Here's a simple recipe for traditional Newfoundland toutons:
Ingredients
- ¾ pound uncooked white bread dough (about 1.5 ounces or 45 grams per touton)
- 2 tablespoons canola oil
- 2 tablespoons butter
- Optional toppings: molasses, jam, honey, maple syrup or butter
Directions
1. Roll the dough into balls, about 1.5 ounces each. Flatten each ball into a disc, roughly ½-inch thick and 3-inches in diameter.
2. Let the discs rest for 5-10 minutes, covered, to slightly rise.
3. Heat 1 tablespoon of butter and 1 tablespoon of canola oil in a cast-iron skillet over low heat. Cook the toutons in batches, 4 at a time, for about 4-5 minutes on each side or until golden brown.
4. Keep cooked toutons warm in a preheated oven (200°F) while cooking remaining batches.
5. Serve hot with your preferred topping, such as molasses or butter.
# Alternative Recipe Using Homemade Dough
If you want to make your own dough, you can use this recipe:
- 3 cups lukewarm water
- 6-8 cups flour
- 4 ½ tsp instant quick-rise yeast
- ¼ cup sugar
- 2 eggs
- 6 tbsp oil
- 2 tsp salt
Combine flour and yeast, then mix with eggs, oil, sugar and water. Knead the dough until smooth, let it rise, and then shape into toutons for frying.
Here’s a Maryland-style crab cake recipe — minimal filler, all about sweet, juicy crab meat. These are baked, so they’re a bit lighter but still rich and flavorful.
Maryland-Style Crab Cakes
Makes: 6 cakes • Prep: 15 min • Chill: 30 min • Bake: 12–14 min
Ingredients
1 lb (450 g) lump crab meat, picked over for shells
1 large egg, lightly beaten
¼ cup mayonnaise
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1 tsp lemon juice
1 tbsp fresh parsley, chopped
¼ cup crushed buttery crackers (like Ritz) — not breadcrumbs
1 tbsp unsalted butter, melted (optional, for brushing before baking)
Instructions
Mix binder: In a medium bowl, whisk together egg, mayonnaise, mustard, Worcestershire, Old Bay, lemon juice, and parsley.
Fold in crab: Gently fold in crab meat and cracker crumbs until just combined — avoid overmixing so the crab stays in large lumps.
Shape cakes: Form into 6 cakes (about ¾ inch thick) and place on a parchment-lined baking sheet. Cover and refrigerate for at least 30 minutes.
Bake: Preheat oven to 450°F (230°C). If desired, brush tops lightly with melted butter for extra golden color. Bake 12–14 minutes until lightly browned on top and heated through.
Serve: Great with lemon wedges and a light tartar or remoulade sauce.
💡 Extra tips:
Don’t skip chilling — it keeps them from spreading while baking.
Maryland crab cakes traditionally keep filler to a minimum — the crackers here act as a light binder without dulling the crab’s sweetness.
Leftovers reheat best in a 375°F (190°C) oven for 8–10 minutes.
Bolognese is a thick meat sauce that is indigenous to the northern region of Italy, known as Bologna. Ragù all Bolognese traditionally has beef, onions, celery, carrots, wine, and milk for the sauce. While not all ragus have it, it can also commonly have pork or pancetta in addition to the beef. When the word ragù is coupled with “alla bolognese,” it is about pasta or another sauced dish. Ragù comes from the French word ragoûter, which means to stimulate the appetite.
There are some variations of this sauce, including herbs and spices, that can be added to enhance the flavors or to tailor it to one’s liking. This sauce requires some time to prep and time to cook before it’s finished. Do not expect to finish this bolognese in a few hours, and remember it will get better with time, so don’t be surprised if it is better the next day.
Put on your chefs hat and break out the Italian cooking music.
Ingredients and Substitutions
Beef – I used beef chuck that I finely minced by hand. Other options are short rib or brisket. In addition, you can purchase pre-ground chuck or make your own Homemade Ground Beef. The classic meat to use would be veal, although it is expensive and hard to find.
