It seems meatballs are having their moment in the sun. Or should I say in the oven, or on our plates? Much like the fatigued cupcake has proven, you know when New Yorkers start lining up in droves for something, it’s a thing. Big or small. Swedish, Greek, or Italian. Nestled next to a heap of starch in the form of creamy potatoes or on top of old smoky all covered with cheese. Beef, turkey, pork, or lamb. We want to eat them. We will line up for them. Sadly for me, unlike my New York City counterpart, lining up at the Meatball Shop is not an option when little balls of perfectly seasoned meat are required. So to the kitchen I go.

Spaghetti and meatballs make regular appearances at our dinner table, as do little Greek lamb keftedes with fresh tzaziki, but Sweden had not made its way into the international ball rotation yet. That is until I received my September 2011 issue of Bon Appétit. A recipe for Swedish meatballs from NYC’s Smörgås Chef, combining beef, pork, and yes, bacon, made Sweden a tough competitor in my kitchen meatball Olympics. Perfectly seasoned with the nutty aroma of nutmeg and allspice, and bathed in a rich and creamy gravy, these little meat treats are perfect next to a heap of mashed potatoes. In my kitchen, proper mashed potatoes means put through a ricer, and mixed with plenty of melted butter and warm cream. With some buttered fresh peas on the side, and of course the essential IKEA lingonberry jam, Sweden is winning gold as of late. Like they weren’t already stylish and fabulous enough. I recommend enjoying with a side of Jens Lekman.

Swedish Meatball (from www.bonappetit.com)
Serves 6-8

1 cup fresh breadcrumbs
2 1/3 cups low-salt beef stock, divided
4 tablespoons unsalted butter, divided
1 cup minced onion
2 thick slices bacon, minced
1 pound ground beef
3/4 pound ground pork
3 large eggs, lightly beaten
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons sugar
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
2 tablespoons all-purpose flour
2 tablespoons sour cream, whisked

Mix breadcrumbs and 1/3 cup stock in a small bowl. Set aside. Melt 1 Tbsp. butter in a medium skillet over medium heat. Add onion and sauté until browned, about 10 minutes. Transfer onion to a large bowl.

Wipe out pan and return to medium heat. Add bacon and cook until crisp. Using a slotted spoon, transfer bacon to bowl with onion. (Reserve bacon fat.) Add next 8 ingredients to bowl with onion mixture, mixing with your hands to blend. Fold in breadcrumb mixture. Using a 1 Tbsp. measure, roll meat mixture into balls; transfer to a rimmed baking sheet.

Melt 1 Tbsp. butter with reserved bacon fat in a large heavy pot over medium-low heat. Working in 3 batches and adding 1 Tbsp. butter between batches, brown meatballs on all sides, about 6-8 minutes per batch. Transfer meatballs to a plate. Drain all but 2 Tbsp. drippings from pot. Whisk in flour until smooth paste forms. Stir in 2 cups stock; bring to a simmer, whisking often. Return meatballs to pot. Cover; simmer until meatballs are cooked, 5-6 minutes. Remove from heat, whisk in sour cream, and stir to coat meatballs.

Easter brunch has become a tradition at our house. Gone are the days of the giant turkey dinner and ham feast. We favour getting the eating out of the way first thing, then stuffing ourselves with chocolate treats for the rest of the day. While my family would be disappointed if I took the stuffed French toast off the menu, I was tempted this year to make MY favourite breakfast of Huevos Rancheros. Alas, I’m going to aim to please the crowds this year, but maybe next year I’ll be self indulgent and make it Mexican Easter. Huevos and tequila champagne cocktails, perhaps?

Luckily, just before Cream made her big move to NYC, I got to cook a thing or two for her in Edmonton. We enjoyed our lazy tea sipping, pajama wearing mornings together, and stuffed ourselves silly so that lunch became a thing of obscurity most days. What better way to start a Saturday morning with your bestie than with a filling breakfast of Huevos Rancheros with fresh salsa, avocado, and sour cream…and a squeeze of lime of course. I could eat it for breakfast, lunch, and dinner.

