Cooking Solutions: Ezine Volume 1, Issue 2

"Your Easy Eatin' E-zine"

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"Helping You Cope With Your Cooking Quandaries"

Volume 1: Issue 2, February 26, 2004

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

Welcome from Chef Kevin

>> Welcome from Chef / Owner Kevin Wagner<<

Hi there, and thanks to all my subscribers for welcoming me into
their homes every week. Also, I'd like to welcome all the new
members of our growing "family of foodies". Great to have all
of you with me for another week culinary adventure :-)

This week, I'm continuing on with the second of a five part series
on Nova Scotian Cuisine, this one has even enlightened my
brother, now there's a challenge :-) Luv ya Bro!

Our recipe of the week is one of my absolute favorites, "Chef
Kevin"s Creamy Roasted Garlic & Onion... dee-lish! We'll also
review another great cookbook, and I'll show you one of my
quick tips to make your cooking experience that much better.

So, 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 <<<<<<<<<<<<<

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Nova Scotia Cuisine...Past & Present
by Chef Kevin Wagner

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Part 2 of 5

Last time we looked at Nova Scotia's unique location as a factor in how our style of cooking has come to be. Now, what's a geography lesson without a little history to round it out? You have to know where you came from to know where you're going, right? Here's a quick background on our ancestry, traditions, and their influences on Nova Scotian cuisine.

Thousands of years before the first Europeans came to our shores, Nova Scotia, like all of North America, was inhabited
by aboriginal or First Nations people. Ours were called the
"Mi'kmaq". I personally have many friends that are descended
from this culture. They were hunter-gathers, and lived in stationary
villages, as did most of the tribes of that time. Their diet included
wild game, fish, fruit, berries, etc. The first visitors and settlers
would never have survived if not for relying on the Mi'kmaq's
ingenuity and knowledge of the land. Traces of their food still lives
on in the salmon, wild game, and fruit we see in our menus today.

It's now 1605, and the French have begun a settlement in Port
Royal, at the mouth of the Annapolis Basin. Samuel de Champlain
has brought with him the gourmet traditions of his country and has
created "L'Ordre du Bon Temps" (The Order of Good Cheer).
They would take turns and hunt, catch or gather everything
necessary.......prepare the dinner..... and host their companions
for a feast. The spirit of good food and fellowship of this social
club lives on to this today.

Not to be outdone, the British arrive on the scene, and will battle
continuously with the French for control of this new land they call
"New Scotland" (Nova Scotia). They destroy Port Royal in 1613,
and the French rebuild as "Acadia". Acadia is taken over for good
in 1710 by colonists from New England and named, Annapolis
Royal, after the British ruler of the day, Queen Anne. A major
settlement is established in Halifax in 1749, the capital of Nova
Scotia to this day, The British, as the French before them, bring
their own culinary styles along with them. They may not like their
enemies, but don't hesitate to create a little English-French-
Mi'kmaq fusion cuisine of their own.

In our next edition, we'll recognize the importance of Halifax's
stability and add the diversity of many other cultural influences
on our food ........ see you then :-)

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 <<<<<<<<<<<<

"Chef Kevin's Creamy Roasted Onion & Garlic Soup"

You can find this, and many more in our online cookbook.
Just click on "recipes".

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Serves 8

Ingredients:

3 bulbs peeled whole garlic
1 medium onion, roughly chopped
2 tbsp. olive oil
salt & pepper
4 tbsp. Butter
1 medium onion, fine julienne
1 tsp salt
½ tsp. White pepper
½ tsp. Dry mustard
3-4 tbsp. Flour
2 liters milk

Method:

Toss garlic and onion in olive oil. Season and spread out on baking
sheet. Roast at 350°F. Until tender and browned. Cool slightly and
puree in food processor.

In a heavy bottomed saucepan on medium heat, saute julienned
onions with salt, pepper and mustard until translucent. Whip in flour
to make a roux. Whip in milk, making sure there no lumps.

Bring to a boil over medium heat, then lower heat and simmer for
15 minutes. Add onion-garlic puree, taste and re-season as required.

It's absolutely "To Die For!" as my lucky guests all say :-)

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

"Baking Illustrated : A Best Recipe Classic,
The Ultimate Kitchen Companion for the Home Baker"

Author: Editors of Cook's Illustrated Magazine

Hardcover - 515 pages Published: February 2004

ISBN# 0936184752

Jessica's Biscuit Sale Price: $21.00 (40% off)
Regular Retail Price: $35.00
Available at: http://www.cooking-solutions.com/cookbooks.html

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

Review:

Packed with 350 recipes and 500 illustrations, Baking Illustrated
brings you inside America's Test Kitchen, where test cooks and
editors have exhaustively examined every ingredient, technique,
and piece of equipment that is critical to your baking success.

Have you wondered how long you can keep that can of baking
powder in your cabinet or what brand of chocolate will yield the
best brownies or flourless chocolate cake? Or puzzled over
making pizza crust that is thin and crisp or baking cookies evenly?

An authoritative and one-of-a-kind reference, Baking Illustrated
pulls back the curtain on the seemingly complex world of baking
to give you the answers to these and thousands of other questions.

A master baking class between two covers, Baking Illustrated takes
the guesswork out of baking and will expand your repertoire without
every losing sight of your ultimate goal: making those family
favorites that will taste better than you ever imagined.

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

How To Roast Garlic...

Some people don't enjoy the taste of fresh, sauteed garlic as much
as I do. While it does have a very pronounced taste when cooked
fresh, roasted garlic has a much milder flavor that they usually adore.

The main reason for this is the caramelization of the sugars present.
The roasting process sweetens and smooths out the harsh flavors,
and even those that don't normally like it, learn to love it this way.

To roast garlic:

1. Lay a square of tin foil, shiny side up, on your work surface.
2. Cut a bulb or two of garlic in half, horizontally, opening it up.
3. Lay these, cut side up on the foil.
4. Drizzle them with olive oil, and season with salt and pepper.
5. Close up the foil like an envelope, sealing the edges.
6. Roast at 350 F. For 45 minute to 1 hour.
7. Remove from the oven when it's dark brown and very soft.
8. Let cool slightly, then squeeze out of it's skin.

Use wherever and whenever you want that great taste....
that would be everyday :-)

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>>>>>> Upcoming Cooking Class Schedule <<<<<<

Digby Superstore - Monday March 1, 2004 6-8 pm.
PC Memories Sauces-Beef

Digby Superstore - Monday March 8, 2004 6-8 pm.
PC Memories Sauces-Seafood

Digby Superstore - Thursday March 11, 2004 11am-1pm
Spanish Cuisine

Call Customer Service at 245-4108 to register or email me:
classes@cooking-solutions.com

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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! Who couldn't use a little
more of Chef Kevin in their emailbox :-)

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 <<<<<<<<<<<

>>>>>> Upcoming Cooking Class Schedule <<<<<<

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

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