for the variety of flowers. We continued to view l’Anse du Gouvernement, the Bellai Bridge (which crosses the Belle-Riviere), the Ste Therese Chapel, the Belle-Croix, the Debon brook and a lovely view from the Petit-Barachois.

French Garden

We returned to Chez Janot for a French-style meal, which included wine and a dessert with coffee. Tres Bon! We continued the afternoon on the bus, we drove on a sandy beach and stopped by the campground. One of the proprietors invited us all to stop for an aperitif. This alcoholic beverage was mixed with sparkling water and had hints of licorice. It was quite pleasant! The people on this quaint island we incredibly hospitable to their guests. We continued on our way to pass several wild horses. The children on the bus stopped to feed them some bread. Even the older people were smiling and in love with these animals. A little further up the road, one horse spotted “Chez Janot” bus and decided he would come visit.

Sorry...I don't have fare...

This horse was either well-trained or just curious, because none of the others decided to come near. He received some treats and we continued on our merry way to Miquelon.

Miquelon and Langlade were once two separate islands. Since the end of the 18th century, they have been reunited by a sand isthmus on which a road was built. The drive from the beach in Langlade to the village of Miquelon is about 24 kms. Upon arrival to Miquelon, which has a population of about 600 people we stopped and viewed the church, craftshop and harbour. We walked the streets and saw the Cap Blanc lighthouse. There is a museum for those that are interested.

Church

After a day of discovery, we returned to the zodiac. We arrived in St. Pierre at 5:30 PM. This enabled us to relax and returned to our friend’s house before we would dine for the evening over some delicious French-style cuisine and good wine!

If you want a memorable visit to the French Islands of Saint-Pierre and Miquelon you must consider this tour, if you wish to really experience the entirety of their adventurous archipelago.

For more photos of my trip, visit my Facebook Group at: “Live Rural NL”.

From Live Rural NL – CCM

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terre de France: Fortune leads to French Islands (Part 1)

Aug 23

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St. Pierre

St. Pierre

 

 It was nearly a decade ago, during a high school French trip in May 2001, since my feet touched the soil of St. Pierre. I reflect on fond memories with my former classmates to enjoy the unique characteristics of this place – the cuisine, language, architecture and the Franc as the mainstay currency.  

Heritage Run, the route on the Burin Peninsula of Newfoundland & Labrador leads to the St. Pierre Ferry which leaves port from Fortune. As you drive this route you will be captivated by the landscape with your imagination leading you to believe dinosaurs, dragons or some other creature will appear.  On August 16, 2010 myself and a friend of a friend from Vienna, Austria had visited beautiful Burin. We had stopped by historic homes in Grand Bank and attempted to stay at Grannie’s Motor Inn, but it was filled. Although, the owner was quite helpful in securing a place at one of his other accommodations in Fortune. We stayed at Fortune Inn B&B for a short rest as we caught the 7:30 AM ferry.  

La Poste

 

 The Ferry Arethusa only takes passengers and is $107.00 return for the 1 hour 30 minute run. You have the option of sitting on deck or below. We started on deck, but after a mist of salt spray, I decided I was better off heading down under. Upon arrival I moved my watch 30 minutes ahead to match the timezone. We dropped by the tourist office to get information and decided to walk the streets to familiarize ourselves with the local boutiques, restaurants, bakeries and bars. After several photos of the architecture and a sweet patisserie, we were greeted by our host Gilles.  

After lunch we opted to take a van tour, which lasted for 1 hour and 15 minutes for 12.50 Euro (~$16.50). Our guide, Jean-Claude provided us with his take on the island’s economy, history, geography and culture. He started with the post office, which is still in operation, the salt sheds (no longer used for salt due to the moratorium on cod), the old fish plant, views of Ile aux Marins, the news station. Saint-Pierre Cathedral, the cemetery (17th century holding more than 1,000 graves, monuments and vaults), the Fronton (many traditional Basque games are played on site), Point aux Canons and its lighthouse, horses, former fishing rooms, a seabird on the rocks, freshwater swimming holes and saltwater sandy beaches and more. It was certainly worth the price paid.  

