Marion Kane: Food Sleuth®

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Ratatouille: A Colourful Mélange of Vegetables That’s Wondrous Made My Way

September 8, 2014

ratatouille
I cut veggies in big chunks for this great summer or fall dish – a perfect marriage of taste and texture.


“The secret of a good ratatouille is to cook the vegetables separately so each will taste truly of itself.”
— Joel Robuchon

I relish these wise words from one of the most renowned chefs in the world. And I humbly endorse them.  Read more...

Filed Under: Joel Robuchon, ratatouille recipe, Thomas Keller, Vegetables Tagged With: eggplant, secret to ratatouille, the best ratatouille, tomatoes

Veggies a la Lean Mean Grilling Machine

October 19, 2009

Grilled Vegetables

This is the best use I’ve found for the George Foreman Grill – a nifty appliance that, unfortunately, seems to squeeze out the juice and flavour along with the fat, when grilling meat. My advice on that matter is to leave the lid open. Done thus, steak, chicken etc, work well.  Read more...

Filed Under: Vegetables Tagged With: bacon and cheese, batches, bell peppers, drizzle, eggplant, french toast, george foreman, george foreman grill, grilled cheese sandwiches, grilled vegetables, lean mean grilling machine, mushroom caps, place vegetables, portobello mushroom, red onions, rosemary sprigs, salt and pepper, seasonal vegetables, single layer, thick slices, Vegetables

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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