Guest post by Judith Walker, aka Jude, my sister and a wonderful cook

Retro, old fashioned, nostalgic, comforting. These words will have different meanings for all of us, depending on our age and our interests. For me, the feelings of nostalgia, craving and comfort come from memories of meals and gatherings from my childhood in the 60s and 70s and also from early adulthood in the 80s, when I experimented with food and first cooked professionally.

When I was a kid we lived in California. Our mom wasn’t a confident cook, she was a late starter and as a young wife and mother struggled to fill her role as the family chef. Some of her meals included simple seasonal items that sound exotic but were quite ordinary for the time and place. Whole artichokes steamed with lemon and served with a bowl of mayo that we shared for dipping. After a lot of peeling and sucking on the tough leaves we were rewarded with the succulent heart. No mayo required, an amazing flavour burst that would linger on my palate for hours. Possibly my first sensuous experience. And the tacos. So basic and so good. We would all help prepare this meal, bowls of fried ground beef, chopped iceberg lettuce, chopped tomatoes, onions, grated cheese, mashed avocado, and sour cream. And hot sauce for Dad. It must have been the tortillas that made this such a memorable meal. In Berkeley, we had many Hispanic neighbours. I think my mom was able to find fresh tortillas in the local grocery store. I know that my first bite of a fresh corn tortilla in Mexico many years later flooded me with nostalgia.

Another go-to dish for special occasions was ceviche. Mom made one with scallops, shrimp, and onion chopped up and marinated in fresh lime juice.  This was an easy dish she could prepare ahead of time and was elegant and delicious. I don’t recall what she served it with, I just ate it by the spoonful.

And then we moved to cold, Anglo-centric Toronto. No more avocados, scallops or tortillas. It was the 60s after all. So, overdone roast beef, watery spaghetti sauce and tuna casserole came into our lives. Our mother tried to teach us to cook when she went back to school. Cooking pasta (we called it noodles), chopping an onion, peeling veg, measuring, making rice and washing dishes were things we learned. I don’t think the results were great, but I am grateful for the lessons. My fave dish from those days was tuna casserole. I am serious. There is something about that combo of the salty tuna, the creamy blandness of the mushroom soup, slippery noodles and crispy edges that is the epitome of comfort food. I’m pretty sure I made this more than once on a hungover Sunday in my twenties. Better than Kraft dinner!

–cook 2 cups of broad egg noodles according to instructions
-open and drain one can of chunk white tuna
 -open a can of Campbell’s cream of mushroom soup
-drain the noodles and mix all the ingredients together in the noodle pot along with a nob of butter.
-pour into a greased 9×9” pyrex dish. If you are feeling fancy sprinkle crushed saltine crackers on top.           
-bake at 350 till bubbling and crispy.

 ( I just checked the Joy of Cooking recipe, and they recommend seasoning the soup with dry sherry! Hilarious!)

Another recipe that was easy for us kids to make and that we actually ate was hotdogs in cornbread:

 -put 6 hot dogs in a 9×9” pyrex dish
-place in a hot oven and roast till a bit brown and blistered
-mix one recipe of cornbread from the Joy of Cooking
 -pour it over the hot dogs and cook according to instructions
-serve with butter and yellow mustard on the side

I sometimes crave this meal, but know if I made it I would eat the whole thing and quickly descend down the spiral of shame.

 My mom tried, she just didn’t have much to work with and not much inspiration in those busy days. We never had Kraft slices, Wonder bread, pop or ketchup in the house. I didn’t know what pizza or french fries were till I was in junior high. I remember visiting my grade 7 friend in her wealthy parents’ fancy penthouse apartment. Their live-in cook would make us toasted Wonder bread topped with bacon and  melted processed cheese. Served with ketchup. I loved it. However, I am grateful that our mother raised us on real food and set us on the path to healthy eating.

Things started looking up in the 80’s. Mediterranean, Asian and Indian food were starting to trend. My mother was travelling a lot then and brought back recipes and fresh ideas. We thumbed through Gourmet magazine and cookbooks looking for our next dinner adventure. The more complicated the better. We would make forays to Kensington market, Chinatown and little India seeking exotic ingredients. And then spend hours in the kitchen, often at Mom’s, gathered around the butcher block on our periodic Friday night family dinners, with mixed results. It was fun and challenging and I learned much that has stayed with me. Pasta from scratch, fresh herbs, toasting and grinding spices, rehydrating dried mushrooms and peppers, fresh cheeses…risotto! So much to discover.

In the mid-80s, knowing nothing about running a business or professional cooking, I started a catering company with a couple of friends called “The Feed Bag.” It was hard work, fun, funny and pretty much a failure financially, but there were some great parties! We made hundreds of spring rolls, massive sushi platters, a ridiculous number of meat, cheese, veggie and fruit trays, with little money to show for it. One of our go-to cookbooks then was The Silver Palate. The quintessential 80s cooking guide. Every recipe has more fat then I would eat in a week now. Decadent. I recently pulled out my battered copy because of a challah recipe request from my sister. I looked back at the most raggedy pages and found one of our old tried and true recipes, chicken dijonaisse. So simple, so good. And easy. I made it recently with a few additions, some shallots, grated parmesan and fresh parsley, and ate it with egg noodles. Delish. Anything served over egg noodles is comfort food for me.

I also made a pineapple upside down cake a while ago, another childhood favourite. Honestly it wasn’t as great as I remember, I think I skimped on the butter in the caramel sauce. I did create an elevated version of this when I worked in fine dining. Individual servings baked in a ramekin with half of a ripe red plum on the bottom. It was beautiful when inverted on a plate surrounded with a creme anglaise or boozy sabayon.

I am not sure why food has been such a focus in my life. I am not academically inclined and hated school, so I managed to make a decent living and support my travels by working in kitchens. But it is more than that. Food was a conduit to my mother, a shared past, our phone conversations in her later years pretty much revolved around what we were cooking that day. And our cats, but that is a whole other story.  It was one of my favourite parts of travelling and a wonderful way to connect to local communities and their customs and everyday life. You can learn so much about any part of our world by learning about the food the locals grow and eat and the history and traditions around them.

 Researching, designing, cooking, sharing and eating food has sustained me on many levels for much of my life.

 This was the menu request for my birthday dinner when I was a kid fifty-five years ago.

 Baked chicken
 Potato salad
 Corn on the cob
 Watermelon
 Chocolate cake

I would grill the chicken now, but other than that I stand by this as my favourite summer meal.

Good food is good food.

The End

Note: I would like to give credit to Judy Gorton for the logo she created for “The Feedbag,” my first business and only adventure in catering. She has been a friend for almost 40 years and is a wonderful artist. I still remember part of the menu from the dinner party we catered for her as payment for the design:

• Cornish game hen stuffed with basil couscous
• Carrot sformato (an Italian savoury soufflé, my mom’s recipe)

How very 80s!!