Roast Beef on the BBQ

I love good roast beef. Before scrolling further, I have a disclaimer. I like it rare. I’ve been known to eat it blue rare. So, if the sight of rare beef offends you, close your browser now.

Still reading? Great. I bought a prime rib roast at my favourite butcher shop, Master Meats. This one weighed in at almost 5 lbs. I like to do my roasts occasionally on the BBQ and today I also decided I wanted to publish the recipe. So here you go.

Serve it with your favourite brown roux. Mine was simple. Separated the fat from the pan drippings, added enough oil to the fat to make 1/4 cup. Cooked that with 1/4 cup flour to form a paste. Added in the pan drippings and 1.5 cups of veggie stock using 1/2 a bouillon cube.  Brought to a simmer. Then adjusted salt and pepper to taste.

Four lbs and eleven ounces
Seasoned for the grill
Smoking hot
I love rare beef

Rare beef

Print Recipe
Roast Beef on the BBQ
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat the grill to high.
  2. Prep roast by coating liberally with salt and pepper. Place in a cast iron pan. Cover with foil. Let it sit to come to room temperature, about 15 - 20 minutes.
  3. Calculate the cooking time as follows: 15 min per kg/hour for medium rare @325F. 18-20min per kg/hour for medium @325F.
  4. Turn off middle burner. The roast needs to be cooked on indirect heat. Place roast in middle and cook @ 425F for 30 min. This is around the high setting.
  5. Turn remaining burners down to medium and monitor the temperature. Cook at the calculated cooking time from step 3 at 325F.
  6. When done, remove roast, keep covered and let sit for at least 15 min before carving.
  7. Serve with brown gravy.
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OEB Breakfast Co.

I’m sorry… to make you wait. I’ve been waiting to write this post since… oh about October when I finally got around to checking out OEB Breakfast Co. at their downtown Calgary location. I’ve always wanted to go to their original location up Edmonton Trail, but never patient enough to play the waiting game. But I’m so glad that I did. That is, wait to go downtown.

First off, they are using the NoWait app. I love this app. Secured my spot in line just before we drove out the door. As we waited patiently for our table, I felt sorry for the walkins, just looking for a decent breakfast. No lineup in sight, to be told that the wait would be an hour.

The decor was most interesting. They got cracking on the egg motif. There was an egg shaped seating arrangement that I swear was straight out of Mork and Mindy. We were seated at the end of a long table that was made for sharing. I wouldn’t go for an intimate conversation unless you wanted to be best buddies with your neighbors.

The menu was more interesting. Think gourmet + breakfast. Lobster? Check. Crab? Check? Peking Duck? Check. Rabbit? Check. It sounds a like a who’s who of the best gourmet dining in town. I settled, I really did. For the croque madam. I’ll come back for the lobster next time, I promise.

The service was fast as my dish got served before I could figure out what to order for my next visit. It was very tasty with a rich hollandaise sauce. The richness of the dish was offset by the fruit plate on the side.

Our server was friendly, but as I commented to hubby, that this was a truly indulgent breakfast and not one to take lightly. Farewell for now, and next time I will be back with some foodie friends in tow.

Croque Madame
Sunny side eggs, brioche, tartufata, San Daniele prosciutto, Manchego cheese, fresh fruit
Menu, partial

OEB Breakfast Menu, Reviews, Photos, Location and Info - Zomato

Turkey Congee in the Instant Pot

After Christmas dinner was done, the remains of an 18 lb turkey were begging for some inspiration. Being a little lazy and needing a meal that could cope with frozen leftovers, turkey congee seemed like a suitable choice. I sort of defrosted the turkey carcass in the oven (at the same time roasting it) and it turned out beautifully.

Prior to roasting the turkey, I dried brined it for a few days and threw some kosher salt, black pepper and lemons into the cavity. I didn’t have to season the congee much after it was done cooking, as all the wonderful flavours from inside the carcass and the umami from roasting the bones did the job.

It seems to be, like all congee that I’ve made in the Instant Pot, a little thick. To make it less thick, add some hot water prior to serving or cold water before reheating in the microwave or on the stovetop.

My toddlers were begging for seconds. I knew then, it was a winner!

