So, I’m currently one week into an eight-week bootcamp/fitness challenge. Let me tell you, it’s pretty hardcore: plenty of cardio & strength training classes (think burpees, push-ups, mountain climbers and more. Yep, I’m pretty sore), and to top it off, there are plenty of dietary restrictions courtesy of our meal plan (think no-carb, low sugar, etc…)
To be honest, while I really miss some things, like my iced caramel machiattos, hamburgers and pasta, I’m not really minding the options we’re “allowed.” Plenty of veggies and lean meats (chicken and turkey), and seafood is also good to go… Which is a big deal for me, because I love seafood…
Since spring miraculously appeared this weekend, Kevin and I decided it was time to invest in a new BBQ, and I put it to the test tonight, grilling maple-glazed salmon, which I served with a simple green salad. I learned my lesson from the night before, when I burnt the bejeezus out of the fish, and I set it to a MUCH lower heat, and used the upper rack. The end result was much better: perfectly cooked, just a step above raw.
In case you’re interested in trying this at home (it’s reallllly easy to make), here’s the recipe:
SALMON MARINADE:
1 tbsp. maple syrup
1 tbsp. dijon mustard (I like the grainy kind)
1 tsp. olive oil
Whisk the marinade ingredients together well. Place your salmon on a piece of tinfoil (I spray it with olive oil to keep it from sticking) and check the filet for bones. Then, brush the marinade over the fish and wrap it well, with the seam along the top (so you can easily check to see if it’s done).
I cooked mine for about 5 minutes at a relatively low heat, and placed the fish on the upper rack, to keep it from burning… Check it often, because there’s nothing worse than burnt fish!
SIMPLE SALAD:
3 to 4 cups fresh field greens (washed)
1 tbsp. olive oil
1 to 2 tbsp. balsamic (I love the fig balsamic from Liquid Gold in the Hydrostone)
Ground sea salt & pepper (to taste)
1 tbsp. fresh chopped basil
1/2 cup cherry tomatoes (halved)
1/2 cup sliced cucumber
1/2 avocado, sliced thinly
Toss your greens with the basil, oil, balsamic, salt and pepper until evenly coated. Then, top with the other ingredients. I also sometimes like to add feta to this dish, so go nuts!
Bake for 18 minutes or so… (until they spring back when touched)
Welcome to the fam, KitchenAid Pro! :)
It’s going to be a tight sqeeze to fit this on my countertop
Hello there, beautiful! No more handmixing for me! :)
Putting it to work!
A frosted cupcake!
I’ve wanted a KitchenAid stand mixer for a long time. Like, a really long time. But I could never *quite* justify the purchase… I talked myself out of buying one quite a few times — “it’s too big,” “it’s expensive,” and even, “Oh, I can just use my hand mixer…”
But finally, my good ol’ Betty Crocker hand mixer bit the bullet (only one beater spins, now, and it makes an odd sound). The Bay was having a great sale on the Artisan mixer the other day, and I *almost* bought one, except they didn’t have the colour I liked in stock. I also learned from a good friend and fellow cupcake baker, Lindsey, that the KitchenAid Artisan model actually has plastic gears, so it isn’t as sturdy, shall we say, if you want to make doughs.
After a bit more research, I also discovered that the Professional model has a more heavy-duty engine. Also, Costco sells a model for $380. Sold.
Welcome to the family:
Hello there, beautiful! No more handmixing for me!
The first project I tested it out on was frosting for these delectable Earl Grey cupcakes I made…
Fill them 2/3 of the way
Bake for 18 minutes or so… (until they spring back when touched)
I changed the icing recipe a bit, adding in a citrus twist with some lemon zest (to enhance the bergamot flavour of the Earl Grey tea)… And I put the new mixer to work!
Putting it to work!
As you can see, I still managed to get icing sugar all over the place (I have a real knack for making a mess in the kitchen). But it was a hell of a lot easier on my poor arms!!
I finished them up just in time for dinner (perfect timing).
I was recently invited into the fold of the Halifax Food Blogger group (if you haven’t checked out their FB page yet, you really should take a second and head on over. Don’t worry, I’ll wait right here).
See, aren’t I lucky?! They’re such a great group of passionate food lovers & creators)…
Anyhow, at the suggestion of a fellow member, we’re tackling monthly themed food challenges to keep things interesting! The first themed challenge, for the month of April, is “fresh”: “It can be about whatever ‘fresh’ means to you – a recipe, some new garden growth, a great meal you have at a fab local restaurant – whatever you want.”
