Tickles & Papenade

I love to cook. For goodness sake, I have been schlepping my 100lbs+ maple chopping block with me since 1972! Chop, chop, chop onions, garlic, parsley- my holy trinity initiating many a dish inspiring me to write a new column I call Tickles & Papenade. Why, you ask, are you calling it that? At midnight recently, my dear husband strolled into the kitchen looking for a late night snack and found pickles and  olive tapenade to quench his appetite. No, he’s NOT pregnant, just hungry and that’s what sang out to him. Next morning over tea he shared his evening with me. I guess the caffeine hadn’t kicked in because my response was an inversion of consonants. Hence, the title.

Discovering cooking, learning techniques and using fresh ingredients was my way of channeling creativity after I retired in 1968. I write about this in greater detail in the book I’m hoping to complete this year. My ‘Bridge Over Troubled Water’ became a quest for Alberta free stone peaches when in season and New Zealand strawberries before they were readily available. My new voice replacing a ‘singing career’ gradually transitioned into the kitchen and an infinite choice of what I would do to feed my new family. I was empowered by having the time and resources to seek out sources of delicious fruit, vegetables, baked goods and protein, namely a butcher who called me Mrs. Veronica.

So, my first Tickles & Papenade entry, the menu for my birthday dinner: surf and turf. Vicente Foods, a market I frequented when I lived in Brentwood in the late eighties and early nineties was my first stop.  It’s been sixteen years  for me since I was a regular customer. Passing the exotic fruit section, papayas, mangos, berries (even yellow raspberries), a gentleman who was arranging the produce recognized me. I remembered him too and he warmly said hello. “I am retiring on August 5th this year-40 years here!” he told me. He really looked happy. I think the work agreed with him because, truthfully, he looked youthful except for his gray hair. I asked him where the fruit and veggies came from and his reply was Mexico and Chile. I am cautious about consuming food that might be sprayed with chemicals. Also, the idea of eating genetically altered foods has zero appeal. Instead, I opted to shop at the Farmer’s Market from farmers who use organic seeds and retain a pristine method of farming. You know, Prince Charles endorsed a special project years ago to create a seed bank of indigenous seeds at Kew Gardens.

At the back of Vicente Foods is the butcher. Out in the open several men wearing long white coats saw through bones and prepare the various parts of beef, etc. I got the attention of a lovely man behind the counter and asked him for three pieces of wild-caught salmon and a filet tail of beef. Done. Then off to the wine dept. for Prosecco and Bellini mix. Before I leave I can’t resist a bunch of golden Gerbera daisies to add to the evening’s festivities. OK, I’ve got my main course and cocktails. As soon as I return home I will marinate the fish and meat with garlic and cognac. Now let me share the rest of my preparation with you. With a paring knife make slivers to insert slices of garlic into fish and beef. Sprinkle a good quality cognac such as Martell VSOP over both and let rest for several hours at room temperature. In some cases, refrigerate when temperatures outside are too warm. Before I grill my meat and saute my fish I liberally salt and pepper using Himalayan Pink Sea Salt and course ground black pepper. I also add turmeric, cayenne and paprika. In addition to all that, I squeeze the juice of a meyer lemon on my fish while cooking. My side dishes are baby spinach and mushroom risotto. In a large saute pan add water and seasoning. Chop garlic to a paste and let simmer as you pile on the baby spinach. Make sure you remove all stems. Then onto the risotto.  Use arborio rice for a creamy texture. Begin by sauteing finely chopped white onion in organic extra virgin olive oil. This time I found Chanterelle mushrooms at the farmers market but shiitakes do very nicely, too. Stir in thinly sliced mushrooms and add two tablespoons of butter, grated parmesan cheese to taste and several cloves of finely chopped garlic. Measure the rice two to one  liquid and stir, baby stir. You will be adding the liquid gradually as the rice absorbs and plumps up. Taste the rice to make sure of it’s tenderness and, voila, risotto.

For dessert, I did take out from Al Gelato on Robertson Blvd., a most authentic Italian cafe with no frills and cash only! My fave is their mile high apple pie with vanilla crema gelato.

Please tell me how these recipes turn out for you. Bon Appetit