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.
Purée soups are made by simmering fresh or dried vegetables in water, broth or stock, then pureeing in a food processor, food mill or with an immersion blender. The basic procedure for making this particular soup is relative easy:
- Sweat mirepoix (onion, celery & carrot) or other fresh vegetables in fat;
- Add liquid;
- Add starchy or dries vegetables;
- Simmer until vegetables are tender (do not over-cook vegetables);
- Purée soup in a food processor, food mill or with an immersion blender;
- Add cream if required; and
- Season to taste (salt, pepper, herbs & other spices).
Purée of Butternut Squash Soup
- 2 tbsp pork fat (veg oil or butter)
- ½ cup onion (sm dice)
- 2 cloves garlic (mince)
- ¼ cup celery (sm dice)
- ¼ cup carrot (sm dice)
- ½ cup potato (sm dice)
- 2 cups butternut squash (med dice)
- 3¼ cups chicken broth (veg broth or water)
- Salt & pepper
- ½ cup cream (hot) (optional)
In a soup pot, low-med heat, sweat onion, garlic, celery, carrot and butternut squash in oil until vegetables are half-cooked (do not brown). Season to taste. Stir occasionally. Add broth and potato. Bring to a boil and simmer for 20 minutes, or until all vegetables are tender.
Purée soup with a food mill, food processor or an immersion blender until smooth (add more broth (little at a time) if consistency is too thick). Return soup to pot and simmer. Season to taste. If desired, add hot cream just prior to serving time. Garnish with parsley and sour cream. Excellent with crusty buns and a good cup of steeped tea.
Variations to Purée Soups Continue reading
Makes 6 servings
Preheat oven to 400°F
- 1¾ cups all-purpose flour
- ¾ cup rolled oats
- ¼ cup brown sugar
- 1 tsp ground ginger
- 1½ tsp ground cinnamon
- pinch ground cloves
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, sm cubes
- 1/3 cup dried cranberries
- ½ cup buttermilk
- 3 tsp molasses
- 1 tsp vanilla extract
- Egg + 1 tbsp water (for egg wash)
In a lg bowl, whisk together flour, oats, sugar, spices, baking powder, baking soda and salt. Blend butter in flour mixture with your finger tips or use a pastry blender (mixture should look like coarse crumbs). Blend in cranberries.
In a separate bowl, whisk together buttermilk, molasses and vanilla. Add wet mixture to dry ingredients. Mix just until dough comes together (do not over mix dough).
Place dough on a lightly floured surface and knead 5 or 6 times. Press dough into an 8 inch circle that is approx 1¼“ thick. Cut circle in half and cut each half into 3 pie-shaped wedges.
Place dough on a parchment lined cookie sheet and brush tops with egg wash. Bake at 400°F for approx 17-20 minutes or until toothpick inserted in centre of scone comes out clean. Transfer scones to a cooling rack. Drizzle with your favorite topping and serve with a good cup of hot steeped tea.
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