Category: food

Pricey but Pleasant: TZiN Wine and Tapas

If you’ve been paying some attention to my blog, then you’ll know that I’ve been eagerly awaiting the opening of TZiN Wine and Tapas (10115-104 Street). Between the rave reviews and the several notable mentions in the food literature I peruse, I was foaming at the mouth to try it. So on Friday, with Mack in tow, I was excited to finally give it a go.

Anyone else who had ever visited the previous tenant would probably be wondering, like I was, how they would manage to squeeze a full-service restaurant into a space that functioned primarily as a takeout place before. Well, I’m happy to say the designer pulled it off in spades. Though the entire restaurant seats only about 20-25 patrons, the dining area is more intimate than claustrophobic in my opinion. The black and red color scheme is sleek, with the banquette along the left side making the most of the small space. I’d like to think it was deliberate, but the pulsing dance music served as a cover of sorts, allowing for some conversational privacy between tables.

The food menu is definitely not for the frugal at heart. Tapas (“small plates”) start at $8, with most in the $11-$13 range. There were some interesting selections, including frogs legs (cheekily named “Miss Piggy’s Revenge”), scallops, and raw fish. Their lunch appears to be the most economical, with sandwiches priced at between $12 and $14 (I’d order the ExBoyfriend – made with jerk chicken!). We decided to split the 4-20 Pica, a rather elaborate pizza made with artichoke, oven dried roma tomato and asiago drizzled with organic hemp seed oil.

I’m admittedly not much of a wine-drinker (especially when compared with Mack), but it would have been a waste to visit a wine bar and not order at least a glass. We went one better and chose the “Mile High Club” Heaven trio – for $12, three 2oz. samples of whites, including a 2005 Paul Zinck Pinot Gris (France), 2005 Alois Lageder Pinot Blanco (Italy), and 2005 Burrowing Owl Pinot Gris (Canada). If anything, I now know that I prefer Pinot Gris – there isn’t as much of a stinging aftertaste when compared with Pinot Blanco or (blech) red wines. Mack also ordered a fraction of Edmeades Zinfandel, but despite his raw enthusiasm for this type of red, I couldn’t bring myself to enjoy it.

Our pizza arrived after some wait (curious as there are a number of service people in the restaurant but only one cook), likely a ploy to increase drink orders between course delivery. Still, it was a fairly decent dish. I disputed the fact that the tomato was at all oven dried, but I enjoyed the arugula, asiago, and foccacia-eque bread base. It wasn’t worth the $11 charged, but I agreed with Mack’s observation that outrageous prices are necessary because of the lack of seats in the restaurant.

TZiN is not the place for a full dinner, but I can see it becoming a destination spot for an after-work drink or post-show bite.

Novel hours
Kitchen (located right next to the restaurant’s entrance!)
Menu
Heaven trio (when the waitress saw that we were eyeing the “Mile High” selections – either “Heaven” or “Hell,” she asked, “Ready to go to Hell?” then quickly countered, saying “That’s probably not the question you want to hear on Easter weekend…”)
4-20 Pica

The Cooking Chronicles: Banana Fritters

Mack was insistent that we make spring rolls to bring to Megan’s potluck on Friday. As it turns out, my Mum was kind enough to “lend” us her stash of ready-made rolls to simply fry up and go, so I thought it would be a good time to try out a recipe for Banana Fritters (as we could make use of the already-heated oil).

The genesis for my excitement was the similar dish I had at Pradera Cafe a few weeks ago – crispy, sweet, perfectly fried banana morsels that didn’t seem too difficult to duplicate. The recipe was straightforward enough – the batter was easy to whip together, and once the bananas had been peeled and sliced, all that was left was to coat and fry them (my Mum taught us a neat little trick of how to test if the oil was hot enough: place a chopstick in the oil and watch for the volume of bubbles arising from the tip). We found that the smaller pieces were easier to coat, but were labor-intensive in terms of increasing the quantity we needed to fry. And we weren’t sure if it was a result of a thin batter, but the fritters didn’t end up being very crispy in the end. Though not the most appetizing-looking product (my Dad asked if what we gave him to eat was a Chicken McNugget, haha), once tossed in a cinnamon-sugar mixture and served with ice cream, it didn’t seem to matter, and most people seemed to like them just as well.

So with the slight mishap of Mack burning himself with the hot oil (chalked up to a sacrifice for the culinary arts anyway), the experiment was a success.

Banana Fritters (not plated, boo)

The Cooking Chronicles: Classic Mac & Cheese

I was hit with a craving for Kraft Dinner on Friday night, but unable to locate a package of the instant macaroni in our pantry, I was forced to artificially subside my longing for the time being. So on Saturday, I suggested to Mack that we try out Dave Lieberman’s from-scratch recipe for Classic Mac and Cheese.