Happy chocolate eating, bunny spotting, egg hiding day, no matter what’s on the menu.

Sugar’s Huevos Rancheros (serves 4)

4 corn tortillas
4 eggs
1 can of refried beans, warmed (I like Amy’s Organic Traditional Style)
1/2 cup of shredded cheese (sharp cheddar, jack, or even feta are great)
2 avocadoes, quartered
sour cream
fresh salsa (recipe below)
lime, quartered

For the fresh salsa combine the following:
1/4 cup finely diced onion
2 diced tomatoes
handful of chopped cilantro
clove of crushed garlic
juice of one lemon
squeeze of Sriracha (or more if you like it hot)
salt to taste

Heat oven on broil. Place 4 corn tortillas on a baking sheet. Top with warmed beans. Gently add a slightly undercooked sunny side up fried egg. Top with cheese and place for just a minute of two under the broiler until the cheese is melted.

Top with avocado, fresh salsa, sour cream, and a squeeze of lime.

Image courtesy of joannagoddard.blogspot.com

The internet is a great source for all things foodie, and we’re constantly bookmarking, starring, and emailing intriguing recipes, food porn, and inspiration. Here’s a selection of clippings we think are worth checking out.

I’m a huge fan of Joanna Goddard’s blog A Cup of Jo, and her new Wednesday “slam-dunk” recipe series has me bookmarking recipes to make ASAP. I’ve already whipped up this perfect little cheesy egg sandwich, and I need this perfectly easy chocolate ice cream. Like immediately.

Fresh and simple saffron pappardelle with spiced butter sounds delightful. Fat noodles with butter and other goodies. How could it possibly be anything but good?

Gin, elderflower, champagne, and Lady Sybil. If I had a bell to ding for service, I’d have one of these cocktails in my hand right now.

Image courtesy of www.doughmesstic.net

The internet is a great source for all things foodie, and we’re constantly bookmarking, starring, and emailing intriguing recipes, food porn, and inspiration. Here’s a selection of clippings we think are worth checking out.

Love it or hate it, Valentine’s Day is fast approaching and I’ve decided it’s the perfect opportunity to get cozy with my two dearests and eat food worthy of a love note. Dear Carnitas, te amo. And Red Velvet Cheesecake Swirl Brownies, you look pretty in red. XO

What’s not to love about crispy, sweet, fatty chicken skin? Oy vey. Chicken skin nachos. Yes, please.

And while we’re loving all things fatty and salty, having some DIY bacon salt on hand sounds like a plan. Over a runny yolk, on some buttery popcorn, or kissing the tops of some juicy red tomato slices…

Speaking of a match made in heaven, chocolate + peanut butter. There are few sweet combinations that tempt me more. I’m thinking of experimenting with a good fudge brownie recipe for the cookie and smearing this peanut butter frosting in between. Hmmmm…perhaps “whoopie” pies are more Valentine’s Day appropriate than red brownies. Happy love day!

Image courtesy of www.inspiredtaste.net

The internet is a great source for all things foodie, and we’re constantly bookmarking, starring, and emailing intriguing recipes, food porn, and inspiration. Here’s a selection of clippings we think are worth checking out.

Lavender honey roasted chicken sounds like a good reason to crank up the oven and heat up the kitchen in chilly January.

When you take starchy potato pillows and then bathe them in cream and stinky cheese, it’s a good thing. Gnocchi gratin with gorgonzola.

I can hardly fathom how tasty these ricotta cakes with honey butter would be if made with DIY ricotta. Worth waking up for on a blustery winter day.

Never in my life have heard of a sweet coconut covered cake treat called a lamington, but I sure want to eat one.

And I think some earl grey hot chocolate would get along quite nicely with my new friend, Mr. Lamington.

Though Edmonton is not often thought of as a dining destination, amidst the clutter of chain restaurants and fast food, Edmonton has some great culinary talents who consistently turn out top notch food, bevvies, and treats. With my computer nerd hubby getting ready to welcome a whole bunch of fellow internet marketing peeps to our fair city for a spring conference, I couldn’t resist obliging his request to share the best of Edmonton eating according to moi. In no particular order. Enjoy.