The Pointe aux Canons and its Lighthouse

 

 At 4:15 we boarded the ferryboat that would take us to Ile aux Marins, which is just 10 minutes from St. Pierre by boat (1 KM). There is a low and narrow strip of land laying across the harbour to the East, which once was populated by some 700 fisherfolk and family. Now, the former fishing village is a museum island with no year round residents. Despite the few inhabitants, the island does not lack charm and appeal. There are many homes that are well maintained, others more rustic. Many of the buildings have been restored to their original state including the Archipelitude museum (former school), Mason Jezequel, Notre Dame des Marins (church), city hall, other buildings, cemetery and shipwreck are all for viewing. One can definitely understand the hardship of living on such an island without electricity, running water, indoor plumbing and exposed to the environmental elements more than a century ago.  

Ile aux Marins

We arrived just prior to 7:00 PM and decided it was time to get some French cuisine. I certainly recommend a reservation, since the good places fill up, even on a Tuesday evening. We were turned away from Ile de France. La Feu de Braise was the second choice and I was delighted to have a half-liter of Bordeaux with lamb, rice and vegetables and for dessert, my always favourite, Creme Brulé. After dinner, it was off to the bar for a couple of beers before returning to our host. I chatted with him for several hours over wine while he played a traditional instrument before I retired for the night.  

Certainly my first day on the island was off to a great start! The following day, I took a zodiac, saw seals and explored Langlade and Miquelon. Check out Part II as it should be posted tomorrow. If you are interested in viewing more photos of these French Islands join the Facebook Group “Live Rural NL”.  

Live Rural NL (from a distance) -  

CCM  

Posted in Cuisine, History, Landscapes/Geography

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Fill Your Puddick: Fish Recipes from Grandmother’s Kitchen

Aug 8

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Hello again!

Today I’m sharing with you some local fish recipes that we still add to our palate. Since the recreation cod fishery is ongoing you might be able to enjoy some fresh fish if you come to our provincial paradise. Just a piece of insider information, for readers unaware, in Newfoundland & Labrador we say fish, we mean “cod” and if we talk about other fish species we name them specifically such as Salmon, Trout, Herring. Certainly, the cod fishery has been the mainstay of Rural Newfoundland & Labrador well before the days of Giovanni Caboto some 500+ years ago.

Puddick – (defined in the Newfoundland Dictionary as Stomach).

RECIPE #1: Fried Cod Tongues

Fried Cod Tongues

  • 1 lb cod cheeks
  • 1 1/2 cups of flour
  • 1 egg
  • Salt & Pepper

Wash cod cheeks. Beat egg. Coat cheeks in beaten egg. Put cheeks in a bag with a mixture of flour, pinch of salt and pepper. Shake until cheeks are well floured. Fry in a pan until golden brown.

A simple but delicious recipe! When the opportunity arises, drop by a get yourself some cod tongues.

RECIPE #2: Fish Cakes

  • 2 lbs salt cod fish (boiled)
  • 8 medium potatoes (mashed)

    Golden Brown Fish Cakes

  • 1 medium onion (diced)
  • 1/4 cup flour
  • 1/4 savoury
  • small piece of salt pork
  • Pepper

Cut salt pork into small pieces and fry until brown in frying pan. Remove pork cubes, leaving fat in pan to fry fish cakes. Mix fish, potatoes, onion and savoury together. Shape into round cakes and coat with flour. Add a dash of pepper. Fry both sides until golden brown.

My grandfather would take great pride with drying fish and then placing it in brine. I’ve always enjoyed salt fish. This technique of drying and salting forms a lovingly delicious appetizer or meal that can be found in almost any local restaurant. If you are ever in the neighbourhood, drop by for a “scoff”.

