https://www.facebook.com/923485104175067/

Old-Fashioned Kitchen, Stellarton, NS (2026)

06/04/2026

Leeks

Did you ever look at a leek and think that's just a giant green onion? But really, that's like saying a moose is a giant deer. To put it another way, a green onion says hello, I'm an onion while a leek says I'd like to gently suggest an onion flavor. If you put green onions into a potato soup, you notice the green onion flavour, but if you put leeks in a potato soup, they disappear and become part of the soup itself.

Leeks are ancient. They go back to the very first peoples.. ancient mesopotamians, ancient egyptians, they all ate leeks. For early farmers, leeks were important . They were easy to grow, they tolerated cold weather, they survived rough conditions, and they stored reasonably well. But most importantly, they added flavor to food.

But when the Romans came along, things really went weird. The emperor Nero ate a lot of leeks. He thought that they improved his singing voice. He ate so many leaks that people joked about it. Think about that for a minute. One of the most powerful men on Earth thought that a vegetable would make him sing better.

But it does get even weirder than that. In a famous battle where the Welsh were preparing to fight the Saxons, Saint David apparently instructed soldiers to put leeks on their helmets. You see, back then they weren't neat uniforms. All the equipment was basically handmade. And so it was hard to tell one side from another. The idea of putting a leek on the helmet would actually help identify friend or foe in the midst of a battle. It does, however, seem like something out of a Monty Python scene. “Right! Now everyone grab a vegetable!” The story itself is part history, part legend or a mix or both. However, it became so powerful that it eventually turned into a national Welsh symbol.

Now for the science. Leeks and onions are relatives, but they are not the same. Leeks were selected over time. They weren't bred for a big bulb. They were bred for that long white stalk. It's important to know though that the white part isn't naturally white. Farmers mound soil around the stems to block the sunlight. Without sunlight, it creates a pale tender stem. That means that dirt is literally a part of leek history. Dirt, yes, dirt is also tied to leeks because they hide dirt like professionals. When the leaves wrap tightly around each other, soil gets trapped between the layers. That means that you need to wash them thoroughly. An older cook would say, “wash the leeks, then wash them again.” If you ever bit into leeks that had grit in them, you would remember it forever.

Leeks fit in Atlantic kitchens naturally even though they aren't a stereotypical Maritime ingredient because they tolerate our climate, they fit very well in a kitchen garden, and tolerate cold weather better than most vegetables. Most importantly though, they pair perfectly with potatoes, fish and chowders.

Leeks were worn into battle, eaten by Roman emperors, and trusted to improve singing voices, yet today I bet most of you walk past them to get to the celery.

Creamy Braised Leeks with Thyme & Sharp Cheddar
Ingredients:
6-8 large leeks (yeah, that's a lot)
3 tbsp butter
2 cloves garlic, minced
1 tsp thyme
½ tsp black pepper
½ tsp salt
Pinch nutmeg
¾ cup heavy cream
1 cup sharp cheddar, shredded
¼ cup Parmesan
½ cup breadcrumbs
1 tbsp melted butter

Clean the leeks well. Remember that leeks hide dirt between their layers. Trim off the roots and the dark green tops. Slice lengthwise. Rinse each layer thoroughly again. You need to get rid of the grit. Now cut them into 1 inch pieces.

Melt butter in a large skillet over medium heat. Add the leeks, garlic, thyme, pepper, salt, and nutmeg. Cook for 15 to 20 minutes, stirring occasionally. Don't rush this. They should become soft and almost jam-like. It's like caramelizing an onion.

When the leeks are ready, stir in the cream. Transfer to a baking dish and top with cheddar and Parmesan. Mix the breadcrumbs with melted butter and sprinkle over top. Bake at 400°F for 20 to 25 minutes, until bubbling and golden.

You may expect this to taste like a strong onion, but instead it's sweet, buttery, mild, almost celery like. It's rich without being heavy. Perhaps the best way to serve this would be with baked haddock, or maybe even roast chicken.

Old-Fashioned Kitchen Thought: Leeks spent centuries flavoring everyone else's food. This recipe finally lets them have the spotlight.

06/03/2026

Pimentos
The Little Red Pepper That Quietly Took Over the Pantry

Did you know what a pimento is? Because I don't think many people do. It's a flavour you don’t notice until it’s missing. A little sweet. A little mild. Soft, but not bland. That’s pimento.

