Musings and Reflections
Picnics
Local Flavours
Boualouang
Fresh Bread
Yogurt Cream
May 1, 2008
The best gifts are always the most personal, and that doesn't have to mean expensive. Food is always great, so here are some ideas for unique gifts for Mother's Day or any occasion.
Cooking Class
Your friend admires your abilities in the kitchen and loves your signature dish. Buy the ingredients, invite your friend over and teach them the tips and tricks for preparing that exceptional recipe you've created. It's a one-of-a-kind gift and special way to bond with someone close to you.
Or, hire a Personal Chef to come to your house so you and your friend can learn new recipes and techniques, then enjoy the fruits of your labour.
Dinner Party
Give yourself as a gift. Plan the menu, buy the ingredients, take the tools and prepare a special meal for your friend in their kitchen. They get to enjoy a terrific meal in the comfort of their own dining room as you become their personal chef for the evening.
Or, hire a Personal Chef who will work with you to create a really memorable and special experience
Give a Recipe
Turn that special recipe you make that everyone loves into a unique gift.
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Choose a gift "basket" that best suits the recipe. Maybe a basket, colander, decorative bag, sieve, serving dish, platter, wooden box, cooler bag, or a stock pot. Get creative! |
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Write the recipe on attractive cardstock, postcard or even the back of a photo of you, the gift recipient, or a landscape. |
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Arrange ingredients for the recipe in the "basket." |
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If you like, wrap it in cellophane (from craft stores) and tie with a large ribbon. |
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Attach a gift card and deliver with a smile! |
Hostess Gifts
Food gifts are a thoughtful thank you when you're invited to a party or to give guests coming to your event. Keep some distinctive prepared items like seasoned oil, special vinegars, interesting jams and imported salts in your pantry for a last-minute invitation. Home-made gifts like muffins and small pots of jam are always appreciated. The ingredients for a custom spice blend or cookie recipe is a quick, easy and very personal gift. Package it in food-safe bags (from craft stores) and then place in a gift box. Make it extra special by attaching a copy of your recipe.
Picnic in a Backpack
There are many retailers who sell picnic backpacks which are excellent for an afternoon of theatre in the park or great for hiking up the side of a mountain. To make the gift even more personal:
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add a bottle of wine or Italian sparkling water |
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provide lock and seal containers for the food they want to prepare and take |
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include a gift certificate to a favourite deli so they can pick up salads, sandwiches, fruit and cheese on their way to the picnic |
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slide in a Frisbee for some fun after lunch |
Personal Chef Service
A Personal Chef is the perfect gift for anyone, for any occasion. It is a memorable and special experience, and is a great way to give Mom a break from the kitchen. Fees vary from chef to chef and the service to be provided, and can be in-home or at different locations. Contact us for our Mother's Day Specials.
To find a personal chef near you, visit www.hireachef.com.
Assembled Meals
For the busy person who likes to cook but doesn't have the time to shop and prep, assembled meal service can be a great alternative. There are many companies to choose from and while most are franchises, a few are run by chefs. Some important questions to ask:
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How long has the owner been in business? |
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Is the service run by someone with a professional cooking background? |
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Are the recipes franchise-generated or created by the owner? |
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Does the owner guarantee to replace meals if when cooked, the quality is poor? |
In the Edmonton area, try Cook's Corner (telephone: 780.479.8175). Jackie Ryan is a chef with 20 years of experience and develops all her own recipes. With a loyal repeat customer base, Jackie's service is delicious and reliable. Check out this recipe for her North African Sweet & Sour Chicken.
Donate and Win Personal Chef Service
 As part of a fundraising initiative by the Edmonton Chapter of the Personal Chef Association, if you make a donation in your Mom's name (or your friend's name) to the Weekend to End Breast Cancer through my web site, she will be entered into a draw for a Free Meal Service or a Free Four-Course Dinner Party for Six. Your Mom (or friend) gets a tax deductible receipt and a chance at some scrumptious food! For more information about the contest, please click here for more information.
April 28, 2008
I'll be on City TV's Breakfast Television on Friday sharing great Food Gift ideas just in time for Mother's Day. I'd love to hear your special food gift ideas.
April 8, 2008
The winner of the April 4th draw for a free Meal Service was Robert Kennedy. Congratulations!
Remember, you've got until August 7th to enter our draw for a free Meal Service or a free Four-Course Dinner Party for 6 people. Donate to the Weekend to End Breast Cancer and you could win. Click here for contest details.
The draws will be made on August 8th on Breakfast Television between 9:30-10:00 am. Tune in to see if you've won!
April 4, 2008
As it turned out, I prepared only the Tuscan Minestrone on Breakfast Television yesterday as they wanted to get a bit more information on what a personal chef is and how we help our clients.
A personal chef really can be a great service to anyone and affordable, too. Please check our our links to the left for more information, and to find a personal chef in your area, visit www.hireachef.com.
I'll be on again on April 14th, so tune in for the Lamb & Lentil Soup, plus more tips on using lamb.
April 3, 2008
I'll be on City TV's Breakfast Television tomorrow preparing Lamb & Lentil Soup and Tuscan Minestrone, great recipes for you to try if you decide to be a personal chef for your friend going through medical treatments or just because they need some help with what's for dinner.
One more tip to add to the list below:
Use quality ingredients. Using old, inferior or cheap ingredients may save money but will compromise the taste of the meals.
