Newfie Voodoo


This is Fisherman’s Brewis, and it will make you very, very quiet, and very, very full, and very.. very.. happy.

We haven’t made this at home before, but we’ve had it at a couple of places around Newfoundland. It’s a traditional dish and comes from when the boys were out on the boat and they didnt have a whole lot of stuff to work with. Some hard bread, some salt fish, a couple potaters and fatback pork.. oh baby.

CB made this for us before he left for work this afternoon so that when we were done adventuring we just had to heat it up in the cast iron pan before dinner. We had it with scrunchions, and mustard cabbage pickles! WAAAAH!!

It was the perfect thing to eat tonight because the day is cold and foggy and the kind of damp that gets in your bones and makes you want to nap all day. Its going to be a go to winter meal I think. Oh by the way, this ain’t no health food.


Fisherman’s Brewis & Scrunchions

4 cakes hard bread

4 potatoes

1 lb salt cod

6 slices salt pork

1 small onion

Soak salt fish in one container, and hard bread in another, in cold water overnight.

In the morning, boil the salt fish in clean water, and on top of the pot steam the hard bread for about 20 minutes until the bread is soft and the fish flakes.

Remove from heat and drain. Skin, bone and flake fish – set-aside.

Boil potatoes. Mix them with hard bread and salt fish until its all together, smashing the potatoes up a bit as you go.


In a pan on low heat, fry salt pork until all fat is rendered out. Add onions and cook until golden brown. Spoon fat and onions over fish and brewis like a beautiful, fatty gravy. Oh gawwwrrdd…





This is a local speciality, a lassie tart, and I had never eaten it or even heard of it until I moved here. It is the stuff of legends, everyone’s mum makes it the best and one lady, Margaret, has become somewhat of a mythic, legendery pie hero to me. Everyone whispers in hushed tones “not as good as Margarets..” but thats ok because Margaret is obviously using some awesome Newfie voodoo pie magic and one day I will learn her dark arts! The crust is like a gingersnap cookie, made with molasses and black tea. Its rolled out thin and spread with funky, sour partridgeberry jam — not too sweet! And then a lattice crust is assembled on top and you back it for about 20 minutes until the jam starts to bubble. Serve it with ice cream, it’s SO GOOD! But not as good as Margarets……

‘Lassie Tart


1/2 cup butter

1/2 cup molasses

2 cups flour

1 tsp cinnamon

1 tsp clove

1 tsp ground ginger

1/4 tsp salt

1 tsp baking soda

1/2 cup strong brewed black tea

Partridge Berry Jam:

6 cups partridgeberries

2 tbsp lemon juice

1/4 cup brown sugar

To make the dough, cream the butter and molasses. In a separate bowl, sift together the flour, cinnamon, cloves, ginger and salt. In a small bowl or cup, stir the baking soda into the hot brewed tea, then add immediately to the butter-and-molasses mixture and stir well. Add dry ingredients to the same bowl and mix until just combined. Pat the dough into a ball and flatten, wrap in plastic wrap and chill it in the fridge overnight or for at least 2 hours.

To make the partridgeberry jam, place the berries, lemon juice, lemon zest and sugar in a heavy-bottomed pot and simmer over medium-low heat for 1 hour. Set aside and let cool.

To assemble the tarts, roll out the dough to 1/8 inch thick and 10 inches round. Transfer to an 8-inch tart pan and trim the overhanging edges. Form a ball with the scraps, roll out the dough and cut out strips for the lattice top.

Fill tart with 1/2 inch of partridgeberry jam. Place the lattice overtop and use a fork to crimp the edges of the pastry.

Bake at 350 F for 25-35 minutes or until the top is dark brown and the jam is starting to bubble.





Watermelon Pickles & Cloudberry Jam


CB’s mum Arlene and aunt Carol are here for a visit! We picked them up in Gander the day before last. CB has been warning the island residents of their arrival for weeks “if you see 2 ladies that are all hair yelling everything at each other because they are hard of hearing, that’ll be them! Just make sure they get home alive” I’m sure they’ll appreciate that description.. pretty accurate though! They were only here for about 20 minutes before they were out around the house with a drink in hand, picking the millions of blueberries that grow around our trailer. We have about a gallon in the fridge now!

We have been out trawling the beach for treasures like starfish skeletons and limpets that look like eyeballs. We have been to craft shops and looked at art and quilts and muttens. We’ve gone to visit pigs at Winstons little farm plot, (I fed one of them blueberries! And named him Blueberry! And the other one I called Bucket, because he was eating a bucket..) We have eaten softserve while watching caribous, and we have drank all the rum. Its all gone. No more in Newfoundland, sorry. Oops.


Last night Carol and Arlene made us Boiled dinner, a special down home meal from Cape Breton that is very similar to the Jigg’s Dinner. Its salt beef (corned beef) boiled, and then drained. Clean water is added, so its not so salty, and into that nice broth you add cabbage, turnip, carrots and potato. Its SO GODDAMN GOOD. The vegetables are all perfectly soft and taste buttery and salty. Deeeeeamn son! We ate it with some mustard pickles, and the sweet vinegar taste was so good with the salty butteriness of the veg.. oh baby.. yeah.. its like.. yeah.. its good. Love food, right there.


Good morning! This is some bakeapple jam on toast, yummm. They are also called cloudberries, they grow in marshy areas in northern climates and are very hard to pick because they grow in papery leaves you have to shuck off of them, making them rare and expensive. Totally worth it though, the berries are the colour of sunset and they taste like.. a little bit funky and its a good thing!