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Description: Food, recipes, lifestyle

Acadian Christmas For the love of cod Favourite regional recipes GoodTaste Delicious recipes for easy entertaining Winter 2013 2014 G R A C I O U S L I V I N G O N T H E E A S T C O A S T Small-scale fisheries and delicious dishes Gifts for foodies 12 great ideas for holiday shopping Comfort food Celebrate the joy tro du cing... in better food. PRESENTS PR SENTE Sisly PRESENTS PR SENTE CANADA DISC OVERS APPLE & BERRY CRISP CROUSTILLANT DE POMMES ET DE BAIES chaleureux JUICY FRUIT TOPPED WITH CRUNCHY OATS DES FRUITS JUTEUX DE L AVOINE CROQUANTE KEEP FROZEN GARDER CONGEL SUGGESTED SERVING PR SENTATION SUGG R E heart-warming CANADA DISC OVERS SCRUMPTIOUS SEAFOOD PIE supe -su ainable UNCOOKED NON CUIT 1 kg SUCCULENT P T AUX FRUITS DE MER WITH CREAMY B CHAMEL & MASH AVEC B CHAMEL ET PUR E ONCTUEUSES supe et col PRESENTS PR SENTE simply incredible KEEP FROZEN GARDER CONGEL NO ADDED PRESERVATIVES SANS AGENT DE CONSERVATION AJOUT SUGGESTED SERVING PR SENTATION SUGG R E PHOTO ENLARGED TO SHOW TEXTURE PHOTO AGRANDIE POUR ILLUSTRER LA TEXTURE 860 g CANADA DISC OVERS simplement incroyable BANOFFEE CAKES G TEAUX BANOFFEE 200 g supe -su ainable WITH A GOOEY SALTED BOURBON & MAPLE SAUCE AVEC UNE SAUCE FONDANTE AU BOURBON SAL ET L RABLE 2 KEEP FROZEN GARDER CONGEL SUGGESTED SERVING PR SENTATION SUGG R E PHOTO ENLARGED TO SHOW TEXTURE PHOTO AGRANDIE POUR ILLUSTRER LA TEXTURE Delicious products to make your holiday get-togethers a whole lot easier made with quality ingredients and inspired by Canadian flavours. hids Happy EXCLUSIVELY at Sobeys. Contents Acadian Christmas For the love of cod Favourite regional recipes G Delicious recipes for easy entertaining G R A C I O U S L I V I N G Taste Winter 2013 2014 O N T H E E A S T C O A S T Small-scale sheries and delicious dishes Gifts for foodies 12 great ideas for holiday shopping Comfort food Celebrate the joy On our cover Jeff McCourt s Savoury Bread Pudding Page 11. Photography Perry Jackson Perry Jackson rr Pe yJ ack son 2 An Acadian Christmas 18 What to give your favourite foodie Meat pies and nuns farts...ooh la la by Alain Boss 12 gift ideas each under 33 by Alain Boss Perry Jackson 22 Festive afternoon tea Pomegranate & Banana Bread by Marie Nightingale 8 Cod s blessings 25 Add some pizzazz to your winter plate Newfoundland favourite Cod au Gratin with some twists by Alain Boss Local veggies you can root for by Maureen Tilley PDt. 28 15 Back to the future Roary MacPherson Sheraton Hotel Newfoundland St. John s by Alain Boss Lovely lobster bites Fresh local and a taste of home by chef Jordan Dennis 17 Meet at the market Eat drink and hold court at two Halifax farmers markets by Alain Boss G R A C I O U S L I V I N G O N Good Taste is a special insert in Saltscapes magazine published by Saltscapes Publishing Limited Suite 209 30 Damascus Rd. Bedford N.S. B4A 0C1 Tel (902) 464-7258 Fax (902) 464-3755. Contents copyright 2013. No part of this publication may be reproduced without prior written consent of the publisher. PRINTED IN CANADA. T H E E A S T C O A S T Perry Jackson GT 1 T G Acadian Meat pies and nuns farts...ooh la la by Alain Boss Photography Perry Jackson An Christmas DOWNHOME RECIPE FILE S GT 2 now falls blanketing the world in a silence that at any other time of the year might seem unnerving but on December 24th it wraps you in a blanket of contentment and warmth. Christmas Eve is magical and awe inspiring. This Christmas let s go to Ch ticamp NS Abrams Village PEI Cormier Village NB or any other one of the many Acadian villages dotted throughout the Atlantic Provinces. It s early and the streets are empty but you know around 11 30 this evening the village will become a bustle of activity as men women and children dress in their finest for la messe de minuit midnight mass the holiest of masses to celebrate the birth of Jesus Christ. The choir loft will be filled to capacity the pews will be overflowing and there will be a vibrato in the air. Children will be fidgety knowing what s to come mothers minds will be drifting wondering if there is enough food (do they ever think there will be enough ) and fathers will be thinking about that bottle of Canadian Club they have squirreled away in celebration of the festive season and the meal that is to come le r veillon de No l the Christmas Sweet tooth Satisfy it with delicious Maple Pie. Awakening. But when the priest steps into the ambo for the readings and homilies a respectful hush and awesome stillness falls. When families arrive home after mass the food is laid out young children who had been tucked in bed are woken music begins and the feasting starts. They will dine on Acadian delicacies that have been a part of their festivities since the early times. There is sure to be p t la viande (also known as tourti re but that is more of a Quebecois name) a meat pie made with pork and chicken and served always with a special sauce that upon closer inspection is likely to be ketchup. Rappie pie will be the accompaniment a dish made with grated potatoes and stock which sticks to your ribs...for days. Another dish called cipate is a G R A C I O U S L I V I N G favourite of the men traditionally layered with potato dough and five different types of game and wild fowl. Sugar pies are laid out these ultra-sweet desserts are made with brown sugar or maple or in the best instances both. The dough left over from the tourti re and pies is turned into decadent little cinnamon rolls called pets de soeurs which translates in English to nuns farts a name that drives the children wild with delight As if that wasn t enough the table will groan under the weight of other homemade delicacies brought by relatives each with their own specialty. Some homes will be fortunate enough to have lobsters clams and mussels. There are special treats for the young ones as well traditionally they receive ribbon candy and barley toys a favourite a hard candy similar to caramel candy in both texture and taste at Christmas it is a real treat to get a barley toy dyed candy apple red and formed into the shape of Santa Claus using a metal mould. The children most look forward to the one gift they are allowed to open tonight. Then when the feasting and celebrating is over the children and adults will crawl into their beds--it s now close to 3 30 in the morning. Santa only has a small window of opportunity left that s why he must always visit the Acadian children last. Christmas morning doesn t have the predawn hustle and bustle the English homes have as Acadian children are sleeping in after such a ACADIAN ROOTS late night. Waking slowly Congr s mondial acadien 2014 they eat a breakfast of leftovers from the night More than 40 000 people are before and open gifts. This expected in 2014 for the Congr s is time for the camaraderie mondial acadien in Acadia of the and company of