Cooking Through Edmonton Cooks

Oh hi there! My name is Cindy and I’m going to cook through Edmonton Cooks.

LET’S OM NOM Cooks Edmonton Cooks

The start of a new year means goals, goals, goals. I’m actually a goal setter at the start of nearly every day, every week, and every month. 2017 is a little bit different though as it’s my 5th year blogging. I started my blog LET’S OM NOM with the intention of documenting and photographing anything and everything that I ate — all of my food experiences. Over the years, it’s become a space for me to recap my dining experiences at Edmonton’s restaurants and local events, rarely sharing any home cooking.

Notes for Edmonton Cooks

One of my top priorities in 2017 is to balance my lifestyle choices. Although I’m determined to explore more of Edmonton’s culinary scene, it also means I’m determined to cook more meals at home. Not only that, I’m determined to document more of my projects, however simple or complex! In a time of social media, if there’s no pictures, it didn’t happen right? I think it’s time that LET’S OM NOM truly encompasses all of my food experiences.

Edmonton Cooks

Last month, Figure 1 Publishing sent me a copy of Edmonton Cooks: Signature Recipes From the City’s Best Chefs. The cookbook is a beautiful compilation to recognize the city’s best chefs, bakers, butchers, and food trucks. It features 75 recipes from 38 local businesses, all to celebrate our vibrant culinary scene. These dishes represent some of the best this city has to offer and I can’t think of any other cookbook that hits closer to home for me.

Edmonton Cooks Recipe List

There are a few recipes that are simple enough for my basic skill set and a handful that are overwhelmingly daunting. But I hope one day to complete the whole book, in no particular order, and photograph it all!

My goal: to cook through Edmonton Cooks, learn a thing or two, eat good food, and have fun!

Wish me luck.

If you want to follow along or cook with me, grab a copy of Edmonton Cooks: Signature Recipes From the City’s Best Chefs at participating Edmonton Cooks restaurants, Audreys Books or your local grocer, such as Costco or Save On Foods. You can also purchase online at Amazon.ca or Indigo.ca.

Edmonton Cooks Restaurants

Edmonton Cooks: Signature Recipes From the City’s Best Chefs Recipe List (Updated as Completed)

