Bury yourself in berries She says: I remember summers in North Vancouver, at my aunt's house, eating piece after piece of toast slathered with as much strawberry or raspberry freezer jam as it would hold! I swore when I grew up that I would make freezer jam too, so that my kids could enjoy that fresh, just-picked flavour that only freezer jam seemed to give. Well, I don't have any kids, but we seem to both be big kids, and one of the things I still dearly love is that just-picked flavour. Nowadays we talk about it in a special way - "slow food" is one concept that comes up in conversations. This is the idea of supporting local producers of food to help create and maintain a sustainable environment. Back when the world was not so small, it was a straightforward thing to do, like drinking from the hose on a hot summer day. Now it takes forethought and an organization to remind people that everything need not, and in fact perhaps should not, come ready-made out of a can. I don't want to preach, but I would like to ask that you plan to pick fruit one day at a local orchard (or at least visit the farmer's market Wednesday or Saturday mornings!) Look for that fantastic package of liquid pectin that will allow you to make freezer jam, or even freeze or can some fresh fruit for a winter day. Then you can take it out and as you taste a spoonful (it's okay to eat it right out of the jar!), you will be taken back to summer days as a kid picking and eating fruit, when you could smell the fruit and the dirt and the leaves on your hands, and nothing tasted better. Even if your kids don't want to try drinking from the hose, I think they will appreciate this little taste of a time when life was not so homogenized. If you are a big kid like me, it could be the beginning of a second childhood. Try these links for more information: www.slowfood.com He says: Yes, it has started... the first summer berries are here. This is one of my favorite times of the year, as I can finally make fresh berry desserts with great Okanagan products. No more California unripe strawberries that left their bushes way too early. We now have strawberries available and raspberries are next, so start using them now as this is not going to last forever. This is my plan: first, you grill a nice fish dinner on the BBQ with fresh vegetables and a nice salad, leaving your guests a bit hungry for more... Then you take out the Strawberry Shortcake from the fridge and you fill them up with fresh whipped cream, cake and strawberries from one of our local farms. If you are like me, you usually buy a case to freeze so you can enjoy them much further into the season. Frozen strawberries are great for smoothie drinks, margaritas, salsas, salads, dessert sauces or even ice cream toppings. Buy local, and keep our farmers in business. For an extra bang... I would strongly suggest that you go visit the friendly ladies at Discover Wines next to Zellers downtown; they will hook you up with some great late harvest wines from BC to really help to make your shortcake the talk of the town. Stay the course... She says, When I cook, I like to make sure that I find a theme and stick to it. I am definitely not the professional chef in the family, but I have this as my credo whenever I am in the kitchen. I like to think it comes from my respect for different cultures and an interest in the soul of those cultures. Rarely, it seems, does a memory of a different place not involve a memory of a meal. Whether you are trying to recreate a memory from a trip or you are experimenting with a new recipe, having a theme will keep you on track for a meal or a party. You can start as simple as the herbs and spices you use, and work up to what kind of meat or fish, what style of dessert, and even how to decorate the table when you serve! In the summer I am inspired by the heat, and I look to those cultures that thrive in the heat. We eat Mediterranean foods with refreshing lemon and oregano and mint, or southern French style grilled meats and salads with olives and tomatoes, or Mexican salsas with grilled fish... In the winter we move more to comfort foods like Irish Guinness stew or pastas with richer sauces. Here is my list of favourite things to use from the cultures I enjoy: Lebanese: chick peas in salads with chopped veggies, parsley added to lettuce or couscous salad, nuts and honey in phyllo - try to find some Arabic music Moroccan: cinnamon with tomato sauce or allspice added to meat rubs, cardomom with pastry - decorate the table with brilliant colours and brass candlesticks French: tarragon and Dijon mustard in sauces (separately or together), thyme on grilled meats or with eggs, custard desserts with fruit, chocolate mousse with whipped cream! Use a tablecloth with olives or a fleur de lis pattern, and play some French bistro music Italian: oregano with tomatoes, basil with tomatoes, good quality olive oil with just about anything! Try thinking of Tuscan countryside (easy to do here) Whatever sort of theme strikes your fancy, try