Tag Archives : recipes

THE SALTY CHEF


Feeding a Fever… Spring Fever! As the daylight hours and my waistband steadily increase, I begin to crave fresh, lighter fare. The heavier “stick-to-your-ribs” favorites that were tempting months ago have lost their appeal. May can be quite chilly, so I’m not willing to cut out comfort foods entirely but find a balance and ease into a new season. I…

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LEADERS’ COOK OFF


Which dish would have won? With a minority government in power let’s take a sample of what fueled the leaders of our main parties. We asked each leader what their favourite recipe was; either one they made themselves or one someone made for them. We got a nice variety of dishes and all of them are perfect to warm-up as…

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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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SHIP TO SHORE-BOOK REVIEW


I first met John Bil when we worked together at the Stanley Bridge Country Resort in the early 90s. He was also working at Carr’s Lobster Pound, and at that point in his fish career I was already sure he was some kind of fish genius (jedi/guru/master). John is the reason I love oysters and quahogs today and I imagine…

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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 – 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-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…

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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…

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