Calgary Foodies Unite: A Community Cookbook Is Born

Dan    Thoughts     awesome, calgary, club club, cookbook, cooking, mac 'n cheese, news, recipes

Do you have a favourite go-to recipe? Something you love to cook and are always proud to dish out to friends or family regardless of the occasion? I bet you probably do! Three lovely young food enthusiasts here in Calgary knew that too and decided to start a neat little project. They put the word out to the community that they were in search of as many fantastic, trusted recipes as they could find. Cookies, cakes, meatloaves, salads, it didn’t matter. If there was a person with a cherished recipe, they wanted it! Now, that idea hatched back in the early spring, so let’s fast forward to September and you’ll find their hard work had finally paid off; a Calgary community cookbook has come into existence. Kind of sounds a bit like a foodie fairy tale, doesn’t it?

Erin Woodward, Lisa Schindel and Katie Radke are the young women behind Calgary’s newest cookbook. Their book, the Club Club Community Cookbook, ended up having over one hundred contributors and more than two hundred recipes. Submissions came from anyone from teenagers and grandmothers to food critics, writers, and even a few food bloggers (perhaps myself included). It seemed like everyone in the city was more than happy to contribute their favourite dishes to the book.

For the launch of the book, the women organized a giant potluck, where they invited all contributors to bring their signature dish so that everyone could have a taste of what could be found within the pages of their new publication.

During the celebration, I had a chance to sit down and chat with the trio about how the book came to be…

When did you come up with the idea to put together a community cookbook? Back in January, we formed a club of sorts—which was mostly just an excuse to hang out as friends—where we’d do different activites every week (craft club, crib club, croquet club etc.).

At the first meeting the idea of a community cookbook was suggested and it just took over. We thought it would be great to own a book of all the favourite recipes of our friends and family, but once other people heard about it and wanted to be a part of it, we realized it could be something much bigger.

Monday Night Supper Club: Off To The Movies!

Dan    Monday Night Supper Club     #yycMNSC, calgary, Calgary International Film Festival, CIFF, El Bulli, film, supper club

Sometimes this Monday Night Supper Club of mine likes to break the rules. Don’t tell anyone, but, sometimes, just sometimes, we like to go out together on nights other than Mondays. Blasphemous, I know…

When an interesting food-related event catches our eye, it’s hard to resist attending it. Such is the case with a documentary screening this Friday night. As most of you know, we are in the middle of the Calgary International Film Festival right now.

This year, they have a line-up of amazing films and the one in particular that caught my eye is ‘El Bulli: Cooking in Progress’. A documentary about an extremely well-known Spanish restaurant that stretches culinary limits in ways you can barely imagine. The force behind this restaurant is less kitchen and more laboratory. A cooking process which definitely has to be seen to be believed!

Sounds cool, right? I’m not THAT experimental in the kitchen, but culinary gastronomics definitely appeal to me; they’re very intriguing. Perhaps one day I’ll try to make a roast turkey caviar with whatever fancy machine it is that El Bulli uses. Until then, I’ll just watch them do the interesting stuff on the big screen.

If you’re interested in going to see the ‘El Bulli: Cooking In Progress’ documentary, click here for the full details.

It’s screening this Friday, September 30th, as well as Sunday, October 2nd. The Monday Night Supper Club crew will be viewing the film on Friday night, and then headed to JAROblue (JAROblue is a partner of CIFF, where you receive 20% off your bill with a festival ticket stub! Sweet!) afterwards for some post-film eats! As well, just because CIFF is so charming, they’ve provided me with a top secret code to save $2 on each ticket you buy to one of the screenings!

To save $2 on your purchase of tickets to this film, enter the code DOCS2011 at the payment screen.

Now, use that $2 and get some popcorn…That’s an order!

