Thursday, September 25, 2014

Red Bean Taiwan Wheel Cake and a Nordic Ware Eggs Plus Pan Review

I am super excited to be sharing with you these Taiwan Wheel Cakes that I made using the Nordic Ware Eggs Plus Pan. I received this awesome Nordic Ware swag along with their Microwaveable Prep & Serve Bowl Set for the upcoming Food Bloggers of Canada conference in October. 

These are super delicious and you can choose to put whatever filling you want inside. The first time I made these we filled it with fresh blueberries. Wheel Cakes are a street food dish often found in Tawian and other parts of Asia. There are often a variety of different fillings but red bean is the most popular.

Sunday, September 21, 2014

It's Harvest BBQ Time - Corn on the Cob and Grilled Chicken


I recently received a review copy of The Kamado Smoker & Grill Cookbook by Chris Grove. Although I do not have a Kamado Grill, my husband and I thought we could still use some of the recipes from the book on our regular Barbecue.


As it is harvest season and there is now plenty of corn, I thought I would try out one of the corn recipes in the book.
In his book, he describes preparing corn three ways. This is one of the methods. First, using hot tap water soak the ears of corn with the husks on for 45 minutes. 

After 45 minutes, remove the corn from the water, shake off the excess water, and then place it on the grill. Cover and cook for 20-25 minutes. Turn the corn every 3-5 minutes.

Once the husks look charred, they are ready to take off the grill! 

Thursday, September 4, 2014

Green & Gold Community Garden - University of Alberta Farm

When I first became a University of Alberta Farm heritage egg supporter, I would pick up our eggs on Saturday afternoons at the University of Alberta Farm. In the summer and in the Fall, I would often see signs up talking about the "Green & Gold Community Garden".  I never knew what they meant by the "garden" at first, until I went to another Heritage Egg event. One Saturday in August we decided to make a stop by these gardens after we picked up our heritage eggs. The gardens are actually located in the Alberta Farms area (close to the Saville Sports Centre) and down the road from where we pick up our eggs.

The Green & Gold Community Garden is a beautiful place! Gorgeous flowers, luscious produce and the air even seems fresher in this part of Edmonton!

Thursday, August 28, 2014

Jacek Chocolate Couture -104st Opening!


If you know me or have been following my blog, you know that I love all things sweet (like macarons). So, you can imagine that I was beyond excited when I learned that Jacek Chocolate Couture was opening a downtown 104st location. 


Opening day was the first day of August! At the opening, there was a live mannequin wearing chocolate jewellery! She did an amazing job staying in the various poses for a period of time.



Upon our arrival into the store my friend and I were greeted with trays of beautifully created champagne truffles. They almost looked too pretty to eat (don't worry, we made sure we tasted them all!)

Tuesday, August 26, 2014

Sage Restaurant - Signature Series of a Taste of Europe


Last Thursday, I attended the Media Dinner at the Sage Restaurant (located in the Casino River Cree) for Chef Chartrand's Sage Signature Series. The media dinner was a peek at the upcoming Taste of Europe menu which is a 6 course tasting menu available at Sage from August 26 until August 31 for $49 (drink pairings are an additional cost). 

When each beautiful dish arrived at the table, Chef Chartrand explained the inspiration behind each dish and that each dish paid homage to one of his favourite European chefs. Each dish was essentially Chef Chartrand's interpretation of the dish.
Each drink pairing was explained in detail and how it would pair with the particular dish that we were going to enjoy. 
We started with Spain for the first course with a dish inspired by Chef Jose Andres of a clams and chorizo sausage al ajillo and crispy ensalada. The egg yolk in this dish was perfectly creamy, the clams fresh and the flavours balanced well with the chorizo sausage. 

This dish was paired very nicely with a Cava Baron De Valls Brut from Catlyuna. Cava means double fermented and as such resembles a sparkling wine like champagne and this was a great drink to start the meal. 
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