Saltscapes Good Taste Summer 2022

Good G R A C I O U S

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Summer 2022

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Compliments of

“Q”the grilling music

The thrill of the full page grill season gadgets

More bang for your grocery buck Getting better deals on food

Going to pot For the love of hodgepodge

get grilling

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BBQ faves

Grill Guide

Good G R A C I O U S

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Summer 2022

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Perfection on a plate: Homemade pasta from scratch

PERRY JACKSON

full page

More bang for your grocery buck Getting better deals on food

Contents 5

by Alec Bruce

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The art of the grocery deal Navigating stores to save on your food budget

by Maureen Tilley, PDt.

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The new guy in town Bulwark’s new non-alcoholic cider

by Alain Bossé

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The "kitchen killer"

When art meets food

Ivan Chan's signature dish

Chef Paula Lentz combines her passions

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by Alain Bossé

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“A combo of magic & pasta” Meet Natalia Gartley of Hands On Fresh Pasta

by Alain Bossé

Queue the grilling music!

YULIA MAIZLISH

With a good, old-fashioned Maritime hodgepodge, anything goes. Sort of

SUBMITTED

Going to pot

The thrill of the grill season is upon us—and so are the gadgets

by Alain Bossé

Good Taste is a special insert in Saltscapes magazine, published by Metro Guide Publishing, 2882 Gottingen Street, Halifax, NS B3K 3E2. Tel: 902- 464-7258, Sales Toll Free: 1-877-311-5877 Contents copyright 2021/2022. No part of this publication may be reproduced without prior written consent of the publisher. PRINTED IN CANADA.

ALAIN BOSSÉ

by Alain Bossé

“Q”

the grilling music The thrill of the grill season gadgets

On our cover: The magic of homemade pasta.

Photo by Natalia Gartley

DOWNHOME RECIPES

Going to pot With a good, old-fashioned Maritime hodgepodge, anything goes. Sort of

PERRY JACKSON

By Alec Bruce

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irst, take a guinea fowl and chop off its head. Then, cut off the arms and legs, pull out the guts, and throw everything into a wineskin filled with honey mead that’s been fermenting since the winter solstice. Add toad legs, potatoes, beans, carrots, and ditch flowers. Pour the whole thing into a cauldron, cover, boil till ready, and ask that nice Viking boy next door if he and his parents would like to come over for

dinner. Oh? Nothing special. Just some hodgepodge is all.

“That’s funny,” my wife said, not laughing. “You want to give me a hand with these?” She’d just harvested our meagre crop of potatoes from our lovely, but not capacious, urban garden in Halifax. Her cousin from England was staying and wanted to show us how to prepare a hodgepodge—a Nova Scotia South Shore hodgepodge, mind you,

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because no one knows more about that than someone fresh off the plane from England. Obviously.

Let us be clear; this is not hutsepot, from the Dutch, which is potatoes, carrots, and onions mashed together.

Nor is it rotmos, from the Swedes, which is the same thing, except with parsnips and turnips. And it certainly isn’t the monstrosity I had just described from a 14th-century cookbook I’d found C O A S T

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DOWNHOME RECIPES

MARKUS SPISKE

“Preparation is everything. After you rip the still-tender veggies from their beds and vines, you need to respect the darlings”

online next to a reference to the AngloSaxon Chronicle.

Hodgepodge probably derives from hochepot, which one reviewer describes as a “sort of stew” made from oxtail, mutton, bacon, whole vegetables, and herbs that dates back to feudal France or, maybe, Scotland. (I’m saying France, because the Scots have been taking it on the culinary chin ever since they “gave” the world haggis.)

Even so, we’ve come a long way since then. For reasons not altogether clear, but also not entirely inscrutable, hodgepodge is enjoying something of a revival these days, especially in the UK. Ever since COVID forced Brits indoors and out of the weather they’re so fond of enduring, they’ve embraced this traditional, poor folks’ fare as they once did broccoli fondue or chicken tikka masala.

They can grow the ingredients in their quasi-year-round gardens, and recipes are abundant and available thanks to the internet. I’d even heard a rumour that the famed Canada’s Smartest Kitchen—the Holland College-based proving ground for weird and wonderful homespun dishes on Prince Edward Island—had

launched a research project to mass produce the stew for export to ye olde sceptred isle. Alas, the tip turned out to be unsubstantiated. Still, that’s probably a good thing; hodgepodge, apparently, is a terrible traveller. It only works in situ.

On the South Shore, they make it as soon as they raid their gardens; with fresh spring or early summer potatoes, baby carrots, peas, beans, sprigs, onions, chives, garlic, dill, sea salt, ground pepper, and loads of heavy cream. One difference, though, is the complete absence of meat, because, well, it is the South Shore, after all. “I could only get one bunch of asparagus,” the cousin said, blowing through the back door with a bag of produce from a roadside stand in Mahone Bay. “I did manage to grab some organic, local bacon,” she added. (In her corner of the vegetarian universe, bacon is a vegetable.)

Preparation is everything. After you rip the still-tender veggies from their beds and vines, you need to respect

the darlings. Specifically, you need to blanch them to protect their individual natures and textures. “You do know how to blanch,” the cousin said, looking at me. “You take your carrots and potatoes and boil them for five minutes. You take your peas, beans, onions, and such and boil those for no more than two minutes.

Then, dump all the vegetables into ice water to stop them from cooking.”