Garlic Zucchini And Fava Bean Dip

Dan    Appetizers & Co., Recipes     appetizer, delicious, dips, quick and easy, squash, vegan, vegetables, zucchini

What you’ll need…

1 medium zucchini (cut length-wise, then quartered)

1/2 bulb roasted garlic

2 13.5oz cans fava beans (drained, reserve liquid from 1 can)

1 lemon (zest and juice)

1 TSBP red wine vinegar

2 TSP dried oregano

1 TSP dried basil

salt and pepper

olive oil

roasted hazelnuts (for garnish, optional)

 If you have a vegetable garden, saying goodbye to summer usually coincides with saying: ‘What the hell am I supposed to do with all of this zucchini?!’ Let’s be serious here, deep down, I know everyone has a secret, undying love for zucchini…or, maybe it’s just me…I do seem to be on a bit of a zucchini kick lately, but too many recipes options than not enough, right? Anyway, this is a nice simple dip that will go over well as an appetizer, or even pretty rad as a spread for sandwiches. Hummus is so last year anyway…

Start by preheating your oven to 425 degrees. Place the pieces of zucchini in a medium-sized bowl, drizzle with some olive oil, season with salt and pepper, then toss a few times to evenly coat. Pop the chunks into a prepared baking dish and let roast in the oven for 20 minutes, turn over once at the halfway point. Once the squash is nice and roasted, remove from the oven and let cool for a few minutes.

Next, place the zucchini and all remaining ingredients (including the reserved liquid from the canned beans) into a food processor or blender. Slowly pour in some olive oil while pulsing the mixture. Blend until smooth. Add some freshly ground black pepper, taste, and then a pinch of salt if needed. Pour the mixture into a bowl and let chill inthe refridgerator for at least an hour. Top with toasted hazelnuts for an added crunch, and serve with some homemade crackers or warm foccacia!

Yields 4 cups of dip

Total cook time…30 min (not including chill time)

Savoury Spinach And Leek Pancakes

Dan    Mains, Recipes     curry, delicious, pancakes, quick and easy, recipes, spinach, vegetarian

What you’ll need…

1 TBSP butter

1 yellow onion (finely chopped)

1 leek (halved, thinly sliced)

4 cloves garlic (minced)

1 zucchini (diced or grated)

4 cups fresh spinach (chopped)

1 TBSP yellow curry powder

1 TSP dried oregano

salt and pepper

2 cups flour

3 TSP baking powder

1 TSP salt

1 egg (beaten)

1 cup water

canola oil

 I feel like these are a distant cousin of a green onion cake, or a latke…or something? At any rate, I experimented and made a vegan version of these at one of the Global Vegetarian Dinners I cook here in Calgary. They were so delicious that I decided to un-vegan them. Since we’re in the summer/autumn transition period right now, these would be good with a cool grain salad if the temperature is high, or a good bowl of soup if things are getting a bit chilly. I sometimes just eat them with ketchup, but don’t tell anyone I said that…it’s not very sophisticated…

Start by melting the butter on medium-high heat in a large pan. Add the chopped onion and garlic and let cook until the onion softens, about 5 minutes. Next, throw in the diced (or grated) zucchini into the pan and let cook for 5 more minutes, stirring occasionally. Then, add in the spinach, as well as the curry and oregano. Season with salt and pepper, then stir regularly until the spinach has wilted down and the spices have mixed in well with the vegetables. Remove from heat and set aside to cool for 5-8 minutes, or until it’s able to be handled.

In a large mixing bowl, combine the flour, baking powder, and salt. Make a well, then pour in the egg, water and cooked vegetable mixture. Slowly mix with the dry ingredients until a chunky dough develops. Take the dough out of the bowl and place on a floured surface. Flatten to a thickness of approximately 1″ and cut into 12 equal pieces. Using your hands, roll them into small balls, then press down gently so that they’re circle-esque (is that a word?) in shape.

When you’re ready to fry up the pancakes, place some canola oil in a medium-sized pan on high heat. Once the oil is hot enough, place the pancakes into the pan, about 3 or 4 at a time. Cooking for about 2 minutes on each side. Place onto some paper towel to remove any excess oil.

Serve warm with garlic butter and a side of roasted vegetables (or the aforementioned options of salad/soup!) and enjoy!

Serves 3-4

Total cook time…25 min

The Ox Rocks: Supper At Ox And Angela

Dan    Calgary & Area, Restaurants     awesome, calgary, delicious, eating out, Latin-inspired, Ox And Angela, yyc

Myself along with probably (at least) a few thousand other Calgarians have been eagerly anticipating the opening of Ox And Angela.

Prior to it’s opening in mid-August I had been walking by, perhaps too often, to check on the progress. When renos appeared to be nearing completition my friends and I were, essentially, clawing at the door. Mild exaggeration, but, needless to say, we were excited.

Located about one block south of it’s sister restaurant, the 17th Ave hot spot, Una, the establishment took up residence in the old Bungalow building once it (finally) closed it doors in the spring.

