June 2011 Archives

MS Clinical Trial, Road Sign Feedback, Proud To Be Canadian, Goose Cull

Posted by Maritime Noon

Two Maritimers with MS respond to a decision by the federal government to fund Liberation Therapy trials. Your thoughts on road sign regulations. We share stories about feeling proud to be Canadian. Plus, a community in NB makes plans to kill 250 Canadian Geese.
Click to download podcast

Royal Visit, Road Sign Rules, Cold Call, Holy Angels High

Posted by Maritime Noon

Find out how the UK press is following Canada's royal visit. We look at the regulations around roadside signs and ask if we should be restricting unique signs in favour of standard ones. We make a cold call to Chelton, PEI and ask what showed up in the mail this morning. Plus, reflecting on the last class at the only all-girls school in the region.
Click to download podcast

Mayor Protest, Hockey Feedback, Strawberry Secrets, Royal Visit

Posted by Maritime Noon

We hear about a rally urging the Mayor of Halifax to step down. Your thoughts on Hockey PEI's ban on "A" level body checking. Janice Murray Gill shares her tasty strawberry secrets. Plus, we meet a Cape Breton man who's running the royal tour.
Click to download podcast

Strawberry Recipes from Janice Murray Gill

Posted by Maritime Noon

Strawberry Soup

Chilled fruit soups are a wonderful summer starter and strawberries make one of the best. Soup should be chilled to a cool temperature, not icy cold. Makes 6 servings.

  • 1 ½ pounds fresh or frozen strawberries 1200 g
  • ¼ cup vanilla yogurt 75 g
  • 2 cups cream 500 g
  • ½ tsp vanilla extract 2 mL
  1. Blend strawberries in blender until smooth. Slowly add vanilla yogurt and keep blending.
  2. Pour strawberry mixture into large bowl. Add cream and vanilla and stir until blended.
  3. Chill in fridge for at least 1 hour.
  4. Before serving garnish with a fresh strawberry or a mint leave. Serve in soup bowls.

 

Strawberry Ice Cream

Special equipment: an ice-cream maker and an instant-read thermometer.

  • 1¾ cups heavy cream 435 mL
  • 3 (3x1-in/7.5x2.5 cm) strips fresh lemon zest
  • ⅛  tsp salt 1 mL
  • 2 large eggs
  • ¾ cup sugar 185 mL
  • 1 lb strawberries, trimmed and quartered 450 g
  • 1 Tbsp fresh lemon juice 15 mL
  1. Combine cream, zest, and salt in a heavy saucepan and bring just to a boil. Remove from heat and discard zest.
  2. Whisk eggs with ½ cup/125 mL sugar in a bowl, then add hot cream in a slow stream, whisking. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F/76.6 °C (do not let boil).
  3. Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, until cold, about 2 hours, and up to 1 day.
  4. While custard is chilling, purée strawberries with remaining 1/4 cup sugar and lemon juice in a blender until smooth, then force through fine sieve (to remove seeds) into chilled custard. Stir purée into custard.
  5. Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.

 

Strawberry Jam In The Sun

I saw this made in Italy. It is delicious. The strawberries are almost candied, dark and plump. If Nova Scotia does not give us the same weather as sunny Italy you can put the pan in a 200°F /93° C for 12 hours. If your strawberries are very sweet you may reduce the sugar to 5 cups.

  • 6 cups sugar 1500 mL
  • 1 ½ cups water 375 mL
  • 10 cups strawberries, hulled 2.5 L
  1. In a large, non aluminum saucepan, stir the sugar and water together. Bring to a boil over high heat and cook to the hard ball stage (250°F/121°C on a candy thermometer)
  2. Drop the strawberries into the syrup. (Note: Do this very carefully for if the syrup splashes it can cause a severe burn) Shake the pan gently and let the liquid return to the boil and cook for 3 minutes.
  3. Pour the strawberry syrup into a 12 x 16 inch/ 30 x 40 cm roasting pan and cover with a piece of screening and set out in the full sun for 3 days. Bring the pan indoors to rest at night.
  4. Place in clean containers and refrigerate.

