DISH – eathalifax http://eathalifax.ca your guide to all thing food and drink in Halifax, Nova Scotia Thu, 09 Apr 2015 02:25:56 +0000 en-US hourly 1 https://wordpress.org/?v=4.4.3 DISH | roasted squash dark chocolate loaf + fighting for food education http://eathalifax.ca/dish-roasted-squash-dark-chocolate-loaf-fighting-food-education/ http://eathalifax.ca/dish-roasted-squash-dark-chocolate-loaf-fighting-food-education/#comments Wed, 08 Apr 2015 21:02:54 +0000 http://eathalifax.ca/?p=4889 Though I didn’t get around to writing a burger week recap, I’ll come clean. I ate 6 burgers in 7 days. I honestly never...

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Though I didn’t get around to writing a burger week recap, I’ll come clean. I ate 6 burgers in 7 days. I honestly never thought I’d have the time to get more than three in but I guess the stars were aligned. Though one was vegan, it pretty much squashed my burger/meat cravings for good. I went from obsessing over meat to wanting all things sweet. And don’t even get me started on ice cream. Eating a twist cone in the Costco parking lot during a small snow storm totally happened. (What ever happened to the twist cone anyway?) But despite the cravings, I’ve been good at maintaining my balanced eating for my and the peanut’s sake. Not that there isn’t temptation. For the past month or more, everywhere I go I’m inundated with Easter this and chocolate that. To be honest, I picked up those gigantic 1 kg bags of mini eggs on several occasions. But knowing full well Brent would return home to find me in a sugar coma on the couch having eaten the entire bag, I resisted the urge. Luckily a small piece of 70% dark chocolate can usually satisfy my sweet craving but last weekend with Brent at work and delicious Easter goodies taking over instagram, I knew it woudn’t be enough. Instead of running to the nearest store for my mini egg fix, I opted to get back in the kitchen. It was after all Easter weekend. There really is something special about baking something with your own hands. It’s not that you feel less guilty  – though if that’s what it takes for you then great – there’s just something about it. From-scratch baking is nostalgic. It reminds you of your mom’s chocolate chip cookies. It feels like home. It will always be different than simply grabbing any ol’ chocolate bar not to mention the fact that it isn’t full of chemical and synthetic ingredients. 

I can’t wait to get baking and cooking with the lil’ peanut. It’s something I plan on doing right away. Forget about a play kitchen; there’s an entire kitchen to play in! So few get any food education now with it all but gone from school curriculum and families being busier than ever. We put so much emphasis on math and science and reading that everything else seems to get cut. What ever happened to equipping future generations with the knowledge and skill to cook for themselves? Or the ability to decipher really food from fake? Wouldn’t this once have been mere survival? I guess that’s what drew me to the Jamie Oliver Food Revolution community in the first place. We’ve lost our connection with food and the effects are devastating. When 42 million children under the age of 5 are overweight or obese worldwide, it’s time for action. If I can do anything to spread the word about the importance of food education, then count me in. So – drumroll please – I’m pleased to announce that you’re looking at the new Food Revolution Ambassador for Dartmouth, NS. While you’ll see a lot more posts in the coming weeks (and some big changes), I’m also planning something for Food Revolution Day this May 15. I’m thinking a free community cooking class or even cooking with a local school. I’m open to suggestions if you have any. But first, this year Jamie Oliver is asking for your help to fight for food education. He has launched a change.org petition to make practical food education compulsory the world over. 600,000 signatures strong in less than two weeks, it’s clear we want change. Whether you have kids or not, we’re all in this together. Listen to the Bump. SIGN IT. SHARE IT! And let’s get cooking shall we?

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How about starting with this crazy moist roasted squash dark chocolate loaf. Or is it bread? I’ve heard many folks say they suck at baking but I promise this one you can’t mess up. Mix dry. Mix wet. Combine. Simple. Plus this has super nutritious roasted squash in it. That’s pretty much like having vegetables for dessert. It was the perfect use of that sad little buttercup squash in need of some immediate love but if you have leftover squash purée, it’s even faster. A can of pumpkin purée will do the trick but squash is abundant and mad cheap right now. Roast up a big one and save the extra purée for soup, pasta, pancakes, muffins or dessert. I imagine this would also be a piece of cake (quite literally!) for the munchkins. Measuring, cracking eggs, stirring – these are all tasks suited for kids. You’ll be surprised how excited kids get about helping in the kitchen and how it even effects their willingness to try new foods.

Though this loaf is certainly dessert worthy, it also makes a rich breakfast or afternoon snack alongside a cup of tea or coffee. If you really want to take it over the top, smother it in some dark chocolate sauce and a big dollop of whipped cream. This lasted but a couple days over here so you might as well make two. 

roasted squash and dark chocolate loaf
roasted squash and dark chocolate loafroasted squash and dark chocolate loaf

roasted squash dark chocolate loaf
Yields 1
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 1 ½ cup flour
  2. ½ tsp. salt
  3. 1 tsp. baking powder
  4. 1 tsp. baking soda
  5. 1 1/2 tsp. cinnamon
  6. 1 cup sugar
  7. 1 ½ cup puréed roasted squash*
  8. ½ cup butter, softened
  9. 1 egg
  10. ½ cup sour cream or yogurt
  11. 1 teaspoon vanilla
  12. ¾ cup dark chocolate chips
Instructions
  1. *For the squash, preheat the oven to 400. Slice a small buttercup squash in half and remove the seeds. Roast on a parchment lined baking sheet cut side down until very soft, about 30 minutes. Scoop out the flesh and purée in a food processor until smooth.
  2. Preheat the oven to 350. Grease a 9x5x3 loaf pan or line it with parchment.
  3. Mix together dry ingredients thoroughly. In a separate bowl, mix together the wet ingredients. Combine the wet and dry, mixing just until combined. Fold in the chocolate chips. Pour in the prepared pan. Bake until a toothpick inserted in the centre comes out clean, about 55-65 minutes depending on your oven.
Notes
  1. Semi-sweet chocolate chips work well too. I imagine you can even use less chocolate with great results but I'm not sure why you'd want to.
eathalifax http://eathalifax.ca/

“My wish is to create a strong sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity.”

