- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2005
- 2 cups hot cooked green beans
- 1 clove garlic minced
- 1/4 teaspoon grated lime rind
- 2 teaspoons lime juice
- 1 teaspoon vegetable oil
- 1 pinch salt
- 1 pinch pepper
Irish Red Ale, Cheddar and Potato Soup | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei
Irish red ale, named for the hue that results from adding roasted barley during brewing, lends a slightly sweet, toasted malt flavour to this update on traditional potato soup. Mature Irish Cheddar gives it a rich, sharp finish.
In Dutch oven or large heavy-bottomed saucepan, melt butter over medium heat; cook leeks, garlic and thyme, stirring occasionally, until softened, 4 to 6 minutes. Stir in potatoes, broth and ale; bring to boil over medium-high heat.
Reduce heat, partially cover and simmer until potatoes are fork-tender, 15 to 18 minutes. Remove from heat; discard thyme. Working in batches, purée soup in blender until smooth. Return soup to pan over low heat. Gradually stir in Cheddar, a handful at a time, until melted. Divide among serving bowls; sprinkle with pepitas and hot pepper flakes, if using.
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Juicy fall apples are the crowning glory of this classic French upside-down tart. Real vanilla bean accentuates the apples' natural sweetness and adds a warm, inviting aroma.
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Comfort food at its finest, this classic creamy casserole packs buttery herbflecked pastry and rich savoury chicken in every delightful bite.
Classic Roast Beef with Gravy Image by: Stacey Brandford
Family-favourite roast beef is a Sunday-dinner staple. Add this recipe to your repertoire, and you’ll find yourself coming back to it time and time again.
Rub beef all over with oil, garlic, thyme, salt and half of the pepper. Place on greased rack in roasting pan. Roast in 450°F oven until beginning to brown, about 19 minutes. Reduce heat to 275°F and roast, basting occasionally, until instant-read thermometer inserted in centre reads 140°F for medium-rare, about 1 hour. Transfer to cutting board; tent with foil. Let rest for 15 minutes before thinly slicing across the grain.
While roast is resting, drain all but 2 tbsp fat from pan. Sprinkle in flour; cook over medium-high heat, stirring, until golden, about 3 minutes. Stir in wine, scraping up browned bits with wooden spoon. Whisk in broth and remaining pepper; bring to boil over medium heat. Cook, whisking occasionally, until thickened, about 5 minutes. Strain through fine-mesh sieve; stir in parsley, mustard and any accumulated juices from cutting board. Serve with beef.