Month: January 2011

Food Notes for January 17, 2011

I am so glad the forecast is looking up, because I’ve just about had it with the weather. I guess I don’t have as much to complain about as some (a lack of sidewalks to shovel is a definite plus of condo living), but trudging through piles of uneven snow in the blistering cold for my daily commute was getting hard to take. How many more months until spring? On to this week’s food notes:

  • CBC Edmonton is still looking for recipe contributions for their Flavours of Edmonton cookbook, a fundraiser for the Edmonton Food Bank. You have until January 24, 2011 to submit your recipe. Direct any questions to Erin Thomson.
  • The U of A Alumni Association is organizing the Educated Palate, a series of food-related events to take place over the next few months. Among the sessions are a coffee and chocolate session featuring Transcend and Kerstin’s, and a tasting with d’Lish.
  • Are you counting down to the day when Edmonton’s first location of Crave opens on February 4, 2011? You can follow their progress on their blog.
  • Looks like Bistro Praha is set to (finally) open on January 21.
  • Maki recapped Breaducation, an evening of learning and sampling at Luzzara last week, featuring Chris and Owen of Prairie Mill.
  • The Journal reviewed Corso 32 last week – a rave if I’ve ever read one: “Corso 32 takes its place as one of the city’s most exciting and satisfying places for a serious meal.”
  • Twyla’s review of Ruby Dragon (another Asian fusion restaurant that replaced Kai) made me laugh: “The young manager was quite proud that they employ someone who is strictly in charge of the deep fryer. So, while I appreciated their attention to detail, I felt it was more of a sentence than a position of honour for their chosen one.”
  • Kevin wrote a great post about creative ways of sourcing products locally, without surrendering value for dollar.
  • The Journal also had a good piece comparing canola oils (I love Mighty Trio) and a feature on the revamped Alberta Avenue Farmers’ Market (I hope the market gets the same bump in business that restaurants seem to experience after the exposure).
  • Ever wonder how a visit from Guy Fieri of Diners, Drive-ins and Dives can impact a business? Wonder no more: “It was a gift,” says one restaurant owner.
  • Liane mentioned a new restaurant called Niche (11011 Jasper Avenue) that has replaced the Hardwood Cafe. Just one review on Urban Spoon so far – but I’d be curious to check it out.

Niche

Niche

  • Ellen, Jill and I checked out Razzleberries (10040 104 Street) for lunch on Friday, which bills itself as offering “authentic Sri Lankan cuisine”. It was a modest buffet (two of the six items were rice and plain pasta), but was inexpensive ($8.95). I could see myself returning if I worked right nearby (there were many tables of office workers without coats on), but I wouldn’t seek it out again.

Razzleberries

A plate from the buffet line at Razzleberries – the bourbon chicken was tasty, but the curried beef and lentils both could have been cooked for a longer period

Preview: Flavours of BC’s Naramata Bench Wine Tasting & Auction

This guest post was written by Mack, an Edmonton-based geek who fancies himself a part-time foodie. You can find him online at his blog, and on Twitter.

On Wednesday I had the opportunity to check out a preview of the Flavours of BC’s Naramata Bench Wine Tasting & Auction. The 3rd annual fundraiser for the Winspear Centre and Edmonton Symphony Orchestra takes place on January 28, and features the sounds of Sandro Dominelli performing smooth jazz plus more than three dozen wines. At the preview, we got to taste nine of them.

Flavours of BC's Naramata Bench Wine TastingFlavours of BC's Naramata Bench Wine Tasting

We tasted wines from four different wineries: Kettle Valley, La Frenz, Lake Breeze, and Laughing Stock Vineyards. I enjoy wine, but I am definitely not a connoisseur. Usually I am more than happy to select a bottle from the shelf based on just the name or label. Fortunately for me, there was a little of both at the preview!

David and Cynthia Enns both had established careers in the investment business when they purchased Laughing Stock in 2003. The name is a play on the risk of launching a winery, and the financial references don’t end there. When they released their first wines, they called the event Laughing Stock’s Initial Public Offering (IPO). And they have some of the most unique bottles I’ve seen – instead of traditional sticker labels, they feature information printed directly on the glass. The bottle says “LFNG”, the would-be stock symbol for Laughing Stock, and features the date and a variety of stock prices from that day printed in the style of a stock ticker tape. It’s eye catching!