– Jamie Oliver 

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DISH | Better Food For All: an energy bowl with sesame tahini sauce http://eathalifax.ca/dish-better-food-energy-bowl-sesame-tahini-sauce/ http://eathalifax.ca/dish-better-food-energy-bowl-sesame-tahini-sauce/#respond Sat, 28 Mar 2015 19:04:44 +0000 http://eathalifax.ca/?p=4843 It’s no shocker I’m a fan of the Better Food For All mantra created by the collab between Jamie Oliver and Sobeys. Remember that...

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It’s no shocker I’m a fan of the Better Food For All mantra created by the collab between Jamie Oliver and Sobeys. Remember that Food Revolution Day potluck project I participated in last year? Let me refresh your memory here and here. I was also fortunate enough to get flown to Toronto this past November to participate in a cooking challenge along with fellow food bloggers and Jamie Oliver Food Revolution Ambassadors. Though my team’s dish didn’t win the challenge, it was an amazing opportunity to see the work Sobeys has been doing, taste new product, and connect with others passionate about their food. I was treated like a complete VIP which doesn’t happen often in my life. I will forever be grateful. I had meant to recreate our orange rosemary glazed pork tenderloin with orange beurre blanc on the blog but then two weeks later something rather life changing happened; a baby was on the way. With the morning sickness – or rather a good dose of acid reflux controlling my life – the blog was put on hold. 

But now well into second trimester, I’m feeling great save for some heartburn and the occasional headache. After being forced to eat small meals every two hours, I’m relieved to finally be back to eating normal. But normal in pregnancy? Well, people have a lot of opinions concerning that. The countless pregnancy books and sites preach very healthy eating while everyone else tells you to eat whatever you want. “You have an excuse- you’re pregnant!” For me, it’ all about a balanced diet especially now with a baby onboard. You see, I’m challenged with genes working against me, genes that won’t hesitate to help me pack on the pounds if I start eating nothing but processed junk. And though I’d love to say I’ve got the exercise thing down, I’d be lying. While I never deny myself that piece of dark chocolate or slice of pizza nor do I believe in cheat days, I’m not about to start giving in to every little craving. Because, let’s be honest, no pregnant lady craves salad! It’s all about the balance – ice cream, kale and all. That’s what healthy means to me.

So, I gladly jumped at the chance to participate in the newest Culinary Cravings Challenge to discover Canada’s favourite healthy restaurant dishes. All too often we think eating out is ‘bad’ so I was excited to help change that perception. Though I have my favourites, I took to social media to find out your go-to healthy menu items. With so much confusion around the word healthy these days, I expected noting but a slew of salads. I’m happy to report I was pleasantly surprised at the variety of responses. It seems my East Coast followers get it. There was pan fried haddock, tofu bulgogi tacos, a Greek souvlaki plate, an egg-filled sweet potato breakfast muffin, dolsot bibimbap and so much more. But the stand out favourite mentioned repeatedly was enVie A Vegan Kitchen. Since their opening, they’ve been taking the city by storm, challenging what you thought you knew about vegan food. Since my readers are certainly not all vegan, it really speaks to how they’ve successfully sparked a conversation about health. Now I’m not saying a vegan diet is inherently healthy (the vegans in my tree planting camps ate nothing but french fries!) but with a menu full of balanced options, the folks at enVie are doing it right. 

While fans mentioned the kale caesar salad, risotto cakes, and pulled jackfruit burrito, it was the Energy Bowl (pictured above) that stood out. Ginger turmeric rice, chickpeas, sweet potatoes, seasonal veg, steamed greens and your choice of Moroccan peanut, sesame Buddha or apple cider tumeric sauce, the Energy Bowl is a one bowl powerhouse of protein, complex carbs, antioxidants, vitamins and minerals. Breakfast lunch or dinner, it’s your one stop shop for all your nutritional needs.

I simply had to try the dish fans raved about so a friend and I headed for a weekend lunch at enVie. (We may also have been there to partake in their genius vegan rendition of the Big Mac for Halifax Burger Week. Talk about delicious.) Packed full of flavour, no wonder people were in love with the Energy Bowl. Once again, it proves that healthy in no way means tasteless. I couldn’t have been more excited to recreate this one bowl wonder at home so it was off to Sobeys to gather the ingredients.