For  eating…

Handmade ravioli at Corso 32

Corso 32
Ridiculous talent and a most sincere love for food, real Italian food, collide at Corso 32 in the inspired hands of chef Daniel Costa. Don’t plan on “showing up” at the door of this popular downtown restaurant hoping for a table. Book well ahead and have your planning rewarded with some of the most perfect food you’ll eat in any city. Some favourites on the ever changing menu include the arancini, house made goat ricotta crostini, whatever today’s ravioli is, and the braised polpette aka meatballs. The cocktail and wine list is notable, too.

Culina Family of Restaurants
Be it lunch at Culina Muttart, or a dinner or weekend brunch at Culina Mill Creek, the Culina family of restaurants never disappoints. With a menu loaded with ethnic inspired comfort food, a focus on local fresh ingredients, and the best cocktail list in the city, there is something for everyone. The bacon and eggs at brunch cannot be beat, and the dinner menu has me ordering goodies like the pork and cheese tortillas, the local chorizo sausage hotpot, and the phyllo wrapped goat cheese, over and over again. And happily so. Um, did I mention the cocktails?

Red Ox Inn
I am ashamed that this is the first time that I have mentioned my love for Red Ox on Cream and Sugar. I think I’ve just been so busy gobbling up their food that taking pictures and writing went astray. Not only is their self proclaimed “serious food in a casual room” outstanding, but both the owners and the front of house staff are about the most gracious people you’ll ever meet. I must confess that I’ve yet to sample the newly revamped menu, but should some old favourites resurface on the ever changing menu, the warm goat cheese salad with bacon and cranberry vinagrette, and the rack of lamb with polenta and cassoulet are not to be missed. Reservations are recommended at this casual fine dining gem nestled just above the river valley.

Carnitas at Tres Carnales

Tres Carnales
These three guys have brought authentic Mexican tacos to the prairies, and plenty of charm to keep the vibe of their casual downtown taqueria humming. Make hard decisions from the mouthwatering menu, order at the counter, and watch your food appear in no time flat. Lunch or dinner, grab a seat at the big communal table and get ready to wolf down a plate (or two!) of Tres Carnales tacos. And don’t forget to order some guacamole y totpos. Salty chips, perfectly seasoned, citrus-ed, fresh guacamole to devour as you wait for the main attraction. The rajas con crema quesidilla and the carnitas tacos are my go-to menu items.

Viphalay
For proper Thai curry and spicy basil chicken, look no further than Viphalay. Hands down the best authentic Thai and Laos food in the city. Now with two downtown locations you can head to the dodgy edge of little Italy, or the quieter tree lined street just south of Jasper Avenue to get your fix. The red curry with bamboo, papaya salad, and penang are my favourites. And for dessert the roti rolls, fresh warm roti smothered in condensed milk and sugar, are my favourite dessert in the whole city.

Acajutla
I love pupusas. If you’ve had one before, you know what I mean. If you haven’t, now’s the time to change that. Acajutla is a little family run El Salvadorean and Mexican restaurant serving up the best little masa enveloped meat, bean, and cheese bundles in town. The decor is less than fancy and the restaurant is located in an “edge of downtown” neighbourhood that has what we’ll call “flavour”, but it’s worth the journey. The mixed pupusas, chicken enchiladas, and lime margaritas on the rocks are stars. Don’t be put off by the ridiculous website that spews latin beats to entice you. What they lack in design savvy and computer know how, they make up for in deliciousness, AND it’s cheap and cheerful!

Tony’s Pizza Palace
Quite simply the best thin crust pizza in the city. Mario’s Special adorned with capicollo, proscuitto, capers, and artichokes is THE one.

Sushi Wasbi
Located in an unassuming little strip mall in South Edmonton’s Lendrum neighbourhood, this small Japanese owned and run sushi house is tops. Rice is always perfectly flavoured, the right amount of sticky, and topped with the freshest of fish. Reservations are recommended, as is the negitoro maki, the agedashi tofu, and the gomae.

