Whitbie's Fish&Chips

Every once in awhile, you see a restaurant that you really want to go to.It doesn't have to stand out or be anything amazing, but the sign just seems to grab your attention. You can just tell sometimes that a restaurant is going to have both a good atmosphere and good food, which is what happened when I found Whitbie's Fish&Chips.

I first heard about Whitbie's on the radio, and I was fairly curious. But when the report ended, the announcer forgot to mention where this new restaurant was! I simply had to find it! It became a personal quest. With my poor memory, I had already mentally shifted the name of the restaurant to Woody's. This error made my quest even more difficult thanks to my own foolishness! 

Luckily, I caught a glimpse of Whitbie's when passing by. And unlike the radio, I wont forget to give the address (866 Heritage Blvd West, Lethbridge AB). 

Whitbie's has a fairly unassuming appearance, with nice open windows for such a small diner. Whitbie's fits the stereotypical image of what a Fish&Chips snack bar is like. It only has a few chairs and tables on the inside, so I would not suggest large groups, but it's a nice close family or friend place to dine. It is more of a place for those looking for the original taste of the food than for a place to spend long hours. 

There were lots of options for food including English, Dutch and Scottish delicacies. I only got to try one item, but I want to go back and try them all!! I got the traditional Fish&Chips, how could you not? It was awesome! The batter was so light and fluffy, delicious! As one friend mentioned " I have been to Britain and had their Fish&Chips, and this is so much better!" The homemade tartar sauce recipe was straight from Britain, and it tasted great! Who would have thought you would find such a good fish place in the middle of the prairies? 

The staff that worked there was amazing! They allowed us to try a couple other samples and offer advice on what we should try next time. It's that personal touch that makes going to a bistro like this so enjoyable. I would return to that place just on the staff alone! Their love of their food, and their desire to share that enjoyment with others manifests into a favourite place for people to visit. Overall, I would really recommend this place. While not a large place, the food and the people made it a fantastic experience.

So if you happen to be passing through Lethbridge, or you already live there, this is something you have to try!

Staff and Service: B+
Food and Flavours: B+
Atmosphere: B-

The Wonder of a Wooden Spoon

You will have to forgive this short post, as I am in the middle of papers that are due and upcoming final exams. Im amazed I have even found the time to write at all!

I love making pasta. Nothing seems to beat plain old tomato pasta sauce. It never has to be complicated, but it can still be fun in making it.

I think the secret to a good tomato sauce is the sheer simplicity behind it. You dont ever have to make it overly complicated to be delicious. I confess that sometimes I blast out a playlist of Italian Opera, singing Nessun Dorma or La Traviata at the top of my lungs. Luckily for my roommates, I usually wait until they are out of the house to spare them the noise. Sometimes if the mood hits me, I put on The Godfather behind me as I cook.
I admit, I am not Italian. But I have a very close Italian Aunt that makes some of the best food imaginable. Just having her in the family is excuse enough for me to pretend once in awhile! Besides, It's fun to get caught up in the passion!

I find that the one thing that I really enjoy about cooking pasta sauce, is a wooden spoon. I know it has nothing to do with the flavour, but it has everything to do with the feeling. Even sampling some of the pasta sauce with this spoon just seems to make it taste better. It should belong in everyone's culinary collection..

Chipotle Pasta Sauce - Another student adventure

In an earlier post, I discussed the fact that I was moving out of this house! I have been slowly working down on items remaining in my cupboards, but there have been a few things that have been around for awhile and I've had difficulties getting rid of.

I bought some canned chipotle peppers awhile ago in the hopes of creating a southern style chili or stew, but I never got around to it. I also have a recipe for a great roasted red pepper soup, but as winter appears to have come and gone, that recipe too has passed until next year. So now I have a pile of ingredients, but no idea what to do with them!

Another student experiment was called for!!

The idea for a pasta sauce was then created! I'll give you the recipe that I made and then the additions I wish could have happened. I hope you give it a shot regardless!


Chipotle Pasta Sauce

Olive Oil - 1 tbsp
Garlic - 2 cloves
Tomato Sauce - 1 can
Tomato Paste - 1 cup
Chipotle Peppers - 2 - chopped
Roasted Red Bell Peppers - 1 - chopped
Artichokes  - 3 - chopped
Frozen Corn - 1 cup
Some spices - Basil, Paprika, Cayenne Pepper - about 2 tsp each
S&P - Pinch

Saute the garlic in some olive oil in a saucepan on medium heat. Add the Tomato Sauce and Paste. I liked the idea that this would be a fairly thick sauce, almost like a chile. Add the tomato paste until its the consistency you like.
Add the remaining veggies. Bring to a boil and then turn down to a simmer. I served with shell pasta so it could capture more of the sauce.

That was basically how the sauce ended... but next time, I would...

Add some beef chunks to that mixture! I'd cook it with the garlic until they are cooked through and then add the tomato sauce.
I would also add onions in with the garlic.
I had planned to add some black beans to this sauce as well, but they went into another recipe days before.


Regardless, this meal turned out fairly well. I like that my cooking skills appear to have grown enough that I can imagine flavours in my head! That was not the case a just a year ago! This sauce can be pretty hot, so watch out for the chipotles!! If it helps, the leftovers were more mild than the night before. Leftovers are awesome!

A student's experimental Jambalaya

As I am moving out of this house in only a couple weeks, my food stores are getting desperately low. It has come to scrounging for what to make for dinner out of the few odds and ends that do remain in my cupboards.
I am so excited to be moving out! I have lived in this particular house for the last 3 years with some very interesting roommates, some good, some not so good. And I have liked this house while I have been here, but it is time for me to move on.

