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RESTAURANTS+FOOD
Halloumi, Watermelon & Mint Salad
Submitted by The Culinary Chase on 07.4.08 at 5:16am.
A quick and easy dish to make for those busy weeknights. Halloumi, the squeaky cheese, does not melt when heated. Instead it develops a delicious crust that surrounds a slightly springy, mild interior that squeaks between your teeth! Halloumi is the traditional white cheese of Cyprus.
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The Best Picnic Sandwich!
Submitted by The Culinary Chase on 07.3.08 at 5:10am.
Growing up, my siblings and I used to make our own Dagwood sandwiches in the summertime, which consisted on whatever we could get our hands on or more to the point, whatever Mom would let us take!
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Feta Tabbouleh with Eggplant
Submitted by The Culinary Chase on 07.1.08 at 7:47am.
Bulgar wheat is a healthy change to rice, pasta and potatoes for family meals. Bulgar has already been parboiled, so it’s quick to prepare and makes an ideal pantry standby to use in salads, as well as in hot dishes. This nutty-textured, colorful salad is full of vitamins and minerals.
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Favorite dining - Coco Pesto Bistro
Submitted by Bay of Fundy Blog on 06.30.08 at 6:24am.
As mentioned in my previous post about Opera Bistro, I have a particular fondness for restaurants serving fresh, local Bay of Fundy ingredients in creative ways. Another of my favorite dining experiences is Coco Pesto Bistro, located in the Woodshire Inn, in Windsor, Nova Scotia.
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The Strangers
Submitted by the blah-blah on 06.27.08 at 11:52am.
In an earlier post I went through a short history of my relationship with the horror film. Said post also had a list of movies I wanted to watch,"The Strangers" was one of them.
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Shrimp Roasted with Potatoes & Prosciutto
Submitted by The Culinary Chase on 06.27.08 at 5:12am.
A dish made in one pan! Roasted shrimp, crispy potatoes and prosciutto all seasoned with lemon, garlic and a hint of cayenne. What a pleasure to make; simple, easy and delicious! Shrimps are the most popular seafood in the United States, next to canned tuna.
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Simply Delicioso Meals with a Latin Twist
Submitted by Once Upon A Feast on 06.27.08 at 5:28am.
My current spate of cookbooks seem to be focused on one specific locale or other...New Orleans, Spain and now a wonderful book Simply Delicioso, from Random House that takes us through Latin America.
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Presto Pasta Roasted Red Pepper Pesto Spaghetti
Submitted by Once Upon a Feast on 06.26.08 at 7:04am.
Tomorrow is Presto Pasta Night #69 and we are really lucky to have Hillary of Chew on That as guest host this time around and you can still get your entries in to her. Just send her an email at chewonthatblog AT gmail DOT com.
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A Visit To Spain...at least in the Kitchen
Submitted by Once Upon A Feast on 06.25.08 at 6:39am.
Two weekend's ago my table visited New Orleans. This week, we're going to Spain...at least in spirit. It's been a very long time since I actually spent time travelling through the country, but paella, sangria, tapas...all still take me back there.
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Red Lentil Soup
Submitted by The Culinary Chase on 06.25.08 at 5:47am.
I know, it's 30c outside and I'm making soup! If I waited for a cold day while living here, that would never come so when I'm in the mood for soup, I make it. I'm a bit of a newbie to the lentil world when it comes to making it in a dish. I first encountered lentils a few years ago in Indian dishes.
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Lightning, sangria and clay
Submitted by Suzie's Sacred Space on 06.24.08 at 6:19am.
The Friday when the solstice began we had sun and I went for a long walk and then came home and made that great meal for dinner:
It was fantastic! And super healthy for you too, my favourite type of meal. Just enough heat to feel it a little without hurting, LOL. I'm not big into spicy but a che...
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Taste Canada for Canada Day
Submitted by Once Upon A Feast on 06.24.08 at 5:56am.
It's that time again...
Jennifer, The Domestic Goddess (the sweet side of Canada) and ... Jasmine of Confessions of a Cardamom Addict (the savory) are doing another Taste Canada Event for ... Canada Day, naturally. And we are fruly fortunate to live in a country so lush, and rich with verdant fa...
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Blueberry lavender scones
Submitted by Bay of Fundy Blog on 06.24.08 at 5:51am.
My small veg and herb garden is coming along nicely; it's responding well to our 25-30 degree sunny June days and foggy evenings. Like many folks in our gardening zone, I struggle away with indoor potted herbs all winter only to breath a sign of relief when summer's warmth arrives.