immediate Lands and Forests three Acadian family before early regions consisting of Edmundston NB afternoon when relatives Madawaska Maine and and friends will join them T miscouata-sur-le-Lac PQ. again for more of the food From August 8 to 24th an that is such an important impressive 118 family reunions are part of their traditions. planned activities include multimedia This meal is a turkey and installations seminars and conferences ham dinner accompanied theme days sports events and more by the love laughter and than 200 planned community activities contentment found in over the 17 days. To get in touch homes throughout the with your Acadian roots or to simply region on this blessed day. participate in the joie de vivre visit The following recipes are from three different corners of l Acadie. O N T H E E A S T C O A S T GT 3 A QUIET DINNER TABLE IS THE SOUND OF A NEW FAVOURITE. C O O K W I T H C A M P B E L L S .C A Chicken Tetrazzini Prep time 10 min 2 cans 3 cups 1 cups (310 mL) cup 1 tsp 1 tsp 1 tsp 2 cups (170 g) 1 cup 4 cups (226 g) Cook time 20 min Serves 6 1. Combine all ingredients except bread crumbs and mozzarella in a large bowl and mix well. Transfer to a 3 liter casserole dish. 2. Mix bread crumbs and mozzarella and sprinkle evenly over dish. Transfer to a pre-heated oven and bake for 20 minutes at 190 C (375 F) or until casserole is bubbling and topping is browned. 3. Cool for 5 minutes before serving. Enj 4. Enjoy the deliciously cheesy taste with the family. Per serving 440 Calories 12 g Fat 950 mg Sodium 45 g Carbohydrate 3 g Dietary Fibre 37 g Protein 25% Daily Value Calcium. CAMPBELL S Condensed Low Fat Cream of Chicken soup roasted chicken shredded milk parmesan cheese grated onion powder garlic powder Italian seasoning mushrooms sliced thin fresh spinach loosely packed hot cooked penne (approx. 1 3 of 900 g package) bread crumbs mozzarella grated DOWNLOAD THE COOK WITH CAMPBELL S APP or visit the mobile site to browse all our great recipes. cup cup M m M m Good 2013 Campbell Company of Canada Maple Pie Makes 6 servings This recipe comes from New Brunswick chef Don Thibeault of the NBCC campus d Edmundston. lb (250 g) cup (175 mL) 2 2 cups (500 mL) cup (50 mL) dough (see recipe below) evaporated milk eggs maple syrup flour Roll out the dough and spread it in a greased 9-inch (23 cm) pie plate. In a large bowl beat eggs with milk maple syrup and flour. Place this mixture into the pie shell. Bake at 350 F (175 C) for about 25 minutes. Dough Yield about 3 lb 2 lb (1 kg) 1 lb (500 g) 1 tsp (5 mL) 10 oz (300 g) flour lard or shortening salt ice cold water Making meat pies is a ritual that can involve the whole family. 1. Hand mix flour and shortening 2. Dissolve salt in the water 3. Make a well in the flour 4. Stir ice water into the flour by hand or with a pastry cutter or fork 5. Form a ball with the dough and wrap with wax paper 6. Let stand in refrigerator for at least 1 hour before use You can then separate the ball in smaller pound (250 g) amounts of pastry for future use. Store leftover pastry in the freezer. P t la viande (Meat Pie) Makes 2 4 pies Laurette Chiasson of Ch ticamp NS is famous for her p t la viande. This is the traditional Acadian meat pie in the Ch ticamp region. According to Yvette MacPhee of La Soci t Saint-Pierre an organization that works to preserve and promote the Acadian language and culture in the Ch ticamp region The typical time to bake your meat pies is at Christmas seems to just be something you have to do you have to shop for your meat make sure you ve purchased your large bag of flour and shortening and count the pie plates It can turn into a family activity pretty quick cleaning the fat and bones from your meat mixing the dough rolling out the dough and filling the pie plates. The youngest ones are usually standing close by ready to seal the pie with a fork making their one-of-a-kind design. You could easily make anywhere from 10 to 30 meat pies using some for gifts and saving the rest for the Christmas Eve get together with family and friends.... Before Christmas the usual chit-chat among friends and family is not just the shopping situation but asking one another if they ve made their meat pies yet. 3 lb (1.4 kg) 2 lb (1 kg) 1 L I V I N G O N 1 tbsp (15 mL) Kitchen Bouquet (seasoning) Salt and pepper to taste Place all ingredients in a pot or roast pan add water to cover. Cook on medium heat for 3 hours adding water when needed. Remove from pot reserve the broth to add to meat mixture before baking. When cooled remove any bones or fat mix until well blended. Set aside. Dough 5 cups (1.15 kg) 1 tsp (5 mL) 5 tsp (25 mL) 1 cups (375 mL) 1 cup (250 mL) flour salt baking powder shortening milk chicken thighs pork big onion diced T H E E A S T Mix ingredients except for milk making sure the shortening is well incorporated. Add milk until you achieve a biscuit dough consistency make sure the dough is not too dry. On a flour-covered surface roll out enough dough to cover the bottom of the pie plate. Add enough meat mixture to fill to just below the rim. Pour cup reserved broth from your meat onto the meat mixture to keep the meat moist during baking. Roll out enough dough to cover the meat mixture cutting off excess dough C O A S T G R A C I O U S GT 5 Water with the wave of a hand. MotionSenseTM only from Moen. Wave over for a pot-filling stream. Reach under for a quick rinse. It s water how you want it when you want it. To see it in motion scan the code. 2012 Moen In corporat ed. Download reader at around the sides cut a hole to allow steam to escape. Seal the sides as desired-- remember using a fork is a favourite task for children. Bake in a pre-heated 350 F (175 C) for 30 to 35 minutes until golden brown. R pure or Rappie Pie Makes 8 servings Brenda Rogers of PEI got this recipe from her grandmother Edna Arsenault who is now 102 years old. This dish is served daily at the Centre Expo-Festival in Abrams Village. To Acadians r pure is just like chowder throughout Atlantic Canada each family in each region does its own version passing it down from generation to generation. pork shoulder 1 tsp (5 mL) each Rappie pie is one of several Acadian dishes that take centre stage at Christmas. tsp (2 mL) 1 cup (250 mL) 5 lb (2.2 kg) 2 cups (625 mL) Salt and pepper to taste summer savoury vegetable oil peeled potatoes mashed potatoes salt and pepper Cook pork in 350 F (175 C) oven with salt pepper summer savory and cup (125 mL) vegetable oil for 20 to 25 minutes. Dice 1 cups (375 mL) and set aside. Grate the peeled potatoes with a fine shredder and rinse in cold water squeeze out all the water. In a large bowl mix cup (125 mL) vegetable oil (or substitute with the pork cooking juice) with shredded potato mashed potato and pork add salt and pepper to taste. Pack in a greased 9 x 13 pan and cook for 3 hours at 350 F (175 C) until the crust is golden. G R A C I O U S L I V I N G O