...Duck Confit, Foie Gras and Morel Mushroom Pizza

This pizza was created for the YYC Pizza Week 2015 Blogger Challenge and it's a fantastic one at that.  It is our opinion that you can never have enough duck; enter the 'Duck Duck Deuce' pizza. This doubly decadent duck creation is the perfect way to herald in the cooler months.  It features earthy morel mushrooms, ricotta, tender duck confit and duck rillete-foie gras quenelles atop a foie gras spread.  The sweet and tangy fig-balsamic reduction and fresh pea shoots balance out the richness.  This luxurious pizza is surprisingly easy to re-create as we document below.

YYC Pizza Week is an annual fundraiser for Calgary Meals on Wheels where restaurants across the city enter into a friendly competition for best pizza in several categories.  We have submitted our "lucky" duck pizza in hopes of victory. Please visit the YYC Pizza Week website for full details and vote for us!

Ingredients (Yields approximately two 10" pizzas)
-Duck confit (see our recipe here)
-1 package duck foie gras or foie gras/rillette
-1 package duck liver pate or foie gras pate
-200 g of dried morel mushrooms
-1/2 cup ricotta cheese
-1/2 cup pea shoots
-3 tsp fig jam
-1/2 cup balsamic vinegar
-Pizza dough (see our thin crust pizza recipe)
-3 tbsp melted butter
-Salt and pepper to taste

Method:
1. Rehydrate the morels by placing them in 1 cup of lukewarm water for 45 minutes.  Once rehydrated, slice the larger mushrooms in half.  Fry the morels in 1 tbsp of butter until tender (you can add 2-3 tbsp of the liquid from rehydrating them to ease the cooking process).

2.  In a small saucepan, combine the balsamic vinegar and fig jam and simmer over medium-low heat until the mixture reaches a consistency of syrup (approximately 20 minutes).  Set aside and cool to room temperature.

3. Preheat oven and pizza stone to 425 F.

4. Roll out pizza dough on pizza peel to approximately to 10".  Dock the dough with a fork, leaving a one inch border for the crust to rise.  Brush it with melted butter and sprinkle salt and pepper to taste.

5.  Bake the dough until the edges are a light golden brown.  Cool the crust for 5-10 minutes.

6.  Spread the foie gras/duck live pate on the crust.  Add pieces of duck confit, ricotta cheese and morel mushrooms.  Bake in the oven for 5 minutes to melt the cheese and warm the toppings.

7.  Remove the pizza from the oven and using two teaspoons make one quenelle for each slice of pizza (we made six).  Scatter on top the pea shoots and generously drizzle the fig-balsamic reduction over the entire pizza.

8.  Serve immediately and enjoy!

Let us know in the comments if you try this pizza out.  What is your favourite pizza?  Also, don't forget to vote for us on the YYC Pizza Week website and check out which restaurants are participating!

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...Teatro (Calgary)

Overall - 8.5/10
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Food - 8/10
Service - 9/10
Ambiance- 9/10

The Big Taste event was held March 6-15th this year and we were lucky enough to try out a couple of different restaurants over the week. For one week each year, participating restaurants create an affordable prix fixe menu that highlights what they are all about.  We realize this post is after the fact, however, we hope it gives you an idea of the style and flavours presented at Teatro.  The menu at Teatro focuses on traditional Italian flavours using regional ingredients. Dishes like steak tartare, gnocchi and braised pork shoulder were prepared with a high degree of refinement making the meal as a whole both comforting and upscale all at the same time.

Our five course gourmet menu started off with carrot and saffron velutatta with watercress and a house cured bresaola with pickled apple and shaved foie gras. The velutatta was a deliciously rich carrot soup perfumed with the aroma of saffron and our favourite of the two starters. The bresaola was delicate and cut paper thin however we found the shaved foie gras did not add much in the way of flavour.

Blurry due to the 'Hangry' shakes 

The second courses included one of the best beef tartare's we've ever tasted and a comparatively underwhelming marinated eggplant terrine. The tartare was perhaps the star of the night, tasting of fresh beef chopped with just the right amount of texture. The potato and sunchoke crisps nestled amongst the beef added great crunch to the dish.

We could find no fault with the pasta course. The thyme gnocchi were light and airy and matched well with the earthy wild mushroom bolognese. The sweet pea and pancetta risotto was executed perfectly and struck the right balance between buttery risotto rice, rich bacon and fresh sweet peas.

Our mains continued the delicious progression of courses. The Coho salmon was moist and flavourful and served with a tangy preserved lemon emulsion. The butter milk braised pork shoulder was pressed into a terrine shape then fried until crisp on the outside adding a nice textural element to the braised meat.

