Author: Sharon Yeo

Sharon is an Edmonton-based blogger who has been writing about food since 2006.

The Cooking Chronicles: Lentil Burgers

In an attempt to reduce our overall meat protein consumption, Mack and I have been deliberately substituting meat alternatives in some of our meals – tofu in stirfrys, chickpeas in pasta, lentils in curries. More than anything, we’ve found the variety quite refreshing, and sometimes even a time saver (lentils, for example, cook in a snap).

Something we hadn’t yet tried was a vegetarian burger. While we do love our ground beef, we were curious about the texture of a non-meat patty. So, armed with a recipe from The Frugal Foodie Cookbook (thanks, Megan!), we cooked down onions, grated carrots and lentils until the mixture was of a pasty consistency. Though the recipe did not call for any spices, I added a touch of cumin and turmeric in an attempt to avoid a bland outcome (I couldn’t find a link to the recipe I used, but this one comes pretty close to it).

An egg and some breadcrumbs helped bind and solidify the mixture somewhat, and we were able to shape out four patties. Onto a parchment paper-lined baking sheet and into the oven they went, to, in the recipe’s words, “firm up”.

While the patties weren’t as unyielding as one made of meat, they were pretty dense, and the time in the oven crisped up the external layer of the lentil mixture. Served with a healthy squeeze of ketchup on a hamburger bun, their compacted nature made the burger substantial enough so I wasn’t left looking for more. Still, while the lentil burger was good on its own accord, it certainly could not be compared with the beef variety.

Lentil Burger (served with a side salad)

Maybe next time though, we’ll top it with bacon ;).

Extreme Sticker Shock: Noodle Noodle

Two co-workers and I decided to indulge in a dim sum lunch last Friday to celebrate Chinese New Year. With only two options within reasonable walking distance for our one hour break, we chose Noodle Noodle over Urban China. Though I hadn’t been to Noodle Noodle in years, from what I remember, the prices weren’t egregious.

We arrived at the restaurant just after noon. It was pretty busy already, not unexpected for a Friday before a long weekend. We were quickly seated at a table by the door, and before long, were greeted by cart-directing servers.

As soon as our first dishes were marked on our tally sheet, we realized that the prices were way above average for dim sum – they ranged from $4.75 to $9.95! We were unfortunate enough to select a dish on the latter end of that scale (the ginger beef, primarily for one colleague who does not consume pork). As soon as the dish was priced my co-worker and I looked at each other and laughed at the absurd mark-up – it would be a painful meal.

Ginger Beef

Rice crepes, with either beef or shrimp? $6.50. Almond tofu? $5.95. BBQ pork buns the size of dumplings? $4.95. The quantity of food provided exacerbated our sticker shock as well – not only we were paying double for each dish, but in almost each case, the portion size was smaller than what we would find elsewhere.

Rice Crepes

 

 No joke, they were serving $10 dim sum dishes at Noodle Noodle

Good service was also something to be desired. After we told one waitress about our colleague’s non-pork diet, the next time she whizzed by, she did not bother to stop, and just commented in passing that there was nothing on her cart that we would want. Thankfully, the other servers were not as dismissive, but needless to say, we were not impressed.

Ellen and I “showing off” the BBQ pork buns

In terms of quality, the only dish that we were remotely happy with was the almond tofu. Lightly scented and accompanied by a decent amount of canned fruit, it provided a sweet end to an otherwise bitterly comical experience.

A serving of almond tofu

We all agreed in the end that our next dim sum trip would be in a vehicle.

Noodle Noodle
10008 106 Avenue
(780) 422-6862
Monday-Thursday 10am-10pm, Friday-Saturday 10am-11pm, Sundays & Holidays 10am-9:30pm

The Cooking Chronicles: Carrots Two Ways

Carrots are underappreciated, too often relegated to a mere supporting role in dishes – grated into salads, julienned into stirfrys, sliced into stews. So I was happy to come across two recipes that cast this versatile, humble vegetable into the spotlight.

