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
- Dairy
- Sweets
Drink Notes
- Beer
- Cider
- Spirits
- Coffee and Tea
Special Topics
- Regional
  - Québécoise
  - Austrian Cuisine
- Seasonal

Search for:

Seasonal, Special Topics

Choc-embouche

December 31, 2012 allansuddaby 2 Comments

Ring out the old, ring in the new,
Ring, happy bells, across the snow:
The year is going, let him go;
Ring out the false, ring in the true.

-Tennyson

Happy New Year from Lisa and Allan.

Post navigation

Previous PostThe Hunter’s Cabin Next PostRoasting Coffee at Home

The personal website of Edmonton chef Allan Suddaby

Recent Posts

The Kamikaze Candidate Cocktail
Rice Crackers
“Tuna Sandwich” Hors d’Oeuvre
Beurre Blanc: Adoptive Mother Sauce
Duck Rillette with Gelée and Crackling

Posts by Category

Posts by Category

buttonsoup.ca

Seafood 'Escabeche' - prawn, scallop, mussels, oni

Seafood 'Escabeche' - prawn, scallop, mussels, onion custard, pickled shallot, and sauce 'escabeche'. 100% stolen from @macifood2020 though he also had green mayonnaise on his if I remember right.
.
.
.
#escabeche #yegfood #culinary school @naitculinary

Chilled Pea Soup w/ smoked salmon cream puff, crè

Chilled Pea Soup w/ smoked salmon cream puff, crème fraîche, mint.
.
.
.
#pea #soup #smokedsalmon #yegfood #culinaryschool @naitculinary

Mushroom Soup 'Sous Feuilles' . . . I thought of t

Mushroom Soup 'Sous Feuilles'
.
.
.
I thought of this dish three years ago, and tonight with help from @aguy43083 and some @naitculinary students I finally got to see it prepared and served. Basically it's cream of mushroom completely covered in delicate leaves of fried root vegetables and little pickled mushrooms.
.
.
.
#mushrooms #soup #mushroomsoup #yegfood #culinaryschool

Tapas. . Smoked Cod Croquetas w/ fennel, blood ora

Tapas.
.
Smoked Cod Croquetas w/ fennel, blood orange.
.
Patatas Bravas w/ herb salad.
.
Grilled Flank Steak w/ pineapple, cashew, pickled carrot, basil.
.
.
.
#tapas #yegfood #culinaryschool @naitculinary

Smoked Pork Shoulder w/ rösti, braised cabbage, a

Smoked Pork Shoulder w/ rösti, braised cabbage, apple, horseradish, and creamed kale.
.
.
.
#smoked #pork #schopf #yegfood #culinaryschool @naitculinary

Student project! Smoked Salmon Macaron. . . . #sm

Student project! Smoked Salmon Macaron.
.
.
.
#smokedsalmon #macaron #amusebouche #horsdoeuvres #yegfood #culinaryschool @naitculinary

Prawn w/ rice cracker, madras curry, mango, coconu

Prawn w/ rice cracker, madras curry, mango, coconut, cilantro.
.
.
.
#prawn #horsdoeuvres #amusebouche #yegfood #culinaryschool @naitculinary

Salade Niçoise - green bean, confit cherry tomato

Salade Niçoise - green bean, confit cherry tomato, fingerling potato, albacore tuna, hard egg, black olive crumble.
.
.
.
#nicoise #salad #saladenicoise #yegfood #culinaryschool @naitculinary

Chicken Liver Mousse w/ apple, celery, mustard, an

Chicken Liver Mousse w/ apple, celery, mustard, and baby brioche. The goal was to prepare and present the mousse like a torchon of foie gras so we can steal all the fancy presentation ideas from high-end restaurants but use cheap chicken livers and butter instead of $110/kg foie.
.
.
.
#chickenliver #apple #yegfood #culinaryschool @naitculinary

Butternut Squash Soup w/ Thai red curry and crab c

Butternut Squash Soup w/ Thai red curry and crab cake. Concept stolen from @troylymburner
.
.
.
#squash #butternutsquash #soup #crabcake #yegfood #culinaryschool @naitculinary

Duck Rillette w/ plum, orange, thyme, duck gelée.

Duck Rillette w/ plum, orange, thyme, duck gelée.
.
.
.
#duck #rillette #canapé #horsdoeuvres #amusebouche #yegfood #culinaryschool @naitculinary

Glazed Pork Belly w/ pineapple, macadamia, cucumbe

Glazed Pork Belly w/ pineapple, macadamia, cucumber, mint, chili.
.
.
.
#porkbelly #horsdoeuvres #amusebouche #yegfood #culinaryschool @naitculinary

Braised Bison Cheek w/ parsnip, haskap, burnt shal

Braised Bison Cheek w/ parsnip, haskap, burnt shallot.
.
.
.
#bison #cheek #parsnip #haskap #yegfood #culinaryschool @naitculinary

Smoked Trout Rillette w/ crème fraîche, pickled

Smoked Trout Rillette w/ crème fraîche, pickled beet, cucumber, dill, crispy trout skin.
.
.
.
#smoked #trout #rillette #canapé #horsdoeuvres #amusebouche #yegfood #culinaryschool @naitculinary

Halibut w/ moroccan-spiced potato, charred pepper,

Halibut w/ moroccan-spiced potato, charred pepper, chermoula, preserved lemon.
.
.
.
#halibut #chermoula #preservedlemons #yegfood #culinaryschool @naitculinary

Smoked Tomato Soup w/ goat cheese croqueta, zucchi

Smoked Tomato Soup w/ goat cheese croqueta, zucchini, basil.
.
.
.
#smoked #tomatosoup #goatcheese #yegfood #culinaryschool @naitculinary

We often use student projects to trial and/or stea

We often use student projects to trial and/or steal ideas for future menus. Last term @celia102 and @nenasempanadas were tasked with making a dish featuring chicken marinated in five-spice. They decided to use the spice mix in a confit cure, then leaned into the Asian influence with rice, oyster mushrooms, prawn crackers, and a ginger-infused reduction sauce. It was excellent. So naturally I stole it and put it on the fall menu at Ernest's.

Five-Spice Chicken Confit w/ rice cake, king oyster mushroom, bok choi, prawn cracker, and ginger chicken reduction.
.
.
.
#fivespice #chicken #confit #yegfood #culinaryschool @naitculinary

Parsnip & Pear Agnolotti w/ brown butter, sage, pa

Parsnip & Pear Agnolotti w/ brown butter, sage, parsnip crisps.
.
.
.
#parsnip #agnolotti #yegfood #culinaryschool @naitculinary

Panisse with eggplant, zucchini, pickled fennel. .

Panisse with eggplant, zucchini, pickled fennel.
.
.
.
#panisse #marseille #yegfood #culinaryschool @naitculinary

Petits Farcis . . . #petitsfarcis #yegfood #culina

Petits Farcis
.
.
.
#petitsfarcis #yegfood #culinaryschool @naitculinary

Load More… Follow on Instagram

Proudly powered by WordPress