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q the foodie
We celebrated Q’s birthday on Friday. Hard to believe that my little guy is already 7 years old. Seems like just yesterday that he was born! He’s turned into quite the little man. He is warm and loving and the best big brother, taking great care of Z. He has developed quite the palate and is a huge fan of sushi. To celebrate, we went to his favourite place, Kinjo!
Since the summer, Q has been wanting to create his own food blog. Q the Foodie was launched on Friday and I hope that you will check it out. Q is hoping to document his food adventures.
skirt steak marinade
Hubby and I took a course last month at the Canada Beef Centre of
Excellence. We both knew we loved our beef but we wanted to know what
the different cuts were and how to prepare each cut. It was a fun day,
learning together and eating beef. We had a great day learning with Master Butcher Abe van Melle and Certified Chef de Cuisine Marty Carpenter.
We ended up loving the skirt steak. Skirt steak is a long cut from the diaphragm muscle of the cow. This cut has an intense beefy flavour and is now one of our favourites.
It’s a great steak to marinate for a couple of
hours and throw on the grill. We prepared some a couple of weeks ago and
loved it in this marinade I threw together. It was sweet and tart and
garlicky, a great combination.
Skirt Steak Marinade
1/2 cup balsamic vinegar
1/4 cup olive oil
2 TB garlic, crushed
1 tsp cumin
1/4 cup brown sugar
Combine all the ingredients and pour into a large plastic zippered bag. Add the raw steak
to the bag and make sure it is fully coated in the marinade. Place in
the fridge for a couple of hours. Remove from the fridge half an hour
before you want to grill.
FBC 2015
There’s something about being in a room of bloggers who get what you do.
Who all stop to take pictures of food before devouring it and who
appreciate good food. A meeting of like minded people and a
learning-filled few days. That’s what I got to do a couple weekends ago. I
headed to Montreal for the third Food Bloggers of Canada Conference. I
had such a great time at my first one last year in Vancouver and
couldn’t wait to go again.
I was happy to discover that a few fellow Calgary bloggers also made the
trek – Heather, Merry and Bernice. I also finally met Ginni, who I
somehow never connected with when she lived in Calgary.
I reached Montreal on Friday
and met Nicole at the airport. Luckily she reached out
so we shared a cab to Le Westin, in old Montreal. We
quickly checked in and registered and got an amazing swag bag. Thank
you to all the great sponsors, you totally spoiled us!
We had a couple of hours before the party got started and so headed out
with a group of bloggers for an informal tour of Old Montreal, led by
Aimee. We stopped at Olive and Gourmando for a quick pastry. The place
was crowded and for people who wanted to dine in, there was a 45 minute
wait. Nicole and I shared the chocolate ginger bar. It looked like a
great place.
We then headed to Maison Christian Faure, a French pastry
shop. It was a beautiful store with macarons, cakes, ice cream and
pastries. I had the almond croissant which was buttery and delicious.
We
then headed to the maple shop, Canadian Maple Delights. We were able to
sample some of their syrups and were given a little tutorial on the
difference between the dark syrup and the light. My favourite thing in
the shop was the maple taffy. They poured the maple syrup on ice and you
were able to roll it into a wooden stick. It was so good! It was a nice
introduction to Montreal with the cobblestone streets and the old
architecture and a fun way to meet my fellow bloggers before the
conference got underway.
Before dinner, there was a cocktail reception where we ate delicious
appetizers and met with some of the sponsors. It was a fun event, meeting with people who I only knew of online.
Dinner that night was sponsored by the Turkey Farmers of Canada. Our
appetizer was Turkey confit rillette with a blueberry basil vinaigrette,
crostini and a sundried blueberry and arugula salad. It was very tasty.
Our entree was Turkey paupiette with goat cheese and butternut squash
purée and turkey sausage wontons with sage buerre blanc. It had looked
like I had licked my plate, so that should give you an indication of how
delicious it was.
