I credit my Mom for teaching me solid cooking and baking skills, my Dad for inspiring my passion about food, and the Food Network for helping me become more creative and adventurous in the kitchen.  It was while watching the various shows that my eyes were opened to new techniques, and yes, tools, that were available.

Most recently, the newest tool I have employed is silicon tongs.  Maybe you are thinking, “Silly girl, I’ve used tongs for years.”  True.  But, I haven’t.  I turned my food by stabbing it with a fork, and flipping it!  I noticed that E V E R Y S I N G L E food network chef used tongs.  So, I found these great tongs from Epicure Selections.  They are silicon tipped and locking.  I heart them!  And, my meat?  It is juicier now that I don’t stab it.

At home, we used a garlic press for many years, and I have seen Guy Fieri use his several times.  Shortly after I purchased mine, I broke it (something about me being impatient and filling it too full).  Then, I started noticing how the Food Network chefs used a chopping method for garlic and herbs where they held the knife tip with one hand and moved the blade with the other.  This works for me, and I don’t feel the need to replace my garlic press!

Who loves Yorkshire pudding?  I do! I do!   And, the ones  I make are pretty fantastic.  More on this in another post.  Anyway, I found this pan meant for lava cakes that is about 2.5 times bigger than a muffin tin.  Using it, I get the tallest, fluffiest Yorkshires ever.  I doubt I will ever make them in a muffin tin again!

In the kitchen, I first developed an appreciation for baking (and let’s not kid ourselves, eating cookies).  I still love baking.  And, I use a good old hand mixer to get the job done.  However, I HEART the Kitchen Aid Stand Mixer, and am, admittedly, a tad jealous of anyone who has one.  This piece of equipment can do just about anything, even knead bread!  Every time I pull out my hand mixture, I imagine that I am using a red stand mixer instead.  I will have one some day, but for now I just dream my little dream.  

These are a few of my favourite tools.  Which are your favourites?

I met Tim at Playland in Vancouver in the summer 1996.  Truthfully, I don’t remember if fair food is his deal.  But, a short time later, Tim had a party in his North Vancouver home and I came to understand his taste for Sambuca!  Anise liqueur was one of his most favourite drinks.  I also may or may not have hidden in the closet, alone, for part of the party……..   Yah, I wasn’t a cool kid.

Recently, I learned about Tim’s love of dirty martinis.  At one brainstorming session (i.e. I fed him dinner while he helped with whatever project I had on the go), he schooled me on the difference between a shaken and a stirred martini. As Tim told me in his oh so slightly “teacher” voice, “James Bond was a rebel.  He liked he martinis shaken, not stirred, because most people actually stir a martini.  You see, Megan, shaking gin gives it bubbles, and means the martini won’t be perfectly clear.”  I whacked him on the arm, and continued to shake his martini realizing the beauty of a dirty martini is that the olive juice means it won’t be perfectly clear anyway!  I added the four olives he loved, and without missing a beat, we continued our argument about whether I needed temporary business cards!

A few years ago, I wanted to learn how to properly cook ahi tuna.  And, Tim made the perfect test subject.  I purchased the freshest fish I could find, and literally cooked it for 1.5 minutes on each side.  It was tasty, and my good pal mentioned it many times in the following years.  I always meant to cook it for him again.

I’ve cooked chicken, beef, pasta and pork dishes for Tim, and he was always full of compliments.  He believed in encouraging people and building them up, never tearing them down.  I always wished I could do more for my friend, help him the way he has always helped me.  What I could do was cook for him.   Recently, I had started asking Tim what he would like to eat when he came over.  His requests were so simple, and I was happy to oblige.  One day, I received a text suggesting that artichoke dip might be appropriate.  I found this Paula Dean recipe.  It was SO good, we ate the entire pan that night!

