[My aunt who lives in Paris sent me a lovely little note recently: "I love your blog and the foodie sections in particular. I frequently make the Curried Cauliflower Soup that Kristen Pickett contributed—the tip of roasting the cauliflower first is brilliant and makes all the difference…" She wanted to share a holiday recipe and a lovely coincidental little story about a cookbook she discovered while living in Canada. Enjoy!]

By Julie Dior-Kruger

Photo credit: wayneandwax from Flickr

When I moved to Paris, one of the few books I kept from my Torontonian library is Marie Nightingale’s Out of Old Nova Scotia Kitchens, published in 1971. How did I get my hands on this book? Well, I bought it because of its quaint name and its reproduction of the recipes used by early settlers. It was the golden age of ethno-museums and pioneer villages.

I have tried many of the recipes, which are absolutely great. It also includes a short history of the multi-cultural settlement of Nova Scotia—from the rather unique perspective of the cooking pot.

The Micmac Indians taught the settlers how to hunt for bear in the winter (watch out for the tell-tale vapours out of their dens), how to make maple syrup and maple sugar cakes, which roots and plants were edible, corn, etc. The French were the earliest settlers and, accustomed as he no doubt was to the French tendency to poetize about food, Champlain said there was “none as tender as the moose meat (wherefrom we also made excellent pasties) and nothing as delicate as a beaver’s tail.” There is, however, no recipe for beaver’s tail.

Years later, the English in Halifax introduced English fare, which may explain our love for world food…But their desserts were not bad—they inaugurated family Sunday outings to tea-houses for indulgence in strawberries and cream or Strawberry Shortcake—Nightingale claims this was a precursor to ice-cream parlours.

German settlers were known for their excellent sausages, breads (“never would a Lunenburger turn a loaf of bread upside down for fear she would upset a ship at sea”), cakes…and of course sauerkraut. The New Englanders, fleeing the American Revolution, took up the farms of the unfortunate Acadians, and brought Thanksgiving Day with them, as well as more sophisticated recipes for clams and lobsters. The Irish brought with them “luscious potato pancakes, soda bread, corned beef dinners and Irish stews that ‘mother used to make’”. The Scots arrived with tons of recipes for oats, Haggis and Auld Man’s Milk (otherwise known as eggnog).

And finally the Blacks (Nightingale says that “43% of the Negroes in Canada live in Nova Scotia”—this was back in politically incorrect 1971—but I doubt that the statistic is still correct), who had come to escape slavery, brought with them exotic dishes they had elaborated down south, like black-eyed peas, chow-chow—a hot, spicy relish, skillet cornbread, cobblers (Blueberry Grunt), etc.

Anyway, I dig out Out of Old Nova Scotia Kitchens at least once a year at Christmastime because it has a fabulous dark fruitcake recipe. The French have a nice custom of fresh oysters or foie gras at the beginning of a Christmas or New Year’s meal, but they don’t really have a specifically Christmas dessert. Their Bûche de Noël or Christmas Log, is just a jelly roll decorated with heaps of icing to look like a log in the wintry woods. Anyway, this is the recipe for English dark fruitcake:

Dark Fruitcake
1 pound butter 2 teaspoons ground cloves
1 pound brown sugar 1 ½ teaspoons salt
11 eggs 2 pounds seeded raisins
1 cup strawberry jam 1 pound sultanas (or black currants)
¾ cup apple jelly ½ pound candied pineapple
¼ cup molasses 1 pound candied cherries
1 teaspoon baking soda ½ pound dates
½ cup heavy cream ½ pound chopped citron
1 teaspoon almond flavouring ½ pound mixed peel
4 cups flour ¼ pound broken walnuts
1 teaspoon nutmeg Rum (lots)
2 teaspoons cinnamon

Mix in order given. Add baking soda to molasses and blend until molasses froths. Save out one cup of the flour to dust the fruit. Grease pans and line the bottoms with two layers of heavy brown paper and one layer of wax paper. Use one layer of brown paper and one layer of wax paper around the sides. Bake in a 275° oven. Test with a toothpick or straw. Wrap the finished cake(s) in a rum-soaked cheesecloth and wait for at least one or two weeks. Recipe can be halved.
Small cakes require about 2 ½ hours.

Medium cakes require about 3 hours.

One large cake requires about 3 ½ – 4 hours.

If you use entirely organic ingredients from the health food store, this recipe is actually quite healthy—assuming you don’t overeat! You can experiment with dried apricots instead of, or in addition to, cherries. Cointreau or Grand Marnier is less classic, but a little more subtle than rum and goes especially well with the fruit. You can serve this fruitcake with homemade lemon ice-cream (it’s Christmas after all), which is so easy to make, does not require an ice-cream maker and is sooo delicious that you will never buy ice-cream again. I swear. This is the recipe:

Lemon Ice-Cream

3 medium organic lemons

1 cup xylitol (best sugar substitute)

2 cups heavy organic cream

Grate the zest from 2 of the lemons (a special zest grater makes this very easy). Squeeze the juice of all 3 lemons into a small casserole – stir until the xylitol is totally dissolved. Add the lemon zest. Whisk the sweetened lemon juice and zest into the heavy cream. Pour into a shallow container, cover and freeze until firm (no need to stir to break up the crystals). This will take from 3-6 hours depending on your freezer. Transfer the ice cream in its container to the fridge 30 minutes before serving to soften slightly.

