Woodwork: Pig Roast Pop-Up!

To celebrate the start of construction at their upcoming storefront in the McLeod Building, the folks behind Woodwork decided to throw a pop-up party in another historic location! Mack and I headed to the Rossdale Brewery last night for the festivities.

Woodwork Pop-Up

Rossdale Brewery

The event started at 8pm, and we were glad we decided to arrive early – it filled up fast! The $10 ticket entitled the bearer to a plate of Nomad’s specialties. The kitchen staff were working hard at dishing out the plates, though the distribution was a bit haphazard, given it was difficult for the wait staff to keep track of who had already been served.

Woodwork Pop-Up

Busy place!

Woodwork Pop-Up

Robyn and Phil

Pork is no doubt Nomad’s strength, and we thoroughly enjoyed the pulled pork and accompanying roasted apples. The smoked salmon over cucumber was a dainty two-bite appetizer, and the pickled vegetables were a nice touch.

Woodwork Pop-Up

Tastes of Nomad

The Volstead Act were offering four mixed drink options. We chose to share a Blinker, featuring Bulleit Bourbon, grapefruit juice, and house-made preserves. The bourbon was prominent, but I appreciated the balance from the juice and berries.

Woodwork Pop-Up

Blinker

It was great to catch up with some familiar faces, who are equally looking forward to what will be Downtown Edmonton’s newest restaurant. If you can’t wait, make sure you consider a membership to their Sunday Dinner club, which will grant you access to four private seasonally-inspired dinners, or peruse the Top Shelf program, where you can have your very own bottle to return to at the bar!

It sounds like the blank slate of the McLeod space will be a blessing to Woodwork’s owners, as they can design it to specification, but just in case, here’s hoping for expedient construction!

The Cooking Chronicles: Thai Green Curry

Every Friday, I ask Mack a question he dreads, “What do you want to eat for dinner next week?” It ensures we have a meal plan for the week, but more importantly, helps us generate a shopping list for our routine stop at the farmers’ market on the following day. Most of the time, Mack falls back on old favourites, but last week, he was adamant about satisfying a craving for Thai green curry.

Though we have made coconut milk-based curries in the past, we’d never experimented with more authentic recipes. By chance, Chef Elaine Wilson, Thai cuisine enthusiast, was featured in the Journal that same week, so it was meant to be!

We adapted her recipe for Thai green curry with chicken. It was the first time I’ve encountered instructions on how to separate coconut milk (leaving the can in the fridge overnight, opening it from the bottom, then draining off the coconut water). This seemed to make all the difference, in terms of the resulting creamy, thick sauce. The kaffir lime leaves (which we bought frozen from Lucky 97) were also key, lending telltale citrus notes to the coconut base.

Mack somehow had the impression that green curry could only incorporate green-coloured vegetables, so we substituted blanched broccoli, green pepper and green beans for the eggplant (and peas). Next time, we would double the amount of sauce to accommodate the quantity of vegetables we threw in.

Thai Green Curry

Thai green curry

The curry turned out wonderfully – the heat was manageable and the broccoli florets, as Mack noted, was perfect for soaking up and retaining the sauce.

Thai Green Curry

Dinner!

I’m pretty sure the next time I ask Mack what he wants for dinner next week, “Thai green curry” will be his response.

The Secret’s Out: Evoolution Olive Oil and Vinegar Tasting

One of Edmonton’s best kept food secrets has to be Evoolution’s monthly tasting events. Though I had seen them advertised at the specialty oil and vinegar store itself, I hadn’t read much about the tastings online. Perhaps there is a good reason for that – given only a dozen people can be accommodated at each of the two sessions offered per month, if the word gets out, I’m sure they would fill up even faster!

While picking up some product at the store in March, I inquired about the date of the next public tasting (private tastings can be organized for a fee). I was told the information would be up online (generally posted at the start of the month), and registrations would be completed directly on the website. I was able to reserve spaces for myself, my sister and my Mum, and last night, we met up at Evoolution for the tasting.