So what Is a pimento? Pimentos (or “pimientos”) are a type of small, heart-shaped red pepper. Milder and sweeter than most peppers, with almost no heat. They’re actually closely related to the peppers used to make paprika, which is why that familiar red dust in the spice tin tastes like a dried version of the same thing.

Pimentos originated in Central and South America, but like many pantry staples, they spread through European trade routes. By the late 1800s and early 1900s, they were being grown in Spain, preserved in jars for export and shipped across the Atlantic. They became especially popular because they held their flavour when preserved. Something that mattered in a time before refrigeration.

Pimentos weren’t local, but they fit perfectly into the way Atlantic Canada cooked. They were used in simple, stretchable dishes, added to creamy spreads and salads, and brought colour and sweetness to otherwise plain ingredients

If there’s one place pimentos made themselves known, it’s pimento cheese. Sharp cheddar, a little mayonnaise, and those soft red pieces throughout. It’s simple, but it works because the cheese brings salt and bite, the mayo brings richness and the pimentos bring balance. Without them, it’s just cheese.

Pimentos show up in places people don’t always think about. Stuffed into green olives (pictured). Folded into potato or macaroni salads. Mixed into deviled egg fillings. Added to sandwich spreads for colour and mild sweetness.

Old kitchens understood that not every ingredient needs to be the star. Some ingredients exist to add colour without overpowering and make something feel “complete”.

Quick Pimento Spread
1 cup sharp cheddar (grated)
2-3 tbsp mayonnaise
2 tbsp chopped pimentos
Pinch black pepper
Mix and spread on bread or crackers.

Did pimentos show up in your kitchen? Were they always in the fridge… or only brought out for certain dishes? And did you ever really notice them, or just miss them when they weren’t there?

06/02/2026

Slow Simmered Farmhouse Chili
A Big Pot Supper for Cold Evenings

There’s something about a pot of chili simmering all afternoon that makes a house feel warmer.

A big pot of ground beef, tomatoes, and spices simmering slowly fills the kitchen with that deep, comforting smell that says supper will be worth waiting for. It’s the sort of dish that works just as well on a stove as it does in a slow cooker. Simple ingredients, plenty of flavour, and enough to feed a table of hungry people.

This version leans heavily on beef, tomatoes, and warm spices, with just a little heat from jalapeños and cayenne. It’s thick, hearty, and perfect with a slice of bread or a spoonful of sour cream.

Put it on in the morning, let it simmer all day, and supper practically cooks itself.

Slow Simmered Farmhouse Chili
Ingredients:
2½ pounds ground beef
Vegetables:
1 medium red onion, chopped and divided
5 cloves garlic, minced
3 ribs celery, diced
¼ cup pickled jalapeño slices
Tomatoes:
6 oz tomato paste
1 (14.5 oz) can tomatoes with green chilies
1 (14.5 oz) can stewed tomatoes
Seasoning:
2 tbsp Worcestershire sauce
4 tbsp chili powder
2 tbsp cumin (heaping)
2 tsp sea salt
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp black pepper
½ tsp cayenne
1 bay leaf

In a large skillet over medium-high heat, cook the ground beef with half the onion and half the garlic. Season lightly with salt and pepper. Cook until it is fully browned, then drain the excess grease. Transfer the beef mixture to a slow cooker. Add the remaining onion and garlic, celery, jalapeños, tomato paste, tomatoes with chilies, stewed tomatoes, Worcestershire sauce, and all remaining spices. Mix until everything is evenly combined and the tomato paste is fully blended into the liquid.

Cover and cook on LOW for 6–8 hours. The chili will thicken as it cooks and the flavours will deepen. Remove the bay leaf before serving.

Ladle into bowls and serve with thick slices of buttered bread, a spoonful of sour cream, shredded cheese and chopped green onions.

Or just eat it straight from the bowl at the kitchen table. No judgement in this kitchen.

Old-Fashioned Kitchen Question: Do you put beans in your chili, or keep it just beef and tomatoes?

06/01/2026

Parsnips - Brown Butter Parsnip Galette

Parsnips are one of those vegetables that people either love or hate, but if that wasn't always the case. The story of parsnips began in Europe and Asia thousands of years ago. Back then people called them white carrots. But that actually caused a lot of confusion, because in early writings, particularly by the Romans, they didn't differentiate between parsnips and carrots.

Romans were absolutely obsessed with parsnips.The Roman emperor Tiberius actually accepted parsnips as a tribute from the German Territories. Imagine huge shipments of parsnips heading towards Rome, just because the emperor liked them.

