recent food notes to mention

Have you ever tried cuttlefish tentacles? I didn't realize what I was missing until I was urged to try these at Kyoto recently. A much needed and long overdue night out with some girlfriends from work resulted in the four of us squeezing into one of their shoji-screened rooms, feet dangling on the floor, as we splashed our way through a bottle of hot sake.
The tentacles were served with a mango aioli as an appetizer along with deep fried Karaage Tofu - puffy and piping hot. We shared a Maki Boat covered in rolls of various fish and vegetable fillings and sprang for additional courses of salmon and tuna sashimi - melt in your mouth deliciousness...


Being substantially more settled in our new house, we decided it was high time to invite the parentals over for a brunch of approval. I spent the week tossing around recipe ideas and jotting them down on scraps of paper to see how they made out all together. J and Mel were given their dishes to be responsible for and then also given the task of ensuring that curtain rods were screwed into walls and floors were swept. The night before the brunch I had to work late, so I left them to their tasks and made sure my dad knew he was to bring the bubbly for the mimosas.

Everyone came through and it was an altogether lovely morning. Dad's cremant was delicious (on its own as well as mixed with orange juice). Mom was a champ and showed up with a very impressive fruit plate... I've never seen her use blackberries before, she really went all out. J used to make fun of the piles of bread on the counter every time he came over for dinner at my parents' place, but I wasn't all that surprised when she made a beeline for the kitchen, her arms weighed down with the fruit plate, a blueberry pie, roasted lentil dip, and (no joke) six loaves of bread and bread-like things from our favourite bakery.

In the end it was a rather impressive spread, and the fact that it was such a true collaboration of love made it even more scrumptious:
vegan chocolate turtles (recipe to follow)
smoked salmon, bagels, and cream cheese (the latter two brough by Mel's mom and dad)
chicken sausages from the farmer's market -grilled by J
buttermilk pancakes - Mel's addition (recipe from the Joy of Cooking)
banana white chocolate chip muffins - a family tradition in miniature
Mom's amazing fruit platter

Vegan Chocolate Turtles:
start with fresh Medjool dates
score lengthwise and remove the pit
replace with a toasted walnut or almond
seal shut with your fingers
place in a double boil of melted dark chocolate, rolling around with a spoon
remove and let cool on parchment paper


The most incredible meal I've had in ages was a few weeks ago when J and I decided to mark the anniversary of our first date by going all out on a spectacular dinner. I sent him a list of places I know to be top notch, but in the end he let me decide.

The Red Ox Inn is one of Edmonton's oldest and most highly regarded restos. Serving up fine bistro food with quality local ingredients for over 30 years, my expectations were actually exceeded by this place. It is a small restaurant - probably seats no more than 30 people. The decor is simple and elegant with rugged wood topped tables and substantial steak knives at eat setting.

Their wine list is a sight to behold and we decided to really treat ourselves with a different glass of white for each of us as our appetizers paired so much better with the crisp bright notes of unoaked Chardonnay and sweet, spicy Riesling (spinach salad with chevre and pan seared scallops respectively).

For our main courses - pork chop for J and duck breast for me - I chose a beautiful bottle of Barbera d'Asti - sweet spice of cherries and oak and a wonderful brick red colour. The duck breast was paired with a roasted fennel wrapped in prosciutto, cooked until crispy. Ugh, I was in paradise. J and I did our best to share and give tastes of everything on our plates, but I will admit at times I was hoping he wouldn't look over and see that there was something else to try.

Our better judgment to share dessert was silenced by the allure of blueberry white chocolate bread pudding and lemon tart. This photo of the empty plate was the only shot I got. We basically licked it clean.

Though I can't say that I'll be returning to the Red Ox Inn soon, it certainly was one of the most memorable meals I've ever had, and a beautiful place to celebrate being in love with J.

That's all for now - eggplant parmesan for dinner - must get a move on or the eggplant wont have enough time to drain...

winter is in the air

Lately I've been feeling a chill in my bones and a deep, intrinsic need to make soup. This is how I know winter is coming. My body memory is telling me that this chill I feel is nothing compared to what lay ahead and I am beginning to brainstorm cookie ideas. Things that are good to dip, things brushed with melted chocolate, and things that are infused with peppermint, lavender, and ginger. The planning begins...

I dream about meals, you know. Recurring dreams, they differ is length and complexity. Really, they're more variations on a theme. Until eventually all that I've been reading, scheming, and puzzling about has to come out in some sort of wild, cathartic, unifying experience of culinary output. Would you like to come over and cook something with me? Or we could bake, if you prefer. My kitchen is well stocked, and though slightly messy and rather dishevelled, you're welcome in it.

These are things I want to experiment with:
lavender/rosemary/candied ginger shortbread
molasses
consommés
fennel
mulled fruit
brulée-ing things
parsnip soup
stuffed roast chicken
osso bucco
homemade cannelloni
chocolate and cheese soufflé (though not necessarily together)
lentils
flambé
something that when assembled spells my name
layer cake

Tell me if you have tried to make any of this. Some of these things are not new to me, but rather I feel it is high time I gain greater mastery of them. Other things on this list came to me in dreams or having tasted it elsewhere and striving to replicate the taste in my own kitchen.

