Liz Feltham - Halifax Tastes Recipes from the Regions Best Restaurants

For madraG, whose quiet courage and fierce determination in the face of battle are awe-inspiring, and deeply humbling. Text copyright 2013, Liz Feltham Images copyright 2013, Scott Munn All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted in any form or by any means without the prior written permission from the publisher, or, in the case of photocopying or other reprographic copying, permission from Access Copyright, 1 Yonge Street, Suite 1900, Toronto, Ontario M5E 1E5. Nimbus Publishing Limited 3731 Mackintosh St, Halifax, NS B3K 5A5 (902) 455-4286 nimbus.ca Printed and bound in China Design: Jenn Embree Library and Archives Canada Cataloguing in Publication Feltham, Liz Halifax tastes : recipes from the regions best restaurants / Liz Feltham ; Scott Munn, photographer. Issued in print and electronic formats. ISBN 978-1-77108-006-4 (softcover).--ISBN 978-1-77108-623-3 (HTML) 1.

Cooking, CanadianNova Scotia style. 2. CookingNova ScotiaHalifax. 3. Cookbooks. I.

Munn, Scott II. Title. TX715.6.F445 2013 641.59716225 C2012-907361-X Nimbus Publishing acknowledges the financial support for its publishing activities from the Government of Canada through the Canada Book Fund (CBF) and the Canada Council for the Arts, and from the Province of Nova Scotia through the Department of Communities, Culture and Heritage. Introduction Times are good for restaurant-goers in the Halifax Regional Municipality. HRMs food fabric has been woven into a patchwork quilt over the years: the typical Greek-owned family restaurants like the Canadiana (in its Barrington Street location), Cousins, and Athens have squares; early pioneers of fine diningFat Franks Frank Metzger, Alex Clavels Clipper Cay, and Deanna Silvers Silver Spoon have squares. Take-outs and chip trucks have earned squares: Willmans, Bud the Spud, Johns Lunch.

And the fabric is shot through with ethnic threads; some, like Chinese, Italian, and Indian, are more tightly interwoven than others (like Russian, Ethiopian, and Spanish). Ethnic cuisine began with the donair and rode a sushi tsunami, from Addis Ababa (Ethiopian) to Zorba the Greek and everything in between. A handful of chef-owners brought early influences and continue to do so through their legacy of outstanding restaurants: Maurizio Bertossi brought Italian cooking out of the red sauce and Chianti era, first in the kitchen at La Perla and then in his namesake daMaurizio and now il Mercato, the Bicycle Thief, and Ristorante a Mano. Unni Simensens Scandinavian way of cooking begat Scanway Restaurant, then Sweet Basil, Saege, and her flagship pastry and catering shop, Scanway Catering. Sometime in the nineties, hotel restaurants started to shake the stigma of being just amenities for guests; Ray Bear turned Gio at the Prince George into a destination restaurant; Luis Clavel at Seasons by Atlantica and Erwin Palo at Caf 101 in the Holiday Inn Harbourview compete successfully on the national level, experiment with molecular gastronomy, and put their personal stamps on the once generic hotel restaurant standard. Locavore, fifty-mile dining, fresh and local: all catchphrases for the trend of ethical, environmentally responsible, purist food consumptioneating food that is produced locally.

Branded as a new idea but the same way our forefathers and mothers ate. A handful of chefs were doing this a decade ago: Fids Dennis Johnston, Chivess Craig Flinn and Darren Lewis, the Halliburtons Scott Vail, all heading to the farmers market to chat with suppliers, look for what was in season, and plan menus around the offerings. And the neighbourhood restaurant is regaining footholds lost in the days of everybody goes downtown to eat. Chris Smiths Jamiesons and the Christakos Brooklyn Warehouse are two shining examples of how to do it well. Its a great time to eat out, all right. But with the proliferation of local fishmongers, butchers, farmer/vendors, artisan cheeses, bakeshops, and microbreweries, its also a great time to cook at home.

Which is, after all, what this book is all aboutbeing able to recreate some of Halifaxs favourite restaurant dishes right at home. But the remarkable range and richness of offerings poses the question: Why these particular restaurants? Constrained by pages, we had to somehow cut into the culinary pie and pull out a cross-section of recipes to represent HRM. We needed to consider things geographicallynot all restaurants are in the downtown core. We thought about the restaurants lifespan, and whether or not it had a good chance of being around when the book came to print. And culinary diversity was a factor, from family diners to fine dining and everything in between. There were some restaurants that we would have loved to include, but our invitations were declined.

There are many great places that didnt make the book for one reason or another, so please dont be too upset if your favourite isnt herea lot of our favourites didnt make it either. Ultimately, these are the ones that did make it, and we think youll find some recipes you like. All of these recipes have been kitchen tested, adapted for the home cook, and written to help you get the best results whether youre a cooking rookie or an old hand at the stove.
Bon app tit!

starters Just like the preview for a movie or the back cover of a novel, the appetizer is designed to give you a hint of things to come. These starters are sure to get your taste buds warmed up and ready for the main event. hummus Mid-East Food Centre The Mid-East Food Centre is the place to find any ingredients you may need to create your own feast, or enjoy the offerings of the on-site cafand whatever you do, dont skip the baklava. hummus Mid-East Food Centre The Mid-East Food Centre is the place to find any ingredients you may need to create your own feast, or enjoy the offerings of the on-site cafand whatever you do, dont skip the baklava.

This hummus makes a great dip for veggies and pita chips and a healthy spread for sandwiches and wraps.

Makes about 1 1/2 cups 2 cups cooked fresh or canned chickpeas 2 cloves raw garlic 4 tablespoons fresh lemon juice 1 tablespoon tahini paste 1 teaspoon allspice 1 teaspoon cumin 1/4 cup canola oil salt and pepper, to taste Pure chickpeas in a food processor; add garlic and blend until smooth. Add lemon juice, tahini paste, allspice, and cumin. Slowly pour in canola oil and process until all ingredients are well mixed. Add salt and pepper to taste. roasted beet and goat cheese salad Stories at The Halliburton A small but innovative menu fuelled by local ingredients is the hallmark of Stories offerings.

In this elegant salad, Chef Scott Vail uses local red, golden, and candy-striped (chiogga) beets.

Makes 4 appetizer-size salads. Salad 1 pound very small unpeeled mixed beets 3 sprigs fresh thyme 2 tablespoons red wine vinegar 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 pound young arugula 8 ounces goat cheese 2 ounces pistachios, peeled, roasted, and coarsely chopped Preheat barbecue or oven to 375F. Divide beets according to variety (to keep the red beet colour from bleeding into the others), and lay them onto separate squares of double thickness aluminum foil. Place into each package a sprig of thyme, and drizzle red wine vinegar, olive oil, salt, and pepper over beets. Fold the edge of the foil and roll up to form a tight package.