But to turn this into something completely weird… before sugar became common, parsnips were a dessert. People would boil parsnips, crush them, and then concentrate the liquid to use them as a sweetener. Just think about that for a minute. Before candy, people were excited about sweetened parsnip syrup.

In Medieval Europe, parsnips were there before potatoes. Parsnips were grown and stored, then used all winter long as a survival food. When potatoes arrived, parsnips were pushed to the side.

Parsnips do have one thing that potatoes do not. Frost changes them. Parsnips become sweeter after cold weather, so leave them in the ground and let the frost hit them several times. This will cause some of the starches inside to convert into sugars. In fact, some people leave parsnips in the ground for a long time, covering them with straw to keep the ground from freezing, and then harvesting them as needed.

In Atlantic Canada, parsnips fit old maritime kitchens perfectly. They are winter vegetables, and back then root cellars mattered. People had to live through long winters without a supermarket. They were stored alongside potatoes, turnips, carrots and onions, but parsnips brought sweetness into winter meals when fresh fruit wasn't around. That sweetness is why you'll see older recipes with parsnips added to them, such as chowders, boiled dinners, mashed potatoes, and soups..

OFK Thought: Parsnips used to be so valuable people sweetened desserts with them. Then potatoes showed up and stole their job so well, that people almost forgot about parsnips.

Brown Butter Parsnip Galette with Thyme & Sharp Cheddar
Think of this as something between a tart and a rustic pie. But in this recipe, the parsnips are the starring ingredient. .
Ingredients:
For the filling
2 lbs parsnips, peeled (that's essentially a full bag)
3 tbsp butter
1 medium onion, thinly sliced
1 tsp thyme
½ tsp black pepper
½ tsp salt
Pinch nutmeg
1 tbsp maple syrup
1 cup sharp cheddar, shredded
For the crust
1¼ cups flour
½ tsp salt
½ cup cold butter, cubed
4-5 tbsp ice water
(Or use store bought pie dough)

Slice parsnips thinly. I like to slice them as coins but long ribbons work here too. Melt the butter in a skillet and continue cooking until its lightly browned and nutty smelling. Add the onions and cook for 5 to 6 minutes. Add the parsnips, thyme, pepper, salt, nutmeg, and maple syrup. Now cook for 12 to 15 minutes until the parsnips soften and begin caramelizing.

For the crust: Mix flour and salt. Cut in the butter until crumbly. Add the ice water until the dough comes together. Chill for 20 minutes.

Roll dough into a rough circle. Pile parsnip mixture in the middle leaving a 2-inch border around the outside. Sprinkle the cheddar over top. Fold the edges inward. Bake it at 400°F for 35 to 40 minutes.

The parsnips become almost candy-like around the edges while still tasting earthy.

05/30/2026

Not Your Momma's Cinnamon Rolls

Cinnamon Rolls
Ingredients:
Dough
2 cups flour
¼ cup sugar
3 tsp baking powder
½ tsp salt
½ cup shortening
1 egg
⅔ cup milk
Filling
½ cup sugar (white or brown)
Cinnamon (cover generously with cinnamon)
Melted butter

Mix together flour, sugar, baking powder, and salt. Cut in shortening. Beat the egg and mix with the milk. Add to the dry mixture. Roll out on a floured board. Roll about a little thicker than pie pastry.

Generously cover the dough with softened butter right to the edges. Sprinkle about ½ cup sugar and cinnamon over the whole dough. Some recipes might say 1 tsp cinnamon, but we use much more, up to ¼ cup.

Roll up the dough and cut into slices about ½ inch thick (thumb-width). Bake at 400°F on a parchment lined baking sheet for 12 minutes. When they come out of the oven brush them with butter.

A couple of things stand out. This is a quick baking powder cinnamon roll, not a yeast cinnamon roll. So it is more biscuit-like. In this recipe cinnamon should be measured with confidence rather than spoons.

05/30/2026

Down Home Vegetable Chowder
A simple, creamy vegetable chowder with a lightly thickened milk base.

Ingredients:
3 tbsp butter
½ cup chopped onion medium dice. .
1 cup chopped carrots
1 to 1½ cups cubed potato (preferably Yukon Gold)
1 tsp salt (to taste - added at the end)
¼ tsp each: garlic powder, nutmeg, black pepper, summer savoury (Nutmeg is subtle but important. Don’t skip it)
½ to 1 tbsp chicken bouillon powder (to taste)
½ cup chopped broccoli
1 cup vegetable stock
1 tbsp cornstarch
2 cups whole milk
2 tbsp sour cream or yogurt (optional, but it adds richness at the end)

First, let's build the base. Melt the butter in a heavy pot over medium heat. Add the onions, carrots, potatoes and the rest of the spices (including the bouillon powder). Cook for 2 to 3 minutes before adding liquid. This wakes up the flavor.

