“Bread is Gold” is the result of the “refettorio” launched at Milan’s Expo in 2015. Top-notch recipes from famous international chefs creatively use discarded food. The caramelized bananas with balsamic drizzle from the book are delicious!
Just as I’m not a fan of food gadgets – being technically challenged is one reason, finding the wooden spoon, whisk, a good quality iron skillet and good knife to be key tools of the trade is another – I am not one who seeks out the latest trendy ingredient.
Believe it or not, until now, I had never made authentic, Jewish-style chicken soup. But when a dear friend returned home from several months in hospital, having lost weight and in a weakened condition, I decided this was the time to cook up a batch of this beautiful broth with scientifically proven health benefits that, I believe, come from nutrients in the chicken’s bones.
Here, for no reason other than I’ve made these two dishes lately, are two great recipes I’d like to share.
The first is from Calgary food writer Cinda Chavich’s nifty cookbook The Girl Can’t Cook (Whitecap). It’s a sweet and simple vegetarian concoction that makes a tasty light lunch or supper served with salad.
When my daughter came back from a recent trip to Sri Lanka, she brought some loose black tea in a plain paper package. Knowing that this country, formerly called Ceylon, is prime tea-growing land, I had high hopes for those aromatic leaves.
I was right. They brewed up the most deliciously balanced, flavourful yet not at all bitter, slightly sweet cuppa. With milk and a little sugar, as I like to drink tea, this was unequalled.
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.