RECIPE #3: Baked Cod Fish

  • Choose a firm codfish. Remove head, tail and sound bone. Wash and clean skin with a sharp knife. Wipe dry.
  • Salt pork (optional) 

Dressing:

  • 3 cups soft bread crumbs
  • 1 tbsp savoury
  • 1/8 tsp pepper
  • 1 tsp salt
  • 3 tbsp butter
  • 1/4 small onion (finely minced)

Mix dressing ingredients together and stuff the fish. Tie securely to a skewer. Place dressed fish in a roasting pan in which salt pork has been fried. Bake for 10 minutes at 450 degrees F. Reduce heat to 400 degrees F and bake for one hour. Baste occasionally and add sliced  onion to roasting pan for flavour during final 20 minutes of baking.

I will share with you other recipes from the Rural Newfoundland kitchen in the coming days.

Cooking up a storm -

CCM

Posted in Cuisine, Newfoundland Recipes

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HAVE A SCOFF – Gourmet Cooking, Newfoundland Style

Jul 19

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A recent vacation, led me to visit the pristine oasis of Main Brook, Newfoundland and Labrador. If you ever have the opportunity, visit and stay awhile.
Tuckamore Lodge

 I decided to stop by the Tuckamore Lodge, a wilderness retreat located in the centre of a vast region of exceptional natural beauty. Upon stopping, I was greeted by the proprietor, Barb Genge and instantly invited into her home. She is a visionary.  I enjoy every conversation we are able to have with respect to  marketing, packaging, the industry and the great outdoors.  Yes, this woman is a titan for the Viking Trail and its remarkable tourism and outfitting offering. 

While at the Tuckamore Lodge, I was privileged to enjoy a great lunch, what a “scoff”. You see the cuisine of Newfoundland and Labrador is as diverse as the heritage. We have Jigg’s Dinner, Toutons, Mug-ups and various wild game and seafood dishes that have been passed on from generation to generation. Tuckamore staff strive to provide an experience to its customers and not just a nights accommodation, with the food being a big part of the experience. 

Juicy scallops, seared with hollandaise sauce

The Scandinavian Decor, placement setting and experienced staff set the mood and  atmosphere. Lunch was served; on thick slices of freshly baked homemade bread was a gourmet sandwich and  side salad so fresh, you would think the vegetables came from a backyard garden. Yes, this lunch was an unexpected treat and so was the dessert that followed. A bakeapple square with a heaping scoop of vanilla ice-cream. This was incredible, as I found my way into dessert heaven. It was so enjoyable to the tastebuds I asked the chef for the recipe. She provided it instantly, despite being very busy with a number of other tasks. Now that is exceptional customer service. I’ve since prepared the dessert, not really comparable to the first, but I will keep trying. If you would like to eat at Tuckamore, it would be best to make a reservation in advance. You will certainly not be disappointed. 

I wish, there was more time to inhale the natural beauty of the lake, the sights and sounds of nature and the great outdoors. The countryside teams with wildlife: moose, caribou, black bears, salmon, trout, birds and other animals. Truly, something for everyone – the nature enthusiast, photographer, eco-tourist, hunter and anyone who would like to get-a-way from it all without having to “rough it” since there is a sauna, billiards room, hot tub, library, fitness equipment and more… 

Check out their website and see it for yourself: http://www.tuckamorelodge.com/ 

A Recommended Rural Retreat - 

CCM

Posted in Cuisine, Landscapes/Geography

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Newfoundland & Labrador Cod Fishery

Jul 17

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FIVE HUNDRED YEARS AGO, THE EXPLORER JOHN CABOT REPORTED THAT CODFISH RAN SO THICK YOU COULD CATCH THEM BY HANGING WICKER BASKETS OVER A SHIP’S SIDE. HE HAD DISCOVERED THE MOST FANTASTIC FISHING GROUNDS THE WORLD HAD EVER SEEN.

