In saucepan, heat cream over medium-high heat until steaming hot. In bowl, whisk egg yolks with granulated sugar; very gradually whisk in cream. Whisk in vanilla. Add ginger. Skim off foam.
Divide mixture among eight 3/4-cup (175 mL) ramekins or custard cups.
Place ramekins in 2 large shallow pans. Gently pour boiling water into pans to come halfway up sides of ramekins.
Bake in 350°F (180°C) oven for 30 to 35 minutes or until edges are set but centres still quiver and small knife inserted into centres comes out creamy. Remove from water; let cool on racks. Cover and refrigerate for at least 2 hours or until chilled and set, or for up to 2 days.
Fill two shallow pans with enough ice cubes to surround ramekins; nestle chilled custards among cubes. Pat surface of each custard dry; sprinkle evenly with brown sugar.
Broil 6 inches (15 cm) from heat for 2 to 6 minutes or until sugar bubbles and turns dark brown, rearranging pans and removing each ramekin when ready. Chill, uncovered, for at least 10 minutes before serving, or for up to 3 hours.
Browning the chicken and cooking the biryani in the same pan keeps cleanup to a minimum and infuses the rice with flavour.
Prep time20 minutes
Total time45 minutes
Portion size4 servings
bone-in skin-on chicken thighs
onions, thinly sliced
sodium-reduced chicken broth
Per serving: about
Total fat21 g
Saturated fat6 g
Total carbohydrate42 g
Sprinkle chicken with 1/4 tsp salt and pinch pepper. In Dutch oven or large heavy-bottomed saucepan, heat 1 tsp olive oil over medium-high heat; cook chicken, turning occasionally, until golden, about 7 minutes. Transfer to plate.
Drain all but 4 tsp fat from pan; cook onions over medium-high heat, stirring, until golden, about 6 minutes. Stir in broth, rice, thyme and 1/4 tsp salt, scraping up browned bits; bring to boil.
Arrange chicken, skin side up, over rice mixture. Reduce heat, cover and simmer until liquid is absorbed and chicken is no longer pink inside, about 15 minutes. Remove from heat; let stand, covered, for 10 minutes before serving.
Italian sausage and bread make a flavourful, moist stuffing. After rolling the pork, your hands will be dirty, so have the twine precut and ready to go.
Portion size6 servings
Credits :Canadian Living Magazine: December 2014
cubed (1/2 inch/1 cm) day-old
hot or sweet
(450 g), trimmed
salt and pepper
Creamy Mustard Sauce:
dry white wine
whipping cream 35%
salt and pepper
per serving: about
Total fat18 g
Saturated fat6 g
Total carbohydrate8 g
In large bowl, soak bread in milk until absorbed, about 5 minutes. Mix in sausage until well combined.
Meanwhile, arrange pork on cutting board with narrow end closest to you. Holding knife parallel to cutting board and starting at right side, cut in half horizontally almost but not all the way through; open like a book.
Starting at centre, slice left side in half horizontally almost but not all the way through; open like a book. Turn and repeat on other side. Place between waxed paper or plastic wrap; pound to even 1/2-inch (1 cm) thickness. Spread mustard over top.
Arrange sausage mixture in 2-inch (5 cm) wide strip lengthwise along centre of pork. Starting at long side, roll up; tie at 2-inch (5 cm) intervals with butcher's twine. Sprinkle with salt and pepper.
In large skillet, heat oil over medium-high heat; cook pork, turning, until browned all over, about 5 minutes. Place, seam side down, on rimmed baking sheet. Bake in 375 F (190 C) oven until juices run clear when pork is pierced and instant-read thermometer inserted in centre reads 160 F (71 C), about 25 minutes. Transfer to cutting board; tent with foil. Let rest for about 5 minutes before slicing.
