Savory Sites - Around the Table: Loving Food in RI. & Beyond...

Savoury Sites is a short post that attempts to showcase the beauty of blogs that I love and I want others to know about. All photos are from the written about blog. I hope you take a look! Today's blog of choice is Around the Table: Loving Food in RI. and Beyond...




Blueberry Lemon Breakfast Cake

Leanne is my FBBF (food blogger best friend) something that we had both established early on when discovering each other's blogs. We seem to share the same passion for food. Her passion definitely comes off in her writing, it causes me instant hunger pangs every time I read about it! She writes the beautiful and creative blog Around the Table: Loving Food in RI. and Beyond... and has become one of my all time favourites to check from recipes.

Leanne is one of those bloggers that manages to pull off a near recipe-a-day website. How she manages I'll never know, especially when her food seems to get more and more delicious every time I check it out. Just recently she busted out a beautiful Bacony Breakfast Pizza and some amazing looking Pork Chops with Blueberry Compote

Bang Bang Cauliflower

And her recipes... YUM! Somehow I can taste Leanne's dishes as soon as I see the pictures and read the ingredients. Shes never shy on flavour and making a dish better than it could be. Often her recipes are unique, healthy and happy. Leanne doesn't have a particular food niche, but all food genre's seem to be fair game, although her quinoa recipes could be considered a speciality. If quinoa is up your alley, you'll definitely have to go check out her Cheesy Quinoa Mac and Cheese I made her Bang Bang Cauliflower once and it still has my mind blown!

This is definitely a blog that you should be heading to check out. I know you'll find something to munch on!

Oven Roasted Queso Fresco

With 39 days to go, our wedding is imminent! I haven't been able to visit as many blogs or comment on as many posts as I'd like, especially since spare time is now spent figuring out seating plans, groomsman gifts, the menu and finding photographers.

Finding photographers you ask? Shouldn't that have been one of the first things on a wedding list? Wouldn't the majority of photographers already have the day booked being that it's the long weekend?

You are all correct.

Our lovely photographers that we had pencilled in six months ago decided with six weeks to go, that they are no longer going to "do" photography. What makes matters worse was that they had decided this months ago, and had claimed they had "tried to get hold of us". Even with both our phone numbers and e-mails written down on paper and in their phones, neither the fiance nor I, heard a peep.

To make matters worse, the pair of them decided to attempt several poor excuses as for their decision instead of simply apologizing and giving an honest answer. Even when confronted, the dysfunctional duo had no excuses or reasons for their departure.

It goes without saying that the fiance was not happy. Woe to the soul that gets in the way of a bride-to-be I say!

Luckily we have managed to find some photographers that are open for the day, I guess we just have to hope that they turn out, because we have few options now.

And to the pair of paparazzo, I extend a finger in your general direction. And no, it definitely wasn't my thumb.

So as you can imagine, we needed to unwind a bit. And after some liquid refreshments, I felt the need for some melted cheese. Does anything make you feel as good as some inebriation and melty goodness? This was actually a recipe I was eyeing for Cinco de Mayo, and I'm glad I didn't hold out until next year!

The cheese is actually goat queso from a local farm and was, in a word, amazing. I don't know how close it is to a normal queso though, but the recipe should work regardless. Sorry about the photo, but it was a late night snack and I choose not to wait for sunlight. Hunger comes first!

Oven Roasted Queso Fresco

Queso Cheese - approx 8 oz (mozzarella or romano could work as well) and a bit extra for topping
Salsa - 2 tbsps
Onion - 1/2 finely diced

Soft tortilla's, potato chips or crackers to serve.

Preheat the oven to 400F. 

Cut the cheese into large slabs or slices and place in an ovenproof skillet. Spoon a little salsa over the top. Place in the oven and cook for about 10-20 minutes or until the cheese is melted and starting to golden. Top with the onion and some grated queso cheese.

Serve and eat immediately. If you wait too long, the cheese becomes cold and difficult to spoon out. You may want to have a small spoon to help with serving.

Dandelion Salad

To me a dandelion has always been a weed.

As a child, I remember getting the yellow pollen all over my hands as the local neighbourhood gang and I would collect them for various reasons. Perhaps it was as a collection of flowers to give to a mom, a pretend food storage, or to build a massive dandelion tower. Even with all the flowery fun, dandelions were still weeds.