Flavours of BC's Naramata Bench Wine Tasting

We tasted three wines from Laughing Stock: Portfolio 2007, Blind Trust Red 2008, and Chardonnay 2009. Portfolio (the winery’s flagship) is a blend of Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot, and retails for around $40. Blind Trust Red is a blend of Merlot, Malbec, and Cabernet Sauvignon, and retails for around $29. The Chardonnay is aged in larger format French oak barrels, and goes for about $26. Of the three, I enjoyed the Portfolio most.

Flavours of BC's Naramata Bench Wine Tasting

La Frenz was started by Jeff Martin, known for spearheading Quails’ Gate in Kelowna. Their bottles feature a QR code on the back, which is still fairly unique, but something I expect more wineries will adopt in the future. We tried two of their wines: Semillon and Cabernet Sauvignon. The Semillon, which sells for about $28, is blended with 10% Sauvignon Blanc and had a nice citrus flavor. The Cabernet Sauvignon sells for about $37 and had great color. Among other awards, it won Double Gold and Best Over $25 at the All Canadian Wine Championship last year.

We tasted two wines from Kettle Valley, which features the Kettle Valley Railway on its labels: Merlot and Pinot Noir. The Merlot, which sells for about $26, was one of my favorites of the night. The Pinot Noir, which sells for about $36, was good as well, with earthy tones. Both are multi-sourced wines, fermented in French oak.

Flavours of BC's Naramata Bench Wine Tasting

We also tasted two wines from Lake Breeze: Seven Poplars Sauvignon Blanc and Seven Poplars Merlot. Seven Poplars denotes the winery’s premium wines, created from select barrels and select vineyards. The Sauvignon Blanc, which sells for about $27, was sweeter than I prefer, which made me think that Sharon would really have enjoyed it. The Merlot, which sells for about $37, was my favorite of the evening. It was full bodied and very flavorful.

If the wines at the preview were any indication, the fundraiser later this month will be an enjoyable affair. Tickets are $90 per person for the main event, or $150 if you’d like to sample the VIP tasting, which gives you access to exclusive library wines and the chance to learn from the winemakers themselves. For more information, including a list of the featured wineries, check out the Winspear Centre’s website.

Edmonton’s Original Green Onion Cake: Noodle Maker

The green onion cake. Savoury, crispy and oh so satisfying, it is one of my favourite indulgences, but only when done right. I’m not a fan of the flat pancake-like versions at the Fringe that many others adore; my preference is for the doughnut-shaped cakes – airy, and really, with even more surface area to absorb hot oil, it’s on a different plane of existence. When I heard about Noodle Maker, opened by the man who is said to have introduced the tasty treat to Edmonton, my curiosity was piqued – what would the “original” green onion cake be like?

On Thursday, another miserably cold day, Kathryn and I made our way to Noodle Maker for lunch. Just past the gates heralding Old Chinatown, it seemed to be a quiet afternoon for the restaurant – only one other customer to be seen during our visit (given how bustling the cafeteria in Canada Place is, I had to wonder how many people know this place exists).

The interior isn’t much to look at, save the artificial cherry tree blooming from the take out counter, and an antique stove in the corner. The dated décor contrasted amusingly with the large flat panel television screen mounted to the wall (tuned to a Chinese news channel), and a shiny new Mac at the till.

The menu features dishes from many Asian cuisines, including Chinese, Korean, Japanese and Thai(take a look here). I opted for a ramen bowl with teriyaki chicken ($8.50), while Kathryn chose the rice stick stir fry ($11). Of course, we also ordered a green onion cake ($3.50) to share.

The green onion cake didn’t look like much, but looks were deceiving! While it was the flat version, pulled apart, there were discernable, flaky layers inside. With a crispy, salty exterior, we had to pull ourselves away to try our entrees. It really was worth venturing out for, and would be something I’d return specifically to order (we both agreed that the name of the restaurant really should celebrate their green onion cake instead).

