NEWFOUNDLAND PEA SOUP AND DOUGH BOYS
Traditional Newfoundland Pea Soup and Dough Boys. A hearty local favorite that has warmed many a belly over the decades.
Provided by Barry C. Parsons
Categories Soups
Time 3h
Number Of Ingredients 20
Steps:
- Simmer the ham bone, garlic, carrot, small onion and water slowly in a large covered pot for 1½ hours. Strain the stock through a colander and return it to the pot. Skim excess fat from the surface of the stock.
- Add the split peas, bay leaves, dried thyme, pepper and red onion. If you are using salt beef, add it here.
- I don't add any salt at this point, the salt content of the ham you are using will determine if you need to add a little at the end. Let your own taste be the guide.
- Simmer slowly and gently for about 45 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot.
- Add the diced carrots and diced ham.
- Simmer for an additional 10 minutes stirring occasionally. Taste the soup at this point to determine if any additional salt is necessary. In all likelihood, it will not. Now add the dough boys to a very gently simmering pot
- Sift together the flour, sugar, baking powder, baking soda and salt.
- Using a wooden spoon, very quickly mix in the milk and melted butter.
- Do NOT over-work this dough. Stir in the liquid as quickly as possible and as soon as a soft dough forms , STOP mixing.
- Make sure you give the soup one last good stir to make sure that that nothing is sticking to the bottom of the pot then immediately drop the dough by heaping tablespoonfuls into the slowly simmering soup.
- Place the cover on the pot and do NOT remove it for 15 minutes. After 15 minutes, remove the dough boys from the pot and give the soup a final stir and remove the bay leaves before serving.
Nutrition Facts : Calories 309 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 7 grams fat, Fiber 7 grams fiber, Protein 18 grams protein, SaturatedFat 4 grams saturated fat, ServingSize One tenth of pot, Sodium 929 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
DOUGHBOYS
Provided by Chris Cosentino
Time 3h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Sponge: In a large bowl, dissolve the yeast in lukewarm water and stir in the flour. Allow the mixture to sit until quite bubbly, about 30 minutes.
- Mix together the white flour, rye flour and salt in a bowl. Stir 1 cup of this mixture and 1 cup of cold water into the sponge. Mix thoroughly and allow to sit another 30 minutes.
- Add the whole-wheat flour, chestnut flour and the olive oil. Knead the dough either by hand or in an electric mixer fitted with a dough hook. Mix until the dough is soft and elastic, about 5 minutes. You may need to add a little more flour if the dough is too wet, but you want a soft, slightly sticky dough. Very soft, moist dough makes the best crust!
- Put the dough in a large bowl, cover with a towel and allow it to rest in a warm place until it has doubled in size, about 2 hours. If you are making the dough a day before, put the bowl in the refrigerator and let rise slowly overnight.
- To cook the doughboys, preheat a deep-fryer or heavy-bottomed pot, with enough oil to come halfway up the sides of the pot, to 375 degrees F.
- Be sure to use a frying thermometer to be accurate. Pull the dough into odd shapes that look like elephant ears, then drop them into the fryer, in batches, and cook until golden brown, about 3 minutes. Flip them over with a chop stick and cook the other side until golden brown, a few more minutes. Repeat the process until all of the dough is used. Arrange them on a serving platter and serve with jam, maple syrup, and powdered sugar. Sit down, get coffee and eat.
- Cook's Note: The dough usually made a day before using.
FRIED DOUGHBOYS WITH HONEY BUTTER
These doughboys are pan fried rather then deepfried and are much like pancakes. In Italy they are served for holiday breakfasts.
Provided by Karen From Colorado
Categories Breakfast
Time 3h20m
Yield 18 Doughboys
Number Of Ingredients 11
Steps:
- Blend the 1/2 butter and 1/2 cup honey (and cinnamon if desired) together until fluffy Sprinkle yeast over the warm water in a small bowl.
- Stir in 1 T. honey and let stand 5 to 10 minutes until mixture bubbles up.
- Combine whole wheat flour, white flour and pepper, stirring to blend together.
- Pour in yeast mixture and the 2 T. melted butter.
- Mix until a dough forms.
- Turn dough out onto a floured surface.
- Knead for 10 minutes, until dough is firm, elastic and no longer sticky.
- If necessary you can add 2 or 3 more tablespoons of flour.
- Place 1 T. oil in a large bowl.
- Add dough, turning to coat dough and bowl with the oil.
- Cover with plastic wrap and let rise in a warm area until doubled.
- (1 1/2 to 2 hours) Turn dough out onto a lightly floured surface.
- Form into a cylinder 2 inches in diameter.
- Cut off pieces 1 inch thick.
- Press each slice with palm to flatten.
- Let rest 10 minutes.
- Roll slices out with a rolling pin until they are ovals about 6x3 inches.
- Lay ovals on waxed paper and let rise about 30 minutes until doubled.
- Cover the bottom of a skillet with a thin coat of oil.
- Heat oil.
- Fry doughboys over med heat until golden brown on both sides.
- Don't rush them, they will get there.
- Add more oil as needed.
- Serve doughboys warm with honey butter.
Nutrition Facts : Calories 157, Fat 5.9, SaturatedFat 3.6, Cholesterol 14.7, Sodium 40.9, Carbohydrate 24.6, Fiber 1.8, Sugar 8.1, Protein 2.9
MAORI BOIL-UP WITH DOUGHBOYS (DUMPLINGS)
A variation of a New Zealand recipe. This version uses a pork tenderloin. Traditional versions use pork bones or pork neck added to the broth. Use the doughboy recipe included here or use recipe #484350. Other root vegies may be added also.
Provided by Outta Here
Categories Yam/Sweet Potato
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Add stock, water and pork to pot, bring to a boil then cover and simmer for an hour.
- Soak watercress in cold water for 10 minutes. (This removes bitterness) Squeeze out moisture and break into pieces. Set aside.
- Add kumara, onion, green onion and tomatoes to stock and simmer for 15 minutes.
- Remove pork and chop into pieces. Return meat to stock and boil for 5 minutes. Add salt and watercress and simmer for 15 minutes.
- Meanwhile make the doughboys. Cut butter into dry ingredients until it resembles coarse cornmeal. Stir in enough milk to make a stiff, slightly sticky dough.
- Drop either teaspoon or tablespoon sized amounts of the doughboy mixture into the the boiling pot, cover and cook for about 10-15 minutes. Don't lift lid while cooking. Larger doughboys will take a bit longer.
- Serve with a garnish of chopped cilantro.
Nutrition Facts : Calories 280.4, Fat 10, SaturatedFat 5.1, Cholesterol 65.8, Sodium 1037.4, Carbohydrate 24, Fiber 1.9, Sugar 2.6, Protein 22.4
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