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Happy-Gourmand

How do we adapt and still sty authentic?

Recreating food dishes

In the world of food, there are a myriad of traditions that are woven into many of the dishes that become symbols of the culture they represent.

In the “New World” (North America), we have laid claim to modern traditional dishes but they of course have been adapted. The expression “as American as apple pie” began in the 1920s, and has come to represent a quintessential American dish. But pastry was created in Europe, and apple seeds were brought over by European immigrants and planted.

In Canada, we also claim a few signature desserts from different regions, but the one that seems to have the biggest range is the butter tart. This may be an original pioneer recipe born of ingenuity and necessity (who could live without dessert in a harsh climate?) However, there were certainly the European and British influences for pastry and filling recipes.

It seems this approach of combining new and old is also working in the other direction, as curious foodies and chefs explore iconic Old World dishes and look to adapt them for other parts of the world.

I read an article recently about a coveted pasta that is served for pilgrims after their 20 mile journey in Sardinia. (Link: Threads of God - Gastro Obscura )The pilgrimage honours the journey of San Francesco, who founded a sanctuary in the small town of Lula. For 300 years, people have come to share his experience by honouring his path and eating a simple meal that includes a unique pasta made by only one family all this time.

There are only a few women left in the Abraini family making “su filindeu.” Barilla pasta tried unsuccessfully to create a machine to duplicate the threads of pasta so thin they are thinner than angel hair (the name translates to “threads of God”.)

Traditionally, this recipe and method were only passed down to the women but because there are not many daughters remaining in current generations of her family, Paola decided to teach it to people outside her family. In 2021, two Canadian chefs made the pilgrimage and spent time learning with her.

The process is one of kneading semolina flour, sea salt and water into a dough that will stretch into not one but eight superfine layers of noodles. The result looks a bit like linen after the noodles dry on large flat disks in the sun.

Here’s what they said about the experience:

“Paola’s instructions were so casual and so, ‘Oh, a little bit of salt and a little bit of water, and you feel it,’” Gentile says. As the two professional chefs struggled and sweated for three hours, Abraini offered gracious encouragement.

“She was lovely. She was joyful and laughing.”

After their arduous work, they got to share a bowl of the traditional mutton broth that contained some of the boiled noodles and a sprinkle of fresh local Pecorino cheese. It was a simple, rustic meal, but one full of magic from a shared tradition.

I wonder if Paola was joyful and smiling because she got to see how trusting other people who were keen to understand her traditions was a new way to continue the magic in today’s world. It made me think of that old saying that if you really love something, you let it go, you don’t put it in a cage.

We don’t all have the opportunity to get everywhere or meet everyone doing different things in unique ways. I for one am overjoyed that one of the ways we can experience a bit of that magic is to share.

All we need is a bit of faith that love and respect remain key ingredients in the recipe.

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





Is there such a thing as healthy comfort food? Yes, there is

Healthy comfort food

It’s February. The weather is mostly grey and blustery, and if we aren’t going away to the sun or the slopes, we start feeling like winter is getting long – even if it hasn’t been really cold.

For many of us, this is the time when we fall into a rut. We may have fallen off the resolution wagon and slowed down our workout schedule. It’s easy to rationalize those potato chips we ate while sitting on the couch or that extra snack we had at work.

We might even go down the rabbit hole of rationalizing those snacks.

I saw statistics recently that piqued my interest. (Being a gourmand makes me predisposed to liking dark chocolate.)

Did you know that a 100-gram bar of dark chocolate with 70–85% cocoa contains:

• 11 grams of fibre

• 67% of the recommended daily intake for iron

• 58% of the recommended daily intake for magnesium

• 89% of the recommended daily intake for copper

• 98% of the recommended daily intake for manganese

• Plenty of potassium, phosphorus, zinc and selenium

It was at that point I almost forgot, eating 100 grams of chocolate in one sitting is downright silly. But that was just because I was stuck in the winter blues.

Fear not, gentle reader. Those infinitely wise pundits (heavy on the “pun” here) have recently posted in the news they have the answer. They want us to eat all that comfort food and keep smiling on our couches and now we can do that without feeling guilty. After all, Super Bowl weekend is coming, and then Valentine’s Day. We need to participate in the snacking.