Dandelion recipes have been cropping up more and more these days. I've seen recipes for dandelion tea, dandelion burgers, dandelion wine... bizarre.

But as a good food blogger, I felt that it was my duty to go and give it a try. I'm just glad that I don't own a dog...

I won't lie. I was nervous. I mean, this is a weed! It's been sitting in my backyard for years! People trample all over them, pesticides get sprayed about. And good lord... what about the bugs!! I wondered how my stomach would handle it, being prepared to make a sandwich immediately after, just in case I was completely repulsed by the leaves. I worried about my tongue! What if it tasted gross?

 Just power through Jeff! You can do this!

Crazy mind... it doesn't know what it's talking about. I could get seriously ill off of this!

But no... that doesn't make sense either. I mean, I have a garden out back with onions and cucumbers and I've never gotten sick from those. So I marched outside to an area seldom travelled and with some of the more beautiful specimens of dandelions and picked a few good handfuls.

I made the salad with the end of my blackberries and some local goat feta cheese (made in Nobleford fellow South Albertans! You can get it at the Creative Cleaver in Lethbridge). I made a really simple dressing featuring some green onions that survived the winter and poked their heads up again this spring. Does that count as foraging?

So that's the process. The result? Mind over matter right? Dandelion leaves are bitter, chewy and not as "refreshing" as lettuce. I felt like a cow chewing it's cud going over this salad. The first couple bites I wasn't very impressed, but for some reason, bite after bite started to disappear. Was it amazing? No, I wouldn't give it that, but it definitely wasn't worth the horror.

...but after an hour or so, I found myself already wishing that I had another dandelion salad to munch on. So maybe it wasn't that bad at all, and my mind is already making the conversion from weed to delicacy. Have you ever tried dandelions? What are your thoughts?


Dandelion Salad

Dandelion Greens - about 1 handful, torn into bite sized pieces
Blackberries - handful
Goat Feta (or other feta) - 1/4 cup, cubed
*I should have added nuts, like almonds or pine nuts, maybe next time

Dressing
Olive Oil (I used a fancy lemon and sundied tomato version) - 1/2 cup
Red Wine Vinegar - 1/4 cup
Green Onion - 2 stalks, finely chopped
Salt - a healthy pinch
Pepper - a healthy pinch
Basil - a healthy pinch
Honey - 1/2 tbsp

*The dressing recipe makes a lot, but it also keeps for awhile in a sealed container in the fridge.

Combine all the dressing ingredients together and stir until well combined.

Wash the dandelion greens and blackberries. Combine in a salad bowl, then add the feta. Drizzle on the dressing and enjoy!

Greek Yogurt, Blackberries, Granola and Honey Breakfast

This is my favourite breakfast. At least, for the moment it is.

Breakfasts for me go in spurts some times. I get interested in one type of food item, then slowly I lose interest and it fades into the "occasional eats" pile. Hashbrowns with a fried egg on top and served with a fruit smoothie used to be a top favourite. A poached egg sandwich was the previous favourite before this Greek yogurt creation.

But now... I'm here. My latest greatest hero for breakfast.

Greek yogurt is an acquired taste. When I first tried it, I was actually really thrown off, but it has become one of my favourite kitchen ingredients, especially when sweetened up with some glorious honey! The fiance still wrinkles her nose whenever she tastes it, but shes learning to love it more with perogies and nachos.

I have found that this is a good dish to serve in layers, as in don't stir it. When stirred, the flavour becomes overwhelmingly like Greek yogurt, and you miss out on all the other flavours. So instead, keep the layers intact and take spoonfuls with a little bit of everything.

I don't know if I ever mentioned that you should be getting the fat-free version of Greek Yogurt or not... Made with skim milk, it significantly cuts down on the amount of saturated fats which are common in the original. Just check the labels in the grocery store and see what I mean.

Sigh, I just realized I made a classic blunder. I started to write a blog post while hungry. Now all I can think about is grocery stores and what I'd buy. You can imagine that a hungry Jeff in a grocery store is a near disaster. At least for me. Not the grocery store. I'm pretty sure they would be rolling out the red carpet and having employees follow me with extra carts for all my cravings.

