Category: food

Off to Glutton-Land: Urban Diner

On Wednesday, after a rather tumultuous day at work, I joined Annie, Dickson and Mack for a round of comfort food at Urban Diner (12427 102 Avenue).

Probably my second favorite diner in the city (following, of course, Blue Plate), I quite enjoy the food and ambiance there. Typically more happenin’ on weekend mornings, the restaurant had a moderate number of customers when we were seated. Though I had initially craved their Diner Meatloaf, I was torn when I remembered they also had Fat Franks on the menu. Luckily, Mack agreed to split the latter dish with me, so off to glutton-land I went.
The food took longer than expected, which was likely a blessing in disguise, allowing me to build-up my appetite to accommodate a dish and a half. I was floored when our orders were delivered – the meatloaf was easily twice the size of Blue Plate’s offering (but with steamed, not grilled, vegetables – boo). Without tomato sauce to blanch the flavor, and the added pizzazz from the cranberry chutney and creamy mushroom gravy, I think I’ll have to admit that Urban Diner wins the meatloaf round of the “diner war.” The hot dog was also quite good; Mack wasn’t so impressed, but I found the char marks lent much flavor to the meat.
I can honestly tell you that although I thoroughly enjoyed my meals, I will never again order so much food: it turns out gluttony can be a form of self-punishment.
Restaurant interior
Diner Meatloaf
Hot Dog
Shepherds Pie
Fish ‘N Chips

The Cooking Chronicles: Everyday Lighter Macaroni and Cheese

As I have mentioned previously, I am now leaning towards recipes that can be made with what I have available in my fridge and pantry on a day-to-day basis, and after catching a segment on America’s Test Kitchen this morning, I decided to duplicate their Everyday Lighter Macaroni and Cheese recipe for dinner tonight.

Annie stayed over for supper, so she helped me put it together. Substituting mozzarella for light cheddar, and omitting the dry mustard, it was a fairly easy recipe to follow. I only realized after the fact that I only added about half of the required cheese, and as I didn’t have enough corn starch on hand, should have looked for a starch alternative to thicken the sauce with. This resulted in a sauce with a water-like consistency, but besides that, was a decent modified béchamel.

While taking a little more effort than Kraft Dinner, this macaroni and cheese from scratch has more body than its instant cousin.

Everyday Lighter Macaroni and Cheese

Second is the First Loser: Acajutla

Looking to unwind at the end of a work week, I asked May, my Mexican cuisine connoisseur friend, to choose a restaurant. She had heard good things about Acajutla, 11302-107 Avenue (which coincidently, won second place in Vue Weekly‘s Golden Fork for Mexican/Latin American), so there we went.

As indicated on the menu, acajutla translates to “a place of sea turtles and sugar canes.” The decor in the dining room was festive to say the least, with brightly colored paper decorations and lanterns hanging from the rafters, and boldly checkered table cloths covering each table. The waitresses were all wearing the same puff-sleeved blouses of the Mexican Heritage-Day variety, providing more of a (stereotypical) ethnic atmosphere to the restaurant.

The menu was more extensive than El Rancho, complete with pictures illustrating select dishes. May decided to order the Combination Plate (one each of tostada, pastel, taco, & fajita), while I stuck with my tried-and-true Chicken Fajitas (soft corn tortilla stuffed with chicken breast, mixed with tomato, onion, and bell pepper).

The restaurant was busier than I had expected, with nearly all of the tables occupied (and a large party of rather loud women situated just behind us), but it was still no excuse for the lengthy wait for our food – we were starved by the time our plates arrived. I was even more disappointed when I found the chicken in my fajita to be dry and over spiced to my taste. May’s meal was better, as she was able to sample a few of their specialties (I tried a bit of the pastel, which was very tasty). The service as a whole was sub-par, as we had to physically bring our cups up to the counter for water refills and had to ask the waitress for our bill at the end.

I’m hoping Vue was wrong in their announcement that El Rancho is closing their doors; Acajutla would be a poor replacement.

Decorations
Combination Plate (clockwise from left – fajita, taco, tostada, and pastel)
Chicken Fajitas

The Cooking Chronicles: Pizzagna

Trying to make the most of leftover dried pasta and asiago cheese left over from our mac & cheese and focaccia pizza creations, respectively, I found a fairly simple recipe in Rachel Ray’s Pizzagna. Sounding appealing enough, it combined elements of pizza and lasagna in an easy assemble-and-bake style dish.

Though we omitted the onions (more because I forgot to get them at the supermarket than anything else), red pepper flakes, and parsley, and substituted asiago for parmesan, and button for crimini mushrooms, we followed the rest of the directions fairly closely. I’m finding I really like baked pastas and casseroles, as they do have a make-ahead option available.

