Has it really been two years since our dear Jennifer of The Domestic Goddess and I cohosted a Canadian food event called Mmm...Canada (she, with sweet entries and I with savoury entries)? Really?
We tried to organise it this year, but our lives are turvey-topsey, bisy backson with barely a chance to sit down and have a cup of tea. And really...if we can't set the time aside for a cup of tea how can we do this land justice in a foodish way?
We'll bring it back. Really. I promise.
When I stepped into my kitchen to offer a Canada Day treat, so many foods came to mind. So many in fact I was practially beside myself with what I should do. Sweet? Savoury? Something regional? Something with indigenous ingredients? Something with a memory?
Yes. All of the above.
It could have been latent guilt playing upon me for not doing an event, but I think it was the sheer breadth of foods that gave me bursts of energy and creativity. Over the month I'll post as many as I can. Some are sweet, others are savoury. Some are ingredient focussed and some, are a regional treat. Some are fabulous for hot and heady summer days and others, like today's recipe, are I think best suited for cool autumns and frigid winters.
A few weeks ago I wrote about poutine, the fabulous Québecois dish that is, according to a favourite colleague, the ultimate comfort food. Newfoundland fries continue in this tradition of embellished french fries.
My area of the world is dotted with the occasional chip wagon: a parked caravan offering sizzling fresh, deep fat fried potatoes. With a sizeable community of Maritime emmigrés--specifically Newfoundlanders away from home--these wagons' signs often boast "Newfoundland Fries."
French fries, turkey stuffing, peas, gravy, cheese curd and sometimes chunks of the bird itself, Newfoundland fries are like the best of a formal Thanksgiving dinner with the informality of a plateful of chunky chips.
Such fare is not for the feint of grease, the watcher of cholestorol or the minder of salt.
No matter. The peas make up for it, of that I'm more than certain.
Newfoundland fries, like poutine are a non-recipe recipe and good use of bits of leftover dinner, in this case a roasted chicken or turkey meal.
Serves as few or as many as you wish
Roasted chicken or turkey
Stuffing from said bird
Hot gravy (chicken or turkey)
Tumble cheese, meat and stuffing onto the fries. Ladel on the hot gravy and sprinkle with peas.
If you are still hungry—or curious about what Canadians eat--take a meander through my list of Canadian food blogs--it’s a pet project of mine, I've been running for about six years and updated whenever I can--just let me know if you want to be added.
I'm a quill for hire!