E-Festive French Toast - Chez Cora

E-Festive French Toast -"Rediscover a childhood favourite, festively dressed for the holiday season. How can you resist out Festive French toast? Imagine delicious cranberry and orange bread dipped in French toast batter, plus melted brie cheese, crispy bacon, topped with an egg, then garnished with clementines and sweet cranberries." - $9.95 (CAD)

***

CJ doesn't quite recall this dish being a "childhood favourite", but maybe it is out east in La Belle Province?

If this dish wasn't "For a limited time" this review would be on the "1990's harvest", another well portioned, fruit-laden meal. But, alas, CJ decided to go against the norm and ordered the french toast dish.

The restaurant was busy, just like any other Sunday morning. The service was friendly and prompt. The table and cutlery were all clean.

The presentation of the dish is pretty important at Chez Cora's - in fact, EVERY dish/drink is plated quite well. Lots of colour and fruit to tease the eye.

The bread is what really makes the dish (why doesn't more bread come with fruit?) - well, that and the brie cheese. It smelled delicious. And the cranberry sauce! Ho, ho, let CJ tell you about it! No, it's not like the cranberry sauce you get out of a can for your turkey dinner, but it was a sweet glaze that was layered onto the toast with bits of clementines added in for good, citrus-y measure.

When you get a hunk of bread, cheese and egg all on one forkful, and manage to dip it in to the cranberry glaze... well, you know that you have a very good breakfast then.

The photographic evidence:

The grade: 8.5 out of 10.0. Solidly an honours grade...


PS: turns out you only need to lay out about $500,000 to $800,00 (CAD) for a franchise opportunity. CJ keeps trying to tell good ol' Alabama (you may remember him from here) to set up a franchise in the Queen's City (AKA "The Paris of the Prairies", but nothing has graced the business pages of the Leader Post to indicate that such a new business venture has come to fruition... The fickle diners of Regina continue to wait...

Ed - Canadian Citizenship Party

1 cake bought from SaveOn

***



Our co-worker Ed became a Canadian citizen a couple of weeks ago. He was kind enough to take some time off of studying for the CFA exam and spend his Friday night with us.


His grade: 10.0 out of 10.0. Any guesses where he's from?

HINT: look at the cake...

PS: Notice the high-quality photo? It's from CJ's new camera...

St. Bernardus Abt 12

St. Bernardus Abt 12 - 10.00 % alc./vol. 4 x 330ml $23.99(CAD)

"St. Bernardus Abt 12 - Abbey Ale brewed in the classic "Dubbel" style of Belgium's best Abbey Ales. Store and serve this noble, wonderfully balanced and delicious ale at 52-56 degrees F in a goblet glass to best enjoy its delicate bouquet"

***

Honestly, CJ didn't know it was $23.99(CAD) until he checked his receipt when he was preparing to blog. Wow, that's a little on the pricey side for some beer. And judging from the packaging, it was clearly marketed to the American palate...but really, I doubt they would know what to do with a STRONG BEER (emphasis on the packaging, not CJ).

Well, today was the first snowfall of the fall, and all my Canadian sous-chefs know what that means...and for my international sous-chefs, here is a hint...

CJ would define this beer as a dark, strongly flavoured, ale. A lot of sediment and with 10.00% alcohol, it's a "sleepy time" beer - basically enough to help any insomniac. Not so much recommended for dinner time as a "help wind your evening down while you let your brother empty the dishwasher" kind of beer...yeah, it's pretty good.

The photographic evidence:

Look at how happy that monk is on the bottle! Why is he smiling? It's just because CJ gave his beer a solid 8.1 out of 10.0!

Highlands Platter - Highlands Kitchen

Coffee - $2.50 (CAD)
Highlands Platter - 2 cheesy scrambled eggs, ham, sauerkraut, buttermilk biscuit, preserves, choice of salad or potato hash - $15.00 (CAD)

***

Realistically, they should have had a nice big "гарне харчування" sign. It wasn't GREAT food, but it was pretty good. And you could soon see the Ukrainian influence soon after you walk in the front door...

The setting was small, wooden floors,drafty as we were near the front door, a little cramped, and busy (it was a Saturday morning). Menu was very simple, white paper with black/grey lettering with a simple description for each dish. Yes, yes! Pyrogy and cabbage rolls did make an appearance! It was like a Fall Supper (Breakfast?) dream come true!