Noodle Maker

Green onion cake

The entrees were good, but didn’t live up to their green onion cake counterpart. The butter soy broth and ramen were all right – broth not overly salty, and ramen well-cooked, but neither wowed me. I did like the inclusion of vegetables though – bean sprouts, corn, and spinach. The teriyaki chicken was probably the wrong type of meat to order (especially after reading Lillian’s review) – it wasn’t as moist as it could have been. Kathryn enjoyed her stir-fry, noting that the rice cakes were very fresh, but like me, also kept returning to the green onion cakes.

Noodle Maker

Teriyaki chicken ramen

Noodle Maker

Rice stick stir-fry with pork, shiitake mushrooms and su choy

Noodle Maker has started a $7.67 “popular lunch express” feature for either dine-in or take-out, a great deal that includes a vegetable stir fry, a ramen noodle or rice bowl and two toppings (teriyaki chicken, tiger beef, pork ribs, shrimp, basa fish tempura). On January 18, 2011, from 11am-2pm, those that register on their Facebook page will be charged just $5.

There are definitely a few more dishes that I’d be interested in returning to try. And given its proximity to the Arts District, it’d be an interesting choice for pre-show dining. Not that I’d need an excuse to come back for the green onion cakes.

Noodle Maker
9653 102 Avenue
(780) 428-0021
Daily 11am-10pm

The Cooking Chronicles: Post-Holiday Detox

I don’t think our holiday indulgence was as bad this year as in past years, but after Christmas, for whatever reason, my body was craving vegetables, and a break from butter and fat. So I made sure to bookmark a few recipes to get us through the post-holiday detox.

Mushroom Barley Soup

We went to the pantry for this one, and hauled out the quick-cook barley that had been hiding behind a good many other things. The mushroom barley soup was one recipe on the Progressive Foods website I hadn’t yet tried, and better yet, it allowed me to purge my fridge of some less-than-peak vegetables in the crisper.

It simmered happily on the stove while we had company over, allowing the flavours to stew for even longer. The results were great – a spoonful of tasty vegetables, textured barley and savoury broth in every bite.

Mushroom Barley Soup

Mushroom barley soup

Two Pea Soup with Frizzled Ham

I should nickname this Mark Bittman dish of two pea soup with frizzled ham the “first intermission soup”, because it is the perfect recipe to be made during the first intermission of a hockey game (as I did, on break from watching one of the World Juniors games). Then, allowed to simmer through the last two periods to soften the split peas, it was ready to eat by the end of the game.

It’s another soup that is easily made with ingredients that most people have on hand – ham, split peas, frozen peas, carrots, onions – and it’s a hearty meal without being heavy. The frizzled ham was a lovely garnish, enhancing the soup with a crispy, smoky finish.

Two Pea Soup with Frizzled Ham

Two pea soup with frizzled ham

Tofu Chili with Soy Sauce

Like kale chips and potato chips, tofu chili really shouldn’t be compared with its meat counterpart – it is in a different playing field all together, and will never, ever win.

Mark Bittman’s recipe for tofu chili with soy sauce came together easily (and even more so because I opted to use a can of black beans instead of cooking them myself).

The texture of the crumbled tofu wasn’t a surprise (we’ve had it before), but I found it probably needed more time on the stove to absorb all of the flavours (I had reduced the simmering time in half because we weren’t cooking beans from scratch). Cumin probably would have been a great addition, as well as tomato paste, to thicken the mixture, and though the cloves were fragrant, the combination with soy sauce didn’t work as well as we expected. Mack though, ever the joker, said that something was missing. When asked what, he replied, “Meat.” Haha.

Tofu Chili with Soy Sauce

Tofu chili

We would make it again – but like I said, tofu chili is to be considered henceforth as a stand alone dish.

“Homeless”

Mack and I saw the play Homeless put on at Alberta College on Monday night, an event sponsored by Grant MacEwan. The price of admission was donations of food or clothing, small offerings in exchange for the opportunity to watch a show that has struck a chord with audiences at the Fringe and Kaleido Festivals, among others.

