Newfoundland / Labrador (Canada) 7 February 2025

Newfoundland & Labrador are located in the continent of North America and is one of the 13 Provinces. They have the Labrador Sea and Greenland to the north, the Atlantic Ocean to the east, Quebec to the southwest, and the Hudson Bay to the west and northwest.

The capital is St. John’s.

The official language is English, though has many dialects.

The climate is generally cold but does not have severe winters and then warm to cool summers.

The staple foods are figgy duff, cold plate, jiggs dinner, fried w/dressing & gravy, cod, fish’n brewis, moose, toutons, bakeapple, and pea soup.

https://www.britannica.com/place/Newfoundland-and-Labrador

COD AU GRATIN (https://newfoundland.ws/cod-au-gratin-recipe/):

• 4lbs. fresh boned fillets of cod
• 24 oz fresh milk
• 4 oz margarine or butter
• ½ oz salt
• 4 oz flour
• 1 oz Parmesan cheese (white grated)
• 10 oz old fashioned cheddar cheese

1. First put the cod in two-quart hot water.
2. Simmer for 10 minutes.
3. Drain, flake fish a little but don’t mush.
4. Put milk in a double boiler.
5. Meanwhile, melt the butter and add flour to the melted butter. Put aside.
6. When milk starts to foam on top and rise a little, add flour and butter mixture.
7. Stir until thick and smooth.
8. Take off heat and add very lightly to fish.
9. Put into 10 heat proof bowls.
10. Add grated cheddar cheese on top, sprinkle on the parmesan grated cheese and top with paprika.
11. Put under the broiler or in a hot oven to lightly brown on top.
12. Serves 10 people.

I actually baked mine for 15 minutes at 400F, then put the cheeses and paprika on top and broiled it until the cheeses were melted. Super delicious!!!

NEWFOUNDLAND TOUTONS (Fried Dough) (https://girlheartfood.com/toutons-recipe/):

• 3/4lb. uncooked white dough, rolled into 8 balls (about 1.5 oz each or 45 grams each).
• 2 TBSP canola oil, approximately
• 2 TBSP butter, approximately

1. Preheat your oven to 200F (this is to keep your toutons warm while you are preparing your batches and is optional).
2. Roll dough into balls, about 1.5 oz each.
3. Flatten each ball into a disc, about ½-inch thick and about 3-inches in diameter.
4. Place dough balls onto a parchment paper-lined baking sheet.
5. Cover loosely with a clean tea towel and let rise for 5 to 10 minutes (the toutons will further puff up as they cook).
6. Heat 1 TBSP of butter and 1 TBSP of canola oil in a cast-iron skillet (I use a 12-inch skillet) over low heat.  NOTE: It’s best to cook the toutons in batches, with 1 TBSP of butter and 1 TBSP of canola oil per batch).
7. Add toutons to the skillet (I cook at a time).
8. Cook toutons for about 4 to 5 minutes on each side or until they are golden brown on the outside and cooked through.  NOTE: Watch carefully because toutons can burn quickly.
9.   Place cooked toutons onto a baking sheet in the preheated oven to keep warm while you are preparing the remaining toutons.
10. Add more butter and oil, when necessary, in order to cook remaining toutons.
11. Serve toutons with a dab of butter, molasses, jam, maple syrup or honey.

Oh sooooo good!! Also a great side dish!

FIGGY DUFF (https://newfoundland.ws/figgy-duff-recipe/):

• 2 C breadcrumbs
• 1 C raisins
• 1 tsp baking soda
• 1 TBSP hot water
• ¼ C butter, melted
• ½ C flour
• ½ C molasses
• 1 tsp ginger
• 1 tsp allspice
• 1 tsp cinnamon

1. To make breadcrumbs, soak dry bread in enough water to soften.
2. Drain and squeeze bread to remove excess water.
3. Break into crumbs and measure 2 cups.
4. Mix crumbs, raisins, molasses and melted butter.
5. Then combine baking soda and water to the crumb mixture. Mix well.
6. Grease 4-cup molds and pour pudding into the mold.
7. Cover top with a piece of greased foil and fold over the sides of the mold to keep steam out.
8. Place molds in a large pot and add boiling water until it reaches the halfway mark on the molds.
9. Cover and steam for 2 hours or until firm to the touch.
10. Serve with molasses coady

Molasses Coady:

• 1 C molasses
• ¼ C butter
• ¼ C water

1. In a saucepan, combine ingredients.
2. Heat to a boil then simmer, stirring occasionally for 10 minutes.
3. Serve over the Figgy Duff.

Was not sure how this would turn out, but it is really good! Especially if you like the taste of molasses!!