The Trenchermen

We eat other people’s food.

Cooking in Nova Scotia (July 2009)

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scallopsWhile in Nova Scotia, we cooked up a few good meals using great local ingredients.  Nothing too fancy, but really delicious meals with a local flavor.  One night, we made sauteed scallops with sugar snap peas, using local sea scallops (pronounced “scawl-ups” by the locals).  Borden, a local Nova Scotian, prepared breaded haddock fillets (prounounced “fill-its” by the locals).  And, on the side, we had fresh strawberries with basil soaked in brandy.  Not bad.

The next day, we roasted a pork shoulder in a giant pan filled with locally-made sauerkraut.  This is a local recipe, which my father picked up from the man who mows lawns in the neighborhood.  The pork, which is cooked for several hours at a low temperature in the sauerkraut, just falls off the bone.  In the last hour, we filled the pan with potatoes, carrots, and onions, which cooked in nicely.  Oh, so good!








Written by trencherman

July 14, 2009 at 12:52 pm

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