Curry Sauce: In large deep skillet, melt butter over medium heat; cook shallot, stirring, until softened, 2 minutes. Add wine and vinegar; bring to boil over high heat. Boil until syrupy, about 5 minutes. Add stock and bring to boil; boil hard until reduced to 1 cup, about 30 minutes. Add cream; boil until thick enough to coat back of wooden spoon, about 5 minutes. (Make-ahead: Set aside for up to 30 minutes; rewarm.) Whisk in curry paste and tarragon.
Barley Risotto: In saucepan, bring stock and wine to simmer; maintain at simmer. Meanwhile, in separate saucepan, heat half of the oil over medium heat; cook onion and garlic until softened. Stir in barley. Add hot liquid, 1/2 cup at a time, stirring until liquid evaporates and adding more until all liquid is absorbed and barley is tender, about 45 minutes. Add pepper and salt. (Make-ahead: Cover and set aside for up to 20 minutes; rewarm if necessary.) With fork, stir in remaining oil.
Meanwhile, in large ovenproof skillet, heat oil over medium-high heat. Season char fillets with salt and pepper. Place, skin side down, in skillet; cook for 5 minutes or until skin is crispy. Transfer to 450°F (230°C) oven; roast for 5 minutes or until fish flakes easily when tested.
If the stomach is indeed the way to a loved one's heart, then this ultra-decadent chocolate cake is sure to seal the deal. Just as easy and versatile as a cake mix— but way more moist and delicious—it's a recipe you'll want to make again and again.
Portion size16 servings
Credits :Canadian Living Magazine: February 2014
Buttery Chocolate Icing
per each of 16 servings: about
Total fat48 g
Saturated fat23 g
Total carbohydrate86 g
Grease two 9-inch (1.5 L) round cake pans; line bottoms with parchment paper. Set aside.
In large bowl, whisk flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil and vanilla. Stir in vinegar. Divide between prepared pans. Bake in 350 F (180 C) oven until cake tester inserted in centres comes out clean, 25 to 30 minutes.
Let cool in pans on racks for 10 minutes. Invert onto racks; peel off paper. Let cool completely.
Make-ahead: Store in airtight container for up to 24 hours.
Cut each cake in half horizontally to make four layers. Place one layer, cut side up, on cake plate; slide strips of waxed paper between cake and plate. Spread about 3/4 cup of the icing over cut side; top with second layer, cut side down. Spread about 3/4 cup of the remaining icing over top of stack. Repeat with remaining layers, omitting icing on top of stack. Using large offset palette knife, spread about 1 cup of the remaining icing all over cake to seal in crumbs; refrigerate until firm, 30 minutes.
Using large offset palette knife, spread remaining icing all over cake, smoothing sides and top. Run tip of palette knife back and forth loosely across top to form gentle ripples, if desired.
Make-ahead: Refrigerate until firm, about 1 hour. Cover loosely with plastic wrap and refrigerate for up to 24 hours.
Change it Up - The Ultimate Chocolate Cupcakes: Divide batter among 24 paper-lined muffin cups. Bake until cake tester inserted in centres comes out clean, 18 to 20 minutes. Transfer cupcakes to rack; let cool completely. Top with 1 batch Buttery Chocolate Icing
Change it Up: The Ultimate Chocolate Slab Cake: Grease 13- x 9-inch (3.5 L) cake pan; line bottom with parchment paper. Set aside. Prepare batter as directed; scrape into prepared pan. Bake until cake tester inserted in centre comes out clean, 30 to 35 minutes. Let cool in pan on rack for 10 minutes. Invert onto rack; peel off paper. Let cool completely. Invert onto cake plate; top with 1 batch Buttery Chocolate Icing.
Weeknight entertaining is a breeze when you put your slow cooker to work! Adding a bit of flour to the sauce at the end of cooking turns it into a rich gravy to serve alongside the roast. Green peas and mashed sweet potatoes make great accompaniments to this hearty cold-weather dish.
Portion size8 servings
Credits :Canadian Living Magazine: December 2015
boneless beef pot roast (top or bottom blade, or cross rib)
sodium-reduced beef broth
liquid honey and Worcestershire sauce
per each of 8 servings: about
Total fat25 g
Saturated fat10 g
Total carbohydrate12 g
Sprinkle beef with 1/2 tsp of the salt and 1/4 tsp of the pepper. Set aside.
In slow cooker, combine onion, garlic and bay leaf. Place beef over top. Whisk together broth, vinegar, tomato paste, mustard, honey, Worcestershire sauce, rosemary and remaining salt and pepper; pour over beef. Cover and cook on low until beef is tender, 8 to 10 hours.
Transfer beef to cutting board; remove any butcher's twine. Keep beef warm.
Discard bay leaf. Skim fat from surface of cooking liquid. Whisk flour with 1/4 cup water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Stir in parsley.
Thinly slice beef across the grain; serve with sauce.
Tip from The Test Kitchen: For the most flavourful sauce, choose a good-quality balsamic vinegar. Taste the sauce before serving; if it's very tangy, stir in up to one tablespoon of granulated sugar until dissolved sweetness.
