If I go back 3 generations I would find my family members in their Nova Scotia home cooking on their stove. They were the Jessop’s and I hope to one day find my way to Nova Scotia and find some of that history. In the meantime I will talk about a recipe book I found at a local thrift shop called “Out of Old Nova Scotia Kitchens”. Written by Marie Nightingale and illustrated by Morna Maclellan Anderson. Copyright date 1970.
“Nova scotia! a land of beauty: of rugged seacoasts, where the waters lash up like so many forthy petticoats in a vain affort to cover the naked cliffs”
let’s talk soup
It was 7 degrees on the thermometer when I came down to the kitchen this morning so I feel a soup recipe is a good start from this book. The majority of the recipes in the book are ingredients of the sea, the soup section is no exception.
My Aunt Jana makes a fish chowder every Christmas Eve so in honor of her I will share this recipe from the book
Fish Chowder :
- 2 pounds of haddock fillets
- 1/2 pound of salt pork, diced (i’m sure you could use bacon)
- 1 medium diced onion
- 2 cups boiling water
- 3 cups diced potatoes
- 4 cups milk (try coconut milk for dairy substitute)
- 8 small soda crackers
- 2 TBSP butter (use Olive Oil for dairy substitute)
- 2 tsp salt
- 1/8 tsp pepper
- 2 TBSP of finely chopped parsley
Cut fillets into 2 inch cubes. saute pork until crisp, add onion and cool until tender but not brown (unless you like a little brown flavor) it’s your soup. add boiling water and potatoes and cook 10 minutes, or until potatoes are soft. In another saucepan combine milk, crackers, butter, s&p. heat just below boiling. combine the two mixtures, serve and ENJOY! add paprika for a bit of color if you desire.
The word chowder comes from the French word “Chaudiere” the type of iron pot in which it was made in. The previous recipe is over 100 yrs old. Let me know how it is if you make it.
Dinner
Chicken Curry
Curried food was popular among seafaring captains and there wasn’t one that wasn’t a good cook. This recipe was concocted at sea by one of those seafaring chefs.
- 3-4 pounds of chicken
- flour to dredge
- salt and pepper
- 3/4 cup of butter
- 1 large onion, sliced
- 1 tsp of sugar
- 1 tsp of curry powder
- 1 cup of water or stock
- 1 cup strained tomatoes
- 1 cup hot milk or cream (could use coconut milk too)
Cut the chicken of your choice thighs or breast into serving pieces dredge with flour salt and pepper and I bet a little cayenne would be nice if you like spice. Fry in a frying pan to get the outside crispy and tasty it doenst have to be cooked all the way through; add to a dutch oven or pot big enough to hold all ingredients in. In a fry pan add butter and onions cook to soften about 3 minutes, then add flour sugar and curry powder, cook about a minute. Add water slowly whisking to get a nice sauce with a smooth consistency. Add the tomatoes and further seasoning if you wish, pour over chicken and simmer for 1 hour. when done add cream if you wish and serve with a border of rice.
Dessert
Chocolate Pie
I was surprised to find a lot dessert recipes in this book. I am sharing what seems to be a simpler version of chocolate cream pie, called chocolate pie.
- 2 TBSP cocoa
- 2 TBSP flour
- 1 cup sugar
- 2 egg yolks
- 1 cup milke heated
- 1tsp butter
- 1/2 tsp vanilla
mix together cocoa ,flour, and sugar in the top of a double boiler. Add yolks and milk. Cook until thick. lastly add butter and vanilla. cool then pour into 8″ round baked pie shell and top with meringue. brown lightly in a 325 degree oven for 15 mintues
