Food for thought - Lucy's Blog

Get an inside look at a culinary demontration featuring Lucy and Chef Lynn Crawford while on the luxurious Globe and Mail Caribbean Odyssey Cruise. {youtube}a7A7GCfkp_Y{/youtube}
Recently I went on a trip to New York City with Bruce to take in the theatre and discover what's new and trendy in food and restaurants. Coincidentally my colleague Nancy Won, a fashion & lifestyle writer, was also there in search of fashion inspiration and to take in the new 2008 spring collections which were just appearing in the boutiques. For my latest blog entry, we've teamed up to give you the ultimate inside scoop on the hidden gems, hot spots and hipster hangouts of each of our New Yorks. Lucy's New York Bruce and I go to New York…
Trends arrive, and when they become main stream, you know they are over. A trend usually finishes on the supermarket shelf. Waves or perhaps ‘fads' roll in and then crash on the shore disappearing for ever. What ever happened to nouvelle cuisine, raw food, most diets?
My mother, Pearl Geneen, was a huge influence on me. She loved good food, was a superb self-taught cook and became an aficionado of all things stylish. She was equally good at perfecting main dishes and desserts and could coax taste out of any ingredient. I still remember her Thousand Layer Cake with multiple layers of puff pastry (her own, of course) and a chocolate and custard filling. Now I have learned we have more in common than I thought. Last week, a friend who had been going through his mother's old recipe file sent me an article that my…
A scallop is not always what it seems. There are two kinds you can buy -wet and dry - and often it is not noted which is which. According to Gus Nikoletsos, high priest of fish purveyors in Toronto and owner of City Fish (2929 Dufferin St.), dry scallops are taken straight from the shell and are all natural. Wet scallops have been soaked in a preservative to give them a longer shelf life. Guess which ones you want.
We all buy packaged chicken broth of some kind. It's a great short cut if you don't want to make your own stock. However, there are issues. After tasting 8 different kinds, we found a huge variety in quality, taste, saltiness and overall appeal. We chose to stick to primarily tetrapak stocks because they tend to come in quantities that are most useful in the kitchen (the cans are quite small). They keep well in the fridge after opening and they are shelf stable. The process they go through should preserve the flavour better and keep it fresh. By chance we also tried…
Sharing a plate of freshly-baked croissants with family on Christmas day is a wonderful holiday tradition that is simply perfection on quiet, snow-covered mornings. But the question is, of course, where to find the best croissants? And so, in homes all over the country, the hunt is on for the city’s most buttery, most flakey, most delicious croissant. It’s a daunting task but I and my team of pastry-loving judges are up to the challenge of finally, once and for all, tracking down Toronto’s best croissant, one scrumptious pastry at a time.
With barbecue season upon us and the long weekend fast approaching, grilling is definitely high on everyone's minds. The right barbecue sauce can make or break your baby back ribs but with all the "secret family recipes" and "award-winning sauces" out there it can be impossible to choose. To lend a hand, we decided to kick off our new "Taste Test" series with an old-fashioned barbecue sauce show down.
If writing a cookbook is a labour of love, my latest, A Year in Lucy's Kitchen, is closest to my heart because it's about my family life as well as my cooking. The book is organized by the month and offers seasonally inspired menus that I typically cook for my family and friends at a given time of year. I also explore topics such as making marmalade in January and showcasing tomatoes in August. Organizing menus by the month ensures that the produce used is as local and seasonal as possible. As I hope the new cookbook suggests, taste and…
This week's reader letter is one that I received in the spring following a column I wrote about wild leeks. Reader Dougal B. who owns property on Manitoulin Island alerted me to a serious situation that is putting this beautiful and delicate ingredient at risk. Read on to learn more about the state of wild leeks and why we may not be able to enjoy them for much longer...