Marion Kane: Food Sleuth®

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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

Apple Crumble – Crisp, Crunchy and Delish!

September 15, 2010

Just a reminder that apple season is upon us and that my recipe for crumble made with this sensational, now-in-season fruit is on this site’s recipe page.

Inspired by Toronto pastry chef Regan Daley’s family version of this dessert, mine is tried, true and tops. I strongly suggest using Northern Spy apples for this. They are a late fall apple and have the perfect tart flavour and soft, juicy texture when cooked to offset their crunchy, cookie-like topping. If you can’t find Spys, try a mixture of Macs, Cortlands or other tasty, tart apples.

Happy baking! Read more…

Filed Under: apple, apple crumble, Recipe Tagged With: apple, apple crumble, apple crumble recipe, apple season, apple slices, baking dish, clumps, cold butter, crispy, crispy crumble, crumble, crunchy cookie, earthenware, ground cinnamon, lemon juice, northern spy, pastry blender, pastry chef, purpose flour, quick cooking, regan daley, rolled oats, soft juicy texture, sugar cup, tart apples

Peach Galette is Peach of a Pie

August 15, 2010

Yippee, it’s peach season and time for that quintessential dessert: peach pie.

I’ve been baking up a storm in this genre – okay, I’ve made two pies in the past week – with great results. As with many cooking coups, the first excellent pie I made was the result of a happy accident. I ran out of flour while making Julia Child’s amazingly foolproof and delectable food processor dough and had to improvise. This meant patting the too-moist dough that was impossible to roll into a 12-inch pizza pan, then folding the edges over my peach mixture to make what is called a free-form pie or galette. The result was sensational. It was quickly devoured by assembled family and friends accompanied by PC vanilla Chocolate Fudge Crackle ice cream and drizzled with my home-made red currant sauce, all to rave reviews. Here’s the recipe. Read more…

Filed Under: peach, Recipe Tagged With: brush edges, cane sugar, clump, cold butter, currant sauce, delectable food, egg mixture, feeder tube, food processor, happy accident, inch pizza pan, julia child, peach galette, peach mixture, peach pie, plastic wrap, purpose flour, red currant, season and time, vegetable shortening

This is How the Rhubarb Crumbles

May 24, 2009

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…

Filed Under: Rhubarb Tagged With: apples, baking dish, brown sugar, caramel brown, cold butter, course substitute, cranberries, gaps, lemon juice, little lemon, pastry blender, pastry chef, purpose flour, regan daley, rolled oats, season and time, spys, stalks, sugar 5, sweet kitchen

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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