In particular, for the Tuscan Minestrone use imported pancetta, mild or spicy to your taste. The Italian Centre is the best resource but Save-On and other markets now carry pancetta as well.
April 1 2008 Cooking for the Cure
When speaking with a few people who've either gone through chemotherapy or had a loved one go through the experience (or supported them through another medical condition or treatment), the one thing that they seemed to all agree on was that providing meals for the person and their family was one of the best gifts possible. Some people hire personal chefs like me to do this, but if you'd like it to be even more personal, here are a few tips how you could do it yourself.
1. Keep the meals simple. With all the medication and nausea, warming and comforting foods are best. Pasta, soups, stew and chili are often favourites because they're one-pot meals, hearty, healthy and not too challenging.
2. Don't overdo the portion sizes. Instead of creating large, family-size portions, consider buying smaller 2-cup plastic containers and individually portioning the meals so that each person in the house can simply help themselves. This eliminates any stress over meal preparation and everyone can mix and match what they want to eat. For some people going through chemo, their appetites are greatly reduced, so consider buying 1-cup containers.
3. Make 3 to 4 different meals. Making 4 to 6 portions of 3 to 4 different meals will provide a good variety.
4. Find a friend to help. It's always more fun to have someone to spend time with in the kitchen so invite someone to help you prep and cook (and more importantly, do dishes!). If you don't have room in your freezer, they can help by taking half to their freezer. Plus, as you may want to do this every 2-3 weeks, having one or two friends to help means you can rotate kitchens and get it done quicker.
5. Label each meal. I like to use white mailing labels I put through the printer, but if you don't have any handy, masking tape works great. In addition to the meal name, add the date.
6. Label each meal - one step further. Using white labels, create a print template in your word processing software (provided with most labels purchased at a stationary store). On each label, in addition to the meal name and date, type a different quotation or thought or words of encouragement. It will be a little bit of sunshine each time your friend reaches into their freezer.
7. Deliver the meals in more than one trip. Your friend might not have much space in their freezer, so consider delivering half on one visit, then half the week following. This will give you an excuse to drop by and they won't feel so overwhelmed with so much food.
8. Add a chef's gift. Consider including something special as a treat with the meal delivery. Maybe it's some fresh chocolate chip cookies or a banana loaf. Maybe it's some sunny flowers or a great book. It's a really nice way to let them know that you're nurturing their spirit as well as their appetite.
9. Do it with love. For anyone who's enjoyed the films Like Water for Chocolate, Babette's Feast and Chocolat - the healing power of love is a potent ingredient of any recipe.
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Don't forget about our Cooking for the Cure contest!
For every $10 donation you make to Suzanne's 60-km walk for The Weekend to End Breast Cancer, you will be entered in a draw for a Meal Service for Two, valued at $385.
For every $200 donation you make, you will be entered in a draw for a Four-Course Dinner Party for Six, valued at $750.
Plus, you'll have 20 chances to win the Meal Service!
Click here for more information about the contest and the Weekend to End Breast Cancer.
March 30, 2008
Only 5 more days before the next draw in the Cooking for the Cure campaign. To win a Meal Service for 2, donate to support Breast Cancer Research and then watch Breakfast Television on April 4th to see if you've won!
Remember - you can also win a 4-course Dinner Party for 6 prepared by me at your home. Donate to this important cause and you could be enjoying great food in your own home!
March 29, 2008 (later in the evening)
Earth Hour was held tonight between 8:00-9:00 pm. I can only imagine how amazing it must have looked from space, to see the difference in light between time zones as Earth Hour rolled from east to west, one hour at a time.
Originating in Australia in 2007, Earth Hour has caught on internationally and 7 continents participated this year. In my apartment, I turned off my lights, unplugged all the electrical components in my home to prevent "phantom" energy drain, lit some candles and sat down to write.
Okay, it was on my laptop, but it was running on battery, so it counts!
I think these movements, while perhaps not significant in themselves, are at least an indicator of a slowly shifting perspective that small steps, made by each of us on a regular basis, can add up to big change in the longer term.
Like the Slow Food Movement and the 100-Mile Diet, making lifestyle changes that we can, while only slightly inconveniencing ourselves and mildly impacting our pocket book, can collectively make a significant difference in the long run.
For more information on Earth Hour, here's where it all started - Earth Hour/Australia. Check out the Canadian page, sponsored by the World Wildlife Fund - you can see photos of Toronto as lights were turned out.
March 29, 2008
A fellow chef pointed out something important to me today, that in my recipes I often refer to Thai ingredients, but not always how to find them. True, I do provide Asian market resources, but not brand names or locations in the markets. Here are a few examples (I'll write more in detail on this in a later entry):
kaffir lime leaves
Lucky 97 is the most reliable, sometimes fresh, always frozen. If you can only find dried, then use double the required quantity, soaking in some hot water for a few minutes. Add the soaking water to the recipe as well, for additional flavour. Remove the leaf from the stem, as the stem can impart a bitter taste.
lemongrass
A long whitish-greenish stalk, it can be found at most supermarkets now, though some have it packaged in 5-inch pieces in small plastic containers, like fresh herbs, and charge $2 for one piece. Don't buy it! You can get 5-6 full-size stalks for the same price at an Asian market. If you don't use it all, it freezes great. It can also be purchased frozen, whole, or frozen, minced, at Lucky 97 and other Asian markets.
curry paste
There are Thai, Indian, Indonesian, Malaysian and I'm sure other curry pastes on the market. Before buying, determine which curry paste you need. Indian, Indonesian and Malaysian curry pastes differ somewhat from each other, but have a similar base.
