So much eating lately.
And lots of eating while traveling, but I’m going to do separate posts for those. Soon. I promise.
Until then, here are some shots from the last couple of months.
First up, I have to say that I highly recommend the burgers at National. No surprise considering they were created by Justin Leboe, who is the chef behind the ones at Clive Burger and the one at Model Milk. This chef knows his burgers.
Order this one with fries and then take this tip from my little sister, turn your plate so the delicious burger juices drip on to the fries. Oh yes, that’s good stuff.
His fried chicken over at Model Milk is pretty damn good. Not the best photo, but it was a great night on the patio with the girls. The cup off to the right contains creamy grits and a fried egg.
And, speaking of Clive Burger. . . .
Love the decor.
A burger from Clive was the first thing I ate after returning to Calgary from almost a month away in Italy, France and Morocco. It satisfied my burger craving in a big way.
In the summer I did a story about Village Ice Cream and am now absolutely addicted to their salted caramel. (Though cardamom is a close second.)
This is exactly how it should be eaten.
I finally made it to Las Tortillas (warning link goes to site with autoplay music) up in Marlborough. This little store/taqueria is located in a strip mall and is one of those great secrets that Karen Anderson of Calgary Food Tours shared with me. I went back later with another friend and we had some tacos, which were very tasty.
On a night out at Catch with an old friend from high school, chef Kyle Groves gave us a little sampling of white salmon. I had no idea such a thing existed. But I’m glad I do know. This was incredibly tasty, especially with the lightly cooked peas and mushrooms.
Over at Sidewalk Citizen Bakery, they’ve started offering pickles. They are spice and mouth puckeringly delicious. If you spy them when you stop by, I definitely recommend picking some up.
I did cook at home this summer, I swear.
I have my friend Suzi to thank for teaching me a bastardized version of the Zuni Roast Chicken Bread Salad, which is now one of my favourite indulgences. Don’t think of it like a salad; it’s more like stuffing with a bit of vinegary dressing.
Salting the chicken pieces and leaving it to air dry for a day or two gives it a super crisp skin, but the meat stays incredibly tender. The roast chicken goes on top of toasted chunks of raggedly ripped bread, with some cranberries and pine nuts and a few greens.
One day I hope to post Suzi’s version. Future weekend project.
Until then, Smitten Kitchen has her own version.