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Local chefs share some favourite recipes

Strawberry Scones with Fresh Berry Compote

Chef Treena MacLeod

Serves 12


2 cups all-purpose flour

¾ cup granulated sugar, divided

2 tsp baking powder

¼ tsp salt

¹/³ cup cold unsalted butter,
coarsely grated

²/³ cup 10% cream, plus more if needed

454g tub strawberries, diced, about 2 ²/³ cups, divided

1 tbsp lemon zest (orange is great as well)


PREHEAT oven to 400F. Line a baking sheet with parchment.

STIR flour with ½ cup sugar, baking powder and salt in a large bowl. Using a fork, mix in grated butter until mixture is crumbly. Stir in cream and half of berries until dough just comes together. Add more cream, 1 tbsp at a time, if needed. Do not over-mix.

SCOOP ¼ cup of mixture for each portion and shape into 1-in.-high round scones. Set on prepared baking sheet.

BAKE in centre of oven until tops are golden, 15 to 17 min. Transfer to a rack to cool completely.

COMBINE remaining ¼ cup sugar and half of berries with zest in a small saucepan and set over medium-high. Cook, stirring often, until sugar is dissolved, and berries are soft, about 15 min. Serve warm with scones.

Note: Blueberries or raspberries can be used in place of strawberries. Clotted cream or Greek yogurt are also a delicious side to serve with the scones.

Baked Crab Stuffed Mushroom Caps

The Kilted Chef, Alain Bossé

Serves 4

4 portobello mushrooms caps

¼  cup (50 mL) olive oil

Rub each cap, inside and out, with 1 tbsp (15 mL) of olive oil, place on a parchment lined baking sheet. Set aside, and assemble stuffing.


1 pound (500 g) rock crab, place in
strainer and let sit for 5 minutes

¼ cup (50 mL) panko crumbs

¼ cup (50 mL) finely diced yellow peppers

¼ cup (40 mL) finely diced chives

1 tsp (5 mL) Dijon mustard

1 tbsp (15 mL) mayonnaise

½ cup (125 mL) finely grated parmesan cheese

Pinch of salt and pepper

Lightly mix all ingredients together in a bowl. Divide in four and mound into each mushroom cap—do not press into the cap—then bake in a preheated 350°F (180°C) oven for 35- 40 minutes. Serve with a side salad.

That should do the trick. Not tonight, but if I don’t send this now, I’m apt to forget come morning.

Upstreet Brewery Pilsner Braised Bratwurst and Potatoes

Chef Ilona Daniel

Serves 4


2 Tbsp Canola Oil

6 Bratwurst sausages or your favourite
style of sausages

1 medium yellow onion, halved and
thinly sliced

1 bottle Upstreet Craft Brewery
Commons Pilsner

1 Tbsp cornstarch

1 ½ cups water

1 ½ lbs mixed baby potatoes, halved

2 Tbsp Whole Grain Mustard

1 Tbsp vinegar

4 Tbsp parsley, chopped


Brown sausages in a pan over medium-high heat. Add onions to pan. Soften onions over medium heat for 7 minutes. Add remaining ingredients except for the parsley and mustard and cook over medium heat until potatoes and sausages are cooked through; 15-20 minutes.

Once cooked, transfer sausages and potatoes to a serving platter and cover. Reduce the cooking liquid over high heat until 1 cup of liquid remains. Pour sauce over the potatoes and sausages. Garnish with parsley.

Oooey Gooey Good Crock Pot Mac n’ Cheese

Chef Ilona Daniel

Serves 6-8


4 cups uncooked elbow macaroni

3 cups ADL or Dairy Isle shredded cheddar

1 (8-ounce) brick of cream cheese
(don’t use low fat)

2 ½ cups of milk (whole milk is
preferred here)

1 can (12 ounces) evaporated milk

* ¼ tsp ground nutmeg (optional)


Set your crock pot to low and add all of the ingredients into your crock pot. Stir the mixture after 2 hours to check for doneness. Continue cooking for up to 30 minutes more if necessary.

Sauce may be thick and cheesy so you might want to add in some more milk or boiling water to even it out. Then put setting on “Keep Warm” until ready to serve.

Note: You can use cooked noodles to speed up the process; decrease cooking time to 1½ - 2 hours.

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