Note: don't go grocery shopping when hungry. Use common sense. Eat a good breakfast.


Greek Yogurt Breakfast

Greek Yogurt - 1 heaping dinner spoon
Granola - 1 handful (I actually use the cereal
Blackberries - a small handful, washed
Honey - a small tbsp

Scoop a heaping spoon of Greek Yogurt into a small cereal bowl. Sprinkle on the granola and blackberries. Drizzle the honey over the cereal.

Remember when eating that this dish is best eaten with several layers in one bite. Don't get mixing it up! Or... you can mix it up, and tell me how it goes. But if you tell me I was right, I'll be sure to rub it in your face. I don't get to be right often enough!

Anyway, I hope you enjoy it! Do you have a better breakfast of champions? One that you are in love with right now?

Jamaican Jerk Chicken

Cooking this particular dish had some ups and downs. Actually that is incorrect, it had one major up, and one major down. Let me explain.

I broke down a chicken. The whole chicken. Okay... so I didn't bust out a hatchet, pluck feathers or wring any necks, but I broke that chicken down into several different cuts of meat. It was exciting! I've of course managed to carve an already cooked bird, but breaking down a raw, uncooked chicken seemed a bit of a mystery.

I am of course a city boy. I don't have any experience with farm animals, hunting or butchering. I am used to getting chickens from a grocery store, not from a farm. I believe that is my loss.

The fact that the chicken came with the neck still attached through me off. How does one go about removing it? How do I properly dissect a chicken into so many different cuts of meat? Where do I even begin? I called the fiance's grandmother about it, and she managed to give me some hints and tips that I found useful.

It went so well! I was actually really proud of myself! Taking apart a chicken is really only a few minutes of work, and it's really relatively easy. I started with the drumsticks and wings, which need a quick chop at the joint to remove. The breasts are like you are carving a turkey, with only a few cuts needed to separate them. I was actually really surprised at how easy it was, and how much meat I could remove! The thighs needed some manipulation,but I managed fairly well.

So a great success! I was riding the high, viewing my work, very proud of myself! I saved the carcass for some soup on the next cold day!

I had this recipe for Jamaican Jerk Chicken which was relatively easy. My family had left for Jamaican holiday and had brought me back some sauce which was amazing! So powerful and flavourful, it was one of my favourites! So this recipe I had hoped would be just as successful!

It was not. The flavour was lacking. The recipe did say to marinate for at least 2 hours with overnight being preferable, and I gave it a solid 6 hours, but really it was nothing to boast about. I got faint subtle flavours, but nothing of the heat and spice that I had expected. The recipe promised some flavour (especially with 9 tbsps of lime juice) so I was a little let down. Maybe I should have added more chipotle peppers as well...

I'm going to post the recipe, although I was fairly disappointed with it, in the hopes that someone will tell me a better variation or something to improve it with. Or maybe as mentioned, maybe it does just need to marinate longer. Let me know! The recipe comes from Michael Smith's: Chef at Home cookbook.


Jamaican Jerk Chicken (the subtle variety)

Chicken - 1 whole (1kg), broken into parts
Green Onion - 1 bunch  (about 12)
Limes - Juice and zest of four (Approx 8-10 tbsps of juice)
Allspice - 1 tbsp
Molasses - 2-3 tbsps
Chipotle Pepper - 1, chopped
Vegetable Oil - a healthy dizzle
Salt - a healthy pinch

Toss the onion, lim, allspice, molasses, chipotle pepper, vegetable oil and salt in a container and blend until well mixed. I used an immersion blender, or you can use a normal blender as well.

Break down the chicken (Or use already cut parts) then place in either a large bowl or freezer bag. Add the sauce and coat. Place in the refrigerator for at least two hours (read above post).

Preheat the BBQ to medium high, then toss on the chicken pieces, skin sides down. Cook for about 10 minutes, then flip and cook on the other side for another 10 minutes or until done. Remember the legs and thighs would finish above the breasts and the drumsticks would finish last.

Baker Batter Bread

Yesterday was horrible.

I went to sleep the night before, everything perfectly normal and happy, and I wake up in the morning with massive shoulder, neck and back pain. It's tight and painful and I'm still not really enjoying it at all. It made work difficult, and even sitting here on the couch causes twinges of pain.

