Category: Fish

Cod au gratin - Newfoundland style

7/30/2018

Against all odds, cod au gratin - consisting of cod, cheese, and white sauce - has stood the test of time and entered the culinary Pantheon. How could this be? Is it just comfort food, raising memories like codfish from the depths of the ocean? Or is it “proper” food, a dish worthy of attention from the most discriminating of palettes? Of course, it’s both. It is, after all, simply delicious.

The recipe below stays true to the basic traditional Newfoundland cod au gratin. There are, of course, hundreds of variations out there. But I’ve served this one to the most discerning critics: regular Newfoundlanders used to the taste of nan’s cod au gratin. And mine has passed, with flying colours.

Newfoundland cod au gratin

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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.

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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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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Cod au gratin - Newfoundland style

Atlantic Salmon - and "cooking" it without cooking

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burnt chef

Cod au gratin - Newfoundland style

Atlantic Salmon - and "cooking"﻿ it ﻿without cooking

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Archives

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Atlantic Salmon - and "cooking" it without cooking