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Brussels Sprouts and Biscuits – a Ruby Watchco Update

December 12, 2010

In my last blog, I raved about a lively dinner Ross and I enjoyed one Saturday eve perched on bar stools at celeb chef Lynn Crawford’s hip’n’happening east-end eatery Ruby Watchco.

Once a sleuth, always a sleuth and the ingredients of Crawford and co-chef Lora Kirk’s amazing salad were perplexing me for several days after that excellent meal. There was a lot of stuff in there: endive, mixed baby greens, grape tomatoes, pumpkin seeds and cucumber were all identifiable. All were coated in a luscious, slightly sweet and refreshingly tangy vinaigrette. Usually, I take notes when eating out – often on a napkin or piece of paper I salvage from the depths of my purse. But on this evening, Ross and I were having too much fun for such distractions. So some sleuthing was in order. Read more…

Filed Under: Biscuits, Recipe, Restaurant Tagged With: baking soda, cheddar cheese biscuits, coarse salt, cold butter, crawford and co, cup buttermilk, granulated sugar, grape tomatoes, little sugar, lynn crawford, memorable dinner, mixed baby greens, pumpkin seeds, Ruby Watchco, watchco

A Prize Pudding – Sticky and Sweet

September 28, 2009

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.

Sticky Toffee Pudding

The tricks to this are using Medjool dates (pricey but worth it) and pouring the hot toffee sauce over the still-warm cake. Read more…

Filed Under: Dessert, Toffee Tagged With: baking soda, butter mixture, cook sugar, crème fraiche, dark brown sugar, electric mixer, flour mixture, friend joanne, line bottom, medjool dates, parchment paper, pastry chef, purpose flour, saucepan cook, sticky toffee pudding, sugar cup, tsp vanilla, vanilla ice, vanilla ice cream, warm cake

Marion Kane, Food Sleuth®

Marion Kane, Food Sleuth®

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Marion Kane, Food Sleuth®

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.

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