We substituted a few things, including medium instead of sharp cheddar, fresh parmesan for romano, and rotini in place of penne. We also nixed the parsley, much to my food aesthetic dismay. We followed the directions closely, and though the cheese sauce ended up like a thick fondue, our dish turned out pretty well. Of course, there were the usual adjustments that we learned for the next go around, most prominently to use less breadcrumbs, crushed finer than we did, and potentially to add a filler ingredient (like ham, hot dogs, or my vote – grape tomatoes tossed with fresh herbs). More cheese on top wouldn’t hurt either.

Was it better than Kraft Dinner? Yes. Was it worth the time and effort? Yes, and even more so with the aforementioned improvements. Onward with experimentation!

Classic Mac & Cheese

Just Like Earls: Dante’s Bistro

As we would be in the area anyway, I figured it’d be a good time to try Dante’s Bistro (17328 Stony Plan Road). Mack was surprised I hadn’t been to this restaurant before, but considering it isn’t readily accessible by public transit, it shouldn’t have been too difficult to believe.

The dining room (or “bistro,” as it is named on the website) is built with an incredibly high ceiling, giving it a grand feeling, trumping most other casual upscale locales. At the same time, I wasn’t too sure I liked the painted faux-fresco walls – like slightly off designer replicas, I felt it devalued the overall decor. I would have much preferred plain, one-color columns to emulate the classy, sophisticated feeling created by the heightened ceiling.

As for the menu, Mack was spot on when he compared it to (boo) Earls – pastas, fusion dishes, and grilled meats. In contrast with the chain, however, there were actually a few dishes that I would choose to eat. In this case, I chose the Pineapple & Prosciutto Pizza, while Mack selected the Ginger Beef. As it would turn out, neither of us ended up getting what we ordered.

I was served the Blackened Chicken, Grilled Onions, Cilantro & Mango Chutney Pizza (that’s what those yellow chunks were!), and Mack the Bul-Go-Gi Beef Stir-fry. I really hope it was the server’s first day, because we clearly didn’t incorrectly articulate our order. We also didn’t send it back, though in retrospect pointing out her error may have resulted in a generous discount of sorts. As for the meal itself, the pizza was fairly satisfying, though the Italian ham would have hit the spot just a little bit better. Mack enjoyed his stir-fry, though in my opinion the beef was on the dry side.

Would I return to Dante’s? Perhaps to the lounge for the ambiance, but not for the service or the unexceptional food.

Dining room interior
Blackened Chicken Pizza
Bul-Go-Gi Beef Stir-fry

Orange I Wasn’t Glad: 9th Street Bistro

May, Annie and I met for brunch at 9th Street Bistro (9910-109 Street) this afternoon, meaning that I have now tried all types of meals at this restaurant (I was there for dinner not too long ago). I am also sad to say that each subsequent experience has been less impressive than the last.

I had read a review of their “Champagne Brunch” in See Magazine quite a while ago, and was left with a desire to try it out at some point. With a wide bank of windows, creaky floors, and aged furniture, the dining area is bright and infused with character. Though none of us actually chose to partake in alcohol this early in the day, it was a nice option. May ordered a kiwi and cream cheese omelet (an interesting, if not previously unheard of flavor combination), while Annie and I stuck with the more traditional French Toast, albeit with a citrus twist.

I think my ultimate dissatisfaction with my dish was due to my own shoddy reading of the menu description. But between the orange zest on the toast itself, to the Grand Marnier-reduced syrup, I felt I was served a cure for scurvy.

Combined with tolerable service, I think I’ve sampled enough of 9th Street Bistro fare for the time being. Time to move on!

Restaurant interior

Kiwi and cream cheese omelet

Grand Marnier French Toast

The Cooking Chronicles: Chocolate Cupcakes with Peanut Butter Icing

Given all my harping about cupcakes, it’s a surprise that I haven’t yet tackled the challenge of making them myself. So tonight, I attempted Ina Garten’s recipe of Chocolate Cupcakes with Peanut Butter Icing.

It was certainly the most prep-intensive recipe to date. Between ensuring that the eggs, butter, and sour cream were at room temperature, remembering to brew the coffee, and letting the buttermilk mixture stand, I definitely exceeded the time guidelines listed on the recipe. Moreover, though I dislike using an electric mixer (I’m strangely traditional that way), I thought I’d experiment with my Mum’s KitchenAid mixer this time. It wasn’t as complicated as I had expected, but I did cop out near the end and chose to hand-incorporate the buttermilk and flour mixtures.

