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Summer means the start of the best season of all … BBQ season! And this year I’m planning to kick it up a notch. How, you might ask? Or not, considering the title of this post.
Either way! The answer is the same… by turning my grill into a smoker. Of course I’ll need to learn how to do this properly and I think I’ve found just the book to help – Smoking Meat by Jeff Phillips.
An idiots guide to smoking everything from mac and cheese to pork chops and recipes for rubs, marinades and something called Atomic Buffalo Turds (jalapeno peppers stuffed with cream cheese and wrapped in bacon then smoked to perfection).
If you have a smoker and are looking for some great recipes, or want to venture into smoking your meal for the frist time (like me!) then this is a great resource. And I’ve got a copy of it for you. All you need do. Follow Simply Fresh on Facebook (click here) and leave a message on the wall telling me your favorite thing to BBQ! Winners will have to live in Ottawa so that I’m able to drop off the book, and will be selected at random on Monday. Good luck and happy eating!
I recently had the pleasure of being introduced to another amazing Ottawa product – Major Craig’s Chutney! I interviewed Andrew from Major Craig’s a few weeks ago - you can check that out here. But just got to try some of his amazing chutney’s for myself.
Chutney was a bit of a mystery for me, but I guess the best way to think of it is as a thick sauce. And what a flavourful sauce it is!! It can add such a kick to whatever you are making. From being amazing on its own as a topping for meats or veggies or making your creations that much more fabulous, there is no wrong way to use it!.
The North India chutney in my creamy polenta was just what the doctor ordered! And it’s so good – I’m also really keen to see if it can fix some of my *ahem* not so brilliant culinary ideas. You know… the ones that started out with what was sure to be a burst of inspiration but ended up being a not so tasty pile of ‘meh’ on a plate. Oh yes… those nights still happen.
The best part of Major Craig’s is the story behind it. Major James Craig developed the recipe for the North India chutney over 125 years ago and passed it through his family until it finally came to Andrew. He began the business by making the chutney as gifts for his family and friends at Christmas, only to discover that they loved it and wanted more! As demand grew, Major Craig’s was born and named for the man whose original recipe started it all.
So if you are looking for something to spice up your next meal… you gotta try some Major Craig’s!
As part of my work with C’est Bon Cooking (who has a wicked new website I think is worth clicking on the link to see), I’m in the Market quite a bit. Imagine my delight when I stop by the new Mexican restaurant in the Market Building – Corazon De Maiz – only to find the most amazing, authentic and truly tasty tacos and burritos and other treats! I’ll give you a hint… that delight is off the charts.
It’s a cute little stall in the market building, 55 ByWard Market Square, nothing too special from the outside – but it’s the food they are cooking up that has me coming back time and time again. Fresh and flavourful, their beef anything is my all time favorite. Though the other options are pretty good too. There is just something about the beef. They top it all off with amazingly fresh pico de gallo and what I believe is the best guacamole in the entire city.
It was so good I actually forgot to take a photo until I was almost done.
All that and you can get lunch for about $8. Under $10 if you want a larger meal or a drink with it. But seriously… why have a value meal when you can have rock your socks off tacos??
Craving a little spice with your meal?? Not to worry. The homemade salsa bar will hook you up. So many choices – all so delish. I’d really suggest trying a bit of each.
The only thing I’d like to see is a veggie option… not that I could be easily persuaded to give up the beef at this place.
If you are looking for a casual place to grab a bit of lunch this is an amazing choice. You can even take it to go, and since seating inside is somewhat limited that isn’t a bad choice on a nice day.
4.5 out of 5 stars
Man alive! There is nothing Ottawa likes better than a pub. Unless it’s a pub that is brewing its own beer and serving up some pretty decent food. Though we will also take a pub that sells regular beer and the only food is potato chips but you are allowed to bring in your own meal from the burger place next door.
Mill Street Brew Pub is one of the newest shiny additions to the Ottawa Pub scene. I checked it out the other night with some friends and I dare say I’m a fan. It’s a pretty big place, nicely decorated but no need to get too gussied up. We went in our after work attire – read jeans and t-shirt/sweater and fit right in. They’ve got TV’s to watch the game, but they are easy enough to ignore if that’s not why you are there.
Flavourful and succulent, it may not be the best taco in Ottawa but it makes a good companion to my beer!
And why would you go?? The food is pretty decent. I took advantage of a great Monday deal that saw your choice of one of five appetizers for $5 (after 8pm) to try the Carnitas, sweet potato fries and calamari. The regular menu is good. Upscale bar food – think Clocktower Brew Pub. A good variety and average prices. Appetizers between $6-$18 (if you aren’t there on Monday) and most mains hover around the $13-$16 range. The food is good – but it’s the price, quantity, quality and variety that I can find in most pubs in Ottawa. What makes this place special is the beer.