A century after Cabot, English fishing skippers still reported cod shoals “so thick by the shore that we hardly have been able to row a boat through them.” There were six and seven-foot-long codfish weighing as much as 200 pounds. There were great banks of oysters as large as shoes. At low tide, children were sent to the shore to collect 10, 15-even 20-pound lobsters with hand rakes for use as bait or pig feed. Herring, squid and capelin (a small open-water fish seven inches long) spawning runs were so gigantic they astonished observers for more than four centuries. Today, Newfoundland and Labrador’s fishery is limited and over-regulated, as well inland our streams and rivers lie quiet compared to the glory days.

 The settlement of Newfoundland, indeed much of North America, was a byproduct of the pursuit of cod. Properly dried and salted codfish would keep for long periods, an important consideration before refrigeration. It was relatively light and easy to transport. Profitable, transportable and easily marketable, cod would rival South American gold and Caribbean sugar in the New World resource-extraction free-for-all.

Cod fish

The story of the cod’s destruction, however, begins when Newfoundland’s colonial era ends. For the first four centuries after Cabot, Newfoundlanders had little trouble actually finding and catching cod. There were seemingly endless numbers of them. These large, hardy, generic-looking fish are built to last: adaptable, omnivorous and a large female will produce nine million eggs in a single spawning. Atlantic cod survived in their current form for 10 million years, through ice ages and warming spells that changed world sea levels by some 300 feet

Fishermen benefited from the cod’s tendency to congregate in great numbers. When spawning, cod gather in dense clumps of hundreds of millions of fish. Northern and Grand Banks fish spawned on respective portions of the offshore banks, sowing the ocean currents with trillions of eggs. This made it possible for men to catch them in vast numbers with hand lines and, in recent decades, to scoop up entire stocks with enormous nets hauled by trawlers the size of a small ocean liner. For many centuries, though, it was the cod’s next move that put food on the table.

In 1992 a moratorium was announced in Canada that forever changed the landscape of rural Newfoundland & Labrador. Communities were decimated, as the primary source of employment was no more. Alternative and under-utilized species were able to help fishers adapt to losing a stock we fished for centuries. I remember at the age of 12 and 13, cod jigging with my father. I have fond memories of those summer days on the water…memories I will cherish a lifetime.

However, even if left alone, the northern cod may never recover. Industrial technology and human greed may have so decimated these hardy fish that they can no longer hold onto their ecological niche. The crash could be irreversible. What are your thoughts?

Craving Cod….counting down to recreational cod fishery -

CCM

Posted in Cuisine, Heritage, History, Tradition

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Live Rural NL: Boyhood Fishing

Jul 13

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Yesterday I began reading The Lure of the The Labrador Wild – The classic story of Leonidas Hubbard, written by Dillon Wallace, which is an account of an expedition undertaken by these two into the unchartered interior of Labrador in 1903.

As I thumbed the pages, my youthful sense of adventure spurred. Leonidas Hubbard was co-editor of an Outdoor Magazine, Explorer, Adventurer and Enthusiast. I felt similar traits as I took stock of myself, after scribing several articles, traversing 27 countries and yearning for new experiences both near and far.

As Hubbard and Wallace trekked the rivers, Hubbard cast his rod and caught many trout. It brought back memories as a teen when I would walked with my comrads to a friend’s cabin in the wilderness. We were 5 and spent a weekend fishing during July. It was salmon season and two of our party spent their day on the river, while the rest of us cast our rods for trout from our little rowboat on the brook. The lucent sun was warm, nature was all around us – a beaver was swimming to his home, birds chirped, wild geese flew overhead and how can I forget the swarms of flies. Yes it was a sure sign of summer!

On one occasion I remember catching a fair size trout, one of my first. I was quite ecstatic! A sense of accomplishment overcomes a person when they are able to provide for themselves. I think it is a part of a person’s coming of age. Later that day, the trout was gutted and fried in the pan and it was delicious! My mouth waters for the flavourful fish. Can you reflect on a fishing experience, one of your first? Share with us, by posting a comment.

Brook Trout

Fried Trout 

  • 1/2 cup flour
  • 5-10 fresh trout
  • 1 tsp. salt
  • 4-5 slices of salt pork (optional)

Wash trout well. Remove entrails and wash again. Dry trout and dip in a mixture of flour and salt. Fry trout in hot pan on fried-out salt pork until golden.

