Samsung - Canadian Living Cook of the Year Contest - Canadian cordon bleu with potatoes
Author: Canadian Living
Credits: Samsung - Canadian Living Cook of the Year Contest - Canadian cordon bleu with potatoes
I find this dish simple and lets the different flavours stand independently. A dish made by my favourite chef Michael Smith inspired me. I serve this dish by giving one chicken cordon bleu and one potato per guest.
Portion size6 servings
boneless skinless chicken breasts
1. Fry Canadian back bacon in vegetable oil until lightly golden brown 2. Peel off the outer skin from the bacon. 3. Divide 1 cup of cranberries into 6 portions 4. Spread goat cheese, 1 slice of back bacon and 1 portion of cranberries on to a chicken cutlet. 5. Roll chicken cutlet and skewer to hold edges together 6. Combine yoghurt, Dijon mustard and maple syrup to form marinade. Spread over chicken and marinate for 1 hour in the refrigerator 7. Pre-Heat oven to 350 F 8. Skin the white potatoes and cut into cubes. 9. Steam for 15 minutes 10. Line a 15 inch oval roasting pan dish with 1 cup of cranberries and the steamed potatoes. 11. Place chicken, and excess marinade on top of cranberries and potatoes. 12. Cover the chicken with the lid and cook chicken for 30-40 minutes or until juices run clear.
A double dose of chocolate—creamy milk and decadent dark—makes these moist brownies unbelievably gooey and indulgent.
Portion size48 servings
Credits :Canadian Living: Holiday Baking 2014
1 1/2 cup
per brownie: about
Total fat7 g
Saturated fat4 g
Total carbohydrate14 g
In saucepan, heat together butter, milk chocolate and dark chocolate over medium-low heat, stirring, until melted and smooth. Let cool for 10 minutes. Whisk in sugar and vanilla. Whisk in eggs, 1 at a time. Stir in flour and salt. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, smoothing top.
Bake in 350?F (180?C) oven until cake tester inserted in centre comes out clean with just a few moist crumbs clinging, 25 to 28 minutes. Let cool completely in pan.
Topping: In heatproof bowl set over saucepan of hot (not boiling) water, melt milk chocolate. Spread over brownies; let stand for 10 minutes to cool slightly. Sprinkle with shaved dark chocolate. Lift out onto cutting board; cut into squares.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions. Stir in cherries; knead gently just until dough comes together.
Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)
Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 375?F (190?C) oven, switching and rotating pans halfway through, until light golden, 10 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
Bright, citrusy lemongrass, heady star anise and fresh ginger add flair to store-bought beef broth in this Asian-inspired twist on chicken noodle soup. Different brands of udon noodles vary greatly in sodium content. Look for noodles that have about 400 milligrams of sodium per 200-gram package.
Portion size8 servings
Credits :Canadian Living Magazine: February 2016
sodium-reduced beef broth
trimmed, halved crosswise and bruised with back of knife
boneless beef blade pot roast
pkg (each 200 g)
fresh cilantro leaves
per serving: about
Total fat4 g
Saturated fat1 g
Total carbohydrate24 g
In slow cooker, combine broth, ginger, lemongrass, star anise, salt and 4 cups water. Add beef, pushing to submerge; cover and cook on low until beef is tender, about 8 hours.
Using slotted spoon, remove beef to cutting board. Using 2 forks, shred beef, discarding any fat.
Discard ginger, lemongrass and star anise. Skim fat from surface of cooking liquid. Stir noodles and carrots into slow cooker; cover and cook on high until tender, about 10 minutes. Stir in beef, fish sauce, lime juice and half of the cilantro. Ladle soup into serving bowls; sprinkle with remaining cilantro.
Tip from The Test Kitchen: You can remove the lemongrass, ginger and star anise from the broth either with a slotted spoon or by straining the broth through a cheesecloth-lined fine-mesh sieve—just be sure to dampen the cheesecloth before laying it over the sieve. Then, return the strained broth to the slow cooker and continue with the recipe as directed.
Make your own delectable custardy tarts instead of buying them. We've subbed in the very Canadian ingredient maple syrup for the more common corn syrup. Plus, we've included variations on the classic, with chocolate and pecans instead of raisins.
Portion size12 servings
Credits :Canadian Living Magazine: July 2013
(No. 1 medium grade)
Sour Cream Pastry:
1 1/4 cup
Per serving: about
Total fat15 g
Saturated fat7 g
Total carbohydrate35 g
Sour Cream Pastry: In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding more water if necessary to form ragged dough. Press into disc; wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out 12 circles, rerolling and cutting scraps. Fit into 12 muffin cups; refrigerate for 30 minutes.
Meanwhile, whisk together brown sugar, maple syrup, butter, eggs, vinegar and salt. Divide walnuts, currants and raisins among pastry shells. Spoon scant 1/4 cup filling into each shell.
Bake in 350?F (180?C) oven until filling is set and pastry is golden, 20 to 25 minutes. Run thin knife around edges to release tarts. Let cool in pan on rack for 20 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container at room temperature for up to 24 hours.)