But, CJ didn't go to fill his belly with comfort food from the motherland. Nay. It was breakfast food to induce winning picks in the weekly NFL Proline Syndicate (Fuck you, Aaron Rogers for losing to the Colts! Where's your championship belt now???...CJ has always disliked the Packers, ever since they stole Reggie White...) So eggs it must be!

The presentation of the dish was good. It wasn't a lot of food, and for $15.00 (CAD), it was a little less than I was expecting. Regardless, the dishes came out in a timely fashion.

CJ ate the eggs and ham first. They were pretty good, although the eggs were just a tad runny. Maybe they could have set for another minute or two on the stove. The potatoes, on the other hand, were very tasty, and cooked to perfection. Honestly, a grade of 8.7 for the potatoes (or should CJ say "potatoes and sweet potatoes"?). Yummy. And the preserves and biscuit finished it off. The jam seemed fresh and full of flavour, while the biscuit had that soft, warm, recently baked feeling to it. Pleasant to the palate.

Supposedly there's been some good reviews for the restaurant in the past... "Top 10 Best New Restaurants in Canada 2009"? Really? Finally, we can say that Air Canada got something right...

The photographic evidence:

Overall grade: and 8.1 out of 10.0. It would have been a little higher had it not been an expensive breakfast.

Ginger² - High Level Diner

Ginger² - Your favourite Crabbies Original alcoholic Ginger Beer with a 1 oz. shot of Skyy's Ginger Vodka, served in a 20 oz. glass over ice - $20 (CAD)

***

Hmm... I think CJ may have accidentally deleted a post on the spicy octopus salad...

So, my sous chefs of note may recall that CJ had done a review of Crabbies a little while ago, and when he had breakfast a few months ago with his ex-coworker at High Level Diner, the Ginger² was discovered.

CJ knows how Christopher Columbus must have felt when he discovered the Americas... "Damn! I need a good drink!!"

The presentation of the drink is fine: a shooter glass of vodka, the green-bottled Crabbies and a class filled with ice and a slice of lime and a slice of lemon. All very nice, yes?

The taste? Well, pretty ginger-y, if that's a word. I suppose the first half glass you could sense the vodka, but after it's been watered down a bit and you pour the rest of the beer in, it's basically just Crabbies.

The cost? A little on the high side. Mind you, Crabbies is expensive all by itself anyways, and adding the shooter was only an additional $2.50 (CAD) anyway, so you aren't going to have to sell your first-born just to get the vodka added.

The proof:

The grade: just because Ginger Spice was CJ's favourite Spice Girl doesn't mean he would give her (or this drink) a perfect score: a 7.9 out of 10.0.

Braised Veal - Ale Yard Tap & Grill

Braised Veal - ale & coffee braised veal topped with beer braised onions & mushrooms & served with grilled asparagus, roasted beet ale horseradish, Yukon gold smash & Yorkshire pudding ($21.50 CAD)

***

Large portions: check!

Sub-par service: check!

Great beer selection: check!

Female staff who are easy on the eyes: check!

Another pub/grill who's competing in the same crowded space as Canadian Brew House: check!

Meat that tastes like it's old, stale and been sitting in the vegetable crisper for 7 weeks: check!

A meal whose potatoes taste better than anything else on the plate: check!

Awkward "Home Brew Ketchup": check!

Just check out the photo below: check!

No Yorkshire pudding: check!

Dinner rage that engulfed the other patrons (see fists pounded down upon the table): check!

Another satisfying evening of overpaying for a disappointing meal: check!

A restaurant that gives the word "braised" a bad name: check!

The worst veal that CJ has ever eaten: check!

Left 3/4 of the food for the waitress to take away: check!

Grade: 4.2 out of 10.0.... CHECK!

Fellow patrons who also gave the Yard a "glowing" review: check!

Pumpkin, chocolate and Cheddar muffins

2 eggs
2/3 cup (160ml) brown sugar
1/4 cup (60ml) unsalted butter, melted

1 cup (250ml) homemade or store-bought pumpkin purée

2/3 cup (160ml) milk
1/2 tsp (2 ml) pure vanilla extract
1 cup (250 ml) wheat bran
1 cup (250 ml) quick-cooking oat flakes (Did you know there is both Quick Oats and 1-Minute Oats?)
1 1/2 cup (375 ml) unbleached flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1/2 cup (125 ml) bittersweet chocolate chips or chunks
3/4 cup (180 ml) Canadian Mild Cheddar, diced

***

Note: Bolding was not CJ's. It read like that in the recipe.