Add about ½ cup of the vegetable stock, cover, and simmer for 10 minutes, until the potatoes just begin to soften. Stir occasionally to prevent sticking. Add the broccoli and cook for another 5 minutes.

Add the remaining stock. Let cool slightly, then blend to desired consistency (pulse for chunky, blend for smooth). In a separate cup, mix cornstarch with a few tablespoons of cold milk to form a slurry, then stir in the remaining milk. Return the soup to low heat. Stir in milk mixture and cook gently for 2 to 3 minutes until slightly thickened. Do not boil.

Remove from heat. Stir in sour cream (if using), then finish with a small k**b of butter for richness.

05/29/2026

Slow Cooker Creamy Mushroom Beef
Some meals aren’t written down… they are just made. A bit of beef. A can from the cupboard. Put it on low… and let the day do the rest.

It leans on that old standby, cream of mushroom soup, but stretches it into something fuller. Carrots and potatoes tucked underneath, soaking up everything. Fresh mushrooms layered in for depth. A little thyme… because someone always had a jar of it near the stove.

Slow Cooker Creamy Mushroom Beef
Ingredients:
2 lbs beef stew meat
2 cans (10.5 oz each) condensed cream of mushroom soup
1 packet dry onion soup mix
¾ cup water
1-2 cups fresh mushrooms, sliced
3-4 medium potatoes, chunked
3-4 carrots, cut into thick pieces
1 tsp dried thyme
2 tbsp sour cream (added at the end)

Layer potatoes and carrots on the bottom of the slow cooker. Spread the stew meat evenly over the vegetables. Scatter sliced mushrooms over the beef.

In a bowl, combine the cream of mushroom soup, onion soup mix, water and thyme. Stir until smooth. Pour over the beef and vegetables and cover. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. Don’t stir early, let it settle and build flavor.

Finish the gravy (this is the tweak). About 10 minutes before serving, stir gently, add 2 tbsp of sour cream and let it melt in fully. This softens the saltiness, adds body, and gives the gravy a smoother, almost homemade finish.

Old-Fashioned Kitchen Question: Did your family have a, set it and forget it meal, like this… or was everything watched a little closer on your stove?

05/28/2026

The Apple Cake You Don’t Stir
(And somehow… that’s exactly why it works)

There are recipes that feel wrong the first time you make them. This is one of those. You look at it… Dry mix sitting on top… No stirring… no combining… no “proper” method… And everything in you says: this can’t be right.

But this is exactly how it used to be done in kitchens where time mattered more than perfection. Where desserts weren’t fussy, they were reliable.

What comes out isn’t quite cake. Not quite cobbler. It’s something in between. Soft, spiced apples underneath… And a golden, slightly crisp, almost biscuit-like topping on top. And it only works because you leave it alone.

Apple Cinnamon Dump Cake
Ingredients:
5-6 cups apples, peeled and sliced (Macintosh or Cortland work beautifully)
¾ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg (optional, but recommended)
1 box yellow cake mix
¾ cup butter, melted

Place the sliced apples into the slow cooker. Sprinkle over the brown sugar, cinnamon, and nutmeg. Give it a light toss, just enough to coat. Evenly sprinkle the dry cake mix over the apples. Do not mix it in. Let it sit as a dry layer on top.

This is the trick. That separation is what creates the texture.

Slowly drizzle the melted butter over the dry mix. Try to cover as much as you can. It won’t look perfect. Some dry patches are fine. Steam from the apples will finish the job.

Cook low and steady on High for 2 to 2½ hours or Low for 4 to 5 hours. You’re looking for bubbling apples underneath a set topping and golden edges with a bit of crispness.

Turn off the heat and uncover. Let it sit for 10 to 15 minutes to thicken. Then scoop it out. No slicing, no neat portions.

The Old-Fashioned Kitchen Logic: This recipe works because of contrast. Moist apples below. Dry mix above. Butter bridging the two. As it cooks, the apples release steam…The topping hydrates unevenly… And that’s what gives you those soft and slightly crisp pockets.

