I seem to be surrounded with people who are obsessed with food. Everywhere I go that’s pretty much all folks want to talk about. My friends and family have long hinted around about getting in on the blogging action. So why not let them? Here is a guest post courtesy of my friends Tony and Lyana. Enjoy!
What happens when you combine three of my favourite foods, sweets and drinks together? Easy. Magic in a bowl.
I experienced that magic when my wife and I were invited to CoolFoodDude’s place for dinner. This dude pulled out all the stops. The meal was incredible from beginning to end. But one dish resonated with both my wife and I: his spin on Thomas Keller’s Five-Spice Roasted Lobster with Port-Poached Figs and Beurre Monté from The French Laundry restaurant cookbook. We spoke about it on the drive back home. Imagine this: chocolate, lobster and coffee… all in one dish. That happened to us that fateful night. Listen, you wanna talk about palette overload? This dish had it all. It was savory, sweet and injected with my go-to drink that keeps me going day in and day out: coffee (salivating as I type). Man, it was bananas. Arguably one of the saddest moments of my life was saying goodbye to that last bite. I almost ate the plate!
Keep in mind that this is coming from a guy (me) who was privileged enough to grow up in a family of chefs, so the CFD should be proud. His cooking is always extraordinary and top-class, but on this night, it was on a whole other level, and, we were honoured to be a part of it.
I still dream about it at least once a week. I think about it at least twice a day. Thanks CFD, I’ll never be able to enjoy another lobster. Unless you make it for us again! But you know, whenever you have the time. No rush or anything.
I seem to be surrounded by people who are obsessed with food. It’s pretty much all folks want to talk about. For a while now my friends and family have hinted about getting in on the blogging action. So why not let them? Here is a guest post courtesy of my friend Zimby. Enjoy!
Pork Belly. Allow me to repeat those two simple concepts. Pork. Belly.
If you’re like me, those two words trigger a veritable eruption of sensations, among them lust (yes, lust), desire, salivation and greed. That last one is important. Greed. For there is never, it would seem, enough pork belly on one’s plate to sate those carnal urges rending the very fabric of our civility. Must. Have. MOOOOOORE! But we’ll get back to this swinish nectar of the gods later.
One evening last month, your humble servant and that other humble servant (you know, the cool dude who writes about food) and I ventured into the funky neighbourhood that is home to Pressed Urban Gourmet Sandwich Bar. We were accompanied by the lovely Catherine, who wanted to check out this “hipster fortress” – so named by a displeased reviewer on Urban Spoon.
Our first visit was on a Friday evening at 7. We had reserved a table for 6:30, but two of us were late. Cool Food Dude, punctual to a fault, was patiently waiting for us when we arrived, adopting his usual pose: seated, shoulders slightly hunched over his faithful iPhone, no doubt checking up on some stupid reality show or other… The ambiance was indeed hip. A lamp in the Rococo style sat just to our left. Exposed vents? Check. Trendy art work? Check. Wooden school desks (circa 1970s) standing in for dining tables? Oh yes, definitely check. The only non-hipster accoutrement were the mustard colour walls. Please. Sooooo 90’s.
Pressed Urban Gourmet Sandwich Bar, 750 Gladstone Ave., Ottawa
Our first foray to Pressed was for dinner. Service was friendly, attentive and charming. The server was a newbie – if memory serves, it was her very first night. Her unfamiliarity with the menu was more than made up for by her eagerness to please. Pressed allows community groups to have meetings on the premises. While we were there that evening, there was a prayer-group-slash-community-action gathering from the Afro-Canadian community, having a lively conversation that was much fun to eavesdrop on.
