Good Eats at Oz Kafe

We were so busy talking and eating, that this is the only picture of the evening!

The pressure is on when it’s up to me to suggest a restaurant for a girls’ night out.

If the eatery is one I’ve been to before, will it be as good as last time? If the establishment is new to me, will the food be fresh, interesting and tasty? Will the service be friendly and professional? And most importantly, regardless of whether the restaurant is new or known to me, will the girls like it?

Oz Kafe fell into the “new” category for me. Word-of-mouth brought me there, which leads me to the fact that there’s not that much information about Oz Kafe online (compared to other restaurants). Happily, it was a terrific recommendation and I think Oz Kafe is one of the Ottawa food scene’s best kept secrets.

The girls all had a seasonal squash soup to start. The smooth sweetness of the squash was contrasted nicely with a fried leek garnish. I chose the classic yet contemporary roasted hearts of romaine Caesar salad cleverly pimped up with homemade bacon lardons, fried capers, shaved Parmesan, roasted garlic and maple dressing, and fresh lemon.

The daily main course specials tempted several girls: a generous local pork chop served with homemade dumplings and many other good things (so many, that I can’t remember them all), and perfectly cooked seared sea scallops with Jerusalem artichokes and pickled beets. One girlfriend, a steak fan, had the  cast iron-grilled steak accompanied by mashed potatoes and the roasted romaine hearts Caesar. Meanwhile, my neighbour and I chose a second appetizer as a main course. She had a beautifully presented tuna dish with fresh goat cheese. I had the “Seoul Food,” Korean-style barbecued beef that came with a plate of accompaniments (kimchi, julienned carrots and daikon, and spicy soybean sauce), so that I could make my own lettuce wraps. The beef was tender and the wraps made for a light main course.

Only the two of us who had appetizers as a main course found room for dessert. She had the chocolate torte, which is intended to have a fondant center although hers was more cake-like than melting, but was delectable nonetheless. I had a bread pudding with the.most.delicious apple pie gelato. Refreshingly satisfying.

Our server was pleasantly patient and adapted to our pace, as we spent more time catching up than preparing to order.

The girls and I agreed that Oz Kafe served up delicious food with a smile. Paired with great conversation, we had a wonderful night out!

Why Oz Kafe is a Good Eat

• Good selection of eclectic starters and mains, including fresh daily specials.
• Many dishes are perfect for sharing, so you could spend the whole evening nibbling, gossiping and tasting a variety of dishes.
• Generous portions. I had two starters and it made for the perfect size of meal, with room for dessert!
• Enthusiastic, efficient and friendly service.
• Good value: tasty food at reasonable prices.

Things to be aware of:

• The Oz Kafe website is a “one-pager.”  Better to access the reviews on ottawafoodies.com and pictures of the menu on urbanspoon.com.
• The interior is cozy, but could use a bit of sprucing up.

Still Growing

Mid-October and half of the beds in my garden are still occupied with Swiss card, kale, salsify, carrots, beets and fall lettuces. I’ve put off harvesting them, because I haven’t had time to process them and don’t have the appropriate indoor cool storage space. I figure they’re better “stored” in the ground for the time being.

I’m not worried. These are the hardier vegetables, resistant to lower temperatures. Some, like kale and carrots, I’ve read will get sweeter and/or more tender as they are exposed to the cool temperatures (and even frost).

As fall progresses, fresh vegetables from the garden become a bigger treat.

This slideshow requires JavaScript.

Giants

So far, this tomato and this carrot are the winners in the size category of this gardening season! The largest carrot weighed almost 500g, but there are still more in the ground…

Unfortunately I don’t think the tomato (Brandywine variety) will ripen, but the carrot was crisp and sweet. I’m looking forward to pursuing the harvest.

Side Trip: Beau’s Oktoberfest

Showing off the colours, the spirit and the beer!

What makes a good party? Plentiful tasty food and good quality drink, happy people, music, and fun. Another sign of a good party: everyone goes along.* Beau’s Brewery brings it all together at Beau’s Oktoberfest!

This year’s event sounds like it’s going to be even better than last year’s. They’ve added more beer, more food, and more activities like the who-makes-the-best-sauerkraut competition and a sausage-eating contest.

Unfortunately, I won’t be able to make it—and envy those who will—but I had a great time last year. Here’s a glimpse of what’s in store at the Beau’s Okotberfest-ivities:

This slideshow requires JavaScript.

*Note the green hats!

Bounty of Beans & Swiss Summer Stew

In July, I was dealing with a pea jungle. Now it’s a pole bean jungle. It’s a scavenger hunt every time I go to pick beans. Lesson learned for next year: give them taller stakes. I’d also plant them somewhere they can’t put a choke-hold on the smaller plants growing in the same bed.

Regardless, there are lots of beans! What to do with them all?

Green beans, lots of them. I’ve picked at least two piles like this!

When I was growing up, Bohnen and Speck (green beans and bacon) would appear on the dinner table as of mid-August, when the beans were ready to pick and the tomatoes ripening. I haven’t found a cookbook recipe for Bohnen and Speck, but this one-pot meal is firmly anchored in the Swiss home-cooking repertoire. The recipe probably has as many variations as there are Swiss dialects; the one below is from my mom. I’ve respectfully renamed it “Swiss Summer Stew.”

Recipe: Swiss Summer Stew (Green Beans and Bacon)

This is one of those recipes that doesn’t require precise quantities, so I’m not going to give any either!

onion, chopped
garlic, minced
green beans, topped and tailed
tomatoes, halved/quartered depending on size
hot pepper (optional)
smoked bacon, or any other smoked meat (I’ve tried bacon from several good butchers in Ottawa and beyond. My favourite is the double smoked bacon from Saslove’s)
summer savory
potatoes (1-3 per person, depending on size), halved/quartered depending on size

Saute onion and garlic over medium heat in a Creuset(-like) pot with a lid (or pressure cooker) until translucent. Run the beans quickly under water and add them to the pot. Toss them with the onions and garlic. Heat for several minutes before mixing in the savory and hot pepper (if using, leave whole). Place the tomatoes, potatoes and piece of bacon on top of beans. Season with salt and pepper. Cover with the lid and turn the heat down to medium-low/low.

The tomatoes should generate enough liquid to prevent sticking and burning, but check periodically to make sure. If the pot is dry, add a little water and make sure the heat is on low. Cook 45-60 minutes until beans are meltingly tender (if using a pressure cooker, adjust cooking times according to pressure cooker guidelines).

En Guete!