Welcome to Nova Scotia Kitchens! This is the audio from visits with friends in their Nova Scotia Kitchens as they share favourite recipes with me. Enjoy!
Thank you all so much for reading and listening along over the past three seasons of Nova Scotia Kitchens. It has been an absolute pleasure to share this project of mine with you. This is the last episode. It has been so much fun to learn a bit about a new medium, visit with my guests and to share our conversations with you! I have some other creative projects in mind, and as much as I would like to do it all, there are only so many hours in the day. It seems like a fitting time to wrap up, during this last month of the decade.The idea for this project came to me as I was driving one day five years ago, and I am so glad that I ran with it. I have had the opportunity to meet some absolutely lovely people and be welcomed into their homes, which I do not take lightly. Thank you so much especially to everyone who were on as guests and shared recipes - the project wouldn’t have worked without you! It’s definitely been more challenging than I expected to schedule visits, and I wasn’t able to travel as far afield as I had hoped - I’m looking at you, Cape Breton! There is so much beauty and incredible food here in Nova Scotia - and so many people are doing important work in the food community. Episodes of the podcast and posts with recipes on the website will remain available for the foreseeable future, so you’ll be able to access those for awhile yet.All of the very best in 2020 and beyond, from my kitchen to yours. If you want to keep up with me, I’m over on Instagram @grahamsherrie, posting pictures of the beautiful natural world that inspires me, and occasionally a cat or chicken, and of course some food shows up now and again. Thank you so much for reading and listening along. Take care!
Dave created this recipe when he wanted the flavours of bacon-wrapped scallops without the fuss. It is incredible!
Join me in my kitchen as I feverishly (literally) make a simple, delicious dessert!
I'm re-sharing a visit with my dear friend Austen as she makes squash soup and mile-high biscuits - the perfect thing to take along on a hike for a picnic this fall!
Join me in Margaret's kitchen on a sunny summer day to enjoy the best of August in Nova Scotia!
Sacha and I visit the beach to collect Irish Moss and rose petals, and get really excited about all of our discoveries.
Mrs Trask, featured in the very first episode of the podcast, shares a delicious recipe for rhubarb clafoutis - perfect for this time of year.
Sandra shares the recipe for the best baked beans I've ever eaten, and her husband Barrie whips up a batch of buttermilk biscuits.
Thomas shares his favourite recipe for when we have coughs and sore throats.
Marilyn shares recipes for two types of traditional Mi'kmaq breads, and we laugh. A lot.
Laura of Laura's Tastes makes delicious hot lobster two ways for me - on toast (a hot lobster sandwich) and on riced potatoes. It is divine, and perfect for a holiday treat. Enjoy!
I visit with Kim, who shares her family recipe for cinnamon rolls - but they're not your ordinary cinnamon rolls.
Laura makes her grandmother's carrot cake recipe, we chat about pumpkin spice, the best egg nog that is no more, and all things fall.
My 11 year old son Phillip makes a favourite weekend breakfast of his, and I add my standby granola recipe for good measure.
This is a truly tasty gluten-free pancake batter recipe. The batter can also be used as a base for muffins or waffles. You can add chocolate chips, berries, vanilla, cinnamon - whatever you like! Flax can be substituted for eggs, the gf flour blend can be omitted - it's very forgiving. Enjoy!
I visited Marissa's beautiful kitchen just outside of Annapolis Royal and she shared her method of making water kefir - a fizzy, healthy, delicious drink.
In this episode I visit with Nova Scotian food photographer and stylist Kelly Neil in her Dartmouth kitchen. She makes a delicious springtime lemon asparagus risotto. Enjoy!
Visit with me in my own kitchen as I chat about growing some of my favourite culinary herbs and make a simple, quick staple meal of ours.
I visit my friend Austen in her Dartmouth kitchen where she makes delicious rolled biscuits and vegetable soup. Much silliness ensues.
Welcome to Season 2! I'm excited to bring you another season of visits in Nova Scotia Kitchens. I have a few housekeeping notes to share before we visit with Lindsay. First, I'm pleased to let you know that the podcast is now available on Stitcher and Google Play Music, if that's how you roll. You can, as always, listen to episodes directly via the player in each post. Of course, the best way to make sure that you don't miss an episode is to subscribe to the podcast in Apple Podcasts or your preferred podcast app. Please feel free to share Nova Scotia Kitchens with others who you think will enjoy it! You can follow along on Instagram or like Nova Scotia Kitchens on Facebook. There. Now let's get to the visit! View fullsize Speaking of podcasts (smooth segue, I know!) Lindsay Cameron Wilson will be a familiar podcasting voice to some of you from The Food Podcast. Others will be familiar with her from Love Food on Eastlink TV. She's also written several cookbooks, went to cooking school, and cooks for herself and her family. So she knows food. That aside, she happens be a sister to Sally (featured in season 1), lives in Halifax, and welcomed me into her home on a snowy day in February to enjoy a savoury, warming, filling, earthy bowl of miso soup. Her soup is a variation on the Walnut Miso Broth with Udon Noodles recipe in Anna Jones' beautiful book A Modern Way to Eat. (I currently have it checked out of the library. It's beautiful and full of simple, delicious food. Yes, please!) We chat about my favourite episode of her podcast so far which inspired what she chose to make for us (using sea vegetables!). You can find that here.You can see Lindsay's website here, or follow her on Instagram.The braised cabbage recipe we swoon over is here. It is seriously one of my favourite sides, ever. A perfect, simple, delicious, hearty yet healthy dish that makes the house smell amazing.Better than Bouillon is our favourite savoury flavour booster.And the Mermaid Fare products we discuss are available here. View fullsize Lindsay's Miso Soup
Links, recipes and pictures can all be found at www.novascotiakitchens.com
Visit www.novascotiakktchens.com for links!
I visit with my friend Barb, an amazing home cook and she shares her recipe for roasted butternut squash soup and her favourite buttermilk drop biscuits.
Katie makes her Nan's Apple Dumplings and a cup of Newfoundland tea for me, in her beautiful new kitchen.
Visit novascotiakitchens.com for pictures from our visit and printable recipes!
A special bonus episode from my very own kitchen where I use the abundance of blueberries right now to make a delicious summer dessert. I also take some next door to share with Mrs Trask from episode 1!
There's lots of silliness in this episode - I missed cutting out a clip about tuna to save for the end, so listen for that gem. And to hear what happened when I started washing the dishes. And of course, for the sounds of berries bouncing in bowls and jar lids popping as they seal!
Visit novascotiakitchens.com for the printable recipes, photos from our visit and links to what we chat about!
Biskuitroulade is a German recipe shared by my friend Petra in her beautiful kitchen overlooking a lake. For the full printable recipe and pictures from my visit, head over to www.novascotiakitchens.com
A chat with my Dad, Eric, about his career lobster fishing, how the industry has changed over the past 47, and some details about a day of work lobster fishing.
Alana welcomes me in to her cheery vintage kitchen on Long Island and shares her very own recipe for Lobster Cakes.
Vickie makes Fring Frang, a simple and delicious potato dish. There is a surprise dessert of Blueberry Fungi. Enjoy!
My neighbour, Mrs. Trask, shares a recipe for molasses cookies that her mother-in-law shared with her in 1948.
This episode is a brief introduction to the Nova Scotia Kitchens project, and what you can expect in future episodes.
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