Tell Me Something About Food!

Can't decide if I should make those Chocolate Cookies

2012-02-09T14:15:00.000-08:00

To make or not to make...

These are really nice cookies, soft, chewy and chocolaty, but honestly I really don't care whether you make them or not. I like them and that's what counts. It took me about 6 minutes to mix and 10-12 minutes to cook... perfect to fix a craving... but again make them or don't make them, whatever :)

For all of you (Craig) that do not have a scale, well, too bad! splurge the $15 and buy one... or then again I don't care.

I guess if you are going to make them should probably look for those ingredients...

165 g golden brown sugar
125 g butter

1 tsp vanilla
1 egg

140 g flour
50 g cocoa powder
1/4 tsp baking soda
pinch of salt
1/2 tsp cinnamon

175 g Belgian chocolate, chopped small

Since you got all the stuff, you may as well mix it all together... so start by fluffing the butter and sugar together until pale looking, kind of like if you just saw Elvis in your soup bowl.

Add the vanilla and egg, mix for 20 seconds, or 2 times 10 seconds should be ok.

Add the dry ingredients at high speed and back away cause all that stuff will fly all over the place... or just do on slow speed instead so it does not make a huge mess and the dough doesn't end up over mixed and tough. Whatever... :)

Add the chocolate using a spatula or some other ugly tool you may have!

You can bake them at 400F if you want to burn them, but it is much better at 350F in the oven for abut 10-18 minutes depending on how you like your cookies. I like 12 minutes, nice and chewy.

Between a ramekin and a square

2012-02-03T19:03:00.000-08:00

Just my two cents...a month ago or so we had some friends over for dinner and a conversation started from one of our guests saying why is everything in menus about a ramekin or an infusion or a foam?

It's true sometimes from a non- foodie's perspective looking inside ourindustry it can get a touch snobbish...and yes often it can get abit much to hear certain words over and over on menus to describe simplethings...but it is what it is...

Can we meet half way people?

Because I go to people's home every other day I see what people eat, I seetheir fridge and pantry and from a foodie looking inside, I also have anissue with some of the stuff I see but it is what it is... One thing thatreally gets me laughing is when I read a recipe in a magazine that says 2square of chocolates. Really, in today's world where we can get oranges fromSouth Africa and Avocado from |Chili, you mean to tell me that 2 squares ofchocolate is what I need to make these quote: "Incredible Delicious Espresso Brownies" why in the world is this product still on the market... if youwant to make incredible anything I would suggest you start by buying goodquality chocolate and get rid of your Bakers... try Barry-Callebaut-or Lindts,or any other world renown producer in your area... Bakers was at one point astaple item in my mom's kitchen, but now there is so much better out there andnot really much more money, so splurge and get outside your comfort zone.

cheers
Martin

Simple Rustic Bread Recipe

2012-01-20T13:05:00.000-08:00

I am inside all day making bread waiting for the outsite temperature to rise a touch more...

Making bread is a really a “back to basic” kind of thing to do. My mother in law is having surgery and getting a new hip on Monday, so I will bring her a loaf of bread for when she comes out of the hospital.

This is my recipe:

Day one: mix together one package of dry yeast, one cup of unbleached flour and one cup of water. Let the goopy mushy dough rest in a cool area for one day.

Day two: add half a cup of flour and a touch of water to make the dough absorb the flour. Let it rest one more day.

Day three: place your goopy/mushy dough into a good size mixer with 4 cups of flour, 1/2 cup of wheat germ, 1/3 cup corn flour, 3 tbsp good olive oil and enough water to make a firm dough (between one and two cups) Mix for about 4 minutes as fast as your mixer will take without breaking it, stop the mixer and leave your dough in it. Wait 10 minutes and add 2 tsp sea salt and mix 5 more minutes. On your table, your dough needs to be kneed for one minute or until you press your finger in your dough and the print bounce back right away. Oil a bowl and leave your dough cover with a plastic bag and wet towel until it doubles in size.

Place your dough on your table and work it into the shape you want or in the pan you want. Let it rise double again. Just so you know, freestyle shaping bread is the hard part, and to consistently get the perfect looking loaf it will most likely take you a few months to get better at it. By using a pan you avoid that learning process and get a nice loaf each time. You can also use YouTube to see how other people shape their dough.

Bake in a 425F oven middle rack for about 45 to 55 minutes depending on the shape you chose. Your bread is cooked when you remove it from the oven and if you tap the bottom of your loaf it sounds kinda empty or hollow.

Eat whenever you want.

Eat Your Crusts

2011-05-28T06:35:00.000-07:00

She says:

Do you remember hearing your parents say that when you were young? The rest of the comment was usually reinforced with the fact that there were children starving in Africa. Guess what? There are still children starving in Africa (as well as many other places) and there is a report just released that does say the amount of food we waste here does have an impact on poverty and hunger in the world. Our parents had it right all along!

The report I speak of is one commissioned by the FAO, the Food and Agriculture Organization of the United Nations. They discovered that the amount of food wasted by consumers in North America and Europe is equal to the amount produced in sub-Saharan Africa – 222 million tons. Per capita, we waste between 95 and 115 kilograms of food per year, while people living in sub-Saharan Africa and Southeast Asia waste only 6-11 kilograms per year. In addition, the reasons food get wasted are different. For us, it is more often a case of throwing food in the garbage, whereas in developing countries it is often due to poor conditions in getting the food to the consumer (this is called “food loss” instead of “food wastage”). Those are sobering figures, aren’t they?

It’s gets even more interesting… did you know that some food gets wasted because it’s not pretty enough? Suppliers won’t take items like crooked carrots from farmers as they cannot be peeled in one easy stroke, and even unpeeled, apparently, we (consumers) don’t buy carrots that aren’t straight.

There is more – the resources used to produce the food that is wasted are also wasted. That means the greenhouse gas emissions that add to the global warming we talk about are in vain. It’s rather a vicious circle, isn’t it? Hopefully, you are now asking the question, “How to we make it better?”

One important thing to remember is that we have a voice (I know, I sound like Oprah; well, on this point she was right!) Consumers can make a difference by letting suppliers know their preferences and their desires. I know the Save-On Foods in Westbank was making efforts to find more local produce this season in response to comments from their customers. If you don’t mind buying crooked carrots, let your grocer know. Someone from a country full of hungry people once said, “Be the change you want to see in the world”. I believe Mr. Gandhi had a good point.

Another point worth considering is that processed food accounts for a larger proportion of food waste than raw food (items you prepare yourself). The package of frozen French fries you bought is made from potatoes that were sorted and then also re-sorted as fries, with all the bits not included in your package usually being wasted. Your homemade fries are more likely to include end pieces of potato and fries of different sizes.

The comment that struck me the most in the report was this simple statement:

Abundance and consumer attitudes lead to high food waste in industrialized countries.

We can afford to waste food. It can be cheaper to buy a large package of broccoli at Costco than it is to buy the one head you need; even if you throw some out you saved money, right? This seems to go back to that old comment… just because you don’t feel like eating those crusts doesn’t mean you shouldn’t consider the impact that waste has on a larger scale. We could say we have worked hard to afford such luxury, and everyone is doing it. But that just makes me think of another old parental comment: “If everyone was jumping off a cliff, would you do that, too?”

I for one, am making a concerted effort to cut back on abundance. I only planted one zucchini plant in the garden this year. I am sowing smaller rows of radishes and lettuce alternately so it doesn’t all come up at once. These small measures will help me remember the importance of respecting my food. It would be rude of me to waste things when there are children starving in the world.

Thanks for listening.

Kristin

He says:

Wasting food while knowing that in our beautiful country some people can’t find enough food is crazy. Yes, some wastage in food is necessary, like when you buy an egg you don’t eat the shell or you eat meat but not the bones. Even if you can make soup out of bones, you still won’t eat them.

What really blows my mind is when you hear stories of farmers in the Okanagan choosing not to pick the fruit off the trees because it’s not worth it financially to actually pay staff to pick the fruits because the price on the market is so low no profit can be made. How sad is that! There has to be a way to avoid things like this and I don’t believe subsidizing farmers is the solution. I would much prefer our government create rules that prevent certain countries to come in Canada with extra cheap food and dump it on our market at such a low price that no local farmers can compete with that… Let’s create a solution where our farmers can sell their crops locally first; it’s better for the environment, and would help reduce the wastage of food. The good old adage throwing money at a problem is not a good answer. If a restaurant cannot make money the government does not come in with a grant and pay the difference so that the restaurant can stay open forever. I have huge respect for farmers as it is an extremely hard business to be in and they choose to stick with it, but our government needs to create a system other than subsidies that make sense. Then maybe we can avoid some huge wastage of food.

Supporting our local food bank or shelters is also a great way to get rid of extra food you don’t need. Most shelters in town will take fresh food just about any time of the day.

There’s my two cents…

This is the FAO link: http://www.fao.org/

The sunshine on a cloudy day

2011-05-27T09:43:00.001-07:00

It has been cloudy quite a bit lately, and at our house things have been hectic, so in that environment of course it is easy to get stressed and down. We all have our ways of pulling out of that blue funk and so this week when I had to use a couple, I thought of sharing them with you.

One of the things that I find works really well is music. Mind you, it has to be the right music – if you need to be uplifted, I don’t recommend you put sappy love ballads on to play. I am a fan of Louis Armstrong myself. I love to tap my toes to that trumpet and it always makes me smile to hear his deep ebullient voice sing those classic tunes.

Another great thing to do is watch a good movie or TV show (as rare as those are these days), or read a good book if you are so inclined – it can help you escape the trials and tribulations of the day and it might even inspire you.

You have likely guessed my most favourite way of finding a ray of sun on a cloudy day. Food is something that gives me comfort and excitement too. A really good meal is like a work of art, with all the elements in balance to produce this beautiful canvas which you can jump into! The thing about food is that it is interactive – you don’t just look at it, you taste it and feel it. Not that I am proposing you need to roll in it, but I do love the reward of fragrance that comes from rubbing a lavender or rosemary bush, or the explosion of flavour in your mouth when you bite into a grape or a cherry tomato. Putting a combination of flavours together on the plate is a real achievement, and one you and your guests should revel in. Even a homemade cookie is a special thing – love and attention all wrapped up in a portable package.

I suppose what I am trying to convey here is that you need to immerse yourself in an experience to fully enjoy it, just the way you tend to soak up the suns’ rays on a sunny day. Even those people who like to sit in the shade enjoy a bit of warmth. On days like we have had the past week, the best thing I know of is to find something that warms your heart and take full enjoyment in it. A great song on the radio, a funny e-mail you got from a friend or a delectable morsel even munched at your desk at work can be the start to a brighter day. I am making cookies this weekend, so that if it is cloudy on Monday again, I will be well armed!

Cookie recipe

The All-In Cookie

This is a recipe that I found in the Frog Commissary Cookbook years ago. (It was a little storefront restaurant in Philadelphia in the 70’s.) I have adapted it a fair bit, and I invite you to do the same, as it takes modifications well. I hope you enjoy them!

1 cup butter, softened

¾ cup brown sugar (brown sugar makes them taste a bit more like molasses, yellow sugar adds a bit more sweetness – choose what you like)

2/3 cup white sugar

2 tsp vanilla extract (don’t skimp – use real vanilla!)

2 tbsp milk

2 eggs

2 cups flour

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

1 to 1-1/2 cups old fashioned oats (not instant – it will make the cookies gluey)

1 cup chocolate chips

1 cup butterscotch chips (you can substitute raisins here, or add more choc. Chips instead!)

¾ cup walnuts AND/OR coconut – your choice (you can make it with one or both and it will work)

Preheat the oven to 350F. Cream the butter with the sugars in a mixer or by hand. Add the vanilla, milk and eggs. Add the flour, salt, baking soda, and baking powder to the creamed mixture and beat to combine. By hand, stir in the oats, chips and nuts. Drop 1-1/2 inches apart on a greased cookie sheet (or one that has a silicone baking mat). Bake for 10-12 minutes or until just brown. (I like to turn the trays in the oven halfway through to ensure they cook evenly.)

