Tag Archives : salty chef

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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Photo Illustration: Laura Weatherbie/Salty original photo credit: Brian McInnis, Heather Ogg, Al Douglas, Cheryl Young/Salty, Laura Weatherbie/Salty, submitted photo

LOOKING BACK ON 2019


December often finds us looking back on all that the year brought us. Last year Salty did a year-end review, and we felt it was a good tradition to keep for this issue. We’ve proudly brought our readers another year of quality, well-written food-related and food-inspired stories in 2019. As the only PEI publication dedicated solely to food and food…

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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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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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