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Peach Galette is Peach of a Pie

August 15, 2010

Yippee, it’s peach season and time for that quintessential dessert: peach pie.

I’ve been baking up a storm in this genre – okay, I’ve made two pies in the past week – with great results. As with many cooking coups, the first excellent pie I made was the result of a happy accident. I ran out of flour while making Julia Child’s amazingly foolproof and delectable food processor dough and had to improvise. This meant patting the too-moist dough that was impossible to roll into a 12-inch pizza pan, then folding the edges over my peach mixture to make what is called a free-form pie or galette. The result was sensational. It was quickly devoured by assembled family and friends accompanied by PC vanilla Chocolate Fudge Crackle ice cream and drizzled with my home-made red currant sauce, all to rave reviews. Here’s the recipe. Read more…

Filed Under: peach, Recipe Tagged With: brush edges, cane sugar, clump, cold butter, currant sauce, delectable food, egg mixture, feeder tube, food processor, happy accident, inch pizza pan, julia child, peach galette, peach mixture, peach pie, plastic wrap, purpose flour, red currant, season and time, vegetable shortening

Ultimate Roast Turkey — Back by Popular Demand

October 3, 2009

Here is the roast turkey recipe that changed my life when I made it for Thanksgiving. It is based on a Martha Stewart version that I streamlined, adapted and improved. My gravy is old-fashioned and the best.

The result: magazine cover looks and superbly moist, evenly cooked flesh.

Dear cooks, you’re welcome. Read more…

Filed Under: Turkey Tagged With: black currant jam, cheesecloth, drippings, dry white wine, frozen turkey, ground pepper, kosher salt, martha stewart, ml bottle, place pan, place turkey, purpose flour, red currant, roast turkey recipe, roasting pan, stuffed turkey, turkey 1, turkey gravy, turkey stock, wire rack

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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