Once Upon A Feast - Every Kitchen Tells Its Stories

Frittata - A Perfect Breakfast

2013-06-09T17:27:00.000-03:00

If you ask me what to make for dinner when I a) have unexpected guests; b) am exhausted and don't even have the energy to check out a cookbook or the web; c) am plain brain dead... I'd say pasta, but if you ask me for the perfect breakfast/brunch I'd have to say...

frittata and if you check HERE you can see how often I share my inspirations with you. Simple to throw together, pop in the oven before you even brush your teeth or pour your coffee. It can be elegant or rustic, spicy or subtle, and a perfect way to showcase each season. Sometimes my inspirations come from visits to the market other times it includes whatever catches my eye in the fridge. It's a perfect foil for leftovers.

The frittata at the top of the page had grilled chorizo sausages from Getaway Farm, eggs, leeks, mushrooms and ... something green from Noggins Corner plus Manchego cheese and a pinch or two of Dionysios Wild Herb Blend from Epices de Cru.

This one from last week was vegetarian and had shaved asparagus, beet greens and young leeks with some herbed goat cheese from Ran-Cher Acres and looked like this when it was done.

So when you're wondering about what to do for breakfast... even breakfast for dinner...think no further.

The recipe couldn't be simpler -
1. Blindly wander into the kitchen and preheat the oven to 375F/180C and if possible use a cast iron skillet. I love 8" ones, they're perfect for two or four or two with some left over for the next day. No cast iron, have no fear, just use an ovenproof skillet.

2. Beat 4-5 large eggs and set aside. Coarsely chop whatever you fancy, add a pinch or two of herbs or spices, some grated cheese and heat your skillet

3. Heat about 1 tbsp of olive oil over medium high heat and start adding your ingredients - eggs and cheese last. First for me is usually onions or leeks, then either finely chopped raw potatoes, raw bacon or pancetta or other raw ingredients that take some time to cook. Next for me is mushrooms, when I'm adding them. Once all those are pretty tender add any cooked meats, chicken or fish. Before adding the eggs, it's time to add any greens - Swiss chard, spinach, shaved asparagus...the list is endless. Once they are wilted it's time for the last stove top step.

4. Add your cheese, herbs and/or spices to the eggs, whisk and pour over everything in the skillet. Gently scoop and toss until the eggs envelop the "filling" for lack of a better word and toss so that everything is well blended.

5. Sprinkle with some paprika and pop in the oven for 15-20 minutes... more than enough time to brush your teeth and shower.

What would be some of your favorite ingredients to add to your perfect frittata? I'm always looking for new options.

Lobster - You've Come a Long Way

2013-06-09T11:01:00.002-03:00

We've all been asked the question "If you were on a desert island, what one food would you choose?" A ridiculous question for those stranded who could be eating the same thing over and over and over and

....well, you get the idea. But my very first thought would be LOBSTER!!!!! without question.

I have a few lobster recipes pinned on Pinterest, not to mention pages and pages of magazines and cookbooks with corners turned down - mac n cheese, curry, chowders, sandwiches.... but unless I really was stuck on an island eating nothing but lobster, I still would choose freshly steamed with a side of potato salad or coleslaw.

And moving to Nova Scotia, certainly gives me lots of opportunities to enjoy it fresh from the ocean. I've written about lots of my adventures HERE that you might enjoy. I'm lucky enough to be able to buy it right from the back of a truck of a lobsterman, or at the farmers markets or through Off The Hook.

But the main reason for this post is to share an article about the history of lobsters...as food. It's fascinating how it's gone from being considered "trash" food eaten only by the very poor to a delicacy enjoyed around the world. One very interesting fact from the article:

"In the 19th century, when consumers could buy Boston baked beans for 53 cents a pound, canned lobster sold for just 11 cents a pound. People fed lobster to their cats."

Check out the other facts. It really is an interesting read, even if you don't eat lobster. But I think I might just have to hunt down a lobsterman.

The Joys of Sleepovers

2013-06-04T20:15:00.002-03:00

If you come here often, you know I write about food... where to find it, what to do with it when you do... but this time it's not really about food at all. It's about sleepovers at Grandma & Poppa's and |I'm sure you're curious as to what that's a photo of...

well it's a constellation in a jar and one of the many fantastic projects we did a couple of weeks ago during our latest sleepover.

Yes... we are THOSE grandparents... the ones with iPads with not only Angry Birds, but tons of educational, creative and very fun apps. One of our favorites is Toontasitc which is absolutely brilliant. A voice guides you through the process of building a story - from set up to conflict to challenge, climax and finally, resolution. Once you choose your background for the scene - you can choose one ready made or draw the background yourself - and if you have a new iPad with camera, you can take a photo and make your own that way. Next step choose your characters. and on to animating the scene - which you can edit if it's not perfectly to your liking. On to choosing the appropriate music for each scene based on the emotions you want the scene to convey. Create the title for your moving and get everyone to watch. Boaz (age 6) has been creating his own very awesome films for a couple of years now. Dov (age 4) loves to add sound effects.

And then there are low tech toys like Zoob - think Lego meets Transformer with more mobility, or better yet, here's the company definition:

ZOOB’s shape is inspired by the nucleotides (the basic structural units of nucleic acids) that make up DNA. Based on the way things connect, move and transform in nature, ZOOB captures dynamic movement, unlike traditional “stacking” or “hub & spoke” construction sets.

We made all sorts of creatures and robots and spent tons of time creating our own universes with heroes and villains.

And yes, we did read lots of stories, because, quite frankly, little boys have way more energy than Grandmas and Poppas, so we build that into the games. And yes, we do watch a movie or two - Netflix, where would we be without you!

As for food... the boys love to cook and bake, the photo is from an earlier visit.( Boaz in 2011), although we didn't do any of that this weekend... this time the boys were too busy doing other things. As for eating, well that's another story. Apparently, the only "good" food Grandma cooks - hot dogs, chicken nuggets and... well, occasionally Spaghetti and Meatballs. And I thought sliders would have been a hit! What was I thinking?

