The Bologna Cookbook will be on your favorite store shelves 15 August 2014. If there aren’t any shops in your area that carry this cookbook, you can either purchase it online through Flanker Press https://www.flankerpress.com/books/ or from my website Shop http://saltjunk.com/?page_id=13459. I will keep you up-to-date on where this cookbook is distributed in your area.
Imprint: Flanker Press Format: Paperback Pubdate: August 2014
The following ISBNs are associated with this title:
ISBN-10: 1771173343 ISBN-13: 9781771173346
Price – $19.95
A Man on a Mission
Ex-military man and Canadian patriot Kevin Phillips grew up in Cape St. George, where he developed a love for the traditional dishes of his Newfoundland home. After high school, he joined the Canadian Armed Forces (CAF) and served for thirty-three years before retiring as a master warrant officer. During that time, he never forgot the old Newfoundland recipes of his youth. So, immediately upon his retirement from the CAF, he rekindled his passion for cooking and began his new career as a chef!
From Military to Culinary
Kevin’s initial plan was to resurrect and share some of his favourite old-time recipes online. He intended to focus on old, lost recipes, but as the number of bologna recipes increased to well over two hundred, he decided to concentrate entirely on bologna. Kevin quickly realized that bologna was not exclusive to Newfoundland. In fact, this sausage was enjoyed by people from all parts of the country, as well as by many of his readers overseas!
Much Ado about . . . Bologna?
The Bologna Cookbook is Kevin Phillips’s first book, and the first ever all-bologna cookbook, featuring two hundred recipes whose main ingredient is . . . you guessed it . . . bologna! The cookbook outlines easy-to-make recipes for mouth-watering dishes that are a feast for the eyes and a delicious treat for the soul, such as Bologna and Eggs with Havarti, Bologna Caesar Wraps, Cheesy Bologna Calzones, Balsamic Peppercorn Bologna Steak, Bologna Stroganoff, and more!
Saltjunk.com is a website dedicated to Newfoundlanders and Labradoreans at home and abroad, and to other folks who simply enjoy NL culture, cuisine and its traditions. With completion of a Culinary Management program at Liaison College, Oakville, Ont, a Certificate in Baking at George Brown College, Toronto, Ont and a course in Food Photography; my purpose is to add new NL recipes to the existing culinary library and revisit some of the older ones and fine-tune them using today’s techniques (if possible). Also, I want to preserve some of the older and forgotten recipes that have been lost with time.
Re-discover Newfoundland and Labrador Cuisine, bring out the old recipes that your grandma and mom had written down on old scribblers or cook up recipes that were passed down from generation to generation. Relive again the taste. Experience the flavours and aromas that were once an everyday occurrence in our childhood. Can you smell the aroma of old fashion bread baking with a roaster full of hot baked beans in the oven?
Come taste times gone by and traditions of Newfoundland and Labrador. There’s a centuries-old tradition of ingenuity, imagination and inspiration in every morsel. Consider the true blend of Aboriginal, English, French, German, Irish, Portuguese, Scottish and Spanish ancestry in our very unique cuisine.
Savour and experience recipes from times past, such as; Fish & Brewis, Fried Cod Tongues, Cod Fish Stew, Fish Cakes, Toutons, Salt Junk Dinner, Pease Pudding, pea Soup, Dumplings, Cabbage Soup, Colcannon, Flipper Pie, Pan Fried brook Trout, Turr, Baked Salt Water Duck, John Bull Stew, Drawn Butter, Kedgaree, Wild Hare (Rabbit) Stew and Pie, Old Fashioned Bake Beans, Figgy Duff, Pork Bang Belly, Beaslin Cake, Lobsouse, Bake Cod Row, just to name a few.
Just maybe, we can bring back “the good ole times” our grandparents and parents once shared at the kitchen parties, card games, mummering and telling yarns, while we cook up a good scoff with our friends.
If you have any old family recipes pass down or new ones you want to share with the world, please send them to me. If you like, forward a photo of the dish and your recipe, I will post it.
Newfoundland and Bologna
The love affair between Newfoundland and Bologna (boloney as we called it) goes back many generations. Bologna was easily available, inexpensive, and of excellent quality. This fabulous sausage could be consumed at anytime of day: served as is or in sandwiches, stews, and casseroles. Very versatile it could be roasted, fried, boiled, barbecued, or served as an accompaniment to any dish.
In rough-times especially during the long winter months and when money was scarce, bologna was one of the main staples at our kitchen table. Although a basic protein, our Moms and Dads with their creative minds always seemed to come up with meals fit for royalty.
When my Dad and my Father-in-law ran their general stores at the “Cape” in the early 50s; bologna was shipped in quantities of 12, packed heavily in salt in waxed card-board boxes and secured with metal strapping. These “stores”, as they were called, sold more bologna than any other meat. To satisfy the demand, every week they would stock bologna by the 1000s of pounds.
Today it is estimated that over 1,365 million pounds of bologna is sold across Canada. Newfoundland claims the lion’s share about one-third or approximately 462 million pounds. That equates to roughly nine lbs of bologna for every man, woman and child. It is no surprise that this magnificent sausage is part of our culture and is universally known as “Newfie Steak.”