Thank you so much for coming out and joining
us in ELLICSR kitchen. We have a very special class for you today. We’re teaming up with
Pancreatic Cancer Canada for cooking in the kitchen. And the Gloria Pearl Education Program
as well. And we’re joined by a very special guest. We have Sherri Freedman. She is the
chief development officer from the Princess Margaret Foundation. Thank you so much, Sherri
for coming up with us. Thank you so much for inviting me. I’m really excited to be here.
This is great. Pleasure to see you. So you may or may not know I’m seeing a lot of
purple in the audience, which is wonderful. We’re here up with our purple apron, because
this month is Pancreatic Cancer Awareness Month. And there was a survey done. That found
that 62 percent of people around the world have no idea how deadly the disease is. Now
here at the Princess Margaret we’re one of the few cancer centers worldwide that the
places emphasis on pancreatic cancer. So Sherri, probably, you speak to us a little bit about
why you must be so proud of our cancer center in leading the way and really trailblazing
with such a deadly cancer. Sure. Thanks Christy. And Geremy thanks, and thanks to all of you
for being here today. And to our friends at Pancreatic Cancer Canada of course. And the
Pearl family. And so as many of you here know. The Princess Margaret Cancer Center is one
of the top five cancer research centers in the world and one of the things that. That
makes us. Top five are certain Special premier programs like our pancreatic cancer program.
So not only do we have some of the really leading clinicians and researchers globally,
people like Steven Gallinger, but we have wonderful collaborative centers that are enabled
by the generosity of our donors. So we have the Wallace McCain Center which helps to bring
together multidisciplinary teams that helps accelerate people diagnosis and treatment.
But also get patients all the help they need. From all the allied professionals. Because
I always say that when you have cancer and especially something as serious as pancreatic
cancer. It’s not like breaking your leg and going to get a cast on and you healed, get
your cast off in a few, you know, A few weeks later you forget you ever had a broken leg.
It’s a lot more complex you have a lot more various needs and so we’re really especially
proud and privileged to be able to support our patients in this way, because of the wonderful
support we get from people like the people in this room. So thank you. Get to cook and
maybe we can chat as we cook too. Absolutely. We say more. Yeah. As we go through, we’ll
put you on to the spot, and Get you involved in some of the cooking. Right. And we have
some very special recipes prepared for you today. And these are wonderful recipes for
people who are going through pancreatic cancer and treatment or even for after treatment
as well. And so we will be touching on the key nutritional components of those. Gorgeous.
We have beautiful display over here. For me, this is winter. This is very seasonal. This
is holidays. Even though it’s maybe not the most traditional holiday meal that you may
think of. I’m taking you into my holidays. This is a tradition for me. Mushroom soup.
I love mushrooms. And we’re going to prepare really really easy simple mushroom soup. Sherri
you’ll have to share your skill and knowledge with your family but this you keep yourself
for sure. So we have a selection of different mushroom here. You can use any mushrooms that
you want. Cremini, this little round button mushroom, are pretty assessable. You can even
use the white button mushrooms. I find these especially because at the same price point,
they have a lot more flavor. So these are the ones I tend to go to. But the range of
mushrooms is so large. Don’t pick your own mushrooms I will say that to you. Most of
you know that. Yeah. Don’t use mushrooms you find in the backyard. Because they can
be toxic. So shiitake mushrooms, cremini mushrooms, some beautiful types of right here. So we’re
going to start off the soup Very simple. We have another one of my favorite ingredients.
Another holiday or winter favorite as well. This is half cut of it. Does anyone know what
is this? Shout out if you do. Fennel. Fennel, yes, nice. I love fennel. So Fennel is texture
wised, a lot of them are celery, right. It got nice crunchiness and very nice freshness
that flavor, great flavor, beautiful flavor, right. It has like a mild and mix. Liquorice.
It’s like a liquorice, I hate saying liquorice, because everyone like yeah, I hate liquorice.
I love liquorice. Not cherry liquorice. But it has a beautiful refreshing flavor. Raw.