N T H E E A S T C O A S T GT 7 Did you know The term au gratin refers to any dish with a browned topping breadcrumbs cheese or butter. T G Cod s blessings Newfoundland favourite Cod au Gratin with some twists by Alain Boss Photography Perry Jackson Y GT 8 es Christmas dinner is usually turkey but the holidays offer many other opportunities for family gatherings and fish is the perfect late-night meal on Christmas Eve or for brunch on New Years Day. White fish is a favourite in our house we especially like milder types such as haddock and cod. A neutral fish it marries well with sauces and is equally delicious with just a bit of salt pepper and lemon. Cod of course is a complex topic here on Canada s East Coast. Decades of overfishing resulted in the 1992 cod moratorium and the single largest layoff in Canadian history. Today fishing boats are once again heading out in search of cod but not without many expressing serious concerns about the stilldepleted stocks and the continued use of trawling as a fishing method. Yet increasingly consumers have options to make choices that affect cods future. Off the Hook a fishing co-operative started by five fishermen in Digby NS in 2010 is Atlantic Canada s first community supported fishery. Modelled after community supported agriculture programs consumers pay a subscription fee for the home delivery of fresh fish that is caught by one of two ways ground hook or long line ensuring the sustainability of both the species and the ecosystem. Other smallscale fisheries have also started up across the region. Cod au Gratin remains a popular dish well-known to Newfoundland cuisine. The term au gratin refers to any dish that is made with a browned topping breadcrumbs cheese or butter. Our first recipe is a traditional au gratin grandmothers in Newfoundland would have surely taught their children to make this staple each cook adding his or her own twist. The second recipe offers a variation on the traditional with smoked cheddar havarti and kettle-cooked chips for crisp flavour. The third is a recipe that has been served in our home for many years and a great way to use up lobster leftovers. Any of these meals can be paired with a salad for light fare or served with pilaf and crisp greens for a more elegant meal. PRODUCER TO PLATE Ooey Gooey Lobster Stuffed Cod Makes 4 servings 1 package (8oz 250 g) cup (125 mL) cup (125 mL) pound (250 g) cup (50 mL) 4 6-8 oz (175 g to 250 g) 4 tbsp (60 mL) tsp (2 mL) cream cheese sour cream parmesan cheese cooked lobster meat chopped chives cod filets honey cracked pepper Crispy kettle-cooked chips offer a flavourful variation on a traditional favourite. In a medium bowl soften cream cheese with a fork add sour cream parmesan cheese lobster meat and chives. Mix well and refrigerate for 30 minutes. Lay cod filets on a cutting board and evenly spread the lobster mixture along the length of each filet roll and place seam side down in a baking dish or on a baking sheet lined with parchment paper. Bake at 400 F (205 C) for 20 minutes. Remove from oven and drizzle each cod portion with 1 tbsp. of honey and then top with a few turns of cracked pepper. Traditional Newfoundland Cod au Gratin Makes 2 4 servings cup (125 mL) butter cup (125 mL) flour 2 cups (500 mL) milk tsp (2 mL) salt tsp (2 mL) pepper 1 cup (250 mL) shredded old cheddar cheese cup (125 mL) dry bread crumbs 1 lb (500 g) cod filets cut in 1 inch pieces Cod au Gratin with Sea Salt and Cracked Pepper Topping Makes 2 4 servings cup (125 mL) 1 cup (125 mL) 2 cups (500 mL) cup (125 mL) cup (125 mL) cup (125 mL) 1 lb (500 g) butter small onion finely diced flour 18% cream shredded havarti cheese shredded smoked cheddar chopped green onions cod filets cut in 4 oz. (125 g) portions 1 cup (500 mL) crumbled kettle-cooked sea salt and cracked pepper chips In a medium saucepan melt butter and mix in flour whisk until a paste forms. Cook for 5 minutes stirring constantly. Whisk in 1 cup (250 mL) milk stirring constantly until smooth approximately 2 to 3 minutes. Add remainder of milk plus salt and pepper whisk until it starts to thicken. Set aside. In a small bowl mix shredded cheese with bread crumbs. Set aside. Place cod pieces in a baking dish. Cover with sauce and top with cheese and breadcrumb mixture. Bake at 375 F (190 C) for 20 to 25 minutes or until golden on top. In a large saucepan melt butter over medium heat and saut onion until it is translucent. Incorporate flour and mix to form a paste. Cook 5 minutes stirring constantly. Gradually whisk in cream until smooth. Stir in havarti and smoked cheddar allow to melt. Fold in green onion. Place cod fillets in a baking dish and top with sauce. Cover with the crumbled chips. Bake at 350 F (180 C) for 25 minutes. L I V I N G O N T H E E A S T Love lobster Use up leftovers with this recipe. C O A S T G R A C I O U S GT 9 This holiday season visit and give a gift that is sure to be remembered. MEET PEI S NEW HEAD FROMAGE How a chef reinvents himself as a cheese producer--getting by with a little help from friends and family With delivery direct to your door across Canada and the USA gift giving has never been this easy Clearwater Seafoods 877-567-1117 or online at Clearwater Seafoods Retail Locations 757 Bedford Highway 902-443-0333 and Halifax International Airport 902- 873-4509 GT 10 It all started two and a half years ago when well-known PEI chef Jeff McCourt heard a rumour that another PEI icon was looking to retire. Martina ter Beek better known as the Island s premiere cheese lady had been in business for 25 years Jeff had been buying cheese at her Cheese Lady s Gouda shop in Winsloe for 20 years. Wanting to know whether or not the rumour was true Jeff gave her a call. Martina said she was thinking about it but had not yet made a decision. She told him to check back in the fall. This went on seasonally for two more years her answer always the same. In fall 2012 Jeff was offered full-time teaching work. He had some quick decisions to make--take the position and give up the idea of becoming a cheesemaker or try again. He decided to call Martina one last time. She said yes she was willing to sell. Why cheese I have always had a love of cheese and most recently was teaching cheesemaking at the CIC (Culinary Institute of Canada). In my 20-plus years of cooking wisdom I knew not to open a restaurant in PEI--there is an abundance so why not use that to my advantage This past April business plan finished and financing in place Jeff began his apprenticeship with the cheese master. Previously he had taken a cheesemaking course from Ruth Claussen of Monteforte Dairy in Stratford Ont. and Art Hill from the University of Guelph. Thinking of an idea Ruth had told him about how she sold cheese futures to finance building her dairy Jeff posted a crowdfunding offer on Facebook individual investors pay 1 000 up front in exchange for two shipments a year for the next five