I got bored of the usual version. So I decided to add some curry. The Glico curry sauce is a quick way to add some flavor. I used my recipe below, in lieu of the regular seasonings. I dissolved two blocks of the curry in boiling water and topped it off with random dashes of soya sauce and fish sauce. Even omitted the egg and corn starch and it was the perfect texture.
Next time, I think I will try it with a Thai spice blend or maybe an Indian version with lentils.
Coming back late at night from the mountains, I was looking for something to satisfy my salt and comfort food craving. I decided on curry ramen. I was surprised how good the curry was. I think I like it better than the one at Menyatai last week. Maybe everything tastes better when you are hungry. The broth was rich, but lovely mild Japanese curry. The ramen was chewy as I would expect. It came with roasted pork, slightly soft boiled egg, nori and wakame. They have some other interesting menu items, such as grilled fish, which I would like to try. I might have to trade in Sakana Grill for this on climbing nights.
For some reason, this place is not easy to find. We were coming up from Bow Bottom Trail and Google maps got a little creative with the routing. The location is very easy to miss and I would not say pedestrian friendly with the sidewalk next to it blocked off for construction. But what a gem. This little place, and I do mean little has only about 10 flavors at a time with a few seasonal ones. What they lack in quantity is made up for in quality. The salted caramel was rich and flavorful, and the regular (not vegan) toasted coconut was full of flavor. This place is out of the way, and I would go out of my way to eat there again.
I had some chard to use up. Also some figs that I had frozen and were saving for pizza. Perfect. I trolled the web for pizza, figs and chard. A little stinky cheese, and we are all set.
Balsamic chard, fig and gorgonzola pizza
1 large bunch chard
1 tbs olive oil
6 cloves garlic, minced
2 tbs balsamic vinegar
A pinch of salt and lots of pepper
Roll the whole bunch of chard together tightly (leave the stems on – they’re delicious!) and slice into 1/2-inch ribbons. Heat olive oil on medium flame and fry the garlic until fragrant, then add the chard. Cook until completely wilted and dark green, then toss with balsamic vinegar, salt and pepper.
1 C Gorgonzola or blue cheese, crumbled
12 -15 Fresh figs, sliced
2 tbs olive oil
Freshly ground black pepper
Freshly made or prepared pizza crust, enough for 2 crusts
Preheat oven to 500F. Brush crust with olive oil. Grind black pepper over crust. Layer cheese, chard and figs. Bake until cheese melts and crust starts to brown.
The last time I visited this location, it used to be AKA Winebar. The food was really good there, too bad it closed. In its place, Carino. I was curious as to what Japanese Italian fusion meant. I certainly found out this evening.
I ordered two appetizers; the beef tongue and the ramen. The beef tongue was nice and thinly sliced, it definitely didn’t taste like the beef tongue of my childhood. Which is a good thing. The peppery arugula and splash of lemon perfectly complimented the beef. I really enjoyed the ramen – it was obviously not the kind out of the package. The noodles were chewy and the boccocini and tomato salad went well with the dish.
I tasted bits of hubby’s dish. I really enjoyed the gnocchi and mushrooms. The lamb was fall of the bone tender. For dessert I had this lovely custard tart with fruit. The chocolate ganache was out of this world.
Service was quick and polite. I am definitely coming back.
It’s the weekend and I find myself sorting through grocery lists and vegetables in the fridge. My shopping is more complicated in the summer. SPUD delivery on Monday, CSA veggies on Thursday and Safeway on the weekend. Things bought on Monday must be used by the weekend and things on Thursday seem to have an even shorter shelf life.
This week’s dilemma is the lettuce, chard and more garlic scapes. I’m still eating the stir fried arugula (which I thought was spinach) from last week. Don’t stir fry arugula; it makes it even more bitter. I think I will use the potatoes, garlic scapes and cilantro in home fries. Thinking about using the chard with the frozen figs I bought a couple weeks back to make pizza. I will be very tired of eating lettuce as it is my lunches as well.
Mmm… Korean fried chicken. The last time I had something similar, it was from Fritou’s in Skyview Ranch. Their chicken was pretty good. On my way home from yoga, I decided to pick up a little dinner. Olive Chicken is a small place in the Korean strip mall on 10th Ave. I’m guessing they are mainly a takeout joint as there are only a few tables of two to sit at. Menu is straightforward. Fried chicken. Hot and sweet. Or regular. And combos.
I ordered the small, which deceivingly, is enough to feed two people. The chicken was fried in popcorn, I think. If not, it was very similar in texture. It stayed crunchy, even though it was drenched in hot and sweet sauce. But that is the best part. It was freshly fried right in front of me. It was quick, it only took about five minutes from order to takeout. They wrapped it in foil, so it stayed warm for the 20 minute bike ride home. This could be strangely addictive.
I love ramen. Not the stuff that comes in the packages from the grocery store, but freshly made noodles. It’s hard to find good ramen in Calgary. I think I have finally found some.
We started off with the deep fried gyoza. It was good, but I prefer the pan fried. My friend had the vegetable ramen in miso soup. I had a taste, it was good. I had the curry ramen with cha shu. I like Japanese curry for its mild flavor. The ramen noodles were nice and chewy. I am definitely returning; I could probably eat here every week.
The service was quick and the dishes were presently nicely. My idea of fast food.