Family Kitchen

Brown Bagging It with Chuck Hughes of Food Network Canada

Posted by julievr on September 10th, 2010 at 3:00 pm

Chucks sandwich party 300x215 Brown Bagging It with Chuck Hughes of Food Network CanadaFor most parents September means it’s back to school, back to work and back to the daily routine. This also means nine or more months of lunches assembled amidst the flurry of the morning out-the-door chaos that is the norm for many busy families.

Chuck Hughes, host of Chuck’s Day Off and co-owner and chef of Garde-Manger, one of Montreal’s hottest restaurants (his series is shot on Mondays – his actual day off – in the restaurant kitchen), is on a mission to encourage kids to get into the kitchen and help make their own lunches – and parents to let them.

Chuck’s food philosophy is grounded in simple, well-made food. He wears his love of good food on his sleeves – literally – some of his favourite ingredients are emblazoned in a colourful array of tattoos on both arms. His shield of lobsters, pomegranates and bacon strips acts as a permanent symbol of his radical passion for good ingredients.

W and Chuck Cooking 300x268 Brown Bagging It with Chuck Hughes of Food Network CanadaHe was in town recently, cooking with a few local kids, including my five year old. He was right in there with them, allowing them to call the shots, genuinely interested in what they were doing. “All we hear on TV is that we don’t have time to cook,” he said to me as the kids assembled their sandwiches, annoyed by the convenience food industry’s message that we can’t or shouldn’t bother to cook, and should hit the drive-thru or open a package. What better way to spend TV and computer-free time with your kids than in the kitchen, cooking?

“I grew up eating everything,” he says, “and my Mom taught me to love cooking. The one thing we do that affects us all directly is eating.” He feels it’s vital for the next generation to grow up with positive feelings about food and cooking, and to learn what to do with whole ingredients. Kids are fun in the kitchen because they like to screw around – something Chuck encourages.

“What I love about cooking is there are no rules. Just do what you want and have a good time.” School lunches are a great opportunity to have some fun with your kids, and get lunch made at the same time.

Chuck’s Sandwich-Making Tips

Have fun with leftovers. Sandwiches are a great way to transform leftovers into a delicious snack or meal. Try unusual fillings to make the most out of leftover food.

Plan ahead. Gourmet-inspired ingredients such as caramelized onions, seasoned mayonnaise, and roasted red peppers can take a sandwich from ho-hum to amazing. Prepare ingredients that require a little extra effort ahead of time or on the weekends when you’re less busy and keep them in the fridge to use all week.

Have fun with DIY lunches. Consider packing ‘deconstructed’ sandwiches that can be assembled at work or school by keeping ingredients in separate re-usable containers. Not only is this a great way to ensure ingredients are in great shape by lunchtime, but it also gives kids a chance to help create their own lunches.

Surprise yourself. Adding unexpected ingredients can make an otherwise basic sandwich exciting. Some of Chuck’s favourite ingredients include kim chi, spicy antipasto mixed vegetables, fresh herbs, oven‑dried tomatoes, seasoned Hellmann’s® mayonnaise-type dressings, and romaine lettuce.

Layer strategically for sog-free sandwiches. Layer wet ingredients, such as tomatoes and sandwich spreads, between the meat and cheese to protect bread from getting soggy in packed lunches.

Hone your knife skills. Try cutting your sandwiches in different ways to mix things up and add a bit of surprise to your lunch. Remember the joy of eating a crustless, quartered sandwich as a kid? Some stores even sell sandwich cutters in fun shapes that are guaranteed to put a smile on any kid’s face.
Honey Mustard Catch of the Day 300x226 Brown Bagging It with Chuck Hughes of Food Network Canada

Honey Mustard Catch (of the Day)

Hughes suggests using leftovers from dinner the night before and transforming them into lunch. If kids like fish, why not a fish sandwich? After all, it is brain food!

Honey Mustard Mayo:
• 4 Tbsp. Hellmann’s® 1⁄2 the Fat mayonnaise-type dressing
• 2 Tbsp. Dijon mustard or honey mustard
• 2 Tbsp. honey (if using Dijon mustard)

• 4 6 oz. haddock filets, baked
• 4 whole wheat buns
• 4 large leaves romaine lettuce
• 4 slices low-fat cheddar cheese

Stir together the mayo, Dijon and honey and spread 1 Tbsp. on the bottom half of each bun. Place lettuce and haddock on top and top with the other half of the bun. Serves 4.

 Brown Bagging It with Chuck Hughes of Food Network Canada

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2 Comments

[...] for you that I think is hilarious, that I bought at Kulinary Kids last week when W and I were hanging out and cooking with Chuck Hughes from Food Network [...]

