Category Archives: Food and wine

Jost Vineyards

Leave a reply

“Wine is bottled poetry.”
– Robert Louis Stevenson

The welcome area at Jost Vineyards in Malagash, Nova ScotiaI love wine. That’s why, when my sister suggested that we take a trip to Malagash to visit Jost Vineyards, I got excited. I’ve heard great things about visiting this winery, especially in the summer when they let you stomp grapes in a barrel. In April though, this visit would be purely sampling wine and visiting their showroom and gift shop. Fine by me.

One time I asked a manager of a wine store in Halifax did he have a wine that was his personal favourite. His answer amazed me. He said, “Any wine made here in Nova Scotia.” When I asked why? He said, “Because I can taste the soil, I can taste Nova Scotia.” Neat response eh?

I can’t say that I’ve tasted salt water or blueberries but I’ll keep trying 🙂

Jost Vineyards IcewineBack to Jost, since moving to Nova Scotia from Germany in 1970, Hans Jost and his family have been gaining a lot of success. In 1999, Jost’s Vidal Icewine received accolades at the All-Canadian Wine Championships as Canada’s Wine of the Year. Jost Vineyards was the first winner outside of Ontario and British Columbia since the competition began 20 years earlier. Also, in 1999, the Vidal Icewine won the Andy Brandt Trophy for Best Dessert Wine.

When traveling around Nova Scotia, stop into one of the many wineries and have a taste of Nova Scotia.

Link:
Winery Association of Nova Scotia

Kristen’s love-affair with Brooklyn Warehouse

Leave a reply

Here’s another guest post from my friend Kristen of With Bite:

By now, it’s fairly obvious that I have somewhat of a love-affair with the Brooklyn Warehouse. I could say the same old things; food’s great, atmosphere rocks, service is fantastic, yada, yada, yada…but the thing that keeps me coming back is the fact that everytime I think about Brooklyn, I remember how much fun I had. This is a great place; it’s a neighborhood resto, run by a father and son duo, who really care about the products that go into their meals, quality service and customer satisfaction.

Since I go there somewhat frequently, I’ve gotten to know George Christakos, and his philosophy on how to run a successful restaurant. It’s evident, in watching his interactions with clientele, that lots are repeat customers – and repeats for a reason. Quality and consideration are two ingredients that go into every dish and drink, and for this, Brooklyn Warehouse is truly a winner.

As I write this post, I’ve just finished the Coast “Best of Food” Survey. Brooklyn Warehouse took top honors in several categories, but most importantly for me – Best Restaurant. After my most recent visit, in which I introduced my sister, visiting from Manhattan, to my favorite resto, Brooklyn took top honors in Best Burger as well. Had Best Caesar Salad been an category, I think it’s obvious who would win.

For this meal, my sis and I chose two items that are signatures on Brooklyn Warehouse’s menu. My sis also chose the refreshing Green Curry for her entree; a tasty green curry with fantastically fresh veg, but alas, my photog skills failed me for that one. Here, however, are the pics of what I would refer to as the quintessential Brooklyn Warehouse meal:

Caesar Salad

Halved Romaine heart, pancetta, foccacia croutons, caper berry “That Dutchman’s Dragon’s Breath” blue cheese dressing.

The Brooklyn Burger

7 oz. of grilled, organic N.S beef, Applewood cheddar, double smoked back bacon, served with tomato, onion & pickle, house-made crispy taters and red pepper mayo.

And what a meal this is. The Caesar Salad dressing is rich and creamy, slightly pungent with the blue cheese, but with a touch of sweetness to balance. The addition of grilled lemon adds a freshness that lightens up the dressing while adding a smokey zing. The use of pancetta as opposed to bacon is genius, as the thin, salty slices are just the thing to contrast the crisp lettuce.

The burger…oh, the burger. I ate the whole thing – and it ain’t small. The patty itself was flawless, but the addition of sweet, smokey Cheddar and salty back bacon raises the bar. The fries were just how I like- crispy on the outside and soft within, while the red pepper mayo was a great alternative to the usual cup of Heinz.

I’m a big supporter of this resto, and not just because I’ve grown to know and respect both the owners and staff – but because they do it right, providing a wonderful dining experience at affordable prices in the heart of Halifax.

Take a trip to the Brooklyn Warehouse and see for yourself. Then, cast your vote for Best Restaurant and Best Burger. Early bird voting is open now!

