A Pair Of Gourmands

She Says:
We decided to write a shorter column this week, as everyone seems to be out making the most of the summer. We were too this past week, and so we just wanted to share some of our favourite food memories with you…

We went to Penticton to go to the beach there, as my Mom hadn’t been since she was a kid. It was a glorious afternoon and we enjoyed it thoroughly, watching the hot rods roll up and down the strip and following the antics of the kids in the water. On the way home we stopped at a fruit stand and bought fresh freestone peaches, and we had them in a way that always makes me think of the simple fun of a summer day – peaches and ice cream. You can make vanilla ice cream if you like, but even regular store-bought vanilla will hold its own with a fresh Okanagan peach. If you really want to be decadent, crumble some gingerbread cookies on top!

Another al fresco meal was also down by the water, after we took our dogs for a dip in the lake at the dog beach to cool off. Martin made a wonderful carrot, raisin and pecan salad with a creamy vinaigrette seasoned with cumin. It was refreshing with the sandwiches he had made from sopressato and provolone, and the homemade herb-infused iced tea was perfect for washing it all down. I cannot think of a better way to end a hard day at work than a family meal in the fresh air.

So, if you are not out there already, pack up the picnic basket and the family and enjoy!

Don’t forget the iced tea, and the sunscreen!

He Says:

Summer at my house is all about kicking back and enjoying good food with family. My daughter Chloae and my mother in law were visiting from Vancouver these last couple weeks, and I sure had a lot of fun with them and with food. We cooked together, and Chloae tried new things liked beets with herb butter, and fresh trout. We also made some of her favourites, too, like smores squares and pancakes. Whenever she visits, I always introduce her to new foods, but she knows that all she has to do is try it. Sometimes she likes them and sometimes she doesn’t. I find that if I can use a part of the dish that she likes (the sauce, or a spice) then often I can get her to try a new kind of food with that same ingredient. This is one of the recipes I did with Chloae, it’s a compromise recipe of instant kids ice tea powder drink and Papa’s fresh herbs bad habit.

I am off fishing today, so perhaps next week I will write about what to do with a fresh fish on the grill, if I get lucky!

Have a great week.


Chef Martin’s Tip 23: The Perfect Steak!

Major heat for extra searing, that’s the secret! Juicy inside and crispy outside is how you want the final product.

Whether you use your BBQ grill or your stovetop, you will need the maximum heat available, and the hotter the better.

Put a touch of oil, salt and pepper on your meat right before you cook it, especially on the grill!

Even your best BBQ can use more power when it comes to steaks. You can improve your searing by turning an old metal tray upside down on top of the grill for 10 minutes at maximum heat. Just take the tray off at the last minute, brush your grill and drop your steak on it.

When it comes to the stovetop, you need to have a thick high quality pan, very thick (cast iron works well). Turn your burner to high, place your pan on top and wait until it is really hot. Add a touch of vegetable oil and drop your steak in the pan and make sure that your overhead fan is operating. Any kind of good healthy oil will burn eventually, so as soon as you put your steak in the pan it will start smoking.

The meat you buy will have a big impact on the possible results you can reach! Since the caveman cooked the first piece of beef, Tenderloin, T-Bone, Rib Eye and New York are still the best steaks to buy!

“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.

This article is written by or on behalf of an outsourced columnist and does not necessarily reflect the views of Castanet.