Love it!!!
Well, the inspiration for my fresh-themed dish actually came from a few errant blood oranges that have been rattling around in my produce drawer… I figured they would make a nice, simple dressing for a spinach salad…
Blood oranges always kind of freak me out a bit, because they’re not the conventional colour, but they are delicious. I squeezed about 1/2 cup of fresh juice and whisked it with 1/2 cup of olive oil, 2 tbsp. vinegar, 2 tbsp. minced onion, 1 tsp. sugar, and some salt and pepper. Here’s what I ended up with:
After the dressing was ready, I prepped my salad toppings (I kept it relatively simple with fresh avocado, grape tomatoes, and peppered goats cheese):
Then, I got my leafy greens (read: spinach) ready to go:
Finally, I had to decide what to serve with my lovely spinach salad…
We’ve actually been buying fresh-off-the-boat Digby scallops from a friend of a co-worker, so it’s been seafood central around our place recently. At first, I was a bit worried about cooking them properly (there’s not much worse than overcooked scallops, really… they kind of turn into chewy, tough, fishy marshmallows).
But I think I’ve gotten the technique down well, now: I pan-fry them in 2 tbsp. of unsalted butter, after rinsing them well in cold water, drying them thoroughly on papertowel, and seasoning with salt and fresh ground pepper. I also add a squeeze of fresh lemon juice to the pan for a bit of sizzle and citrus to cut through the butter…
Time to put it all together…
This is my idea of a fresh, simple and satisfying dish.
If you’d like to try your hand at making it, too, here’s the recipe:
INGREDIENTS:
4 cups fresh baby spinach, washed and dried
1 avocado
1 cup grape tomatoes, sliced diagonally
1/2 cup crumbled peppered goats cheese
1 lb. fresh scallops, rinsed and dried
2 tbsp. unsalted butter
1 lemon wedge
DRESSING:
1/2 cup freshly squeezed blood orange juice
1/2 cup olive oil
2 tbsp. minced onion
2 tbsp. vinegar
Salt & pepper, to taste
DIRECTIONS:
Rinse scallops well in cold water and dry on a piece of paper towel, covering with another piece of paper towel and patting dry. Season each side with salt and pepper and set aside.
Wash and dry spinach, prep salad toppings.
Whisk together dressing ingredients (wait to dress salad until your scallops are ready, otherwise it will wilt).
Heat 2 tbsp. unsalted butter in a frying pan on medium-high heat. Add your scallops, ensuring they aren’t too crowded or touching one another.
After a few minutes, check one scallop to see if it has browned. When it is brown and crispy (but not burnt), flip them to the other side (I use tongs to make it easier to handle them…)
Squeeze some fresh lemon juice on top…
Once they are brown on both sides, let them cool on a serving platter and get your salad ready…
Serve side-by-side (to keep your salad from going limp)…
Mother Nature has clearly missed the memo about Spring arriving in Nova Scotia. I’ve kind of moved on from the stage of anger and disappointment, and am trying to make the best of the dismal weather we’ve been experiencing lately (it actually snowed today. SNOWED).
So, despite the rain and intermittent flurries, I headed to Shubie park with the pup this morning…
While it was pretty bleak, there was a hint of blue skies and sunshine… and Mowgli didn’t mind one bit (rain = mud, and he LOVES mud)…
But by the time we got home, I was pretty chilly… So I decided to brew a pot of tea. Friends of ours actually got me started on Davids Tea, and while I wouldn’t say I’m addicted, I find myself there quite often buying new types to try. My favourite new flavour is their Coconut Oolong… It’s caffeinated, so it gives you a bit of a kick, and with a bit of honey added, it’s really lovely, especially on a dreary day. Anyways, the true purpose of this post was to try out some new photo equipment (I normally shoot pictures for this blog with an iPhone, but I’m retiring that device, and debating if I should purchase a DSLR). I took these photos with my Canon Powershot Elph (which is really a kickass point & shoot).
Fellow food bloggers, and photographers, who may read this post, please let me know your thoughts on best equipment to shoot with! Thanks!
I was in Toronto the other week for a conference, and while wandering the subterranean world of shops during a break, I discovered a long line of ladies crowded around this “Prairie Girl Bakery.”
