Cooking Solutions: Ezine Volume 1, Issue 1

"Your Easy Eatin' E-zine"

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"Helping You Cope With Your Cooking Quandaries"

Volume 1: Issue 1, February 19, 2004

The Cooking Solutions E-zine is a publication of Cooking Solutions. Our mission is simple... to provide you with solid information, friendly advice, quick-and-easy recipes, and quality products and services. Your needs are our needs!

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>>>>>>>>>>>> Table of Contents <<<<<<<<<<<<

Welcome from Chef Kevin

Featured Article:
Nova Scotian Cuisine... Past and Present Part 1 of 5
By Chef Kevin Wagner

Recipe of the Week:

Seared Atlantic Salmon w/Hollandaise Sauce

Cookbook Review:

Fish and Seafood-From Ocean to Table
Author: Tim Lauer

Quick Tip:

Clarified Butter... the why's and how's

This Week's Sponsor:

Health-E Meals.com

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>> Welcome from Chef / Owner Kevin Wagner<<

Hi there, and welcome to the first issue of our new e-zine.
You should probably print it and save it... it' gonna be
worth something someday :-)

I'm certain that you'll find lots in this issue to capture your
interest, from the first of a five part series on Nova Scotian
Cuisine, to cookbook reviews and mini cooking lessons.

Relax with a cup of your favorite brew, hot or cold, and
prepare to be informed and entertained. I've been known to
ramble a bit, so bear with me, please :-)

*Warning: Chef Kevin has been known to babble on about
topics that strike a chord, or a nerve, within his spirit.
While his views may be sometimes unique, they are never
ill-intentioned, and are presented solely for the purpose of
enlightening his readers and helping them achieve success
in their cooking endeavors. Chef Kevin claims no
responsibility for the content nor the occasional
long-windedness of any of his replies or writings.* :-)

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>>>>>>>>>>>>> Featured Article <<<<<<<<<<<<<

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Nova Scotian Cuisine... Past and Present
By Chef Kevin Wagner

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Part 1 of 5

What is Nova Scotian cuisine all about? What can I expect to find on the menu when I get there? Does everybody eat fish everyday?... one question at a time please... :-)

I'm a Nova Scotian, born and raised. My German ancestors landed in 1751 in Halifax, and settled in Lunenburg. I have spent most of my career working in restaurants and hotels throughout the province. I just may have some inside information into what makes our "Down East" style of cooking
so special :-)

There are a number of factors to consider when looking at Nova
Scotian cuisine. Among our other qualities, "Maritimers" are
famous for their open and friendly hospitality. This always
shines through in our food, and in our festivals that celebrate
our local traditions.

Let's take a look at a few things that influence our cooking, to
give you a better understanding of what it's all about.

My thoughts are... to begin to understand regional cuisines,
one should have a bit of knowledge about the geography and
location of the area. Here's a crash course about ours.

We are located on the East coast on Canada, and are nearly
surrounded by water. This, of course this gives us access to the
very freshest fish and seafood. An important part of any menu
will include common locally caught items such as scallops,
clams, mussels, haddock, salmon, pollock, flounder, sole and of
course... lobster. For example, I have had fresh salmon from the
Annapolis Basin on my dinner menu, that had been caught for
me that morning. Now that's fresh!

Our climate is also very moderate, being warmed by the
offshore Gulf Stream, and gives us a nice growing season. Our
farming community is vibrant and diverse, and farmer's markets
are a traditional meeting place for thousands of visitors, even in
Halifax, our province's capital city. There is always a huge
supply of farm-fresh produce, meats, dairy products, baked
goods, and numerous other items available. Everything from
fresh Annapolis Valley apples to wild blueberries, free-range
meats to warm bread is available for local chefs to share with
their fortunate clientele.

Halifax is also the busiest port on the East coast of Canada, and
we have access to a myriad of imported goods via this fact
alone. Combine this with our close proximity to major suppliers
in the rest of the country and the U.S., and there is virtually no
limit to the items you will see on any given menu.

Next time we'll look at the many historical influences on Nova
Scotian cuisine... stay tuned to this station :-)

Kevin Wagner is Chef/Owner of "Cooking Solutions",
providing personal culinary assistance and helpful,
friendly advice. From catering services to cooking
lessons, recipes to cookbooks... visit the web's
friendliest food site at:
http://www.cooking-solution.com

Email ChefKevin@cooking-solutions.com with
questions or response to this article.

