Browsing Category : Recipes

THE SALTY CHEF-BISQUE


A Fancy Name for Simple Soup Say you have some shells and bones left over after processing your catch and selling the meat to the local swells, what is a poor fisherman to do? Why, create an inexpensive soup that will eventually be one of the pricier broths to end up on any menu all over the world. There are…

Read More »

THE SALTY CHEF-THE GOOD BURGER


From simple to complex, the hamburger is a blank canvas Hamburgers, burgers, Hamburg steak, Salisbury steak. Only something so loved and so ubiquitous could have so many names, not to mention the myriad variations: elk burger, veggie burger, roo burger. The history of this modest lunch is a bit murky. Chopped steak and chopped steak sandwiches have been popular for…

Read More »

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…

Read More »

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…

Read More »

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…

Read More »

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…

Read More »

Grandma Phoebe’s Mustard Pickles


With any good preserve, the devil is in the details. And as usual, a recipe that’s been followed for this many years comes written with fewer directions than actually needed to accomplish the task ahead. In family kitchens, there was an expectation that you had done this project many times under the supervision of someone who already knew the ropes,…

Read More »

The Little Island Kitchen


Apples I have a bad habit that I must confess. Every year when autumn rolls in I can feel an excitement growing in my bones. The crisp and cool air swirling through the trees is like a siren call that pulls me to the orchard, with no concern for what may follow. Romantic as it sounds, this lust for orchard…

Read More »

The Little Island Kitchen: New Potatoes


The humble potato has had a rough go of things lately. What was once a staple on dinner plates across Canada has now been consigned by many to the “unhealthy” category of foods—and to me, that’s a great shame. Not only are potatoes full of many essential nutrients, they’re a great, cost-effective ingredient that can be enjoyed in so many…

Read More »