This could only be a good sign.
I returned later that day, when the office lunch crowd had dispersed, and saw what all the fuss was about:
Cupcakes.
Yeah, yeah… they were super trendy like 5 years ago. I don’t care. They’re still adorable. And more importantly, delicious.
From a quick visit to their website, it seems that there are only 2 locations of this lovely little bakery, both in Toronto. I think they should open one in Nova Scotia (specifically, about a block away from my office…) They’re committed to using high-quality ingredients, as well, which I admire:
At Prairie Girl Bakery, we have several fundamental beliefs about baking:
We believe that any type of “mix”, vegetable shortening, “trans fat”, lard, preservatives, artificial flavors and bright food dyes have no place in a knock-your-socks-off cupcake;
We believe in daily quality control, both in the kitchen and in the front of the stores, with the goal of baking up and serving the perfect cupcake each and every time; and
We believe in never selling our customers “day old” cupcakes. When we have any delicious Prairie Girl cupcakes on our shelves as we close up the store, we give them to our friends at Toronto’s Second Harvest, a charitable organization with a common sense approach to hunger.
It’s even clear that a lot of thought has gone into their packaging. They have nifty, custom cupcake boxes that keep your baked goods safely stored upright during transport (no squished icing here, my friends):
Our kitchen features an oddball assortment of small appliances. I never really think about it until someone comes over and wants to brew a pot of coffee, and I stare at them with a blank expression on my face. “Mr. Coffee? No, sorry, we have the espresso maker or the french press.” We also haven’t owned a microwave in almost 4 years. I never used it, it just took up valuable space. And a toaster? I get far more mileage out of my panini press, thanks.
My motley crew of kitchen appliances can be attributed to the fact that I have limited counter/storage space. I have to be pretty selective when it comes to adding weapons to my cooking arsenal.
Last year, I finally cleared enough space to make room for a food processor, and after many bowls of soup, dips and salsas, I haven’t looked back.
After some convincing from my brother, I recently took the plunge and bought a slowcooker. Frankly, I had been inundated with one too many fabulous-looking slowcooker recipes on Pinterest. Fucking Pinterest…
I snagged a big 7-quart Crock Pot from Costco for $50 (how could I resist?!)
But I bought it right before heading out of town for a work conference, and didn’t have a chance to test it out until last week, when I made pulled pork.
In my post-slowcooker-purchase excitement, I took to Twitter to announce to the world (well, my followers) that they were about to be inundated with slowcooker recipes/food porn. In response, my friend Kurt did me a solid and shared a recipe he and his lovely wife have made in their slowcooker… (I really hope he doesn’t mind me posting it here, too!)
I finally got around to trying it out last week, and we were not disappointed. The root beer adds an element of sweetness to the pork, while my spicy/homemade BBQ sauce gave the dish a kick.
Once the meat was pulled and dressed, I layered it on soft, fluffy buns with creamy coleslaw, sharp old cheddar cheese, and a bit of mayonnaise.
As I laid out in the past two burger-related posts, I’ve recently embarked on a Burger Odyssey (alternatively, a Burger Binge) inspired by:
1) the emergence of a ridiculous number of new “gourmet” burger joints in town, and 2) the impending BBQ season, which is almost upon us, my friends, I promise!!
So, here’s the basic game plan: I plan to visit the five “new guys” in town, who are expressly burger joints (Ace Burger Co., Relish, Cheese Curds, Flip Burger, and The Works), dig in and dish on which I think reigns supreme! I’ll be playing fast and loose with the “rules.” While I briefly toyed with the idea of just ordering each restaurant’s “basic” burger, frankly, I’m not really a basic kinda gal. But, to keep things fair-ish, I WILL stick with beef patties only, and keep the side dish order to fries because, really, that’s the classic pairing.
I’ll be judging my meals based on:
Patty (quality of meat, thickness, level of “doneness”)
Bun (freshness, ability to contain condiments/toppings effectively, bun-to-burger ratio)
Toppings/sides (type: traditional or creative, french fries)
Other overall factors (size, presentation/plating, value, service)
Each category will be rated on a five-point scale, for a possible total of 20 points for the PERFECT BURGER (ohmygod, I hope I find it: that’s like finding a frickin’ unicorn!)