I studied the pots. “I assume you boil the bacon separately,” I said, batting my eyes. She flashed what could have been a smile. “Once that’s done,” she continued, “put the blanched carrots and potatoes in a pot of chicken broth and let boil together for about 15 minutes; add the rest, along with herbs, during the final five minutes. At the last second, add a tablespoon or so of flour to help it thicken. At this point, I also add a pinch of cinnamon or nutmeg and, of course, the bacon.”

It’s reasonably certain that such a plenitude of ingredients was rare back in the day when, it is thought, the region’s Acadian settlers—emerging from winters of noshing wild tubers and tree bark—introduced hodgepodge to

BIGSTOCK

Hodgepodge shows off the delicious flavours of spring and early summer vegetables. Just don't add a toad.

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From our Island to your Kitchen Method the North American menu. Nowadays, though, gustatory enthusiasm is what transforms the merely ordinary into the spectacularly exotic, even if the chef’s accent sounds more Coronation Street than cordon bleu. “Dig in,” she said.

“Oh, my lord,” my wife exclaimed, “it’s simply marvellous; just the way I remember it.” When, I wondered, was that? She beamed at me for encouragement. In fact, she wasn’t wrong. It was good: hearty and full of authentic, essential flavours, but somehow also light and aromatic. It tasted like the Earth, but in a good way.

“Yes,” I concurred. “It’s delicious.”

Cousin looked pleased with herself.

She would return to civilization, safe in the knowledge that she’d taught two more colonials how to feed themselves from their own larder and culinary tradition.

I couldn’t resist. “Could do with a guinea fowl,” I remarked between spoonfuls. “Maybe a toad.”

1. In a large pot over medium heat, add the butter and let it melt.

2. Add the leeks, carrots, celery, onion, bacon and let sauté until the vegetables start to become tender – 6-8 minutes.

3. Add the two types of potatoes.

4. Add the 6 cups of condensed milk and 2 cups of water and bring to a boil.

5. Reduce the heat and let simmer until potatoes are tender.

6. Remove 1/3 of the potato/vegetable mixture and place it in the food processor and process until pureed.

7. Add the garlic and dijon mustard and puree mixture back into the pot and bring back to a light simmer. You can adjust thickness with water if desired.

8. Season with salt and cracked pepper.

9. Pour an 8-10 oz. portion into a bowl and top with a 1 Tbsp. of citrus chive butter, sprinkle bacon for garnish and serve with fresh made tea biscuits.

Dairy Isle PEI Potato Smoky Bacon Chowder w/Citrus Chive Butter

Ingredients 3 tbsp 3 cups 1/2 cup 1/2 cup 1/2 cup 3 cloves 1/2 cup 1 lb 1 lb 2 tbsp 6 cups 2 cups

Dairy Isle Salted Butter Leeks Rinsed and Sliced Finely Diced Celery Finely Diced Onion Finely Diced Carrots Garlic Crushed Cooked Diced Bacon (reserve a sprinkle for garnish) Diced PEI Russet Potatoes Diced PEI Red Potatoes Dijon Mustard Dairy Isle Evaporated Milk Water Salt and Cracked Pepper to Taste

dairyisle.ca

Citrus Chive Butter 1 cup 1 lemon 1/4 cup 1 tsp

Softened Dairy Isle salted butter Zested and juiced Chopped chives Smoked paprika

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NUTRITION

The art of the grocery deal Navigating stores to save on your food budget

By Maureen Tilley, PDt.

L

Generic/store brands

Curiously, store brands are frequently misperceived as an inferior product, but generic items are often very similar, if not identical, in nutrition and taste. They also follow the same food safety guidelines.

Generic products keep prices down with less-fancy packaging, shelf placement, and companies don’t invest in marketing like the bigger brands.

Another spin off that, some stores sell ‘imperfect produce’ or ‘naturally imperfect’ products. These fresh and frozen produce items don’t necessarily

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ately, it seems that every trip to the grocery store sees a noticeable increase in the cost of grocery items. This can be a frustrating experience for all, and a dire situation for those on a limited income facing food insecurity. Regardless of income, we all like to save money and maximize our food dollar.

There are basic strategies including shopping sales/coupons, visiting lower priced stores, meal planning and so on.

There may be less obvious strategies to stretch your food dollar while als0 promoting the healthiest and enjoyable foods within your means. This includes re-thinking your grocery list, tips to quickly spot the best price, awareness of product marketing, and technology aids.

These strategies are not going to solve the underlying issue of rising food costs or the national crisis of food insecurity, but it may save you a few extra dollars.

K/ NE W

Registered Dietitian & Author

Rinse canned vegetables to remove some of the salt before using them in a recipe.

fish but usually it’s marked as cost per kg right on the package.

Watch product placement

Companies pay premium dollar to put their products at eye level (kiddie products a little lower) so make sure to scan and compare all products high and low on the shelves.

Products on end caps are convenient and presumed to be on sale, but be aware.

This is often a marketing strategy to push more volume at regular price. Resist the urge to grab-and-go and check out the aisle to compare all similar products.

Animal proteins cost big meet the same beauty standards as regular produce, as they can be a little misshaped or smaller in size, but are equally as nutritious and tasty. Many are sold for up to 30 per cent less than regular produce items and using them helps decrease food wastage.

Afterall, it’s what’s inside that counts most, right?

Check cost per 100g unit, as most price labels list the cost of an item per 100g. It can be challenging to decipher and often misleading when comparing prices of similar products packaged by varying volumes and weights. For example: cereal A is $4.99 for 500g, cereal B is $3.99 for 450g. The tag will state cereal A costs $1 per 100g, and cereal B costs$0.89 per 100g. There’s a similar calculation on fresh meat, poultry and

Meat tends to be an expensive item in the cart. Of course, there are options to purchase cheaper cuts but even then, cost is on the rise. As well, the taste may be compromised, and there may be limited preparation methods.

