Button Soup

Button Soup

Search
Skip to content
  • Cooking Classes
  • Food Notes
    • Meat
      • Beef
      • Buffalo
      • Lamb
      • Pork
      • Poultry
      • Rabbit
      • Charcuterie
    • Fruit
      • Rhubarb
    • Vegetables and Mushrooms
      • Cabbage and Kale
      • Corn
    • Starch
      • Doughs and Batters
      • Whole Grains and Legumes
      • Potatoes
    • Dairy
    • Sweets
      • Cake and Cookies
      • Candy and Confection
      • Custard
      • Pie and Pastry
  • Drink Notes
    • Beer
    • Cider
    • Spirits
    • Coffee and Tea
  • Special Topics
    • Regional
      • Québécoise
      • Austrian Cuisine
    • Seasonal

blood_sand_components.JPG

June 25, 2016 4000 × 6016 Blood and Sand Cocktail
The ingredients and equipment needed to make an interesting twist on the classic Blood and Sand cocktail.

The personal website of Edmonton chef Allan Suddaby

ABOUT

DISCLAIMER

Recent Posts

  • English Bangers
  • Chicken Sausage
  • Fermented Chili Paste
  • Austrian Fruit Cake – Obstkuchen
  • Green Plums Cured like Olives

Posts by Category

buttonsoup.ca

buttonsoup.ca
Beet Salad with sour cherry, hazelnut, goat cheese Beet Salad with sour cherry, hazelnut, goat cheese, and mint. . . . #beets #cherries #sourcherries #hazelnut #goatcheese #chèvre #salad #veggies #yegfood #lunch
Chicken liver mousse, Ptitsin plum, traditional ba Chicken liver mousse, Ptitsin plum, traditional balsamic. . . . #liver #chickenliver #mousse #plum #ptitsin #japaneseplum #yegfruit #prunussalicina #balsamico #yegfood
Goat cheese perogies with summer squash and mint. Goat cheese perogies with summer squash and mint. . . . #perogies #pierogi #goatcheese #squash #squashblossom #pattypansquash #zucchini #yegfood #lunch
Chłodnik. Chilled beet and yogurt soup with cucu Chłodnik. Chilled beet and yogurt soup with cucumber, hard egg, sorrel, and dill flowers. . . . #chłodnik #beets #yogurt #cucumber #sorrel #soup #yegfood #summerfood #lunch
Gooseberries. Surprisingly prolific, this is the Gooseberries. Surprisingly prolific, this is the yield from one brambly bush not quite three feet high. Have learned to pick when most of the berries have just the faintest blush. When fully green they are very tart and astringent, but when fully red they have zero acidity and a mushy texture. They ripen quite unevenly so it's a tricky balance. . . . #gooseberry #gooseberries #berries #fruit #yegfruit #yegfood
Rhubarb brown butter tart. . . . Filling is someth Rhubarb brown butter tart. . . . Filling is something like an English treacle tart, a mixture of sugar, brown butter, eggs, and bread crumb. Crust is pâte sucrée. And just the prettiest, reddest bits of rhubarb from the garden. This is an adaptation of an old Jack's Grill dessert, blueberry brown butter tart. . . . #rhubarb #brownbutter #tart #pastry #patisserie #spring #sweets #dessert #baking #yegfood
Ra-bob. . . . #rhubarb #yegfood Ra-bob. . . . #rhubarb #yegfood
'Kümmelbraten': caraway and paprika crusted pork 'Kümmelbraten': caraway and paprika crusted pork belly, black rye, kohlrabi 'sauerkraut' with chive, dill, and grammeln. . . . The kohlrabi was finely sliced and fermented just as you would sauerkraut. Grammeln are crunchy bits of fried pork fat, a byproduct of rendering lard. . . . #pork #porkbelly #porkonyourfork #kümmelbraten #rye #kohlrabi #sauerkraut #fermentation #lunch #yegfood
Sour Cherry Manhattan. Alberta Premium Rye and sw Sour Cherry Manhattan. Alberta Premium Rye and sweet red vermouth, with bitters and cocktail cherry made with 'Valentine' sour cherries. . . . #cocktails #yegdrinks #yegcocktails #manhattan #rye #ryewhiskey #whiskey #cherry #sourcherry #bitters @albertadistillers
