Key lime pie

  Preheat the oven to 350 degrees F

Graham Cracker Crust:  Mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a buttered 9 inch (23 cm) pie or tart pan. Cover with plastic wrap and place in the refrigerator to chill while you make the filling. 

Filling: In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale and fluffy (about 2-3 minutes). Gradually add the condensed milk and beat until you have a light and fluffy mixture (3-5 minutes). Scrape down the sides of the bowl and beat in the lime juice and zest. 

Pour the filling into the crust and bake for 15 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerator until serving time. (The pie can be made to this point and stored in the refrigerator for a couple of days.)

Read more: http://www.joyofbaking.com/KeyLimePie.html#ixzz0p12pw1j0

1 1/4 cup crushed graham crackers

2 tablespoons  white sugar  

5 - 6 tablespoons (70 - 85 grams) melted unsalted butter

3 large egg yolks

1 can (14oz) sweetened condensed milk

1/2 cup key lime juice

2 teaspoons grated lime zest

Read more: http://www.joyofbaking.com/KeyLimePie.html#ixzz0p123I9iy

GLOBEFISH: A photo history.

This is a continuing album of sushi photos from Globefish.

Globefish is my all time favourite sushi restaurant. This restaurant by far serves the best and most creative rolls. I first heard about this restaurant from CBC radio's local restaurant connoisseur John Gilchrest . This guy knows good food (I also found Koreanna BBQ through his restaurant reviews). The original location is on 14th St, the current location of their sister restaurant Muku (which is apparently more of a noodle house). They now occupy the building next door that his infinitely more space. My cousin and I went there one time where we spotted Jerome Iginla having supper with his family. Pretty cool eh?

*October 2011 Update
The Banzai Roll, Salmon, fried salmon skin, mango, avocado, wrapped with a crepe type paper.

 And who says you can't play with your food?

*June 2011 Update
Chinook Globefish location.
It's been a while and the menu has changed, with a different variety, I chose only one photo to include for my new favourite roll which is a Berry roll. Can't seem to find it listed on the website though.
The roll has crab meat and blueberry, topped with strawberry and salmon.  Just a medley complimenting flavours. 

Over the years I have been taking photo's of the different rolls from the menu.
(May 2010 updated)

Calamari

 Crispy California Roll

 Crazy Buster

Burning Love, the topping is strawberry sauce.

Cherry Blossom Roll

Red Tuna Tataki

The Iginla Roll

Beef Tataki with garlic chips

Lobster Roll

Tuna and Salmon Isobe Age

The Delicious Roll

Tuna Tataki

(Calgary): Catch Restaurant & Oyster Bar

Revisited!  May 18, 2010

2 years later with infinitely better photos! I still enjoy this restaurant.  Located right on Stephen's Ave and Center Street.  

  They only listed 'East' Coast and 'West' Coast oysters, let's try 3 different types.  The server went through them much too quickly for me to jot any of the names down.  I can say that I'm not a fan of any of the sauces that were provided.  Some sort of berry coloured tart tasting sauce, horseradish and chipotle sauce.  I tried the tart one, not fantastic, I prefer the fresh lemon that was provided.  I wasn't a huge fan of the type that was on the top, but the one on the bottom and the left were the best.  

Pan Roasted Halibut with quinoa, avocado puree and tomato. 

Catch of the Day: Steel head trout with crab ravioli, on top of some spinach, onions, and some type of fish cake.  This is the second time I opted for Catch of the Day, definitely happy with this meal as well.  I noticed that the Moules et frites have disappeared! Oh well that's what happens in 2 years I guess.

Dec 18, 2008

For my birthday I decided to check out Calgary's Catch restaurant. This is not a chain, it may have the same name as the one I visited in SF, but very different. Sorry about the quality. I ordered the special for the evening, it was something along the lines of rainbow trout with this blueberry sauce on top of baby bok choy and pasta.

Catch is divided into different levels, I dined on the main level which seems more casual, pub like with peanut shells on the floor.  I don't have a picture of the moules et frites, but they were pas mal.

I will definitely revisit this restaurant, and promise to take more photos!