Dessert options included a deep and rich chocolate hazelnut torta or a bright lemon tart. Both were delicious but the candied hazelnuts on top of the torta completely won us over.

We didn't mention the wine pairing since we couldn't remember half the names but Teatro did a fantastic job pairing the food with the wine.  Overall, an enjoyable experience was had at Teatro.  We felt the Big Taste event allowed us to try many components that are on their regular menu at a great price.

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...Catelli's Healthy Harvest Ancient Grains with Chef Lynn Crawford (GIVEAWAY CONTEST!)

We're excited to hold a giveaway contest for a year's supply of Catelli's Healthy Harvest Ancient Grains pasta ($200 value).  Read to the end of this post to find out how you can enter to win!

One of my favourite foods to eat growing up was my mother's spaghetti and meat sauce.  Growing up in a family where the cuisine was typically Chinese food, spaghetti and meat sauce was a change of pace.  Of course, my mother found a way to cook spaghetti Chinese style using the ingredients and flavours she knows best, by stir frying vegetables and meat with a soy and oyster based sauce.  Since then I've come to realize that pasta is a fantastic base for whatever flavours and ingredients you want to add.

Last week we were invited to the launch event of Catelli's Healthy Harvest Ancient Grains pasta with celebrity Chef Lynn Crawford.  We jumped at the opportunity and in the end had a great time tasting and cooking with Chef Lynn, who is as animated, humorous and genuine as she is on TV.  One of my favourite Chef Lynn quotes, "Did you just call me babe?" (Restaurant Makeover), is now replaced with her comment "I like vegetarians...that eat bacon, sometimes".  When asked which Calgary restaurant is her favourite, she gave a shoutout to her fellow chef friends at Charcut and Rouge.

Catelli's Healthy Harvest Ancient Grains pasta will be first launched in Western Canada only.  It comes in three pasta cuts: spaghetti, spaghettini and rotini.  The pasta is made from a blend of quinoa, amaranth, teff, sorghum, millet and GMO-free whole wheat.  Most of us know the health benefits of whole grains and ancient grains but the real question is how does it taste?  There is a slight nutty flavour and firmer texture to the pasta that we really enjoyed.  Here are three tips we found helpful that Chef Lynn shared with us to make the most of whole grain pasta:

-Delicate pasta shapes go well with delicate sauces and heartier, ridged shapes pair well with richer sauces and ragus.

-Whole grain pasta has the perfect texture for cold or chilled recipes and marinates well in tangy dressings.  The firmness of the noodles also provides a good base for both crunchy and juicy fresh vegetables

-Whole grain pasta can take on strong and complex flavours.   Ingredients that pair well include garlic, chilli, anchovies, rich pesto sauces and bitter or dark leafy greens such as kale, Swiss chard and radicchio.

We had the chance to make one of Chef Lynn's recipes- Chilled Noodle Salad with Ginger Wasabi Dressing.  This tasty recipe is perfect for the upcoming warmer months and is super quick to prepare.  In the time it took for us to boil the pasta we were done prepping the vegetables and ready to plate.  Stay tuned for the recipe.

Group shot!

ENTER TO WIN!

To enter to win a year's supply (60 boxes, valued at $200) of Catelli's Healthy Harvest Ancient Grains pasta, you must be a Canadian resident and all you have to do is:

-Comment below with your favourite pasta dish. (Use your first name to enter, it will have to match your email sender info.  Comments will be moderated.)

-Double your chances of winning by following us on Twitter @dcfortheloveof and tweeting (optional): 
"I entered @dcfortheloveof giveaway for a year supply of Catelli Healthy Harvest Ancient Grains pasta! http://bit.ly/1DDlwAy"

A random winner will be selected from all the entries.  The contest closes on April 1, 2015.  In the meantime, if you want to pick up a box of Catelli's Healthy Harvest Ancient Grains pasta, check out this $1 off coupon!

**CONTEST CLOSED- The winner is Lisa B. from Ottawa!  Congratulations!

Photos courtesy of Gail Bergman PR

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...McWilliam's Family Winemakers Tasting (Calgary)

Nothing complements food better than the perfect beverage.  When it comes to wine, I've been known to enjoy a glass (or two) of cabernet.  After almost a full year dry spell during pregnancy, my tastes have oddly changed and I've been gravitating towards the sweeter rieslings ever since.  Even though we have our likes and dislikes, we would never call ourselves expert wine tasters.  So last week when we were invited to the McWilliam's Family Winemakers tasting at the Sheraton Eau Claire, we were excited to learn more about wine making.  