I even had a bath last night in hopes of using the hot water to relax and untwist the muscles. And while it was enjoyable for my neck/shoulder/back, I got water lodged in my ear and it won't come out! So now I have sore muscles and I can't hear.

I guess I shouldn't complain about my day, it wasn't really that bad. I got some housework done, cleaned out my fish tank, finished off a book I was reading, and packed up some stuff for my sister (who is moving out of home). It was still a productive day, just not the most pleasant physically.

It also was rainy and miserable outside, so maybe it just wasn't my day at all.

However, this bread made it better. The yeasty smell of bread always reminds me of my grandmother. She was an expert at making homemade everything. Breads, buns, pies, jam, turkey dinners... she had it all going. I still haven't tried making her homemade bread yet, I'm still building myself up for it. I miss her very much, but I know she'd be happy that I was making my own bread! I just wish that she was around to give me hints about how to make bake during the summer! How do you keep the house cool?

This bread can make multiple appearances anytime in my kitchen! It's still a little bit more dense than I wanted it to be, but it's good for sandwiches, grilled cheese, french toasts.. peanut butter... what else can you imagine for a piece of bread?

This recipe is from the Honest Cooking blog.


Baker Batter Bread

Yeast - 2 1/4 tsps
Warm Water - 1 1/4 cups
Butter - 2 tbsps, softened
Salt - 2 tsps
Honey - 2 tbsps
Flour - 3 cups

Dissolve the yeast in the warm water for about 5 minutes. Add the butter, salt and honey to the mixture. Add half the flour. Mix with a spoon for about 300 turns. Or if you'd like, use a mixer and beat for about two minutes. My grandmother would always use her hands, so that's what I did as well!

Add the remaining flour and stir into the mixture. Place this bowl in a warm area and cover with a towel and let rise for about 30 minutes.

Stir the batter down, then place in a greased loaf pan (measuring 9x5x3), patting into the corners.

Back at 375Ffor about 45-50 minutes or until golden brown. It should be hollow when you give it a tap. Remove from the oven and let cool on a wire rack before cutting.

Georgio's Contemporary Dining

Sometimes the fiance and I get into an eating out funk. We go to the familiar and favourite places, and great restaurants sadly go unnoticed. There seems to be two schools of thought with eating out. The first one is that you go to the same places and get the same meal because you know it will be good. It's tried, tested, and true. The other way of thinking is that you may be missing out on something, so you always want to try new menu items and new places to eat. This can be a risk, because sometimes the only thing you find is a disaster. I tend to be the latter, and the fiance the former. However, we were both interested in trying out Georgio's for some pasta!

Georgio's Contremporary Dining can be found on 1520 3 Ave S in Lethbridge, Alberta. Parking can be found beside the restaurant, and more spaces clear up around dinner time when neighbouring businesses close for the evening. The inside has a bit of a Tuscan feel to it, and is clean and presentable. There seems to be a private dining area upstairs, but they had a party going on and I was unable to view it. It's a formal restaurant, not one for jeans and t-shirts, but you don't have to be overly fancy at the same time. Just dress up nice folks!

We had looked at Urban Spoon Reviews to scout out the restaurant before heading off, and the reviews were all fairly positive. The calamari especially seemed to be a standout, and being a favourite of ours, it was going to happen! We were seated promptly and our waiter was on the ball with our drink order. While I had a beer with dinner, the fiance ordered a caesar. It was... nothing special, and very close to below average. It had all the right ingredients... but something seemed to be off about it, I'm not quite sure what it was. Sometimes that just happens and you can't do anything about it.

We ordered an appetizer of the calamari and I got a small bowl of the seafood bisque. The calamari comes in a unique stalk shape, instead of the common rings or small squid shapes. They were pretty good! Best in Lethbridge is a strong claim, and I'm not sure they deserve that title, but I loved the uniqueness and the flavour. My seafood bisque was probably the best part. It had tons of flavour, wasn't too chunky or a weak broth, and really, it just hit the spot.