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Tropical Chicken Salad
Submitted by The Culinary Chase on 06.23.08 at 5:14am.
This is one of my favorite summer salads. It's light and fresh tasting; all that a salad should be when it's hot outside. In case you're wondering, Lebanese cucumbers have thinner skins than other varieties, the seeds are tiny and can be a little sweeter in taste.
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That Cookbook Thing II
Submitted by Once Upon A Feast on 06.22.08 at 7:28am.
Way back in April...it seems like a century ago...Mike of Mel's Diner invited a few friends to celebrate the 40th Anniversary of Julia Child's seminal cookbook - Mastering the Art of French Cooking by recreating some of her great dishes.
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The Szechuan Restaurant
Submitted by East Coast by Choice on 06.21.08 at 7:18am.
So, despite a bus ride from hell yesterday, I managed to have an enjoyable evening out with my newlywed friends. Although Metro Transit has a posting up on their site about undisclosed delays on all their routes throughout the summer I can't help but think that the city of Halifax is plotting to ...
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Presto Pasta Night Roundup #68
Submitted by Once Upon A Feast on 06.20.08 at 11:46am.
It’s Presto Pasta Night Week 68, but before anything, I want to thank Kevin, of Closet Cooking once again for a fantastic job with last week’s roundup. And thanks to all of you who shared your great pasta dishes and the rest of us for dropping by to enjoy them all.
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Pasta e Olio - My Kind of Comfort Food
Submitted by Once Upon A Feast on 06.19.08 at 6:20am.
Me and my cutie. Don't you love his cute new rubber ducky boots? He's going to camp with his mommy and daddy and I couldn't resist. It's too bad I didn't take a video when he tested them out...the cutest drunken sailor ever!
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Shrimp in Filo with Tomato Chutney
Submitted by The Culinary Chase on 06.18.08 at 5:31am.
The other day I picked up a package of phyllo/filo pastry as it's been a very long time since I had a recipe that called for it. After surfing the web, I found this recipe from a Canadian company called, Produits de Pâtisserie Orientale.
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New Orleans Cooking at Home
Submitted by Once Upon a Feast on 06.16.08 at 6:04am.
I've only been to New Orleans once, years ago to speak at a conference and naturally didn't get enough time to do much exploring. I did, however get hooked on the music and the food and have been meaning to go back ever since.
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Cherry Cake and Ginger Beer
Submitted by Crooked House on 06.14.08 at 7:53am.
Jane Brocket of the blog yarnstorm has another book coming out. This one, a cookbook called Cherry Cake and Ginger Beer, features foods from classic children's literature.
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Baked Eggplant and Ricotta Rolls
Submitted by The Culinary Chase on 06.15.08 at 6:36am.
An easy midweek meal to make. Eggplant is a vegetable I try to incorporate into our meals as it contains a host of vitamins and minerals. Choose eggplants that are firm and heavy for their size.
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Halifax For Beginners
Submitted by A Night at the Opera on 06.12.08 at 7:13am.
Sometimes I feel like I should write a guide to Halifax. Like, namely, where to teef Internet, score tail and find brass knuckles in Halifax.
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Short Ribs & Coleslaw Asian Style
Submitted by Once Upon A Feast on 06.12.08 at 7:09am.
Back to last night's dinner...I've always been a fan of beef short ribs. My grandmother and mother used thickly cut ones we call flanken for soups (split pea, being my favorite) and long slow braises, like this beer braised stew.
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Veal Polpettone
Submitted by The Culinary Chase on 06.12.08 at 6:03am.
These little meatballs are so delicious and are good on their own, on top of spaghetti or as a side dish. Polpettone are large meatballs (like meatloaf). In Italy, different versions of Polpettone are made in different regions and even differ by city.
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The Pasta Dilemma
Submitted by Once Upon A Feast on 06.11.08 at 5:53am.
I'm always ambivalent about the balance between sauce and pasta. Normally, I'm a more-sauce-than-pasta person.
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Lamb Manti with Yogurt and Harissa
Submitted by The Culinary Chase on 06.10.08 at 6:56am.
This stuffed pasta takes on a Middle-Eastern flavor with the lamb and harissa. Harissa is a red hot sauce or paste used in North African cooking and is made from chili peppers (often smoked or dried), garlic and olive oil.
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Rhubarb's going crazy!
Submitted by Bay of Fundy Blog on 06.9.08 at 6:03am.
Conditions around the Bay of Fundy are absolutely perfect for growing rhubarb and this year, especially, our rhubarb is going crazy - I've got some stalks that are over 2 feet long!