a few more elements next time to really make the mood. And if you are thinking of what to do as you cook, fix on an idea and carry that through, so that you can enjoy the full effect of the experience. Let yourself be carried by the moment - something at the market of from your garden may inspire you, or perhaps even a napkin design or a postcard image! Go forth and create memories! He says, I love to cook, and to me planning is the most important step in a successful meal. Theme meal make the planning much easier to do, less thinking, and more eating, just the way I like it. Kids can cook too Every time I go to work, I get to see inside people's fridge and pantry. I have to say, many people in Kelowna eat pretty good food and take the time to cook. One thing that I have noticed though, is often the parents don't have the kids participate in the dinner-making procedures. A few weekends ago, I went to cook for a party of 25 adults and kids. The hosts were a very nice couple with two kids, their house was unbelievable and the kitchen was really professional looking with all the necessary equipment. I started to do my prep for dinner and their two kids showed up and stood there to watch me. There is nothing more fun than to teach kids some basic food prep and see them learn and not be afraid to get all mucky up to their elbows. I ask them if they wanted to help, and they said "No, it's Ok", so I insisted until they finally decided to try it out. I set them up for success, and let them make a fruit pie which was a first time for both 10 and 13 year old boys. The result was pretty nice, the taste was really good and the experience they went to bed with will last forever. "A chef came to my house and showed me how to cook!" If I may give you a piece of advice, at 7 or 8 years old a child can and should start learning some basic cooking skills. This is the best way to get them excited about eating new foods. So starting as early as possible, make them do simple things, like pressing a lemon, smashing potatoes, make a pancake batter or even stir a pot over the stove (with supervision, of course). In my house, it's the one of the best ways to get my daughter to start talking about her day. Remember, once they leave your house to conquer the world, they will be able to stay healthy by eating meals made from scratch. What a gift! If you need help with your kids' cooking education, send me an e-mail. She says: There was no Chef in our house when I was growing up, but my Mom was certainly in tune with my curiosity, and when I started to watch her in the kitchen, she noticed. She would let me play with the food, doing small things like mixing or sifting (we had one of those cool flour sifters with the squeeze handle and I used to pretend I was making it snow for the Nutcracker and Clara!) I could crack eggs (they are amazingly hard, I discovered, and that made me interested when I learned at school that only a hard-boiled egg will spin like a top - raw ones just wobble!) And although the "displacement method" for measuring butter was one my Mom thought was more trouble than help, it did teach me about the physical theory of weight displacement. My time as "Mom's helper" when I was little was what made me a curious foodie as I got older. It also connected the garden and the kitchen for me when we planted vegetables in the old car stall and watched them grow... and grow and grow! I hated having to suck the air out of the bags of blanched beans and peas so they wouldn't get freezer burn, but I did love the taste of frozen garden veggies lots better than the canned ones we had before the garden. My Mom's curiosity was passed on to me and now I love to share it with others. At a Brownie meeting this past winter, the whole troop got to stick their hands in a bowl of corn starch and water to see how it felt (kind of hard and soft at the same time). And when we made Irish Soda Bread there was flour and raisins everywhere, but everyone was proud to go home with something homemade at the end of the evening. It is a simple but precious gift to a child to allow them to be curious, and that is all it takes to get your family in the kitchen. Even hamburgers on the BBQ can become a family experience, and who doesn't need a few more of those? Eating in the big city! He says; I just came back from Vancouver for my daughter's grade 6-graduation ceremony, and while I was in the big city, I took the time to make two great food stops. Every time I go to Vancouver, I have to eat at Memphis Blues BBQ restaurant. It's about the most authentic BBQ experience you can have in BC. The service is simple: you order at the counter, go sit down and your food is in front of you within minutes. There is a brown paper towel roll on your table for napkins and plenty of sauce. The pork ribs are smoked with a Dry Rub and you can really taste the long slow cooking of the southern states. On my last day, I went to Thomas Haas's brand new French pastry shop. The next time you go to the big city, you have to go