The Coast’s Best of Food 2009

Brooklyn Warehouse

With Bite blog

Guest Post: Curry Cream Mussels

Leave a reply

This week I am not on the “Right Coast” but near the west coast (the other right coast), in Alberta. Knowing that I likely wouldn’t be as near a computer as usual, I asked my friend and fellow-blogger Kristen to do a guest post.

Kristen is passionate about eating great food and making it. Her blog with bite is about savouring every bite. Kristen is a supports locally grown food, Halifax restaurants and appreciates the art of cooking (and baking).

Here’s Kristen’s post:

This past Friday afternoon, I was thrilled to find out that Superstore had mussels on sale; 5lbs. for 5bucks! I immediately phoned my best gal Maria to see if she was available to celebrate such a deal. When I got home, 5 lbs. of these tasty shellfish in hand, I decided to make a creamy sauce to coat ’em.

Curry Cream Mussels
Nova Scotia Mussels with Curry Cream Sauce
Ingredients:
5lbs. mussels, cleaned. Throw away any with broken shells
1 sm. onion or 1/2 large
2 cloves garlic
3 tbsp butter
1 c. heavy cream
1tbsp. Curry powder

Method:
In a large pot, saute onions and garlic in butter on med-low heat. Add curry powder and stir to make sure all the veg is coated. Add cream and heat until just incorporated. Remove from heat.
In the same pot, place the mussels and pour the curried cream on top. Cover and steam on Med. heat, about 15-20 minutes until the mussels open. Note: Do not eat mussels that haven’t opened on their own!

Gotta love the image of a big pot of steaming mussels!

Nova Scotia pot of Steaming Mussels

Read more yummy posts from Kristen’s blog with bite

Further info: How to pick your own mussels

10 Outdoor Winter Activities in NS

1 Reply

It’s early January and already I’m shack wacky. Even though I am getting lots of fresh air as I train for The Hypothermic Half Marathon, I still want to “do” something. For the last couple days I’ve been suffering a mild case of writers block. A few months ago I was bursting with ideas on things to blog about. Now it’s January and I’m not even inspired to clean the kitchen floor (okay, I’m never inspired to do that). I blame it on the January blahs. So, to help me shake out of it, I got a hair cut. Somewhere between the pungent smell of hair dye and purring like cat with someone playing with my hair, a thought popped into my head – write about how to get the “ick” out of January.

10 Activities to Get The “ick” Out of January– in no particular order:

1. Outdoor Photography
Yes, at this time of year we curse the ice and snow but before you reach for that shovel and ice pick, discover the beauty in the white stuff. Take a picture of it. Get close-up, and zoom in on an icicle.

The Photographic Guild of Nova Scotia motivates its members and guests with seminars, workshops and field trips for all levels of shutterbugs. Their next field trip is January 25th (Eagle Watching in Sheffield Mills).

2. Eagle Watching
January and February are the best months for viewing eagles and the Sheffield Mills Eagle Watch is where you’ll be guaranteed some action. This annual event runs Jan. 24 – 25, 2009 and Jan. 31 – Feb. 1, 2009 and is in its 18th year. Near Kentville, this community comes alive with eagle watchers. There are lots of viewing areas so bring your camera a knock off items #1 and #2 from this list.

3. Snowshoeing
If you can walk, you can snowshoe. Follow these handy tips and get ready to burn a lot of calories with this safe, low impact sport. Thanks to technological improvements from the cumbersome wooden variety, you can choose to do a leisurely stroll or a full out sprint.

Snowshoeing in Guysborough is easy. Just sign out a pair of snowshoes (they’re free) from the Guysborough Fitness Centre and then explore around the grounds of the Osprey Shores Golf Resort. I’m also told that snowshoeing is fabulous on Five Islands Provincial Park’s hiking trails. While the park is officially closed for the season, no one minds if you strap on your shoes. Be safe!
For more info:
Nova Scotia trails (maintained during winter)

4. Winter Surfing
Watch them, cheer them on while standing firmly with hot chocolate in hand from the beach. This is really something to see and at Lawrencetown beach is where you’ll find these brave people. Hot tub dude?
Click on the image to watch a winter surfing video (January 4th, 2009)
For more info:
Scotia Surfer
Surf Nova Scotia