The real star of the Mill Street show… beer. They have a store on site, so if you aren’t interested in sitting down for a pint, or just want a keepsake, you can take some to go. They have three varieties that they only make and serve at this Ottawa location including a lovely little Irish Red Ale. They also serve several varieties not found in the LCBO.
Decisions, decisions.
Can’t decide what to try? Not to worry – 6oz and 8oz beer flights are available so that you can try up to 4 different kinds at a time.
All in all, the Mill St. Brew Pub makes a wonderful addition to our collection of pubs and I look forward to my next visit! 4 out of 5 stars.
Last Thursday Hubby was screening a music video he directed at a local film showcase that was playing at the Bytowne Theatre. I’ve been craving a taco so we decided to check out Los Tacos De Mauro – a Mexican Restaurant that doubles as a night club called Discoteka on 349 Dalhousie, 2nd floor. I had been hearing some buzz about this place for a while now so I was excited to give it a whirl.
As I climbed the steps to Los Tacos I started to worry that I was in the wrong place. Yes there was a sign on the street (not one on the building), but it definitely didn’t look like a restaurant. But as I neared the top it began to smell like one! You can see the night club atmosphere of the space, but it is lined with tables and bright plastic table cloths and during the day some really amazing sunlight streams in. So it may not be much to look at… but the food makes up for it!
The food is authentic and wonderful. No tex-mex here. When we ordered our tacos, pork for me and lamb for hubs, we were brought 5 little bowls of different toppings including cilantro, lime wedges, onions and two sauces. One red and one green. We were told they were pretty mild. Not so much. The red had some kick to it. Somehow this just added to the authentic experience. I can’t count how many times travelling the world I was told something wasn’t spicy only to turn red and cough after I tried it.
How freaking good does that look??
The tacos, on house made shells I might add, came with juicy and succulent meat. Spiced and flavourful – my favorite combination of toppings was a little bit of everything minus the onions (I’m not really a fan of raw onion). It had the spice of the red sauce and the flavour of the green. Just awesome. The three tacos came with your choice of soup or salad. Hubs had the salad which had a lovely vinaigrette and was mixed greens, tomatoes, avocados and other veg. I went with the soup of the day. A tasty, creamy carrot soup that really hit home on that chilly blustery Thursday.
And if it wasn’t enough to have some really wonderful authentic Mexican food, it is a wonderful price. For your three tacos, starter of soup or salad plus a Mexican beer our bill came to $16.50 per person including tax but before tip. Amazing.
So the only question I have is… why would you ever go to Lonestar, 1/2 a block away, to have a platter of boring and bland tex-mex when you could have something flavourful and kick ass?
4 out of 5 stars
I know I gushed last year at what a wonderful event this was… but there were some critiques. I’m so happy to say that Chef Blackie, the visionary behind the event, and his bad ass team took these suggestions to heart and improved in ways that were both vast and subtle. Here were my top 5 favourite things about this year’s event:
1. The timing of the event. Taking it from an all day demo session to a half day saved my arse. By 5pm last year it was simply tingling at having sat in the same chair so long. This year the demos got started at noon, with each team getting a hard 20 minutes to demo followed by a question and answer period while the amazing students at Algonquin who were involved got ready for the next team. Even the mid-point snack was super efficient, allowing a huge crowd to leave the studio, eat and walk a bit in a relatively short amount of time.
2. The talent. Susur Lee?? Vikram Vij?? Lynne Crawford? All within slapping distance?!?! Simply amazing. This event truly showed off some of Canada’s best talent from coast to coast along with highlighting our city’s best.
This was seconds after I asked if I could sit on Susur’s lap. Notice the uneasy look in his eyes.
PS – Thanks to the Gouda Life for taking this wonderful photo!
3. The tasting structure. At first when I heard that both the tickets for the demo and the after party would get you access to the tasting portion of the evening I thought – well that will be a 800 person cluster cuss. But no. Those who were in for the demo got a whole hour before the other ticket holders arrived to eat. So by the time the others arrived the lines were already quieting down and ready for the next rush. No long lines for any food or to meet any of the chefs. Sure you might have to wait 5 minutes… but in a crowd that size, 5 minutes is peanuts.