We were truly with mother earth -no internet, television or cellphones and content with our lack of ammenities.  We were not far from civilization, but for those days in the wilderness, the rest of the world could have been a million miles away. I certainly yearn for those boyhood days of summer where we fished, boated, built fires, camped and had fun; a time when we were carefree, spirited and daring. Those days are no more, as I have grown into a man, my friends too.  As well, we have since went our seperate ways. Although, times and situations change, the experiences can remain. I look forward to more days of summer when I take to the water and paddle my canoe. Freely flowing down a river and back again, exploring Rural NL. I post pictures when I do again.

Live in the moment, experience earth and all her beauty -

CCM

Posted in Cuisine, Heritage, Landscapes/Geography

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Bakeapple Jam, Vinegar and Tea

Jul 9

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Freshly made "Bakeapple" jam at Dark Tickle

If you grew up in Rural NL part of the experience is tasting many of the locally grown berries, such as the partridgeberry (lingonberry), squashberry, gooseberry, and most of all for me the beloved bakeapple (cloudberry). I have fond memories of picking these berries on the marshes and barrens not too far from my home. I would have a small jug as a boy and my parents larger ones. My father would always have three or four times the amount I would pick. I look forward to when the bakeapples ripen again, sometime later this month to early August so I can start picking. The reward is fresh jam, pies, squares and toppings for icecream and cheesecake.

Yesterday, I had supper (supper is the evening meal) with my grandmother. We talked about bakeapples as she poured a heaping amount of freshly made fluffy “doughboys” (or dumplings), which we were about to eat with garden vegetables and salt meat. I love eating with my grandmother, she makes the best traditional foods, it may be her years of experience and knowledge not to follow every direction and still have it turned out as sweet and flavourful as the person she is today. A meal spurs lots of conversations as we discussed staples of yesteryear, gathering and harvesting from the land and how one learns to make bread, doughboys, jams and the like.

While on vacation on June 28, 2010 I decided to stop at The Dark Tickle Company, in very scenic St. Lunaire-Griquet and enroute to L’Anse au Meadows, National Historic and World UNESCO Heritage site. This is an economusuem. 

 

Producing Jam Behind Glass

An ECONOMUSEUM

® is a craft or agri-foods business whose products are the fruit of an authentic technique or know-how. The business showcases artisans and craft trades by offering an area for interpreting its production and by opening its doors to the public.   

ECONOMUSEUM®, which are self-financed through the sale of their products, make an innovative contribution to the cultural tourism sector. (Source: http://www.economusees.com/iens_en.cfm)

The owners, Steve and Gwen Knudsen have done a remarkable job of establishing a true working economuseum. As you enter the facility you can view a worker preparing product behind the glass, they also have a tasting station, various interpretative panels, inviting NL music and their Granchain Exhibit, which is the winner of the Manning Award, as well as a large gift shop with a variety of their products and other artists. These entrepreneurs have taken making preserves to a new level as they have greatly expanded and developed their products to include non-traditional items residents would not typically make from berries, these include teas, vinegars, sauces, syrups and chocolates. You can visit an incredible website to see for yourself and even order their products on-line. Check out: http://www.darktickle.com/. I was quite pleased with the cup of bakeapple tea and the blueberry infused NL Screech chocolates I purchased.

Tradition can be retained, but it can also evolve with the right mindset. Steve, Gwen and their family are part of that process. My hat goes off to people like these, that take simple ideas and turn them into something so wonderfully pleasant to enjoy. Their power of ingenuity and innovation has truly made me proud to say this business exists in Rural NL.

We need more people like Steve and Gwen, that will take a simple concept and create an experience. We have a rich culture and heritage that is unique and should be shared with others in today’s global world.

Live Rural NL…

We Will Grow and Prosper.

