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strawberry edamame salad

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Happy Father’s Day to all the wonderful dads out there! Hope everyone had a great time celebrating the men in their lives. We had a family potluck and my job was salad and dessert.

Since we were initially going to have a picnic, I decided that cupcakes were the way to go. They’re portable and everyone could have their own. Although we skipped out on the picnic, I stuck with the original plan and made some mini coconut cupcakes.

I know some people think that being in charge of salad can be kind of boring. I think if it is, the salad is just not worth eating. It’s always fun to play with textures and tastes and make a salad that everyone goes back for.

I started with the greens, both spinach and baby romaine.  I also wanted to add a few of Q’s favourite things, so that he would be enticed to eat his veggies. One thing he can’t seem to get enough of, at the moment, is edamame. These were cooked for less than five minutes and cooled.  Added to the mix were crisp rings of sweet peppers, sweet slices of strawberries, tangy goat cheese and crispy fried onions.

I thought a balsamic dressing would be great to go with the strawberries and goat cheese. The tangy balsamic was cut with a bit of sweet honey and the salad went perfect with our Father’s Day meal of ribs, chicken, rice, corn and potatoes.

Balsamic Dressing

1/4 cup balsamic vinegar
1/2 cup olive oil
2 tsp honey
salt
pepper

Combine and drizzle as needed.

mentions

Reviews on Urban Spoon
Calgary Herald Top Blogs
Foodista Blog of the Day (May 12, 2013)
Pop Sugar – Kid-Friendly Recipes for Cinco de Mayo (April 2013)
Club Life Magazine – Red Lentil Curry (April 2013) 
Anyday Magic, Caramel Challenge – Caramel Creme Brulee (April 2013)
Ismaili Mail (February 2013) 
Energy for the Good Life – Peanuts, a favorite of the South (January 2013)
Parents Canada – 30 minute chicken and spinach curry (November 2012)
Recipe Makeover, Anyday Magic – Indian Rice Pudding (August 2012) 
Featured on Yummy Mummy Club, Foodie of the Week (August 2012)
Winner of Family Kitchen’s Best Homemade Chocolate Recipe (February 2012)
Mentioned on BC Tree Fruits (February 2012)
Featured on Anyday Magic – Red Velvet Crepes (December 2011)
Recipe in Club Club Community Cookbook (2011) 
Mentioned on Ceci n’est pas un food blog: A Brunch Potluck (October 10, 2011)
Mentioned on Christie’s Corner:  Brunch (September 30, 2011)
Mentioned on Dinner with Julie: A Potluck! (May 29, 2011)
Mentioned on Circle of Moms – Top 25 Foodie Moms (March 2011)
Featured in The Calgary Herald – Food Porn Friday: Pain au Chocolat aux Amandes (February 25, 2011)

tequila lime chicken

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There’s no better way to celebrate Cinco de Mayo than with great Mexican food. The possibilities are endless from fried fish tacos, delicious desserts like tres leches cake (or coconut, even better) or eating at your favourite Mexican restaurant. We found a new mexican fave at our house – Tequila Lime Chicken.

Since finding this recipe, we have had this chicken a few times. It is full of flavour and the resulting chicken is tender and juicy. It’s delicious served with some creamy guacamole or some grilled corn.  Perfect for a crowd!

Tequila Lima Chicken
Adapted from Once Upon A Chef

3 TB olive oil
3 TB tequila
3 tsp lime zest (zest of 2 limes)
4 garlic cloves, minced
1/2 tsp ground coriander
2 tsp honey
salt
pepper
4 boneless skinless chicken breasts or thighs

Combine all ingredients except chicken breasts in a 1 gallon freezer bag. Close the bag and squish marinade around to mix. Add chicken breasts and massage marinade into meat until evenly coated. Seal the bag and place it in a bowl in the refrigerator (the bowl protects against leakage); marinate for at least 6 hours or overnight.

Grill on the bbq until chicken is cooked.

an evening at muse

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It’s been two weeks and I’m still thinking about the fabulous meal that I had at Muse. It had been a few years since I had been to Muse and I was excited to have been invited to the Media Showcase.  New owners Heather Wighton and Stephen Deere along with their Executive Chef JP Pidhirney invited some Calgary food lovers to try out a few of their amazing offerings.

The evening started mingling with fellow foodies while enjoying drinks and fresh shucked oysters. This was followed by a tasting menu complete with wine pairings.

