delectable food

For various reasons, including Canadian Thanksgiving, I had to return to Toronto halfway through the recent New York City Wine & Food Festival. I figure I’ll catch up with the likes of Bobby Flay, Martha Stewart and Alton Brown when they do their stuff in Miami during the South Beach version of this Food Network event in late February, 2011.

Meanwhile, here – in no particular order – are the results of my sleuthing as I spent much of four fabulously sunny and surprisingly balmy fall days walking the streets of Manhattan, nibbling and noshing as I went.

The Meatball Shop, 84 Stanton St., in the Lower East Village is must-visit haven for fans of the versatile, ubiquitous in almost every culture, often delectable food: the meatball. Choose from the lists of meatballs, sauces and side dishes. There are also sliders, subs and pastas incorporating the house specialty. A cozy room with a comfortable bar and friendly, helpful servers. And the prices are right. Read more…

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…

Bites from the Big Apple

Peach Galette is Peach of a Pie

Marion Kane, Food Sleuth®

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