Watch the guys at the grill…
…. Then enjoy!
Step right up & place your order!
I may have found it, folks. The perfect burger. Now, I don’t want to get too ahead of myself, because I still have a few other spots to visit, but Ace Burger Co. has won me over with their Deluxe Burger.
Yep. A few Tuesday’s back, I decided to hit up the popular pop-up burger spot (which is nestled in Gus’ Pub in the North End of Halifax, opened 11:30 a.m. to 9 p.m. Monday to Thursday and 11:30 a.m. to 10 p.m. on Friday and Saturday). This cash-only counter concept is not always my favorite (as I’ve mentioned in previous posts), but here’s the key difference: Ace’s price point is far more reasonable, and they aren’t labeling their burgers “gourmet.”
My brother and I were famished when we landed on the doorstep of Ace, and unbeknownst to us, we’d picked a poor night to show up for a burger feed (well, it depends on how you look at it, I guess): trivia night. The place was packed, and getting a table wasn’t looking promising. Since we couldn’t bring ourselves to abandon the mouthwatering scent of grilling beef, we decided to just order our meals to go… Turns out, we were wise. The food was well worth a bit of a wait, and was still pretty hot when we got it home.
Their menu is pretty simple (which I appreciate), and features locally sourced ingredients. Their classic burger is made with Getaway Farm grass-fed beef topped with lettuce, “frizzled” onions, pickle and dijonnaise, served on a kaiser bun — sounds pretty classic, no?! I decided to up the ante a bit, and made mine a Deluxe (adding PEI cheddar cheese and back bacon from Brother’s) for $8, with a side of hand-cut fries ($3.50).
My brother hemmed and hawed over the menu as much as I normally do (it’s a genetic trait), but ultimately settled on the Lamb Burger (featuring Wood ‘N Hart Farm ground lamb, a lemon-sumac mayo, goat cheese and olive tapenade and fresh arugula on a herb foccacia bread) for $8. He also added a side of fries for $3.50. Neither of us ordered a drink, but had we stayed for trivia, beers would definitely have been in order.
We waited and watched the two chefs on the line as the patties sizzled away and the buns were dressed… While there was a bit of a wait, it really wasn’t bad, and it was worth every minute, once we bit into those delicious, meaty creations:
Patty: My beef patty was perfectly seasoned and juicy without verging into greasy territory (as is so easy to do with an old-style burger patty). Savory, and not too salty. The guys are Ace are definitely keeping it old school, but have clearly taken things to the next level with their use of quality, grass-fed beef. It also wasn’t too rounded (which kinda transforms the patty into a puck), or skimpy-thin, a la McDonald’s crap. If I could duplicate this patty at home, I would be eating burgers every night of the week this summer. 4.5/5
Bun: While my bun wasn’t overly remarkable, it held things together well, and didn’t fill me up too much. Ben (my brother) claimed that his bun (the focaccia) was far superior, so I might have to test drive the lamb burger next time around, just to see if he was telling the truth. 4/5
Toppings/Sides: Well, Ace is clearly about quality, not quantity, which I dig. The customer isn’t overwhelmed with a plethora of choices (which can also ruin a perfectly good burger, truth be told). No, sometimes simplicity is key. But they’re not boring-simple options. Rather, their “frizzled” onions bring a sweet crunch to the table, the dijonnaise adds a toned-down zip, while a strong hint of cheddar and bacon shine through. Plus, there’s the pickle: gotta love the pickle. Perfection. 5/5
Other overall factors: The fries. Ohhh the fries. They’re lovely. Seriously. Mine weren’t as piping hot as I like them (I seem to be having an issue getting hot french fries lately), but that could be due to the fact we took our orders to-go. I found the serving size ideal, but my brother was still hungry and said he easily could have eaten two burgers. I should point out that this is a man who normally eats a pre-dinner, so his appetite may be a bit unusual… Also, as I mentioned earlier, they only offer counter service/cash sales, which could cramp your style a bit, if you don’t come prepared. Still, their burgers are an excellent value, considering the fact that they are a) not only delicious, but b) supporting other local food producers. Props. 4/5
OVERALL SCORE: 17.5/20
I’m impressed. Mainly because I’m a tough judge, and these guys have managed to pull off a very solid score with a pretty limited menu. This is definitely a go-to spot for a solid burger and fry feed. It isn’t fancy, so maybe not the best place to take a first date, unless you know they’re a killer at trivia, and it just so happens to be a Tuesday
As I explained last post, I’ve recently embarked on a Burger Odyssey (alternatively, a Burger Binge) inspired by:
1) the emergence of a ridiculous number of new “gourmet” burger joints in town, and 2) the impending BBQ season, which is almost upon us, my friends, I promise!!