I'd love to know what your fave adventures with children are. And I plan on trying some great recipes in the coolest looking family focused cookbook I recently received called Real Food for Real Families. I promise to share my review and some recipes, which BTW all look fantastic.

Daydreaming of Greece and Portugal

2013-05-31T19:12:00.002-03:00

After a week of sneezing and coughing every five seconds, not to mention rarely leaving my cozy bed, I'm finally returning to the Land of the Living. Having a leisurely coffee, sitting on the balcony and enjoying the view of Bedford Basin and Halifax Harbour on a such a sunny morning, made me think Mediterranean ..... which naturally had me thinking of food.

I defrosted my last skirt steak from Getaway Farm, so hopefully I'll be up to visiting the market tomorrow. Thinking Mediterranean, my natural instinct went to lemons, oregano, garlic and olive oil, but.... since my taste buds are still almost nonexistent - unless you count that crazy metallic taste from the puffers I need three times a day... I needed some kick and thoughts of Portugal and Piri-Piri spices came to mind. Since it's been a few weeks since my last market visit, so it's good thing I have a window sill full of pots of fresh herbs.to make a marinade. And dinner on the balcony, almost had me on some lovely Mediterranean island if it weren't for the beeping... and that's not a euphemism for the "F" word, but rather a small front end loader shoveling gravel from one end of a yard to the other, just across the street. Oh well, dinner was delicious and would have been perfect with some red wine. Have to wait for that until I'm done with antibiotics.

Greece & Portugal Inspired Skirt Steak

What does a sunny morning inspire for you?

Love My Market Breakfast for Dinner Omelet

2013-05-14T16:09:00.000-03:00

Ever have one of those rushing around days when you've wolfed down a quick breakfast, run around town and missed lunch? Of course you have. Ever droolingly planned what you'd eat once you got home and then been too tired to make it? Me too!
My intention was to make one of two very tasty looking dishes from my latest cookbook acquisitions Jerusalem the Cookbook - which is so spectacular - the photos, the stories, the recipes... but I digress, you'll just have to wait for my review. I bought a rack of lamb for a spiced lamb chop recipe from Curtis Stone's What's For Dinner? (my review) and ground lamb from Wood 'n Hart and ground beef from Getaway Farm Butchers to make Kofta b'siniyah ( elongated meatballs great in a pita) from the Jerusalem cookbook. I also was drooling over an eggplant salad from A La Grecque: Our Greek table with the cutest eggplants and herbs from River View Herbs and feta cheese from Ran-Cher Acres.

But by the time I got back home I was too starving and too beat to actually prepare any of those. so I made an awesome Breakfast for Dinner Omelet with more tasty goodies from the market. Leeks, baby beet greens, mushrooms, eggs, from Noggins Corner Farm, smoked gouda from That Dutchman's Farm.

All of this to entice you to visit your farmers markets. What would your breakfast for dinner be?

Canadian Living Collections and a Give Away

2013-05-13T10:52:00.001-03:00

Lucky me! that I'm often given the opportunity to choose some cookbooks from Random House and share my favorites with all of you. And this time around, I even have an extra copy of Canadian Living The Appetizer Collection to give to one of you lucky readers.

Let me start first by saying that, while I do get review copies of some amazing books, I am not paid to provide my take on any of them. As to the question my daughters (and maybe some of you) ask is "Why do you only write positive reviews? Surely, some of the books you get aren't quite so spectacular.". The answer is: my father used to say "if you have nothing good to say, say nothing", so I only write about the books I truly enjoy. You can check out all my reviews HERE and hopefully that will lead you to some amazing food experiences of your own.

Since I somehow received two copies of Canadian Living The Appetizer Collection - I wrote about it here, I thought I'd let some lucky person have one of their own. All you have to do is write in the comments section about why you love appetizers as much as I do... and that's a lot. When my Honey and I got married our celebration "dinner" was nothing but appetizers!

Springtime Farmers Markets are My Favorite

2013-05-11T13:14:00.001-03:00

You're probably thinking ... "Haven't I read this already?" True, most of my market score photos look similar, but trust me... this time of year has me smiling even more than usual. Spring has finally hit the local farmers markets here in Halifax! Two of my favorites Seaport Market and Historic Properties
Let me walk you through my score... at the top - two brioche loaves from Julien's and eggs from Noggins Corner for our Mothers Day breakfast tomorrow morning. My Honey is chef and will be making his famous French Toast. Even fussy little boys love it. The pain chocolat was munched as soon as I took this photo.

Baby leeks, beet greens and shaved asparagus, and more eggs also from Noggins Corner along with Ran-Cher Acres herbed goat cheese, plus fresh dill and chives from River View Herbs made for this version of my

Market Frittata.

The radishes from Hutten Family Farm at the Historic Properties just because my son-in-law loves them and I thought to make some sort of salad that he'd appreciate. And the Jerusalem artichokes because my daughter loves those. I'll have to ask her what to do with them.... unless you have some ideas (leave them in the comments, please).

Tucked in near the meat - rack of lamb and ground lamb from Wood 'n Hart are for two awesome recipes from a new cookbook I plan on sharing with you soon. Jerusalem, a Cookbook. ...the bottom line - stunning photos and droolingly delicious recipes, but I digress... more meat, from Getaway Farm Butchers - flank steak and ground beef - and by the way, my Honey did wonder why there was no grilled sausages from Getaway to either accompany or actually be the best ingredient for the frittata. Oh well, next time.

Behind the bag of mushrooms are two totally "Spring is truly here" finds...

rhubarb (I plan on making a pie) and

fiddleheads - a perfect side for some grilled flank steak. The eggplants from Riverview and the Lakadong Turmeric from Epices de Cru were too awesome to pass up. I'm sure I'll find something wonderful in Jerusalem a Cookbook for them both.

Now that I've totally made you crave some market fare... where are you heading and what will you be craving?

Spring Has Sprung & Farmers Markets are Awesome

2013-05-06T13:04:00.002-03:00

It's been forever since I've written, but I'm back. I guess I was just waiting for Spring and all it brings...especially at the Farmers Markets. True, I was hoping for fiddleheads and ramps in particular, but I'll have to wait a little longer. In the meantime, here's my score from Halifax Seaport Market.

