I love food. As long as I can remember I have been drawn to the flavour, aroma, smiles created and beauty that a simple plate of food can bring. This blog will celebrate the culinary delights that surround me, showcase local talent and highlight fun to try recipes. Come join me on my culinary adventure! Cheers, mangiare tutto, bonne santé!
Oh my it is already Tuesday! The week feels as though it has begun to fly by. I suggest if your week is moving too fast you slow it down a bit by trying out a new recipe. A seafood inspired recipe my dears. This one was a huge hit last Saturday at Clearwater and Harvest Wines and I am very excited to share it with you. While trying out this recipe I would suggest you grab a friend. My friend as you will see in the photo's was a lobster by the name of Lester from Newfoundland. As an ode to Newfoundland where Salt Cod cakes are strong tradition.
Salt Cod Cakes
1lb Boneless Skinless Salt Cod
4 Green Onions
¼ Cup Butter
5 Large Russet Potatoes
1 Lemon zest
1 Red pepper
1 Egg
Pepper to Taste
Soak your salt cod in a bowl with cold water the day before you make your cod cakes. Change the water at least 3-5 times throughout the day.
After the cod has been soaking for 24 hours place it in a pot and cover it with cold water. Heat the pot until it begins to simmer and then drain the water out. Place cod in a bowl. While you are doing this boil your potatoes until soft. Drain water, add in finely chopped green onions, lemon zest, red pepper and butter. Once the potatoes and vegetable have been thoroughly mashed together roughly chop your salt cod and add to mixture. To bind add one egg yolk, and pepper to taste. Take ¼ cup at a time and form into 3 inch diameter cakes.
Turn oven on to 350F. Heat skillet or a heavy bottom pan on the stove on medium heat. Add in 1 tsp vegetable oil and lightly fry cakes on both sides until golden brown. Then place in the oven for 5 minutes.
Pairing: Saladini Pilastri Pecorino
There you have it my lovelies. Enjoy this recipe with a lovely side salad, homemade tartar sauce, potatoes and of course great food/drink loving friends (just like Lester)
Well my friends next week brings us into February. Tonight I think it is fair to say you can high five the people around you, wipe off your brow and cheers to managing through the first month of a New Year. I always hear that January can bring on the blues. I like to try and flip that thought. This is a month to kick start the new year, and set the positive pace for 11 more awesome months to come. With January gone keep in mind we are just a wee bit closer to spring, blossoms, crop rotations, planting and more seasonal food to come.
What else do I do in January to keep away the blues? Well this January I had a bit of fortune and was presented with the opportunity to work with Pavia Gallery an amazing local Italian inspired art Gallery and Cafe. The owners Love Italy, Love Coffee, Love Food, appreciate the beauty of the culture and inspired me with their idea to hold two traditional Italian dinners at their cafe. How could I say no? Writing this menu speaks to my heart and soul as it is a combination of flavours that I dream about cooking everyday of my life. Do not get me wrong, you know dear readers how I appreciate food and flavours from all regions of the world. However, in my heart I know in truth a great deal of my passions for the kitchen lies the traditions of Italian food. This weekend on Friday and Saturday at Pavia Gallery we had a six course tasting menu for 25 people with paired wines by Harvest Wines .
I could not stop smiling.
The people who came out to enjoy the dinners were absolutely lovely. I believe that a large part of how food is enjoyed reflects on the atmosphere created by the people enjoying it. This atmosphere was fun. The beautiful gallery was full of laughter, lively conversations and the clinking of glasses.
While reflecting on the two evenings it was easy to agree that we had, as a group created the most true to form Italian dinning experience possible.
How you may ask?
Well my food loving friends eating in Italy is an experience. It's not an hour lunch break or a quick fix in the evening. When you eat with your friends and family in Italy you don't rush. You sit, you appreciate your company, take in your surroundings, and embrace the food that is placed before you. Your body is allowed as much time as it needs to digest as you eat so that when the meal is finished you fell light and satisfied. The ingredients used are what some may think of as simple, but I would say not simple, but understood.They know how to use herbs, why some you pic, some you leave whole, and why you others chop. Restaurants are not looking to flip tables, but more so cultivate an environment in their dinning room that ignites passion and allows for a multi-course dinner.
Yes indeed, this weekend was special and I came the closest to Italy than I have been in years. I invite you all have your own Italian adventure. Visit Pavia Gallery, bevuto una cafe, mangiare una panino, and transport yourself to the Tuscan hillside.
Happy Monday lovely readers. I am sending many wonderful home cooked scents your way. I started back with my food demo's and wine pairings at Clearwater and Harvest Wines on the weekend What a nice way to spend a Saturday afternoon. I can't quite explain in full just how nice it was to see and catch up with regular tasters and shoppers. It was fun to discuss recipes tried over the holidays, and new food flavours for 2012.
