We love our seafood in Newfoundland and Labrador - and this is a great time of year when delicious shellfish such as snow crab and lobster are in season. So, this month we are offering up a wonderful Seafood Gumbo recipe that will make delicious use of those lobster and crab bodies - and any of the meat you care to throw in. We will discuss stock, roux and intensifying flavour so that you can add more skills to your cooking arsenal. Seafood Gumbo will become a great go-to recipe for you, regardless of the time of year...and roux and stock will form the basis of many ...
In the March 2013 issue of Downhome, we get an inside look at the fast-paced world of auctions from St. John's-based Fitzpatrick's Auctioneers, Liquidators and Appraisers. The founder shares the tricks of his trade, as well as some of the oddities that have been sold on his auction block over the years. Actually, auctions are the perfect place to find wild and wacky items for purchase. Read on for the weirdest of the weird "stuff"
Everyday Gourmet Goes Mexican
Mole Poblano is a labour intensive dish, traditional to Puebla and Oaxaca, Mexico. It has been made for centuries, and in the days before modern blenders and food processors, the sauce was ground in the large community molcajete (mortar and pestle-style grinder) to reduce the labour for individual housewives. It was not uncommon to see them get together to make a big batch, share the work and then, share the rewards with their families. This
Crafts of Christmases Past Downhome staff started putting their not-so-crafty hands to work showing you how to make cute Christmas crafts in December 2004. Since then, we've glued, stitched and sewn together more than 40 holiday decorations for the pages of Downhome magazine. We hope you've enjoyed making them with your family as much as we enjoyed coming up with them. This month, we've taken some time to look back at all of those past decorations, and we've
Pumpkin Carving Stencils
This Halloween, Downhome is helping you have the best-decorated house on your street. Don't settle for carving a standard jack o'lantern, with the triangles for eyes and a jagged grin - it's been done, people! Instead, we've created great downhome-oriented stencils that you and your family can try out this fall - or carve out your own creative design (see below for downhome-inspired stencils). When your masterpiece is complete (whatever the design), snap a photo
If you're a prolific berrypicker, right about now you're wondering what other uses you could make of all those berries you've picked. How about a refreshing cocktail?
Three tasty berry cocktails are the Bakeapple Mojito, the Blueberry MarTEAni and the Berrypicker Martini. First, there are a few steps to be carried out in advance. For the Bakeapple Mojitos, fill a couple of ice cube trays nearly full with water, drop a bakeapple or two
An accepted culinary norm is that "what grows together, goes together." Things grown in a single area that come into season at the same time tend to work well together in a dish. Many have become classics - like tomatoes and basil, strawberries and rhubarb, peas and mint.
There are, however, times when flavours that are seasons and miles (even continents) apart combine beautifully. One such match is our Newfoundland bakeapples paired with
Check out these delicious, mouth-watering BBQ recipes - just in time for summer!
4 L water
8 large squid, cleaned and skin removed
1/2 cup coarse salt
1/2 cup brown sugar
1/4 cup soya sauce
2 tbsp Worcestershire sauce
3 tbsp lemon juice
1/2 tsp Tabasco sauce
3 tbsp vanilla extract
Pinch of allspice
Pinch of ground cloves
2 bay leaves
Bring all ingredients, except squid, to a boil
Delicious Dessert Recipe A recipe from Andrea Maunder and Mike Barsky, the dynamic duo behind Bacalao
Cranberry White Chocolate Walnut Crumble
This recipe can be made in individual ramekins or baked in one large casserole, your choice. And our do-ahead idea for the crumble topping means you can whip this together in a heartbeat.
2 cups flour
2 cups brown sugar
Pinch cinnamon and salt
1 1/2 cups butter, cut into 1-inch cubes