Lots of barbecuing in store with ground beef, flank steak and strip loin steaks from Getaway Farm Butchers, but first... because the closer the eating is to the catching... salmon. Here's dinner...served with a glass of white wine on the balcony, because it's warm enough... cedar planked grilled salmon fillets from Sea Blooms glazed with Tangled Garden Ginger Lime Thyme Jelly and served over young Swiss chard sauteed in olive oil (I love that the distributor of this heavenly Tunisian oil is at the market) and Boates apple cider balsamic vinegar.

Sunday brunch was pretty wonderful too... Farmers Market Frittata - eggs, mushrooms, baby spinach, leeks from Noggins Corner Farms, grilled fresh chorizo sausages from Getaway Farm Butchers My Honey is hankering for some burgers or flank steak next with some salad stuff... which I'll have to "borrow" from my daughter's garden.

Hopefully next week's visits to the markets will yield some fiddleheads or other spring delights. What are your favorite locally sourced recipes?

Pots and Pans

2013-03-28T10:15:00.000-03:00

One of my favorite food bloggers - Joanne of Eats Well With Others is moving in with "the Boy" and I wish them both well on their new digs and new... well... everything. But this post was inspired because she's thinking it's time to give up the college mismatch of pots and pans and find some new ones. Since I love my pots and pans - each with a story, I thought I'd share some of my favorites and a recipe or two.

The colored, ceramic pot set above was a gift given about 40 years ago and still holding up. The handle on the covers come off and allow the cover to be a trivet, so they're lovely to go from stove top or oven right to the table. I don't use them often any more, but every time I open the drawer, I think of my friend RiSSa. Admittedly, the shallow ones are the go to pots for steaming hot dogs for little boy lunches every time they visit, because somehow that and chicken nuggets are they only things they think I make.

The Dutch Oven, and other saucepans are from a Lagostina collection I bought years ago and use daily. You can find many a deal on the collection of your choice, just make sure to choose the ones with a heavy bottom.

Admittedly, I do more sauteing than boiling or steaming (microwave is my choice for that). But I can't imagine winter without some soup or stew simmering away in the Dutch Oven, like this

Lentil, Chorizo, Swiss Chard & Mushroom Soup.

Since frittatas are a frequent star at our table, I suggest a small (8") oven proof skillet - preferably cast iron - I love my Lodge! The small one is perfect for two people. Of course for those Sunday brunches or last minute guests for an easy supper, you definitely need a huge one - 12.5" (bottom of the pile on the right). Mine is by Heritage and it also does great one pan dinners and pasta "sauces" like this

Broken Spaghetti Risotto with Kale & Shrimps.

In fact, it's my go to pan - having lots of room for tossing, wilting that huge bag of spinach...and frankly, everything else. I use it as a wok to create dishes like this

Baby Bok Choy & Mushrooms Stir Fry.

And I'd be remiss if I didn't mention my Enamel Coated Dutch Oven that does the most fantastic slow braises ever!

I've been making this Easy Oven Stew and many a variation for more winters than I care to count.

Off to play, so I'm sure I've left out lots more of my toys... will share more later. In the meantime, I'd love to hear what your favorite brands, sizes, etc., are. Please share in the comments.

Almost Passover - Let the Cooking Begin in Ernest

2013-03-24T14:29:00.001-03:00

Joanna called me at 7:30 this morning with her first cooking question of the day - "Since my brisket is huge, and the roasting pan from Grandma Hazel barely fits in the oven, how do I sear the brisket in the oven rather than on top of the stove?" We decided that 20 minutes at 450°F/220°C should work just fine. It will look like the photo above, but without the lima beans. And while she's busy cooking most of the meal, I've dishes of my own to prepare...

I've already sent over the chicken soup. She'll be doing the matzo balls. I'll be steaming some carrots, parsnip and turnip to be added before serving.

I'm going to try an new recipe for Passover Carrot Cake that sounds delicious... I'll keep you posted. Truthfully, I find most Passover cakes taste like flavored sawdust.

But there's always the Chocolate Covered Matzo Crunch borrowed from David Leibovitz every year, that is the best candy ever created.

I might make another favorite flourless cake of mine - Tunisian Date Cake... if I don't poop out before then.

I love preparing those dishes, but the last dish I'm charged with preparing is the gefilte fish. I know that many of you are already turning your noses up. In truth, only half the guests Monday night will even try some. Of those, most will be having large portions and be eyeing some to take home. The other half will either wolf down the chopped liver Joanna is making or will be enjoying a salad dish, waiting for the bazillion dishes for the main course.

My grandmother used to make her gefilte fish from scratch, going to her fishmongers and getting the fillets plus the heads and bones to make the broth. When I was living in Montreal, I did as my mother did before me (to avoid the house reeking of fish broth... I know, some of you find the aroma wonderful... but not me!), I bought it from one of two great Jewish delis, only one of which is still around today - Snowdon Deli still one of my favorite foodie stops when visiting. Moving to Toronto, meant finding another place to purchase some - that would be my favorite butcher shop - Nortown.

But here in Halifax... there are no Jewish delis, so I have two choices...
1. Make my own Baked Gefilte Fish from scratch which I have tried before, but the flavour and texture was not what I had in mind... not to mention the "aroma" that lingered for days.

2. Buy Ungar's frozen gefilte fish loaves and simmer them for an hour.... easy, not smelly and pretty much like my memory taste buds require.

So.... gefilte fish is done, vegetables have been steamed for the soup, the chocolate matzo and a banana cake are done (Haven't tasted the cake yet, but the batter was bitter. I hope that's not an indication.

Now it's time for a rest before the carrot cake. It's a recipe from Joan Nathan's Quiches, Kugels & Knishes - one of my favorite books, so I'm sure it will be awesome.

Tribute to Farmers

2013-03-19T11:12:00.000-03:00

I know I'm not alone when I drive through the local countryside (at home or on vacation) in the summer and am impressed by acres and acres and acres of bountiful crops... not to mention stops at local farmers markets that are overflowing with the most wonderful fruit and vegetables. Winter, on the other hand...

well it has me wondering about what farmers do when the fields are frozen or covered in snow, like we found when my daughter, grandson Dov, and I took another trip to Marg Zillig's farm.

