Faster Than Takeout

This weekend we found Candy Cane sleighing down the side of the staircase:

And petting the reindeer in the Little People Christmas train:

This morning we found her taking pictures of the family as they walked down the stairs:

Yesterday was a very busy day filled with Christmas visits, Christmas shopping with a good friend, and knitting (I’m finally on Stocking #3). All that didn’t leave me with much time to cook, but I didn’t want to eat out, so I compromised with some quick fixes from the grocery store.

That’s pork schnitzel from the butcher section; I’ve had schnitzel before, even had it in Germany, but I’ve never had the pre-made pork version from the grocery store. I didn’t have high hopes, but it wasn’t half bad! In an effort to keep in quick and simple, I served it with eggs over easy and a prepackaged spinach salad with clementine wedges, strawberries, cucumber, goat cheese crumbles, and sliced almonds. Overall, it was quicker than ordering takeout, and also both cheaper and healthier!

Boxty

I was browsing through articles recently about interesting things to do with Thanksgiving leftovers — Canadian Thanksgiving was over a month ago, but the American one was just last week, and it seemed like every cooking blog on the Internet was talking about it. One of the websites (and I’m sorry that I can’t remember exactly which one, but there were so many) suggested using leftover mashed potatoes to make boxty, or traditional Irish potato cakes. The IrishCentral recipe looked pretty straightforward, so I had to give it a try.

Although it’s not something we ever ate at home, my mother has been raving about boxty for years because there’s a local restaurant that serves it. Apparently the version she had is served with roast beef that is marinaded for twenty-four hours in some kind of whiskey sauce — which honestly sounds delicious, but I didn’t have the ingredients at home. Other topping suggestions I found online were butter and sugar, jam, fresh berries, sour cream and chives, butter chicken, creme fraiche and caviar, smoked salmon and whipped cream cheese, whiskey and mushroom gravy… The list goes on. Basically, boxty can be eaten plain or can be used as a base for sweet or savoury toppings, much like rice or potatoes or bread can be. Personally, I think I’d like to try it as the base for an open-faced hot roast meat sandwich with gravy made with leftovers after a traditional Sunday dinner.

Sadly, we didn’t have any roast in the fridge today, so I had to make do with ingredients that wouldn’t take me another day’s worth of cooking to prepare. I served the boxty with eggs sunny-side-up and Andouille sausages. When I tried the boxty dipped in the egg, I discovered that I’d definitely tried this flavour combination before; my husband’s family likes to throw leftover roast potatoes (chopped) into an omelette, and of course that tastes like potatoes and egg, much like the boxty dipped in egg. It seems really obvious when I write it out like this, but it took me a moment to realize why the flavour was so darned familiar!

Everyone in the family really liked the boxty and requested that I make it again. I honestly wish I’d tried it before! The kids especially liked theirs dipped in maple syrup much like a regular pancake, which is a very Canadian way to do it. In the future I think I’ll try making some of the other topping variations. There are so many delicious-looking ones, though, that it’ll be hard to decide which one to try first!

Teriyaki Trout Rice Bowls

Given all of the feeding (overfeeding?) that goes along with birthdays around here, I thought that a simpler supper was called for last night. Luckily, rice bowls are a family favourite (which you’ve probably noticed if you’ve read through my older posts), and teriyaki trout is something the kids ask for anyway. Well, they ask for teriyaki salmon, but trout is a fraction of the price, and they’re almost as happy with that.

So I cooked up some basmati rice, baked trout fillets with teriyaki sauce, steamed some bok choy in the microwave, and served it all with leftover hard boiled eggs from the fridge that had to be eaten up. That particular batch of eggs had spectacularly pale yolks, by the way, despite tasting nigh on identical to darker-yolked eggs.

Big Family Cottage Trip: Day 2

Since cooking was off the table the night before, we started Day 2 of the big family trip to the cottage with a hot breakfast even though the temperature and humidity were already starting to get out of hand.

I fried up bacon and eggs over hard while Mom cut up fruit for a salad and toasted up English muffins. The end result was homemade breakfast sandwiches and fruit salad, with whipped cream and/or maple syrup for those who wanted it on the latter.

Then we all jumped — okay, cannonballed — one by one into the lake, being sure to keep away from the dock spider, who was still at her post…

Where, at least until the kids came down and started making the normal kid amount of noise, some of the adults got to swim with the lake’s resident loons.

We stayed in the lake for a good hour, but before we knew it there was thunder in the distance. Not soon after, the storm clouds rolled in…

And then the heavens opened up. This meant that we were cooped up inside for a while (I don’t object to playing in the rain, but I draw the line at thunder and lightning). We played cards and taught the kids the game of “Spoons”. Luckily the downpour also brought down the temperature, or we wouldn’t have had the energy for such a competitive game.

Then there was another cold dinner, which was a combination of cleaning out the fridge before we left and leftovers from the night before. I made myself a spincach, strawberry, and goat cheese salad with sesame dressing…

Followed by more of Mom’s potato salad (sans bacon).

For dessert we absolutely had to finish off the blueberry pie and coconut-based whipped cream substitute that Mom brought. Oh, the hardship.

Playing Hooky

We played hooky on Monday and spent an extra day at my in-laws’ cottage. This close to the end of the school year, the report cards are already written, so it’s not like the kids were missing any important content. So we explored the lake:

And enjoyed a trail hike:

And Thing 1 and Thing 2 peered into the depths in search of minnows.