The final product was delicious – the ricotta and pepperoni really made the dish unique. Next time, I’d probably try to include more vegetables – zucchini and tomatoes would complement the sauce nicely.

Pizzagna: definitely a keeper!

Pizzagna

Still Unremarkable: Earls

Mack, Kimmi, Dickson and I grabbed a quick bite to eat at Earls (Tin Palace, 11830 Jasper Avenue) this evening. I really don’t have that much to say about this chain restaurant, as it is pretty well known that I would prefer not to eat at Earls if given the choice. My personal bias aside, I do understand the pull of their “Wings Wednesdays” on the greater public, and for that, I can sacrifice my personal taste from time to time.

I will admit, however, that this was the first time I remotely enjoyed what I ordered – a Margherita Pizza. While not sensational (a la Bridges), it wasn’t bad.

Until we meet again, Earls.

Margherita Pizza

The Cooking Chronicles: Strawberry Tarts with Vanilla Buttermilk Pastry Cream

For a Hawaiian-themed spring potluck we were having at work, I decided to make Strawberry Tarts with Vanilla Buttermilk Pastry Cream.

I figured it would be an easy recipe to pull together on a weeknight, as I was using frozen tart shells to begin with. After baking the shells and allowing them to cool, I combined the listed ingredients as directed on the stovetop. Surprisingly, it thickened at the four minute mark as indicated in the recipe, and with the use of an ice bath, reached the perfect consistency. A dollop in each of the shells, then topped with a strawberry, and I was done.

If you’re looking for an easy, yet elegant dessert for a dinner party, look no further!

Strawberry Tarts

The Cooking Chronicles: Frittata with Fontina, Green Pepper, Mushroom, Tomato, and Sausage

To befit the end of Gilmore Girls, I planned on making a diner-style dinner to precede the viewing of the finale. My original intention was to recreate Ina Garten’s Turkey Meatloaf, but after being confronted with the very uneconomical pricing of ground turkey breast, I decided on the more wallet-friendly Frittata.

Dickson and I decided to substitute and add several ingredients to the recipe – green peppers for asparagus, and for a more hearty base, mushrooms and cooked sausage. The instructions really aren’t that difficult, except perhaps making sure there is enough oil and butter present to prevent the egg from sticking to the skillet (we initially had excess grease from the fried sausage, so discarded some, but likely should have kept more in the pan). After dotting the diced fontina on top, then broiling the frittata for a few minutes, the dish was done.
Served with a salad, the frittata was not only satisfying, but made for a wonderfully plated meal(the green peppers and cherry tomatoes peeking out provided fabulous color). Super-easy, fast, and delicious, this versatile recipe would work for a filling brunch, lunch, or dinner course.
In the frying pan
Plated

Closer to the Bottom: Garage Burger Bar

Mack and I headed to Garage Burger Bar (10242-106 Street) for a late lunch this afternoon. I had assumed good things about Garage from its four year streak in claiming Vue Weekly‘s vote for “Best Burger” in its annual Golden Fork Awards. As such, I was expecting burger-equivalent fireworks when they received top honors again just last week.

We arrived at the restaurant just after four, greeted by a waitress relieved to be relinquished from her boredom – it turns out we were the first customers since the lunch rush ended several hours before. Needless to say, this wasn’t a positive initial impression.

It was fairly nice out (though it drizzled a bit later on), so we decided to sit out on their small enclosed patio. The plastic lawn chairs weren’t the most comfortable furniture I’d ever encountered, but they served their purpose. The interior of the dining room itself (a refurbished garage – hence the name) was in a word, “dingy,” but something I think wouldn’t be as noticeable with a larger crowd present. The waitress said that Garage had been around for over fifteen years, and admittedly, it showed.

We perused the menu, and Mack commented that he liked the fact that all burgers with the exception of one were priced equally at $5.99. Fries, however, had to be ordered separately ($1.79). I chose the Bacon(!) Mozza Burger (self explanatory), while Mack was delighted to verbalize his selection of the Dana Burger (cheddar, bacon, lettuce, tomato, BBQ sauce).
The food, as expected, arrived in an expedient fashion. We were both disappointed when we realized the patties weren’t made from fresh ground beef and wondered how an establishment could have garnered such acclaim from frozen meat. Secondly, I thought the fries tasted as if they had been refried from the batch left over from the lunch crowd.
While the service was good, prices reasonable, and patio pleasant, I can’t say Garage deserved its Golden Fork. At least not until they rehaul their burgers.
Restaurant exterior
Interior
Bacon Mozza Burger
Dana Burger

Exceeding Expectations: Milestone’s

During my research for a trip to Vancouver earlier this year, I came across a “Best of” survey in the Georgia Straight weekly that listed the chain Milestone’s as the second best place for brunch in the city. Until reading that, I had no idea Milestone’s (1708-99 Street) even offered a brunch menu. After perusing their selections online, I decided it would be a nice place for my family and I to take my Mum in celebration of Mother’s Day.