Pan-Roasted Duck Breast - rutabaga hash browns, pi Pan-Roasted Duck Breast - rutabaga hash browns, pickled plum, brussels sprouts, sauce bigarade. This was made to pair with @conosurvineyards Gran Reserva Canernet Sauvignon at a curbside event @ernestsnait last night. . . . #duck #duckbreast #winepairing #culinaryschool @naitculinary
Smoked Scallops - radish, cucumber, jalapeño, but Smoked Scallops - radish, cucumber, jalapeño, buttermilk, lime, cilantro. Every few weeks I read the @bundokyeg menu to see what they're up to. For this dish I stole a good chunk of descriptive copy from their menu. Not sure how similar or different mine is. This was made to pair with @conosurvineyards Sauvignon Blanc for a curbside event @ernestsnait this evening. . . . #scallops #winepairing #culinaryschool @naitculinary
Bresaola made with eye of round from a @naturesgre Bresaola made with eye of round from a @naturesgreenacres nouveau beef. Cheesy funky salty. . . . #beef #albertabeef #nouveaubeef #cured #meat #charcuterie #salumi #preserves #bresaola
Parsnip and pear agnolotti. . . . #agnolotti #ravi Parsnip and pear agnolotti. . . . #agnolotti #ravioli #raviolidalplin #pasta #freshpasta #piemonte #yegfood #cucinaitaliana
Another mysterious but reliable microbe in my base Another mysterious but reliable microbe in my basement. This starts as standard vinegar production (3 parts dry hard cider, 1 part active raw vinegar). If kept at a warm room temperature I get the standard smooth slippery raft formation and full acetic acid fermentation. But if I keep it at cellar temperatures (10-15C) I get this cobbled, crenulated raft. Acetic acid production is either super slow or actually stalls out, so two months later I have something like hard, dry kombucha. . . . #apples #cider #hardcider #vinegar #kombucha #fermentation #microbes #yegfood
I would probably never buy this rectangular gold-r I would probably never buy this rectangular gold-rimmed plate for my restaurant, but if I work somewhere that has crazy stuff like this I feel compelled to use it. Steak Tartare - alberta beef, hot mustard, pickled rutabaga, grizzly gouda, gaufrette potatoes. . . . #beef #albertabeef #tartare #steaktartare #raw #pommesgaufrettes #culinaryschool #yegfood @naitculinary @ernestsnait
So glad the Food Court podcast is finally off the So glad the Food Court podcast is finally off the ground. @chaelmac and I actually started recording some of our conversations about food and cooking two years ago, but circumstances conspired against us and we were only recently able to resume recording and release our first episode. First episode is available in the link in my bio, or you can search it on Apple Podcasts. Topics in this first conversation include ram-don, subsistence meatballs, and that time I caught on fire at Jack's Grill. New episodes will come out every second Wednesday. Have a listen!
Borscht with wild mushroom vushka. . . . #borscht Borscht with wild mushroom vushka. . . . #borscht #beets #soup #vushka #perogies #alberta #yegfood #culinaryschool @naitculinary
Pucks lead to shinny, shiny leads to aspirating on Pucks lead to shinny, shiny leads to aspirating on your neighbours, etc. . . . #nopucksgiven #shinny #hockey #skating #outdoorrink #winter #yeg #yegwinter
Kale Salad - roast cauliflower, sweet potato, farr Kale Salad - roast cauliflower, sweet potato, farro crunch, chèvre, cranberry, ginger molasses vinaigrette. . . . #kale #redbor #lacinato #cauliflower #farro #salad #yegfood #culinaryschool
Cicheti - poached shrimp, grapefruit, fennel, gril Cicheti - poached shrimp, grapefruit, fennel, grilled crostino. Made to pair with @masiwines Masianco for curbside event @ernestsnait. . . . #cicheti #veneto #cristini #shrimp #grapefruit #fennel #canapes #horsdoeuvres #italianfood #italianwin #yegfood #culinaryschool @naitculinary
Load More… Follow on Instagram
Proudly powered by WordPress