4. The program / keepsake. Only the next day did I realize my stupidity… the program that was made for this year’s event is gorgeous. Every page features bios of the chefs along with the recipe for their dish. Wouldn’t it have been smart to have each one of them sign it?? Yes. Yes. it would have. These programs were one of those improvements from last year that really stuck out in my mind. A wonderful addition to the event.
5. The food and wine. Chef teams really out did themselves with the food this year. From trying the exotic, to finally finding lamb that I enjoy – the food and wine were simply amazing and a reason on to itself to come back again next year.
Kudos to all involved … you rocked it like a dolphin riding a unicorn through space. Translation – it was amazing, thank you for inviting me.
A huge thank you goes out to everyone involved with Celebrity Chefs of Canada event held this past Sunday at the NAC. It was phenomenal. They took the constructive (and sometimes snarky) criticisms of last year and came out with a stellar event that should make our capital region proud.
If you couldn’t make it out, you might have been following the tweets that many participants were sending out? What? You have a life? And couldn’t sit glued to your computer becoming hungry and jealous all day? Never fear! Here is a tweet centred recap of the event. And because it’s me I will mostly be recapping the most immature and odd tweets from the day. Many of those tweets are probably from me.
@simplyfresh I’m so excited that I might throw up #CCOC
@hillaryduffcu Chef @MarcLepine and @chefquangdang are up first with their geoduck clam dish! Go team! #CCOC http://lockerz.com/s/195705500
@simplyfresh Anyone else think a geoduck looks like the thing from tremors?? #CCOC
@foodieprints Umm… @chefquangdang is playing with shaft meat. Cleaning his geoduck… #ccoc@CELEBCHEFCANADA#crossingLegshttp://pic.twitter.com/fYWTkhcq
@simplyfresh Liquid nitrogen fight! #ccoc
@gadgetgirl_ca Geoduck, pronounced “gooey-duck” makes me giggle #CCOChttp://pic.twitter.com/HFalXaK2
@Ontario Culinary Up next at #CCOC is @nedbell (in his blue shoes) and @patricialarkinhttp://ow.ly/i/wQ0X their dish is featuring @ocean_wise albacore tuna
@RG_1_3 I started cooking because my mother was the worst cook in the world @nedbell #CCOC
@thegoudalife “Do what you love or give people the opportunity to do what they love and they will be fulfilled” – @nedbell #CCOC
@foodieprints Woah… @patricialarkin and @nedbell prepared 110 kg of albacore tuna for @CELEBCHEFCANADA #ccoc http://pic.twitter.com/xmqmo2cG
@foodieprints Omg…so want to share the sweet and Savour smell in the studio right now! @CELEBCHEFCANADA #ccoc
@missfish Yes! RT @paulajroy: Big shoutout to the hardworking students from ALgonquin College assisting the chefs today #CCOC
@foodieprints Next up Vikram Vij and @vtrattoria ’s Cesare Santaguida #italianMaetsIndian #ccoc @CELEBCHEFCANADA http://pic.twitter.com/LpRXuIaV
@hillaryduffcu Just left the studio. Upon re-entering, I realized just how UNREAL it smells in here. #isitsamplingtimeyet #CCOC
@thegoudalife Loving #VikramVijs‘s sense of humor. He and Chef Santaguida are wonderful together! @vtrattoria. #CCOC
@latwistedchef Grind your own spices – consider it as important as grinding your own coffee beans #CCOC #vikrimvij
@simplyfresh Adivice from Chef Vij Indians shouldn’t travel with chef knives… You WILL get pulled into the little back room of the airport #ccoc
@ontarioculinary The smell coming from @vijs_restaurant & @vtrattoria masala is unbelievable! My tummy is rumbling – I may crash the demo stage. #CCOC
@charleneBside If you’re a Canadian foodie and not at #ccoc I’m sad for you
@thelemonkitchen Here comes @michaelblackie with Patrick McMurray…I think there might be things in shells… #CCOC
@hillaryduffcu Chef Patrick McMurray has the world record for oyster shucking. Thirty eight in A MINUTE! #foodhero #CCOC
@glenfarclas30 Silver gloved shucker making everything better with bacon! @CELEBCHEFCANADA #CCOC
@missfish Did I understand that correctly? @ShuckerPaddy shucks on a puck? #CCOC #chickenfarmers
@simplyfresh Check out my wicked #ccoc program. @michaelblackie is giving me a come hither look. ‘Hey girl, wanna see me cook?’ http://yfrog.com/odurnhij
@foodieprints Susur Lee and Matt Carmichael are coming up next! #ccoc @celebchefcanada http://twitpic.com/919dy3
@glenfarclas30 Omg!! Susur Lee!! Within my reach but I will show restraint. @CELEBCHEFCANADA #CCOC
@ontarioculinary Umm lobster @susurlee style. St. Canut suckling pig, Parmesan crusted fennel lobster salad with a saffron mayo. Go ahead – be jealous #CCOC
@glenfarclas30 Chefs walking down memory lane while demoing. This reunion smells wonderful! @CELEBCHEFCANADA #CCOC
@gadgetgirl_ca Chefs Duffy & Bangerter making a dish you could do at home #CCOC http://pic.twitter.com/6377Hiaq
@boudreauk There needs to be a scratch and sniff app…this smells AMAZING #CCOC @CELEBCHEFCANADA http://yfrog.com/h4k6jqoj
@missfish Every mention of “tasty crispy bits” is bringing me closer to storming the stage. #CCOC #chickenfarmers
@thelemonkitchen Thanks Newfoundland for Chef Charles… #bestillmyheart #CCOC
@stuffedottawa @KurtStoodley you’re missing Newfoundland rabbit right now at @CELEBCHEFCANADA with Chef Jonathan Korecki & Chef Jeremy Charles #ccoc
@missfish Duck tossing at #CCOC. Don’t ask. 
