Goulash Soup

2 tbsp. All-purpose flour
1 tsp. Paprika
1/2 tsp. Pepper
1 pound Stewing beef, trimmed of fat, cut into 1 inch cubes
1 tbsp. Cooking Oil
1 cup Chopped Onion
1/4 cup Water
1 Garlic clove, minced
4 cups Beef stock
1 tsp. Caraway seed
14 oz. Can of diced tomatoes (avec jus)
1 cup Diced carrot
1 cup Diced yellow turnip
1 cup Diced peeled potato

serve with a dollop of sour cream

***

Well, I think I mentioned before that I obtained a few soup recipes from one of my co-workers. Well I think it was a week or two before I obtained the recipes, that I had eaten a Goulash Eggs Benedict (No - I didn't do a write up on it. Next time. I promise). I just love that stuff. Anyway, I have had a hankerin' for some good goulash.

It didn't happen.

This soup just did not meet my expectations. I even had it AGAIN a few days after the flavours had time to stew, but it was for naught. Don't get me wrong, the soup wasn't terrible, it just wasn't good at all.

The good: the soup was filling, and had copious amount of vegetables. It should be healthy enough.

The bad: it just didn't have "it". Roughly comparable to a store-bought can of soup.

The ugly: the goulash just wasn't goulash. The meat wasn't as stringy and tender like that of my aforementioned Goulash Eggs Benedict. And it just seemed a bit to thin. That meat has to cook for a few more hours, I'd say. Maybe another cut of beef, too. I think I used round steak.

Meh. It was about as exciting as this.

Regardless, here is the photographic evidence.

Overall, I'd give it a grade of 5.5 out of 10. This definitely does not cut the "keep-the-recipe-and-try-again" grade. Don't bother. Don't even bother reading this post.

Gingered Carrot Soup

1 tbsp butter
2 cups carrot
1 cup onion
1/2 cup celery
2 tbsp ginger
3 cups chicken stock
1/4 cup long grain brown rice (I used mixed rice)
1 tbsp liquid honey
1/4 tsp salt
1/4 tsp pepper

***
After you mix the reagents together, you say "An Nox" and BAM! you are cured of what ails you! Just kidding...

I obtained this piece palate-pleasing soup from one of my current co-workers. She had the recipe book in front of her during lunch hour, and I asked if I could quickly peruse through it. With my good looks and charm, she couldn't resist. Quickly I had found two recipes that tickled my fancy (and it would appear my co-worker's as well) - this ginger carrot soup and a goulash soup.

What are you going to do on a Saturday night after studying for your CASB final evaluation on the upcoming Friday? Well, what I did was cook some soup. I really wish I could have recorded the smell. When I added that ginger root to the onions, celery, carrots and butter, it was like ginger heaven - all that was missing was beer, a decent hockey game on tv and scantily-clad women. I would have added that smell to the website for all my little sous-chefs to enjoy.... ahhh technology, why have you forsaken us? Sure, you give us 3-D tvs, but when will smells come out?

Speaking of ginger, when I was younger one of my brother's friends was snooping through our refrigerator. He pulled out a ginger root and said, "What's this?". Either my brother or I helped the culturally-challenged individual and told him it was ginger. "Really?", he replied, and proceeded to bite it. He didn't take a bite out of it, he just bit it. Then he put it back in the fridge. Needless to say, this individual is depraved.

Back to the soup.

It has the usual vegetable-triad of carrots, onions and celery. After the cooking and the pureeing is done, it ends up being pretty thick. And tasty.  I actually added more ginger than the recipe asked for, and was worried that it would be too strong. But it wasn't at all. To my palate the ginger wasn't strong enough. Next time I'll have to up the ante.

Also, I didn't make enough to taste the soup the following day. Because, as everyone knows, soup is always better the second day. Well, I've made a mental note to double up the recipe for next time.

Final score: 7.0 out of 10.

Here is the photographic evidence:

Got ginger?

