Traditional Newfoundland Fare: Part II

    Fish and Brewis (pronounced "brews") is a traditional Newfoundland meal. It includes salt codfish, boiled potatoes, and hard bread or hard tack. Because of the great fishing waters around the coast of Newfoundland, Codfish was readily available making Fish and Brewis a common meal with many Newfoundland households.
    The recipe may vary from community to community, household to household, or even from generation to generation, but the ingredients stay the same. The recipe typically calls for salt cod fish, potatoes, and hard bread. The Cod has to be soaked in water overnight to reduce the salt content of the fish. The hard bread is broken into bite-size pieces and is as well soaked in water overnight. The next day all the components are boiled separately until tender, then are served together.
    Fish and Brewis is traditionally served with scrunchions. This is salted pork fat that has been cut into small pieces and fried until it resembles pork rinds. Both the rendered fat and the liquid fat are then drizzled over the fish, hard bread and potatoes.
    Drawn butter is sometimes used instead of scrunchions. Drawn butter in this instance is a mixture of melted butter and chopped onions that is thickened by flour in a saucepan then served hot over the fish, hard bread, and potatoes.
    In some Nova Scotia households, this dish is known as "Salt cod and pork scraps".

Fish and Brewis:
(This recipe will serve 4 people)

Traditional Newfoundland Fish and Brewis with
Pork Scrunchions and garnished with Mustard Pickles.

Ingredients:
8 pieces of salt cod (Soaked overnight)
8 medium sized potatoes (Peeled and quartered)
4 pieces of Purity Hard Bread  aka. Brewis (Soaked overnight)
1/2 cup of salted pork scrunchions

 

Directions:
(1) In 3 separate pots boil the salt cod, potatoes, and hard bread.
(2) In a medium sized pan, over medium high heat, cook until crisp the salted pork scrunchions.

(3) Once the fish and hard bread have cooked and the potatoes have softened, plate them together and drizzle with the pork scrunchions.

You may also like:
Salt Codfish Cakes
Pease Soup with Salt Beef and Steamed Dumplings

Traditional Newfoundland Fare

    I just so happen to still be on vacation in Newfoundland. I've been having a wonderful time visiting with friends and family as well as enjoying a bunch of delicious food I never get to have at home. My parents have a bunch of Salt Cod from last years fishing season, and my mother thought it would be nice to cook some up. Since she was taking the time to prepare the fish, I thought I would take this opportunity to share the recipe with all of you.
     Salt Cod is traditionally prepared in a dish called Fish and Brewis. With the leftover fish from this dish, it is very common to create Codfish Cakes. They are super simple to make and are a staple in Newfoundland cooking. I didn't really appreciate these as a child growing up here, but I've definitely warmed up to them somewhere along the way.

Salt Codfish Cakes (Traditional Newfoundland):

Ingredients:
10-12 small potatoes (Peeled and cut into quarters)
1 Lb. of salt Codfish (Soaked overnight to remove salt)
1/2 cup onion
1Tbsp. parsley
salt and pepper to taste (You may not need any salt due to the high salt content already in the fish.)


 Directions:
(1) In a medium sized pot, boil the potatoes until tender.

(2) In a large pot, boil the salt cod.

(3) Once the potatoes and fish are cooked, remove from the water and let cool.
(4) Mash the potatoes and place in a large bowl.
(5) Remove the skin and any bones that may have been forgotten from the fish. Flake the fish apart and add to the bowl.
(6) Add all the remaining ingredients and combine using your hands.

As you add the fish, break it apart into flakes.

(7) Begin forming the cakes similar to making hamburger patties.

These were made about 1 inch thick by 5
inches wide.



(8) Once all the cakes have been formed, fry them in a hot oiled skillet. If you are making them in a large batch, they will freeze well until you are ready to eat them.

* This recipe yields approximately 16-20 codfish cakes.

You may also like:
Pease Soup with Salt Beef and Steamed Dumplings (Traditional Newfoundland)
Fish and Brewis (Traditional Newfoundland)

A Little Bitta Deliciousness!

    A close friend of mine recently hosted a "Stampin' Up" party. When she gave me the invite, I immediately thought it to be the perfect occasion to make these German Chocolate Brownies. I came across the idea for these about 6 months ago. I wasn't a huge fan of either the original brownie, or the frosting recipes. So I searched out each individually. I believe, and I'm sure that everyone who tried them will agree, that the two combined made a winning combination.
    Sorry for the less than perfect looking brownie picture. It was a little difficult to get a decent photo during the hustle and bustle of a party. But I guarantee you they're delicious.