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Roasted turkey
Roasted turkey congee
Roasted turkey congee

 

Print Recipe
Turkey Congee in the Instant Pot
Prep Time 10 minutes
Cook Time 90 minutes
Passive Time 75 minutes
Servings
cups
Ingredients
Prep Time 10 minutes
Cook Time 90 minutes
Passive Time 75 minutes
Servings
cups
Ingredients
Instructions
  1. Add rice to pot.
  2. Roast turkey carcass in the oven at 400 F for 30 minutes or until aroma develops. Let cool and break it up into pieces to fit the pot. Add to pot.
  3. Peel and julienne ginger. Add to pot.
  4. Add water and sesame oil.
  5. Cover and set to porridge for 40 minutes. 15 minutes NPR and then vent if preferred or NPR until float drops.
  6. Remove the carcass. Peel the meat off and add back to pot if desired. Stir in the extra turkey meat. Add salt to taste. Mind the bones that might be left!
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Instant Pot Recipes and Tips

So Amazon.ca had a Black Friday deal for the Instant Pot IP-DUO60 7-in-1 multifunction cooker. I bought one of these way back in July on Prime Day. For my new round of soon to be Instant Pot lovers, here are some of my more successful recipes. I live in Calgary, Alberta and there is a small adjustment for altitude with some of my recipes.

Here are some tips.

  1. Read the instructions. The control panel is not that intuitive. But if you read the instructions, you won’t get any surprises.
  2. The steam from the vent is very hot. I would not set the cooker underneath your kitchen cupboards.
  3. It’s a very safe pressure cooker. I’ve tried opening it (by accident) when the float was still up and it wouldn’t let me do it.
  4. Don’t close the lid while sauteing.
  5. If you are slow cooking, you don’t need to completely cover your meat with liquid.
  6. Most recipes on the web don’t adjust for altitude. This might matter in some cases. I’ve found, for example, I need more water for steel cut oats. Also more time.

Recipes

I eat steel cut oats for breakfast every morning. Once a week, I whip up a large batch and store it in the fridge. I like mine creamy/chunky and definitely not dry.

Steel cut oats

1 1/3 cups oats                       2 1/3 cups oats
2.5 cups water                         7.5 cups water (1775 ml)

Manual low pressure for 10 minutes, natural release 12 minutes then vent

I whipped up some wild rice pilaf this past Thanksgiving. Last year it took me over an hour on the stovetop. Of constant watching and stirring.

Wild rice blend

1 cups wild rice
1 cups wild rice blend
4 cups water

Manual low pressure for 30 minutes, natural release 10 minutes then vent

Pulled pork

I really liked this  root beer pulled pork. recipe  It has a hint of root beer flavour with a vanilla aftertaste. It sounds strange but it works.

 

Instant Pot IP-DUO60
Instant Pot IP-DUO60

My cassoulet as shown below turned out rather well. The recipe can be found here.

Cassoulet
Cassoulet

I’ve also included my butter chicken recipe, a twist on an all time favorite of mine. Warning – it is a fusion style recipe.

Print Recipe
Fusion Butter Chicken for Instant Pot
Butter chicken is a lovely dish, but time consuming to cook it properly. This recipe works well with the Instant Pot. The original version takes me about an hour on the stovetop.
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 55 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 55 minutes
Servings
people
Ingredients
Instructions
  1. Cut chicken into 1 inch pieces. Put into a bowl and add ginger, garlic, red chili powder, turmeric, tandoori powder and salt. Mix well and let sit in the refrigerator for 30 minutes, or overnight.
  2. Before cooking, take out the chicken and let it stand for 10 minutes to come to room temperature. In the Instant Pot, turn on saute and melt 2 tbs of the ghee. Add the crispy fried onions and the chicken. Saute until the chicken is golden brown, just a few minutes. Add one cup of warm water.
  3. Turn off the saute and pressure cook manually on low for 10 minutes.
  4. Natural pressure release for 5 minutes, then open vent.
  5. Meanwhile, heat the remaining butter in a skillet over medium high heat. Add the raisins and the blanched almonds and saute for 1 minute, then set aside.
  6. When the float has dropped on the Instant Pot, open the lid and add one cup of cream to the chicken, then Worchestershire sauce, sugar, cardamom and nutmeg. Stir.
  7. Stir in the reserved raisins and almonds. Serve.
Recipe Notes

Serve with basmati rice. Done in the rice cooker, of course.

Adapted from Simply More Indian & Patrick Dunn

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Deane House

I took hubby out for a late birthday dinner at the end of September. I was looking forward to visiting Deane House again. The last time would have been many years ago. How fortunate that the restaurant had only just opened a few days prior to our visit. We stopped by for lunch.

We were seated in the former patio area that is now enclosed. The decor is sort of a modern-rustic-country charm. Comfortable seating with a touch of country. The staff were new and they were still greasing the wheels. The food was fantastic. The service had some hiccups, but could be forgiven seeing that they were only open a few days.

Their menu is local/regional inspired cuisine.  I enjoyed my grilled albacore tuna.  It was nicely seared on  the outside and the beet dashi complimented it nicely. The pear frangipane tart was divine with the notes of sweetness cut with the sharpness of the ginger. The coolness of the ice cream finished off the bite nicely. I had a bite of hubby’s chocolate pate. It was super rich, without being drowned in sweetness.

