It’s often observed that Newfoundlanders take great pleasure in sharing food with the people around them, and Storm the Kettle encourages and updates this tradition, taking inspiration both from present-day Newfoundland restaurant culture as well as from the customary foods that have graced East Coast tables since Canada’s earliest days. Recipes for Thai Beef Skewers, Greek Phyllo Chicken (with Lemon Béchamel Sauce),and Fattoush accompany the classic stew and seafood dishes that have long defined Newfoundland’s unique culinary scene. Appetizers and sides like Turnip ＂Fries＂ with Crispy Prosciutto and Balsamic Dressing invite foreign tastes to time-honored staples. And for the purist, Feore and Goudie offer a generous helping of recipes that pay tribute to Newfoundland’s essential export—cod—with selections such as Salt Cod Soup, Cod Tacos, and Poached Cod with Mixed Vegetables.
Embellished with sidebars that detail Newfoundland’s rich heritage and culinary evolution, Storm the Kettle is a one-of-a-kind book that reflects on Newfoundland’s enduring place on the Canadian menu, while looking at the food trends and tastes that influence it today.