CCM -

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A Rural Newfoundland Vacation

Jul 6

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After living in Edmonton for just 11 months, I realized how much the ocean meant to me. However, you sometimes do not realize the things that matter most until they are gone. The Northern Peninsula in Newfoundland has many hidden gems and most of its residents, including myself have never taken the time to experience what there is to offer.

This summer, I took a “stay-cation”, meaning I vacationed at home. But not in the typical sense that I just watched re-runs of All in the Family or the Golden Girls, I got out there and did things and spent money helping local businesses and trust me I was not disappointed.

Friday, June 25, 2010…it was still raining in the AM. However, being a smart camper I had my car packed the night before. I left before lunch and my first stop was the Anchor Cafe, Port au Choix. The food at this restaurant is soooo good that I drove off route about 30 kms just for lunch. I had a bowl of their delicious fish chowder and Mussels a la Byron. The mussels were to die for!!! Earlier in the week, I tried blueberry pie at two other locations, so I couldn’t resist theirs with a scoup of vanilla ice-cream. A real contender with grandma’s! If you want a great meal while sitting on board a well-theme restaurant this one is it for you!

My resting place for the night was Kampgrounds of America, Rocky Harbour, known locally as “Spirity Pond Park”. To start, they have the cleanest restrooms and showers that I have seen at any campground that I have stayed. I pitched the tent and headed down to the office to rent a canoe, as it is Gros Morne National Park and the sun was beaming! It felt good to be alone and in charge as I paddled my canoe on a serene pond. It gave me a chance to relieve the stresses work may bring and gain a sense of freedom and power with every paddle I did take. (Thank you again Sandi Boucher – I will paddle my canoe with great confidence in whatever waters life so chooses to take me).

Later in the evening I drove to airport to pick up a friend, who I met while studying abroad in the Czech Republic almost three years ago. This person has worldly experience, lived in many parts of Canada but yet to experience the Rock! Needless to say it was great to see him again and telling him its the rural life. He believed me, when his FIDO cell did not have coverage (note to those needing cell coverage; Bell or Telus only).

June 26, 2010

After cooking up a scoff on the imitation Coleman stove, eggs, bacon, ham, toast and hot chocolate we ventured off to get an interpretative tour of the Tablelands, which are designated a World UNESCO Heritage Site.

Tablelands

I had no idea that the formations were due to the tectonic plates, faults and the inner layer of the earths crust ending on top of the surface. As well, that later in the week I would be going to Africa (the Avalon Peninsula). A visit to the Discovery Centre proved to be more than informative. As well Trout River was quite scenic and the restaurant well it had a nice view of the ocean and was mentioned in Frommer’s for all you travellers out there. The mussels and chowder were very good (no blueberry pie though for me this time) :) .

The evening was spent at Gros Morne Theatre Festival with a cast from Theatre Newfoundland. The first viewing was the Ethie, regarding a ship wreck that happened near the coast of Sally’s Cove. The cast remarkable, allowing for humor and great interaction as the meal of pan fried cod, whipped potatoes, vegetables, fresh rolls, tea and patridgeberry cheesecake were served in the galley by cast members. Despite the storm, no one got sea sick and all 92 of us survived! The show was so good that we decided to take in an encore presentation – Double Axe Murder. I can’t wait to see the other shows this summer! If you hadn’t heard, Tempting Providence, which is one of Gros Morne Theatre Festival’s shows has gone on tour in California. It depicts the life of Nurse Myra Bennett, who was a missionary for the people of Daniel’s Harbour and surrounding areas. I stopped in to visit her home, which is now a historic site and got a remarkable interpretation from two lovely nursing students. A great $5.00 investment to learn a lot local legends and about the way of life in the area in the 19th and 20th centuries. Well worth not by-passing the community to all you readers out there!

I was only two days in my vacation when I began to realize I would not be able to fit all I wanted to do….which made me quite satisfied because I live here and can see what the Great Northern Peninsula is all about and will choose to experience all the wonders we have at home! Tomorrow, I will write about Lambi, Vikings, Fine Dining, Dr. Wildfred Grenfell, Spanish artists, icebergs, polar bears and more….

