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Cookbook Collective / Colin Metcalfe with Sidewalk Citizen

Cookbook Collective / Colin Metcalfe with Sidewalk Citizen

Over the last six months we have been divided into two different groups of people: The ones who have successfully perfected the art of sourdough, or if you're like me, the ones who leave baking to the experts. Either way, neither group can deny the power of a delicious loaf of sourdough and if you've been around Calgary for any amount of time you have probably heard of Sidewalk Citizen. If anyone has successfully perfected the art of sourdough, it is them. Aside from their bread perfection, Sidewalk serves our city some of the best food in Calgary and heading up their kitchen is Executive Chef, Colin Metcalfe. 

Colin has been in the kitchen for many of Calgary's best restaurants, including Model Milk, the Raw Bar at Hotel Arts and Catch, successfully running kitchens for many years before moving to work with Sidewalk in 2012. 

 

We love this bright and fresh salad that Colin has created (trust us, we've made it and it is DELICIOUS), and sincerely hope that you all make it soon in your own kitchens. Try it with a glass of our Hopped cold brew, and I'm pretty sure this lunch combo will be your new favourite. 

 

(Summer egg, vegetable and sourdough chopped salad) 

 

Not only is Colin a fantastic chef, but he is a Monogram regular! We asked him some questions, and here is what he had to say! 

What are you inspired by? 

I'm always inspired by going to farmers markets to see what produce is in peak season. Seeing all of the shapes, colours and textures that are available to work with right in front of your eyes always gets my creativity going.

Who in your industry do you admire, and why? 

I really admire all the people in the food industry who work extremely hard, focus on making the small details great and continually show such a passion for food. It is such a demanding job and for these people to continually push themselves day in and out is very inspirational.

What does community mean to you? 
To me it is both an inspiration and a support system both in my personal and professional life. Having a strong community behind you can help to push you to the next level or pick you up when you stumble. There have been many times in my life when it has helped me and I like to think that I have tried my best to contribute back into the communities that have helped me so many times. It is definitely a two way street.

What role does coffee play in your life?
 It seems to be a necessity to both help me get through the day and to see what interesting new flavours that roasters can coax from coffee beans to showcase in a cup.

What is your coffee order? 
It's usually a regular or iced latte.

What is your favourite meal, cuisine or snack? 
I'm a sucker for homemade lasagna, ultimate comfort food.

What is your favourite ingredient to cook with?
I really like cooking with mushrooms. There are so many different varieties, colours, flavours, textures and then there are even more ways to cook with them. Unlimited potential when it comes to cooking with mushrooms.
What is the inspiration behind this recipe? 
I was inspired by some of the summer produce we are currently receiving from one of our local suppliers that we use at the bakery. I wanted to use some products that would pair well with our sourdough bread and give some colour and texture to a dish.
Summer Egg, Vegetable and Sourdough Salad
(serves 4) 
  • 150 grams sourdough bread, torn into bite sized pieces
  • 30 grams olive oil
  • 4 eggs
  • 30 grams vinegar
  • 200 grams cucumber, cut in bite sized pieces
  • 200 grams small tomatoes, halved
  • 100 grams fresh corn kernels
  • 50 grams radish, cut in bite sized pieces
  • 50 grams fresh peas, shelled
  • 10 grams fresh parsley leaves
  • 10 grams fresh tarragon leaves
  • 10 grams fresh dill sprigs
  • 20 grams lemon juice
  • 15 grams olive oil
  • salt to taste
Directions: 
Warm a saute pan over medium heat for a couple minutes. Add the olive oil and the torn sourdough bread and cook for around 6-8 minutes or until the bread is nicely browned on the outside but still a touch soft on the inside. Set the croutons aside.
Bring a sauce pot with 4 cups of water along with the vinegar to a low simmer. Gently crack the eggs into the water and poach the eggs to your desired doneness. Around 2-3 minutes for soft, 4-5 minutes for medium and 6-8 for hard yolks. Once the eggs are done gently remove them from the pot and place them on to a plate lined with a towel to remove excess water. Sprinkle the top with a pinch of salt to taste.
While the eggs cook, place all of the chopped vegetables into a mixing bowl and add in the lemon juice and olive oil along with a pinch of salt to taste. Toss the vegetables to dress them and let this sit for 2 minutes for the dressing to flavour the vegetables. After a couple minutes add in almost all of the fresh herbs (reserve some to garnish the top of the salad) and the croutons. Toss the salad and divide it between 4 bowls. Place the poached egg on top of the salad and garnish it with the remaining herbs. Serve right away.
Believe us when we say that you won't want to sleep on this recipe, it is not only delicious, but versatile. Try using seasonal veggies as a substitute for the ones that you can't find fresh all year round!
Thank you Colin!
To follow along Sidewalk on social media, find them at @sidewalkcitizen, or check them out online