 

Strawberry Balsamic Black Pepper Jam

  • 12 cups strawberries , hulled 3 L
  • 1 pkg light fruit pectin crystals 49 g
  • 4½ cups granulated sugar 1125 mL
  • ¼ cup balsamic vinegar 60 mL
  • 1 tsp coarsely cracked black pepper 5 mL
  1. In large preserving kettle, using a potato masher, mash strawberries thoroughly, 1 layer at a time, to make 6 cups/1.5 L
  2. Mix pectin crystals with ¼ cup/50 mL of the sugar; stir into berries and bring to full rolling boil over high heat, stirring constantly with wooden spoon. Stir in remaining sugar; return to full rolling boil and boil hard for 1 minute, stirring constantly.
  3. Remove from heat. Skim off foam with metal spoon. Stir in balsamic vinegar and pepper.
  4. Using funnel and 1/2-cup/125 mL measure, fill hot, 1-cup/250 mL canning jars, leaving ¼ inch /5 mm headspace. Remove any air bubbles, readjusting headspace if necessary. If necessary, wipe rims. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Process in boiling water canner for 10 minutes

 

Lemon Strawberry Cheesecake

  • 2 cups graham crackers 500 mL
  • 6 Tbsps butter 90 mL
  • 2 pounds cream cheese 900 g
  • 1 cup sugar 250 mL
  • 3 eggs
  • 1 Tbsp lemon zest, grated 15 mL
  • 1 tsp vanilla extract 5 mL
  • ¼ cup red currant jelly 60 mL
  • 2 Tbsps water 30 mL
  • 6 cups fresh strawberries 1.5 L

Base:

  1. Preheat oven to 325° F/160°C.
  2. Ground graham crackers. Melt butter. Then mix butter and crackers together with a spoon.
  3. Press into bottom and sides of a 10-in/250 cm springform pan.
  4. Bake 5 minutes and remove from oven.
  5. Put cream cheese into blender and blend with low speed until smooth. Keep blending at low speed and add one after another: eggs, sugar, lemon zest and vanilla. Blend until the whole mixture is fluffy.
  6. Pour into crust in the springform pan and bake about 1 hour until center is set. Let cool down and put in refrigerator to chill for at least 4 hours.

Glaze:

Combine 2 Tbsps sugar, currant jelly and water in a small pot. Bring to a boil and simmer for about 3 minutes. Let cool down.

Assembly:

Remove sides of cake pan and place cake on serving plate. Arrange strawberries in an even layer, cut-side down, over top of cake. Dab the strawberries with glaze drizzle the rest of the glaze over the cake and store cake in the refrigerator for about 3 hours.

Hockey Checking, Postal Talkback, Plus Snoring

Posted by Maritime Noon

Hockey PEI goes for a non-checking "A" league. Your feeback on Parliament ordering postal workers back to work. Plus, respitory therapist Treena Hanschke shares advice on how to make snoring stop.
Click to download podcast

Postal Dispute in Parliament, Mandatory Lifejacket Feedback, Gardening Qs

Posted by Maritime Noon

MPs stay up all night to debate legislation to end the postal dispute. We hear from both sides. Your feedback on whether lifejackets should be mandatory. Marjorie Willison answers your gardening questions. Plus, one listener's take on encounters with mosquitoes.
Click to download podcast

Cornwallis Controversy, Fracking Protest, Mandatory Lifejackets, Invasive Fish

Posted by Maritime Noon

Edward Cornwallis is known as the founder of Halifax. He also put a bounty on the Mi'kmaq. That's why the school board in Halifax has voted to change the name of a school named in his honour. New Brunswickers protest outside a forum on natural gas development. We ask if it should be mandatory to wear a lifejacket. Plus, a fishing event in Cape Breton targets invasive species.
Click to download podcast

Mouldy Nursing Home in NB, Black Flies and Mosquitoes, PEI Royal Visit

Posted by Maritime Noon

Mould at a nursing home in NB forces several residents to sleep in the dining room, including a 102-year-old. Your feedback on the new 100 dollar bill and an update on the rules around egg sales. A zoologist takes your questions on black flies and mosquitoes. Plus, the latest on the itinerary for Will and Kate's PEI visit.
Click to download podcast

New 100 Dollar Bill, Hemochromatosis or Too Much Iron, Free Eggs

Posted by Maritime Noon

The Bank of Canada releases a new 100 dollar bill - we study the new security features. Your questions on the most common genetic disease in the world, Hemochromatosis, and what happens when your body stores too much iron. PEI store owners get around an order to stop selling eggs - by giving them away for free.
Click to download podcast

Back-To-Work Legislation, Sustainable Pensions, Newspaper Prom Dress

Posted by Maritime Noon

The feds are considering back-to-work legislation for postal workers. We ask if that's the right move. Plus, a closer look at our pensions and how sustainable they are. Finally, meet a Fredericton grad who's wearing a prom dress made out of newspaper.

