The spring lobster season is still a go, although on a slight delay due to COVID-19 and all the necessary precautions that must be put in place. Once the first traps are set, and our fishers begin to haul them in, you can be certain many people will be ready to buy their catch. This month our guest chef is…
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!…
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…
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…
January 1, 2020
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…
December 2, 2019
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…
November 1, 2019
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…
October 1, 2019
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…
August 1, 2019
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…
July 1, 2019
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…