Merry Christmas!
Julie Dior-Kruger

[Wrapping up a great week of East Coast good spirits is brewmaster at the Hart and Thistle Gastro-brewpub in downtown Halifax. And, if you need an excuse to grab a pint, it's actually his birthday tomorrow so head over for a special dinner and release of 'Double Simcoe SMaSH'. It's also your last chance to enter the contest this weekend to win some great items donated by the guests. Leave a comment here or tweet about your fave East Coast beverage using the hashtag #ECBC. Check out the full contest rules and prizes.]

By Greg Nash

When I was asked about writing a guest post here my first thought as a professional brewer was to write about brewing and how it has redirected my life and influenced those close to me.

In my previous life living outside Amherst, Nova Scotia I was a meat cutter, a Christmas tree farmer and an automotive paint technician but then something happened—I started home brewing and by the early ‘90’s I was hooked. The never ending quest for more information on the art and science of brewing became more and more intensive and the supply of books available was suddenly insufficient. I started working in the craft brewing industry in 1994 and soon after enrolled with a reputable brewing school. In 1996 I graduated from the American Brewers Guild in Davis, California and have brewed professionally in several states and provinces since. Some notable local breweries I have brewed for are Garrison Brewing Company and more recently the Pump House Brewery in Moncton, NB. before returning to Halifax where I currently brew for the Hart and thistle Gastropub and Brewery while I continue work on other projects.

I was a bit of a foodie before I started brewing but then something happened – brewing brought it all together, beer and food have become a wonderful marriage, in my own mind at least. When I brew I am cooking, nothing more nothing less. Not only do I have a serious relationship with beer and food but I love to mix it up by putting the two together, I cook most food with beer and strive for that perfect pairing at the dinner table. As I became more involved with beer I became more of a foodie, learning to brew has made me a better cook and learning to cook has made me a better brewer, however there seems to be several annoying drawbacks to all this seemingly glorious food stuffs.

Dining out….

I seek fresh local foods with flavour. I love food as can be witnessed by my ever increasing girlish figure. I smoke cheeses at home, I cure and smoke bacon (mmm bacon) and other meats at home, I make my own sauces and breads, I even went so far as to invest an almost foolish fortune on a ceramic cooker and grill to help emphasize these gastronomic delights, a Primo. A lot of this may have stemmed from the sensory analysis training at brewing school, or maybe I just drank too much beer and had the munchies all the time. That’s not it! Dining out has become a bit of a crap shoot as I am sure a lot of you know already. Some of the things I love so dearly can be dreadfully disappointing if I happen in the door of the wrong establishment bent on trying out the new place I’ve never heard of. Can I really blame this all on beer, I say yes.

Drinking out….

This may come as no surprise but the drink list at any given establishment strictly dictates both where I dine and drink. I want fresh local beer with flavour and won’t settle for tasteless rice or corn beers, I scoff at microbreweries that purposely dumb down their products lightening the flavours in hopes not to offend the palate. The selections are becoming better and better as time progresses but the choices of places that carry good fresh local craft beer are still quite limited. Sure I’ll opt for wine on occasion but beer is the drink of choice for me. After all beer is the new wine isn’t it? I’d love to see more establishments around Nova Scotia with good local beer on the taps, with beer/food pairings or featuring foods infused with beer, just one more drawback the great world of beer as I know it has bestowed upon me – it is a challenge to find good beer and food under one roof.

My philosophy on brewing is to think outside the box, not being restricted to styles but rather to what tastes good. To think of it as food, wait… beer is food. I am an advocate of both great food and beer and always try to cook, eat, brew and drink locally as much as possible. I unwittingly promote the world of craft beer to everyone that comes within arms reach. While they are there I could be caught inviting them over for a ribeye or forcing a brick of freshly smoked cheese or some home-smoked bacon porn on them. Heck any beer advocate would do the same wouldn’t they? I’m still blaming it all on the beer though. I think the same would happen to any of us whom discover the joy found inside a good, fresh, local pint.

Since I can’t let up on the bacon (life is always better with bacon), here’s something anyone can do at home if you have some sort of little smoker:

Sliced single smoked

Pork Belly beer Bacon (Beer Cured)

1 pork belly 8 – 12 lbs

1.5 L malty beer (brown ale, red ale)

600 ml water

3 bay leaves

3 gloves garlic minced

1 c kosher salt

2 tbsp crushed dried chillies

1 tbsp cracked black pepper

3 sprigs fresh thyme – stems discarded

1 c brown sugar

Bring all ingredients to a boil until sugar and salt is dissolved.

Allow to rest for 20 minutes then refrigerate.

When completely cool submerge the pork belly in the brine for 3 to 4 days for the cure. Personally I prefer 3 days, the longer the soak the saltier it becomes. (Update: The pork belly should be brine refrigerated at 35 – 36 F; the brine should be chilled to this temperature before submerging the pork belly into it as well.)