years of six kilograms of assorted cheeses. His initial goal was to sell 50 and go from there. He sold two units the first night and met his target easily. He plans to sell just 50 more shares. It s amazing how much belief people have in me. Without question people were writing cheques for 1 000 I was shocked. And so Glasgow Glen Farm was born. Jeff--now the only artisanal cheesemaker on PEI--is still operating out of the former Cheese Lady s Gouda shop in Winsloe but will soon begin construction on a new shop in New Glasgow PEI. Located on a picturesque 12-acre lot with a stunning view of the river and Rustico the facility will house a cheese plant that will produce Cheese Lady s Gouda as well as three or four other cheeses including some made with local sheep s milk and a blue cheese. A wood-fired oven will bake bread to accompany the cheese. Jeff and his team have recently introduced three new cheeses Caraway Smoked Peppercorn and Pizza their most recent. The new fromage is a big hit already. They are awaiting the arrival of white truffles from Alba Italy to make a limited edition White Truffle gouda available next year. Blue Gouda rounds out the new gouda varieties. Jeff s wife Grace looks after sales and marketing and will be in charge of front-of-house operations in the new facility. Their children Finn and Molly are also taking an active role at the shop. Jeff s brother-in-law Donald Younie is the assistant cheese maker and right-hand man in production and Jeff s mother-in-law Colleen Younie does the books. Jeff says he loves making cheese but enjoys the family closeness of this calling even more. Alain Boss Jeff McCourt isn t giving up his chef jacket just yet For a versatile recipe for Savoury Bread Pudding with cheesy variations see opposite. Louise Vessey Savoury Bread Pudding a comfort food of old--and a tasty way to use up day-old bread. Savoury Bread Pudding Makes 6-8 servings by chef Jeff McCourt This versatile recipe can be made with whatever you have in the fridge. I have listed a few of my favourite variations. It s great on a brunch menu. 6 eggs 2 cups (500 mL) cream 1 tsp (5 mL) nutmeg Salt and pepper to taste 4 cups cubed bread (day old) in gently let sit for approximately 20 minutes--this is key Bake at 350 F (180 C) for 30 minutes or until puffed and golden. Variations Apple Cheddar and Bacon 1 cup (500 mL) 1 cup (500 mL) cup (250 mL) chopped apples grated cheddar chopped cooked bacon NATURE S ANTIOXIDANT SUPERFRUIT Ham Swiss and Broccoli cup (250 mL) 1 cup (500 mL) 1 cup (500 mL) diced ham grated Swiss cheese steamed broccoli florets In a medium bowl combine eggs cream nutmeg salt pepper and your choice of variations (see right). Place bread cubes in a 9 x 13 baking pan pour egg mix over bread and mix Tomato Basil and Provolone cup (250 mL) cup (250 mL) 1 cup (500 mL) L I V I N G diced tomatoes chopped fresh basil grated provolone O N T H E E A S T FOR RECIPES C O A S T G R A C I O U S GT 11 Canadian Brie. Add more pleasure to the holidays. Make the holidays even cheerier with one of these delicious recipes or try Canadian Brie on its own for a tasty snack. Warm Cranberry-Pecan Brie A whole Canadian Brie 7 10 oz (200 300 g) cup (60 ml) dried cranberries cup (60 ml) halved pecans 2 tbsp (30 ml) honey 1 tbsp (15 ml) minced orange zest. Set Brie on an oven-safe dish. Mix other ingredients and arrange on top of Brie. Bake in preheated oven at 400 F (200 C) for 7 10 minutes or until everything is warm and cheese begins to melt. Serve with a baguette. Brie Mushroom and Rosemary Pastries 8 phyllo dough sheets brushed with 3 tbsp (45 ml) melted butter 5 oz (150 g) sliced Canadian Brie mushroom stuffing 3 cups (750 ml) sliced mushrooms saut ed in butter with 1 3 cup (80 ml) white wine salt and pepper to taste and 1 tsp (5 ml) fresh or dried rosemary. Bake in preheated oven at 400 F (200 C) for 15 minutes or until pastry is golden. Brie and Tapenade Tidbits A whole Canadian Brie cut into wedges fresh basil cherry tomatoes green or black olive tapenade. Serve Brie wedges upright (resting on the rind) garnished with a small leaf of fresh basil a half tomato speared into the Brie with an hors d oeuvre pick and a dab of tapenade. Discover other recipe ideas at raise your glass for the hids Y re going to love Sensaons by Compliments Italian Sodas. Made from hand-hvted fruit using a cd-prs technie ch bole bs wi frh flavrs. Sensations by Compliments Pomegranate Clementine Sicilian Lemon Blood Orange and Pink Grapefruit Italian Sodas available exclusively at Sobeys. Back to the future In conversation with Roary MacPherson Sheraton Hotel Newfoundland St. John s by Alain Boss Photography Bojan F rst C hef Roary MacPherson was born in the coastal community of Highlands in western Newfoundland. The youngest of 14 children he has a twin brother and grew up in the way many in rural villages and towns on the island did where wood was the fuel for both cooking and for heating. One of his fondest memories is the bread his mom made. She always had seven loaves of bread cooling when we woke up and the crust on that bread was terrific he says. The family grew their own vegetables raised their own meat and foraged and fished. They even made their own butter from milk provided by their cows. They were doing local sustainable and organic before it was cool and trendy-- they were just living life. There was a lot of hustle and bustle in the MacPherson household and Roary found his quiet place in the kitchen. I guess it was a bit of protection at times from my brothers. I was always interested in cooking even at a young age making tea biscuits and other baked goods scrambled eggs were my first attempt at the stove. My mom and dad were great cooks they could put flavour on everything using very simple ingredients. That love of cooking stayed with Roary and after graduating from high school he attended the College of the North Atlantic where he obtained his Red Seal in commercial cooking in 1992. He apprenticed at the Hotel Newfoundland where he worked from 1988 to 1994 before he went on to get his Chef de Cuisine certification at SAIT Polytechnic in Calgary Alta. and a Certified Food and Beverage Executive designation through an online program with the American Hotel & Lodging Educational Institute before returning to the Hotel Newfoundland in 2003. In 2008 chef Roary competed in the International Exhibition of Culinary Art or culinary Olympics in Erfurt Germany. His list of other wins and awards is long and varied--a testament to his talent and skills. Presently Roary is the executive chef at Sheraton Hotel Newfoundland. Who inspires you I look up to my parents John and Molly MacPherson. They dealt with L I V I N G O N T H E T G a lot in their day but always provided a warm loving home for us. We may not have had what we thought we wanted but we always had what we needed. On a professional note David Garcelon the Director of