#chickenfarmers
@foodieprints 
@perspectivesbsh Chef Cliff Lyness and @chefparsons demoing duck #ccoc @CELEBCHEFCANADA http://pic.twitter.com/NzEDhyEo
@paulajroy Chefs Jason Parsons and Clifford Lyness have just filled NAC studio with peach-scented smoke. It’s divine! #CCOC
@nurse_ja Michael Blackie and Lynn Crawford on last so excited #CCOC @CelebChefsCanada
@foodieprints And @michaelblackie and @chef_lynn are up! Crowd just roared. Said Crawford “why top female chef? Top Chef!” #ccoc @CELEBCHEFCANADA
@glenfarclas30 @chef_Lynn is amazing in her ADD cooking!! @michaelblackie is a great straight man 4 her! @CELEBCHEFCANADA #CCOC
@chefparsons Let the games begin, 700 guests in the next 3 hours #CCOC http://yfrog.com/hwaeuyrj
@gadgetgirl_ca Let the eating begin #CCOC http://pic.twitter.com/v5zmIGfQ
@shawnhooper Checking out the Celebrity Chefs of Canada at @CanadasNAC with @DahliaEvent. So much amazing food! #CCOC #ottawa
@cakemom2 Having a blast with my BB @CharleneBside at the #ccoc! @ANClifford - we are behaving! 
@chefbangerter Everyone wants to taste my bits..RT @stuffedottawa: I’m a lucky girl just had some of @chefbangerter‘s “custom bits” @CELEBCHEFCANADA #ccoc
@kingofcaviar Great food, wine and company at the @celebritychefs #CCOC Ottawa! Looking forward to the after party!
@paulajroy Home..happy and oh-so-full of all the delicious things I tasted and learned today at #CCOC. I expect to dream of food tonight! Thanks, all!
Nuff said.
My third and final trip during winterbites was to Absinthe Cafe on Wellington. I was told that I absolutely had to have their Steak-Frites, and lucky for me that was what they were serving up along with a mushroom soup and mini creme brulée. Miss winterbites?? Not a problem, the soup and dessert are paired with a rotating main for only $19 as part of Absinthe’s regular lunch menu as well.
The Steak-Frites did not disappoint. The most succulent marinated drop filet served medium rare, served with house cut fries, garlic aioli for dipping and a light salad were to die for. Every bite had me making some little noise of pleasure! It’s on the regular lunch menu as well for $15 and well worth the price.
The soup that day was a mushroom that was so creamy and delish that I had no desire to know how much cream and butter were in it… would have just ruined the wonderful experience. The mini creme brulée was indeed mini – two or three bites and it was finished, but it was the perfect sweet cap on a very lovely meal. I’m a sucker for a good creme brulée.
Dress is trendy casual – be comfy but look nice… that should be an every day rule.
The restaurant itself is trendy and hip with a very modern sense of style. The afternoon we visited was bright and chilly and the floor to ceiling windows at the front made for some really great people watching. The wait staff is friendly and as attentive as can be, but it can be hard to flag them down when you are looking for something.
The food is wonderful, and proudly local, seasonal and sustainable. Farms the restaurant uses include Mariposa Farm, Rodney’s Organic Garden, Rideau View Farm, Acorn Creek Garden Farm. They are a member of Savour Ottawa, the Endangered Fish Alliance, and all coffee is organic and fair trade. I just love a socially and environmentally responsible restaurant, don’t you?
