Sunday, March 2, 2014

CIBO & Cassis

We hit the town yesterday and started off with snacks and beers at CIBO.
I love this place...family friendly, good food, cool interior
Since we were just filling the cracks before dinner we weren't going to tuck into anything big...and CIBO's Scodellina is PERFECT for what we wanted.
If you're looking for a light snack or something to share with a few people I highly recommend going to CIBO (my favourite is the roasted eggplant puree)

Then we were off to Cassis Bistro for supper (this was my first experience).
This place is top notch from the moment we walked in until we left.
When we arrived , there were only 4 tables taken...but that changed within about 20 minutes after we sat down (when we left the place was packed...and it was only 7pm and -40 outside...so you know the place is good).

We started off with the Charcuterie plate; house made duck pate, an assortment of meats, mustards, dried olives and pickles.....awesome !

I had the Market Fish (Sea Bass) and my date had the Plate Du Jour (Duck Breast). Our server recommend a French Red to go with the meals...it was spot on, as was the server. This guy was fantastic. My sea bass was done to perfection...the duck was on the 'really' rare side and had to get a quick re-fire, but it tasted amazing.

We ended the night with a Crème Brulee and a Pot De Crème. Both awesome !

Again, I would definitely recommend Cassis to anyone looking for a taste from the south of France.

Thursday, February 20, 2014

Tacos in NOLA

I was in NOLA a little while back and was offered a beef tongue taco...my first thought was HELLS NO !
But
then I thought...wtf...I need to be more adventurous....so...I ordered them.

My expectation was that they would be chewy like squid...not sure why...it's just what I thought tongue would be...I am happy to say that it was tender and tasty ! Not at all what I expected.
I would definitely have it again.

Here's a picture.

Tuesday, October 1, 2013

Calgary Craft Beer

It seems like Calgary has seen a bit of an explosion recently with new Craft Breweries such as Village, Tool Shed, Vagabond, Wild Rose and Brew Brothers (some might include Big Rock in this list).
It has made going out for a pint much more interesting these days.
I would highly recommend the Village Blond if you're out and about or if you're at the booze store pick up a growler!

Sunday, March 24, 2013

Saturday, November 24, 2012

Scallops !



Bottlin' the wine

We now have 30 bottles of Pinot Noir. Now time to start the next batch !

Sunday, September 9, 2012

Next recipe to try - Courgette Soup

Since we're getting into fall...it's soup time !

Here's a recipe that I want to try:

Bacon, Blue Cheese, and Courgette Soup

2 Tablespoons of olive oil
5 to 6 streaky rashers (Irish Bacon) diced
1 medium onion, chopped
3 Medium Zucchini, sliced, and a few slices reserved for garnish
3 Medium Potatoes, peeled and cut into 1/2 inch pieces
4 cups homemade chicken stock
4 ounces Blue Cheese
1/2 Cup Half-and-half
Freshly ground pepper to taste
3 Tablespoons minced fresh flat-leaf parsley

1. In a stockpot or large saucepan over medium heat, warm the oil. Add the bacon and cook for 2 to 3 minutes, or until nearly crisp. With a slotted spoon, remove a few pieces and reserve for garnish. Stir in the onion, zucchini, and potatoes. Cover and cook, stirring once or twice, for 5 to 7 minutes, or until the onion and zucchini is soft but not browned. Stir in the stock or broth and bring to boil. Lower the heat and simmer, covered, for 12 to 15 minutes, or until the potatoes are tender. Remove from the heat and let cool for 10 minutes.
2. Working in batches, transfer the soup to a food processor or blender and puree until smooth. Return the soup to the pot, whisk in the cheese and half-and-half and season with pepper. Simmer until heated through
3. To serve, ladle the soup into shallow bowls and garnish with the reserved bacon and zucchini slices, and the parsley.

This recipe is from a very cool cook book called The Irish Pub Cookbook by Margaret M Johnson

when I make it I'll let you know how it turns out.