Dessert was a little bit different as it also included some Turkey. The
brioche bread pudding was served with dolce de leche, carmelized apples
and a smoked turkey skin brittle. I was surprised to find that
underneath the apples, there were chunks of Turkey! Dinner was followed
by a preview of Devour the Food Film Fest.
Saturday
morning’s breakfast was fantastic! Sponsored by Burnbrae Farms and
Gourmet Garden, we were treated to a poached egg breakfast bar. Chefs
made us a bowl with roasted potatoes, a choice of vegetables and Garden
Gourmet herbs. This was then topped with a poached egg and cheese. A
great start to the day for sure.
We were inspired (and fed) by keynote Ricardo, entertained by emcee
Mairlyn, motivated by Meghan Telpner, educated in copyright and contest law by Lesley Ellen Harris and Sarah Huggins and SEO by Casey Markee.
Lunch was sponsored by the Dairy Farmers of Canada and we were spoiled
with some great grilled cheese sandwiches. I had the duck with
carmelized onions alongside some roasted tomato soup. Comfort food at
its best.
My sister came to visit me from Ottawa for the day so we spent the
afternoon walking and exploring. We made a stop at Juliette et Chocolat.
There was a wait for a table so we opted for take out. It was fun
watching all the creations come out of the busy kitchen. We shared a
very rich hot chocolate and a brownie cookie. It was a nice time to be
in Montreal, all the leaves looking beautiful in red, orange and yellow.
Dinner that night was sponsored by Canadian Lentils. The food was great
but my pictures were not, there was no light to take the pictures.
You’re just going to have to trust me that it was all beautiful.
We
started with smoked and fresh trout tartar with brown lentil blinis and
an apple lentil sprout and fennel salad. Our entree was a lentil strudel
curry on braised beef cheek in a lemongrass coconut sauce. Dessert was
lentil chocolate cake. During the courses, we were entertain and amazed
by Cirque Eloize – the strength and contortion abilities of the
performers left us in awe.
Sunday’s
breakfast was sponsored by Half Your Plate and was another winner. We
had bagels from St. Viateur with lox and cream cheese and a huge
assortment of fruit.
We had another great day of sessions learning about photography from
Andrew Scrivani, enjoying a panel discussion from Farm and Food Care Canada, and being inspired by Davida and
Ayngelina who turned their blogs into a business.
To get the true Montreal experience, they brought Schwartz’s Deli to us
and we enjoyed smoked meat sandwiches complete with pickles, coleslaw,
chips and black cherry cola for lunch. We had the opportunity to meet
with brands and make connections, a new thing they tried out this year.
All in all, it was a great conference. I met some friendly, inspiring
bloggers, ate some really good food and learned a lot! The weekend was
about taking a leap and from what I learned, I was able to set some
goals in order to do that.
A huge thank you to Melissa and Ethan, who planned another successful
conference. All your hard work definitely paid off. Looking forward to
the next one in Toronto in 2016!
Cococo Chocolatiers and Halloween….and a giveaway!
Halloween is one of my favourites and I can’t believe it’s in 5 short
days! I can’t decide what my favourite part is – dressing up (how cute
are all the kids!), decorating the front lawn, having a party, trick or
treating (the only time when begging for candy is totally acceptable).
Who am I kidding, it’s about the chocolate!
I’m so happy to share that one of my favourite chocolate places has a
lot of great chocolate choices for Halloween. Cococo Chocolatiers, owners of Chocolaterie Bernard Callebaut® sent me a few of
their Halloween offerings to sample. All unique chocolates crafted by Cococo use the finest natural ingredients and blends and are free of preservatives. For Halloween, they are offering:
Chocolate witches starting at $21
Chocolate wafers, a box of 30 for $15
Chocolate skulls, a box of 7 for $16.50
Pumpkin Lollipops, 6 for $10.50
Chocolate bars, $3.95 each
I think the lollipops are perfect for handing out at school. The skulls
make a Halloween table even more delicious and festive. The wrapped
chocolates are perfect for handing out to guests or for those special
neighbours that come knocking at the door. I might take all the candy that Q collects and trade him for the chocolate witch – natural, handmade goodies just seem like a way better option than all the candy he will likely collect.
