Button Soup

I am a cook in Edmonton, Alberta. I am interested in food's relation to culture, so my posts often digress from the ingredient or dish at hand to its significance to personal or regional history.

Recent Blog Posts

Ouzo
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Ouzo
On Wednesday, February 7, 2018 I will be leading a class for Metro Continuing Education called Greek Mezze.  Ouzo is not really part of that class, but I’ve got Greek food and drink on the brain, and will be posting … Continue reading →
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Melitzana – Eggplant Spread
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Develop colour on the eggplant. Ingredients 685 g fried eggplant 21 g fresh lemon juice 8 g raw garlic salt
Published at Button Soup
Hummus – Chickpea Tahini Dip
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Make very smooth Chickpeas: dried vs. canned.  Cook until very, very tender. Tamis? Best tahini. Surprisingly susceptible to some kind of fermentation.  After a week it starts to sour and even become effervescent. Garnish w/ oil Hummus 720 g cooked … Continue reading →
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Tzatziki – Cucumber Yogurt
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The best tzatziki I’ve ever eaten was served at a taverna on the small harbour on the island of Antiparos.  It was actually one of the most memorable meals we had in Greece.  It was fiercely hot that day, and … Continue reading →
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Greek Salad – Horiatiki
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Greek Salad – Horiatiki
The actual Greek name of the ubiquitous Greek salad is Horiatiki, which means, roughly, “village salad.”  As I mentioned in my general post on Greek food, one Greek restaurateur told me that the primordial Greek salad was just feta, onions, … Continue reading →
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Crème Fraîche
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Crème Fraîche
This post was originally published May 22, 2010.  I’m re-posting it today for those who attended my session at Eat Alberta 2017.   Crème fraîche is similar to sour cream. In fact, they are made by the same process: inoculating … Continue reading →
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Irish Stew
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Irish Stew
The defining element of Irish stew is the use of lamb neck, or scrag. Traditionally it is made more like a casserole than a stew.  Actually it bares an uncanny resemblance to boulangère potatoes.  Lamb, potato rounds, and other vegetables are … Continue reading →
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Irish Coffee
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Irish Coffee
Originally published March 18, 2012. Cream, rich as an Irish brogue; Coffee, strong as a friendly hand; Sugar, sweet as the tongue of a rogue; Whiskey, smooth as the wit of the land. -a traditional toast accompanying Irish coffee   … Continue reading →
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Butcher’s Cake
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Butcher’s Cake
I’ll mention right off the hop that this concept is from the brain of Emmanuel (Manu) Thériault.  He might have made this when he was at Woodwork, but I’m not sure.  He calls it “Butcher’s Cake”.  He told me about … Continue reading →
Published at Button Soup