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Spaghetti with Slow Cooked Cauliflower and Broccoli
Submitted by The Culinary Chase on 06.7.08 at 6:05am.
I have a recipe that's similar to this using orecchiette and anchovy fillets. The thought of adding anchovies to anything used to bother me until I took a cooking lesson from my Italian friend, Francesca.
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Presto Pasta Night Roundup #66
Submitted by Once Upon A Feast on 06.6.08 at 8:28am.
As you can see we have a new look, but that's not all. We also have a new home dedicated to Presto Pasta Nights. I hope you like it.
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Mexicali Rosa's
Submitted by East Coast by Choice on 06.6.08 at 7:35am.
Tonight, I finally got a bit of a girl's night with a friend after a failed attempt at hosting an evening at my place last night. Woeful tales all around made the night an impossibility.
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Chicken, Bok Choy Stir Fry - Great Over Pasta
Submitted by Once Upon A Feast on 06.4.08 at 7:53am.
One of the best things about stir fry...besides the fantastic flavor combinations and the ease and speed of preparation...it's great over rice, in a bowl all by itself...and, of course, if you're like me and the rest of the Presto Pasta Night fans...over pasta of your choice.
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Possum Magic and Australian Food
Submitted by Crooked House on 06.3.08 at 5:25am.
Last week, Luke and I were the lucky recipients of a number of Australian picture books from weheartbooks -- thanks Katie and Lou! -- including the Silver Anniversary edition of Mem Fox's Possum Magic. Neither of us had ever read it before and I was flummoxed by the food in it.
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Heritage Haven
Submitted by Slow Food Nova Scotia on 06.2.08 at 6:35am.
Consumers don't know half of what a farmer goes through to succeed.
Consider the sky, for example. The weather must be the only problem coming from that direction, right?.
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A Little Greek to Brighten the Day
Submitted by Once Upon a Feast on 06.2.08 at 6:47am.
Nothing invokes sunshine to me, like thinking of the Greek Islands. I don't know why, really since I have never been. It is high on my "Places to See" list though, I assure you.
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Squid and Bulgur Pilaf
Submitted by The Culinary Chase on 06.2.08 at 5:23am.
Bulgur is a quick cooking form of whole wheat which has a pleasant, nutty flavor. Bulgur is what's left after wheat kernels have been steamed, dried, and crushed. Bulgur holds a place in recipes similar to rice or couscous but with a higher nutritional value (it's low on the glycemic index).
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Visit to the Mediterranean- In Halifax
Submitted by Once Upon A Feast on 05.30.08 at 6:26am.
I recently wrote for FoodTV's Bazaar about a great Middle Eastern Grocery and Restaurant that's in my neighborhood. It's a fantastic place filled with wonderful aromas and gorgeous foods. So I thought I'd share some photos here, so you can enjoy it too.
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Roast Pork with Fennel, Citrus & Olive Salad
Submitted by The Culinary Chase on 05.30.08 at 5:35am.
Whenever the word salad is mentioned, some people cringe or turn their nose up at the idea. However, a salad does not have to be lettuce, tomato and cucumber smothered in some form of prepared dressing.
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So this is called grazing?
Submitted by Lower Footprint on 05.29.08 at 5:51am.
As I type, I have a lot more food in front of me than usual. My office assistant and I decided to start making coffee in the morning rather than getting the usual take-out stuff. Reusable mugs, less cost, just as good.
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Soft Shell Crab Pasta or Spicy Crab Spaghetti
Submitted by Once Upon A Feast on 05.28.08 at 5:48am.
For all of you out there who love Spring because it's time for soft shell crabs....you have to check out Mark Bittman's NY Times recipe (and video) for Soft Shell Crabs & Pasta. Then you have to invite me over, because there's no way my Honey will eat it.
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My Favorite Italian Cheeses
Submitted by The Culinary Chase on 05.27.08 at 6:42am.
I love cheese and although Reggiano Parmigiano is one of my favorite Italian cheeses, there are others that rank equally as high. With so many to choose from, I have highlighted the ones that my family and friends enjoy when we get together.
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Ming Tsai's Black Bean Chicken & Tofu Stir Fry
Submitted by Blogger on 05.26.08 at 6:26am.
I do hope I'm still in time for Weekend Cookbook Challenge -TV Chefs...Part one tells the story. Part two is the icing on the cake. Well...no icing, no cake, just a very delicious Black Bean Chicken & Tofu Stir Fry. Even Boaz loved it.
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Curse of the Restaurants
Submitted by Blogger on 05.26.08 at 5:32am.
