- Portion size 3 servings
- Credits : aletarochell
- 3 chicken breasts
- 1/2 cup (125 ml) butter
- 1 pkg Italian seasoning
- 1 pkg (8oz/240 g) cream cheese
- 1 cream of mushroom soup
- 1 egg noodles
Chorizo and Cabbage Soup | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei
Chorizo sausage adds spicy heat to this hearty winter soup. The fat left in the pan after cooking the meat infuses the cabbage with flavour. If you're not a fan of sweet potatoes, you can substitute with the yellow-fleshed variety.
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook sausages, stirring often, until crisp, about 5 minutes. Using slotted spoon, transfer to plate. Set aside.
In same pan, stir-fry cabbage and caraway seeds over medium-high heat until cabbage is tender-crisp, about 2 minutes. Scrape into small bowl. Set aside.
In same pan, bring sweet potatoes, beans, broth and 3 cups water to boil. Reduce heat to medium, partially cover and simmer until sweet potatoes are tender, 12 to 15 minutes.
Ladle 2 cups of the soup into blender and purée until smooth; return to pan. Stir in sausages, cabbage mixture and thyme; cook over medium heat, stirring occasionally, until warmed through, about 5 minutes.
Makes 6 to 8 servings.
The Ultimate Eggs Benedict Image by: Angus Fergusson
The key to achieving the perfect hollandaise is to temper, or slowly heat, the egg yolks over simmering water; it will prevent them from curdling as you gradually whisk in the melted butter. To separate the egg yolks from their whites with ease, crack each egg into your hand, one at a time, and, over a bowl or sink, pass the yolk from one hand to the other, letting the egg white drain through your fingers.
Hollandaise Sauce: Cut 2 tsp of the butter into small cubes; refrigerate until ready to use.
Meanwhile, in saucepan, melt remaining butter over medium heat; skim off foam. Reduce heat to low; keep warm.
In heatproof bowl, whisk egg yolks with cold water until pale and foamy, about 1 minute. Place bowl over saucepan of gently simmering water; whisk until mixture is thickened and foamy and holds a ribbon for at least 6 seconds when whisk is lifted, about 5 minutes.
Remove from heat; whisk in cubed butter, 1 cube at a time, until melted. Slowly whisk in melted butter. Whisk in lemon juice, hot pepper sauce and salt. If needed, gently whisk in up to 1 tbsp warm water, 1 tsp at a time, to reach desired consistency. Place bowl over saucepan of hot water (off heat)
to keep warm.
Eggs Benedict: In large saucepan or deep skillet, add enough water to come 2 to 3 inches up side; bring to simmer over medium-high heat. Stir in vinegar.
Crack 1 egg into small cup; gently slide into pan. Reduce heat to low; cook until white is set yet yolk is still soft, about 3 minutes. Using slotted spoon, transfer to paper towel–lined baking sheet to dry. Repeat with remaining eggs.
While eggs are cooking, in large skillet, cook bacon over medium-high heat, turning once, until lightly browned, about 5 minutes.
Assembly: Top each English muffin half with 2 strips of the bacon and 1 egg. Spoon hollandaise over top.
Tip from The Test Kitchen: To keep the poached eggs warm while you're cooking any remaining eggs, place them in a bowl of warm water. Transfer them to a paper towel–lined plate to dry briefly before serving.
Roasted Cabbage Wedges With Buffalo Sauce | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei
Excess moisture in cabbage can cause it to burn during roasting. To prevent this, we've cured these cabbage wedges in salt for an hour before cooking to draw out any liquid.
Arrange cabbage on rimmed baking sheet; brush cabbage all over and between leaves with oil. Sprinkle with salt. Let stand for 1 hour.
Place cast-iron or ovenproof skillet in oven; heat to 450°F. Transfer cabbage to skillet; roast, gently turning once, until tender, about 30 minutes.
While cabbage is roasting, in blender, purée together 3 tbsp of the blue cheese, the yogurt, cayenne pepper sauce, buttermilk and sugar until smooth; drizzle over cabbage. Sprinkle with remaining blue cheese.
Panko-Crusted Salmon with Curried Yogurt Sauce sales Image by: Panko-Crusted Salmon with Curried Yogurt Sauce sales
Nothing makes a tender fillet of salmon more appealing than a crunchy layer of panko. For even cooking, ask for salmon fillets that are all the same size and thickness. Serve with a simple tossed green salad or steamed asparagus.