Me, my boyfriend and his brother went up to the East coast of Canada, all the way to Newfoundland, this week to visit their Auntie Sue. Sue wasn't born in Newfoundland but she sure cooks and bakes like she does. We were spoiled rotten with great food all week that she cooked using local Newfoundland recipes. We ate everything from Moose Burgers to Cod Tounges to Partridgeberry Pie. I was too busy eating to capture everything on our adventures but I managed to take a few delicious pictures to share with you!
The first night there we had fresh halibut steaks but I was too hungry to get a picture of those but the second night we went out and got fresh lobsters. We bought both females and males and kept them in the fridge in a bag (with air holes of coarse) until it was dinner time. Once you have a big pot of boiling water going you put all the lobsters inside and cover. Once the water begins to boil again you cook them for 20min (Sue says that 20min is the perfect time for them to be ready) and they should be bright red. Then crack them open, dip them in melted herbed butter and enjoy!
For dessert that night we had partridgeberry pie! Sue makes her crust with lard which gives it a great flaky tenderness. Partridgeberries are small, red and quite tart. They work well in jams and pies. Sue also made a rhubarb pie from her garden but I ate that before I could take a picture because it was so good!
For appetizers one night we ate all these fresh mussels. Sue steamed them with onions, garlic and white wine just for a few minutes until the shells opened up. Then we devoured them within about 5min! :)
Another night we decided to buy some fresh snow crabs. We cooked them the same way we did the lobsters in a pot of boil water for about 20min until they turned bright red in color. They were so good and flakey and we dipped them in lots of butter as well!
Sue made yet another pie, this one was bakeapple pie but can they can also be called cloudberries. These berries look like small orange raspberries and have a very unique smell to them. They work well in jams and pies and have a texture like blackberries and raspberries, where you can taste the seeds when you eat them.
All in all it was a great trip and we definately filled our bellies full of delicous Newfoundland food. Sue gave us each a Newfoundland recipe cookbook so I will have to bake something from that soon to share with you!
