Tomato Tart from ‘Au Pied de Cochon’ Cookbook by Martin Picard
Martin Picard and Friends at his Quebec Sugar Shack
I have never met Montreal chef and reputed wild man Martin Picard – but I feel I know him.
Grilled zucchini with the Dirt Candy cookbook’s Yellow Tomato Coconut Curry Sauce
Amanda Cohen was born and raised in Canada. Some years ago, she went to study in New York and has made that city her home ever since. These days, she has good reason to stay; her famous Dirt Candy eatery – what she calls a “vegetable restaurant” – located on the Lower East Side, is a huge hit.
Martinson coffee, founded by my great-uncle Joe Martinson
This column appeared in the Toronto Star in 2002. I was reminded of it recently when I stayed in a hotel in Kitchener, Ontario, and found this coffee in the room.
A cup of joe.
Who would have thought I am related – albeit distantly – to the “Joe” of that famous culinary phrase.
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.
This much is clear. The iconic butter tart is everything a dessert should be.
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.
Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.