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TapRoot Jamaican Jerk Pig Roast

TapRoot admit oneAs much as Mr. S and I enjoy a vacation, it’s the quick getaways we cherish where within an hour’s drive away from the city we start to feel reconnected to the land.  Such was the case on Sunday.  It was an overcast, humid day as we drove to Port Williams, Nova Scotia to enjoy a Jamaican jerk pig roast lunch prepared by chef Michael Howell and the Jamaican crew from TapRoot.  Husband and wife duo, Josh Oulton and Patricia Bishop, of TapRoot Farms initially planned four pig roasts over the summer months but demand was overflowing – only 50 seats available per date – and added July 26th to their roster.  This particular roast was in support of Devour! The Food Film Fest with chef Michael Howell (executive director) and Lia Rianaldo (managing director).
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primal kitchen – feed your instincts

Primal Kitchen HalifaxThe space is the same but definitely not the menu nor the dining esthetics.  Goodbye Fiasco, hello Primal Kitchen.  Last Friday I was invited by Laura Oakley to a VIP Media Event at PRIMAL Kitchen.  I had heard about the changes in the restaurant (same owners) and was intrigued as to what they would serve.  Continue Reading →

Micro Greens, Avocado and Strawberries

micro green saladMicro greens are sprouting up everywhere (pardon the pun) from local farmers’ markets to specialized food shops.  What are they, you ask?  Think of tiny seedlings bursting into young greens from vegetables and herbs.  Micro greens are typically one-inch to two-inches in height.  Although little in size, they tout an intense flavor but not as strong as mature greens and herbs.  In restaurants you’ll notice them as a garnish on food.  Are micro greens the same as sprouts?  Continue Reading →

Peppers Stuffed with Couscous, Halloumi and Currants

stuffed peppers with couscous, halloumi & currantsThere is no such thing for me as a casual glance at a cookbook. And, when I see one that is esthetically pleasing to the eye with beautifully illustrated drawings, tactile, and delicious-looking recipes I am hooked!   Mr. Wilkson’s Vegetables truly is ‘A Cookbook To Celebrate The Garden‘.  For every vegetable he writes snippets of information including history, nutritional content and growing and harvesting tips.   There are more than 80 recipes so deciding which one to try first wasn’t easy.   Sometimes I am forced to plan my meal on what is available at the time I am food shopping and last Friday I was at a farmers’ market where I spotted a box of mixed baby sweet peppers.  Aha! I will make Mr. Wilkinson’s peppers stuffed with couscous, halloumi and currants.

Mr-Wilkinsons-Favourite-Vegetables-Cover-imageServes 4
adapted from Mr. Wilkinson’s Vegetables

1/2 cup couscous
6 long sweet peppers
1 1/2 tablespoons pine nuts (roughly chopped)
2 tablespoons currants
1 tablespoon mint leaves, chopped
1 tablespoon Italian parsley leaves, chopped
2 tablespoons extra virgin olive oil, plus extra for drizzling
sea salt and freshly ground black pepper
2 1/4 oz. halloumi, cut into small chunks

colorful baby bell peppersPreheat the oven to 375°F. Place the couscous in a heatproof bowl and add 1/2 cup water. Stir with a fork for 20 seconds, cover with plastic wrap and leave for 2 to 3 minutes, then stir again to fluff up the grains. Put aside.

baby bell peppersTrim the tops off the peppers, only 1/2-to-3/4 inch from the top and set the tops aside. Insert a small knife inside the pepper and cut out the seeds and membrane. Turn upside down and shake or gently tap until all the seeds have fallen out.

stuffed peppersAdd the remaining ingredients to the couscous and mix thoroughly. Carefully spoon the mixture into the peppers, compacting it with your finger, then place the tops back on. Place in a small ovenproof baking dish and bake for 30-35 minutes or until the peppers are soft and browned.

The Culinary Chase’s Note:  I left the tops off the peppers as they were baking and this didn’t interfere with the flavors. If you can’t find halloumi cheese try using Queso Blanco or if that’s not available try feta.  I will definitely make these again!  Enjoy!