- Portion size 4 servings
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.
Roasted Cauliflower Soup With Cheddar Crostini image Credits: Roasted Cauliflower Soup With Cheddar Crostini image
Roasting the cauliflower adds extra depth of flavour to this simple yet delicious soup. Don't be afraid to let the cauliflower turn a very deep golden colour (without burning it, of course)— the darker it is, the richer the roasted taste will be.
Quick Cassoulet Stew IMAGE Credits: Quick Cassoulet Stew IMAGE
This hearty French stew (named after the earthenware pot that it's traditionally cooked in) normally takes hours to prepare. Using canned beans and chicken thighs (instead of the usual duck confit) allows you to get it on the table in just minutes!
Pumpkin Scones with Whipped Brown Butter Icing Credits: Jodi Pudge
A brown butter spread gives flaky spiced pumpkin scones nutty flavour and an extra touch of sweetness. Overworked dough can become tough when baked; for the flakiest pastry, knead it just until the dough comes together.
Whipped Brown Butter Icing: In small nonstick skillet, melt half of the butter over medium heat; continue to cook, swirling frequently, until nutty brown and fragrant, about 3 minutes. Scrape into bowl. Let cool completely.
In bowl, beat remaining butter until light and fluffy, about 2 minutes. Beat in brown butter until combined, about 1 minute. Beat in brown sugar. Refrigerate until chilled, about 1 hour. (Make-ahead: Cover and refrigerate for up to 3 days.)
Scones: While icing is chilling, in bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, baking soda and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces. In separate bowl, whisk together pumpkin purée, egg, buttermilk, vinegar and vanilla; using fork, stir into flour mixture just until ragged dough forms.
Turn out onto lightly floured work surface; knead about 10 times to form smooth dough. Using floured hands, gently press into 10- x 7-inch rectangle. Cut into 6 squares; halve each square diagonally to make 12 triangles.
Arrange, 1 inch apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 400°F oven until golden, 12 to 15 minutes. Serve with Whipped Brown Butter Icing.
Makes 12 scones.