Highlights of the five course meal were the fresh hamachi and the succulent lamb. Here’s a recap of the delicious meal that we enjoyed:

An amuse bouche consisting of Pears and Crispy Chicken Skin in a Rutabaga Cream Bisque.

Hamachi with Coriander and Lime Vin, Radishes, Red Chili’s and Togarashi

Potato Risotto with Green Peas, Truffles and a Sous Vide Egg

Grilled Sturgeon with Beet Ribbon, Brussel Sprouts, served with a Borscht Consomme and Caviar Creme Fraiche

Grilled Lamb Saddle with Crispy Lamb Belly, Cippolini Onion, Farinata and a Black Olive Emulsion.

A palate cleanser of a Crab Apple Soda

Chocolate Cremaux with Toasted Meringue, Sweet Potato Sorbet and Lemon Gel.

otto (las vegas)

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Mention Mario to most kids, the Mario brothers immediately come to mind. Mention Mario to my 4 year old, and he talks about the chef that he sees on tv. I love this kid!

While spending some time at the Venetian on our recent trip to Vegas, we saw one of Mario Batali’s restaurants, Otto, and thought it was the perfect place to grab a bite after our indoor gondola ride.  We took a seat “outdoors” and enjoyed the painted sky ceiling while enjoying the entertainment in St. Mark’s Square.

While we were checking out the menu, Q asked one of the waiters, “Where’s Mario?”. We discovered we had missed him by a week!  Bread and breadsticks were brought to the table and they happily obliged when we asked for some oil and vinegar.

As a starter, we tried the Ricotta Fritters.  These were morsels of fried goodness!  Ricotta cheese and red pepper balls rolled in bread crumbs and fried.  The cheese oozed out as we took a bite. Definitely a huge hit with all of us.

We also ordered a couple of entrees – the Grilled Tuna and the Maccherona. Both dishes were great and super tasty.
The tuna was cooked to perfection and served with a sicilian pesto.  I really loved this version of pesto and couldn’t get enough of it.  Red in colour, it was made with tomatoes, almonds and garlic. So good!
The pasta dish was great as well. With roasted peppers and chilis, it was cooked perfectly.

The dessert menu looked great but sadly we were so stuffed, there was just no room.  Definitely a great meal!

 

Otto Enoteca on Urbanspoon

mint and chocolate

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Mint and chocolate.  What a perfect combination. It works well with coffee (peppermint mochas, yum!), cookies and definitely dessert.  It was the inspiration for some cupcakes I made a couple months ago for hubby’s birthday.  Although I had made some ice cream cake to celebrate at home, I thought it would be fun to send some cupcakes for him to celebrate at work.  Hubby’s co-workers were treated to After Eight Cupcakes – chocolate cake topped with peppermint buttercream.

The combination worked well and so I made them again this weekend. Instead of using the chocolate as a garnish, I used candy canes.  The Candy Cane Cupcakes were made for the Food Blogger Bake Sale.

A Holiday Edition of the bake sale was created to raise funds for Meals on Wheels.  Fellow food bloggers Vincci and Dan have worked hard in planning and promoting this event – you guys are awesome!  When I went down this morning, the tables were full of yummy goodies and creative packaging.  The event has been extended to tomorrow so be sure to go down to Casel Marche, try some wonderful baking while benefiting a great cause.

indian rice pudding…and a giveaway!

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Earlier this year, I participated in Anyday Magic’s Recipe Makeover. For the makeover, three food bloggers were asked to add a twist to a recipe. I participated in the dessert challenge and was given the task of transforming rice pudding.

Every time I think of rice pudding, I think about Kheer. It’s an Indian rice pudding with much more depth than just regular rice pudding. The cardamom powder provides a nice warmth to the dish and the saffron adds an exotic touch. I added another twist by adding berries, which provided a freshness to the rich comforting dessert.

Since my recipe won the dessert round (yay!), I get to reward my readers with a prize pack from the Dairy Farmers of Canada. Each pack contains a spatula and a whisk and there are a few to be given away.  Entering is easy! Just comment here, facebook me or send me a tweet and let me know how you would makeover rice pudding.  Be sure to leave contact info so that I can get a hold of the winners.  Contest closes on Sunday, December 2nd, 2012 at 11:59pm MST.