Culinary at the Waldorf Astoria in New York is a great chef and taught me so much when I worked with him. I learned that you are not limited by where you are from but what you think you can t attain. If you want it then do it. What accomplishment are you most proud of My son Luke and of being a father and a husband to my wife Kathy. Luke is the apple of my eye. He has made and C O A S T robynmac G R A C I O U S E A S T GT 15 CHEF PROFILE continues to make me want to be a better person every day. I waited before thinking of having a family I wanted to be set in my career and I must say that it was worth the wait. I tell him all the time if I had all the children in the world lined up do you know who I would pick He says Who Daddy And I say You big guy. What is your favourite ingredient to work with It s pork. It transcends cultures it can be used for anything and those of us who eat it love it. What kitchen tools can you not live without My French knife. It is an essential multipurpose tool used by most chefs and is at the heart of most of the great dishes. What is your favourite style of cooking I love Thai Asian cuisine I love the explosion of flavours the heat and the sweetness. To me it is a great comfort food--a nice cold day with a bowl of noodles fantastic. What are the upcoming food trends I see more ethnic cuisine being blended (in) such as Korean Argentinean and Thai etc. as well as more concentration of foraged products. Here in Newfoundland we have seen an increasing number of people picking and selling foraged items-- the largest lately is mushrooms. We will see more upscale casual dining we see it on Food Network shows like Eat Street people going with diner deli style food and really putting an upscale twist to it and keeping the price reasonable. Also there is more concentration on healthy alternatives due to our ever-aging population and the explosion of allergies and intolerances. You will not find many restaurants that do not have several gluten-free options on their menus. Do you have any cooking tips to share Always have a sharp knife in the kitchen. Place a damp cloth underneath a cutting board to keep it from moving. Don t be afraid to try new things you don t know unless you try. Cook a dish until you are pleased with it at the end of the day cooking for someone is the hardest thing you will do as we all have our own tastes. If you like it you hope they will as well. Research is everything. To explore the many ways of giving please contact Dalhousie Medical Research Foundation Phone (902) 494.3502 Toll free 1.888.866.6559 1-A1 Sir Charles Tupper Medical Building 5850 College Street P.O. Box 15000 Halifax NS B3H 4R2 GT 16 Meet at the market Eat drink and hold court at two Halifax farmers markets T G H alifax is a city rich in food culture with unique and diverse food offerings. The Halifax Seaport Farmers Market located in the beautiful Pier 20 building at 1209 Marginal Road on the bustling waterfront brings many of those foods together under one roof. The market which has moved several times since it was first established in 1750 is the oldest continuously running market in North America and home to 230 vendors. It s spread out over 45 000 square feet so wear comfortable shoes. If you decide to have breakfast or lunch there one option is to take the elevator to the third floor where you can enjoy the large rooftop patio with an incredible view of the busy waterfront and harbour. While you re up there you might even want to participate in one of the rooftop yoga classes on offer With such a wide variety of vendors it s difficult to single out just a few but suffice to say my market tour always begins at Foxhill Cheese House for its amazing chocolate milk. The milk is pasteurized and non-homogenized creamy and rich and served in an old-fashioned milk bottle to boot. Delicious. I also like to visit the Seaport Bakery for its over-the-top mouth-watering sweet potato bread. It is to die for. Once I have these two necessities the adventure begins in earnest and I never really know what I will be taking home. On offer are ethnic foods cheeses local wines chocolatiers honey sellers meat vendors sausage makers bakers glutenfree bakers vendors offering paleo (stone age diet) options and vegan specialties to name a few. The fabulous art community is also well represented at the market with fused glass paintings wood products jewelry soaps body products--and the list goes on L I V I N G O N T H E E A S T Steve Farmer and on. The market is open year round. On Saturdays when it s the most busy both from a vendor and customer perspective it runs from 7am to 3pm to see other days and hours of operation visit (Note this is a new website still under construction) The market used to be located just up the street in the ultra-charming Brewery Market building with its stone-lined winding hallways. When this site became too small many vendors moved to the new locale but there are some very noteworthy vendors at the Lower Water Street site such as spice merchant Costas Halavrezos. For me market day is not complete without a visit to those sellers as well. The Brewery Market is open only on Saturdays. For hours of operation and a complete vendor list visit Alain Boss C O A S T G R A C I O U S GT 17 PANTRY Steve Farmer T G TOP GIFTS What to give your favourite foodie 12 gift ideas each under 33 GT 18 1 by Alain Boss Photography Perry Jackson This holiday season spend more quality time. G adgets and cookbooks can make gift giving easier but there are tons of them on the market--especially at Christmas time--and no one likes to spend money on a mediocre product. So let s remove some of the guess work with gift ideas that will appeal to family members friends and office buddies too. We ve put them through their paces so you can be sure you re getting your money s worth 1. Produce saver A variety of produce savers taking the form of sprays bags containers and washes have become available in in recent years. This is one of the best. Using the same technology employed by producers and growers to ship their produce to market the refillable Bluapple absorbs ethylene gas which is produced naturally by plants causing food to ripen and spoil. If you re unsure about it being food safe the fact that the used packets can be safely added to your houseplants should dispel any worries. A set of Bluapples and a one year supply of refill filters are available at or at Bed Bath and Beyond locations 9.99 for a pack of two one-year refill kit also 9.99 mains and decedent desserts. This is an honest assessment of cooking and buying local and some of the challenges one can encounter along the way. The photos are moody and dark yet appealing and comforting as well--they make me want to hide in the kitchen and work my way through each recipe from start to finish. Try Citrus Crusted Scallops with Curried Yogurt Dip Leg of Lamb in Moorish Marinade and Panna Cotta with seasonal Berries to start. Available in both print (paperback) and digital format from Able Sense Publishing 29.95 3. The Burger Stomper The Canadian-made Burger Stomper burger press caught my attention with its sturdy and durable feel. Made of heavy stainless steel (nonstick and dishwasher safe) it produces two sizes of patties--a standard 6 oz. and a 2 oz. slider--in a quick clean process that ensures even cooking. Comes with a five-year warranty and is sure to be a hit with the grilling enthusiasts on your list Available through 29.99 Let Atlantic Fabrics show you how to bring your family together. 