Kristin

New Restaurant, Oups it’s gone!

2011-05-21T07:12:00.000-07:00

He says:

I was reading about a trend in New York called, “Pop Up Restaurants.”

These are the equivalent of raves for the food industry. A few people get together, find a location, renovate it and open a restaurant. Now the trick is they only stay open for a month or two, after that they close shop and go do another one somewhere else. Wow, anyone who had a restaurant will tell you that opening a restaurant is madness. Opening day is nothing short of insanity, you work 36 to 48 hours straight, you eat nothing and you usually snap at every employee including your spouse non-stop. Why would you want to do it over and over and over again? Craziness! Yes, restaurants are extremely high risk, often failing within the first few months to few years, but that’s no reason to close the door after a month. It takes your staff conservatively 3 to 6 months to really find their feet and become really good in that new concept.

How about from a customer’s point of view… you drive around and see this cute little restaurant, you walk in with your office colleagues, sit down and eat an amazing meal. A month passes, then you decide to take your new girlfriend because you have been talking about this new restaurant who serves the most amazing crab cakes, you dress up, stop to pick her up at home, and drive across town to find out that they closed a few days ago… for good… they’re gone!

I am the first one to tell you - it is hard to make money in our business, but I am not convinced that these pop up restaurants have the answers by opening and closing before the paint is dry.

She says:

I have to agree, it sounds a bit on the insane side to want to build and re-build a restaurant. I have heard of underground travelling dinner clubs, serving fancy meals in changing locations to avoid any problems with health inspectors and the like; but who wants to move, and re-paint, and re-train staff? I like the world in between the idea of being in a rut and seeing places get old and tired, and the concept of needing to change everything like you change your socks, all the time. So, how about a few suggestions for places that might be new, but are ones we hope will stick around so they can become favourites for a while??

First, there is Okanagan Street Food (812 Crowley Ave.). We have mentioned this place before, but it really does rock. How can you not like homemade fries like Mom used to make, but with truffle mayonnaise and blackberry ketchup? Then there is Fish Taco Tuesday, a phenomenon that could be called “pop up”, I guess, as apparently it was created by regulars. A bunch of people just show up and order fish tacos on Tuesday. Any day of the week suits me – I just think they’re wicked. This is a place where homey AND cool is a great combination.

Next there is a place we haven’t been to yet, but I know we have to try, so it’s on my list for this weekend. De Bakker Kitchen (1014 Glenmore Dr.) is a tiny place across from the Kelowna Golf & Country Club that has a wood-fired oven. They used to sell their bread at the Kelowna Farmer’s Market, but now have a store-front operation, and the word from our foodie friends is that their pizza is awesome! Since we have a pizza oven at home that Martin built, we have to go check this out.

Last, is a place that works if you want to grab something for home – whether you want it just to heat up, or if you are cooking up a storm. It’s one of Martin’s regular haunts when he shops for his clients, and it’s the kind of place I like to browse in the way most women browse in shopping malls. Valoroso Foods is now also on the Westside (Kelowna – 1467 Sutherland Ave.; West Kelowna – 2441 Main St.) They have sundried olives that are addictive, and wonderful cheeses and cured meats that go great with the fresh buns, or on a pizza dough that is ready for baking. The staff are knowledgeable, and the shops are open till 6 pm so you can stop in on your way home from work. These guys have stuff that Superstore doesn’t carry – it’s worth the stop!

The big thing with patronizing any business, especially a food-related one as they don’t ever seem to make lots of money, is that your loyalty counts for a lot. If you are loyal with one of these “pop up” places, it doesn’t really matter as they don’t last long enough for it to make a difference. But if you have a place you like, make sure you tell your friends, and stop in as often as you can, as it might make the difference to them staying a bit longer. Life is short, but that doesn’t mean we can’t work on making our favourite moments (or meals) last a little longer.

Enjoy your long weekend -Bon Appetit!

65th birthday Tapas Menu

2011-05-18T08:26:00.000-07:00

ON my way to do a 65th birthday for a fellow who has travel to these countries through out his career - I made a kind of trip around the world Tapas menu for him... looking forward to it.

Asia, Africa, North America, Europe, and Australia.

As people are arriving:

Australian Shrimp on the Barbie

Grilled Prosciutto Wrapped Radicchio

Sit down Appetizers #1:

Spicy Asian Coleslaw with Ahi Tuna

Sit down Appetizers #2:

Greek Beet Salad with Walnuts and Feta Cheese

Small Main course:

Moroccan Lamb Kebab with Curry Bulgur Salad

Small Main course:

Wild Mushroom, Asparagus and Asiago Cheese Risotto with a Pork Tenderloin

Dessert:

Chocolate Baileys Birthday Cake with Caramel Sauce

Taboo BBQ Baked Beans from yesterday

2011-05-16T09:15:00.000-07:00

· 2 pound navy beans

· 12 cups water

2 500ml cans red kidney beans, rinsed, drained

2 500ml cans romano beans, rinsed, drained

1 to 2 cups barbecue sauce to taste

2 cup apple juice

3 red peppers, chopped

2 onion, chopped

burnt ends (optional)

2/3 cup dark molasses

1 to 2 cups brown sugar to taste

1/2 cup yellow mustard

2 tbsp cider vinegar

2 tbsp dry mustard

2 tbsp chili powder

1 tbsp garlic powder

2 tbsp Worcestershire sauce

2 tbsp ground cumin

1/2 tsp cinnamon

1/2 tsp nutmeg

1/8 tsp clove

cayenne to taste

salt & pepper at the end

Preparation:

Soak beans for 4 hours in water, then drain. Combine beans and 6 cups water in a large pot. Bring to a boil then reduce to a simmer. Cook for 2 to 3 hours on a low heat, stirring occasionally. After the beans have softened add salt and continue cooking until the beans are soft enough to mash between your fingers.

In pot, cook the onion and peppers until soft. In a large Dutch oven or a large aluminum pan add your burnt ends, and add all remaining ingredients and cover with foil. Bake for 1 to 2 hours hour at 300F carefully stirring once in awhile. Remove your foil for the last 30 minutes

Dirty Toes & Sticky Fingers

2011-05-14T07:54:00.000-07:00

She says:

This weekend will mark the official beginning of the “sunny season” at Rabbit Hollow. It’s more than spring, as it runs into summer, but it’s the feeling that lasts right through till September. You know, when we get to be outside and soak up the sun. Sometimes that is just a decadent relaxing thing, but other times it means doing those outside things you love… at Rabbit Hollow that’s gardening for me, and barbecuing for the Chef.

I was lucky enough to have my greenhouse this year (thanks to a thoughtful hubby who gave me the perfect anniversary gift). That means I have been watching my little seedlings and have been nursing my plants from the farmer’s market and my green thumb foodie friends with tender loving care. Some of those plants will come outside this weekend, and they will be kept company by the seeds that will be sowed in the newly tilled garden with a brand new fence!

I like to plant wacky things in our garden: Easter Egg radishes that come in a bevy of colours, purple carrots (the original look, believe it or not), fingerling potatoes… they don’t just sound cool, they are fun to eat. Many of these plants are heirloom varieties as well, which means they have “true” seeds – ones that will grow the same as your original plant if you plant them. (Hybrids like much of what we buy at the grocery stores will often not produce any fruit.) This is a great way to eat healthy and get reconnected with Mother Earth. You may think I sound a bit too much like a hippie, but on this topic I do agree that knowing where your food comes from is a wonderful thing.

Even if don’t want to get esoteric, I still think the simple act of “digging in the dirt” is great therapy for any of us; it’s a pause from the hectic nature of our lives and a chance to enjoy being outside. Let yourself get into it. Take your shoes off and let your feet feel the grass. Let your toes get dirty (you can wash them later with the garden hose.) And, when you do sit back with a drink in your hand, you can admire your handiwork as it grows and changes throughout the entire sunny season.

*If you are looking for heirloom plants for your garden, ask at your local farmer’s market, or at one of the private nurseries (we love the folks at Dogwood, near our place – they know lots and have a great variety. In downtown Kelowna, I have also had great experiences at the Flower Farm.)

He says:

I have two ways to unplug myself from the craziness of my busy life. One: I go for a hike and pick mushrooms and two: I make smoke. This Sunday marks our first party of the summer, ribs and chickens with friends. I am driving the big rig to their house and smoking all afternoon, and then, we eat! It should be fun, a bunch of people we have not seen in a while from local wineries, restaurants, hotels and in general foodies looking to have fun. I will start ribs around 11am and chicken around noon to be ready to eat around 5pm. This is a great opportunity to practice in front of a crowd who knows good food, so that I can be ready for our first competition on June 10^th and 11^th in Washington. There will be lots of sticky fingers Sunday night!

I’ll post a few pictures on my blog and Twitter Sunday afternoon and Monday. I’d love to hear your comments.

Pleasuring 8 ladies today

2011-05-13T10:22:00.000-07:00

I am on my way to cook for 8 ladies wanting to have a good time and learn a few things about good food. I look forward to it, those dinners are always way too much fun. I love my job!
cheers

Meat Glue

2011-05-10T09:00:00.000-07:00

Say what?

When I heard of this product I was could not figure out what my friend was talking about. Is this is one of those funny videos from YouTube? Is this even about meat? … I really had never heard of anything like it.

I need to let you know that this video can be a bit gruesome and certainly shocking at times.  http://d.yimg.com/nl/australia/site/player.swf?vid=24472661&repeat=0&browseC

What I am told is that meat glue can be called something else and approved for use in Canada…

I know that food products like Cheese Whiz can be a bit scary when you start figuring out how they are made, but you kind of expect that, to use my example, it’s cheese in a jar! When you buy meat you expect it to be just that… meat. Not a meat reformed into a steak.

Wow, is this crazy or what?

Send me some comments please … it will tell me there is a chance this world will stop doing these kinds of things and start realizing how screwy this is…

Mum’s the word

2011-05-07T08:37:00.000-07:00

Mother’s Day is this Sunday, but my Mom was just here for a whole glorious ten days from Easter onwards, so I got my dose in early. We got to just hang out, which is something we have enjoyed my whole life. My Mom and I like to talk – not just chat, but talk passionately about things that matter to us – and it is far more fun to do it in the same room sharing the same bottle of wine, as opposed to over the phone long distance, with our own glasses in our hands. I am really glad when I get to share time with my Mom, no matter what we are doing. I just like having her around.

We got to walk the dogs together. It was funny to see our unruly Simon (the German Short-Haired Pointer) with my Mom, as he is often a real handful with people. Mom just put on her stern “I’m the Mom, and I’m in charge” voice, and he shaped right up!

We had coffee together. I prepare more coffee when my Mom visits, but we don’t always drink more, as we can just as easily end up being caught up in a discussion of supreme importance (at the time) and the water never gets poured, or the pump never gets pushed, or the coffee in the cups gets cold and we have to start over. But we can come dangerously close to solving the problems of the world.

We got to sit on the deck together. My Mom could have been an architect or a landscape designer. She has redesigned my house(s) and garden(s) in the air over the years so many times she should get an honourary degree, I am sure. I am the kind of person who just goes with an idea, and then fills in the rest. She has a plan and can tell you which style it is, from which part of the world and from which century… and whether your neighbor has done a good enough job to keep up with you if you decide to make your changes. The best part is though, she IS a Mom, and Moms are the ones who when you go off in a completely different direction (one that seems like it could go completely wrong – as in, you will be laughed at or will end up in tears)… they stand by, at the ready, and they are there to give you a hug and say “It’s OK” if it does blow up, or with equal love and enthusiasm, “Bravo!” if it goes right.

The crowning glory, if you will pardon the pun of course, was that we got to watch ANOTHER Royal Wedding together. I still remember sitting up and discussing every little detail of Princess Diana and Prince Charles’ wedding, thirty years ago. It seemed only proper that we share this regal moment as well, and so Mom planned to be here on the special day.

