Browsing Category : Cooking

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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Under Pressure


Modern pressure-canning extends shelf life of meats Raising a multitude of animals for food at Hope River Farm can mean an abundance of frozen meats for owner Nancy Sanderson. Despite a thriving CSA program, sometimes the freezers need to be cleared of excess meat. “I’ve got ten deep freezers that are mostly customer meat, however, anything that doesn’t sell over…

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Chef Mitchell Jackson Takes First Place


Claddagh Oyster House chef wins 2017 PEI Potato Chowder Competition at PEI International Shellfish Festival If you think the PEI International Shellfish Festival is about gorging on oysters and mussels, while listening to some of the biggest talents on the East Coast, you wouldn’t be wrong, but you’d only be partially right. The Festival, which celebrated its 22nd anniversary this…

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Food Trucks Roll on P.E.I.


Wheels have started to turn a little faster for the Island food truck scene When people think of dining on PEI, they might think of lobster suppers, eclectic rural eateries, and our ever-growing restaurant scene. But food trucks are catching the attention of the hungry diner, and wheeled-meals are making their mark on the Island foodscape. Many food truck vendors…

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