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New views on Newfoundland cuisine

Storming the Kettle combines traditional Atlantic fare and global flavours

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Recipes Featured In This Article

Tomato jam

This spread is not really a jam and contains no sugar. It spreads like jam, you will want ...

Toutons, flipper pie, and bake apples come to mind when I think about Newfoundland food. That’s why I was surprised to see the variety of global fare packed into  Storming the Kettle: Resetting the Newfoundland Table (Whitecap Books). Don’t worry–those looking for traditional eats will find them in this collection, but you’ll also discover new tastes the world over.

The books authors, Elaine Feore and Joanne Goudie, are the former owners of The Blue Fish Bistro, an eclectic eatery in Grand Falls-Windsor. The bistro’s menu featuring dishes from Russia, Spain, and France to name a few.

“We had taken a leap of faith into the restaurant business and found ourselves embraced by locals and tourists alike,” wrote the authors in the cookbook’s intro. “Clearly there was a hunger for variety and exciting new menus.”

This book provides both. I tried a few of the recipes at home.

The Beef and Guinness Stew with Cheesy Potato Topping reminded me of the importance of cooking stew low and slow in the over for hours. The combination of beef broth and stout stout out, and permeated the carrots, onions and turnip to create a rich flavour.

The Blue Fish Bread Pudding with Irish Cream Sauce is easy to make, and perfect for guests. It looks, and tastes, impressive but doesn’t need much hands-on time. You can easily make it while preparing your main dish. According to the book it freezes well, but ours didn’t last long.

You can’t have a Newfoundland cookbook without cod. I was excited to see the recipe for the Cod Tacos with Tomato Jam and Red Onion and Avocado Salsa included sparkling water in its batter rather than beer, which I find heavy. The salsa is tastes bright with a note of heat from cayenne pepper. The savoury tomato jam (which is listed in a front section of the book called “Essentials”) stores well so you can make a jar or two to have on hand. Trust me, you’ll want to.

In addition to many more delicious looking recipes, the book features a host of food photography, which are necessary if you’re like me and need a visual reference.

East Coast Living