Ox exudes a sort of sexy Latin American kind of feel. The white exterior is bright and inviting. Once you walk through the doors you’ll have a sort of ‘Choose Your Own Adventure’ decision on your hands (except neither choice will end badly, I promise). To your left, there’s ‘Angela‘, the dining room, and to your right, the lounge, ‘Ox‘, is waiting for you. You can actually take a seat with Ox if you wish, who takes shape as a metal sculture in the front corner of the lounge. He won’t bite. Wait, do bulls bite? I digress…

As I sat in the lounge, waiting for my friends to arrive, I tried out one of their signature cocktails, of which they have many. As it was my first time here, ‘The Ox’ cocktail seemed like a good option. It was a combination of Guatamelan rum, white grapes, bitters infused sugar, garnished with some green apple slices.

The majority of the drink menu consists of pre-prohibition style cocktails, all of which pack an appropriate punch. Who likes a watered down drink anyway, right?

Their play on masculine/feminine is also seen within this menu which splits the drinks to ‘Ox’ on the left page and ‘Angela’ on the right. Gentleman, don’t feel insecure about ordering from the latter, as their Ox and Angela Collins is fantastic. (pictured below)

Once my friends arrived, we decided to move over to the dining room. Only small plates are offered in the lounge and seeing as it was dinner time, we were in the mood to have a nice sit-down meal. The warm atmosphere of the restaurant definitely encourages sharing food amoung the table, so we decided to order an array of appetizers and mains to go around.

It’s kind of a shame we couldn’t order/eat everything. I rarely say this about a restaurant, but almost every singe offering sounded absolutely delicious. Our table actually debated for about fifteen minutes about which dishes we would opt for. At some points, it came down to a vote. Seriously. Oh well, that just means we’ll have to go back again, and again.

The first few dishes that came to the table were Proveleta (fried provolone with fresh oregano and pickled tomatoes), Taco (citrus poached monkfish soft tacos), and Pulpo (spice-rubbed octopus with grilled watermelon and shaved radish).

The fried provolone was nice and crisp on the outside, not too oily, and the pickled tomatoes added a nice zing to the dish. It was my friend Mealan’s favourite appetizer. We probably should of ordered two…

The monkfish tacos had some great flavour to them. The tomatillo salsa had some heat to it, which I welcomed. The flour tortillas were grilled prior to filling and had a nice char on them. The poached lobster sat on top of curtido, a sort of cabbage ‘relish’, which was made in-house. We had dug into the cheese and octopus dishes prior to the tacos, leaving them a bit soggy, so if you’re going to order them with other appetizers, I’d say eat these little guys first.

The spice-rubbed octopus was my personal favourite out of this round. I love octopus, but hate when it’s over-cooked and chewy. Here it was cooked perfectly, nice and meaty. The grilled watermelon was added a nice, fresh and slightly sweet compliment to the seafood. The spice rub could of been a bit more pronounced, but overall, I loved the dish. It just embodied summer to me.

Moving on to our main dishes, the table decided on Camarones (giant prawns, serrano ham, mango salsa), Chorizo (house made, stewed peppers) and Bistec (20 oz ribeye with chimichurri). For sides, we went for their Patatas Fritas (smashed lemon rosemary baby potatoes), Masa (citrus buttered grilled corn) and Polenta (corn, oregano, pickled tomato).

These were easily the largest shrimp I have seen thus far in my life. Wrapped in serrano ham, the two giants sat on top a bed of sweet mango salsa.

The chorizo, made in-house, had a nice texture, but was lacking the kick I’ve come to love in this type of sausage. Luckily, the stewed peppers added an extra level of flavour.

I’m hopelessly devoted to a solid chimichurri sauce and this particular one rocked. Needless to say, this 20 oz ‘cowboy’ steak was huge and cooked to a nice medium-rare. Definitely the table favourite out of the mains.

We were all surprised by how good the grilled corn was. I know most people enjoy corn on the cob, but it is rarely a stand-out at a dinner, let alone a restaurant. The citrus butter definitely elevated it to a delicious level. We fought over the last piece.

The polenta was nice and tender. Polenta seems to be a love it or hate it kind of a dish, so if you enjoy it, then go for it.

