Impressive last minute dinner.
- Portion size 4 servings
- Credits : michaelsimard
- 1/4 cup maple syrup
- 2 tablespoons soya sauce
- 1 garlic clove
- 1 tablespoon ginger
- 1/8 teaspoon ground pepper
- 1 lb salmon fillet
Impressive last minute dinner.
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 Perfect Dutch Baby Pancake IMAGE Image by: The Perfect Dutch Baby Pancake IMAGE
You probably have all of the ingredients for these puffy pancakes in your fridge and pantry right now! And since they're both delicious and quite quick to make, they're an ideal last-minute brunch dish for any season.
The Ultimate Clam Chowder Image by: Jodi Pudge
The secret to making this dish ultimately delicious is simple: Leave the cans on the shelf and use only fresh East Coast clams. For an even more spectacular chowder, serve it in bread bowls you make by hollowing out small round loaves or extra-large crusty hamburger buns.
Scrub clams; discard any clams that do not close when tapped. In Dutch oven or large heavy-bottomed saucepan, bring clams and 1 cup water to boil over high heat. Reduce heat to medium, cover and cook until clams have opened, about 10 minutes.
Discard any clams that do not open. Using slotted spoon, remove remaining clams to bowl. Set aside.
Strain cooking liquid through cheesecloth-lined fine-mesh sieve into bowl; pour into liquid measure. Add enough water to yield 3 1/2 cups. Set aside.
Remove meat from all but 8 of the clams to cutting board; coarsely chop meat. Refrigerate chopped clam meat and remaining clams until ready to use.
In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring often, until crisp, about 10 minutes. Using slotted spoon, remove bacon to bowl; set aside.
Reserving 2 tbsp fat, drain. Return reserved fat to Dutch oven. Add butter; melt over medium heat. Cook shallots and celery, stirring occasionally, until softened, about 8 minutes. Add garlic, thyme and bay leaf; cook, stirring frequently, until fragrant, about 1 minute. Sprinkle with flour; cook, stirring frequently, for 1 minute.
Gradually whisk in reserved cooking liquid. Stir in potatoes and pepper; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until potatoes are fork-tender, about 20 minutes.
Discard thyme and bay leaf. Stir in sherry, lemon juice and Worcestershire sauce; bring to simmer. Cook, stirring occasionally, for 5 minutes. Stir in cream, chopped clam meat and bacon; cook until heated through, about 3 minutes. Stir in chives and parsley.
Ladle chowder into serving bowls; top with reserved clams.
Tip from The Test Kitchen: If any clams remain closed after the 10 minutes of cooking, remove the open ones to a bowl. Continue to cook the remaining clams, covered, for an additional two minutes, then give them a stir. If they still don't open, discard them.
A hollowed-out roll with a thick, sturdy crust makes a great edible bowl!
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