As for this week's recipe I choose a dish that is fragrant, colourful and sure to brighten up the most bleak winter days.
Recipe: Coconut Curry Marinated Halibut (Feel free to sub in any other white fish.. Cod, Tilapia, haddock, pullock)
4 Fillets Halibut
1 tsp Tumeric (Dried Ground)
1 tsp Cumin (Dried Ground)
1 tsp Fennel (Dried Ground)
1 tsp Ginger (Dried Ground)
1 tsp Coriander (Dried Ground)
2 tbsp Vegetable Oil
1 tsp Salt
½ cup water
½ Cup Coconut Milk
Now my dears there is two ways you can execute this menu. The first is by using already ground spices from your cupboard and awakening their flavours through the dish. Or going a more traditional method and buying whole spices, toasting 2 tsp of each in a small bit of vegetable oil in a pan together and then grinding them up in a spice or coffee grinder (Either one will work!) I love my coffee grinder because it frequently becomes a spice, nut, or pepper grinder!
Mix together turmeric, cumin, fennel, ginger, and coriander. Heat vegetable oil in a pan on medium. Add in your spices and lightly toast letting the flavours awaken and come together in the pan. Salt and pepper your fish and place in the pan, covering each filet gently with the toasted spices. Cook for 2 minutes in the spices. Then add ½ Cup coconut milk to the pan. Simmer on the stove for at least 5 minutes so that the coconut milk has time to condense and become a sauce around the fish.
Serve with Rice, Potatoes or Quinoa! I served the fish with a tumeric/cinnamon scented basmati rice. How do you ask?? Simple! Take 1 cup rice, 2 cups water throw in 1 tsp tumeric and 1 whole cinnamon stick. Cover and place on the stove on high heat. When it begins to steam turn the heat down to low and cook covered for 15 minutes. Do not take the cover off and stir the rice. Let it be, and you will have lovely fluffy rice to serve with your fish.
This dish was paired with a wonderful Viogner - Excelsior, South Africa - So tasty this one has been put on my - Must Buy and Drink list for 2012.
Now go see your local fish supplier, pick up something tasty and get cookin' =)
Today it is cold. Minus 15 cold. Now If you are living outside of Halifax and are having a balmy summer day this post may not be for you. However keep it in mind the next time you step outside to bone chilling, teeth chattering, below zero weather.
Stew: In the most basic of terms, if you were to boil any two ingredients in a liquid on the stove for a one pot stop meal you would be making stew. Almost every culinary region of the world has a traditional "stew". For instance, Hungarian Goulash, Beef Bourguignon, Boiled Dinner, Pot au feu, and Hot pots to state a few. Today lovely readers I will share with you my traditional stew recipe. Please let this be your blank canvass and feel free to tweak the recipe in anyway you choose.
First things first! You are going to make the base of your stew. Head down to your local butcher and ask nicely for some beef bones preferably with marrow. I will wait for another blog to discuss my marrow love but trust me, flavour, nutrients, bone love... all good. You are going to roast the bones to start the juices extracting so that you can make a wicked awesome stock to lay the foundation of your stew. This is NOT hard... just a bit time consuming so I suggest making your stock 1 carrot, 1 celery, 1 onion, 3 cloves garlic, thyme, rosemary, and either 1tbsp tomato paste or tomato (All coarsely chopped). Let this roast in the oven at 400 for around 30 minutes or until a beautiful golden brown. Your kitchen will smell amazing. From there carefully transfer everything into a pot, and fill with cold water. Bring this liquid up to a simmer and continue to simmer for at least 2 hours. This my dears is your beef stock! you can continue to add water and simmer for up to 8 hours if you are adventurous (and have the time) This will only continue to condense the flavours and liquid.
Now that you have your Beef stock let's make Stew!
2lbs Beef (Ask for your butchers recommendation.. I used brisket)
4 slices thick bacon
1 Large Onion
3 Carrots
1 Bushel Kale
3 Potatoes
1 Turnip
2 Parsnips
1 Guiness, or 1 cup red wine
Salt and Pepper as needed
1/2 Cup Flour
Cut your meat, and veggies around the same size. Nothing needs to be perfect here so have fun with it. Chop, chop chop... and set all ingredients aside so that it is ready.
1) Season your meat with few pinches of salt and pepper then dredge in your flour so that it is fully covered. While this is happening heat 1tsbp of butter in a large pot on the stove and add in diced bacon. When the butter is melted and your meat is fully covered add the meat into the pot.
2) When the meat is brown, the bacon is crisp, remove them from the pot and set aside. Deglaze the pot with 1 cup guiness and stir so that all the flavours stuck to the bottom of the pan are once more introduced to the liquid. When the beer has almost evaporated add in your onions, garlic, and let this cook for 2 minutes.
