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Newfoundland and Labrador

Newfoundland and Labrador was the final province to enter Confederation. Joining simply as Newfoundland in 1949, the name was later expanded to differentiate between the island (Newfoundland) and mainland portions (Labrador). Newfoundland stands like a sentry guarding the approaches to the Saint Lawrence River and helps form the world’s largest estuary, the Gulf of Saint Lawrence. Labrador was named after Portuguese explorer, Joao Fernandes Lavrador, who charted the coastline in 1498. He was not the first European to approach Newfoundland. The first were probably Vikings, who built a settlement at L’Anse aux Meadows around 1000 AD. Cod fishing was the most critical industry from the time of the Vikings on down to the collapse of cod stocks in the early 1990s. Over the centuries, Natives, Vikings, Portuguese, French, Irish, and English fished for cod in the waters off Newfoundland. Beyond cod, the waters offer salmon, halibut, mussels, scallops, and lobster. Traditional dishes include Jigg’s dinner (made with winter veggies and corned beef), moose stew, doughboys, and figgy duff (a steamed pudding). Newfoundland is also known for its wild partridge berries.
 

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holliek79

Cooking Level: Intermediate

Home Town: Terrenceville, Newfoundland, Canada
Living In: Fort Saskatchewan, Alberta, Canada
About me:
 married, currently stay-at-home mom of two, otherwise a scaffolder in the carpenters union

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JJ Crocker

Cooking Level: Intermediate
Living In: Port Hope Simpson, Newfoundland, Canada
About me: I am a 26 yrs old and have been married a few years now. I loved to cook before , but ever since getting married I am always experimenting with different things when I cook now. …
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audsoxx

Cooking Level: Intermediate
Home Town: Toronto, Ontario, Canada
Living In: Deer Lake, Newfoundland, Canada
About me: I am a mother of three beautiful children they keep me pretty busy so I'm always on the lookout for fast kid friendly meals. I spend a lot of time outdoors and enjoy spending as m…
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Jonathan Grimes

Cooking Level: Expert
Living In: Dieppe, New Brunswick, Canada
About me: I grew up on the East Coast, Newfoundland to be precise. Growing up, my mother planted in me the desire and love of cooking. I grew up with an appreciation for the traditions of…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.

Potato, Broccoli and Cheese Soup

Reviewed on Aug. 16, 2008 by Sooze
This was awesome!!! I generally stayed with the recipe except I use Campbells Chicken broth rather than water and boullion. I cooked the raw broccoli in with the other stuff for the last five minutes cooking time. Definitely use process cheese (I used low fat cheese slices). One last thing, if you blend the brocolli with the potatoe and onion mixture - you will be a pea green color which some people may find it unappetizing. If you don't want this color soup, simply blend the potatoe mixture without the broccoli and keep the broccoli piece whole in the soup. One last thing...I added celery and I topped the soup with ground pepper when serving. This was one of the best soups I have ever tasted.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.

Sour Cream Chicken

Reviewed on Aug. 4, 2008 by PSYCHGRRL
Yum! A great way to use up leftover sour cream. I used Low-fat Cream of Mushroom instead of Cream of Chicken. I liked it as is but it would be great with some garlic, green onion, etc. as suggested by others.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.

Very Best Blueberry Cobbler!

Reviewed on Jul. 18, 2008 by KELLYL
Very good. I made some changes to make it similiar to a good blueberry pie recipe that I have. For the filling I used 3 cups of fresh blueberries, no vanilla extract, 1 tbsp. lemon juice, little less than 1/2 cup white sugar, 1 tbsp. flour and 1 tsp. melted butter (this could be left out). I made the topping the same as the recipe said. It took about 50 minutes on 375 to bake. It was very good. The topping is cake like but we found it a bit too thick for the filling so next time I may not use all the topping.
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