The great thing about this dish isn’t how easy it is or even how healthy. Rather, it’s how customizable it is. Brown rice can be swapped out for virtually any grain. The choice of vegetables is up to you but for the most nutrition stick with deep orange and dark green. Even the method of cooking the vegetables can vary – steaming, roasting, sautéing, and grilling. Protein can come not only from chickpeas, but also tofu, seiten, seafood, fish or even your favourite meat. Plus the choice of sauce can change the bowl entirely. I’m thinking sauces with Mexican, Indian or Korean influences would be perfect. It’s also the best use of leftovers imaginable. Turn last night’s rice or steamed vegetables into a whole new meal with a few simple steps. 

energy bowl with sesame tahini sauce

While it may seem lengthy, this recipe is mad easy but will change depending on what seasonal vegetables and grain you choose. And if you’re using leftovers, you can have a healthy, flavourful meal in mere minutes. I opted for brussel sprouts since we seem to be stuck in Winter here on the East Coast but anything goes. In addition, radishes come in all forms so if you have a fancy spiralizer like enVie, go with daikon noodles. Otherwise, any thinly sliced radish will add a nice crunch. Also, that gorgeous green and pink seaweed used by enVie is Hana Tsunomata from local producer Acadian Seaplants Ltd. If you have access to seaweed, throw it on there for an added nutrient boost. I imagine toasted nori available at any Sobeys would also be great.

Whether feasting at enVie or cooking it up at home, the energy bowl with sesame tahini sauce is as healthy as it is delicious. Now that’s Better Food For All. 

energy bowl with sesame tahini sauce

energy bowl with sesame tahini sauce
Serves 4
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Ingredients
  1. 1 small sweet potato, cubed
  2. 2 cup brussel sprouts, trimmed and halved
  3. olive oil, as needed
  4. 2 cup thinly sliced kale
  5. 2 cup cooked chickpeas
  6. 2 radishes, thinly sliced
  7. optional ingredients, kelp, toasted seaweed
ginger tumeric rice
  1. 2 tsp. olive oil
  2. 1 small onion, finely diced
  3. 1 stalk celery, finely diced
  4. 1 clove garlic, minced
  5. 1 1/2 tsp. grated ginger
  6. 1 1/4 tsp. turmeric
  7. 1 cup brown rice
  8. 2 cup water*
sesame tahini sauce
  1. 1/3 cup tahini
  2. 4+ tbsp. hot water
  3. 2 tsp. tamari or soy sauce
  4. 3 tbsp. sesame oil
  5. 1 tbsp. maple syrup
  6. 1 clove garlic, minced
  7. 1 tsp. grated ginger
Instructions
  1. In a medium sauce pan, heat oil over medium heat. Sauce the onion and celery until tsoft, about 8 minutes. Add the garlic and ginger; cook another minute. Add the turmeric and cook another 30 seconds. Add the rice. Toast the rice while stirring 1-2 minutes. Add the water. Bring to a boil. Cover, reduce the heat and simmer until tender. Timing will depend on the package instructions. Season to taste with salt and pepper.
  2. Preheat the oven to 425. Toss the sweet potatoes with a drizzle of olive oil and a pinch of salt and pepper. Do the same with the brussel sprouts. Roast the sweet potatoes on a parchment lined baking sheet until tender, about 20-25 minutes. On a separate baking sheet, roast the brussel sprouts about 15-20 minutes until browned but still fork tender.
  3. For the kale, heat a skillet or pot over medium-high heat. Add the kale and a splash of water. Cover and steam until wilted but tender. If desired, add a squeeze of lemon. Heat the chickpeas by quickly sautéing them in the skillet.
  4. For the sauce, add all ingredients to a blender and blend until smooth. Alternatively, simply whisk until combined. Add water until sauce is desired consistency.
Notes
  1. *Short or long grain brown rice may vary in the liquid to rice ratio. Follow the package directions of the specific rice you are using.
eathalifax http://eathalifax.ca/
I also should remind you that Food Revolution Day is coming May 15. Stay tuned for some exciting news….

Disclaimer: This post was sponsored by Sobeys or their media partners. Sobeys has not reviewed these claims and is not responsible for the content. 

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DISH | maple sausage, fennel and potato skillet + big news http://eathalifax.ca/dish-maple-sausage-fennel-and-potato-skillet/ http://eathalifax.ca/dish-maple-sausage-fennel-and-potato-skillet/#comments Wed, 18 Mar 2015 15:03:00 +0000 http://eathalifax.ca/?p=4763 Oh hey there poor sad neglected food blog. We should probably catch up.  So much has happened since I’ve been here. First there was...

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Oh hey there poor sad neglected food blog. We should probably catch up. 

So much has happened since I’ve been here. First there was an engagement in December. Big news but, honestly, Brent and I are nearing 10 years together so it’s not like I didn’t see this coming. Though I did think he’d be his humorous self and wait til the decade mark. Still, the moment he asked when we were cutting down a Christmas tree was simply perfect. 

Then mere days later, we got the news. THE news. Baby Darbymore is coming. It’s still rather surreal but here I am 19 weeks later and the bump is growing by the day. We’re crazy ecstatic but I’d be lying if I said I was glowing. Sure, I’ve reached the second trimester when everyone promised it’d get better. Thankfully it did but that was after two crappy months of acid reflux and gagging non stop. Perhaps actually throwing up would have been worse but carrying a bag in your pocket just in case is never fun. Nor is sneaking around to an empty aisle in the grocery store when the urge suddenly hits. 

So needless to say, blogging and cooking other than my column was simply not happening. Having to eat tiny meals every two hours to keep the refux at bay just didn’t spark my insprition. There was a lot of toast people. 

And while life has certainly changed, one thing I need to get back to is this. You see, when you get pregnant suddenly all anyone wants to talk to you about is the baby. It’s not a bad thing but I just NEED to talk about something else sometimes. And food is it. Hell, since feeling better I’ve had some pretty amazing dishes I’ll go on about to anyone who listens. There was an incredible gnocchi – the best gnocchi dish I’ve ever had – at Brooklyn Warehouse with celeriac, cauliflower, preserved lemon, and arugula walnut pesto. Then there was the polenta poutine with duck confit, blue cheese whiz and red wine jus at Gio. I could go on. So while I can’t promise this won’t turn into some sort of food blog mommy blog mash up, I do promise to keep the food coming. Because those cravings? They’re real. 

