Category Archives: Cuisine
I look for products that are Made Right Here, in Newfoundland & Labrador. Sometimes, I am able to find them when I catch NTV‘s Danielle Butt on her weekly segment, Made Right Here. However, on this occasion I was at visiting Gros Morne Cabins and Endicott’s Convenience in Rocky Harbour. This business has a wide-retail selection of food items, convenience goods, camping supplies, crafts, tour options, information and some locally made products. I found Jumping Bean’s Blueberry Tea.
I enjoy the local berry teas, especially the ones I have sampled from the Dark Tickle Company, St. Lunaire-Griquet (one of our many Northern Pen Gems). You may purchase their product online by visiting www.darktickle.com.
This particular tea caught my attention as it was loose tea. Only a few weeks prior my grandmother told me how the tea they would get came in wooden boxes. It was loose tea leaves packed in a foil to protect it from getting damp. I’ve had loose tea before when I was in Egypt, but never prepared a pot myself.
I got a chair, my arms extended to the top shelf of the cupboard to carefully pull out a tea-pot that my mother received as a wedding present more than 30 years ago. She has an exceptional memory and told me the people who gave her and dad the present. It is remarkable! She remembers birthdays, telephone numbers and other every life events. If an elephant never forgets, my mother is like an elephant. However, that may be the only similarity as she has quite the petit figure.
I normally would have asked my mother how to make this stuff; however, she is not a tea drinker. I am not sure if she has ever had a cup in her life. My father, on the other hand would always have a cup of Tetley with his morning breakfast meal. Since this was my first preparation, I looked at the directions, which read:
Directions: Place the desired amount of tea leaves in the tea sac and twist the top to close. Steep for 4-5 minutes in freshly boiled water and enjoy!
Somehow, I feel the directions should be written with more structure to appease the novice tea drinker. I really had no idea how much of the stuff I should be throwing in and what amount of water to use. Some recommendation would be nice, in combination with…. or as your tastes desires.
In the end, I must have done something right as my cup of tea turned out to be a hit. It had natural berry flavours that were silky smooth and relaxing. I look forward to another cup of tea with my raisin cake in the near future.
If you would like to find out more about Jumping Bean, you can visit them on the web at www.jumpingbean.ca. They also make a variety of coffees, which include East Coast Roast and my personal favourite, Newfoundland Screech!
If you have the chance, pour yourself up a cup of loose blueberry tea from Jumping Bean.
Live Rural NL -
Christopher C. Mitchelmore
“HAM AND EGGS – A day’s work for a hen; A lifetime commitment for a pig”
Purity Factories continue to provide me with the Hard Bread (Hard Tack) that I need to make a meal of delicious brewis. Most of us have beloved memories of foods that are the heart and soul of our upbringing – Purity Factories does just that for many Newfoundlanders & Labradorians.
This company continues to provide the staple foods demanded by locals, which includes a diet of Jam Jams, Syrups, Hard Bread and more. It was such a relief when the lock-out ended and the company started producing again. Before Christmas there was no hard tack to be found anywhere. If other bakeries did not consider making the stuff, I could only imagine the rioting that may have happened in the streets. :) Well maybe that is a little far-fetched, but Newfoundlanders & Labradorians feel a close connection with Purity Hard Bread. It truly is part of our traditions, passed on from generation to generation.
There are times when I get a craving for the foodstuff that is uniquely ours. Last night, the hard bread was soaking in preparation for brewis in time for noon, which we refer to as dinner, not lunch. I love the fluffy stuff with a bit of sugar sprinkled on top, served up with a couple of eggs. It is a real treat!
My mother made the comment, “wondering why local restaurants do not promote this and have brewis and eggs on the menu for breakfast and dinner?” It seems like a good idea to me. Maybe a local restaurant will add this traditional delicacy to their menu or maybe one already has it, if so, please let me know and I will update this post.
We have an opportunity for a rural food revolution, to have culinary experiences and foodstuffs on menus that are not found elsewhere. We have a history that spans 50 centuries, with so much to offer. The Great Northern Peninsula can be a great place for some good grub.
Live Rural NL -
Christopher C. Mitchelmore
- Fisherman’s Brewis for Sunday Dinner (liveruralnl.com)
I stand by the fact that my Grandmother Pearl is a wonderful baker. One of the enjoyable baked goods I love is a good raisin bun with a cup of tea. This makes for a quick breakfast or a nice snack at break time.
- 4 cups flour
- 1 cup white sugar
- 1 cup butter
- 4 tsp baking powder
- 1 Tbsp custard powder
- 1 cup raisins
- 2 eggs
- 1 tsp vanilla
- 1 cup milk
Mix all dry ingredients together except custard powder. Add to milk. Add butter to dry ingredients and beat eggs. Add to dry mixture. Bake at 400 degrees for 15 to 20 minutes. Yields approximately 2 1/2 dozen buns.