4 out of 5 stars
Last weekend I was invited to an event hosted by Dishcrawl Ottawa. Typically, these events hop from restaurant to restaurant eating a different course of the meal at a different location. This time however, we were treated to a large family style meal at Pressed – Urban Gourmet Sandwich Bar. It was so good, I came back the next night with my mother and husband so they could try it too!
That alone should tell you all you need to know about Pressed. It’s so good, I went back the very next night… and to be honest I considered buying several sandwiches for the road. During the dishcrawl I was able to sample the pulled pork and brisket sandwiches. Each were smoky, tender and absolutely rave-worthy. The next night I was able to try the black bean, roasted vegetable and boar sandwiches. All were amazing. So much so that I’m pressed (ha ha pun intended) to pick a favorite. It’s not just the intense and layered flavours of these sandwiches that I adore, but also the fantastical textures. Pressing the sandwiches creates a delightful crunch on the bread while heating the fillings through making them tender and creamy.
Don’t lick your computer screen… I know… it’s hard not to.
You would think that a pressed sandwich shop would be all about the meat, and trust me – it does it right! But I was delighted to find the multiple vegetarian and vegan options on the menu. All of which are done with just as much love and care as the meat dishes.
So how does pressed achieve such amazing flavour… well their giant kick arse smoker doesn’t hurt!
Beyond amazing flavours of the sandwiches themselves, they also have an array of side dishes to choose from including a stellar mac and cheese, soups, chili and collard greens. They also have a sweet potato chip that makes me smile.
There isn’t much around Pressed, but the venue itself is a very hip and casual hang out spot – especially after they get their liquor license this March. The decor is a comfortable homage to the neighbourhood it comes from, with pews from a local church and beams reclaimed from a home a couple blocks over that was doing a renovation. With local art on the walls and a stage area that features local artists for weekly Sunday afternoon open mic sessions – this will become a go to spot for anyone in the neighbour hood looking for good food at a good price.
The Mac and Cheese is really something special
Speaking of price all sandwiches range between $8-$11. Incredibly reasonable for one of the best sandwiches you will ever have.
If you haven’t been yet, I strongly recommend you hit up Pressed. You can thank me later with some of those wicked sweet potato chips.
5 out of 5 stars. I’m impressed with Pressed. Sorry. I had to.
I had the great fortune the other day to have brunch at Zen Kitchen with a couple of vegan friends. As you know from my veggie challenge, I have been struggling with vegetarian meals in the winter and even more so with vegan meals at any time of year. Zen Kitchen makes it look easy! Chef Caroline Ishii is so talented, you could take the most meat and potato guy you know, and he would still be able to enjoy a meal. Just maybe wait until he’s done eating to let him know that it was vegan. Perception is everything.
It really is. I’m pretty open minded about my food, and I was a bit nervous about the tofu scramble that hubby ordered.
The untraditional breakfast ($14) of tofu scramble, tempeh bacon, baked beans and potatoes is actually… pretty traditional. Minus the animal products.
It scared me. I’ll admit it. Tempeh bacon? What the hell is that? Delicious is what it is. Smokey and wonderful – it is everything you love about bacon without the grease. The scramble was flavourful and light and fluffy. I was jealous that some people were so gifted that when they work with tofu it turns into something edible, unlike when I attempt to use it.
I went with a gluten free, Mornay sauce and crispy onions Mac and Cheese ($14). Go big or go home I say – and I feel that ordering something with cheese in the title when you know that no traditional cheese will be anywhere near it is going big. Or bigish. It was a-maze-ing.
So creamy and delicious I really enjoyed it. I would say that it isn’t the best Mac and Cheese I’ve ever had, but it it is definitely up there. And that’s really saying something. I loves my mac and cheese. I often find that the first couple bites of a mac and cheese are good, but then the flavours and textures become redundant and you lose the enthusiasm for eating it. Not with this one. The crunchy topping and layers of flavour had me finishing the dish happily. I had it with the daily soup which was a curried carrot… one of the best soups I think I have ever had.
The food rocks – the prices are reasonable ($14 for any brunch dish), lets move on to the restaurant itself.
It’s not a huge place, but it is so homey and trendy it feels like you are visiting a very cool friend. You are instantly comfortable in your surroundings and the servers are as warm and welcoming as the decor. It is a wonderful location to sit back and enjoy some wonderful food and terrific company. Laid back and relaxed, yet there is something about it – you know that you are experiencing something unique and truly special.
A wonderful meal at a wonderful restaurant. 4.5 out of 5 stars.