We had grand plans of an elegant party, with spiffy appetizers throughout the wee hours. In fact, all we managed was to finish the chocolate sponge cake that Martin made for us, so we could have something special with our bubbly. But we did wear hats with our jammies, and we waved our flags as the cars headed to Westminster Abbey, just like all the well-wishers on the streets of London. We giggled at some of the more outrageous outfits (didn’t William’s cousins Eugenie and Beatrice look like the two stepsisters from Walt Disney’s Cinderella? And how is it the wife of the British PM didn’t get whisked away by the Protocol Police for not wearing a hat to the ceremony??) We oohed and aahed at the more elegant guests and we admired the new Princess’ vision of creating a forest in the Abbey. (I thought it looked like the wedding of Robin Hood and Maid Marion when they all came down the aisle, with Pippa holding the hands of the young girls and all of the greenery framing their way). It all went swimmingly well, really, and we agreed the bride and groom looked much more “in the moment” than William’s parents all those thirty years ago. It made my heart swell to see their smiles, and I know Mom wiped a few tears away.

As we clinked glasses and watched them begin their Happily Ever After, I thought how wonderful it was to live in the moment with my Mom, “yet one more time again”, as she is fond of saying. I cherish every moment we get to share, but I do love being able to stack them up!

One of my first Mother’s Day cards said, “To Mumsy, with love from Clumsy”. I am here today, many years later, saying, “Thanks Mumsy, for showing me the classy side of clumsy”. That and so many other things you have shared with me. I feel like I have my own Queen for a Mom, so I guess that makes me a Princess, too, doesn’t it?

Happy Mother’s Day to all those wonderful role models out there.

Kristin

Taboo BBQ Sampling

2011-04-28T06:16:00.000-07:00

I will be at Save on Food in Westbank / West Kelowna today from 11:30am until about 4:30pm.
Sampling barbecue sauce on baby back ribs... come visit...

Are you going to eat that?

2011-04-27T08:50:00.000-07:00

I have been working with kids in after school programs and one of the things I try to do is show them new foods. My biggest discovery is that kids seem to say no less easily to a stranger like me versus their own mom or dad. I have asked many kids and most say they don't it at home but they don't mind trying it with me. So don't be shy to send your kids somewhere else so they can experience new food.

Here are some ideas that have been fun to try:

it's OK to bribe, push, manipulate, scheme or even force your kids to try new foods - no one will call social services on you...
pick a new fruit and get the kids to taste it – star fruit, kiwi, mango, papaya, passionfruit… let them pick something when you go shopping!
have them try a hot pepper (jalapeno will do to start) – try it yourself first so you can time the heat and then you can tell them that it will dissipate after 20 or 30 seconds (I did this with my daughter and she got to try many spicy foods this way)
show them how to cook simple ingredients like pasta or rice – older kids can even have this as a job to help with at dinner
if you have a group, get them to work as an assembly line with dishes like wraps or rolls – great for spring rolls where you can see the insides once you roll it!
try a blind food tasting to see if they can describe how food tastes – what does it remind them of? (Kristin’s brother said when he was a kid, he thought papayas tasted like the zoo!)
You are what you eat - so help them become better human being!

You can even show them fun ways to set the table, like different ways to fold napkins!

Get your kids involved in the kitchen and they will learn to respect the food and the cook. Years later when they come home to visit, maybe they will cook for you.

Why are carrots purple?

2011-04-18T07:06:00.000-07:00

She says:

I have been looking at the garden seed catalogues trying to plan out what we will grow this year in our wonderful garden, but it seems every year the dilemma of deciding becomes more difficult. It is bad enough I have to choose between beets and turnips or decide whether the extra space at the back is best for potatoes or squash – now I have to choose what colour I like my vegetables to be! (For those interested, the beet versus turnip debate is actually no contest, as the Chef does not like turnips, no matter what colour they are.)

I know we live in a world where technology allows for life to go at the speed of light, and traditions and old ways are meant to be expanded and revamped, but really, do we need to change the colour of our vegetables? Where does it stop??

Don’t get me wrong – I am not talking about Mother Nature’s variations, like green and yellow beans. A little bit of variety is a good thing – the spice of life and all that. However, in the first place, what is the point in having a funny-colored veggie if it doesn’t stay that colour when you cook it and in the second place, if the colour is only skin deep, does that even count? Aren’t we supposed to consider what is inside?? Perhaps this is a sign that we should only eat food uncooked and unpeeled. (Certain trend-watchers would say this is a topic for another column!)

Part of me is intrigued by these fantastic foods. There is a Roald Dahl aspect to the idea of a garden that has an imagination of its own, like the Giant Peach or Charlie’s Chocolate Factory. You have to choose wisely to maximize your exotic efforts, as often it seems to take extra energy for the plant to produce a more unique product. Sometimes the Chef just smiles and shakes his head, but I enjoy the taste of lemon cukes and green zebra tomatoes. He did use some of our weird and wonderful tomatoes in his menus last summer, and he liked the striped Chioggia beets we planted. However, purple dragon carrots were most impressive in name, and orange cauliflower was just more difficult to grow than the white variety. Creativity is required when appreciating Mother Nature, though, and what would a garden be without a little experimentation?

I guess at the end of the day (or the summer) I should just marvel at it all – even the green vegetables that grow quietly in their rows. I suppose having a colourful garden plot is another way to salute individuality… and besides, can someone who, as a girl, liked to wear red and pink striped socks with her favourite purple jumper really judge what colour a carrot should be?

He says:

I really like being able to choose vegetables from our own garden for cooking, and I enjoy visiting the farmer’s market when it is in season, too. I don’t specifically look for weird or exotic foods, but they are fun to use from time to time. One of my contributions to the garden was some golden raspberry canes, and I don’t mind saying, they are very tasty!

I don’t mind yellow kiwis either. Actually, in the last few months I have used broccolini for many high end dinners I have done for people. The comments were nice, as many people had never tried broccolini before. It’s not a very complex vegetable: it’s a cross between broccoli and rapini (which is also known as broccoli raab). It’s long and skinny and tastes similar to Gai Lan, a Chinese green vegetable. (It takes very little time to cook, so watch it carefully.)

I don’t really mind what they cross vegetables with as long as it is another natural vegetable and not part of the genetically reproduced stuff that we hear about on the science network. Although, if the children of farmers don’t decide to take over our food chain as farmers themselves, who is going to feed us veggies in 30 years from now? Maybe genetic veggies will be the only choice left. Over the years, Hot Houses have created the perfect tomato, always the same color, the same size and the taste is also always the same… BLAND as hell! So this year, I will chose to plant heirloom tomatoes just like last year. Go visit www.veseys.com/ca/en/ for good seeds.

Support your farmers and promote good eating!

Jamie Oliver’s is back at it…

2011-04-16T06:35:00.000-07:00

Last Tuesday on ABC the second season of Jamie Oliver TV show “Food Revolution” started. This time Jamie tries to create change in the school system in Los Angeles. Although the producer’s emphases a bit too much on the reality TV style/drama controversy instead making it into a documentary style show, it was very interesting.

I will make a point to watch it mostly because I do believe Jamie has his heart at the right place and his main goal is to feed kids better food. Yes, it’s TV show, yes he does make money off that show, but let me tell you he works for it… having to go meet with the school board superintendent requires a lot of self control and should be rewarded with money. I wonder how long is he going to take to come to Canada to do this. I am convinced that our schools are not that far behind the American schools. Kids obesity is a problem in Canada and many meals are eaten at school.

If the school would to stop selling fast food of any kinds, no kids will die from it. No kids will pass out in class, no kids will get worst grades. It is simple, if the choice is fast food then that’s what they eat. If the choice is real food, then they will eventually get hungry and start eating it too. Kids are not stupid, when they get hungry they will eat!

I am not saying strawberry milk, burgers, pizza and brownies are never going to end up in a child’s hand, but why make it so easily available for them…

My two cents

Too Much of a Good Thing?

2011-04-14T17:42:00.000-07:00

This week we watched the movie, “Supersize me” again, about a fellow who takes on the experiment of following a diet of only McDonald’s food for thirty days. He does this to see if that kind of diet actually produces people who fit the then-developing trend of being obese. The movie is almost ten years old but it is still very relevant, for as we know that then-developing trend has now become a somewhat established statistic.

I knew you would want to know the statistics, so here they are: (BMI stands for body mass index, indicating the proportion of fat that exists in your body. The term obesity is used when you are 20% or more above the normal weight for your height).

The first thing to mention is that this data is from 2006, and that it of course has variables. I found out that although Canadians do rate better than Americans, our data is mostly “self-reported” and according to the Public Health Agency of Canada the actual rate from 2007 is more like 25%. In fact, they have a measured rate in 2005 of 25%. That seems to indicate we are not exactly off the hook.

Okay, so this illustration is not quite as graphic as watching someone try to consume one double Quarter Pounder after another, but it does seem to make the point, doesn’t it? Even a country like Germany or France, where there are plenty of rich foods (think of all the charcuterie in Germany, and the beer – in France there is cheese and baguettes and wine) and yet they seem to be living much healthier lives. I don’t know that everyone wants to take up a diet of sushi and other Japanese food, but there is something to that, too, don’t you think?? In the movie the fellow also took on the lifestyle of the average obese person, only walking 5,000 steps per day as exercise. He noted that this meant he had to stop walking as much as he used to, and started to take cabs and use his car more. Perhaps that is part of why the Europeans and Japanese are healthier in weight?

Of course you can argue that too much of anything is not good. Ironically enough though, the one person interviewed in the film who had consumed over 19,000 Big Macs in his life was one of the people that looked reasonably healthy and did not have a high cholesterol rate. It’s not just the food. The girls who tried to sue McDonalds for being the cause of making them obese did not win their suit, as they couldn’t prove their case sufficiently (this is one of the reasons for the film – the judges had said if the plaintiffs could prove eating McDonalds food every day was dangerous, that might make their case).

Fast food is not going away, and the hectic lifestyle we lead is not going to stop either. But I have to say, this was a powerful message for me, how much effect it can have to take something totally to heart (this fellow gained 20 pounds in 30 days, and became very unhealthy, just by mimicking the lifestyle of someone who does eat those kinds of foods). The thing that struck me the most was him mentioning the fact that he was moody and depressed. He was eating more than his body needed and yet once he got used to the diet the only time he felt really good was when he was eating. I was so saddened to think how my relationship with food could be turned inside out if I took the route of eating more fast food (or meals similar to fast food in terms of nutrition).

I love food – I am a self-professed gourmand. But I love the flavours and the colours and the smells and the taste… not just that it fills my tummy up. Even too much of your favourite thing is not good, that we all know. And McDonalds is certainly not the only fast food company. Perhaps the old idea of variety is best? Some fresh food, a walk to the market or even the park, playing a bit of Frisbee or catch with your kids? As spring arrives, let’s all get out there and enjoy the world instead of letting ourselves be eaten up.

The pleasures of the Okanagan

2011-04-12T07:58:00.000-07:00

It’s that time again - the famous Okanagan summer is just around the corner. It seems everything that people love and often choose to move to the Okanagan for is connected to the summer weather.

We moved here 7 years ago and we are not going anywhere. We fell in love with the Okanagan easily because our first month here was April and that year it was exceptional so we loved it from day one. Now we enjoy the long growing season in the garden, the great camping weather, and the days at the lake letting the dogs swim till they drop of fatigue (we sometimes join them in the water to swim too!). The fact that we now have fruit trees on our land is also a very therapeutic reason why we would never leave the Okanagan. Neither of us had a cherry tree or plum tree on our land before and there is a certain decadence in waiting for the sunny days to make your very own delicious fruit.

The Okanagan is a great place to live and we should do everything we can to keep it that way. I don’t hate progress, but let’s try to keep the values and reasons intact that are why people moved here in the first place. We need to make sure that the power people know what we want and what we don’t want. Tell your new and old political leaders to maintain the Okanagan lifestyle the way it is and stay away from all those ideas that corrupt the big city. We like the fact that we have small local shops, and local farmers selling their bounty of fruits and vegetables. We should even encourage businesses to do more 4 x 10 hour sifts to allow employees to have three days off each week to go to the lake and put their toes in once in a while. It is up to the employers / businesses of the Okanagan to retain their employees and use what this area has to offer and use the Okanagan to their advantage. Create work schedules that are conducive to your employees having a life outside of work giving them extra energy once they are back at work on Mondays!