In deciding what recipe to share to announce the big news, I figured I might as well make the same dish as the day we revealed the big news to friends, a maple sausage, fennel and potato skillet. We had everyone over for a brunch potluck – BEST IDEA EVER – as a sort of engagement party. I whipped up this skillet because I’m madly in love with all things cast iron then added the eggs when guests arrived. So with the sonogram on the fridge, we waited. And waited. Until no one noticed it. It was killing my sister so finally when everyone had arrived she broke the news. Excited is putting it lightly. Sometimes I think friends are more excited than I. But they weren’t just gagging into a bag.

maple sausage, fennel & potato skilletmaple sausage, fennel & potato skilletmaple sausage, fennel & potato skillet

maple sausage, fennel and potato skillet
Serves 4
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Ingredients
  1. 3 Yukon Gold potatoes, cubed
  2. 1 small bulb fennel, thinly sliced
  3. 1/2 lb. ground pork
  4. 1 1/2 tsp. maple syrup
  5. 1 tsp. fennel seeds
  6. 1/4 tsp. salt
  7. 1/2 cup shredded havarti
  8. 3-4 eggs
  9. 2 green onions, thinly sliced
Instructions
  1. Preheat the oven to 425. Boil or microwave the potatoes until fork tender. Meanwhile, combine the ground pork, maple syrup, fennel seeds, and salt. Set aside.
  2. In a large cast iron skillet (or baking dish) toss the potatoes and fennel with olive oil, salt and pepper. Cook until browned, about 25 minutes, stirring occasionally. Move the potatoes to one side then add the ground pork. Cook until no longer pink, frequently stirring to break apart large chunks. Stir to combine, adjusting the salt and pepper if necessary. Add the grated cheese and return to the oven just until melted. Crack desired number of eggs on top. Bake until whites are set and yolks still runny, about 7 minutes. Garnish with green onions.
Notes
  1. As usual, this recipe is totally adaptable. It makes use of economical ground pork but any sausage removed from the casing will work. No havarti? Gouda, aged cheddar or a smoked cheese works perfectly.
eathalifax http://eathalifax.ca/

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DISH | Roasted Beet Salad with Apple Cider and Birch Vinaigrette by Chef Jeremy Charles http://eathalifax.ca/dish-roasted-beet-salad/ http://eathalifax.ca/dish-roasted-beet-salad/#respond Mon, 05 Jan 2015 00:22:31 +0000 http://eathalifax.ca/?p=4706 Dear blog, I am sorry for my continued neglect. There was the holiday season. Then of course the weekly Occasions column plus a full...

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Dear blog,

I am sorry for my continued neglect. There was the holiday season. Then of course the weekly Occasions column plus a full time job keeps me pretty busy. But when another opportunity to collaborate with my friend and – let’s be real – mentor Kelly comes up, I make the time.

After posting about our squash, chorizo and blue cheese strata, we were contacted by Foodie Pages, Canada’s online farmers market connecting you to artisanal products from across the country, to try our hands at recreating a dish from Chef Jeremy Charles of famed Raymonds Restaurant in St. John’s, NL. THE Raymonds. At present, Raymonds is at the top of my must do list and I cannot wait to get to St. John’s for what some deem Canada’s best restaurant. Though I have no idea when we’ll get there, I’m already saving for it. Tasting menu or bust! 

Jeremy Charles foodie pages-1Jeremy Charles foodie pages-2Jeremy Charles foodie pages-3Jeremy Charles foodie pages-4

Along with the recipes, we were sent January’s Chef’s Box curated by Charles himself with some amazing products sourced from NS, NL, and QC. So, with me rocking it in the kitchen and Kelly doing what she does best, we give you Pan Seared Duck Breast with Parsnip Purée, Kale and Orange Cranberry Jus (which you can find on Kelly’s blog) and Roasted Beet Salad with Apple Cider and Birch Vinaigrette. Though I helped style the food, all the cred really needs to go to Kelly on this one. Wow, girl has mad skills. 

I am simply in love with the atmosphere of these photographs. Warm and rustic yet elegant. I imagine it’s much like Raymonds but I’ll let you know when that dream comes true. 

Jeremy Charles foodie pages-5Jeremy Charles foodie pages-6

Roasted Beet Salad with Apple Cider and Birch Vinaigrette
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Ingredients
  1. 6 medium size beets, whole unpeeled
  2. ¾ cup apple cider
  3. ¼ cup Gourmet Sauvage birch syrup
  4. 1 tsp. Dijon mustard
  5. 1 tbsp. honey
  6. 1 head of shaved fennel
  7. ¼ cup yogurt
  8. 1 bunch dill
  9. ¼ cup of toasted bread crumbs
  10. Newfoundland Salt Co. sea salt for seasoning
  11. Pepper for seasoning
Instructions
  1. Preheat oven to 400F. Season a baking tray with sea salt. Place the whole beets on the tray and cover with tin foil. Roast for 35-40 minutes or until the beets are fully cooked. Let cool for 10 minutes.
  2. Peel the cooled beets (you may want to use rubber gloves). Cut the beets into quarters and place in a mixing bowl.
  3. Shave fennel using a mandolin or chop finely. Add fennel to the beets
  4. For the dressing: mix apple cider, birch syrup, Dijon mustard & honey. This will make more dressing than you need.
  5. Coat the beets and fennel with desired amount of the dressing. Season with salt and pepper.
  6. Plate the salad mix and top with a spoonful of yogurt. Garnish with dill and bread crumbs when you are ready to serve.
Notes
  1. Jeremy Charles suggests making full croutons instead of bread crumbs for an added crunch.
eathalifax http://eathalifax.ca/
If you’re looking to get your hands on these incredible ingredients to try your hands a restaurant quality meal, you’ll get 10% off your Chef’s Box or other Foodie Pages purchase with the code EATHALI. 