Remove from brine, rinse and pat dry. Allow to dry further in the fridge on a rack for 2 more hrs.

Smoke with applewood for 2 hrs at ~ 190 F, then 2 more hrs @ ~ 235 F or to an internal temperature of 150 F.

Slice, fry, eat. Good for 3 weeks or freeze.

Greg Nash is the brewmaster for the Hart & Thistle Gastropub and Brewery. You can read more about his handcrafted cutting edge beers on the Hart and Thistle Brewers Blog.

If, up until now, you’ve associated Mexican food with slathering as much melted cheese, sour cream, and salsa on some kind of soft or hard tortilla let me just direct you to a restaurant in the city that can sort you out stat.

The only way to describe Mexico Lindo is to say that it’s a hole in the wall. Really and truly. But don’t let the basic decor deceive you. This is as authentic an experience as it gets. Tucked away in Fairview, you may have never heard of it before. I believe it used to be neighbours to a Hells Angel club but, after that got shut down, it no longer holds that distinction.

The food is comparable to the few places Cokebaby and I were able to eat at while doing the resort thing in Mexico a few years ago. Off the resort, of course. Or the Mexican food we’ve had in other cities. It’s home style cooking by co-owner of the husband-wife team, Ana Jimenez.

Instead of getting a bread basket to snack on while you wait, you start with yellow corn chips and salsa. The salsa itself is fresh and spicy. And when I say spicy, I mean it’s definitely not for those for find honey garlic wings burny, if you know what I mean.

Photo credit: feministjulie from Flickr

We were lucky enough to be there on a night when aqua fresca was available (in watermelon!) so we ordered a pitcher ($6.99) for the table of four. Aqua fresca is a brilliant combination of fruits,  sugar and water, blended together to make a refreshing beverage.

I had the vegetarian enchilada combo: Tortilla soaked in spices and lightly fried, filled with vegetables (options for chicken, beef) and topped with cheese, onion and sour cream ($10.95). Cokebaby went with the chicken chimichanga & enchilada combo ($13.95). A chimichanga is a lightly fried burrito in butter (chicken, beef or vegetarian) topped with tomato, onion and sour cream. The combos are served with reasonably sized portions of rice and refried beans.

Our friends had chicken chimichanga ($5.99) and the chicken chimichanga combo ($10.95). Yeah, we weren’t really creative in our choices. But, believe me, it was all devoured without a spot of food left behind.

Personally, I’d like to see some other interesting items on the menu. They’ve got something called tepa which is tasty if you like that sort of thing: Large tortilla filled with potato and spicy sausage, topped with HOT SALSA, cheese, lettuce and sour cream ($5.99). I wouldn’t turn down a tamale, something in mole sauce, or tortilla soup though.

Since reading Barbara Kingsolver’s wonderful book Animal, Vegetable, Mineral: A Year of Food Life, I’ve been resolved to try to eat more locally and even grow our own vegetables. A few years ago Cokebaby and I moved from condo living into a house where we have since been growing an urban container garden.

This year we had a decent summer crop of spinach, arugula, romaine lettuce, cherry tomatoes, jalapeño peppers, and cucumbers. We also have an indoor windowsill herb garden that I’m in charge of and failing at miserably. Somehow, remembering to feed, walk, groom, and play with the dog every day is easier to me than remembering to water a bunch of dirt once or twice a week.

Photo credit: redfox from Flickr

Anyway, now as the weather starts to cool down it’s pickling and canning season. Last year saw my first attempt at pickling anything and it was done with great trepidation and fear that I’d be killing us off through botulism. I made what was essentially this recipe for Swedish Pickled Beets but without the pepper. The result was brilliant.

One of the “trade” secrets behind making the job of peeling the beets easier is to boil them whole and then cover them in cold water once they’re cooked. This makes the job of peeling them as simple as popping the skins right off.

The great thing about beets is that they’re actually quite versatile and come in a variety of shades from the standard deep burgundy to candy cane to golden. Not only do they make an excellent side to roast meats and fishcakes, but they’re also fabulous on salads (my fave includes goat cheese and mandarin orange slices).

Recently, I purchased a new recipe book called Bernardin Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today to go along with a case of large new mason jars. Out of one afternoon the pantry is already stocked with pickled beets and a red root relish (with beets, cabbage, sweet red pepper, and onion) to keep us going for the year.

Now that I’m more comfortable with the process and have a book to refer to, I’m going to try out some other recipes like jams and preserves. Have you tried pickling and canning before? If so, what was the result? Any tips or fave recipes? If not, what’s stopping you?

[Wrapping up the East Coast By Taste series this week is the Feisty Chef! If you missed any of the posts, check the archived East Coast Guest Posts. Thanks once again to all the fabulous foodies and chefs who wrote so passionately about the theme for this month.]