The Okanagan is a unique place where people come to enjoy the lake any way they can and get a taste of what life should be!

Martin

Meat on a bun

2011-04-09T08:45:00.000-07:00

He says:

Last weekend I was in Vancouver for business and also some pleasure. I had done some research to figure out where I was going to eat my meals and this is the breakdown of “my meat on a bun trip”

Day one was lunch at RE UP on the street in front of the Vancouver library. (700 Hornby St corner of Georgia St.) They specialize in pulled pork sandwiches. Last year the City of Vancouver gave away a bunch of licenses for new street vendors offering something else besides hot dogs and nuts and RE UP was one of them. The sandwich was large enough and the bun was fine but nothing special. Because I am a big barbecue fan, my expectation was a bit higher for the meat but it was cooked right and tasted pretty good – just not much barbecue on it. The sauce was very good and the slaw on top also very good, making it a pretty good eat for lunch. Overall, I strongly recommend that you stop if you ever drive by their trailer, it was $8 and it will fill you up. www.reupbbq.com

Day two was a burger at Romer’s on 4^th Avenue, almost on the corner of Burrard St. The buzz on the net was that this is THE place for burgers. So I thought it would be a great place to take my daughter and her very tall hungry boyfriend for dinner. Let me start by saying the burgers were awesome. Great bun and great meat without extreme bread filler which make a well balanced burger. There were many different kinds of topping to choose from, I had the port-braised onions, creamy Stilton and fresh thyme leaves and it was sublime. My daughter had the Standard and loved it too and her friend had the Magic Mushroom and also woofed it down very easily. The fries were handmade and perfect, and I know my fries. Now when you get the bill, just keep in mind that it is good food, well prepared and you are in Vancouver; it’s not cheap but very worth it. www.romersburgerbar.com

Day three was the grand finale, a place called Meat & Bread in Gastown (370 Cambie St., corner of Hasting St.)This place is going to be successful for a very long time as it is a simple concept without any frills or gimmicks… just good meat on a bun. This is certainly worth the stop the next time you go visit the big city. It is very much like what we see back East in my homeland. You can sit at one long table with 30 other people, you can sit at a bar-like table with other people or you can stand at the back and eat your sandwich. Kristin and I had the pulled chicken sandwich with a potato salad and a couple of fancy artsy sodas. Great food and a fun experience to eat with others. www.meatandbread.ca

You may think I am crazy to search where I am going to eat before I leave, but this is the only way I know how to travel. I also had my usual stops at Sweet Obsession pastry shop and at the donut shop on Granville Island. All in all a great trip, aside from a parking ticket.

She says:

We live to eat, as you have undoubtedly noticed. When we travel, we plan food itineraries like most people plan activity itineraries. Even in Vancouver, close to home, we like to explore and to have our fave cravings. For me, the trip in Vancouver was more about wine, as I was there for the Playhouse Festival with work, but that certainly wasn’t a hardship. An international wine festival for a wine geek like me is a bit like summer camp. I got to sample sherry with olives, Spanish sausage and potato chips; aged port with foie gras in a mole sauce; new port with chocolate infused with pop rocks, and even… rhubarb bread pudding with nut brittle and a Stilton milkshake, paired with a fortified muscat from Australia. How cool is that?! (Okay, the translation would be something like… going to a country club for a round of golf; stopping in at a very hip coffee shop that maybe had an art show or a live musician; seeing your favourite band in concert, and then getting up the next morning to ride a rollercoaster! Does that make more sense?)

I can only handle meat on a bun one day at a time, so I just met Martin at the Meat and Bread place. Best potato salad I have had in a long time, and my Mom makes wicked potato salad, so I oughta know. I got a great idea though; I had a Dandelion and Burdock soda made in Vancouver. I was musing about my garden planning, having seen the blossoms in Vancouver and the impending greenery of spring, and it occurred to me that if the weeds get out of control again as they have in the past, I might be able to make some money supplying the soda company with roots!

I know Martin mentioned getting a parking ticket but that seems to be the cost of visiting the big city. The other side of the coin is, we didn’t get a ticket the day we went to Meat and Bread, even though we forgot to fill the meter. Living in paradise, we hardly ever think of such a thing. Life is good.

If it come down to it! eat your TV

2011-04-05T09:55:00.000-07:00

In professional kitchens, we have many sayings, and one of them is “You can’t buy shrimps for the price of lobster”. I like lobster as much as anybody else, but I can be happy with fresh tomatoes, olive oil, garlic, basil and a piece of bread.

Don’t let your income spoil your meal! Treat yourself with food as often as you can. If you need to make adjustment on your monthly spending in order to eat good meals, so be it. You know, if you only have a 20” TV instead of a 50" or if you need to say no to your kid who wants the newest iPad in order to eat better, it's all good... Your TV will not make you or your family live longer, but good food will…of course we all have a limit on how much we can spend on groceries, but I would cut other luxuries before I cut my food budget.

Now, if budget was never a consideration, I would still want to eat the same way as I am eating now, but I would perhaps change some of the brands I buy! For example, organic food is still a bit expensive for my chef’s budget on a daily basis. By force of habit, I always look for deals (organic or not) before I buy something. I grew up eating KFC as a kid and canned green peas were my source of green vegetable. So, I can be happy with simple things and see the value of being able to eat whatever I want now. I never ask for deals from the stores I shop at - sometime I get deals and sometimes I don’t, I want the store to make some money too so that they stay in business for a long time and we don't all get stuck buying our food at Walmart.

Kristin and I shop at the Lakeview Heights grocery store, Save-on-Foods, Extra Foods, Valoroso, L&D Meat, Hooked on Seafood, Artisan Bread, Cod Father, Matterhorn Bakery and a few more… I support the people that support me and give me a great service.

My wallet is an intricate part of my meals, but I do not let it tell me what I can and cannot eat. We eat good food, and Kristin will eat all leftovers for lunch at workJ We usually eat a nice dinner like rack of lamb, jumbo scallops or even a gourmet desserts once a week. The rest of the week we eat well-balanced simple healthy foods prepared at home with love!

Spend it on food!

Recession Food Stock Piling

2011-04-02T06:42:00.000-07:00

Although I still consider myself fairly young in the grand scheme of things, I have seen what kind of devastation a recession can do to restaurants. In times of hardship people watch where they spend money and they look for great value.

The feeling I get right now is that Canada is slowly recovering from a nasty world economic disaster. Although countries like Greece, Ireland and Portugal are still feeling it pretty badly we are doing really right here in the Okanagan.

I am totally for saving money in the kitchen, but please cut down at the right places.

The best way to save money on meals is to follow these simple rules;

1- Having visited hundreds of people’s homes with The Chef in Stead, I have seen many kitchens and many pantries. The first place I would cut down if I were you is to start by emptying your current food stock to a minimum. People in general have a huge pantry or cupboard full of food. Plan your meals around what you have sitting in your pantry until you have just about emptied all the old stock. Start with the foods that have been there since you got married and work your way towards the fresher stuff!!

2- Once you have reduced your food inventory make sure you spend wisely to restock everything. If you noticed that it took you 2 years to eat a certain can of soup, don’t go buy another one like it. When it is time to re-stock your pantry go buy the basic foods once they go on special: tomato sauce, a few different pastas, a few kinds of rice, extra virgin olive oil, cans of tuna, etc… but keep in mind that one to two months of food supply is plenty. Any more than that can go stale before you get a chance to eat it.

3- Empty the freezer in the kitchen and then your deep chest freezer in the garage. Frozen food does not last forever either… stop buying loads of foods that just sit there and get old. Freezers are a great place to store a few chicken breasts or a few whole chickens, stewing beef cubes, pork roasts or even fish - all bought once on special. Meat or fish should not be stored for more than 6 months. Plan to only buy enough so that you empty everything every few months. Label and date all foods in your freezer.

4- Even if your family is only 3 or 4 people, always cook huge batches of food. It is way cheaper to buy big and cook big so that you can freeze a few portions for the days where you don’t have any spare time and can’t make a good dinner from scratch.

There is a whole generation of people that have lived through tough times like during wars, the Depression or even some smaller recessions, but these crazy events are not an excuse to store food up to the ceiling. If your 89 pound, 75 year old mother lives alone and stores 16 cans of tomato soup, 28 boxes of macaroni pasta and 11 cans of tuna it’s time to start cooking! And if you do decide to buy more food, it would be a good time to start buying food products from Greece, Ireland and Portugal to help them get out of this financial ugly mess…

Self Service

2011-03-31T09:45:00.000-07:00

I am worried about the future of the Okanagan hospitality industry. With our old farm house, I have been sneaking to Home Depot at every time of the day like it’s my mistress and I have started using the robot self checkout counter to make things faster when I only have two little things to buy.

With The Chef in Stead business I buy lots of food and I am at Save on Food every other day… they too have the robot self checkout counters to speed things up when you only have a few items. The idea of robots replacing jobs is not new at all, it’s been happening for 40 or 50 years. I have to say I never thought that the cute friendly cashiers at the grocery store would be replaced by a very uptight frigid computer voice which cannot for the love of God understand any of my jokes!

The other day, I went to our Canadian iconic store “Canadian Tire” and guess what they too now have - the same constipated computer voice self checkout counter. I totally understand why because businesses are having such a hard time finding good reliable staff since our younger generation of kids is not that keen to work in those stores. OK I get it, Canadian Tire and Home Depot is not a cool place, it’s a place for parents.

Now to the point that worries me! I had a dream last night that I was sitting at Moxies, (it could have been Earls, Milestone, Montana’s or any one of those type of restaurants.) Once the time came for me to pay my bill I was told to proceed to the cash area which you have guessed it, a frigid voice told me “Your bill is $49.25, please push the yellow button if you wish to leave a tip for robot #57 who served you your Caesar salad.” I did wake up in time to figure out that this is not here yet! But I got a feeling that this automation wave is only around the corner for Okanagan the hospitality industry. They are having huge issues finding staff, retaining staff or even having staff that care enough to show up for work everyday.

May God help us! Well as long as God doesn’t come down to give us a replacement robot with a constipated voice like everyone else!

Martin

Spring Break

2011-03-29T08:13:00.000-07:00

He says:

Last week I gave a cooking class to a bunch of 10 kids, aged 7 to 11 years old. I introduced them to some exotic fruits and vegetables, and had them taste these foods raw and cooked. Then for kids in the class that could see on top of the stove, I also had them learn the basic skills to make the perfect omelet.

I had a blast and I would like to tell all the parents out there, you should do the same during spring break. Any day is great, actually, but during the break usually there is a bit more time to spend together. Older children can also show younger siblings. Your children need to be introduced to different foods if you want them to be able to fend for themselves once they leave the family nest. Start as early as possible and force them to experience the kitchen. Yes, I use the word force because some kids need to be pushed until they do. Force them to touch food, cook food, and of course they have to taste everything too. It is also a great idea to have them read labels of what they eat to realize what’s in it. So many kids have health problems, weight problems, attention problems and energy problems. You are what you eat, so teach them to eat better and when they leave your house they will have the skills necessary to give themselves the proper nutrition they need to become our next world leaders.

If anything, do it for the same reason as I did - I just want to be able to have a great meal when I go visit her when she is living on her own. I started teaching my daughter at 7 years old so she had lots of time to practice! Yes, it’s a selfish reason, but she eats well and knows how to cook basic meals at age 17.

She Says:

I hope I can help illustrate the Chef’s point, as I can tell you that many of my memories of Spring Break as a child did involve cooking. We didn’t go away when I was little, so entertaining ourselves in the kitchen was one of the ways we could entertain ourselves. Even when I got older and we did go on a ski holiday, I remember being in a condo that had a kitchen and making fun meals like gourmet pizzas and chili. It is memories like these that turned me into the Foodie I am today!