McWilliam's Family Winemakers hail from Australia and have a long tradition of winemaking since 1877.  We learned that their range of wines are cultivated from four unique regions in Australia.  We first had the opportunity to try their moscato spritzer with lemon zest during the reception, which appealed to my sweeter taste buds and went down a little too easy with the burger sliders.  Once seated we were presented with five wines: Hanwood Estate Chardonnay 2013, Appellation Tumbarumba Chardonnay 2013, Mount Pleasant Lovedale Semillon 2005, Hanwood Estate Shiraz 2013 and the Cabernet Sauvignon 2013.  

Before we tasted the wines, we were encouraged to follow four simple steps: look, sniff, sip and savour.  My favourite quote of the night was "democratize wine tasting".  It doesn't have to be something that is difficult or reserved for experts.  

Our favourite was the Mount Pleasant Lovedale Semillon 2005, which was beautifully complex and nothing like we've ever had.  McWilliam's describes it was a blend of citrus, sherbet, passion fruit and vanilla flavours -that's what I'm talking about!  This bottle was priced at $59.99 but it certainly tasted worthy of it's hefty price tag.  Out of the two reds, the Shiraz was definitely my favourite and something I could see myself grabbing the next time I'm cruising the aisles of the liquor store.  Described as a full bodied shiraz with flavours of plum, blackberry and cherry, this one was right up my alley and priced at $13.99 you can't go wrong.

We thoroughly enjoyed the tasting and will be keeping an eye out for a bottle of the semillon and shiraz for our next dinner party.

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...Calgary Food Bloggers 4th Annual Bake Sale

The Annual Calgary Food Bloggers Bake Sale is returning for its 4th year.  This year it will be held on Saturday, November 29 from 10 am - 4 pm at the Calgary Farmer's Market.  All proceeds will go towards supporting Brown Bagging for Calgary Kids (BB4CK).   If you live in the Calgary area, please come out and support a good cause and enjoy the delicious baked goodies made by Calgary Food Bloggers, including yours truly.  Here is a little description about Brown Bagging for Calgary Kids:

"Since 1990 BB4CK have been making sure Calgary kids have lunches. Through the work of community groups and volunteers, they provide about 2,000 lunches each day to kids in school. Lunches are prepared in their main kitchen, and in various other locations by community groups including retirees, parent groups and local businesses. BB4CK works with school staff members to identify needs and to plan how best to make sure hungry students get the nutrition required to think clearly and learn. Each lunch costs about $1 to make. Their goal is to make sure no child goes hungry."

  

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...Café Blanca (Calgary)

Last week, we were invited to the grand opening of Café Blanca, a beautifully designed space in the heart of downtown Calgary. After speaking with the owners that evening, we were told the idea behind this hip independent coffee house is not only to serve delicious, high quality and fair trade coffee but to provide a creative space for a variety of events.

One of the unique features of this coffee house is their use of a siphon.  We were told this technique was first used in Berlin and then refined in Japan.  Being a couple of science buffs, the glass vessels and heating elements reminded us off being in the chemistry lab again but this time instead of noxious chemicals, the final product was some of the smoothest, full bodied coffee we've ever tasted. The use of the siphon definitely removes some of the mouth puckering acidity that you can sometimes get with normal drip coffee. The special blend of Ethiopian, Sumatran and Colombian beans also has a lot to do with the smooth and rich character of the final product. Perhaps the best part of siphon coffee though, is the experience of watching your drink being skillfully prepared by the well trained baristas who literally have the art down to a science.  

Siphon demonstration

Not only do they serve coffee and teas, but they also feature food on their menu.  On this night, they served up a tasting of chef Michael Christen's creations: bocconcini salad, chicken BLT, house smoked salmon and tiramisu.  

Bocconcini salad taster

Chicken BLT

Smoked salmon

We found the food to be very tasty and went deliciously with the siphon coffee and hibiscus tea served that evening.  Café Blanca's uniquely designed space also lends itself to performers with its stage, with the owners planning jazz and comedy nights just to name a few.  If you have the chance to stop by Café Blanca, we recommend that you take your time to enjoy the space, friendly staff and of course, quality food and drinks.

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...3rd Annual Calgary Food Blogger Bake Sale

Come out to the Calgary Farmer's Market on Friday, September 6 from 5-9 pm and check out some delicious baked treats made lovingly by almost 30 local food bloggers, including yours truly.  All proceeds will go to The Calgary Foundation's Flood Rebuilding Fund.  The Sundown Chow Down event will be happening at the same time so it will be a great time to be down at the Farmer's Market to taste the food of ten different food trucks, enjoy live music and the outdoor family entertainment area.  See you there!

**EDIT: I made Blueberry Orange Madeleines for the bake sale.  Despite the rainy weather, it was a great night- tasty food trucks, live music and of course, yummy baked goodies by fellow food bloggers!  

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