The other thing is, this year I promise to try out way more gluten-free baking. Joey's brother is celiac, so I think I'll see what works out well and then send him a little surprise. And given that I don't think he reads this, it probably will be a surprise!

Is there anything you think I left out? What wintery food winds your clock? What have you been waiting to try or to make again?

Creations creates sensation explosion!

Well, that was just wonderful. One of the most delightful nights out I've had in ages, in fact. Creations Dining Room and Lounge is attached to the new Sawridge Inn Edmonton South, where the old Holiday Inn used to be. Boy, have things changed.

The buzz I had heard came mostly from a friend who is deeply connected in Edmonton's food scene. She has her fingers in many culinary pies and invited me to come see first hand what the buzz was about. So, like the busy bees we are, we made an early reservation, dinner for three at 6 o’clock. My sister came along to share (more opportunities to order different things off the menu) and to indulge in some much-needed sister time.

After being seated in our cosy booth, we were delighted to learn that they have a wine promotion to die for. As part of their so-called "Toast to the Frugal Gourmet" all wines listed are priced at $20 above their wholesale value. The wine list is a delight unto itself. With many offerings from Canada - mostly Okanogan but some good Niagara showings too, the list goes through each varietal with a quick and dirty profile of each grape and what diners may consider pairing their choice with from the elaborate menu.

While we sipped on our Creations Caesars, done up with ginger vodka and crushed ice, we perused the vast menu of foods and wines on offer, eventually settling on a bottle of Sumac Ridge Gewürztraminer, 2007, to accompany the many seafood and fish options that swam contentedly across our eyes as we glanced over appetizers, salads, and main dishes. There were also several kinds of wine being sold by the glass ranging from around $6-9, though mostly around $7.

Our server was helpful in selecting our dinner choices since we were torn in so many directions. Everything looked so good. All quite reasonably priced too, which didn't help in the elimination dance that was ordering. One thing he did recommend that I was not particularly fond of was the spinach and crab dip. Strange consistency, stringy bits of spinach, and a disappointing lack of cheesiness made this one choice a bit of a flop for us. Despite this, the dish was still flavourful and presented with lots of different yummy bread-ish things for dipping. The other appetizer we devoured devilishly was the elk sausage and wild mushroom flatbread (squeal). A perfect amount of toppings, very fresh and soft flatbread, this dish was balanced out beautifully with caramelized onions and some nicely selected herbs.

We wanted to try a salad too, and were given the option of either a petite or an entree-sized portion (applies to all salads). We couldn't decide between the seared tuna and avocado salad with fennel dressing or the tempura chicken and pecan salad, settling finally on a petite of the former. This dish was an excellent size for an appetizer portion, and with all the other things coming, we were happy to share it three ways. The fennel seed vinaigrette really brought out the flavour of the seared tuna, which had been marinated first with fennel and orange.

Before our mains arrived we decided to switch to a lighter red to accompany them. The Creations chefs have done a wonderful job on a menu that truly reflects the Canadian culinary tradition without boasting about having done so. Lots of west-coast influences could be found in ingredients like the shrimp, crab, tuna, and salmon, as well as a distinctly Japanese flair. However, the menu is also firmly grounded in rare and quintessential prairie foods like elk, bison, beef, lamb, and pickerel. To match these game meats, we chose a New Zealand wine - Cupid's Arrow Pinot Noir, 2008. It was lovely, with lots of blackberry, raspberry, and earthy tones coming through on the nose right away. The server was kind enough to decant it for us as we finished up the last drops of the Gewürz and turned our attention to the delicate task of dividing up our main dishes so everyone got to try a bit of everything. Our server was also quite attentive as he brought us large sharing plates with the entrees, which he set down in the middle for us all to delve in.

The barbecued duck burger was apparently so popular at lunch that it was moved onto the dinner menu. Knowing this, we simply had to try it. It was sweet, smoky and savoury, served on a fresh bun. It came with a few different options for the side, but taking the cue again from our server we asked for the parsnip crisps. When he saw how much we liked them, he came back later with a whole bowl full of them for the table. Order this and you will be glad you did.

I ordered the tenderloin duo, which, yes, is as magical as it sounds. A pair of steaks - lamb and wild boar wrapped elk, served with, dark chocolate jus, butternut squash, brandied cherry chutney, and a wild mushroom barley that made me think of a prairie risotto. Need I say more?
We thought we'd try a vegetarian dish to really test the menu. We were disappointed. The smoked tomato and spinach pappardelle was lacking in complexity and needed to be richer, somehow. There was too much black pepper and not enough depth to the dish, which just came out like a bunch of vegetables thrown together with green noodles and a plain sauce. Not great. But the menu is new. A menu is a living breathing thing and can always change based on how people respond to it. I think it's a kink that'll get worked out before long.

For dessert we ordered the tempura banana with green tea coconut ice cream, the balsamic blueberries with lavender coconut ice cream (both dairy free), and the chef’s special – a chocolate pate which went beautifully with the final glass of pinot which I lingered over for quite some time. The sweet endings were a perfect finish to a virtually flawless meal. The service was accommodating, informed, but not too pushy or ingratiating. The décor was upscale lodge with intimate booths and a dazzling fireplace. The price, at $66 per person, plus tip, was incomparable. Go to Creations and create a new favourite fine dining experience that you will return to again and again.