Then came the desserts…We samplied their creme brulee, house-made churros (which always make me think of going to Disneyland as a kid), and the dulche de leche (crisp pastries with a sweet milk sauce, similar to caramel, dusted with icing sugar, pictured).

To go along with the trio of sweets, we also ordered a few dessert cocktails. Above is a vanilla espresso martini. We were instructed to sip the martini, then move onto the shooter of simple syrup, followed by the shortbread cookie. Sip, sip, bite. I could get used to that.

Burnt cognac with fruit skewers also graced the table. Similar concept to the martini above. Sip, bite, sip bite. The warm cognac was so aromatic, I felt like a true gentleman sipping it in our corner table. Now, where’s my cigar?

Ox And Angela opens daily at 5 p.m. ‘Angela‘ is happy to serve you the full menu on the restaurant side until 11 p.m. (as well as takes reservations!) while ‘Ox‘ dishes out small plates and drinks until the wee hours of the night, 2 a.m. to be exact. Also good to note, the romantic Latin-inspired atmosphere inside makes this establishment an ideal date destination (call me). If our experience was any indication, I’d say co-owners Jayme MacFayden, Kelly Black and Stephen Smee (also the executive chef) have got another hit on their hands.

Monday Night Supper Club: While Dan’s Away On Vacation, The Club Heads To Parkerhouse!

Dan    Monday Night Supper Club    

Guest blog post written by Jacqueline Tyler (Dan was on vacation during our outing in August!)

Firstly, I would like to advise that if you’re reading this Monday Night Supper Club post for a high-quality food review with endless details on ingredients and flavour combinatios, you will be disappointed. I’m neither a ‘foodie’ nor a ‘food writer’. (Dan talking here - Yes, she is a foodie!)

What I am is a girl who’s addicted to all things Calgary (affectionately abbreviated to #YYC) and everything local that makes it great. (myself, pictured left, with Mealan)

The more I explore in this city, the more I want to delve deeper into its fashion, beauty, art and lifestyle scene (and this includes local food). I’m committed to contributing my time and energy into any and all platforms that support local talent (and this includes showcasing our city’s finest chefs).  What I like about this supper club is watching how ‘food’ has the ability to bring people together, stir conversation and compose local experiences (memories).  I have a thing for experiences.

Ask yourself this: What’s your fondest memory of spending time with friends and family? Most can contest different experiences that include food.  One of my favorite ‘food experiences’ was dinner on top of the Eiffel Tower. I remember every tiny detail of that meal and night- the people I was with, the conversation I had, the menu, the wine….everything. (Chelsea W and Tym, pictured left with our fantastic waiter!)

Food, it’s a powerful thing.

I think there’s something to be said about a group of professionals meeting on Twitter where most have little to no background in culinary, but are solely passionate about eating up Calgary’s food culture. (Jamie and Tilly, pictured right)

No matter how weird and wonderful…sitting over candlelight next to people you’re meeting for the first time at a local restaurant or sweating bullets trying to come up with a recipe to impress at a potluck dinner party, I dare you to consider the uncomfortable.  There are plenty of amazing experiences to be had in this city. After all, you have chosen to live here, so why not live/eat it up?!

It’s because of the lovely invite from Colter Smith at Parkerhouse that this Monday Night Supper Club was able to visit the little undiscovered gem where ‘fine dining’ meets comfortable class.  Located in the historic and beautiful Lougheed Block, the little New England black and white sidewalk tiles will surely invite you in. I’m one for decor and this place was absolutely gorgeous- especially our private dining room located downstairs. 

We received a special four course tasting with wine pairing for $20 and then some of us ordered delicious mains off of the menu. The service was phenomenal and so was their attention to detail in the way they romanced each course.  This was a very special treat for us MNSC-ers and some say one of the best yet (sorry Dan) my cheeks still hurt the following day from all our giggles. I would most certainly go back and I highly recommend you try out Parkerhouse real soon too.  Thank you for having us!

A tartar trio: Bison, beef, tuna.

Snapper with pickled peppers and hickory foam.

Dave and Jamie laughing about something that’s apparently quite funny…

Pork belly tasting dish. Yum!

Mealan and Rob. Cute couple?

Espresso chocolate truffle with macerated blackberries.

Twitter in Attendance:

@JacquelineTyler
@chelscore
@jamiepenno
@dave_khan
@rjmcleod
@chelseamwatson
@itiswrittennow
@tymarmstrong
@MissAnchor