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

joanne yolles and 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.

Getting Ready to Celebrate the 100th birthday of Cuisine Queen Julia Child

Left: The real Julia Child hams it up with a chicken. Right: Meryl Streep in [i]Julie and Julia[/i].

Left: The real Julia Child hams it up with a chicken. Right: Meryl Streep in Julie and Julia.

“I was 32 when I started cooking; up until then, I just ate.” — Julia Child

I’ve been a busy member of Canada’s food media for many moons – more than 30 years of telling stories about my consuming passion, 18 of them as food editor/columnist for Canada’s largest newspaper, the Toronto Star.

Melissa Leithwood Names This Year’s “It” Meat – No Kidding

Melissa with a new book by Mark Scarbrough and Bruce Weinstein featuring goat meat

Melissa with a terrific book by Mark Scarbrough and Bruce Weinstein featuring goat meat

 

As I write, my kitchen is filled with the luscious aroma of goat curry warming in the oven. And I have Melissa Leithwood to thank for that.

Love, Loss and What I Ate

My psychic bond with Nora Ephron, though one-sided (my side, of course), is a long-standing one

I have never met the brilliant American author, movie director, screenwriter, humourist and foodie but feel I know her well.

I did interview her by phone for my column in the Toronto Star a few years ago when her hilarious little book about the downside of being a middle-aged woman came out called I Feel Bad About My Neck. I could relate.

Save the date (March 8, 2011) for Kitchen Sisters: A Fundraiser Feast

Kitchen

For 18 years, as food editor and food columnist for the Toronto Star, I shared my passion for things culinary.

Most important and gratifying was the joyous connection it gave me to people who enjoy and prepare food – from the Filipino taxi driver who enthusiastically described how his mother makes Chicken Adobo to the firefighters with whom I cooked and then ate a luscious, convivial meal of grilled chicken and rhubarb crumble at their downtown Toronto firehall one lovely evening.