Monday, 25 June 2012

Split Pea & Bacon Soup

Soup Ingredients

1 cup yellow split peas
8 oz. bacon cut in 2” pieces
1 small onion chopped
2 carrots chopped
2 stalks celery chopped
1 Tbsp. Miso
6 cups water
3 oz. Prosciutto chopped
4 oz. cabbage chopped
Salt and pepper

In large stock pot brown bacon and prosciutto, add all vegetables, water and miso. Mix well, bring to a boil. Turn down to simmer and let simmer about an hour till split peas basically dissolve.  Taste soup and add salt and pepper as desired.

Dough Ingredients

1 cup flour
¾ cup milk
1 Tbsp. baking powder
½ tsp. salt

Mix all dough ingredients together and form into balls. Add balls to soup and simmer 10-15 minutes longer till dough balls are cooked. 

Saturday, 23 June 2012

Green Beans Salad with Lovage Dressing

This is a super dressing, to find out what lovage is click on special ingredients on the side bar and you will see a picture of it and a description of what it is. Basically it's an herb that tastes great in soups, stews, dressings or salads.


Dressing Ingredients
2 oz. chopped Lovage
2 drops Rosewater
1 tsp. Dijon Mustard
1 Clove Garlic
1 oz. olive oil
2 oz. Apple Cider Vinegar
½ spy apple
Salt and Pepper

Mix all ingredients in blender and blend till smooth and creamy. Your dressing is ready to serve. In this picture we served it over blanched green beans, orange pepper, sliced apples and walnuts.

Wednesday, 20 June 2012

Fish and Brewis

The easiest way I can explain this recipe is to give you the recipe that is directly from Purity, the makers of the bread. This is a very common dish in Newfoundland

To prepare the Brewis
Split the cakes of the Hard Bread, allowing one cake per person. In a large Saucepan place the Hard Bread, well covered with water. Soak overnight.  The next day using the same water, salt to taste and bring Bread to a near boil. DO NOT BOIL, DRAIN IMMEDIATELY. Keep Hot.

To Prepare Salt Fish
Use Skin dried salt fish. Cut the fish into serving pieces, cover with cold water and soak overnight.  The next day change the water and bring to boil for 20 mins or until the fish flakes with a fork.  To add scrunchions , find  diced salt pork and fry until golden brown. Add the fat from the pork and the bits of cooked pork to the dish.
Combine the cooked fish with the prepared brewis  and pork fat and pork to serving bowl and serve.

Monday, 18 June 2012

Foods From Newfoundland and Labrador

Hard Bread

While Trevor was in Labrador he did a bit of shopping. One of the ingredients he brought home was called Hard Bread Biscuits. They look like small extremely hard dinner rolls. They need to be soaked in water before eating and you will find a recipe using them called Fish and Brewis on our blog. The story of how this bread came into being is quite interesting and here it is.
Hard Bread also known as Hard Tack, has been a dietary staple of Newfoundlanders for many years. Hard Bread was developed from the ancient sea biscuit which formed the basis of meals on fishing vessels and cargo ships prior to the 1840s when baking aboard was impossible.  Due to its long life, hard bread was an ideal substitute for fresh bread. As the tale goes, a cook on a schooner was preparing a meal of hard bread and fish for the crew and was asked to break up the bread or bruise the bread prior to it being soaked. Thus the term “Brewis”.

Salted Fish

The salted fish Trevor purchased was in a bag, prior to use it should be soaked overnight as it is extremely salty. We used this fish in the popular Newfoundland dish called Fish and Brewis but it is also used there for fish balls, salt codfish pie, fish cakes and fat back and molasses.

Salted Beef

Salted beef  is one of the main ingredients in jiggs dinner in Newfoundland. The beef should be soaked overnight before using. Jiggs dinner is almost like a corned beef and cabbage dish. You will find a recipe for this meal in our recipe section.

