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NEW BRUNSWICK


 New Brunswick     
         

I had the pleasure of living in Moncton, New Brunswick for the Summer of 2019. I fell in love with the East Coast then and now understand what is meant by the East Coast charm. Before moving to Moncton, I had no idea about the large French population in the Atlantic provinces. Acadian culture is quite unique and widely present in the Greater Moncton area. The Bay of Fundy is gorgeous and I got to experience my first Tidal Bore while I was there, which is an extraordinary natural phenomenon for those who don't know what it is.

My friend Spencer is from NB and gave me some insight about the huge population of White Tailed Deer invading the province. While living in Moncton, I couldn't believe the wild lavender growing everywhere. It made for some beautiful scenery and fragrant air! The saying goes, West Coast - Best Coast, but after visiting both ends of Canada, I'm not convinced. The East Coast has a kind of warm, cozy charm that made me feel right a home. Don't get me wrong, BC is great, but if I were to move to one of Canada's Coasts, it would definitely be the East. Seafood is an East Coast staple and since I was still eating seafood at the time, I had my share and then some. I went on a lobster cruise in Shediac Bay with new friends where I got a dope lobster keychain which continues to strike up regular conversation. I'm a sucker for souvenirs and my collection only grew in NB.

  • Chinese Mitten Crab


Chinese Mitten Crab Linguine (Pescatarian)

1/3 cup butter

1 onion, diced

2 cups peas 

1 tbsp black pepper

2 cloves garlic, minced

1 tsp lemon zest

3 tsp lemon juice

12 ounces chinese mitten crab meat

½ tsp salt

1 cup heavy cream

¼ cup basil leaves, roughly chopped

1 package of linguine


In a pan, melt 3 tbsp butter and add onion. Cook until translucent and add garlic. Rinse crab and then add to pan with additional 3 tbsp butter. Stir until par-cooked. Pour in cream and simmer on medium heat, stirring constantly. Add in peas, lemon zest, lemon juice, and basil. When bubbling, add black pepper and salt. In a seperate pot, cook linguine according to directions on package. Drain pasta and combine with crab sauce. Enjoy!


  • White Tail Deer


White Tail Deer Roast

1 medium sized venison roast

5 carrots

3 white onions

5 golden potatoes

5 cloves of garlic

2 litres of pure apple juice

Seasoning of choice for roast


In a roasting pan, dump the apple juice over the roast. Rub seasoning over the roast and add the vegetables around the the meat. Cover pan with lid and bake at 325℉ for 20 minutes per pound. Apple juice helps take the gamey taste out of venison and makes the roast moist and super tasty! Dinner pairs well with red wine.


  • Goldfish (Giant Orange Carp)


Lemon Garlic Goldfish Fillets (Pescatarian)

2 boneless goldfish fillets

2 lemons

3 cloves garlic, minced

2 tbsp, butter

½ cup fresh parsley, chopped


In a glass baking pan, cover the bottom in about 1 inch of water. Take one lemon, and juice it into the water into the bottom of the pan. Place the two fish fillets in the pan. Take half of another lemon and juice it into a bowl with butter, ¼ cup parsley and garlic. Mix well. Spread the butter mixture evenly on top of the fish fillets. Cut remaining ¼ lemon into wedges and place on top of fillet. Put in oven at  375℉ for 20 minutes. Serve with a bed of rice and remaining parsley sprinkled on top for garnish. 


  • Glossy Buckthorn


Glossy Buckthorn Squares (Vegetarian)

2 cups glossy buckthorn berries

2 cups raspberries

2 cups sugar

1 lemon

2 tbsp cinnamon

3 cups all-purpose flour

1 tsp baking soda

3 cups quick or rolled oats

2 cups brown sugar

2 cups butter


In a pot, cover glossy buckthorn in water and boil on high heat. Add 2 cups of sugar and stir until thickened. In a bowl, mix flour, baking soda, cinnamon, rolled oats, brown sugar and butter. Once buckthorn berries have broken down, strain the liquid out, making sure to dispose of any seeds collected. Juice the lemon into the strained buckthorn sauce and mix the raspberries in. Smush the raspberries a little bit, but also make sure to leave in some chunks. In a glass baking pan, spread half of the flour mixture onto the bottom. Pour the buckthorn-raspberry filling on top and smooth out. Coat the top of the filling with the other half of the flour mixture. Bake at 350℉ for 30 minutes. Serve à la mode if you like ice cream as much as me! This recipe can be turned vegan with dairy-free butter.


  • Phragmites


Spiced Phragmite Shoots (Vegetarian)

2 cups phragmite shoots, chopped into small chunks

2 tbsp butter, melted

Pepper, salt, and other seasonings of choice


Put phragmite shoots in a pot of water and boil on high heat until soft all the way through. Strain shoots and then toss with butter. Season with your favourite spices and enjoy! For a vegan option, use a dairy free butter alternative.

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