The high table at the rear of the store had been cleared of product, with bar stools arranged around it. A smaller table off to the side contained additional seats. Given all we were expecting was some bread to accompany the oil and vinegars, we were curious as to the need for place settings.

Evoolution

Felicia and Mum ready to taste!

It turned out that one of Evoolution’s goals this year was to revamp their tasting program. While their previous tastings involved a stand-up session, where patrons were escorted around the store and introduced to the range of products offered, store owners Curtis Savage, Mark McRae and Sean Murphy wanted to make the event more relaxed, and answer the question they are asked most often, “How do you cook with the oils and vinegars?”

To accomplish this, they shifted the event to a sit-down affair, and asked members of their staff (two of whom are trained chefs) to prepare dishes that would highlight different oils and vinegars. As Evoolution isn’t equipped with a full kitchen, most of the dishes were cold appetizer-style bites and plates to be shared.

Evoolution

Caprese crostini with a fig balsamic reduction

Evoolution

Pineapple dipped in mango white vinegar, wrapped in prosciutto

We were shocked at the sheer amount of food. Because the tasting was free, we thought the portion sizes were overly generous! Unbeknownst to us, Evoolution tastings meant platters bursting with meats, cheeses and breads, plus dips like a hummus made with a chipotle olive oil. To pair with the meats and cheeses, we were given a variety of flavoured oils and infused vinegars to splash over the deli items. This was probably my favourite part of the tasting, as it allowed us to play around with different combinations as it suited our individual palates. My Mum really took to the juniper berry vin, while Felicia and I couldn’t get enough of the roasted garlic and mushroom and sage oils. I never really thought about drizzling oil over charcuterie boards (we usually just think about sweet or savoury accompaniments), so it definitely got me thinking!

Evoolution

Meat and cheese platter

Interspersed with the food was a brief introduction to olive oil (did you know here are 700 varieties of olives?). We were advised that olive oil should be consumed within 12-18 months of the crush date, and learned that colour has little bearing on the quality of the oil. We only tasted two single variety oils in pure form. They were served to us in a blue tinted “tulip cup”, used at professional tasting competitions so the colour of the oil would not bias judges for or against the product. Many around the table were surprised at the aggressive peppery notes in the oil.

Evoolution

Tasting a California Arbequina

Vinegars were first introduced to us as an alternative to soda – two tablespoons of a flavoured vinegar had been added per one cup of club soda. The bubbly and tart drink has a significantly lower calorie count than a conventional soda, and would be a fun alternative to be served at a dinner party! We especially liked the cranberry pear flavour.

We learned that white vinegars are simmered at a much lower temperature and aged in new barrels, while dark vinegars are cooked at higher temperatures to promote caramelization, and aged in old, charred barrels. We tasted the 18 year balsamic vinegar in pure form, which, as expected, is sweet enough to drink on its own!

For dessert, we were treated to a blood orange chocolate mousse, made with blood orange olive oil, and a platter of fruit to be dipped in a variety of different balsamic vinegars. Similar to the meats and cheeses, it was fun to experiment with flavours!

Evoolution

Blood orange chocolate mousse

After the tasting concluded, we were all invited to browse the shop, with all purchases discounted 10%. Needless to say, Felicia and my Mum took advantage of the offer, loading up on three different kinds of vinegars and an olive oil. The tasting inspired my Mum straightaway, as she baked up a loaf of focaccia bread today, incorporating the mushroom and sage oil in the loaf.

Evoolution

Browsing the shop

Thanks to Evoolution for a wonderful night of learning and tastes! To sign up for their next public tasting, make sure to check back on their website.