Homeless is a deeply honest play, chronicling Jeremy Bauming’s journey as he struggled to understand those that do not have a place to call home. It was a journey that inspired him to take on a position at the George Spady Centre, an overnight shelter in Edmonton that focuses on harm reduction, and will, unlike other shelters, accept clients who are intoxicated or high.

In expressing his own history and experiences that led to his personal misunderstanding and fear of the homeless population, he shines a light on the greater societal prejudice that exists. At the Spady, Jeremy encountered many memorable clients, each with their own wrenching story of trauma, abuse and pain.

Bauming doesn’t try to neatly tie up loose ends with a happy ending – more befitting of the reality faced by the homeless, given the complexity of the challenges that may include mental health and addictions. That said, I felt more hopeful than helpless at the play’s conclusion, buoyed by the strength of the clients Jeremy described, people who are able to make it through another day in spite of unspeakable hardship. The audience was silent – the emotion was palpable, and there were more than a few tears in the audience.

Following the play was a panel discussion, featuring a few members in our community supporting those on the streets as well as those working towards ending homelessness. What stayed with me was a comment by Julian Daly, Executive Director of Boyle Street Community Services, who talked about the negative perceptions of homeless people, resulting in a push for segregation, a NIMBY-ism, their exclusion from public spaces: “There is a silent apartheid in Edmonton.”

Especially on days like today – think about our neighbours, and what it might be like not to have a warm home to return to at the end of the day.

Food Notes for January 10, 2010

The Sequel Cafe

The Sequel Cafe

  • It was particularly steamy in Pho Tau Bay on Friday afternoon, when Ellen and I caught up over bowls of noodles. She said we would end up smelling like pho upon our return to the office. She was right.

Pho Tau Bay

Pho

  • Mack and I took in the lovely lights at the Legislature a few times over the holidays – nothing says Christmas in Edmonton like waltzing through the tree-lined paths with a loved one.

Holiday Lights at the Legislature

Mack’s prettiest shot

Deep Freeze 2011

After writing off Saturday as a snow day, Mack and I put on our boots this afternoon, hopped on public transit, and headed to Alberta Avenue to take in the fourth annual Deep Freeze: A Byzantine Winter Festival.

Deep Freeze 2011

Follow the path

It was our first time at the festival, as previous intentions to visit never panned out. After this experience, however, it’s safe to say it will easily become an event to look forward to every year.

There were so many things going on for kids and adults alike – both indoors and outside (great planning, given it was –20C with the windchill today). 118 Avenue was closed from 90 to 95 Street to accommodate festivities, which included many roaring warming fires, a street hockey tournament, outdoor performances and cabane a sucre (sugar house)!

Deep Freeze 2011

Mummers theatre

Deep Freeze 2011

On the Avenue

To partake in the Quebecois tradition, I bought a popsicle stick for $2, and waited for a volunteer to pour hot maple syrup onto the snow patted down in raised boxes. It was my first time at this, and pulling and wrapping the maple taffy around the stick in a uniform manner was more difficult than I expected (I’m pretty sure the two kids next to me did a better job). It was a sweet treat!

Deep Freeze 2011

Pouring the syrup

Deep Freeze 2011

C’mon taffy!

Deep Freeze 2011

With my finished product

I was perhaps most excited to check out the mini Alberta Avenue Farmers’ Market, set up inside the Old Cycle Building.

Deep Freeze 2011

Alberta Avenue Farmers’ Market

Though not all of the vendors were available for this special market, several of the regulars were on hand, including Shooting Star Ranch and The Chocolate Doctors. Johnson Family Farms, a new vendor to Alberta Avenue (they also sell at Salisbury), was also present. They sell eggs, chicken, turkey, pork and beef, and perhaps the most unique – farm fresh butter and cream.

Deep Freeze 2011

Sharon Johnson of Johnson Family Farms

The Alberta Avenue market resumes its weekly Thursday schedule on January 13, 2011, with new hours: 5-8pm.

The rest of the space was filled with a variety of arts and crafts vendors – everything from photographs, to prints, to mittens made from old sweaters. I was charmed by the monster/city print designs of Whiteout Workshop, and picked up a cute pink coin purse as a result.