2. Straight from the Line Cordon Bleu-trained Jason Lynch is executive chef at both the renowned Le Caveau Restaurant at the Domaine de Grand Pr Winery in Nova Scotia and the Black Spruce Restaurant in Gros Morne National Park in Newfoundland. Yet somehow this busy chef found time to write a cookbook and a fascinating one at that. Kitchen professionals will appreciate his straight talk on the state of the restaurant industry today and foodies will love the variation of recipes--from omelettes to soups sauces 3 2 4. Wine cooling sleeve I love this wine cooling sleeve by Trudeau. Store the gel-filled wrap in the freezer and then when the need arises simply wrap the Velcro straps around a room temperature bottle of wine to chill your vino in just five minutes. Keep wine cold without the condensation created by a bulky wine bucket. An attractive design it folds away neatly not taking a lot of L I V I N G O N T H E E A S T creative side Dartmouth 114 Woodlawn Rd 902-434-7220 discover your Greenwood Greenwood Mall 902-765-0600 Bridgewater Bridgewater Plaza 902-527-2212 New Glasgow 980 East River Rd 902-752-1234 C O A S T G R A C I O U S GT 19 8 7 4 valuable freezer space. Comes with a fiveyear warranty. Check for a location near you 14.95 claim but this spoon comes through. Its neat design means the spoon never touches the counter and it comes in a bunch of funky colours. Made from durable silicone dishwasher safe and heat resistant up to 500 F. Available online at 7.95 9 appeals to the young and the young at heart. No electricity required simply put rock salt and ice in one end and ice cream ingredients in the other before attaching the inflatable cover and letting the kids go at it. Delicious ice cream is just a few kicks away. Perfect for picnics camping trips and barbecues it s durable lightweight and portable. Made by YayLabs Available online at 32 5. Musicians Memories & Morsels The East Coast is synonymous with good food and amazing music Granite Records cookbook beautifully ties into both. In Musicians Memories & Morsels subtitled An East Coast Story Cook Book favourite Maritime musicians reminisce about their favourite food memories. The Stanfields share a recipe for Pitch Perfect Pesto Lennie Gallant offers up an amazing Acadian Meat Pie and Dave Carroll sings praises for his mom s Spaghetti Sauce with Sausage and Meatballs. Available online at 29.95 7. Measuring bowls Finely dicing onions or other veggies to transfer into a measuring cup can be messy but these measuring bowls from Cuisipro have a flat side allowing you to simply scoop in your chopped ingredients. Made in sets of either three or four with easy pour corners these bowls are dishwasher safe and stack for easy storage. Available at Cucina Moderna locations and online at 9.99 to 11.99 10. Maritime Seafood Chowders Soups & More Chef Paul Lucas from Prince Edward Island wowed William and Kate with his creations when they toured the Island in July 2011 and I m sure you will be just as impressed with his new cookbook. In Maritime Seafood Chowders Soups & More chef Paul begins with the base for all successful dishes a flavourful stock. Once you ve mastered this technique he builds on that foundation teaching methods for creating mouthwatering dishes guaranteed to make your friends and family feel like royalty too Acorn Press 19.95 8. Pure Infused Maple Chris and Anna Hutchinson of Hutchinson Acres in Lake Paul tap syrup from the sugar bushes of rural Nova Scotia infusing it with five decadent flavourings Vanilla Cinnamon and Star Anise Lavender and Chai Chipotle and Lemongrass Cinnamon Nutmeg and Cloves and Maple Gastrique. Available at fine food shops in Nova Scotia or online at 375 mL bottle for 25 or purchase a sample pack of all flavours 5X50 mL for 25 10 6. Dreamfarm Supoon The Supoon Mini by Dream Farm is the only scraping spoon I have come across that will clean every last bit of peanut butter from the jar. Many have made the 9. Ice cream ball This gadget introduced to me at this year s Saltscapes Expo by chef Roland Glauser GT 20 11 11. Stacking colanders I like to keep fresh fruits and vegetables peeled and washed ready to grab and go. These stacking colanders from Trudeau make the job easier with three sizes for every need dishwasher safe with a fiveyear warranty. Check your nearest location 19.99. 12. Wood paste I have fallen back in love with my wooden cutting boards since discovering Cornect Family Farms wood paste. Made from food safe mineral oil and Nova Scotia bees wax this scent-free paste has restored lustre to our boards and will keep them looking good for years to come. I liked the results so much I tried restoring an all-natural piece of wood furniture with smashing results E-mail Margaret for shipping details 10 for a 70 g jar. 12 G R A C I O U S L I V I N G O N T H E E A S T C O A S T GT 21 Festive afternoon tea A quick bread makes a quick visit last longer 2 tsp (12 mL) tsp (2 mL) 1 cup (250 mL) baking powder salt mashed bananas (about 3 ripe bananas) 3 cup (75 mL) canola oil 3 cup (75 mL) milk 1 egg lightly beaten 1 tbsp (15 mL) grated orange rind (optional) 1 cup (250 mL) pomegranate arils (from 1 large pomegranate) cup (125 mL) slivered almonds chopped Extra arils and almonds for garnishing (optional) Quick Tip If bread browns too quickly during baking cover top loosely with foil. T G by Marie Nightingale Pomegranate & Banana Bread Makes 1 loaf 2 cups (500 mL) cup (175 mL) all-purpose flour granulated sugar In a large bowl stir together the flour sugar baking powder and salt. In another bowl combine bananas oil milk egg and orange rind if using. Stir wet mixture into dry being careful not to over-mix. Fold in pomegranate arils and chopped almonds. Spoon batter into a greased 9x5x3-inch (23x13x6 cm) loaf pan. Sprinkle a few arils and slivered almonds over top. Bake at 350 F (180 C) for 1 hour or until a cake tester inserted in centre comes out clean. Cool in pan for 15 minutes. Turn out onto wire rack right side up and cool completely. Wrap bread tightly to store. Can be tightly wrapped in foil and frozen for up to 1 month. This recipe originally ran in November December 2006. For more Saltscapes recipes please go to TRIED AND TRUE Beautiful table centerpiece Perry Jackson Holiday lantern Cranberry scented candle