The largely untold histories of the Canadian peninsula's original black communities are preserved through a group of devoted women, an iconic museum, and an array of comforting dishes.
7 classic and quirky foods from Nova Scotia
Stuart Forster cooks with Alain Bossé, the Kilted Chef, at the Canadian chef's home in Pictou, Nova Scotia, making strawberries with pepper plus meringue.
The largely untold histories of the Canadian peninsula's original black communities are preserved through a group of devoted women, an iconic museum, and an array of comforting dishes.
Halifax is a special place to visit. Whether you’re into history, boats, music, or getting outdoors, there’s always something for you to do in in this Canadian Maritime city of 400,000. It’s come a long way from it’s time as a hub on the Atlantic trading route and is now a must-visit stop on any good Eastern Canadian trip. So what do I think are the best things to do in Halifax?
The Ultimate Nova Scotia Food Guide features the most popular local food & drinks in Nova Scotia and the best places to eat & drink them in Nova Scotia.
Buttery, crisply moreish oaten biscuits. Incredibly delicious with a hot cuppa.
Big chunks of fresh succulent lobster, soaked in garlic lemon butter, served on a steaming hot dog style bun with a big helping of potato chips on the side. I can think of no better dish that captures the true taste of coastal Canadian summer than an east coast lobster roll, not the kind from Maine
This Nova Scotia Hodge Podge recipe is the best way to celebrate early Summer vegetables!
Nova Scotia Oatcakes are crisp like a shortbread cookie, lightly sweetened, just a smidge salty, and make a great snack! Try this easy oatcakes recipe ...
My recipe for honey-sweetened Nova Scotian baked beans!
Renée Lavallée, chef and co-owner of The Canteen on Portland, shares her recipe for Nova Scotia Seafood Chowder.
Nova Scotia isnt only about seafood open your minds and palates with this list of Nova Scotian delicacies that arent sea fare. Food for thought.
How To Make Old-Fashioned Nova Scotia Hodgepodge When your garden or a farmer's market offers the first harvest of potatoes, carrots, beans, and peas, it's time to enjoy a wonderful meal of the new vegetables, enhanced with a bit of heavy cream, butter, pepper and salt. Fresh chives are also a nice addition just before serving. Instead of butter, you may use finely diced salt pork fried to a golden brown to which you add the cream before drizzling over the vegetables. The above veggies were purchased at the Liverpool public market from Valerie Jollimore who is open daily except Sunday from 9 am to 5.30 pm. New small potatoes, halved or quartered Carrots, scrubbed clean and cut into bit size pieces Beans, cut into bite-size pieces Peas, shelled or use snap peas in the pods To a large saucepan, add carrots, potatoes and beans. Add just enough water to cover. Add a pinch of salt. Bring to a boil and cook for 15 minutes or until vegetables are tender. Cook peas in a separate pot or a couple of minutes in the microwave. Drain vegetables; add peas. Add a small amount of heavy cream and a dab of butter. Add pepper and salt to taste. Sprinkle with chives (optional). If using salt pork, add the cream to the fried pork and when heated, pour over the vegetables.
Blueberry Grunt: The unusual name comes from the sound the blueberries make while boiling under the dumplings.
There are two kinds of Nova Scotia oatcakes - soft and chewy, and buttery and crisp. This recipe is for the latter, most often associated with Cape Breton.
(Recipe by Saltscapes Food Editor,Chef Alain Bosse. Served this week at Sobeys stores in Toronto) Caramelized Wild Blueberry Onion Chutney (serve with scallops): ¼ lbs butter (125 g) 6 med yellow onions (cut in
Crisp and Refreshing: Apple and Fennel Slaw Delight Welcome, food enthusiasts, to a culinary journey that celebrates the vibrant flavors of nature's bounty! Today, we're diving into a refreshing and vibrant dish that captures the essence of crisp autumn days and the bountiful harvests of Nova Scotia—the Apple and Fennel Slaw.
Nova Scotia Oatcakes are crisp like a shortbread cookie, lightly sweetened, just a smidge salty, and make a great snack! Try this easy oatcakes recipe ...
We're all guilty of getting stuck in our ways when it comes to food choices. Here are 16 Nova Scotia Restaurants you must try this year!
Saltscapes Magazine features the best of Atlantic Canada. Food & Drink, Home & Garden, Music & Culture, Unique Retail, Healthy Living.
Halifax, Nova Scotia in the Eastern part of Canada is the perfect exploration spot for families, or even for multi-generational travel. Halifax is perfect destination for elementary and middle school-aged kids, and to combining an active vacation with learning about history. My kids have been to over 13 countries, and Nova Scotia in Canada is
This is the best oatcake recipe. It has the perfect balance between salt and sweet. This recipe comes from the Cape Breton Highlands in Nova Scotia. It is a traditional treat as we have a strong Scottish culture in this province.
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There's nothing better than a warm bowl of seafood chowder during the winter.