So, here’s the basic game plan: I plan to visit the five “new guys” in town, who are expressly burger joints (Ace Burger Co., Relish, Cheese Curds, Flip Burger, and The Works), dig in and dish on which I think reigns supreme! I’ll be playing fast and loose with the “rules.” While I briefly toyed with the idea of just ordering each restaurant’s “basic” burger, frankly, I’m not really a basic kinda gal. But, to keep things fair-ish, I WILL stick with beef patties only, and keep the side dish order to fries because, really, that’s the classic pairing.
I’ll be judging my meals based on:
Patty (quality of meat, thickness, level of “doneness”)
Bun (freshness, ability to contain condiments/toppings effectively, bun-to-burger ratio)
Toppings/sides (type: traditional or creative, french fries)
Other overall factors (size, presentation/plating, value, service)
Each category will be rated on a five-point scale, for a possible total of 20 points for the PERFECT BURGER (ohmygod, I hope I find it: that’s like finding a frickin’ unicorn!)
CheeseCurds’ branding & interior decor is pretty slick.
The fixin’s at CheeseCurds.
My Honolulu Burger
The Legendary CC Porker!
Top-view
VISIT #1: Cheese Curds
I started my odyssey with the burger joint that opened first: Cheese Curds (who am I kidding: it’s just the closest to home)…
I’ve eaten there just once before (right after it first opened). While I definitely enjoyed my meal, I was not impressed with the length of time I had to wait (not their fault, really, for being so damn popular.) Still, I swore the place off ’til the hype died down.
So, here we are, more than one year later. It was high-time for another visit.
We visited on a Tuesday night, and there were just a few others ahead of us in line. By the time we meandered up to the register (Cheese Curds is counter service: you place your order, pay, are given a number, and wait ’til it’s called to go up to the line and select your toppings), we still hadn’t quite settled on what we wanted. As we stared at the menu boards, mouthes agape, the silence was abruptly broken by a very chatty cashier, who rattled off information about the menu faster than I could process the information. Seriously, this guy was extremely friendly and enthusiastic… and probably highly caffeinated, as well.
Kevin ordered the Legendary CC Porker, a double-patty burger topped with cheese curds, two strips of bacon, fried onion rings, lettuce, tomato and their CC sauce (which is essentially a really zippy mayonnaise), with a side of sweet potato fries and a soda for $11.75. Doesn’t that look incredible?
I opted for the Honolulu Burger, a 6oz. beef patty topped with double-smoked bacon, caramelized fresh pineapple, cheese curds, lettuce, tomato and their CC sauce. I also added pickles and caramelized onions because, well, I love both.
Patty: I wasn’t totally blown away by the quality of the beef patty, to be totally honest. I prefer the old-school, handmade patty (fresh beef, maybe egg as a binding ingredient, salt and not much else). It’s also a bit unclear from their menu and website whether they make their own from scratch, or whether their beef is sourced locally… All in all, it was a good size, and wasn’t overcooked (there’s nothing worse than an overcooked, dried-out burger patty, my friends). 3/5 **UPDATE: @CheeseCurdsHRM just tweeted to let me know that their beef is sourced from 2Boys Smokehouse Meats & Deli in Dartmouth (which provides local Black Angus beef). Very cool. Maybe I missed this info on their website/menu, but they should be shoutin’ it from the rooftops, IMO!
