Shrimp cocktails in my new mini Le Creuset

No more messy cornstarch box!

Elusive pinot...

Rod and I are currently on the hunt for this amazing pinot noir that we enjoyed with K&B at Craftsteak.

Memories of LAS - Mon Ami Gabi

It wouldn't be Vegas without brunch at Gabi!

Memories of LAS - Craftsteak

After the David Copperfield show we headed over to Tom Colicchio's Craftsteak at MGM for Rod's birthday dinner. It was absolutely fabulous! Kristin arranged for a special birthday dessert for Rod (what great friends). Rod enjoyed the famous cinnamon monkey bread...

Memories of LAS - how to ruin a magarita

One afternoon we found ourselves at CaboWabo Cantina at Planet Hollywood. It was ok, the food hit the spot on a hot afternoon. We ordered the cactus pear magaritas, which tasted great, but were almost ruined by the chili powder salt rim. Who's brilliant idea was that? It was awful and almost wrecked the drink.

Memories of LAS - Stack restaurant and bar

After seeing Mystère at Treasure Island we stopped at the Mirage on our way back down the strip. we read about a delicious sounding martini called the "smore" offered at Stack. Well, we were disappointed because Stack hasn't had the smore martini in years. Fortunately not all was lost because the cocktails were still great and the atmosphere couldn't be beat.

Memories of LAS - Margaritaville

'Nuff said.

Memories of LAS - Mesa Grill

Bobby Flay didn't let us down. Mesa Grill at Caesar's was awesome! The bbq duck on cornmeal pancake (Johnny Cake) was soooo good.

Memories of LAS - Todd English Pub

Located in the new City Centre, Aria complex next to Bellagio, the Todd English Pub was fantastic. With over 40 beers on tap and a menu filled with good English pub grub, it definately warranted a return visit (we ate there twice!)

Here's Rod enjoying organic chicken sliders and a Kobe beef hot dog for lunch on his birthday.

Disappointing chardonnay

We LOVE Liberty School wines - especially the cab sav.....but last night we poured a glass of perfectly chilled Liberty School chardonnay and within one hour I had a splitting headache. SERIOUSLY disappointing. I will still buy the cab sav but no more chard for me :(

Our favourite Thai dish

We make the yummiest Thai peanut chicken dish with Taste of Thai Peanut Sauce Mix. I usually make two packages with two cans of coconut milk. The secret to the sauce is adding 1/4 cup peanut butter (crunchy is best), 1/4 milk and some hot red pepper flakes.

Waffles for two? Yes, it can be done

This morning Rod and I wanted some fresh waffles. We got out our new waffle iron (Christmas gift from C&B) and I started the batter recipe. The basic waffle recipe makes 16-20 waffles (the iron makes 4 at a time) so I attempted to cut the recipe in 1/4. It called for 4 eggs so it worked out fine - I just brought it down to 1 egg and quartered the rest. It made enough batter to fill the iron once = 4 perfect fresh waffles.

TIP
Always, always, always spray both the top and bottom of the waffle iron with spray oil. Always. Otherwise you have a half baked waffle mess on your hands...

Spaghetti with lamb meatballs and roasted garlic

Tonight I endevoured to make once again, one of my favourite dishes inspired by the version presented on my favourite Calgary restaurant, Murrieta's, menu. It's an extreme dish, with countless whole roasted garlic cloves swimming in tomato sauce amongst savoury lamb meatballs and spaghetti. Here is how I threw it together tonight:

Spaghetti with lamb meatballs and roasted garlic

Roasted garlic:
Place approximately 20 peeled cloves of garlic in an oven safe dish. Coat with olive oil, cover and bake at 350C for about 40 minutes or until cloves are very soft. Set aside.


Tomato sauce:
1 can 'no salt added' diced tomatoes
1/2 cup tomato paste
1 can Gattuso pizza sauce
1/2 cup loosly chopped fresh parsley
1 T chopped garlic
1 onion chopped small
2 T basil
1 T red pepper flakes
1-2 T honey

Blend all ingredients in blender until chopped and mixed. Heat in sauce pot slowly. Season as desired and simmer.

Meatballs:
2 packages ground lamb
2 T mixed spices (garlic, coriander, pepper, salt, rosemary etc)
1/4 C parmesan cheese
1 egg

Mix meat thoroughly to blend seasonings and egg. make small 1 inch meatballs and cook in a large fry pan until just done. Add simmering tomato sauce and roasted garlic. Turn and simmer. Cook spaghetti until el dente. Warm plates in the oven then spoon sauce and meatballs onto spaghetti and serve.

WINE
Tonight we paired this dish with Amayna sauvignon blanc from Chile. An swesome white that Rod discovered at Gordon Ramsay's Maze in London, UK. It goes for about $25/bottle in Calgary.

Welcome

Hi there! Welcome to my culinary blog, chez plouffe. I have a passion for cooking so my vision for this blog is to create an online space where I can share my gastronomical adventures from my kitchen in Calgary and beyond.

For those who get  the blog's name, chez plouffe, please feel free to comment with insight and interpretation...