I also used Ina’s method of ice-cream scooping the cupcake batter into the baking cups, but boy, do I need a better scoop in the future; I think gravity was a more effective helper than the lift button itself.

As for the icing – it is without a doubt the star of the show. I’m known for eating spoonfuls of peanut butter out of the jar, but with the fluffy sweetness of the peanut butter icing, I’m liable to take the bowl and run. I highly recommend this recipe for anyone with frosting-related needs.

The ‘cakes themselves rose nicely, and frosted with icing and topped with chopped peanuts, look absolutely delectable. I’m not sure if I’d go through with making the cake batter from scratch again, as it was time consuming without much difference in taste when compared with the Betty Crocker/Duncan Hines variety, but the icing gets two big thumbs up from me.

Think anyone will buy my creations for $2.50 a pop?

Chocolate Cupcakes with Peanut Butter Icing

The Cooking Chronicles: Mini Linzer Cookies

My original plan was to replicate Ina Garten’s recipe for Mini Linzer Cookies in time for Valentine’s Day so I could bring the treats to work to share with my colleagues. Due to my difficulty in locating the specialty cookie cutters however, I had to delay my excitement (Call the Kettle Black didn’t have them…tsk, tsk). Luckily, my Mum found a set at Winners, so my cooking project was back in the works.

I only had enough room temperature butter for half of the recipe, which was a shame in the end, as the preparation was fairly time consuming with only a moderate amount of product to show for it. Though the directions were simple enough, between the half hour to chill the dough, the fifteen minutes to chill the cut-out cookies, and the ten minutes to allow the cookies to cool before decorating, the “idle” time dragged the process out quite a bit.

Despite slightly-burnt cookies and a dash too much confectioners sugar, I was ultimately happy with the experiment. They’d make a lovely tea time accompaniment or a gift-worthy treat. I hope my workmates enjoyed them!

Mini Linzer Cookies (with organic strawberry jam)

A Tad Too Welcoming: Barb & Ernie’s Old Country Inn

Some of you may remember an obscure cooking program on Shaw Cable Channel 10 in the 90s featuring a German couple named Barb and Ernie. Well, I remember watching it, and though I can’t tell you anything specific about the show, I do recall much butter being used in the dishes produced. Anyway, I’ve passed by the Bavarian facade of Barb & Ernie’s Old Country Inn (9906-72 Avenue) too many times to count driving southbound on 99 Street, and I thought it was about time I went in and actually tried the food. Mack joined me Sunday afternoon in my quest to satisfy my morbid curiosity.

I had tried to make a reservation for brunch earlier in the week, but the gentleman on the phone told me they didn’t accept reservations for the morning. He advised that I try to come either before 10am or after 1pm to avoid the rush. As neither Mack or I are early birds, we decided on the latter suggestion, arriving just before one o’clock. We were pretty lucky, as we were seated almost immediately and with Ernie’s special brand of hospitality: he pointed to the table at which we would dine. After we were settled, he approached us to play out a cheesy but well-worn and likely popular bit, handing me the menu with a “For you, Beautiful,” while to Mack, he said, “…And you.”

It’s difficult to judge Ernie, as his intentions are pure, and there’s no doubt his restaurant is popular in part because he is so ingrained in the Old Country Inn experience, but as someone who appreciates a low key brunch of quiet conversation, this wasn’t the place to be.

The restaurant did have extensive breakfast offerings, however, including a page of “healthy choices.” I decided on a Barb & Ernie special of one hotcake, eggs, and sausage, while Mack chose the bacon and mushroom omelet. I actually should have asked for the menu back in retrospect, as I hadn’t finished reading the chronology of their business and family life in Edmonton detailed on the front page.

The food arrived after a limited delay, and suffice to say, the portions were huge! The meal itself wasn’t spectacular (even being less greasy than I expected), but as the prices are comparable to Denny’s, this is a better bet if you have the stomach for it (tried as I might, I could only finish half of the hotcake). On the downside though, this isn’t a place to linger for coffee refills, as Ernie was eyeing our table soon after our plates had been cleared.

Barb & Ernie’s isn’t for everyone, and actually, come to think of it, besides those who personally know the family, I wonder how most people aren’t intimidated by his over-the-top gregarious nature. While I realize a restaurant is more than one person, he’s undoubtedly the face. And because of this, it’s hard not to think of the Old Country Inn as just that – a stopover, a tourist attraction, and a living museum for Ernie’s hospitality.

