In large bowl, toss together mozzarella, oil, capers, lemon juice, preserved lemon zest and peppercorns; cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.) Let stand at room temperature for 20 minutes. Stir in basil and salt.
A quick herby sauce transforms ordinary pan-fried fish into something summery. Serve with steamed asparagus and lightly buttered brown rice for a simple, fresh meal.
Portion size4 servings
Credits :Canadian Living Magazine: June 2013
(about 1 lb/450 g), skinned and cut in 4 pieces
fresh parsley leaves
Per serving: about
Total fat20 g
Saturated fat2 g
Total carbohydrate3 g
Lemon-Dill Pesto: Using mini blender or immersion blender, pulse together parsley, dill, almonds, salt and pepper 5 times. Pour in oil, 1 tbsp water, lemon zest and lemon juice; pur?e until smooth thick paste. Set aside.
Sprinkle fish with salt and pepper. In skillet, heat oil over medium-high heat; cook fish, turning once, until golden and fish flakes easily when tested with fork, 6 to 8 minutes. Serve with pesto.
Grating the squash takes a bit of effort but allows it to cook faster, saving you time in the end; you can speed up prep by using the grater attachment on your food processor. The dip is piping hot when it comes out of the oven, so let it cool slightly before serving. Use the cooling time to slice some fresh baguette and crudités for dipping.
Portion size2 servings
Credits :Canadian Living Magazine: January 2016
grated seeled peeled
whipping cream (35%)
each salt and cayenne
per tbsp: about
Total fat4 g
Saturated fat2 g
Total carbohydrate2 g
In saucepan, cook bacon over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Using slotted spoon, remove bacon to bowl.
Reserving 2 tsp fat, drain. Return reserved fat to pan. Add squash; cook over medium heat, stirring and adding 2 tbsp water when squash starts to stick, until softened, about 5 minutes. Add green onions and garlic; cook, stirring, until fragrant, about 1 minute. Remove from heat; stir in bacon. Scrape into bowl. Set aside.
In same saucepan, melt butter over medium heat. Add flour; cook, whisking constantly, for 1 minute. Whisk in milk, cream, pepper, salt and cayenne pepper; bring to boil, whisking often. Reduce heat and simmer, whisking, until thick enough to coat back of spoon, about 4 minutes. Stir in squash mixture, 1/2 cup of the Gruyère and the lemon juice.
Scrape into 2-cup ovenproof dish; sprinkle with remaining Gruyère. Broil for 4 minutes. Let stand for 5 minutes.
Tip from The Test Kitchen: Keep a close eye on the dip while it's broiling, as it can quickly go from bubbling and golden to overdone.
Our best-in-class take on this classic treat has a buttery flavour, a chewy centre and a subtly crisp exterior. Oh, and you can tweak the recipe to make them crisp or soft, too.
Portion size60 servings
Credits :Canadian Living Magazine: September 2015
1 1/4 cup
chocolate chips or chunks
per cookie: about
Total fat6 g
Saturated fat4 g
Total carbohydrate17 g
In large bowl, beat together butter, brown sugar and granulated sugar. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, salt, baking powder and baking soda; stir into butter mixture. Stir in chocolate chips. (Make-ahead: Shape into disc, wrap in plastic wrap and refrigerate for up to 3 days or freeze in freezer bag for up to 1 month. Bring to room temperature before continuing with recipe.)
Roll by 2 tbsp into balls. Arrange, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets; flatten slightly.
Bake, 1 sheet at a time, in 350?F (180?C) oven until tops are no longer shiny, 13 to 15 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Change it up: The Ultimate Crispy Chocolate Chip Cookies
Omit 1/2 cup of the flour. Arrange dough on baking sheets as directed; flatten to 1/2-inch (1 cm) thickness. Bake as directed.
Change it up: The Ultimate Soft Chocolate Chip Cookies
Prepare dough and arrange on baking sheets as directed (do not flatten). Refrigerate until firm, about 30 minutes. Transfer directly to 350?F (180?C) oven and bake until tops are no longer shiny, about 12 minutes.
Tip from The Test Kitchen: Baking sheets vary in thickness and finish, which affect the doneness of cookies. A heavy, shiny uncoated baking sheet will allow the cookies to bake most evenly.