Browsing Category : Cooking

SIGNED, SEALED AND DELIVERED


Meal kits deliver on promise of easy delicious meals Easy. Nutritious. Step-by-step recipes and all the needed ingredients, including fresh produce and meat, delivered weekly in a meal kit to your doorstep. Last month, Salty looked at meal kits from a waste perspective; this month taste testers sample the meal kits from HelloFresh and Chef’s Plate, two companies who began…

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WTF?


(What’s that Food?) You will more than likely smell this large, tropical fruit before you see it, and chances are you will think you are smelling something other than what you are. Durian: some love it, and some love to hate it. It can be eaten raw when it is ripe or can be cooked. Enthusiasts and those familiar with…

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THE SALTY CHEF – with Chef Stephen Hunter


Soup “Only the pure of heart can make good soup” – Beethoven The history of soup goes back a long way. Some 20,000 years ago archaeologists say the Chinese were making a form of soup, based on pottery sherds found in Jiangxi Province, China. Soup is also responsible for our use of the word ‘restaurant’. The word was first used…

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SPRING FESTIVAL FOOD


China and other eastern countries celebrate the new lunar year Chinese New Year, or Spring Festival, falls on Friday, the 16th of February this year. Known as Chūn Jié in Mandarin, this is one of the largest celebrations within China, as important culturally as the western celebrations of Christmas. Spring Festival is determined by the Chinese lunar calendar and celebrations…

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NANCHANG NOODLE DISH


Created By Chef Ilona Daniel Serves 4-6 1 small package Jiangxi Rice Noodles, prepared according to package directions, set aside 3 eggs, scrambled, set aside 3 fresh red chillies, thinly sliced 1 bunch green onions, thinly sliced 1 lb (one bag from the grocery store) bean sprouts, mung beans are better if you can find them About a cup of…

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THE SALTY CHEF with Chef Stephen Hunter


Braising There’s no better remedy to winter’s chills than a big, hot kitchen stove. While these wood-fired behemoths once doubled as a home’s main heat source, our modern appliances are often overlooked as a source of warmth during this darkest and coldest month of the year. When I am thinking of warm, comforting, cold weather cooking I am drawn to…

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Savour the Flavour


Zesty herb favourite in Atlantic Canada The distinctive flavour of summer savory is an Atlantic Canadian tradition for many families, but for Kevin Ryan, the popular herb is a family tradition in more ways than one. Bona Vista Summer Savory, located in South Pinette, PEI, is a small operation run by Ryan and his family–wife Marcella, and children Seamus, 8,…

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WTF?


(What’s that food) This is celeriac. The root vegetable is also called celery root, but in fact it’s not the root of store-bought celery. Celeriac is grown for its root rather than its stalks. It might not be the prettiest looking vegetable, but what it lacks in appearance it makes up in taste and nutrition. Looking a bit like a…

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Never a Dull Moment


Adam Sweet of The Cook’s Edge showcases Japanese knives and shares tips on blade selection, care, and sharpening. “The Santoku translates to three virtues or three problems,” Adam Sweet of The Cook’s Edge tells me as he pulls a Japanese knife with a short blade out of a display case. “And the three problems you usually have in a kitchen…

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The Salty Chef – Brining


Brining is one of those cooking techniques that some shy away from because it sounds complicated, and difficult. But it can be one of the simplest ways to prepare food for consumption. You can brine fruit, vegetables, fish, meat, even cheese. At its most involved there are related techniques like curing and fermenting, which can be challenging. But brining meat…

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