I had made reservations a few weeks ago just in case, but it wasn’t as busy as I expected it to be on a lovely Sunday morning. With warmer tones, a casual atmosphere, and more family-oriented than the comparable Murrieta’s Grill, the decor holds up surprisingly well for brunch, making the most of its high windows and reflective mirrors.

I quite like their menu as a whole, as it contains some interesting takes on traditional weekend fare. Along these lines, I ordered their Italian Sausage Frittata (open faced omelette with fresh garden vegetables, fresh basil, roasted italian sausage, mozzarella and reggiano cheese). My mum opted for the Strawberry French Toast, my Dad chose the Grilled Shrimp California Benedict (in lieu of the Prime Rib Hash that they had “run out of”), and Amanda and Felicia ordered Joe’s Special (seasoned ground beef, fresh spinach, sliced mushrooms, scrambled eggs, chipotle catsup, parmesan) and the Californian Omelette (double-smoked bacon, spicy house-made avocado salsa, diced Roma tomatoes, sharp cheddar), respectively.

The food took a while, but besides that, I had no complaints about the service. When our dishes did arrive, though, not only were they beautifully plated (a detail often overlooked by larger chain restaurants), but the portions were huge (the French Toast in particular)! As for my fritatta, I can’t fully comment on the taste, as the spicy tomato sauce it was smothered in overpowered the sausage and all other additions to the egg. I suppose this could be likened to the spread I used to dislike on Blue Plate Diner’s meatloaf, but have now grown to appreciate, though I would have preferred it sans sauce on the first go-around.

Milestone’s isn’t by any means an inspired choice for brunch, but it was surprisingly good and definitely exceeded my expectations.

Cozy booth
Italian Sausage Frittata
Strawberry French Toast
Grilled Shrimp California Benedict
Joe’s Special
Californian Omelette

Fine Dining, American Style: Ruth’s Chris Steak House

I first posted about Ruth’s Chris Steak House (9990 Jasper Avenue) in November last year when it had just opened in Edmonton. I finally had the opportunity to dine there with a few friends to celebrate a belated birthday.

I’m not sure why steak houses invariably have less lighting sources than other restaurants, but Ruth’s Chris is an exemplar of this. Muted spotlights created a hazy darkness that when combined with the rich red carpeting and dark furniture, could be seen as the picture-perfect abode for stereotypical cinematic Asian gangsters. That said, our dining area (one of three) did have a few elegant touches, including a blue-lit wine cabinet and a soothing water wall. Interestingly enough, the conversational volume in the room rose quite a bit over the course of the evening, bordering on loud in such a small room, but was surprisingly refreshing for a dressed-to-the-nines crowd where I was expecting hushed whispers.

I was glad to see a good selection of non-steak options on the menu, but as I’m not a vegetarian, I couldn’t very well not sample their beef on my introductory visit. The birthday girl and I both chose the Petite Filet, while my two other friends opted to share the Porterhouse for Two. In addition, we selected three sides to share (ordered a la carte) – sautéed mushrooms, au gratin potatoes, and the sweet potato casserole.

The plates arrived smoking hot (out of a 500 degree oven, our server claimed), and the quality was at it should be for an establishment of this caliber. My steak was grilled to medium perfection, tender and spiced to play up the natural flavour of the meat. One of my friends commented that the corn-fed Midwestern U.S. beef (which, with the exception of one dish, Ruth’s Chris proudly serves in ranch-rich Alberta) lacked the “kick” she’s used to tasting in grain-fed Alberta beef (I’m afraid my palette isn’t refined enough to make that distinction). All of the sides were delicious as well – the sautéed mushrooms were lightly coated with savoury garlic butter; the au gratin potatoes were rich and creamy, topped with melted cheddar; and the caramelized-pecan crusted casserole could have doubled as dessert.

For dessert, I ordered the Creme Brulee served with mixed berries and mint. Beautifully presented in a white ceramic dish on a black plate (accented with the reds and the blues of the berries), it was a satisfyingly velvety custard complemented by the warm, sweet crunch of caramelized sugar.

My fine dining experiences are few and far between, but Ruth’s Chris is right on par with other restaurants on the pricey end of the scale. While too expensive for an every day dinner, Ruth’s Chris is worth a try if you are a steak connoisseur, or are looking for an intimate venue for that special occasion.