Salted Pork

Salt pork also known as white bacon .  As a standalone food product, it is typically boiled to remove much of the salt content and partially cook the product, then fried until it starts to develop a crisp exterior. It can be used as a stand alone meat product or in many dishes that call for regular salt pork.

Thursday, 14 June 2012


2 Veal Shanks (Vegans and Vegetarians omit)
1 cup cooked Mung Beans
1 cup cooked Lentils
1 cup cooked Adzuki Beans
2 Celery Stalks chopped
2 Carrots chopped
1 Onion Chopped
1 cup Quinoa, sweated in 1 oz. Coconut Oil
2 Bok Choy chopped
2 Garlic cloves diced
1 Tbsp. Ginger finely diced
1 Red Pepper Chopped
2 Tbsp. Thyme


Brown the shank on both sides in oil in stock pot then add water and bring to a boil, turn down to simmer and cook for about an hour till shank is fully cooked. Reserve stock and add about one oz. coconut oil and add Quinoa add your onion , garlic and ginger, thyme  and sweat. Return stock to the pot and add all other ingredients. Bring to a boil again then turn down and simmer till vegetables are fully cooked. Add salt and pepper to taste. 

Wednesday, 13 June 2012

Imitation Crab Appetizer


1 Red Pepper
1 Stalk Celery
2 Green Onions
4 Tbsp Diced Cilantro
1 Pkg Imitation Crab
Juice of One Lime
4 Tbsp. Olive Oil
Wonton Wrappers
4 cloves Garlic diced finely
2 tsps.  Salt


Dice all vegetables and add chopped imitation crab, juice of one lime, salt and olive oil, mix well and let sit while you prepare the wontons.
In a saucepan add olive oil, salt and garlic, heat. When oil is nice and hot put wonton wrappers in and fry until golden brown.  Place on a plate with a paper towel to absorb extra oil and let cool. Once cooled top with crab and vegetable mixture and serve immediately. 

1912 - 1915

1912 - Life savers came out
            Morton's introduces table granulated table salt

1913 - Fruit cocktail is created
            Campbell's cans cream of celery soup

1915- Fanny Farmer dies
           Frigidaire develops an electric refrigerator
           A & P has 1,726 grocery stores

Monday, 11 June 2012

Green Bean Salad


½ lb. Green Beans
4 Slices Bacon Chopped
1 Small Tomato Chopped
1 Small Onion Chopped
2 Tbsp. Oyster Sauce
Juice of One Lime
¼ Tsp. Finely Diced Ginger
½ Oz. Avocado Oil
1 Tsp. Sunflower Seeds


Blanch beans and re-fresh in cold water.  Remove stem side only.  Fry bacon till crisp. In the bacon fat fry the onions. In a mixing bowl add green beans, bacon, onions, tomato and sunflower seeds. Add dressing mixture of oyster sauce, lime juice, avocado oil and ginger and mix well. Serve warm or cold. 

Saturday, 9 June 2012

Marinated Vegetables


1 liter water
2 cups apple cider vinegar
1 cup olive oil
7 garlic cloves
1 tbsp. ginger
2 tbsp. salt
2 celery stalks rough chopped
½ bunch coriander
4 tbsp. dill
4 tbsp. basil leaves
1 tbsp. peppercorns



In a pot add all marinate ingredients and let boil approx. 20 mins.  Let the stand overnight to develop the flavor and strain. Bring back to the boil and add your choice of vegetables within reason, I would not add tomatoes or other soft vegetables.  Let cool and put in jars and refrigerate. 

Tuesday, 5 June 2012

Three Bean Salad


1 cup cooked Mung Beans
1 cup cooked Lentils
1 cup cooked Adzuki Beans
4 cloves fine diced garlic
1tsp ginger grated
Juice of 2 limes
2 tsp. chopped cilantro
4 oz. olive oil
1 red pepper diced
1 tbsp. honey


To the cooked beans and lentils add while still hot all the above ingredients mix well and let stand overnight in the refrigerator so that flavours can bloom.