Thai curry paste, on the other hand, is quite different. There are 5 types - red, green, yellow, panang, and massaman - and each has a unique flavour and is used for a different purpose. They can't be interchanged as each is a unique blend of herbs.
My favourite brands of Thai Curry Pastes are Mae Ploy and Mae Krua. You can buy large containers if you use them a lot, otherwise small tins or even small packets can now be purchased very inexpensively, even at supermarkets such as Save-On.
condiments
I have a strong affinity for Thai food and products. It is a personal preference, but I do find that Thai products have a definite edge in terms of quality and taste. Check the labels to see if it is a product of Thailand. While that is not a guarantee, it's a start.
My favourite brands for condiments are Mae Krua (oyster sauce in particular - the best!), Mae Ploy, Happy Boy/Golden Boy, Squid (brand, not ingredient!), and Aroy-D.
Remember, just as with other condiments, herbs and spices, these also have a shelf life. Use a sharpie to indicate the date purchased, on either the lid or label, and if not used within 6 months (or the expiry date, whichever is sooner), discard and buy fresh. Not only will old condiments no longer be fresh-tasting, once opened, some continue to ferment, such as soy sauce and fish sauce (which should be a translucent amber colour - if it has darkened to the colour of soy sauce, it's way past time to discard it!).
Here are some online resources you can purchase from if products are not available locally. Also, you can see what the products look like so you can recognize them when you go to the market!
Temple of Thai
Grocery Thai
Import Food - Thai Supermarket Online
March 24, 2008
Enjoyed a delicious dinner at my parents' home yesterday. My mom baked a ham, one sister made the scalloped potatoes and the other made dessert. My dad bought the chocolate (tradition!) and my job was to prepare a vegetable. With comfort food on the menu, I chose Garlic Green Beans with Toasted Almonds as the perfect compliment.
Heat a large non-stick pan over medium heat until hot, then add slivered or sliced almonds and toss until toasted on all sides - watch them carefully, as they burn quickly.
In the same, hot pan, add a tablespoon of olive oil or butter and minced garlic cloves, stir cooking until garlic begins to brown. Add green beans (fresh or frozen, depending the season and availability) and a bit of chicken stock or water. Stir cook until the beans are heated through, about 5 minutes. Season with salt and pepper, then add some of the toasted almonds and toss to combine. Plate the beans and top with more toasted almonds. Simple and delicious!
March 23, 2008
Happy Easter to those of you who celebrate this holiday - and for those who don't , it's still a great reason to indulge in all the chocolate you want. Lindt Fun Eggs are my new favourite Easter treat - white chocolate with a lemony-pineapply centre.
March 20, 2008
All the faithful supporters of Roots Organic, rejoice!
After being forced out of their lease on 112 Street several months ago, they've finally re-opened. And your's truly couldn't be happier - they're in the heart of my neighbourhood. Their new address is 10151-82 Avenue, Tel: 413-1730. Their grand opening is the week of April 7th, so be sure to head down and check out their new location.
It's so important to support our local businesses -
March 19, 2008
I love chocolate, and as I have gotten older, I've come to enjoy darker chocolate. While I will eat milk chocolate, I find it too sweet and prefer the bolder taste of 80% cocoa. Bernard Callebaut is absolutely a mainstay for chocolate in this province - I use their chocolate to make my signature Flourless Chocolate Cake and am addicted to their candied orange peel dipped in bittersweet chocolate.
There's a new shop in town, though, which provides a unique alternative. Kerstin's Chocolates has a growing selection of brand chocolate (such as Valhrona) and they are steadily increasing their own line of chocolate and truffles. Their Chocophilia bars are so good that you really need only a couple of bites to satisfy that craving. With or without sugar, some have nuts, others a hint of chili pepper. They're all delicious!
Check out Kerstin's web site or visit her shop at 10139-112 St, lower level.
March 17, 2008
Happy St. Patrick's Day! For those of you not of Irish descent, perhaps it's just a chance to indulge in a green beverage.
If you caught the Help TV show on March 12th, you saw enjoyed some great Irish music, dancing, and of course, food! Check out the recipes I prepared on the St. Patrick's Day-inspired show. They're from Ireland's Eye, a great web site on Irish culture and travel.
I tested these recipes for an Adventure Meal I prepared for a client some time ago, and they're excellent. One caveat: I suggest using the weight measures versus volume - i.e, 4 ounces rather than 1/2 cup of flour, for example - as it's more precise this way.
March 14, 2008
I was just in getting a refill on dish soap and I realized that I don't have Earth's General Store listed in my resources (soon to be corrected). It is a wonderful spot to find all kinds of earth-friendly products - soaps, cleansers, toothpaste, light bulbs, organic cotton, paper goods, gifts, books, composting products, and more!
I have been using Bio-Vert products for a long time. Made in Quebec, their products are friendly to the environment and also do a great job of cleaning - I love, love love! their dish soap. I have a problem with eczema on my hands, due in large part to the very frequent hand washing necessary in my line of work. Using most commercial soaps exacerbates the problem, but Bio-Vert products are not only environmentally-friendly, but also skin-friendly and they help keep my eczema in check.
