In large skillet or shallow Dutch oven, heat half of the oil over medium heat; cook onion and garlic, stirring, for 3 minutes or until softened. Add mushrooms, cook, stirring often, for 5 minutes or until softened and slightly browned. Transfer to bowl.
Meanwhile, in shallow bowl, combine flour, oregano, herbes de Provence, salt and pepper. Add chicken and turn to coat well. Set aside.
Heat remaining oil in skillet over medium-high heat. Brown chicken, about 5 minutes per side. Drain off fat. Return mushroom mixture to skillet.
In bowl, stir together stock, cream, oyster sauce and chili sauces; pour into skillet and bring to boil. Reduce heat, cover and simmer for about 25 minutes or until chicken is no longer pink inside. Transfer chicken to serving platter; tent with foil to keep warm. Bring sauce to boil; boil for about 5 minutes or until thick enough to coat back of spoon. Pour over chicken; sprinkle with chives and lemon rind.
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Prep time50 minutes
Total time2 hours & 30 minutes
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
boneless beef blade roast
cut in 1-inch (2.5 cm cubes)
dry red wine
mini white potatoes
scrubbed and quartered
cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
sodium-reduced beef broth
drained and rinsed
per each of 8 servings: about
Total fat27 g
Saturated fat11 g
Total carbohydrate21 g
In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.
Cr?me anglaise, a French term for rich custard sauce, instantly elevates cake, pie, pudding or fruit. Here, we've used it to turn this swirled sweet-tart Bundt cake—which can be enjoyed on its own as an everyday treat—into a dinner party–worthy dessert.
Portion size16 servings
Credits :Canadian Living Magazine: October 2015
1 1/2 teaspoon
fresh or thawed frozen
whipping cream 35%
Orange Cheesecake Ripple:
pkg (250 g)
1 1/2 teaspoon
per serving: about
Total fat21 g
Saturated fat12 g
Total carbohydrate36 g
Orange Cheesecake Ripple: In bowl, beat cream cheese until smooth; beat in sugar and flour. Beat in egg yolks, orange zest and vanilla until smooth. Set aside.
Cranberry Cake: In large bowl, beat together butter, sugar and vanilla until fluffy. Beat in eggs, 1 at a time, until combined. Beat in sour cream and orange juice. In separate bowl, whisk together flour, baking powder, baking soda, cinnamon and salt; stir into butter mixture. Fold in cranberries.
Scrape one-third of the cake batter into floured greased 10-inch (3 L) Bundt pan. Spoon half of the Orange Cheesecake Ripple over top; using butter knife, gently swirl to create marble effect. Scrape another third of the cake batter over top. Spoon remaining Orange Cheesecake Ripple over top; swirl with butter knife. Scrape remaining batter over top, spreading to edges.
Bake in 325?F (160?C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan for 10 minutes. Invert onto rack; let cool completely. (Make-ahead: Cover loosely with plastic wrap; store at room temperature for up to 24 hours.)
Cr?me Anglaise: While cake is baking, in heavy-bottomed saucepan, heat cream with milk over medium heat just until bubbles form around edge.
In bowl, whisk together egg yolks, sugar and salt. Gradually whisk in cream mixture. Return to pan; cook over medium-low heat, whisking constantly, until thick enough to coat back of spoon, about 3 minutes. (Do not boil.) Immediately strain through fine-mesh sieve into clean bowl; stir in vanilla. Place plastic wrap directly on surface. Refrigerate until chilled, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours.) Serve with cake.
Tip from The Test Kitchen: If using frozen cranberries, thaw them on a paper towel–lined rimmed baking sheet to soak up any excess juices.
It takes just five simple ingredients to create this crunchy confection from our Holiday Celebrations 2009 special issue. To ensure an airy toffee, do not overstir the caramel when adding the baking soda. Dip the pieces in white chocolate for a festive touch.
Portion size48 servings
Credits :Canadian Living Magazine: December 2015
2 1/2 cups
white corn syrup
per piece: about
Total fat0 g
Saturated fat0 g
Total carbohydrate14 g
In large saucepan, bring sugar, corn syrup and 1/3 cup water to boil over medium heat, stirring just until sugar dissolves. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300?F (149?C) or 1 tsp mixture dropped in cold water forms hard brittle threads, about 10 minutes. Remove from heat.
Standing back and averting face, whisk in baking soda and vanilla. (Caramel will bubble and sputter and increase in volume.) Do not overmix.
Pour into greased parchment paper– lined 13- x 9-inch (3.5 L) cake pan. Let cool in pan for 2 hours. Break into 1 1/2-inch (4 cm) pieces. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 month.)
Blood oranges add a splash of colour to this winter salad. Choose oranges that feel heavy for their size, and store them in your refrigerator or in a cool, dry place for up to a week.
Prep time15 minutes
Total time15 minutes
Portion size12 servings
small blood oranges or
Cara Cara navel oranges
red wine vinegar
, finely grated or pressed
salt and pepper
extra-virgin olive oil
torn red or
green leaf lettuce
, trimmed, cored and thinly sliced
thinly sliced red onion
Per serving: about
Total fat9 g
Saturated fat1 g
Total carbohydrate7 g
Finely grate orange zest to make 1 tsp. Remove remaining peel and pith from oranges; cut oranges crosswise into generous 1/4-inch thick slices. Set aside.
In small bowl, whisk together vinegar, mustard, honey, orange zest, garlic, salt and pepper. Gradually whisk in oil in thin steady stream until well combined. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
In large bowl, combine lettuce, fennel, red onion and oranges. Drizzle with vinaigrette; toss to coat. Serve immediately.