Tabletop kitsch

Bacon and mushroom omelet with potatoes

Hotcake with scrambled eggs and sausage

Exceptional Service: Pradera Cafe and Lounge

As I had mentioned last week, Friday marked the start of Edmonton’s Downtown Dining Week. After mulling over the options, May and I decided on Pradera Cafe and Lounge, situated in the Westin Hotel (10135-100 Street). Although I’ve been to other hotel restaurants in the area, the Westin’s attention to detail and personable service blew me away.

Upon entering the hotel, I noticed the partitioned off groupings of tables and chairs to the left, and figured this was the restaurant. But after approaching the host, he brought me to a secluded dining room in the back. With neutral-toned walls and classic furniture, it wasn’t remarkable by any means, though the fireplace was a nice touch. Whomever designed the layout of the room really should have rethought the placement of columns however, as though their intention may have been to create private spaces, really ended up disrupting the flow and prevented an initial feeling of welcome.

Aesthetics aside, starting from remembering my dining companion’s name (May was taken aback that they called her by name when she asked about our reservation), to having our coats checked, chairs pulled out and napkins laid on our laps, it was a level of service that was nice albeit a bit disconcerting (“We can do it ourselves!”).

As per the Dining Week menu, we were each able to select three courses. We both chose the more uncommon cream of roasted pumpkin soup with a cinnamon cream swirl to start (as opposed to salad). For the main course, I opted for the pan-fried chicken breast accompanied with portobello mushroom herb cream sauce served with chefs’ seasonal vegetables and potatoes, while May went with the poached filet of atlantic salmon with a lemon scented hollandaise sauce accompanied with chefs’ vegetable medley and potatoes.

The pumpkin soup was delicious – smooth, with a nutty, squash-like flavor, it made a great fall/winter appetizer. Before moving on to the entree, we were given a small scoop of blood orange sorbet. I must say I’m not used to the idea of a palette cleanser, but this was definitely better than the tart coconut concoction I had at the Harvest Room a few years ago.

The main course was fabulous – the pan-fried chicken was the best I have had since an apple wood smoked chicken breast at Flavours on Whyte. The portobello mushroom sauce was delightfully creamy, and if they bottled it I’m sure could be marketed as the new HP sauce – good with everything.

On to the dessert – and because I couldn’t pass up the Belgian chocolate mousse in a raspberry shell accompanied with a raspberry sauce, May was left with the banana fritters complimented with vanilla ice cream and maple syrup. The mousse was light and airy, but a tad too rich for my taste, particularly with the overdose in solid chocolate already. I much preferred May’s dish of cinnamon and sugar-coated fried banana pieces, something I should learn to duplicate.

At the end of the night, we were both well-fed and tickled with the service. The host, waiter, and busboy all made us feel special. And though it isn’t something I want to get used to, on occasion, it’s nice to be pampered.

Restaurant interior

Cream of roasted pumpkin soup

Blood orange sorbet

Poached filet of atlantic salmon

Pan-fried chicken breast

Belgian chocolate mousse

Banana fritters

“Solo Mish”: Blue Plate Diner

I watch movies alone at the theatre once in a while, and have been doing so for as long as I can remember (sad but true fact: there was a period where Bridget Jones was probably as much of a friend as anyone I knew in person). Inspired by an episode of Sex and the City where Carrie has lunch on her own at a sidewalk café, I wanted to get over the fear of eating alone at a restaurant.

So tonight, before attending a speaking event, I headed to the Blue Plate Diner for the ultimate in comfort food – meatloaf.

Walking in, I found it incredibly empowering just uttering the words “for one, please.” While I admit this could very well be one of my disillusioned soapbox moments, I could appreciate the feeling of freedom that comes with not having to dine with another, or select the always inspiring food court alternative. The hostess discriminatingly sat me against a wall (as opposed to a window), I’m sure to discourage the thought from pedestrians passing by that Blue Plate was the sterling choice for loners and workaholics. In that vein, I did haul out some writing to do, so in a sense masked my solo meal in a cloud of acceptable busyness. Perhaps that is my next step – to do as Carrie did and not hide behind books or stacks of paper.

As for the food, I’ve had the Herbed Meatloaf enough times to know what to expect – the best grilled vegetables in the city (maybe it’s the charcoal?), homemade mashed potatoes, and a hearty slice of ground beef heaven. I know I’ve complained in the past about the tomato sauce smothered on top, but I’ve come to like it as a sweet additive to the dish along the lines of last week’s Chicken Cannoli at Moxie’s.

So I can now cross off “eat at a restaurant alone” from my list of 43 Things. Hurrah!

Restaurant interior

The eternally cute “Drinking Jar”

Herbed Meatloaf with Grilled Vegetables and Mashed Potatoes