Marion Kane: Food Sleuth®

Sweet! Two Delectable Chocolate Creations That Take the Cake

Click on this – my podcast chat with domestic goddess Nigella Lawson recorded in Toronto in late 2015 – and you’ll hear her say that we are “kitchen cousins”:  https://www.marionkane.com/podcast/chat-nigella-kitchen-cousin

She’s referring to several important things we have in common: A willingness to freely improvise when cooking; an acceptance of failure in the kitchen as a necessary path to learning, and a penchant for eating her dish of Squid and Orzo Pasta cold for breakfast.

Nigella and I have another important bond: a love of chocolate cakes. In her book “Feast,” published in 2004, there is an entire chapter – beloved my me – called “Chocolate Hall of Fame.” This collection of nine recipes includes her famous Chocolate Guinness Cake – delicious but tends to sink in the middle – Chocolate Gingerbread, also good, and Chocolate Malteser Cake that I haven’t yet made. Read more…

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…

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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