A Pair Of Gourmands

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Give thanks for the simple things

She says:

This weekend the Americans celebrate Thanksgiving, and even though I am eighth generation on my Mom’s side of the family I still think about being thankful this weekend. Perhaps because we don’t have the lavish dinner however, the foodie thoughts that come to mind are for simpler things… like onion soup.

Martin made onion soup this week from a Walla Walla onion that we bought at the farmer’s market (it was big enough to make soup for one hundred people!) With some of his homemade bread, and lots of melted cheese on top (no cheddar please – this is not chili) it made a cold grey day worthwhile.

Don’t get me wrong – I am not saying onion soup cannot be decadent. When I was in France I saw an old recipe for it that used champagne and Brie, not beer and no-name Swiss cheese. But even plain-Jane Monday night soup can be like a mink coat on a cold winter night, wrapping you in its warmth and sweeping away all the day’s stress with the wisp of steam vapor from your bowl.

I hope you can make the time to make some homemade soup. But even if you open a can or a tetra box, your family will love you. I still remember wintery school days with a hot bowl of vegetable soup and an ice cube. Such symbolism there –it was too hot to eat, but there was not enough time to wait for it to cool. Or maybe I just liked the noise it made when the ice cube cracked! Any way you have it, soup is mm-mmm good!

He says:

This is a link for a very nice Onion Soup I just substitute the wine for dark beer instead Enjoy!

Chef Martin’s Tip 38 - Soup yourselves!

This is the time of the year where you get to try all kinds of soups.

Chicken soup is best cooked the day before so all the vegetables will release their flavours and nutrients. Please take the time and make a real chicken stock ahead of time.

When it comes down to cauliflower, broccoli and spinach don’t cook these too much. After a few hours, these soups start tasting a bit old.

Cream of mushroom is still my favorite soup and I use 2/3 homo milk, 1/3 cream (33%). To give it a boost, use a touch of wild mushrooms like Chanterelles, Porcinis, Morels or Lobster mushrooms.

Squash cream soups have gained popularity in the last few years. Butternut squash or even pumpkin works well with cinnamon, thyme, and/or rosemary. You can finish those with a touch of whipped cream too.

If you use noodles or rice, don’t overcook them, as they will keep cooking even if they are off the stove.

Always make lots of soup and send your kids to school with your gourmet homemade creations.

“No matter what happens in the kitchen, never apologize.”
(Julia Child, 1912-2004)

The Chef in Stead - Website For Previous Chef Tips For comments or questions, you can reach Martin at 250-712-4440 or Email.

These are the stores where I shop, go visit them and tell them I sent you...

Hooked on Seafood, 1951 Harvey Ave, Kelowna 860-2541
Discover Wines, 2080 C Springfield Rd, Kelowna 868-3990
Matterhorn Bakery, 103 - 3640 Gosset Rd, Westbank 768-3302
L&D Meat, 103 - 2365 Gordon St, Kelowna 717-1997
Quality Greens, 3717 A Old Okanagan, Westbank 707-1420
Valoroso Italian Market, 1467 Sutherland Rd, Kelowna 860-3631
Kitchen Niche, Orchard Park mall, Kelowna 860-3637

More Happy Gourmand articles

About the Author

Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time. 

Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.  

Kristin says:

"Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."


E-mail Kristin at:  [email protected]

Check out her website here:  www.wowservicementor.com


The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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