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July 29, 2013 1920 × 2560 Peameal Bacon

Eggs St. Lawrence: English muffin, cheddar, peameal bacon, poached eggs, brown beans.

The personal website of Edmonton chef Allan Suddaby

Recent Posts

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

Posts by Category

Posts by Category

buttonsoup.ca

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.
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#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.
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#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.
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#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.
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#beef #albertabeef #nouveaubeef #cured #meat #charcuterie #salumi #preserves #bresaola

Parsnip and pear agnolotti. . . . #agnolotti #ravi

Parsnip and pear agnolotti.
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#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.
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#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.
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#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.
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#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.
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#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.
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#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.
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#cicheti #veneto #cristini #shrimp #grapefruit #fennel #canapes #horsdoeuvres #italianfood #italianwin #yegfood #culinaryschool @naitculinary

Crespelle with ricotta, lemon, pistachio, mint, an

Crespelle with ricotta, lemon, pistachio, mint, and red pepper sugo. This was made to pair with @masiwines Masianco for a curbside event out of @ernestsnait last night.
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@naitculinary #crespelle #ricotta #pistachio #italianfood (sort of...) #italianwine #yegfood #culinaryschool

Chicken Plate - wild mushroom filling, root vegeta

Chicken Plate - wild mushroom filling, root vegetable rösti, braised red cabbage, squash and apple sauce, cider cream.
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#chicken #rosti #rösti #cabbage #squash #apple #cider #culinaryschool @naitculinary @ernestsnait

Seared Yellowfin Tuna - poppyseed, buttermilk, gre

Seared Yellowfin Tuna - poppyseed, buttermilk, green apple, dill, lemon, chive.
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#yellowfin #tuna #yellowfintuna #ahi #ahituna #tataki @naitculinary @ernestsnait

Crispy Pork Belly - cornbread, jicama cilantro sla

Crispy Pork Belly - cornbread, jicama cilantro slaw, honey, fermented chili, chicharrón.
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#pork #porkbelly #cornbread #jicama #chicharron #yegfood #culinaryschool @naitculinary @ernestsnait

"Nalisniki" - wild rice crêpes, duck confit, beet

"Nalisniki" - wild rice crêpes, duck confit, beet and orange sauce. This is part of the menu @naitculinary students are cooking in Evening Dining this term. Currently available as take-out from @ernestsnait.
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#nalisniki #crepes #wildrice #duck #confit #beets #yegfood #alberta #culinaryschool

Pâté grandmère. Made with pork shoulder and be

Pâté grandmère. Made with pork shoulder and beef liver from @naturesgreenacres. Red sauerkraut, bread and butter pickles, raw onion, @bonneviebc sourdough.
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#paté #pork #beef #liver #charcuterie #pickles #lunch #yegfood

It's become a tradition to make steak tartare when

It's become a tradition to make steak tartare when we cut a new side of @naturesgreenacres nouveau beef. This version has fermented chili, lemon, and grilled sourdough from @bonneviebc
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#beef #albertabeef #nouveaubeef #tartare #carnecruda #lunch #yegfood

Cider/fermentation peeps! Any experience with thi

Cider/fermentation peeps! Any experience with this type of yeast growth on hard cider? It forms pretty reliably in my cellar if an airlock dries up or a screw cap gallon jug isn't filled completely.

When I first saw it many years ago it reminded me of flor yeast. I know it probably can't actually be flor, but it sure looks like it. Almost like fine-textured curdled milk.

I have aged some ciders in contact with this yeast, and maybe it's the power of suggestion, but I swear the cider develops some very sherry-like or vin jaune-like characteristics. A dramatic reduction in acidity, production of aldehydes and oxidative notes. It ages remarkably well. The bottle above was pressed in 2010.

Is this a thing? Cidre jaune?
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#cider #hardcider #fermentation #yeast #apples #yegfood #yegfruit

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