Our trip wrapped up with a visit to the Whitewater Brewing Co. Lakeside Brew Pub in Cobden. We’d been to their Riverside Brew Pub some years ago (Thing 2 was just a toddler), and we’d been impressed by their fare, so we wanted to give their newer location a try.

The place definitely has a hipster vibe; for one thing, there are very few plates, with most of the meals served on wooden planks. I know they’re trying to appeal to the white water rafting crowd that dominates those parts in the summer months — young, athletic twenty-somethings out to have a good time while “roughing it”. The food is anything but rough, though, so it kind of sends mixed messages.

Lack of plates and faux-rustic decor aside, though, what I really come to this pub for is the food, and that was exceptional. (I know most people go to pubs for beer, and I’m told that Whitewater’s brews are exceptional… But I don’t drink beer.) The Things and my husband had the Whitewater Burger, which was smokey and juicy and overall delicious. I went for the fish and chips, which I honestly would have been satisfied with at half the size (and I have a big appetite). I guess the intended customer would have been out in the sun all day doing lots of physical activity — which I most definitely did not. The fish was tender inside and crispy outside, the house tartar sauce was full of tangy dill, and the thick-cut fries were lovely. I didn’t even get the chance to try the grilled toast or the mushy peas, I simply ran out of room!

That fullness was due, in part, to having split a Scotch egg with my family. I only had a few bites, but it’s not a light dish! I’d never had one before, but they seemed like the kind of thing that I would like: essentially, it’s breakfast in one deep-fried package. The smoky bacon aioli was a nice touch.

I especially liked the runny egg in the middle, which was soft-boiled to perfection.

Now that I’ve tried a proper Scotch egg, I want to try to make a Pork Belly Onigiri, which Tasty Japan made look so, well, tasty… (You can find the English translation in the video comments.)

Sun Noodle Brand Instant Shoyu Ramen

My trip to T&T last week resulted in me bringing home a whole load of new things I wanted to try, of course. The first one that I broke out was Sun Noodle Brand Instant Shoyu Ramen. It’s about $6.50 per frozen package, but each one serves two, so even though it’s not as cheap as the dried, instant stuff, it’s still a pretty darned affordable meal.

I’ve had shoyu broth, which is predominantly chicken and soy sauce flavoured, in Japan, and at Ichiko Ramen (formerly Ginza Ramen), and I’ve made it at home as well. (The fantastic — and easy! — homemade soup base recipe can be found on page 8 of Simply Ramen by Amy Kimoto-Kahn (2016) or at easypeasyjapanesey.com.) Although I’m by no means an expert, I think that I can at least tell what shoyu ramen is supposed to taste like, for the most part.

The package only contains the noodles and the broth, though; the instructions on the back of the package recommend adding your favourite toppings. I needed to make a quick meal, so I went with what we had in the fridge/freezer/pantry: soft-boiled eggs, narutomaki, enoki mushrooms, dried shrimp, and nori.

The verdict on this quick dinner was pretty positive. Sure, it’s not as good as homemade, and definitely not as good as restaurant fare. But it’s miles better than the dried instant kind. The noodles have a better consistency, which in the case of ramen means that they’re chewier (dried ones have a tendency to be soggy when cooked). The broth had more depth of flavour, although the one complaint I did get is that it was a little bit too salty. That might have been because of the dried shrimp, which are quite salty in and of themselves. Usually I add them to my homemade broths, which are very low in salt, and that works well, but they may not be a great combination with packaged stuff. It also could have been because I didn’t water down the broth enough. The instructions gave a range of the amount of water you could use, and then said “to taste”, so I guess our “to taste” is a little more watery than the official directions.

That being said, they were definitely good enough to try again! Maybe I’ll switch up the toppings next time; we could definitely have used more vegetables that night.

Breakfast Bagel

I noticed the other day that there was a Cadman’s Montreal Bagels open now at the intersection of the Vanier Parkway and Montreal Road, so I thought that I’d try it out. Bagels are a staple in our household, whether I make them myself or buy them from a bakery or grocery store. When I was a kid, my parents would take us almost every weekend for breakfast at Bagel Bagel at the corner of Clarence and William in the Byward Market, where I believe the Cornerstone Bar and Grill is now. I’ve also been lucky enough to visit Montreal frequently and try fresh bagels there from a variety of restaurants and bakeries. The signs outside of Cadman’s proclaimed that they were the best Montreal-style bagels in Ottawa, so I was intrigued.

I purchased the All Day Breakfast Bagel Combo for $6.59 (plus tax), with an additional bowl of fresh fruit salad for another couple of bucks. The sandwich is on any of their freshly-baked bagels (I chose pumpernickel) and is topped with an egg, cheddar cheese, and bacon, and comes with a latke and a drink. One of the things that my photo fails to convey is how absolutely huge the portions are. The bagels here are especially massive. I came out of there stuffed after a late breakfast and didn’t need to eat again until dinner.

But are they the best Montreal-style bagels in Ottawa? Personally, I don’t think so. A good Montreal-style bagel is, to me, quite chewy, and these bagels were very soft. They also didn’t have the slightly sour tang that I associate with that kind of bagel. Perhaps they’re not working the dough long enough, boiling them long enough (or at all?), or using a high-enough protein flour. Whatever the reason, these bagels are really light and fluffy. Now, I know that some people prefer theirs that way, and there’s nothing technically wrong with a fluffy bagel. However, to me a Montreal-style bagels should be chewy and dense.

That being said, overall the breakfast was quite tasty, and it was good value for money. It wasn’t the best Montreal-style bagel I’ve had in Ottawa, but it was pretty good in its own right. So I’ll probably be back.