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bruschetta with white anchovies

bruschetta with white anchoviesBruschetta (pronounced bru-sketta) is a classic Italian appetizer consisting of toasted bread slices topped with fresh ripe tomatoes, fresh basil, and extra-virgin olive oil.  There are oodles of variations and I’ve named a few here for you to consider: smashed avocado with chopped tomatoes; zucchini goat cheese bruschetta; smoked salmon with mascarpone cheese. Continue Reading →

Eliot & Vine – new menu tasting

ev-restoI received an invite to sample Eliot & Vine’s new menu and to show off their chef, Lachlan Culjak.  I am always grateful when a request like this comes my way.  The restaurant is tucked in a residential area of the north end of Halifax – a stone’s throw away from the Halifax Common.  Johanna Eliot (owner) opened Eliot & Vine in April of this year and said she had a vision for her restaurant to be part of the neighborhood. Continue Reading →

homemade quince paste

quince pasteQuince is a yellow fruit that looks like a cross between an apple and a pear.  It is high in pectin and was typically used in jam and jelly making.  It’s too tart and hard to eat on its own but cooked it turns sweet with a slight floral taste.  My mom used to have a quince bush in our back yard which she used when it came time to make her jellies. Continue Reading →

clam chowder

clam-chowder

For generations, my family has made clam chowder and I continue the tradition.  I recall my pleasure of crumbling saltine crackers atop the bowl of mom’s homemade clam chowder; not to thicken it up but, simply put, it was a tradition in my parents home.  The maritime autumn weather can be lovely and sunny but temperatures later in the day tend to drop off dramatically leaving me in search of a warming supper.  A chowder is simple and delicious.  It’s hearty enough to satisfy one’s appetite and easy on the pocketbook, too. Continue Reading →

potato quiche (gluten-free)

grated potato quicheThis recipe takes the rösti, a classic Swiss comfort food, and turns it into a savoury, delicious pie.  Nearly every cook I know has their own favourite version of quiche and my mom’s quiche Lorraine recipe, a family favourite, is so darn good but I have also made a few non-traditional ones, too.  After tasting this potato quiche you might consider it a contender to rival the traditional…just sayin’. Continue Reading →

spätzle – a budget friendly meal

spaetzleSpätzle, also known as spaetzle, is a soft egg noodle with Germanic roots.  My great grandmother used to make something similar to this with what she called, her German dinner (dumplings with roast pork and hot purple slaw).  Her dinners were the best!  Three simple ingredients are all that’s required to make spätzle.  Continue Reading →

pan bagnat – a delicious French sandwich

pan bagnat - a french sandwichLooking for new ideas to make interesting sandwiches your kids will eat? Pan bagnat, the street food of Nice, is the answer.  Think of salade niçoise and you have the portable sandwich version.  I have to admit my lunches were not that inspiring…sorry mom.  To be fair, though, she had to make four lunches so some days (usually after grocery day) those would be the best-packed lunches.  To my mom’s credit, they were usually healthy with at least two servings of fruit and dessert consisted of miniature canned fruit.  I liked peaches and apple sauce but if there was a can of mixed fruit (too many chopped pears for my liking), I’d use them as a bargaining chip with some of my school friends; one fruit cup for one bag of chips or whatever was on that day.   My youngest sister used to hide her lunches behind the furnace until one day my father smelled something a bit off.  What were your school lunches like? Continue Reading →

mustard pickles

mustard picklesIt’s canning season (the process of  preserving cooked food by sealing in jars or cans).  I come from a lineage of women who made their own preserves, jams, and jellies.  It was the best way to enjoy the summertime produce over winter.  Although in today’s world it might sound laborious and unnecessary with canned or frozen foods readily available, for me it’s a tribute to the women in my life who preserved food because it was a necessity.  Continue Reading →

roasted vegetable stacks with goat cheese

roasted veggie stacks with goat cheeseI am in veggie heaven with these roasted vegetable stacks and in one recipe I get the daily recommended servings of vegetables; my kind of dish.  Although the end of Summer means goodbye to warmer days (sigh), its departure signals the bounty of the harvest (yay!).  It’s the perfect time of the year to grab all the locally grown goodies from markets and farmers roadside stands.  Continue Reading →

blueberry-blackberry fool

blueberry blackberry foolBlueberry-blackberry fool has to be one of the easiest desserts to make.  Not everyone is a fan of blackberries but mixed with blueberries and cream, it’s guaranteed to be a hit at the dinner table.  Both blueberries and blackberries are in season so look for fruit that’s plump but not mushy to touch.  Continue Reading →