Hope everyone had a great Easter! My weekend was filled with baking, a concert, watching P brew and shooting arrows. Yup, that’s right, I went with some friends to an archery, and as it turns out, if the zombies come I’m soooo going to get eaten. Here’s hoping all that cooking has led to some killer knife skills. Although, at least by the end I was starting to aim a little better…not much…but a little.
As I mentioned in my last bread post, I want to start posting more traditional Newfoundland recipes from time to time. Well, when it comes to Newfie cuisine, there’s nothing much more traditional then the touton. If you’ve ever taken a trip to Newfoundland or if you grew up there, then you’ve probable heard of these infamous toutons. The rest of you are probable going “what in the hell is a touton?” Well, to put it simply, a touton is a piece of fried bread dough. Yup, it’s as simple as that. Now you’re probable wondering, why would I want to eat fried bread dough? Uh, because it’s delicious! It’s definitely not the healthiest recipe out there, but the touton is an age old Newfoundland tradition. Don’t quote me on it, but I believe that toutons manifested from the waste nothing attitude Newfoundlanders had when they were baking their daily bread. Basically they were created to use up leftover bread dough.
The old school way of cooking toutons is by frying them in fatback pork and then serving them with the ‘scrunchins’, which are the crunchy little bits of the fried pork. Nowadays, most people use healthier fats such as canola oil, and since I don’t want to hurt any piggies in the making of my toutons, that’s the road I took. You can also use another light tasting oil if that’s what you have on hand, or you can fry them in margarine to add an extra bit of flavour. The goal is to get the outside lightly browned and crispy, leaving the innards soft and fluffy with a slight chew. A delicious addition to breakfast or brunch, toutons are customarily served with some warm margarine and a drizzling of molasses, which according to P is the only way they should be served. I on the other hand like to go a more maply route, not that I have anything against molasses, I just see it as another excuse to slather something in maple syrup 🙂
This isn’t a recipe so much as instructions. Although, any white bread recipe should work, I prefer using my Newfoundland White Bread recipe which can be found here.
Once the dough has risen a second time, remove from bowl and shape into toutons. If you’re using the full bread dough recipe, divide the dough into 16 pieces. Shape pieces into round balls, cover and let rest as you heat the pan. Heat a large cast iron skillet over medium-low heat, add enough canola oil to cover the bottom. Flatten the pieces of dough and add them to the pan, only add enough so that you’re not crowding the pan. Fry for a few minutes on each side until they’re golden brown, I like to flatten them as they cook so that they’re a little more stodgy. Remove from skillet and serve warm with margarine and molasses.
On a completely unrelated topic, I was nominated for a versatile blogger award by Veggiewitch! Thank you so much Veggiewitch, you are one cool cat!
Now I guess I have to share 7 things about myself, ahhhhh…..hmmmm….ok, here we go:
1. In highschool I used to be in a Spice Girls tribute group. Parents would rent us for birthday parties and we used to dress-up, lip-sync, do dance routines and activities with the kids. I know you’re going to ask, so I’ll save you the trouble. I was was Sporty Spice.
2. I designed the mascot for my highschool. To this day, they still use it and everytime I see it all I want to do is fix it.
3. I’ve lived in Calgary for over 10 years and I only started driving a couple months ago. What can I say, I was a pansy and the public transportation is surprisingly good.
4. My nickname in highschool was Peg, as in Peg Bundy. I used to have long hair that I constantly dyed red, I was going for a Shirley Manson look but apparently did not succeed. One guy happened to call me Peg one time, and from that moment on I was forever known as Peg. 15 years have past and my highschool friends still refer to me as Peg.
5. The day before my grad pictures I dyed my hair blue. I did it for Halloween and was planning on washing it out, but since my hair was so damaged it ended up turning a gross green color, needless to say, I had to post-pone the pictures.
6. I never learned how to cook until I went vegetarian. Until then, my specialty was mac and cheese and…that’s it. Even the thought of making a stir-fry was enough to overwhelm me. P did all the cooking, if it wasn’t for him I would still be making him cringe everytime I awkwardly held a knife, I can’t even count how many times he freaked out because he thought I was going to chop off my fingers. I’ve come a long way.
7. You know when couples haven been together for so long that they do that cutesie thing where they finish each others sentences? Well P and I have mastered the art of reading each others minds. There seems to be a perpetual habit where one of us will say out loud what the other is thinking. It happens so frequently that it’s gotten to the point where we creep each other out, seriously, it’s weird.
Now to nominate some other fantabulous bloggers! Although not all vegan, each of these blogs bring something special to the table (mostly food) and is part of my daily reading.
5. Maple Spice
11. Taste Space
13. Tahini Too
14. Corrina Darling