This time it was to pick up our lamb order - half a lamb for her, one quarter for me and another quarter for a friend of hers. Although her vegetable gardens are still dormant, lots of little lambs are being born. The little guy in the coat is just a day or two old.

Dov thought they were all very noisy, so we went to watch the (even noisier) geese and ducks & chickens who chose to stay in their coops and out of the cold.

Who could blame them.

As for produce farmers, I know that farmers markets - are much smaller... if they're even open at all this time of year . The photo above shows a score from two Halifax farm markets and I thought I'd give a shout out in appreciation to each of them.

From the Seaport Market:

Fresh Chorizo sausages & flank steak from Getaway Farms - sustainably raised, grass fed meat and butchered to order by Ben the Butcher himself... like my having him prepare short ribs three different ways a few weeks ago.

Elridge Farmstand this time of year is barely half the size it is during the summer. But I did pick up eggs, fresh garlic and Red Russian Kale (although it actually is green) from Oakview Farms.

One stand that is green all year round is River View Herbs. Not only do they have fresh herbs, check out those stunning eggplants and peppers!

This time I picked up some thyme, oregano, sage and arugula.

Selwood Green, is an organic farm that takes farm stand to a whole other level, preparing delicious dishes made with ingredients from their own farm as well as those of their neighbours. I couldn't resist the young leeks and first spinach.

Another of my favorite vendors is Randy of Ran-Cher Acres. I love their goat cheeses. My visit to their farm a few years ago, still brings a smile to my face.

Although,I usually purchase "ingredients" at the market, I couldn't resist these pot stickers from Cheelin Restaurant one of the many delicious ethnic food vendors.

Next up, a trip to the Historic Properties Farmers Market - never as busy, but still has some of my favorite vendors to chat with - Unfortunately the Spice Man who distributes spices from Epices de Cru didn't have any Turmeric, so that will mean another visit soon.

I've already mentioned my score of lamb from Marg Zillig, but on defrosting the last package of chops, I realized that there were only 2, so of course a stop to chat with Bill Wood of Wood 'n Hart Farm meant a purchase of two more chops to make a lovely meal.

And while I truly miss my friend Peter and the rest of The Fish Shop team, I did buy some lovely cod fillets, caught locally and distributed by Evan's Fresh Seafoods (his fish can be found at both Halifax Markets & the restaurant serving great fish & chips, etc is at the Dartmouth market at Alderney Landing )

A visit to Ted Hutten and his crew at Hutten Family Farm always has heritage and other interesting varieties like these carrots that when sliced into rounds will be so pretty in the chicken soup for the Passover seder. The Brussels sprouts, will probably be roasted this week.

Last, but not least this week, some smoked turkey from Sweet William's Country Sausage, found at both markets.

Huge thanks to all of you for the efforts you put into the food I serve at my table.

S Pellegrino Almost Famous Chef Winners

2013-03-11T13:07:00.003-03:00

I always love following young chefs on their way to fame... not because I can say "I knew him or her when", but because of how passionate they are. Congratulations to all the S Pellegrino Almost Famous Chef winners (posted below). Pictured above is Jean-Christophe Comtois, the Canadian finalist who might not have won overall, but did Canada proud and won in two categories: The Acqua Panna Fan Favourite and The Mystery Basket although he didn't win the overall competition. I was lucky enough to get to interview him. Here are some of the highlights.

I hear that you were a math teacher before turning to the idea of becoming a chef. What made you make that giant leap?

While I was studying to become a math teacher, I was cooking a lot, but just as a pastime. The more I was learning about food and cooking, the more I wanted to learn. I was getting more passionate about cooking then I was about math. Taking advice from friends and family, I decided to take the leap and went to cooking school.

What made you want to become a chef? Math teaching aside, when did you first know that being a chef might be the career choice for you?

I think that deep inside, I always wanted to work in the food industry. Being younger, my mom used to teach me some things in the kitchen. I've always enjoyed eating. This interest in good food led me to try to cook for myself or for some friends and furthermore to become a chef.

What was it like – Day one at École hôtelière de la Capitale?

My first day at École Hôtelière was very nice. So many things I had to learn. I was excited to start and learn the basic techniques of French Cuisine.

How did you get selected for the S. Pellegrino® Almost Famous Chef Canadian Regional Competition?

One of the Chefs at school asked if anyone was interested in entering the contest. We were four candidates. We had a mystery box challenge and other Chefs came to choose their favorite dish. I was selected to represent my school.

How did you prepare for the competition?

After deciding on what I wanted to cook, I spent a lot of hours practicing, rethinking, adjusting, tasting and planning my routine. Taking advice from teachers at my school.

Whenever I watch cooking competitions, I feel incredibly stressed and can’t imagine the pressure. What was the most challenging part for you?

During the competition, the most challenging part was to adapt to the context: a new environment, plenty of people in the room, time flying away. I wanted everything to be done right and to taste good.

What was the inspiration for your winning dish?

My signature dish was inspired by where I'm from and my experience as a young chef. I wanted to put forward products from Quebec (veal, cheese, squash). My plating is similar to the things we do at the bistro where I worked. The polenta was inspired by a stage that I made in France.

What will you do to prepare for the finals?

To get ready for the finals, I will review my recipe, rethink my routine, make little adjustments on the plating and focus on the fact that I have a real chance of winning.

Where do you see yourself in five years?

I don't know precisely where I'm going be in five years. I know for sure that I still be cooking. I'd like to travel and learn from different chefs.

Anything else you’d like my readers to know about you, about changing careers, about following dreams….

When seeking happiness in a career, I'd say “GO for it”, follow the path that you're most passionate about. Passion for what you do will always get you through adversity.

Congratulations Jean- Christophe and all the rest of the winners.