Recipe 1: Spiced Carrot Soup

A Compliments Magazine recipe for spiced carrot soup was our first carrot-centric trial. With the addition of all spice, nutmeg, ginger and cinnamon, we were in for a real aromatic treat. And while I should have left the food processor on a while longer for a smoother mixture, the final product was pretty good, satisfying in way that pureed soups always are.

Spiced Carrot Soup

Recipe 2: Allison’s Carrot Spread

The second recipe came from We Eat Together, the local cookbook storming bookstore shelves in Edmonton. I thought the recipe for Allison’s carrot spread (served with pita chips) would be a great dish to bring to a work potluck this week, held in celebration of Black History Month. I do my best to avoid the pre-lunch microwave/stove/oven reheating scramble, as anyone would once they realized the staff person-to-kitchen-space ratio at our office.

I had learned my lesson from the carrot soup, and ensured I left the food processor on for a few extra spins – the creamy smooth texture of the spread was evident even just looking at it. I probably went a bit too garlic-happy (not the best for a work setting), but blame the potency of the cloves from Peas on Earth, heh.

I loved the vibrant colour of the spread, and the amazing flavour that could come from just a handful of ingredients. Quick to prepare, great for parties.

Allison’s Carrot Spread

I’ll definitely be keeping my eyes open for more carrot-centric recipes!

Edmonton’s Food Bank: Expressions of Hunger Contest

In high school, a few girlfriends and I volunteered for Edmonton’s Food Bank, back when the main warehouse was still located downtown, just off Jasper Avenue. Our weekly task centered around repackaging dry or fresh goods so individual portions could be placed in hampers. I remember marvelling at how well coordinated the Food Bank was – the organization seemed to operate with assembly-line efficiency, with our portions eventually taken to the hamper assembly area, and bagged into hampers to be picked up by clients. There never seemed to be a time when the interview rooms were empty – frontline staff were continuously busy, taking calls or assessing clients in person.

Though the Food Bank’s location may have changed, the need for their service has not. And while there may be a collection box at the exit of every grocery store in the city, donations to the Food Bank are often an afterthought, in spite of their continuous provision of food to Edmonton’s needy on a daily basis.

For that reason, I really admire their current campaign called Expressions of Hunger, an attempt to engage creatives in the city on the subject of hunger. Open until March 31, 2010, the contest encourages photographers and writers to submit photos, poetry and short prose to illustrate one of five categories: physical, emotional, mental, spiritual and environmental.

In April, the entries will be posted online where people can vote for the top three photos, poems and prose in the five categories, with winners being notified on May 3. The three winners in each of the five categories will be showcased at City Hall on National Hunger Awareness Day (June 1) and until June 4, at the Carrot Community Arts Coffeehouse, from June 7 to June 23 and exhibited during the Works Festival of Art and Design at the Nina Haggerty Centre for the Arts from June 25 to July 7.

I emailed Tamara Stecyk, the person behind Expressions of Hunger, with some questions about the Food Bank, and to find out her inspiration for the contest.

  1. While the necessity to help some Edmontonians meet their basic needs is growing, does the Food Bank foresee any particular areas of heightened need for 2010?
    Edmonton’s Food Bank experienced a 70 per cent increase in use from March 2008 to March 2009 as a result of the economic downturn (from just over 9,000 people per month to almost 15,500 per month). As an organization supporting the community for almost 30 years, this is not the first time we’ve seen challenges like this.  In 1996, we were serving almost 19,000 people per month and it took 12 years to see client numbers fall to the 9,000 people per month. We anticipate that the need for our services will continue throughout 2010 and over the next 5-10 years.

    2.  

  2. What is the biggest misconception about the Food Bank?
    One of the biggest misconceptions is that the Food Bank serves a particular demographic in Edmonton. In reality, anyone is one pay cheque away from using the Food Bank. If you lost your job, your marriage fell apart, became very sick or faced unforeseen expenses, you may need to turn to our organization to help you through that tough time.

