Oliver's Chili Peppers

Oliver's Chili Peppers

Wednesday, March 30, 2011

Burgerthon Restaurant Numero Tres: Notable

The smell of braising meat, baking bread, bubbling cheese... these are what greeted us as we entered Notable on a snowy Saturday afternoon. The kinds of smells that made our hungry bellies growl and our mouthes water! Notable invited me (via twitter) to come and try their new Burger of the Month, so naturally, we showed up!

Notable is the kind of restaurant that is so talkable, its ridiculous. It is in Bowness, kind of dodgey, but trying. It is all well thought out food, by renowned chef Michael Noble. And it is busy. Really busy. Make a reservation if you go!

Alberta Pork Burger with Calabrese Salami & Fontina
Now for the burger; This month's was Alberta raised pork, with Calabrese spices, Calabrese salami and melted fontina cheese, all on a house-made potato bun. This burger was truly a thing of beauty. In fact, we came up with a new Burgerthon measuring yardstick in it's honour- the Drip Factor. If a burger is so juicy, and filled with fresh ingredients, that your hands get a little sloppy eating it, it has sufficient drip factor. This burger had it.  The pork was cooked to perfection showing a little bit of pink. The salami and spices were well conceived, with some heat and some smoke, and all of this was brought together by the melted fontina. Their potato bun was almost like brioche; it stood up to the burger, and contributed nicely to the overall flavour. I must also mention the tomato. Here in Calgary, during the Winter (October to July) its hard to find a ripe, flavourful, not-dismally-coloured tomato. If anyone from Notable wants to let me know how they found such a great burger tomato, I would love to know! All of this goodness is served with Notable's house-cut french fries. If you can get there for the month of April, go. Actually, go now. 

For the room, it is a mixture of east and west coast, taking influences right from nature. Nothing is too matchy-matchy, but it all works in cohesion. Great play list (we heard Van Morrison again!) and a friendly team. 

For their use of Alberta pork in a burger worthy of drip factor status AND serving it all in a beautiful room, Notable gets the highest Burgerthon rating to date, 4.5 out of 5.



Stilton Cheesecake
I also wanted to mention, even though it has nothing to do with the burger, the wonder of their Stilton Cheesecake. We ordered this for dessert, even though Husband was a little leery due to a disliking blue cheese disorder. The cake is creamy and smooth, with just a hint of blue cheese flavour on the very back of the palate. It has a bruléed top, and it served with a tart rhubarb compote. It was wonderfully refreshing, not too sweet, and quite a surprise at the end of our meal. I would like one right now. Thanks Notable!



NOtaBLE on Urbanspoon

Tuesday, March 22, 2011

Recipe Share: Sunday Potato Soup

Purple Sunday Potato Soup
I would like to share my Sunday Potato Soup recipe. It's one of my husband's very favourite recipes and certainly takes the chill from a Winter (or Spring, in Calgary's case!) day. This recipe can be adapted to suit many different tastes, and dietary requirements. I like it because it gives the feel of a rich and hearty cream soup without any of the flour or dairy. The basic recipe is vegetarian, gluten and dairy free. You can choose to finish the soup with ingredients that are not, but it's up to you. My pictures show the soup being made with those delicious Lund's Organic carrots (mentioned a few posts back) which are also purple! We ended up with Purple Sunday Potato Soup, but trust me, it tasted just as wonderful!


Sunday Potato Soup


3 tbsp olive oil
1 c. chopped white onion
1 c. chopped celery
The Stars of the Show
1 tbsp chopped garlic
2 c. chopped baby red potatoes
1 c. chopped, peeled carrots
1 c. frozen cauliflower 
2 tbsp white wine, or red/white wine vinegar
3 cups vegetable stock or water
2 tsp dried tarragon
1/2 tsp each cayenne pepper, nutmeg, oregano
3 bay leaves
salt & pepper to taste
chopped green scallions


Deglazing with Vinegar
1) In a large stock pot, cook the onion, celery and garlic along with the olive oil until translucent and slight browning occurs at the bottom of the pot.
2) Deglaze the pot with the wine or vinegar, picking up the the bits off the bottom with a wooden spoon.
3) Add the potatoes, carrots, cauliflower, stock and seasonings. 
4) Bring to a boil, then reduce the heat to a simmer for at least one hour, up to two. 
5) When thoroughly cooked, remove the bay leaves and use an immersion blender to blend to your desired consistency. I usually just leave a few larger pieces. 
6) Serve hot, topped with scallions.
Add in the Goodness


Optionally, this soup is also great topped with:
- grated cheddar cheese
- dollop of sour cream, plain yogurt or créme fraiche
- bacon bits
- chopped cilantro
- croutons


Enjoy on your next chilly Sunday!