The service was quite prompt and attentive to start, but towards the end of the meal, the lunch rush got busier and the our server was nowhere to be found.  They also have a limited non alcoholic beverage selection which I hope they will improve upon. Grizzly Paw soda from Canmore would make a great addition.

 

Deane House
Deane House
Wood Fired Grilled Albacore Tuna
Wood Fired Grilled Albacore Tuna Charred Brussels Leaves, Herbed Spaetzle, Beet Dashi
Pear Frangipane Tart
Pear Frangipane Tart
Theo Chocolate Pate
Theo Chocolate Pate

Deane House Menu, Reviews, Photos, Location and Info - Zomato

Repost: Matcha Cookies With Red Bean Paste

I’m looking for something a little different for my Christmas cookie exchange this year. I decided on matcha thumbprints with red bean paste. These cookies are the colours of the season, red and green. I love the asian influence; green tea and red bean paste. The original recipe ended up too dry, so I added egg white and water. I took out some of the sugar as the matcha was sweetened. It seemed affordable at $18 a bag, as the pure fetched $30 for a Chinese teacup sized amount. These turned out surprisingly well. For the cookie exchange, I will probably omit the red bean paste it it makes it a little messy to store.

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Post has been rewritten in a recipe friendly format. Originally posted on November 10, 2013.

Print Recipe
Matcha Thumbprint Cookies With Red Bean Paste
Servings
cookies
Ingredients
Servings
cookies
Ingredients
Instructions
  1. In a medium bowl, sift together the flours, baking soda, matcha and salt.
  2. Using a stand mixer, cream together the butter and sugar until light and fluffy.
  3. Add the egg and vanilla and beat until combined. Scrape down the sides of the bowl and mix for another 30 seconds.
  4. On low speed, add the flour/matcha mixture and mix until fully incorporated. Add water if too dry.
  5. Form into a ball or disc and cover with plastic wrap. Refrigerate for 15 minutes.
  6. Preheat oven to 350F.
  7. Position rack in the middle of the oven.
  8. Roll the dough into 1-inch balls and bake them for 12 minutes.
  9. Remove from oven and make a dent in each cookie (you can use your thumb but I don’t like a burnt thumb so I used the back of a ½ tsp measure).
  10. Fill cookies with red bean paste.
  11. If you like your cookies crisper you can go for more time. These are still chewy in the middle.
  12. Remove cookies from oven and let cool on cookie sheets for 5 minutes. Transfer to a wire rack to finish cooling.
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Cliffhouse Bistro

I was up on Mount Norquay to try their via ferrata a month ago.  A via ferrata is a hike, but a harness is used and clipped to a cable on steeper sections. Ladders are used for the vertical sections and it has elements of rock climbing. Also a very narrow suspension bridge. What fun!

We were looking for lunch after our experience and decided to try the Cliffhouse Bistro before we went back down the chairlift. This is a restaurant with a view. It offers the same menu as their day lodge cafe. It wasn’t super busy, but it’s obvious that it also attracts tourists just for the view. It’s located at the top of the chairlift on Mount Norquay.

Via Ferrata on Mount Norquay
Via Ferrata on Mount Norquay
Mount Rundle
Mount Rundle

We started with the butternut and feta dip. I found that it was quite salty, but that’s kind of what a need for a hike in the mountains. Hubby had the prime rib sandwich with a side of beet chips. He loved the beet chips and the sandwich was also tasty. I enjoyed the Cobb salad with grilled pork belly. Mmm… pork belly.

I thought that the lunch was fairly elegant for being up on a mountain. The service was good and the views are even better. The cafe is open seasonally, so check before you go.

Butternut and Feta Drip Finished with Lemon Olive Oil and Sea Salt. Served with Croutes
Butternut and Feta Drip
Finished with Lemon Olive Oil and Sea Salt. Served with Croutes
Shaved Prime Rib Sandwich Roasted Roma Tomatoes - Arugula Horseradish and Honey Marscapone - Beet Chips
Shaved Prime Rib Sandwich
Roasted Roma Tomatoes – Arugula
Horseradish and Honey Marscapone – Beet Chips
Cobb Salad Baby Iceberg Lettuce - Duck Egg Avocado - Pork Belly Beefsteak Tomato Blue Cheese Dressing - Herb & GarlicToast
Cobb Salad
Baby Iceberg Lettuce – Duck Egg
Avocado – Pork Belly
Beefsteak Tomato
Blue Cheese Dressing – Herb & Garlic Toast

Cliffhouse Bistro Menu, Reviews, Photos, Location and Info - Zomato

Kale With Pork Belly Stir Fry

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Here’s a great way have a quick stir fry that’s full of flavour. I find that kale always pairs well with a little grease, like bacon. No, wait, how about pork belly? I love pork belly as I can tweak the taste to my liking without being hit over the head with the single note flavour of bacon.