    3.  

  3. How did the Food Bank conceive of the Expressions of Hunger contest?
    I work in the Special Events and Community Relations department at Edmonton’s Food Bank, and was struck by photos related to food banks that I came across on the Internet. Active in social media, I was also aware that there is a strong photography community in Edmonton and proposed an online contest that would explore the nature of hunger in our society.

    4.  

  4. What has the response been to the contest so far?
    The response to Expressions of Hunger has been a bit disappointing. We have 4 photo and 10 literary entries. With such creative talent in the Edmonton area, we thought we would receive more response. But there still remains a month left for submissions so perhaps possible participants are procrastinating.

    5.  

  5. If you could encourage every person to recognize National Hunger Awareness Day (June 1) in one way, what would that be?
    We encourage people to recognize National Hunger Awareness Day by organizing a food drive, a fundraiser, a discussion around food insecurity or participate in Expressions of Hunger. For more information about National Hunger Awareness Day, click here.

Thanks to Tamara for answering my questions! Click here if you want to find out more about Expressions of Hunger, and check out the Food Bank’s Twitter account here.

Food Notes for February 15, 2010

Though I wouldn’t expect anything less, Canada is embroiled in Olympic Fever! I have to say I am enjoying my share of the Vancouver coverage, but there seems to be a daily limit of how much I can watch. In other news, have you taken a look at the plan for Fort Edmonton Park yet? It proposes the inclusion of several new restaurants, among other additions. I encourage you to take the survey – it’s a piece of the puzzle that will help shape the future of one of the city’s attractions. On to this week’s food notes:

  • Jeff and Sally of The Edmontonian posted a great article on Culina – definitely worth a read. Also on the Culina front – the family of restaurants has started a blog. Knowing that this is their second attempt at this (the “blog” link on their revamped website was rarely used), I wish them luck with keeping it up!
  • Farmers’ market news from Liane: Sparrow’s Nest Organics won’t be returning to the City Centre Market this year. However, interested consumers can still buy into their CSA program.
  • Mary Ellen and Andres Gruenberg of Greens, Eggs and Ham are offering their pre-payment plan for a second year in a row – a minimum of $25o will guarantee you a great selection of products year round. I participated last year, and found it to be a convenient way to access local goods from a farming family that I trust. E-mail Mary Ellen for more information.
  • Look out for a new Famoso to open soon in Christy’s Corner (13655 St. Albert Trail, 780-732-0222). The suburbs are just bursting with restaurants, aren’t they?
  • I wrote a short profile on Brett Roy of Sweet Lollapalooza that appeared in this week’s Vue Weekly.
  • Also on the subject of chocolate, Valerie wrote an exhaustive post about her recent single origin chocolate tasting at home. I think I experienced cocoa fatigue just reading it!
  • Though I’ve seen online “cooking challenges” before (Food Network Canada has a monthly recipe invitation, for example), I think Valerie and BruleeBlog’s joint trial of a Momofuku recipe was a first at the Edmonton blog level. I hope to see more such challenges!
  • Though Valentine’s Day is over – an interesting article from the NYT about new insight into the world of aphrodisiacs, and an amusing list of the ten most romantic restaurants in Edmonton from Urban Spoon that demonstrates the dire need for critical mass in some situations (Taco del Mar made it onto the list.  Twice.).
  • I stumbled upon Ottawa Citizen food writer Ron Eade’s blog this week – it is fantastic. A notable post – his musings on the “Canadian credibility gap” between what the country says they buy…and what they actually buy.
  • I forgot to link to this last week – Canadian Tire is venturing into food.
  • I hope everyone had a good Valentine’s Day! Though Cookies by George has made a killing on their “Because you can’t eat flowers” slogan, someone should play on the cookie idea with bread. Who doesn’t love the smell and taste of freshly baked bread? Anyway, knowing my weakness, I came home on Friday to homemade bread. Given that it was his first attempt, Mack wasn’t expecting much, but his loaf turned out great! I especially loved the crust. The only downside is that I may now expect a loaf at every special occasion…

 

Mack’s first loaf!