Evoolution
10130 104 Street
(587) 521-3445

Food Notes for April 8, 2013

The New Cheese on the Block: The Cavern

Since we moved into our condo on 104 Street nearly three years ago, we’ve seen some wonderful food-related additions to the block. Dauphine (formerly Queen of Tarts) in 2011 and Pangea (now much better stocked), Evoolution and Kelly’s Pub in 2012. Cask and Barrel, Roast and Mercer Tavern round out the Promenade.

On Tuesday, a cheese shop will join this growing list of establishments. The Cavern, located in the Phillips Lofts, will open its doors to the public on April 9. Mack and I were lucky enough to attend a private opening last Friday for a sneak peek.

The space formerly housed a swim shop, but walking in, not a single trace of its former occupant remained. Instead, we found an elegant space that elevates what can be expected of a subterranean storefront – a neutral but modern colour palette, gorgeous masonry that mimics the original brickwork and sparkling granite countertops.

The Cavern

The Cavern

The Cavern is first and foremost a cheese shop. Proprietor Tricia Bell has over 20 years of hospitality experience, but more recently, studied under the 2011 Cheesemonger of the Year, Steve Jones of The Cheese Bar in Portland, Oregon. It’s obvious that Tricia adores cheese; her enthusiasm was infectious as she described her cheeses having different “personalities” and “behaving differently”.

The Cavern

Cheese case

Tricia stocks a range of cheeses, but focuses on the middle range of cheeses that most people are familiar with. Regarding locally-made products, she currently stocks several varieties from Sylvan Star and The Cheesiry, and is working on bringing in Smokey Valley Goat Cheese as well. It is notable that The Cavern carefully packs cheese in a layer of Formaticum, a patented paper technology made of organic materials that helps to better preserve cheese.

Beyond the cheese counter, however, The Cavern will also offer food service. Without a full kitchen, the menu is limited, but their Cavern-inspired cheese, vegetarian and meat grilled sandwiches (which will feature Sylvan Star cheese) sound delicious. For dinner (after 5pm), they will serve cheese and charcuterie boards alongside wine and beer.

The Cavern

Cheese board

Tricia chose beans from Portland-based Coava Coffee Roasters for her coffee and espresso-based drinks, and will use Jacek chocolate in her mochas. She is also currently experimenting with desserts made with chocolate and cheese – a two ingredients not normally combined.

The Cavern

Coffee and chocolate

We’re already looking forward to visiting The Cavern this week for some nibbles and of course, to stock up on some cheese! Thanks again to Shauna for the invitation, and to Tricia for having us!

The Cavern
2, 10169 104 Street
(780) 455-1336
Monday-Thursday 7am-8pm, Friday and Saturday 7am-11pm, Sunday 10am-5pm

Down Home Comfort: Sloppy Hoggs Roed Hus

Don’t you love killing two birds with one stone? Tonight’s version involved dropping off a cake tier for friends who got married on the weekend at a location that turned out to be just steps away from Sloppy Hogs Roed Hus. So we thought it was our duty to capitalize on its proximity, and finally try out one of the most talked about restaurants as of late.

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Sloppy Hoggs Roed Hus

It’s easy to miss Sloppy Hogs, given its relatively non-descript storefront in a strip mall not far from NAIT. But given we piled into two of the last remaining seats at the bar during the dinner rush, its popularity has nothing to do with its location. The interior reminded me of its sibling restaurant, Absolutely Edibles, with its stone work and dark colour palate. The décor as a whole was much more refined than I was expecting for a smokehouse, and featured just a few telltale artifacts, including two small cowbells and a saddle at the bar. We were also seated close enough to the kitchen to see that instead of a typical dinner bell to alert servers that a dish was ready to go, the kitchen rang an old-fashioned wrought iron triangle hung from the ceiling.

The service was the highlight of Sloppy Hoggs. From the moment we stepped through the door, we were immediately greeted and taken care of. Our server was warm and friendly, and our bar seat gave us a great vantage point to watch the staff interact – they all seemed like they were having a great time, which further perpetuated the carefree, joyous atmosphere that surrounded us. We were also in and out of the restaurant in less than an hour – talk about efficiency!