Pork – It is best to use pork belly for this. You can substitute with fresh ground pork as well.
Onions – You can use red, white, yellow, or sweet onions.
Celery – This is used as the vegetable base in the sauce.
Carrots – You will need some fresh carrots for the sauce.
Garlic – This is optional and not necessarily classic, but I like a few cloves.
Wine – You can use any good dry red or white wine. I like to use Sangiovese for red or Pinot Grigio for white.
Tomatoes – I prefer to hand-crush whole-peeled San Marzano tomatoes. However, you can crush regular whole peeled tomatoes, use pre-crushed tomatoes, or use home-canned tomatoes. You will also need the sauce that is in cans.
Stock – Beef stock will add great flavors to the Bolognese sauce. You can also use water.
Milk – This sauce is finished with whole milk. You can substitute with half and half. I would not use a low-fat milk for this.
Bay Leaves – This is optional, but the flavors and aromatics they add are fantastic.
Rosemary – Another optional ingredient to add for flavor. You can use 6-8 leaves of fresh basil instead.
Cloves – Some whole cloves make this sauce delicious.
Oil – Use olive oil in this recipe. You can also use a neutral-flavored oil.
Ingredients
3 tablespoons olive oil
2 Pounds finely minced beef chuck
2 pounds finely minced pork belly
2 large peeled finely minced yellow onions
3 finely minced carrots
8 finely minced ribs of celery
4 finely minced cloves of garlic
2 bay leaves
4 cloves
2 cups dry red wine
2 –28-ounce cans hand crushed whole San Marzano tomatoes
1 ½ cups beef stock
2 ½ cups whole milk
1 sprig fresh rosemary, optional
coarse salt and fresh cracked pepper to taste
How to Make a Bolognese Sauce
Mince the beef and pork belly.
Mince the onions, celery, carrots, and garlic.
Add the olive oil to a large pot or rondeau over high heat and heat it until it begins to smoke lightly.
Add in the beef spread it out around the pan, and sear for 2 minutes.
Stir the beef and cook for 3 to 4 minutes or until it is finished cooking. Transfer it to a large bowl.
Place the pork into the pan over high heat, spread it out, and sear for 2 minutes.
Stir the pork, turn the heat down to medium-low, and render the fat while occasionally stirring. This usually takes about 10 to 12 minutes.
Remove the pork leaving the rendered fat in the pot, and set it in the bowl with the cooked minced beef.
Add in the onions and caramelize on low heat for 45 to 60 minutes while occasionally stirring.
Pour in the carrots and celery, season with salt and pepper, and sauté over medium heat for 10 to 12 minutes or until tender but still slightly firm on the outside.
Stir in the garlic and cook for 30 to 45 seconds or until fragrant.
Mix back in the cooked beef and pork, along with the bay leaves and cloves.
Deglaze with red wine, turn the heat to high and frequently stir until the wine is almost gone and absorbed, or au sec.
Add in the tomatoes and beef stock and stir to combine. Place on a lid and simmer over low heat for 3 hours. Stir every 45 to 60 minutes. It should be a thick, rich sauce at this point.
Pour in the milk and mix to combine.
Add in optional rosemary sprig, and lightly season with salt and pepper. Cook uncovered over low heat for 60-90 minutes. It will have a rich creaminess to it when it’s finished.
Cook the pasta according to its instructions and gently mix in a pan or bowl with some of the bolognese sauce using a rubber spatula.
Serve with a generous garnish of freshly grated parmigiano Reggiano.
PRO TIPS
Most folks don't have the knife skills to dice all the vegetables. Let you food processor do the heavy lifting for you. Don't pulverize... just dice. So hit the pulse button till the veggies look diced.
I would also take the time to find the bay leaves, cloves and that sprig of rosemary, if you used it, and I would remove it. Otherwise, warm your guests that they may find it.
