Harvesting Wild Mussels

We set out at low tide and havested some wild mussels. If this is not option for you I suggest Indian Point mussels widely available throughout Nova Scotia at our grocery stores.

Steamed Mussels

Begin with white wine, just enough to cover the bottom of the pot, add some fresh herbs, in my garden I found loveage and oregano, I have parsley in the fridge, I chopped some onion and garlic, along with a tomato and tossed it all on top of the wine. I brought that mixture to a boil and then added mussels.

Once mussels were steamed open, I served them with broth from the pot and melted butter.

Steamed Wild Mussels

Add a glass of white wine and voila! Summer!

http://www.seachoice.org/page/indianpointmussels

Digby Sea Scallops

Dry sea-scallops on a paper towel.Pre-heat a pan to high. Add oil to pan and sear each scallop on the flat side for 2 full minutes. Turn each scallop only once and remove the pan from the burner. Let the scallops rest in the pan for a full 3 minutes. Add Salt & Pepper to taste.

Pan Seared Scallops

Serve immediately.

Nova Scotia Style Lobster Roll

The Nova Scotia Style Lobster Roll is not surprisingly, very similar to the New England Style.  Lobsters are selling for as low as $3.25 lb, so roll up! Although we are huge fans of onions and their relatives, we do not consider them  fit companions to lobster in rolls or chowders.

For comparison and experimenting seafood lovers, I am including both recipes.

Nova Scotia Lobster Roll

Sliced hot dog rolls (to toast or grill)

Lobster Chopped cooked Mayonnaise

Dash of hot sauce

Squeeze of lemon

Celery

Salt & Pepper

Chopped Lettuce

Mix lobster up in a bowl. Heat frying  pan, butter hot dog buns and grill or toast.  Stuff hot dog roll with Lobster mixture and lettuce.                                         Enjoy!

New England Style Lobster Roll

Sliced hot dog rolls

Lobster cooked & chopped

Shallots or green onions or celery (personal preference here)

Taragon fresh or dried

Mayonaise

Dijon Mustard

Salt & Pepper

Chopped Lettuce

Mix lobster up in a bowl. Heat frying  pan, butter hot dog buns and grill. Stuff lobster mixture into roll along with chopped lettuce.                                                   Enjoy!

Cold lobster rolls and hot tea, make the perfect Nova Scotia summer lunch.

Scallops are pretty straight forward. Be sure to pat them dry before pan frying. Heat your oil/butter to hot before placing your scallops in the pan. You are looking to sear the scallops and cook quickly, otherwise they will release their juices and become rubbery, this I know from firsthand experience (although they still taste great).

Traditionally served with mashed potatoes and vegetables, or deep-fried with french fries and coleslaw, why change a really good thing!

Nova Scotia Lobster Chowder

2 cups of cooked lobster meat

3 large potatoes, peeled and chopped

1 small stock celery

4 cups lobster or fish stock

1 cup of cream or milk or 1 can of evaporated milk

Parsley to taste

Nutmeg a pinch

Salt & pepper to taste

Nova Scotia Lobster Chowder Method

Pan fry celery in a bit of butter or olive oil until soft but not browned, add parsley and nutmeg fry until fragrant, 1 minute. Add lobster and cook until heated. Reserve.

Pour stock into pan, add potatoes and cook until tender. Add lobster mixture, and season to taste.

Just before serving add your choice of cream, milk or evaporated milk and heat, do not boil.

Serve with fresh rolls or biscuits.

How to Cook Nova Scotia’s  Lobsters

I rely on the advice from Nova Scotia’s local fisherman and many years as an experimenting crazy lobster lover.

Think steam, never boil a lobster. This still creates controversy and the debate rages until the first time you eat a lobster that has been steamed.

Cover the bottom of a pot with 1 to 1 ½ inches of water, add 2 tablespoon of salt and a tablespoon of vinegar and bring it to a boil. 

In go your lobster, cover and steam for 15 minutes for one-pound lobsters, add 5 minutes for each pound with larger lobsters.

Being careful not to overcook as it destroys their delicate flavour.

To test doneness, force open its curled up tail and straighten it out, release it quickly, if done the tail will snap back with a sharp “clack”.

Serve with lemon & butter.

 *Vinegar not only improves the flavour, it makes the shells a beautiful brilliant red.

 Save your lobster shells place in a pot and cover with water, simmer for 1 hour, discard shells, save stock for chowders.

 Leftover lobster meat can be made into chowders, hot or cold sandwiches and extravagant dips.

The following recipes are the traditional version and my twisted version both hold a place on the plates at our house.

 Pan fried haddock is a simple and satisfying dish. My mother serves it with mashed potatoes and a vegetable and I would call it a maritime classic.

Pan Fried Haddock

Haddock fillets

Butter

Flour

Salt & Pepper

Mix flour, salt & pepper. Rinse and pat dry fillets. Heat pan and melt butter. Dredge fillets in flour mixture, place in pan and fry turning only once. Haddock cooks quickly, be careful not to overcook.

This is maritime comfort food.

