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Chicken - and practicing 'farm to table' in St. John's

9/29/2016

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“Two of our chickens matured into roosters... So they’ve got to go.”

This was too much for my pre-caffeinated brain to handle. It was a damp Saturday morning and I was in Bradley Dyer's backyard in the center of St. John’s. Chickens were scampering across the lawn. In this garden a two-story coop housed a gaggle of chickens. There were signs that a green thumb was present: a lush garden, twin compost heaps, a greenhouse. I closed the gate behind me as Brad continued. “We’re going to kill the two roosters. I’m going to kill one; you’re going to kill the other.” I swallowed so loud Brad probably heard it, because he laughed, “This is not a spectator sport, you know.”
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Plymouth Rock chickens in Bradley Dyer's St. John's backyard
Weeks before I had expressed interest in how chickens were slaughtered, which is why Pam, Brad's wife, had hurriedly emailed me the night before to let me know the next day's grim activities. But actually killing one myself? This I hadn’t expected. Brad emerged from his greenhouse carrying a dog kennel housing two young roosters. He explained that the neighbours didn’t care much for roosters; they already had alarm clocks. Also, two roosters will fight for dominance and mate with the hens and generally be a nuisance. “And so they must go,” Brad said matter-of-factly. Sixteen weeks prior, the chickens had been purchased as chicks, when you couldn’t easily tell the boys from the girls. Now it was a different story; the boys clearly stuck out. Luckily, Plymouth Rock chickens are a dual-purpose breed, meaning they are valued for both their eggs and meat. Obviously, the boys don't lay eggs - so their value is more singular. 
Brad set the kennel down and with a docile voice told the roosters that everything would be alright. This reassured me. Maybe everything would be alright...

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Blueberries - something new

9/15/2016

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There's just something lost in translation in the title “Blueberry Soup.”

But in Finland, where I was born, the word mustikkakeitto is a household name. And despite translating to “Blueberry Soup" in English, it's not exactly soup as we might imagine it. Blueberry soup can be served hot or cold, on its own or accompanying dessert or breakfast oats. My favourite way is served cold in a drinking glass and downed on the spot at breakfast. It's smooth, but it's not a smoothie. It's packed with flavour, but it's not too sweet. In fact, given its versatility, healthiness, and flavour, it's perplexing as to why to appears to have been banished to Northern Europe.

Personally, I think it's time blueberry soup makes the trip to Newfoundland. And if you’ve got frozen blueberries sitting in the freezer, this is a fantastic way to use them - especially if you’re looking for an alternative to the traditional pie and muffin defaults.

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Let’s see if I can convert you to blueberry soup. I’ve put a recipe up here. You can also read the full post about Blueberry Soup by clicking the "Read More" icon.

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Chanterelles - a pizza topping

9/11/2016

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Chanterelles are still in full swing in Newfoundland. 
For the past two weeks I’ve tested out several different ways to prepare chanterelles on a pizza. Some were better than others. What I wanted most was to let the natural flavours of the chanterelles shine through, but this proved to be a challenge. The chanterelle offers a delicate flavour - easily bullied by other toppings - and it withers under the extreme heat required to cook a pizza. What I needed most was a way to bring out the flavour, and eventually I found it: the lemon. Dry-sautéed and soaked in lemon, the chanterelle carried a brilliant flavour that enhanced the natural nutty and apricot flavours of this lovely wild mushroom.

For an awesome recipe check this out.
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Atlantic Salmon -  and "cooking" it without cooking

9/2/2016

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 Who said cooking has to involve heat?

This week I looked into the process of curing salmon using an easy home-made Nordic dish called Gravlax ("Grav-locks"). Only salt, sugar, herbs, and time are used to cook the salmon. With no heat used whatsoever, the natural texture of the salmon remains incredibly intact. Imagine lox or sashimi, but instead of a Jewish deli or Japanese sushi house you're in a Norwegian fishing village. And for skeptics of how you can "cook" using only sugar and salt and some herbs, I'll dig into some of the chemistry behind the alchemy of curing. What's more, the recipe I'll share for Gravlax is laughably easy and insanely delicious.
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This one hits close to home; it's one of my all-time favourite meals. ​Check out the recipe here, or read more below

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Blueberries - why the best are found in Newfoundland

9/1/2016

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I dare you to find someone who doesn't like blueberries.

Blueberries are in season right now, and will be for a few more weeks. What's more, this year is the single best blueberry season in living memory.

So what are you waiting for? Get out and pick them!

​This post is all about blueberries. I'll follow it up later with recipe suggestions, but before that I'll hype up the tried-and-true berry a little bit. I'll explain what's so great about them, why Newfoundland has the best blueberries in the world, where to find them, and share some tips about picking your own.
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It's okay to love them this much.

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    Author

    I'm Erik, the Burnt Chef. I'm a Finnish-born Newfoundlander living in Norway. I have a passion for cooking and a deep fascination for the culinary history of the North.  Simplicity guides my cooking. Time, place, and history guide my storytelling. This is my personal blog about food. 

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