Regardless, the Fall 2012 edition of the local cheese-flogging recipe rag had come out a few weeks ago, and CJ was excited at some of the cheese possibilities.

Unfortunately, some things just sound better on paper than they taste on your palate. This muffin included. It really didn't take long to make, and it smelled and looked fantastic, but the taste just wasn't anything to write home about. In fact, don't even tell your momma about it. The pumpkin taste was next to non-existent, as was the cheddar. It was only in every other bite where you'd get a chunk o' chocolate where you'd get anything other than the flavour of bran dancing on your tastebuds.

Disappointing, CJ knows...

The terrible photograph:

Damn! That Blackberry Curve 8330 needs to be replaced! Where's the fuckin' focus?

The grade: 5.7 out of 10.0. Some recommendations to improve: maybe substitute the Cheddar with some dried cranberries/craisins.

Big Rock Rye & Ginger

Big Rock Rye and Ginger 6-pack $12.99 (CAD) plus $0.60 deposit

***

Greetings, humanoids.

It was back in CJ's 4th year of university, when he first heard about Big Rock Brewery. It turns out the introductory financial accounting professor was a fan of beer, and had used the (was it 1997?) annual report to help teach, well, financial accounting. The financial statements were pretty simple and basic back in the day, but the prof really like using it, as he had an acronym to help us learn about the structure of a company's balance sheet: Assets = Liabilities + Equity, or ALE for short... Pretty clever, wasn't he?

Ever since that day, CJ has either loved or hated Big Rock's beers. Grasshöpper Wheat Ale was a big favourite. Traditional, not so much, and DON'T get CJ started about their Rock Creek Cider - it's simply not fit for a Crown Float, perhaps the greatest libation of all time...

So while driving home one day from my day job, there was an add from Jason Gregor who mentioned the Big Rock Rye and Ginger Ale. As you all know, CJ likes all things "ginger" so a purchase was in order.

Very refreshing beer! Not too sweet like a ginger ale, but more of a beer with a bit of the sharpness of ginger combined with a bit o' sweetness. No question, I would buy this beer again and again.

The photograph:

The grade: 8.3 out of 10.0. A very solid score for a Canadian beer...

Steak with Parmesan Butter, Balsamic Glaze, and Arugula

2 tablespoons grated Parmesan cheese plus Parmesan cheese shavings
1 1/2 tablespoons butter, room temperature
1 12-ounce rib-eye steak
1 teaspoon olive oil
1/4 cup balsamic vinegar
1/4 cup finely chopped shallots
1/2 teaspoon (packed) dark brown sugar
4 cups (lightly packed) arugula
2 large lemon wedges

***

Mmm. This was the Chef's first attempt at a pan-fried steak. He had seen several episodes of Michael Smith on Foodtv.ca cooking a steak on a frying pan, so CJ decided it was best to give it the ol' college try.

This recipe comes from Bon Appetit (pardon the lack of accents today), and it is one of their "quick meal" entries. CJ would have to wholeheartedly agree with their assessment. It was a very quick and easy meal to make, and tasty enough to please your baby momma. Maybe only 20 minutes prep time, and not even 10 minutes cooking time.

The steak was still rare enough, but not too rare, no, sir! The balsamic reduction adds a nice complexity to the dish, and get some strong parmesan, for Halabuza's sake!

The proof:

The grade: 8.1 out of 10.0

Natchez Shrimp - Louisiana Purchase

Natchez Shrimp - Jumbo shrimp cooked in white wine & herbs with mushrooms & smoked Chipotle pepper butter (Dinner portion $22.95 CAD)
Alligator Lager - Alley Kat Brewing (apprx. $6.00 CAD)

***

CJ thinks it best to split this review in two:

The beer portion, and the meal portion.

Now, don't get me wrong - everyone likes a good lager, even CJ. But over the past 15 years, there isn't one beer from Alley Kat that I've enjoyed. Not one. I shouldn't have ordered it, but I was feeling open-minded. Foolish me. I didn't get a photo. It wasn't enjoyable. I really don't have much to say about it. Sorry for the short review. Just another disappointment. <Sigh>

Grade: 5.2 out of 10.0

Meal portion

This was much more enjoyable than my beverage.