Bun: I was a fan of Cheese Curds buns: fresh, white bread, but lightly toasted and dusted with poppy and sesame seeds. Also, it was large enough to keep my many toppings from slipping out the sides, while ensuring there was a good beef:bun ratio with each bite. BUT, it kinda soaked up the juices from the pineapple and CC sauce, so as I ate, it disintegrated, making my meal pretty messy. My brother (who is training as a chef) has informed me that a thin layer of mayo on each face of the bun/bread can keep just about any sandwich or burger from getting mushy… Just sayin’ 3.5/5
Toppings/sides: This is where Cheese Curds shines: This place is all about the toppings. I guess that’s what makes them “gourmet”? Anyways, you can add just about anything to your burger here, but they have recommended specialties (like my Honolulu burger), which are combinations that are pretty much guaranteed to work well together. My caramelized pineapple played perfectly against the smoky bacon flavour, and the addition of their signature CC sauce added just the right about of garlicky zip to the dish. I would like to see them expand their cheese options (I kinda think its a bit of a kitschy cop-out to add cheese curds to burgers, just because they’re your namesake… mainly because I find cheese curds to be a bit flavourless. On my Honolulu burger, for example, a nice slice of Havarti would have upped the gourmet factor). For my side, I ordered the hand-cut fries… They arrived a bit cooler than I would have liked, but were nicely seasoned (not too heavy a hand with the salt, which is refreshing). Kind of reminded me of Bud the Spud fries, which I adore… If they had been served piping hot, I would have been delighted! Also, their ketchup dispensers were empty, so I had to use packets (not so environmentally friendly, kids). 4/5
Other overall factors: Their servings are pretty substantial. I actually couldn’t finish mine, and Kevin was too full after polishing off his double-burger to finish mine (which is highly unusual). I really like their presentation — large platters, branded paper – which is simple but somehow, still sophisticated. Still, I find their prices a bit on the high side. Our dinner was about $30 with tax and tip. I only take exception with the price because a) I’m not sure if the ingredients are sourced locally and b) it’s cafeteria-style service. I find the process of ordering at the register, then taking a seat and waiting for your number to be called a bit problematic. “Why” you ask? Well, because people don’t pay attention. For example, the night we visited, I was pretty sure I heard our number called and went up to select my toppings, only to find another woman was there, adding stuff to my burger. Not such a great system. Attaching names to the orders might rule out the confusion… Just a thought. Other than that, service-wise, the super keen guy at the register was an excellent salesman, even though he kind of freaked me out at first. 3.5/5
OVERALL SCORE: 14/20
All said, Cheese Curds is a pretty solid spot to go a score a burger, especially if you’re looking for some funky topping choices. Not so sure they’ve earned the “gourmet” label, but I can see why people are keen on the concept. Also, this place is locally owned, so you’re supporting small business when you eat here. Works for me.
Kev ordered the “Smokey Mountain” burger with a beef patty and a side of sweet potato fries.
My “Crappy Tire” burger with chicken breast, brie, grilled pineapple & a side of sweet potatoe fries.
The decor is pretty eclectic… I really liked this mural of the clocktower
Kev’s Cracked Canoe lager, and my measuring cup of water…
Okay, yet ANOTHER burger joint has opened in this city…
I don’t really GET IT. I mean, I’m down with burgers. But really? Let’s count all the new burger joints that have opened in the past year: Cheese Curds, Ace Burger, Flip Burger, Relish, and now, The Works Burger.
I mean, I like burgers as much as the next gal, but it really seems like the burger has taken Halifax by storm. And people can’t seem to get enough of them…
The Works Gourmet Burger Bistro is the latest burger joint that’s opened up as part of this carnivorous craze. Located on Doyle Street in downtown Halifax, the Works is actually the newest branch of a successful franchise, which has 17 other restaurants in Ontario.
While I kind of dislike the injection of the term “gourmet” and “bistro” into the title (it seems a bit pretentious), I AM a huge fan of the opening day promotion they held, offering free burgers to patrons in exchange for donations to Feed Nova Scotia. Definitely NOT pretentious. What a fabulous way to give back to the community you’re setting up shop in.
I wasn’t able to make it out for opening day (I was working), but I did manage to visit the new burger hotspot the following week.
Unlike Cheese Curds, where you queue up and order cafeteria style, Works offers table service, so you can sit back and chat while you wait to place your order and for your food to arrive… which I prefer to standing around and waiting for my order on the line.
The decor is eclectic and honestly, a bit weird, with toys and objects embedded in brickwork. But I love the booths and the mural of the Citadel clocktower on one wall..
I stuck with water (which arrived in a measuring cup, to ensure that I was receiving precisely 2 cups of hydration along with my meal, I guess), and Kevin ordered a Cracked Canoe light lager.