buy yourself a treat from his shop. Thomas is on top of his game, and he plays at a level that makes the average pastry shop looks like pre-schoolers making mud pie! Thomas Haas is probably THE best pastry chef to choose Canada to start his business. A German native, he has proven himself in the USA and Canada. Go see him, and I guarantee that you won't regret it - his pastries are out of this world. (I think that my wife considers his Stilton Cheesecake the best foreplay ever...) She says: I didn't get to go to Vancouver, and I must say I miss my Sunday trips to Granville Island, shopping for weekend dinners according to what inspired me in the stands there. We don't have all the little neighbourhoods that offer specialties from around the world - the joke in our house is that "Chinatown" in Kelowna is the one little shop on Harvey Avenue that sells Asian veggies, sauces, and dim sum. (Which is interesting when you consider that when Kelowna was born there was a Chinatown near the railway tracks, since many of the men worked on the railway.) But we do have a wonderful farmer's market, and there are more and more gourmet shops popping up all the time. I can enjoy working in the garden, eating strawberries for breakfast and radishes with my salad at dinner, and then I can savour the Stilton cheesecake that arrives by "special delivery" as I remember the hectic days when I lived in the city and worked with people like Thomas Haas... When in doubt, go Greek. He says: Greek food for the summer is an excellent choice for the hot climate of the Okanagan. Once a week, I cook something Mediterranean, from a simple 10-minute salad to a full 5-hour leg of lamb cooked on a campfire. That region of the world offers amazing tastes that the whole family can enjoy. I just came back from Vancouver, and while staying in the big city, Kristin and I went to the Ouzeri restaurant on Broadway. The food was great, the service was friendly and efficient and the bill was very fair for the quality of the meal we ate. I like Greek food, and it is great family food because most kids love garlic, oregano, sage, lemon, red wine vinegar, tzatziki sauce, and of course food on a stick. I wanted to give you a simple kebab recipe that is sure to please the kids and the adults for your next dinner. LAMB, PORK OR CHICKEN GREEK KEBAB Chicken breast, pork loin or lamb leg in cubes, placed in large plastic ZipLoc bag. In a bowl, mix together lots of fresh garlic, fresh and dry oregano, fresh or dry sage, fresh lemon juice (not Realemon, please...), a touch of red wine vinegar, garlic powder, salt, cracked pepper and extra virgin olive oil. Put your marinade with the meat in the bag and let it work for 24 hours. Skewer your meat the next day, and grill quickly at extreme high heat to seal the flavors inside the meat. DO NOT OVERCOOK your red meats. Serve with oven roasted rosemary potato wedges, Greek salad, tzatziki sauce (preferably homemade), and fresh grilled pita bread... and yes, all on the same plate. Keep in mind that you can use your kids to help build your dinner feast, by letting them squeeze the lemon juice, or skewer the meat. Either way, kids will most of time enjoy it and be less critical of a meal they made themselves. She says: It's all Greek to me! Summertime is a great time to enjoy Greek food, especially when you are looking over the lake and basking in the sun. If you haven't been to Greece, you imagine that it must be a wonderfully lethargic experience where you can sip on retsina and nibble on olives and feta cheese as the sun sets over the water. And if you have been there, you get to sip on retsina and nibble on olives and feta as the sun sets over the water! Here in the Okanagan we have the heat and the water, and a Mediterranean market or two where you can purchase olives and feta cheese. The only part that is sometimes hard to duplicate is the lethargic ambience. So, that is your homework this week: Practice taking the extra few minutes to enjoy the sunshine, or smell the flowers, or feel the sand between your toes. Pull out of traffic and take a short walk on the beach, or take the dog for a leisurely walk before dinner. Then when you bite into that first olive you will almost see those whitewashed buildings against the water and hear the gypsy music. You can even try this in the morning - just a few minutes in the morning air and some yogurt with almonds and honey, or a good espresso while watching the world go by a sidewalk patio. Take deep breaths and enjoy just not rushing. And if you have an extra minute before you jump back into the fast lane, buy a lottery ticket - just in case! Good Things Take Time, but they don't have to be hard. She says: One of the reasons we moved to the Okanagan was the possibility of being in a "bread basket" region. There are so many foods available from this area, and that is a beautiful bonus when you are a gourmand. Couple it with the fact that we are in the heart of wine country, and you have nirvana. Enjoying life is one thing, but