I also use Bio-Vert clothes detergent and spray cleanser with great results. Nature Clean is another brand I like, for hand soap and fruit/vegetable wash. You can buy bottles, get refills at a reduced rate, and get all kinds of helpful information on friendlier ways to maintain your home and body.
March 13, 2008
So Nice has had a line of soy milk products for quite some time (which are delicious, by the way), but recently I noticed that they have come out with organic juices.
The familiar national brand apple juice many drink is so pasteurized and filtered clear that it really doesn't resemble what true apple juice should be - thick and caramel-coloured, richly apple flavoured. I rarely drink store-bought apple juice as I developed a strong dislike of the "clear" juice that I found too sweet and flat in flavour.
So Nice apple juice is great! Yes, it is 3x the price of the other juice, but it is 10x better in flavour. It's available at Planet Organic and Save-On Foods. Try it and let me know what you think.
March 11, 2008
I'll be on Help TV tomorrow, cooking up food from Ireland as part of their Passport series. Check out the show (it's on Access at 6:00 pm and 11:00 pm in Alberta, CLT at different times in other parts of Canada), and then come back here for the recipes!
March 7, 2008
Winter is almost over and spring is around the corner. Breakfast Television celebrated with a tropical theme today and I have to say, the chicken wings were a huge hit with the staff. The strawberry cocktails and lemonade were really popular, too, but the chicken wings disappeared the quickest. My personal favourite: Thai Sweet Chili Sauce with Toasted Coconut. Delish! Check out all the recipes.
March 2, 2008
Watch Help TV on Tuesday, March 4th - I'll be cooking a couple of recipes that are diabetes friendly as Laura MacLean, registered dietitian with Revive Nutrition speaks about how diet plays a key role in managing the disease. I'll be preparing a Black Bean Chicken Stirfry and Blackened Salmon with Cajun Vegetables.
Then be sure to tune in to Breakfast Television on Friday, March 7th - it's a tropical theme show and I hear there will even be a hot tub! I'll be preparing some tropical foods - chicken wings four different ways, plus some delicious strawberry cocktails. Should be fun!
Check back here for the recipes.
March 1, 2008
What a hoot! Yesterday was the leap year show on Breakfast Television and I think the biggest hit was Elaine's Cashew Butter Hummus and Pita Chips. They are so quick and easy to make - and the hummus freezes really well. I always make a huge batch and freeze it in 1/2-cup containers. When I want a snack or spread for a sandwich, I pull one out. It's great with cut vegetables, too.
The pita chips are so easy to make - the trick is to use olive oil cooking spray (Mazola is my preferred spray as there is no after taste). The secret, however, is the spice mix - I love Hella's Souvlaki Blend. It's their own blend, available at their shop on 124 Street. It's just a perfect blend of salt, spices and herbs. Can't get there or not in Edmonton? Try plain sea salt, seasoning salt, cajun spice blend, Mrs. Dash, or any spice/herb blend that you enjoy.
February 27, 2008
I love Baked Kettles Chips! Okay, frankly I love chips in general - much more a savoury person than sweet, I'll pass over cake any day for something salty.
I discovered Baked Kettles Chips ten years ago while living in England and when I moved back to Canada, could find only one shop in Montreal that carried them. Since then, they've become popular enough to be easily found at health food stores and even mainstream markets now carry them in their organic sections.
Baked Kettles Chips come in plain, honey barbecue and aged cheddar, all of which are scrumptious. Unlike other baked "chips" which are really processed potato and starch disks, Baked Kettles are made with real potato slices. They are crunchy and delicious, and while it takes a while at first to get used to your fingers and mouth not being greasy, that passes quickly and you realize that you can enjoy a favourite snack without all the unnecessary fat and processing.
February 25, 2008
I'll be on Breakfast Television on Friday celebrating the birthdays of those born on February 29th, the leap year babies! We'll be doing healthy versions of finger foods, quick and easy but delicious. Check out the show and then back here for the recipes.
February 22, 2008
I was given 4 pounds of ground bison by a friend who was going away on vacation. A great option to ground beef, ground bison has much lower cholesterol and fat than beef, terrific flavour, and it can be substituted for beef in almost any recipe.
I have used ground bison to make chili, burgers, chimichangas, lasagne, meatballs and pasta bolognese, but today decided to make meatloaf instead.
Meatloaf has developed a bad reputation because most people still think of it as that dry, flavourless brick of meat, made frequently because it was inexpensive. Many people overcooked it and didn't add sufficient vegetables and seasoning and as a result it was often be bland.
These days, however, there are so many wonderful kinds of ground meat and meatloaf can incorporate a wide variety of herbs, spices and ingredients like pancetta, crimini mushrooms, and even puréed butternut squash that make it much more than a hunk of ground meat in a loaf pan.
Epicurious.com (one of my favourite web sites - the database resource for Gourmet, Bon Appetit, Self and a few other magazines) has some terrific recipes, including one of my favourites, Buffalo and Pancetta Meatloaf. With a beautiful salad, it makes a delicious, comfort-food meal for a cold winter night.
February 11, 2008
On Breakfast Television today I prepared a 30-minute Valentine's Day meal that was both elegant and delicious. I wanted to show viewers how they could prepare a special meal at home on Valentine's Day, after work, without spending the whole evening in the kitchen, (Update: Some viewers didn't believe it could only take 30 minutes, but they tried it and wrote me with their success stories!)