3) Then add your herbs, and chopped veggies. Once this medly has had time to get to know eachother (3 minutes) add back in your lovely beef and bacon. Give all the ingredients a few minutes to become friends and share flavours. Make sure to stir the ingredients at this point so that they do not stick to the bottom of the pot. From here you will add enough beef stock to cover the ingredients. Do not worry if the consistency of the stew looks thin when you first add the stock. You are going to let this simmer on the stove uncovered for at least an hour. The stew will thinken, your veggies will cook through, and the beef will tenderize. Wait until your stew is almost done before seasoning. While the stew cooks the flavours will add their natural goodness so if you season as you go you may end up with to much salt or pepper.
I hope this recipe creates warmth, lovely kitchen scents and full tummies. Have a wonderful Friday!!
Good Sunday morning to each and everyone one of you. I have just finished a yummy breakfast of Blueberry pancakes. If you are ever looking for a good recipe try my old trusty Laura Secord published and used in this household almost weekly since 1966. Passed down mother to daughter.
From Laura to me to you a tidbit of background info on the lovely pancake: "Naturally enough, considering their convenience for pioneer cooks, pancakes in English speaking Canada adapted to any meal, and became bigger and better than ever to cope with hearty appetites. Familiarly called flapjacks, or hearth cakes, pancakes are now frequently served for breakfast"
I LOVE pancakes. Always have and am 100% certain I always will. I suggest you follow this recipe as close as possible. Unlike in cooking, pancakes I feel have a pretty exact science. This way you will ensure a fluffy, light, tasty golden brown gem at the breakfast table.
Preheat Cast Iron Pan or Heavy Frypan on low and let it heat up slowly as you make the batter.
Sift together (If you don't have a sifter just put all ingredients into a small strainer and sift) Sifting will separate the fine particles of the dry ingredients and add air into your batter.
1/2 Cup All Purpose Flour
3 Tsp baking Powder
1tsp Salt
1 tbsp Granulated Sugar
then in a separate bowl beat:
1 Egg
1 3/4 Cups Milk
2 tbsp Melted Butter
Stir dry in dry ingredients, beating until almost smooth. place 1tsp of butter in preheated pan and then place 1/4 cup batter for each pancake. Flip the pancakes when bubbles have begun to break on their surface. Do not turn up the heat on your stove as your pancake will surely burn. Give the cooking pancake just a wee bit of patience and it will cook to perfection for you.
Serve hot, with butter, maple syrup or whatever your heart desires!!
Good evening, and happy almost middle of the week to you. Now my food loving friends there is something I have to share with you this evening. I am currently working on opening a local butchery shop and produce store here in good ol' Halifax (hurrah) Now, with owning your own business and opening a shop sometimes the day can seem a little longer than most 24hours. When days are busy and obstacles arise I work through them by finding inspiration in my day to day activities. Here tonight I will share with you an event that feeds my positive spirit and food loving soul.
No matter what every two weeks I know that I will be re-inspired and ready to take on the world. This is because every two weeks I have the absolute pleasure of cooking with Canada's Next Great Chef. Now Canada's Next Great Chef is 12 years old and wonderfully passionate about food. I cannot fully explain to you just how much zest cooking with him add to my life. Our cooking lesson will keep me smiling for days. Here are the reasons why:
a) I love teaching cooking, and he is the most studious of all. Always asking questions (usually stumping me)
b) He is a wonderful reminder of why I love this industry so much. It is always inviting new innovative, food loving people into it no matter what age they are.
c) He reminds me of a much littler me as when I was his age I too wished to read cookbooks, asked questions, create recipes and adventure in the kitchen.
Not to mention we cook GREAT food. He pushes the boundaries with recipes, and continues to approach each lesson with new ideas. With this young chef I have eaten some of the most amazing meals in my lifetime. As much as I teach him I can honestly say that I probably learn more from these Sunday afternoon cooking lessons then he takes from me. I remind myself of the proper way to make sauces, why as cooks we should reference and understand the five mother sauces of french cuisine, and ensure that I am working on proper cooking techniques.
In my world which is filled with amazing talented chefs, pastry chefs, sommeliers, restauranteurs, food writers and critiques it is Sunday afternoon lovely readers where I find true inspiration.
Take a look the pictures of our food should as the dishes speak for themselves. I hope each and everyone of you has a young mentor to find such culinary teachings from and remind yourself: Get back to the heart of the kitchen, remember the basics, adventure to the fullest, and please please please keep smiling and have fun.
It is Thursday! Hurrah. A question to you lovely readers: What great food related items have you tried out this week? Hopefully something palate pleasing and tummy satisfying.