By Renee Lavallee

When I embarked upon the crazy train that is my food career fifteen years ago, my philosophy of food was much different than it is now. It was foolish and silly, and I thought that my philosophy was the end all and be all of all things culinary. My, how things have changed! Fifteen years ago, I was influenced by “fluff”, as I now call it. It was bright, flashy and extravagant. I thought that incorporating as many ingredients as possible into a single dish was “cutting edge” and “fancy”. I thought that using the strangest ingredients possible was “nouveau”, and that my culinary savvy was something that only I, a twenty-something girl, possessed. How could I not be a great chef with all this? Did I not have many, many ring molds and squeeze bottles? Did I not think that Charlie Trotter, the great Chicago chef, was a god? I remember thinking that my first special was going to have people writing about me, and my culinary prowess (it was a ravioli of crab with banana and blue cheese). Needless to say, my chef at the time asked me if I had been smoking crack, as this cutting edge concoction was nothing more than a repulsive and repugnant dish. It has taken many years, many trips, much heartache and sweat to reach my current philosophy of food. It isn’t anything new; it isn’t cutting edge. I believe that it has taken me fifteen years to realize that all the fluff that we see on tv and read about in those glossy magazines, isn’t food. It is nothing more than a flash in the pan attitude that we, as consumers, believe in. What is my philosophy? Well, here it is: simplicity.

Simplicity to me is one or two keys ingredients that marry well together. They live together in harmony and bring out the best in each other. They are locally grow and cultivated, and cooked by local hands. They are paired with local wines, beers and spirits. Was fresh arugula not meant to live happily ever after with a sun kissed tomato? Did potatoes ever think they would spend the rest of their lives without bacon? Did a growler of Propeller Bitter not want to be with a slice of Old Growler? This is how I feel; a grown-up outlook on food.

This is a super simple soup that encompasses all my “simplicity” beliefs and uses local and seasonal products. Whip up a batch and enjoy the liquid goodness!

Photo credit: christing-O- from Flickr

Roasted Onion & Parsley Root Soup

• 5 lbs white onions; thinly sliced
• 1 lb grated parsley root (or parsnip if you cannot find any!)
• 2 bay leaves
• 1 sprig thyme
• 1 tsp salt
• 1 tsp sugar
• 5 qts. veal stock (or chicken stock)
• 1 cup brandy
• 2 cups good dry white wine
• 8 tbsp butter
• 1/3 cup olive oil
• 4 tbsp flour

1. Sweat onions and parsley root for 10 minutes over medium heat in butter & oil.
2. Add salt , sugar, bay leaves & thyme. Cook until “chestnut” brown.
3. Add flour & cook 3 minutes.
4. Add some hot stock, stir until incorporated & then remaining stock.
5. Finish with brandy & wine; cook 40 minutes.
6. Garnish with some Dragon’s Breath cheese!

My top 5 cookbooks…ever!

1. All “River Cafe” cookbooks…very simplistic, seasonal & unpretentious
2. A Year At Les Fougeres…I used to work with Charlie & Jennifer Part and they are the reason why I am who I am today
3. The Whole Beast: Nose To Tail Eating…Need I say more!
4. Moro..simple, flavourful Spanish cooking
5. L’Eau A La Bouche…the great restaurant in the Laurentiens where Anne Desjardins set the standards for local & seasonal cooking

Renee Lavallee is also known as the Feisty Chef. She’s a chef, mother, and crazy cheese lover.

[Next up on the East Coast By Taste series is fellow Haligonia blogger, With Bite, whose gastronomical adventures always make for a fun and mouth-watering read.]

By Kristen Pickett

There’s just something about comfort food. Well, it comforts you. Everyone has his or her own criteria required for a dish to provide that feeling of calm contentment. Therein lies the appeal of the aptly named ‘comfort food’; it’s personal, internal and has the ability to comfort everyone in his or her own way.

I’m constantly intrigued by the way that food has the ability to sate an individual’s palate as well as calm their nerves. But what is it about these dishes that work their magic on our stressed-out frazzled state, our deep sadness, or even our elated happiness? What is the miracle flavor, texture or memory within a certain food that helps to establish a sense of equilibrium in our psyche?

For some, comfort food may be something so simple and easy as a bowl of cold cereal. Others might crumble for mom’s warm homemade bread, hot from the oven and slathered with butter. Countless people find comfort in a bowl of cookie dough ice cream, their bodies unwinding slowly from a stressful day as the rich cream melts on their tongue. On the opposite end of the taste spectrum, there are those for whom a good dose of crunchy, salty chips or a plate of hot, greasy bacon delivers the desired effect.

The fact of the matter is that it’s all about chemistry. We’ll never really know what draws some people to salt, while others favor sweet. Nor will we be able to determine what attracts those to creamy as opposed to crisp and clean flavors. Nevertheless, I like to think that it goes deeper than that; that food, being such an inextricable factor in our lives gives nourishment not only to the body, but to the mind and soul as well.

And here I come to my comfort food- the dish that started my absolute love affair with food. You may think I’m about to divulge a secret recipe for the world’s best chocolate chip cookie, a foolproof way to BBQ an amazing steak or the secret to the perfect risotto. These are all great foods of course, but for me, the foods that bring about a comforting quality are those with a story, dishes that create certain memories, that symbolize something important. And it all started with a bowl of curried cauliflower soup.

That’s right- just a nice, hot bowl of soup and my spirit is uplifted, my nerves are quieted and all is right with the world. For me, comfort is also about heat, about all-encompassing warmth. This soup has the ability to give me that feeling, to wrap me up in a thick blanket of creamy richness, saturating my mouth and filling every crack with its velvet texture.

