Lemon Posset
It’s almost impossible to believe that lemon posset, a silky soft dessert, shares a name with a medieval cure-all of hot curdled milk and ale. Prescribed as a cold remedy throughout the 14th and 15th centuries, the original posset was more medicine cabinet than dessert bowl. Thank the ingenuity of 19th-century British chefs for rescuing…
Kohlrabi Slices
For months I have passed by the vegetable section of my local food market and wondered what kohlrabi (German word for cabbage turnip) was. The other day I finally picked up a bunch and decided to do a little research on this curious vegetable. It’s an odd-looking thing and couldn’t get my head around…
Fish Taco Recipe
Looking to serve fish in a fun, slightly messy way? Tacos have been around for hundreds of years and we all have our favorite fillings but have you tried using fish? Baja California is considered the birthplace of the fish taco –
Oatmeal Apple Cookies
The word cookie has been around since the early 1700’s where in Scotland it referred to a bread bun that was split, filled with cream and topped with icing. According to The Oxford Companion to Food, cookies in the early part of the 19th century in the USA were usually associated with New Year’s Day. …
Fried Green Tomato Sandwich
Although fried green tomatoes (no, I’m not referring to the movie) might be a dish hailing from the southern United States, in the Maritimes we enjoy them, too. My father loved the sight of green tomatoes in our vegetable patch. His favorite way to eat them? Fried with bacon and eggs, of course!
Squash Parmigiana
Parmigiana is an Italian dish made with a fried slice filling, layered with cheese and tomato sauce and baked in the oven. The most common is eggplant (aubergine) but breaded veal or chicken are also popular.
Easy-To-Make Corn Relish
Inspiration for this post comes from eating at The Canteen yesterday. Mr. S. and I stopped by TIBS for a coffee and I spotted Canteen’s fried green tomato sandwich (blue cheese, corn relish and jalapeño jelly). It was scrumptious to say the least.
Scanway Catering & Pastry (a review)
For such a small city (slightly under 400,000), we are blessed to have attracted a slew of quality restauranteurs where the owners and chefs happily promote locally grown produce. Many highlight Nova Scotian wineries which have garnered international acclaim. There seems to be a mini explosion of late with new restaurants popping up all over…
Green Tomato Relish
Hello September! The hint of Fall is in the air and I love it! As I was out this morning foraging for this photo, I was taken back by the beauty of the flowers and shrubs still making the field look pretty. It’s hard to miss the goldenrod with its gorgeous bright, yellow spikes; the…
Chicken, Peach and Quinoa Salad
As much as I like cooking a whole chicken, I can’t seem pass by a grocery store rotisserie chicken without stopping to inhale its amazing aromas. And, how is it they’re cheaper than buying a raw one? I bought a 4 lb. rotisserie chicken for $7.99 whereas an uncooked 4 lb. one was nearly $11.00. …
Peach and Blueberry Crostata
It’s peach season, along with other stone fruits, in Nova Scotia. I, like many, look forward to this time of year when local produce hit the shelves of grocery stores and farmers’ markets. It also signals the end of summer and even though the days are warm, daylight hours are beginning to shorten. There’s nothing…
Planters Ridge – a Nova Scotia Winery
A little province in the east coast of Canada is carving out its niche in the world of wine. You might think Nova Scotia’s climate is too cool to grow some of the most distinctive premium-quality grapes in North America but we do! In the 1600’s, Nova Scotia was one of the first areas to…
Fennel, Grapefruit and Feta Salad
Last weekend we entertained our friends from New Brunswick. It was a weekend getaway for Ralph and Michelle. They arrived Thursday afternoon and for the next 48 hours it was full-on chatting, catching up, laughing, eating and drinking. Because Michelle and I are both foodies and write our own food blogs, my goal was to…