Bouillabaisse at Bauline East, Newfoundland

28 Aug

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East Coast Cottages & Cabins, Bauline East, Newfoundland (this link gives info and more photos)

(Note:  I apologize for the quality of some of the photos in this post. While I was photographing a Jigg’s Dinner that we ate earlier on our trip, in my excitement I dropped my camera into the gravy on my plate. It hasn’t been quite the same since – a good cleaning is in order!)

We have stayed in the rustic, charming and cozy East Coast Cottages & Cabins a couple of times this trip. The first time we stayed with some of our visiting family and shared The Barn and The Bunky. The orange cottage is also available, and if you really want to rough it, you can stay in the tipi.

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The Barn

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The Barn is a studio layout, with bed, living, dining and kitchen in one room.

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The Bunky

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Inside the Bunky

For our second visit, The-Man-With-Whom-I-Keep-Company and I stayed in The Barn. Our kind and congenial hosts, George & Chabela and their son Lukas, did all they could to make our stay comfortable and enjoyable.

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We were treated to homemade muffins and jam in the mornings. The Barn has a kitchen where we can make our own meals, but when I noticed the brochure titled “Chabela’s Cuisine”, I wanted to make sure we booked at least one supper with our hosts, who live in the yellow house on the property.

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Chabela at work in her kitchen

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I couldn’t help noticing George’s collection on a shelf at the end of the kitchen. Those who know me are familiar with my attraction to cabinets of curiosity. (such as the one I created with my friend Chris Westbury)

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I also couldn’t help noticing the lovely chanterelle mushrooms that out hosts had gathered that day. Sadly, Chabela did not have time to include them in our meal, but you can’t have it all!

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However, I was not disappointed by the meal she had in store for us. A beautiful bouillabaisse of fresh locally-caught cod and scallops in a tomato broth with onions, garlic, fennel bulb, fennel seed, and orange juice & zest, topped with chopped fresh parsley. The fennel and orange zest added a lovely surprising mid note to this hearty soup. A toasted slice of Chabela’s homemade whole wheat bread was immersed in the broth, the toothsome crust adding texture.  We were offered seconds and we accepted without hesitation.

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A gorgeous salad followed: local spinach, beets, red onions, herbed goat cheese, and caramelized pecans with an olive oil balsamic vinegar dressing. Chabela makes the caramelized pecans and keeps a supply on hand if she is able to successfully hide them from her family.

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An animated conversation with Lucas and The-Man-With-Whom-I-Keep-Company

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George keeping the wine and water flowing

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Dessert, served with ice cream and rhubarb compote, was a selection of homemade brownies, peanut-butter-chocolate cookies, and lemon curd squares. I selected some of each, thank you very much.

We finished the evening with fennel tea and further interesting, enthusiastic conversation. Thanks to our hosts!

Bauline East is a little gem of a community – remote enough to offer quiet reflection but close to sights and attractions and right on the East Coast Trail. The-Man-With-Whom-I-Keep-Company went on some leg-muscle-burning hikes while I sketched the harbour. This is now on our list of top favourite places that we have stayed!

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Sketch of Bauline East Harbour by Marlena Wyman

 

Posted by Truly Scrumptious

 

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