We are so fortunate to have a French charcuterie in downtown Halifax. Thanks to Frederic and his team at Ratinaud, we are able to get many of our favourite cheeses and tasty treats. Today’s lunch is a traditional tuna melt with a twist – homemade rye bread on the bottom, and Tomme on top. We’ll take that over a plastic cheese slice any day!
We spent a chilly morning remembering the Halifax Explosion and firefighters at the Line of Duty ceremony this morning. Traditions help us remember where we’ve come from and appreciate where we are going.
Food is another way we connect to our world – today we are having a smorgasbord of flavours – some old, some new. Delicious French cheeses – Tomme and Reblechon – from our friends at Ratinaud, along with a rabbit rilette. They’re an example of the wonderful community that has grown up in Halifax’s North End since the disaster, showing the resilience of community.
Olives, and some homemade Lebanese pickled turnip added tang and zip. We added apples and grapes for freshness. Homemade rye bread, creamy mashed turnip, and leftover beet risotto for warmth (and because we are above all, frugal).
So beyond being grateful for delicious food, we are grateful to be sitting in our warm house, and not shivering in the cold like our predecessors 97 years ago, when the world’s largest pre-nuclear explosion had rocked Halifax. Thousands were killed and rendered homeless. We are truly grateful, and we will always remember.
Looking over recent posts was very revealing. So much breakfast! Perhaps it is because that is when there is time to write. Who knows? So today, once again, a report on the start of the day.
The chill is in the air, a harbinger of fall. Heather and thistles bloom in the garden. I don’t want to face autumn, but it will come, regardless. So we might as well do it with a full tummy. This morning’s egg features mushrooms, some chopped chard and tarragon from our garden, and a little cheddar cheese. The jam on the toast is local, too…made here at home.
This isn’t our only meal of the day, though. Tonight we’ll be joining our friends at Ratinaud for Les Saucisses en Folie. Real local charcuterie…you can’t get much better. Perhaps a reason to love the end of summer, after all. Unfortunately tickets are sold out. But you can taste their delicious wares at the Kitchen Table on some Friday or Saturday soon, and we are sure they will be worth the wait.
Today’s lunch doesn’t even need a recipe, it’s so simple. We had some delicious Tomme from @Ratinaud_HFX, so we grated it into a bowl, and mixed it with diced hothouse tomatoes (go local!). We piled the whole mix on top of some toasted leftover homemade bread and English muffin (both whole wheat) and popped it under the broiler until it was sizzling hot.
This stew originated as a recipe from www.cookinglight.com, but has been adapted over time and made our own. Although we frequently can get great chorizo from our friends at Ratinaud, we love the taste that Chris Brothers’ pepperoni adds to the soup. Naturally-smoked, it actually makes us feel like our stew has been cooked over a real wood fire.
For the original, search Chickpea-Kale Stew with Chorizo at www.cookinglight.com
For our version, here’s how we changed it:
15ml/1 T olive oil
3 large onions, diced
6 cloves garlic, minced
2oz/60g Chris Brothers pepperoni, diced
Stems of one large bunch of kale, reserve and chop the leaves
Cook these ingredients til soft.
3c/750 ml cooked chickpeas with liquid (we precook without salt and freeze in tubs)
3c/750ml unsalted turkey broth (again, we make homemade and freeze whenever we roast…anything)
Bring to simmer, cover, and stir occasionally for 30 minutes.