We need to be reminded on a regular basis that we are connected to the rest of the world, and what we do (or don’t do) makes a difference. One of the most basic ways we can do that is with our food. It is a product of our planet, and our culture. It is the history and the future all wrapped up in nice little packages. Doesn’t that sound a bit like our children? Such precious cargo, we need to remember to take good care of every single bit of it. Children need to know that every moment in their lives have the potential to make a difference so they can take all those moments in and value each one. So should it be with the food they eat.

I don’t mean to sound preachy, but since everything is connected, doesn’t it make sense that we should have good habits about how we fuel ourselves? And since we are a species that can enjoy an experience, should we not make the most of those experiences? We have to eat, so why not enjoy the process? If children learn to think about enjoying and respecting their food, then it naturally becomes a part of their lives, enriching them not just with nutrients but also with memories.

Please try to spend some extra time with your food this week or maybe try a new food this weekend that you see at the grocery store. If you don’t have kids to challenge you, see if you can think like a kid and make your food fun!

Fire it up!

2011-03-26T05:50:00.000-07:00

She says:

In our household, spring means different things to each of us. I get out the garden catalogs and plant the seedlings. This year I have a greenhouse to get me and the plants off to a roaring start. For Martin though, the roaring start is in the BBQ. As soon as the robins start to chirp, he starts to hum and think of what to cook outside.

As someone who is more the moral support for the BBQ-er in the household, I will not profess to have any expertise except perhaps in the potato salad or the table set-up. I just stand back and watch, and enjoy the results. I really do love preparing the accompaniments too, so we make a good team. But if you want to know a secret, the part I find really sexy about having my husband barbecue is how he smells like a Ranger Scout afterwards. It’s like the best part of summer camp. Hooray for BBQ season!

He says:

The barbecue season is finally here, we had our first grilled meat of the season. My daughter Chloae came visit with her boyfriend last weekend for spring break. We ended up grilling a boneless leg of lamb with some of my Moroccan spices. It was a great meal and fun to hang out with my little girl who gets older and smarter every time I see her... where does time go?

I know many of you BBQ year-round with your fancy super gas devices while I still make a fire and burn wood to cook my steak. I respect your choice but I cook in a different league than you. The league is not a professional league, but more a group of people who believe and appreciate that good things take time. It takes me a good 15 minutes before I can start grilling, but hey! While I wait for the red-hot coals to form I can enjoy a cold one.

In honour of the season starting, I thought I would share my passion and pass on some easy-to-use steps to help you improve your game this coming summer.

Testing your meat for “doneness” with your thermometer

Once you suspect that your meat may be done, take your instant read thermometer (approximately $8 each), poke it into the center of the meat and allow it to take a reading. Based on the internal temperature of the meat, you can tell when the steak is done to your liking. Please note, over-poking with your thermometer is prohibited as you will lose all the juices.

How to know when your meat is done

Beef - Veal - Lamb - Bison - Elk

Very Rare - 120° - blood red in the center and barely warm (a good vet might still save the cow J)

Rare - 125° - red in the center and warm throughout

Medium-Rare - 130° - 135° - pinkish red in the center and fairly hot

Medium - 140° - 145° - pink in the center, grayish brown surrounding, hot throughout

Medium-Well - 150° - 155° - grayish brown center, only a trace of pink

Well-Done - 160° - gray in the center

Poultry whole - 180°F - cook until juices run clear

Pork

Medium - 140° - 145° - pink in the center, grayish brown surrounding, hot throughout

Well-Done - 160° - gray in the center

Ground meat & Sausage - 160° to 165°F – no pink at all

Fish - (steaks, filleted or whole) 140°F – Tuna - Swordfish - Marlin 125F

I am always ready for questions if you have any!!

Have fun.

The Joys of Eating Alone?

2011-03-24T07:58:00.000-07:00

Eating alone is something that does not happen too often for most of us. We are by nature a social species and eating is very much a part of our social culture. Even with the hectic pace of today, meals are often consumed with others around. For example, we still eat lunch at our desks in an open office, chatting over cubicle walls to our colleagues. However, there are people out there who are alone, and it seems for them food often becomes more of a necessity. I saw a movie recently where

Diane Lane

plays a recently divorced woman living a lonely life, and she tells the butcher she isn’t interested in hearing the specials because she eats alone, standing up at the sink. It is a sad truth that eating by yourself can often take some of the joy out of the process.

The good thing to remember about eating alone is that you can bend the rules much more than you could in a group situation! Sitting on the couch with a sandwich is OK if the only one watching you is your pet. Eating ice cream out of the tub can be a liberating experience as long as you don’t make it a daily occurrence! And let’s face it, who doesn’t enjoy the slurping sound you get when you suck the bottom of a milkshake out with your straw? Dining companions will frown at best, and may even cuff you on the back of the head if you try it in public.

I would like to take this opportunity to crusade for single diners everywhere, and ask that you offer them not sympathy but admiration. If you notice someone at the local shops buying for one, offer them a smile that says “Good for you!” If you see a lone diner in a restaurant, toast their good health and celebrate the fact that they are still making an effort to enjoy food and the rituals of dining. Let’s all do our part to minimize the number of people eating over the sink!

In closing, may I offer this sentiment from the French writer, Voltaire: “Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.” Pleasures are best shared, but there is nothing that says you cannot share them with yourself. For those of us who do share our meals with people, let’s be grateful for their company. For the times we share the food only with our thoughts, let’s make sure they are still happy thoughts.

Bon appetit!

Go ahead, open a restaurant!

2011-03-22T09:36:00.000-07:00

I am proud to be living in the beautiful Okanagan and this area is often talked about by the media and the real estate world as a place of major economic growth. Yes, we have seen lots of fast growth and it is often seen by many as the land of opportunities where you can just open your doors and your restaurant will be full from day one.

So you want to open up a restaurant in the Okanagan? For the purpose of this example, I will assume that you have some experience in the industry but never own a restaurant. I would like to give you an idea of what you should expect before you cash out and come here to invest in a restaurant. First of all, a good realtor should be able find you a location pretty quickly, but you will most likely need improvements before you can start cooking. I have to say, the housing industry is fairly busy here! So if you dream of opening a restaurant in our area, plan way ahead or there may not be anybody to build or even renovate your walls before you open.

Ok, you have your dream location, now what concept are you going for. You may have the best idea in the world but in reality the Okanagan may not be ready for it. I have seen 4 restaurants closed their doors within the last year and two more are rumored to be for sale. All of these restaurants thought they had the best concept in the world just like you. There is never any shortage of ideas in the hospitality industry, and many actually managed to survive and stay open pass the crucial 3 year mark. All I can say is do your research and be flexible and don’t be shy to adjust your concept according to your market, wherever you’ll put up roof. Example, you may have always dreamed of having a very progressive concept and serve ostrich meat or even alligator meat. All of your passion and hard work can only take you so far if the people of the Okanagan do not want to eat any of it. So do your market research before.

There are many young families in the Okanagan, but there are way more semi-retirees and seniors people living in this beautiful corner of the world. When it comes down to food, as a general comment, young people are adventurous and older people not so much! If you plan to cater only to one generation, make sure that there are enough of those to pay rent in your business plan. I have seen a great concept open 2 years ago and it’s now for sale, not because they did not do good food, but more because they could not find a market big enough to pay the bills and they did not adjust their concept accordingly fast enough.

You are now ready to open and operate your restaurant selling food and wine, bravo! Now you need servers, cooks, chefs, bartenders and yes dishwashers too, the real challenges starts. In the Okanagan any of your low paying - low skills positions will be extremely hard to fill. Some restaurateurs in our area with years of experience can’t find enough staff and some even have to close their restaurant part of the week because they can’t find enough people to operate their business. If you think I exaggerate, during your market research ask around, you will find out that KFC pays $10.50 an hour and they can’t find enough people. Pubs can go throw 20 dishwashing people in a calendar year for the same position. The Okanagan labor problem is not just in the hospitality industry but in every business in our area who needs workers. The cost of living/housing is so high that young people can’t hardly afford to live here now. So it’s harder to attract people to come work for you. Why would a dishwasher keep working for you if he can go dig wholes in the construction industry for more money? Once you do find your dream team, make sure to hold on to them at all cost. I don’t mean to keep paying more and more and more salaries, but try to create an environment that people learn, thrive and enjoy. If employees are learning lots they are less likely to ditch you in a flash. If employees have opportunity to be promoted they are less likely to leave you high and dry. The number one thing to adjust to each employees is there work schedule. Really try to give them days off that will allow them to be with their family. A young worker wants to be able to go out and have a drink with friends, older work force wants to be able to go see the kids play soccer and way older semi-retired employees will want time off to travel for extended period, so adjust your schedule to meet the demand of your Okanagan work force.

Ok, by now you should be pretty freaked out or if you have one of those hyperactive type personality indigenous to our industry (like me) you may have managed to persuade yourself that you can still do it and be successful. Our growth will not stop anytime soon, and people are not eating more meals in their house but are looking at going out more and more to spend that retirement disposable income they have saved all their lives. So welcome to the Okanagan, we sure can use more good places to eat!

What next?

2011-03-19T06:36:00.000-07:00

She says:

The headlines this week included all kinds of things that I only thought I would see in movies: nuclear leaks, tsunami, uprising, food prices skyrocketing…yes, it’s all true, and some of it is even happening here. I cannot imagine what it must be like to be in Japan, and I so admire their sense of community, looking out for each other and managing to be gracious to media as their world seems to disappear around them. But I also didn’t think I would see in my lifetime the headlines that talked of rising food prices causing riots and uprisings, and affecting the part of the world where I live. It is true the world is getting smaller; we are all affected by its changes.

Perhaps this is all very Darwinian; it’s Nature’s way of re-establishing balance, having poor weather for crops and causing supplies to shrink against the rising demand of growing populations. Perhaps it is a grim reminder of the consequences of putting all our eggs in one basket… did you know that in the USA, 50% of the corn crop is used for ethanol production and 40% is used for animal feed? So that means it doesn’t directly get used to feed people. That’s a lot of farm land that doesn’t count in the tally. The amount of land it takes to create meat for food is much higher than what it takes for vegetables (you grow the vegetables and you have to put the animals somewhere too, so it’s a double whammy). As we share our habits and more countries that didn’t used to eat meat increase their consumption, we tip the scales on having land available for growing food. If all the food that is available is cheap, then people keep buying it, but how do farmers manage to make a living growing the food if they can’t get paid enough to get groceries for their families? There is a vicious circle that becomes more and more prevalent the more you pursue this line of thinking.

Don’t get me wrong; I don’t believe we should all head for the woods and aim to create communes. I just think it’s important to remember there are consequences for our actions. As much as things change because of world events, they can also change when we take action as individuals. Every little bit really does make a difference. After all, if Wendy’s Restaurants can change to put tomatoes on burgers only on request, can’t we all grow one tomato plant on our balcony or in an office window? If mass production of certain crops means they might get wiped out and skyrocket in price, doesn’t that mean we could look at alternative items to buy? Here in the Okanagan if lettuce or green peppers get expensive, we could easily add a pot on our deck and supply our house through the summer if we wanted. In the winter, we could switch to kale or frozen beans. As the young Pathfinders I work with are fond of uttering, “I’m just sayin…”

My father used to say, “Don’t focus on the problem, focus on the solution”. Prices will rise. The ozone hole will get bigger. More uprisings will occur. (It makes me think of that song from years ago, “Don’t Forget the Sunscreen”.) The important thing is, we can still do something positive. We can still enjoy the moment we are in. Find your way to take positive action. For those of you into social media - #shameless plug (it’s my cause) Join Slow Food Okanagan to support local producers and growers. Plant a garden. Treat food as the valuable commodity that it is.

He says:

“General food prices in America rose 3.9 percent last month, the highest since November 1974”. (quoted from an AP article in the Washington Post, March 16, 2011)

The world’s prices for coffee have shot way up, so expect your Grande Latte to shoot up too. Blame winter freezes damaging crops in Florida, Texas and other Southern states. Wheat, corn and soybeans have also shot up, raising the price for animal feed making the cost of eggs, ground beef and milk higher. If a family can’t use ground meat for a cheaper meal, what is left?