I have a curse. It’s my Restaurant Curse, one which makes me have something go wrong about 9 out of 10 times I go out to eat. It started in 1998 when I was living in a small town where there were only a couple of restaurants to choose from. My best friend worked there (the bagel place in Mahone B...
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Rainy Halifax Saturday
Submitted by Once Upon A Feast on 05.20.08 at 10:45am.
The plan for Saturday was a trip to Mahone Bay & Indian Point for the second annual Mussel Festival. I've been looking forward to it ever since Peter Darnell of Indian Point Marine Farms told me about it back in December. It was marked in my calendar and I was even going to write about it for Foo...
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Presto Pasta Night #63
Submitted by Once Upon A Feast on 05.16.08 at 12:21pm.
A key word for todays group of delectables...SPEED. It seems like most of these great dishes are ready in a snap of the fingers. Some wonderful ingredients...and just when I don't think I can be surprised any more by variations and creative combinations...well, take a look for yourself.
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Once Upon a Feast
Submitted by Once Upon a Feast on 05.14.08 at 6:33am.
A place to check out food fun in Nova Scotia - recipes, markets, local events. Check it out.
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Blue Eggs and Yellow Tomatoes - Not Just Another Pretty Face
Submitted by Once Upon A Feast on 05.14.08 at 5:51am.
Many cookbooks have great recipes, some have such beautiful photographs that you're drooling at every page, others give fantastic tips and insights and there are those extraordinary few whose words transport you to a magical place. It's not often however that one book does it all. Blue Eggs and Y...
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Fiddlehead cashew stir-fry
Submitted by Bay of Fundy Blog on 05.8.08 at 7:01am.
Here's a great tasting fiddlehead recipe I came across recently on a fun website: fiddleheads.ca. These folks (located on the west coast of Canada) sell fiddles, bows, books about fiddling, violin lessons, etc., and they've posted a few great fiddlehead recipes. This one is quick & easy!
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Ham, Tomato and Ricotta Calzones
Submitted by The Culinary Chase on 04.29.08 at 6:02am.
I was feeling a bit on the lazy side and wanted to make something for dinner that would be quick to prepare. Calzones seemed to fit the bill for this slightly tired food blogger. Sun dried tomatoes are deep red in color. They add a fresh tangy taste and a rich tomato flavor to appetizers, salads,...
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Trattoria della Nonna: Bad Night
Submitted by Richard Levangie and Kristina Robinson on 10.6.07 at 7:52am.
Like most of you, I learned this lesson on mother’s knee. That if you can’t say something good about someone, maybe you shouldn’t say anything at all.
The words are wise, and yet, sometimes we need to face a bitter truth, so we can learn from it, and strive to do better.
I managed a Halifax...
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Of Damsom Plums and Pumpkim Jam
Submitted by A Moveable Feast on 09.26.07 at 1:59pm.
Summer comes late in Nova Scotia and so does the harvest. While Ontario and BC have been floundering in nightshades and stone fruits for months, we’re just hitting peak season. And with our cool weather, now is the very best time to embrace home canning.
Maybe it’s the universal shift towards...
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Salt Shaker Deli makes five
Submitted by Kristina Robinson and Richard Levangie on 06.27.07 at 9:51am.
Could it get any better in Lunenburg?
Just months after Trattoria della Nonna opened its doors to local acclaim, the Salt Shaker Deli quietly slipped into town, and it’s just what this World Heritage Site needed: An inexpensive alternative to the Magnolia Grill.
The Salt Shaker is co-owned ...
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Tourism Renaissance: Leading Chefs Leading
Submitted by Richard Levangie on 06.11.07 at 6:24pm.
Like ripples in a pond, a first-class cooking school has the potential to truly transform Nova Scotia. I’m anything but a market capitalist, but I do believe that recreating our hospitality industry can only bring good things to a province that I dearly love.
Nova Scotia is a beautiful place, ...
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Saving our tourism industry: Restaurant Revival
Submitted by Richard Levangie on 06.8.07 at 9:51am.
Sooner or later, restaurant owners must pay better wages. And we can make certain that it happens, by redefining the Nova Scotia industry.
As a food, wine and travel writer who has written for national and international publications for more than 16 years, I can honestly say that the culinary ...
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Tourism Renaissance: It begins with the NSLC
Submitted by Richard Levangie on 06.6.07 at 1:08pm.
If tourism is to have any future in Nova Scotia, we need to reinvigorate the industry.
We can start by helping restaurants, inns and hotels improve their bottom line — by reconsidering the Nova Scotia Liquor Corporation.
The legislation that created the original NSLC (it’s now a corporatio...