Beef Tenderloin with Brandy Reduction is a client favourite for dinner parties. Because the meat is pan-seared, it's ideal for preparation year-round. The flambe of the brandy provides the ooh factor, while the flavours provide the wow. Served with Rosemary Baby Potatoes and Roast Asparagus with Balsamic Syrup, it's a meal that's quick, easy and impressive!
Buy a couple of pieces of your favourite cake or dessert on your way home, and you've got a complete gourmet meal!
February 2, 2008
This cold and blustery winter gets me thinking about my trips to Thailand, how much I enjoy being in the warm, humid climate, but most of all enjoying the company of friends over wonderful food.
Click here to read Part 1 and Part 2 of an editorial I wrote about Thai food and cooking.
January 23, 2008
Thank goodness for good genes! My plastic surgeon was as surprised as me that in only 5 weeks, my hand has recovered almost full functionality and range of motion with minimal physiotherapy. He initially expected me to be in a splint 10-12 weeks and then a course of occupational therapy thereafter. But good genes prevailed!
This is good news for clients wanting to book those special Valentine's Day dinner parties. Contact me to discuss dates and menus. I'll help you create a truly memorable evening!
January 20, 2008
Today is the Islamic New Year - celebrate with some Spiced Hot Chocolate with Cardamom!
January 18, 2008
When visiting Thailand, one of the most popular attractions is the local market. Best visited early in the morning, they teem with fresh vegetables, fruit, seafood, meats, and prepared delicacies of all kinds. Different times of the day will see different vendors and prepared foods at the market. Pork, sausage, sticky rice and green chili sauce are sold usually only early in the morning, while fried bananas and chicken can be found early to late afternoon. Evenings see the markets either close down or become very quiet, selling primarily prepared foods, small meals, fruit and desserts.
Many tourists are advised to refrain from eating at local markets and from street vendors and it is wise to be somewhat cautious, however I judge a vendor by its crowd. If the vendor is very busy and the people purchasing product seem to be extremely satisfied with what they are receiving, I always feel that's a good sign. If a vendor is eager to sell their product at a reduced rate and has fewer customers compared to others, that's a red flag. Try to strike up a conversation with the customers and see if you can find one who speaks English - they're a good source of information in a market. Most good cooking schools offer tours of local markets and this is a great way to learn how identify different products and become acquainted with the more reputable vendors.
Fast food in Thailand is uniquely delicious and nutritious. From stirfried noodles to fried rice to soup, each region in Thailand offers its unique take on these quick and inexpensive meals, with some regional dishes available only in a small geographical area. Tom Yum Goong - hot and sour soup with shrimp - is another quintessentially Thai dish. The essence of Thai cooking is balancing sweet, sour, salt and spice to create a flavour unique to this cuisine. Because ingredients come in different strengths, tasting and adjusting is always necessary when preparing Thai food. You often see cooks taste as they cook, adding an extra dash of fish sauce or a small spoon of sugar. Start with the recipe as is, then let your tongue guide you to your perfect flavour combination.
This soup is very versatile. You can use mixed seafood, chicken, or tofu, and any variety of vegetables. The heat level can be adjusted by increasing or omitting the chili peppers. The broth can be made in large batches, frozen and then thawed to become the base for many versions of the soup - have fun experimenting! If the vegetables and meat are fully submersed in the broth, this soup freezes beautifully and reheats well.
January 15, 2008
When I first moved to Thailand in 1984, I came from small-town Alberta where the only seasonings used in cooking were salt, pepper, onion and sometimes garlic. Herbs were restricted to dried chives and parsley, occasionally oregano, and cinnamon, cloves and ginger were only used in muffins and cookies. I started cooking at 14, eager to learn what I could even though the town's two grocery stores carried little in the way of fresh herbs and few condiments other than ketchup, mayonnaise and Worcestershire sauce.
My first day in Den Chai, a small village in the north of Thailand, I was served food that was completely unrecognizable and absolutely delicious. I fell in love with chili paste, fish sauce, sticky rice, coconut milk, fresh seafood, and every fruit imaginable. Every meal was like eating at an exotic restaurant and each trip to the local market was an opportunity to discover a new food and a new flavour. Since that first trip, I have travelled to Thailand several times and consider this amazing country my second home. It's hard for me to pick a favourite dish, though a meal of fried pork, sticky rice, papaya salad, green curry and roasted chili sauce will get me to admit to almost anything!
The one dish that is ubiquitously Thai is Green Curry. Made with chicken, shrimp or tofu, Thai Green Curry is without question my number one most requested recipe. Traditionally, this dish is served as part of a multi-course meal shared by several people, so it has a much greater proportion of coconut curry to vegetables and meat, the sauce intended to be served as a condiment for steamed rice. In Canada, however, most people have time to prepare only one dish for a meal, so the recipe can be easily altered to include a higher ratio of meat and vegetables to make it a complete meal when served with rice. Your choice of fresh vegetables can be chopped or you can use a package of Europe's Best Zen Asian Mixed Vegetables, my favourite cheat when it comes to frozen vegetables.
January 12, 2008
Many people think that when they've been diagnosed with high cholesterol, the first thing they have to cut out of their diet is red meat. In fact, the most helpful diet change to impact one's cholesterol is lowering one's overall fat intake.
To do this, you don't have to eliminate red meat from your diet, but make different meat choices. For example, instead of the rib-eye steak marbled with lots of fat, choose eye of round or beef tenderloin, both very lean cuts of meat. Instead of regular or lean ground beef, choose extra lean. Ground turkey breast or chicken breast is a better alternative than ground thigh. Pork tenderloin is a better choice than the fatty pork chops. And if you are leery or don't want to trim the meat yourself, ask your butcher. That's their job and they're always more than happy to help customers.