Whoever designed the menu had a great time doing so – the dish names, including “Piglet Pillows” (brisket-filled pasta), “Hogg Nadds” (pulled pork wrappers) and “My Ridiculous Fat Ass” (a sandwich), were humorous and over-the-top. The menu complemented the cheeky t-shirts worn by the servers, including one that read, “Vegetarian = Bad Hunter”. We weren’t hungry enough to attempt an appetizer on top of an entrée, but many were tempting! I ended up with a half-pound beef brisket sandwich ($9.50) and a side of tempura onion rings ($4). Mack ordered The Cure ($17), Sloppy Hoggs’ take on breakfast for dinner.

My only quibble with the brisket sandwich is that it wasn’t quite hot enough for me – it was lukewarm, but had likely been sitting out while the onion rings were being prepared, as the rings were screaming hot. The brisket itself had been smoked for 14 hours, and had a good ratio of tender meat to fat. The kitchen was also thankfully light-handed with the house BBQ sauce – the beef was allowed to speak for itself. I probably shouldn’t have enjoyed the onion rings as much as I did, but they were fabulously light and crispy, and the onions didn’t slip out of their shells!

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Beef brisket sandwich

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Tempura onion rings

Mack’s plate was one beautiful dish: pulled pork, barbecue sauce, bacon and a sunny side up egg over top  house-made waffles. He really liked the flavours, and the richness of the pork and runny yolk. The waffle also stayed crispy throughout!

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The Cure

We were able to experience first hand why Sloppy Hoggs isn’t a secret gem anymore – between their service and food, it’s easy to see why people would come back and bring their friends. Mack certainly got his meat fix tonight, but the next time that craving hits, we may be forced to stick with felling just one bird.

Sloppy Hoggs Roed Hus
10406-118 Avenue
(780) 477-2408
Tuesday – Saturday, 11am – 8pm, Sunday, 11am – 5pm

Food Notes for April 1, 2013

This Easter long weekend couldn’t have come at a better time! I don’t know if it was because of the wonky temperatures lately or a busy time at work, but it was great to have some time and space to decompress and relax at home. Hope you had a good weekend too! On to this week’s food notes:

  • Love Hundred’s Alley Burgers? Creole Envie is putting their own spin on the concept by offering “back alley po’boys”. Look for them on April 2 at 6pm.
  • The annual month-long garlic festival kicks off at Sorrentino’s April 8 and runs until May 11, 2013..
  • Woodwork, the forthcoming restaurant from Nomad and the Volstead Act, is hosting a pop-up at the Rossdale Brewery on April 13, 2013. They have also announced Sunday Dinner memberships (permitting you to four seasonally-inspired dinners) and their Top Shelf program (where you can keep a bottle of your favourite spirit behind the bar!).
  • Gail Hall will be hosting her first Alberta-based Seasoned Solutions tour on June 15 and 16, 2013. Included in the tour will be visits to several Smoky Lake-area farms including Smokey Valley Goat Cheese and Serben Farms. Check back on the website for more details.
  • Food trucks and craft beer will be paired at the Urban Craft Beer & Food Festival on April 19, 2013 at the Alberta Aviation Museum. Four food trucks will be participating, with over 100 beer choices (thanks to Su for the heads up!).
  • On the heels of their successful nose-to-tail pork dinner, Ousia will be hosting a nose-to-tail lamb dinner on April 29, 2012.
  • Best of luck to the Fruits of Sherbrooke on their expansion plans – I love the idea that they will be working with university students as well as low-income individuals.
  • The big news last week was Elm Cafe’s impending takeover of the food service operations at the Devonian Gardens on May 1, 2013, to be dubbed The Birch Patio. It looks like Nate has some great ideas up his sleeve – if anyone can transform the Gardens into a food destination, it would be Nate!
  • Sad to hear about the fire at Bubba’s Smokehouse. Unfortunately, the article states that nothing was salvageable – I hope Rand chooses to rebuild – he would leave a void in Edmonton food scene.
  • The April Fools jokes were rampant on the internets today. Triffids, anyone?
  • With the addition of Sloppy Hogs Roed Hus to the city last year, and an Edmonton location of the Memphis Blues franchise (at 50 Street and 23 Avenue), barbecue continues to gain traction here.

