This is a new way to serve oysters, and it's easily multiplied to suit the crowd.
Portion size6 servings
Credits :Get Grilling: Summer 2007
Per piece: about
Total carbohydrate2 g
Scrub oysters; discard any that do not close. (Make-ahead: Place on tray, cover with wet towel and refrigerate for up to 2 hours.) Place on grill over high heat. Close lid and grill until oysters open, about 4 minutes. Discard any that do not open. Transfer to platter.
Remove top shell, being careful not to spill liquid inside. Sprinkle with jalapeno pepper and coriander. Serve with lime.
Our best-in-class take on this classic treat has a buttery flavour, a chewy centre and a subtly crisp exterior. Oh, and you can tweak the recipe to make them crisp or soft, too.
Portion size60 servings
Credits :Canadian Living Magazine: September 2015
1 1/4 cup
chocolate chips or chunks
per cookie: about
Total fat6 g
Saturated fat4 g
Total carbohydrate17 g
In large bowl, beat together butter, brown sugar and granulated sugar. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, salt, baking powder and baking soda; stir into butter mixture. Stir in chocolate chips. (Make-ahead: Shape into disc, wrap in plastic wrap and refrigerate for up to 3 days or freeze in freezer bag for up to 1 month. Bring to room temperature before continuing with recipe.)
Roll by 2 tbsp into balls. Arrange, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets; flatten slightly.
Bake, 1 sheet at a time, in 350?F (180?C) oven until tops are no longer shiny, 13 to 15 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Change it up: The Ultimate Crispy Chocolate Chip Cookies
Omit 1/2 cup of the flour. Arrange dough on baking sheets as directed; flatten to 1/2-inch (1 cm) thickness. Bake as directed.
Change it up: The Ultimate Soft Chocolate Chip Cookies
Prepare dough and arrange on baking sheets as directed (do not flatten). Refrigerate until firm, about 30 minutes. Transfer directly to 350?F (180?C) oven and bake until tops are no longer shiny, about 12 minutes.
Tip from The Test Kitchen: Baking sheets vary in thickness and finish, which affect the doneness of cookies. A heavy, shiny uncoated baking sheet will allow the cookies to bake most evenly.
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.)
Make this restaurant classic at home on a weeknight with our slow cooker version. Super thin steaks and sliced onions make a tender and flavourful sandwich. Serve au jus (with juice) on the side for dipping each bite.
Portion size8 servings
Credits :Canadian Living Magazine: November 2014
beef strip loin grilling steak
(each about 140 g and 1/2-inch/1 cm thick)
1 1/2 cup
sodium-reduced beef broth
red wine vinegar
sodium-reduced soy sauce
or prepared horseradish (optional)
halved horizontally and cut crosswise in 4 pieces each
per serving: about
Total fat7 g
Saturated fat2 g
Total carbohydrate45 g
Trim any excess fat and sinew from steak; halve each crosswise. Between waxed paper, flatten with meat mallet or bottom of heavy pan to scant 1/8-inch (3 mm) thickness.
Stir together rosemary, salt and pepper; set aside. Brush bottom of slow cooker with oil. Scatter a few onion slices in slow cooker; arrange 2 steak halves, side by side, over top of onion. Sprinkle steak with one-eighth of the rosemary mixture. Repeat layers with remaining onion, steaks and rosemary mixture, beginning and ending with onion. Pour in broth, vinegar and soy sauce. Cover and cook on low for 8 hours.
Remove steak and onion slices to plate; cover loosely with foil and set aside. Skim fat from juices in slow cooker. Whisk cornstarch with 2 tsp water; whisk into slow cooker. Cover and cook on high until slightly thickened, about 10 minutes.
Serve steak, onion mixture and mustard (if using) on baguettes with juices on the side for dipping.
Grating the squash takes a bit of effort but allows it to cook faster, saving you time in the end; you can speed up prep by using the grater attachment on your food processor. The dip is piping hot when it comes out of the oven, so let it cool slightly before serving. Use the cooling time to slice some fresh baguette and crudités for dipping.
Portion size2 servings
Credits :Canadian Living Magazine: January 2016
grated seeled peeled
whipping cream (35%)
each salt and cayenne
per tbsp: about
Total fat4 g
Saturated fat2 g
Total carbohydrate2 g
In saucepan, cook bacon over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Using slotted spoon, remove bacon to bowl.
Reserving 2 tsp fat, drain. Return reserved fat to pan. Add squash; cook over medium heat, stirring and adding 2 tbsp water when squash starts to stick, until softened, about 5 minutes. Add green onions and garlic; cook, stirring, until fragrant, about 1 minute. Remove from heat; stir in bacon. Scrape into bowl. Set aside.
In same saucepan, melt butter over medium heat. Add flour; cook, whisking constantly, for 1 minute. Whisk in milk, cream, pepper, salt and cayenne pepper; bring to boil, whisking often. Reduce heat and simmer, whisking, until thick enough to coat back of spoon, about 4 minutes. Stir in squash mixture, 1/2 cup of the Gruyère and the lemon juice.
Scrape into 2-cup ovenproof dish; sprinkle with remaining Gruyère. Broil for 4 minutes. Let stand for 5 minutes.
Tip from The Test Kitchen: Keep a close eye on the dip while it's broiling, as it can quickly go from bubbling and golden to overdone.