Indian Rice Pudding (Kheer)
Makes 4 servings

½ cup rice
1 cup water
2 cups milk
½ cup whipping cream
¾ cup sugar
½ can evaporated milk
½ teaspoon cardamom powder
pinch saffron
½ cup almonds
½ cup pistachios

1 cup sliced strawberries
1 cup whipping cream, whipped, not sweetened

Combine the rice and water and cook over medium high heat. When water is absorbed, add the milk and cream and cook on low heat for 20 minutes.

Mash the rice with a masher and then add sugar, evaporated milk, cardamom, saffron and half the nuts and simmer for a few minutes.

At this point, you can garnish with the remaining nuts and saffron or top it with sliced strawberries and the whipping cream with the nuts and saffron on top. Delicious both ways! 

model milk

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I had been wanting to check out Model Milk for quite some time and a
friends birthday seemed the perfect occasion.  We ventured out in the
snow and found the place on 17th avenue quite easily with the big white cow
head above its doors.  It’s a good thing we made reservations because
the place was packed!

With service being a huge deal for me, I was thrilled with the awesome
service we got from Andrew. He took the time to explain things and make
recommendations.

We started with the cheese and chive fries which were perfect for
munching on while we waited for the main course. The manchego cheese
that topped the crispy fries added just enough saltiness.

For our main course, we had the Maple Hill fried chicken and waffles. We
saw a few tables enjoying it as we walked in and we just had to try it
for ourselves. The large format item for two was perfect for the three of us
to share. With six pieces of chicken, it was easily dividable and was so
filling. The chicken, cooked sous-vide style, was perfect. The outside
was light and crispy, the inside was tender and juicy. The rosemary
waffles paired well with the syrup covered chicken and the large plate of
greens balanced out the meal.

Although we were stuffed, we had to try the dessert.  We ordered the
peanut butter ice cream sandwich. The ice cream was creamy and the
praline topping was the perfect crunch. So good!

All in all, it was a great evening. I look forward to going back!

Model Milk on Urbanspoon

chocolate cheesecake

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We had a small family get together at my sister-in-law’s new place last weekend.  When we got the invite from her and her hubby, I offered to make dessert, and cheesecake automatically popped into my mind.  It had been a long time since I had eaten cheesecake, let alone made it.  Q decided we should make chocolate and I willingly obliged.

It was a great afternoon with spending time with family and eating good food. Both the kids and the adults kept themselves busy carving pumpkins. The seeds were scooped and roasted making them a perfect snack to go along with all the carving.

I found this recipe on the Hershey’s website.  I didn’t have enough chocolate cookie crumbs so mixed them with graham crumbs and it worked out just fine. The cheesecake was a hit.  This can be made into one big cheesecake or mini ones made in cupcake tins.

Chocolate Cheesecake
Adapted from Hershey’s

1.5 cups chocolate cookie crumbs
6 TB melted butter

1/4 cup butter or margarine
2 packages softened cream cheese
4 eggs
1/2 cup cocoa
1 can condensed milk
1 TB vanilla

Add the melted butter into the crumbs and blend well.  Press mixture into bottom of 9″ springform pan.

Melt the butter and mix with cocoa until smooth. Set aside.

Beat cream cheese.  Add cocoa mixture and mix well.  Gradually beat in condensed milk until smooth.  Add eggs and vanilla and beat well.  Pour batter into pan prepared with the crumb crust.

Bake at 300 degrees for 1 hour and 5 minutes or until set.  Let cool and garnish with whipped cream and chocolate.

baked yogurt

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It’s hard having my sister so far away with her husband in Afghanistan.  It is reassuring though that she is a short plane ride away from Dubai where my cousin lives and it’s nice for her to have family close by.  A few weeks ago, my sister visited my cousin for a getaway and a little piece of home.  It was there that she tried baked yogurt at a brunch buffet in Dubai.

My sister found a recipe by The Purple Foodie and sent it along and I just had to try it.  It was on the sweet side, so a small serving will go a long way.  The yogurt was creamy and had the texture of panna cotta.  It paired really well with the berries and was a delicious easy dessert.

Baked Yogurt
Adapted from The Purple Foodie 

1 cup whipping cream
1 cup condensed milk
1 cup plain yogurt
2 tsp vanilla

Stir everything together and pour into ramekins.  Bake at 250 degrees until set, about 15 to 20 minutes.  Serve chilled.  Top with berries and serve.