Spicy Kohlrabi Slaw

I recently stumbled upon a giant kohlrabi. Yes, kohlrabi, that strange and mysterious vegetable grown right here in good 'ol Nova Scotia. One of the many things grown here that we either do not know about or do not know how to use.

This kohlrabi, that I found at Ted Hutten's stand at the Brewery Market, must have weighed at least 5 lbs, if not more. (Ted is the man that grows interesting and obscure things on his farm. Red more about Ted in this recent article in The Coast by Melissa Buote.)  What to do with kohlrabi? Well, I am about to tell you. 

Little known fact; this crazy looking vegetable actually has more Vitamin C than an orange (so when you get the sniffles, reach for a kohlrabi instead of an orange). It's flavour is somewhere between sweet cabbage, cucumber and jicama. Use it raw, roasted or boiled. Any way that you choose to prepare it, this is a highly versatile vegetable.

I decided to take my ginormous kohlrabi and turn it into a simple slaw. I julienned the kohlrabi using my Benriner (Japanese mandolin), then mixed it with sesame oil, fish sauce, cilantro, mint, peanuts and fiery fresh red chilies. The sweetness of the vegetable married beautifully with the salty fish sauce and with spicy chilies. This was the perfect companion to a green beef curry that I had just made for dinner.

Not feeling this salad? Then take a page from the beautiful cookbook Jerusalem and cube the kohlrabi and mix with greek yogurt, sour cream, watercress and sumac. 

Next time you see this gnarly looking vegetable, do not be afraid. Grab one, peel it and enjoy it. You will be surprised how amazing this vegetable can be. 

Kohlrabi Slaw

• 1lb kohlrabi; peeled and julienned

• 1 Tbsp fish sauce

• 1 Tbsp sesame oil

• 2 Tbsp chopped mint

• 2 Tbsp chopped cilantro

• 2 Tbsp chopped salted peanuts

• 1/2 red Thai chill (or more of you like it spicy)

Mix all the ingredients and taste for seasoning. 

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Gobblins, Ghouls and Gooey Halloween Candy

In a few short days, the "holiday" that most children care about is going to happen. That sacred night of getting dressed up and grabbing a pillow case to fill up with gobs of interesting (and sometime disgusting) candy. I have been known to stash the odd candy bag in my drawer at work after this great night; gummy worms, black liquorice, sour patch candies, and more. These candies are ok, but they are far from the traditional Halloween "Kisses" that I have grown to love and hate.

 Since the original kisses can sometimes be hard to find nowadays, I rely on a recipe that my Dad and I used to do when I was a kid. It was for the "St. Catherine" holiday that's observed in Quebec at the end of November. These homemade candies are very similar to the store bought "kisses', but tons of fun to make and so much better.

If you're like me, and these ooey gooey candies are a secret vice, I suggest you gather up the ingredients and try making some this Halloween for either yourself or those gobblins that show up at your door.

Every November 26th, I would get up bright and early and gather the ingredients for these sticky and chewy gems; molasses, brown sugar, white sugar & corn syrup. The heavy cast iron Creuset pot was placed on the stove, the ingredients were mixed and added to the pot, and then the wait began.

When would the thermometer reach 256 degrees Fahrenheit? Oh it felt like ages! Bubbling goodness would call me from the kitchen and for hours I would sit and wait impatiently until it was time to add the final secret ingredient, baking soda. 256F finally arrived! Baking soda was added and then the fun part would begin; the pulling of the taffy.

Once cooled, my dad and I would grease up our little paws and start to pull and knot the taffy until it turned from a dark brown to a golden blond. Next would come the cutting and wrapping, but it was also the perfect time for me to stuff my face with our hard work and literally cause my jaw to seize due to over eating and chewing.

If you are one of those 'special" people who make homemade candy for the kids in the neighbourhood, try these out. Wrap them in colorful wax paper and place in special bags with the recipe cards attached and a note about who made them, and you'll be forever known as the "best candy house" on the block for years to come. Happy Halloween to all you ghosts, ghouls and gobblins!