Sunday, March 20, 2011

Ode to the Mixer & Other Loves




I am not a baker. I do not pretend to know the elaborate technique of a pastry chef. I admire from a far the intricate beauty of the glossy little cakes and petits fours in bakeries and patisseries. I look on longingly, as chefs and friends, create, with ease, the most beautiful desserts. But that is not me. I do not measure or weigh my ingredients. The science and precision of it all is lost on my inner drama queen, that cannot follow a recipe, nevermind ensure that I am using the right kind of flour.

My Mixer
Enter the Kitchenaid mixer. I have wanted one forever. As a child, I watched Martha Stewart create some fabulous thing or another with hers. Light as air meringue in moments, cake batter in a jif, no fuss, no muss. I figured that this must be the secret to her perfect creations (not a team of editors, test kitchens and general perfection makers). I finally was given one for my wedding (best gift ever! Thanks again Mom & Sister!) and then left it in its box for two months. I was intimidated by it! Now, I really had to make things that  were amazing. I couldn't be a from-a-box cake baker anymore. What would Martha say?

I did all my Christmas baking with the mixer that year. That got me comfortable with the speeds and exactly when to drop in the flour, and how much to put in at time (without covering yourself and your kitchen in flour completely). And now I can make pastry, and even, yep, wait for it, MERINGUE! The miracle of two measly egg whites whipped into a delicious frenzy. My pies and cakes have turned out each time. The cookies have been perfect. Mostly, I am in love with it!

I am still not a baker. I don't have the patience or the precision, and it is unlikely that I ever will. But with a little help from my friend the Kitchenaid, I am a few pie crusts, meringues, and cake batters closer.

Other things in my kitchen that I feel much love for, worthy of upcoming Odes...

1) My 7" J.A. Henckels Santoku Knife
2) My White Marble Mortar & Pestle 
3) My giant non-stick Bialetti Pan with Glass Lid
4) My hand me down Sunbeam Breadmaker
5) My Breville Juicer
6) My hand me down, and now cracked due to husband dropping it, Flame coloured Le Creuset oval French oven.

Do you have items in your kitchen that you cannot live without? Or that help you on your quest to become a better baker or cook? I can't wait to hear your feedback!

Monday, March 14, 2011

Burgerthon Restaurant Numero Dos: LoungeBurger

Lots of positive feedback from all of you out there on the Burgerthon, thanks! Keep it coming! 

Our next burger joint on the list is LoungeBurger. Hubby and I went there this past Saturday afternoon, a little after the lunch rush. For those of you that don't know, LoungeBurger is just off of Macleod Trail, right near the Saddledome. This proximity makes it a pretty perfect hang out before or after a hockey game. In fact, I was pleased to see some of the team at LoungeBurger wearing their jerseys and t-shirts to support our hockey team (although THAT is another subject entirely!).

AAA Beef & Southwest Flavours
On to the matter at hand... We both chose to order their AAA Beef Burger, which they offer in three variations. Husband chose the Southwest version, which is a combination of guacamole, chipotle ranch, pepper bacon, jalapeno jack cheese and fresh jalapenos. I chose their blue cheese and caramelized pear offering. Sadly, we both felt that the beef was not memorable and would not stand on its own without the merit of the other fresh toppings and great baking. I am of the opinion that if you are marketing your restaurant to the burger connoisseur, then your basic beef burger should be outstanding.
AAA Beef, Blue Cheese, Pear

I would be happy to give them another chance because they offer so many other choices, including a trio of Alberta game sliders that sounded amazing. I also appreciated the variation of burgers available, including two of the all-important veggie burger. They offer several types of fries to pair with your burger choice, including cajun curly fries, that are quite delicious. To top it all off, their selection of additional Fry Dippers are tremendous. I tried the Tandoori Aioli and found it to be delectable with my crispy, skinny fries.

LoungeBurger has a great location among several hip condo buildings, and the proximity to the Saddledome is amazing. Their room reflects a dark, loungey feeling, without a lot of adornment or art. The music was a good mix of classics (even, Van Morrison, who should be played with regularity everywhere). I would like to go again at the peak of a busy evening to see if the vibe changes. For now, LoungeBurger gets a hopeful 2 out of 5.




Loungeburger on Urbanspoon

Tuesday, March 8, 2011

Burgerthon Restaurant Numero Uno: South Street Burger Co.

I was pleasantly surprised at the positive feedback that the start of Burgerthon garnered! Clearly, a great burger is close to a lot of peoples hearts and mouths.


Our first restaurant and foray into Burgerthon was to South Street Burger Co. in Cross Iron Mills Mall, near Balzac. Their burgers were voted best burger by voters at the Fan 960 Radio. Friends of mine also recommended it, so my husband and I were excited to check them out. 


South Street Burger Co.
South Street is a sister brand to New York Fries, and they serve those delicious fries alongside your burger, should you choose order them. The Alberta South Street's other claim to fame is that their beef is from Spring Creek Ranch, raised without hormones or additional antibiotics. Always a positive in my books. AND South Street just won a sustainable design award for doing good and being environmentally conscious. 