But beyond the taste and texture of this soup, it’s the method itself that sooths me, the process behind it, the steps that must be carried out, one by one. This is a part of my day when I take the time to make something that matters. I’m not defrosting anything, or tossing prepared ingredients together, but creating a dish from scratch, paying particular attention to each end every step; doting on the ingredients to coax them into a balance with one another.

It’s also my ultimate comfort food because it put me on the road to where I am now. As you’ll see, the recipe is simple, but it’s the first recipe that I ever wrote. I wasn’t following a cookbook or some chef on TV; I was creating this all on my own. This recipe and the thought behind it, got me to thinking about other recipes that I’d like to conjure up, which subsequently got me thinking about the lucky people who write about food for a living. Someday, I hope to be one of them.

So you see, curried cauliflower soup isn’t just a hot bowl of soup. It isn’t just chopping and roasting and pureeing. Curried cauliflower soup was the first of many steps on the road to my future in food writing. It might sound a bit naive, but I find a good deal of comfort in that.

Photo credit: Kristen Pickett

Curried Cauliflower Soup

1 head of cauliflower, cut into small florets

1/2 large onion, or 1 small, chopped

3 cloves of garlic

1 1/2 cups of chicken stock (low sodium is best)

1 1/2 cups water

2 tbsp. olive oil

2 tbsp. curry powder

S&P to taste

Preheat oven to 425 degrees. Toss cauliflower, onions and garlic in oil, S&P. Roast for approx 15-20 minutes, or until they get a crispy golden.

In a large pot, combine the roasted vegetables, chicken stock, water and curry powder and bring to a boil. Reduce heat and simmer uncovered for around 15 minutes, or until the cauliflower is soft.

Transfer to blender or food processor in batches and puree until smooth. Feel free to add some more water or stock if the soup is too thick. Adjust the seasonings to taste.

Garnish with chopped apple, my favorite is Cortland, and plenty of fresh cracked black pepper.

Yields 4 servings

Kristen Pickett is an event coordinator in Halifax with a passion for all things culinary. As a freelance food and beverage writer, Kristen’s blog, With Bite serves to profile Halifax’s culinary community. She is a regular food and beverage contributor to Haligonia.ca, as well as various publications in Atlantic Canada.

[This week I'll be featuring another series of East Coast Guest Posts called East Coast By Taste. We'll be looking at food and cooking philosophies from local chefs and foodies. The first post comes from one of many people I follow on Twitter.]

By Ruth Daniels

When asked about my cooking and food philosophy, the cooking part is easy…use the freshest ingredients, buy local whenever possible, (I’m never going to be a 100 mile diet girl, but I do try), go to as many farmers markets as possible to directly support local producers and cook simple, flavourful dishes.

Photo credit: Ruth Daniels

But that got me thinking about “FOOD” and what that means to me. I must be honest…in my world, everything is connected to food. It’s what brings us together, comforts us in difficult times, celebrates those memorable moments, just plain acts as a backdrop for getting together with family and friends. So a dish, or a meal is not just a list of ingredients, put together as directed, it’s so much more important.

Earliest memories of my childhood centre around the kitchen, the backyard parties with aunts, uncles and 18 cousins, my mother preparing for holidays with my sister and I as sous-chefs (or at least dishwashers and “get me the…” girls, my first dinner party at 16 – Lasagna, Caesar Salad and Garlic Bread and they are the perfect snapshots, better than any old photograph (except for the laugh factor of hairdos and clothes).

Friends and family coming to Halifax for a visit…the first questions to pop into my head…Is there time to head to Digby for the awesome scallops? Can we go to the Shore Club in Hubbards for a real Nova Scotian Lobster dinner? How many nights, how many meals can I prepare while they’re here?

Vacations away….I might not remember the dates, but I definitely remember the meals. My first question to those just back from somewhere….what did you eat?

Moving to Halifax from Toronto, a couple of years ago to be closer to my daughter, son-in-law and (the real reason for the move), babies, I admit to having mixed feelings. Yes, I would be close to family, but, on the other hand, what about all the ethnic neighbourhoods and their foods? What about St Lawrence Market – open every day, all year round? How would I find all my favourite food treasures, so intrinsic to my cooking?

Photo credit: Ruth Daniels

Silly me, nowhere else are there farmers markets like here in Nova Scotia. Not only is there wonderful produce, right-off-the-boat fish and seafood, lovely artisan cheeses, preserves, breads, honey, wine…the list is endless, there’s also a social element that’s missing at most other markets I’ve visited around the world. And there’s time to chat with all the vendors (if you go early enough, that is) who are so proud of what they do…not that other farmers and artisan cheese makers aren’t proud…I’ve just never taken the opportunity to talk to them or go visit their farms.

And not to worry, I’ve found my pockets of ethnic grocers and restaurants so I can make some of my favorite “Toronto” dishes right here.

And here’s a wonderful fusion of Nova Scotia and exotic ethnic flavours that marry so well.

