Marion Kane: Food Sleuth®

  • Home
  • Podcasts
    • Sittin’ in the Kitchen®
    • Whither Kensington?
    • Assorted
  • Blog
  • Recipes
  • Bits & Bites
    • Marion’s Books
    • Videos
    • Books for Cooks
    • “Marion’s Farewell”
    • “Au Revoir Kensington”
  • Julia Child’s 100th
  • About Me
    • Bios
    • Mum and Me
    • Ode to Mothers
  • Contact Me

Joanne Yolles and I Get to the Core of the Matter and Bake the Ultimate Tarte Tatin

September 11, 2013

joanne yolles and tarte tatin

listen-to-the-podcastThis appeared in my column “Dish” in the Toronto Star in 2004. 

I baked my first Tarte Tatin late last fall. Read more…

Filed Under: apple, Dessert, Fall Recipe, Fruit, Joanne Yolles, Pie, Recipe Tagged With: pastry chef, tarte tatin, toronto star

Two Fall Fruit Desserts: More Proof that Sweet-and-Simple Takes the Cake

October 18, 2012


Joanne Yolles’s Delectable Plum Tart Is A Winner!

Joanne Yolles has long been my colleague, friend and baking buddy. Read more…

Filed Under: Apple Cake, Dessert, Fall Recipe, Fruit, Joanne Yolles, Plum Tart, Plums Tagged With: Breton Sablé, Breton Sables, frangipane, Joanne Yolles, pastry chef, Roasted Plums, Sablé Breton, Sables Breton, The ultimate plum tart, toronto chefs, varieties of apple, yolles

I Go Ape Over Monkey Bread

September 16, 2010

I thought one addiction to a Wanda’s Pie in the Sky confection was quite enough. I speak here of the Dulce de Leche Macaroons jokingly dubbed “crack cookies” by the baker-in-chief herself Wanda Beaver. These yummy little creations (dusted with a white powder that is, in fact, icing sugar) consist of a rich brown, delectably chewy exterior that encases an oozy filling of luscious caramel.

Bad enough that I was making regular trips to purchase these at Wanda’s, located mere steps from my house in Kensington Market. Now, I have another reason – even more enticing – to find another toothsome fix at her pie emporium.

Yes, I’m hooked on the indescribably delicious Monkey Bread only baked three or so per day on weekends. Read more…

Filed Under: Bakery, Dessert, Kensington Market, Toronto Tagged With: baked bread, bundt pan, caesar salad, croissants, crowning glory, crunchy, dulce de leche, happy accident, heavenly dessert, kensington market, lemon icing, little creations, monkey bread, pastry chef, pecans, pie in the sky, poutine, s pie, savvy entrepreneur, wanda beaver

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

A Prize Pudding – Sticky and Sweet

September 28, 2009

In a column about famous and infamous recipe mistakes that I wrote for the Toronto Star in 2008, I confessed to not being happy with the Sticky Toffee Pudding in my latest book: Dish. Here is the amazing version I came up with after that confession, with help from top Toronto pastry chef and good friend Joanne Yolles. It is definitely a winner.

Sticky Toffee Pudding

The tricks to this are using Medjool dates (pricey but worth it) and pouring the hot toffee sauce over the still-warm cake. Read more…

Filed Under: Dessert, Toffee Tagged With: baking soda, butter mixture, cook sugar, crème fraiche, dark brown sugar, electric mixer, flour mixture, friend joanne, line bottom, medjool dates, parchment paper, pastry chef, purpose flour, saucepan cook, sticky toffee pudding, sugar cup, tsp vanilla, vanilla ice, vanilla ice cream, warm cake

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®

Get Tasty Updates on the Latest Podcast and Recipes

Recent Podcasts

  • All You Need is Love – and a Nicely Designed Kitchen

  • Carlos Pereira’s Little Shop Spices Up Kensington Market

  • Haven Toronto Serves up Hot Meals and a Warm Welcome

  • Sean Brock: His Friend Tony, Fatherhood and Fried Chicken

  • Street Nurse Cathy Crowe: A Fearless, Passionate Activist

Recent Blog Posts

  • Surviving and Thriving in Toronto’s Kensington Market

  • Delicious Food Memoirs that Entertain and Feed the Soul

  • Recipe for Success – or Failure

  • 20 years on, I’m Still a Fan of Charming Chef Jamie Oliver

  • My Croqueta Quest in Miami

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.

Connect with Marion

  • Facebook
  • Twitter
  • Instagram
  • YouTube
  • Spotify
  • TuneIn
  • RSS Feed

Tasty Updates

Get Tasty Updates on the Latest Podcast and Recipes

copyright © 2021 " Marion Kane, Food Sleuth® " web site by nrichmedia