About two weeks ago, I had these bananas that were turning. (Tim and I both agreed that the best banana for eating was one that was almost still green!)  One text later, and Tim confirmed he liked banana bread.  Perfect!  Just as I was getting started, I received another text asking, in his non assuming way, if I put chocolate chips in my banana bread?!  I understand that Tim had breakfast for a week from this loaf.  At the same time I made him some chocolate and butterscotch chip cookies of which he inhaled about four, and then took the remainder home.  They may have been breakfast too!

The last meal that we shared together was Japanese delivery.  (Am not that talented!)  I keep wishing I had just 10 more minutes with him.  I just have a  few things left to say.  I just want one more hug!  But as we all know, this is not the reality.  I am so glad that we could share our friendship through cooking and enjoying meals together.

Rest well my friend.

Laura Calder hosts French Food at Home.  It took me a little bit of time to warm up to her.  Now?  I am hooked.  She cooks the most delicious looking food, and the few recipes I have tried have turned out well.  She has a relaxed style of cooking and a real passion for french food.  I also love this show because Laura uses fresh, authentic and high quality food.  No substitutes for her!

Michael Smith hosts another favourite of mine, Chef at Home.  He is about flavour, flavour, and more flavour.  I really like how he takes simple, classic recipes and boosts the flavour profile.  Chef at Home has inspired me to be more creative, original and adventurous in the kitchen.  I have learned some great cooking techniques from him, such as grilling steak and certain chopping skills.

Ricardo Larrivee hosts Ricardo and Friends,  a lively, friendly show where Ricardo prepares different meals for social events in his life.   His recipes are so tasty, and again, I pick up great tips such as cooking bacon in the oven instead of the stove top.  (Do try this if you want less mess, less smell and flat, crispy bacon!)

When it comes to cooking competitions, as mentioned,  Iron Chef America  is one of my favourites.   I just love watching such experienced chefs work under pressure and creatively come up with five different ways to prepare one ingredient.  And it is fascinating how each chef usually ends up making such different dishes, even though the main ingredient is the same.

Recently, I have also started loving Chopped, Top Chef Masters, and Chef vs. City.  Chopped takes four contestants and gives them 20 minutes to make an appetizer from a “basket of ingredients”.  Chefs must use all ingredients in their dish.  Then, three judges taste the appies, and you guessed it, someone get’s “chopped”.  The remaining three get 30 minutes to make an entrée out of a different basket of ingredients.  And, the last two contestants make dessert in 30 minutes from yet another basket.  This show has inspired me to be really creative in the kitchen, and every time I watch it, I try to image what dish I would make from the basket ingredients.  My favourite Chopped shows are the ones where Aaron Sanchez  is one of the judges.  He is another chef on whom  I have a crush.  That leads me to Chef vs. City….  Aaron Sanchez and another cutey pie chef, Chris Consentino, team up to compete in challenges against two chefs from the host city.  The challenges are a combination of eating spicy or nasty food, cooking specialty foods, identifying unusual ingredients, and preparing difficult desserts.  I find the show enjoyable, but this could very well be based on my Aaron crush!

Do you have a favourite cooking show?

I don’t know where I fall on the technical level, but I do know I absolutely love finding recipes, testing my skills and putting a fabulous meal on the table for friends and family.  Where do I get my inspiration?

Cookbooks make my heart happy.  I LOVE leafing through them, finding recipes, looking at the pictures and imagining making the delicious treats  in my kitchen.   When I was a little girl, we had a version of the red and whited check covered Better Homes and Gardens and I read it all the time.  I imagined being in charge of menu planning and chose the meals I would make.  A few years ago, my sister  gave me a reprint of the 1950′s version.  And?  It is fantastic! And, it makes me glad not to be a 1950′s housewife, even though I do know what would make a fast supper for my family after I spent the afternoon playing bridge!

There are several modern cookbooks I really enjoy.  I cannot get enough of  Jamie Oliver’s The Naked Chef , and I want to make almost every singe recipe in the book.  I am starting to love my Vancouver boy, Anthony Sedlak more and more, and I certainly want to get my hands on his book The Main: Recipes by Anthony Sedlak.  And, of course, I will read any book by Gordon Ramsay, my first chef love!