 Twisted Pan Fried Haddock

 Haddock fillets

Red pepper flakes

Salt & Pepper

Lemon

Olive oil

Butter

Rinse and pat dry fillets. Using a glass dish, drizzle olive oil, a few squeezes of lemon, salt & pepper, and a light sprinkle of red pepper. I like to let this marinade for 20-30 minutes. Heat pan, add olive oil and a bit of butter and pan fry. This can also be cooked in the oven, just move your pan to a pre heated 400 degree oven.

 I serve this with a simple salad, its healthy and its perfection.

This soup comes in as many varieties as there is squash. So play and explore in your soup pot!

I cook with my mother’s hand, nothing is measured to exacts and recipes are guidelines, use your eye and judgments based on size of ingredients and your tastes. If you don’t have fresh oregano, leave it out or try a different herb you like or have on hand. The parsley alone works with this recipe. Feel free to use honey instead of maple syrup. Have fun!

Roasted Buttercup Maple Soup

 1 Buttercup Squash (medium)

1 Onion (small) finely chopped

2 Cloves Garlic finely chopped

Fresh Parsley

Fresh Oregano

Maple Syrup

Vegetable Stock or Bouillon

Plain Yogurt (optional)

 Cut Squash in half, remove seeds, place cut side down on a cookie sheet and roast at 350 until soft.

Meanwhile sauté onion, add garlic, parsley and oregano and continue to cook without browning. Set aside.

Scoop cooked squash into blender and puree, add reserved mixture and continue to puree.

Heat Bouillon, add puree and continue to simmer. Add maple syrup to taste. If your soup is too thick add water or more bouillon.

Fill bowls and top with a dollop of plain yogurt, serve with warm bread.

 This soup is especially good on a brisk autumn day.

If you are lucky enough to live in Nova Scotia, you are likely to have good access to fresh seafood, and if like me you live in a fishing community, well seafood is your oyster. Today, I was brought a small whole haddock, scaled, head and tail removed.

I cook with my mother’s hand, always adjusting amounts and seasonings as I taste and cook.  Most times this is a success and leads to new family recipes. These recipes are always adjusted for taste and what’s in the cupboard, so please use this as a guide and add your own variations.

This is how we prepared baked stuffed haddock.

1 Stalk of Celery chopped

1 Onion chopped

1 Clove Garlic chopped

1 Tomato chopped

1 Large Tomato sliced

Fresh Parsley

½ cup of White Wine

1 cup Cracker or Bread Crumbs

Olive Oil

Butter

Sauté onion, garlic, and celery in olive oil until soft. Add parsley and chopped tomato, until and continue to cook until tomato is mostly liquid. Add ¼ cup of the white wine and cracker crumbs. Reserve mixture.

Place haddock on a shallow baking dish and rub inside of haddock with butter and sprinkle with salt and pepper. Stuff haddock with reserved mixture. Lay tomato slices over haddock, pour remaining white wine over haddock, season again with salt and pepper and bake in 375-400 degree oven until done.

I served this with brown rice and caramelized onions dusted with brown sugar.

Inspired by our mushroom foraging this fall, this pizza is wonderous, and especially with a glass of red wine. We choose  Riscal, Tempranillo (chosen to allow the mushrooms to be the star in your mouth). The ingredients have been eyeballed to meet our family needs, and not measured to exacts, so please use this as a guide and inspiration.

Shiitake, Oyster, Cremini or mushrooms of your choice (1 bunch of oyster, 10 shiitake, and 10 cremini  sliced)

Yellow Onion (1 Large sliced)

Fresh parsley (handful chopped)                                                                               

Swiss Chard (4 medium size leaves chopped)

Fontina Cheese (enough to scantily cover ingredients, grated)

White wine (about 3 tablespoons)

Butter & Olive Oil (I mixed olive oil and butter together to save my arteries)

Pan fry your onion in butter and olive oil until nicely browned or caramelized. Reserve. In the same pan add more butter,olive oil and  mushrooms and fry. Add parsley and wine, simmer until wine has been absorbed. Turn heat off, add swiss chard and toss. Reserve.

Distribute ingredients equally over pizza and bake in a 450 oven for 5-7 minutes and then change to broil for remaining cooking time. Watch closely.

The cooking times will vary depending on ingredients.

My pizza dough Recipe.

1 cup warm water

1 package active dry yeast

21/2 to 3 cups of bread flour

2 tablespoons of olive oil

1/2 teaspoon of salt

Combine the water, yeast, and 11/2 cups of the flour in a large bowl. Mix well. Add the oil, salt, and remaining flour. With large wooden spoon mix the ingredients together until the dough holds its shape. You may need a bit less flour, so add the last half gradually.

Place the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes. IF the dough becomes sticky, sprinkle a bit more flour over it.

Transfer the dough to a lightly oiled 2 quart bowl. Cover the bowl with a kitchen towel and place in the oven with the door closed and the light on, and let the dough rest until it has doubled in size, about 1 hour.

When the dough has risen, place  on a lightly floured surface, divide it into two or more parts and roll them into balls. Cover them with a tower and let rest for 15 minutes. The dough is ready to be shaped, topped and cooked.

This made 2 medium size pizzas.