Restaurants I visit.
Foods I eat.
Variation on Mario Batali’s “Black Kale with Ricotta” recipe. Heavy on the red finger chili. Very easy to make and insanely delicious.
Pete’s Chocolate Gelato (Pete’s Frootique) with Olearia San Giorgio Extra Virgin Olive Oil and a sprinkle of sea salt.
Inspired by the Bi-Rite Creamery sundae that uses bergamot olive oil. While not the exact same, the Olearia San Giorgio oil is light and slightly fruity and since it hardens slightly with the cold, was a delicious topping. The sea salt put it over the top. Delicious.
Caramelita - chocolate cake topped w/ caramel buttercream and a chocolate covered caramel
Susie’s Shortbreads
Halifax, NS, CANADA
susiesshortbreads.com
Read my article on Halifax food Tweeters, including Susie’s Shortbreads, on TheCoast.ca.
Breakfast for dinner.
Organic egg sandwich. Topped with artichoke-ricotta spread, cracked black pepper and sea salt. Ciabatta bun.
Messy and good.
Brought to you by the letter ‘P’: pappardelle, peas, peppers and parmigiano.
Peas and jalapeño peppers with shaved garlic in a lemon and olive oil sauce. Topped with fresh parsley and parmigiano-reggiano. Vegetarian delight! (Even with the sadly overcooked peas.)
German chocolate cupcake
Chocolate & pear cupcake with choco-buttercream icing
Whet Café at FRED
Halifax, NS, CANADA
fredsalon.ca
Pan-seared tuna and haricot vert with shaved garlic, lemon and butter.
I love Spring.
Antipasto: Grilled vegetables, prosciutto wrapped asparagus, meats, cheeses, hummus and antipasto served with crostini.
Grilled Halibut Steak: Grilled halibut served with charred pepper sauce and lemon dill risotto.
Roma: Artichokes, eggplant, zucchini and tomatoes tossed with orecchiette and basil pesto.
Tiramisu
Ekmek Kataifi
Little Europe Bistro & Gourmet to Go
Halifax, NS, CANADA
littleeurope.ca
