awickedscoff.blogspot.com
A Wicked Scoff...Newfoundland Food and Recipes with New England Influences: Lasagna
http://awickedscoff.blogspot.com/2011/11/lasagna.html
A Wicked Scoff.Recipes and Food with Newfoundland and New England Influences. Wednesday, November 2, 2011. Lasagna is as Italian as it gets, and here in North America is has to be one of the most popular comfort foods among the masses. With popularity however come variety, and the Internet is overwhelmed with variations from all over on how one can create this dish consisting of pasta, sauce and cheese. Check out my recipes for my family's meat sauce. 24 ounce tub whole milk ricotta cheese. 2 eggs, beaten.
awickedscoff.blogspot.com
A Wicked Scoff...Newfoundland Food and Recipes with New England Influences: April 2011
http://awickedscoff.blogspot.com/2011_04_01_archive.html
A Wicked Scoff.Recipes and Food with Newfoundland and New England Influences. Thursday, April 21, 2011. Recipe Rewind.Good Friday Fish and Chips. Living in St. John's, Newfoundland allows one to take many things for granted, and good fish-n-chips is no exception. You can get really good fresh fish and a load of fries, with all the fixins (fried onions with canned peas, dressing and gravy) all around town, even in the mall, and especially downtown on Freshwater Road. Good Friday Fish and Chips. Add breade...
awickedscoff.blogspot.com
A Wicked Scoff...Newfoundland Food and Recipes with New England Influences: Cod Au Gratin Recipe
http://awickedscoff.blogspot.com/2011/09/cod-au-gratin.html
A Wicked Scoff.Recipes and Food with Newfoundland and New England Influences. Wednesday, September 7, 2011. Cod Au Gratin Recipe. Serves 4 as a main course). 2 lbs cod fillet (you can use haddock, sole or other white fish). 1/4 cup butter, plus 1 TBSP. 1/4 cup of all-purpose flour. 2 cups whole milk. 1/2 medium yellow onion, minced. 1 1/2 cups sharp or old cheddar cheese, grated. 1/2 strong aged cheese such as Parmesan of Pada Gradano, grated. 1 tsp dried summer savory, rubbed. New England, United States.
awickedscoff.blogspot.com
A Wicked Scoff...Newfoundland Food and Recipes with New England Influences: July 2011
http://awickedscoff.blogspot.com/2011_07_01_archive.html
A Wicked Scoff.Recipes and Food with Newfoundland and New England Influences. Thursday, July 28, 2011. Well there are two varieties of savory, summer and winter. Winter savory is a perennial herb (meaning it grows back every year in our climate.and year round in warmer. Summer Savory Growing in a Small Herb Planter Box. Savory Fries with Grana Padano and Truffle Oil. Posted by The Wicked Newfoundlander. Tuesday, July 19, 2011. Cibatta Chicken BLTA Sandwich. Ciabatta Chicken BLTA Sandwiches with Herb Mayo.
awickedscoff.blogspot.com
A Wicked Scoff...Newfoundland Food and Recipes with New England Influences: Cod Tongues and Tarter Sauce
http://awickedscoff.blogspot.com/2011/09/cod-tongues-and-tarter-sauce.html
A Wicked Scoff.Recipes and Food with Newfoundland and New England Influences. Wednesday, September 14, 2011. Cod Tongues and Tarter Sauce. 2 lbs fresh cod tongues, washed and dried. 1 cup flour, season with 1 tsp salt and 1/2 tsp pepper. 4 ounces of salt pork cut into small 1/4 inch cubes (scrunchins). 2 Tbsp vegetable oil. In a small bowl, combine 1 cup of salad dressing (such as Miracle Whip), 3 Tbsp of sweet pickle relish, 1 Tbsp lemon juice, 1 Tbsp Worcestershire sauce and a pinch of salt and pepper.
awickedscoff.blogspot.com
A Wicked Scoff...Newfoundland Food and Recipes with New England Influences: Newfoundland Style Chicken Breast Roll Ups
http://awickedscoff.blogspot.com/2011/12/newfoundland-style-chicken-breast-roll.html
A Wicked Scoff.Recipes and Food with Newfoundland and New England Influences. Thursday, December 15, 2011. Newfoundland Style Chicken Breast Roll Ups. Id=205). Basically that recipe called for chicken breasts pounded flat, dipped in a mixture of melted butter and Worcestershire Sauce, breaded in traditional Newfoundland savory dressing, tucked into a roll, and baked. These are quite tasty, and I especially loved them served with scalloped potatoes. In a bowl or Pyrex dish combine the following. New Engla...
awickedscoff.blogspot.com
A Wicked Scoff...Newfoundland Food and Recipes with New England Influences: Chalet Style Chicken Soup
http://awickedscoff.blogspot.com/2012/01/chalet-style-chicken-soup.html
A Wicked Scoff.Recipes and Food with Newfoundland and New England Influences. Thursday, January 5, 2012. Chalet Style Chicken Soup. After a couple weeks of disregard for what I ate and drank, or how much I exercised I really needed something nourishing and satisfying. With a lingering bout of a cold, homemade soup was the answer. Following the wisdom of James Barber (The Urban Peasant), I used what I had available in my fridge and pantry, kept it simple, and easy! To the cleared stock, add:. Thats a terr...
awickedscoff.blogspot.com
A Wicked Scoff...Newfoundland Food and Recipes with New England Influences: November 2011
http://awickedscoff.blogspot.com/2011_11_01_archive.html
A Wicked Scoff.Recipes and Food with Newfoundland and New England Influences. Wednesday, November 2, 2011. Lasagna is as Italian as it gets, and here in North America is has to be one of the most popular comfort foods among the masses. With popularity however come variety, and the Internet is overwhelmed with variations from all over on how one can create this dish consisting of pasta, sauce and cheese. Check out my recipes for my family's meat sauce. 24 ounce tub whole milk ricotta cheese. 2 eggs, beaten.
awickedscoff.blogspot.com
A Wicked Scoff...Newfoundland Food and Recipes with New England Influences: Recipe Rewind...Newfoundland Split Pea Soup
http://awickedscoff.blogspot.com/2011/10/recipe-rewindnewfoundland-split-pea.html
A Wicked Scoff.Recipes and Food with Newfoundland and New England Influences. Friday, October 7, 2011. Recipe Rewind.Newfoundland Split Pea Soup. The Wicked Bodhran Master himself Sean McCann. Shares a few tips with the Wicked Newfoundlander before a. Show at the Iron Horse in Northampton, MA Oct 3, 2011. Some tunes from his debut CD Lullabies for Bloodshot Eyes,. And do yourself a favor and buy the CDs. They are wicked good! However I made a few changes. 12 cups (3 quarts) cold water. 3 carrots, dices.
awickedscoff.blogspot.com
A Wicked Scoff...Newfoundland Food and Recipes with New England Influences: September 2011
http://awickedscoff.blogspot.com/2011_09_01_archive.html
A Wicked Scoff.Recipes and Food with Newfoundland and New England Influences. Wednesday, September 14, 2011. Cod Tongues and Tarter Sauce. 2 lbs fresh cod tongues, washed and dried. 1 cup flour, season with 1 tsp salt and 1/2 tsp pepper. 4 ounces of salt pork cut into small 1/4 inch cubes (scrunchins). 2 Tbsp vegetable oil. In a small bowl, combine 1 cup of salad dressing (such as Miracle Whip), 3 Tbsp of sweet pickle relish, 1 Tbsp lemon juice, 1 Tbsp Worcestershire sauce and a pinch of salt and pepper.
SOCIAL ENGAGEMENT