1. Boneless Short Rib Skewers (p. 12, ACME)
2. Zucchini Carpaccio (p. 16, Bar Bricco)
3. Fried Cotechino (p.18, Bar Bricco)
4. Wiener Schnitzel (p. 24, Bistro Praha)
5. Roasted Goose (p. 25, Bistro Praha)
6. The Bothy Steak Sandwich (p. 28, The Bothy)
7. Crispy Salmon with Potato Salad di Roma (p. 31, The Bothy)
8. Lemon Tart (p. 37, Cafe Bicyclette)
9. Ratatouille with Goat Cheese Polenta (p. 39, Cafe Bicyclette)
10. Milk-Braised Turkey Leg with Golden Spatzle and Crispy Chicken Skin (p. 43, Canteen)
11. Hey Hey Cake with Rum Syrup, Smashed Sponge Toffee, and Salted Caramel Semifreddo (p. 45, Canteen)
12. Carne Cruda Piemontese (p. 50, Cibo Bistro)
13. Orecchiette with Rabbit Sausage (p. 52, Cibo Bistro)
14. Oeufs en Cocotte with Proscuitto (p. 56, The Common)
15. Seared Scallops with Rhubarb Agrodolce and Dusted Popcorn (p. 58, The Common)
16. Egg Yolk Gnudo with Swiss Chard and Parmigiano (p. 63, Corso 32)
17. Ragu Bolognese (p. 65, Corso 32)
18. Goat Cheese and Chana Daal Baked in Phyllo Pastry (p. 68, Culina)
19. Green Onion Cakes with Braised Pork and Kimchi (p. 72, Culina)
20. Pork Belly Sandwich (p. 77, Drift)
21. Potato and Pea Samosa with Coriander Chutney (p. 79, Drift)
22. Key Lime Tart (p. 82, Duchess Bakery)
23. Saskatoon Pie (p. 84, Duchess Bakery
24. South Pacific Coconut Curry Chicken (p. 88, Filistix)
25. Napa Cabbage Slaw with Sesame-Soy Balsamic Vinaigrette (p. 89, Filistix)
26. Smoked Salmon with Truffled Potato Perogies (p. 94, Hardware Grill)
27. Warm Gingerbread with Caramel Sauce and Rhubarb-Saskatoon Compote (p. 96, Hardware Grill)
28. Carbonara Udon (p. 101, Izakaya Tomo)
29. Tonpei Yaki (p. 102, Izakaya Tomo)
30. Classic Dark Chocolate Truffles (p. 106, JACEK)
31. Salted Burnt Caramel Truffles (p. 108, JACEK)
32. Gomen Wot (Spinach Stew) (p. 113, Langano Skies)
33. Yemisir Kik Wot (Red Lentils) (p. 114, Langano Skies)
34. Country Chicken Stew and Biscuits (p. 118, Little Brick)
35. Tomato Salad with Fresh Ricotta (p. 120, Little Brick)
36. Lambwich with Mint Yogurt and Pickled Onions and Cabbage (p. 125, Little Village)
37. Lemon Roasted Potatoes (p. 127, Little Village)
38. Smoked Chicken (p. 130, MEAT)
39. Bourbon BBQ Sauce (p. 132, MEAT)
40. Ahi Tuna Twists (p. 137, XIX)
41. Dijon-Crusted Halibut with Curried Vegetable Spaghettini (p. 139, XIX)
42. Seafood Pa-Jeon with Dipping Sauce and Cucumber Kimchi (p. 142, Nongbu)
43. Gemma Roll (p. 146, Nongbu)
44. Rosey Cheeks Cocktail (p. 150, North 53)
45. Buttermilk Fried Chicken (p. 151, North 53)
46. Banana Coconut French Toast (p.157, Padmanadi)
47. Cauliflower Fritters (p. 158, Padmanadi)
48. Pork Belly with Zucchini Tomato Confit and Leek Soubise (p. 162, Red Ox Inn)
49. Whipped Cheesecake with Pumpkin and Coconut (p. 166, Red Ox Inn)
50. Chana Masala (p. 172, Remedy)
51. Palak Paneer (p. 173, Remedy)
52. Flan de Queso (p. 177, Rostizado)
53. Ceviche de Robalo (p. 178, Rostizado)
54. Pan-roasted Cornish Hen with Potato Gnocchi Bourguignon (p. 182, Sabor)
55. Squid and Prawns with White Bean Puree (p. 184, Sabor)
56. Chinese Eggplant with Spicy Garlic Sauce (p. 188, Shanghai 456)
57. Authentic Shanghainese Hot and Sour Soup (p. 190, Shanghai 456)
58. Roasted Red Pepper Dip (p. 195, Sofra)
59. Pastrami-wrapped Halibut (p. 196, Sofra)
60. Venison Tenderloin with Spatzle, Swiss Chard, and Blackberry Gastrique (p. 200, Solstice)
61. Chicken Liver Pate with Balsamic Jelly on Brioche (p. 202, Solstice)
62. Lamb Burger (p. 206, Sugarbowl)
63. Cinnamon Buns (p. 208, Sugarbowl)
64. Tacos de Pollo (p. 213, Tres Carnales)
65. Rajas con Crema Quesadillas (p. 214, Tres Carnales)
66. Braised Bacon Crostini with Calado Gastrique (p. 218, Tzin)
67. Chorizo and Piri Piri Shrimp Paella (p. 221, Tzin)
68. Roasted Beet and Orange Salad (p. 226, Under the High Wheel)
69. Bangers and Mash (p. 228, Under the High Wheel)
70. Farro Soup (p. 234, Uccellino)
71. Bucatini all’Amatriciana (p. 235, Uccellino)
72. Ricotta Gnocchi with Walnut Brown Butter and Crispy Sage (p. 238, Vivo Ristorante)
73. Anatra (Duck) with Sorrel Pesto and Cavoletti di Bruxelles (p. 240, Vivo Ristorante)
74. Mango Chicken (p. 244, Zaika Indian Bistro)
75. Lamb Biryani (p. 246, Zaika Indian Bistro)

Notes for Edmonton Cooks

Edmonton Cooks

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