Tire St. Catherine

• 250ml (1 cup) white sugar
• 250ml (1 cup) brown sugar
• 250ml (1 cup) molasses
• 125ml (1/2 cup) corn syrup
• 15ml (1 Tbsp)white vinegar
• 15ml (1 Tbsp) butter

Mix all these ingredients and put in a heavy bottomed cast iron pot. With a candy thermometer in place, bring the mixture up to 256F (make sure to stir occasionally). This should take about an hour, but make sure to keep a close watch on this mix.

Once it reaches 256, add 5ml (1 tsp) baking soda to the recipe and take off the heat. Let the mix cool and pour onto a buttered surface to let cool even longer (marble is perfect for this).

Once cool enough to touch, grab a partner and grease up your hands with butter as well. each take an end and start pulling the candy; stretching it between the two of you until it turns a beautiful shade of blond.

Once the right colour, use greased scissors to cut into pieces (as big as you like!) and wrap in wax paper

Theses candies will keep up to three months in an air tight container.

Apples & Blue Cheese

Did you know that Nova Scotia produces tons of apples; very red apples? Oh yes. Our apples are the reddest around, and that is all due to our wonderful climate. Nova Scotia produces some wonderful varieties (over 40) such as Cox's Orange Pippin, King, Paulared, Idared, and more. With all these different varieties, there are so many ways to eat and cook with apples. Nothing beats a warm apple pie or a juicy and crunchy apple crisp, but I like to use my apples in salads.

Salads? Yes. Imagine a burst of sweet, a touch tart and a nice crunch to accompany your greens or grains. You can grate them and throw them into a slaw, or thinly slice them and add them to a green salad. I love to showcase the almighty apple; make her Queen of the plate. She pairs beautifully with cheese, cured meats and dried fruits.

One of my favourite salads to make at this time of the year uses Gravenstein apples with crispy, salty pancetta, Dragon's Breath blue cheese and pomegranate seeds - all mixed with a tart buttermilk-blue cheese dressing and placed on a bed of watercress. This is the perfect start or ending to any dinner.

Apples are amazing, anyway you use them. As they say, and apple a day keeps the doctor away. So grab yourself some apples and get creative.  

Buttermilk-Blue Cheese Vinaigrette

• 1 tablespoon Dijon mustard
• juice of 1 lemon, about 2 tablespoons
• ½ cup buttermilk
• ½ cup mayonnaise
• 2 tablespoons walnut oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons blue cheese; crumbled (I like to use Dragon's Breath) 

Whisk together vinegar, mustard, lemon juice, buttermilk, cheese and mayonnaise. Stream in walnut oil while whisking. Season with salt and pepper. Makes about 1 1/2 cups. Keep in jar with lid in refrigerator for up to a week.

Raspberry Semifreddo

For the past two years I have participated in the Dairy Farmers Of Canada "Cooking With Real Cream" campaign. Luckily enough, I have won some and lost some, but overall it has been a great experience to work with many talented food writers and the people from the Dairy Farmers of Canada.

This recipe, my last for this years' series, was a smooth, delicious raspberry semifreddo. So unbelievably easy to make, yet very decadent looking. The great thing about this recipe is that you can switch up the raspberries for any fruit that is in season, or even for candied nuts or chocolate chunks.  Have fun and play a little with your food!

Next time you have guests coming over, whip up a semifreddo and watch them ooh and aah over your dessert. 

Raspberry Semifreddo

• 2 cups 35% cream; whipped to soft peaks
• 1/2 cup white sugar
• 1 cup thick sour cream
• 1 pint fresh or frozen raspberries

Whip cream to soft peaks with half of the sugar. Then, whisk sour cream so that it is the same consistency as the cream.

Mix the raspberries with the remaining sugar and mix; breaking them up. Fold the cream with the sour cream and very gently fold in the raspberries.