Gas prices are also at a crazy high, making driving food around even more expensive. Many companies are raising their minimum order charges or increasing their delivery fuel charge which will be passed on to the clients…. YOU… The whole idea of the planet being smaller today is great as long as everything is going well, but as soon as something goes wrong in Florida, Lybia or Japan everyone feels it instantly. I thought the recession was over.

We are very fortunate to be able to have access to products like oranges from Florida, pineapples from Hawaii, kiwis from Australia and New Zealand or even Chilean green peppers and grapes. But let’s not forget our local producers who will be affected by all these food price increases. If you farm vegetables in the Okanagan, it is just about impossible to compete with prices for your carrots and peas, but the one thing our local farmers can offer is quality. Their vegetables don’t travel too far, they are usually picked when ripe and sold in top condition.

“Last month, the World Bank came out with an estimate that higher prices for corn, wheat and oil have pushed 44 million people into extreme poverty since last June.”

With that said, I would also like to make you all feel a bit guilty for the next time you throw away or waist good food. Follow this very interesting link: http://www.guardian.co.uk/environment/gallery/2009/jul/19/food-waste?picture=350496041#/?picture=350496033&index=4

Let us remember that we are very lucky to be living in Canada because we have options… unlike other countries.

Pork Tenderloin wrapped in Prosciutto with a Fall Chutney

2011-03-16T10:01:00.000-07:00

Simple Recipe idea for dinner this weekend

Pork tenderloin
Olive oil
Chopped Garlic
Chopped Parsley
6 slices of Prosciutto

Chutney:
1 onion chopped
2 lbs. apples, plums and even firm peaches
1 cup white sugar
1 cup white vinegar or apple cider
fresh lemon juice
Salt and pepper

Rub your pork tenderloin with the garlic and parsley. Season with salt and pepper. Wrap your pork with the prosciutto as tight as possible. Using plastic film, wrap your tenderloin very tightly and let it rest 8 to 12 hours minimum. Overnight is fine.

Start your chutney by cooking the onions until soft and transparent. Add all the other ingredients in the saucepan and let cook at medium heat until everything is cooked and starting to be thick. Adjust your seasoning if necessary with salt, pepper, sugar and/or vinegar.

Remove the plastic film and grill your tenderloins on at medium heat. Cook for 12 to 18 minutes or until done at 135F internal temperature, turning a few time to avoid burning the outer layer of Prosciutto. Calculate 2- 3 people per tenderloin.

Serve with warm or cold chutney.

RAISIN BREAD STUFFED FRENCH TOAST

2011-03-16T09:31:00.000-07:00

Stuffed part

2 small loafs of sliced raisin bread
1 (8 oz.) pkg. cream cheese, softened

French Toast mixture
4 eggs
1 c. coffee cream 18%

1/2 cup of milk 2% minimum
a touch of vanilla

A pinch of sugar
a pinch of ground cinnamon
1 orange zest

Apple Goop

6 to 8 apples, peeled, cored, and sliced in wedges.

1 cup brown sugar

A touch of water

Cinnamon to taste

A touch of cornstarch to thicken it up

Optional Topping

Chopped roasted walnuts

Take your slices of bread and make cream cheese sandwiches with about 2 tablespoons of cheese in each or as much as you wish. Cut in triangle or in which ever shape you want and set aside. You could assemble these the night before if you wish.
Beat together eggs, cream, milk, vanilla and cinnamon. Dip bread sandwiches in egg mixture. Cook on lightly greased griddle until golden brown just as you would for normal boring French toast. Do not over cook. (To keep warm place on baking sheet in warm oven at 200F)
Meanwhile, heat together your ingredients for your apple goop, and thicken it up with your cornstarch. To serve, drizzle apple mixture over hot French toast.
Makes enough for 3 to 4 people

Chickens don’t have fingers!

2011-03-15T06:39:00.000-07:00

I read an article recently in the New York Times that maligned the ubiquitous children’s menus you see in most restaurants today, with the same old chicken fingers, fries and pizza listed whether you are at Earl’s or a much more independent establishment. The part that struck a chord with me was that they condition children’s palates to those industrial flavours that have few identifying characteristics, except that they taste the same everywhere you go. They also encourage the idea that kids eat different foods than adults, which of course for those of us who are adults was not how we remember it.

Don’t get me wrong – fries or chicken fingers are not the root of all culinary evil. But couldn’t we at the very least encourage the kids to taste a new sauce with those fingers instead of honey mustard? We tell them that they should not be lazy and just watch TV or play video games; they need to keep up with activities and hobbies if they are to enjoy life to its fullest. Should we then not be lazy either and ensure they keep up with developing their palates? I know that today is not the world of yesteryear with simple homemade meals as the norm, but shouldn’t the availability of more kinds of food make it even more fun? If we can eat avocadoes or wild greens or lamb or basa fish, then why can’t our children? And, if we are getting lazy, then maybe the kids can help us snap out of our rut!

Yes, we could make chicken fingers and fries from scratch, but we are trying to teach the kids to try new food, so it's not a good option. What do you say we let the chickens keep their fingers and we encourage the children to try some new things over the summer? Consider it not as homework, but rather as something exciting adventure that may lead to new adventures…

SOME ADVENTUROUS AN EASY IDEAS

- Pita Chips – cut up pita pockets into wedge shapes (they can even be a bit less fresh!) Put them in a bowl and drizzle them with olive oil. Sprinkle with your choice of herbs and/or spices (chili powder and sumac, thyme and oregano with sea salt, cumin and oregano…) Bake on a baking sheet for 3-5 minutes at 400F or until just golden brown. Serve with hommous or other dips. They can even substitute for fries!

- Quesadillas – take tortillas and a whole selection of fillings (sauté veggies first for added flavour, use leftover meat if you like!) – heat a skillet pan and place one tortilla in the bottom, then sprinkle fillings over top and after 30 seconds add second tortilla to create a “sandwich”. Flip carefully to toast the other side and then slide out of pan. Serve cut in wedges with salsa, guacamole, sour cream… You can include cheese in the filling to help it stick together if you like but they can be made without cheese too. (You can also roll them once they are out of the pan, creating a burrito – this is easier to manage if there is no cheese).

- Dagwood Sandwiches – check out what is in the fridge for leftovers – start with a main ingredient that has substance (meat, cheese, fish, even a tomato can inspire you!). Add what you think would be interesting combining flavours and stop when the pile of ingredients between the two slices of bread is as wide as you can spread your mouth! Some of my favourites are below:

o Sandwich meat (anything leftover will do, or salami, corned beef, etc.) with thinly sliced onions, lettuce, Havarti cheese, mustard and mayo, and a pickle on the side

o Canned tuna mixed with mayo or yogurt and lemon zest and thyme, on toasted bread with arugula and tomatoes

o Pita pocket or tortilla stuffed with avocado, mushrooms, radish, alfalfa or other sprouts, maybe a bit of grated cheese or chopped egg, and a drizzle of your favourite salad vinaigrette

He says:

Remember, if you don’t buy crappy ingredients your kids won’t learn to eat them as much. If you fill your fridge and cupboards with fresh and chemical free foods/ingredients, your children will benefit and so will you. Take ketchup for example: some parents see this as poison for their kids, but really the only thing negative in it is the high sugar content. Many parents won’t give ketchup to their children, but canned soup and/or ravioli is fine even if it has MSG in it. The number one thing for parents is to read the label and teach your kids to read them too. Buy only chemical free products and your kids may stop getting so many colds. Teach your kids that in order to eat well, you need to use fresh ingredients so that when they move out of the house, they will be set for a healthy life.

About the restaurant menu, it is up to the parents to ask for change. The restaurateur will have to adjust if no one wants to eat fast fried food as a kid’s meal. Most decent restaurants would grill a chicken breast served with some kind of rice if you asked them, which makes a great menu choice for your children. For years now even MacDonald’s has had to adjust with salads and other types of healthier options.

Create a rule at home where kids have to taste something new every week, whether it is a fruit, a spice or a whole new dish. Your kids need to discover food just like math, English and geography. Quiz your children at dinner time about the meal you just prepared. Ask them if they know what’s in it and how it is made. Be a responsible parent and make their food education a priority.

Oreo Cookie Cheesecake

2011-03-14T08:23:00.000-07:00

10 inch pan, buttered

1250 g cream cheese (5pack)

2 cups of sugar

1 whole lemon juice and zest

250ml whipping cream (35%)

6 eggs

12 Oreo cookies

Preheat your oven at 325F.The cheesecake will bake on the middle rack, and you also need a pan with water on the bottom rack to create steam inside.

In your food processor, mix together cream cheese, sugar and lemon juice. Once you have a smooth mixture, add your cream and eggs by hand in a large bowl.

Pour the batter in your greased pan and add 6 to 8 cookies in chopped in pieces all over the pan.

Bake until the filling has a uniformed jiggling, around 2 hours but it could take longer.

Let it rest in the fridge over night or for best results, two days. Decorate with fresh whipped cream and the remaining Oreo cookies on top.

Food report from Cancun

2011-03-12T06:03:00.000-08:00

He says:

Last week I mentioned that we were in Cancun for some R&R. I had done some reading on Trip Advisor about the resort we were going to stay at to find out about the food. Most people were happy with the food and some others were not.

First of all, in general keep in mind that people do not trek to Mexico for the food; it’s not exactly known as a culinary destination. Their food is not always spicy, contrary to popular belief and most of their food is fairly healthy although they do like their fryer.

Point number one, if you have a giant buffet you will probably find some food to feed you enough so that you can go back snorkeling the next day. I was listening to people at the pool one day and they were talking about the steak they had the night before… it was tough. I don’t get this… you are staying at a resort facing the ocean and you complain about the meat. Why not eat fish, since you are so close to the ocean and all. They offer deep sea fishing tours, where do you think the fish you caught ends up? And while you are at it, why not stick to Mexican dishes since that’s really what the cooks will be best at making. I am not saying that Mexican cooks can’t make anything else, but you don’t usually go to a Sushi restaurant to experience a good burger. We had some really nice grilled fish with fresh salsas, flavourful rices, nice vegetables – I mean what else do you want? You are there for the sun, the cheap drinks, and the bed.

Breakfast was plentiful, eggs any way you want, quesadillas type items, exotic fruits, pancakes, waffles or French toast… I mean if you can’t find enough to feed yourself for breakfast there is something seriously wrong with your eating habits.

At lunch I was looking at the same people eating burgers every single day, chicken wings, I even saw a kid eating chicken nugget- type stuff. Why take your kids to a foreign country and have them eat the same crap they get to eat at home? Why not use this experience to make them… yes, MAKE THEM eat other food so that when they come back home they will have learned something new. Why not start by introducing some fresh handmade tortillas as a snack to your kids just like you would normally eat a Kit Kat or a granola bar in the middle of the afternoon that’s what they eat.

She says:

If you read our column regularly, you won’t be surprised at Chef’s dismay towards some people’s lack of adventure. You know we are curious eaters, and hopefully we have encouraged or maybe even inspired you. We don’t travel to experience the same kind of things we have at home; we enjoy

trying new things and discovering other cultures. I was quite frankly surprised when Martin told me he wanted to stay at an all-inclusive resort, as I thought that would be too boring for him. (He’s not much for lying on a beach chair all day.) But for getting a break and really having a chance to just turn our brains off and relax, this was the perfect holiday. We only had one week but it felt like more because we just hung out. I love tropical food so for me, the decadence started at breakfast…

I drink fruit juice every morning at home but I have never seen (even in a container) papaya juice in Canada. In Cancun, I had a glass of it every morning! How cool is that?! Fresh fruit is the best, however, and I could smell one of my favourites as soon as I got near the buffet … guava. It has an enticing perfumed aroma to it that makes me think of palm trees and a hammock and drinks with umbrellas in them. It tastes like a combination of banana, lime and mango. A few pieces of that with my yogurt (maybe over top of a waffle – I was on holidays after all) and I was in heaven.

