This 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. Read more…
Joanne Yolles’s Delectable Plum Tart Is A Winner!
Joanne Yolles has long been my colleague, friend and baking buddy.
More proof that Julia Child’s advice to young people works: “Get into the food business and you’ll be part of one big family.” Read more…
Posted in Apple Cake, Dessert, Fall Recipe, Fruit, Joanne Yolles, Plum Tart, Plums
Also tagged Breton Sablé, Breton Sables, frangipane, Joanne Yolles, Roasted Plums, Sablé Breton, Sables Breton, The ultimate plum tart, toronto chefs, varieties of apple, yolles
I thought one addiction to a Wanda’s Pie in the Sky confection was quite enough. I speak here of the Dulce de Leche Macaroons jokingly dubbed “crack cookies” by the baker-in-chief herself Wanda Beaver. These yummy little creations (dusted with a white powder that is, in fact, icing sugar) consist of a rich brown, delectably chewy exterior that encases an oozy filling of luscious caramel. Read more…
Posted in Bakery
Also tagged baked bread, bundt pan, caesar salad, croissants, crowning glory, crunchy, dulce de leche, happy accident, heavenly dessert, kensington market, lemon icing, little creations, monkey bread, pecans, pie in the sky, poutine, s pie, savvy entrepreneur, wanda beaver
In a column about famous and infamous recipe mistakes that I wrote for the Toronto Star in 2008, I confessed to not being happy with the Sticky Toffee Pudding in my latest book: Dish. Here is the amazing version I came up with after that confession, with help from top Toronto pastry chef and good friend Joanne Yolles. It is definitely a winner. Read more…
Posted in Dessert, Toffee
Also tagged baking soda, butter mixture, cook sugar, crème fraiche, dark brown sugar, electric mixer, flour mixture, friend joanne, line bottom, medjool dates, parchment paper, purpose flour, saucepan cook, sticky toffee pudding, sugar cup, tsp vanilla, vanilla ice, vanilla ice cream, warm cake
Spring is rhubarb season and time for me to bake as many crumbles as is humanly possible — the best way I know to wow guests with its wondrous contrast of taste and texture.
This recipe is in my book Dish using apples (delectably tart Northern Spys are ideal) which you can, of course, substitute. Add cranberries and/or a little lemon juice to them for a tangy touch, if desired.
The topping is cookie-like and adds the perfect caramelized, crunchy crown to the fruit. I can’t claim this is original — I found it in talented pastry chef Regan Daley’s book The Sweet Kitchen.
I use a rectangular 10 x 7-inch ceramic baking dish about 3 inches deep.
You will thank me for this so, in advance, you’re welcome! Read more…
Posted in Rhubarb
Also tagged apples, baking dish, brown sugar, caramel brown, cold butter, course substitute, cranberries, gaps, lemon juice, little lemon, pastry blender, purpose flour, regan daley, rolled oats, season and time, spys, stalks, sugar 5, sweet kitchen