Keep Living Rural -

CCM

Posted in Categories, Cuisine, Heritage, History, Landscapes/Geography

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Sunday Dinner

Jun 21

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Today, I had dinner with my grandmother, an intelligent youthful person at the mere age of 78. She certainly can put up a good meal. We chatted, as we ate fried vegetables (greens, potatoes, salt meat, onion and oil) and other remnants of yesterday’s Sunday dinner. It was very special as we had an opportunity to reflect on her first summers of coming to the community which has become her home for 6 decades. She makes the very best puddings and I always tell her. Today, I inquired further as to how and when she learned. As the oldest child, she learned from her mother at a very young age and passed on these skills to her younger siblings. In her words, “everyone had to contribute”. Everyone learned a variety of talents that prepared them as they progressed to take on the world. It seems we are losing some very valuable customs and traditions as not everyone chooses to learn.

I will share with you how to prepare Sunday’s Dinner, since it is my favorite traditional Newfoundland meal. It is chicken or turkey with stuffing, potatoes, carrots, turnips, greens, cabbage, potatoes, gravy, peas pudding and our famous salt beef. We also have a selection of other puddings that may be served with the meal: bread pudding, raisin pudding (locally referred to as “figgy duff”), molasses pudding, blackberry, partridge berry and there are many others! My grandmother makes the best raisin puddings and molasses puddings. Yum!

SUNDAY DINNER

  • 1 Whole Chicken, Turkey, Moose Roast or other meat product
  • 1 cup yellow split peas
  • 6-8 medium potatoes
  • 6 carrots
  • 1 medium turnip (peel and slice)
  • 1 medium cabbage (cut in wedges)       
  • Slices of slightly stale bread
  • Onion
  • Ground Pepper
  • Salt
  • Spices (thyme, basil or rosemary)
  • Butter
  1. Prepare stuffing by soaking slightly stale bread in water. Squeeze to remove excess water. Add melted butter, salt, black pepper and seasoning (basil, rosemary or thyme).
  2. Prepare chicken or meat, lightly salt. Place stuffing inside chicken, excess can be wrapped in foil. In a roasting pan, place chicken and add water. Cook on 350 F, lightly baste and add an onion for flavour. 
  3. Soak salt meat overnight, drain and place in large cooking pot. Tie peas in cloth bag (locally referred to as “peas pudding bag”); however, a mason jar with a few holes punched at the top will also be sufficient. Put peas in pot with salt beef. Cover beef and peas with water. Heat to boiling, cover and simmer for 2 hours.
  4. Prepare vegetables. Small carrots and potatoes may be left whole, larger ones are to be cut in half. Slice turnip and cut cabbage into wedges. After meat and peas have cooked for 2-2.5 hours add vegetables and cook until tender, adding the cabbage last.
  5. Remove peas from bag, place in bowl and mash with butter and black pepper to make peas pudding.
  6. Remove salt meat and slice. Remove vegetables and place on platter and serve.

FIGGIE DUFF

  • 1/2 cup butter
  • 2 cups of flour
  • 1 egg
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/2 cup milk or water
  • 1 cup of raisins
  • Pinch of salt

Combine dry ingredients, add milk and egg. Put in a cloth or spring container and boil for two hours.

MOLASSES PUDDING

  • 1 cup of molasses
  • 1/2 cup white sugar
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1/2 cup hot water
  • 1 tsp baking soda
  • 1/2 cup melted butter
  • 1 cup raisins
  • 3 cups flour

Mix together molasses, sugar and spices in a bowl. Dissolve baking soda in hot water. Add to first mixture, then add melted butter and raisins. Mix well. Add sifted flour a little at a time. Put in greased pudding mould and steam 1 1/2 to 2 hours.

Hope you enjoy! I certainly did this past Sunday with my grandma, mom, her partner and my three aunts. Many great talks or yarns happen around the kitchen table in rural Newfoundland, both in the past and still today.

Posted in Categories, Cuisine, Newfoundland Recipes

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