A really great red meat to cook with is game. Wild meat is exceptionally low in both fat and cholesterol, and one of the most readily available in many supermarkets (either fresh or frozen), is bison. With terrific flavour, it can easily substitute for beef in almost any recipe you have - chili, steaks, stews, and fajitas. Click here for recipes you can start with.
January 8, 2008
A few months ago, I did some work with Laura MacLean, registered dietitian with Revive Nutrition, regarding fat and cholesterol, the truths and the misconceptions.
Fat is a naturally occurring component of many foods such as meat, nuts, avocados, and dairy products, to name a few. The fat we add to our diet is produced in many forms - oil, butter, margarine, spreads, shortening, lard.
Fat is not evil. Too often we are lectured about the necessity of an extremely low-fat diet, but as a personal chef I disagree. The only weight loss clients I have cooked for who have successfully achieved their goal weight are those who agreed to including fat as 25-30% of their daily caloric intake. They had fewer cravings, found they were able to stay committed to their eating plan and did less unconscious eating.
Laura MacLean agrees. Fat is not bad - it's choosing the right fats and managing how much you use that makes the difference. She describes fat as the good, the bad and the ugly.
Good Fat
Grapeseed oil, canola oil and olive oil are the best choices for general cooking, salad dressings and baking. Nut oils and avocado oil are also excellent choices. These oils are extremely low in saturated fat and have no cholesterol, and some, such as avocado and olive oil, can actually assist in lowering cholesterol over time.
Bad Fat
These are fat products that are solid at room temperature, such as butter and lard. Because they are very high in saturated fat and cholesterol, it is best to limit one's use of these fats.
Ugly Fat
This fat is to be avoided at all costs. Trans-fats are oils that have been altered and processed in order to become solid at room temperature. Brick margarine and shortening fall in this category and the use of transfats is widespread - cookies, crackers, convenience meals, ice cream products, puddings, baked goods, chocolate, soups, potato chips and other salty snacks, deep-fried foods, and fast foods. Recent studies have put pressure on the food industry and many restaurants have turned away from shortening to oil alternatives for deep frying, and some manufacturers have stopped using trans-fats in some of their products. Packaging often reflects this, proudly declaring the product as trans-fat free (remember that does not necessarily mean fat-free). The reality, however, is that a concerning majority of products still contain transfats, although their ingredient labels never use this term. Look instead for: shortening, vegetable shortening, or hydrogenated oil. The most common culprits - cookies, baked goods, and crackers. Snacks targeted to children are also often high in trans-fats.
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So, with this knowledge in mind, let's better understand the labeling of fat products. First of all, all fat products have about 100 calories per tablespoon (the standard portion size for nutrition labeling purposes). This is true of oil, butter, shortening, bacon grease, lard, full-fat mayonnaise, etc. Read the ingredient lists and labels to fully understand what you are purchasing. Remember that the label on a product and all of its advertising is meant to sell the product to you, not necessarily educate you about the product itself. The nutritional information is the most accurate part of any food product label.
Portion Size
The industry standard portion size for fat is one tablespoon. On their nutritional information however, some manufacturers reduce this to a teaspoon to give the illusion of being lower fat per serving and consumers are often fooled as they will see a lower fat calorie per serving without noticing that it is for a much smaller portion size.
Light
On oil and fat products, this rarely means low-fat. With regards to oil, it usually refers only to the product being light tasting. "Light" whipped butter can appear to have less calories per tablespoon, but that is because air and/or water has been included in the process so the actual content of butter per tablespoon has been reduced. "Light" brick butter can also appear to have less calories per tablespoon, but again, check the ingredients - water has been added in the preparation process. Spreads can sometimes be promoted as having less fat, but again, water is often a component of the spread.
Cholesterol Free
All oil is cholesterol free. This was a marketing strategy started in the 80's when food choices were singled out as the most effective way to manage or reduce cholesterol. It fooled a lot of people for a long time, including many health and fitness professionals.
Low-Fat
This does not mean cholesterol-free. It may be low in fat per serving according to standards set by governing agencies, but often a label portion is not an actual portion a person would eat. (For example, a can of soda or small bag of potato chips is sometimes labeled as 2 servings, when they are usually consumed in one sitting by one person.) You also want to ensure that the fat that is included is not trans-fat.
Trans-Fat Free
This is a good label to look for, as trans-fats are something to be avoided at all costs (discussed above). Trans-fat free means no trans-fats are used in the product, but may not mean they're low-fat because butter or oil have likely been used.
Organic
Just because something is organic does not mean it is fat-free or cholesterol-free. Organic eggs, butter and lard still contain fat and cholesterol. While the debate rages whether there is any substantial benefit to organic, those choosing this alternative should not be fooled that an organic label automatically means that the product is necessarily "healthier."
January 5, 2008
I was on Breakfast Television yesterday, and due to my fractured hand, we couldn't cook so instead discussed herbs and spices, their storage and different uses.
I went to see the film Ratatouille a few months ago and really enjoyed it - beautifully crafted and a visual delight. The kitchen, the food, the cooking - incredible! There was only a few tiny things that bothered me as a cook, and one was a repeated culinary reference error that has existed forever and continues to challenge. The chefs in the movie referred to oregano, rosemary, parsley, etc. as spices, but in fact they are herbs.
