Browsing Category : Recipes

London Fog Cake Photo credit: Cordell Wells

SALTY CHEF – EASTER TREATS


With social/physical distancing rules in place, this Easter may prove to be a little different for many. Typically a time for families to gather around tables, plans will no doubt be adapted and changed as we do our part to keep the spread of COVID-19 down and to ‘flatten the curve’. BUT that doesn’t mean you can’t enjoy delicious treats!…

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Photo credit: Slickphotography

THE SALTY CHEF


Saving Shavings, or, Stretching Your Food Budget Often what heads to the compost heap or bin is actually edible food. This month we have some simple recipes using vegetable peels—probably the most common thing that people toss out when doing their meal preparation. Along with these simple yet flavourful recipes, we’ve included a number of great tips on making food…

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Photo credit: Cordell Wells

THE SALTY CHEF


Winter Hearty Who doesn’t love an odd couple? These delicately paired flavours pack a whole lot of hearty flavour through opposites: savoury lamb and chocolately mole sauce, tart cranberries and custardy-sweetness. What better way to host a cosy winter dinner than with these recipes?! Lamb Shanks in Mole Sauce This is an intensely decadent dish that is perfect for a…

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THE SALTY CHEF


Eel It was the cold dead of winter and I was home for a visit to PEI from my new home in Amsterdam. With only a few days before heading back, I had made plans to cook with my friend, John Bil. John suggested that we thaw some eel he froze a few months earlier. I had eaten plenty of…

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THE SALTY CHEF


Christmas Desserts Plum Pudding Melissa Sobey A warm plum pudding is my traditional Christmas dessert of choice. It nostalgically feeds my sweet tooth, as it does with many Islanders of British or Irish heritage. Christmas dinner just wouldn’t be complete without a rich pudding and a dreamy self-induced food coma on the couch. If you have never had plum pudding…

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THE SALTY CHEF


Roasting A great, simple cooking method to master in your kitchen is roasting. This way of cooking uses an oven and foods that have a solid structure (think meat and firm vegetables). Requiring a higher temperature (400°F and above), roasting can create a browned, flavorful “crust” on the outside of the food being cooked. Typically done in an open, uncovered…

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THE SALTY CHEF


Creams and Crèmes Sometimes the non-standardization of food and even food names can be confusing for home cooks. Scallions are green onions. Coriander is cilantro. Portobellos are cremini, or basic brown mushrooms, just grown to a larger size. And not all sour creams are the same. When made naturally, it tastes more like a rich, delicate yogurt, yet when artificially…

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BLUEBERRY SEMIFREDDO


I’ve created this rule about eating desserts at home: I will only eat them if I make them. This has led me to some great life hacks over the years. Chocolate mug cake mixes for life’s disasters? I’m ready. The best pancake dry mix to keep in my cupboard at all times for surprise guests? Handled. Where I always hit…

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THE SALTY CHEF


Early Summer Fruit One of my summer goals is to cook and eat outdoors, avoiding steaming pots and hot ovens as much as possible. After dinner, I want a quick transition to the bonfire or calming shoreline without hate-scrubbing a mountain of dishes, doesn’t everyone? Fresh vegetables plucked from the garden at dinnertime, prepared simply, and a grilled marinated protein…

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THE SALTY CHEF


Cooking with Ale This month marks the first Craft Beer Week in Prince Edward Island with all of our currently opened breweries participating. So we thought it would be a great excuse to offer up some recipes that use beer. Cooking with beer is not something a lot of home cooks are used to although it is becoming more common.…

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