  • In lieu of our indulgent dinner at Madison’s Grill a few weeks back, Mack and I decided keep our expenses in check for Valentine’s Day. So we ended up at one of our favourite joints in the city to share a plate of poutine.

 

A Route 99 specialty

 

Fin!

The Cooking Chronicles: Pizza Stone Attempt #2

On Chris’s recommendation, our second pizza stone attempt revolved around a Peter Reinhart recipe for dough.

For starters, the recipe made enough dough for four 10 inch pizzas, which meant we had enough dough for another round of pizzas – a future dinner time saver! And though I was worried the dough wouldn’t rise (it didn’t double in size like Giada’s recipe), the bread turned out great. Mack, who was in charge of rolling out the crust, was a bit challenged at first, but with the aid of a rolling pin, was able to shape two thin crusts.

The recipe advised us to place a sheet of parchment paper underneath the dough prior to dressing the pizza, which would allow for easier transfer onto the preheated pizza stone. This was a very useful tip, as the paper also allowed for seamless transfer off of the pizza stone (we don’t have a pizza peel) – we simply pulled the paper (and pizza) onto a baking sheet.

Pizza Stone Product #2

We don’t usually marvel at how well recipes turn out, but on this occasion, we felt a small celebration was warranted. The crust was perfectly browned and crispy, and topped with tomatoes from Doef’s Greenhouse, and prosciutto and basil from the Italian Centre, it was undoubtedly one of the best pizzas we had ever made.

Thanks again Chris for the recommendation! I think we’ve found a keeper.

Charity Auction Dinner: Ric’s Grill

Last fall, the Edmonton Sun’s Graham Hicks approached Mack to see if he would like to be a part of the 2009 ATCO and Edmonton Sun Christmas Charity Auction. He would be paired up with a restaurant, and people would bid on the chance to have dinner with him, with proceeds going to charity (coincidentally, my agency is one of the four that benefit from the funds raised).

Ultimately, a bidder paid $140 to have dinner with Mack at Ric’s Grill downtown, and we arranged to meet up with the winning party this past Wednesday.

Though we were expecting a pair of diners, we ended up being joined by four people – it turned out the bidder, Terri Lynn, had actually done this once before, having secured the opportunity to dine with Vinomania’s Gurvinder Bhatia and CBC’s Ron Wilson the year prior. Along with Terri Lynn’s friends Kelly, Sue, and Ginette, the night was filled with good conversation, and of course, wine (a lovely Malbec that my usual sweet palate didn’t mind at all – good choice Ginette!).

Mack didn’t get much choice in the restaurant that he would be paired with, but since each establishment had donated a certificate that would cover most of the costs (in this case, $300), we were thankful that Ric’s Grill stepped up to the plate. My last meal at Ric’s was nearly two years ago, and given the experience I had, I wouldn’t have considered coming back without a push.

Although our server gave us a tad too much time and space (perhaps she was deterred by the amount of laughter emanating from our table), it was a solid evening overall. Mack, the goat cheese lover between the two of us, enjoyed the almond goat cheese crostini ($12) starter, a cheesy, rich cousin of garlic toast.

Our steak dinners were equally agreeable. My six ounce, bacon-wrapped filet mignon ($31) was nicely prepared, perhaps on the medium rare side of medium. My side of celery root and cauliflower soup was the standout part of my meal – creamy and well seasoned. The crispy leeks (reminding me a bit of fried onion straws) added some textural flair.

Celery Root and Cauliflower Soup with Crispy Leeks

Bacon-Wrapped Filet Mignon with Chef’s Potatoes

Mack’s sirloin Oscar deluxe ($33) was topped with sautéed prawns, scallops, asparagus and housemade Béarnaise elicited no complaints. He said that the scallops in particular were cooked well.

