Halifax food styling

Cabot Links : I love what I do.

I love what I do.

I especially love what I do when I'm actually doing it.

That is, when I am hunched over a plate wiping up drips with a Q-tip, adding sauce to a shrimp with a paintbrush or propping up fish with a piece of wet paper towel, I love every second of it. 

But what I love even more - what truly fires me up - is when a client loves what I do.

Imagine my delight when I got an email yesterday from the owner of Cabot Links that said not only did they like the photos I did for them last week, but that they LOVED them - and LOVE was written in capital letters!!

Hot damn.

Here is a selection of photos from my wonderful time at Cabot Links, handpicked by the owner himself.

 

Lobster Eggs Benedict

 

 

Skillet Roasted Digby Scallops

 

 

Shrimp and Chorizo

 

 

Roasted Rack of Nova Scotian Lamb

 

 

Snow Crab and Avocado Salad

 

 

Atlantic Halibut

 

 

Cheese and Charcuterie Board (with Big Spruce in the background - yum!)

Cabot Links is Canada's only authentic links golf course and was recently ranked the #82 golf course in the WORLD by Golf magazine.

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Clementine Curd Macarons

After shooting at Le French Fix last week, I got it in my head that I wanted to make French Macarons.

Well boy, did I. I attempted Macarons THREE times over Christmas - and my last batch STILL weren't quite right (although you'd never know by looking at the pictures in this post). You see, almost every one of my macarons were hollow inside BUT, I think I know how to next time fix the problem, which, let's get real, will probably be tomorrow.

I forget where I got the recipe for the curd, which sucks because I like to give credit where credit is due. I wrote it down in my recipe notebook ages ago. The original recipe calls for lemon, which is SO delicious, but I thought it would be fun to try it with the Christmas Clementines I just got. If anyone recognizes the recipe, let me know? Also, I found it so much easier to just throw everything in one pot, whisk it together and then cook it instead of lugging out (and cleaning) my KitchenAid Stand Mixer first.

Clementine Curd

Zest and Juice of 4 Clementines (or 3 lemons - you need 1/2 Cup juice)

1 Cup Sugar

5 Egg Yolks

1/8 tsp Kosher Salt

1/2 Cup Butter

Zest your Clementines right into the pot you're going to cook the curd in - add Juice, Sugar, Yolks and Kosher Salt - whisk to combine - add butter and cook over medium/low heat until thick - about 10 minutes - pour into jars and enjoy!

No recipe for Macarons...

Yet.

Carlo's Carbonara

This recipe comes from my friend Carlo, who grew up in San Fiorano, about 60km southeast of Milan. Other than Aglio e Olio, Carbonara is my most favourite pasta to make. The concept is very simple - egg, bacon, pasta and cheese. Recently I have made the discovery of Ratinaud's Guaniciale and I'm not looking back.

Carlo's Carbonara

Dried or Fresh Pasta of your choice - I prefer Spaghettini

Olive Oil

1 Clove Garlic per person

Guanciale, Pancetta or Bacon - cut into 1-inch pieces (as much or as little as you like per person)

Dried Chili Flakes

1 Egg per person

Handful grated Parmigiano per person

Black Pepper

- While pasta is cooking - heat a glug of oil in a sauté pan - cut garlic clove into 3 - cook garlic in oil over med/low heat until brown and fragrant then remove clove(s) and discard

- Add guanciale/pancetta/bacon to oil - cook until almost crispy then add chili flakes (as much or as little as you like)

- In separate bowl, whisk egg, cheese and pepper

- Drain pasta and toss with hot oil/guanciale, then add to bowl with egg and toss again

Super easy. Super delicious.

Charcuterie Ratinaud : Guanciale

I bought this guanciale at Ratinaud to use in Carbonara however, when I got home and opened the perfectly-wrapped small-pink butcher-paper package, I decided it was far too pretty to not take a photo first.

Charcuterie Ratinaud is Halifax's only genuine artisanal charcuterie. You can find them at 2082 Gottingen Street or at www.ratinaud.ca.