Marion Kane: Food Sleuth®

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Veggies a la Lean Mean Grilling Machine

October 19, 2009

Grilled Vegetables

This is the best use I’ve found for the George Foreman Grill – a nifty appliance that, unfortunately, seems to squeeze out the juice and flavour along with the fat, when grilling meat. My advice on that matter is to leave the lid open. Done thus, steak, chicken etc, work well.

However, with the lid closed – as it’s supposed to be used – the grill produces beautifully browned veggies, complete with grill marks on both sides, that are wonderfully juicy and flavourful inside. I cut them in thick slices, about ¾-inch/2 cm thick and grill them in batches, one type of vegetable at a time, so they cook at the same rate. My favourites: zucchini and eggplant (sliced on the diagonal); whole portobello mushroom caps (stems removed); red, yellow and orange bell peppers (cut in big pieces), and red onions (thickly sliced or in wedges, core intact so they don’t fall apart). You could use thyme instead of rosemary. Read more…

Filed Under: Vegetables Tagged With: bacon and cheese, batches, bell peppers, drizzle, eggplant, french toast, george foreman, george foreman grill, grilled cheese sandwiches, grilled vegetables, lean mean grilling machine, mushroom caps, place vegetables, portobello mushroom, red onions, rosemary sprigs, salt and pepper, seasonal vegetables, single layer, thick slices, Vegetables

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

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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