- Portion size 4 servings
- 1 lb kale
- 1 pinch salt
Lazy Pea and Saffron Risotto Credits: Angus Fergusson
A labour of love, creamy risotto is generally reserved for special occasions, but our easy weeknight version doesn't need the nonstop stirring that traditionally makes the dish difficult to prepare. If you don't want to use wine, simply substitute with 1/2 cup broth.
In large saucepan, melt butter over medium heat; cook onion, stirring often, until softened, about 5 minutes. Add rice, garlic, thyme, salt and pepper; cook, stirring to coat, for 1 minute. Pour in wine; cook, stirring, for 1 minute.
Stir in broth and 2 1/2 cups water; bring to boil, stirring constantly. Reduce heat, cover and simmer until rice is tender and creamy, about 15 minutes.
Add snow peas, frozen peas and saffron; cook, stirring, until heated through, about 2 minutes. Stir in half of the Parmesan and the lemon zest. Sprinkle with remaining Parmesan.
Tip from The Test Kitchen: Risotto needs to be served as soon as it's finished cooking, otherwise the dish loses its creamy texture.
Slow Cooker Balsamic-Braised Pot Roast IMAGE Credits: Slow Cooker Balsamic-Braised Pot Roast IMAGE
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.
<p>Spiced Pear Galette</p> Credits: Photography by Ronald Tsang
Galettes are the perfect fall dessert because you get all the flavour of a flaky fruit-filled pie but with a rustic home-style look. Firm Bosc pears are ideal for baking; they stay crisp when ripe and keep their shape.
Pastry: In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Drizzle with ice water; toss with fork, adding up to 2 tbsp more ice water if needed, until dough comes together. Shape into disc; wrap in plastic wrap. Refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 2 days.)
On lightly floured work surface, roll out dough into 17-inch circle; transfer dough to parchment paper–lined large rimless baking sheet.
Filling: Spread butter over pastry, leaving scant 2-inch border; sprinkle with 1 tbsp of the sugar and the cinnamon.
Toss together pears, flour, ginger, nutmeg and remaining sugar. Arrange in even layer over buttered pastry. Fold over pastry edge to make 13-inch round.
Whisk egg yolk with 2 tsp water; brush over pastry. Bake on bottom rack of 375°F oven until golden, 50 to 60 minutes. Let cool completely on pan.
In small microwaveable bowl, microwave honey on high for 10 seconds; brush over filling. Sprinkle with salt (if using).
Makes 8 to 10 servings.
Chocolate Pumpkin Swirl Loaf Credits: Jodi Pudge
Studded with chocolate chips and crystallized ginger, this moist marbled loaf makes the best fall-flavoured afternoon treat. For the prettiest slices, generously swirl the batters together.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, ground ginger, salt, cloves and nutmeg. Stir in chocolate chips and crystallized ginger.
In separate large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time; beat in pumpkin purée and vanilla (mixture may appear separated). Stir in flour mixture until combined. Remove half of the batter to separate bowl; fold melted chocolate into 1 bowl of the batter until combined.
Alternately drop spoonfuls of light and dark batters into parchment paper–lined 8- x 4-inch (1.5 L) loaf pan. Using butter knife, gently swirl batters to create marble effect. Using small offset palette knife, smooth top. Bake in 350° oven until loaf springs back when lightly touched, about 70 minutes. Let cool in pan for 15 minutes. Lift out onto rack; peel off parchment paper. Let cool completely.
Tip from The Test Kitchen: To make sure your loaf pan holds 1.5 litres, measure it by filling it with water. Not all brands are standardized, and volume will affect the baking time.