Photo credit: Ruth Daniels

Seared Scallops with Peruvian Parsley Salsa
Salsa from: Herbs & Spices: The Cook’s Reference

Hands-on time: 5 minutes
Marinating time for salsa: 30 minutes
Cooking time: less than 5 minutes
Serves: 2

Ingredients:
Salsa:
1 small onion, finely chopped
1 tsp fresh oregano leaves (½ tsp dried if you can’t find any fresh)
Red wine vinegar, just enough to cover the onion & oregano in a small bowl)
3 handfuls of fresh parsley leaves
1 tomato
Salt & pepper to taste

1 lb/500 g sea scallops, rinsed and patted dry
1 tsp or so good olive oil
Arugula leaves (just for yourself as to how much you like per person. Note: some people find this very strong and woodsy, so you might want to do half arugula, half baby spinach leaves)

Directions:
Salsa:
1. Place the chopped onion and the oregano in a small bowl and pour red wine vinegar over the mixture, just enough to cover. Let it sit for 30 minutes or so and then drain off the vinegar. Chop the parsley leaves to a paste in a food processor. Add to the drained onion/oregano mix.

2. The book calls for peeling and grating the tomato into the salsa, or chop fine. I cheated and added coarsely chopped tomato (with the peel) to the pureed parsley and pulsed a couple of times, then adding it all to the onions & oregano. Taste for seasoning and set aside while you cook the scallops.

Scallops:
In a large nonstick skillet over high heat, add the olive oil and once the pan is quite hot, add the scallops so they do not overlap or touch each other. Giving them space will help them sear and get a little golden on each side. Flip after 2-3 minutes, depending on the size of the scallops, and cook for another minute or two. They don’t take very long and if you overcook them, they just get rubbery.

Plating the finished dish:
Place a bed of arugula or arugula, spinach mix on a plate or platter. Place scallops on top and then generously spoon the salsa over the scallops. Toss and serve.

Ruth Daniels is founder and creative force behind the popular set of food blogs and websites collectively known as 4EveryKitchen and dedicated to food & drink, recipes, local markets, travel and menu ideas. Her cookbook Every Kitchen Tells Its Stories – Recipes That Warm the Heart is filled with more than 100 family favourite recipes with roots in the past made with a fresh new twist for today’s hectic and more health-conscious life style. Ruth also is a regular contributor to Food Network Canada site – recipes & blogs and Ming Pao Gourmet. She lives in Halifax, Canada with her husband and has two daughters who have inherited her joy of all things food.

Food in London and Ireland was about what we expected it to be: ample servings of meat and potatoes. While we made it into our fair share of pubs, we did try to balance our diet out with other dining establishments and markets. It’s not that the meals were totally devoid of vegetables—we’d often get a bit of lettuce in sandwiches or boiled peas and carrots on the side of a meal—but we were all craving fresh vegetables by the end.

Sometimes when I got a tiny side salad with a meal, I felt like holding up my plate and saying: “Please, sir, may I have some more?”

For people who prefer to clog their arteries on the go.

Full English or Irish breakfasts were the norm for the meal that came with our hotel stays. These are the types of breakfasts that I usually reserve for weekends but they were so common that when in Ireland we actually saw a sign at a petrol station that served it on a bun! That being said, the food was tasty and great for sustaining long days filled with walking. Here are some of the highlights during our two-week vacation:

Sawyer’s Arm (London)—This spot was located within a stone’s throw from our hotel and served as our watering hole. Pints and meals were all very reasonably priced for a city that is otherwise quite expensive as a Canadian tourist. We stopped in for dinner one night where I had the steak & ale pie which was served with the sweetest peas to ever hit my palate and a personal sized pot of gravy. Cokebaby went with a Yorkshire pudding wrapped roast beef with chips (a.k.a. French fries).

Villa Rosa Restaurant (London)—This family owned restaurant was a great find. Cokebaby and I shared bresaola as an appetizer and with the meal we had a bottle of wine. He had veal with mushrooms, I had a creamy gnocchi, and we ended the meal with a shot of sambuca and tiramisu all for under £40. It was simple, almost home-style Italian fare with friendly and efficient service.

Café Lafayette (en route to Ireland)—I only mention the overpriced meal on board the ferry Ulysses for the fact that it introduced me to a thing called a bap. In and of itself, a bap is simply a sandwich made with a specific type of bread roll (much like a non-crusty version of a Kaiser roll). But the chicken bap that Cokebaby and I shared had an amazing ingredient: caramelized red onion relish. We brought back a bottle from Tesco but once that runs out, I can only hope that Pete’s Frootique carries something similar.

Photo credit: snapperwolf* from Flickr

EdMar B&B (Williamstown, Ireland)—A wonderful spot to stay for a relaxing vacation in the countryside, owners Liam and Rosie also provide the best full Irish breakfasts in the cost of the accommodation (with delicious soda bread). For an extra €10 per person they made us a fantastic family dinner of cottage pie with sides of peas, carrots, and homemade bread.

The Locke Bar & The Oyster House (Limerick)—Yes, I know, I gave “stab city” a bit of a hard time in my vacation blog posts. Keep in mind though that on our way to this dining establishment, a lead pipe fell out of the pants of a sketchy looking character walking our way. We did have a nice feed of seafood here though. The in-laws had mussels while Cokebaby and I shared a plate of oysters (his first time ever and I wish he’d let me post a picture we captured of his expression) along with a side of Colcannon. The latter (a traditional Irish dish made from mashed potatoes, kale or cabbage, butter, salt, and pepper) was strictly for the purpose of trying them because I hadn’t seen them on a menu anywhere else.