But have you considered your serving size? Often, a serving size is the piece of animal protein in the package— as in four chicken breasts provides four servings. We tend to underestimate our meat intake and our typical serving size is very habitual. A Canada’s Food Guide serving is 75g (100g uncooked) of animal protein with a recommended two to three servings a day (preferably spread out).

Eyeballing the number of 100g servings in a package is challenging. Quick tip: look at the weight in kg on the label, convert to grams move the decimal 3 positions to the right. For example,

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a .625kg package of ground beef converts to 625g, containing a little over 6 individual servings.

If the appearance of half a chicken breast or the empty space on the plate won’t satisfy the belly or eyes, use a little psychology. Try pre-slicing your meats before or after cooking. It’ll give the appearance of more on the plate.

Rebalance by filling half your plate with salad and/or veggies, a quarter with grains/starches, and the last quarter with protein. It’s easier to switch up the ratio in combined dishes likes casseroles, soups, and sauces. Plus, you’ll reap many health benefits from consistently boosting your fruit/vegetables, while decreasing your protein portions.

Beyond chili: legumes

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If you can expand your legume use beyond chili, the benefits will save you money, add convenience, decrease your carbon footprint, and boost your health.

A can of kidney beans, chickpeas, lentils, black beans or other beans will cost about $1.50, an impossible find for fresh cuts of animal protein. Comparing the nutrition content, legumes provide a lower fat protein, packed with fibre, versus animal L I V I N G

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“The reality is, only 30.8 per cent of Canadians are consuming five or more servings [fruits and veggies] a day. If you’re far off the mark, just aim to eat more” proteins. Regular consumption of legumes plays a role in prevention and management of high cholesterol, type 2 diabetes, and high blood pressure, among many other health benefits.

The health and cost benefits are clear but equally important is the taste and usability of legumes. It’s not about cutting out animal protein but aiming for more meatless meals and/or replacing some of the meat in your recipe with legume.

Try adding canned lentils to ground meat in hamburgers, spaghetti sauces, meatballs, meatloaf. Add refried beans or black beans to tacos or other Mexican dishes. Add white beans to soup such as minestrone or chicken noodle.

Meatless marvel

Have you heard of Texturized Vegetable Protein (TVP)? It’s a dried soy product used as an alternative to ground meat.

It’s sold for a fraction of the cost and has a long shelf life. It’s easy to prepare: just pour hot water over TVP, let stand for five10 mins and it will re-hydrate to a similar appearance and texture as ground meat.

It can be used to replace some or all the ground meat in a dish. It has a very mild taste that takes on the flavour of dishes like pasta sauces, chili, lasagna, and seasoned taco meat. You can purchase it in the health food section of many grocery or bulk stores. Even meat lovers won’t spot the difference.

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Re-thinking your veggies and fruit

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Fresh produce can also drive up your bill. If you’re able to cut back on protein costs, re-invest it into your fruit and

vegetables. Many don’t know the daily recommendations of each, or their many health benefits.

Canada’s Food Guide recommends seven-10 servings (1/2 cup fruit or veg or one medium fresh equals one serving) of fruit and vegetables each day. Some studies have shown many benefits from 5 servings a day (preferably three vegetable and two fruit servings). They can play a role in lowering risks and managing chronic conditions including heart disease, hypertension, cancers, diabetes, digestive and vision conditions. The reality is, only 30.8 per cent of Canadians are consuming five or more servings a day. If you’re far off the mark, just aim to eat more. Think of it as an investment with long-term health benefits!

Which is the most price-wise— fresh, frozen or canned? There can be some variances in nutrient content but most importantly, they all contain good nutrition. Rinse salted canned vegetables

BIGSTOCK/ RAWRULES

Technology to save money Flipp app: Allows you to browse various flyers for deals on specific items and tap on products to develop a grocery list. To maximize savings, shopping around offers the biggest savings. If that’s not realistic (the price of gas is another topic…) it can help to preplan your grocery list and meal plan prior to shopping.

FlashFood: Discover discounted food through the app. Browse the map and find significantly reduced products (at times close to expiry date) at grocery stores near you.

Eclipsa app: Focuses on healthier foods.

Check out the weekly offers on the app, purchase the food items, upload a picture of your receipt within the week and you’ll get cash back. You can cash out once you reach $20.

Checkout51: Load your new offers every week (starting on Thursdays) and shop for deals. Then verify your purchase by taking a photo of your receipt and earn money back. You can cash out your savings when you reach a balance of $20.

211: If you’re struggling with food insecurity and need more support, check out 211.ca or call 211. It provides information on local programs and services for food support, including community gardens, free meals and food banks.

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to remove some of the salt. Bananas, corn and peas may be a little sweeter but are packed with lots of good nutrition in addition to lower cost and convenience.

Consider new ways to prepare some of the lower priced vegetables. Turnip/ rutabaga makes yummy fries. Add sliced cabbage to stir fries or cut into half-inch rounds, lightly oil both sides and roast in the oven. Makes a salad with shredded carrots, apple, turnip, tossed in a little oil, vinegar or lemon juice and pinch sugar.

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KILTED CHEF AND FRIENDS

When art meets food Chef Paula Lentz combines her passions

By Alain Bossé Photography by Steve Smith/VisionFire

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hen Paula Lentz moved from rural Ontario to northwestern New Brunswick in 1996, her life changed in many ways This is a region of NB made up mostly of Francophones, with strong Acadian roots; and Paula was an English girl from a conservative farm town.