German Chocolate Brownies:

Brownies:

1/3 cup unsweetened baking cocoa

1 1/2 tsps. instant espresso (I just used regular instant coffee)
1/2 cup plus 2 tablespoons boiling water
2 oz. unsweetened chocolate, finely chopped 
4 Tbsps. (1/2 stick) unsalted butter, melted (I just used regular margarine)
1/2 cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 tsps. vanilla extract
2 1/2 cups sugar
1 3/4 cups all-purpose flour
3/4 tsp. table salt
6 oz. bittersweet chocolate , cut into 1/2-inch pieces

Directions:

(1) Line a 13x9" baking tray with a generous amount of aluminum foil. The idea is to easily transfer the cooked brownies from the tray to a cooling rack with minimal effort. You need a few layers of aluminum foil layed in the tray to withstand the weight of the prepared brownies. Fit the aluminum foil neatly into the tray.

(2) Spray aluminum foil with cooking spray. Preheat oven to 350 degrees.

(3) Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth.

(4) Add unsweetened chocolate and whisk until chocolate is melted.

(5) Whisk in melted butter and oil. Don't worry if the mixture looks curdled.

(6) Add eggs, yolks, and vanilla and whisk until smooth. Whisk in sugar until fully incorporated.

(7) Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.

(8) Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Let cool for an hour or so.

Coconut Pecan Frosting:

1 cup Sugar

1 1/3 cup shredded sweetened coconut
1 cup evaporated milk
1/2 cup butter or margarine
3 egg yolks
1/2 cup pecans, chopped
1 tsp vanilla

Directions:

(1) Melt butter in a sauce pan over medium heat. Add evaporated milk, sugar, egg yolks and vanilla, mix well. Add coconut and pecans and cook until frosting has reduced and become thick. Cool frosting slightly and spread over brownies. (The more it cools the harder it will be to spread).

(2)Transfer brownies to wire rack and continue to cool.

* For the chewiest texture, it is important to let the brownies cool thoroughly before cutting. If your baking dish is glass, cool the brownies 10 minutes, then remove them promptly from the pan (otherwise, the superior heat retention of glass can lead to over baking).

Sunday Morning Pancakes

    These Classic Buttermilk Pancakes were such a hit. They were devoured by my son and nephew. I figure that if the both of them agree on how great they are, they definitely need to be shared.

Classic Buttermilk Pancakes:



Ingredients:

3 Tbsp. unsalted butter 
2 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk (To create your own buttermilk combine 2 cup's of milk with 2 Tbsp. of
             white vinegar or lemon juice. Let sit for 5 minutes. The buttermilk will look curdled,
             but that is the result you want.)
2 large eggs
Vegetable oil for the griddle
Pure maple syrup for serving

Directions:

(1)Heat the oven to 200°F.

(2) Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly.
(3) In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.

(4) In a medium bowl, whisk the buttermilk and eggs.

(5) Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened.

(6) Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps). Let the batter rest while you heat the griddle.

(7) Heat a griddle or a large skillet over medium heat (or set an electric griddle to 375°F) until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle.

(8) Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes. Check the underside of each pancake to make sure it’s nicely browned; then flip. Cook until the second side is nicely browned, about 1 minute more.

Buttermilk Pancakes with Chocolate Chips.
The bubbles are beginning to come to the surface.

(9) Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.

Serve hot with butter and maple syrup.

*Don't forget to cook up any leftover batter, and freeze the pancakes for later in the week :)
*This recipe yields 15-16 average sized pancakes.

If you like these, you may also like:

White Chocolate Macadamia Nut Pancakes

Apple Cinnamon Pancakes with Homemade Cinnamon Syrup

Banana Chocolate Chip Pancakes

The Jam Plan: Part II

    Raspberries are in season, and since my all time favourite jam is Old Fashioned Raspberry Jam, I figured I might as well make a batch.
    Almost every recipe I have found for Raspberry Jam called for equal parts of sugar to berries. This ratio is overwhelmingly sweet for my taste, so I always cut way back on the sugar. Most canning recipes will warn against deviating from their directions, and I usually don't, but I haven't had any negative results so far. The end result won't have as thick of a consistency, so I usually have to use an envelop of commercial pectin to aid with the thickening. I feel this is a small price to pay to have a batch of jam I can actually eat.
     Below I have posted the original recipe, and have mentioned my changes. This way you have the option to change what you like, and not what you don't.


