(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 julienne)
1 cup Van Dyk’s Wild Blueberry juice (250 ml)
½ cup Nova Scotia Maple Syrup (125 ml)
1/4 btl of Nova Scotia Port
¼ tsp salt (1 ml)
½ tsp pepper (2 ml) more…
Sledding Hill owners Martin and Gordon have a unique line of products made with locally grown lavender. This cheesecake made with their Lavender Sugar is just one way to incorporate Sledding Hill products into your cooking. We heard a rumour that although it makes for a great dessert, it can be enjoyed for breakfast as well! For more recipes and product information visit their website. more…
As seen on Rogers Daytime Show and A Morning Ottawa
Rogers Daytime hosts Derick Fage and TL Rader enjoyed Chef Michael Howell’s Smoked Salmon Gateau. Try your hand at this easy recipe – and let us know how it turns out!
This recipe was provided by Atlantica Oak Island Sous Chef Richard Harmes. Chef Michael Howell sampled this delicious dish (to over 100 very excited visitors at the Taste of Nova Scotia culinary booth) on Saturday at the Ottawa Travel & Vacation Show.
Ingredients:
20 large Bay of Fundy Scallops
5-6 Brown Cremini Mushrooms
4 oz Fox Hill Cheese Gouda
10 oz Farmers Dairy heavy cream
1 large shallot
1 oz Brandy
1 tbls salted butter
Sea salt more…
These Snow Crab Cakes were sampled at the Ottawa Travel & Vacation Show on Saturday – prepared by Chef Michael Howell, recipe was provided by Chef Roland Glauser, Charlotte Lane Café & Gift Shop.
Salsa Ingredients
24 oz Nova Scotia wild blueberries
2 Lime zest
2 tsp lime juice
1/2 oz fresh ginger
1 tsp curry
4 tsp worchester
2 tsp chinese hot sauce
Put all ingredients in blender and puree very fine. Keep chilled. more…
Chef Michael Howell’s main stage cooking demonstration at the Ottawa Food and Travel Show.
Take 2 x 1.5 lb Nova Scotia lobsters and steam for 15 minutes. Remove the meat and chop in bite-sized pieces. Keep the antennas for “swizzle stick” garnish.
All the lobster bodies and shell bits should be kept and roasted for 20 minutes with mirepoix (2 carrots, 2 onions, 2 stalks celery, chopped) to make bisque. more…
