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Crazy-good Mac and CheeseIt’s hard to imagine a childhood without macaroni and cheese. We all have our own idea of the best version (usually your mother’s), but I wanted to incorporate certain things into my “ultimate” recipe. A creamy mac and cheese should have visible macaroni noodles and not be a solid brick of mushy starch. There needs to be lots of flavour from some of my favourite local artisanal cheeses, and a tangy zip to balance the richness. And there needs to be a golden, crunchy crust on top. After several tries, I found that a classic Mornay sauce with the addition of some store-bought Velveeta cheese (yes, you read that correctly) gave me the texture and balance that I desired. So, here it is. Make modifications if you like, but I feel confident that mac and cheese lovers will find this quite appealing.Cajun Honey Barbecued ChickenI love the use of a whole bird, wasting nothing. This recipe is a nod to the recipes of Louisiana, as “Cajun” is derived from “Acadian,” referring to the French Acadians expelled from Nova Scotia in 1755. This is an important part of our heritage in Nova Scotia, and I have always been amazed at the widespread cultural influences around North America that have resulted from such a horrible period. Although one does not typically think of spicy Cajun dishes as being Nova Scotian, I certainly feel there is a connection and one that should be shared and celebrated. Should you not have a barbecue for this recipe, you can simply roast the chicken in a 400F (220C) oven for 40 to 50 minutes.Turkey Pot PieThis has become a bit of an “after Christmas dinner” tradition for my family and me, as it uses up a significant quantity of turkey leftovers on Boxing Day. However, you could take the same steps with cold chicken and obtain an equally delicious result anytime of the winter. For me, the key with meat pies is consistency, as I do not like extremely runny fillings. I prefer a bottom and a top crust, made in the style closer to a British meat pie. If you’re rushed for time, you could assemble the filling and bake it in a casserole dish covered with just a top crust of pastry or sheet of store-bought all-butter puff pastry.
"Cooking locally and seasonally isn't a trend. It's the way it's always been. And this will always be true of great food.