Herbs and spices are exceedingly important in cooking, providing depth and flavour. How they are used and in what dishes can differ greatly, however, and it is important not only to understand the difference in their appearance, but also their use and storage.
The general difference between herbs and spices is this: herbs are the leaves of plants, while spices are the roots and seeds.
Herbs are generally a shade of green.
Spices can be very colourful from rich brown to bright red to vibrant yellow.
Herbs are generally best fresh.
Spices are generally best dried.
Herbs are can be used in sweet dishes, but are more generally used in savoury dishes.
Spices frequently cross back and forth between savoury and sweet dishes.
Herbs will be added nearer the end of cooking for their full flavour to be exacted.
Spices are generally added near the start of cooking so their intensity can be allowed to blend and mellow.
While most herbs can be easily found fresh in the produce section of most larger supermarkets, in smaller towns and different regions they are not always easily accessed. While the flavour of fresh herbs can't be beat, dried herbs are a great option for most recipes. The key is storage.
Tips for Storing and Keeping Dried Herbs and Spices
- Keep the herbs and spices in sealed containers - the one it came in, or perhaps mason jars or even small plastic containers. I use 250-ml (1 cup) storage containers, as they usually hold the entire contents of a bag of herbs found in the spice aisle of the grocery store.
- Do not keep open bags of herbs and spices - it's tempting to refill a purchased jar and keep the open bag (or perhaps even clipped shut) in the cupboard, but this is not a good idea. The flavour will be compromised due to its exposure to the air and it will mingle with the aromas of other spices and herbs, so your cinnamon will taste slightly of garlic, while your thyme may have a hint of ginger.
- Label the spice jar, bag or container with the purchase date.
- Dried herbs and spices should be kept for no longer than 6 months as they will begin to lose their flavour and intensity once opened. Spices can turn rancid.
- If you haven't used a spice or herb within 3 months of buying it, it may be likely you won't ever use it. Find out if a friend can use it or donate it to a soup kitchen, nursing home or even a school lunch program. They may be able to use them quickly so they won't go to waste.
- And these tips are a good rule of thumb for other baking ingredients such as baking powder and cream of tartar, as well as condiments such as hot sauce and mustard. There are no food products with an unlimited shelf life.
If trying a new herb or spice, consider buying a small quantity from the bulk aisle of a very busy supermarket (to ensure it turns over frequently) or a spice shop (often found in larger centres). Buying only a couple of teaspoons will cost pennies and allow you to "try before you buy."
A last note - don't be fooled into buying a warehouse size container or bag of an herb or spice because it's "a better value". If you rarely use the spice or decide you don't like it anymore and end up throwing most of it away, it wasn't a"value." With the 6-month rule in mind, and how often you realistically plan to use the herb or spice, buy only the amount you will likely use.
January 3, 2008
I had intended to update these entries few times each week, but it's been quite the break, in part due to my busy Christmas party season, but mostly due to an injury. I fractured my hand on December 20th (a silly tripping incident) and it was severe enough that I had to cancel all cooks, dinner parties and classes scheduled until mid-January. I felt terrible for those clients who had booked their dates so far in advance. I hope that we will be able to reschedule in the near future.
Wonderful care at the U of A hospital, emergency room and plastics. With my hand in a splint for at least the next 6 to 8 weeks, I will be making entries as I can, but cooking only with the help of a couple of friends, or perhaps a personal chef new to the business.
Things will be back to normal soon, so if you're planning a dinner party or are looking for a class or demonstration, I should be ready to start booking dates in the middle of February. Valentine's Day is approaching - a romantic dinner for two at home would be a wonderful surprise for someone special!
December 19, 2007
Eid Al-Adha (Feast of the Sacrifice) is the Muslim holiday celebrated tomorrow, marking the end of the annual pilgrimage to Mecca. Celebrate in the spirit by visiting Paradiso Bakery and stocking up on scrumptious Lebanese baklava made with cashews and pistachios! While you're in the area, stop by Sunbake Pita Bakery for a Chicken Shawarma (ask for extra garlic sauce!).
December 17, 2007
The other evening I prepared a wonderful dinner party at a client's home. It was a 6-course meal that lasted for hours, and was an absolute delight from start to finish. The most rewarding part of my business is being able to create a really memorable experience for a client who enjoys an evening at home entertaining friends or co-workers in a relaxed atmosphere.
The kitchen/dining room was a large, open-concept space and it was enjoyable that the client and their guests were able to watch as my staff and I prepared each course, asking questions along the way. I encourage clients to watch if they want and even be involved with some of the prep if they choose.
Because I bring everything with me, there is no work for the client except to prepare to entertain their guests. And because I clean up thoroughly after the last course is served, when I leave, the dishes are done, the kitchen is spotless, and the client can continue to enjoy their evening. Some say this is the best part!
I feel truly blessed that I get to work at something that I love every day.
December 14, 2007
I found fresh holly today in the most surprising place - Save-On Foods! I went in to get groceries for my client's cook and there in the flower department were these tiny plants with bright red berries (which turned out to be plastic, added for visual delight only). I spoke with the friendly woman behind the counter and she informed me that the plants were quite hardy and would do well with moderate light and water, and that they especially enjoy humidity, so to be sure to take them into the bathroom every time you have a shower or bath. I bought one for my client and am looking forward to seeing how it "weathers" our Canadian winter.