For dinner I had ordered the seafood lasagna, and the fiance had the Linguine Angelina with artichokes and capers. Disappointment. For such a fancy restaurant, I definitely expected a little bit more presentation to go into mine. It was burnt to the bowl and seemed oddly misshaped. The flavour was also disappointing. Made with a dill and white wine sauce, I didn't get either flavour, but instead a strong salty, creamy mix that reminded me more of a bad Alfredo sauce. The dish was all noodle, with a single skinny layer of imitation crab and a few (probably around 4-5) small pieces of shrimp. The flavour was completely lacking and definitely wasn't what I had expected.

The fiance's promised artichoke hearts and capers were nonexistent in her dish, and like mine, lacked flavour. The vegetables that did make it into her bowl didn't seem to suit the dish. They seemed to be whatever was simply lying around the kitchen.  Both dishes actually seemed to have the same unappetizing sauce that did nothing for the tastebuds. The fiance stated that her shrimp was overcooked and the chicken (much like my crab) seemed to be from a package instead of fresh.  Disappointment.

We were tempted by dessert, but remained full from the appetizers and the half eaten main courses. They did have some good selections that I wouldn't mind trying at some point, but I'm still disappointed about the dinner. The price at the end was fair and about what I had expected for the night out, but would have been better suited for better tasting meals.

So conclusion... appetizers were delicious, the main course was not. They also have some wine specials during the week, so if you want a nice break, an appetizer and a bottle of wine would be pleasant here. I was actually really surprised based on all the positive reviews that the restaurant had received. Perhaps I went on an off-night. I'd be willing to give it a second chance (I strongly believe in second chances) but I'll definitely be going in with lowered expectations.

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

Ham Solo and Chewbacon Wraps

Today is May the Fourth, or as I call it, Star Wars day. For those who cannot see the connection - May the Fourth be with you = May the Force be with you. Sigh, I feel bad knowing that I had to explain it to some people. Shame on you!

Star Wars has been a big part of my life since I was a little kid. I remember being fascinated with the movies, even though I didn't know their names at the time. The movies have always remained a classic movie to watch for me, and I still catch myself wishing I had a lightsaber sometimes. Don't pretend that you still don't!

And of course being a foodie means that I wanted to celebrate this glorious holiday with some Star Wars themed food! Last year I made spicy Yoda ears, Dagobah Dip and a Forest Moon Milkshake in This Post. This year I was planning on making Princess Leia Cinnamon Buns (a la hair style) and Ham Solo and Chewbacon Pizza/Burger (couldn't make my mind up which would be better..I was leaning towards the pizza).

However... my day escaped me. I started the morning off by taking in my car for an oil check. Proceeded to enjoy the nice weather by mowing the lawn and plucking some weeds. Next thing I knew, the fiance had me off for a grocery trip, researching marriage licences, and organizing what flowers to purchase for center pieces! We finally get home, and she has to leave again for a friends stagette party. Next thing I know, I have to head to work (late shift) and all Star Wars plans are in complete disarray!

Sort of like the Rebels fleeing Hoth...

Anyway, I whipped up these quick Greek flavoured wraps as a quick lunch before the fiance took off. And while we were just going to have the Chewbacon, it's nothing without Ham Solo with it! And while the name might throw you off... the food is still tasty!

Maybe you should leave a comment on it's not-Star Wars name!


Ham Solo and Chewbacon Wraps

Tortilla's - 2

Red Onion - 1/2, julienned
Cucumber - 1/4, julienned
Tomato - 1/2, diced
Red Pepper - 1/4, julienned

Olive Oil - 1 tbsp
Balsamic Vinegar - 2 tsps
Oregano - 1/2 tsp
Salt and Pepper - A healthy pinch

Feta Cheese - about 2 tbsps, crumbled
Bacon - 2 slices pre-cooked, chopped
Ham - Deli Meat - 1 piece, chopped

After slicing the veggies, place the onion, cucumber, tomato and red pepper in a small bowl. Drizzle on the olive oil and balsamic until the veggies are lightly coated. Add the spices, then give the mixture a few tosses to mix together.

Spoon the ingredients into the tortilla shells, then add the bacon, ham and feta cheese. Fold the tortilla shell and enjoy!

May the Fourth/Force by with you!

