Carthage Café is a quaint and rustic Tunisian-Parisian style restaurant. At the restaurant, I ordered Steak Frites 🥩🍟 (AAA Alberta New York Striploin with bordelaise sauce). The steak itself was really good. The chefs cooked the steak beautifully. It was a perfect medium-rare. The bordelaise sauce was a nice consistency and didn’t overpower the steak. The fries were seasoned quite well. But, they were just a tad on the salty side. The dish was also accompanied by a salad. Now here comes the problems. The salad was on the same plate as the fries. This was a big problem as the salad was placed right beside the steak and the fries. Also, the salad was drowning in dressing. This also made the previously stated problem worse. In the end, the salad made a third of the fries extremely soggy. In my opinion, they need to place the salad in a separate small bowl.
Food: 7 out of 10
In the end, I would recommend going to Carthage Cafe. The restaurant has some amazing different dishes that I recommend you try. But if you order Steak Frites, try to ask to put the salad in a separate bowl. 😀
Mix ground beef, breadcrumbs, parsley, eggs, grated onion, soy sauce, and garlic powder in a bowl until thoroughly combined. Pinch off about 2 teaspoons of meat mixture per meatball and roll into small meatballs. Arrange meatballs in a large, deep baking dish.
Bake in the preheated oven until meatballs are browned, about 25 minutes. Drain excess grease.
Combine jellied cranberry sauce, ketchup, brown sugar, and lemon juice in a saucepan and place over medium heat. Stir the sauce until cranberry sauce has melted and brown sugar has dissolved.
Pour the sauce over meatballs and bake until sauce forms a glaze and meatballs are no longer pink inside, 25 to 30 more minutes.
Baked Brie with Caramelized Pear, Shallots & Thyme:
1 h 20 m
8 servings417 calories
Prep: 20 m
Cook: 1 h
Ready In: 1 h 20 m
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft, about 5 minutes. Pour in white wine, brown sugar, thyme, salt, and pepper; increase heat to medium-high and simmer until the liquid has evaporated, and the pears have lightly caramelized, about 10 minutes. Set aside.
Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving, set aside. Score the Brie around its edge, using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string, or unflavored dental floss around the scored Brie and pulling the ends in opposite directions.
Place the bottom half of the Brie, cut-side-up, into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top, spread with remaining pear mixture, and sprinkle with remaining slivered almonds. Place on a baking sheet.
Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers.
Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.______________________________________________________________________
Baked Apple Roses:
1 h 10 m
2 servings1058 calories
Prep: 25 m
Cook: 45 m
Ready In: 1 h 10 m
Preheat oven to 400 degrees F (200 degrees C). Butter 2 small ramekins (6 to 8 ounce) and dust with white sugar.
Place apple slices on a plate, overlapping slightly if necessary. Microwave on High about 45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel.
Mix together sugar and cinnamon in a bowl.
Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.
Spread melted butter over dough; top with a generous amount of cinnamon-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold the bottom half of dough over the apple slices to form a long “folder” of dough with rounded edges of apple slices exposed.
Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.
Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with the end of the dough strip.
Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon-sugar. Place ramekins directly on middle rack of preheated oven.
Bake until well browned, about 45 minutes. Remove ramekins with tongs and place on baking sheet to cool 5 to 10 minutes. Remove apple roses from ramekins and finish cooling on rack. Dust with confectioners’ sugar before serving.
If you don’t have a microwave, just sauté your apple slices in a little bit of butter over medium heat for about half a minute per side, or until flexible but not soft.
If you use a metal muffin pan instead of a ramekin, I would reduce the heat to 375 degrees F (190 degrees C), and cook about 45 minutes, or until the pastry is well browned.
Last night, the show I guest starred in, “You Gotta Eat Here” aired at 5:00 PM PTC. My family and I watched it last night. The first thing you see in the episode is my sister and John saying, “You Gotta Eat Here!” First up was a restaurant called the “Riverside Inn”, then it was “Yolks Restaurant & Commissary”. “Yolks Restaurant and Commissary” is the restaurant I filmed with. The last restaurant in the episode was a restaurant called “Olympus Burger”. It was pretty cool watching myself on television. I got to see myself make the Duck Confit Eggs Benedict and watch my sister eat whipped cream on television! (My sister loves whipped cream.) I also got to see my sister and I eat other dishes off the menu and talk about how delicious the are.
I would like to thank John Catucci, Steven Ewing, the Food Network and the whole “You Gotta Eat Here” crew for making my dream of being on the Food Network come true. I loved being on the show. Thank you!
On June 2nd, I finished filming for a “kids edition” episode of “You Gotta Eat Here” (a show on the Food Network) at Yolks in Strathcona, Vancouver. I am guest starring in this episode along with the host, John Cattuci.
When my dad and I first walked to the restaurant, the sign that usually shows today’s special said, “Sorry Closed for Filming”. We knocked on the door to the restaurant. Within a few seconds, someone opened the door and we were let in.
When we got inside, we discovered that John had not arrived yet so we sat down and waited. We interacted with the director, the producer and the rest of the crew. We said hello to the owner and head chef of Yolks, Steven Ewing. After a couple of minutes, John arrived. The crew got the set ready and we started filming at around 9:30 am. We were creating Yolks’ famous “Duck Confit Eggs Benedict”. What I did not know was that we had to film and do everything twice. First, we got some spices crushed them and rubbed them on the chicken. They filmed as a wide angled shot. Then, they cleaned everything up and set everything up exactly the way it was before. John, Steven and I got back in our places and did the exact same thing as we did before except that they filmed us close up. This was repeated through the whole process of creating the dish. The cool thing was they had a camera on me they whole time they were shooting. They called it the Ty Cam.
The awesome thing about filming everything twice is that we made the dish twice which meant that I got to eat the dish twice. The show is airing tomorrow at 5:00 PM (PST) on the Food Network. Tomorrow after the show, I will be posting part 2. I hope you enjoy the show.
Season both sides of the ribeye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill steak on preheated grill until firm, reddish-pink, and juicy in the centre, about 6 minutes per side. An instant-read thermometer inserted into the centre should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice and cover loosely with aluminium foil. Allow meat to rest for about 10 minutes, then cut into strips.
Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.
Aluminium foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.
Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
Spoon the batter into the prepared muffin cups.
Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners’ sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.
Here is a recipe to help you celebrate this special day.
Prep time: 20 minutes
Total time: 25 minutes
Portion size: 6 burgers
1cup(250 mL) fresh bread crumbs
2/3cup(150 mL) sodium-reduced beef broth
450g medium ground beef
1/2tsp(2 mL) salt
1/4tsp(1 mL) pepper
6buns, (hamburger, pretzel or pain au lait), split and toasted
In bowl, mix bread crumbs with broth; let stand for 5 minutes. In large baking dish, add beef and sirloin; sprinkle with bread crumb mixture, salt and pepper. Mix gently just until combined and no streaks of bread crumb mixture are visible (do not overmix).
Shape into six 5- x 1/2-inch (12 x 1 cm) patties. (Make-ahead: Layer between
parchment paper in airtight container; refrigerate for up to 24 hours.)
Place on greased grill over medium-high heat; close lid and grill, turning once, until instant-read thermometer inserted sideways into patties reads 160°F (71°C), about 8 minutes. (Alternatively, cook patties in grill pan or skillet with up to 2 tsp olive oil over medium-high heat, turning once.) Serve in buns.
Tip: Stirring the beef mixture together in a baking dish rather than a bowl allows you to evenly season the meat without handling it too much. For the most tender burgers, it’s best not to overmix.