For lunch, most days we had a plate of tortilla chips (freshly fried) with guacamole and fresh salsa. One day we did try the lunch buffet though (we had walked half of the 12 km beach strip, so we felt we deserved it). The coolest tasting thing on the buffet was the grilled octopus – tender and tasty, especially with salsa verde.

For dinner, we tried lots of things – every night was a different theme. Sometimes dishes on the buffet had no sign but looked interesting. I had pickled cactus, jicama spiced with smoked paprika (that was hard to decipher from the waiter!) and even black bean bread! (It was really good with scrambled eggs and salsa in the morning.)

In Mexico, there are many types of salsa, so you can change things up easily. Martin and I liked the salsa verde (green salsa) made from tomatillos with fish or on tacos, and we liked the salsa molcajete (roasted tomato salsa) with pork and as a change from fresh salsa (uncooked tomatoes & onions and chiles, with lime juice). If you want a good recipe for this salsa, here is a link from Rick Bayless, one of the best known chefs for authentic Mexican cuisine. http://www.rickbayless.com/recipe/view?recipeID=195

So even if you go to a resort where everything is supplied, try to step out of the box just a little bit. If you go to enjoy a real adventure, ask where the locals go. We went to the market and discovered it was full of only tourist souvenirs – if you go to Cancun, ask for directions to Market 23. They will tell you it’s for the locals like you must be nuts to want to go there – just smile, nod and enjoy the bus ride. It’s worth the trip!

Cashew and Rosemary Crusted Fresh Halibut

2011-03-11T09:48:00.000-08:00

The fishing season is approaching very fast and I thought I would give a simple yet delicious halibut recipe I use to do for the brunch at The Banff Springs Hotel a few years back.

700g halibut

250g grounded toasted cashews

125g breadcrumbs

125g fresh rosemary

125g cream (35%)

1 egg

Salt & pepper

Sauce

125g chopped shallots

500ml yogurt

125g sour cream

50g chopped rosemary

Salt & pepper

You can portion the halibut or leave it in one large piece.

In a bowl, mix cashews, breadcrumb, chopped rosemary and salt & pepper. Season the halibut and dip it in a mixture of cream and egg. Immediately tap down the crust all around and place it on a baking tray with parchment paper.

Bake at 400F. Cook to internal temperature of 145F maximum and use your broiler to finish coloring the crust on top if needed.

Mix all the sauce ingredients together and set aside for an hour. Serve the halibut hot or cold with lemon wedges and the sauce on the side.

P.S.this is also nice with salmon

Serves 4 portions

Culinary Art

2011-03-10T19:23:00.000-08:00

Restaurant versus art gallery

When I go to an art show I see the same behavior from the people at the show as I see in a fine dinning restaurant. There are lots of oohs and ahs, and even some big smiles or sometimes even tears. Food can move your spirit just like a Renoir painting or a Da Vinci sculpture. (At my house, emotions can be stirred with an amazing chocolate dessert.) The owner of an art gallery who showcases art for a living has to keep in mind what the clients are interested to buy and not necessarily showcase only what is nice to look at according to the owner. The chef of a restaurant has to keep in mind what people want or the restaurant will not make it. I am sure that some artists don’t care if a certain art work does not sell, but as a chef, your art needs to sell or you are out of a job. So a chef creates art with a very specific target audience in mind where many artists create without any thought of who is going to buy it…

Painter versus cook, struggling financially

Most famous painters become famous after their death and many famous chefs have had their creations become classics long after their death, too. For artists, there seems to be an unwritten law that you need to struggle financially for many years and sometimes all your life for success to truly find you. Most cooks struggle to make a decent living, sometimes for many years or other times learning quickly that “making it” is tough work. Here too, the similarities between culinary art and any other art can be striking. Think about musicians for a minute… many young musicians produce one hit and that’s it. Some actors will have one or two good movies and disappear. And of course, many cooks and chefs can go up as fast as they can come down in popularity.

All cooks will be influenced by their surroundings when it comes to creating, just like any other artist. I have seen many young cooks make amazing creations either in taste or looks, but in general a cook needs to learn from a good chef to put the whole picture together. In the right hands, a cook can become an incredible artist and in the wrong hands a cook will never get a chance to develop to a full potential.

Not many arts actually touch as many senses as the art of food

Most arts, whether you are talking about music, theater, painting, sculpting or any other you can mention, will usually stimulate your eyes, ears and in many cases stir some emotions inside you. A great dish in a restaurant can affect these senses and others as well. When you enter culinary school, one of the first things you are told is that people eat with their eyes first, so you must make sure that the plate looks good. Where actors, musicians and writers must rely on emotions evoked from what you see and hear, culinary artists can also persuade you with what you taste and smell. The power of this complete and all-encompassing sensory experience can also evoke memories of other experiences, as eating is an intrinsic part of life itself.

In a professional kitchen, a great chef always tries to get your mind going with not only flavors, but also architecture and colors; and they hope that you will leave with a feeling of wanting more. Even amateurs however, can take a stab at being artists, for they too can evoke a response with a dish that has special significance or tradition.

Expressive work

Just like any other art form, culinary art can be expressed in various ways. In different cultures there are unique base traditions and styles that develop, and they evolve not only within those cultures but also from the blending of other cultures. This fusion creates whole new styles that then evolve as well. As painters have been influenced by political events, so are chefs influenced by lifestyle changes and events such as global warming. Science has also had effects on this art as it has on others; molecular gastronomy shows how the combination of chemistry and creativity can create foods like warm ice cream. This could be compared to the development of the air brush or the electronic keyboard.

As long as there is no law stating how much salt or pepper you can put in your food, there will be an element of creativity in cooking. And the people who make a career of cooking are by nature creative people who express themselves with their creations. Who are we not to call them artists when we enjoy their art on the Food Network and in numerous magazines and at tables around the world?

Has Del Monte totally gone banana?

2011-03-08T11:32:00.000-08:00

Last night I was sitting watching John Stewart Daily show and he starts talking about individually wrapped banana, so today I spend a few minutes searching for more info on this subject. It would seem like Del Monte has been not happy with how banana has been sold for hundreds of years and want to improve the banana sells.

Del Monte is using a Controlled Ripening Technology" (CRT). I know it does sound crazy…

The goal is to increase shelf life and sells a better tastier top quality banana. Producers will place a green banana in a plastic bag so that the banana while traveling or sitting on the store shelf will ripens slowly and according to Del Monte give you a more tasty banana.

“According to the Daily Mail, James Harvey, the company's UK managing director said "Del Monte's new CRT packaging is designed to provide significant carbon footprint savings by reducing the frequency of deliveries and the amount of waste going to landfill. The packaging is also recyclable." He adds, "It is a great product and consumer feedback shows a marked taste benefit too."

Really?!

The banana is just fine the way it is… it has a nice yellow package build around it. I am guessing that some pencil pushing scientist in a lab somewhere after 10 years of research and millions of dollar came up with this CRT technologies and manage to persuade the company that it will be better for the environment but more like better for profits and also a great way to make the many years of research not wasted time.

Also did you ever notice, many organic products often has twice as much packaging as any other products. While we were walking on the beach last week, in a 16 minute walk I manage to fill a bag full of plastic piece of all kinds lying on the beach. Plastic is great in many ways, but it is also often end up in our landfill and will remain there forever.

What about the most basic thing about the banana, what will cartoonists use to make somebody slip on their ass, Bags?

Cancun

2011-03-05T07:00:00.000-08:00

Cancun

Hola!
At the time you are reading this my feet will be in the sand of a Cancun beach. Kristin and I are taking a well deserved and much needed 7 days of all inclusive “RnR”.

I have never been to a vacation where all my meals are to come from the same 3 restaurants all week. I have mixed feelings about it. On one hand I am a little worried that the selection may not be all that great and on the other hand I really look forward to not cooking anything for a week. Even if you are a chef who enjoys eating as much as cooking, you may not necessarily want to have to cook every single day. Once in a while each year I get in a blasé mood where I can’t find anything exciting to eat. Nothing works, nothing is really blowing my mind or nothing really sparks my chef’s taste buds.

This is usually when I go back to basics and cook dishes that resonate with me from my past. Comfort food from when I was a child or maybe a dish I ate once when I was having a pleasurable holiday somewhere. While you’re on holiday things are great but a few months later you are back into your routine and not thinking about those great feelings you were having while on holiday. Cooking dishes usually brings back those memories for me and helps me get out of that culinary rut I get into.

I understand that in an inclusive holiday package a big portion of the money saved can be the alcohol consumption from 11am to 11pm. My buddy Neil did mention one good point to me the other day - he said “you chose an all inclusive resort, but why, you don’t drink or barely drink.” I guess my 4 beers a month aren’t considered enough to be qualified as a drinker. Well, I plan on having a good time and letting loose, I might even have a beer a day since it is included in my package J

uno más cerveza por favor (one more beer please)

Food Dilemma!

2011-03-02T09:00:00.000-08:00

I was having this discussion with a client last week and the subject of butter versus margarine came up. They say margarine is better for you… who are they?? That’s my questions.

I always answer the same way for those types of culinary questions. First, I am not a health expert or would pretend to know what is good or not for your health, I am just a cook, so you decide!

Butter versus margarine?

It’s a no brainer to me, what would you prefer to eat, a cup of dairy or a cup of oil? You make butter by stirring cream until it becomes butter… you make margarine from a plant and process the crap out of it until it looks like a spreadable creamy margarine. If yuo go on You Tube "butter vs margarine", there is a very entertaining guy who can extlain why butter is better for you.

100% olive oil versus extra virgin olive oil?

Extra virgin olive oil is press first from the olive and then they repress the olive paste to get even more oil… both oils are from the olive and 100% pure, but the extra virgin olive oil has all the good nutrients and the second not much is left.

White flour versus whole wheat?

I like unbleached white flour for certain recipes and whole wheat for other recipes… all good

Sugar versus aspartame? It’s an easy one, very simple, what would you prefer to eat, a cup of sugar or a cup of chemicals?

Cheese versus soya cheese?

How much chemicals and machine processing do you need to put that soya bean through to make it look like cheese.

White rice versus brown rice?

I like unbleached white rice for certain recipes and brown for other recipes… all good

French fries versus roasted potatoes?

If they are well prepared, I love them both equally.

Maple syrup versus Aunt Jemima?

No question, maple syrup all the way. If I was on a very tight budget I would prefer to buy maple syrup and control how much I use versus buying something that has nothing to do with maple syrup.

Organic versus non organic?

This one is also simple - organic is best… but often way more money. I am way more interested in buying from the local growers as much as possible versus trying to find organic. My wife runs the garden at home so we get our organic food from our own yard.

This link is a great resource for organic questions: http://www.organicconsumers.org/organic/pesticide-residues.cfm

Oscars Night

2011-02-26T09:09:00.000-08:00

Here’s a reprint from a few years ago as we are in Mexico this week, missing the Oscars actually, but still sharing quality time together. I will go out on a limb and say that our pick for Best Picture is “The King’s Speech”. Here’s hoping even if you don’t pick any winners, you have time to whip up some bit of decadence to enjoy your weekend. You can bet we will think of something wonderful!

Kristin

And the winner is…

She says:

We talk often about how everyday in life should be enjoyed and it is important to make the most of every moment. Sometimes, this means not taking things too seriously and just having fun, but other times you need to be very serious about how you plan your event. We are that way when it comes to Oscar night. It is a big night that involves much planning and research, and the event itself is celebrated with close friends and festive food.

