I am love with mushrooms lately. Roasted, sauteed, whatever the way, they’re god damn delicious! There are some restaurants around Calgary, like Model Milk and Ox and Angela, who are serving up their tasty takes on mushroom toast. I had a craving for some creamy, mushroom goodness, but wasn’t in the mood to leave my house, so tried to come up with a variation myself.
This recipe is not quite as tastebud-exclaiming as the stellar dishes you’d find at Ox or Model Milk, but my home version hit the spot on a cold, winter day just fine. The egg yolks added at the very end, give it a carbonara-like richness, which is what really brings this one home, I think!
Did you know it’s Elvis’ 78th Birthday today? I’m not sure if I’m on the ‘Elvis is still alive’ bang wagon (if that wagon still exists?), but I can’t argue that the man had taste. Rumour has it that his favourite dish in the whole, wide world was a Peanut Butter, Bacon and Banana Sandwich.
I shared a recipe for this guilty pleasure sandwich in a blog entry on this site back in December as a quick and easy lunch for a day when you don’t feel like spending a lot of time in the kitchen. Peanut Butter and Banana Sandwiches have always been a favourite of mine, so adding in some crisp bacon just takes it to another level.
Not that this one really needs a recipe, but, nonetheless, here it is…
What you’ll need…
8 slices bacon
8 slices white bread (keeping’ it classic, old-school all the way!)
2 bananas (1/2″ sliced)
peanut butter (the more the merrier!)
Fry up the bacon in a large frying pan until they’re nice and crispy. Place onto some paper towel to absorb any excess grease and to cool slightly. Toast all bread slices until they’re golden brown. Slather each piece with some peanut butter, top with sliced bananas and one piece of bacon. Combine slices into pairs, slice in half and chow down!
Always so simple and satisfying! Happy Birthday Elvis!
Total prep time…10 min
1 baguette (1/4″ sliced)
1 bunch scallions (ends trimmed, halved)
1 bunch spinach (blanched, loosely chopped)
1 head raddichio (shredded)
1/2 cup sauerkraut (loosely chopped)
1 lemon (zest and juice)
1 TSP sugar
1/2 pound kielbasa sausage (tihnly sliced)
1 TBSP grainy dijon mustard
salt and pepper
So, I’ve been doing a series of events with Holt Renfrew in Calgary this month, highlighting some of the different gourmet preserves they have for the holiday season and using them in some simple, but delicious (obviously!) appetizer recipes. This past weekend, I used some of their specialty mustard with a crostini consisting of a little wilted greens salad, kielbasa sausage and roasted scallions.
I don’t normally do giveaways on my website, but this December, I thought it would great to be able to provide some great culinary experiences to some well-deserving individuals.
There are always people in our lives that deserve that extra something. Whether it’s a person working hard volunteering for a local initiative, a friend that carpools with you to work, a boyfriend that always holds the door open for you, or even someone who’s recently experienced the passing of a relative.
There are thousands of people (in Calgary alone) that could have their day deservingly brightened by an extra special gift. Well, not wanting to be a Grinch this year (not that I am typically a Grinch…), I’ve reached out to some great businesses and am excited to partner with them all for three weeks of giveaways.
I’ll be selecting one person each week leading up to Christmas for a dinner for four at one of Calgary’s top restaurants, some cookbooks and gift card to Calgary Co-op. What more could you ask for?
I was beyond elated this morning when I woke up to the news that my blog had been voted as one of the ‘best local blogs’ in Calgary by Fast Forward Weekly readers. My friend, Mike Morrison, took the top spot for a second year in a row, followed by Calgary Is Awesome (which my other good friend, Vincci Tsui contributes to regularly! So congratulations to her as well!) and, finally, myself!
This is the 15th annual ‘Best of Calgary’ poll that’s been put on by the magazine and whether you’re restaurant, coffee shop, clothing store, or even just a guy writing a food blog, it’s always a great feeling to get a shout out in the results.
I’d like to thank all of my readers and friends for putting up with my food-centric ramblings over the past year. I really, really appreciate it!
I’m in good foodie company this year, seeing Model Milk, Una Pizza, Diner Deluxe, Aviv Fried, Connie Desousa (voted one of Calgary’s sexiest ladies as well! Way to rock it!) and more in the award listings as well!
CONGRATULATIONS TO ALL WINNERS, AND THANK YOU AGAIN!
- Top Chef Canada Rich Francis’ Tapenade
- Chopped Canada Mystery Solved: March Recipe Round Up
- Cherry and Red Onion Relish
- Avenue Magazine: Restaurant Round Up For The Winter
- Start From Scratch on BT Calgary and a recipe for Barley, Lemon and Tomato Risotto
- Appetizers & Co.
- Calgary & Area
- Magazine Highlights
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States