Monthly Archives: November 2012

Breakfast at DeDutch

DeDutch- 10030 Jasper ave

A new breakfast place opening up in Edmonton creates excitement and anticipation rivalled only by the release of a new Apple product. With Vancouver based DeDutch recently opened on Jasper ave, Robyn and I went to check it out.

DeDutch is known mainly for their giant Dutch pancakes called Pannekoeken, though they do also have a sizeable menu of non-breakfast items such as burgers, sandwiches and another Dutch speciality called Toasties. We both had a hankering for some steering wheel sized pancakes this morning, so that’s exactly what we ordered.

I went with the Abby Perogy Pannekoeken, which was filled with hash browns, DeBakon, onion, and topped with cheddar cheese and sour cream. I know what you’re thinking…. “What the heck is DeBakon?” I assumed it was just a play on words and was actually bacon. Turns out, it’s basically deli ham. Kind of a disappointment when you’re expecting, well…bacon. Apparently it does have a note at the bottom of the menu explaining what DeBakon is, but I missed it.


The pancake itself was good, and with the hashbrown mixed in was a lot like a straight up potato pancake. Although there was DeBakon ham and onion in it as well, they were kind of sparse, and didn’t add any noticeable flavour.  Same goes for the very light sprinkle of cheddar on top. As a potato pancake it works really well, but billing this one as “Perogy” was maybe a bit of a stretch for me.

Robyn ordered the Trail Mix Pannekoeken, which obviously was filled with trail mix. It was served with a dish of hot cinnamon apples and warm honey. The trail mix (which included peanuts, sunflower seeds and dried fruit) added a nice bit of texture to the pancake, and the warm honey and apples pulled it all together. We both preferred this one to the perogy.

Trail Mix

We also got a side of sausage patties to share. The 5 little discs of breakfast sausage were tasty, and a solid addition.

A couple of notes from our experience….

  • We sat at a window seat. Being that there are no double entry doors, the seats at the front of the restaurant were subjected to quite a pronounced icy breeze whenever the door opened. Another table also commented on it while we were there, as did even our waitress. I’d avoid the front when it’s cold out.
  • The coffee was a little weak, and only lukewarm. The refills were the same.
  • The Pannekoeken range in price from $11 for the basic, and top out at $17. The more price-conscious among us may cringe at $11 and up for a pancake, but it is quite unique in Edmonton, and you’re not going to leave hungry.
  • Being that the pannekoeken took up the entire plate, any side item dishes were placed right on top of the pancake itself, this seemed like an odd choice as some diners (me included) may not like the bottom of dishes sitting on top of their food.  The dishes may be perfectly clean, but there’s just something off-putting about it.

I may not be changing my handle to DeBakonhound anytime soon, but if you’re looking for something a little different for breakfast downtown, give DeDutch a try.

De Dutch on Urbanspoon


Pork Chili Verde that will make you Green with Envy

I’ve been to 2 different chili cook-offs in recent months, and not a single competitor has even attempted one of my favourite varieties of chili- Pork Chili Verde (or Green Chili to you anglophiles out there).

For shame.

It seems that P.C.V. (yeah, you know me) is a completely unknown delicacy up here in Alberta. Really, can you name a place that makes it?

Sadly, I cannot.

So if Edmonton restaurants refuse to satisfy my craving, I decided I was just going to have to make it myself. And after I scarfed down my third bowl, I had to wonder- why doesn’t anyone here make this mouth-watering New Mexican staple? It’s so delicious and unique, and when our temperature drops, a bowl of this stuff on a blustery, winter day will warm you faster than hot cocoa and a fireplace.

Here’s how to do it. (full recipe at the end)

Sear the pork

The roasted tomatillos, stock, and seasonings go into the blender

Mix everything in the pot. Easy, right?

Simmer on the stovetop for 2 hours. This is the hard part.

She may not be the prettiest girl at the party, but she will make your tastebuds dance!

Robyn and I were so happy with the final product, and I’m sure you’ll be too. Try it out, and don’t forget to invite me for dinner.

Pork Chili Verde

3 pounds pork shoulder, trimmed and cut to 1″ cube

1 1/2 teaspoons salt

1 tsp ground black pepper

1 medium onion, diced

4 Anaheim chiles, roasted, peeled, and diced

3 jalapeños, stemmed, seeded, and finely chopped

1 clove garlic, minced.

1 1/2 pounds tomatillos

1 tbsp dried oregano

2 tsp ground cumin

2 tbsp ground coriander seeds

1/2 bunch cilantro, chopped

4 cups chicken stock

Canola oil and flour

Peel the husk, and core the tomatillos. Remove stem and seeds from chili’s. Roast Tomatillos and chili’s under broiler until charred and blistered. Set aside. Peel skin from chili’s when cool enough to touch.

Season the pork with salt and pepper and dredge lightly in flour. Sear pork on all sides in frying pan with canola oil and transfer to a large pot.

Sautee onions in same skillet until soft. About half way through, add garlic, diced chili’s, and diced jalapeno’s.

Put roasted tomatillos and chicken stock in blender and add the rest of the seasonings. Blend completely.

Combine all ingredients into the large pot and simmer uncovered on the stovetop for 2 hours.

Adjust seasoning near the end after it had reduced and intensified.

Serve with buttered bread.

Serves at least 4 hungry people.

P.S. It’s pretty darn good on homemade pizza too.