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"Helping You Cope With Your Cooking Quandaries"
Volume 1: Issue 5, March 18, 2004
The Cooking Solutions News 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 <<<<<<<<<<<<
"Nova Scotia Cuisine" Part 5 of 5- The Finale
"Simple Stuffed Mushrooms"
"How To Cook Everything" Simple Recipes for Great Food
"Mise en Place"; Prep is the Key to the Kitchen
Upcoming Cooking Classes & Chef Demos
Copyright and Unsubscribe Information
===============================================
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>> Welcome from Chef / Owner Kevin Wagner<<
Hi there, great to see you again! Just in time for the weekend!
Thanks for reading my writings and ramblings every week...
I really appreciate it! Also, I'd like to welcome all the
new members of our growing "family of foodies". Great to
have all of you with me again this week.
We're wrapping up the five part series on Nova Scotian
Cuisine this week. Don't miss this tasty finale!
Our recipe this time around is my simple version of stuffed
mushrooms. It can be modified to any particular tastes. And
it's super simple!
My tip this week is one that is near and dear to me, as you
will find out :-)
For our local subscribers, don't forget to book your cooking
classes right away at the Digby Superstore. It's great to have
an evening out with friends and terrific food! Our schedule
is listed below.
Our Chef Demos at Annapolis Save Easy are really going
over well. People are coming back every couple of weeks to
learn about different foods. On March 27th, we're doing some
tastings of the Mediterranean. Come out and discover my
versions of "Eggplant Parmesan", "Herbed Couscous" and
"Balsamic Marinated Veggies". Remember that price... *FREE!
*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 Scotia Cuisine...Past & Present
by Chef Kevin Wagner
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Part 5 of 5 The Finale
We've looked at our past...and present... now here is just a sample of what we have to offer.
We produce some of the finest smoked salmon in the world. Oxford, Nova Scotia, is the largest wild blueberry exporter in Eastern Canada. Scallops from Digby are known world-wide as a delicacy. Fresh lobster and seafood abound. And let's not forget our famous Annapolis Valley apples.
With all these fresh ingredients, and more, at our disposable,
there's no question as to the final result.....
There are many family-style restaurants that provide good,
affordable food to those on a budget. Every town has at least
one or more of these small establishments to stop for a bite.
There are English and Irish pubs nearly everywhere you go.
The food is always substantial, the beer is always cold, and
a lot of pubs even have their own brewery on site. Cheers!
Acadian dishes such as Rapure Pie are still available around
the province, especially in Southwestern Nova Scotia, or the
"French Shore". These are even commercially produced, and
are available in most grocery stores around the province.
Many German and Austrian inns are scattered around the
province, as well. These provide the foods that we have come
to know and love from these people. My ancestors would be
proud!
Bed & Breakfasts are everywhere, and offer the traveler a
chance to see us as we really are, friendly and personal. It's
not hard to see why people come back time and again for our
hospitality. Places such as the "Queen Anne Inn" and the
"Hillsdale House" in Annapolis Royal offer visitors a
wonderful place to stay while they tour our many historic
properties and picturesque beauty.
In the highlands of Cape Breton, the traditions of the Scots
live on in many inns and restaurants found there. For instance,
the Glenora Inn and Distillery is the only single malt whiskey
distiller in North America. Their menu consists of local
products, highly presented and prepared in a gourmet manner,
a perfect combination of past and present.
And let's not forget the wine...... we produce some of the best
wines found anywhere. Jost Winery in Malagash and the Grand
Pre Winery are two of our top producers, and definitely a spot
to visit for any wine enthusiast.They have been producing award
winning wines for many years.
Although there many fine food establishments around Nova
Scotia for those that are traveling the province, the eclectic center
is in Halifax. One can dine in any manner they choose. Whether
you want an everyday meal, ethnic foods, pub fare, fine bistro or
hotel cuisine...... anything and everything is in Halifax. Don't
miss the chance to spend a couple days touring our fair capital.
Stroll along the waterfront, spend some time on Spring Garden
Road, or visit the casino.....it will certainly be a time to remember.
So there you have it....a complete primer into the food of Nova
Scotia. I hope it has been entertaining, informative, and
encourages you to come and try it for yourself.
We'd love to have you!