Old Fashioned Raspberry Jam:

Old Fashioned Raspberry Jam with a slice of
Mom's Homemade White Bread

Ingredients:

6 cups of raspberries

6 cups of white sugar (I used only 2 1/2 cups sugar, and 1 envelope of commercial pectin.)

Directions:
(1) Wash with soapy water 8 (500ml) jars (you may not need all of them), 8 rings, and 8 unused lids. Place the jars in a large pot with water and bring to a boil to sterilize. Place the rings and lids in a separate and smaller pot.
(2) Place sugar in an ovenproof shallow pan and warm in a 250°F (120°C) oven for 15 minutes. (Warm sugar dissolves better.) (I didn't bother with this step.)
(3) Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.

(4) Add warm sugar (and if you decide to use pectin, add that here as well), return to a boil, and boil until the mixture forms a gel (see tips, below), about 5 minutes. (When cutting down on the sugar these results will vary. I have never achieved a full gel with my jams because I don't use nearly enough sugar to do so. Adding pectin helps the jam jell, but also dilutes the natural flavor of the fruit.)

(5) Using a sterilized funnel, pour the jam into hot sterilized canning jars, leaving 1/4-inch (5 mm) head space. (If necessary, wipe rims.)

(6) Cover with hot lids; screw on bands fingertip tight.

(7) Place back into the large pot and bring to a rapid boil. Process in boiling water for 5 minutes. Remove jars and let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. (If not, refrigerate and use within 3 weeks.) Store in cool, dry, dark place for up to 1 year.

*    If you don't have a canning rack, create your own. Tie several screw bands together with string or use a small round cake rack in the bottom of a large covered Dutch oven. Be sure the pan is high enough for 2 inches (5 cm) of water to cover the jars when they are sitting on the rack.

Sterilizing the jars

 

Kitchen Tip:

• To determine when the mixture will form a gel, use the spoon test: Dip a cool metal spoon into the hot fruit. Immediately lift it out and away from the steam and turn it horizontally. At the beginning of the cooking process, the liquid will drip off in light, syrupy drops. Try again a minute or two later — the drops will be heavier. The jam is done when the drops are very thick and two run together before falling off the spoon.

If you like this recipe, you may also like:
Rhubarb-Strawberry Jam

The Jam Plan

    So it's jam season... Yay... I understand if some of you don't share in my enthusiasm, but I happen to love homemade jam. The 1st batch (of many) that I chose to make this season was Rhubarb- Strawberry Jam. I guess Strawberry-Rhubarb jam is more common, but I had a lot more rhubarb than strawberries on hand, so it just worked out that way this time. Not to worry, it's still equally tasty.
    Making jam is so simple. It requires a little bit of time and energy, but the end result is well worth it. Once made, you not only have jam, you have a delicious topping to add to desserts.

Rhubarb- Strawberry Jam:

Ingredients:
7 cups of rhubarb (cleaned and diced)
5 cups of strawberries (hulled, cleaned and quartered)
1 cup of water
3 cups of sugar
1 pkg. light fruit pectin


Directions:

(1) Wash with soapy water 8 (500ml) jars (you may not need all of them), 8 rings, and 8 unused lids. Place the jars in a large pot with water and bring to a boil to sterilize. Place the rings and lids in a separate and smaller pot.

(2) Place the rhubarb, strawberries and water into a large Dutch oven. Let it simmer, stirring occasionally, and cook down until it begins resemble jam.

(3) Add the sugar and pectin. Bring to a full rolling boil and stir constantly until it thickens. (If it seems a little loose, don't worry. It will thicken some as it cools.)

(4) Remove from heat. Stir for 5 minutes to prevent fruit from floating, skimming off foam.

(5) Using a sterilized funnel, pour the jam into hot sterilized canning jars, leaving 1/4-inch (5 mm) head space. (If necessary, wipe rims.)

(6) Cover with hot lids; screw on bands fingertip tight.