Overall results:

-The 2013 Overall Competition Winner: Kristen Thibeaul, Le Cordon Bleu College of Culinary Arts Boston
-The Acqua Panna Fan Favorite Winner: Jean-Christophe Comtois, École Hôtelière de la Capitale, Québec
-The Mystery Basket Winner: Jean-Christophe Comtois, École Hôtelière de la Capitale, Québec
-The People's Choice Award Winner: Kristen Thibeaul, Le Cordon Bleu College of Culinary Arts Boston
-The Signature Dish Winner: Acenette “Ace” Gonzalez, The Culinary Institute of America - San Antonio

For more details about the competition and the very cool ebook, check HERE.

Savour Food & Wine Deliciousness

2013-03-07T11:04:00.001-04:00

This isn't the first Savour Food & Wine Show showcasing Nova Scotia’s finest restaurants, wines and beverages. I've attended and I've shared highlights before. 2012 and 2011 and 2010 to be exact. This was their tenth anniversary and it was, as expected, a feast...for the eyes and the tummy. So naturally I thought I'd share some of the treats I enjoyed. Don't you just love the little chef in a glass? He appeared on every table and I couldn't resist taking a photo.

Before I share some highlights, I want to state clearly the reason for this post. I love promoting local deliciousness and if this post encourages you to visit Nova Scotia, that's awesome! If the trip isn't in the cards yet, I hope it all sticks in your mind until you can join us. In the meantime, I encourage you to find similar events in your neck of the woods... wherever that is... and support your local chefs, artisan cheese, bread, preserve makers and more. As for full disclosure, I was invited to attend the event, gratis, but I am not being paid to write about the event, the restaurants or beverage purveyors, nor from Tourism Nova Scotia, for that matter. I just love to give credit where credit is due.

This year Savour Food & Wine was held in the Cunard Centre (where all the cruise ships land when heading into Halifax.) It is a great venue for hosting events like this... more space for people to wander without being in a total crush. Of course there are line ups for lots of exhibitors... but more about them in a moment. The only downside to hosting it there is that the lighting is not very bright...lovely as a romantic setting, but hard for those of us with cameras trying to capture the artfully prepared dishes. But enough whining... you obviously are still reading because you want to savour (pun intended) some of my favorite tidbits from the evening. I apologize for blurry or dark images... I was very busy eating, drinking and chatting with fellow food & wine aficionados!

There were more than 65 exhibitors - over 40 food and restaurants and 25 wine, spirit, beer and beverage purveyors who were showcasing the best of the best. Things did get a little overwhelming, so I apologize to those exhibitors if I got the names wrong. Leave corrections in the comments, and I will edit. And, while I do enjoy wine and spirits, I'm more into the food, (not to mention savory over sweet), so again, apologies to those I've left out.

For inventiveness, I could not resist this Pickled Baby Carrots and Quinoa Salad from Front & Central in Wolfville NS.

Naturally, being Nova Scotia, there were lots of dishes honoring the ocean. Like these incredible oysters from The Press Gang, here in Halifax.

And this seafood chowder from Ela! Greek Taverna, also in Halifax,

Crazy good North River Striped Bass with Tartar Citrus Dressing in a Sesame Cone ( I did have to go back for seconds) from Harbour City Bar & Grill, Delta Hotel, Halifax

I believe this tasty canape was from White Point Beach Resort, located somewhere wonderful along the scenic route between Liverpool and Yarmouth.

There were more delicious treats from the ocean, but there were also lots of locally raised meat dishes as well, like these sliders from Le Caveau in the Annapolis Valley.

Of course there were also lots of sweets (even though I gorged myself on savory) like this insanely divine chocolate fantasy from Scanway Catering ( the fave spot in town for that wedding cake).

And this perfect frozen key lime pie...or at least that's what I remember even though I don't remember which awesome chef made it.

But the food is only half of the show. That's Mike Mainguy, Executive Wine maker of Luckett Vineyards in the Annapolis Valley, standing with Pete Luckett's daughter.

I'm not sure which local distributor booth brought in this Meiomi Wine from California - it was stellar!

Local brewers like Garrison Brewery, at the Halifax Seaport facing the Farmers Market, shared some great beers.

Last but, definitely not least, you could try a fantastic Thai Coconut Punch made with Sailor Jerry Rum and shaken vigorously by Jeff.

Obviously I've left out more than I've included, but you get the drift... so when ARE you coming to Nova Scotia? And I'd love to hear about similar events in your neck of the woods, so I can plan my next foodie trip.

Another S Pellegrino Almost Famous Chef Competition

2013-02-20T15:20:00.001-04:00

Last year I was asked to talk about S Pellegrino's Almost Famous Chef Competition. I even got to chat with Daniela Molettieri, from Quebec who was the Canadian Regional Winner. Not to mention that I received some delicious San Pellegrino drinks and the coolest apron that my grandsons still fight over when we cook together. That's Boaz making pizza. It's that time of year again. Another competition and...

This year, I was lucky enough to get this awesome personalized chef's jacket (I've always wanted one) and more of my favorite San Pellegrino beverages. You can follow the regional competitions on Facebook. and take some time to wander through their websites. It's become a favorite "place" for me to travel when the weather outside my window is... well... less than spectacular! But I digress.

If you look closely at the photo of me in my cool chef's jacket I'm holding up my mini iPad that is showing my copy of the S Pellegrino Almost Famous Chef Competition Recipe Book. In a word - it's a great opportunity to try some super incredible recipes, made by some truly incredible up and coming chefs, including this one for Filet of Veal Stuffed with Wild Mushrooms and served with Butternut Squash & Roasted Hazelnut Puree from Daniela that I shared last year. Just scroll down past the interview. And even better -the eBook is yours for FREE! Just CLICK here.

First let me say I love all the cool cocktails like this one - just sharing the name and ingredients - Stubbed Toe made with lemon juice, simple syrup Grey Goose La Poire and Sanpellegrino Aranciata - just to tempt those taste buds of yours. As for main course dishes - which will I choose first? Here are some of my favorites. Maple Juniper Venison Loin with Chocolate Infused Red Wine Jus (I just have to buy some venison), or Lamb & Jumbo Shrimp - the sauces have me drooling over this keyboard! Then there's Lobster Bisque Dressed Ravioli with Pancetta Sauce or Tea Smoked Scallops with Pickled Beets.