Bacon Molletes

Two historic notes in this particular post! Aren't you all lucky! At least, if you happen to be a history buff like myself. Otherwise, just skip to the recipe at the bottom because it is delicious! Don't let it be marred by boring historical facts if that doesn't interest you!


Molletes actually refers to two separate things. In Spain, Molletes is actually a type of bread that is common in southern regions. It is often toasted along with garlic or olive oil and served straight. They are specific to the region, and the idea of stuffing them with anything is actually a bit of a travesty.

In Mexico however, Molletes are often served as cheap, fast food sandwiches. They are often stuffed with pork belly, bacon, or sausage and then completed with a few finishing ingredients. It's a diverse dish and each version is has some unique differences.

That was historical fact numero uno! Although, it wasn't really historical, more...geographical. Still, the two go hand in hand usually. Onto numero dos!

I made this dish because of Cinco de Mayo. As soon as May 1st rolls around, food bloggers started coming out with various Mexican inspired dishes. As a Canadian however, Cinco de Mayo isn't a celebrated holiday, and (speaking for myself) is relatively unknown. So I got about satisfying my historical needs! Cinco de Mayo is often mistaken as Mexico's Independence Day (which is actually in September).  Cinco de Mayo actually celebrates a victory of the Mexican army over the conquesting French Empire under Napoleon III. The Mexicans managed to win this key battle although they had never been expected to. Another case of colonial powers having more strength than thought about. Ah, great historical blunders...

Interestingly enough, Americans celebrate this holiday more profusely than in Mexico. The victory at the Battle of Pueblo by the Mexicans helped stop the supply of weapons and equipment by the French to the Southern Confederacy of the United States (For another year at least). Because of this, the battle between the Mexicans and the French is actually celebrated by Americans.... Who knew!

I chose to make Molletes not because I celebrate Cinco de Mayo, but because Mexican food is beautiful all on it's own. Often it is diminished to tacos, burritos and fajitas, which misleadingly comes across as simple and lacking in flavour. Mexico has a unique and flavourful culinary tradition, and this needs to be explored more often!

Coming home from work at 9:30 at night, I was hungry and in the mood to cook! So I headed out to create this tasty looking dish. My first bite... amazement. It's not a complex meal to cook, but it has some wonderful flavour combinations that all play on the tongue. Sorry about the photos, it's hard to get natural light when it's 10pm! The sandwich is definitely worth a try, and I promise you'll love it!


Bacon Molletes

Sandwich Stuffing
Bread Rolls - 2
Olive Oil - 1 tbsp (some extra will be used for brushing)
Refried Beans - 1/2 cup
Onion - 1, chopped
Garlic - 2 cloves, minced
Bacon - 2 slices, chopped
Tomato - 1/2, diced
Cumin - 1/2 tsp
Grated Cheese

Cabbage Salad
Cabbage - 1/4 head, thinly sliced
Pickled Jalapeno Peppers - 2 tbsps, chopped
Olive Oil - 1 tbsp
Cider Vinegar - 3 tbsps
Oregano - 1/4 tsp
Salt and Pepper - a healthy pinch

Start by assembling the salad. Combine the cabbage, jalapeno, olive oil and cider vinegar in a large bowl. Add the oregano, salt and pepper to taste. Give the mixture a couple tosses until well coated, then place in the fridge while the rest of the sandwich is assembled.

Either remove some crumb from inside the rolls, or gently push down to create a small cavity to hold the stuffing. Brush the rolls with olive oil, then toast for about 10-15 minutes or until they are crisp and lightly golden. I did mine while the oven pre-heated to 400F.

Place in beans in a small pan and add about a few tbsps of water to the mix. You want it to form a smooth paste, almost with mayo-like consistency. Stir gently occasionally.

In a skillet, heat the tbsp of olive oil. Add the onion, garlic and bacon chunks and cook until the bacon is cooked and the onions softened. Add the tomatoes, breaking them with the back of a wooden spoon. Stir so this mixture becomes a thick sauce. Add the warmed beans and stir this mixture together. Gradually add the cumin to taste.

Remove the rolls from the oven and fill with the bean and bacon mixture. Top with grated cheese, and close the buns. Place back in the oven and heat until the cheese melts. Remove from the oven and top with the salad mixture. You only need to add a little bit for a little extra zing.

Serve immediately!