Deep Freeze 2011

Arts market

Though there were a fair number of people outside (especially given the weather), it was busiest inside the Alberta Avenue Community Centre.

Deep Freeze 2011

Alberta Avenue Community Centre

There was live music, courtesy of Allez Ouest & Friends, and French Canadian cuisine available from the kitchen. We opted to try their poutine ($6). It hit the spot, and yes, did feature squeaky cheese!

Deep Freeze 2011

Allez Ouest & Friends

Deep Freeze 2011

Poutine

Warmed, we wandered back outside through the Enchanted Forest (bravo to festival organizers for clear signage, by the way), we took in ice sculptures and olde tyme curling, among other things. There was also a hot dog/marshmallow roast available, family snow sculpture carving and outdoor ice skating with free skate rentals.

Deep Freeze 2011

Mack’s favourite sculpture (check out those teeth!)

Deep Freeze 2011

Curling

We finished our day with a wagon ride (I’m not sure what it is about horses and wagons, but I can’t help myself). We ended up sitting with Marianne and Charles, who were just beginning their visit to Deep Freeze!

Deep Freeze 2011

Cold, but happy

Deep Freeze 2011

Whee!

Deep Freeze was the first Winter Light event on the calendar – next up is Ice on Whyte, which runs January 13-23, 2011. See you there!

The Cooking Chronicles: Breakfast Banana Muffins

Every family seem to have that one go-to cookbook for baked goods, so used that the spine is worn, the pages tabbed and wrinkled. For my family, when it came to muffins anyway, that cookbook was Company’s Coming Muffins & More. For Mack’s family, it was Muffin Mania, by Cathy Prange & Joan Pauli.

Though I’m not giving up Jean Pare anytime soon (her zucchini muffins are a particular favourite), Grandma Male gave me a copy of Muffin Mania last year, so appreciated because I know how much the recipes are treasured by their family.

Muffin Mania

I’ve replicated a few recipes from the book, but I had yet to venture into banana territory until recently (banana muffins are Mack’s favourite). It never really occurred to me to make muffins in the morning – but with a pot of coffee brewing and ready to sip while the muffins are in the oven, they really are a wonderful way to start the day.

Banana Oatmeal Muffins

First up was a recipe for banana oatmeal muffins. The inclusion of oats certainly made it a heartier muffin, and did add a layer of texture, but both Mack and I agreed that we preferred the more cake-like banana muffin. Next.

Banana Oatmeal Muffins

Banana oatmeal muffins

Best Ever Banana Muffins

The best ever banana muffins was a winner, and though I still don’t believe Mack when he says they taste like the ones his Mum makes, I have to admit, they are pretty good. Most surprising to me is the fact that the recipe doesn’t call for any spices – the usual cinnamon and/or nutmeg is conspicuously absent. And yet, they really are the best banana muffins I’ve had – moist, soft, and so fragrant.

Best Ever Banana Muffins

Best ever banana muffins

They’re the best reason I’ve found to let your bananas brown.

A Great Escape: Padmanadi

My officemates and I are very fortunate to work in Central McDougall, which grants us easy access to Somali, Eritrean, Vietnamese and Chinese cuisine and well, fast food, all within a few blocks of our door (and that doesn’t even include the assortment that is Chinatown!).

Sometimes though, what we crave in a restaurant isn’t necessarily the food, but the atmosphere. And there doesn’t seem to be a better office escape than Padmanadi.

Though I was first introduced to the vegetarian and vegan sensibilities of the restaurant at their original 97 Street location, I have to say I didn’t fall in love until I had a meal in the bright, calming interior of their new digs on 101 Street (it also happens to be a five minute walk away from our office).

I think the natural light helps, as do their neutral wall colours and appealingly modern furnishings (check out those funky chairs!). But perhaps what is most reassuring is how personal the room feels – the walls of taped snapshots of regular customers at the first location has been replaced by framed professional photographs. Even cooler, some of the regulars even have personalized, carved reservation placards! Padmanadi ultimately feels more like a community than a restaurant (similar in many ways to Elm Café and Duchess) – and there’s something wonderful about that feeling of being a part of something bigger than the physical walls.