In our world, it seems like we are just as likely to find a recipe on our computer as out of a cookbook.  Sometimes, I just type the recipe into Google Search.  But, more and more, I find myself on the All Recipes site.   It is a reader inspired site, where people post their recipes and users rate and comment on them.  That is the part I like the most.  You don’t have to go blind-faith on a recipe.  Instead, you can read reviews and chose the recipes with the best comments.  Additionally, if you make a free account, you can save your favourite recipes and access them easily.  Whatever you do, do yourself a favour, and try this coleslaw!   I also make liberal use of the Food Network Canadian and US sites. 

I watch the Food Network whenever I can.  There are cooking demonstrations that teach excellent techniques, provide recipes, and show you what you can do with certain ingredients.   Another aspect of the Food Network are various cooking competitions.  In some ways, I like these better.  I am always amazing when amateur and training chefs can take a few ingredients and make masterpieces under time and other constraints.   In my next post, I will talk about my favourite Food Network shows. 

Cookbooks, online recipes and the Food Network inspire me.  What inspires you?

Now, it is no secret to my friends that I am in love with Gordon Ramsey, Tyler Florence and Bobby Flay.   However, watching this show, I realized that Canada has its own amazing chefs. 

Anthony Sedlak owns Corner Street Bistro de luxe here in my Vancouver town.  Two of my friends wax poetic about this place.  I’ve yet to try it, but based on their recommendation and how much I loved Anthony in the Food Network show, you can bet I will be heading there very, very soon!

Nadia G. has a show on Food Network called Bitchin’ Kitchen.  I was prepared to hate it, but can you say, LOVE, LOVE, LOVE it!  She is based in Montreal, but has Italian roots that come through in her addictive 1/2 hour show.

Roger Mooking is as cute as can be, and makes 5’6 the new 6’4.  He’s from Toronto.  I don’t know too much about him, but my curiosity is certainly piqued. 

David Adjey?  Well, I’ve never been a big fan of the Toronto boy, but decided I like him more after the show.   And, lastly, Chuck Hughes, a Montreal based chef.  I will be paying more attention to him as well.

So, New York is a food mecca; Southern cooking is an art of its own; and with more than 300 million people, the US produces many amazing chefs.  But, let’s not count Canadian chefs out!

PS — I know Gordon Ramsay is from the UK!

I have several friends with diverse business skills, and for as exchange for their knowledge, I am offering meals!

Can you set up a website?  For your knowledge, you will receive herb-crusted beef tenderloin, dill potatoes, brown-butter and sage spaghetti squash and asparagus.

Do you know how to write proposals?  Will you teach me for prawns in tomatoes, fennel and pernod?

I kind of like the idea of bartering.  It is one of the many things we don’t really do in our modern society.  Just the other day, I was musing that letter writing is a lost art, Kindle means that we don’t need to hold the books we are reading, and the internet means that we can cook from our computer, instead of leafing through a cookbook.  Boy, I love cookbooks!

But, I digress.  However, if you want to offer your business skills to me, I am happy to offer my cooking skills to you!

However, I started this blog for a reason, and I intend to continue with it. So, my commitment is to write two blog posts a week.

Just after I lost my job, I headed over to my parents. We were sat around, Dad, Mom, my sister, and me, discussing who was the best cook. My Dad refers to himself at a “Chef Supreme”, despite no formal training. My sister merely announces she is the best, despite no empirical evidence. And, my Mom claims she hate cooking, despite the fact that everything she tries turns out beautiful in appearance and delightful in taste.

Me?  Well, I am pretty confident in my skills!

So, we came up with the idea of a cookoff. We created rules, determined how scoring would happend, planned whom to invite, and then went off to our corners to plan the meals.