Memphis Blues

Memphis Blues

  • Congrats to my friends Annie and Andres who got married this weekend! It was a lovely ceremony.

Annie and Andres are married!

A champagne toast to the couple!

  • A small group of us met up at Wild Tangerine after the ceremony for a casual dinner. The bison shortribs were fantastic, and the shrimp lollipops were as good as we remembered.

Wild Tangerine

Shrimp lollipops

Wild Tangerine

Bison potstickers with a refreshing carrot and daikon salad

Wild Tangerine

Bison shortribs

Wild Tangerine

Mack’s green curry with prawns and tortiglioni

Portland: On the Road

Though we spent the majority of our vacation in Portland in the city proper, we did rent a vehicle one day to explore the area immediately outside PDX.

St. John’s

This first stop is a bit misleading, as St. John’s is a neighbourhood in Portland, and we took the bus to get there. However, it was the furthest outside of the city centre that we reached during that vacation, and truth be told, St. John’s seemed more like a separate town as opposed to a suburb.

The lure to St. John’s was the second annual River Fest, which I spotted on a tourism website that same week. It seemed like a good excuse to check out an area of Portland we hadn’t heard much about before. It took us an hour to reach St. John’s via public transportation, and when we did, it wasn’t entirely evident where the festivities were located.

We eventually made our way to the banks of the river (after passing by numerous film trailers parked in preparation for the shooting of a Grimm episode), and found not a rousing festival scene, but a small collection of tents. River Fest turned out to be geared mostly towards families with small children (based upon the entertainers that were seeking an audience).

Portland September 2012

River Fest

Regardless, it was still a good opportunity to walk along the shores of the Willamette. It was more industrial than picturesque, with numerous factories dotting both sides of the water, but the best discovery was St. John’s Bridge.

Portland September 2012

St. John’s Bridge

The only suspension bridge in the Willamette Valley, the Cathedral-like appearance of the towers made it easily my favourite of Portland’s bridges.

Portland September 2012

From Cathedral Park

A note of caution for pedestrians, however – the bridge is much better viewed from below than it is from above – we crossed it and found it a rather dangerous walk, given the narrow sidewalk, 35 mile an hour traffic and four lanes of traffic. Guardrails would be highly recommended for city officials to look into!

St. John's Bridge

On the bridge

Before returning to downtown Portland, we did some shopping in St. John’s main street. The stores were charming, and included antique and vintage shops, gift stores, and a specialty food shop.

If you have some extra time in Portland, I would highly recommend spending a half day in this neighbourhood!

Vista House

With the vehicle, our first stop was Vista House. Located on the Colombia River gorge, it feels like it is on the edge of the world.

Portland September 2012

Vista House

The placement of Vista House (intended to be a rest stop for those making their way down the Colombia River Highway), takes full advantage of the valley and waterway views.

Portland September 2012

View of the Gorge

Wahkeena and Multnomah Falls

Down the tree-lined Oregon byway, scenic with views of the Colombia River, we first stopped at Wahkeena Falls. It was a good build up for the waterfall to come, smaller but refreshingly misty.

Portland September 2012

Wahkeena Falls

Further down the road, the picturesque Multnomah Falls awaited us. The highest year-round waterfall in North America, it was especially striking because of a bridge spanning the lower section of the falls.

Portland September 2012

Multnomah Falls

Portland September 2012

Multnomah in miniature

Multnomah must be one of the most photographed sites in all of Oregon. We even saw one tourist recording a video on his iPad of all things as he hiked the trail up to the bridge.

