Marion Kane: Food Sleuth®

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Room with a Stew

September 28, 2009

I have been making this for years – a perfect fall and winter dish – and recently refined it to come up with this version.

I do not dredge meat in flour any more before adding it to a braised dish after reading in Cook’s magazine (Cook’s mag and their cookbooks are bibles to me) that this inhibits browning and caramelization, both of which are key when deglazing the pan for a sumptuous sauce. Read more…

Filed Under: Beef, Recipe Tagged With: batches, beer stew, cilantro, dark beer, daube, dutch oven, fall and winter, french cuisine, high heat, medium heat, ml bottle, onion mixture, oregano, salt and pepper, saucepan, single layer, sumptuous sauce, tbsp vegetable oil, thin wedges, unt

A Berry Good Sauce

July 27, 2009

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…

Filed Under: Dessert, Recipe Tagged With: 30 minutes, brown sugar, chocolate dessert, currant bush, currant sauce, delicious sauce, fridge, grapes, grapevine, high heat, quarters, red currant, red currants, saucepan, sidekick, sieve, tart, trellis, two summers, wooden spoon

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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