The Golden Rice Bowl
This efficient and busy Chinese restaurant is the place that much of the local Asian community chooses for celebrations, special occasions, and family meals, and for good reason. The food is top notch, the room is bustling, the menu is extensive, and the service is quick. Of course many of the most delicious things are not on the menu. I use the “point at other people’s food” method of ordering when something yummy looking comes out. My favourites include the Peking duck (which must be pre-ordered), prawn and scallop nest, house special beef tenderloin with cashew nuts (not on the menu), crispy garlic chicken, garlic pea greens, and Cantonese chow mein.

And now for some treats and bevvies…

Lemon tart at Dauphine Bakery and Bistro

Dauphine Bakery and Bistro
Located on the lovely and revitalized 104th Street downtown, in a bright vaulted basement space in the Armstrong heritage building, Dauphine Bakery and Bistro (formerly known as The Queen of Tarts) turns out some of the best artisan breads, jams, and of course tarts, in the city. The lemon curd tart is worth the trip alone. Perfectly balanced, tart and sweet, it’s citrus perfection. Go for treats, or enjoy a simple French inspired bistro lunch in their charmingly simple, yet sophisticated space.

Da Cappo Caffe
Serving the best freshly made artisan gelato in the city, Da Cappo Caffe is the place to go for creamy pistachio, dulce di latte, and chile chocolate frozen goodness. The coffee is good, too.

Transcend Coffee
This is the cult coffee house in town. Bean heads flock from all over the city to sample Transcend’s serious in house roasts from around the globe. If you end up hooked, a coffee subscription that will deliver the best beans of the month to your door is an easy at home fix.

Eva Sweet Waffles
If you can find one of the happy vans, Eva Sweet waffles are worth seeking out. These perfectly sweet Liege waffles are a thing of beauty, and luckily are also served at a number of cafes around town.

Treats from Duchess Bake Shoppe

Duchess Bake Shoppe
Drawing the masses to 124th Street for perfectly executed Parisian macarons, in flavours like rose, pistachio, and salted caramel, Duchess is a sweet treat for proper French pastries and treats. Perfect butter croissants, gorgeous tarts and cakes, sour cherry pie, lovely house blended teas, fresh marshmallows, and simply delicious sandwiches, you will find plenty of ways to satisfy any craving here. Get in line and prepare to make hard decisions with so many gorgeous things peering back at you through the pretty glass case.

Sugar Bowl With the best beer list in the city, from Belgian to Quebecois selections, this is the place to go for a frosty mug. Nestled in a casual bustling space just over the High Level bridge on the edge of the University of Alberta campus, this popular spot is packed from morning to night drawing crowds not only for its lagers and witbiers, but for its great food and famously perfect cinnamon buns.

La Poutine
Because lord knows after you drink all that beer, you’ll need some top notch poutine. Fries, squeaky curds, gravy. Need I say more?

BiBO
From the Culina family of restaurants, my favourite tiny little spot to sit on a bench and drink a great glass of wine is BiBO. Nestled two doors down from Culina Mill Creek, this petite candle lit space is always pumping out an eclectic mix of moody music and filling glasses with beautiful wines and perfect recommendations.

The Confederation Lounge at the Hotel MacDonald
And lastly, in honour of great Edmonton institutions, there is something so lovely about walking through the doors of the hotel MacDonald and strolling into the grand but den like Confederation lounge for something on the rocks, or in a big wine glass, or perhaps in the form of a steaming boozy blueberry tea. And when warm weather cooperates, it has quite simply the best patio for a “drink with a view” in the city.

Here’s a map!

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One of my first far away adventures was to Chile. Just after final exams wrapped in my third year of university, I flew standby with my two besties to go visit our other bestie in Santiago. Of all the sacrilegious crimes, I was a vegetarian when I went. Yes. To the meat capital of the world. No completo hotdogs, no chacareros, no meat empanadas. I need a re-do. Luckily my meat aversion is well behind me, and some years ago at a little long gone Edmonton restaurant called Churros King, I met the Lomito sandwich. Tender pork, sauerkraut, avocado, mayonnaise, tomato. Piled on a tender Chilean bun, it really is a perfect sandwich.

