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"Now, when I die,
Don't think I'm a nut,
Don't want no fancy funeral,
Just one like ole king Tut..."

This past November marked the 100th anniversary of the British Egyptologist Howard Carter and his excavation team discovering the tomb of the Egyptian Pharoah Tutankhamun. 

Take a trip back to the days of discovery as Chef Money talks the tomb, the King, the curse, and everything in between.

On top of that, the Chef will provide you with a list of ingredients and the directions needed to make the featured recipe - Ta'ameya. An Egyptian spin on a Middle Eastern classic.

Cheers!

Ta'ameya (Egyptian Falafel).

Ingredients:

• 2 cups dried split fava beans
• 1 red onion, quartered
• ½ cup fresh parsley
• ½ cup fresh cilantro
• ½ cup fresh dill
• 1 ½ teaspoobs ground coriander
• 1 ½ teaspoons salt
• Vegetable oil for frying
• 1 cup sesame seeds (optional)

Directions to come on part two.

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The tree is trimmed, the presents wrapped, and the stockings hung, but before the big man in red shows up, an even bigger man has a delivery of his own to make - one last episode for 2022.

So hop in the sleigh with Chef Money as he briefly explores some of the important historical moments that have occurred on December 25th throughout the ages. 

As a Christmas gift and featured recipe, the Chef will be giving you the list of ingredients and directions needed to bake up a batch or two of his favourite Holiday cookie - Toblerone Shortbread.

Cheers!

Tune in for the recipe for Toblerone Shortbread.

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In an explosive conclusion, Chef Money continues the story of the Halifax Explosion,  picking up where he left off with the SS Mont-Blanc and SS Imo having just collided and a blast seeming imminent. 

Jump right back in with the Chef as he navigates you through the events of that fateful December morning 105 years ago, and concludes by offering an insight into the aftermath and legacy of the darkest day in Halifax's history. 

Chef Money will also provide you with the directions you'll need in order to complete this episode's featured dish - Mont Beurre Blanc. 

Cheers!

You have to listen to the episode in order to get the directions!

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It has been 105 years since the French munitions ship SS Mont-Blanc and the Norwegian steamship SS Imo collided in the waters of Halifax Harbour, setting off a chain of events that would change the Maritime city forever. 

Join Chef Money as he examines what happened on that December morning, as well as takes a look at the city of Halifax before the explosion and what would become of it in the days, months, and years that followed.

As a featured recipe, the Chef will be hooking you up with a list of ingredients and directions in order for you to make a savoury sauce that he's been calling "Mont Beurre Blanc."

Cheers! 

Mont Beurre Blanc

Ingredients:

•¼ cup dry vermouth
•½ of a small white onion finely diced
•1 tbsp of lemon juice,
•1 tbsp of heavy cream
•¼ cup of unsalted butter

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You'll want to forget your plans to watch "Honk if You're Horny" and grab a garbage bag full of popcorn for this special episode of the Hungry Historian. 

This time around, Chef Money is accompanied by a former colleague, fellow Chef Karl Murtha to discuss the iconic 1977 War movie "A Bridge Too Far." Aside from talking about the movie, Chef Money will also be going over the historical accuracies and inaccuracies depicted within it.

In lieu of a recipe, the two chefs will be sampling a selection of adult beverages from some of the countries portrayed in the movie. Plus, they may even offer a dish or two in which you could pair them with.

Cheers!

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November 19th will mark the 80th anniversary of the Soviet Red Army's Operation "Uranus;" an ambitious campaign designed to encircle the Germans and their Axis brethren currently occupied in the city of Stalingrad. 

Join Chef Money as he briefly explores the Operation that would eventually lead to the overall German defeat at Stalingrad. A loss that would have serious repercussions for the Germans for the remainder of the war.

In lieu of one of his usual culinary  creations, the Chef has opted to tantalize your taste buds with an adult beverage to aptly accompany a tale involving a Russian winter - the White Russian

Cheers!

White Russian

Ingredients:

• 2 oz Vodka
• 1 oz Kahlúa 
• A splash of heavy cream
• Rocks glass and ice

Directions:

1. Grab a rocks glass and toss some ice in.
2. Pour in the vodka and Kahlúa. 
3. Add the splash of heavy cream, stir, and enjoy.