You have a few days to make a run for it and pick these up by Halloween. You can also enter to win! Cococo Chocolatiers is offering a gift basket valued at around $100 for those in Calgary. The gift basket
includes all the Halloween chocolates mentioned above, including some
chocolate covered pretzels and a solid chocolate owl. Contest closes on November 1st so you won’t get them in time for Halloween but trust me, you will enjoy every bite!
Just leave a comment about how you celebrate Halloween. You can even unlock more entries via Facebook and Twitter. Good luck!
Canadian Beef Blogger Ambassador Contest
We love our beef around here. Just for that reason alone, I think I would make a great ambassador for Canada Beef. I would LOVE your votes. Just click here and support me in becoming the next ambassador. Thanks so much!
beef pot roast
Life is busy. Our days are spent running from one activity to the next. We try and keep Sundays free, a day to spend at home and putter around the house. Sundays seem like the perfect day to have something cooking for a few hours, filling the house with aromatic smells.
Yesterday we spent our Sunday enjoying the smells of a roast while we hung around the house. Cooked alongside lots of veggies and topped with a creamy gravy, this pot roast gives a sense of comfort. The perfect Sunday Supper.
We love beef around here. Since we love it so much, I felt I had to enter the Canadian Beef Blogger Ambassador Contest. I am up against 9 other competitors and would love your votes. Thanks for your help! Click here to vote.
Beef Pot Roast
1 small roast (3 to 4 pounds)
3 carrots, cut into chunks
2 onions, cut into large chunks
handful brussel sprouts, halved
1 pound mini potatoes, halved
6 cloves garlic
1 cup red wine
4 cups beef broth
salt
pepper
thyme
olive oil
Preheat the oven to 300 degrees. Heat oil in a pot on the stove. Add the onions and cook for a couple minutes. Remove and place on a dish. Add the carrots and brussel sprouts. Cook until there is a bit of colour. Remove and place with the onions.
Coat the roast with salt and pepper. Sear on all sides until there is a nice crust. Remove from the pan. Add one cup of red wine to deglaze the pan and scrape up all the bits. Place the roast back in along with the vegetables (including the potatoes) and cover with beef broth. Add a couple sprigs of thyme, throw in the garlic and place in the oven for approximately 3 1/2 hours.
Gravy
Remove the roast and cover with foil. Remove the vegetables. In a small pot, melt 2 TB butter and add 1/4 cup flour. Slowly add the drippings from the roast and stir until smooth.
bibimbap
One of my favourite Korean dishes is bibimbap. Bibimbap is a dish with steamed rice topped with vegetables, meat, a runny egg and a red pepper paste sauce. Any dish topped with a runny egg is a winner in my books. The best part of this dish though (besides the name) is the sauce. It’s made with gochujang, a red pepper paste with additions like garlic, soya sauce and sugar. We love this sauce so much that lately there has been a batch in the fridge to top off any meal.
The components of bibimbap are cooked separately and placed on top of the rice. It is usually stirred together right before eating. The combination of the rice, veggies, meat, egg and sauce is tasty and comforting. This is the perfect dish to use up leftovers. Just use what protein and veggies you have and you’ve got dinner!
Bibimbap
Chicken:
1 pound chicken thighs
3 TB soya sauce
1.5 TB sesame oil
2 tsp crushed ginger
2 tsp crushed garlic
salt pepper
Marinate for at least an hour. Stir fry in a little bit of oil. Remove from the pan and cook your vegetables.
Veggies:
Whatever you have on hand. I used mushrooms, zucchini, carrots and bok choy
Rice:
Steamed rice.
Egg:
Sunnyside up
Bibimbap Sauce (From Food.com):
2 TB gochujang (red pepper paste)
2 garlic cloves, minced
1 TB rice vinegar
1 TB soya sauce
1 tsp sesame oil
2 tsp sugar
Mix all ingredients together.