“The people from this region are incredible,” she says. “They are very warm and welcoming, and proud of their Acadian heritage. I love this region.”

Paula met her partner, Luc Cyr, an artist and sculptor, not long after moving there, and she felt an instant connection; “a case of love at first sight.”

When she first arrived in NB, Paula was working as a hairdresser and really not enjoying that career anymore.

She struggled to communicate in the French language and knew she had to change directions, at least for a while.

She and Luc decided to create a line of bird carvings to sell at a wholesale and retail level. Paula taught herself how to paint birds and for the next 12 years they travelled all over Canada and the US selling their carvings, from their business, “The Bird Factory.”

“This is how I first met Alain. We were attending the ACTS trade show in Halifax. Luc and I were starving artists, and I was terrified we wouldn’t sell enough carvings to cover our costs. This man wearing a kilt appeared at my booth, with his entourage of purchasers with big clipboards.

“I soon realized this guy was really

excited about our work, and it was infectious! The connection was made, the order was placed, and Alain and I just kind of built a working relationship and friendship from that point on.

“I first realized what the Kilted Chef was all about while exhibiting at one of the first Saltscapes Expos. Up until that point, I thought he was just a guy wearing a kilt. Alain approached me in my booth and asked if I would like to be a sous-chef in a culinary competition on the stage. I said yes, because I was too shy to say no, and during that brief terrifying hour on stage I realized I would love to become a chef. I also saw how this could offer Luc and me some financial stability.

Luc’s fight with multiple sclerosis was worsening, and I knew we couldn’t keep up with the current pace and stress of being self-employed.”

In 2008 Paula made a career change and entered the world of restaurants and cooking. Around the same time, she took a trip to San Francisco that changed her life yet again. “It was a moment of enlightenment. I had never seen art and food so beautifully combined in the same space. On the walls, on the menu, on the plates, all forms and styles of art combined in a wholesome, yet modern way. I knew somehow and somewhere, I wanted to learn how to create this same experience for others.”

KILTED CHEF AND FRIENDS

Paula began to teach herself about food, and says that she became quite obsessed. In time, she realized that she could close her eyes and “taste” the recipe she wanted to create. She could see the layers of flavours and feel the textures.

When she learned to transfer these ideas to paper by way of sketching, she found she could create them in real life.

“It was a revelation that seems so obvious now. There are many similarities between painting and creating a finished plate. There needs to be a fine balance between all the elements to create a successful piece of art.”

In 2011, Paula opened a small café at the New Brunswick Botanical Gardens outside of Edmundston. In the spring of that year, Café Flora was born and has become a popular lunch and brunch destination for locals and tourists alike.

The café seats around 60 people, half of these located on a covered terrace overlooking the gardens. Paula’s menu for the café has always been simple, focusing on locally sourced and fresh ingredients.

The flavours are bright, and the desserts are divine. They are famous for their fish tacos and deep-fried ice cream cake.

Paula’s biggest culinary challenge to date has been herself. She has the same insecurities as a chef as she does as an artist. “I’m always challenging my artistic decisions, and always a bit fearful I won’t reach my goal of 100 per cent satisfaction.

I learned quite early in the food business, complete satisfaction is possible, but it’s a team effort, so it’s important to be a good leader and a willing team player.”

Paula says her food interests are constantly changing, but she always loves a good baking session. “I love taking oldfashioned recipes and modernizing them.

I go through periods where I’m absolutely obsessed with one food idea and develop it until I’m satisfied, and then move onto the next.

“I really love cooking all kinds of foods. I’m always experimenting with different techniques and ingredients.

I tend to avoid making things I’m not a fan of, such as stews and soups, and I still can’t tolerate the smell of mint or boiling chicken. My patience level wanes when it comes to making fancy appetizers, but I love designing them!”

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KILTED CHEF AND FRIENDS

Mrs P’S Egg Rolls

by Paula Lentz Makes 24

4 green onions, thinly sliced 1 ½ tbsp (22.5 mL) fresh ginger, grated 2 cloves garlic, grated 3 tbsp (45 mL) cilantro stems, minced (no leaves) 1-2 tbsp (15-30 mL) olive oil 1 ½ cup (375 mL) carrots, shredded 8 cups (2 L) white cabbage, thinly sliced may replace 2 cups of cabbage with bean sprouts) 2 tsp (10 mL) salt 1 tsp (5 mL) sesame oil ½ tsp (2 mL) finely cracked black pepper cooked Char Siu ground pork (See recipe next page) 1 pkg egg roll or spring roll wrappers (flour-based, large size)

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Prepare Char Siu pork according to directions.

In a large sauté pan or wok, heat 1-2 tbsp (15-30 mL) oil over medium heat.

Cook onions, ginger, and garlic, until fragrant, about one minute. Add cilantro and carrots and cook for another 1-2 minutes until tender-crisp. Add to cooked pork mixture.

Toss raw cabbage with 1/2 tsp (2 mL) salt. Let sit for five minutes.

In a large sauté pan or wok heat 1 tbsp (15 mL) oil over medium/high heat. Add 1/2 cabbage and stir fry for two minutes. (You want cabbage to be heated through so it wilts but still remains crunchy.). Repeat with remaining cabbage.

Remove cabbage from heat and transfer into a strainer. Weigh down vegetable with something heavy to help cabbage drain. After 10 minutes, squeeze out as much liquid as possible with your hands or in a clean kitchen towel. Place drained cabbage into a

large mixing bowl, add meat mixture.

Adjust seasoning if necessary. Let cool to room temperature or even in fridge for a few hours.