If you stir it? You lose the whole thing.

Let’s hear it. Did your family have a version of this? And be honest… the first time you saw a recipe like this… Did you trust it? Or did you almost stir it anyway?

05/27/2026

Traditional Codfish Pie

When European settlers first arrived along the Atlantic coast of North America, cod was extremely abundant. We all probably remember the Canadian Heritage Minute that featured John Cabot saying “the cod could feed us forever” and describing waters so full of fish that they claimed baskets could be lowered and raised nearly full, while some stories suggested cod were so thick they could slow a boat.

Back “in the day” vast schools of cod gathered on the rich feeding grounds of places like the Grand Banks and along the coasts of Newfoundland and Atlantic Canada, supported by cold, nutrient rich waters. The fish became one of the foundations of settlement and trade, feeding communities and creating an industry that helped shape the economy and culture of Atlantic Canada for centuries.

Traditional Codfish Pie
Ingredients:
1½ - 2 lbs cod fillets (fresh or thawed)
5 - 6 medium potatoes, peeled and cubed
1 medium onion, finely diced
3 tbsp butter
½ cup milk
1 cup frozen peas
Salt and black pepper
1 tsp dried parsley
Pinch of summer savoury
1 cup shredded cheddar (optional)
Paprika for top

Start by boiling the potatoes until they are fork-tender. Drain them and mash with butter and milk. Season with salt and pepper and set aside.

Put the cod in a pan with enough water to cover it. Simmer gently for 5 to 8 minutes until flaky. Drain and break it into chunks. Sauté the onion in a little butter until soft. Mix together the onion, fish, peas, parsley, and savoury. Try not to break up the cod too much.

Grease a casserole dish. Spread the fish mixture on the bottom. Top with mashed potatoes. Sprinkle with cheese if using, then dust lightly with paprika. Bake at 375°F for 25 to 30 minutes. Broil for the last 2 to 3 minutes if you want a browned top.

Serve this with pickled beets, chow chow or mustard pickles.

I know that a lot of Maritime kitchens have their own variation. What's yours? Do you add hard boiled eggs? Do you use salt cod? What makes yours unique?

05/26/2026

Chicken & Stuffing Supper Bake
Old Fashioned Kitchen

There are meals that stretch a dollar… and then there are meals that stretch a house. This is one of those.

It’s the kind of supper that shows up after a long day. When there’s leftover chicken in the fridge, a box of stuffing in the cupboard, and just enough energy left to make something warm and filling. No fuss. No ceremony. Just a dish that goes into the oven and comes out ready to feed everyone at the table.

In kitchens across Atlantic Canada, this wasn’t called a “casserole.” It was just supper. Creamy, savoury, and topped with that buttery stuffing crust that soaks up just enough of what’s underneath without losing its bite. This is the kind of meal that quietly disappears faster than expected.

Chicken & Stuffing Supper Bake
Ingredients:
For the filling:
4 cups cooked chicken, shredded (roast, poached, or leftover works best)
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
½ teaspoon black pepper
1 cup frozen mixed vegetables (peas, carrots, corn)
For the topping:
1 package (6 oz) stuffing mix
½ cup butter, melted
For the dish:
Butter or nonstick spray

Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.

Now build the filling (this is where the flavour lives). In a large bowl, combine the shredded chicken, cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, thyme and pepper. Mix until smooth and fully coated.

OFK Tip: If it feels too thick, add a splash more broth. You want it creamy, not stiff. This keeps it from drying out.

Fold in the frozen vegetables directly (no need to thaw). Spread everything evenly into the baking dish.

In a separate bowl, toss the stuffing mix with melted butter until evenly moistened. Don’t overmix, you want some dry edges. That’s what gives you that golden, textured top.

Scatter the stuffing evenly over the chicken mixture. Don’t press it down, keep it loose so it crisps instead of steaming. Bake uncovered for 35-40 minutes, until the edges are bubbling
the top is golden with slightly crisp spots.

Let it sit for 10 minutes before serving. This is what thickens everything into that perfect scoopable texture.

Let’s hear it. Was this a Sunday meal in your house… or a “use what’s left and make it work” kind of supper? And be honest… did your family fight over the crispy corners?

Old-Fashioned Kitchen

06/04/2026

06/03/2026

06/02/2026

06/01/2026

05/30/2026

05/30/2026

05/29/2026

05/28/2026

05/27/2026

05/26/2026

Address

Website

Alerts

Contact The Business

Shortcuts

Share

Category