This dip comes together in five minutes using many ingredients you'll find in your pantry. Look for artichoke hearts canned in water, not the marinated ones in the small glass jars. Serve with your favourite crackers or vegetables.
Portion size2 servings
Credits :Canadian Living Magazine: January 2013
white kidney bean
drained and rinsed
extra-virgin olive oil
roasted red peppers
Per 1 tbsp: about
Total carbohydrate3 g
In food processor, purée together beans, oil, garlic, thyme, salt, pepper and paprika. Add artichokes and red peppers; pulse until coarsely chopped. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Pressing super-fluffy russet potatoes through a ricer is the key to creating the smoothest mash you've ever tasted. Doing it a day ahead is a serious time-saver: Simply stir together your ingredients and reheat 12 minutes before dinner!
Portion size10 servings
Credits :Canadian Living Magazine: October 2015
peeled and cut in chunks
1 1/4 cup
per each of 10 servings: about
Total fat8 g
Saturated fat5 g
Total carbohydrate36 g
In saucepan of boiling salted water, cook potatoes until fork-tender, about 15 minutes; drain well. Press potatoes through potato ricer. (Make-ahead: Spread onto parchment paper–lined rimmed baking sheet; let cool. Cover and refrigerate for up to 24 hours. Continue with recipe, adding 8 minutes to cook time.)
In large saucepan, heat together cream, butter, salt and pepper over medium heat until butter is melted. Add potatoes; cook, stirring frequently, until smooth and hot, about 4 minutes.
A French term that means "paving stone," pavé describes the brick shape of this elegant dessert. Whisky often has notes of vanilla, caramel and chocolate, making it a lovely complement to desserts featuring those same flavours.
Chocolate Whiskey Pavé: Line 9- x 5-inch (2 L) loaf pan with plastic wrap, leaving 4-inch (10 cm) overhang. Set aside.
In heatproof bowl set over saucepan of hot (not boiling) water, melt butter with chocolate, stirring, until smooth. Remove from heat; stir in whisky. Let cool for 15 minutes.
Beat cream until stiff peaks form; whisk one-quarter into chocolate mixture. Fold in remaining whipped cream. Scrape into prepared pan, smoothing top; fold overhang over top. Refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 3 days.) Unwrap and let stand at room temperature for 5 minutes; using hot knife, slice pavé crosswise.
Sponge Toffee: While pavé is chilling, in 6-cup (1.5 L) saucepan, bring sugar, corn syrup and 3 tbsp water to boil over medium heat, stirring just until sugar is dissolved. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300°F (149°C) or 1 tsp mixture dropped in cold water forms hard brittle threads, about 12 minutes.
Remove from heat; standing back and averting face, pour in vanilla. Add baking soda, whisking just until combined, about 2 or 3 times. (Mixture will bubble, sputter and increase in volume.)
Pour into parchment paper–lined 9- x 5-inch (2 L) loaf pan (do not scrape bottom of saucepan). Let cool in pan, undisturbed, for about 2 hours. Using serrated knife, cut toffee into bite-size pieces. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 month.) Serve with pavé.
Tip from The Test Kitchen: For puffed, airy sponge toffee, resist the urge to scrape the bottom of the saucepan when pouring the syrup into the loaf pan. Otherwise, the denser syrup that collects at the bottom will deflate the lighter syrup as it settles in the loaf pan.
These fragrantly spiced cookies originatefrom Holland, where they are enjoyed at the feast of Sinterklaas (S. Nicholas, a Dutch holiday character).
Portion size15 servings
Credits :Canadian Living: Holiday Baking 2014
each cinnamon and ground
ground cloves and ground nutmeg
salt and pepper
per cookie: about
Total fat7 g
Saturated fat4 g
Total carbohydrate25 g
In large bowl, beat butter with brown sugar until fluffy; beat in egg. In separate bowl, whisk together flour, cinnamon, ginger, baking soda, cardamom, cloves, nutmeg, salt and pepper. Stir into butter mixture just until combined.
Turn out dough onto lightly floured work surface; knead a few times until smooth. Divide dough in half; shape into 2 discs. Wrap in plastic wrap; refrigerate until firm, about 30 minutes.
Dust 3- x 4 1/2-inch (8 x 11 cm) wooden cookie (speculaas) moulds lightly with flour. Add 2 tbsp of the dough to each mould, pressing firmly and tapping on work surface to imprint image. Flip over; tap corner of moulds or use blunt end of knife to release dough. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Trim excess dough from around edges. Refrigerate until firm, about 30 minutes. Repeat with remaining dough.
Bake, 1 sheet at a time, in 350?F (180?C) oven until edges are darkened and tops
are firm, about 15 minutes. Let cool on pans for 3 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 5 days.)
Tip from The Test Kitchen: Look for speculaas moulds in Dutch stores. They vary in size, so adjust the amount of dough per cookie and the baking time accordingly.
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Prep time50 minutes
Total time2 hours & 30 minutes
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
boneless beef blade roast
cut in 1-inch (2.5 cm cubes)
dry red wine
mini white potatoes
scrubbed and quartered
cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
sodium-reduced beef broth
drained and rinsed
per each of 8 servings: about
Total fat27 g
Saturated fat11 g
Total carbohydrate21 g
In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.