Print Recipe
Kale With Pork Belly
Course Main Dish
Cuisine Canadian
Prep Time 10 minutes
Cook Time 5 minutes
Servings
as a side dish
Ingredients
Course Main Dish
Cuisine Canadian
Prep Time 10 minutes
Cook Time 5 minutes
Servings
as a side dish
Ingredients
Instructions
  1. Wash kale and leave wet. Chop crosswise into 1 inch wide pieces. Leave long. Chop pork belly into 1 inch pieces.
  2. Fry pork belly until it starts to glisten. Season with salt, pepper and smoked paprika.
  3. When the pork belly is browned, add kale. Cover and cook until kale turns bright green
  4. Remove cover and adjust seasonings. More salt, pepper, or smoked paprika can be added. Serve.
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Naina’s Kitchen

My birthday is coming up soon, so I asked hubby to take me to Naina’s for lunch. I’ve always wanted to pay a visit, except life got in the way. This seemed like a good time to go.

They were located in Ogden for the longest time, but have just moved to their new home in Victoria Park. The restaurant has been open for five days and plan to have their official opening on Friday. I love the decor. Black and charcoal. Modern and rustic, yes. Oh my gosh. The food. Yes.

Naina’s is known for their stuffed burgers. I need to get out of my Safeway deli rut courtesy of my recent trip to YVR. So I went all in and ordered the daily special, the stuffed jambalaya burger with a side of the soup special, turkey and barley. The beef was flavourful and done to a turn. My first bite was a of creamy, molten cheese. The second bite was sausage with spicy rice. It’s like alarm bells went off in heaven. There was a sauce that complimented it nicely but I totally forgot what it was. Mayo maybe? Who cares… back to the burger. The soup was nice and comforting on a rather chilly day for fall. Hubby had the eggs benny stuffed burger with a generous 1/2 portion of poutine. I had a bite of the poutine. The fries were clearly home fries. Nice and crisp and there was ample brown gravy to go around.

Ok, because it’s my birthday, I’m going for a splurge. I tasted their ice cream of the day, spicy apple with candied bacon.  Delish. This is the best ice cream I have ever tasted. Smooth apple with hints of cinnamon, sugar, notes of candied ginger and bacon. Hubby wanted just one bite but he ate half of it. If they end up selling this, I’m going to buy it by the truckload. As if stuffed burgers weren’t enough, Naina’s has recently gotten into the house made ice cream business. Watch out Calgary.

The place was empty. Long weekend, pride parade coupled with a newly opened restaurant. Great for me. Service was top notch.  The  back of my server’s tshirt said “Get stuffed”. How appropriate.

 

Jambalaya stuffed burger with turkey barley soup
Jambalaya stuffed burger with turkey barley soup
First bite of the stuffed jambalaya burger
First bite of the stuffed jambalaya burger
Second bite of the stuffed jambalaya burger
Second bite of the stuffed jambalaya burger
1/2 poutine
1/2 poutine

20160904_131930

New decor
New decor

Naina's Kitchen Menu, Reviews, Photos, Location and Info - Zomato

Crown Grocery and Pizza

Ok, so I have to admit. I’ve been slacking on my blogging. A lot. I order from Skip The Dishes once a week, but I never blog. This busy Mom has no time. Except when the pizza is exceptional. Like the butter chicken pizza at Crown Grocery and Pizza.

I must have biked past this place many times; I know I’ve passed it over for pizza many more because I thought it was another Canadian Pizza Unlimited type joint. But hey, free delivery enticed me to look at the menu and the reviews. I’m sure glad I did. It fits my criteria. Not a chain, most likely family run, and a hole in the wall.

Back to the pizza. I’ve tried many a butter chicken pizza. This one has a nice balance of flavours. The smooth taste of cream peppered with the right amount of spice. I could eat the whole thing. I also ordered a vegetarian with extra chicken. Mostly because most works pizzas don’t have enough veg for me. They have nice deal for multiple pizzas. I got two 12″ pizzas for $25.99. The pizza wasn’t grease and it wasn’t too thin or too thick. I also wanted to try their fried chicken, but they called me and said they were out for the day. They offered to substitute samosas. The were a little over fried but the flavour was still there. I would order them again. They also have tandoori chicken pizza. I am coming back. Maybe next week.

Butter Chicken Pizza
Butter Chicken Pizza

Crown Grocery & Pizza Menu, Reviews, Photos, Location and Info - Zomato