But When you sauté it. When you cook it. It just grows you caramelize it. You gets
beautiful sweetness out of it. So we’re going to use this as the base. Instead of like a
celery. It also a good Replacement for onion. So usually you start a soup with onion, garlic,
things like that. But when you’re going through pancreatic cancer or even afterwards. You
might find some of these gaps producing foods are more difficult to digest. So as Geremy
were saying, you can use things like fennel, maybe a little bit of celery, and really develop
that beautiful flavor. And it just gives you another option. Another tip that he has during
our last cooking in the kitchen series was you can actually smash a clove of garlic,
and Put it into your stock or your soup whatever it is you’re making, sauté a Little bit to
get the flavor, and then take the whole thing right out. So you’re not, you know, getting
some of those gas producing compounds. But you’re still experiencing the flavor. Especially,
you don’t want to cut a clove of garlic. Make sure you’re retrieve it. Somebody is going
to have an interesting meal. Absolutely. So, Geremy, can I ask a quick question? Absolutely.
When you’re in the grocery store when I buy mushrooms I put them in a paper bag. Is that
the right thing to do? Yes absolutely. And if you can if you’re going to use them right
away, I wouldn’t even put them in the refrigerator. You want to avoid any sort of excess moisture
that would get trapped on the mushrooms, it just makes them soggy. So when you wash them,
do you just wash them kind of lightly? Actually what I do is I get a little like a clean,
a clean dish towel. Put a little bit of vinegar, a little bit of water on it, and I actually
brush the mushroom really really well. Just to get a lot of that dust off. If you soak
mushrooms. Again. They’re like sponge, they will take everything in. again, they’ll
just be soggy, they’ll be a little challenging to cook with as well. These look very clean.
Yes. Absolutely. So our fennel is in, a large pot, over like a medium heat. You can hear
sizzle, right. It’s a nice gentle sizzle. It’s like Whispering to us. If it’s screaming
at you, it’s too hot. So listen, listen, use all your senses. And you want to gently
sauté it for about three four minutes. We’re going to Speed it up and then add our mushrooms.
So again, any variety of mushrooms. We got like Three cups for this large pot. Good question.
It’s a great question. Absolutely. Yeah so you can purchase dried mushrooms. What
you want to do, when you rehydrate them is reserve that water. Because the water is going
to have a lot of nutrients, kind of drawn out of it. Anytime you’re doing like a soup
or stock with any types of vegetables, you don’t want to throw that out because you’re
throwing out a lot of the nutrition. So Geremy is actually going to show us a trick a little
bit to help to flavor our delicious mushroom soup. I want Sherri to do it. We’re making
a stock for our soup. Making a stock from scratch. I mean nothing bits it, we have on
our YouTube page, we have some fantastic stock recipes. Everything from vegetable to chicken.
This is, I’m late to getting home and I have five minutes to get dinner ready. You
go home with me. Here you go. Or I’m feeling tired. And you know, I’m not going to be
cooking soup from scratch or making my own stock for several hours. This is a quick fix.
Yes, so we’re going to make a very quick mushroom stock using the dried mushroom that
you talked about. So in a glass jar. We’re going to add about a quarter cup of dried
mushrooms so you can sort of add a little splash of those. So these are porcini. Add
a bit more. We’re testing Sherri’s eyeballing as a little skill. These are porcini. You
can use shiitake. Porcini, shiitake have the highest amount of umami. I know I over use
that word here. We’ll talk about it again. Sherri, have you heard umami before? Yes.
Yes, all right. I’ll take the nod as maybe. So, umami is one of the five tastes, even
just from the word. Umami, it’s like like like savory. It’s like this crunchiness.
