Fish Soup with Scallops, Tomato, and Bay

December 8, 2013
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I’m lucky to live on the Atlantic shore where I can get morning-caught fish on my plate for lunch or dinner. Today, it made its way into this flavourful and aromatic soup, which is best enjoyed fresh off the stove but also very tasty the next day. Serve with croutons, if you like. Enjoy!

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Kale Salad with Brussels Sprouts and Cranberries

November 20, 2013
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This salad makes the perfect pre-winter starter or lunch. I combine crunchy raw kale with creamy maple-mustard dressing and tangy wild cranberries for a flavourful but ultra-simple dish. If you can’t get your hands on dried cranberries, simply dry regular cranberries in the oven on very low heat for a few hours. Enjoy!

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Remedy Infusion

November 7, 2013
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Cold season is upon us. In order to ward off this year’s sniffles, I’ve been drinking mugs of this warming infusion. A few notes – the gin is optional, though highly recommended, and you can use sage instead of mint. Also, feel free to add more cayenne for a really spicy remedy, which is always […]

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Shrimp Cakes & Acadian Rémoulade

October 19, 2013
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A rémoulade is a mayonnaise based sauce with endless variations. This straightforward version, based on an old recipe, uses many of the traditional ingredients, most of which are available locally at this time of year. And what better way to enjoy it than with some nicely pan-fried shrimp cakes. As a side you could serve […]

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Braised Red Cabbage with Juniper and Red Wine

October 12, 2013
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Red cabbage grew relatively well in our first-year garden. Cabbage is one of my favourite ingredients for its versatility. It can be dressed for a crispy salad or softened to enfold meats, and it will keep for most of the winter in your cellar. Try this recipe and you’ll want to grow your own. For […]

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Oven-Roasted Tomato Tart

September 29, 2013

With shorter days and cooler nights, the tomato vines are beginning to look bare. So with the few ripe tomatoes left, I prepared this simple but intensely flavourful tart. The trick here is: you need top quality tomatoes, and you need to roast them at high heat. For oven-roasting I like to use cast iron […]

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Maple and Oatmeal Pancakes with Brandied Peaches

September 13, 2013

Maple syrup is my favourite natural sweetener. No two syrups taste exactly alike. A bottle from New Brunswick will have a completely different personality to one from Cape Breton. As with wine, the taste of maple sap is affected by the unique combination of local environmental factors such as topography, climate, and soil. This place-derived […]

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