Portland September 2012

At the Falls

Hood River

Our next stop was the town of Hood River, just in time for a late lunch.

Portland September 2012

Hood River

We chose the pub run by Full Sail Brewery, an independent business that celebrated 25 years of operation in 2012. It was a gorgeous patio day, so we sat outside, basking in a view of the River.

Portland September 2012

Patio day!

Instead of the usual cod, haddock or even halibut, the pub used salmon for their fish and chips and fish sandwiches. We opted for an order of each. Their portions were beyond generous (neither of us were able to finish our plates), though the fish and chips were the better choice – it was difficult to eat the sandwich topped with such a watery slaw.

Portland September 2012

Fish and chips

Portland September 2012

Fish sandwich

Cascade Cliffs and Cathedral Ridge Wineries

One of the reasons we wanted to get outside of Portland was to visit some wineries. Cascade Cliffs was identified as a winery located in downtown Hood River, so we were initially confused as to where this urban winery could be found. It turned out not to be field of vines, but a tasting room operated by the winery.

Portland September 2012

The Cascade Cliffs line-up

The map as such was a bit misleading (as was my understanding between that a “winery” is not synonymous with “vineyard”), but Mack commented that this establishment was a good option for those who couldn’t make it out to the winery itself.

We took home a bottle of blended reds, and left Hood River in search of an actual winery. As it was early in the evening, many of the wineries we passed on our way back to Portland were already closed for the day. We managed to find one that was still open – Cathedral Ridge.

Cathedral Ridge proudly identified an award they were recognized with in 2007, which may not have been a good sign for more recent achievements. It was quiet inside the tasting room/ shop, but the clerk was nice enough, if seemingly rote in her interactions.

She told us that the majority of the vines actually weren’t planted at that location, but were situated near The Dalles, further east. It was a bit of a letdown, though we still took the opportunity to pick up a souvenir bottle and wander what vines were located on-site. The moral of the story: make sure you plan out a sure-fire route, with enough time to explore!

Portland September 2012

Some of the vines at Cathedral Ridge

Although time is a luxury on any vacation, I was glad we took the better part of a day to see what was outside Portland.

Date Night: Tzin and Theatresports

Mack and I are fortunate to live on a street where there are so many great restaurants, but the truth is, when we’re at home, we typically end up dining in. As a result, we generally don’t eat out at the establishments closest to us, though we walk past them almost every day. So during Downtown Dining Week, we made a conscious decision to make a reservation at Tzin, the charming little wine bar just down the street from our condo, our first stop after work last Friday.

Tzin was packed, as per usual – reservations are a must at this 18-seat restaurant. It is such a warmly designed room, from the autumnal colours to the rich tapestries and throw pillows. Though seating is quite intimate (we were inches away from the next tables), space is cleverly utilized – from the closet slotted in the alcove between the kitchen and the front door, to the purse hooks located on the table posts.

We loved that the $50 3-course prix fixe menu featured several dishes off of Tzin’s regular menu, which provides a better snapshot of what the restaurant can do on a regular basis (as opposed to a special menu designed just for the occasion). It also offered us some choice, as we were able to select from two different appetizers, entrees and desserts. No question both Mack and I were felled by the promise of braised Irvings Farm bacon to start, but deviated for the rest of the meal.

The braised bacon raised the bar high right from the start. The thick-cut pork belly was braised to perfection; the fat just melted away, complemented by a balsamic apple compote and calvados gastrique. We both remarked that we would come back for this dish alone.

TZiN

Braised bacon

Mack enjoyed his chicken breast supreme well enough. My Four Whistle Farm rack of lamb was cooked to medium rare, but I would have preferred more aggressive spices. Likely, this was done on purpose, to balance with the underlay of harissa couscous, but it ended up meaning the starch provided the dominant flavour.

