A great dip.
- Credits : jack s
<p>Okonomiyaki</p> Credits: Photography by Jeff Coulson
This savoury pancake makes a great starter for a small group or a hearty meal that serves one or two people. Look for okonomi sauce and bonito flakes at Asian supermarkets. If you can't find the more richly flavoured Japanese-style mayonnaise, substitute with regular mayo.
Okonomiyaki: In bowl, toss together cabbage, shrimp, green onions and ginger.
In large bowl, whisk together flour, salt and pepper. In separate bowl, whisk together broth, egg and bonito flakes; whisk into flour mixture until combined. Stir in cabbage mixture.
In 10-inch nonstick or cast-iron skillet, heat oil over medium heat. Pour in batter, spreading to edges; arrange bacon over top. Cook until bottom is light golden, 5 to 6 minutes. To turn, using spatula, gently slide pancake onto plate, bacon side up; quickly invert pancake into pan. Cook until bacon is crisp, about 6 minutes. Using 2 large spatulas, transfer pancake to plate, bacon side up.
Topping: Drizzle pancake with okonomi sauce and mayonnaise; sprinkle with bonito flakes and green onions.
Fresh Pumpkin Purée Credits: Jodi Pudge
If you think fall is synonymous with pumpkin pies and spiced lattes, this recipe will be your go-to all season long. Pumpkin purée is so easy to prepare and, best of all, homemade will give all of your pumpkin treats the freshest flavour possible.
Halve and seed pumpkin; prick skin all over with fork. Arrange, flesh side down, on foil-lined rimmed baking sheet. Roast in 375°F oven until flesh is tender, about 1 hour. Let cool for 15 minutes.
Scoop flesh into food processor; purée until smooth. Drain in cheesecloth-lined sieve for 1 1/2 hours. (Make-ahead: Refrigerate in airtight container for up to 1 week or freeze for up to 1 month.)
Makes about 1-3/4 cups.
The Ultimate Roast Chicken with Gravy IMAGE Credits: The Ultimate Roast Chicken with Gravy IMAGE
Crispy herb-flecked skin? Check. Tender juicy meat? Check. Rich full-bodied gravy? It's got that, too. Our foolproof take on the classic Sunday supper is so good — and so easy — you might be tempted to make it on weeknights.
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.