 


Click to download podcast

Hockey Riots, Fish Farm Protest, Confessions, Clothesline Stories

Posted by Maritime Noon

We hear your views on the Vancouver hockey riots. Find out what happened at a NS fish farm rally. Psychologist Jason Roth talks confessions. Plus, your amazing clothesline tales.
Click to download podcast

Mob Mentality, Hockey Granddad, Celebrating Clothelines

Posted by Maritime Noon

Vancouver is thrashed, then trashed. We find out what triggers mob mentality. Hear how Brad Marchand's grandfather celebrated the Stanley Cup. Plus, your clothesline stories.
Click to download podcast

Postal Lock Out, Kijiji Child Search, Lawn Care Q&A, Plus Your Feedback

Posted by Maritime Noon

Find out whether the federal government should legislate locked-out Canada Post employees back to work. Hear about a father's search for his long-lost child on Kijiji. Halifax Seed's Mike Barclay takes your calls on controlling weeds. Plus, feedback on a proposed floor crossing bill.
Click to download podcast

Body Search, Floor Crossings, Paint Expert

Posted by Maritime Noon

We hear about a new search for the body of a policeman's wife, 35 years after she went missing in Glace Bay. Find out about a NS New Democrat's campaign against floor crossings. Plus, Jim White answers all your painting questions.
Click to download podcast

Air Canada Strike, Stadium-Sized Jury, Fitness Tips, Kijiji Trade

Posted by Maritime Noon

We look ahead to a possible Air Canada strike. Find out why justice officials summoned 1500 New Brunswickers for possible jury duty on a single case. A personal trainer takes your fitness questions. Plus, we talk to an NB mom who's using Kijiji to barter her way to a backyard pool.
Click to download podcast

Deportation Stopped, TVs Go Digital, BBQ Tips, Your Feedback

Posted by Maritime Noon

We get news that the feds are stepping in to stop the deportation of a South Korean family living in Moncton. Find out why your old tv might not work after broadcasters switch to digital. Chef Craig Flinn with tips on barbecuing. Plus your feedback on kids on ATVs and gyprock in the garden.
Click to download podcast

BBQ Recipes from Chef Craig Flinn

Posted by Maritime Noon

Bourbon Barbecue Sauce

A great homemade barbecue sauce is always better than bottled sauce from the grocery store. This is our current favorite at Chives Canadian Bistro, served with just about anything off the grill, but particularly good with pulled pork.

  • 1 cup (250 mL) Jack Daniels whiskey
  • 1/2 cup (125 mL) minced onion
  • 3 cloves garlic, minced
  • 2 cups (500 mL) ketchup
  • 1/2 cup ( mL) red wine vinegar
  • juice and zest of 1 orange
  • 1/4 cup (60 mL) Worcestershire sauce
  • 3/4 cup (180 mL) brown sugar
  • 1 1/4 cup (310 mL) molasses
  • 2 tbsp (30 mL) Dijon mustard
  • 1/2 tsp (3 mL) black pepper
  • 1/2 tsp (3 mL) sea salt
  • 1/2 cup (125 mL) tomato paste
  • 2 tsp (10 mL) liquid smoke
  • 1 tsp (5 mL) Tabasco sauce
  1. Cook the whiskey, onions, and garlic together and flambé the alcohol.
  2. When the flames extinguish, reduce the whiskey by half.
  3. Add all remaining ingredients and simmer the sauce over very low heat for 1 hour.

