There are many great classics of down-home Maritime cooking, handed down for generations. Based on fresh, local, plentiful produce, these are dishes that Maritimers and visitors alike love. As a champion of Nova Scotia cooking and the local food movement, Craig Flinn has enjoyed these dishes all his life. In his new cookbook, he offers great new ways for the cook at home to make these classics taste even better. Included in the collection: The Halifax Donair, The Ultimate Seafood Chowder, Lobster Rolls, Fish Battered Three Ways -- as well as new twists on classics like Scallop and Asparagus Carbonara, Kale Caesar Salad, and the East Coast Reuben Sandwich. Every recipe has been home-cook tested to guarantee great results. This is a cookbook every Nova Scotian, old and young, will want in their kitchen -- and every visitor will want to take home.My grandfather, uncle, father, brother and I used to head out from False Bay in a small aluminium boat at dawn, motor past Phillips Rocks and into St. Peters Bay. ... Transfer to grill set on medium-high; cook, turning once halfway through, until fish flakes easily with fork, about 8 minutes. ... Makes 4 to 6 servings, including 2 cups (500 mL) chow When youa#39;re cooking the chow, a lot ofjuice comes out ofthe anbsp;...
|Title||:||Out of New Nova Scotia Kitchens|
|Publisher||:||Formac Publishing Company - 2015-09-25|