This recipe is from the excellent cookbook ‘AT HOME with LYNN CRAWFORD’.
When I was interviewing well-known Canadian chef Lynn Crawford for a podcast, we chatted about our long friendship, her TV career, our joint project that raised $40,000 for a new kitchen at Toronto homeless shelter for women – and what we like to cook at home.
This appeared as my column in the Toronto Star on June 25, 2005.
Evelyn Smail has been driving her aging, slightly rickety Ford sedan slowly along the bumpy country road for several miles.
I am her lucky passenger.
Chef David Garcelon and his Waldorf Salad
NEW YORK — Pinch me!
I’m on the 18th floor of the famous Waldorf Astoria in midtown Manhattan standing beside the hotel’s executive chef David Garcelon while he makes a Waldorf Salad. (You can listen to my conversation with David here.)
You know that often mis-quoted saying: “The proof of the pudding is in the eating.” (Misquote: The proof is in the pudding.)
Well, in the case of the new “Epicurious Cookbook,” the proof is also in the making of said pudding – or Miniature Gougeres, Red Wine-Braised Duck Legs, Shaved Brussels Sprouts Salad, Bourbon Chicken Liver Pate and Cranberry White Chocolate Biscotti.