This is a great project for beginner bakers, as the French-style layered sponge cake involves many classic techniques. To bring your eggs to room temperature quickly, submerge them in lukewarm water for 10 minutes, changing the water halfway through.
Caramel Mousse: In small saucepan, add 2 tbsp water; sprinkle gelatin over top. Set aside.
Meanwhile, in separate saucepan over medium heat, bring sugar and 3 tbsp water to boil, stirring, just until sugar is dissolved. Boil, without stirring, until amber in colour, about 4 minutes. Standing back and averting face, stir in 1/2 cup of the cream, along with the butter, vanilla and salt. Cook, stirring constantly, until smooth and thickened, about 3 minutes. Reserve 1/2 cup of the sauce for topping cake. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Cook gelatin mixture over medium heat just until dissolved, about 30 seconds. Stir in remaining caramel sauce until smooth and combined, about 1 minute. Scrape into large bowl; let cool to room temperature, about 20 minutes.
In separate large bowl, beat remaining cream until stiff peaks form. Stir one-quarter of the cream into cooled caramel-gelatin mixture until combined; fold mixture back into cream just until no white streaks remain. Cover and refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours; whisk gently until smooth before using.)
G?noise Cake: In large bowl, beat eggs with sugar until mixture is tripled in volume, glossy, almost white and batter falls in ribbons that hold their shape for 8 to 10 seconds when beater is lifted (this can take 15 to 25 minutes, depending on the type of mixer). Beat in vanilla. Sift in one-third of the flour and the salt; fold in just until combined and no white streaks remain, about 4 folds. Working in 2 batches, repeat with remaining flour. (Do not overmix, or batter will deflate.)
Stir together about 1 cup of the batter with melted butter until smooth; fold back into remaining batter just until combined, about 6 folds. Divide among 2 greased, floured and parchment paper–lined 8-inch (1.2 L) round cake pans. Bake in 350F (180C) oven
until light golden and cake pulls away from edge of pan and springs back when surface is gently pressed, 25 to 30 minutes. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely on rack.
Praline: Meanwhile, arrange pecans in centre of parchment paper–lined rimmed baking sheet. In small saucepan over medium heat, bring sugar and 2 tbsp water to boil, stirring, until sugar is just dissolved. Boil, without stirring, until amber in colour, about 4 minutes. Drizzle over pecans; let cool until hardened, about 40 minutes. Break into 4 pieces. Transfer to food processor; pulse into coarse chunks. Set aside. (Make-ahead: Store in airtight container for up to 24 hours.)
Whipped Cream Icing: In small saucepan, add 2 tbsp water; sprinkle gelatin over top. Let sit for 5 minutes. Cook over medium heat until just dissolved, about 1 minute; set aside to cool. In large bowl, beat cream until soft peaks form. Beat in icing sugar and gelatin mixture until stiff peaks form. Set aside.
Cut each cake in half horizontally. Place 1 bottom half, cut side up, on cake plate. Spread one-third of the caramel mousse over top; sprinkle with one-quarter of the praline. Repeat with remaining 3 cake layers, leaving top of final layer bare. Spread icing over side and top of cake; drizzle with some reserved caramel sauce. (If needed, reheat sauce in saucepan over low heat or in microwave just until softened.) Refrigerate until firm, about 45 minutes. (Make-ahead: Refrigerate for up to 24 hours.) Sprinkle with remaining praline. Serve any remaining caramel sauce on the side.
About The Kenwood Chef
This versatile kitchen machine offers optimized performance, controlled power and maximum versatility. The European-designed motor accommodates the heaviest dough load, electronic speed control keeps your ingredients in the bowl and four hubs offer a variety of attachments for maximum versatility. Every Kenwood Chef comes with three stainless-steel bowl tools to get you started on your culinary adventures. Explore the entire collection at kenwoodworld.ca.
The Chef's whisk features a tiered balloon design, which enables it to whip up small and large quantities to maximum volume. We shaved almost 10 minutes off the time it took to whip the eggs for this cake, compared with a regular hand mixer.
Create perfect texture effortlessly
To maintain the fluffy texture essential for creating an airy, mile-high g?noise cake, combine heavy and light ingredients with Kenwood's unique fold tool.
Pressing super-fluffy russet potatoes through a ricer is the key to creating the smoothest mash you've ever tasted. Doing it a day ahead is a serious time-saver: Simply stir together your ingredients and reheat 12 minutes before dinner!
Portion size10 servings
Credits :Canadian Living Magazine: October 2015
peeled and cut in chunks
1 1/4 cup
per each of 10 servings: about
Total fat8 g
Saturated fat5 g
Total carbohydrate36 g
In saucepan of boiling salted water, cook potatoes until fork-tender, about 15 minutes; drain well. Press potatoes through potato ricer. (Make-ahead: Spread onto parchment paper–lined rimmed baking sheet; let cool. Cover and refrigerate for up to 24 hours. Continue with recipe, adding 8 minutes to cook time.)
In large saucepan, heat together cream, butter, salt and pepper over medium heat until butter is melted. Add potatoes; cook, stirring frequently, until smooth and hot, about 4 minutes.