 

Barbecued Pulled Pork

  • 1 bone-in Boston butt pork roast or pork shoulder, about 10 lb (4.5 kg)
  • 2 tbsp (30 mL) paprika
  • 1/2 tsp (3 mL) cayenne pepper
  • 1 tbsp (15 mL) onion powder
  • 1 tbsp (15 mL) chili powder
  • 1 tsp (5 mL) cumin
  • 1 tsp (5 mL) black pepper
  • 2 cups (500 mL) hardwood chips (apple, maple, or hickory), soaked in water
  • 1/2 cup (125 mL) apple cider or apple juice in a spray bottle
  1. Preheat your barbecue to 225F (110C) using only one burner. Remove the grill over the flame but keep the grill in place where the flame isn't lit. This will allow an indirect, slow cooking for the pork roast. Remove any excess fat from the outside of the pork with a sharp knife.
  2. In a small bowl mix all the spices together. Rub the spice liberally all over the pork and pat it into the flesh. Place the pork on the grill, ensuring that no flame is directly beneath the meat. (This would cause the flesh to burn and cook too quickly.)
  3. Using a piece of aluminum foil, make a pouch large enough to contain one cup of the water-soaked wood chips. When the chips are sealed, poke about 4 or 5 holes, about 1/4" /5 mm in diameter, in the top of the foil. Repeat this for the second cup of woodchips. Place the first pouch of chips directly over the flame of the barbecue (I usually sit the foil pouch right on top of the burner shield down inside the base of the barbecue). Close the lid of the barbecue and allow the smoking to begin.
  4. Cook for a total of 8 to 10 hours, until the internal temperature of the pork is between 165 and 175F (73 to 80C). During the cooking, constantly check the thermometer of the barbecue and maintain as close to 225F (110C) as possible through the cooking. Every now and then, spray some apple cider from the spray bottle over the meat. When the pork is ready, rest for at least 45 minutes or an hour before pulling the meat apart.

Serves 10 to 12 people


Click to download podcast

Kids and ATVs, Educaton Cuts and Fluoride, Gardening Questions

Posted by Maritime Noon

We ask if kids and teens should be allowed to ride ATVs, following the death of a 15-year-old in NS. The NB Education Minister responds to one school district's decision not to cut spending. We hear from both sides of the fluoride debate in Moncton. Plus, Marjorie Willison answers your gardening questions.
Click to download podcast

School District Ignores Cuts, Online Coupons, Dog Breeds, Right Whale

Posted by Maritime Noon

Find out why a school district in NB is refusing to implement a 2% budget cut, and why online coupons can be bad for business. Our dog behaviour expert answers your questions on dog breeds. Plus, we assess the health of the Right Whale population, 10 years after a change to the Bay of Fundy shipping lanes.
Click to download podcast

Halifax Concert Funding, Hockey Hit, Senate Reform, PEI Toll-Free

Posted by Maritime Noon

Halifax's Auditor General releases a report into the Halifax concert scandal. Your feedback on the Senate page protest and the Moncton family being deported to South Korea. Your take on the Stanley Cup playoff hit that sent a player to hospital. A debate on senate reform. Plus, meet a PEI businessman who thinks all calls on the island should be toll-free.
Click to download podcast

Senate Page Protest, Immigration Case, Learning From Mistakes

Posted by Maritime Noon

Your thoughts on Brigette DePape's protest in the Senate chamber on Parliament Hill. An immigration lawyer explains why a family from South Korea is forced to leave Canada because the youngest child has medical problems. Your stories about making mistakes and what you learned from them. Plus a few more tips about eating wild plants.
Click to download podcast

Political Decorum, Canada Post Update, Edible Plants, Your Feedback

Posted by Maritime Noon

We ask three Maritime MPs to respond to a commitment to stop heckling during question period. The latest on the Canada Post strike and advice on how to find edible plants in the wild. Plus, your feedback on fracking and subsidies for federal political parties.
Click to download podcast

Flight Emergency, Canada Post Strike, Dream Interpretation, Cold Call

Posted by Maritime Noon

We speak with one of the passengers on an Air Canada flight from Halifax to London after it loses an engine. The future of Canada Post as a strike deadline looms. A psychoanalyst helps you interpret your dreams. Plus, we make a cold call to Montague, PEI.
Click to download podcast

NB Loses Shale Gas Player, Funding Federal Parties, Residential School Art

Posted by Maritime Noon

We tell you why a major energy company has pulled out of shale gas testing near Elgin, NB. Your thoughts on whether taxpayers should give subsidies to federal political parties. A CBU photography exhibit looks back at life in residential schools. Check out the photos at: www.wherearethechildren.ca


Click to download podcast