Place ¼ cup (50 mL) of cooled filling into the palm of your hand. Form it into a sausage shape. Place onto egg roll wrapper and wrap using your preferred method, sealing with egg wash.

Lay flat on parchment paper, making sure they are not touching or they will stick together. Separate layers with parchment paper.

To freeze, par-fry them in 345°F (174°C) corn oil until light golden brown. Drain standing up on paper towel. Freeze in a single layer. After they are completely frozen, store in plastic bag or container.

To cook from fresh, simply deep fry at 350°F (177°C) until golden. To cook from frozen, preheat oven to 350°F (177°C). Bake for 15-20 minutes turning once. Serve with sweet chilli or plum sauce.

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Char Siu Ground Pork 1 pound (500 g) 2 tbsp (30 mL) ½ tsp (2 mL) ½ tsp (2 mL) ½ tsp (2 mL) ¼ cup (50 mL)

ground pork (or any other protein) soy sauce onion powder garlic powder Chinese 5-spice powder hoisin sauce

Mix everything (except hoisin) together in a medium bowl and let marinate 10 minutes. Heat up wok or pan to medium. Add 1 tbsp (15 mL) oil. Add pork mixture to pan and cook until moisture has evaporated, add hoisin sauce and continue cooking until pork is lightly browned. Remove from heat, combine with cooked carrot and onion mixture. Set aside.

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KILTED CHEF AND FRIENDS

Paula’s Montreal Style Bagels Makes 20

2 ½ cup (625 mL) 1 tbsp (15 mL) ½ cup (135 mL) 1 ½ tbsp (22.5 mL)

warm water yeast sugar malt powder or extract 1 egg, beaten 1 ⁄3 cup (75 mL) vegetable oil 8-9 cup (2 L +250 mL) flour 1 ½ tsp (7 mL) salt 10 cups (2 .5 L) water 1 ⁄3 cup (75 mL) honey 1 tbsp (15 mL) malt powder or extract ½ tsp (2 mL) salt egg wash (optional, adds shine and helps seeds to stick) 1 cup (250 mL) sesame/ poppy seeds Prepare large pot with 10 cups (2.5 L) water. Add honey, 1 1/2 tbps of malt powder and set aside.

Whisk together water, yeast, 1 tbsp malt, and sugar. Set aside in a warm place for 10 minutes for yeast to proof.

In a large bowl, add flour, salt and vegetable oil. Combine well.

Whisk together beaten egg and yeast mixture. Make a well in the centre of flour. Pour in liquid. Starting in the liquid centre, stir with a wooden spoon, gradually adding in more flour from the sides until a shaggy dough forms. Turn out onto a floured surface

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and knead for eight-10 minutes. Dough will be slightly sticky. Form the dough in a ball and place into a large, oiled bowl.

Lightly brush dough with oil and cover with plastic wrap and let rise in a warm place for 1—1 ½ hours. Dough will probably not be quite doubled in size, and that’s okay.

Gently punch down dough and turn onto a lightly floured surface. Divide dough into 3.5 oz (100 g) portions (approx. 20). Roll each portion into a ball. Cover and let rest for 10 minutes, so dough can relax.

Take each dough piece and roll out into a rope about eight-10 inches long. Wrap around hand and firmly roll rope ends together to seal. It is really important they are well sealed, or they will come undone in water bath.

Place on a parchment lined tray.

Cover with a towel and let rise for 2030 minutes (depends on how warm the kitchen is). You want them to be slightly puffed up, but nowhere near doubled.

They will puff up in the water.

In the meantime, turn on water and bring to a boil. Prepare two baking trays; one with a clean kitchen towel and the other with parchment Gently place bagels into boiling water.

Don’t crowd pot. Boil bagels for 1.5 to 2 minutes, turning half way through time.

Place on tray with towel to drain a bit.

Brush with egg wash (1 beaten egg with 1 tbsp (15 mL) water) and dip in seeds. Bake bagels in a 425°F (220°C) oven for approx. 20 mins. Remove from oven and place on a cooling rack.

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FRESH AND LOCAL

“A combo of magic & pasta” Meet Natalia Gartley of Hands On Fresh Pasta Story by Alain Bossé Photography by Natalia Gartley

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YULIA MAIZLISH

FRESH AND LOCAL

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elcome to my kitchen. I am a pasta aficionado and foodie!”

That warm greeting comes from Natalia Gartley. Grab a hot cuppa, curl up in your favourite chair and sit a spell while we get to know Natalia a bit better.

Natalia has a degree in marine biology and linguistics and worked at the University of Victoria, BC for many years.

Now she lives in Granville Ferry, NS, across the river from Annapolis Royal, with her husband, their little pom-chi Mia and five chickens.

Natalia believes that she was five or six years old when she started helping her grandma make pasta and pierogi.

She has been making pasta for most of her life. She took some cooking classes while travelling in Italy. She’s also a selfproclaimed expert in eating pasta.

Three years ago, when Natalia moved to Nova Scotia, she wasn’t able to find fresh pasta locally, so she started making her own. Then COVID-19 hit, and making pasta became a way for her to stay busy.

Even though her freezer was full of pasta and she kept her friends well stocked, she found that she couldn’t stop making it because it is so addictive (in a good way).

Soon her friends wanted to learn how to make pasta as well…and, bingo—Hands On Fresh Pasta was born.

Natalia holds her pasta making classes in her own residence. She currently offers private classes for a bubble of two to four people. The cost ranges from $50-$75 (at time of

Natalia Gartley shares her passion for pasta-making with students during her in-house cooking classes.

printing) and the length of the class is about 2.5 hours; this includes a hands-on pasta making experience followed by a delicious tasting. Depending on the time of year, tastings are held either indoors or outdoors on a patio. Each student takes home two full servings of fresh pasta that they have made during the class. It is always fun in a relaxed and friendly environment. Vegan classes are available by request.