That is pretty much what umami is. You have your salt. You have your sweet you have your
bitter. You have your sour. Umami is a savoriness. Umami is fantasy. Yes. And dried mushrooms
in general, especially dried mushrooms are loaded in the savoriness, flavor. That’s
what we’re looking for. We want the flavor. Without need to add too many other things
like salt or. Just get it from the natural ingredients. Dried mushroom goes in. you can
use porcini, shiitake, whatever. I love the smell of it. It smells great. I’m just going
to say, it smells unbelievable. Yes. Some people said it smells like a barnyard either
way, taste fantastic. In there, we’re going to add some herbs as well, add some basil,
oh sorry, some bay leaves and some thyme. Do you want me to throw in whole? Whole, whole.
Everything. All off it? Everything, all of it, in there. This is a good job for me, no
measuring. If you have the top of the fennel, which can be little fibery to eat, just snap
it in half. And again, that goes in too. All flavor. The last thing we’re going to add.
This is one of my favorite things. It’s not a toothpaste, looks like toothpaste. It’s
a tomato paste, tomato paste, another source of umami. Everyone’s going say it together.
Another source of umami. Yes, it sounds better from a large crowd.
Yeah we can do a Namaste at the end. We practice yoga, we’ll do Namaste at the end. You want
squeeze some of this in. sure. So this is just concentrated in. you’re going to tell
me how much. Yeah, go like a couple of tablespoons. So this is just concentrated tomatoes with
A little bit salt. Amazing. And I use this in stocks and soups. You can get this like
a couple bucks at the grocery store. Where did you get it? Any grocery store should have
it. Sometimes they have it in the CAN ONLY in the can. Take it out from the can, you
can freeze it. That’s fine. But they do have the tubes. Once again, like a couple
bucks. They’re amazing. This is moote brand, yeah, but they have different types. It’s
an Italian product. I’m not biased, it’s just they have. But again, lots of flavor. So everything
goes into that Jar. So really simple. And those herbs, like that thyme, that bay leaves.
Keep it in your freezer. So it’s on hand. It doesn’t spoil, stay fresh, throw in the
jar. Then you cover that with some boiling water. So you have a kettle, put some water
on, cover with some boiling water. And think of almost making tea. Yeah. This is really
my kind of cooking. This is a really good. It’s great. At this point, you can add a
little pinches of salt. And you can see it that’s perfect. Add a little pinch of salt
if you want. And that’s it. I can put it back. And that’s it. Then you can let that
that steep for like five minutes. Should we cover it? You don’t have to cover it. Okay.
No, just think of it as a cup of tea. Gorgeous. It likes a cup of tea right. All the flavors
and lots of the nutrients are fusing into the water. About five minutes. If you leave
it long, you can definitely leave it longer, stronger, more umami. More umami. Longer you
leave it, the stronger it’ll get. But a minimum of five minutes let it steep and you
have this really really super flavorful broth. And that will be the liquid for your soup.
And again, super super simple. So nice. So once that done steeping, we pour over our
mushrooms and our fennel. And we’ll let that simmer for about twenty minutes. And then
blended it. Like really really easy. That’s all it takes. Now if you want to add something
else. And if you have a pancreatic cancer or you’re going through your treatment or
you finish. It can be really really difficult to nourish yourself really well. Because your
appetite might not be similar than it used to be. So as dietitian, we often recommend
that people have smaller, more frequent meals. Or, if you not think of the times that you
eat as a meal, curse it doesn’t have to be, you know, meat, potatoes, vegetables.
Can be smaller snack amount. So every couple of hours having something that has plenty
of calories protein, some nutrients to it as well is really really important. So with
this soup. We do have, you know, some nice nutrients from the mushrooms definitely. So
we’re getting some anti-inflammatory power from them, some antioxidant. And that’s
important. We’re getting lots of vegetables in the soup. But we want to bump up the protein,
we want to bump up the calories to really make every bite count. So we’re going to
add some eggs to get some extra protein into our soup. And this is something you can think
about each of your meals each of your snack. How can I bump things up, or I like to call
them calorie and protein boosters. So what can you add to something like a soup to really
get the most out of if for every bite? For sure. Does anybody have an idea of how can
we add more calories to soup like this. You could add cream, yes. You could have more
cream base soup. That would be perfect. Dried milk powder, yeah. Absolutely. Skim Milk powder
can be great add to soup, you get protein from it. It doesn’t curdle at all. Tofu would
be nice here too, absolutely. And you probably see at restaurants or in cooking magazine.