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From late summer 1914 through the early autumn months of 1918, the majority of the world had been locked in a conflict that spanned the globe.
All of that would change at the eleventh hour on the eleventh day of the eleventh month. 

Join Chef Money as he takes a look at the actions and events that led up to Armistice Day aka Remembrance Day and how it would impact the world in the years to come.

With the poppy being the official symbol of Remembrance Day what better ingredient to use in a featured recipe than poppy seeds. So the Chef will give you a list of ingredients for you to whip up your very own poppy seed dressing.

As a bonus, Chef Money is going to include the perfect salad for this dressing to highlight. 

Cheers!

Poppy Seed Dressing

• ¼ cup Olive Oil
• 2 tbsp plain Greek Yogurt 
• ½ tbsp lemon juice
• ½ tbsp apple cider vinegar 
• 2 tsp poppy seeds
• 2 tsp honey
• Salt; to taste

Directions and Salad recipe available in episode!

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On November 10th, 1975 the S.S Edmund Fitzgerald sank beneath the waves of Lake Superior during a brutal winter storm. A little over a year later, Canadian singer-songwriter and music icon, Gordon Lightfoot turned the tale of the tragedy into an instant classic.

Today, Chef Money takes a look at both the song as well as the event that inspired it on this special edition of the Hungry Historian. Joining the Chef in studio to discuss "the pride of the American side" will be none other than the Hungry HERstorian.

As a recipe, Chef Money is keeping it simple and providing you with the list of ingredients and directions so you can make your very own Whitefish Bake. 

Cheers!

Ingredients:

• 8 to 10 oz filet of your white fish of choice
• 1 lemon - sliced
• Cherry tomatoes 
• Olive oil
• ½ tsp of Smoked Paprika 
• Salt and pepper to taste 
• Chopped Fresh Parsley for garnish

Make sure to listen to the episode for the directions and any Chef's tips!

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In this latest and last installment of his Horrifying History series, Chef Money takes another look at executions throughout history. This time, he focuses on beheadings and the men who performed the task.

Recipe wise, the Chef is keeping it simple. We're going to roast a HEAD... of Cauliflower. 

But fear not, this isn't your mom's bland Cauliflower. As a bonus, Chef Money will be providing you with an additional recipe for a spicy, buttery Buffalo sauce for you to drizzle up on your colour challenged veg

Cheers!

Ingredients:

• 1 head of cauliflower –  keep the stems and leaves on
• ½ cup or so of Olive oil
• Course sea salt to taste 

Buffalo Sauce

• ⅔ cup hot pepper sauce
• ½ cup cold unsalted butter
• 1 ½ tablespoons white vinegar
• ¼ teaspoon Worcestershire sauce
• ¼ teaspoon cayenne pepper
• ⅛ teaspoon garlic powder
• ¼ cup Fresh, chopped parsley 
• salt to taste

Tune in for the directions and tips!

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Welcome back to the second part of our look at hangings and hangmen throughout British history. 

This episode features Chef Money looking into the life of Albert Pierrepoint, one of the most prolific British hangmen.

The Chef will also go over the steps that you’ll need to take in order to complete the episode's featured recipe - Alphabet Soup. 

Cheers!

Alphabet Soup

Ingredients:
•1 tbsp vegetable oil
•3 cloves of garlic- minced
•1 cup of onion -minced (½ a large onion)
•1 tsp salt
•1tsp black pepper
•½ tbsp Oregano
•½ tbsp Basil
•1 liter of veg, chicken or beef broth
•3 - 4 cups of frozen vegetables (can use fresh or canned)
•1 medium potato – peeled and cut into small cubes 
•1 small can of Tomato Paste
•1 can of tomatoes – don’t drain
•1 Package of Alphabet pasta

Directions:
1.Heat pan over medium-high heat; add oil and let it heat up.

2.Once oil is hot, toss in your onions and garlic, and cook until fragrant and the onions have sweat

3.Add all other ingredients except the pasta and bring to a boil

4.When it’s boiling, add your pasta and reduce to a simmer; cooking for at least 30 minutes