This appeared in my column “Dish” in the Toronto Star in 2004.
I baked my first Tarte Tatin late last fall.
I had come across the recipe in Kitchen Wisdom (Knopf, $29.95), Julia Child’s latest cookbook and a nifty, compact collection of her favourite recipes.
Joanne Yolles’s Delectable Plum Tart Is A Winner!
Joanne Yolles has long been my colleague, friend and baking buddy.
More proof that Julia Child’s advice to young people works: “Get into the food business and you’ll be part of one big family.”
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.
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.
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.
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.