What are you waiting for - get the ebook, check out this year's competition, pick up a San Pellegrino and enjoy!

Short Ribs Galore

2013-02-11T12:58:00.004-04:00

The truth is - no matter how much I reduce our meat intake, I am at heart a carnivore and winter has me craving slow cooking, long braising dishes that impart delicious aromas wafting through the apartment. And they typically star short ribs.

Photo above: flanken style, upper left; Korean style, upper right; British style, lower left. Back in November, I had this great idea to visit my favourite butcher, Ben at Getaway Farm Butcher Shop, get a variety of cuts of short ribs and share some recipes. First, their band saw broke, then my wrist broke, but finally we are on a roll!

There are a few different ways to cut short ribs and a bazillion ways to prepare them. That's Ben using the band saw to cut some British or English style ribs. They're usually about 4"/10cm and serve one rib per person. It's the only style I haven't actually tried, unless you count me fighting over the ribs of the awesome rib roast I make...but I do have a bunch of recipes over on Pinterest Board just waiting for me to get some red wine, more red wine - this time with chocolate, and stout.

Above, Ben is putting the finishing touches to short ribs that he cut across the bone very thinly (no more than 1/4" = 0.5cm)... depending on where you live they are called Miami Ribs, Hawaiian Ribs, Korean Ribs and probably even more interesting names.

My ribs are still marinating, so I thought I'd share an old photo of the original BBQ Korean Ribs recipe that I first got from a cousin who got it from a Korean chef (in the days way before Korean restaurants were popular in Montreal or Toronto or more recently Halifax).... but I digress. I've updated the recipe and can't wait for dinner tonight!.

The third cut shown at the top of the page is "flanken" usually cut across 3-4 ribs and about 1 - 2" thick and absolutely my favorite, especially during the coldest parts of the year - and coming off a blizzard qualifies! That's my own Lentil Soup - flanken peeking out behind the croutons.

Even the word -"flanken" - mellows me out and calms me down. I envision my grandmother (Bubbie) in her apron - she's on the left, my mom on the right and my Auntie Rita in the middle. I'm sure that's not a flanken dish they're holding, but it's the only photo I could find of the era. Every time I make this soup or Split Pea Soup or the Mushroom, Beef & Barley Soup that makes me think of my dad who loved it and used to say "it sticks to the ribs", I am instantly transported to better time - snowstorms and freezing temperatures forgotten.

And I will try some new ways - plus you can find a few I've already tried HERE In the meantime, let me know which style are your favorites. If you have a recipe to share, please leave a link in the comment section, or email it to me at ruth@4everykitchen.com.

A Favorite Potato Salad

2013-02-11T09:19:00.000-04:00

One of my favorite food bloggers, Jaqueline of Tinned Tomatoes is hosting a wonderful monthly event - No Croutons Required which usually focuses on vegetarian soups and salads. This month's challenge is specifically Potato Salad. Truth be told we're in the middle of a blizzard and salads are the furthest thing from my mind. That said, I did want to share a family favorite of ours. I first posted it back in Summer 2005 and it's been a family favorite ever since.

Roast Potato & Garlic Salad with Mint

Prep time: 5 minutes
Roast time: 30-45 minutes depending on the size of the potatoes
Serves 2-3

Ingredients
1/2 kg/1 lb new potatoes, cut in half unless they are very small
6 cloves of garlic, separated but not peeled (just remove the tips)
2 tbsp olive oil
salt & pepper to taste
1 tbsp white wine vinegar
1-2 tbsp mayonnaise
leaves of 1 bunch of fresh mint, coarsely chopped

1. Preheat oven to 400F/200C

2. Put potatoes and garlic cloves in an ovenproof pan and drizzle with garlic, sprinkle with salt and pepper and toss. Roast until soft and set aside to cool.

3. Put potatoes in a large bowl - cut into largish but bite sized chunks. Peel garlic and add to the potatoes. They will mostly be creamy, but some will be chewy. The different textures add to the eating experience.

4. Add the vinegar and oil from the pan and mix. Set aside to cool to room temperature. Add Mayo and mint, taste and add more salt and pepper as needed.

Diner Breakfast & Double Dinner Duty Ingredients Potatoes & Bacon

2013-02-07T11:16:00.002-04:00

I used to make my own pizza dough, and now that my cast is off, I should knead dough just for the exercise. That said, for lazy days, or days when my hand and arm are throbbing from doing ... whatever I've been doing all day, it's much simpler to buy baked pizza crusts (we like thin ones) and just add our favorite toppings, bake on a heated pizza stone in a super hot oven (450F/220C) for 10-12 minutes and you're done. This version has pesto & olive oil as a base and tons of shrimps with a sprinkling of red chili pepper flakes and some grated cheese. But I've been hankering diner breakfast food. - eggs & bacon and hash browns, so...

One day a while a go, with that meal in mind, I started our day with a scramble of finely chopped onions, potatoes and pancetta. Not to mention that I felt the need to add some sliced cremini mushrooms. When they were soft and golden, I added 4 eggs, scrambled in a bowl and tossed it altogether until the eggs were cooked to our liking.

And, while that was a great start to the day, I still wasn't done with the cravings for potatoes and pancetta. so for dinner we whipped up this take of another quick pizza favorite of ours - Potato & Goat Cheese Pizza. This time - no cheese but lots of cooked & crumbled pancetta as well as some thinly sliced mushrooms and onions.

I'm going to continue to do some catching up and sharing lots of great easy to put together (even with one good hand and a novice sous chef) recipes.

Time For Decadence Nova Scotia Style

2013-02-05T09:59:00.001-04:00

It's February and I'm not sure where January went but I am glad it's over. Don't get me wrong, I love all the great Canadian seasons - including winter, although I am quite the hermit. And why am I rambling you ask?

Because I can't wait to participate in this year's month long foodie revelry here in Halifax, Nova Scotia. It's called Savour Food & Wine which is celebrating its tenth anniversary this year, so you know they'll be pulling out all the stops. Here's the link to the month long schedule.