*Reprint of this article granted with contact information intact*

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>>>>>>>>>>>> Recipe of the Week <<<<<<<<<<<<

In keeping with our theme this week, I've decided to provide
a classic salmon dish. It's definitely not low-fat, but you
have to live a little once in a while :-)

You can find this, and many more in our online cookbook.

Seared Atlantic Salmon with Hollandaise Sauce

Serves 6-8:

Ingredients:
3 egg yolks
1 tsp. wine vinegar
pinch of fresh ground black pepper
½ cups warm clarified butter
1 ½ TBSP. lemon juice
1/4 tsp. salt
pinch cayenne pepper
6-8 Atlantic salmon filets (4-6 oz.), bones removed
1 TBSP. butter
1 TBSP. vegetable oil

Method:
In the top half of a small double boiler, beat egg yolks, wine
vinegar and black pepper. Place over very hot (not boiling)
water and whip constantly to prevent scrambling of the eggs.

Cook until the egg yolks become of a sauce consistency.

Remove from heat. Place double boiler on a damp towel to keep
in place. Whip in clarified butter in a slow stream, whipping
constantly to prevent sauce from breaking.

Whip in lemon juice, salt and cayenne to taste.

Hold warm for service.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

In a heavy skillet, heat butter and oil to medium high. Brown
salmon well on both sides (about 2-3 minutes per side).

Season and serve with warm Hollandaise sauce.

You can find this, and many more in our online cookbook at:
http://www.cooking-solutions.com Just click on "recipes".

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>>>>>>>>>>>> Cookbook Review <<<<<<<<<<<<

The Saltwater Cookbook:
Fish and Seafood-From Ocean to Table

Author: Tim Lauer

ISBN# 1589231287
$26.95 via Chapters-Indigo at: http://www.cooking-solutions.com/cookbooks.html

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Publisher's Overview:

This is the only seafood cookbook you'll ever need--whether
you catch your own or depend on the local fish market. Every
step from purchasing to preparation is made easy. The author
discusses in detail how to choose the very freshest seafood,
and how to handle it once you get it home. Author Tim Lauer
explains and compares the different oil content, flavor strength
and texture of various fishes. The shellfish chapter outlines the
best cooking methods for shellfish. It also details procedures
that guarantee the safety of shellfish preparation and consumption.
The Saltwater Cookbook includes recipes such as Soups & Chowders,
Appetizers & Light Meals, Sauces & Marinades, Sides & Salads,
Main Courses, and Preserving Tips.

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>>>>>>>>>>>>>>>> Quick Tip <<<<<<<<<<<<<<<<

The How's and Why's of Clarified Butter:

When sauteeing with butter, foods brown quickly because
of the milk solids present in whole butter. To prevent this,
a clarifying process is required.

Bring the butter to a simmer over low heat, and then set aside
to allow the foam to rise. Skim this off, then gently pour the
clear butter off the top of the milk solids.
This will also extend the shelf life of your butter.

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>>>>>>>>>>> Our Featured Sponsor <<<<<<<<<<<

Can't find time to cook? Tired of fast food all the time?

Visit Erin at Health-E-Meals.com for quick and healthy ideas!

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>>>> Copyright and Unsubscribe Information<<<<

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The Cooking Solutions E-zine is a copyright of Cooking
Solutions, 2003 worldwide. Reprint of enclosed information
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Thank you so much for your time, it's been fun!
If you enjoyed this issue, spread the word!

Please let me know if you have any suggestions, questions
or requests.

email me at: feedback@cooking-solutions.com
or: ChefKevin@cooking-solutions.com

and visit us on the web at: http://www.cooking-solutions.com

Until next time.... have a great day, and Happy Cooking!!!

Yours in Food & Friendship,
Chef Kevin
Chef / Owner of Cooking Solutions

Kevin Wagner is Chef/Owner of Cooking Solutions, catering, teaching, and consulting services located in Bear River, Nova Scotia. Email: ChefKevin@cooking-solutions.com in response to this article or other questions.

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"Your Easy Eatin' E-zine"

>>>>>>>>>>>> Table of Contents <<<<<<<<<<<<

>> Welcome from Chef / Owner Kevin Wagner<<

>>>>>>>>>>>>> Featured Article <<<<<<<<<<<<<

>>>>>>>>>>>> Recipe of the Week <<<<<<<<<<<<

>>>>>>>>>>>> Cookbook Review <<<<<<<<<<<<

>>>>>>>>>>>>>>>> Quick Tip <<<<<<<<<<<<<<<<

>>>>>>>>>>> Our Featured Sponsor <<<<<<<<<<<

>>>> Copyright and Unsubscribe Information<<<<

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