This week when my sweet uncle showed up at my door with a dozen (still warm) buns from the Chilean owned Latin Bakery, I could not get the Lomito out of my head. With a bit of “Lomito” googling and a quick call to my Chilean bestie who is happily back in Edmonton, I was set. I opted for slow roasting the pork and it really turned out gorgeous. Falling apart beautiful. As a bonus, the pan fried pork leftovers made a yummy companion to soft scrambled eggs the next morning. I can hardly wait to make these sandwiches again. For friends.

Lomito Sandwiches
serves 2 1/2

1 pork tenderloin
2 cloves of garlic
2 avocados
1 tomato
olive oil
sauerkraut
mayonnaise
Chilean buns (or ciabatta buns would be an appropriate substitute)

For the pork:
Preheat oven to 300 degrees. Place whole pork tenderloin in a covered roaster or dutch oven. Fill water to almost cover. Add a few generous pinches of salt, freshly ground pepper, and the 2 whole garlic cloves. Slow roast the pork with the lid on for 2 hours or more. Remove from the roaster and shred. If you wish you can smash the soft roasted garlic and add it to the mix with a little of the remaining pan juices.

For the fillings:
Smash the avocados and add a squeeze of citrus if you plan to let them sit to prevent browning.
Thinly slice the tomato and sprinkle them with kosher salt and a drizzle of olive oil.
Warm the sauerkraut.
Warm the buns in the oven.

To assemble:
Pile the warm shredded pork on the warm bun. Top with sauerkraut, tomato, avocado, and loads of mayonnaise.

Oh, and don’t forget a stack of napkins.

To meat! Cin cin.

Today’s Special: Mixed pupusas, Acajutla

Well, it’s about time that I wave the Team Acajutla flag. It’s no secret that the ladies of Cream and Sugar have a deep affection for these little El Salvadorean meat, bean, and cheese treats, and in Edmonton we are fortunate to have two excellent options. I must confess that while I am firmly on Team Acajutla, I am always beyond happy to smother an El Rancho pupusa in curdito and red sauce. Both versions are about the tastiest treat a girl for ask for. My reasons for loving the Acajutla pupusa are as follows.

1. More cheese. They are cheesier. Period. In my world this is ALWAYS a good thing. Little cheesy bits leak out onto the griddle and become sweet and brown.

2. Avocado sauce. Traditional or not, avocado on top is delightful.

3. Ideal filling to mesa ratio. Beans, cheese, pork. Perfection.

Taste test anyone?

Image courtesy of www.babyccinokids.com

The internet is a great source for all things foodie, and we’re constantly bookmarking, starring, and emailing intriguing recipes, food porn, and inspiration. Here’s a selection of clippings we think are worth checking out.

The pumpkin love continues, this time in the form of an Italian savoury pumpkin pie.

These crunchy roasted chickpeas look like a snack that could do a pretty quick disappearing act.

Savoury oatmeal. A perfect excuse to have breakfast for dinner.

Carnitas. Pure meat love on a corn tortilla.

This time of year, the perfect pie dough recipe sounds like a pretty good idea.

And last but not least, I can hardly resist a list of ready in a flash dinner ideas. Beans and toast, anyone?

Image courtesy of bonappetit.com

The internet is a great source for all things foodie, and we’re constantly bookmarking, starring, and emailing intriguing recipes, food porn, and inspiration. Here’s a selection of clippings we think are worth checking out.

Rise and shine to perfect scrambled eggs. They are simple, but so easy to massacre. Five tips to egg perfection.

Tomato soup, melted cheese, and bread. The perfect trio, together in a cup.

This rigatoni, kale and ricotta pasta looks like a most delicious excuse to whip up another batch of DIY ricotta.

And in the spirit of the season, some pumpkin and brown sugar crème brûlée sounds pretty nice.

This “not so secret” recipe from Jacque Torres is on my to-do list.