5. Geo caching
Geocaching is an outdoor high-tech treasure hunting game by adventure seekers equipped with GPS devices. The basic idea is to locate hidden containers, called geocaches (with “treasures” inside), and then share your experiences online. If you take a treasure, you must leave one for the next person. Did you know that Nova Scotia’s first cache was also the first in Canada? Placed: Jun 18th, 2000. Today, there are 709,820 active geocaches around the world. Wow.
For more info:
Maritime Geocaching Association
Stonehame Lodge and Chalets-Weekend Geocaching Packages

6. Winter Camping
Grab your wool, polypropylene, hydrophobic, Polarguard, Hollofil, Quallofil, Primaloft, Microloft, Thinsulate, pile and fleece and do good research before you set out.
Kejimkujik National Park offers wonderful sites in Jeremy’s Bay and has four warm-up shelters. In the backcountry, 8 campsites and 2 backcountry cabins are available. Call the Visitor Centre (open on weekends) for more information and backcountry reservations (1-902-682-2772). Get inspired by watching an episode of Survivor Man.

7. Sliding
I’m usually corrected when I say “coasting” but I grew up saying it on the Eastern Shore. Must be a Maritime saying. Whatever you call it, it really gets the heart rate up. It’s self-explanatory, find a hill, get on something that slides and go. While it’s not wise to wear suede, it sure is fun.

There are too many hills to name but for a thrill, slide down the steep hills at Fort Anne in Annapolis Royal. What a rush.

Chedabucto Bay also calls tobogganing “coasting” (so there!) and a hill curving down to a dock in Mussel Cove is a local popular spot. No need to bring your own, as a guest at the DesBarres Manor Inn you’ll be provided with your own slider or coaster (whatever you call it). Nuff said.

8. Dog Sledding
Long before there were airplanes and snowmobiles, dog sled dogs were once one of the main methods of transportation in the Arctic regions. There is a lot of coordination in dog sledding. All dogs must run approximately the same velocity and be about the same size as the dog to their lateral position. Mushers have to be in good physical shape and carry tasty rewards for the dogs.

Simple sled dog commands:
“Mush!” — Let’s Go
“Gee!” — Turn Right
“Haw!” — Turn Left
“Whao!” — Slow or Stop
“On by!” — Straight Ahead
Click on the video to see one persons first dog sledding adventure in Cape Breton.
For more info:
Guided dog sledding tours in Cape Breton

9. Skiing
What’s your style? Downhill or Cross Country or Snowboard? These activities will get your cheeks red and give you a good nights sleep.

For more info:
Ski Martock
Ski Wentworth
Cross Country Ski Areas in Nova Scotia

10. Ice Fishing
Handy check-list:
Power Auger- check
Fishing rod- check
Fishing hut- check
Fish finder- check (hey, isn’t that cheating?)
No matter, there’s smelt and trout to be found in the cold water.
For more info
Canada Adventures Guide (they do hut rentals)
Pond skating in Nova Scotia, Canada
More winter activity ideas:
Bay of Fundy Tourism
Winter in Nova Scotia
Authentic Seacoast
novascotia.com Winter Packages

It’s your turn, what are YOUR 10 outdoor winter activities!

Canada’s Best Smoked Salmon (from Nova Scotia)

7 Replies

Willy Krauch's Smoked Salmon and Smoked MackerelGrowing up on Nova Scotia’s Eastern Shore, I was aware that there was famous Danish smokehouse just up the road. So when time came for me to host a holiday brunch and wanted to make a smoked salmon quiche, there was no choice but to use salmon from J Willy Krauch’s and Sons.

So off I went to my trusted Canadian Living website to search for recipes and came across a Smoked Salmon and Asparagus Quiche recipe. This quiche was simple to make but difficult to contain my urge to nibble on the salmon. I went a little overboard and made four quiches but knew they’d freeze well if there were leftovers, there barely were any.

J. Willy Krauch & Son’s Smokehouse smokes high quality Atlantic salmon, mackerel and eels in traditional Scandinavian style. Their newest flavour is lemon pepper and garlic mackerel or try others such as Cajun or Maple Pepper. You will find other delicacies such as smoked herring, smoked eels and smoked trout. Their products are available in most grocery stores in Nova Scotia.

Willy Krauch came to Canada from Denmark and began smoking fish in 1956. Willy developed a method that was uniquely his own and using only Nova Scotia hard wood kindling and sawdust. Willy passed away several years ago and the business is now run by his sons. They continue the fine craft of smoking the finest quality fish. In the tiny village of Tangier, Nova Scotia (about 1 hour 20 minutes outside of Halifax) you can see smoke billowing from the smokehouse. Tours are available but I recommend contacting them first.