You really can’t go wrong with a berry dessert. Berries and chocolate are usually some of the only ingredients that don’t cause any type of argument. While I love strawberry, I have a special weak
Don't tell fish stories where the people know you; but particularly, don't tell them where they know the fish. – Mark Twain Traditional fish cakes, with a slight twist. A favourite dish for many folks in the Maritimes is fish cakes. It’s sad that so few people make them from scratch any more. There is nothing tastier than a well flavoured fish cake and they're very easy to make. Don’t judge fish cakes by those orange/brown pucks you get in grocery stores made with "minced fish." These are the real deal. Wonderful flakes of haddock held together with highly seasoned potato with onion and parsley and then gently fried to a golden brown. Poaching the fish in milk with bay leaves imparts more flavour than the traditional salt and pepper. Sound great, don't they? This recipe is another one found on an old recipe card in my late Great Aunt Hilda’s collection. I admit to some “liberties.” For example the lemon juice is my inclusion as are the bay leaves (both from looking at other recipes). The original recipe simmered the fish in milk with just salt and pepper. I added the lemon because it helps "brighten" the taste. The original card also said “cod (or haddock)”, but cod is rare now and I don’t much like it anyway… I have specified Russet potatoes. Russet are the driest of all potato varieties and as such make the lightest mashed potatoes. No one likes a sticky potato filling in a fish cake. Always remember to get the freshest fish possible. That means translucent flesh. As fish gets further away from the date it was caught it begins to become very opaque and almost “chalky” looking. The real charm about these tasty cakes is that they can be made in the morning and refrigerated until you’re ready to eat. Cooking time only takes about 15 minutes. They can also be frozen quite easily. Just make sure they’re frozen separately, and completely thawed before use. Once you make the fish cakes you can enjoy the rest of your day knowing that dinner is only minutes away. I’ve paired this recipe with a curry/lemon mayonnaise and a light salad. Together they take only 10 minutes maximum to make. The curry mayonnaise is also used as an ingredient in the dressing for the salad. If you’re feeding four as a main course you may want to double the fish cakes recipe and make eight. As a starter the quantities would be perfect for four people. I made 4 cakes. You can make more from the same recipe, but they will cook faster if thinner than these. South Shore Fish Cakes Prep: 20 min | Cook: 10-16 min | Makes 4 cakes 1 lb (454 g) fresh haddock fillets 2 bay leaves 1/2 cup milk 3/4 lb (2 medium) Russet potatoes 1 tbsp lemon juice 1 tbsp onion, grated 2 tbsp fresh parsley, minced 1 egg 1 cup dry bread crumbs salt and pepper 3 tbsp vegetable oil 1 tbsp butter Place the bay leaves, fish and milk in a wide sauté pan (or other pan) with a lid. Bring to a boil, reduce the heat and simmer for 3 minutes. Remove from the heat and let the fish sit in the milk for 5 more minutes. Then drain and remove the bay leaves. Cube the potatoes quite small, add to salted water and bring to a boil. Cook until fork tender, about 10 minutes. Drain and mash. Add the lemon juice, onion and parsley to the potatoes and combine well. Add salt and pepper and taste. The potato mixture should have lots of flavour. If not season it with more lemon, onion, salt or pepper as needed. Good flavour in the potato is important. Break the drained fish up into large pieces and use your hands to mix with the potatoes. Bring it together just enough so the fish is well distributed. Do not make it a homogenous mush. Prepare two plates for bound breading: beaten egg on one plate; bread crumbs on the other. Divide the fish and potato mixture into four equal pieces. Shape into a patty about 3/4” thick and 4” wide. Coat each patty with egg and then dredge in the breadcrumbs, making sure both sides and the edges are covered. When ready to fry, heat the vegetable oil and butter in a frying pan set to high. Reduce the heat slightly and fry each cake for about 5-8 minutes per side until nicely browned. Take care that they don’t brown too fast and burn. If they look like they may turn the heat to medium high and continue. Serve with half the curry mayonnaise, a wedge of lemon and the salad. Curry Lemon Mayonnaise Prep: 2 min 1 cup mayonnaise 1 tbsp lemon juice 1 tsp Garam Masala 1/4 tsp cayenne (or substitute equal amount curry powder for the last 2 ingredients) Mix together and refrigerate for at least 1 hour. Curry Dressed Salad Prep: 5 min | Serves 4 1/2 cup curry lemon mayonnaise mixed with 2 tbsp vegetable oil 4 cups shredded Napa cabbage 2 medium carrots, cut into matchsticks 6 green onions, sliced Add all ingredients to a bowl. Toss to lightly coat the vegetables. ………………………………….. If you like this post retweet it using the link at top right, or share using any of the links below. Questions? Comments? Derogatory remarks?
Growing up in Halifax, Nova Scotia, oatcakes were a coffee shop staple. A cross between a cookie and a biscuit, they were the si...
Halifax, Nova Scotia restaurants are some of the best places to eat in Canada. This food guide covers some of the Best restaurants in Halifax