Oh I know – you are probably thinking we are a bit nuts. Why would we want to make a big deal about the Oscars, another award show in a whole season of them, like another silly not-so-real reality show. Well, perhaps if I give you some background, you can better understand our point of view…

I grew up in the film business. Most of what I saw over the years was for the small screen, but my Dad did work on a few films and I actually was part of a movie crew when I was 17 years old. I used to dream of seeing my father accept an Oscar when I was little. I loved the “smoke and mirrors” – the magic of how a story came together and was conveyed onto the screen. It was like plugging into someone’s imagination, when it was done right. You knew it was done right when people in the movie theatre were touched in some way by what they saw. To know I was a part of that was to be a part of changing people’s lives for the better. Stories of underdogs, or lifelong dreams, long lost love or even a spy double-crossed… any of them could draw you in and make you forget the rest of the world for a few hours, and when you left the darkened theatre you felt different than when you entered. You also knew that there were others sharing in that experience, because you were not at home alone, but in a theatre full of people. Sounds corny, doesn’t it? Well, I believed it. I still believe that a good movie is worth its weight in gold… Oscar gold. I like to know that those who succeed in making that magic are recognized.

Martin and I share another link to the world of film: we met in the movie business. We were both cooking for film crews when we first went out, and we quickly learned a common interest was seeing movies. We actually even saw a film the night we got engaged, and the first night after our wedding! So, to say that movies hold a fond spot in our hearts is certainly not a stretch.

Maybe your indulgence is something different, and if so, then my advice would be to embrace it, celebrate it. Anytime you can share your passion with others, they appreciate it. Enthusiasm and heartfelt joy have a way of rubbing off on others. Whatever you choose as your reason for celebrating, enjoy! After all, every one of us deserves a happy ending, don’t we? J

He Says:

Kristin and I like to go and see a movie in the theater every week. We both enjoy the outing and the big screen. I am not ashamed to tell everyone, I like the Oscars. It may not be the best show on TV, but it’s an annual thing for Kristin and I ever since we have been together. This weekend we will drive to Calgary to visit some friends and enjoy the Oscars with them. Just like the big movie stars in California, we will kick back and vote for our favorite movies and hope to bring back the ultimate trophy for bragging rights for another year.

I thought I would give you recipes for a few simple appies, in case you are planning to watch the show, too.

Stuffed Mushrooms:

Take a white mushroom, remove the foot with a melon baller and stuff it with a mixture of crab meat, mayonnaise, and Cajun spices. Bake until done, around 20 minutes.

Sausages on a Crouton

Grill some nice Hungarian sausages from "Illichmann’s", slice them thin and place them on a piece of fresh baguette with a spicy mayonnaise.

Lime Thai Prawns

Grate the rind of a lemon on your peeled prawns 4 hours ahead of time to marinade them. In a large enough pan start cooking your prawns. Once they are almost finished cooking, add some green curry paste, the juice of a lime and one whole bunch of cilantro.

Smoked Salmon Tarts

Buy some mini tart shells and fill them up with some cooked shredded smoked salmon. Add some fresh cream (35%) mixed with a bit of parmesan on the salmon and top the whole thing with some more parmesan cheese. Bake until done, around 12 minutes.

Whatever you do, enjoy good food and good wine in good company.

Booking a caterer for your wedding in the Kelowna area

2011-02-22T10:50:00.000-08:00

Right now many brides are in planning mode for the BIG day… usually after a few weeks to a few months of dating and getting to know each other the fellow finally gets his act together and ask the big question. She say yes, and Congratulation we’re getting married!

Whether it is a Kelowna caterer or a chef attached to a specific venue that accommodate weddings like some wineries or golf courses or whether it is a private catering company doing business all over the Okanagan in other kind of venues. This is the 4 basic questions on what you need to give us in order to get a quote back from your caterer containing all the right information.

When is this wedding?

We need the actual date… we have other bookings and we may or may not be able to help you. Why starting to talk about food if we can’t even agree on a date…

Where is this reception?

It is extremely important to know what location you are considering. Some places may not allow for an outside caterer to come in. It may also be far away and create extra cost.

How many guests at this reception?

Well, catering a wedding for 30 people is way different than a wedding for 250 people. Certain menus and/or locations will not be conducive to larger events.

What do you have in mind for food or what is your budgeted goal?

This is the big question for you… but necessary to allow us to send you the right menu at the right cost.

Without this very important information, we are in the dark trying to find the right pair of socks to match our pants.

It is very simple to find the rigth caterer in Kelowna. Just contact the ones that you think can offer you the kind of food that you are looking for... just like you would chose a restaurant. You don't go to a Chinese restaurant and ask for Mexican food.

Example; if you want a buffet style menu of hearty authentic barbecue food supported by local businesses and producers I am the right chef. If you want a 4 courses plated dinner for 400 people I am not the right chef for this, other caterers in Kelowna can do that for you. I only do plated dinners for smaller groups.

Book Early

Catering in Kelowna for a 91 years old Grandma

2011-02-21T22:34:00.000-08:00

I love my job!

Every day I cook I get to see a new bunch of people and every day I get to have an impact on someone's family. Last week I got to prepare a meal for one of my friend's grandmother who was taken out of her senior home for the night and celebrating a late 91st birthday. Awesome night to get to chat to this women who has lived twice as long as me and had so many fun stories to share with me. I truly enjoyed myself - I love what I do!

This is the note I got from the grand daughter after the dinner:

Just wanted to send an email to Thank You again for the wonderful meal last night. You made Grandma very happy and gave her something to talk about for weeks! Your generosity of your time and expertise will not be forgotten.

Again Thanks You Thank You Thanks You!!!

Thanks Again....and see you soon!

John & Heather

Gold Medal Plate Event

2011-02-20T08:51:00.000-08:00

Wow, what a fun weekend.
Friday people's choice award great food, great music, and great companies.

Saturday night, although there was 600 people and it was a huge success for the organizers, 300 to 400 in that set up would have been just fine for me, it was very crowded to eat great food standing around. All dishes were awesome, and really nice to see all the chefs running around and me just standing around eating. Martin Juneau from Montreal won the top chef spot in the country. Not with fancy, not with much hoop-la, but simple well executed dishes on both Friday and Saturday nights. For me what really did it was the bang-on wine pairing he did with his food, absolutely incredible match both nights but especially last night with his pork belly dish. In Montreal most citizens are hockey fans, and personally I don't care much for that sport, but I was sure a proud Montreal fan last night when for the second year in a row a chef from my neck of the woods won top chef. It proved to me that it is not necessary to try to reinvent the wheel but just execute an amazing dish to get the win.

congrats again to Martin Juneau for winning the Gold Medal Plate top chef award.

True Blue

2011-02-13T08:37:00.000-08:00

We completed an important project this week. The kitchen at Rabbit Hollow has been transformed, and now looks more like the farmhouse kitchen it really is. In fact, it looks a lot like Julia’s kitchen (see if you can tell which photo is our kitchen and which is hers). I for one am convinced this will serve as a fantastic inspiration. The only thing missing is the motivational words we want to stencil on the wall… you know, “butter”, “cream” and of course, “chocolate”!

In case you are not sure who the heck this Julia is, well, she is none other than the indubitable Julia Childs. She was the one who said, “If you’re afraid of butter, just use cream.” She also said, “Dining with one's friends and beloved family is certainly one of life's primal and most innocent delights, one that is both soul-satisfying and eternal.” I have heartily agreed with her philosophy for years, perhaps in part because I was transfixed by a stay in France when I was younger, discovering the art of enjoying food and wine. (Julia also said “In France, cooking is a serious art form and a national sport.”)

Some people might think we’re a bit odd, having an old house with rickety front steps and a few cracks in the walls, and yet here we are painting the kitchen, and turquoise, too! We didn’t get new cupboards, we didn’t replace the linoleum, but it feels like we have revived an old spirit. I am not saying we eschew new things, just that we have a fondness for old classics.

Martin likes the practical side of Julia, I think. This quote reminds me of him…“Be a fearless cook! Try out new ideas and new recipes, but always buy the freshest and finest ingredients, whatever they may be. Furnish your kitchen with the most solid and workmanlike equipment you can find. Keep your knives ever sharp and -- toujours bon appetit! “

I won’t take on every Julia Childs recipe, but I think I might adopt a few more of Julia’s tendencies. After all, the woman lived to be 92 years old. Perhaps the philosophy of “All things in moderation – even moderation” is the way to go. Cooking with wine, and putting in the food, didn’t seem to hurt her. Most importantly of all, a combination of confidence, sense of humour and appreciation seems to be the best recipe for a long and happy life. Oh, and finding your perfect Valentine. “Cooking is like love: it should be entered into with abandon or not at all.”

But I have that part covered already.

Kristin

chocolate sponge

2011-02-03T11:38:00.000-08:00

I am putting two sponge cakes in the oven right now.

8 eggs

1 cup of sugar

1/3 cup cocoa

2/3 flour
vanila

Using a Kitchen Aid, beat the eggs at full speed until really foamy
Reduce speed and add sugar and return to full speed... the mixture will deflate and go right back up after a few minutes
Reduce speed and add flour slowly
Add vanilla
Place in a buttered and floured pan.
Bake at 375F for about 42 minutes or until done

Sunday morning:):)

2011-01-30T09:00:00.000-08:00

Crepes and maple butter for breakfast.

Easy recipe

1 cup Flour

2 Eggs

1 1/2 cup Milk

1 tbsp Butter: , melted

a pinch Salt

Mix milk, eggs, flour, water, butter, and a pinch of salt.Process in a blender or robot, or mix by hand if you like.

Heat a lightly buttered non-stick pan. Pour a touch of crepe mixture into it and spread evenly, thin is the game. Cook until the edges starts to dry up a bit on medium-high heat. Flip and cook for 30 more seconds. Repeat with the remaining batter. You can keep the crepes you made warm in the oven at 200F.
Serve with whatever you wish, as long as there is some butter!
Leftovers (if there are any) can be kept wrapped in plastic in the fridge.

SNUGGLING ON THE BEACH

2011-01-29T14:44:00.000-08:00

I wonder if this is edible?

Okanagan Food

2011-01-29T13:27:00.001-08:00

Okanagan Food

This week we want to let you know about two new things starting up. Or rather, we should say they are new incarnations of already good things. You may have heard of them, but in case you haven’t, here is your chance to be a part of that cool, “in-the-know” group of folks that roll in this town (says the geeky food nerd – but I do know a few cool people).

The first thing is Okanagan Street Food

www.okanaganstreetfood.com.

You might have met Neil Schroeter in his special truck at the Kelowna Farmer’s Market last summer. I know Martin was drawn in from the memories of our days on the movie catering trucks. He holds a special kind of respect for any chef who chooses such “extreme” conditions to demonstrate the craft of cooking. Neil is known to many Okanagan foodies from his years as the chef at the Cellar Door Bistro at Sumac Ridge winery. He has cooked in many places across Canada and has a true passion for fresh, flavourful food, something we have plenty of in the Okanagan! He has now expanded his Street Food business and is taking up permanent residence at 812 Crowley Avenue in downtown Kelowna. He will have all the fresh, homemade favourites you saw at the market or may have picked up recently at Okanagan Grocery, AND he will be making fresh breakfast and lunch, as well as featuring a “winter wine club” dinner for the next few months. I am not sure if winter will last that long, but I am certainly keen to tolerate it if I can participate in these dinners! Watch for it opening in early February, and save me a seat!

The second thing that I want to share is a worldwide phenomenon that till now hasn’t taken hold in our little valley. But the buzz has begun, and I can’t help but share. Slow Food Okanagan will host its first event of sorts on Monday, February 21^st at the Penticton Wine Info Centre. It will be a simple potluck affair, designed to be a brainstorming session for those interested in being involved in spreading the good word about eating locally. Even if you know nothing about this Italian project that has grown to 100,000 members in 153 countries, please do come if you want to learn. Slow Food was created in part as an alternative to “fast food”, and it has grown as a forum for educating people about how to enjoy food and ensure it can be enjoyed by all. The philosophy is summed up on their website:

We believe that everyone has a fundamental right to the pleasure of good food and consequently the responsibility to protect the heritage of food, tradition and culture that make this pleasure possible.

Slow Food is about caring and sharing. I hope to see you at the Potluck. If you can’t make it, please contact me if you want more information, or “like” the Slow Food Okanagan Facebook page and watch for future happenings.

Here’s to great Okanagan food!

Kristin