A beautiful drizzle of the oil at the end of a soup, right. To really finish it off.
So that’s a really nice way to use some heart healthy oil like olive oil, doing in a nice
drizzle on top. And that’s a really beautiful way to increase the calories without eating
more food. So we’re going to do something here that’s a little different. We’re going
to use some eggs like Christy talked about. Great little addition to to the soup, to sort
of boost up the protein. It’s the most calories in there. I’m going to make some nice ribbon,
it’s almost like a pasta. So very very delicate. Again super simple to make. I’ve got a couple
of eggs here. I add just a little splash of water to thin it out a little bit. And then
you can season it with. You can just leave it at that. But you can also season it if
you want. A pinch of salt, and I have some nice fresh herbs here. This is just some tarragon,
you can put parsley, you can put dried herbs in there for sure. I bought a great thing.
It’s herb scissors. Have you seen this? Herb scissors, yeah. It’s a good for people,
it’s also good if you have trouble cutting into teeny teeny pieces. So these little green
scissors, they’re fantastic. I just got mine at sort of a random place, but they’re
good to look out for, and I think they’re nice gift. It also a little something, you
add into little something else or stocking stuff. And I think they’re helpful. I do
like that. Yes. So a little bit you add a little bit of eggs. And just sort of swirl
it around. If you have a non-stick pan which works really easy. If you have like a stainless
steel pan, just make sure it’s hot. You can add a little bit of oil to that as well. And
just until it quote the bottom. And then just cook it. It’ll take like a minute. Dose not
take long at all. And I’ll show you the soap. Amazing. While that cooking. You could invite
Geremy over and ask him to do it. Sure. I think that might be a good idea. Thanks, Sherri.
Right, Helen? We’ll set that up. So the soup. I blended it. And they have this beautiful
almost like caramel color. Like really really fragrant. Wow. So we got that little bit soup
here. Beautiful. Really really flavorful. You know have fun with it. You have this beautiful
little enoki mushrooms. Again you can find these in grocery stores. Add a couple of those
on top. Gorgeous. Anything, we have some sauté mushrooms, that we took out before we blended
it. This is obviously. I’m getting chefy here. You don’t have to do this especially if you’re
a rush. But Think about you know again, it’s for the holidays. Maybe this is a dinner party
that you’re you’re hosting or even having some friends or family over, a really really
quick Simple soup. You can dress it up a little bit, so look like you spent hours and hours
and hours making it, right. It’s nice to do for yourself, too. Right. Absolutely. Because
you don’t have much of an appetite. There is research that has shown if you kind of,
you know, if you just soup out of the pot in front of the TV, wouldn’t enjoy it as much
and you might not eat as much. Sometime, people do that. You know if you didn’t take extra
time to put it in a nice bowl maybe light a candle sit down at the table. You know the
way that you set up your meals really makes a difference in your enjoyment of them and
it can really help your appetite. So that’s important. So it looks festive, it looks like,
something you get at the most beautiful restaurant. Exactly. And you deserve that. That’s four
season, right here, in the basement. Here you go. So that, that is when you start to
see it sort of caramelized cooked cooked on top. You’ll, just let the gravity, let it
fall out of the pan. And you get this really nice caramel golden Brown. Really really thin
like a crisp book, like you mentioned. So we’re going to just roll it up, really thin,
and again, Even if, if you are doing a dinner party, you can do this ahead of time and just
stored in the fridge these ribbons. They like egg noodles. Exactly. Like my grandma use
to make them, right. Then you have these beautiful, exactly, like little delicate egg noodles
but there is no pasta. Really really simple. We can keep these in the fridge for a couple
of days and add them to different recipes like pasta. It’s a great option. My grandmother
would never did that with the fancy arrange. No. No, you don’t have to, but if she wants
to. A little drizzle of olive oil. That’s like a really nice seasonal mushroom soup.