when you can do it in your own back yard, you can experience decadence. This week we wanted to show you, that isn't even hard to do! In our kitchen, we have this wonderful symmetry: Martin acts on impulse and I get to encourage him. He likes to be inspired by fresh food, so I plant a garden full of weird and wonderful things. He likes to use lots of dishes, and so I wash them. It has been that way since we met, and we just seem to get better at it. He says I am his muse, but I think we support each other’s moments of inspiration, and we surround ourselves with an environment that encourages those strokes of genius. As we celebrate our fifth wedding anniversary this weekend, I know that many of the memories we talk about will involve the wonderful meals we have made with the bounty from around us. Don't get me wrong, going out to a restaurant can be lovely, but there is something magical and unique about your very own slow food. As you celebrate Canada Day this weekend, think of what you can enjoy from this great country of ours. You too can discover the magic in your own back yard, just the way we have! He says: Last Saturday, I was looking for something different to eat, and I remembered that last year I used some fresh vine leaves to wrap pieces of salmon. Living in a vineyard, vine leaves surround the house, so it was easy. I drove to Hooked on Seafood on Harvey Street, and bought a piece of fresh sockeye salmon. Check out the result... Sockeye Salmon wrapped in Vine Leaves. Finally, our garden is starting to give us a few veggies regardless of the not-so-hot summer so far... To go with my salmon, I cooked some rainbow Swiss chard in brown butter and lime juice; it was just amazing. We rounded the meal out with baby potatoes roasted in the oven with fresh herbs. I know I have mentioned it before, but I am very big on mushroom hunting, and the last time I went out to walk the dogs, I found some really big Puff Balls - double the size of a grapefruits. We ate them sliced up and grilled on the BBQ, and they were really tasty. Now before you go out and start eating wild mushrooms, be sure to ask someone who knows what they are doing, and look into reference books to confirm the authenticity of your find. There are many ways to find out if your mushrooms are good to eat. Be reassured, I am no expert myself, but I have never been sick eating wild mushrooms and all I have is a beginner course from UBC and many years of reading books and brochures, so you too can do it... If you are not up to a walk in the forest, try learning about any new food this week, and you will know the same excitement I get from mushroom hunting. Good food, good friends! Comfort food recipe for success: Take a few friends, add 1 aperitif per person and a few funny stories and let simmer for about 45 minutes. Using any kitchen equipment available and with a minimum of ingredients, cook something warm, simple and tasty. At the same time, it is very important to slowly pour a bit of wine in glasses and make sure that you keep the funny stories simmering. Recently, Kristin and I went to friends' house for an afternoon. This couple happens to be French and have traveled and lived all over the world. She is a nurse by trade and he has been a professional chef for the last 40 years. I have always really enjoyed the company of other chefs, because it reminds me that I am not crazy and I could always relate to their food stories. Those restaurant anecdotes happen all over the world, and are the very reason why we stick to this insane industry. The whole day was just wonderful. After driving for an hour and half in the Okanagan, we arrived at their house deeply ensconced in the forest behind Oliver. The beautiful log cabin was surrounded by a nice wood-fireplace smell and a top-of-the-mountain view that just stopped you in your tracks! We started chatting about everything over a glass of apple Mistelle (an aperitif made from apple juice fortified with alcohol). It made us all think of winter days in Quebec, warming by the fire. Almost as if on cue, the snow started to fall, and we had a perfect winter scene! Not long after, we soon found ourselves gathered around a cozy pot of Swiss Cheese Fondue and nice bottle of Riesling Auslese (a sweeter one) from Germany. I have to tell you, this is what life is all about - friends, food, drink and sharing stories. Thank you to Dominique and Maryse for some great memories. I wanted to share this story with you and give you a Simple Swiss Fondue recipe that could help you experience your own comfort food memories. Cheese Fondue One clove of Garlic 400 ml (1/2 regular bottle) dry White Wine 20 ml (1-1/2 tablespoons) Kirsch (buy at your local liquor store - it's worth it for taste) 15 ml (1 teaspoon) Cornstarch (optional) Nutmeg to taste Cracked fresh Black Pepper 400 g (1-1/2 cups) Gruyere cheese, grated 300 g (1-1/4 cups) Emmental cheese, grated In a flame resistant earthenware pot (the French call it a "Caquelon") or a non-stick pot, cut the garlic