The menu is a vegetarian one, leaning heavily on the use of soy and gluten-based meat substitutes (their brunch, Ellen tells me, is particularly good). Though I still mourn the termination of their lunch specials, Ellen and I decided to give their combo meals a try at lunch just before the Christmas break – a “dinner for two” priced at a very reasonable $32.

I thoroughly enjoyed the soup, a very tasty hot and sour. The texture was surprisingly thick (as in, if it had time to cool, it probably would have become an aspic), but it worked.

Padmanadi

Hot and sour soup

The spring rolls were, as usual, pretty good, especially considering they only contained vermicelli and cabbage – no meat.

Padmanadi

Spring rolls

Two entrees accompanied two petite bowls of rice. The lo-han vegetable was unfortunately bland, but the curried mutton was fantastic – the creamy, coconut milk-based sauce could make many worldly ills disappear. The “mutton” had a well-simulated texture, chewy and very much like bean curd. My only nitpick was that the potatoes and cauliflower in the curry were still quite hard, and would have benefited from a longer stewing time.

Padmanadi

Lo-han vegetable

Padmanadi

Curried mutton

Dessert was individual servings of rice pudding, garnished with cinnamon and a slice of apple, but reminded me of cold congee more than I would have liked. It was probably the healthiest dessert I’ve had in some time however, though a heavier hand with the mango syrup would have been appreciated.

Padmanadi

Rice pudding

Even if the food was a bit hit or miss this instance, I’ve been to Padmanadi enough times to know they can do better. See you again soon, neighbour!

Padmanadi
10740 101 Street
(780) 428 – 8899
Monday-Sunday: Lunch 11am-2pm, Dinner 4pm-10pm; vegan brunch Saturday/Sunday 10am-2pm

The Cooking Chronicles: Bring on the Meat (and Seafood)

In the last six months, I’ve made a deliberate effort to include more beans, lentils and tofu in our diet, replacing the meat we used to extensively depend on for protein. Of course, while we will never give up meat entirely (hello, bacon!), I’ve started to think about it as an option instead of a necessity.

The following two recipes, however, were delicious ways to incorporate meat (and seafood) into our week’s meals.

Beef Stew

Beef stew always seemed to be one of those quintessential “rite of passage” dishes that all cooks have in their back pocket (like roasting a chicken, something else I have yet to do). I’m not sure what’s stopped me in the past (it’s not difficult – brown the meat, toss in the vegetables, wine/stock, and throw it in the oven), but I finally attempted it recently, basing it loosely on Rose Murray’s recipe that appears in A Taste of Canada.

I didn’t make the orange-walnut gremolata, but then again, I didn’t think it would have added anything to the stew. The stewing beef (some of the last of our cow share) was just perfectly tender after three hours in the oven, and Mack really liked the inclusion of mushrooms (the stews that we both grew up with did not contain mushrooms).

Beef Stew

Beef stew

Next up: a slow cooker beef stew!

Shrimp and Cilantro Shu Mai

When I saw Mark Bittman’s recipe for shrimp and cilantro shu mai, I was immediately taken. Homemade dim sum? Yes, please!

It was pretty easy – half of the shrimp was pureed in a food processor with sesame oil, soy sauce, rice wine, ginger, cilantro and scallions, then combined with the rest of the shrimp, cilantro (both roughly chopped) and scallions. The mixture is then placed inside wonton wrappers, and steamed.

Shu Mai

Shu mai

We couldn’t get the pleats quite right, so we decided to just make little stars instead, which worked just fine. We served the shu mai with some blanched bok choy and rice, for a rounded weekday dinner.

Shrimp and Cilantro Shu Mai

Dinner

They were lovely – the sesame oil was the fragrant standout, though the fresh presence of the cilantro was hard to ignore as well (much to Mack’s dismay). The texture provided by a mix of the puree and chopped shrimp was also quite pleasant. We liked the shu mai so much we decided to bring them as appetizers to Jane and Yi-Li’s post-Christmas Christmas dinner potluck.

If you want a taste of dim sum without leaving the comforts of your own home, give these a try!