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Comfort Foods

Jan 27, 2007 / 6:00 am

Letís Hear it for Comfort Food! As I write this, Martin is making one of his cherished grilled cheese sandwiches, using an old iron to ensure the bread gets good and crispy (not to worry, it is the cast iron variety, not the electric kind.) It made me think about comfort food and all its traditions

Lose Weight and Eat Good Food

Jan 20, 2007 / 6:00 am

She says: I guess I am rocking the boat here, but that is a boring title. Hopefully you enjoy our column enough on a regular basis that you are still reading, even though the creativity in this weekís headline is akin to the filling in a Twinkie. But I suppose that is perhaps the point. Martin appea

Winter Desserts

Jan 13, 2007 / 6:00 am

The thermometer is telling us we are in the dead of winter. Perhaps it was the void created after the decadence of Christmas, or maybe it was those darn dancing penguins and that expanse of polar ice cap, but any way you look at it, we are not enjoying global warming in our neck of the woods. Where

Eat your veggies, Tommy!

Jan 6, 2007 / 6:00 am

He says: For many years our parents cooked chicken, pork and beef so well-done that you could barely recognize which kind of meat it was by the time you ate it. Our parents were afraid of poisoning themselves with medium rare pork roast. Never in my whole life as a kid did my parents warn me about s

Love What You Eat

Dec 30, 2006 / 6:00 am

This is the time of year when everyone starts to feel guilty about the pleasures they have enjoyed (and yes, perhaps overindulged in) and so they make New Yearís Resolutions and try to repent with diets and fasts and plans to not eat as much of that rich stuff. I am not here to say you shouldnít be

Why Christmas Food?

Dec 23, 2006 / 6:00 am

He Says: I have managed to avoid Christmas turkey cooking one more time. At our house itís going to be goose or duck. Since I spend my days thinking about other peopleís dinners, I have not decided on how to prepare my Christmas bird just yet. Itís probably going to be simple due to the fact that m

Exciting Lunch

Dec 9, 2006 / 6:00 am

Who knew lunch could be so exciting? Julia Child said it best, I think, when she spoke of the North American philosophy of eating versus that of Europeans: it is a truck stop, not a way of life. Since I am one of those people who live to eat (definitely leaning more to the European side of thingsÖ)

Infected With The Bug

Dec 2, 2006 / 6:00 am

Weíre infected with a bug, and we love it! It had been years since I was overseas, and I didnít realize how much I missed having a dose of another style of life until I was there. Once you have the travel bug, you see, it never really leaves your system, and as soon as you are in a foreign place it

Fast Food Ruining Youth

Nov 25, 2006 / 6:00 am

Fast Food is ruining the youth of today. I know Ė we used a splashy headline to grab your attention. And you are probably wondering, what does the life of Two Gourmands have to do with fast food? Well, every once in a while, other activities do cut into the time we have to eat and so it does happe

Chef Martinís Tip 4

Nov 18, 2006 / 6:00 am

Read cookbooks or food magazines. To really improve your skills, you need to be able to read a recipe and start feeling what it would taste like when itís done. Once you have reached this level, you are half way there! Most good cooks have an understanding of textures, colors, and mechanics of foo

Chef Martinís Tip 3

Nov 11, 2006 / 6:00 am

Cutting boards! Good cutting boards are an essential part to any good kitchen. One: the built in cutting boards that cannot be removed and cleaned in the dishwasher once in while are no good, just use them as decorative pieces. Two: all cutting surfaces should be soft enough for your knives to s

Chef Martinís Tip 2

Nov 4, 2006 / 6:00 am

Planning is the difference between a good cook and a great cook. Whether in a restaurant cooking for 200 customers or having 6 people over for dinner at my house, I use the simple technique of visualizing every step of the meal. It really makes me see the details of the meal all the way down to ho

Chef Martinís Tip 1

Oct 28, 2006 / 6:00 am

You don""t need a $700 set of knives to cook gourmet meals, just one good knife. Always keep it sharp, and please don""t throw it in any kitchen drawers. Once you have a sharp knife, learn to use it, stay away from electrical cutting gismos and instead practice by hand every time you can. It is re

Hunting Season

Oct 23, 2006 / 9:52 am

Chefís Many thanks for the Hunting Season. Although I own the best kind of dog breed around for hunting, I donít actually own any weapons necessary to make the kill. I rely on friends to share their meat once they have managed to drag it out of the forest. I am always willing to go cook a meal with

Changing Gears

Oct 14, 2006 / 6:00 am

I have now unpacked my wool sweaters and long pants, and tucked away the flip flops and flimsy sundresses. The tender plants in the garden have been brought in or covered with mulch and the patio chairs are stacked up. And with most of the lettuce gone from the garden, I donít seem to feel like sala

Fairytale Season

Oct 7, 2006 / 6:00 am

It seems to me that autumn must be the season when fairytales take place, as there is something other-worldly about the light and the smell in the air at this time of year. I am an ardent fan of summer and its comfortable heat, and I also enjoy the clean majestic look of a winter landscape, but neit

Italian Pizza

Sep 30, 2006 / 6:00 am

Rustic Italian Pizza - what a joke! I rarely go eat a casual meal in a restaurant, not because I donít like to have someone cook a meal for me, but more because I am often disappointed with the poor quality in most casual restaurants. Yesterday it was one of those days where 24 hours was not enoug

Wild Mushrooms

Sep 16, 2006 / 6:00 am

Wild Mushrooms - magic or not! Ever since I started as a cook 21 years ago I have been an avid mushroom hunter. BC has an amazing array of edible mushrooms and I take advantage of them every fall. Last weekend Kristin and I went to pick lobster mushrooms 20 km from Revelstoke. We left on Saturday

Cool School Lunches

Sep 9, 2006 / 6:00 am

How to have your kids thank you for a cool school lunch. Most of us remember a moment in the school cafeteria when the unveiling of our bag lunch was less than desirable. Sometimes it was only that the apple was dropped on top of the sandwich, but maybe it was as bad as being given pistachio puddin

You say tomato, I say tomato

Aug 26, 2006 / 6:00 am

Itís that time of the year again - tomatoes galore! We are really into eating from scratch, with the main reason being chemical free meals. Not only is it more healthy, but there are better flavours with fresh food prepared from scratch. If we are going to have salad we will make salad dressing ins


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