Classic British Potted Shrimp
A Tudor classic that won over Ian Fleming and James Bond: tiny shrimp sealed under golden spiced butter, made for warm toast.
Panna Cotta with Raspberry Jelly
Silky cream panna cotta with a splash of Cointreau, topped with raspberry jelly. Light enough to serve after a big meal, and made ahead.
fish wellington – a dinner party hit!
We have Julia Child to thank for making beef Wellington popular. The dish was aired in 1965 on a New Year’s day broadcast. I have eaten it maybe two or three times during my adult life; I enjoyed it but sometimes the meat was overcooked and when buying in a restauarnt, it isn’t cheap. It…
black garlic – a labour of love
Last year I saw a post on Instagram talking about black garlic. My initial thought was EWW. How could this be a good thing and how could chefs rave about it? Surely this was some sort of crazy food fad. For me, if veggies look dark, then they’re most probably rotten. But a quick glance…
roasted radishes – so pretty!
If you follow me on Instagram, you’ve most probably seen a few photos I’ve taken Saturday mornings at our local farmers’ market. It’s a perfect way to connect with vendors who earn their living off the land and it’s inspiration for me deciding what to make for dinner that night. I always find something new.
how to cook a lobster – it’s easier than you think!
Lobster season is now open and the shop near us, Wayne’s World Lobster, opened its doors last Thursday. Heading there to pick out our lobster was a fond reminder of my childhood. Twice a year (possibly 3) my parents would drive to a lobster pound and choose the ones they would take home. Sometimes my…
fresh mozzarella, sweet cherry peppers and arugula pie
Flatbreads have been consumed by the ancient Egyptians, Romans and Greeks. The humble pizza/pie (an expanded version of a flatbread), became popular in the USA in the mid-1900s when the Neapolitans came over for factory jobs. According to history.com, the first documented pizzeria was Lombardi’s in Manhattan, licensed to sell pizza in 1905 and is…
double chocolate chip parfait – how to use a failed recipe
It happens. Cooks of all levels have experienced a failed recipe at least once, maybe more. The thing is, a failed recipe has room for improvement and making it into something better the next time around. That’s how we discover things, through trial and error.
Hummus with a Surprising Ingredient
A classic hummus with one unexpected addition that deepens the flavour, you’ll have to guess what it is.
San Francisco Cioppino
Born when Italian immigrants in San Francisco stewed the catch of the day in tomato. Clams, mussels, shrimp, squid and scallops: easy to make and packed with flavour.
Portland Street Crêperie – a taste of France
Who doesn’t enjoy a delicious crêpe? Even better when a father and son duo decided to open a crêperie 18 months ago in downtown Dartmouth. Over the past 24 months the downtown core has seen a resurgence in the retail and food industry; mostly started by young, enthusiastic entrepreneurs. Mr. S and I are always…
homemade anchovy butter (umami-rich)
Making flavoured butter isn’t a new invention but when anchovies are added, you get a whole lotta umami-rich going on. Say what? Umami is a trendy foodie word for a pleasant savoury taste. In a nutshell, something to pump up the flavour like adding a splash of fish sauce or lime juice. I read that…
avocado and shrimp wonton baskets
When entertaining, I like to make appetisers that err on the side of healthy. I also make sure there’s a mix of food while being cognizant of the dietary restrictions our guests might have. Last month I made wonton noodle soup but only used half the wonton wrappers; the rest I froze. There’s always a…