Cooking Solutions: Ezine Volume 1, Issue 3

"Your Easy Eatin' E-zine"

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"Helping You Cope With Your Cooking Quandaries"

Volume 1: Issue 3, March 6, 2004

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

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

Welcome from Chef Kevin

Featured Article:
"Nova Scotian Cuisine" Part 3 of 5 by Chef Kevin

Recipe of the Week:
"Lamb and Lentil Stew"

Cookbook Review:
"Great Taste - Low Fat"

Quick Tip:
"One Simple Way to Reduce Fat in Food"

This Week's Sponsor:
"E.D. Foods"

Upcoming Cooking Classes &a Chef Demos

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>> 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.

I will apologize to all those who haven't been receiving their
emails and issues of the ezine on time... or not at all. We have
been experiencing service problems with our mail server, but
have nearly completed installing our own system at the website.
Bear with us as we finish the installation and testing process.

This week, I'm continuing our culinary tour of Nova Scotia
with the third part of my series on Nova Scotian Cuisine. We'll
complete our trip through the historical influences, and how
they affect our food.

Our recipe of the week "Lamb & Lentil Stew" is absolutely
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 Scotian Cuisine... Past and Present: Part 3 of 5
By Chef Kevin Wagner

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Hi.......and welcome back to our continued lesson into Nova Scotia's cuisine. Today we'll look into some of the other cultural influences on our food......... I hope you're keeping track, there may be a quiz later :-)

After the establishment of Halifax, and the stability it brings to the country, the way is open to numerous other cultures to come to Nova Scotia. Large numbers of German settlers begin arriving in 1750-51, and found the town of Lunenburg about 40 miles from Halifax on the south shore. Farmers and hardy
homesteaders by tradition, these German families provide a
substantial addition to population of the time, and is still
reflected in the food we see today. The sausages, sauerkraut,
cabbage rolls, and potato dishes we've come to associate with
their cuisine, are a common staple in many homes and
restaurants around the province.

The Scots start arriving via Halifax in the late 1700's, and
settle mainly in Cape Breton Island. They find the misty
highlands of this area very reminiscent of their homeland.
The traditional foods such as mutton or lamb, hardy
vegetables, potatoes, fish........ and of course, haggis can be
attributed to these rugged people. By the way, haggis can still
be found on festive menus around the area. The "Ceileidh" is
a good, old-fashioned Scottish celebration not to be missed if
you visit Cape Breton.

Large numbers of other immigrants including the Dutch and
Irish also begin arriving around this time, further diversifying
our cultural and culinary melting pot. Like their German and
Scottish predecessors, they are determined to succeed in this
sometimes harsh environment, and the new culture flourishes.
The Irish have always been a gregarious people, and this love
of togetherness created a more urban landscape, and included
the many pubs they loved so well.

Even though the British have tried to remove all traces of the
French people from the land, by 1800 there are still thousands
of "Acadians" still living in places such as Grand Pre, the
"French Shore" below Digby, Cheticamp and numerous other
areas of Nova Scotia. Having been quiet, peasant folk has
enabled them to survive very well with the friendly Mi'kmaq
Indians. Of course, they also have held on to their traditional
way of living, and do so to this day. Their food is rich in
history, rustic by nature, and hearty enough for the biggest
appetite. Items such as Rapure Pie, Chicken Fricot, and other
favorites are just some of their most well known dishes.

We certainly can't leave out the African-Americans, who came
to Nova Scotia to escape slavery, and all the other cultures that
looked to this brave new world as the "land of opportunity".
Their many diverse styles have also helped to shape the
Maritime cuisine as we know it today.

Next time, we'll put together a recipe for this delicious creation
we call "Nova Scotian Cuisine".......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 <<<<<<<<<<<<

Lamb and Lentil Stew

Serves 4

Ingredients:

1/2 cup green lentils
6-8 sundried tomatoes, chopped
2 cups water
1/2 tsp crushed chillies

1/2 tsp. salt 1 tbsp. olive oil
1 lb. lean diced lamb
1 medium carrot, diced
1 stalk celery, diced
1 medium onion, diced
2-3 garlic cloves, minced
1/2 tsp. salt
1/2 tsp ground cumin
1/2 tsp dry thyme

Method:

Bring lentils to a simmer over medium-low heat.

Cook until tender, but not mushy... about an hour. Add water
if necessary.

In a medium saucepan, brown lamb.

Add carrot, celery, onion, herbs and seasonings. Saute until
tender-crisp (half done).

Add garlic, and saute for another minute.

Add lentils with water and simmer for 5 minutes. Taste and
re-season if needed.

Serving Suggestions: Serve with couscous, crusty bread and
good olive oil for a great Mediterranean meal.

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

Title: Great Taste - Low Fat

Author: Time Life Books

ISBN# 0783552548

at: http://www.abebooks.com

or: http://www.cooking-solutions.com/cookbooks.html

Overview:

A great selection of low fat recipes, over 200 in fact. All
recipes are 400 calories or under each per serving. Each recipe
has easy-to-follow instructions, and a full color picture.

Recipes such as "Tex-Mex Stir Fry", "Broiled Chicken
Burgers" and "Shrimp Fried Rice" are delicious as well as
healthy.

It contains a good tips section will get you started on the road
to healthier cooking and eating, too.

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

One Simple Way to Reduce Fat in Food

Using herbs, spices and additional flavorings to make up for
removing fat when cooking meats is a method I've used forever.

Since fat makes everything taste good (hence the reason we're
all hooked on it), compensating with things like basil, curry,
cumin, chillies, garlic, ginger, etc.... enhance the flavor of
the dish so you won't even miss it.

Experiment with different combinations and amounts of
flavorings that you like. Simply stay within the cultural cuisine
you're working with, whether it's Mediterranean, Asian, Cajun,
etc... and the sky's the limit.

Hey, you might even create a new recipe to call your own :-)

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

E.D. Foods is a fellow Canadian Company that provides great
pre-made soups, sauces and more. Try before you buy simply
by clicking the link below and asking for your free (yes, that's
free) soup sample. You'll love it... I did!

Visit E.D. Foods right away... before they change their mind
and start charging for it.

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

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

Digby Superstore - Thursday March11, 2004 11am-1pm
Spanish Cuisine

Digby Superstore - Monday March 15, 2004 6 - 8 pm.
"World Ski- French Alps"

Digby Superstore - Tuesday March 16, 2004 6:30 - 8:30 pm.
"Food and Wine Pairing"

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

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>>>> Copyright and Unsubscribe 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 of Chef
Kevin in their emailbox :-)

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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