Potato Pizza with Garlic and Rosemary | dinner with Julie commented on Sep 11 10 at 1:35 am

“She’s Mother Theresa meets MacGyver” says Doug Broeska President of the CliniCard while visiting Sassoon Hospital in Pune, India. “She should probably at least be nominated for the Nobel Prize in Medicine.”

That’s an impressive statement but also accurate when it comes to Dr. Aarti Kinikar, Head of Pediatrics at Sassoon Hospital in Pune, India (Pune is a city of nearly 10 million, just south of Mumbai, and Sassoon General Hospital is the biggest public hospital in the region). During the H1N1 Flu outbreak last year (2009-2010), Dr Kinikar was faced with a medical emergency seemingly out of all proportion to anyone’s ability to deal with it. Bodies were literally piling up outside of the hospital morgue and she feared that most of the young children and babies that were coming to Sassoon with severe breathing problems would be added to the growing pile. The hospital had only 4 working ventilators and was facing a steady flow of children to the pediatric ward that quickly swelled to a deluge of over 1200, all of whom were in severe respiratory crisis.

As the numbers of very sick children grew so did Dr. Kinikar’s resolve. There had to be way to create the bit of air flow needed to keep a child’s lungs breathing. “The best medication is sometimes oxygen, and even though the children had made it to the hospital, without it they might die right in front of you…that’s a helpless feeling for a doctor” said Kinikar. Motivated by equal parts of desperation and inspiration, Dr. Kinikar rigged a simple breathing tube device only with materials on hand. The PNC pressure device called a “nasal bubble CPAP device” (Continuous Positive Airway Pressure) miraculously worked for 85% of the children who were treated. Although bubble CPAP has been around for decades, the device she rigged was much less elaborate than the expensive tubing and valve configurations that are commercially available by the same name. “I was taking a risk,” Kinikar said. “I didn’t know whether people would back me using a technique which didn’t seem to have much scientific push.” As a result of her willingness to step outside of convention, an estimated 500 childrens’ lives were saved at Sassoon Hospital because her fast thinking in a time of extreme crisis. A few dollars worth of plastic tubing had taken the place of much more expensive devices which weren’t available to the hospital at the height of the emergency anyway.

Just as importantly, she has now shown the rest of the world how to rig this simple device which will undoubtedly be used in future medical emergencies everywhere a pandemic occurs.
Although soft spoken & diminutive in stature, her calm voice, measured words and resolve behind the eyes lets you know that she is certain of what must be done for her hospital. “The immediate crisis is past but we know that the next one may be right around the corner” says Kinikar. “We don’t want money” she says somewhat surprisingly, but goes on to explain. “We need equipment and supplies. Money just gets misdirected and anything we order though the local government takes a very long time to get here. If donations can come in the form of medical equipment like ventilators, we can cut through the red tape and start using them right away.” The recent flu outbreak underscored the need. “The little nasal bubble CPAP device,” now dubbed “Bubbles of Hope” by Dr. Kinikar, “helped pull us out of a crisis and saved many lives, but we need so much more on an ongoing basis for the next public health emergency.”

The owners of CCSVI Clinic and The CliniCard have jointly donated working capital and a pledge to purchase medical equipment on an ongoing basis for Sassoon Hospital. We hope the bit of personal money we have put up will attract some attention and challenge others to do the same.” says Broeska. “I don’t think there is a case in medical history where such a small amount of equipment could be proven to have gone so far. Anyone who wants to donate can do it through us. We’ll show you what your money bought and every penny will go to the purchase of medical supplies and equipment for Sassoon Hospital. Of course if you want to buy medical equipment directly for Dr. Kinikar, I’ve got their grocery list”. Please contact us at CCSVI Clinic on this site to donate.

Dr. Aarti Kinikar’s Philosphy:

Dr. Kinikar teaches her students to think things through.

“You must use your creativity and if you have the basic scientific knowledge, you will be able to do a lot of things with the medical supplies on hand in a hospital.”

Many areas of the world like the US and Europe are fortunate to be able to offer their patients the latest, most expensive medical technology. A recent study confirmed that US hospitals have more ventilators per capita than any other country. But in a severe pandemic or other extreme crisis, the number of patients could easily overwhelm the supply of medical equipment at any hospital. Rationing supplies and treatment along with prioritizing patients might look necessary but Kinikar’s experience points to another possible solution: “Just keep on thinking.” she tells her students.

In 2010, the B J Medical College Research Society awarded Dr. Kinikar the Suchintan trophy for her unique invention and the way she dealt with the crisis at Sassoon.

Greg Mills commented on Feb 10 11 at 6:34 am

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