Natalia points out that making pasta is not as difficult as some might think.

She says it’s pretty straightforward, but there are some techniques and tips that are important to learn in person. Her Pasta 101 class is the most popular class for beginners. With her step-by-step instructions, even those who tried their hand at pasta-making create perfect (and, of course, tasty) results.

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If Natalia had to name her favourite type of pasta, she says it would be very hard to choose. It depends on what sauce she is making. “Reginette (Italian for little queens) would be my favourite ribbon pasta—it is so pretty with beautifully ruffled edges. It’s always fun to make something new, like making fusilli using a knitting needle!”

Choosing her favourite type of pasta to eat would also be difficult. “I think any fresh pasta is delicious. However, when I am in Italy, I enjoy handmade pasta with fresh truffles or cacio e pepe sauce (creamy cheese and pepper sauce). I also like to play with colours and flavours. For example, I like to make chocolate fettuccine or ravioli. Have you ever tried chocolate fettuccine with Gorgonzola cheese and pear or chocolate ravioli with ricotta? In summer, I also C O A S T

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Made Right Here ★

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NORTHUMBERLAMB RACK OF LAMB LAMB CUT: 2 full racks of lamb SERVINGS: 4-6

INGREDIENTS: 2 full racks of lamb 4 tbsp grainy Dijon mustard 2 sprigs fresh chopped rosemary Salt and pepper, to taste

PREPARATION: French the racks of lamb and reserve the meat for another use.

Cut the rack in 2 and criss-cross the bones.

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Rub lamb lightly with grainy Dijon mustard, rosemary, salt and pepper. Place both racks on a baking sheet lined with parchment paper. Place in a pre-heated 400F oven and cook for 30 minutes or until it reaches the desired doneness.

Remove from oven and let rest for 10 minutes or so. Serve.

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FRESH AND LOCAL

always make pierogi with sour cherries.

So good!”

Unfortunately (for us) Natalia does not retail her pasta; instead, she prefers to focus on teaching people how to make pasta the way it should taste. She enjoys meeting new people and sharing her passion about fresh pasta and healthy eating in general.

Her favourite quote about life and pasta: “Life is a combination of magic and pasta.” (Federico Fellini).

If you would like to participate in one of Natalia’s classes you can find more information, read testimonials, or look at drool-worthy pasta pictures on Facebook under Hands On Fresh Pasta. Classes can be booked by phone or online.

Tuscan handrolled vegan pasta with garlic and tomato sauce serves 2

Pasta Recipe: 1 cup (250 mL)

unbleached all-purpose flour (or spelt) ½ cup (125 mL) very warm water a pinch of turmeric (optional) a pinch of salt (optional) Mix salt, turmeric, and flour in a bowl. Add warm water and mix well. Once the dough becomes too thick to whisk with a fork, turn the dough out onto a clean work surface, along with any leftover flour from the bowl. Knead the dough and remaining flour until you’ve got a smooth, relatively soft ball of dough. Add more flour if it sticks to the hands. It usually takes up to 8eight minutes to knead.

Wrap dough and let it rest at room temperature for 30 minutes.

Important: never skip this step.

Roll out the dough using a rolling pin to ¼ inch (0.5 cm) thickness. Cut in strips.

On a work surface, roll each strip of dough with your fingers to give it a rounded shape. Work from the centre of the strip to the ends.

Place pici on a baking sheet covered with unbleached allpurpose flour. Coat well.

At this point, the pasta can be dropped into salted boiling water to cook for about four minutes or until they are tender, but still slightly firm.

Don’t overcook.

Serve with your favourite sauce and Parmesan cheese (or vegan Parmesan) and drizzle with some extra virgin olive oil.

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Bring home more value We share a firm belief that every Canadian family deserves the best.

And that means quality without compromise, and without barriers.

FRESH AND LOCAL

Tomato & Garlic Sauce ½ pound (500 g) cherry tomatoes, halved 2 tbsp (30 ml) extra virgin olive oil 2 cloves garlic, minced 1 tsp (5 mL) dried Italian herbs Salt and hot red pepper to taste Add olive oil, garlic and the tomatoes in a non-stick pan and sauté for two minutes over medium high heat. Turn the heat down to medium, add hot red pepper, herbs and sauté for another five minutes.

Be careful not to brown the garlic.

Add salt to taste.

Place the tomato-garlic sauce in a hand blender container and pulse a couple of times until smooth.

Transfer the blended sauce back to the pan. The sauce is ready for pasta.

Vegan Parmesan 1 cup (250 mL) ¼ cup (50 mL) ½ tsp (2 mL) ½ tsp (2 mL) ½ tsp (2 mL)

hemp hearts nutritional yeast garlic powder onion powder salt

Mix the ingredients, place in an airtight jar and store in the fridge.

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WHAT’S NEW IN ATLANTIC CANADA

The new guy in town Bulwark’s new non-alcoholic cider

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here’s a new long, tall drink in town, and he’s a perfect gentleman. He will never make you blurt out family secrets that will make Grandma blush; nor will he ever convince you that you are indeed the best dancer at the party, and that all you need to do is get up and show everyone. And he will never, ever, encourage you to tell your mother-in-law how you really feel about her. You can take him to family picnics, the office Christmas party and even to the next church social. He’s crisp, he’s refined and he’s very refreshing. He’s Bulwark’s new non-alcoholic cider.

