Traditional Cod in Scrunchions, Baked Beans, and ToutonsJohanne Bosse2023-06-08T07:24:24-03:00
Traditional Cod in Scrunchions, Baked Beans, and Toutons
Newfoundland, an island province in eastern Canada, boasts a rich culinary heritage deeply rooted in its seafaring traditions. Among the many traditional dishes that embody Newfoundland’s cultural identity, the combination of cod, scrunchions, and baked beans holds a special place. This harmonious blend of flavors and textures offers a tantalizing taste of the region’s history and culinary prowess.
Cod, a staple of Newfoundland’s diet for centuries, has played a vital role in sustaining communities along its rugged coastline. Whether salted, dried, or fresh, cod finds its way into various Newfoundland recipes. In this particular dish, the succulent cod takes center stage, contributing a mild and delicate flavor that pairs exquisitely with the other components.
Scrunchions, small crispy cubes of salted pork fat, are a quintessential Newfoundland ingredient that adds a savory crunch to the dish. These delectable morsels are pan-fried until golden brown, releasing a tantalizing aroma that evokes nostalgia for simpler times. The scrunchions provide a burst of richness and depth to the ensemble, elevating the overall culinary experience.
Complementing the cod and scrunchions are the baked beans, a comforting and satisfying addition. Slow-cooked with molasses, brown sugar, and spices, the baked beans add a touch of sweetness and earthiness. This hearty accompaniment enhances the dish’s flavor profile, providing a balance that harmonizes all the elements.
The traditional Newfoundland dish of cod, scrunchions, and baked beans captures the essence of the province’s heritage and culinary traditions. With its combination of fresh cod, crispy scrunchions, and comforting baked beans, this dish embodies the rugged beauty of Newfoundland’s coastal landscape and the resourcefulness of its people. It stands as a testament to the profound connection between food, culture, and community, reminding us of the importance of preserving and celebrating culinary traditions that shape our identity.
Traditional Cod in Scrunchin, Baked Beans, and Toutons
In a medium cast iron pan on medium heat high heat, start melting your scrunchins, saute until the fat starts to render and they get crispy, flour your cod and place in your pan by displacing some of the scrunchins and start to fry, add salt and pepper and move some of the scrunchins on top of the fish when the fish starts to brown turn it on the other side, depending on the thickness of the cod this will take 4 to 5 minutes on each side.
Homemade Baked beans
1 pk White pea beans
Wash and then soak overnight, the next morning drain beans and add five cups of cold water bring to a boil and simmer for 30 minutes or until nearly tender. Beans won’t get any softer once they are put in the oven. Place in casserole dish then add the following ingredients.
1tsp salt pepper
2tsp white vinegar
2–3 tbsp brown sugar
1 tbsp prepared mustard
1/2cup of ketchup
Add enough water to cover the beans, top with salt pork or bacon and bake for 7 hours in a 250° oven.
It is recommended not to stir the beans till they are ready so they don’t turn to mush.
Making the Touton
Once you have made the bread and it has risen for the last time cut with your fingers and hand small pieces spread them like a cookie size and cook them in scrunchins till browned on both sides and the middle is cooked.
Used to soak up your baked bean juice most people eat it with lots of molasses, butter, jam.
Homemade White Bread
1 1/2cups of warm water
2 tbsp sugar
1 8g pk of traditional yeast
Incorporate all ingredients in a bowl and let rise
In a large bowl put the following
Stir salt through the flour, then put a hole in the middle of the flour and add yeast, one cup of oil and six cups of water
Mix all together, add more flour if necessary to make a smooth dough. Knead then turn over cover and keep warm. Let rise for one and a half hour.
Knead, add little more flour, not a lot, turn over and let rise for another one and a half hours. Place in greased bread pans and let rise for 1 hour put in a preheated 350° oven and bake for 45 minutes.