(7) Place back into the large pot and bring to a rapid boil. Process in boiling water for 5 minutes. Remove jars and let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. (If not, refrigerate and use within 3 weeks.) Store in cool, dry, dark place for up to 1 year.

Kitchen Tip:

• To determine when the mixture will form a gel, use the spoon test: Dip a cool metal spoon into the hot fruit. Immediately lift it out and away from the steam and turn it horizontally. At the beginning of the cooking process, the liquid will drip off in light, syrupy drops. Try again a minute or two later — the drops will be heavier. The jam is done when the drops are very thick and two run together before falling off the spoon.

*    If you don't have a canning rack, create your own. Tie several screw bands together with string or use a small round cake rack in the bottom of a large covered Dutch oven. Be sure the pan is high enough for 2 inches (5 cm) of water to cover the jars when they are sitting on the rack.

 

If you like this, you may also like:

Old Fashioned Raspberry Jam

Reversible Placemats

    I'm one of those people who needs  prefers to have a special place setting for every occasion or type of cuisine that I might be preparing (I can be a bit of a stickler for detail). Now, I could just hunt down and buy the table cloths, place mats and matching napkins but I much prefer to create them myself. This way I am getting exactly what I want instead of whatever the store happens to have in stock. This is something I am sure I get from my darling Grandmother.
    I guess I should start by saying that my Grandmother recently passed away. She was a magnificent woman who made a living as a professional seamstress, crafter, quilter etc...you name it, and she could do it. After her passing, the ladies of the family (myself included), were organizing and sorting through her belongings, more specifically her Craft Room. I came across an unfinished set of place mats. I'm not sure who she had in mind when she began making them, but I thought it would be nice to finish them for her. I love you Grandma.

Making your own Place mats:

6 reversible place mats

Materials:

• 2 contrasting pieces of material of standard width (45") and about 60" long. (I always buy extra for things like napkins and such)
• A piece of batting, the same size as the material (45" x 60")
• thread to match the fabric (Guterman thread is my personal favourite)
• sewing machine
• straight pins
• scissors
• cutting mat
• rotary cutter
• a long ruler with a thick edge
• seam ripper

Materials

Directions:
(1) Iron the fabric free of creases and wrinkles.
(2) From each piece of material, cut 6 place mat sized pieces. Using a cutting mat, rotary cutter and thick edged ruler, measure the material and cut accordingly. Each piece should be 14 1/2" x 20".

12 contrasting pieces of material cut to
14 1/2" x 20"

(3) Lay a piece of the pre-cut material on top of the batting and repeat step 2 by cutting the batting to size.

You can cut down on time by cutting two pieces at once.
Fold the material and batting so it is overlaps,
and cut. Ensure you start from the edge of the material.
This will prevent any material wastage.

(3) Once you have all the material cut to size, create an assembly line.

(4) Begin layering the material. The batting must be on the bottom, if you are using a solid color, place that in the middle, and the patterned piece on top. (Please Note: If the patterned piece of material is one sided you must turn it upside down as seen below.)

Bottom- Batting,
Middle- Solid,
                            Top- patterned (turned upside down)



(5) Begin fastening the material together using the straight pins.

Place the straight pins perpendicular to
the fabric.

(6) Next it's time to break out the sewing machine. Place the place mat under the foot of the sewing machine. While sewing, guide the edge of the place mat under the foot, and ensure the seams stays
even with the edge of the foot. This will guarantee a straight seem the whole way around the place mat.
(Please Note:  Do not sew the entire way around. You must leave an unsewn gap of about 6" to turn the place mat right side in.)

 

(7) Trim the edges with a rotary cutter.

(8) Turn the place mat right side in.

(9) Iron the edges smooth.

(10) Straighten, and fold under the material in the unsewn space. Pin it together with straight pins.

Place the pins perpendicular to the material.



(11) Begin hand stitching the opening close. You will find it easier if you begin sewing from right to left. Remove the pins as you sew. (Sewing from left to right, will cause the thread to tangle around the straight pins.)

While hand stitching, stay as close to the
edge as possible.

(12) Begin creating the edging around the place mats using your sewing machine. Place them one by one, under the foot of the sewing machine so the edge of the placemats are aligned with the edge of the foot. Sew the entire way around each of them.

(13) Once finished, create another seam in the middle, parallel to the first seam.

(14) And there you have it. Six reversible placemats.