This newest offering from Bulwark is made using a blend of five apples, giving it a wonderfully complex flavour.

The company’s signature method of fermentation produces a luxurious product that drinks like a sparkling

wine; in fact, white wine yeast is used in the fermentation. It is the perfect refreshment at a backyard barbecue, but it’s equally at home at an afternoon garden party.

In 2021, Bulwark celebrated its 10th anniversary and launched its new product at the same time. The nonalcoholic cider is gluten-free and vegan, and contains only 72 calories per serving.

Bulwark has an amazing partnership with another valley company: Scotian Gold, an apple growing co-operative that produces the nearly one million pounds of apples that Bulwark needs yearly to produce its libations.

While most of Bulwark’s products are sold in glass bottles, their non-alcoholic cider comes in cans, making it very portable and perfect for a picnic, potluck or other outing.

GERMAIN BERGERON

By Alain Bossé

Bulwark Cider is located on the New Ross road (Highway 12) in the Annapolis Valley. They also have a Cider House on Dresden Row in Halifax. Their non-alcoholic cider can be found at both locations; on their website bulwarkcider.com; as well as at various locations around Halifax, at Scotian Gold, and at assorted grocery stores around Atlantic Canada.

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REBECCA REAY

GERMAIN BERGERON

Refreshing and non-alcoholic, Bulwark’s latest cider comes in cans, making it ideal for taking to a picnic or other outing.

YOU NEED TO TRY THIS!

"The Kitchen Killer" Ivan Chan's signature dish

By Alain Bossé

ALAIN BOSSÉ

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he Orient restaurant may be one of Bedford’s—or Halifax Regional Municipality’s—best hidden gems. Located at 227 Bedford Highway, the restaurant is operated by chef Ivan Chan and his wife Sandra.

Chef Ivan does authentic Chinese cuisine. His dishes are complex in flavour, extremely artistic, and they challenge the palette in the best way possible.

The sleeping giant on Chef Ivan’s menu is his Fried Rice Noodles with Beef. This is a dish that is very common in Hong Kong and Canton, but that doesn’t diminish the skill needed to make it. Nicknamed “the kitchen killer,” this dish keeps no secrets—as soon as it is placed on the table, it’s obvious if the chef has the skills to hit all the marks.

To properly execute this dish, it needs to be cooked at extremely high temperatures. The trick with that is the risk of burning and scorching the noodles, which will impart a burnt flavour, whereas the noodles should have a smoky nuance. The noodles should still be smoking when delivered to the table.

Many YouTube videos exist showing the preparation of Fried Rice Noodles with Beef using a non-stick wok.

However, this version will simply not provide the texture or flavour that the dish is so famous—or notorious—for.

The other difficulty with this recipe is the oil required. If the chef is hesitant to use the high heat to smoke the oil off, then it forms a pool under the noodles; a sign of a failed attempt.

I have never experienced anything but perfection while enjoying Chef

Ivan’s fried noodles. They have a perfect texture, which is even more impressive when one considers that fresh noodles are commonly used, but Chef Ivan hasn’t found a reliable local source so he uses dry noodles. This makes the process all that more difficult to achieve, but he certainly does.

The smoky flavour of the noodle dish is a bit difficult to describe. I don’t

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want that to sound off-putting—it’s not an overwhelming flavour, instead it’s subtle, smooth and almost velvety, often referred to as umami. The noodles have a delightfully chewy texture, and the beef is incredibly tender. This is hands-down one of the best restaurant dishes I have ever had the pleasure of enjoying.

But don’t take my word for it.

You must try this!

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Queue the grilling music!

The thrill of the grill season is upon us

By Alain Bossé

Photography by Steve Smith/VisionFire

I

f you’re a seasonal griller, then this is what you’ve been waiting for. It’s officially time to bring those barbecues out of storage, clean them up, run them through their paces and get grilling! Father’s Day is fast approaching and what better way to make your dad happy than with some new grilling gadgets. But we can’t forget the moms, either—many of them are grill masters as well!

Here, we have listed some of our favourite gadgets, all of which can be found at retailers throughout the Atlantic provinces.

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CROWN ROYAL PREMIUM WHISKY BARREL CHIPS

If you have a barbecue enthusiast who also enjoys a nice glass of whisky, then these Crown Royal premium whisky

barrel chips are guaranteed to be a hit.

During the aging process, whisky is put into oak barrels, and wood infuses flavours of vanilla, caramel and oak into the whiskey producing the perfect balance. In return, the distinct whisky flavour is left in the wood at the end of the process. Crown Royal turns their used barrels into grilling and smoking chips that will infuse the flavour into your grilled meats. We’ll raise a glass to that!

Retail $12.99 per bag

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ALAIN BOSSÉ

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BUTCHER PAPER

Many are familiar with the sight of pink butcher’s paper, still used to wrap cuts of meat for transport from shop to your home. But true smoking enthusiasts understand the important role butcher paper plays between smoking and table.

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STAINLESS STEEL GRILLING WOK

Here’s another gadget from Napoleon that we would not do without. Their stainlesssteel grilling wok is perfect for roasting potatoes or vegetables. It keeps them in one place and prevents them from rolling about the grill. The wok is also perfect for seafood or stir fries on the grill. It’s easy to clean, made from durable stainless steel and it has been a real workhorse in our Barbecue Shack. $24.99

Once meat comes from the smoker, it is wrapped in pink butcher paper and placed in a cooler for several hours. This results in the juiciest, most moist and tender product possible. Make sure that your smoking enthusiasts never runs out with this 24-in by 175-ft roll of pink butcher paper made by Lumber Jack (website is lumberjackpellets.ca.)