TZiN

Chicken supreme

TZiN

Rack of lamb

Dessert left us wanting more. The flourless chocolate torte, encased in a velvety chocolate ganache was bliss on a plate. Mack, who usually skips dessert, devoured his warm gingerbread cake, drizzled with Kracken rum caramel. The accompanying brown butter ice cream was so good we thought about asking Chef Corey McGuire to start hawking this flavour on the street in warmer climes.

TZiN

Warm gingerbread cake and flourless chocolate torte

Proprietor Kelsey Danyluk is the consummate host, and always takes care of her diners. Her wine recommendations are always spot on, too! The kitchen was also extremely efficient – we were never left waiting long for the next dish.

I look forward to our next visit to Tzin – we’ll have to make sure to take advantage of its patio when the time comes!

After dinner, Mack and I walked over to the Citadel Theatre to take in Theatresports. Since Rapid Fire Theatre relocated downtown last fall, we’ve been meaning to check out their new home at Zeidler Hall.

The 7:30pm show that night was probably a smaller crowd than usual, but it did give the audience members a better chance that one of their suggestions would be taken up by the improvisers.

Rapid Fire Theatre

Matt Alden welcomes the audience

We watched several teams duke out one another in a series of improv challenges. As each team had to incorporate suggestions from the audience, it guaranteed that no show is the same. We were amazed by how quick-witted the actors were, and how the vignettes ended up in unpredictable, but hilarious places (such as a spontaneous song about Moose Jaw, Saskatchewan).

For $12, we thought that the ticket price was well worth the entertainment. You can look for Theatresports every Friday at 7:30pm and 10pm, while Chimprov, Rapid Fire’s long-form improv show, runs every Saturday at 10pm.

Tzin
10115 104 Street
(780) 428-8946

Rapid Fire Theatre
Zeidler Hall @ the Citadel Theatre, 9828 101A Ave

The Cooking Chronicles: Back to Smitten Kitchen

After a few weeks away from The Smitten Kitchen Cookbook, I returned to it again for dinner inspiration. The recipes didn’t work as well as I’d have hoped, but they did get us out of our routine!

Tomato-Glazed Meatloaves

We loved Deb’s recipe for baked chicken meatballs (which we have made more than a few times), so this week, decided to try the tomato-glazed meatloaves in the book.

We were a bit surprised at how many pots and bowls this recipe required, given Deb’s proclamation on her blog of her aversion to unnecessary dishes. I didn’t think the food processor was necessary, as well as the extra step of cooking the vegetables. I also decided against the extra step of browning the butter and just made regular mashed potatoes.

Unfortunately, the Sunshine Organic beef was probably too lean for this recipe, given it didn’t call for the inclusion of ground pork, bacon, or anything with a bit of fat. As a result, the flavour was lacking in the meatballs themselves. The silver lining was the tomato glaze – I loved the sweetness, and in the future, I would likely double the amount of glaze.

Tomato-Glazed Meatloaves

Tomato-glazed meatloaves over mashed potatoes

Linguine with Cauliflower Pesto

Deb’s recipe for linguine with cauliflower pesto was intriguing. A “sauceless” pasta, it involved putting together a pesto made of raw cauliflower crumbs, garlic, red pepper flakes, almonds, Parmesan, sun-dried tomatoes, parsley, olive oil and sherry vinegar.

I’ve never handled cauliflower in this way before – pulsing it in the food processor to create couscous-like crumbs. They were light and airy, as the recipe promised.

Linguine with Cauliflower Pesto

Cauliflower crumbs

The pesto wasn’t as cohesive as traditional pestos, though I’m sure I could have added more pasta water to encourage the sauce along. But I was hoping the cauliflower flavour would come through a bit more – it was overwhelmed by the ground almonds. It probably also could have used a bit more acid or a sprinkling of fresh herbs for some pop.

Linguine with Cauliflower Pesto

Linguine with cauliflower pesto

With some tweaking though, this recipe would make a great casual vegetarian entree.