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Happy Gourmand

Fat Tuesday Is Fine By Me!

Feb 17, 2007 / 6:00 am

Isn’t 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...

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...

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...

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...

Comfort Foods

Jan 27, 2007 / 6:00 am

Let’s 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...

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,...

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...

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....

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...

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 it’s going to be goose or duck. Since I spend my days thinking about...

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...

Infected With The Bug

Dec 2, 2006 / 6:00 am

We’re infected with a bug, and we love it! It had been years since I was overseas, and I didn’t realize how much I missed having a dose of another style of...

Fast Food Ruining Youth

Nov 25, 2006 / 6:00 am

Fast Food is ruining the youth of today. I know – we used a splashy headline to grab your attention. And you are probably wondering, what does the life of Two...

Chef Martin’s 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 it’s...

Chef Martin’s 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...

Chef Martin’s 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...

Chef Martin’s 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...

Hunting Season

Oct 23, 2006 / 9:52 am

Chef’s Many thanks for the Hunting Season. Although I own the best kind of dog breed around for hunting, I don’t actually own any weapons necessary to make...

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...

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...

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