But the fun doesn’t stop there. Foodie Pages is offering you the chance to win a trip for two to “Canada’s hottest culinary destination” for your own tasting menu and wine pairing at Raymonds. Fingers crossed.

winatrip+(1)

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DISH | squash, chorizo and blue cheese strata http://eathalifax.ca/dish-squash-chorizo-and-blue-cheese-strata/ http://eathalifax.ca/dish-squash-chorizo-and-blue-cheese-strata/#comments Tue, 02 Dec 2014 13:37:43 +0000 http://eathalifax.ca/?p=4634 I have the best friends. Really I do. Friends that get as excited about cooking and eating as I. Friends that even want to...

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I have the best friends. Really I do. Friends that get as excited about cooking and eating as I. Friends that even want to come over, turn some local ingredients into one hell of a brunch, then document the whole thing on camera. I mean how lucky am I.  Oh, then there’s the fact that that friend also happens to be the best food photographer in Halifax, none other than baconandbaileys herself, Kelly Neil. Who else could make a regular Sunday brunch look so beautiful. So moody. So utterly perfect in all it’s messy imperfection.  But my favourite part? She captured the story. A story of beautiful local ingredients – acorn squash, farm fresh eggs, Ratinaud‘s chorizo, Blue Harbour Urban Blue Cheese, and Jason Lynch‘s new Dijon. A story of the beauty and pleasure of food. A story of friendship.  You see, Kelly and I used to know each other years ago, friends in a different life. It was food that brought us back together. So, while it may seem the dish is the star in our little Sunday brunch story, rather it plays a supporting role. It is our story. And I couldn’t be more excited to see where it takes us.

Butternut Chorizo Strata-5 Butternut Chorizo Strata-7 Butternut Chorizo Strata-11 Butternut Chorizo Strata-13 Butternut Chorizo Strata-14 Butternut Chorizo Strata-17Butternut Chorizo Strata-19Butternut Chorizo Strata-28Butternut Chorizo Strata-22 Butternut Chorizo Strata-26 Butternut Chorizo Strata-30  Butternut Chorizo Strata-33 Butternut Chorizo Strata-36 Butternut Chorizo Strata-41   Butternut Chorizo Strata-37Butternut Chorizo Strata-43Butternut Chorizo Strata-45

That’s not to say this squash, chorizo and blue cheese strata wasn’t amazing. It’s essentially breakfast’s answer to bread pudding. Rich, aromatic, sweet and savoury, it’s quite literally Fall in breakfast form. It’s the kind of dish that’s comforting on a crisp November morning; the perfect dish to gather friends around the table, coffee – or cocktails! – in hand. 

Julia Child really nailed it when she said “People who Love to eat are always the best people”. 

squash, chorizo & blue cheese strata
Serves 6
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Ingredients
  1. 1 small or 1/2 large acorn squash, seeds removed, cut into wedges
  2. 1 tbsp. olive oil
  3. 2 Ratinaud chorizo sausages, casings removed
  4. 6 eggs
  5. 1/2 cup cream
  6. 1 1/2 cup milk
  7. 1 tbsp. Jason Lynch's Dijon mustard
  8. 2 tbsp. chopped herbs: oregano, rosemary and\or sage
  9. 1 loaf rustic French bread, cubed or torn into pieces
  10. 1/2 cup shredded Parmesan
  11. 4 oz. Urban Blue cheese, crumbled
Instructions
  1. Preheat oven to 450. Place the squash on a baking sheet. Drizzle with 2 tsp. olive oil and season with salt and pepper. Roast until soft, about 20-30 min. You could also roast longer at a lower temperature if desired. Remove from oven and scrap off any charred bits. Scoop out the squash into a bowl. Lightly mash and season lightly with salt and pepper.
  2. Reduce oven to 375. Butter a 9x13 baking dish.
  3. Meanwhile, heat a skillet over medium heat. Add the remaining olive oil. Fry the chorizo until just cooked, breaking it into smaller pieces. Set aside.
  4. Whisk together the eggs, cream, milk, dijon, and fresh herbs. Season with a pinch of both salt and pepper.
  5. In the baking dish, mix together the bread, squash, chorizo, and cheese. Pour the egg mixture over top. Press down the bread into the liquid. If using day old bread, feel free to refrigerate an hour or even overnight.
  6. Bake until the liquid is fully absorbed and the top golden brown, about 40 min. Serve immediately.
eathalifax http://eathalifax.ca/

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DISH | lobster mushroom ravioli http://eathalifax.ca/dish-lobster-mushroom-ravioli/ http://eathalifax.ca/dish-lobster-mushroom-ravioli/#comments Wed, 29 Oct 2014 04:01:48 +0000 http://eathalifax.ca/?p=4541 If you’re a huge fan of mushrooms like we are, you’ve probably been seeing a slew of mushroom and beef recipes hitting the web...