Next year my girlfriend and I are going to move into a nice looking house a lot closer to the University. The kitchen is huge!!! Lots of cupboard space and fairly new counters, we are both excited to finally have a complete kitchen that we can be in control of. No more roomie power struggles! No cleaning the sinks and counters, no more trying to find space in the fridge for groceries, and no more fretting that the frying pan I need has been sitting in the sink for the last week!

However, the dire straits of my cupboards have left me scrounging for food. This means that it was time... for another student experiment

As I have said before, student experiments can turn out one way or the other. This one turned out really well!
When I made this, I had less than half an onion and a freezer burnt sausage. As I was short on ingredients, this recipe will reflect what I wish I had on hand.


Jambalaya

Sausage - 2 - chopped into large slices
Shrimp - 1-2 cups
Garlic - 2 cloves
Artichoke Hearts - 1/2 a tin - chopped
Black Beans - 1/2 a tin
Frozen Corn - 1 cup
Peppers - Green and Red - half each diced
Jalapenos - 1, finely diced
Onion - 1 diced
Diced Tomatoes - 1 can
Tomato Paste - 1 tbsp
Rice - 2 cups (I cooked mine separate in the rice cooker, two cups of rice, four cups of water)
Beef Stock - 1 cup
Water - 2 cups - enough to cover all the veggies


Hot Sauce - Your choice,depends on your taste
Bay Leaf - 1
Basil - 1 tbsp
Thyme - 1 tbsp
Salt and Pepper - pinch

In a large frying pan, saute the garlic and onion on medium heat until soft. Add the sausage and brown. Remove the sausage from the heat. Add the diced tomatoes, tomato paste, beef stock and the other vegetables.
Pour in enough water so the vegetables are mostly submerged. Add the spices and hot sauce.
Bring to a boil, and then let simmer for about 20 minutes. If you cook with shrimp, add to the pot and cook until they are pink and plump.

You can either serve the rice and then add the Jambalaya on top, or add the rice to the mixture and serve together. I like the latter so the rice can soak up all the sauce. Make sure you remove the bayleaf before serving, although its a good game to see who finds it first.

A fairly simple recipe and it turned out great! I was missing a couple things, and I may have added too much hot sauce, but it was still a tasty dish! I may cook more rice next time as well, but we shall see. I hope you give it a shot!

Chicken Pot Pie

I was not planning on going home for Easter holidays this year. I have got myself in a fair bit of trouble by taking on too much at school and leaving it for the last month or so. Luckily, the stress of it usually drives me to complete my work, but there can be a couple tense days where I just want to give up and fly to Australia!

As Saturday came about though, I felt that I was in a good place to pause and come home to enjoy some Easter dinner! And oh... did I enjoy it. Now must large family dinners usually revolve around one main course (Turkey, Roast Beef, Ham, etc) and then several side dishes to compliment them. This Easter I was spoiled by having Ham, Sausage AND Turkey!

As for sides... mashed potatoes, homemade pierogies, salad, Easter bread, gravy with mushrooms, stuffing, pickles, cucumbers and cabbage rolls. Lets just say I always seem to overdo it when it comes to large family meals.

Now this recipe I made before going home, but I believe that it would be a great tool for leftover Easter Turkey or Chicken if you wanted to give it a shot! I LOVE Chicken Pot Pie. Hot, Flaky... Delicious. This is probably the best recipe I have cooked this entire year! No lie!


Chicken Pot Pie

Chicken - 2 Breasts, bite size pieces, cooked (I figure thats about 2-3cups leftover poultry)
Butter - 3 tbsps
Garlic - 2 Cloves
Leeks - 2 - chopped
Onion - 1 - diced
Frozen Corn - 1 Cup
Frozen Peas - 1 Cup
Carrots - 1 Large, Chopped
Celery - 1 Large Stalk, Chopped
Mushrooms - 1 cup diced
Flour - 1/4 (You may use more to help thicken)

Tarragon - 1tbsp
Salt -pinch
Pepper - pinch
Chicken Stock - 2 cups
Whipping Cream (Heavy Cream) - 1 cup
Hot Sauce - 1tbsp

Pie Crust - 2 shells (This recipe makes enough for two pies, if you wish to do this, you need four shells)
Egg - 1

In a large frying pan, melt 3 tbsp of butter on about medium heat.
Saute garlic, onion, leeks and mushrooms together in the pan until soft. Make sure you dispose of the dark green leafs of the leeks, and use the lower half.
Add other the other vegetables, Carrots, Celery, Peas, Carrots.
Stir in about 1/4 flour, letting the veggies brown.

Add Chicken Stock, Tarragon, Salt and Pepper, Hot Sauce, and Chicken Pieces. Bring to a boil.
Add the cream, stirring it in and reduce heat to about a medium low. Let simmer while you get the pie crusts ready.

I just use store bought pie crusts at the moment, im not brave enough to make my own yet! Place one crust in a pie plate (Or leave in tin plate). Let them sit out for about 10-15mins to thaw.

If your Chicken mixture is too watery, add flour to thicken it. Do this until the desired consistency. Add this mixture into the pie crust, but dont let overflow! Wet the edges of the pie crust with water, then drape the other crust over the top. Crack and egg into a bowl and whisk. Brush over the top of the pie crust. You should just let it moisturize the top of the pie, dont use the whole mixture! (I like to make scrambled eggs the next day with the remainder)

Place in the over at 350 degrees for 25-30 mins. The top should be golden brown! Wait a few minutes and let it cool before serving.

This recipe could easily have made two pies... but I used the remaining chicken mixture as a stew for leftovers. However, this pie recipe is so good, next time I will be making two for sure! If I had been smart enough to bring back some leftover Turkey from the holidays, I would be making this again!