All of that being said, and it is a lot, their burger was juicy, chargrilled and seasoned very well. The best part? Topping choices are diverse, and cater to a pure burger lover (aka, my husband; ketchup, mustard, relish) or a gourmet (dijon horseradish, goat cheese, garlic mayo, even guacamole). Their menu is simple; Plain burger, cheeseburger, veggie burger and chicken burger. Top 'em how you want 'em, choose side and a drink, or not. Simple, clean and pure. The space was a bit themey, with tongue-in-cheek photos adorning the walls. Good experience all around though, and the other patrons of the place seemed to agree. We went later on a Saturday afternoon, and the place buzzed with burgery goodness. 




I also really appreciate burger places, or any restaurant, for that matter, that don't forget that vegetarians can also be looking for a great burger experience. We didn't order one, but next time we will. Having a choice of veggie burger on the menu says to me that although South Street is extremely proud of their beef, they are proud of being inclusive too. And all of the other great things that being vegetarian can mean... I digress. 


Burgerthon Contestant Number One, South Street Burger Co. put up some great precedent for the others on the list. Burgerthon Rating: Four out of Five!


Feedback from some great people on Twitter pointed me to trying burgers from The Broken City as well as The Bottlehouse in Calgary, I will be adding these to our list for Burgerthon followers!

Sunday, March 6, 2011

The Burgerthon

Is this the perfect burger?
My husband is a burger guy. Seriously. We can be at a world class restaurant, with mouth-watering selections tempting us, and he, undoubtedly, unceremoniously, and much to my chagrin, orders the burger. I used to be annoyed by it; Why could he not open his palate to new flavors, new experiences? I have since changed my tune, and decided to join him on his sandwich choosing adventure. Because a burger can be so many things, and offer countless amazing flavor nuances, I have challenged myself to a burger-o-rama. Or at least maybe just an adventure into Calgary's culinary offering on the subject. Here is my list of potential challengers, as gathered by friends, colleagues, tweets, and Google...

1. South Street Burger Co. (voted best burger by the Fan 960, and my first foray into the challenge. More on that later this week...).
2. Five Guys Burgers and Fries
3. Charcut (they have this really cool secret called "alley burger," check it out. AND Charcut's Chef Connie DeSousa will compete for top honors in Top Chef Canada on the Food Network. Deliciously awesome!).
4. NoTable
5. LoungeBurger
6. FatBurger
7. Open Range (I have been to this fantastic restaurant many times, so this won't be a new experience, only the burger).


I do not have any specific rules. Just a tasty offering that takes into account the big three indicators; Quality Canadian meat, excellent bun, variety of toppings. Plus a little on the room and accompaniments, of course. In the interest of not gaining 30lbs in this process, I will report back to you within the next few months. If you would like to join me on my quest for a perfect burger in Calgary, send me a note! Likewise if you have a burger secret that you want me to try!


Happy Burgerthon to all! 

P.S. Just after I posted this challenge, I found out about a contest to attend the eatwriteretreat food blogger conference in Washington, D.C. How perfectly things sometimes come together?!!

Thursday, March 3, 2011

Recipe Share: Roasted Lund's Carrots

Mix it up!
From my last post on eating real food, and disparaging those bullet shaped carrots, I wanted to post a fantastic recipe for Roasted Carrots. When I can, I buy my carrots from Lund's Organic Farm. These can be picked up from the Kingsland Farmers' Market in Calgary. Right now, they have beautiful bags of multi-colored carrots (purple, white, orange and yellow) that taste so good! Check out all of the reasons why they are so tasty here (caution: you may also not want to buy conventional carrots anymore!).


Here is a recipe that is my own, however, I add the caveat that I have a lot of inspiration from my favs like Jamie Oliver, and America's Test Kitchen. The addition of the vinegars really gives the carrots just a hint of acid that combines nicely with the sweetness in the carrots. 


Roasted Carrots


Even the compost is pretty!
10 carrots, multi-varietal if possible, peeled, washed and sliced
4 tbsp of extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp red wine vinegar
1 tsp fresh, or 1 1/2 tsp dry, thyme
1 tsp dry tarragon
1/2 tsp nutmeg
1/4 tsp cinnamon 
sea salt and cracked black pepper to taste


Toss all ingredients together. Roast for about an hour at 350 degrees. Before serving, top with two pats of unsalted butter, and sprinkle with a bit more sea salt. Or try these variations: 


- Top with truffled salt instead of sea salt before serving
- Add maple sugar to the seasoned carrots before roasting
- Replace the balsamic vinegar with 2 tbsp of honey or maple syrup
- Replace the cinnamon with cracked red chili peppers for some heat
- Replace the thyme & tarragon with a good 'herbes de provence' blend
- Add toasted, chopped pecans or walnuts to the carrots before serving
Lund's Organic Carrots


This is perfect alongside a Sunday roast dinner with family, but are yummy as leftovers too. These carrots look amazing as crudités as well. If you try this recipe or know of another great one, I'd love to know what you think!