Carrot Marmalade
When I was asked to write something on vegetables, I immediately thought of a fantastic caponata recipe from a very talented chef I used to work with. This guy had a way with ingredients that no one I have worked beside has come close to. Admittedly he was a bit crazy, off-the-wall cuckoo, but nonetheless it was the type of madness that you could easily fall in love with. And I knew he would be thrilled if I shared the recipe. However, as with most things food-related, inspiration can fall upon us at any given moment, spurred by something we see in the market or a recipe in a magazine. In this case, it was during my morning coffee at one of my favourite London coffee shops, Kaffeine. I know, I know, vegetables and coffee seem like an odd pairing before the clock strikes 8 a.m. On this particular morning, I actually had the time to sit down, remove my coat, grab the paper and enjoy my flat white alongside my seven-seed bakery bloomer toast. A rarity in this rush of a life we lead, no? (Or perhaps I should say, a luxury). When it comes to my toast, I admit I am a creature of habit—pass the peanut butter, please—but I couldn’t help noticing a bright orange (dare I say neon?) pot of marmalade sitting next to me. I was intrigued, so I pushed aside my PB and reached for the pot of sunshine. Turns out this wasn’t marmalade as the English know and love it, but marmalade made with carrots. Early morningsare fabulous—I was instantly inspired and wanted to make my own. Maybe a hint of star anise or cardamom? The creative juices were flowing and I had barely sipped my coffee! This is a great twist on the traditional recipe, and not having to wait for Seville oranges to be in season to make marmalade is an added bonus!
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Andrea Stewart
It’s not surprising that three of Andrea Stewart’s favourite foods are bread, butter and champagne, since her approach to all things culinary has always been pure and simple. This experienced, creative and enterprising chef and editor approaches cooking and eating with a solid appreciation for fresh, local and seasonal ingredients. Andrea’s journey with food began while living in France, working as an au pair for Grace Jones. While feeding the young offspring of the famous singer, she was tempted on a daily basis by the busy, colourful French food markets. Later on, she spent a summer at Ecole de Gastronomie Francaise Ritz-Escoffier and fell in love all over again with everything France had to offer. Upon returning to Canada, she was accepted at the acclaimed Stratford Chefs School and after completing her first year she headed to New York to further sharpen her skills, working alongside some of the finest (including Iron Chef Masaharu Morimoto) and catering Martha Stewart’s executive meetings. Andrea returned to Toronto in 1996, and further immersed herself in her career, working at some of the city’s top food fixtures, including Mildred Pierce and Ace Bakery. She eventually took a side-step out of the kitchen and into the halls of magazine publishing, landing a position as Food Editor of Wish Magazine in 2004. While inspiring busy Canadian wonder-women to cook from scratch, she published her first cookbook, Wish, Market to Table. From street food to fine dining to unfamiliar grocery stores, food still motivates Andrea at every turn. She recently sold everything but a prized collection of cookbooks and moved to the U.K., where her culinary library spans the two floors of her London flat. She won’t rest until she has cooked from every one of them!