May 1, 2019
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…
April 1, 2019
A mixture of curry powder, turmeric, chilies, and tomatoes in a rich curry give off an aroma that can be smelled from miles away. These flavours remind me of home and my mom’s kitchen in Mauritius. This curry holds a special place in my heart as each time I have a taste of it, it’s the warmth of home that…
March 1, 2019
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…
February 1, 2019
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…
December 1, 2018
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…
December 1, 2018
As the calendar flips over to the final month of 2018, Salty felt it was a great opportunity to review the year that was in Salty’s pages, from festivals, farms, food producers through to falcons. January is such a cold month, so we spiced things up with a feature story about the influx of new restaurants and stores offering Indian…
October 1, 2018
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…
October 1, 2018
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…
September 1, 2018
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…
August 1, 2018
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…