Gus O’Connor’s (Doolin)—Although a very small town, Doolin seems to be quite a popular destination for tour buses. So we were surprised to find the food a bit overpriced for what we thought would be a quaint spot for an inexpensive meal. Service was mediocre but the food was tasty. I had a lovely seafood chowder (served with soda bread!), Cokebaby and his brother each had fish and chips, and Cokebaby’s sister-in-law had a chicken sandwich that came with a side of Ballymaloe country relish. Again, we brought back a bottle of the stuff and I’m starting to think I should contact Pete’s Frootique for a wish list now.

Kyteler’s Inn Medieval Tavern (Kilkenny)—Established in 1324. Need I say more? Oh, alright. We stopped in here for a pint and a snack based on a write-up about it being one of the oldest pubs in Ireland. The appetizers weren’t spectacular but the atmosphere was what we expected. A nice spot to stop for a pint of Smithwick’s (brewed in the town). Oh, and there’s a witch on site.

Maloti (Dublin)—If you’re looking for a hit of modern Indian food, this restaurant offered great service and a set dinner menu for €16.95. It was kind of hit and miss around the table but I quite enjoyed my paneer, lamb korma, naan, and mango lassi. The servings were quite large which gave us the opportunity to sample each other’s meals. The biggest disappointment was Cokebaby’s chicken tikka masala.

Panama (Dublin)—Since getting off the plane in London we noticed signs at food shops for something called “jackets” which we later found out were basically stuffed baked potatoes. This pub is located on Bachelor’s Walk near O’Connell Street where we stopped off during our hop-on hop-off bus day. Cokebaby and I shared Panama jackets (chili and cheese) and a ham & cheese toastie (a regular sandwich grilled like a pannini). The servings were large and each came with an amply sized side salad!!! Although the place serves standard pub fare the atmosphere was warm and modern. Food was reasonably priced and the service was stellar.

Pad Thai @ Shine (Dublin)—This restaurant is the one that stood out most for Cokebaby and I, and it was purely for the food. Service and atmosphere were completely overshadowed by what came out of the kitchen. To start off we got a basket of prawn crackers which is something I haven’t seen since I moved away from Toronto. I had Pad Thai: Thailand’s staple dish of broad rice noodles, chicken and prawn stir fried with egg, scallion, shredded carrot, peanuts and bean sprouts. Cokebaby ordered Pad Ki Mow: Spicy rice noodles with beef, chili, lime leaves and tomato. Cokebaby’s brother went with Drunkards Noodles: The cure, Bangkok style! Vermicelli noodles with chicken, lime leaves, bean sprouts, tomato, garlic, chili and bok choy. And Cokebaby’s sister-in-law had the Priw Wan: Sweet and sour chicken with onion, peppers, cucumber and tomato. Each dish was €12.00 and well worth it.

The Brazen Head (Dublin)—I have to mention this spot because it’s Ireland’s oldest pub, having been established in 1198. Although we stopped in to try the traditional Irish stew, we more enjoyed having pints in the courtyard (choose a sheltered area because of the constant chance of rain). Here we were able to listen to traditional Irish music which is missing from most pubs.

Sitting between James Joyce and St. John Gogarty.

Oliver St. John Gogarty Traditional Irish Bar (Dublin)—Another spot worth mentioning for the atmosphere and music. Many pubs seem to play modern dance or retro 90s music. As a tourist this was more my cup of tea.

Gallagher’s Boxty House (Dublin)—My quest for a Gaelic boxty was fulfilled at this touristy establishment. With an order of a main course we each got a pint of Murphy’s stout free as well. It was the only place we saw boxty on the menu so I can’t compare it except with the ones I’ve had in Halifax. I wasn’t disappointed. This past weekend I attempted a recipe from the Food Network with great success for a post-vacation dinner with the in-laws.

Tesco, Fresh, Dunnes (Ireland)—Our modus operandi while on vacation is usually eating on the cheap by visiting markets and grocery stores. Clearly, from the above list, we didn’t really get around to doing much of that. However, we did make it to a few of these spots for breakfasts, snacks, and packed lunches. You can get everything from croissants and baguettes, to cheese and even beer and cider. Speaking of which…

Bulmers (Ireland)—Not a place but a beverage. It was my drink of choice at most pubs. Hats off to the brewers at Bulmers (a.k.a. Magners) for making one great cider and an even better perry! Now please come to Nova Scotia.

Thus ends the vacation posts. Check back at the end of the month for some guest posts that I’m calling East Coast By Taste. I’ve got some chefs and foodies lined up to talk about their passion and even got them to share some of their favourite recipes. Now back to regularly scheduled blogging.

[I recently had the pleasure of meeting this next guest at the Halifax Chicks tweetup recently. She was kind enough to write this lovely post and convince her mom to share a fabulous recipe that I can't wait to try out! Did I mention I have a weakness for food?]