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Saving our tourism industry
Submitted by Richard Levangie on 06.4.07 at 10:19am.
The Nova Scotia tourism industry is being nibbled to death by a thousand ducks.
You can see it most clearly in small towns like Lunenburg, where I live. Virtually every country inn in town is for sale. Restaurants that used to stay open all year are closing in October and November. Tourism-bas...
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North China Restaurant
Submitted by Marc Lescarbot on 06.1.07 at 9:27am.
Halifax is home to dozens of Chinese restaurants, but few that we’d recommend. Frankly, consensus is hard to come by, with some food lovers swearing by The Great Wall, and others holding China Classic in the highest esteem. Others still appreciate King Wah, a tiny place with a handful tables, tha...
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Food Fight
Submitted by A Moveable Feast on 06.1.07 at 12:09pm.
Pim, the incredibly popular food blogger who leads a charmed life, wrote a solid post on Chez Pim (http://chezpim.typepad.com/blogs/2007/04..) about the changing nature of restaurant reviews. She was responding to a San Francisco Chronicle feature that ran earlier this spring.
...
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Lunenburg: Trattoria della Nonna
Submitted by Marc Lescarbot on 06.1.07 at 9:49am.
Lunenburg, Nova Scotia has been buzzing about Trattoria della Nonna, a new Italian restaurant, since it opened in mid-February. In such a small town, that’s not unexpected.
But what has really surprised me is how many Haligonians have been planning a South Shore visit so they can try della Non...
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Pho Hoang Minh: A Tiny Treasure
Submitted by Marc Lescarbot on 02.9.07 at 1:45pm.
The greatest thrill in reviewing restaurants comes when introducing readers to treasures they might have overlooked.
Pho Hoang Minh is just such a place — a delightful Vietnamese restaurant that also serves Chinese food. Clearly many Dartmouth residents have discovered this tiny gem, but we’ve...
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Foolproof Pad Thai at Chez Pim
Submitted by A Moveable Feast on 02.2.07 at 2:07pm.
We have a passion for Thai cookery.
On many occasions, we’ve tried to make Pad Thai, a traditional rice noodle dish that can be filled with good things, including eggs, shrimp, chicken, tofu, fresh veggies, and bean sprouts — tossed in a delicious sauce that includes red chillies, tamarind, ...
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Hot • Sour • Salty • Sweet •
Submitted by Marc Lescarbot on 01.24.07 at 11:34am.
Baan Thai is confirming our suspicions.
We've had so many uninspiring meals at traditional restaurants in Metro lately that we're beginning to think that Halifax's dining scene will only be resurrected by ethnic restaurants.
We stopped in to Baan Thai one recent Wednesday evening, hoping f...
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Virtue at a Chinese Table
Submitted by Marc Lescarbot on 01.24.07 at 12:38pm.
Cheelin’s many virtues can solve a variety of problems.
Cheelin is a great place to take a big family, when satisfying so many different cravings is difficult. It’s a fine place when you have vegetarians in your midst, and want to ensure that everyone enjoys their meal. Cheelin can also be a c...
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Wine Appreciation at Grand Pre
Submitted by Richard Levangie on 01.24.07 at 12:25pm.
If you want a way to cope with winter blues, Grand Pre Winery may have just the thing: a six-week Wine Appreciation Seminar with Sommelier Amy Savoury and Winemaker Jurg Stutz.
This course at the Annapolis Valley winery will cover topics such as sensory development, grape variety recognition,...
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Garlic and Sapphires
Submitted by A Moveable Feast on 01.19.07 at 11:01am.
I’ve been reading Ruth Reichl’s terrific book — Garlic and Sapphires — about her experiences as New York Times restaurant critic.
Reichl is refreshingly unpretentious and a fabulous writer. Just after she accepted her new gig, she discovers that restaurants are already on the lookout for her a...
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The Eagles Are Coming!
Submitted by A Moveable Feast on 01.19.07 at 12:09pm.
The Annapolis Valley is home to hundreds of mature bald eagles this time of year, as the glorious birds congregate near the Bay of Fundy to feed on shellfish. Several years ago, valley farmers decided to augment their diet by throwing chicken scraps onto their fields, and the winter Eagle Watch w...
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One old friend to another
Submitted by Marc Lescarbot on 01.10.07 at 9:05pm.
Sweet Basil is like an old friend, and a visit to this pretty dining room in Historic Properties is always welcome.
In a city where restaurants have a high mortality rate, Sweet Basil endures. Owner Unni Simensen started with Scanway Catering (and Restaurant) in 1981, opened Sweet Basil in th...
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