Usually, my Dad, my sister, and I spend tons of time talking about food. We plan menus, talk about techniques and recipes we saw, share new ingredients and generally share a love of food. What does my Mom do? Asks for meat and potatoes, and then generally enjoys what we cook, regardless of whether it contains meat and potatoes or not!

Once we planned the competiton, though, we all went silent. (Well, except for the meat and potatoes request!) I really missed out chats, but now, we were all closely guarding our knowledge as an advantage. This strange silence on food continued on for quite some time.

Finally, we decided that a cooking competition would not bring our little family closer and chose to abandon the idea! And, guess what? The lovely, easy food chatter came back!

In the end, my Dad, my sister, and I  all went away knowing we were the best cook.  My Mom?  Well, despite her “meat and potato taste”, she really is the best! 

Talk to you soon!

1. Cook perfect chicken breasts — in the past, I took the “safety” approach to chicken.  Overcook it, thus ensuring it is safe to eat.  “Rubber chicken”, the hallmark of many catered events, is not a delight to eat.  And, I knew I could to better.  The complexity of my chicken was increased because I chose to stuff it with goat cheese and wrap it in prosciutto.  The recipe called for BBQing the chicken, and I wanted to only use my stove top and oven.  I googled how long to cook chicken breasts; chose to pan fry them first, crisping the prosciutto; and then wished for the best.  The end result was pretty darn good chicken! The easy way to do this?  A meat thermometer.  And, I have one.  I bought it  last week.  But, it sits in the package, and I am a little scared of it!  Using it will come with time.
2. Perfect my caramel — I would say this was a resounding success.  Afterall I was using two of my favourite ingredients: white sugar and heavy cream!  The first time I made caramel, I let the sugar get too dark.  The end result was a creamy smooth caramel with a burnt aftertaste.  *Blech*  This time, I managed my sugar a bit better.  My pan and burner (*choke, gasp, choke*  it’s electric) both had hot spots.  But, with patience (a virtue for sure, but not one of my virtues!) I worked around it.  The result?  Creamy, smooth, rich, non-burnt tasting caramel.  I could eat it by the spoonful (and, by ‘could’, I mean, ‘did’!)
3.  Inject some creativity — I would say I am fairly good at meal planning.  I can marrying flavours and create a  well-balanced, attractive plate.  But, I don’t usually stray too far from recipes.  And, I like a recipe for most things!  The chicken recipe called for oregano — not my favourite herb.  Instead I substituted sage.  Not over the top on the creativity scale, but a start!  I pushed myself with dessert.  A pastry chef once told me that a ”perfect” dessert has the feature piece, a sauce under, a sauce over,  and a garnish.  Actually, he told me a bunch of words that didn’t quite register, and the above is what I took away!  My friend told me he was wheat free (boring!), so I was a little bit limited.  At the produce store a gorgeous pineapple presented itself.   I knew I wanted to carmelize it (and perfect my caramel!)  I ended up with a kaluha sauce, carmelized pineapple, premium ice cream (just as soon as I procure an ice cream maker, I will be making it myself) and strawberries.  So, not quite the “perfect” dessert formula, and if I am to be completely honesty, too many competing flavours.  But, hey, what better way to learn than practice! 

What am I going to work on next?  Well, the next time I know that I am officially cooking is when I make a pie on March 20 to complement my friend Rob’s turkey dinner.  Goals for the pie include: creating a flaky, perfectly cooked crust and making a filling that is not too sweet and perfectly spiced.    Before that?  I don’t know — maybe proper grocery shopping.  For a girl who loves food and cooking, my fridge is shocking — I can’t make much with prepared mustard, cocktail olives, and rum!

An idea was born!  After eating the dinner I prepared, and while drinking my bourbon, Tim brillantly suggested that I combine my communications career with my passion for food and cooking. 

And, so you have it.  A blog and a love of cooking.  Am I the next Julie and Julia?  I doubt it.  Will I get my passion back?  I can hope!