Sirloin Oscar Deluxe with Rice Pilaf

I’m glad I had the opportunity to visit Ric’s Grill again. And while we don’t usually eat out at steakhouses, I would consider giving them another try in the future. It was good to meet all of you – thank you for a great night!

Ric’s Grill
10190 104 Street (2 other Edmonton locations)
(780) 429-4333

The Cooking Chronicles: Poached Halibut with Saffron

Our go-to method of cooking fish involves the oven, but lately, it seems we have been over-roasting everything. The dry, chalky flesh that results is unpleasant, and really, a sad waste of good fish. I was more than ready to seek out new cooking methods.

We had tried poaching fish before, using a pot on the stove, with moderately successful results. However, when I came across an Eric Akis recipe that involved poaching in a slow cooker, in broth instead of water, I was intrigued. My sister had given us a slow cooker for Christmas that we had yet to break in, so I was eager to kill two birds with one stone.

The recipe involved combining chicken stock, wine and orange juice with a number of aromatics and spices, including fennel and saffron. After simmering away on low for four hours, filets of fish would be added to the liquid for ten minutes. In our case, we used two beautiful pieces of wild halibut from Ocean Odyssey Inland.

To accompany the fish, a trip to the Old Strathcona Market had garnered carrots from Peas on Earth and parsnips from August Organics that I roasted with some baby potatoes we already had on hand. So simple, but so delicious – the tiny parsnip coins were my favourite, caramelized to candied perfection.

Exactly ten minutes and our entree was done, flaky and moist throughout. And in contrast to roasting, this technique is more forgiving, with a few additional minutes in the hot bath not likely to dry out the fish. The flesh had taken on both the rich, yellow hue of the saffron-infused broth, as well as the flavour. Although fennel, garlic and pepper had also been used to season the liquid, we couldn’t taste anything but the dominant saffron. For that reason, we’d likely choose a different flavouring agent next time, but would definitely attempt this cooking method again.

Poached Halibut with Saffron and Roasted Vegetables

Hurrah for new recipes!

Valentine’s Day in Edmonton: Deal or No Deal?

Mack and I decided to collaborate on this post. Enjoy!

Sharon:

Don’t get me wrong, I’m all for a holiday where consuming chocolate is the national norm, and for an occasion that is marked with an indulgent feast. And though I realize that Valentine’s Day has been escalating in its commercial nature over the past two decades (and one that that Mack and I embraced wholeheartedly last year), a gander at one too many pre-fixe restaurant menus sent me over the edge this time around.

Of course, restaurants shouldn’t be blamed for feeding a consumer-driven hunger for extravagance, excess, and unbridled expense on February 14. No doubt, some meals, and the ultimate experience of spending time with your sweetheart could be worth every penny. Also, some restaurants do offer embellishments – providing a rose to the lady, employing a musician to set the ambiance, offering a treat at meal’s end – but could it really be worth the heightened price tag? How much more are patrons charged on Valentine’s Day, compared with any other day? With Mack’s penchant for statistics and graphs, we set to find out.

Mack:

Coming up with the data was harder than we thought! Finding the set price of the Valentine’s Day menu was easy, but finding something to compare it to was not. We decided to generate a comparable figure using the closest dishes we could find on the regular menu. Definitely not scientific, but fairly representative.

We started by finding as many restaurants with Valentine’s Day menus as we could, and then narrowed it down to those which also had regular menus online. We ended up with 12 restaurants:

The average Valentine’s Day menu price was $71.08 per person, with prices ranging from $35 per person at The Dish to $160 per person at Red Ox Inn. The average regular menu price was surprisingly similar at $69.65 per person. On average, Valentine’s Day menus featured 4 courses.

So what’s the best deal? By far, Madison’s Grill. Their 6 course Valentine’s Day menu is just $85 per person – the regular menu would cost roughly $116 per person. Of course, we’re not sure about portion sizes, but based on our recent Farmers’ Market Dinner experience, we expect they will not be small. The worst deal? Hardware Grill – you pay $31 more for the Valentine’s Day menu than you would on a regular day.