Pour into a standard size loaf pan lined with parchment paper. Then, place it in the freezer and freeze for 4-6 hours.

To serve, take out of freezer and place in fridge for an hour. Slice and serve with fresh berries. 

Summery Succotash Salad

Oh Summer, where for art thou? I have been waiting all month for a few nice, sunny days, and low and behold my prayers were answered! What to do on this gorgeous day? Why not take all your market finds and make a super scrumptious summery succotash salad (how's that for alliteration?).

Corn on the cob, cucumbers, yellow teardrop tomatoes, radishes, pois mange tout, eggs, basil and a miso vinaigrette. Sound delicious? Well, it is. Better yet, this salad is pretty too. Perfect for a dinner party or pot luck. Have I inspired you?

Try this recipe as is, or put your own spin on it. Make sure to let me know how it turns out.

Summery Succotash Salad

serves 4-6

• 6 ears of corn; cook and remove kernels
• 8 radishes; thinly sliced
• 1 pint golden teardrop tomatoes; cut in half
• 1/2 lbs pois mange tout (snow peas); thinly sliced
• 1 english cucumber; diced
• 1 bunch basil; chiffonade
• 1 tbsp toasted sesame seeds
• 4 eggs; hard boiled and quartered

Mix all the ingredients (except the eggs) together and toss with miso vinaigrette. Garnish with boiled eggs and fresh basil. 

Miso Vinaigrette

• 2 tbsp miso paste
• 2 tbsp sesame oil
• 2 tbsp mirin
• water
• 1 tsp sriracha

Whisk together all vinaigrette ingredients and think to desired consistency using water.

Super, Simple, Summery Salads

We are now on the midst of the sultry, steamy and sunny weather, and the one thing that I want to make and eat during this time of the year is salad. Let's face it, salads aren't sexy. But wait a minute, couldn't they be? Try removing all those leafy greens that get stuck on your teeth during a hot and passionate date. Replace them with what? Possibilities are endless; quinoa, millet, beets, carrots, Jerusalem artichokes.

I recently spent an evening teaching a group about the different types of salads that could be made minus the all the greenery. Oh, what a night! We made a simple and quick carrot salad, a warm cauliflower and cumin seed salad, a quinoa dish and a few more. All these salads packed a major punch, and could be kept for several days in the fridge and were perfect for a light dinner or picnic lunch.

But what about some of those "old favorites'? Who doesn't love a garlicky and anchovy filled Caesar salad? Nothing wrong with the romaine version, but how about switching it up to incorporate some seasonal market vegetables? Asparagus are still in season, and though a soup or simply steamed is just divine, why not substitute the romaine with asparagus? Dress it in a creamy dressing, crumble some double smoked bacon on top and a few shavings of Old Growler cheese, place on a platter and you have a magnificent asparagus "Caesar" salad that would be fit for royalty.

Caesar not your thing? More of a baby spinach and blue cheese kinda person? Try thinly slicing some peeled golden beets, mixing them with roasted walnuts, lemon zest, Dragon's Breath blue cheese and a quick vinaigrette of walnut oil, lemon juice, honey and salt and pepper. Once you have eaten this salad, your spinach days may be over.

Could it be you just love greens, no matter what? Sick of your same old vinaigrette? Then switch it up. Try a bacon vinaigrette or a roasted garlic vinaigrette. How about a spicy herb vinaigrette? All of these can be made and kept in a jar in the fridge for up to two weeks.

Take the time this summer to play around with your food and see how fun it can be. Try out some of these great recipes and let me know what you think!

Bacon Vinaigrette

Makes approximately 500ml (2 cups) 

• 6 slices of bacon; cut into small pieces

• 1/2 C champagne or white wine vinegar

• 2 tsp Dijon mustard

• 1 tsp grainy mustard

• 1 C canola oil

• salt & pepper

Put the cut up bacon in a saute pan in a single layer and cook over medium heat for about 10-12 minutes, cooking until crisp on the outside. Put into a blender (fat and all) and add all other ingredients. Puree until smooth and adjust seasoning to your liking.