The menu is pretty overwhelming, offering enough options to make your head spin. First, you have to pick your patty (beef, veggie, chicken, turkey, portobello mushroom, or elk). Then, the hard part: the toppings. Offering everything from the Plain Jane (lettuce, burger, bun, period!) to the Dynamic Downtown (grilled eggplant, avocado, salsa and feta), I think it’s safe to say that, if you can’t find an option that appeals to your tastebuds, you’re just being ridiculously picky. After you’ve agonized over your topping choices, slap a bun on that motha (white, whole wheat or gluten-free), select a side dish, and get ready to dig in!
Trying to be moderately healthy, I ordered the chicken breast patty a la “Crappy Tire” (topped with grilled pineapple ring, sweet & spicy sauce & brie cheese, $12.32), served on a whole wheat bun. I also tried to order the “Leafing on a Jet Plane” green salad as my side, but they were out… Seeing as the only other moderately healthy side was cucumber (seriously, plain ol’ cucumber?!), I guiltily settled on sweet potato fries.
Kevin picked the beef patty with a Top 10 Burgerhead fave topping option combo: “Smokey Mountain” (smokey BBQ sauce, Jack cheese & bacon strips, $13.34), with a side of sweet potato fries.
I really enjoyed my burger: the sweet, grilled pineapple played nicely with the sweet and spicy sauce and creamy brie, and my chicken breast was juicy and not overcooked. My only complaint was the whole wheat bun: it was slightly dry. And I’m not just saying that because it was whole wheat — whole wheat buns don’t need to turn to dust in your mouth…
I managed to steal a bite of Kev’s burger and swooned when I tasted the beefy morsel coated in smokey BBQ sauce: I shouldn’t have tried to pick a healthy option at a burger joint. Shame on me! And seriously, how did I not order their tower of onion rings and a 2001 Shake Odyssey (rich caramel, creamy peanut butter & Oreo cookie crumbs) milkshake? *sigh*
The sweet potato fries were nice and crispy, but sadly, pretty cold by the time they arrived at our table. To be fair, we visited pretty soon after this spot opened, so I’m sure they’ve worked out some of the kinks by now. I’ll definitely return for a round II!
…
Speaking of burgers … a good friend/fellow food lover recently suggested that I embark on a burger odyssey, sampling the best of the “new” burger joints in town and offering my humble opinion up along the way. Now, he actually suggested this adventure mere days before The Coast unveiled their first-ever BURGER WEEK, which runs from March 21 to 27. Prescient, perhaps?! I don’t know… but the fates seem to be conspiring, so I say, “challenge accepted!”
Since I don’t really relish the idea of clogging my arteries *entirely* by trying to slog through The Coast’s impressive list of 21 participating restaurants in seven days (I think that would entail eating burgers for breakfast, lunch and dinner for a solid week), I’ve set a more realistic goal: I plan to visit the five “new guys” in town, who are expressly burger joints (Ace Burger Co., Relish, Cheese Curds, Flip Burger, and The Works), dig in and dish on which I think reigns supreme!
Stay tuned for the results… And, if anyone has suggestions for criteria I should use to rate my meals (i.e. quality of buns, selection of sides), please don’t hesitate to send ‘em my way!
With spring just around the corner (it doesn’t seem like it is, but next weekend is daylight savings time, so I figure that counts), I’ve been craving fresh, bright flavours to perk up my meals. No more heavy comfort foods, like mac and cheese, chilis or soups.
With that in mind, I thought I’d share my recipe for a simple salad, inspired by a traditional Greek salad:
Don’t you just want to dig right in?!
It’s also super simple to make… Here’s the recipe:
Ingredients:
4 cups fresh baby spinach
1 cucumber, peeled, quartered and chopped
1 cup grape or cherry tomatoes
1/2 red pepper, cut into chunks
1 ripe avocado, cut into chunks
1/2 cup chunks feta cheese
3 tbsp. olive oil
4 tbsp. balsamic vinegar
salt & pepper, to taste
Directions:
Wash and dry your spinach, add it to your salad bowl;
Peel and chops all other vegetables, and layer then on top of the bed of spinach, with avocado on top;
Add chunks of feta to the top;
Drizzle with olive oil, balsamic, salt and pepper and toss lightly before serving (I like to experiment with different oil/vinegar combinations from Liquid Gold: I most recently tried their Persian Lime oil with Black Mission Fig vinegar).
It’s a really simple salad, but it makes for a solid side dish, or main (if you add a sliced, grilled chicken breast).
