Browsing Category : Recipes

THE SALTY CHEF


Cocktails There’s some dispute about where and when the first cocktail was created, but most will put it around the late 1700s. An 1806 publication from New York has this interesting description: “Cock-tail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters—it is vulgarly called bittered sling, and is supposed to be an excellent electioneering…

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MAKING YOUR OWN EDIBLES WITH CANNABUTTER


Legally purchased cannabis can mean new food options to experiment with Cannabis-infused butter is a versatile and delicious alternative to smoking or vaping your legally-obtained cannabis. Known as cannabutter, it can be made with regular butter or ghee, a clarified butter commonly available in stores. Once your cannabutter is made, you can use it in a variety of ways. This…

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THE SALTY CHEF-OYSTERS


It’s funny that the sorts of foods rumoured to be aphrodisiacs are things you really don’t need an excuse to eat. Red wine? Drink away. Chocolate? Don’t need to ask me twice! Oysters? Bring them on. This is all just myth. No food is an aphrodisiac, but some foods can certainly set the mood for a romantic evening. And none…

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THE SALTY CHEF-FAVOURITE HOLIDAY RECIPES


Food, drink, and feasting during holidays is a time honoured and traditional way to celebrate, whether it’s Diwali, Easter, Spring Festival, Hanukkah, or Christmas. Each culture finds ways to incorporate special foods and treats into their celebrations. The holiday season evokes images of laden tables full of meats, vegetables, breads, and desserts. From tourtiere, gingerbread houses, latkes, panettone, mulled drinks…

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THE SALTY CHEF-WAR CAKE


War Cake Flip through many Islanders’ cookbooks and recipe boxes, you will find a recipe for a war cake. A take on a traditional raisin spice cake, the recipe most likely passed down from generation to generation. The origins of what many know as a war cake are varied. It is believed to originated during the First World War. During…

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THE SALTY Chef with Chef Stephen Hunter


Roasted Goose Goose doesn’t seem as popular as it was in the past, but it is seeing a bit of a comeback. Goose really is tastier than turkey and while it is fattier than either chicken or turkey, the meat itself is quite lean. And for you dark meat lovers out there (and really that is the only meat that…

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THE SALTY CHEF-BOUILLABAISSE


The funny thing about bouillabaisse is that like a lot of ‘fancy’ foods it has a very humble upbringing. Think of oysters, snails, frogs’ legs, caviar: all these expensive foods started out as very affordable foods. Some were used to encourage drinking (oysters and caviar), others were little better than fertilizer (lobster), and some came to be on the dinner…

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THE SALTY CHEF – with Chef Stephen Hunter


Let’s Eat Outside The concept of eating outdoors is, of course, not new. We have been eating outside for most of human history. But it’s now a special occasion to gather with friends outdoors, everybody contributing something to a casual feast. The history of the word in English is fairly recent, being mentioned in a letter in 1748, but it…

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THE SALTY CHEF with Chef Stephen Hunter


It’s actually grilling First things first. When you cook outside on the ‘BBQ’ or ‘barbeque’ you are not technically barbequing, you are grilling. There are arguments to be made that grilling is just a fast version of barbequing but we will just leave those aside for the moment. Barbeque is all that smoke-and-low-heat stuff which is its own beast and…

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THE SALTY Chef with Chef Stephen Hunter


Olive a little more, please… Olive oil is a simple product. At its best: perfectly ripe olives, minimally processed, bottled, and on your table as fresh as possible. Olive oil is at its core, just fruit juice, but unlike most fruit juices this one is full of good fats and surprising flavours. For almost 10,000 years this product has been…

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