Drunkard's Noodles

4 oz. dried rice noodles
2 tablespoons oil
1 onion
1 clove garlic (Chef's note: I didn't have any garlic, so omitted this... :(   )
4 small red chilies
1 small red bell pepper
1 small green bell pepper
1 tomato
1/2 teaspoon sugar
1 teaspoon dark soy sauce
2 tablespoons light soy sauce
6 basil leaves (Chef's note: I used Hot Thai Basil - that's what the package read from Lucky 97)
4 kaffir lime leaves (Chef's note: I used 6 leaves)

***

Well, I hadn't made this dish since May or June of this year. Not because I don't like the dish, but because it's hard to get lime leaves. At least I haven't been able to locate any at any of the grocery stores here in Leduc. I doubt they'll have any in Camrose either... <hurrrrrrrrrrr>

So, after finally remembering to get to an Asian food market while in E-town yesterday, I picked up some groceries and made sure to get the lime leaves. They smell so good. I think I might bring some into work to freshen things up.

Back to the task at hand - The dish really doesn't take very long (cooking time is less than 5 minutes), most of the time is spent cutting up the vegetables. And waiting for the rice noodles to soak. I let them soak for 10 minutes in cool water. They were still a little hard when I threw them into the wok, but you just keep adding water tablespoons at a time until they are done. In hindsight, I may have let them soak for about 2 - 3 minutes longer.

The other problem with the noodles is that they didn't separate very well, so it was difficult to dish out.

As you can see below, the dish is quite colourful:

As for taste, I had forgotten how hot it was. I wasn't crying, but it was darn well near burning my lips. I wish I had one of these to cool my palate.

Overall a 7.5 out of 10. I suppose if you like hot food you'll be more inclined to rate it higher.

Elm Café

Early Sandwich $8 (CAD)
Americano $2.5 (CAD)

***

Well, my friend's ex-coworker suggested we go to Elm Café for breakfast. I'm just guessing their ex-coworker's, but I'm not too sure. 

Anyway, this little place is just off of Jasper in the Oliver area. It's probably only 80 square feet, with about 20 square feet designated as eating space. This place is small, with a correspondingly small menu.

I haven't had an Americano for quite some time, so I ordered one. I was just a little displeased. I can't quite put my finger on it. Was it too bitter?

The sandwich was okay - it had eggs, spinach, ham and cheese in it. But for $8 (CAD)? Really? I mean it was okay. Not too filling, and, but not value for your hard-earned sestertii. Nothing that really wows you at all. Not a lot of flavour.

Overall, I'd give it a 6 out of 10. Mildly disappointing, but perhaps our hearts were misguided - as it wasn't really a breakfast spot. It was more of a "I've-got-to-walk-the-dog-this-morning-and-I-need-a-coffee-and-I'm-in-the-neighbourhood" kinda place.

It is what it is.

Regardless, you can feast your eyeballs on this:

Chocolate Banana Coconut Cake with Mango Lime Sauce

2 ripe mangos, peeled and seeded
2 tablesoons lime juice
1 cup mango juice

See previous post for cake recipe.

***

At my new place of employment, we don't take coffee breaks all week. Until Friday afternoon. On that day we take 1 hour of the afternoon off to chit chat, and someone has to bring in a cake or dessert to nipple, er, I mean nibble on. (Speaking of which, one of my friends <cough>Dylan<cough> complained that I didn't have nearly enough boobies on my blog. So this is for him). So I signed up for this Friday and I brought a double whammy of the Maple Apple Blueberry Crisp and Chocolate Banana Coconut Cake with Mango Sauce.

Well, it was okay with the sauce. It wasn't as yummy as I was anticipating, but it still played of the rich moist chocolate cake pretty well. It was basically like thick mango juice. Oh well, better I make it than have Booster Juice charge me $5 (CAD) for it. Regardless, a respectable 7 out of 10.

Good news, everyone! It looks like we'll be heading out for NFL picks and brunch tomorrow. Hopefully we'll have a restaurant review for all my little sous-chefs to read.