The local rumor is that they ship their gourmet fish to famous people all over the world, royalty included. If you don’t live in Nova Scotia, they’ll even ship it to you.

To Order:
J. Willy Krauch & Son’s Smokehouse
Tangier, Nova Scotia – Eastern Shore
Phone: 1-902-772-2188
Toll Free: 1-800-758-4412 or 1-800-299-9414
Email: willykrauch@ns.sympatico.ca
No website available

Donair l’egg roll

Leave a reply

We Atlantic Canadian’s have a weakness for donair’s. For a select few, especially at 2 a.m. on a Saturday – when any knowledge of Canada’s four food groups is kicked to the curb.

Ok.

Wait one sec.

Let’s get something straight.

I am NOT up at 2 a.m. (anymore) I’m NOT 19 (anymore). I prefer a stick of celery as a snack (these days).

Not all Atlantic Canadian’s even like donair’s. Just thought I’d add that disclaimer.

So. Here’s an egg roll with a twist. It’s yummy and it comes with “donair sauce” to dip them in. What is that delicious white sauce called anyway? Never mind, there are some things one doesn’t need to know in life, like what is donair meat made of anyway? Don’t matter, it’s still good.

Someone told me today I should be a food photographer. I scoffed. Then reached for my bag of celery.

Pumpkin Cookies

2 Replies

I received these cookies in a basket a few years ago. These beauties are soft and chewy. I add chocolate chips and sometimes walnuts.

Pumpkin Cookies:
1/2 cup margarine (or softened butter)
1 1/4 cup brown sugar (packed)
2 eggs
1 tsp. vanilla
1 cup canned pumpkin
2 cups flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1 cup chocolate chips (or raisins)
1 cup chopped nuts

Cream butter and sugar together, mix well. Beat in eggs one at a time. Add vanilla and pumpkin. Stir in remaining ingredients. Mix well. Drop by teaspoonfuls onto greased cookie sheet.

Bake in 375 oven for about 15-20 minutes or until lightly browned.

Then invite me over for tea 🙂

Annapolis Valley Apple Torte

1 Reply

This torte cuts into firm slices, each studded with apples, a fresh change from apple pie.

Base
1/2 cup butter 125 mL
1/3 cup granulated sugar 75 mL
1/4 tsp vanilla 1 mL
1 cup all-purpose flour 250 mL
1/2 cup raspberry jam 125 mL

Filling
1 cup cream cheese, softened 250 mL
1/2 cup granulated sugar 125 mL
1 large egg 1
1/2 tsp vanilla 2 mL

Topping
4 cups apples, peeled, cored and sliced 1 L
1/3 cup granulated sugar 75 mL
1/2 tsp ground cinnamon 2 mL
1/2 cup slivered almonds 125 mL

Cream together butter, sugar and vanilla; add flour and mix until mixture resembles coarse crumbs. Press into bottom and 1 inch (2.5 cm) up the sides of a 9-inch (23-cm) springform pan. Spread raspberry jam on the bottom crust. Mix filling ingredients until smooth and spread evenly over base. Toss peeled and sliced apples with sugar and cinnamon and arrange gently on filling. Sprinkle with slivered almonds.

Bake in a preheated oven at 400°F (200°C) for 10 minutes. Reduce oven temperature to 350°F (180°C) and continue baking for 30 minutes or until apples are tender. Cool and serve with whipped cream. Makes 10 to 12 servings.

Print 4 x 6 Recipe Card (pdf)

To find fall recipes, go to novascotia.com

Next…my pumpkin cookies!

Roses are red. Blueberries are blue.

Leave a reply

Oxford, Nova Scotia

“You ought to have seen what I saw on my way
To the village, through Mortenson’s pasture to-day:
Blueberries as big as the end of your thumb,
Real sky-blue, and heavy, and ready to drum
In the cavernous pail of the first one to come!”
Robert Frost

Last week I took a side trip to Oxford, “Blueberry Capital of Canada”. I dropped into the Wild Blueberry and Maple Centre (which also doubles as a Visitor Information Centre). As soon as I walked in the door I knew what I was having- blueberry ice cream, which I happily devoured on my way out of town.