First things first - this month starts off with the Decadence Chocolate Wine Cheese Event Thursday, February 7th, where students from Nova Scotia Community College in the Pastry Arts & Culinary Arts Programs create the most wonderful dishes of artisanal cheeses and succulent chocolates paired with wines from around the world. Just to whet your appetite and have you book your flight here, take a look at an earlier Decadence event I attended.

In the off-chance you're thinking that students don't equal chefs, I beg to differ! I was so inspired by the dishes they created at that event, that I visited Chef Ketterley and his awesome team of chef teachers and students at their campus. By the way, students here have been winning gold medals at many international competitions! But I digress....

Throughout the month many of my favorite restaurants have special Dine Around Menus - many of which will entice me to bundle up and leave my cozy home. My mouth is drooling just reading about the menus, the wine parings, and my frugal heart is definitely excited about the price.

The grand finale event - The Savour Food & Wine Show will be held on February 28th and, from past experiences, I know it will be spectacular! I think I need to start practicing the required balancing act - camera, plate, glass.

Hope to see you in Halifax, but if that's out of the question - check to see if there are any wintery food events in your neck of the woods to help pry you out of your comfy lair.

Roast Beef with an Asian Take on an Old Tradition

2013-01-14T13:58:00.000-04:00

It seems like forever-ago that I actually wrote a real post. So long ago that neither my daughter Joanna or I remember exactly what we did to make this recipe our own. I will say, it was delicious. Imagine me, with my arm in a cast and obviously no use in the kitchen. I did provide the fantastic standing rib roast from Getaway Farm Butcher Shop - grass fed and finished beef from their own farm, I might add. I was expecting a traditional roast beef dinner, but...

since Joanna was making homemade steamed Asian dumplings, (one of these days I'll share the recipe) she thought we should do something Asian with the roast. Our (really HER) Asian Style Roast Beef was adapted from one of her favorite Chinese Cookbooks, Secrets From A Chinese Kitchen by Vivienne and Jenny Lo. Swiss chard and carrots from Jo's winter garden were roasted around the beef during the last 20 minutes or so.

I suppose, because we don't often have standing rib roast - a special occasion dinner, and because I love my classic take on Traditional Sunday Dinner Rib Roast, studded with garlic and coated with powdered mushrooms and dry mustard, I was hesitant. It's not that I don't love Asian food, because I do. It's more that with certain ingredients, I fall back to my childhood roots.

What dishes would you never stray from, and which recipes would make you more adventurous?

A Drowned fineCooking Saved by Pinterest

2013-01-06T09:19:00.000-04:00

A not so funny thing happened on my way to a relaxing soak in the tub today. But let me back up a bit. Yesterday my latest issue of fine Cooking arrived and after a very cursory look, my intention was to thoroughly savor every article while enjoying a steamy bubble bath. I placed the copy at the edge of the tub already filling with bubbles while I went for the towel. And what did I discover on my return?
somehow my magazine took a swim!!! It was ruined! My Honey just rminded me that it could have been worse. I could have dropped my new iPad mini in the tub! Thank goodness for My Pinterest and www.fineCooking.com I got to bookmark all the recipes I'd earmarked in the hard copy.

One day soon when my wrist is back to its old self I'll share the variations I made to this Pasta with Olives, Roasted Peppers, Tuna First time for dinner (top of page photo) and then

a great frittata for breakfast.

Stay tuned for more of the tasty dishes my Honey and I prepared together .

One-Armed Saga of Simple Meals Continues

2012-12-03T11:21:00.001-04:00

Every cloud has a silver lining. Mine has many. My very dramatic fall, complete with the arrival of fire truck and ambulance trip to emergency, surgery - I now have a titanium plate in my forearm - at least was on my left wrist - first silver lining. Although you'd be surprised at how dependent we are on our non-dominant hand.

Another silver lining... my family

In addition to my daughter, Sharron, taking time to fly in from Montreal for a few days, there has been lots of help from those here.

That's my Honey carving up a most delicious Grilled Flank Steak with Honey Soy Marinade. The meat from my very good friends at Getaway Farms. I don't feel comfortable jostling crowds on Saturday mornings yet, but I will be visiting during the week for more ingredients my Honey can cook.

Which leads me to yet another silver lining - my daughter, Joanna brought the family over for a Friday night Shabbat dinner, complete with homemade challah, a Pumpkin & Apple Soup (sorry no recipe), Romaine Salad with a lovely sun-dried tomato vinaigrette, a "side" dish.. I use the term loosely... of Pasta with Kalamata Olives, feta and some of the tasty Marinara Sauce Sharron made, plus simple Roasted Salmon (similar to this one) so that we could have lots left over.

And yet another silver lining... working together in the kitchen with my Honey - I love our new arrangement!. He's always done a mean BBQ and an awesome Sunday morning French Toast, but normally I have done the cooking and he's been master of the clean up. So far we've done a number of Scrambles and some great dinners together, like...

Creamed Salmon on Toast - one of my favorite childhood comfort foods and

the other family favorite - Salmon Patties with Onions (hmmmm I can't believe I've never shared the recipe here!) served with Steamed New Potatoes and Broccoli with Lemon Butter.

This cooking together I'm hoping will continue long after the cast comes off. I'll keep you posted on our cooking adventures. Now go off and think of some of your own silver linings.

One-armed Easy Marinara Sauce

2012-11-25T15:21:00.000-04:00

First one princess...Joanna the gardener princess grew a vast amount of tomatoes which I thought I had photos of. Then she froze a bunch of bags of whole tomatoes for winter-time sauces...which I thought I had photos of. Then I broke my wrist...
suffice to say there was a lot of drama a week ago... and my other princess - Sharron the animation student, in the process of finishing up her assignments, flew in to offer TLC and more assistance, like massages, watching movies, propping pillows and chopping the tomatoes, etc for some easy to put together meals, not to mention each of the princesses cooking some delicious dishes for the last week. My hero, A.K.A. Honey will now share my kitchen duties, so simple is best.

