Author Archives: Marion
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.
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.
Minchenden School Reunion, North London, in 1999: My friends Julie Ward Duncan and Frances Carter with our teacher Frankie Stabler and my famous cheesecake
Occasionally called “a veteran” and, more attractively, “a seasoned member” of Canada’s food media, I’ve been around for a while waxing eloquent about my consuming passion: food.
I’ve been meaning to make the trip to Orillia — a place you can’t miss about an hour’s drive north of Toronto en route to Muskoka’s cottage country — for many years.
The reason, of course, is food — in this case, one of my absolute favourites: butter tarts.
I have it in front of me: The original Silver Palate Cookbook by Julee Rosso and Sheila Lukins first published by Workman in 1979.
Kensington Market: my neighbourhood, my family – my first real home.
Located in the heart of downtown Toronto bordered by College and Dundas to the north and south, to the east and west by Spadina and Bathurst, this unique enclave is a quirky, edgy, messy mish-mosh of old and new.
Left to right, Marc Thuet, John Higgins and Michael Quinn
NEW YORK — Pinch me!
I’m on the 18th floor of the famous Waldorf Astoria in midtown Manhattan standing beside the hotel’s executive chef David Garcelon while he makes a Waldorf Salad. (You can listen to my conversation with David here.)