For more great ideas on crafting for the holidays visit BernardinJars GT 22 Inspiration HOLIDAY with C h ristmas HAPPENS HERE AWARD-WINNING WINES PERSONALIZED GIFT BASKETS C O R P O RAT E G I F T S C H R I S T M AS PA RT I E S S TA N D U P R E C E P T I O N S P R I VAT E G AT H E R I N G S G R A C I O U S L I V I N G O N T H E E A S T C O A S T GT 23 GT 24 Add some to your winter plate T G NUTRITION pizzazz YinYang Local veggies to root for By Maureen Tilley PDt. C anada s food guide recommends that fruits and vegetables make up the majority of the foods we eat seven to 10 servings a day to be exact. Research has shown inadequate fruit and vegetable intake is linked to higher rates of chronic disease such as heart disease stroke obesity and certain types of cancer. So how are Canadians making out Not so well. Statistics Canada reveals only 40.6 per cent of Canadians--and only 31.1 per cent of Atlantic Canadians--are getting five servings a day. The season affects our intake as well. According to one study Canadians consume 46 per cent less fruit and vegetables in the colder months compared to the warmer months. Identified barriers included produce being too expensive and low quality in the winter as well as a lack of variety. Unfortunately our bodies nutrient needs don t change with the seasons a seasonal vegetable boycott is not in our best interest. So how do you get your vegetables and enjoy them too Start by thinking beyond boiled potatoes turnip and cabbage. It may just be a matter of putting on that creative chef s hat to add some pizzazz to those seasonal vegetables. In doing so you ll not only enjoy your food you ll gain better health save money support the local farmer and minimize your carbon footprint. minutes. Sprinkle with herbs like rosemary oregano or drizzle with balsamic vinegar. Once cooked enjoy as a side as is or add crumbled goat s cheese. Looking for a healthy snack with a satisfying crunch Beet chips will do the trick Thinly slice with a mandolin cutter and place on a lightly oiled baking sheet. Bake at 350 F for 15 minutes flip and bake for an additional 10-15 minutes until nice and crispy. Winter squash Beets Often thought of as just bottled condiments beets deserve a bigger space on your plate. With their rich red colour they are low in calories provide a source of fibre as well as potassium folate and antioxidants lycopene and anthocyanin. All this goodness is thought to play a role in reducing inflammation help prevent cancer and lower your risk of heart disease. Don t throw away the tops beets provide a two-in-one benefit. Beet greens can be prepared similar to other greens. Try them saut ed with garlic and olive oil or with balsamic vinegar. They offer their own set of nutrients too as a source of iron magnesium and potassium. Beets take a little time to cook but are certainly worth it. Halve or quarter them toss in a little olive oil and place on a baking sheet to roast at 400 F for 35-40 L I V I N G O N T H E E A S T There are many varieties of winter squash--butternut buttercup spaghetti acorn just to name a few. Packed with nutrition they are a good source of fibre potassium and magnesium. All varieties are high in beta-carotene an antioxidant that may play a role in cancer prevention heart disease and eye health. A half-cup serving contains about 100 calories. Squash can be steamed baked boiled microwaved and grilled. Grilling and roasting squash creates the tastiest of flavours as the natural sugars caramelize. Cut the squash in half scoop out the seeds place cut side down on a lightly greased baking sheet and bake at 375 F for 35-45 minutes until soft (cooking time will vary according to size). Stuck for time Speed up the cooking process by microwaving deseeded and halved squash in five-minute intervals until tender. C O A S T G R A C I O U S GT 25 Dealing with a picky eater Pur ed squash can be snuck in many recipes-- smoothies pasta sauces even many baked goods--fooling the most suspicious eaters. Spaghetti squash deserves a notable mention. As the name suggests once cooked the inside can be scraped with a fork making spaghetti-like strings. Use as an alternative in many pasta dishes either smothered in a tomato sauce or saut ed in a pan with garlic and olive oil. Cabbage Cabbage has a long reputation as a staple vegetable and a true necessity in a boiled dinner. It has far more to offer. From a nutritional standpoint it s super low in calories providing a source of potassium and glucosinolate a disease-fighting phytochemical which may play a role in decreasing risk of cancer. There are many varieties of cabbage-- green red and white as well as Napa and Chinese cabbage. New cabbage tends to be more tender and sweet than stored cabbage. Both are great in stews soups and stir-fries. Top coleslaw on a burger or over greens. Think outside the box try using raw new cabbage leaves in place of a tortilla for a taco burrito or wrap. similar enough however to be used interchangeably in recipes. Both are a good source of fibre vitamin C potassium and vitamin A and are only 42kcal per cup serving raw and 74kcal cooked. Think beyond serving boiled as a side or thrown in a stew. Cut into chucks toss in a little oil minced garlic and a dash of spices (Italian seasoning or rosemary or thyme taste great ). If you fancy sweeter favours sprinkle with cinnamon and maple syrup then roast to caramelize the natural sugars. Grated raw turnip rutabaga provides a nice contrast of flavour and colour to a green salad. Serve raw as veggie stick with your favourite dip or hummus. Go a step further and bake them as turnip fries. Toss them in a little olive cinnamon and garlic powder (optional) and bake at 400 F for 15-20 minutes turn and bake for another 15 minutes or until tender and browned. Cutting up this vegetable can be a little labour intensive some stores sell pre-cut and peeled turnip sticks. as little as 35 kcal per cup. It has a long list of potential health benefits including a decreased risk of heart disease macular degeneration cataracts osteoporosis cancer as well as improving brain health. Popeye should consider switching to kale. Kale has a tougher leaf than most greens so it is typically eaten cooked but enjoy it raw and finely chopped as a kale salad as well. If you find the raw texture too tough dress it and allow to sit prior to serving to soften. Even if the recipe doesn t call for kale it s a no fail addition to stews stir fries casseroles and soups. One of its most unique uses is kale chips. Unlike most leafy greens that wilt when baked kale gets crispy. Cut into bite size pieces toss in a little olive oil add some spices (if desired) spread out on a baking sheet in a single layer and bake at 300 F for approx 35 minutes turning every 10 minutes. Allow to cool and voila Imagine a chip that counts towards your daily vegetable servings. Sweet potatoes Sweet potatoes have gained a lot of