Fire it up!

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?

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!

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?

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

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

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!

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.