March 27, 2014
When I'm grocery shopping, if the bean sprouts are looking fresh, I will likely grab a bag to use that evening. I have no idea how they keep the bean sprouts fresh because after 2 days max in my refrigerator, they need to hit the compost bin. Slimy, limp bean sprouts are a travesty. That is why I always plan for them, I hate waste.
There are a variety of Asian five spice blends but you can always recognize the licorice aroma, from either star anise, actual licorice plant or fennel. As a child, I'd stay far away from licorice, black licorice that is. Red licorice does not contain any actual "licorice". It is very distinct and I have learned to appreciate it over time. I find that 5 spice blends have an aromatic sweetness to them so I like to add a little bit of salt to enhance the flavors.
This is a really easy meal to prepare but can feel time-consuming due to chopping of the vegetables. A mandolin will certainly increase the speed. It's worth the work as this healthy meal, with it's crunch, sweet and sour from the sauce, and the flavors from the meatballs, give way to a satisfying meal, be it dinner or lunch.
March 25, 2014
I attended two events at the Shaw Conference Center this past month but am slow with posting. Life of a hobby blogger... it always comes last :) But here's a recap.
I dragged my brother along to our first Winefest. I have attended Rocky Mountain Wine & Food Festival before at the Shaw Conference Center but Winefest is strictly wine with light catering of food provided by the Shaw versus restaurant samplings to purchase.
March 14, 2014
March 7, 2014
(Cured Salmon in Brennivin)
If you haven't figured it out already, Edmonton has been hosting Taste of Iceland this week (March 5-8) with various events showcasing Iceland's food and music. The celebration kicks off Icelandair's new nonstop service between Edmonton and Reykjavík.
(Harðfiskur- Icelandic dried fish and deep-fried crispy balls of cod & potatoes)
I had the pleasure of attending Taste of Iceland's food celebration featuring Icelandic Chef Hákon Már Örvarsson working with Chef Shonn, of Characters Fine Dining, to showcase Nordic cuisine
(Lumpfish caviar and free-range Icelandic lamb with glazed root vegetables)
As one would guess with Iceland being an island, Icelandic cuisine has plenty of fish. Lamb and dairy are also important in the cuisine. I learned an interesting fact: sheep outnumber people 3 to 1 in Iceland!
March 4, 2014
Are you a Food and/or Beverage Blogger here in good ole Edmonton? Do you read your fellow foodies' blogs or have seen them pass by at events but never really met or chatted with them?
Now's your chance!
Now's your chance!