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If you’re a huge fan of mushrooms like we are, you’ve probably been seeing a slew of mushroom and beef recipes hitting the web lately. Originally a partnership between Mushrooms Canada and Ontario Beef, the Blend & Extend project aims to boost nutrients on your plate by replacing a portion of beef with mushrooms. No only does it add that savoury umami flavour, decreases the calories and saturated fat plus increases our vegetable intake, it also extends our food dollars. It’s no shocker that meat can easily break the grocery budget so anything to get more bang for your buck is something we can all appreciate. Besides, mushrooms and beef are a match made in heaven so it’s no wonder the Blend & Extend recipes look so delicious. 

But could the same be said for seafood? When tasked with the challenge of creating my own Blend & Extend recipe for Mushrooms Canada, my mind immediately went to our beloved Atlantic lobster. Could mushrooms be blended with lobster to create a more nutritious, more economical dish without sacrificing that amazing rich lobster flavour? 

rich lobster mushroom ravioli smothered in a decadent truffle cream sauce

This lobster mushroom ravioli surprised even me. Not only did we make a decadent dinner for four with but two small lobsters, the shitakes added a whole world of umami to the ravioli, complimenting rather than overshadowing the rich lobster. Though this recipe is certainly labour intensive, it is worth every single minute.  Blend & Extend, we got this. 

rich lobster mushroom ravioli smothered in a decadent truffle cream sauce

Disclaimer: I was compensated by Mushrooms Canada for my participation with their Blend & Extend project. 

lobster mushroom ravioli
Serves 4
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Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Dough
  1. 400 g flour
  2. 4 eggs
Filling
  1. 2 1-1.25 lb live lobsters (or ½ lb lobster meat)
  2. 2 tbsp butter
  3. 200 g shitake mushrooms, chopped
  4. 2 large shallots, finely diced
  5. 3 cloves garlic, minced
  6. 3 tbsp dry vermouth (or white wine)
  7. ½ tsp packed lemon zest
  8. 1/3 cup grated Parmesan
  9. ½ cup ricotta
  10. salt and pepper, to taste
Sauce
  1. 3 tbsp butter
  2. 2 large shallots, finely diced
  3. ½ cup lobster stock
  4. 2 cup whipping cream
  5. 1 tsp truffle oil
  6. salt and pepper, to taste
  7. grated Parmesan, to serve
  8. chopped chives, to serve
Instructions
  1. For the dough, mound the flour on a work surface. Make a well in the center of the flour and add the eggs. With a fork, beat the eggs. Gradually pull in flour from the sides towards the center. The dough will soon start to take shape. With a bench scraper or your hands, work the dough, adding a drop of water if the dough is too dry or more flour if too wet. Knead the dough until soft and elastic, about 8 minutes. Cover the dough with plastic wrap and let it rest while you prepare the rest of the dish, about 20 minutes.
  2. Put a large pot with 2 inches of water on to boil. Add the lobsters and cover. Steam for 10 minutes. Remove and place in an ice bath to stop the cooking. Over a bowl, remove the meat from the tails and claws, reserving the liquid. Return the shells, bodies and liquid to the pot and bring to a boil. Reduce the heat and simmer uncovered while you prepare the ravioli. When the liquid is reduced by half, strain the shells and set the lobster stock aside.
  3. In a skillet, melt the butter over medium high heat. Add the shallots and mushrooms. Cook until tender, about 8 minutes. Add the garlic, cooking another minute. Deglaze the pan with vermouth. Add the mushroom mixture to a food processor along with the lobster meat, lemon zest, Parmesan, and ricotta. Pulse until combined, stopping before it becomes a paste. Season to taste with salt and pepper.
  4. Instead of writing out the process of making ravioli, I suggest the above link to the recipe with photos from The Food Network. I couldn’t find my pasta wheel so I simply cut mine into squares using a knife. Bring a large pot of salted water to a boil. Add the ravioli. Cook until al dente, about 3-5 minutes. If necessary, cook the ravioli in two batches.
  5. For the sauce, heat the same skillet used to cook the mushrooms over medium heat. Cook the butter while whisking until it starts to brown. Add the shallots and cook another two minutes. Add the lobster stock and cream. Simmer until thick and reduced. Season with truffle oil, salt and pepper. To serve, toss the cooked ravioli with the sauce. Serve garnished with fresh chives and grated Parmesan cheese
Notes
  1. As a time saver, skip the homemade pasta and use wonton wrappers. If you don’t have access to live lobster, simply use lobster meat and substitute the lobster stock with white wine or sherry.
eathalifax http://eathalifax.ca/

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DISH | Roasted Mushroom Tart with Béchamel and Fried Sage http://eathalifax.ca/dish-roasted-mushroom-tart-bechamel-fried-sage/ http://eathalifax.ca/dish-roasted-mushroom-tart-bechamel-fried-sage/#respond Thu, 09 Oct 2014 18:17:22 +0000 http://eathalifax.ca/?p=4498 Why hello there sexy mushrooms.  Does it get any better than a variety of mixed mushrooms roasted with aromatic herbs, garlic and lemon, each...

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Why hello there sexy mushrooms. 

Does it get any better than a variety of mixed mushrooms roasted with aromatic herbs, garlic and lemon, each one a flavor powerhouse, an umami bomb. I didn’t think so. But then add to that cheesy béchamel, a flaky buttery crust, savory fried sage, and you’ve got a vegetarian main worthy of any holiday feast. Alternatively, whip up this up as an appetizer and show those friends of yours you can take on Martha any day. 