As for the food, both C.F.D. and Catherine maddeningly ordered the same dish: pan-seared Whalesbone trout with orange glaze, tarragon butter and sautéed kale. Both termed it very nice, if somewhat on the plain side. And indeed, the fish, not to mention the presentation, was a bit naked. But still, a generous portion of trout, cooked just right. Yours truly ordered the five-spice pork belly on dragon noodles. Ah yes. Pork. Belly. Now, pork belly can be cooked a myriad of ways. But let’s look at two in particular: you can dry bake it at low temps for a few hours, let it sit for a while and then crisp it under a broiler or on the barbeque, so that it is flakes succulently apart with your fork, with the meaty flesh oh so tenderly giving way to the crispy, bacony layer of fat. Like what they do at Café Odile. Or should I say, like what they USED to do at Café Odile, as, sadly, that beloved resto is about to close its doors. Or…
Five-spice pork belly on dragon noodles
Pan-seared Whalesbone trout with orange glaze, tarragon butter and sautéed kale
You can do what they do at Pressed: render away most if not all of the fat, leaving behind a chewy, less fatty and, hence, less flavourful concoction. Good? Hell yeah. But not the earth-shaking, orgasmic experience of the aforementioned variety. And to Pressed’s credit, they give you a HUGE portion of pork belly. So in some respects you’re getting quantity over quality, although as I said, the quality is perfectly fine. The spicing was just right, and the noodles were cooked perfectly. After dinner, my companion had an allongé coffee. It was bland, barely passable. More on the coffee later.
We spoke to the owner after our dinner. A very affable chap who expressed the hope that we’d come again. And sure enough, we did – the very next morning. He seemed genuinely pleased to see us. We had heard wonderful things about the brunch, and I am pleased to report that we were not at all disappointed. For brunch, you order at the counter and get your meal delivered to your table. In our case, the meal deliverer was a delightful young woman made up to look like a hottie straight from the 40s or 50s. Hair up in a bun, high heels, hip hugging skirt with an explosion of bright red on the lips. Seriously, this woman looked just like my mom, circa 1958. Hi Mom! Love you.
Onto the food. Catherine ordered the florentine – Wilted Swiss chard, poached eggs, house-made hollandaise served on a buttery waffle. The eggs were cooked PERFECTLY. Runny but not too runny, just the right degree of firmness. The waffle could have flown away on a feather, such was its airy, fluffy lightness. And the sauce was nice and tangy. Yours truly had more of a dessert waffle, with a gazillion local strawberries sitting on a bed of fresh whipped cream, lying atop that same wonderful waffle. Simple, yet just right. One sour note, though (and I mean that literally): the filtered coffee was dreadful. A sour taste to it, made with what seemed like fishy water. Thought it might be the mug, so we got a fresh cup, but equally disappointing.
Final verdict: a fun place to hang out, with solid food for the most part, great service, nice surroundings and crappy coffee. Oh and do try the pork belly, won’t you?
I seem to be surrounded with people who are obsessed with food. Everywhere I go that’s pretty much what folks want to talk about. For a while now my friends and family have hinted around about getting in on the blogging action. So why not let them? Here is a guest post courtesy of my friend Ebie. Enjoy!
Well, this was unexpected. As I watched much of my veggie garden turn crispy during our drought this summer, only the pepper plants didn’t succumb. In fact, they thrived. Who knew those spindly stems and delicate leaves were such hot weather warriors?
So now what to do with this single crop bounty? Yeah, yeah, I know. Freeze them, can them for winter—I’ll do that too. But incorporating “just picked yummy goodness” into meals this time of year is the point of little backyard gardens. Besides, the plants worked so hard that I felt I owed the pepper-plenty some starring roles, and yet another pepper-based salad just wasn’t cutting it anymore.
I decided a main course of stuffed peppers would give them the distinction they deserved. Never mind that recipes for stuffed peppers normally call for sturdy Bell peppers, it was time to improvise. These smaller, thin-skinned rebels don’t stand up obediently for stuffing and cooking, so a little creativity was in order.
Seeding the skinny peppers needed some deft coaxing, but their more subtle flavour was worth the effort.
The faster and easier part was preparing the stuffing. No, I didn’t actually measure anything. I used some ground beef, onions, garlic, rice, seasoning and an egg for binding so all the ingredients would be compelled to feel the love.
I soon discovered it was a good idea to snip the pointy ends to prevent the peppers from splitting like little balloons as I stuffed them. A dab in flour helped to keep the stuffing from escaping during cooking.
Three cans of cubed tomatoes, processed until smooth, were just enough to cover the peppers comfortably while they simmered for about an hour.