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

Respect Your Food

Aug 19, 2006 / 6:00 am

In an age when respect has become something that is not as common as it used to be, I thought perhaps that starting with food might help us all remember the importance of the general concept. If you respect your food, you will be thinking of how to eat it at its peak. You will treat it as you would

We All Scream For Ice Cream

Aug 12, 2006 / 6:00 am

The heat is holding and summer is still with us, but the ads are out for school supplies and the mornings are cooler now. In an effort to preserve the feeling of summer, we have given you some recipes for ice cream this week. If you donít have an ice cream machine, perhaps an evening with the kids m

My Dad The Chef!

Aug 5, 2006 / 5:30 am

Spanokopita? Rotisserie Chicken? Parsley & Green Olive remoulade with fresh pink Salmon? You might be wondering what all of these things have in common with each otherÖ they were all made for me by my dad. Instead of my dad writing something this week about food or wine I am going to be writing a sm

Salad Days

Jul 31, 2006 / 8:53 am

It seems I often get my best inspiration early in the mornings, and one of my favourite places to be at that time is in the garden. (Besides, itís much cooler then!) As I was thinning carrots this week, I was inspired to try some new salad ideas and so I thought I would share those with you. When th

Art Of Picnicking

Jul 22, 2006 / 5:30 am

The art of picnicking is one that requires very little expertise, but a great deal of enthusiasm. A successful picnic may be one that involves numerous bugs, howling winds, sand in your sandwiches or even a thunderstorm. That is all part of the fun, but that is in fact the secret. For all the planni

Cooking On A Spit

Jul 15, 2006 / 6:00 am

The ancient art of cooking on a spitÖ Yes, I am a fan of BBQ food, and yes I do understand that it can take a few summer months to become a master of fire and meat. I am willing to take the right amount of time to create the right meal, as it is not every night that I want grilled meat. The rotisse