Marion Kane: Food Sleuth®

A Berry Good Sauce

I have a red currant bush growing in my garden underneath a trellis bearing a healthy grapevine. I haven’t yet found a use for the grapes other than eating them raw but have made this delicious sauce using those tangy currants for the past two summers.

This is excellent served with any chocolate dessert, drizzled over ice cream or as a sidekick to your favourite tart or cake.

You could easily double or triple this recipe. As usual, you’re welcome! Read more…

This is How the Rhubarb Crumbles

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. Read more…

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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