By Bessy Nikolaou

One of the first questions people ask when they discover my Greek heritage is “how is Bessy a Greek name? What is it short for?” It started when my parents were enrolling me in primary and the school board said “Vasiliki may be a hard name for our students to pronounce. You should think about giving your daughter a more Canadian name.” Not Vicky, Victoria or Vanessa (common anglicized names for Vasiliki), but Bessy. 34 years later and I still won’t let them live it down. Don’t even get me started on my middle name. But I digress.

Looking down the beach

I look back at my childhood, and remember kicking and screaming when my parents told us, once again, that we would not be going to Disneyland for summer vacation, but Kato Vasiliki – the seaside village in Greece where my parents emigrated from in the late 60s. I know I know, in hindsight I realize how young and foolish I was. I later realized this was just one of the many perks of growing up Greek in Nova Scotia.

It wasn’t until my early teen years that I recognized how lucky I was to be a part of a culture filled with a rich history, delicious food, gorgeous music and a language that helped me throughout my academic years (it took me all of 2 seconds to understand what arachnophobia meant in grade 4).

View from Acropolis

As I started to learn more about the hardships my parents endured growing up in a small village, the limitations they faced and their dream of creating a better life for their children in Canada, I gained a whole new respect for their incredible trek to a foreign land. Luckily, they landed in the port of Halifax, where there was a burgeoning Greek community. It was a community that worked hard to maintain its culture, and to share it with their fellow Haligonians. It was in 1985 that the Greek community held its first Greek Summer Festival – now in its 24th year, and growing.

Greek Fest for me was an opportunity to showcase my heritage to my friends – what our food tasted like, what our music sounded like, what Greek dancing looked like. I found a whole new pride in my culture that I didn’t even know existed when it was showcased on such a grand scale. This annual festival has since grown into one of the largest cultural festivals in Atlantic Canada, organized and executed by a community of dedicated community members who turn the festival into one big house party. That is – come eat, drink and be merry – a common sentiment rampant amongst all the Greek diasporas.

By far, one of the best things about growing up in a Greek household was the food (that could explain my not-so-svelteness). On that note, my mother has reluctantly OK’d me to share this recipe with all of you…That said, I wouldn’t put it past her to have left out a key ingredient J

Photo credit: jeff_Youngstrom from Flickr

PANOREA’S BAKLAVA

INGREDIENTS

1 pound chopped walnuts + almonds

1 teaspoon ground cinnamon

1 (16 ounce) package phyllo dough (the European Pantry on Chebucto Rd has a great assortment – look for the Krinos brand – my fave)

1 cup butter, melted

1 cup white sugar

1 cup water

½ – ¾ cup honey

1 teaspoon vanilla extract

1 teaspoon grated lemon zest

Cloves (optional – but nice to have!)

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish.

2. Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out (this is very important!)

3. Place 3-4 sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. More if you want it nuttier. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes. Stick a clove into the top of each piece of baklava (this is optional).

4. Bake in preheated oven 50 minutes, until golden and crisp.

5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.

6. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving.

KALI OREXI!

Bessy is a pop culture fanatic and digital media strategist. After a 10 year layover in Toronto, she’s now back in the ‘fax.

The scenic view from Fiesole

In April of 2008, Cokebaby and I travelled to Italy with his sister and her husband. While there we had a lovely dining experience at a place called Il Latino in Florence.

Each year for the holidays we traditionally have a “luxe” meal with our in-laws slash travel companions. This year we attempted to recreate the meal with the help of a couple bottles of wine that we received courtesy of the restaurateur of Il Latino himself.

Thanks to the international and high-end produce selections at Pete’s Frootique, we were able to find the ingredients required and we were able to bring the tastes of Tuscany right to our dining room table.

Now, I may be a foodie, but I’m not one for overcomplicated dishes that require fine knife skills, knowing how to use a double-boiler and juggling. In recent years I’ve found that the good folks at Epicurious.com have an excellent database of gourmet but fairly straightforward to prepare recipes. Coupled with Food Network shows, Cokebaby and I have been able to put together some yummy meals without breaking a sweat.

Here’s what we pulled together for our “luxe” dinner this year with recipe links (where applicable) included.

Antipasto

These items were served as sharing plates along with high quality olive oil and balsamic vinegar for dipping:

Prosciutto
Bruschetta
Sliced tomatoes
Bocconcini
Marinated artichoke hearts
Olives stuffed with garlic

Primo
We couldn’t decide between the two dishes so we opted for two small portions of each:
Tuscan white bean soup
Wild boar ragu on penne pasta

Secondo
Bistecca alla Fiorentina (Florentine style steak). Here Cokebaby actually roasted prime rib in the oven using this recipe.

Contorno (side dish)
Roasted new potatoes (in the pan with the steak).

Dolce
Sparkling muscat wine
Chocolate hazelnut cake (we cheated and just bought this from Sobey’s Compliment brand)

Digestivo
Choice of Limoncello or Amaretto

We could barely move after the feast but it was a great night that brought back memories of a trip that seems so far off already.

What are some of your holiday traditions? Anything that encourages a New Year’s resolution to diet? I don’t know about you but most of the holidays involved eating in excess.