Retails for $44.95

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Q-SWIPER GRILL CLEANING PADS

These little gadgets are the perfect way to keep your BBQ clean. The premium scrub pad comes with bonus cleaning wipes that easily attach, offering a tough, moist, cleaning surface that wipes away grease and grime. It has a comfortable grip handle, and a stainless steel scraper for the toughest cleaning jobs. $14.99

TWO-IN-ONE SPATUTONG

Napoleon barbecues have long been synonymous with quality, and the company’s line of gadgets are no different. This two-in-one spatula tong (Spatutong) is the ideal tool for flipping burgers, turning chicken, and for handling steak.

With its spatula-like bottom and its handy top tong, this is a tool that will soon become indispensable. Made from stainless steel, it will stand up to years of use. $31.99

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FLEXIBLE GRILLING SKEWERS

We absolutely love our Big Green Egg and have not been disappointed in any of their accessories that we have tried. We especially love their stainless-steel flexible grilling skewers. The design allows you to make the most of the space on your Egg. Don’t have a Big Green Egg? These skewers work well on any type of barbecue or grill; simply thread your vegetables and meat onto the cable and maximize the space on your barbecue. Each package comes with two flexible skewers and retails for $24.

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The journey takes all of eight minutes and 20 seconds which, by some strange coincidence, is the same amount of time it takes to get to the nearest liquor store.

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BIG GREEN EGG MINI

No space? No worries! You can still experience the complete outdoor cooking experience that’s built for a pro and simple enough for a novice. The Mini Egg weighs in at 39 lbs; with a 79-square inch cooking area and a 10-in grid diameter. This Egg can cook two chicken breasts, two pork chops or one steak.

The Green Egg is quick to light, and has precise temperature control. It’s easy to clean, safe to use, and, best of all, it will last a lifetime. We can see why everybody from pitmasters and culinary pros to backyard cooks rave about the Egg. $699

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GREEN MOUNTAIN DAVY CROCKETT PORTABLE SMOKER

If it’s a pellet smoker you’re looking for, consider starting with the Green Mountain Davy Crockett portable version. This amazing little wood pellet grill is Wi-Fi-controlled, has dual voltage control and power accessories that let you operate using a 12-volt car battery, car accessory outlet or a 110-volt household outlet. It has a temperature range of 150°F to 550°F and it’s perfect for smoking and searing. The 9-lb capacity pellet hopper allows for hours of unattended cooking time.

Retails for $499

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WEBER TRAVELER PORTABLE GAS GRILL

If you’re looking for a barbecue that will travel and look no further than the Weber traveler portable gas grill, perfect for making the trip between home and cottage. It easily stows beneath an RV and is perfect for picnicking.

The caddy folds, ensuring it takes up minimal room, but the unit still has a large grilling area that will work for a whole family. The high temperature range makes it perfect for cooking scrambled eggs in the morning and searing the perfect steak at night. The unit conveniently lowers on its own without any assistance from the operator and the grill is attached to the cart, allowing for quick setup. $499

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NAPOLEON PRESTIGE PRO 500 SERIES BARBECUE

I have been the proud owner of a Prestige Pro 500 series barbecue from Napoleon for two years now.

First, I love this company because it’s Canadian.

Secondly, being a gadget guy, there’s a lot about this ’que that turns me on.

I love the sleek stainless-steel look, the ability to rotisserie with the help of the infrared rear burner and the infrared side burner and cooler.

A nice safety feature is that the lights are red when on and a cool blue when off, which ensures that I never walk away without turning my barbecue off.

It delights me that it projects the Napoleon brand on the floor of my barbecue shack. $2,599

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*A healthy diet low in saturated and trans fats may reduce the risk of heart disease. Almonds are low in saturated and trans fats. *Une alimentation saine, faible en gras saturés et en gras trans, peut réduire le risque de maladie cardiaque.

Les amandes contiennent peu de gras saturés et de gras trans. © 2022 Blue Diamond Growers. All Rights Reserved. © 2022 Blue Diamond Growers. Tous droits réservés.

More IIHS TOP SAFETY PICK+ awards than any other brand since 2013. (As of February 2022)

welcome to uncommon safety

This year, 5 Subaru vehicles have been awarded the IIHS TOP SAFETY PICK. Those winners may span multiple categories, but they all share our super-strong reinforced frame and EyeSight® Driver Assist Technology. All of which amounts to an extra level of safety to protect those you love.

2022 OUTBACK

2022 ASCENT

2022 CROSSTREK

2022 IMPREZA (5-DR)

MODELS WITH EYESIGHT® AND SPECIFIC HEADLIGHTS

MODELS WITH EYESIGHT® AND SPECIFIC HEADLIGHTS

™

IIHS TOP SAFETY PICK+

IIHS TOP SAFETY PICK

IIHS TOP SAFETY PICK+

2022 LEGACY

IIHS TOP SAFETY PICK+

IIHS TOP SAFETY PICK

See your Atlantic Subaru Dealer for great rates and value EyeSight® is a driver-assist system, which may not operate optimally under all driving conditions. The driver is always responsible for safe and attentive driving. System effectiveness depends on many factors such as vehicle maintenance, and weather and road conditions.

See Owner’s Manual for complete details on system operation and limitations. †Ratings are awarded by the Insurance Institute for Highway Safety (IIHS). Please visit www.iihs.org for testing methods. Vehicle(s) shown solely for purposes of illustration, and may not be equipped exactly as shown. Crosstrek, Impreza, Outback, Legacy, Ascent and Subaru are registered trademarks.