December 7, 2007
In the film Chocolat, Juliette Binoche tries, unsuccessfully, to guess Johnny Depp's favourite chocolate. At the end of the film, he reveals with a smile that his favourite is hot chocolate and I completely agree. There is something decadent yet comforting about a deliciously rich cup of hot cocoa, especially after a day outside in the cold.
During my segment on Breakfast Television today I made hot chocolate for the whole crew - three different recipes to suit any palate. The favourite was the Mulled Hot Cocoa, but a close runner up was the White Hot Chocolate with Grand Marnier.
Personally, I up the cocoa content to make a really rich treat. For those who can't tolerate dairy, the recipes also work with rice milk, almond milk, or soy milk.
December 5, 2007
Today marks the first of the Eight Nights of Hanukkah, the Jewish celebration. I'm reminded of living in Montreal, next door to a Rabbi and his family, and the celebrations they would have! And that reminds me of bagels, a quintessentially Jewish food, now enjoyed by everyone. St. Viateur bagels are still my favourite and they deliver across the country - you can order online. My latest order should be arriving any time...
November 25, 2007
Between business and volunteer work, as much as I enjoy it, I have very little time to entertain. I make an effort to keep up with friends, but sometimes weeks go by without connecting.
I called a friend yesterday afternoon to catch up and he and his wife invited me for a spontaneous dinner party. They invited a couple of other people, and by chance I wasn't working last evening so I leapt at the opportunity to spend time with some good friends I hadn't seen in ages.
My contribution was Fennel & Pear Salad, while they made a scrumptious meatloaf which had no recipe - a little of this, a dash of that, a handful of breadcrumbs and a couple of eggs. My favourite way to cook!
While the food was delicious and comforting, it was the company that made the evening special and reminded me how important it is to take time for the people in my life. There's nothing better than good friends sharing time over a great meal.
November 17, 2007
I stopped by the Italian Market on the south side to pick up a few groceries and as often happens, I got into a conversation with an inquisitive shopper looking for advice on cheese. Recently moved here from Montréal, they were looking for Raclette, a pungent, yet wonderfully tasting cheese traditionally used in Swiss cooking. I assured them that the Italian Market carried great Raclette, though not the same variety or choice that we had in Montréal. I recommended Paddy's Cheese Market who carries specialty cheeses in a wide range of choices, including Raclette and lait cru, raw cheese that is a favourite of the French.
Our conversation of this delicious cheese reminded me that I haven't treated myself to Raclette & Potatoes since living in Montréal four years ago, so I promised myself that my next dinner party will include this wonderful treat. Click here for the recipe - and don't be put off by cheese on potatoes. It's all about the type of cheese and the preparation of the potatoes...delicious!
November 16, 2007
I am a firm believer in talking to strangers. The most interesting person can be standing right next to you and it takes but a small effort to strike up a conversation.
I went to my storage unit today to pick up winter coats and my electric blanket (this weather has turned cold!), and as I headed up the stairs, the most amazing smells wafted down to me. At the top, I saw a huge storage unit open, stacked floor to ceiling with boxes.
"Your storage unit smells amazing!" I commented to the man moving the boxes around, then noticing the name printed on the side of a box, I exclaimed, "Fruits and Passions! Of course!"
Matt Jenkins, owner of Fruits and Passions at West Edmonton Mall and Kingsway Mall, was busy organizing inventory in preparation of the coming holiday season. An enthusiastic cook himself, we chatted about food, kitchens, business and the possibility of working together.
He provided me samples of a new hand cream they're carrying as part of their Cucina line (I've had the Cilantro & Olive Oil soap and lotion on my kitchen counter for years). The new Orange and Fennel hand cream also includes olive oil and I tried it immediately. My hands are very dry this time of year and the cream felt great on my skin after a day of cooking and washing dishes.
Over the next few weeks all my clients will be enjoying an extra gift, compliments of Fruits and Passions!
(Fruits and Passions is a Montréal-based company producing wonderful soaps, bath products, lotions and fragrances. All the products are made in Montréal, and their holiday specials will include food items as well. Check out their web site or stop by their stores for more information. Site en français aussi.)
November 13, 2007
The Edmonton Chapter of the USPCA/CPCA (Personal Chef Associations) met yesterday and part of our discussion was a Workshop Retreat being planned for May in Canmore. Our chapter will host personal chefs from across Canada and the US who will come to enjoy a long weekend in the mountains and take part in classes and workshops as part of our ongoing professional development.
I've been invited to facilitate a class on shopping tours, one of my unique services. I'm looking forward to the Workshop Retreat and learning all kinds of new techniques and tricks that will benefit my clients.
For those of you interested in a shopping tour, click here for more information.
Members of the USPCA/CPCA interested in the Retreat, please contact Gwen Hiebert.
November 5, 2007
Zenn Cars are now legal for sale in Canada! Finally! This made-in-Canada innovation has been legal in dozens of countries for years and thousands have been sold to consumers looking for a viable and truly environmentally friendly vehicle alternative.
Zero Emissions, No Noise, it is incredible that a car invented, created, and built in Canada has for this long been illegal to drive in Canada, but has been readily embraced, sold, and used for years south of the border and overseas.
I know - this post isn't food related at all, but I'm just so darned excited to find out about this, I had to post about it. Rick Mercer will be touring the Zenn factory on an upcoming episode of The Mercer Report (you can watch it on the CBC web site if you don't catch it on TV).
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