This week has been fun and challenging. A dual: I was asked to cook a traditional Italian tasting menu for new Italy loving clients. Now for those of you who have heard me write of tasting menus before but are not quite sure what they are let me explain. A tasting menu is small portions of several 3-5 bite dishes that make up an entire meal. Usually during a tasting menu you would take your time in between courses and enjoy a few different palate cleansers to both open your taste buds up for the next menu item and help with digestion.
Last nights menu was:
-Pane-
Freshly Baked Ciabatta
- Antipasti -
Proscuitto and Fig
Salumi
Shaved Fennel
Caprese
- Primo -
Tortelli Di Zucca Tradizionale
Pumpkin Ravioli, Sage Brown Butter, Shaved Parmigiano
- Pesce -
Cappesante Con Funghi
Scallops, Mushrooms, Fresh Herbs, Olive Oil
- Insalata -
Market Fresh Salad
- Carne -
Filletto Di Maiale
Roast Pork Tenderloin, Sun Blushed Tomatoes, Crisp Pancetta
-Palate Cleanser –
Plum Liquor Fresh Orange Chill
- Formaggi -
A selection of Italian Cheese
- Dolce -
Tiramisu
The evening was splendid. Between the scents, alive and vibrant conversation, and beautiful atmosphere the culture and influence of Italy was in the air. I am very much looking forward to recreating this dinner and others for such wonderful company again.
As a recipe portion to this evenings blog I would like to share with you a very simple but lovely flavourful marinade you can work into a dish the next time you are cooking with meat. I used this for my pork tenderloin last night. Simply allow yourself a bit of time. A few hours before you cook your meat allow it to sit and flavour in fresh rosemary, thyme, garlic and apple. When you cook the meat the fresh bountiful flavours of these lovely ingredients will play through right into the very last bite. Buonissimo.
Happy New Year!! I hope that you have enjoyed the first few days of 2012 and have started this new year with a great culinary adventure. Now, if as you read this your stomach is aching from the overeating blues of the Holidays please take my advice: breath, drink a cup of tea, perhaps a enjoy a biscuit, read the recipe below and start planning out your next meal.
I had the great pleasure of cooking for some very special people this evening. Earlier last week looking at my schedule for January I knew that I would not have the opportunity to just cook for pleasure with little to no rules, regulations or pre-written menus in the coming months. Knowing this I was extremely excited for my evening's kitchen adventure.
The meal I created has always been special to my heart as during the winter months it can ignite warmth on the coldest of days and provides a nice reminder of truly how flavours from the heart can play into a meal. When I arrived at my lovely destination I had one request and this was for Salmon. Which was actually perfect because I also had it in mind. The next ingredient I saw sitting on the table during my arrival was a vibrant, gorgeous bowl of home grown kale.
Then quick as anything the rest of dinner came together.
Seared Salmon
Sweet bacon, artichoke, and kale Stew
Rosemary and Leek, Roasted Potato and Sweet Potato
Fresh Cucumber, Tomato, pepper and Goat Cheese Salad with Aged Balsamic
To make the stew you need:
3 Slices Bacon
1/2 Onion
3 Garlic Cloves
1 Can Artichoke Hearts sliced
1 Cup chopped Mushrooms
5 Cups Kale
1/2 Cup Wine
2 Cups Stewed Tomatoes
1 tsp Sugar
Dice the onion, garlic and bacon then place in a pan on medium heat. Let the bacon cook out until it begins to crisp and then add your chopped mushrooms and sliced artichoke hearts. Cook together for 10 minutes letting the flavours combine. Then add in your kale and wine. Turn the heat up to high and let the wine almost fully evaporate. Add in your stewed tomatoes with 1 cup water and sugar. (You add the sugar to cut the natural acidity of the natural stewed tomatoes) Leave the temperature on high and give the stew time to slowly simmer and thicken. This will take around 15-20 minutes.
Now my friends this stew can be enjoyed with Seared salmon as we did tonight, or on risotto, with chicken, vegetables, quinoa..... feel free to choose your own adventure and try this recipe out with a few different meals.
Most importantly when trying this recipe remember to share your culinary creation with people who make you smile. I did, and sure as I know this smile will be lasting long into the New Year.
Salt Cod Cakes
1 Egg
After the cod has been soaking for 24 hours place it in a pot and cover it with cold water. Heat the pot until it begins to simmer and then drain the water out. Place cod in a bowl. While you are doing this boil your potatoes until soft. Drain water, add in finely chopped green onions, lemon zest, red pepper and butter. Once the potatoes and vegetable have been thoroughly mashed together roughly chop your salt cod and add to mixture. To bind add one egg yolk, and pepper to taste. Take ¼ cup at a time and form into 3 inch diameter cakes. 
Pairing: Saladini Pilastri Pecorino