Now you have the opportunity to make your own. If you would rather purchase this traditional foodstuff, you can stop by the Gros Morne Resort Gas Bar, St. Paul’s, NL. They sell a limited selection of baked bread, buns and rolls. Six raisin buns sell for a low price of $2.99 or twelve for $5.00.
Moose Burgers, Moose Stew and Caribou Steak have made the menus of some local restaurants and have made appearances at various festivals and special events throughout the summer. They sell like hot cakes. But seal meat does not make the cut? I have been hearing that seal flippers have been for sale recently at the waterfront at St. Johns, NL in a large supply over the local radio network. However, that is not Rural NL.
After travelling to many countries, there always seems to be a mobile food service stand that sells something significant to the culture. In Paris there are crepes made at street vendors. They are incredibly delicious. In Switzerland and the Czech Republic at Christmas, roasted nuts appeared to be a staple. New York has their famous hot dogs and Belgium – waffles, of course.
- Live Rural NL retaliates against Ellen’s stance of “Stop Seal Hunting in Canada” (liveruralnl.com)
- Moose Hunting at Gros Morne & Terra Nova National Park (liveruralnl.com)
- An Opportunity for More Rural Social Space – The Coffee Shop? (liveruralnl.com)
Where are the local coffee shops in Rural Newfoundland & Labrador? I am not talking about the Tim Horton‘s that are springing up practically everywhere, including rural areas. There is even a Tim Horton’s in St. Anthony, NL on the peninsula’s tip that has a town of under 3,000 people. Some residents from the Strait of Belle Isle region, where I reside have even driven more than 100 kms to get a “cup of Joe” combined with a high calorie sweet to match. This is the power of branding and the importance of changing to fit with market demands.
- Tim Hortons raising prices on some items (theglobeandmail.com)
- 52 Unique Coffee Shops – From Hidden Indie Coffee Houses to Laundromat Cafes (TrendHunter.com) (trendhunter.com)
The Lingonberry in Rural Newfoundland & Labrador is referred to locally as the “Partridgeberry”.
After reviewing From Our Atlantic Woods -Non-Timber Forest Product Directory 2009-2010, a recipe supplied by Pure Labrador seemed like a delicious use of for local berries.
Apple, Walnut and Blue Cheese Salad with Lingonberry Vinaigrette (Serves 4)
- 3 tbsp (45 ml) Lingonberry Syrup
- 1 tbsp (15 ml) red wine vinegar
- 3 tbsp (45 ml) olive oil
- Salt & Pepper (dash)
Mix all together and shake well
- Mixed baby salad greens
- 1 apple
- 1/4 cup (60 ml) walnuts, toasted and coarsely chopped
- 1/4 cup (60 ml) crumbled blue cheese
- Spread a bed of salad greens on 4 plates
- Core and quarter the apple
- Thinly slice each quarter into 6-8 slices and place on the greens in an attractive fan
- Sprinkle 1 tbsp (15 ml) each walnuts and blue cheese over the apple and greens
- Drizzle the Lingonberry Vinaigrette over the salads.
I am looking forward to trying this salad, which will have local wild berries. Be creative with locally grown products and start your own FOOD REVOLUTION!
She ensures to hold onto local tradition of ensuring recipes of wild game, fish and beans are mainstays at her table. There is nothing like a piece of fresh halibut out of her pan during the months of summer.
Her specialty skills come as a baker. She makes all sorts of squares, buns, rolls, cakes and my most loved item – her freshly baked pies with apples or local Newfoundland berries. There is nothing like a cut of bakeapple or partridge-berry pie and a scoop of ice-cream.
Last time I was at her house, she gave me a small sample of her squashberry jam. I can not re-call if I have ever tasted such a local treat. I was eager to place this jam on a piece of toast. It is quite delicious. I look forward to berry picking this summer.
If you would like more information or to purchase some Squashberry product, you can visit locally The Dark Tickle Company in beautiful St. Lunaire-Griquet, Great Northern Peninsula at http://www.darktickle.com/squashberryinfo.aspx
Live Rural NL 0
3 ½ – 4 qts. Cold water
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.
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.
Cook fish, add the hard bread and mash it all together and served. This meal can be cooked within a short 20 minutes.
This is a treat to the standard brewis on Sunday, when hot dinner is not being served.
There is truly something great about Living Rural and enjoying traditional recipes that have been mainstays of Rural Life for centuries.
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.
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.
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.
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.
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.
Dessert included a chocolate cake with hot chocolate sauce and cream. I have to say it felt like a little piece of heaven.
Our tummies were stuffed. To our pleasure this fine dining meal only cost us 42 Euros, which is equivalent to less than $60 CDN.