The dish came out in a reasonable time, and included roasted vegetables (green beans and yellow squash) with a few grape tomatoes thrown in for good measure, and a sliced, roasted potato. The sides came out quite nicely, and dipping the potato slices (and complimentary bread) into the shrimp/mushroom/wine juice was well worth it. The sauce had a very nice "earthy" taste to it. Quite enjoyable. Not quite "hot", but just the right amount of creole and/or cajun spice to it. Definitely in the top 3 sauces of 2012 (at least so far!).

Both the shrimp and mushrooms were done to near perfection - not chewy due to being overdone at all. Very pleasant.

I suppose the only complaint would maybe be the price, but that's pretty minor.

Here's the photographic evidence:

And the grade: an 8.3 out of 10.0

Lemon & Herb Rubber Canadian Pork Tenderloin - Gingered Noodle Salad with Mango and Cucumber

Lemon & Herb Rubbed Canadian Pork Tenderloin

1 Canadian pork tenderloin, well trimmed, approx. 12 oz / 0.375 kg

2 cloves garlic, minced

1 Tbsp / 15 mL lemon zest
4 sprigs fresh parsley, finely chopped
2 sprigs fresh thyme, finely chopped

1 sprig fresh rosemary, finely chopped

2 Tbsp / 25 mL canola oil

0.5 tsp / 2 mL sea salt

0.5 tsp / 2 mL chili pepper flakes


Gingered Noodle Salad with Mango and Cucumber
(dressing and salad separated as per Lou's preference...)


Vinaigrette:
6 tablespoons seasoned rice vinegar
1.5 tablespoons vegetable oil (Chef Jebediah used canola oil)

1.5 teaspoons chopped peeled fresh ginger

1 teaspoon minced jalapeño or serrano chile (including seeds), or to taste

1 garlic clove, chopped

Salad:

0.5 pound bean thread (cellophane) noodles

1 seedless cucumber (usually plastic wrapped), halved lengthwise and thinly sliced diagonally 

1 bunch scallions, thinly sliced diagonally (1 cup)

1 firm but ripe mango, peeled. pitted. and thinly sliced

2 thin carrots, very thinly sliced diagonally

1 cup loosely packed fresh cilantro sprigs (CJ went a little light here, too)

***

Well, CJ had the good fortune to visit Calgary during the Stampede a few weekends ago. Between the rain and watching the Working Cow Horse Classic, CJ visited the agri-dome(?) where they showed city-folk where milk comes from, what's canola, eggs, chickens, etc... and pork, of course. CANADIAN pork, to be more precise, and they all had various recipes to (honestly, the recipe read "CANADIAN" pork tenderloin...)

So CJ picked up the postcard-sized recipe (along with my I (heart) Alberta Beef) tattoos, and decided it was time for another pork tenderloin dish.

The writeup on the card mentioned that it would be well suited with "...rice or pasta and your favourite fresh vegetables or a salad with citrus fruits and pine nuts". Wham! So a salad was found (maybe not the well-suited) to accompany the pork.

The rub was incredibly easy, and left overnight. Pork was popped into the oven, for about 10 minutes longer than suggested, and it was still moist and tasty! Good seasoning, not too overbearing. CJ was a little tight with the lemon zest, so a second or third lemon is recommended.

The Gingered Noodle Salad with Mango and Cucumber was up next. CJ has always had a soft spot for soba noodles, so this salad seemed like a good fit.

The vinaigrette wasn't processed in a blender, unless you consider CJ's powerful wrists and biceps as heavy machinery. A nice flavour, with little to no aftertaste. Refreshing, if you will.

As for the salad, not a lot of cilantro was used, probably less than 0.25 cup. Use more, next time, CJ will. And it was a little disappointing that the noodles didn't toss well enough with the fruit and vegetables. Why didn't it mix well enough? Were the noodles a little too well cooked? Still too wet?

Regardless, my little sous chefs are probably foaming at the mouth in anticipation of a photo of the latest culinary wonder ...

 Well, there you have it!

The Grade: Pork Tenderloin: 8.1 out of 10.0. Salad: 7.0 out of 10.0.