But you won’t find the recipe here. See, that’s why it’s been so quiet round here; I’ve been given so many amazing opportunities lately and it’s probably time I share them with you. This gorgeous mushroom tart recipe for Mushrooms Canada is just one of those incredible partnerships I’ve been meaning to tell you about. Because if there is one thing I love, it’s mushrooms. In everything.

Tomorrow on the Mushrooms Canada blog you’ll find everything you need to know about this roasted mushroom tart with béchamel and fried sage. I’d bookmark that now if I were you. You may just find yourself spending hours perusing all the other incredible mushroom recipes from fellow Canadian bloggers.

Eat all the mushrooms. Oh, and Happy Thanksgiving.

roasted mushroom tart roasted mushroom tart roasted mushroom tart

 

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DISH | plum cardamom crisp with rye and hazelnuts http://eathalifax.ca/dish-plum-cardamom-crisp-with-rye-and-hazelnuts/ http://eathalifax.ca/dish-plum-cardamom-crisp-with-rye-and-hazelnuts/#comments Tue, 23 Sep 2014 18:30:57 +0000 http://eathalifax.ca/?p=4375 Brr is all I gotta say.  I think mother Nature is playing one sick joke on us this year. Before you get all like...

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Brr is all I gotta say. 

I think mother Nature is playing one sick joke on us this year. Before you get all like ‘ stop your complaining’, we were totally robbed on the Summer front. One month of Summer? I mean c’mon; that ain’t right.

Not that Fall isn’t great. Soon the leaves will enliven the Nova Scotia landscape and yes, the markets are overflowing with the season’s harvest. There was also that great sunshine this past weekend, bringing us back into the 20 degree weather we weren’t quite ready to give up. There’s just one thing; I’m not ready for socks okay. Or turning on the heat. Or giving up my Summer dresses. Or god damn pumpkin spice everything. 

At least a move to cooler temperatures means a return to hot breakfasts, the kind of breakfasts that stick to your ribs and warm you from the inside out.  Before jumping back on the oatmeal train, might as well ease into the season with a sweet, sticky plum crisp. Crisp in our house takes on different forms every time we make it. It’s one of those dishes you simply make with whatever you have: apples, blueberries, pears, cranberries, strawberries, cherries, apricots. I mean what isn’t delicious baked up with a crunchy oatmeal-brown sugar-butter topping?  This plum cardamom crisp with rye and hazelnuts was both sweet and sour with a crunchy, nutty crumble, perfect for breakfast or even dessert topped with vanilla ice cream or whipped cream.

 Alright first day of Fall, let’s do this. 

a Fall crisp with plums, vanilla and cardamom topped with crunchy rye, oats and hazelnuts a Fall crisp with plums, vanilla and cardamom topped with crunchy rye, oats and hazelnuts a Fall crisp with plums, vanilla and cardamom topped with crunchy rye, oats and hazelnutsa Fall crisp with plums, vanilla and cardamom topped with crunchy rye, oats and hazelnuts

plum cardamom crisp with rye and hazelnuts
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 5 cups sliced plums
  2. 1/2 cup sugar
  3. 1 tablespoon cornstarch
  4. 1 tablespoon vanilla
  5. 1 teaspoon cardamom
topping
  1. 3/4 cup rye flour
  2. 1 1/4 cup oats
  3. 1 cup brown sugar
  4. 1/2 teaspoon salt
  5. 3/4 cup chopped hazelnuts
  6. 1/2 cup cold butter, cubed
Instructions
  1. Preheat oven to 375.
  2. In a large skillet, combine the plums, sugar, cornstarch, cardamom and vanilla. Mix until combined.
  3. In a separate bowl, mix together the oats, flour, nuts, salt and sugar. Add the butter and with your hands mix until crumbly.
  4. Pour the topping to evenly cover the plums. Bake until bubbly and golden brown, about 40 min.
Notes
  1. All purpose or spelt flour can be substituted for the rye. Almonds and pecans make a great substitute for the hazelnuts.
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DISH | zucchini five spice bread http://eathalifax.ca/dish-zucchini-five-spice-bread/ http://eathalifax.ca/dish-zucchini-five-spice-bread/#comments Sat, 23 Aug 2014 13:54:24 +0000 http://eathalifax.ca/?p=4249 Remember that time I said I was mad busy? These days I can barely get a decent dinner on the table let alone take...

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Remember that time I said I was mad busy? These days I can barely get a decent dinner on the table let alone take the time to sit and write. And shit is not slowing down. Just this week I worked a few shifts, taught two cooking classes, did a food styling trial run (um, yes, apparently I’m a food stylist now) and then there was the shopping, recipe development and prep for a two-day gig with Select Nova Scotia cooking up a ton of locally inspired recipes as part of the Meet Your Farmer at the Mall event. Hell, I’m lucky if I get one meal in my face in a day.  Same goes for enjoying all that incredible Summer produce. Market visits are less frequent so when we can, we grab the goods and run. Then scramble to  use it up before it goes bad. Welcome to my life. 

That is precisely how this zucchini five spice bread was born. Well thought out recipe and blog post? Hella no. We simply had to use up two GIANT zucchini we picked up in the Valley before they went the way of the green bin. Though I knew damn well we had no time to deal with two mammoth zucchini, I couldn’t resist. At only 99 cents a piece, they were pretty much giving the stuff away. So far it’s made one chocolate zucchini loaf, two rounds of this recipes – thus four loaves – and two bags of shredded zucchini now in the freezer for Winter baking. TWO DOLLARS PEOPLE. 