Copyright © 2003 Cooking Solutions
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 <<<<<<<<<<<<
Simple Stuffed Mushrooms
Serves 4
Ingredients:
8 oz. Button mushrooms, brushed clean and stems minced
2 TBS. Onion, minced
2 cloves garlic, minced
1 TBS. Olive oil
- ½ tsp salt
tsp. Ground cumin
1/8 tsp. Black pepper
2 TBS. Dry bread crumbs
1 TBS. Cream cheese
Method:
In a small saute pan over medium-low heat, saute mushroom stems, onion, garlic and spices until tender.
In a medium bowl, mix together,
sauteed veggies, bread crumbs
and cream cheese. Taste and re-season if necessary.
Place inverted mushroom caps on a foil lined baking sheet.
Drizzle with a little olive oil and season with salt and pepper.
Stuff with filling mixture.
Bake at 350 for about 20 - 30 minutes, or until tender.
Serve as appetizers, or as a side dish with beef, etc.
Note:
You can also mix in cooked seafood or meats, roasted peppers,
olives, etc. with your filling. Always play with your food :-)
You can find this, and many more in our online cookbook at:
Just click on "Recipes".
===============================================
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>>>>>>>>>>>> Cookbook Review <<<<<<<<<<<<
"How To Cook Everything"
Simple Recipes for Great Food
Author: Mark Bittman
ISBN# 0764562584
Price: Normally $59.99 Now 30% Off $41.99
Only through this link at Chapters.ca
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Publisher's Overview:
Mark Bittman, a respected cooking authority and author of
"The Minimalist" column in The New York Times, offers
step-by-step instructions on recipes that reflect upon current
cooking trends and tastes. Bittman also offers great tips from
steaming lobsters to making pie crusts. If you love cooking,
you'll love this book.
At 944 pages, it's a veritable "encyclopedia of cooking". Pick
up your copy today at this great price!
===============================================
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>>>>>>>>>>>>>>>> Quick Tip <<<<<<<<<<<<<<<<
"Mise en Place" Prep is the Key to the Kitchen
People often ask me what it takes to be a great cook. There are
a zillion things I could mention here, but if there is one thing
that stands out in my mind, it would be that funny sounding
phrase "Mise en Place"(pronounced: meez on plahss).
Translated, "Mise en Place" means "To Put in Place". In other
words, organize yourself and your workspace. There is nothing
more important. Anyone who works with me (or near me),
knows how much I use and apply this rule.
If you can recall some of your kitchen disasters, I would bet
that it resulted from disorganization and rushing around. All
it takes is a little practice to avoid this unnecessary stress.
Here is a short list of guidelines to help you:
1. Study your recipe. Make sure you have everything.
2. Have all food items ready to go. Measured, cut, and prepped.
3. Have all necessary cookware and utensils at hand.
4. Have all necessary serving items ready.
5. Clean as you go! It's impossible to work in a mess!
Put this technique to work for you, and your kitchen
experiences will all be a pleasure!
===============================================
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===============================================
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>>>>>> Upcoming Cooking Class Schedule <<<<<<
Annapolis Save Easy Chef Demo:
Saturday, March 27, 2004 2 - 4:30 pm.
"Tastes of the Mediterranean"
Featuring: Eggplant Parmesan, Herbed Couscous, and more...
Digby Superstore - Monday March 15, 2004 6 - 8 pm.
"World Ski- Switzerland"
Digby Superstore - Thursday, March 25, 2004 11 am. - 1 pm.
"Cooking with Crab"
Call Customer Service at 245-4108 to register or email me:
classes@cooking-solutions.com
===============================================
>>>> Copyright and Unsubscribe Information<<<<
The Cooking Solutions E-zine is a copyright of Cooking
Solutions, 2003 worldwide. Reprint of enclosed information
is available only with the permission from the individual
copyright holder(s). All trademarks are property of their
respective owners. The content of this newsletter is provided
as is. All advertisers are solely responsible for their
individual claims and ad content.
Cooking Solutions assumes no responsibility for use of
information contained herein. Sole discretion is advised.
This e-zine may be accessed online at:
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Contact us with questions, kudos or feedback at:
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===============================================
Thank you so much for your time, it's been fun. If you enjoyed
this issue, spread the word! We've got lots of room in our
kitchen for everyone!
Until next time.... have a great day, and Happy Cooking!!!
Yours in Food & Friendship,
Chef Kevin
Chef / Owner of Cooking Solutions
Copyright Cooking Solutions 2008
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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