Some of our need for indulgence is about nostalgia, a concept central to comfort food. We like to remember happy times, and comfort food is usually centred around those times. The new secret is to add in a healthy component to that comfort food.

You might think I’m kidding. It is not just the rationalization that eating chocolate or ice cream makes you feel better, it is about including ingredients that have benefits such as immune-boosting antioxidants or healthy fats. The holistic benefits of spices like cinnamon, ginger and turmeric have also become more popular.

Some examples of trendy items are:

• Golden lattés with turmeric or ginger in hot chocolate

• Wild mushroom powder in nut butters

• Snack mixes flavoured with herbs and spices instead of salt

We could also approach health from a big-picture point of view, as in the health of our community and environment. If our efforts to indulge in some self-care with say, a hot chocolate on a winter day, and we support a local business during the Hot Chocolate Festival, then that offers comfort for us and the community.

The one shift that seems to be carrying on undaunted in this new world is the trend to eating plant-based foods. There are increasing efforts to showcase colourful dishes full of textures and flavours, enticing people to try this new approach to eating. Even if we don’t all get on this train 100%, it is certainly a healthy way of eating.

In closing, I have a selection of Superbowl-worthy snacks I saved that are all plant-based. Even if you’re not a believer, I’m sure you can use the basic recipe and add back in the meat or cheese if you wish.

Remember, if you support an independent local store when you buy any ingredients, you get extra points.

For those wondering about my advance advice for Valentine’s Day, it is simply this—forego the out-of-season roses and enjoy chocolate or whatever your favourite treat might be. That goes for everyone, single or attached.

Love must come from within. Be comfortable with yourself and you will likely find your comfort food is in a healthy balance too.

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



Secular or non-secular, there's much to celebrate during these winter days

Enjoy these winter traditions

In 11 days we have Groundhog Day, that day made famous in pop culture by a Bill Murray movie, when he lives Feb. 2 over and over again, until he learns that he must make the most of what life has given him.

That message is always a good one, but I thought I’d share some of the origin story of the day, and a few ways different cultures celebrate it. Hopefully you’ll find some joy in all this rambling, a way to make the most of the heart of winter.

February 2 also has a religious connection, as the day we call Groundhog Day is also Candlemas. It was a celebratory feast to commemorate the presentation of Jesus at the Temple in Jerusalem and included blessing the candles that would be used throughout the coming year (Jesus was seen as a symbol of light or revelation, so the connection with candles is certainly logical.)

Candlemas was also known as the earliest of festivals celebrating the Virgin Mary. With the light stretching further through the day, it signifies the first leap to spring and, in fact, was considered by some to be the start of the spring season. (Here lies the connection to our current rodent-centric customs.)

Significant things to remember about the more secular Candlemas traditions are this is when any symbols of Christmas are to be removed (The day formally ends the Christmas season, being 40 days later). So, if Santa decoration isn't off the roof yet, you'd better go get him.

Another bit of seasonal advice, beginning a voyage at sea is not recommended on this day. Sailors believed it would end in disaster. So, hopefully any cruise-goers will depart on Saturday.

If you follow the tradition of Epiphany, on January 6, something I have written about in earlier columns, having won the figurine in the King Cake would mean you were beholden to host a party on Candlemas. Just to be clear, even if you didn't win the figurine, you can still host a party if you feel like it.

Being the point of transition between seasons, whether you consider religious seasons or nature’s seasons, our Groundhog Day has a noble history.

When our favourite rodent in various North American cities peeks his nose out from his winter slumber, he offers an omen of the days to come. It is, however, based in some kind of logic, as traditions often are.

Groundhogs aren’t scared of their shadows, and sailors aren’t scared to sail on a calendar date, but they know weather patterns. The same is true with foodie traditions that occur at festival time. And really, on a February day, be it mucky, grey or snowy, why not boost your spirit celebrating with friends and good food?