This is the first I’ve thrown five spice into baking though I adore anything five spice, namely that Chinese char sui bbq pork. Gimmie all that. Full of those warming spices – cinnamon, star anise, cloves, fennel, black pepper – I knew it’d be right cozy in anything sweet. No surprise, it totally works. I may just start adding it to everything. 

I don’t know when sweet loaves became bread or whatever you call it but it’s pretty much like eating cake for breakfast. And that my friends is a win. 

summer zucchinigrated zucchinimoist, aromatic zucchini five spice loafmoist, aromatic zucchini five spice loafmoist, aromatic zucchini five spice loafmoist, aromatic zucchini five spice loaf

zucchini five spice bread
Yields 2
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Ingredients
  1. 3 cups whole wheat pastry flour (or all purpose)
  2. 1 teaspoon baking powder
  3. 1 teaspoon baking soda
  4. 1 teaspoon salt
  5. 2 teaspoons five spice powder
  6. 3 eggs
  7. 1 tablespoon vanilla
  8. 1/2 cup white sugar
  9. 1/2 cup brown sugar
  10. 1 cup oil (canola, coconut or olive will likely work too)
  11. 3 cups shredded zucchini
  12. 1 heaping tablespoon raw sugar
Instructions
  1. Preheat oven to 350. Grease two loaf pans.
  2. Combine dry ingredients, whisking to thoroughly combine. Whisk together eggs, sugar and vanilla until smooth. Stir in the oil. Combine wet with dry ingredients, mixing until just incorporated. Fold in the shredded zucchini. Pour into prepared pans and sprinkle with the raw sugar. Bake 60-70 min until a toothpick inserted in the centre comes out clean and loaves are golden brown. Cool.
Notes
  1. I made these with more sugar and it actually heightened the five spice flavour. If you like a sweeter loaf, increase the brown or white sugar by 1/2 cup.
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DISH | tomato basil garden salad + maple balsamic dressing http://eathalifax.ca/dish-tomato-basil-salad/ http://eathalifax.ca/dish-tomato-basil-salad/#comments Sat, 09 Aug 2014 17:56:08 +0000 http://eathalifax.ca/?p=4224 Why hello there stranger. It’s been almost 2 whole months since my last post and, to be quite honest, I’ve loved the time away....

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Why hello there stranger. It’s been almost 2 whole months since my last post and, to be quite honest, I’ve loved the time away. I really needed some time to get my head straight, to stop stressing so much over this space that’s supposed to make me happy. With a new gig serving at a busy restaurant in addition to my regular cooking classes, it’s been just the thing I needed. To be honest, busy is putting it mildly. I’ve been working a lot so those days I do have off I try to enjoy every minute of Summer. It’s a short three months here in Nova Scotia and it’ll be gone before we know it. 

There’s been berry picking trips to the Valley, plenty of patio beers, BBQing, hiking, loads of friends visiting, beaching, ice cream binging, and a whole lot of camping. It’s been nothing short of incredible. Though sadly I haven’t been cooking much this Summer since, you know, I work when everyone else is eating. Luckily, one of our garden boxes – a self watering contraption made up of scrap wood that my own personal MacGyver fashioned – is overflowing with Summer greens. There’s super peppery arugula, both red and green lettuce, kale, mesclun, and a ton of gorgeous basil. Needless to say, green salads have been dominating all our meals. 

Welcome to the Summer of salads.

Though ridiculously simple, this tomato basil salad has become our go-to. Served alongside what has become my signature dressing, a maple balsamic dressing, this is pretty much Summer in a bowl. Our tomatoes are only now starting to pop up but the market is overflowing with juicy little cherry tomatoes just asking to be paired with the season’s basil. This salad also takes on alternate personalities depending on what else is in the fridge or needs to be used up, most notably black olives, avocado or, our new fav, grilled bread. A sort of panzanella, it’s about the best way to use up stale bread ever.  This salad also plays nicely with fresh mozzarella, bocconcini, feta or even goat cheese. I’m pretty sure you can’t mess this up. I’m also all about serving salad dressing on the side. A tossed salad can become one big mess, with the heavier items inevitably getting lost in the bottom of the bowl. But do your thing and toss away if you must. 

I don’t know about you, but I’m up for anything that doesn’t involve turning on the oven in this 100% humidity. I’m already planning the next salad.

And P.S., those little white flowers? Oh, that’s arugula and they’re just as delicious as the leaves. 

tomato basil salad-1fresh basilsummer greenssummer greens, cherry tomatoes and basil saladtomato basil salad-6

tomato basil salad + maple balsamic dressing
Serves 4
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Ingredients
  1. 6 cups salad greens - arugula, lettuce and kale
  2. 1 cup basil
  3. 1 pint cherry tomatoes, halved
  4. shaved parmesan
maple balsamic dressing
  1. 2 tablespoons balsamic vinegar
  2. 1 teaspoon whole grain mustard
  3. 2 teaspoons maple syrup
  4. 1/4 cup olive oil
Instructions
  1. Wash and dry the salad greens as needed. If desired, roughly chop or rip apart with your hands. Chiffonade the basil (aka layer the leaves one on top of another, roll them up then thinly slice). Combine the greens, basil and tomatoes in a big bowl or platter. Top with shaved parmesan and a good dose of fresh ground black pepper and sea salt.
  2. For the dressing, whisk together all ingredients or do like we do and put it all in a mason jar and shake. Serve along side the salad.
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