cloves in half and rub the bottom of the pot. Keep an eye on it to make sure that you will not burn the garlic. Add wine and bring to a boil. Slowly add grated cheese and stir with your favorite wooden spoon. When the mixture starts to bubble, if you want your fondue a bit thicker, add the cornstarch dissolved in the Kirsch. (If not, just add the Kirsch and stir.) Add nutmeg and pepper and remove from the stove to place on your fondue burner. If you used a non-stick pot, you can now transfer it into your cheese fondue pot. Serve with cubes of fresh bread. (baguette or peasant style loaf works best) Stir the fondue every so often with your spoon, to avoid scorching at the bottom. Yours in good stead, The Gourmet Warehouse 1856 Pandora Street Lane Entrance Vancouver www.gourmetwarehouse.ca Whether residents or visitors, those of you who shop in Vancouver, might take the time to try out this wonderful space filled to the rafters with unusual goodies. For that hard to find item, it is superb, with often too many things ending up in your basket because the thought occurs to you "Oh, is this ever neat". However, when faced with a recipe that has rather unusual ingredients, this is the place to find them. Located in the East end of Vancouver, the shop is entered via the laneway. Easiest access is off Victoria Drive between Franklin and Pandora (just north of Hastings). The shop is attached to Continental Importers, well known to the restaurant and specialty grocery trade. The Warehouse itself is an outgrowth of Caren's Cooking School and expanded for those of us who fool ourselves into believing that we know what we are doing, thus eschewing the classes. Caren does not seem to mind! The stock changes rather quickly on some items, particularly accessories for the table; too quickly for those of us who think we'll pick up that special item the next time. I have often been left with only the memory of something I thought would grace my table beautifully. However, the foodstuff items themselves, although they do come and go, are pretty constant. When you walk in the door, if you turn left first, you can actually wend you way somewhat methodically through the aisles. Lining the walls are housekeeping goodies; eco friendly dish soaps, brushes for everything (the sommelier special is cool), silicone hot pads, candles etc. There are shelves of wonderful salts (all kinds) and peppers. All kinds. Plus the implements to grind, crush and sprinkle. There are spices in nifty jars and cans, rubs and sauces for your grilling, baking and poaching. Oils and vinegars are more than well represented right down to wonderful white truffle extra virgin olive oil. Yumm! There is also a white truffle juice. (NOTE: when you don't know what to do with it but it looks interesting...trot up to the front desk and if they don't know, they'll Google for you.) There are olives or every sort in the jar so they are ready when your fridge is full; antipastos', pasta and sauces and great pastes in tubes. Jams, jellies, chutneys, hot sauce, salsa and every specialty crackers and chip ready to go. I am a mustard fan, and the array is fantastic. There's a great fridge with cheeses, foie gras, caviar, smoked salmon, yellowtail, duck and and lamb. I personally like the line of Major seafood bases as my meager efforts produced not great results. (NOTE: ask your The Chef in Stead about the secret!! It actually made me willing to try again.) And if you are into fancy cutting, molding and decorating that's all there too. I am especially fond of the baking ware; individual tart pans, the new individual cheesecake molds, bundts, spring, they have it. There's also a great section of cookware. The sweet tooth is not neglected either; I counted six kinds of chocolate available at last visit and the best flavourings on offer. Different sugars too. Needing an almond paste, not marzipan, for a great cookie recipe, I found it there. There's a terrific Southeast Asian section, including curries and every mushroom, nut, lentil and rice in a vacupak. Coffee's and tea are there in abundance, plus the implements to make it and serve it. And the implement accessory section is boggling. Every whisk, cutter, lifter etc. And, considering the array of cookware shops available to us these days, I usually find something different. My fave, bar none, are the serving dishes they bring in. Hardly ever found anywhere else, and trust me, I'm in every shop. They have decanters I've not seen. Am I a fan...YES! Caren McSherry is a cook, and her enterprising partner is an importer for cooks. You know everything has quality and the prices are sometimes close on items but mostly \lower. And they stand behind their products. So search out the Gourmet Warehouse. Don't be deterred by Vancouver's East End...it is a cultural experience of a growing and living city. Besides, both the shop and the neightbourhood remind us of just how fortunate we are. Nancy McMurchy..."Kristin's Mom" Click to see about hosting Private Cooking Classes in your kitchen!