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Spring Ahead!

Mar 10, 2007 / 6:00 am

She says: This weekend we will be changing our clocks over to Daylight Saving Time, a bit earlier in the year than usual, but I donít think many of us will begrudge that lost hour of sleep after the colder and snowier winter we had! It started with the railroad companies liking the idea of standar

Why Are Carrots Purple?

Mar 3, 2007 / 6:00 am

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 a

The winner isÖ

Feb 24, 2007 / 6:00 am

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 co

Fat Tuesday Is Fine By Me!

Feb 17, 2007 / 6:00 am

Isnít it interesting that the day proceeding the start of Lent is seen in some places as an all-out binge, as if to signify that one should load up to make sure that there are minimal regrets whilst one is supposed to abstain from those excesses in life? Or perhaps the idea was to give you something

Losing Our Heritage

Feb 14, 2007 / 9:52 am

Last weekend I cooked for a group of 60 people, and one of the things on the menu were Hungarian sausages which I have always bought from Reiner Sausage, the butcher next to Valoroso on Sutherland Avenue. So I showed up on Friday to find out that the couple that had owned and operated the shop for

Expensive Food Can Be Fun!

Feb 10, 2007 / 6:00 am

He Says: Nothing against our good Canadian Alberta beef, but I had the chance to cook some Kobe Beef last weekend and I have to say it was a fun experience. The whole experience reminded me of the first time I cooked with fresh truffle mushrooms some 17 years ago. My chef was watching me like a haw

Any Excuse to Get Together

Feb 3, 2007 / 6:00 am

I know, you can all hardly wait, as it has finally arrived and soon we will be able to celebrate with the usual food and drink that accompanies the whole eventÖ Did you think I was speaking of the Superbowl? I suppose that could be a reasonable assumption, but I was actually thinking of that other

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
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