The best part about this classic poutine? The gravy is made using store-bought broth, so you don't have to make your own. With a few added aromatics, it has all the intense, meaty flavour of homemade. If you're really pressed for time, use frozen fries and be done in about 30 minutes.
Portion size8 servings
Credits :Canadian Living Magazine: July 2014
(such as russet)
dried morel mushrooms
sodium-reduced beef broth
sodium-reduced chicken broth
per serving: about
Total fat39 g
Saturated fat14 g
Total carbohydrate51 g
Gravy: In small bowl, pour warm water over mushrooms; let stand until softened, about 15 minutes.
Meanwhile, in Dutch oven, heat oil over medium heat; cook onion, shallots, garlic, tomato paste and thyme until onions and shallots are softened and golden, about 5 minutes. Stir in beef broth, chicken broth, peppercorns, vinegar, sugar, Worcestershire sauce, sage, salt, mushrooms and mushroom soaking liquid; bring to boil. Reduce heat and simmer, stirring occasionally, for 15 minutes. Strain through fine-mesh sieve into large glass measure. Discard onion mixture.
In same Dutch oven, melt butter over medium heat; add flour, whisking constantly, until mixture forms smooth paste and is pale butterscotch colour, about 4 minutes. Whisk in reserved broth mixture; bring to boil. Reduce heat and simmer, whisking constantly, until thickened, about 5 minutes.
In deep fryer or deep pot, pour enough oil to come no more than halfway up side; heat until deep-fryer thermometer reads 375 F (190 C) or 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds.
Meanwhile, scrub potatoes; cut lengthwise into 1/4-inch (5 mm) thick slices. Stacking 2 or 3 at a time, cut lengthwise into 1/4-inch (5 mm) wide sticks. Pat dry.
Working in small batches, blanch potatoes in oil until barely golden, 30 to 45 seconds. Transfer to paper towel–lined baking sheet to drain.
Working in batches, return potatoes to oil and fry until tender and golden, 4 to 5 minutes. Transfer to paper towel–lined baking sheet to drain.
Divide half of the cheese curds among 8 bowls; top each with some of the fries and the remaining cheese curds. Top with gravy.
"Hummingbird cake has the crushed pineapple, nuts and spices you'd find in carrot cake, but instead of shredded carrots, the batter is studded with diced bananas. A swirl of cream cheese icing is all you need on top, but if you really want to knock everyone's socks off, top your cupcakes with our Pineapple Flowers, attaching the banana chips and pecan halves with dabs of icing." — Annabelle Waugh, Food director
Portion size24 servings
Credits :Canadian Living Magazine: January 2016
Cream Cheese Icing:
each baking powder and
1 1/2 cup
per cupcake: about
Total fat22 g
Saturated fat6 g
Total carbohydrate48 g
Cupcakes: In large bowl, whisk together flour, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk together brown sugar, granulated sugar, eggs, oil and vanilla until smooth; pour over flour mixture. Stir just until moistened. Fold in bananas, pineapple and pecans.
Divide batter among 24 paper-lined muffin cups. Bake in 350°F (180°C) oven until cake tester inserted in centres comes out clean, 23 to 25 minutes. Let cool completely in pan. (Make-ahead: Transfer to resealable freezer bag; freeze for up to 2 weeks. Bring to room temperature before continuing with recipe.)
Cream Cheese Icing: In bowl, beat cream cheese with butter until smooth; beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Pipe or spread icing onto cupcakes. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 1 day. Bring to room temperature before continuing with recipe.)
Garnish: Top each cupcake with 1 banana chip and 1 pecan half.
Pineapple Flowers: Using chef's knife, trim top and bottom from 1 large pineapple. Slice off skin, following contour of pineapple. Using vegetable peeler, remove any remaining eyes. Lay pineapple on its side; slice crosswise into scant 1/8-inch (3 mm) thick rounds. Arrange on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 225°F (110°C) oven, turning pineapples once and switching and rotating pans every 30 minutes, until leathery and lightly darkened around edges, 2 1/2 to 3 hours. Press slices into muffin pan wells. Let stand for at least 12 hours.
A leafy green member of the beet family, Swiss chard is a more tender alternative to kale and a fantastic substitute for everyday lettuce; its sturdy leaves won’t wilt quickly when dressed with vinaigrette, making it a great candidate for any make-ahead salad.
You'll need a blowtorch to create the caramelized brûlée top; look for one in kitchen supply stores or certain hardware stores. The flame goes farther than is visible, so use the blowtorch with caution, work slowly and always point the flame away from any flammables or people. Refrigerate the tart for at least four hours to ensure the filling is firm enough to slice neatly.
Portion size10 servings
Credits :Canadian Living Magazine: May 2016
per serving: about
Total fat18 g
Saturated fat9 g
Total carbohydrate36 g
Filling: In top of double boiler or large heatproof bowl set over saucepan of simmering water, whisk together eggs, egg yolks, sugar, lemon zest, lemon juice and salt; cook, stirring, until mixture is translucent and thick enough to mound on spoon, 10 to 15 minutes. Strain through fine-mesh sieve into bowl; stir in butter until melted. Place plastic wrap directly on surface. Refrigerate until chilled, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Pastry: While filling is chilling, in bowl, whisk flour with sugar. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Whisk egg yolk with ice water; drizzle over flour mixture, tossing with fork to form ragged dough. Shape into disc; wrap in plastic wrap. Let stand for 15 minutes.
On lightly floured work surface, roll out dough into 11-inch (28 cm) wide circle; fit into fluted 9-inch (23 cm) tart pan with removable bottom. Trim to fit, leaving 1-inch (2.5 cm) overhang; fold overhang inside pan and press to seal pastry. Refrigerate until firm, about 45 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Prick bottom of crust at 1/2-inch (1 cm) intervals. Line with foil; fill with pie weights or dried beans. Bake on bottom rack of 400°F (200°C) oven until edge is golden, 12 to 15 minutes. Remove pie weights and foil; bake until crust is golden, 8 to 10 minutes. Let cool slightly on rack.
Spoon filling into crust, smoothing top. Bake on bottom rack of 325°F (160°C) oven until filling is set yet still slightly jiggly in centre, 12 to 15 minutes. Let cool on rack for 30 minutes. Refrigerate until chilled, about 4 hours.
Topping: Sprinkle sugar evenly over filling, leaving 1/2-inch (1 cm) border. Let stand for 5 minutes. Using blowtorch and holding flame at least 1/2 inch (1 cm) from surface, move flame back and forth over sugar until bubbling and dark amber. Let stand for 5 minutes before serving.
Tip from The Test Kitchen: You can also use your blowtorch to toast marshmallows, to make crème brûlée, to blacken the skin of bell peppers before peeling them or to brown meringue-topped desserts.