Author Archives: Marion

I Net the News on Fish and Chips from Humble to Haute, from London To Toronto

 

fish and chips

My love of fish and chips dates back to for­ma­tive years grow­ing up in Lon­don, U.K., the his­tor­i­cal home of this pop­u­lar, pop­ulist, down-home dish.

In my early teens, I recall join­ing Girl Guides where we lived in the North Lon­don sub­urb of Finch­ley — then a white-collar, white-bread enclave where my Jew­ish fam­ily stood out like a sore thumb.

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I Serve up Two of the Most Divine Fruit Desserts I’ve Ever Tried. Yer Welcome!

french apple tart

The recipe for this French Apple Tart comes from ‘America’s Test Kitchen’

Food mag­a­zine cov­ers often catch my eye.

Such was the case recently when I was brows­ing the racks of a new­stand at the Toronto air­port on my way to to visit my elderly mum in Lon­don, UK.

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Thank You Tracy and Barbara, Great Green Soup is a Delectable Winner

great green soup

 

The late Amer­i­can cook­book author, ele­gant lady and wise woman Mar­ion Cun­ning­ham once told me that she reck­oned there are only 50 great recipes in the world. That has stuck in my mind though it was many moons ago.

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Ratatouille: A Delectable, Colourful Mélange of Vegetables That’s Wondrous Made My Way

ratatouille

I cut veg­gies in big chunks for this great sum­mer or fall dish — a per­fect mar­riage of taste and texture.

“The secret of a good rata­touille is to cook the veg­eta­bles sep­a­rately so each will taste truly of itself.” – Joel Robuchon

I rel­ish these wise words from one of the most renowned chefs in the world. And I humbly endorse them.

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The Butter Tart: A Delectable Canadian Culinary Icon and the Topic of Hot Debate

butter tarts on white plate

This much is clear. The iconic but­ter tart is every­thing a dessert should be. My vin­tage inter­view with the late Peter Gzowski on CBC radio is testimony.

It is more proof that noth­ing suc­ceeds like excess. It com­mits unabashedly to over-the-top, tooth-aching, sug­ary sweet­ness. Julia Child would heartily endorse its endorse­ment of but­ter. It pays no heed to the cur­rently pop­u­lar culi­nary buzz­word “health­ful.” In a nut­shell, it lives up to all the pre­req­ui­sites of its much-loved con­fec­tionery genre.

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Nanny and Child Reunion: My Dear Evelyn and I Find Each Other After 50 Years

evelyn x 2 plus marion

L — Eve­lyn in Mon­treal ca 1947 R — Eve­lyn and me in Mor­ris­burg ca 2011
This appeared as my col­umn in the Toronto Star on June 25, 2005.

listen-to-the-podcastEve­lyn Smail has been dri­ving her aging, slightly rick­ety Ford sedan slowly along the bumpy coun­try road for sev­eral miles.

I am her lucky pas­sen­ger.

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My New, Improved Version of Chicken Marbella — and a Killer Side Dish of Fried Onions

When famous Amer­i­can chef/restaurateur Thomas Keller was in Toronto last year to address an audi­to­rium packed with chefs, food­ies and other ardent fans, he listed what he con­sid­ers the keys to suc­cess in cook­ing: “Patience, per­sis­tence, practice.”

These three ‘P’s, it seems to me, go together. To per­sist, you need patience. It’s a case of con­stantly tweak­ing a dish — and prac­tis­ing it over and over again — until it’s close to per­fect.

Posted in Best Ever Chicken Marbella, Chicken, Chicken Marbella, Fabulous Fried Onions, Fall vegeetables, Recipe, The Silver Palate Cookbook | Tagged , , , | Comments Off on My New, Improved Version of Chicken Marbella — and a Killer Side Dish of Fried Onions

Revisiting a Mother’s Day Tribute to my Mum as She Approaches her 91st Birthday

ruth reaching out smaller

This appeared as my col­umn “Dish” in the Toronto Star in 2002.

Today is Mother’s Day and this is a trib­ute to the per­son who first inspired my love of food and cook­ing – my mum.

I call her “mum” because of the for­ma­tive years – from age four to 19 – I spent liv­ing with my par­ents and two broth­ers in Lon­don, Eng­land.

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I Finally Bake the Ultimate Banana Bread: Freezing the Bananas is my Nifty Trick

ultimate banana bread

Bananas are not my favourite fruit. That is, eaten raw.

The win­dow of oppor­tu­nity for eat­ing a raw banana that’s just at the right moment of ripeness — smooth yet ever so slightly al dente in tex­ture with the hint of sweet­ness and a slightly sour under-taste — is so nar­row that I’ve pretty well given up.

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Joanne Yolles and I Get to the Core of the Matter and Bake the Ultimate Tarte Tatin

joanne yolles and tarte tatin

listen-to-the-podcastThis appeared in my col­umn “Dish” in the Toronto Star in 2004. 

I baked my first Tarte Tatin late last fall.

I had come across the recipe in Kitchen Wis­dom (Knopf, $29.95), Julia Child’s lat­est cook­book and a nifty, com­pact col­lec­tion of her favourite recipes.

Posted in apple, Dessert, Fall Recipe, Fruit, Joanne Yolles, Pie, Recipe | Tagged , , | Comments Off on Joanne Yolles and I Get to the Core of the Matter and Bake the Ultimate Tarte Tatin