popularity over the years. The majority of sweet potatoes are grown in the southern hemisphere but search a little harder and you ll find locally grown are available too. Sweet potatoes deserve an honorable mention for their year round availability affordable pricing and abundance of nutrients. The brighter the colour the higher the nutrient content putting the sweet potato in the lead over the traditional potato. They are jam packed with potassium vitamin A and betacarotene. And eat the skin when you can that s where you find most of the fibre. Matt_Gibson Kale has a long list of potential health benefits and works as is a no fail addition to many dishes. Kale Buying greens in season can be challenging in the colder months kale saves the day. This hardy leafy green vegetable is at its peak from December through to April but can be purchased year round. Kale provides a source of calcium and a whopping dose of vitamin C A and K with Rutabagas and turnips These two are often mistaken as the same vegetables but they are not. Both are grown locally rutabagas tend to be larger have a more yellow flesh and are slightly sweeter than turnips. They are Winter doesn t have to limit you to monotonous meat and potatoes. All it takes is a little creativity to embrace cold weather veggies. Maureen Tilley is a registered dietitian and author of Hold the Salt and Hold that Hidden Salt GT 26 Sweet & Sour Chicken Meatballs (by Nancy Guppy RD MHSc) 1 lb 1 1 cup 3 Tbsp 2 Tbsp 1 4 tsp 2 Tbsp 2 cloves 1 2 cup 5 Tbsp 3 Tbsp 2 Tbsp 2 Tbsp 1 Tbsp 1 Tbsp 2 Tbsp 1 2 cup 1 1 ground chicken egg(s) oats large flake cilantro fresh minced cornstarch hot pepper sauce ginger freshly grated garlic minced orange juice ketchup rice vinegar honey water soy sauce sesame oil sesame seeds green onion(s) sliced green pepper(s) chopped red pepper(s) chopped salt to taste 450 g 1 250 mL 45 mL 30 mL 1 mL 30 mL 2 cloves 125 mL 75 mL 45 mL 30 mL 30 mL 15 mL 15 mL 30 mL 125 mL 1 1 Recipe for Success 88 Nova Scotia chicken farmers 82 000 tonnes of feed 47 million kilograms of chicken grown annually 68 million in revenue at the farm gate Nova Scotians who trust fresh local Nova Scotian chicken Supply Management Supply management is a uniquely Canadian approach to agricultural production that benefits farmers processors and consumers. Farmers get a fair return for their products and processors get a reliable supply of product. Consumers are provided with a consistent choice of excellent and high-quality products at reasonable prices. Retailers determine the price paid at your local grocery store not the farmers. Canadians have said they want Canadian-produced food and support Canadian farmers. Supply management operates without government subsidies. Chicken a good choice Chickens are grain fed primarily a blend of corn wheat and soybean. Chicken production in Canada prohibits the use of hormones or steroids. Chickens raised for meat in Nova Scotia roam freely in large environmentally-controlled barns. Serves 4 Cook time 30 min Preparation time 15 min 1 Combine ground chicken salt egg oats cilantro 1 Tbsp (15 mL) cornstarch hot pepper sauce 1 Tbsp (15 mL) grated fresh ginger and garlic. Shape mixture into 16 meatballs. 2 In pot with lid combine remaining ingredients except green onions and peppers. Add meatballs. Cover bring sauce to a boil then reduce heat until sauce thickens and meatballs are cooked through (approximately 20 minutes) or until a meat thermometer inserted into the chicken pieces reads 165 F (74 C). Stir in green onion and peppers and simmer an additional 5-10 minutes. If the sauce becomes too thick stir in more orange juice. 3 Serve meatballs on serving platter over cooked rice or egg noodles. Garnish with more sesame seeds and minced cilantro. 902-681-7400 G R A C I O U S L I V I N G O N T H E E A S T C O A S T GT 27 iS toc m F loo rtje T G COMFORT FOOD Fresh local and a taste of home by chef Jordan Dennis Lovely lobster bites Lobster Stuffed Mushroom Caps Makes 2 dozen 2 doz. (24) large button mushrooms stems removed 1 clove minced garlic cup (50 mL) diced red pepper tsp (2 mL) cumin tsp (2 mL) coriander Salt and Pepper to taste 1 tbsp (15 mL) white wine 1 tsp (5 mL) minced fresh tarragon 1 tbsp (15 mL) lemon zest cup (50 mL) Panko bread crumbs 6 cooked lobsters claw and tail meat diced cup (50 mL) grated good quality parmesan cheese T hink of the holidays in Atlantic Canada and you think of good food good people and good times. They are all part of our heritage with endless possibilities for fresh healthy foods grown or raised right in our own communities. I came up with this recipe when I was living and working in Alberta a number of years ago and wanted to cook something that reminded me of being back home. The smell of lobsters boiling in a pot brought me back to lobster boils as a child at my grandparents house in western PEI--the first memories I have of lobster. My grandfather would drive down to the wharf call each fisherman by name and handpick lobsters just taken off the boat. This process showed me at a very early age how important it is to know where your food comes from and to respect not only the ingredients but also the fishermen who put their heart and soul into their livelihood. Overall this dish is an elegant yet rustic expression of a comfort food that is easy to prepare and even easier to enjoy The aromatics of saut ed garlic and peppers are enough to make anyone eager for the finished product. I chose tarragon for its deep herbaceous flavour similar to black liquorice it pairs well with various types of shellfish. Cumin and coriander add a light citrus flavour to the dish balancing the richness of the lobster meat. Deglazing the pan--always the best way to release all of the caramelized flavours--adds another layer of flavour. I typically use the same wine I m serving with the dish as that strengthens the pairing. A sprinkle of good quality parmesan cheese finishes the mushroom caps with a dark nutty element. If you really want to step up the luxurious feel of this dish drizzle a small amount of truffle oil over the caps after baking as a way to match the earthy tones from the mushroom with the richness of the lobster. Food is supposed to be fun. Regardless of what you find yourself making for your dinner guests this holiday season have fun. Lightly scrub mushroom caps with a damp cloth to remove any dirt and place on a baking sheet. Saut garlic red pepper and spices and deglaze pan with white wine. In a small bowl mix together all other ingredients minus parmesan cheese. Generously fill the mushroom caps and top with parmesan cheese. Bake for 20 minutes at 375 F until cheese has browned nicely. Let sit for 2 minutes and serve. Wine pairing Benjamin Bridge Nova 7. Chef Jordan Dennis Sobeys West Royalty PEI GT 28 NOW IT S AS MUCH FUN TAKING THE DIRT OFF AS IT IS PUTTING IT ON. 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