I wouldn’t cite any of this data in an academic paper, and the numbers don’t take into account ambiance, food quality, freedom of choice and service, but it was fun to generate just the same. I was surprised to discover that the Valentine’s Day menus aren’t that much more expensive after all!

Sharon:

So numbers aside, after scrutinizing more than a dozen pre-fixe menus, I can tell you that considering the menu options only, both Mack and I agree that Hardware Grill wins, hands down. We were salivating as we read through each course (butternut squash-mascarpone tortelloni
with truffle butter cream sauce and fresh chanterelles? Porcini crusted sea bass, lobster-truffled potato crêpes, white corn-arugula & gulf prawns? Where do we sign up?).

While I wouldn’t go so far as to recommend any one restaurant (personal choice being that last intangible), based on our experience, Madison’s Grill and The Dish would top our list. If you’re looking for innovative, creative food that celebrates local producers, there would be no better choice than Blair Lebsack’s dining room in the Union Bank Inn. However, if you desire something more casual and comforting, The Dish is a great choice with its consistent kitchen and friendly service.

Mack:

You could, of course, avoid restaurants altogether and cook that special someone a tasty meal at home! Because as Sharon pointed out, Valentine’s Day is about spending time with your sweetheart, not spending lots of money. If you do go the restaurant route, keep in mind that there are more to choose from than the dozen we mentioned here.

We hope you enjoyed this light-hearted look at “Black Sunday” (a la Eater) in Edmonton, and we wish you a very happy Valentine’s Day!

Culinary Q & A with BruleeBlog

Occupation: I write, edit, do public relations, design websites, and dabble in a little bit of photography.

What did you eat today?

Breakfast, snacks and lunch were made up of oatmeal with soy sauce, leftover Chinese food from a banquet dinner (chicken and yi-mein/e-fu noodles), 2 bananas, and a handful of clementines. Not sure what dinner will be yet. Probably a salad.

What do you never eat?

Durian. I have tried it frozen, in ice cream, as candy, and fresh off the street in Malaysia, and I have given up trying to like that nasty, stinky, worse-than-dirty-gym-socks-washed-in-a-sewer fruit.

What is your personal specialty?

I don’t really think I have one.

Complete this sentence:

In my refrigerator, you will always find: vegetables and fruit, soy milk, a jar of The Jam Lady’s most excellent jam. Oh and processed cheese. I know, I should hang my head in shame.

What is your weekday meal standby?

An egg and cheese sandwich or a grilled cheese sandwich, both made with the aforementioned processed cheese and whole grain bread. If I am feeling guilty I will have a salad instead.

What is your favourite kitchen item?

My Le Creuset french oven.

World ends tomorrow. Describe your last meal.

Assuming that I would eat until I burst, I would have a big bowl of Penang assam laksa, a plate of roti canai, beef chow fun, har gow, turkey congee with the cooked heart and gizzard, grilled black cod with teriyaki sauce, a plate of salmon sashimi, smoked salmon, prime rib with garlic mashed potatoes and gravy, lamb with rosemary, roasted beets, a bison cheeseburger, sweet potato/yam fries, a grilled cheese sandwich, a vanilla milkshake, and some chocolate mousse for dessert. (Did you notice the total lack of fruits and non-root vegetables?)

Where do you eat out most frequently?

Probably Moxie’s. There’s a location near my home, and I’m a sucker for their steak and goat cheese salad.

What’s the best place to eat in Edmonton?

I would have to say The Blue Pear. The food isn’t always absolutely perfect, but it is always innovative and interesting.

If you weren’t limited by geography, where and what would you eat?

Definitely Georgetown, in Penang, Malaysia. And I would eat my way through all the hawker stalls. In my opinion, street food always trumps fancy food.

Check out BruleeBlog’s website here.