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!

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!

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!