This Lazy-bones Marinara version started with chopped onions and garlic slowly sauteed until onions were translucent and then Shar added the chopped tomatoes and their juices while I added a pinch of chili pepper flakes, teaspoon or so of dried oregano and basil. It's still simmering and then my hero and I will portion it for the freezer. It will be great over stuffed tortellini that take just minutes to heat up or turned into a chicken casserole baked with some melty cheese topping.... any other ideas are much appreciated.

Presto Pasta Night Grand Finale Roundup

2012-11-16T09:00:00.000-04:00

Probably the best part of creating Presto Pasta Nights and nurturing it all these many weeks later (290 to be exact), is... GASP... not the pasta, which is always great, don't get me wrong. It's the fantastic bloggers I've met and followed over the years. It's been a blast, a pleasure and a privilege to have gotten to know you all. So, because I hate "good byes", I'll just move along to fantastic bloggers and their delicious entries this week...

Johanna of Green Gourmet Giraffe has been sharing her droolingly delicious pasta recipes since the beginning. She was first in this week with another wonderful choice - Pasta with Chickpeas, Spinach and Sundried Tomatoes.

Janet of The Taste Space (PPN host #173) and frequent PPNer, shares this stunning Veggie Noodly Salad with the Ultimate Peanut Sauce.

Joanne, who Eats Well with Others is one of my very favorite bloggers. I love her photos, her recipes that always have me drooling - even if she is... dare I say it... a vegetarian. This time around she shares a Roasted Red Pepper Goat Cheese Alfredo that shows you exactly what I mean.

Three Cookies from Easily Good Eats shares a dish with an ingredient not easily found outside of the UK apparently - vegemite. I, of course love a challenge and will be on the hunt for some. Vegemite Garlic Spaghetti has intrigued me to find out if I'm a lover or hater.

Another PPN regular, Graziana of Erbe in Cucina is back with a very interesting Pesto without Garlic Pasta. Lover of garlic that I am, it does sound fantastic.

Alicia, AKA Foodie Cat has been sharing pasta recipes with us since last year and I will get over my fear of making gnocchi and try these mouthwatering, stunning Goat Cheese Gnocchi.

Haalo of Cooks Almost Anything was at the first roundup (with stuffed conchiglioni) and, including this time, it makes 76! If it's possible her camera skills are even better and have me drooling with her Pappardelle with Oxtail Ragu.

Tigerfish of Teczcape is another long-time PPNer and she often brings a delightful Asian flavor to our party. This Vegetable Mung Bean Noodle Soup, looks heavenly and is absolutely perfect for my chilly weather.

Simona of Briciole wins the pasta prize for the most guest hosts - nine times in all! Her last entry is another of her terrific homemade pastas, this time it's Strozzapreti, which even sounds delightful.

Gilli of So So Simple Food made a unique and gluten-free dish of Polenta Lasagna. It's been a while since she's made it to the party, so I'm glad she made it to this one.

Kirsten, of From Kirsten's Kitchen to Yours is another awesome regular, amazing contributor and gracious host who shares a Morrocan Lentil Stew over Couscous.

Couscous is one of those little black dress pastas that can be dressed up or down.... seasoned up or just plain to sop up flavorful stews...which leads me to my dish and another little black pasta dress.. orzo.

I wanted to do a spectacular dish for the grand finale, but life... as usual... got in the way. So instead of mashed potatoes or rice to sop up the heavenly gravy, I went with orzo as a base for the Lemon, Rosemary, Balsamic and More Roasted Chicken.

And now it's time to call it a day. I'm not one for saying goodbye, so I'll just say a HUGE "thank you" to everyone who's shared their passion for pasta over the years and I'm sure to keep up our friendships even if there's no Presto Pasta Night to come to every Friday. And for everyone who needs a little pasta inspiration now and then, please take a walk through the PPN index of 290 roundups, and close to 4500 dishes!!! If that's not enough of a choice, you can join my Pinterest Pining for Pasta Board.

Pasta Side for a Heavenly Chicken

2012-11-16T07:30:00.001-04:00

My last entry to Presto Pasta Night was supposed to be spectacular. I was planning on spending the day making my own pasta and dreaming up a new sauce. Instead, life got in the way, as usual, and then I made this insanely delicious Lemon, Rosemary, Balsamic ... and More Roasted Chicken which normally I'd serve with a pot of mashed potatoes to sop up the unbelievably delicious gravy. But I couldn't let the last week of Presto Pasta go without an entry, so....
Instead of potatoes, I made orzo and ... totally foreign idea to me... NO seasoning at all! I just thinly sliced and sauteed a leek and some kale in a little olive oil... no garlic, no spices, no herbs...nothing to compete with the gravy. It was perfect.

I do want to thank everyone who's played along with me over the last five plus years and I'm sure I'll visit you all cooking up different delicious dishes. I will, of course continue to share my pasta dishes, along with everything else and hope you drop by. If you're on Pinterest, you can join in my Pining for Pasta group where you can share your own, or your favorite by anyone and everyone else. And if you're stuck for pasta inspirations, don't forget to head over to the complete index of every Presto Pasta Night.

Presto Pasta Night Memories Continue

2012-11-14T10:05:00.001-04:00

It is very nostalgic to wander through the old Presto Pasta Night Roundups, being reminded of when stalwart fans joined in. I was going to continue doing down the "birthday" path and noticed that Kirsten of From Kirsten's Kitchen to Yours and host of last week's roundup, first hosted right after PPN's Third Birthday. So I thought I'd share that one instead.

Presto Pasta Night # 174

I wanted to pick the one recipe that really stood out, but, yet again... I loved them all too much to choose. I leave that to you to decide.

Only two more days before the roundup and I'd love to have you not only share a pasta dish, but your stories about how you first discovered Presto Pasta Night, the bloggers you've met through PPN and the friendships that have grown along the way. Don't forget to tell your friends to share a pasta dish too and make this party worthy of a Guinness World Record.

For those new to Presto Pasta Night - better late than never - here's a guideline

Write a post mentioning Presto Pasta Nights with a link;
Include my email address so all your friends can join in the fun
Email it to ruth (at) 4everykitchen (dot) com by Thursday, November 15th;
If your friends don't have a blog, I'll be happy to write up their recipe on my blog