Here are some ideas I thought are worth a go:

• In France, they celebrate by eating crepes, but only after 8 p.m. Are they waiting for the winter moon to rise, and the crepes symbolize the shape? If you can flip a crepe successfully while holding a coin in the other hand you will see prosperity in the coming year (of course you will if you just kept the coin.)

• In Spain, they celebrate by eating tamales, as the planting of the corn can begin as early as this. Even if you don’t want to be that elaborate in your cooking, a bit of cornbread or even a muffin could stand in as a nod for the tradition of farmers beginning their work of the season. (Do you even need another reason to stop at Tim Hortons?)

• In Ireland, they put a loaf of bread on the windowsill as an offering for St. Birgid, who is associated with both a pagan goddess of fertility and a saint in County Kildare. (Remember, it’s still a wee bit cold, so it’s okay to consume those carbohydrates, right?)

I hope these ideas lead to inspiration. If not, fear not, we have Mardi Gras coming up next, and that certainly deserves celebrating.

May whatever sun there is shine brightly on your house.

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





Tasty trends: What to eat and from where

Food trends for 2025

I thought, since a new year is upon us, now would be a good time to share some ideas for new trends and activities for us foodies.

Some of them might be things you’ve eaten already, and some might be stuff you have no intention of trying but might enjoy hearing about. Hopefully there will be some tasty inspiration here for you somewhere along the way.

A bit of vicarious enjoyment is always worthwhile in winter, if you ask me—it’s also budget friendly—and when talking about food, the added benefit is it’s calorie-free.

When I tell you retro food and drink seem to be making comebacks, would that surprise you? Healthy fizzy drinks, like kombucha, are popular already and more healthy options are on the way. Apparently classic big brands, like Coca-Cola and Canada Dry, are also in the spotlight. Despite the trend for healthy whole foods, and the love for comfort classics like mac n’ cheese, some are just taking new twists like being dairy free.

Mixology has become a separate category of tastes and this year it takes a savoury turn. Have you tried a feta-brine martini yet? Even the idea of mixing something into your water bottle will grow—from powdered wellness blends to boost your mood or metabolism to flavours that keep you keen to hydrate.

International snacks are another trend that will grow this year. Wasabi peas are blasé now, so how about chili masala popcorn or plantain tostones instead of plain old potato chips?

Generally, crunchy is the trendy texture we will be tasting, and it can be added to any meal. Dehydrated fruit on your yogurt or seasonings with crunch on your salad are an easy start, and sprouted nuts or mushroom chips could feature in your dinner.

It’s easy to understand how culinary travel is another trend that is exploding like all these crunchy snacks. People are more interested than ever to taste the local flavours in exotic places as a way to experience the culture. The Asian Pacific region is hugely popular, but of course the attraction of Europe’s classic foodie countries like Spain and Italy, along with newcomer Croatia, are all hot spots.

Maybe you want to try a full foodie trip? You can sample local cuisine with families and participate in cooking classes in homes in all kinds of places—Italy, France, Morocco, India, China, Vietnam, Peru (just to name a few). Or, you could stay at a luxurious resort in the Maldives that offers top-notch cuisine, features an underwater restaurant and focuses on hyperlocal ingredients.

There are even companies that specialize in foodie trips, with themes like overlanding (feel like camping on the African veld and cooking over a fire?) or active (how about a trip to Ireland with some hiking to enjoy the views and work off those beers and pub meals?)

The one that piqued my curiosity though was a company called Let’s Eat the World (now there’s a foodie aspiration!) It has a culinary tour to Georgia—not the state in America, the country between Europe and Asia and full of rich heritage, complex dishes full of flavour and even local wines. This is on my bucket list now.

I hope that’s given you a dose of at least distraction and maybe inspiration. If you want to try a new recipe at home, my new source is the blog, Serious Eats.

If you want more reading, “Duck Season” by David McAninch is a lovely armchair voyage to Gascogne in southwestern France.

Stay hungry—it will keep you motivated.

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



More Happy Gourmand articles



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About the Author

Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time. 

Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.  

Kristin says:

"Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."

 

E-mail Kristin at:  [email protected]

Check out her website here:  www.wowservicementor.com

 



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The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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