Creamy Mustard Sauce: Meanwhile, in same skillet, heat oil over medium heat; cook onion and garlic, stirring often, until softened and golden, about 4 minutes. Add wine; cook until reduced by half, about 3 minutes. Stir in apple cider, cream, mustard, salt and pepper; bring to boil. Reduce heat and simmer until thick enough to coat back of spoon, about 5 minutes. Serve with pork.
These flourless pancakes taste a bit like the centre of a piece of French toast. Fry up a batch (or two!) on the weekend and keep the wrapped pancakes in your fridge or freezer for an easy microwaveable breakfast you'll actually want to eat.
Prep time15 minutes
Total time15 minutes
chopped shelled pistachios
Per pancake: about
Total fat4 g
Saturated fat1 g
Total carbohydrate12 g
In bowl, mash 1 of the bananas until smooth. Stir in 2 tsp of the honey, the baking powder and 1/4 tsp salt. Stir in eggs until well combined.
Measure out 1 tbsp vegetable oil. Heat nonstick skillet or griddle over medium heat; lightly brush with some of the oil. Working in batches, drop batter by 2 tbsp into skillet; sprinkle 1/2 tsp of the pistachios over each pancake. Cook until bottoms are golden, about 2 minutes. Turn pancakes; cook until bottoms are golden, about 1 minute. Transfer to plate. Repeat with remaining oil, batter and all but 2 tsp of the pistachios. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 3 days or overwrap in foil and freeze for up to 3 weeks; reheat in microwave or toaster.)
Slice remaining banana; arrange over pancakes. Sprinkle with remaining pistachios; drizzle with remaining honey.
Tip from The Test Kitchen: Flourless pancakes can be tricky to flip, but here's a trick: Use a thin spatula and lightly mist it with cooking spray before turning the pancakes.
We've simplified traditional huevos rancheros by layering the ingredients in a zesty brunch casserole. Assemble the dish the night before so that, in the morning, all you need to do is crack the eggs, garnish and pop the casserole into the oven. Serve with a dollop of sour cream and some sliced avocado or a side salad.
Portion size8 servings
Credits :Canadian Living Magazine: May 2016
flour tortillas (6 inches/15 cm)
drained and rinsed
shredded Monterey Jack cheese
light-tasting olive oil
finely grated or pressed
bottled strained tomatoes (passata)
chipotle chili in adobo sauce
seeded and finely chopped
per serving: about
Total fat21 g
Saturated fat10 g
Total carbohydrate26 g
Red Sauce: In saucepan, heat oil over medium heat; cook onion, stirring often, until softened, about 5 minutes. Add garlic, chili powder and cumin; cook until fragrant, about 1 minute. Stir in strained tomatoes, chipotle chili, sugar, oregano, pepper, salt and 1 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 20 minutes.
Casserole: Halve 2 of the tortillas. Spoon 1 cup of the sauce into 13- x 9-inch (3 L) baking dish, spreading to coat bottom. Layer 2 of the remaining tortillas in opposite corners of dish; arrange 2 of the tortilla halves, flat edges facing out, in remaining opposite corners to cover bottom of dish. Top with beans, spreading evenly. Spoon half of the remaining sauce over top. Sprinkle with 2 cups of the Monterey Jack. Repeat layers with remaining tortillas, sauce and Monterey Jack. (Make-ahead: Cover with plastic wrap; refrigerate for up to 12 hours. Continue with recipe as directed, adding 14 minutes to bake time.)
Using back of spoon, make 8 shallow wells in top of casserole; crack 1 egg into each. Sprinkle with green onions and salt. Bake in 350°F (180°C) oven, rotating dish halfway through, until egg whites are set yet yolks are still runny, 22 to 26 minutes. Sprinkle with cilantro.
Tip from The Test Kitchen: You can freeze leftover chipotle chilies in recipe-friendly amounts. Spoon the chilies, leaving space between each,onto a long piece of plastic wrap; fold the plastic wrap over to enclose the chilies, and twist the wrap between each to form beads. Freeze in an airtight container for up to three months. Snip off the beads with scissors as needed.