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Season of the fiddleheads

In Canada, Cuisine by Lenore Newman2 Comments

Fiddlehead season is just ending here along the Atlantic, and so they are still popping up on plates such as in this stir fry we found in Twillingate. Fiddleheads are the tightly furled fronds of young ferns, and are strictly a wild food; they are harvested in damp, shady areas in forests and bogs and along riverbanks. They are one …

Fish and Brewis

In Canada, Cuisine by Lenore Newman1 Comment

One of the more common local dishes here in Newfoundland is Fish and Brewis, which is salt cod soaked overnight and boiled, and then mixed with hardtack that has been broken up, soaked, and boiled. The mixture is served with scrunchions, and often also has a little molasses on top. This particular plate came with some fried onions that went …

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Cod Tongues

In Canada, Cuisine by Lenore NewmanLeave a Comment

I’ve been looking forward to trying one of the best known Newfoundland foods, the cod tongue. The dish is a slight variation on the traditional preparation of ┬ácod tongues and cheeks, which is based on the three fatty bits of meat from the head of the cod. The “tongue” isn’t actually a tongue; rather it is a fatty deposit found …

Lobster Poutine

In Canada, Cuisine by Lenore NewmanLeave a Comment

PEI is known for both potatoes and lobster, so it is not surprising that these two ingredients come together in many ways, including as a take on poutine. I tried this lobster poutine at Daniel Brenan Brickhouse in Charlottetown, which is a lovely old converted warehouse space with excellent drinks and also a few solid vegan options. The poutine uses …

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The Dulse of Grand Manan

In Canada, Food, Travel by Lenore NewmanLeave a Comment

I’m a sucker for both ferry rides and islands, and so we loaded the car onto the Grand Manan Adventure for the trip to this isolated New Brunswick outpost. This beautiful yet ghostly island is known for one of our most unusual foods: dulse! Dulse is a type of red seaweed that is extremely high in protein, iron and trace …

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Rhubarb pie

In Canada, Cuisine by Lenore NewmanLeave a Comment

One of the challenges of doing food system research in a Northern country such as Canada is the strongly seasonal nature of our food systems. The foods change week to week, and there is no way to cover them all other than to stay put in a single spot for a full year. As I am in Atlantic Canada rather …

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In praise of the “hole in the wall”

In Canada, Cuisine, Toronto by 1 Comment

I love going out to eat, and I love the thrill of fine dining, with its presentation, rare ingredients, and technically difficult preparations. But fine dining is like theatre: sometimes I’m just not in the mood, sometimes I don’t have the time, and sometimes my wallet is empty except for a few lonely moths. At these times, it is pretty …

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On the trail of the butter tart

In Canada, Cuisine by Lenore NewmanLeave a Comment

As I am here in Southern Ontario I thought I would check out one of Canada’s very few home-grown recipes: the butter tart. Butter tarts are described as a pioneer food, which makes some sense as they are made of relatively common ingredients that would have been found in early Canadian kitchens, and they are typical of the high energy …