Quinoa & Millet Salad

Serves 4-6

• 2 C quinoa/millet mix (you can also do 1 or the other)

• Water

• Salt & pepper

• 1 C chopped dill

• 1 C crumbled feta cheese

• 2 lemons;zest and juice

• 1/2 C walnut oil

• 1 tbsp ground sumac

• 1 bunch asparagus; roasted (you can also grill or blanch these)

• 1 C cooked yellow beets; diced

• 1/2 C dried cherries

• 1/4 C toasted pinenuts

Cook the quinoa/millet (I cover with water and a little salt and cook over medium high heat for 10-15 minutes or until soft...kind of like cooking rice). Once cooked, rinse in cold water until all the starch is gone.

For the asparagus, heat oven to 425F and toss the asparagus with salt, pepper and olive oil. Place in a pan and cook 5 minutes or until slightly tender. Cut into pieces. Mix all ingredients together and check seasoning.

Carrot Salad

Serves 4-6

• 2lbs carrots (I used the rainbow/heirloom carrots from the market); grated

• 1 C dried raisins

• 1 C dried cranberries

• 1 C pumpkin seeds

• 1 C sunflower seeds

• 1 C chopped fresh cilantro

Mix together and toss with the vinaigrette.

Vinaigrette

• 1½ C olive oil

• ¾ C honey

• ¾ C white wine vinegar

• 2 tsp ground cumin seed

• 2 tsp ground coriander seed

• 2 tsp allspice

• Salt & pepper

Whisk all ingredients together until blended. Check for seasoning.

The Mighty Chedabucto Bay Shrimp

Shrimp have a special place in my heart. As a child, nothing made me happier than a shrimp cocktail - big, plump, pink shrimp placed beautifully around a cocktail glass with zippy horseradish infused cocktail sauce.

As the years have progressed, my love has remained true, but knowing that many ofthese little creatures are farmed, processed and shipped here from Asia, my affection started to fade - that is until my introduction to a very special local shrimp product.

A few years back, after moving to Halifax, I was introduced to the most spectacular little treats; the Chedabucto Bay Trap Caught Shrimp! Not only are these some of the best tasting shrimp I had ever eaten, but they're trap-caught off the shores of Canso. Local and sustainable - could it get any better than that? I think not! 

Super sweet and utterly decadent, these shrimp are the perfect snack. I have prepared these shrimp in a variety of different ways. Here are my favourite ways to enjoy them:

• Flash Fried - simply dusted with flour, flash fried in hot vegetable oil and dressed with a bit of salt and lemon juice, these beauties can be eaten whole - head, body, tail and all.
• Pasta - ​so easy, yet tasty. Get a pot of water boiling for the pasta and start cleaning your shrimp. In a pan, add olive oil, garlic and some chili flakes. Cook for 30 seconds and add yellow or red grape tomatoes. Sautee and add salt and pepper; add a ladleful of the pasta water. Turn off heat. Once pasta is cooked, drain and set aside for an instant while you finish the sauce. Add the shrimp, lemon zest (1 lemon) and a touch of heavy cream. Add a handful of baby spinach and chopped parsley, grated parmesan and toss with the cooked pasta.
• Chowder - ​what better way than to use in a chowder. The key with these little guys is to simply add to your favourite chowder or seafood soup recipe at the very end. 

These shrimp are harvested during the winter months and are available through the Off the Hook Community Supported Fishery or Local Source Market in Halifax or Fisherman's Market on the Bedford Highway.

Whether you eat them whole, blanch and peel, or toss cooked in a chowder or pasta, these Nova Scotian gems are sure to make you smile and appreciate yet another awesome local seafood product we have here to offer.​

Beautiful little creature.

Star of the chowder.

Flash fried shrimp with salt and lemon juice.

Simple pasta with shrimp, peas & tomatoes.